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As of October, 2013, SuperVegan is no longer under active development.
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Category Archive: Books

Here are all the SuperVegan blog posts categorized under Books. XML

  1. The regular SuperVegan staff are a relatively un-pregnant bunch, so we asked the recently pregnant and now new mom Amy Rae Richardson to review this book for us.

    I wish Sayward Rebhal‘s Vegan Pregnancy Survival Guide (published by Herbivore) had come out like 7 months earlier than it did, so I could have saved myself ridiculous amounts of time Googling, stressing myself out, and questioning everything I ate while pregnant.

    This book is everything you need to know about how to take care of your body while baking a little bun. There’s endless information about vital nutrients, supplements and general dietary concerns that typically make a vegan pregnancy harrowing. Everything from what to eat and what to take before you’re pregnant, the down-low on iron levels, DHA and B12 during pregnancy, to what you can eat postpartum to keep your spirits high and increase milk supply. She also covers the what-to-do when suffering from some of the most miserable (and sexy) pregnancy side effects like gas, bloating, heartburn, swelling and hemorrhoids.

    Sayward seriously did her homework writing this book. She arms you with all the facts and resources that will ease the tension of explaining a vegan lifestyle to a health provider during pregnancy. There’s also a nice fat section in this book on how to combat all the snarky questions comments you are definitely going to hear during a vegan pregnancy, and on the issue of raising a child in a cruelty-free home. Being confident in a vegan pregnancy (and raising a vegan baby!) during a time when you’re already overwhelmed, tired and confused is really difficult–I think this book is an absolute must-have!

  2. When I first started thumbing through the pages of David Stowell and George Black’s The Veganopolis Cookbook: A Manual for Great Vegan Cooking, I was excited. The 70 recipes, taken from those served at Stowell and Black’s former restaurant, the Veganopolis Cafeteria, take you on a culinary tour of the world: Ardennes-Style Vegan Scalloped Potatoes, African Yam and Peanut Soup With Fresh Ginger, Blackened Tofu Etoufée, Stuffed Paisano Roast, Moroccan Vegetable Tagine With Preserved Lemon and Almonds, Moussaka, and Vegan Coq au Vin. If that doesn’t whet your appetite, there’s more: City Cinnamon Pecan Rolls, Stuffed Baby Pumpkins, Butter Bean and Walnut Chorizo, Broiled Sesame Ginger Tofu Sandwich, Roadhouse Vegan Burgers… I could go on. Continue Reading…

  3. I eat a lot of takeout and junk, then periodically I try to clean up by going on a cleanse. I spoke with Denise Mari, the founder and executive director of Organic Avenue, and asked her to tell me more about her juicing empire, why it’s important to say your affirmations, and raw vs. cooked food.

    Denise, you founded Organic Avenue in 2000 because you believe in whole foods and healing. Why did you focus primarily on juice instead of raw foods?

    Actually, I focused on the whole lifestyle from the very beginning, even more extensively at first with food, fashion and education. I believe in a holistic view of life and an organic LOVE* (Live. Organic. Vegan. Experience)-based lifestyle that includes juicing, cleansing, raw and vegan foods, beauty and skin care, fashion, education, inspiration and meditation. I feel that a commitment to the LOVE* lifestyle requires focus and dedication and a well-rounded approach. Juicing is key and a jumpstart to cleansing and detoxification, which assists in focus and motivation, as health benefits and results are noticed quickly.

    What is the origin of the name L.O.V.E.: Live, Organic, Vegan, Experience?

    A lifelong journey of learning and discovering led to relationships that inspired me. A dear friend, Dr. Shawn Miller from California, encouraged the use of LOVE* as a tagline to what Organic Avenue was about. I tweaked it a bit to come up with Live. Organic. Vegan. Experience, yet he was largely the inspiration for the use of this acronym. I give him credit and am eternally grateful to him. Therefore, LOVE* is the central theme of my life and business. Continue Reading…

    • A screening of Forks Over Knives convinced Ozzy Osbourne to go vegan in an effort to stay healthy. Maybe he can take cooking classes with this guy.
    • Same thing happened to Russell Brand after seeing the film. Meanwhile, over at Smith, students were in an uproar over rumors that the school was going completely vegetarian and locavore. Like that’s a bad thing?
    • Famous veggie Paul McCartney released his first vegetarian cookbook this week, The Meat-Free Monday Cookbook. And on the other side of the Channel, the French government has said Non! to vegetarian meals in schools. What the foudre?
    • Chrissie Hynde’s Akron restaurant, VegiTerranean, might be closing, but the singer is set to open up a new vegan eatery in LA with Ellen and Portia.
    • Don’t throw meatballs at vegan actress Lea Michele if you don’t want to get kicked off the set of Glee. Well, unless they’re these.
    • I don’t know about you, but I don’t get out to Jersey much. Which is why I’m thrilled the Cinnamon Snail Truck is heading to Manhattan and Brooklyn starting in mid-November.
  4. Chef AJ wants you to stop eating junk! The chef and cooking instructor battled her own body, and the food she was putting in it, until illness finally forced her to take her health into her own hands. In addition to teaching Los Angelenos how to prepare healthy food, she puts out weekly recipe videos with Julieanna Hever, called The Chef and the Dietitian. Chef AJ took a few minutes out of her busy schedule to give me the skinny on her cookbook, Unprocessed.

    Chef AJ, health-wise, you’ve had more than your fair share of challenges: You were overweight, then anorexic, then obese; you developed adult onset asthma; your spine was crushed in an accident and you were paralyzed and in a body cast for a year; you contracted a life-threatening lung and liver infection on your honeymoon; you suffered from panic disorder and agoraphobia and didn’t leave the house for over a year; you had several miscarriages, and the first pregnancy resulted in complications that required surgery; and you had several large, bleeding colon polyps. You were a hot mess! But you turned it all around by changing your diet. How difficult was it to go from having 32 oz. Coke Slurpees with eight pumps of vanilla for breakfast and 48 oz. Big Gulp Dr. Peppers for lunch to eating unprocessed, whole, plant-based foods?

    While it was difficult initially, I’m quite sure that if I’d let the polyps progress into full-blown cancer, it would have been far more difficult. Also, I had help. I went to the Optimum Health Institute [in San Diego], where I was able to detox without having the pressure of being at work at the same time. So while I did go through some withdrawal, I was in an environment where I was actively learning about what foods caused disease and being nourished with the foods that could reverse the disease.

    How did you find the Optimum Health Institute?

    I had a magazine of discount vacations, and it was the cheapest place I could find to go ($875 for a whole week). I had no idea it was a healing center and that I would have to put wheatgrass up my butt!!

    Sounds like fun!

    You say you’d rather see people eat 90% vegan and 90% unprocessed than 100% vegan and 10% unprocessed. Living in New York, it’s easy to be a junk food vegan; there are so many restaurants, bakeries and other goodies at our fingertips. What do you think poses the biggest challenge for people, eating plant-based or eating unprocessed? Continue Reading…

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