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-----Forwarded Message----- "info" Feb 27, 2006 9:19 PM ebbrewpunx Compassionate Cooks Food for Thought - February 28, 2006

 

FOOD FOR THOUGHT: COMPASSIONATE COOKS NEWSLETTERFebruary 28, 2006

T. Colin Campbell + New DVD DesignSign up for March Cooking ClassBack Issues of Newsletter Online Food Lore - TempehRecommended Organization - In Defense of AnimalsThis I KnowCompassionate Quote

 

 

 

 

 

T. COLIN CAMPBELL, PH.D CELEBRATES OUR VEGETARIAN COOKING DVD!Today is the last day to take advantage of our 10% discount for the DVD, but please don't let that stop you from grabbing a copy for yourself or a friend. In fact, the current cover is being replaced with an updated one, so soon it will be a collector's item!

Subscribers to this list know that I HIGHLY recommend buying a copy of T. Colin Campbell's book, The China Study, and reading it, reading it again, then re-reading it. It will change your life. We are so honored to have an endorsement from Dr. Campbell himself and think his book and our DVD make a nice pairing. Here's what the nutrition pioneer has to say about our DVD:

"While it's vital to teach people to choose healthful, plant-based foods, it is even more important to teach people how to prepare them. The Compassionate Cooks do so in an upbeat, entertaining style. I highly recommend this DVD." ~T. Colin Campbell, PhD, Cornell University, author of The China Study

 

 

 

 

JOURNEY TO INDIA: CURRY IN A HURRY: MARCH 18TH, 2006Join us as prepare dishes from one of our favorite cuisines. We will feature uncomplicated recipes, debunk myths regarding plant-based eating, eat yummy food samples, and have a lot of fun! Join the Compassionate Cooks at our Vegetarian Cooking Class on March 18th (from 10:00 am-1:00 pm) when we demonstrate five delicious, nutritious dishes, including:*Aloo Gobi (Curried Cauliflower and Potatoes)*Masoor Dal (Spiced Red Lentils)*Chana Masala (Curried Chickpeas) *Pumpkin Curry with Basmati Rice *Naan (Leavened North Indian Bread)

Register online

 

 

 

 

BACK ISSUES OF 'FOOD FOR THOUGHT' ONLINEMany rs ask how they can read back issues of our newsletter, especially our "This I Know" essay that appears at the end of each issue. The answer is a resounding "yes!" You can read past issues here and learn about the many recommended websites, books, recipes, and organizations we feature. Copy and paste certain content (or the whole thing!) and send to friends, family members, and co-workers. Enjoy!

 

 

 

 

FOOD LORE: TEMPEH ("TEM-PAY")Having just shared this delicious food with the participants in our February cooking class, I thought I'd share some info with all of you. Tempeh, originally from Indonesia, is absolutely one of my favorite foods and virtually unknown to most people. It is soy-based, but it is much less processed than tofu, as it's simply whole soybeans fermented with rice. That's it. Sometimes herbs or other foods are added for added flavor (such as onion/herb or seaweed or flax seeds), but generally it's just soy and rice. It has a wonderful nutty flavor, fragrance, and texture. NUTRITION: A highly nutritious food, it is packed with protein, rich in unsaturated fats, and contains lots of other necessary nutrients, such as fiber and folate. And of course, there's no cholesterol. (Remember: dietary cholesterol, which raises blood cholesterol levels, is found only in meat, dairy, and eggs.)

PREPARING TEMPEH: I always steam tempeh before I do anything else with it. Whether I'm going to stir-fry it, grill it, bake it, fry it, or just add it to a salad, I always steam it first. Not only does it make it more tender, but it also takes the edge off of what can sometimes be a bit of a bitter taste. (You won't find it bitter if you steam it!)

RECIPE: TEMPEH BACON: Please visit Compassionate Cooks' Tofu & Tempeh section for great tempeh recipes. (More should be added soon!) But also enjoy this very simple recipe for Tempeh Bacon. Cut 1 package of tempeh into "bacon"-size slices, and steam for about 10 minutes. In the meantime, mix together 1/4 cup soy sauce (or tamari), 1 teaspoon liquid smoke, 2 tablespoons maple syrup, and 1/4 cup water. Marinate for 20 minutes or overnight (it's up to you!). Heat a saute pan with olive or canola oil, and fry until crispy. Perfect for "BLT" sandwiches, reuben sandwiches, or just as a side to pancakes! ENJOY!

 

 

 

 

 

 

 

 

 

RECOMMENDED ORGANIZATION - IDA

In Defense of Animals is a national nonprofit organization dedicated to ending the institutionalized exploitation and abuse of animals by defending their rights, welfare and habitat. I have known IDA for many years, learning about them many years ago when I was a lone activist on the east coast creating information pamphlets to hand out to the public. I still have some of these pamphlets, which include IDA's contact information even before they had a website.

I have been honored to receive their support over the last few years, as they contributed to the production of our Vegetarian Cooking DVD, sponsoring facility fees for our cooking classes, and now sponsoring the upcoming run of 2,500 more cooking DVDs. We share the same ideals and goals, and I encourage you to check them out, get involved, and lend them your support.

 

 

 

 

THIS I KNOWIn my 15+ years of animal and vegetarian advocacy, I have thought a lot about all aspects of this lifestyle and have answered many, many questions - some smart, some foolish, some ridiculous, and some over and over and over. Lucky for me, I love communicating - through talking (just ask my husband), writing (is anybody out there?), and other means - and I never get tired of expressing the joy that comes from living a life that reflects compassion, kindness, and non-violence toward others. I am amazed, however, at the questions that arise in people once they begin considering a shift toward vegetarianism. Questions are great, don't get me wrong. But, it's as if people don't start thinking about health, nutrition, and animal welfare until someone says the word "vegetarian." It's as if the media knows this and tiptoes around the word, because of the power of its implications.

Sure, I have an arsenal of responses to all the typical questions about vegetarianism, but I would rather see people re-think, re-contextualize, and re-frame the world we have been programmed to accept than simply learning how many grams of protein they need each day. (Those details fall into place when we understand the big picture.) My hope is that we all continue to question everything we've ever been told about why we eat the way we do, while seeking to attain a deeper understanding of our habits and choices. I love what Eddie Lama says in the documentary film, The Witness. He boasts that he gets most of his wisdom about life through bumper stickers and says he particularly likes the one that says "Question Authority" - even if that authority is your own mind, your own thoughts, your own history...question it.

Everyone knows the standard questions: "What about protein?What about other nutrients that are hard to get on a plant-based diet?Don't we need to combine foods to get a complete protein?" Here are some of my thoughts on these questions that I hope will open some doors and shed some light on the bigger picture.

1. Once people think about vegetarianism, they tend to list the nutrients that vegetarians should be concerned about. EVERYONE SHOULD BE CONCERNED ABOUT ALL NUTRIENTS - no matter how you label your diet. EVERYONE needs to consume fruits, vegetables, nuts, seeds, grains, legumes - not just vegetarians. And despite the altruistic concern vegetarians' health, non-vegetarians tend to forget that they suffer from vitamin deficiencies, too. Many don't get enough fiber, folate, calcium, vitamin C, and vitamin E, and non-vegetarians also experience B12 and iron "deficiencies." Let's just remove the labels and take everyone out of the box and agree that we can all eat better. 2. People who believe animals should have rights do not think dogs should vote and cats should drive, but these ridiculous arguments against animal rights often come up in the media when this discussion arises. Rights afforded to individuals are congruent with their needs and biology. Dogs and cats - and all living beings - have the right to live their lives free of pain, exploitation, and confinement. Period. (Although, I do think my cats would be great in the driver's seat!)

3. The nutrients we need are provided by plants - even when we get them from animals. Let me explain. For example, calcium, a mineral found in the ground, is taken up by cows through their consumption of grass. (These days, however, since 3 out of 4 cows aren't given grass to graze on, their feed is supplemented with this and other nutrients.) So, instead of contributing to the cruel and utterly wasteful practice of impregnating a cow so we can drink her calcium-supplemented milk, we can go right to the ground for our calcium through lots of dark green leafy vegetables. (Just wondering...have you ever seen a grown cow, steer, or bull trying to get their mother's milk once they were all grown up and weaned? Hmm...me either. Ever wonder why humans keep knocking on the ol' udders, even though they don't drink their own human milk anymore? Just a thought.)

4. Most people know someone with heart disease, high cholesterol, high blood pressure, cancer, diabetes, and other diseases related to diet. Yet I've never met anyone who knows someone with KWASHIORKOR, a form of malnutrition caused by inadequate protein intake. The poor babies shown on television "save the children" appeals who have distended bellies and discolored skin have kwashiorkor, because they don't have enough food. They don't have enough. One thing we westerners have plenty of is enough. We don't have diseases of deficiency in this country; we have diseases of excess. We have problems with too much protein - not with the lack of protein.

Happy questioning!

 

 

 

 

A very handsome (and curious) calf at Farm Sanctuary (Photo by Bud Makelke)

 

"If a man loses his reverence for any part of life, he will lose his reverence for all of life." ~Albert Schweitzer

 

 

Compassionate Cooks is dedicated to empowering people to make informed food choices and to debunking myths about vegetarianism through cooking classes, nutrition courses, farmed animal sanctuary tours, lectures and workshops, cooking DVDs, and our upcoming 30-Day Veg Challenge.

 

 

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