Sunday, September 9, 2012

You Knew it Would Happen....McDonalds to Open All Vegetarian Location in India

It was only a matter of time.....

A Big Mac may be the international sign for McDonald’s, but not in India. The fast food giant will open its very first all vegetarian location in the South-Asian country next year, as part of a move to break through to a market that is 20 to 42% meat free. With McAloo Tikki potato burgers leading the pack, McDonald’s is in for a real transition as it tries to appeal to both a Hindu population, which considers cows sacred, and the Muslim community that doesn’t eat pork. The first location, in true McDonald’s fashion, will be next door to a bustling tourist site, the Golden Temple in Amritsar, northern India.

McDonald’s has had no issue with adapting its menu for certain diners before. French locations offer McBaguettes and croissants, and customers in China can enjoy cups of fresh corn or red bean sundaes. While it is the largest food chain in the world, McDonald’s has a tiny presence in the enormous country of India, with only 271 restaurants. Many of these existing locations already have menus that feature vegetarian fare. The McAloo Tikki burger is made with a spicy fried potato patty, while the Maharaja Mac substitutes the famous beef burger with chicken.

The company also plans to open a vegetarian location near the Vaishno Devi cave shrine in Kashmir, a Hindu pilgrimage site that attracts thousands of visitors a year. Let’s hope they come hungry.

Posted courtesy of Inhabitat

Wednesday, May 30, 2012

Is this the winner....Power Veggies!

“In a world dominated by genetically modified foods, a group of mad scientists at the Mutanto Corporation scramble to capture and defeat the last remnants of the organic rebellion.
A rogue band of Tucsonan rebels based at the Food Conspiracy Co-op prepare to battle the evil empire.”

Just click here to vote for our local co-op, The Food Conspiracy" for best video.

Sunday, May 27, 2012

NRDC's 2012 Growing Green Award Winners' Film

The food we eat every day is intimately connected to our health and the health of the environment. NRDC's fourth annual Growing Green Awards celebrates the farmers, business owners, and bold thinkers who are making America's food system healthier and more sustainable.

Sunday, May 20, 2012

Don't argue with me, argue with Scott

In his memoir Eat And Run: My Unlikely Journey to Ultramarathon Greatness, which goes on sale June 5, Jurek opens up about his life and career -- as an elite ultrarunner and a vegan -- and inspires athletes at every level.

By Scott Jurek
One of the biggest questions I get as a runner is "what can I do to be a more efficient runner?" Whether you are getting ready for your annual Memorial Day Fun Run or make a living running Ultramarathons, what you put in your body is the most important aspect to your training regimen.
Here are 5 Diet Tips To Optimize Your Running.
1. Lentils and beans. Packed with protein and carbs, they
are a staple in almost every culture around the globe. Try making a Lentil-Mushroom Burger. An alternative is a dense Pea Protein Powder.
2. Grains. While some give grains a bad rap, whole grains have been consumed for thousands of years and were used as a calorie source that traveled well for nomadic tribes and warriors going into battle. Quinoa was a staple of the Incas and is technically a seed, not a grain, and has all essential amino acids. Brown rice is another option.
3. Tempeh. This super dense veggie protein has one gram of fat to three grams of protein. It's my go-to when I feel I need a protein punch.
4. Kale/Lacinato. Kale is touted as one of the best vegetables, and we all have been told to get more greens in our diet. Steam, sauté or chop it raw into salads. You can even throw it into your smoothie.
5. Flax oil blend/Udo's Oil. Essential fatty acids are critical for all functions in the body and most of us don't get enough nor know how to get them in our diet. I used to grind flax seeds and hemp seeds and always guessed if I was getting enough. Now using an Omega 3-6-9 oil blend like Udo's Oil 3-6-9 has taken the guesswork out of my diet. I add it to my smoothies, cereal and salads.
-- Order Eat And Run today!

Want to make your own  Lentil-Mushroom Burger......

1. In a medium-size pot, bring 2 1/4 cups of water to a boil, then add 1 cup dried green lentils, 1 teaspoon dried parsley, 1 minced garlic clove, and 1/4 c up chopped onions. Simmer for 35 to 40 minutes.
 Combine 3/4 cup chopped walnuts, 2 cups bread crumbs, and 1/2 cup ground flaxseeds in a small bowl and set aside.
 In a separate pan greased with olive oil, sauté 1 cup chopped onion, 2 minced garlic cloves, 3 cups finely chopped mushrooms, and 1 1/2 cups finely chopped kale or other winter greens for 8 to 10 minutes. Set aside to cool slightly.
 Remove lentils from heat, add 2 tablespoons Dijon mustard and 3 tablespoons balsamic vinegar, and mash ingredients together.
 In a large bowl, combine lentils, sautéed vegetables, and bread-crumb mixture. Cool in a refrigerator.
 Using your hands, form patties and fry or grill until lightly browned and crispy on both sides, about 3 to 5 minutes each side. Serve on a toasted bun or on their own.
Makes 12 four-inch burgers.

Monday, April 23, 2012

Bananas....Green or Ripe for you?

According to Japanese Scientific Research, full ripe banana with dark patches on yellow skin produces a substance called TNF (Tumor Necrosis Factor) which has the ability to combat abnormal cells.

The more darker patches it has the higher will be its immunity enhancement quality; Hence, the riper the banana the better the anti cancer quality. Yellow skin banana with dark spots on it is 8x more effective in enhancing the property of white blood cells than green skin version.

Guess over ripe bananas aren't just for banana bread anymore!