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"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!
Веганството: Благородният начин на живот
2020-07-09   975 Преглед
Веганството: Благородният начин на живот
2020-07-09

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

00:10:54

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

Over the years people have become more aware of Prime Impact’s magazines and many other sources of vegan content. Prime Impact’s 3rd magazine is titled “Be Kind” which covers everything from raising Eco aware children to Fairtrade products and human rights. Not only does Prime Impact spread the “Be Kind” message, but they also put it into practice with their generous method of delivery, offering readers to read their magazines for free or pay what you feel. So, if you find something in the reading of one of the magazines that brings a positive benefit to one’s life, you have the option to contribute, to further support more positive publications. This compassionate attitude also goes into their method of teaching a vegan way of life. One of Prime Impact’s main objectives is education of the facts concerning food, sustainable living and lifestyle, Mr. Coomber shares his thoughts with us. “It should be about free choice but I don’t think people have necessary free choice anyway at the moment. You know, they are told certain things about the dairy industry, which is not true, the health benefits of eating meat, which are not true. We’ve got to educate people about the truth around the whole vegan movement, and then they can make an informed choice.” Mr. Coomber shares his personal goals and destination of Prime Impact. “I’d like to see a time when there’s absolutely no animals killed for human consumption. I don’t think we’re far off of that, really, it’s going to be within the next 10 years. I think, that will come about. So, if I’ve got one vision, it would be that, so there’s no more suffering.” When asked what Mr. Keith Coomber thought about Supreme Master Television, he replied “I think what you are doing as well is absolutely fantastic. You know, you have a global network, so you’ve got a big reach within the TV station and the network. So, I think, you are doing an amazing job, promoting veganism, it’s for anybody that is watching, that isn’t vegan, then, get on board.” Thank you Mr. Coomber for your continuous effort and generosity in sharing your views with our global audience. With the splendors of Heaven available at our fingertips, simply by transitioning to a Vegan lifestyle, may we all change quickly, and reap the Heavenly rewards of true peace and harmony on this beautiful planet.
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2020-07-07   680 Преглед
Веганството: Благородният начин на живот
2020-07-07

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   951 Преглед
Веганството: Благородният начин на живот
2020-07-05

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

A Hearty Vegan Culinary Tour in the Holy Land of Israel

00:15:57

A Hearty Vegan Culinary Tour in the Holy Land of Israel

Today, we invite you to journey with us to Israel, a fascinating country being famous as the home of holy religious sites for Christians, Jews and Muslims. Among our stops is Tel Aviv, the second most populous city in Israel and the economic and technological heart of the nation. This coastal city is also known as the “Vegan Capital of the World!” Our first stop is the vegan restaurant Zakaim, located in the heart of Tel Aviv city. The name itself means guilt-free in Hebrew. Let's go taste the culinary creations and meet Keren Or and Oren Hazan, the two passionate new owners who value the importance of choosing a plant-based diet. “I think everyone that goes vegan saves so many lives of poor animals who suffer, and saves the planet from all the pollution that comes with the [livestock] industry. It's really blessed. Just Go Vegan, Save Innocent Animals.” Now, let's explore a vegan restaurant in the same neighborhood called Nature Boys and listen to its owner tell the story of its founding. “I love everything vegan, of course, because I'm a vegan.” Nature Boys is clearly doing their part for our Earth and health by using eco-friendly containers as much as possible, not frying foods in cooking oil, and, of course, serving delicious plant-based cuisine. Our next stop is Herzog. The bistro offers a special dish called “Har” or “Mountain.” It’s a huge pile of wholesome deliciousness with alternating ingredients. Herzog will bring you creative and interesting food that nourishes your body and mind. We then headed to Mitzpe Ramon in southern Israel, to visit a vegan café named Mauna, which in Sanskrit means “silence within.” The salads, sandwiches, burgers, soups, smoothies etc. at Mauna are exceptional. The vegan ingredients used are colorful, fresh, flavorful and nutritious, just like homemade food. Our last destination is Tofu An, a hidden vegan gem with special in-store tofu varieties, situated in Binyamina, a coastal town north of Tel Aviv. It was fantastic to tour around the outstanding plant-based eateries of the Vegan Capital of The World as well as those in other Israeli cities.
Веганството: Благородният начин на живот
2020-06-23   1109 Преглед
Веганството: Благородният начин на живот
2020-06-23

Creative Hungarian Cuisine: Vegan Scrambled Tofu with Vegetables

00:20:13

Creative Hungarian Cuisine: Vegan Scrambled Tofu with Vegetables

In Hungary, there are many vegetarian and vegan restaurants opening up as more people are starting to recognize that veganism is the only sustainable lifestyle for our future. We are delighted to see an increasing number of vegan products sold in small and large food stores and health food shops. As in many countries, Hungary has its own traditional dishes such as paprika potatoes, stuffed or Székely cabbage, bean goulash, ratatouille, poppy-seed pasta, etc. In today's show, we would like to introduce you to how to use tofu to make a Hungarian dish. “Warm greetings everyone. I am Zsuzsa from Budapest, Hungary. Today I'm making a tofu meal. Tofu has many good qualities; it would be a pity to leave it out of our diet. It is low in carbohydrates and fat, so even people who want to lose weight and those with diabetes can feel at ease consuming it. It contains all amino acids; therefore, it's considered to be a complete protein. It is also called the "cow of the East." It's rich in trace elements, minerals and vitamins as well. Before preparing the dish, I'm going to show you all the ingredients. We use Californian red pepper, zucchini, tomatoes, 350 grams of mushrooms, soy sauce, oil, and these spices: Paprika powder, it is a Hungarian spice, but I suppose it's already available in many countries. Smoked paprika powder gives it an extra rich flavor to the dishes. I'd recommend using it. Black pepper, oregano, salt. I also put vegan wheat sausage into it to make the meal richer in taste, but it's optional. Before preparing the dish, I'm going to show you all the ingredients. We use Californian red pepper, zucchini, tomatoes, 350 grams of mushrooms, soy sauce, oil, and these spices: Paprika powder, it is a Hungarian spice, but I suppose it's already available in many countries. Smoked paprika powder gives it an extra rich flavor to the dishes. I'd recommend using it. Black pepper, oregano, salt. I also put vegan wheat sausage into it to make the meal richer in taste, but it's optional. OK, let's now season the tofu. Now I will grate or crush it into small pieces before using the tofu; we squeeze the excess water from it so that it can absorb more of the flavors of the spices. And we stir it evenly and put it aside to sit for a while so the flavors can be absorbed. Meanwhile, we chop and fry the vegetables. When it's done, we add the mushrooms and we pour everything together. It's OK. Now I mix in the tofu as well and, we spread and mix the ingredients evenly. And then we taste it to see if it requires some more spices. And now I mix in the tomatoes and cover the pan for a while. That's it! All right, now wait for a few minutes. It's ready; I have already turned off the cooker. And finally, we fry the wheat sausage. We are practically done; the meal is ready.”
Веганството: Благородният начин на живот
2020-06-21   726 Преглед
Веганството: Благородният начин на живот
2020-06-21

Sharing Love Through Food: Loving Hut Vegan Supply

00:16:40

Sharing Love Through Food: Loving Hut Vegan Supply

In today’s program “Sharing Love through Food: Loving Hut Vegan Supply,” we invite you to visit two companies, one in Korea and the other in America, and explore vegan food distribution for Loving Hut restaurants and the public. The Loving Hut family is a model of a peaceful, vegan business, inspired by Supreme Master Ching Hai and Her love for all beings. Thanks to serious concerns about the severe and destructive impact of meat consumption on the environment and human health as well as its causing of tremendous animal cruelty, the vegan food industry has been rapidly expanding and providing the main source of meat alternatives for daily meals. Loving Hut restaurants and the citizens of Korea are fortunate to have access to a diverse selection of vegan products through a very popular distributor, Loving Hut Vegan Supply. According to the owner, Mr. Oh Jong-cheol, the company has been widely recognized and is successfully distributing ever more plant-based foods throughout the country. “Loving Hut Vegan Supply provides vegan products and distributes goods produced at the Loving Hut factory to local stores. And we are also researching vegan foods and offering consultation about vegan ingredients to our customers. We mainly distribute organic and non-GMO products. That is Loving Hut’s policy and goal. The foundation of Loving Hut Vegan Supply is based on "love for life.” And we started with a motto: peace and coexistence between all beings Since then, we have continued with a vision to achieve love and make peace through veganism.” The Loving Hut Vegan Supply in the USA, and their online shopping website, EcoVegan.com carry various Asian and Western vegan selections from V-protein and other groceries, to vegan foods for pets. Ms. Aihoa Lam, Operations Manager of Loving Hut Vegan Supply in the USA, tells us more about this noble business. “EcoVegan was originally founded by Supreme Master Ching Hai to screen and provide clean, non-GMO vegan food and eco-friendly supplies to Loving Hut restaurants and all the [vegan] restaurants in the United States. Currently, EcoVegan has 10 employees that supply approximately 40 Loving Hut restaurants and all the vegan restaurants in the United States, with over US$2 million in annual revenue. Loving Hut can be seen as the ultimate animal activist company representing peace, love, and compassion toward all beings on this precious planet. Loving Hut works hand in hand with Supreme Master Television in promoting veganism.” We’d also like to offer our sincere gratitude to Supreme Master Ching Hai for enlightening us on the importance of being vegan and helping the world, as well as Her infinite grace leading us towards the Truth.
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2020-06-16   848 Преглед
Веганството: Благородният начин на живот
2020-06-16

Christina Galioto Making Italian-Flavored Vegan Tempeh Sausage Pastry Tarts on JaneUnchained

00:16:01

Christina Galioto Making Italian-Flavored Vegan Tempeh Sausage Pastry Tarts on JaneUnchained

Welcome to today’s show, we have the gorgeous vegan model Christina Galioto who will share a fancy and delicious vegan recipe with us! The cooking demonstration was filmed by the former CNN news anchor and Shining World Vegan Journalist Award recipient, Jane Velez-Mitchell.Ms. Jane Velez-Mitchell was an internationally renowned television host and investigative journalist. She is the laureate of both the Los Angeles and New York Emmy Awards for excellence in broadcasting. She is also a New York Times bestselling author. After she retired from mainstream media, she founded a social media news outlet, JaneUnchained, which promotes a compassionate vegan lifestyle and raises awareness about animal rights. The channel has since attracted more than one million followers on Facebook and Twitter.Ms. Christina Galioto is an entrepreneur, model, writer, and founder of Haute Bohéme Kitchen that makes seasonal plant-based dishes. She is also a business partner at the vegan restaurant “Nic’s on Beverly” Ms. Galioto is committed to bettering the world through investing in businesses that care about the environment, animals, natural health, and reducing waste. She is passionate about encouraging others to be more conscious in their everyday choices, however small and insignificant they may seem.Today, Ms. Velez-Mitchell will use her unique style in JaneUnchained utilizing a smartphone with a stabilizer to show us how Ms. Galioto makes these beautiful, tasty, and nutrient-loaded Italian-Flavored Vegan Tempeh Sausage Pastry Tarts.Jane (f1): Christina, tell us about the amazing dish you're making.Christina (f2): It’s a dish that if you make this at home, you're going to impress yourself. You're going to impress everybody else. And it's the type of thing you put down and disappears in seconds. I'm making individual Italian sausage pastry tarts. And it sounds fancy, and it is kind of fancy actually. The first thing we do is make the marinade because we do have to marinate the tempeh for a whole hour. It only has three ingredients. You need a cup of vegetable broth.(f1): OK, there you go.(f2): We need three tablespoons of soy sauce, lemon juice.(f1): Lemon juice.(f2): This is freshly squeezed. I just reuse this bottle all the time.(f1): OK. Very sustainable of you. We try to reuse bottles whenever we can.(f2): And then we're just going to crumble the tempeh with our hands. (f1): Perfect.(f2): This dish tastes just like Italian sausage. (f1): Really?(f2): I'm half Italian. (Yes.) Italian sausage is not the sausage itself; it's the flavoring. It's the fennel; it's the red pepper flakes; the rosemary, thyme. I add a couple of things that sausages may not have. I'm not sure, but it does the trick. It tastes exactly like the real stuff.(f1): Tempeh is super high in protein. It's fermented soy, and it's full of probiotics. Very good for you all the way around. (f2): I’m crumbling it really good because what we are making is tarts. Everything needs to be as finely chopped as possible. Just mix it up. (Yep.) Yes. Like I said, this would typically sit for an hour, but we're going to move on to the next part. Two tablespoons of olive oil.(f1): Look at that. Now so we've got some oil, we've got the red peppers that you diced very expertly. Onions (optional), red pepper, oil.(f2): That's it. (And that’s it.) So we would typically let this sit for about seven to ten minutes. After we cook the onions (optional) down a little bit and then we're going to add the garlic (optional) and the spices.(f1): Look at this! So now we have the crumbled tempeh that has been marinated. And now we're going to put in some garlic (optional). This tempeh is gorgeous.(f2): We chop the fennel. This is a key ingredient. If you don't have it on hand, do not make it. Fennel seeds is what gives it the Italian sausage flavor. You can chop the fennel! I didn't even realize that it just releases a whole lot more flavor and scent.(f1): I have to tell you, the aroma is absolutely astounding. Now, what are you putting in this?(f2): Two teaspoons of thyme. Thyme. OK. Probably my most used spice in the kitchen.(f1): Thyme?(f2): Thyme, yeah. It just goes with everything. It gives you that home cooking flavor and scent. Two whole teaspoons of rosemary.(f1): Rosemary? (f2): Yeah.(f1): That sounds like the song “Rosemary and Thyme.”(f2): It does, doesn’t it? Now this. (f1): Beautiful!(f2): You can change the quantity depending on the spice level.(f1): And that is? That is red pepper flakes. Also, a key ingredient to making it like a tart.(f1): Yes. Red pepper flakes. Puff pastry, and look, it says, “100% vegan pre-rolled sheets.” Let's go back here and see what's happening. (f2): It comes just like this.(f1): Oh my gosh. (f2): It makes our lives so easy.(f1): Wow! Where'd you get this? (f2): Whole Foods.(f1): Oh! Whole Foods. (f2): It’s at every single location that I've ever been to, surprisingly.(f1): And this is “Aussie Bakery Puff Pastry.” So no trans fat, no hydrogenated oils, no high fructose corn syrup, mono or diglycerides, artificial colors or additives, preservatives. And of course, because it's vegan, no cholesterol. (f2): Yep.(f1): Look at that. So you're just cutting it up.(f2): I'm just cutting it up. (f1): Wow.(f2): I’ve already sprayed my baking tray here.(f1): Wow, look at this.(f2): Look at that. They puff up.(f2): You get it in the frozen section. It thaws really quick. So you don't have to do any sort of preparation because prepping everything already takes enough time for it to thaw on the counter. So when you start the dish, you take it out. This is important that the pastry is buttery. You want it to be flaky. The product itself already does most of the work on that. But yeah, you just put a little bit of olive oil. Well, now that we're done here, we're going to preheat the oven. (f1): OK.(f2): To 400ºF (200ºC). (f1): All right.(f2): And we're just going to put it on top. It really puffs up so much. So you just put it in the center as much as you can. You’re going to see; it looks like I'm overstuffing these things, but it can handle it.(f1): You just scoop that and put it on. Whoa! That's incredible.(f2): I've tried a few different ways. I've tried to decorate it put little fork marks in it nothing turns out. It puffs the way it wants and it puffs perfectly. So, this makes 19 tarts.(f1): Nineteen, wow! And by the way, this is not an expensive dish. Not at all. (f2): Not at all.(f1): Look how gorgeous this is. Tempeh Sausage Pastry Tarts with tempeh instead of animals. We don't need to use animals, absolutely delicious. and it’s pretty too. (f2): Yeah.(f1): Here we go. We're popping it in the oven for eighteen to twenty minutes depending on your oven. Look at that. This is the finished product and look how gorgeous this is. So why don't we do a taste test with one of these? Is that OK?(f2): Absolutely. That’s what they’re here.(f1): OK. So now, this is my absolute favorite moment of the day.(f2): Where I get fabulous people to make lunch for me. If you eat three, it's a decent meal.(f1): Look at this. Look how gorgeous this is. Look at this. I mean, I feel like I'm in Paris right now. Oh, my God.(f2): Yeah, I knew you were going to say that. Like I said, this dish pleases everyone. ((f1): Oh my God.) It will vanish the second you put it out.(f1): Oh my God, this is brilliant. It’s so light and fluffy, and the pastry is delicious. And then this…. You're a person who is a model. You're in perfect shape. Some people might say, “Oh, you can't eat pastry.”(f2): Indulge a little because when you deprive yourself, is when you start craving. So that's definitely how I live. Me and my sister, we don't diet. You could do it yourself by cooking at home. It becomes enjoyable. When you pick your produce, you wash it, you prepare it. It hits your heart more, it means more, and you enjoy your food more.(f1): What's your vegan message given animal agriculture’s horrific impact on climate change now? (f2): I love nature so much. I have a beautiful one-year old daughter, and I want her to experience the world like I have. These big-scale thing that could be done. But what can every single person do at home starting right now, is switch to a vegan diet. And we all know that's a fact. This is what you can do right now. There's no question like, “Oh, I wish I could do something. I can't afford a Tesla, or I can't control all these things.” You can go vegan, and that's what will help.(f1): And how long have you been vegan?(f2): Since I was 19. So I'm 33 now, and I am a living, breathing, thriving vegan. (f1): Now you're in Hollywood, you're a model. Do you see the culture changing? Completely. I… There're so many things to celebrate every single day. And it's going at a fast pace. I think ever since Beyond Meat’s initial public offering skyrocketed, it's become a little bit down to earth, but I think it got and all of a sudden, everybody's like, this is where the smart money's going.(f2): Exactly.(f1): It’s coming, and the world is changing. I want to thank you so much for taking your time to do this incredible dish, which you can make it home. Absolutely spectacular. I'll leave you with one more drone shot. Wooh! Try vegan. It's a lot of fun.INGREDIENTS (For all ingredients, please use organic versions if available) For the MARINATED TEMPEH (vegan), the ingredients are:8 ounces of tempeh, crumbled1 cup of vegetable broth3 tablespoons of soy sauce2 tablespoons of lemon juiceFor the VEGAN TEMPEH SAUSAGE PASTRY TARTS, the ingredients are:2 tablespoons of olive oil1 red bell pepper, finely chopped½ small onion, finely chopped (optional)8 ounces of marinated tempeh3 garlic cloves, minced (optional)2 tablespoons of fennel seeds (chopped)2 teaspoons of thyme2 teaspoons of rosemary1½ cups of filtered water1 package (17.3 oz) of vegan Puff Pastry from Aussie BakeryRed pepper flakes (depending on spice level)Olive oil sprayFor more information about JaneUnchained, please visit: JaneUnchained.comFor more information about Christina, please visit: Instagram @ChristinaGaliotoDelightful viewers, we are glad to have you with us today. We hope Ms. Galioto has inspired you to try this delightful recipe to share with your family and friends. We wish you a life filled with happiness and great health.
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2020-06-14   733 Преглед
Веганството: Благородният начин на живот
2020-06-14

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   945 Преглед
Веганството: Благородният начин на живот
2020-06-09

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

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 1 of 2

00:14:19

Chef’s Choice Foods - The Vegan Food Company in Thailand, Part 1 of 2

As the world becomes vegan, more and more companies are participating in this noble movement. A myriad of new products is being created each day, helping to make the transition to the compassionate lifestyle much easier. One such company is Chef’s Choice Foods. Chef’s Choice Foods was the first company to introduce to the world the famous Thai coconut milk, by canning it. It eventually became a world leader in creating some of the most amazing dairy-free products, enabling people to bring vegan cuisine to the next level, from savory to sweets. Now they produce around 120 vegan products, which are exported to more than 60 countries. The journey of this company traces back to when merchants sold their coconuts on the Chao Praya River. The Osonphasop family played a big role in bringing this amazing Thai taste to the world, in a canned form. Sonya and Marisa Osonphasop, who are also the daughters of Chusak Osonphasop, the former Managing Director of Chef’s Choice Foods, will tell us more about the company and their wonderful products. “In 1978, we sent out the first lot of canned coconut milk from Thailand. We were the first company in Thailand. After that, we started to develop the products further and had canned fruits and vegetables and sauces, all the Thai sauces and pastes and condiments. In 1996, Dad heard about Supreme Master Ching Hai and he became a disciple. At that time, he instantly changed the production line, so everything was vegetarian. Then later, in 2008, Master encouraged all the disciples to become vegan. At that time, Dad found that there was lots of Thai curry paste but none of them were vegan. So, he took the time to develop a very nice tasting curry paste and it’s totally vegan.” Sonya and Marisa, both vegans, have since developed a large variety of other vegan products that they launched under a new brand called Nature’s Charm. Many thanks, Sonya and Marisa, for introducing your company to us and the variety of amazing products you have created. How wonderful to know one can enjoy great tasting food, while at the same time know that no other beings on the planet have had to suffer for it.
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2020-06-02   1368 Преглед
Веганството: Благородният начин на живот
2020-06-02

Global Recharge’s Vegan Recipes, Part 1 of 2 - Seed Bread Made With Oats and a Variety of Hearty Seeds

00:13:07

Global Recharge’s Vegan Recipes, Part 1 of 2 - Seed Bread Made With Oats and a Variety of Hearty Seeds

Today, we are excited to have vegan chefs, Sean Beveridge and Penelope Jayne, on our show. They will show us how to make a nutritious, delicious, and invigorating vegan Seed Bread.Sean Beveridge and Penelope Jayne are board-certified master hypnotherapists and the co-founders of Global Recharge in Sydney, Australia. They specialize in empowering busy professionals of organiz
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2020-05-31   623 Преглед
Веганството: Благородният начин на живот
2020-05-31

Barbara Cole-Gates (vegan) – The Queen Bean for Lean and Green Kids, Part 2 of 2

00:15:42

Barbara Cole-Gates (vegan) – The Queen Bean for Lean and Green Kids, Part 2 of 2

Her mission to introduce plant-based meals and nutrition to schools began with the local PTA (Parent Teacher Association) nearly two decades ago. Advocating on behalf of children, the environment and the animals, through LGK, Barbara has developed plant-based nutrition and culinary education programs using a multi-cultural approach. The LGK programs include plant-based educational presentations and nutrition resources to school food professionals and students. Barbara studied in theater with a Bachelor of Fine Arts degree which has really complimented her abilities in vegan outreach and advocacy with the Lean and Green Kids school programs. Barbara is also a children’s book author, and published Eating Lean and Green with Super Foods to Save the Planet, in 2016, and Jack and the Bean Stew, two years after. In particular, Barbara Cole-Gates’ nutrition book, Eating Lean and Green with Super Foods to Save the Planet, is a useful tool for teachers. It’s great to see Barbara’s and many vegan supporters’ efforts gaining momentum to reach a milestone in California, in a dedicated move towards the compassionate and healthy way of living. We also look forward to seeing broader positive changes for the whole nation, as well as the entire planet in the very near future.
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2020-05-26   841 Преглед
Веганството: Благородният начин на живот
2020-05-26

Barbara Cole-Gates (vegan) – The Queen Bean for Lean and Green Kids, Part 1 of 2

00:14:49

Barbara Cole-Gates (vegan) – The Queen Bean for Lean and Green Kids, Part 1 of 2

We are thrilled to feature the founder and president of "Lean and Green Kids," Ms. Barbara Cole-Gates based in California, USA. In 2003, she led a California coalition to successfully pass the first-ever school lunch resolution (ACR 16, CA 2003) calling for daily plant-based vegetarian school lunches and nutrition education and has been part of the much-needed cultural shift to swap animal protein for bean protein. She founded Lean and Green Kids (LGK) in 2009, to further the goals of the resolution. Through fun, interesting and inspiring hands-on activities, Barbara brings the concept of eco-systems, compassion for animals, plant-based nutrition, and environmental awareness to children from a very young age. Barbara Cole-Gates encourages children to get involved during the food preparation part of her school presentations, for kids to explore with their hands, using their senses of smell and touch, and of course, they always love to eat their own created meals. Supreme Master Ching Hai: "Joyfully present Barbara Cole-Gates the Shining World Compassion Award for her noble and diligent efforts to promote plant-based meals and nutrition education in schools. May Heavens continue to shine on you and all involved."
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2020-05-19   831 Преглед
Веганството: Благородният начин на живот
2020-05-19

Wondrous Nature’s Gift: Holy Lotus, Part 3 of 3 – A Homely Meal with Lotus Leaf Rice Wrap, Ginseng Lotus Seed Soup, and Lotus Rhizome Starch Cake

00:18:55

Wondrous Nature’s Gift: Holy Lotus, Part 3 of 3 – A Homely Meal with Lotus Leaf Rice Wrap, Ginseng Lotus Seed Soup, and Lotus Rhizome Starch Cake

The lotus symbolizes the purity of heart and mind, and its flower represents long life, health, honor and good luck. Many chefs have been inspired to create countless delicious recipes using the different parts of the lotus plant. Today, we will bring you to Taiwan, also known as Formosa, to see how grandma makes a delicious lotus meal for her grandchildren, who have been vegan since birth. The large and non-toxic lotus leaves are natural food wrappers. The leaves of some lotus varieties are fragrant, which provide additional flavor to the food. “The first dish is the Lotus Leaf Rice Wrap.” Since ancient times, the lotus seeds have been cherished as a precious food. Even to this day, it is a highly sought-after source of nourishment. “The second dish I will made is Ginseng Lotus Seed Soup. The Ginseng Lotus Seed Soup has been simmering for 20 minutes. While my grandchildren are not yet home, I will make a dessert. This dessert is called Lotus Rhizome Starch Cake. It is made from lotus rhizome starch.” The lotus not only enriches our life with its beauty and purity, it also inspires artists all over the world to render it in their works, such as poetry, paintings, and photography.
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2020-05-17   663 Преглед
Веганството: Благородният начин на живот
2020-05-17

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.
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2020-05-12   969 Преглед
Веганството: Благородният начин на живот
2020-05-12

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   922 Преглед
Веганството: Благородният начин на живот
2020-05-10

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

Munchies: Loving Vegan Fast Food, Part 1 of 2

00:13:45

Munchies: Loving Vegan Fast Food, Part 1 of 2

Today we would like to take you to a not-so-hidden gem in the northern part of Thailand. A small but mighty new vegan fast food restaurant, Munchies, is the recent addition to the many available vegan restaurants in the second largest city of Thailand, Chiangmai. Located in the old town area, this vegan fast food restaurant opened its doors in 2019, and has already become a big bit among vegans and non-vegans alike. Mr. Paiste told us what motivated and inspired him for this exciting new chapter of his life. “And my wife got diagnosed (with) cancer, early cancer. And we found the plant-based diet can help. And after two weeks already, we saw the cancer started regressing in her body. And after one month, it completely disappeared. We were very euphoric about this result and surprised that it was so powerful. And we were thinking about all the children in the world who are lured into fast foods. And we need to do something about this, to fix this problem, to help the children of the world. That was the main original purpose of creating Munchies. So then, after that, because we started eating plant-based food, it didn’t change only our health, it also opened up our spirituality.”
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2020-05-05   749 Преглед
Веганството: Благородният начин на живот
2020-05-05

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   984 Преглед
Веганството: Благородният начин на живот
2020-05-03
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