Posts Tagged ‘Vegan’

Mango Avocado Deliciousness!

Thursday, June 10th, 2010

Curried Mango in Avocado

Taken from Yoga Journal. Thanks!



  • 1 jumbo avocado, about 1 1/2 lbs.
  • 1 large ripe mango, peeled and cubed
  • 1/2 cup crushed banana or plantain chips
  • 1 to 2 tsp. curry powder, or to taste
  • 2 Tbs. mayonnaise, or low-fat or vegan mayonnaise
  • Juice of 1/2 lime
  • 1/4 cup chopped fresh coriander leaves
  • 3 Tbs. pickled ginger for garnish


  1. Slice avocado in half, cutting lengthwise. Carefully pull or twist halves apart, and remove seed. Using sharp paring knife, cut crosshatch pattern into flesh almost to skin, and spoon out cubes, leaving 1/8-inch inside layer of avocado flesh. This keeps avocado shell stable.
  2. In mixing bowl, combine avocado cubes, mango cubes, crushed banana chips, curry powder, mayonnaise, lime juice and coriander leaves, stirring together gently.
  3. Mound mixture into avocado halves. Sprinkle each with pickled ginger slices.

Nutritional Information

SERVES 2Amount Per Serving:

Calories 760
Protein 7g
Total fat 66g
Carbs 46g
Cholesterol 10mg
Sodium 620mg
Fiber 19g
Sugars 4g

Vegetarian Times Issue: March 1, 2003   p.54

Cruelty-free Fashion

Thursday, May 13th, 2010

Cruelty-free fashion is where it’s at. I love, love, love Moo Shoes. They don’t just have shoes – they have belts, bags, shirts, sweatshirts and more. They are also vegan owned and operated.

The mens shoe selection is great. If you don’t want traditional combat boots because of the leather – try these! They have a big selection of seriously super cute and high fashion womens shoes too. 

Moo Shoes has a store in NYC or you can shop online at

Mushroom and Millet Faux Risotto. Veggie/Vegan

Thursday, May 13th, 2010

This recipe contains no rice or wheat, and it’s vegan and veggie. I found it on

Millet and Mushroom Risotto

1 cup millet
1 tbsp olive oil
2 cups water

2 tbsp olive oil
1/2 red onion
2 cups sliced mushrooms
2 cups chopped tomatoes
1 cup garbanzo beans (rinse well if canned)
Handful chopped cilantro
Salt and pepper to taste

  1. First cook the millet: Toast the millet in the olive oil for a few minutes until it smells fragrant. Add water and bring to a boil, let simmer for 20-25 minutes.
  2. Meanwhile, heat olive oil in a pan on medium heat and sauté the onion for about 5 minutes. Add the mushrooms and cook for another 5 minutes. Finally add the tomatoes and garbanzo beans, and keep cooking until the tomatoes are soft. Season with salt and pepper. Stir in the millet and add cilantro.

Avocados – super food!

Tuesday, May 11th, 2010

One of my fave foods! Delicious. Healthy. Creamy. Versatile. This is the avocado.

Veggie, vegan, or raw, there are a number of recipes where you can reap the benefits of this heart healthy, nutrient rich fruit.  Here’s a recipe for vegan mayo from Dr. Ben Kim’s website.

Avocado and Basil Mayonnaise Recipe

Serves 4-6


2 ripe avocados, halved, pitted, scooped out of skins, and cubed
Large handful of fresh basil leaves
2 tablespoons extra-virgin olive oil
2 teaspoons fresh lemon or lime juice
1 garlic clove, peeled and minced
Sea salt and black pepper, to taste


1. Combine basil, garlic, and a pinch of sea salt in a small food processor and blend until ingredients form a paste.

2. Add avocados and process until smooth. Blend in the oil and lemon or lime juice, and then season with sea salt and pepper.

Use this delicious avocado and basil mayonnaise in place of regular mayonnaise. It also makes a wonderful dip for baked crackers.

Fashion can have a conscience

Thursday, May 6th, 2010

I am a big fan of the clothing designer John Bartlett. Not only are his collections fantastic, he has a great blog. I was very excited to read about his recent Vegan transformation. Starting in September 2010 he won’t be using leather in his designs, but instead leather alternatives. BRAVO! Look good- feel good, and feel good – look good.

Best Vegan Eats in Brooklyn

Thursday, April 29th, 2010

Sun In Bloom restaurant is one of Brooklyn’s best kept secrets. They serve delicious, fresh, locally grown vegan cuisine. Located near several Yoga studios on Bergen Street in Park Slope, it is perfect for an after Yoga meal. The staff is super friendly. Aimee, the lovely owner is herself a certified Yoga instructor, specializing in Bikram.

From fans of veggies to vegan to raw there is something for everyone! They have live food that is full of enzymes and life energy. After eating at Sun In Bloom I feel my soul, body, and mind have been nourished. You can follow them on Twitter @suninbloom.

All the cuisine served is farm to table. It is all local grown organic food. It feels good to know you have eaten responsibly, and it tastes fantastic. The sweets are out of this world! My favorite is the red velvet truffle pumpkin spice cup cake with brandy frosting. Hard to believe it’s gluten free and totally vegan!

My favorite soup is the carrot with ginger, it warms the body up. Ginger is great for blood circulation and controlling cholesterol.

They make amazing juices too. Check out their menu! Even better, head on down to 460 Bergen Street and tell them Charles sent you.