Wisconsin’s hidden eco-wellness hotspot

March 24, 2020 by  
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Madison,  Wisconsin  is defined by water. It’s only one of two cities in the US built on an isthmus (the other is Seattle), and it has five lakes. The population of just over a quarter million is overwhelmingly young and educated, thanks to the massive University of Wisconsin. Mad City is one of the Midwest’s more progressive places and regularly features on “best of” lists. But you have to be tough to live here. Winter temperatures regularly dive below freezing, while summer temperatures often top 90 degrees. Outdoor activities in Madison Madison’s outdoor recreation revolves around its lakes. If you like kayaking , stand up paddleboarding or water skiing, you’re in luck. This is also a place to try more extreme water sports, such as wakeboarding, kiteboarding and flyboarding (where water can propel you almost 50 feet in the air). Those who are looking for something more contemplative will enjoy a trip to  Olbrich Botanical Garden . The 16 acres look their best in spring and summer, but even in winter you can enjoy orchids blooming in the sun-filled glass Bolz Conservatory. The garden’s 30-foot high Thai pavilion was a gift from the Thai royal family. The red lacquer and gold leaf structure was built in  Thailand , shipped by sea, rail and truck to Madison, then reassembled by Thai artisans without using screws or nails. At the  UW Madison Arboretum , you can meander through woodlands, wetlands, savannas and restored prairies on more than 17 miles of  trails . You can also see rare effigy mounds built more than 1,000 years ago. The arboretum features events like fungi workshops and expert-led nature walks. In the winter, it’s a popular place to snowshoe and cross-country ski. Wellness in Madison The Garver Feed Mill building is the latest wellness star in the Madison scene. After the US  Sugar  Company constructed this brick behemoth in 1906 for beet sugar processing, it became known as the Sugar Castle because of its dramatic arched gothic windows. Later it was a factory for formulating livestock feed, before sitting derelict for a couple of decades. But just last November, it reopened as a spectacularly popular event space, site of the farmers’ market during winter, and home of wellness providers and artisan food makers. The whole building is gorgeous, with lots of exposed brick walls, big windows and chandeliers. For the perfect wellness-focused day at Garver, take a class at  Perennial Yoga , eat a healthy meal at plant-based Surya Café, then visit  Kosa Wellness Spa & Retreat  to relax in the steam room and sauna or to get an Ayurvedic treatment.  “Something society doesn’t afford us is quiet and space,” said owner Shilpa Sankaran, who aspires to provide Madison with just that. “Where do you hear your own voice? That’s where the remedy lives, in our own knowing.” She sources most of her spa products from Wisconsin and has a special interest in supporting women in business. Women in  India  who have escaped sex trafficking manufacture the spa’s robes. I especially liked how they left some of the more attractive graffiti in place on the treatment room walls from the years that squatters filled the building. If art uplifts you, the  Chazen Museum of Art  on the UW campus houses lots of work by famous artists, including Miro, Picasso, and Louise Nevelson, plus interesting installations by UW art faculty. This big  museum  is free and well worth visiting. Dining out in Madison Madison is an easy town for vegetarians and  vegans . The  Green Owl Café , Madison’s first all-veg restaurant, is a cheerful and comfortable hangout spot for bowls, veggie burgers, vegan wings and vegan desserts like lava cake and coconut cream pie.  Surya Cafe , in the Garver Feed Mill, features more adventurous — some might say startling — combinations, such as a curried cauliflower waffle with maple-cumin kale and mango jalapeno sauce. Himal Chuli serves Nepali food, with several veggie and tofu-based options. The roti is so excellent I ordered a second serving.  Ian’s Pizza has several locations and is one of my favorite Madison eateries. You can custom order a gigantic salad with more than 40 mix-in options, and they often have vegan slices. For vegan dessert, don’t miss  Bloom Bake Shop . This bakery has a whole case of vegan cupcakes. Public transit Since Madison is largely a college town, you’ll find lots of public transportation and  bikes . It’s known as an extremely bikable city, so if you like biking, check out Madison  BCycle , the local bike share program. This program is designed for short trips of under an hour. If you want a bike for longer-term use, the  Budget Bicycle Center  rents various kinds of bikes. Metro Transit  is Madison’s bus company, serving the greater Madison area. Eco-wellness lodging The white dome of the Capitol filled my window at the  Madison Concourse Hotel . In addition to this stunning view and a convenient downtown location, the Concourse has been refining its eco measures for a decade. The  hotel uses energy-efficient lighting, offers reusable glass cups instead of plastic in guest rooms and is a member of REAP Food Group, which works on shortening the distance from farm to table. The Concourse’s Ozone laundry system and high-efficiency water heaters save an estimated 400,000 gallons of water per year. For an out-of-town sojourn, the  Holy Wisdom Monastery  in nearby Middleton has private rooms in its retreat house and two additional secluded hermitages.  Holy Wisdom offers the choice of a communal spiritual experience or lots of solitude as you hike trails through its prairies or read in the  library . You can even wear a silence tag if you want to take a silent retreat, and people won’t talk to you. Images via Teresa Bergen / Inhabitat

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Wisconsin’s hidden eco-wellness hotspot

Pixie Retreat: Behind the scenes in a raw commercial kitchen

March 18, 2020 by  
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I’ve been vegetarian since childhood and have met people with many different takes on a healthy plant-based diet. The raw foodists I’ve encountered have blown me away with the innovation it takes to come up with a menu beyond salad while limiting cooking temperatures to no more than 118 degrees. The raw food philosophy is that heat breaks down food’s nutritional value, while low temperatures allow food to retain enzymes and vitamins, leading to the body’s ability to prevent and fight disease and generally thrive. So when Theresa Keane, co-owner of Pixie Retreat , invited me to tour her Portland, Oregon raw food kitchen, I was intrigued. Her team produces a full vegan, organic , gluten-free and mostly raw menu on a commercial scale. Not only do they supply Pixie Retreat’s three Portland retail locations, they’ve also started wholesaling to local stores. Let’s take a behind-the-scenes look at a commercial raw food kitchen. The early years Pixie Retreat was built on a dream and a lot of hard work, trial and error. Keane co-founded the business with Willow O’Brien in 2008. At the time, they wanted to make and sell healthful and delicious food , but were new to the dining business. “We didn’t know what we were doing,” Keane said. “We never worked in kitchens, Willow and I. She didn’t even know how to make food. She made tea and stuff like that.” They started out sharing a commissary kitchen with other vegan businesses. That’s where they met Anna Clark, who later became their third business partner. Clark, a pastry chef, was the only one with formal culinary training. After 9 months in the commissary kitchen, they rented a house and ran Pixie Retreat out of it, working late into the night while filling wholesale orders. Keane described a time when an engineer acquaintance stopped by. Their setup left him shocked. “We had eight refrigerators, freezers, 20 dehydrators,” Keane said. “He said it’s amazing you don’t burn this house down. Every night, the power would trip off. We couldn’t even turn the heat on because it would trip the power.” A spotless, modern raw food kitchen They’ve come a long way. Now headquartered in Southeast Portland’s industrial district, the Pixie Retreat RAW’r Laboratorie & Makery is both a retail outlet and the site of their commercial kitchen. The small front part has a seating area and a case of premade wraps and goodies. “We’re grab-and-go style, because that’s how people are living,” Keane said. “We’re not a sit down-like service restaurant . We’re into flavor, satisfaction and integrity of our ingredients. Plating is not my forte.” Customers can also custom-order kale- or millet-based bowls and coconut cream puddings with toppings. The millet is one of several cooked ingredients available. A big white curtain hangs behind the counter, obscuring the kitchen. “That’s more for health department reasons,” Keane said, indicating the curtain. “And to protect the magic back there.” We step through the curtain and find three workers preparing food in an extremely well-organized kitchen. It’s Thursday, one of the big assembly days for delivering to the two other Pixie Retreat outlets. Tacked up on the door of the walk-in dehydrator are long to-do lists for each day of the week. Keane introduced me to her staff and to each machine, many of which were specially made or adapted to the needs of a mostly raw food kitchen. The walk-in dehydration room is the most exciting and unusual. Keane opened the door, releasing a smoky smell. Inside are trays and trays of eggplant bacon strips, which stay in there for 72 hours. Pixie Retreat bought the dehydrator from a former kale chip entrepreneur who devised tools to streamline raw food making. Keane estimated the walk-in dehydrator is 75% more efficient than the company’s former multiple-dehydrator setup. Pixie Retreat has a Robot Coupe Blixer, which is an industrial-strength food processor. “This tool is a game changer,” Keane said. “I mean, it’s expensive like a car, but it paid for itself in labor. I love this tool so much.” The company uses it to blend ingredients for pizza dough, macadamia nut cheese and raw onion bread. Pixie Retreat makes raw chocolate in its chocolate machine, melting it down at a temperature of 108. The chocolate winds up in treats like chocolate salted “karmals”, “almond butta cups” and dehydrated, oat-based chocolate chip cookies. Other interesting tools include an Italian fruit press repurposed for squeezing excess moisture out of sauerkraut and a specially made enormous cookie-cutter to cut onion bread into uniform squares while minimizing waste . Raw and vegan at home The Pixie Retreat kitchen is cool but daunting. What about the average person who wants to add more raw food into their diet without shelling out for a Blixer? “Make nut milk ,” Keane said. “That’s where I would start.” You’ll need a nut milk bag, available online or in some grocery stores’ produce departments. She recommended starting with hazelnuts or almonds. For flavor and sweetness, add sea salt, vanilla and a Medjool date. Put it all in your blender. “Kick it up on high. Blend it. Then you put it in the nut milk bag and you squeeze it out.” Dry out the pulp and use it as a nut flour for baked goods. Related: How to choose the healthiest, most sustainable milk alternative After you master nut milk, try making nut cheese. Keane recommended blending buttery macadamia nuts with water, Italian seasoning, lemon juice and sea salt for a plant-based ricotta. Going national Pixie Retreat scaled back from wholesale for a while to focus on retail locations. But it has just relaunched, selling chocolate “karmal”, salted “karmal” and raspberry “l’il puddin” at New Seasons stores in Portland. Made with organic young coconut meat and Irish moss, these raw desserts are packed with nutrients . Soon, Pixie Retreat plans to introduce nationwide cold shipping of the “l’il puddin’”. Currently, customers across the U.S. can order sweet or savory Pixie snack boxes . But Pixie Retreat’s goals go far beyond Portland or even the U.S. When I asked Keane about the company vision, she immediately said, “Global. That’s the dream. We want to be the fast food of the future.” + Pixie Retreat Images via Josh Chang and Marielle Dezurick / Pixie Retreat and Teresa Bergen / Inhabitat

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Pixie Retreat: Behind the scenes in a raw commercial kitchen

How to make a delicious vegan pie for Pi Day

March 13, 2020 by  
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Pie is delicious on any day, but Pi Day may be the impetus to bake — or at least eat — a pie. The annual celebration is named for the mathematical constant ? and observed on March 14, because ? is 3.14. In honor of Pi Day, Lisa Clark, owner of Petunia’s Pies & Pastries in Portland , Oregon shares some of her vegan pie baking tips with Inhabitat. This Pi Day is especially exciting for Clark, as it marks Petunia’s 10th anniversary. Inhabitat: What are the main differences between vegan and non-vegan pies? Clark: The main difference is just the fact that you don’t use butter for the pie dough. We use a blend of half soy -free Earth Balance and half organic shortening. We never use any of the hydrogenated stuff. Even the fillings are not too different: the fruit and a sweetener, which is usually just sugar, and citrus and something to thicken it, whether it’s organic corn starch or tapioca pearls. We do a lot of pies with streusel. We make that the same as traditional streusel but we use, again, the soy-free Earth Balance instead of butter. Related: 12 delicious and crowd-pleasing vegan brunch ideas Inhabitat: What about cream pies? Clark: That’s where it gets definitely a lot more challenging. We make coconut cream pies and chocolate cream pies, and we do key lime pie and banana cream. Depending on what the flavor is, we use a lot of coconut cream instead of regular dairy cream. We try not to use a ton of soy. A lot of people don’t tolerate it well, including myself, so we use a lot of coconut cream and nuts. We try to do some without nuts, because there’s a lot of nut allergies, too. When we make our chocolate cream pie, we use the Mori-Nu silken tofu with the coconut cream just to help the texture be a little more smooth and creamy like it would be traditionally. Automatically, that makes it super thick. Folding in the melted chocolate, it really stiffens up and sets in the fridge. We make coconut whipped cream instead of regular whipped cream for the tops of pies. Inhabitat: How do you make meringue without eggs? Clark: For the meringue, we use dehydrated aquafaba powder. We were using actual aquafaba from a can of chickpeas. But the problem with that is, what are we going to do with all these chickpeas? So there’s a product now that’s dehydrated aquafaba powder; you have to add a certain amount of water per tablespoon and mix it up. Then you cook it on the stove to reduce it down to a third of the volume. You take what’s left, and you whip that up with sugar, like if you were making a traditional meringue with egg whites and sugars. Inhabitat: What are the easiest pies to make? Clark: Definitely the fruit pies are the easiest. Berry pies are the easiest because there’s really no prep involved with the berries . Our most popular pie that we’ve made for the longest time is the bumbleberry peach pie. It’s a mix of blackberries, blueberries, raspberries and peaches. We make a coconut hazelnut streusel for the top. ( See the recipe below! ) In the summertime, if people go berry picking, that’s the best time and the best way to make the most amazing pies with fresh, in-season berries. Other times of the year, it’s totally fine to use good frozen berries or even frozen peaches. Frozen fruit works fine, it’s just a little more temperamental with the baking time. There’s more moisture in the fruit because it’s frozen, so all that water is trapped in there. Inhabitat: Can you share any shortcuts you’ve learned over the years? Clark: Chill the fats and mix all your dry ingredients ahead of time. If there’s any fruit to prep, or the lemon zest, you want to do it in advance. I will sometimes measure out the sugar and any of the spices that are going in the filling in a little bowl and have that ready. You can make the streusel in advance and keep it in the fridge. I like to get all the steps of everything ready, so when I want to throw it together, it goes together much faster. Inhabitat: What is the most basic equipment somebody needs to make a pie? Clark: A pie plate and a rolling pin. At the very minimum, that’s what you need. Beyond that, if people have a handheld little pastry blender, that’s really helpful to make the streusel and the pie crust. But you don’t have to one. You can just cut it by hand. Beyond that, if people have a food processor for the crust and streusel, that makes it even faster. A zester for the lemon zest for the filling. A knife. But most people have a knife. And time. You just need some time, some patience. Inhabitat: Any pie mishaps you’re willing to share? Clark: Oh, yeah. I think the most common one would be just not baking the pies long enough. It’s always different. It depends on the weather , it depends on the oven, the flavor of the pie, how much moisture is in the fruit, how long you mix the dough. Sometimes, the crust can start to get too brown in the streusel, but the filling isn’t cooked. We actually bake a pie for the first half without the streusel and then we put the streusel on for the second half of baking to help with that. Every oven is so different. It depends on how thick your pie plate is, too. Like a deep dish or a more shallow pie plate, the baking times can vary so much. The only way to know when it’s really done is by seeing how the fruit bubbles up through the streusel or through the crust on top. It should be bubbling really slowly and look really thick and syrupy. If it just looks watery, like water bubbling out, it’s totally not done. Inhabitat: Any last words of advice for Inhabitat readers? Clark: The biggest advice I want to give people is not to be intimidated. I think when you read the steps, it can sound like a lot. But when you break it down and take one step at a time, it’s really not too bad. The more you do it and practice, it gets easier and easier. Pies are simple. It’s just a dough and a filling you have to sweeten and thicken. And you have to bake it. That’s really all it is. So just remember, it’s very simple and don’t overthink it too much; try to have fun. When people realize that, they tend to do a better job and not get so stressed about it working. As long as it tastes good, too, it doesn’t matter what it looks like. Be brave. Recipe for Bumble Berry Peach Pie with Coconut Hazelnut Streusel By Lisa Clark, Petunia’s Pies & Pastries Pie Crust 1/2 cup + 1 tablespoon white rice flour 7 tablespoons + 1 1/2 teaspoons brown rice flour 7 tablespoons + 1 1/2 teaspoons tapioca flour 1/4 cup + 2 tablespoons millet flour 3/4 teaspoon xanthan gum 1 tablespoon + 1 1/2 teaspoons sugar 3/4 teaspoon salt 1/4 cup + 1 1/2 teaspoon Earth Balance spread, very chilled & cut into 1/4” pieces 1/4 cup + 1 1/2 teaspoon organic vegetable shortening, very chilled & cut into 1/4” pieces 1/4 cup + 2 tablespoons ice cold water Filling In spring and summer, use fresh berries & peaches if possible. The rest of the year, frozen berries and peaches will work just fine. 1 1/2 cups raspberries 1 1/2 cups blueberries 1 1/2 cups blackberries or marionberries 3 1/2 cups sliced peaches 1 cup sugar 6 tablespoons organic cornstarch 1/4 teaspoon nutmeg 2 tablespoons fresh lemon juice Coconut Hazelnut Streusel 1 cup hazelnuts, toasted and skinned 1 cup coconut 1/4 cup millet flour 1/4 cup white rice flour 3 tablespoons brown rice flour 3 tablespoons tapioca flour 2/3 cup sugar 1/4 tsp salt 1/2 teaspoon cinnamon 1/4 cup Earth Balance spread, chilled and cut into 1/4” pieces To make the crust, combine the flours, xanthan gum, sugar and salt in a mixing bowl and mix well. Add the cold shortening pieces and the cold Earth Balance pieces, and blend with a handheld pastry blender until the fat pieces are in pea-sized clumps. Be careful not to overwork the fats into the dry ingredients. Drizzle the ice-cold water over this mixture and mix by hand until the dough comes together and forms a ball. Again, be careful not to overwork the dough. Flatten the dough into a disk about 1” thick and wrap in plastic. Chill for about 20 minutes. Remove the dough from the fridge and place on a lightly millet-floured non-stick baking mat or countertop. Roll the dough into an even circle, about 1/4” thick. Transfer to a pie plate. Press the dough into the pie plate and form nice fluted edges. Refrigerate the pie shell for 15 minutes before baking. Preheat oven to 350 degrees Fahrenheit. To make the filling, combine all of the fruit in a large bowl. Mix the cornstarch with the sugar and nutmeg. Sprinkle this mixture over the fruit and mix to evenly combine. Pour lemon juice over the fruit mixture and stir well. Let sit for about 15 minutes (about 25 minutes if you are using frozen fruit) to form juices. Pour mixture into chilled pie shell. Place pie on a baking sheet lined with parchment paper. Bake for about 35 minutes (without the streusel). While the pie is baking, make the streusel. Combine hazelnuts, coconut, flours, sugar, salt and cinnamon in a medium bowl and mix well. Add the cold Earth Balance and work it in by hand until the Earth Balance is in pea-sized clumps. Larger clumps are better than smaller for the streusel. Refrigerate until ready to use. Once the pie has baked for 35 minutes, carefully remove it from the oven and top evenly with streusel, covering all of the fruit. Bake about 35-40 minutes more. The streusel and crust should be golden brown. The pie is ready when you can see the juices bubbling out on the edges and it looks very thick and syrupy. If it appears watery, continue to bake. Let cool (at least 2-3 hours) so the pie can set a bit, then slice, serve and enjoy! + Petunia’s Pies & Pastries Images via Lisa Clark

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How to make a delicious vegan pie for Pi Day

What do Americans think about fake meat products?

February 21, 2020 by  
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The topic of how we produce food is commonplace and more relevant than ever. After all, the way we choose to grow produce affects waterways, soil and air, which in turn, affects each of us. When it comes to raising animals for meat, the stakes are even higher. Report after report doles out alarming numbers regarding pollution related to the practice. Plus, animal activists frequently remind us about how animals are treated when they are raised as food sources. The rise of fake meat With all of this in mind, it’s no wonder that food scientists have been investing copious research and development time, money and energy into finding meat alternatives. Some have already been around for decades, while new alternatives are consistently hitting the market. Although beef replacements are the most common, you can find pork, chicken and even fish alternatives. Related: Vegan and lab-grown meats predicted to take over meat market in 20 years Opinions on meat substitutes So what do people actually think about this “fake meat” phenomenon? A research group called Piplsay posed the question nationwide in a January 2020 survey and received 31,909 responses from individuals aged 18 years and older. The results show an overwhelming interest in the products and an underwhelming satisfaction. Specifically, 51% of Americans have tried meat substitute products at least once, a majority of which (53%) said they tried it because they were curious. Another 32% responded they tried it due to a concern for the environment or for their health . Others say they are trying to go vegan or vegetarian and were wondering if the meat substitute would satisfy the longing for meat (15%). Why are people trying fake meat? The results show there are a variety of reasons people try or continue to consume fake meat, none of which seem to be because they actually prefer the taste. In fact, out of 31,909 responses, fewer than 30% gave the products a thumbs up. When it comes to health, the debate rages on to whether fake meat has anything to offer. Even though 27% felt fake meat was a healthy and eco-friendly alternative, a slightly larger 28% felt these meat alternatives can’t beat real meat. Another 20% suggest the products are highly processed, counterbalancing any potential benefits from avoiding meat. A quarter of the respondents said they didn’t know what to think of them. Related: Beyond & Impossible alternative meats — are they healthier than the real thing? The most popular brands for meat substitutes When Piplsay asked people what brands they had tried, a group of big names were, not surprisingly, in the top five. Seven percent of respondents had tried Hormel, and another 7% tried Perdue brands. Impossible Foods is relatively new to the market, but at the time of this survey, 11% of respondents had tried it. Tyson garnered another 13%, and the most-frequently tried products are produced by Beyond Meat (15%). The type of meat substitute that people were interested in trying varied, too, with beef being the most popular at 38%. Chicken came in at 29%. There was a significant drop for pork at 18%, but it is a newer product to the market. Finally, fish swam in at just 15%. Study demographics One interesting result of the survey is that there didn’t seem to be a huge geographical discrepancy. The top three states where fake meat is consumed “quite often” are Washington (18%), South Dakota (20%) and Vermont (26%). These numbers don’t represent the populations as a whole, but rather the frequency of respondents who say they eat fake meat quite often, which is 12% of overall respondents. In contrast, 23% said they’ve had it once or twice and 16% admit they’ve only had it once. Age is one category where the survey highlights fairly large differences. Millennials are by far the most likely to eat fake meat on a regular basis. Although only 16% of millennials eat fake meat regularly, that’s twice the reported number from baby boomers, at only 8%. Not only do millennials rank the highest for consuming the products, but their reason for doing so stands out as well. The report shows that 23% of millennials eat fake meat for health and environmental reasons , which is highest among the age groups. In contrast, the age group with the largest number of people saying they have no interest in even trying fake meat goes to the baby boomers, with 52% opposed to the idea. The fake meat trend has room for improvement All in all, the survey revealed that while many people are interested in trying, have tried or regularly consume meat alternatives, most people feel these products leave more to be desired in terms of flavor and healthful ingredients. Still, people seem to still eat many of these fake meats for betterment of the planet, and there is still plenty of room in the industry for existing and new brands to grow and innovate. + Piplsay Images via Shutterstock

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What do Americans think about fake meat products?

Vegan Recipes With Plant-based Substitutions for Eggs & Dairy

February 11, 2020 by  
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Perhaps you’re eating healthier. Or you’re shifting to plant-forward foods … The post Vegan Recipes With Plant-based Substitutions for Eggs & Dairy appeared first on Earth911.com.

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Vegan Recipes With Plant-based Substitutions for Eggs & Dairy

We Earthlings: It’s Time for a Change

February 11, 2020 by  
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This week, we respond to the unfortunate increase in CO2 … The post We Earthlings: It’s Time for a Change appeared first on Earth911.com.

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The best sources for plant-based protein

February 4, 2020 by  
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Many researchers and doctors around the world agree that a plant-based diet provides many benefits. It is credited with lowering inflammation in the body and disease prevention. But many people are concerned that a plant-based diet does not provide enough protein, an essential nutrient responsible for fueling the body and a critical component in building body tissue. Unfortunately, a long marketing campaign sending the message that meat is the primary source of protein has led to a lot of misinformation about the quantity of protein found in plants. If you are looking for ways to bring more plant-based foods onto your plate, here are 10 excellent sources of plant-based protein. Please note that the minimum recommended amount of protein for a sedentary lifestyle is 56 grams for men and 46 grams for women, but this amount increases with factors including activity level, general health and age. Talk to your doctor to learn more about how much protein your body needs. Related: 10 vegan sources of protein you can grow at home Seeds Although seeds are small, they pack a punch when it comes to providing protein. Adding some chia or flax seeds to your fruit smoothie will keep you feeling full for longer. Tossing sesame seeds into your vegetable stir-fry or snacking on sunflower seeds is another easy way to up your protein consumption. One cup of pumpkin seeds provides 12 grams of protein. A couple of tablespoons of hemp seeds contain 11 grams, and even those teeny-tiny poppy seeds add 2 grams in just over a tablespoon. Quinoa Although typically cooked like a grain, quinoa is actually a member of the spinach, chard and beet family. The frequent debate about whether it is a vegetable or a grain is somewhat satisfied with the label of pseudocereal, which means it’s not part of the grass family. Whatever you choose to call it, quinoa is a versatile and protein-packed food with over 8 grams per cooked cup. Lentils Once you get the hang of cooking lentils, you’ll find them to be an essential addition to or centerpiece of your diet. They are versatile and tasty. Plus, one cup of lentils provides more than 1/3 of the minimum recommended daily amount of protein at around 18 grams. Beans Beans rank nearly as high as lentils on the protein scale, and there are myriad options to match any taste profile. Daily value (DV) amounts for one cup look like this: white beans (35%), split peas (33%), pinto beans (31%), kidney beans (31%), black beans (30%), navy beans (30%), chickpeas (29%) and lima beans (29%). Nuts Nuts are a great snack, and they provide both protein and healthy fats. But they also make a nice addition to many recipes . Pick your favorites and experiment. For example, peanuts, almonds and pistachios contain 12 to 14 grams of protein per 1/2 cup. Nut butters are another option for adding protein to your diet. Watch for added salt and sugar when choosing your peanut butter, almond butter or cashew butter. Two tablespoons is considered a serving size of these nut butters. Soybean products There are a variety of products sourced from soybeans. Edamame contains about 8 to 9 grams of protein per 1/2 cup and can be eaten boiled or shelled. Tofu has long been associated with vegan and vegetarian diets as a protein replacement for good reason. It contains around 10 grams of protein per 1/2 cup, and tofu can be added to just about anything, from soup to salads to sandwiches. Tempeh is another soybean-based food that brings 31 grams of protein per cup. Related: How to choose the healthiest, most sustainable milk alternative Peas Vegetables should be a priority in any diet. While most offer some protein, veggies also offer a variety of other vitamins and minerals. Peas, however, rate among the highest when looking specifically at protein content, with 8 grams per cup. Plus, they are convenient to toss into most meals. Leafy greens You’ve probably been lectured before to eat your leafy greens. That’s because they are loaded with nutritional benefits, including 3% to 12% of your daily recommended amount of protein. So load up on spinach , kale, mustard greens, Swiss chard and collard greens to increase your protein intake. Unsweetened raw cocoa powder You may not have expected to see chocolate on the list, but unsweetened raw cocoa powder provides a host of nutritional value, not the least of which is 1 gram of protein per tablespoon. Sprinkle it on fruit or throw it in your smoothies for a delicious protein boost. Nutritional yeast Nutritional yeast offers the essential vitamin B12, and a single tablespoon has about 5 grams of protein. Nutritional yeast can be used as a substitute for cheese. Shake it on popcorn, pasta, pizza, soups, potatoes and cooked veggies for a savory flavor and added protein. Via Choose My Plate , Health and My Food Data Images via Shutterstock

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Prime Roots will debut fungi-based bacon on Valentines Day 2020

January 31, 2020 by  
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Prime Roots is upending the food landscape with mushrooms as another protein source. On February 14, the startup will unveil its meatless , non-GMO “bacon” to entice all food-lovers. The one-day-only, limited release will allow customers to order “bacongrams” for loved ones, while supplies last. According to the company website, fungi are considered superproteins. With the use of mushrooms as a protein source, Prime Roots’ products are naturally antibiotic- and hormone-free. Additionally, the startup promises that its products are “delicious tasting, high in digestibility, sustainable, allergen-free, animal-free and non-GMO .” Related: 24-year-old entrepreneur to launch plant-based “superprotein” products by vote Last summer, The Spoon reported that Prime Roots utilizes mushroom mycelium, which has certain qualities that are, by contrast, absent in plant proteins. For instance, “mycelium require minimal resources to grow and are a more efficient source of protein than plants, [the latter of] which often require solvents to fully extract all the protein.” Because fungi — and, by extension, mycelium — are tasteless, Prime Roots discovered it would not need to mask any plant flavors. Instead, mycelium “can be used to make any manner of meat or seafood substitutes.” No surprise then that the company leveraged mycelium’s versatility to develop food products with flavorful offerings that resemble chicken tenders, crackers, crab cakes, ground beef, high-protein savory dip, lobster chunks, protein bars, salmon burger, sausages, shrimp and even tuna chunks. Although Prime Roots has developed several flavors, they have not been rolled out yet. On the company website, visitors have, for many months now, been encouraged to select their top three flavors via the startup’s product voting initiative. According to the company, the “resounding winner” was bacon, which explains its arrival as Prime Roots’ first official product debut. Prime Roots has shared that its “bacon” product’s main ingredient is koji, which is “an umami-rich, all-natural fungi that serves as the cornerstone for all of Prime Roots’ delicious meat substitutes. Brewed in small batches, the koji is formed into strips, and then put into a wood smoker, which elicits the same taste, sizzle and smokiness of pork bacon without the health, animal welfare , and environmental downsides … Prime Roots makes it possible to satisfy your bacon cravings in a way that is good for your heart and the planet.” + Prime Roots Images via Prime Roots

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Prime Roots will debut fungi-based bacon on Valentines Day 2020

Buhais Geology Park opens in UAE’s Sharjah Desert

January 31, 2020 by  
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British architectural firm  Hopkins Architects has completed the Buhais Geology Park Interpretative Centre, a new research and education facility highlighting the “prehistoric and geological significance” of the former seabed known as al-Madam Plain. Located southeast of the UAE city of Sharjah, the Geology Park was created as part of a series of learning and conservation centers operated by Sharjah’s Environmental Protected Areas Authority. The design of the site-sensitive complex comprises five interconnected pods inspired by prehistoric sea urchin fossils. The Buhais Geology Park Interpretative Center is located within the Jebel Buhais, an archaeological site that’s most notable for its extensive necropolis spanning the Stone, Bronze, Iron, and Hellenistic ages, as well as for its abundance of marine  fossils  from over 65 million years ago. To highlight the archeological importance of Jebel Buhais, the Park was conceived as an important educational resource and destination for tourism.  Taking cues from the region’s well-preserved prehistoric fossils, the architects crafted the Interpretive Center into five interconnected pods that house a series of exhibition spaces with model-based interactive displays as well as an immersive theater, a cafe with panoramic views of the dramatic Jebel Buhais range, a gift shop, and other visitor facilities. An outdoor trail accessible from the main exhibition area links the pods and includes viewing areas of the mountains, a  classroom  shaded by a high-tensile canopy, and raised walkways across select geological sites of note such as ancient burial grounds.  Related: Off-grid Fossil Discovery Exhibit camouflages into the Texan desert “Our first sight of Jebel Buhais was in the late afternoon sun, exploring the area after the midday heat,” Simon Fraser, Principal at Hopkins Architects, said. “It is an amazingly beautiful, barren setting, with the Jebel providing a powerful backdrop. We have ensured that our design  touches lightly  on this fragile landscape, so rich in remarkable fossils and prehistoric burial sites. This exciting new facility will allow thousands of people from all over the world to understand the way in which landscapes are formed by tectonic activities and how the Earth has changed over time.” + Hopkins Architects Images © Marc Goodwin

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Buhais Geology Park opens in UAE’s Sharjah Desert

12 surprising things that arent vegan

January 16, 2020 by  
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It’s hard to stick to a vegan lifestyle. It can be easy to be foiled by ingredients that just slip right by you, and these aren’t just in food . A surprising number of non-food items also contain animal-derived ingredients. What’s a wannabe vegan to do? Remember that drastically cutting down on animal consumption is good for the planet, even if you fall short of 100 percent. If you want to be as close to completely vegan as possible, here’s a list of some surprising foods and other items that aren’t necessarily vegan. Sugar The sugar industry uses bone char from slaughtered cattle to remove the color from sugar so it becomes a lovely, bright white. What about using brown sugar? Unfortunately, that’s made of white sugar with molasses added to it. If you want to avoid bone char-processed sugar, buy organic, unrefined, beet or coconut sugar. You can also consult PETA’s list of manufacturers that forego the bones. Condoms Many condom manufacturers use the milk derivative casein for a smooth feel. If you can do without that texture, check out vegan-friendly brands . Altoids Would you like some tendons with your fresh breath? Yep, those ubiquitous mints contain gelatin. Time for a Tic Tac instead, or opt for the Altoids labeled “sugar-free smalls,” which do not contain gelatin. Related: 10 vegan myths, debunked Tattoo ink Charcoal can be made from plant or animal origins. But many of the black dyes used in tattooing are made with charcoal derived from animal bones. Other non-vegan ingredients in tattoo ink are glycerin (from animal fat), gelatin and shellac (made from crushed beetles). If vegan ink is important to you, consult this international list of vegan-friendly tattoo artists . Apple juice Now, it’s time for something really gross. Some companies use isinglass, or fish bladders, to clarify their apple juice. Paintballs Animal tendons and sinews find their way into a lot of food and non-food products. The outer layers of paintball capsules are usually made of gelatin. Dryer sheets Dryer sheets are designed to fight static electricity and make clothes soft and lint-resistant. But what keeps the sheets from drying out? In some cases, animal fat. Urban Vegan assembled a list of vegan alternatives , if you happen to use dryer sheets. Alternatively, you can also reduce your waste by opting to use wool dryer balls. Paint and makeup brushes Artists and anybody who uses makeup might wonder, where did the hairs in my brush come from? They might be synthetic, or they might be from some poor pig, squirrel, sable or Siberian weasel. Artists, consult this list of cruelty-free brushes , and here’s a list of vegan makeup brushes . Related: The pros and cons of going vegan Crayons In other art supply news, crayons contain stearic acid. This ingredient occurs naturally in plants and animals. But it’s often animal-derived, a slaughterhouse byproduct. Crayons are one of many products that contain stearic acid, including soaps, cosmetics, candles, lubricants, chewing gum and hairspray. If you prefer your crayons vegan, check out these triangular ones made by Melissa and Doug . Worcestershire sauce Newer vegans might not have realized this yet, but traditional Worcestershire sauce contains anchovies. Instead, make your own or buy this vegan, organic Worcestershire sauce from trusted brand, Annie’s. Soy cheese If you’re vegan, you probably already know that many regular cheeses aren’t even vegetarian, because they contain rennet, enzymes produced in bovine stomachs that help cheese curdle. But did you know many soy cheeses aren’t vegan? They often contain casein, which seems really weird, because why would you even want soy cheese if you weren’t vegan? British money Vegans who live in or are visiting Britain aren’t thrilled to handle the £5 notes, which contain tallow, an animal fat derivative. It is used to make the bills anti-static and less slippery. British vegans and vegetarians have been protesting since the new notes were introduced in 2016. This month, a British employment judge ruled that the Equality Act should also apply to people who sincerely believe in ethical veganism. How an indirect discrimination case will affect the bank notes is still to be seen. Plastic bags Could be beef tallow, could be chicken fat — most plastic bags use some type of animal fat as “slip agents” to prevent bags from sticking together. One more good reason for banning plastic bags ! Images via Shutterstock

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