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Веганството: Благородният начин на живот
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The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 2 of 2

00:11:07

The Vegan Wedding Trend: Tying the Knot with Compassion for All Beings, Part 2 of 2

Today, we highlight the vegan wedding of Nguyễn Minh Quang and Trần Phương Thảo in Âu Lạc, also known as Vietnam, and hear from the guests at the vegan wedding of Wu Zhi-Hui and T. Celestine, whose nuptials we covered last week. Quang and Thảo are aware of the negative impacts of animal consumption including environmental destruction, climate change acceleration and serious health issues. They hav
Веганството: Благородният начин на живот
2020-12-22   1029 Преглед
Веганството: Благородният начин на живот
2020-12-22

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 2 of 2 – Thai Curry with Root Vegetable Noodles

00:18:04

Raw Vegan Chef Lesa Carlson’s Artistic Dishes, Part 2 of 2 – Thai Curry with Root Vegetable Noodles

Through music, food and lifestyle, Ms. Carlson has helped pioneered the eco-movement, building several sustainable green businesses that focus on raw organic foods. Ms. Carlson will share her artistic skills with us in creating the vibrant, delicious and nutritious raw vegan Thai Curry dish using spiralized root vegetables as noodles. “Today, I’m going to prepare for you a beautiful dish that is a Thai curry noodle dish with root vegetable noodles and lots of then fantastic vegetables around it. So, I’m going to start with the sauce.” “I’d like to have a nice pool of that sauce, so it’s almost like a soup, nice and thick, and then I will build the vegetables on top of it.” “Now you can choose the vegetables that are available to you wherever you are. I like the spiralized vegetables.” “I like them left very long and kind of artistically dangly, and then people get to have fun getting them into their mouths.” “And again, it’s really beautiful to play with your food, have fun with the colors. Food is art to me. It’s the medium I understand as art, whether it’s dance or it’s an artistic adventure of wonder and fantasticness.” “Once you make it into noodles, it becomes incredibly pleasurable.” “So, bon appétit. It’s such a pleasure to share this beauty, information, excitement, life-giving information, and food and tools with people who are drawn to it.”
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2020-08-16   1018 Преглед
Веганството: Благородният начин на живот
2020-08-16

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 1 of 2 - Longevity Red Turtle Cake (Ang Ku Kueh) and Fragrant Pan-Fried Radish Cake

00:15:44

Vegan Delicacies to Usher the Lunar New Year, from Singapore, Part 1 of 2 - Longevity Red Turtle Cake (Ang Ku Kueh) and Fragrant Pan-Fried Radish Cake

The Lunar New Year, also known as the Spring Festival, is just around the corner. Asian people around the world celebrate this grand festival with goodies, family reunions, parades, splendid fireworks, and cultural performances. Consisting of diverse ethnic groups. Singapore celebrates the New Year Festival with blended traditions and cultures. In this cheerful season, the Singaporean people also enjoy wonderful variations of delicacies from different regions and sometimes new fusion invented by creative people. Today, we are delighted to have Chef Law Bee Tiong to share with us how to make the Singapore-style Longevity Red Turtle Cake and Fragrant Pan-Fried Radish Cake. Impressive! These local delicacies will surely bring a smile to anyone who enjoys them. Let’s make a wish together for a vegan world where all beings will co-exist in peace, beauty, and compassion.
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2020-01-12   1013 Преглед
Веганството: Благородният начин на живот
2020-01-12

Indian Cuisines from Vegan Chef Ravi, Part 2 of 2 – Savory Vegetable Upma & Chocolate Upma

00:16:13

Indian Cuisines from Vegan Chef Ravi, Part 2 of 2 – Savory Vegetable Upma & Chocolate Upma

Today, he will show us how to make upma, a thick porridge meal in India. "So, first, we peel and dice the carrot, and then we peel and dice the potatoes, and we deep fry them. After we deep fry them, we will take them out and then prepare the semolina. Here we have 250 grams of oil that we are going to use for deep frying. So, we’ll warm up the oil a little bit first, and once it is a little bit warm, we will start putting the carrots. As we take a closer look at the carrots, they have changed color, and they look like they are almost fried. This is the point of time we take out the carrots and reduce the fire. Now we’ll put in the potatoes to continue frying. We don’t need to make it too brown and hard and crispy, it’s almost cooked, so it’s time now we remove the potatoes from the fire. And at the same time, we need to reduce the fire, so that it won’t be too hot for the soya beans (edamame). As you look at the completion of the soya beans, it’s puffed up. We have been cooking it for approximately two minutes to two and half minutes now, depending on the flame that you are using. Now we’ll take another pot or pan. This is when we put the salt; ten grams, water, and the curry leaves and start to boil it. And now we switch. First, we take back some oil that we had earlier, and then we put in the semolina and start to sauté it. We have to constantly stir this for five to seven minutes until it starts changing color, a little bit brownish. So, we turn off the fire and then clear up all the semolina into the center. And now we add this boiling hot water into the semolina. You will notice, the water is now getting absorbed by the semolina. We still have a little bit more water left on the surface, and this is the point of time we add in all our vegetables for an easy mix. In this way, everything is evenly mixed and evenly assorted, so every bite will contain vegetables and semolina together. And now we are almost at the final stage of the semolina, where we put the cashew nuts. Now, we have a delicious upma ready to be served." Now, Chef Ravi will make Chocolate Upma. "So, for that, we need the same quantity, 1100 cc of water that’s 1.1 liters and 150 grams of sugar. Now we need to let the water boil and keep the fire on maximum heat if possible. So as you can see, the water is boiling right now, and we are going to take it off and put it on the wooden board so it doesn’t damage the table. Turn off the fire. Give it a quick stir to dissolve the sugar into a syrup. And now we will add in forty grams of cocoa powder, straight into this, and mix. We’ll bring back the semolina onto the gas stove and pour in this hot liquid. Give a quick stir to take off any excess chocolate. As you can see, the water is almost dried up, and it’s now time to serve this delicious chocolate dish."
Веганството: Благородният начин на живот
2020-09-13   1004 Преглед
Веганството: Благородният начин на живот
2020-09-13

Sharing Love Through Food: Loving Huts in Africa

00:20:48

Sharing Love Through Food: Loving Huts in Africa

Today, we will visit Loving Hut restaurants in Benin, the Republic of the Congo, the Democratic Republic of the Congo, and Côte ďlvoire and interview their owners, devoted staff and loyal customers. With the desire of promoting veganism to improve health, and elevate the level of spirituality and peace in the world, Loving Hut Benin was opened in the city of Cotonou, Benin in December 2015. The restaurant was the first Loving Hut restaurant in Africa. Our next stop will be the Loving Hut in Pointe-Noire, the Republic of the Congo’s second largest city. The restaurant offers a diversified international menu including Chinese and Aulacese, or Vietnamese dishes. Our next stop is Loving Hut in Kinshasa, the largest city in the Democratic Republic of the Congo - a country is renowned for its beautiful nature and friendly citizens. Loving Hut Kinshasa is a priceless gem serving vegan food in a peaceful and spacious environment. Our last stop is a Loving Hut restaurant in Abidjan, Côte ďlvoire, a country located on the southern coast of West Africa and known for its religious and ethnic harmony and cocoa exports. With a serene garden and harmonious colors, the decoration and layout of the restaurant creates a feeling of coziness and freshness.
Веганството: Благородният начин на живот
2020-03-10   989 Преглед
Веганството: Благородният начин на живот
2020-03-10

Wondrous Nature’s Gift: Holy Lotus, Part 1 of 3

00:15:11

Wondrous Nature’s Gift: Holy Lotus, Part 1 of 3

Dignified and elegant, beautiful and pure, ethereal, and refined, the lotus is one of God’s noble creations. The lotus is considered the most sacred flower in Buddhism and Hinduism as it symbolizes purity of the soul and divine beauty. In Egypt, the lotus symbolizes the Sun, which represents purity, creation, and reincarnation. The lotus, an aquatic plant in the Nymphaeaceae family, is a perennial flowering plant and comes in more than 800 varieties, many of which are edible or have medicinal benefits. Every part is a treasure for human beings. A rich layer of wax also covers the petals. Thus, lotus leaves and their flowers keep exceptionally unsullied, no matter what kind of filth and mire they grow in. Aligned with endeavors of spiritual practice, keeping oneself pure and free contamination in this mundane world. Through Her many works of art, Supreme Master Ching Hai kindly reminds people to be as pure as the lotus flower, to elevate faster spiritually. Using the example of the lotus, Supreme Master Ching Hai also encourages our Quan Yin practitioners to practice more diligently in this mundane world. “we have to live in this world with all temptations and struggles, and yet we have to keep discipline and purity like lotus, born from the mud, but so pure, so clean, and so fragrant. And that is how we have to become, to become saints in hell.”
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2020-05-03   972 Преглед
Веганството: Благородният начин на живот
2020-05-03

"Slice of Life – The Future of Food Documentary" – Engineering a New Vegan Earth through Film, Part 1 of 2

00:13:09

"Slice of Life – The Future of Food Documentary" – Engineering a New Vegan Earth through Film, Part 1 of 2

This powerful 2019 documentary showcases the urgency for an all-encompassing vegan lifestyle to be instituted across the planet. Written, directed and produced by first-time documentary filmmaker, and dedicated vegan, Mr. Mahesh Kothamangalam, “Slice of Life” brings us yet another poignant and compelling media production aimed toward the awakening of human consciousness with regard to our dietary choices and its future impact on the planet. The documentary was an official selection for the 2019 Kraków International Green Film Festival in Poland. Mr. Kothamangalam gave of his valuable time for a special interview with Supreme Master Television at the premiere of his work in Vancouver, Canada. “It's a documentary about the future of food. These food technology companies are trying to come up with products that are delicious, take fewer resources, no animal, ethical consequences, and it's just right for the environment. So, it's a win-win in every possible direction. That's how ‘Slice of Life’ is totally different from other documentaries; we are focusing on the solutions.” “Slice of Life” presents an array of professional opinions and research from an impressive line-up of influential media personalities, and entrepreneurial and social leaders from the medical, scientific, artistic, and culinary business domains. Originally from southern India, Mr. Mahesh Kothamangalam studied at Northern Illinois University in the United States and completed a Master of Science in Industrial and Process Engineering. Currently, he is the Assistant Vice President of U.S. Bank, an American financial institution. It was during the latter part of this journey that he made a personal switch, first to vegetarianism, and then to veganism. During this process, from information to transformation, Mahesh decided to find ways to let more people know about the truth. Convinced of the effectiveness of the documentary format to not only share with the widest audience possible but also to present solutions he was exposed to during his research, Mahesh set out on this daunting task. Mahesh Kothamangalam’s brave and committed approach is an example to us all in the pursuit of justice and righteousness for the Earth and all her inhabitants. Our appreciation goes to Mr. Mahesh Kothamangalam for his courageous and heroic deeds in revealing the truth and bringing light to shine on the Vegan World to be!
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2020-07-09   966 Преглед
Веганството: Благородният начин на живот
2020-07-09

Hari Raya Haji Special – Authentic Malay Muslim Cuisine, Part 2 of 2 – Vegan Mutton Rendang and Vegan Sambal Goreng Jawa

00:15:11

Hari Raya Haji Special – Authentic Malay Muslim Cuisine, Part 2 of 2 – Vegan Mutton Rendang and Vegan Sambal Goreng Jawa

Today on our show, the first dish will be a unique and popular Southeast Asian spicy vegetable stew in coconut milk, known as Lontong Sayur Lodeh. "Heat some oil in a pot on medium heat and fry the firm tofu until golden brown. Then fry the tempeh until golden brown. Set aside. Heat three tablespoons of oil in a pot on medium heat. Then add the sambal chili paste and stir fry for five minutes until fragrant. Add in kaffir lime leaves, long beans, half a teaspoon of salt and continue to stir fry. Then add water, carrots, yam bean, fried tofu, cabbage and bring to a boil. Then add the tempeh and add the coconut milk, sugar, salt, and mushroom seasoning to taste. Food is ready to be served." " Let’s continue to prepare our second dish – a dessert called Ondeh Ondeh. These cute little glutinous rice balls are infused with pandan leaf juice and filled with 'Gula Melaka' or palm sugar and then rolled in with some freshly grated coconut. They originated from Java and are very popular in the Malay community in Singapore. Let’s begin to make them!" " To prepare the dough, mix the mashed sweet potato and glutinous rice flour in a mixing bowl. Add water, a little at a time and knead into a soft pliable dough. Divide the dough into small dough balls. Wrap each dough with one teaspoon of palm sugar. Wrap the dough and roll it into a ball. In a pot of water, add the pandan leaves and bring it to a boil. Then add in the dough balls when the water boils. Wait and cook the dough until the balls float to the surface. Scoop them out. Remove the cooked Ondeh. Roll and coat the Ondeh Ondeh with the grated coconut. Ondeh Ondeh can be served warm or at room temperature.” “We have completed all the dishes. They look really yummy. I can’t wait to share them with my Muslim friends this evening. Hope these delightful dishes made with tender loving care can nourish their minds and spirits too. Thank you so much for joining us today."
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2020-07-26   954 Преглед
Веганството: Благородният начин на живот
2020-07-26

Munchies: Loving Vegan Fast Food, Part 2 of 2

00:12:59

Munchies: Loving Vegan Fast Food, Part 2 of 2

Today we are bringing you back to Munchies to meet with Ms. Evita Ramparte, the Development Advisor of Munchies. “And years ago, I was diagnosed with ovarian cancer. I was much, much bigger then, and sick, pimpled, in pain, unattractive and so on. And once I fasted and went on a vegan path of life, I healed pretty fast. In 4 months, I lost 83 pounds, and I became a model a few months later, and I became a vegan activist, promoting health and alternative healing for the world. So, Munchies is meeting people where they are with compassion, with understanding. We need to create food for children. And get that generation back into a plant-based lifestyle.” Mr. Raul Paiste elaborated more about his plant-based journey and what it has brought him in terms of spirituality. “I basically started meditating and I realized at some point that we are all, actually not just connected, but we are actually one. So, if I harm you, I harm myself, and I harm everyone else by that.” Not only does veganism bring about a spiritual awakening, but it can also stop the global climate crisis, thus saving our planet and humanity.
Веганството: Благородният начин на живот
2020-05-12   953 Преглед
Веганството: Благородният начин на живот
2020-05-12

Green Vegan Outing, Part 2 of 2 - Korean Bulgogissam, Veggie Protein Barbecue, and Vegan Fish Cake Soup

00:19:45

Green Vegan Outing, Part 2 of 2 - Korean Bulgogissam, Veggie Protein Barbecue, and Vegan Fish Cake Soup

The family is now preparing dinner in an area where campfires are permitted and are preparing a variety of skewers for the barbecue. The family starts their dinner with the first dish, which is Bulgogi. Bulgogi literally means “fire (vegan) meat” in Korean and is a very popular dish. Plant-based Bulgogi consists of marinated soy protein cooked on a grill, or stir-fried in a pan. To make the dish tastier, add more mushrooms and vegetables. Koreans enjoy Bulgogi wrapped in leafy vegetables, which is called Bulgogi Wraps. It is often accompanied by a condiment known as Ssamjang, made with fermented soybean paste, red pepper paste, and sesame oil. The next dish is Vegan Fish Cake Soup. In a Dutch oven, add homemade vegan broth and boil it. Then add the skewered plant-based fish cakes. This vegan broth is made by putting kelp and shiitake mushrooms in water and cook them for a long time. If you add in shiitake mushrooms, red peppers, and wormwood, it will look mouth-watering and taste yummy. We hope this two-part show will inspire you to adopt a sustainable vegan lifestyle.
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2020-03-29   947 Преглед
Веганството: Благородният начин на живот
2020-03-29

Filipino Delicacies from Vegan Chef Reina, Part 1 of 2 – Kare-Kare with Eggplant, Tofu and Peanut Butter

00:14:18

Filipino Delicacies from Vegan Chef Reina, Part 1 of 2 – Kare-Kare with Eggplant, Tofu and Peanut Butter

Chef Reina owns two popular Filipino vegan restaurants in the Bay Area, namely "Nick's on Grand" and "Nick's on Mission." In her years of cooking, vegan Chef Reina has created dishes for the Honorables Jean Quan, mayor of Oakland, Tom Bates, mayor of Berkeley, and the late Ed Lee, former mayor of San Francisco. She also catered for events at Apple, NASA, UBER, Twitter, Goldman Sachs, BlackRock Investments and more. “Today, we are going to be making Kare-Kare, which is a very classic Filipino dish; it's vegetables in peanut sauce. So, my ingredients are baby bok choy, creamy peanut butter, annatto powder, black pepper, black bean paste, mushroom powder, green beans, oil, eggplant, water, and tofu. We're just browning this on both sides. It takes about five minutes or so. Probably more depending on your eggplant. You can also deep fry this. So we're going to turn these over and see. We want it to be brown because we want some firmness on the outside and then softness on the inside. We're trying to mimic the original recipe. So, this is kind of the replacement of that. And people do tell me that it does capture that texture. It's just a perfect balance of peanut butter, water and the sauce. So, it will be a little bit salty; it's a little bit creamy and also a little sweet. It's a balance of sweet, salty and creamy. Not too thick, not too thin. This is the kind of sauce you want to see. Just perfect over some steamed rice. It’s very creamy. It's delicious. You should give it a taste. This is called Kare-Kare. It's vegetables in peanut sauce. Very easy and you can do this at home.”
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2020-07-05   941 Преглед
Веганството: Благородният начин на живот
2020-07-05

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 2 of 2

00:13:50

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 2 of 2

On today’s show, we will continue finding out about the savory line from this lovely brand. “Young green jackfruit is a fruit that doesn’t have much taste and if you add any sauce or flavors to it, it will absorb the flavors and come up really nice. It has the texture and appearance really similar to meat. So, it is also minimally processed. So, we introduced the Nature’s Charm ‘Young Green Jackfruit in Brine’ and ‘in Water’, where people could just add any sauce they like. And eventually, we introduced a Sriracha Jackfruit, a BBQ Jackfruit and all these are ready to eat.” “And the most special one is the Jackfruit Confit. It comes in really big chunks and it comes in marinated olive oil with rosemary, thyme, sea salt. It’s completely natural. You can actually have it straight from the can on sandwiches or you can deep fry them, pan fry them as (vegan) steaks.” “So, Banana Blossom is a new meat substitute that can replicate the fish really well. So, we actually pack banana blossoms in brine. And it comes in chunks, a big chunk, so that you can actually put them with the batter and flour and deep fry them. And then that’s your vegan fish.” “We do have a mushroom range, and we find that they have a really good texture, that is chewy and also have a really nice taste, unique taste. We create mushrooms into a next vegan meat alternative.” As a vegan food company, Chef’s Choice Foods not only manufactures ethical products, the company is also very thorough in ensuring that their products are both free of chemicals and cruelty-free. “At Chef’s Choice we have approximately 600 employees and we have a chef and her team and a kitchen to provide lunch for everyone. We keep them very delicious, very authentic, so that all our staff will not get bored of being vegan and all the guests and our customers who come and visit us, everyone loves our food.” And Marisa also shares their sincere hopes for the future. “We wish for a better world, a vegan world where people live kindly and compassionately in peace. We also hope that more companies will become vegan.”
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2020-06-09   923 Преглед
Веганството: Благородният начин на живот
2020-06-09

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 2 of 2 - Blossoms in Goblets

00:21:12

The Art of Creating Vegan Flower Jelly to Celebrate the 3rd International Artist Day, Part 2 of 2 - Blossoms in Goblets

I am going to demonstrate the making of flower jellies in goblets. Now we carve the cherry blossom at different heights. Cherry blossom is carved with a needle. We will make five thin dots from the center, pointing outward. We will make the second layer. We carve six dots outward. It would be beautiful if each layer forms a circle. Now let me show you how to make a chrysanthemum. Let’s make the green clusters of pistils and stamens first. We use chrysanthemum nozzle instead. The petals of chrysanthemum should surround the clusters of pistils and stamens, forming a circle along the edge of the clusters. Now let’s make a water lily. The first layer is green pistils, and the second layer is yellow stamens, and purple for the third layer. Now let’s make the small petals for the water lily. We use a small petal nozzle. Alongside with the outer layer, make a circle around the stamens. Big petal nozzle. Carve the big petal between two small petals. I will demonstrate how to create new combinations. Today, I have demonstrated how to make the cherry blossom jelly, chrysanthemum jelly, the creative flower jelly, and the water lily jelly. May you have a colorful vegan life filled with love and God's grace!
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2020-04-12   908 Преглед
Веганството: Благородният начин на живот
2020-04-12

Wondrous Nature’s Gift: Holy Lotus, Part 2 of 3 – A Lotus Tea Party with Traditional Korean Lotus Delicacies

00:19:14

Wondrous Nature’s Gift: Holy Lotus, Part 2 of 3 – A Lotus Tea Party with Traditional Korean Lotus Delicacies

Rooted in mud but never tainted, the lotus flower has since ancient times have been cherished for its innocent beauty, which symbolizes purity and elegance. The graceful lotus flower is not only a delight to the eyes, but the various components of the lotus plant such as its flowers, leaves, rhizomes, and seeds are widely used as a source of food in Korea and many other Asian countries. Today, we will show you how to make three traditional Korean lotus desserts that originated mainly from Buddhist temples. They were Candied Lotus Rhizome, Lotus Root with Tricolor Sticky Rice, and Lotus Slices with Veggie Toppings, all of which will go well with the fragrant lotus green tea. These elegant and delicious treats that have their origins from Buddhist temples and are widely appreciated by the courts and aristocratic societies in Korea in ancient times. The lotus flower has since time immemorial have been cherished as a symbol of enlightenment and purity. We hope the noble quality of the lotus will bloom within us, while we admire its beauty and enjoy the mouthwatering lotus delicacies.
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2020-05-10   906 Преглед
Веганството: Благородният начин на живот
2020-05-10

Refarm’d: Switching to Plant-Based Milk Farming with Geraldine Starke, Part 1 of 2

00:14:32

Refarm’d: Switching to Plant-Based Milk Farming with Geraldine Starke, Part 1 of 2

Today, we will look into the exciting, innovative, and compassionate way that Geraldine Starke is helping to convert dairy farms into plant-based milk farms. The plant-based milk trend is growing exponentially, worldwide, as people are now choosing plant-based over dairy. Geraldine’s inspiration led to the turning of small to medium-sized dairy farms into the dynamic new age, alternative non-dairy milk-producing farms using nuts, grains, and legumes.Geraldine loves animals and her dream was to build her own sanctuary to help as many as possible. “But we really wanted to help more. So, I never really got to the point of doing it. But I always had that in the back of my mind. Then one day, I just realized that dairy farms or meat farms - are actually the perfect place for a sanctuary. Of course, I'm talking small farm, not factory farms, because they already have the land, they already have animals, and they already have the people caring for these animals.” It didn't take Geraldine long to establish the business model and real workable solutions.Geraldine spent one and a half years doing tons of research, which involved checking out the local farmers who were already farming, what they were farming, was it being farmed organically, and if these farms were capable of being converted into vegan farms. While doing her research, Geraldine also spoke to farmers about her concept of changing dairy and meat farms into sustainable farms producing plant-based milk. “The idea is that they will source the ingredients from the local farms around, depending on what milk they will do, regarding their locality. The process of making milk is very simple. So, we would be there to help them make it, train them, and provide materials. So, we really want to have a transition that can be easy and quick, not much time for them or risk for them.”“So, the idea is that they don't grow ingredients directly on their land, because we need them to keep the land for the animals. Because they will keep the animals, so they will source locally and then just make the milk, plant-based milk themselves, and sell it. So, we will provide them with a platform for that.”
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2020-10-20   903 Преглед
Веганството: Благородният начин на живот
2020-10-20

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 1 of 4

00:17:45

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 1 of 4

In this four-part series, we are honored to present to you two youth organizations at the forefront of the exponentially growing climate movement in the USA: Climate NOW, based in San Francisco, California, and Sunrise Movement, headquartered in Washington D.C. We will tell you about three spirited young climate activists: Sarah Goody, founder of Climate NOW, and Kate Cragg and Remus Annani, members of Sunrise Movement. Our first featured climate organization is Climate NOW, created by 15-years-old Sarah Goody. Sarah became involved in climate activism at the age of 11. When she was 13, she began a one-person school strike crusade in front of the San Francisco City Hall every Friday for over four months. Today, Sarah leads weekly climate strikes outside a high school near her home in Marin County. At the age of 14, she started Climate NOW as a way to raise climate awareness for the youth in her community. Sarah turned vegan at the age of 12 after watching the documentaries Cowspiracy and What the Health, and has been sharing her experience and knowledge about the relationship between animal exploitation and climate change. “We have to make sure that people understand that we cannot continue living our life that way. That if we continue living that way, that we're not going to have a planet to live on. So, I think it's very important to consider animal agriculture when we're talking about climate and vice versa.” Clearly now, we see that the potential destructive impact of animal livestock-raising goes far beyond climate change. With a pleading heart and the utmost sincerity the fully-enlightened spiritual Master, Supreme Master Ching Hai delivered urgent messages to humanity in early 2020 before and shortly after COVID-19 was declared a global pandemic, taking hundreds of thousands of lives in a matter of months. “I don’t want to mince my words anymore. Our time is short now. Our world is in truly imminent emergency. There are a few ticking bombs, not just one. No need to wait for even climate change. Heavens and Earth are shaken to the core, seeing the atrocities we measure upon our fellow human and animal Earth tenants. So, all kinds of calamity are inevitable. Heavens and Earth are plaguing us with ever new, more strange diseases. Destructive signs are evident everywhere. Please, DO ACT QUICKLY. You have the privilege to IMPLEMENT VEGAN LAW, NO MORE ANIMAL RELATED SUFFERING BUSINESSES. Zero pain, agony for all beings, humans and animals. And ANIMAL LAWS IS THE BEST. ANIMAL PROTECTION LAW, meaning VEGAN LAW. If we are to redeem ourselves and rescue our planet.” Intelligent viewers, we are grateful to Supreme Master Ching Hai for Her wisdom-filled guidance and unconditional love. We also thank Sarah for her dedication to raise public awareness about our planet’s climate emergency and its solution: the compassionate vegan lifestyle.
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2020-07-14   900 Преглед
Веганството: Благородният начин на живот
2020-07-14

A New Epithet for Hangzhou - The Veg Capital of Southeastern China, Part 1 of 2

00:19:41

A New Epithet for Hangzhou - The Veg Capital of Southeastern China, Part 1 of 2

Located in southeastern China, the coastal city of Hangzhou is well-known since ancient times for the flourishing development of Buddhism,and has long been reputed as the “Buddhist Capital of Southeastern China.” Its history of the plant-based diet can be traced back even further. During that time, many truth seekers came to Lingyin Temple to pray to be cleansed, gain wisdom, learn and embrace a plant-based diet, while searching deeply for their true nature. In 2016, the “Xiangji Vegetarian Culture” was designated as an “Intangible Cultural Heritage” of Hangzhou City, paving a very important milestone for veg development in China. Talked about far and wide, Yu Hua Zhai is a free-to-dine vegan restaurant! Here, the vegan culture has been elevated from compassion for all beings, to the selfless awareness that the whole universe is connected as One. Located next to the Xixi Wetland in Hangzhou, “Wukong’s Home” is housed in an old and simple structure of unique tranquility. Governmental support has greatly contributed to the prosperous development of the veg industry in Hangzhou today. What has made it even more encouraging is, in 2017, the city government published a book called “Veg in Hangzhou - Food Discovery in Southern China”. “We hope that the industry will integrate the rich veg cultural tradition with the scientific concept of a healthy and green veg diet, and strive to establish the city as the ‘Veg Capital of Southeastern China.’”
Веганството: Благородният начин на живот
2020-03-03   895 Преглед
Веганството: Благородният начин на живот
2020-03-03

SEVA: A Hidden Vegan Oasis in Dubai

00:12:05

SEVA: A Hidden Vegan Oasis in Dubai

Currently, veganism in Dubai is becoming ever more popular. Today, we visit SEVA, a vegan café and wellness center in Dubai. Formerly known as Life’n One Vegan Café, this delightful venue first opened in 2014. In 2020, it was renamed SEVA. Seva is an ancient Sanskrit word meaning “selfless service,” the most important part of any spiritual practice. It lies at the heart of the path of karma yoga - selfless action - and asks us to serve others with no expectation of outcome. SEVA, a soulful wellness hub and café, is an urban retreat and a hidden oasis in busy Dubai. At SEVA, you can relax, rejuvenate, and find your balance, where compassionate dining aligns with soul nourishment through meditation and yoga. “Yoga is an instrument or a tool that was given to us by our ancestors thousands of years ago among many other tools to uplift and improve the way we interact with ourselves within and with our environment and other people.” A vegan diet is an essential part of attaining physical and spiritual balance. SEVA believes that humans have been designed for this lifestyle. A plant-based diet is the most effective solution to improve personal health, prevent fatal diseases, stop global warming, and preserve nature and all living organisms. If we are actively engaged in conscious personal growth and embrace a path of spirituality, veganism is the ultimate choice, as it is benevolent and escalates our spiritual awakening. Veganism and meditation can create a life that reflects peace, love and harmony.
Веганството: Благородният начин на живот
2020-08-11   883 Преглед
Веганството: Благородният начин на живот
2020-08-11

The Bodhi Tree Vegan Nursery School, A Taste of Heaven

00:13:22

The Bodhi Tree Vegan Nursery School, A Taste of Heaven

The Bodhi Tree Nursery, a Vegan Montessori School in London, UK, for pupils from18 months to 5 years old. Bodhi Tree Nursery not only focuses on the Montessori methods, but also develops kindness and compassion through exploring various spiritual teachings from around the world, including Buddhism. At the Bodhi Tree Nursery, Ms. Mediony prepares fresh vegan meals and snacks for the children every day. Each delicious home cooked meal is created from seasonal grains, fruits and vegetables, 90% of which are organic. No sugar is used, apart from a small amount of maple syrup. And the children happily help to grow, pick, and prepare some of the food. “We get them involved in the whole process of food and preparation of food. We introduce various vegetables and talk about the color, the shape.” Bodhi Tree Nursery not only teaches children using the Montessori Education Method, but it also incorporates positive philosophies, including veganism, in the program. “We were looking for a ‘home away from home’ environment; we’re pleased to say this was definitely the case.” “The food is mind blowing: home-cooked delicious, fresh vegan meals every day. Even the picnics were amazing!”
Веганството: Благородният начин на живот
2020-03-17   869 Преглед
Веганството: Благородният начин на живот
2020-03-17

Green Vegan Outing, Part 1 of 2 - Making Ciabatta Sandwich and Vegan Korean Tteokbokki

00:18:11

Green Vegan Outing, Part 1 of 2 - Making Ciabatta Sandwich and Vegan Korean Tteokbokki

Today we are happy to have a Korean family, the Kim’s, on our show. Both parents and the two lovely girls are vegan. They will share their eco-friendly outing experience in the countryside and demonstrate how we can cook and enjoy wholesome and delicious home-cooked meals such as a Ciabatta Sandwich and traditional vegan Korean Tteokbokki (stir-fried rice cakes). The Ciabatta bread is cut into half and they spread vegan butter on one side and strawberry jam on the other side. Then we see the girls add the ingredients layer by layer, and then add more mustard sauce at the end, and the sandwich is now ready. Tteokbokki, or stir-fried spicy rice cakes, is a popular food in Korea made of small cylinder-shaped rice cakes. When the water boils, add the brown rice cakes. The sauce contains ground red pepper, olive oil, a little sugar, bamboo salt, and some savory sesame seed powder. I’m going to add some (vegan) fish cakes to make it more delicious. Next, the green pepper and cabbage are cut and added to the pot. Slice the tangerine a bit and add it at the end.
Веганството: Благородният начин на живот
2020-03-22   861 Преглед
Веганството: Благородният начин на живот
2020-03-22
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