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Sharing Love Through Food: Loving Huts in East and Southeast Asia, Part 2 of 3

00:14:10

Sharing Love Through Food: Loving Huts in East and Southeast Asia, Part 2 of 3

In all, there are six Loving Huts in Thailand. Welcoming us today with a broad smile is Loving Hut Ram Intra’s friendly owner, Theansin Jintana, who opened the outlet in 2012 in Bangkok, the capital city of Thailand. “A vegan restaurant not only helps people to enjoy delicious food, but there is no killing of animals.” Aulacese (Vietnamese) dishes are a treat for both the eyes and the palate! So, be ready for a moveable feast - Aulacese (Vietnamese) style - at one of the eleven loving Huts in Âu Lạc (Vietnam). We are at the internationally acclaimed loving Hut Hoa Dang, in Âu Lạc’s largest city. The owner opened the vegan outlet in 2006. Judging from the “Best Vegan Restaurant in the World” award that Loving Hut Hoa Dang received from PETA in 2014. On that note, I’m excited because we are heading northeast to the “City of Gastronomy,” Hong kong! And if you also happened to be a compassionate alien, then look no further than Loving Hut Wan Chai and Loving Hut Amoy!
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2020-02-11   543 Преглед
Веганството: Благородният начин на живот
2020-02-11

Prime “Vegan” Impact with Keith Coomber (vegan), Part 1 of 2

00:12:22

Prime “Vegan” Impact with Keith Coomber (vegan), Part 1 of 2

Today we are having a show featuring our honored guest, Mr. Keith Coomber, whose family-minded values extend out to all the beings on the planet. “I’m one of the directors of Prime Impact. Prime Impact is a publishing company and also an event organizing company as well. And then we moved into veganism a few years ago, so we now produce magazines and also run exhibitions in all of those sectors.” Prime Impact’s publications include: Vegan Life Magazine, PlantBased Magazine, PlantBased Daily Recipes, Be Kind Magazine, Om Yoga & Lifestyle Magazine, Om Yoga Teacher Training Guide, Om Yoga Travel Guide, plus more. Their exhibitions and events are the Mind Body Soul Experience London, the Om Yoga Show’s in London and Manchester and the Vegan Life Live event in London. Starting his journey with a vegetarian diet and promoting yoga events, Mr. Coomber was unaware of the saddening processes in the dairy industry, until receiving some enlightening information from his daughter. “She started telling me about the dairy industry. You know I hadn’t eaten meat for a long time, but she really opened my eyes to the dairy, the whole dairy industry. So it was kind of, it was that journey, it was that start of a journey really for us, and so we all went vegan, literally almost overnight and we thought...Well, if I don’t know about this, I don’t know about the dairy industry, then I’m sure there’s lots of other people that don’t either. So, let’s start telling other people and publish a magazine.” The subscribers to Vegan Life Magazine are predominately vegan at 60% but surprisingly the subscribers to PlantBased Magazine comprise of only 17% that are vegan, meaning there is a huge interest in plant-based food options from vegetarians and possibly even meat eaters on how to create plant-based dishes. Vegan Life Magazine is a highly educative publication which has information on all aspects of the vegan lifestyle. Prime Impact caters to and educates not only the consumers, but also suppliers and stockists. Mr. Coomber reaffirms that the trend towards peace and veganism has definitely increased since the early days of Vegan Life Magazine. This trend of peace is music to Heaven’s ears, as Heaven is taking note of all our actions and thoughts, so as to gift us with Heavenly rewards accordingly.
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2020-06-30   523 Преглед
Веганството: Благородният начин на живот
2020-06-30

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 2 of 2 – Fragrant Herbal Rice & Delightful Vegan Chocolate Mousse

00:14:58

The Kind Bowl Vegan Café’s Singaporean Fusion Cuisine, Part 2 of 2 – Fragrant Herbal Rice & Delightful Vegan Chocolate Mousse

Chef Jessica Nguyễn, the owner of The Kind Bowl, opened the vegan café in June 2020 in Singapore to fulfill her passion for sharing quality plant-based foods with the world. Her mission is to raise awareness amongst the public of their social and environmental responsibilities to “Go Green” to reduce their carbon footprints for a sustainable world. Today, she will show us two more fascinating vegan fusion dishes. “The first recipe that I’ll be sharing is Fragrant Herbal Rice.” “First, chop all the herbs finely, and add olive oil in a mixing bowl and set it aside. Now, let’s toast the vegan fish or vegan ham until golden brown.” “You do not need to stir it; just let the vegan fish cook slowly until golden brown. Now, we mix all the ingredients together with the rice in the big bowl.” “After mixing the rice with all the ingredients, we will add the roasted pine nuts into the rice, and we just give it a mix. And that’s it.” “We will now prepare some delightful chocolate mousse. This delectable vegan dessert is an all-time favorite of people of all ages. Here’s where East meets West as we combine chocolate with coconut - a tropical fruit commonly found on Southeast Asia’s islands.” “Now, we’ll add the coconut cream into the mixing bowl, and we add the cocoa powder, sugar, syrup and mix the cream until it’s smooth. Whip it until it forms a mousse-like texture. Keep it chilled inside the fridge. Now, we crush the walnuts. Set aside the walnuts. (Next), we melt the chocolate over the boiling water. Let’s assemble the chocolate mousse cups. We’ll add a layer of crushed walnuts, and another layer will be the coconut cream and the last layer; we add the melted chocolate. And lastly, we use the rose petals as a topping. We put it in the fridge for 20 minutes for the best taste. Our delightful (vegan) chocolate mousse is now ready.”
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2020-11-22   502 Преглед
Веганството: Благородният начин на живот
2020-11-22

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 3 of 4

00:18:17

Building a Peaceful Planet for All Beings - Youth Climate Movement Torchbearers Climate NOW & the Sunrise Movement, Part 3 of 4

Actually, a global reaction has already seen the irreversibly surging world vegan trend. Global statistics show animal livestock production- this oldest, largest, and most inefficient of food producing systems, is facing its final disruption. Meat, milk, leather and collagen products are being replaced by superior plant-based food and fiber technologies with continuous engineering improvement. The cutting edge of modern food production is plant-based, healthy, free of micro-contaminants, nutritious, eco-friendly and has 10-20 folds more feed efficiency than the animal livestock raising system. The growing vegan trend is already driving massive economics shifts within this revenue stream. Big companies, like Cargill and Tyson Foods already see the writing on the wall and have made huge investments in plant-based food production. Impossible Foods is another company with a rapidly growing share of the traditionally animal based food market, and when Beyond Meat became the first publicly listed plant-based food company, its stock value soared by an unprecedented 550% in the first month of trading. We couldn’t agree more. There are also other benefits to our world if the full-scale of disruption of animal livestock raising does take place. Other than the positive environmental impact mentioned earlier, such as halting climate change, saving water, reducing waste, stopping deforestation and biodiversity loss, the rates of foodborne and human-animal crossover zoonotic illnesses will decrease significantly, as will antibiotic resistance in disease-causing bacteria. Health costs that come from eating meat, such as obesity, diabetes, heart disease, and cancer, can also be saved, which is a whopping 75% of the current expense about $3.5 trillion a year. And the best of all is that the suffering of animals will be over.
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2020-07-28   499 Преглед
Веганството: Благородният начин на живот
2020-07-28

Global Recharge’s Vegan Recipes, Part 2 of 2 - Tabouli Pomegranate Salad

00:17:26

Global Recharge’s Vegan Recipes, Part 2 of 2 - Tabouli Pomegranate Salad

Last week, we visited vegan chefs Sean Beveridge and Penelope Jayne, who shared with us their wonderful Seed Bread recipe. Today, they will show us how to make a colorful, healthy and vibrant vegan Tabouli Pomegranate Salad.Sean (m): Hallo, beautiful people. We’re back, and we're doing a Tabouli Pomegranate Salad.Penelope (f): Oh, it's so good, and we use cauliflower to make cauliflower rice instead of using grain because it's gluten-free. But also, it's so nourishing for the body. It has phytonutrients, and they actually fight for our body from having chronic diseases like cancer and other chronic diseases. But it's also good for the heart, and it's fantastic for the waistline. So it's a whole food, and this is why we're using cauliflower as rice today. (m): We're going to use half of a cauliflower head, and we're going to mix this up in the processor. So we'll just chop that straight down the middle. So, we're just going to pop these florets straight into the blender. Let's just pulse this. Now we don't want to overdo that because if you overdo it gets too soggy. If you put too many florets in, if I try to put the whole lot in, it won't blend through quickly. There are a few bigger pieces. I'll just give that another quick zap. Tremendous. It's a wonderful dish because it literally only takes 15 minutes to put together. It’s a delicious sauce and everyone will love it.(f): Yeah, so have a look at this rice. It's about the size of half a grain of actual rice, but it holds very well. And cauliflower is such a versatile veggie. You can have it as a savory, which we’re going to do today. And you can also make beautiful things like pizza bases and also desserts and sauces.(m): Now look at this little gem (cherry tomato). (f): Yeah.(m): Now these are full of antioxidants; lycopene in fact. We're going to chop these into little quarters. If they're really small, just chop them in half.(f): So Nature gives us hints. Nature is telling us through the colors of all this beautiful fresh produce what it is good for. Well, red looks like the color of blood. So it's great for the circuitry system, the heart. So if you want to have a good healthy body, these are the things to have. A rainbow of colors in your diet every day. (m): OK, so we want about a cup of that.(f): Alright, so I'll just pop that straight into the bowl.(m): Now, look at this beauty. All right, delicious Lebanese cucumber. We’re just going to chop the edges off. Alright, and you'll see all those seeds. We're just going to deseed that, so grab yourself a little spoon.(f): Now, all those seeds you could use them. The cucumber is very hydrating for the body. So if you're finding that you're feeling quite hot, particularly in a humid climate or in summer, cucumber is wonderful. It's very low in calories, but it's very high in antioxidants and phytonutrients.(m): This is roughly about a cup of cucumbers. Now next, we have (f): a sweet pepper.(m): What we need to do is just deseed that. So we just dice them really fine. Now you might notice that I'm doing it with the flesh side up, and that just makes it a little bit easier. Now the magical pomegranate. There are a few different ways to cut the pomegranate. We just want to chop the lid off. So I’ll do this nice and slow. Then you should literally be able to just fold that over, and they will just fall out.(f): Now, there's a very powerful antioxidant called punicalagin. Which is in pomegranates, and this is why it's so beneficial for both males and females, but in particular for females. So everyone start eating pomegranates. They're beautiful as a dessert, and they're also delicious in salads. (m): Now you might have noticed, I’ve just peeled it away now. If you look at the pomegranate, where you've got some nice white fibrous ends, that's where you want to get your knife and just cut down there. Don't cut all the way through it, and definitely don't cut all the way down the bottom. Just peel this apart and see how easily it comes out?(f): That's a great trick, love that!(m): So that will get rid of most of it, and then all you need to do is just peel away that white fiber, and then we just pull that out. I’m just going to give that a quick hit. White clothes are not a good idea! Just give it a quick tap.(f): Aprons, aprons are a must.(m): OK, so most of them are gone. These are just divine. I mean, they just pop in your mouth. They're just heaven.(f): They're great.(m): Now, the last thing we need to add to this delicious tabouli is the tabouli. Now, we're using mint and parsley fresh from our garden. We just want a bunch of it, and it's about 45 grams. Pluck off the big leaves.(f): Now again, we've got more antioxidants that are in this powerful little green leaf here, and one of them is glutathione. And that is a very powerful antioxidant, and it's also loaded with vitamin A and vitamin K. We do keep the stems, also some of the veggie scraps. We put these into a container so that we can make beautiful vegetable stock.(m): Now, here we've got mint. Oh, it smells so good. Smell that.(f): Well, I’ve been crushing them in my hands. Mint is beautiful, calming for the body, and it's also wonderful for the digestive system. If you are feeling a little queasy on the tummy, have some mint. Mint tea is beautiful. We’re going to pulse it. You got it? Yes. Oh, it smells great. Look at that. Green superpower there. I’ll pop that in for you. (m): You got that?(f): Yes. This is going to taste great.(m): I can just smell all the flavors coming together now. Wonderful. We'll just give that a quick mix.(f): Look at that. Beautiful!(m): We've got some gorgeous organic lemons. We're going to zest this, and then we're going to juice it. Grab yourself a nice little zester. It's got its own little tray; to minimize the amount of mess. The zest is just about done. Look at that. Scoop that straight into our little bowl. Then we will just chop this in half, and we’ll squeeze that. On average that little lemon, you're probably going to get two tablespoons (of juice.)(f): Research showed that people drinking warm water with lemon juice had a higher alkaline effect on the body. Because our bodies must be at least 7.35 pH to be alkaline. We're meant to be alkaline. If you go lower, this is when chronic diseases start to creep into our body. (m): So, we're going to pour that into our little container. We've got a tablespoon of maple syrup, a tablespoon of Dijon mustard, and over here on the right, we have what we call Lebanese seven-spice mix.(f): It has cinnamon, nutmeg, allspice, coriander powder, ginger, black pepper, and cloves. This is a fusion of Middle Eastern for our Australian palates.(m): OK, so we're going to add half a teaspoon of sea salt. And half a teaspoon of cracked black pepper. I'm just going to put in (Lebanese seven spice mix), a teaspoon. Mix that through. OK, I’ll do a quick taste test. Very nice. Do you want to try it?(f): Thank you. Oh, that's so good. Delicious! Oh, that's lovely. All the different flavor profiles are really getting onto my tongue. So lovely. It's got the sour, and it's got the sweet. That's so lovely.(m): All right. So, let's bring the serving bowl over. (f): With the tabouli? (m): With the tabouli. We're ready to serve up. That’s looking so good. So, be sure to mix that all the way through. And maybe start adding a few pomegranates.(f): Yes. So just sprinkling on.(m): We have chosen this gorgeous sharing platter because we're going to share that with our beautiful friends.(f): Finally, we're going to sprinkle some more pomegranates on top because our eyes love to feast on something beautiful. And when we're preparing, we always prepare with a happy mind. And we prepare with love in our hearts, and that energy is going into our beautiful food which we're going to share with our friends. So, we hope you enjoy these recipes, beautiful people. We are going to. Sending you all love from Australia. INGREDIENTS (For all ingredients, please use organic versions if available) For the VEGAN TABOULI POMEGRANATE SALAD, the ingredients are:½ cauliflower head1 cup of cherry tomatoes1 Lebanese cucumber(about one cup) 1 sweet red pepper1 pomegranate 45g of parsley and mint.For the VEGAN DRESSING, the ingredients are:1 organic lemon (for two tablespoons of lemon juice)1 tablespoon of maple syrup1 tablespoon of Dijon mustard½ teaspoon of sea salt½ teaspoon of cracked black pepper1 teaspoon of Lebanese seven spice mix.For the LEBANESE SEVEN SPICE MIX (vegan), the ingredients are:1 teaspoon of ground black pepper1 teaspoon of allspice1 teaspoon of cinnamon1 teaspoon of coriander½ teaspoon of ground nutmeg½ teaspoon of ground cloves½ teaspoon of ground ginger.For more information about Global Recharge, please visit:globalrecharge.guruJoyful viewers, thank you for joining us on our show today. We are grateful to and appreciate the time of Sean Beveridge and Penelope Jayne from Global Recharge, who have shared their inspiring body cleansing and nutritious vegan recipes with us. We wish you happiness and excellent health.
Веганството: Благородният начин на живот
2020-06-07   488 Преглед
Веганството: Благородният начин на живот
2020-06-07

The San Francisco Veg Society - Veganism on the West Coast

00:14:17

The San Francisco Veg Society - Veganism on the West Coast

The San Francisco Veg Society, which was founded in 1968 and celebrates its 52nd anniversary in 2020. “It’s very important that we get as many people on board with plant-based eating as we possibly can.” With a vision to help make San Francisco THE vegan capital of the West Coast, Christy shares some exciting changes currently taking place in the state of California, which will have an enormous life-saving impact on animals and humans alike. “This year we have had more legislation drafted and passed that protects animals than ever before in California’s history. A huge one that I was so excited about with AB44 that was the Fur Ban. California recently became the first state in the United States of America to ban fur, to ban the sales of new fur. California also recently became the first state to ban bobcat trapping. It’s a good way to kind of get your foot in the door, and start talking about the rights for all animals. Because at the end of the day what we really want to do is make everybody understand that every single being on earth has the right to live their own life.” Supreme Master Ching Hai: “Gratefully presents The San Francisco Veg Society with the Shining World Compassion Award plus US$15,000 loving contribution toward the noble work, with God’s immense love.”
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2020-05-07   436 Преглед
Веганството: Благородният начин на живот
2020-05-07

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

00:13:43

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

Geraldine soon realized that her dream of creating sanctuaries out of dairy farms would become a reality, when she witnessed the first farmer change over to producing plant-based milk, while the cows that had been producing milk were now free to roam the farm. This model is certainly a more cost-effective and easier way to set up a sanctuary and save countless animals. At the beginning of the project, Geraldine was using all of her funds to run Refarm’d as well as getting the full support of her loving husband. The big decision that Geraldine took upon herself was to refrain from taking on any investors and so, not creating any debt by taking in loans. The company is now growing enough for Geraldine to employ people to assist her. The online subscription model will create an income from the sale of the subscriptions, to support Refarm’d to continue its fantastic work, and for farmers to build a new lifestyle where they too can now enjoy sufficient income without overcharging the customer. The subscriptions create the support for the next farmer to start, and with more subscriptions, more farmers can then change over to vegan farming. As one farmer starts producing plant-based milk, he is creating a doorway for another farmer, by providing the necessary support to convert the next farm to a plant-based farm and so the success continues. What a brilliant concept! Refarm’d is not only creating job opportunities, better living conditions for animals and humans but also helping the farmers and customers live an eco-friendly, planet-loving lifestyle! "We would want the farmers to diversify and use their knowledge to make all types of plant-based products like butter, cheese, and cream, so they can diversify and show more and more things for their customers and have more impact and just enjoy what they're doing." Bravo, Geraldine, we thank you for your noble endeavor to create an innovative solution that brings with it an enormous life-saving impact on the animals and humans alike. May Heaven shower unending love and blessings on you and the benevolent farmers working with you.
Веганството: Благородният начин на живот
2020-10-27   424 Преглед
Веганството: Благородният начин на живот
2020-10-27

African American Veganism: Going Back to Their Roots

00:12:03

African American Veganism: Going Back to Their Roots

Historically, the diet of the ancestors of African Americans, was largely plant-based. This way of life was truly at one with nature as African’s lived in regions that were abundant with food that could be collected for their needs. Tadzoka Pswarayi, an International Development Consultant, and social and tech entrepreneur, explains this concept very well in her article entitled: “African vegans are a return to tradition,” where she shared her insightful opinion on how the diet of African Americans has changed since its origins in Africa. “Before farming started, Africans were known to be hunters and gatherers (the foundation of the paleo diet.) They would gather leaves, roots, tubers, corns, rhizomes, bulbs, seeds, buds, shoots, stems, pods or edible flowers. Nowadays, most African societies are carnatic (centered on meat) and meat features daily in the diets of most middle-class African families. But this culture is colonial. Until about five centuries ago, Africa remained mainly dependent on traditional food.” Famous African American vegan advocate, Louis Hunter. Mr. Hunter was in a very difficult situation, which led him to meeting Sarah and Dan Woodcock, who introduced him to veganism, and eventually helped him open the very first black-owned vegan restaurant called “Trio” in Minneapolis, USA. On the morning of May 31, Mr. Hunter fed more than 300 vegan meals, with love and compassion, to the peaceful protestors in the streets, many of whom had supported him during his difficult time. Mr. Hunter’s greatest ambition is to see people live healthier, happier lives and he believes the vegan diet can do that. The African American public health nutritionist and author Tracey McQuirter, who has been a vegan for 33 years, used her insights and knowledge, and created the “African American Vegan Starter Guide,” to share for free with the whole world, what a vegan diet can do for all of us. This guide is specifically for the African Americans, based on their cultural cuisines, however, it can be enjoyed by anyone, as the recipes and guidelines are a wealth of information for all. As our beloved Supreme Master Ching Hai once shared in the lecture, “We create everything that we want, if we live but in accordance with the law of the universe. Such is the power of just being vegan. Because that means we spare life, we want life, we want constructive energy, we don’t want destruction. So, vegan is the answer. This is something all Africans, and all citizens of the world can do. Be vegan. Be a world-saver.”
Веганството: Благородният начин на живот
2020-11-24   422 Преглед
Веганството: Благородният начин на живот
2020-11-24
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