Vegan Food For Life

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Did you know that the  best thing that you can do in 2013 is to go Vegan.

The great news is that the diet that is best for your health and vitality is also great for the health of the planet and all living beings. Go Vegan for Life.

A new year is upon us and 2013 has begun.  Let’s start off this new year making a big splash!  No more excuses, no more denial – the time is right now.  Jump right in and give it all you’ve got.  We are not children having to take little baby steps, we can take big, adult steps and really make a difference for our health and the health of all life on this planet.   So, what are you waiting for JUMP in and make that difference today.

Eat a diet rich in whole, un-refined plant foods.  Beans and legumes, rich in fiber and phytonutrients, all varieties of colorful fruits and veggies, 100% whole grains, and a few raw nuts and seeds.
For more ideas on what to eat go to:

Those will help you to get started!  Enjoy!  2013 will be a great year for you and all life on the planet! Go Vegan for Life!


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5 Cookbooks to Toss in 2013

Dr. Connie Sanchez, ND on Denver’s Channel 9-News discussing PCRM’s list of the 5 worst cookbooks and shares a healthy so-good-for you black bean brownie recipe.

So-Good-for-You Brownies
Makes 16 brownies

2 15-ounce cans low-sodium black beans, drained and rinsed
1 cup pitted dates
1 cup all-fruit raspberry jam
1 tablespoon pure vanilla extract
1/4 cup whole-wheat pastry flour
1 cup unsweetened cocoa powder
1/4 teaspoon sea salt
Preheat the oven to 350 F and spray an 8×8-inch baking pan with 1/4 teaspoon of water.
Combine the black beans, dates, jam, and vanilla in a food processor and process until smooth. Add the flour, cocoa powder, and salt and process again.
Pour into the prepared pan and smooth the top with a spatula. Bake for 30 minutes or until the top looks set. Remove from the oven and cool completely, then cut into 16 squares. The brownies will keep, refrigerated in a covered container, for up to 1 week.
Per serving (1/16 of recipe): 145 calories, 5 g of protein, 1 g total fat, 7% calories from fat, 8 g fiber, 0 mg cholesterol, 110 mg sodium.

Recipe from natural foods chef Christine Waltermyer, C.H.H.C.