Made from the ingredients on display by YOU KNOW WHO!
And you know where to come for the best!
At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!
TODAY’S INGREDIENT: FANTA Orange Soda
Hey, soda isn’t just for drinking. It can enhance various recipes with its flavor an effervescence qualities. Salad dressing is one of those categories. Today we made a special dressing for Thanksgiving that’s animal- gluten- soy- and fat-free. Hope you like it!
Taxing red meat would save many lives, research shows
The cost of bacon and sausages would double if the harm they cause to people’s health was taken into account
Damian Carrington Environment editor Tue 6 Nov 2018 13.00 EST Last modified on Tue 6 Nov 2018 14.00 EST
A ‘sin tax’ on meat products such as beef, lamb and pork is inevitable in the longer term, say some experts. Taxing red meat would save many lives and raise billions to pay for healthcare, according to new research. It found the cost of processed meat such as bacon and sausages would double if the harm they cause to people’s health was taken into account.
Governments already tax harmful products to reduce their consumption, such as sugar, alcohol and tobacco. With growing evidence of the health and environmental damage resulting from red meat, some experts now believe a “sin tax” on beef, lamb and pork is inevitable in the longer term.
The World Health Organization declared processed red meat to be a carcinogen in 2015, and unprocessed red meat such as steaks and chops to be a probable carcinogen. However, people in rich nations eat more than the recommended amount of red meat, which is also linked to heart disease, strokes and diabetes.
The new research looked at the level of tax needed to reflect the healthcare costs incurred when people eat red meat. It found that a 20% tax on unprocessed red meat and a 110% tax on the more harmful processed products across rich nations, with lower taxes in less wealthy nations, would cut annual deaths by 220,000 and raise $170bn (£130bn)…
Tofurky Wants to Save the World, One Thanksgiving Roast at a Time. It’s Now Sold 5 Million
John Patrick Pullen Fri, Nov 16 6:30 AM EST
Ah, Thanksgiving: the annual holiday when Americans gather around the table with the people they’re closest to (genetically, at least) for a feast of traditional food, prayers, stories of gratefulness, and—hopefully silent— judgments about their friends and family. ‘I bet she voted for you-know-who,’ one likely muses. ‘He said what about my football team?’ wonders another. And, the more and more common refrain, ‘They’re serving a Tofurky this year!?’
But Tofurky is a lot more than simply the maker of the football-sized tofu loaf that’s helped give vegetarians and vegans a seat at the Thanksgiving table. A punchline practically since its founding, the Hood River, Ore. company has ridden out nearly four decades of good-natured ridicule to become one of the world’s leading meat-alternative makers, and perhaps the most recognized name in a space that’s been rushed by venture-backed startups like Impossible Foods and Beyond Meat.
And as the calendar turns towards another gravy-fueled holiday, the company has announced that it will sell its 5 millionth Thanksgiving roast this year—a number that proves Tofurky is no joke. (Though its not exactly a threat to the traditional bird: Americans buy 46 million turkeys each Thanksgiving.) Still, the milestone is about more than just sales, the company says.
“That’s five million times somebody took a personal risk to show up to a Thanksgiving meal with something that was weird,” says Erin Ransom, Tofurky’s head of marketing. “It’s five million times that somebody put the roast on the table and said ‘Try it with me—and if you like it that’s cool. Maybe there’s more for you in this way of eating.”
“Research suggests that all those risky dishes are starting to pay off. According to NPD’s annual Eating Patterns in America report, 14% of Americans are using plant-based proteins as a substitute for meat on a regular basis. In fact, nearly one in ten are eschewing meats that come from animals, with 1% of people identifying as vegan or vegetarian, and 8% partaking in flexitarian diets, which means they’re primarily vegetarian but occasionally partake in meat or fish. And they’re not just forgoing flesh over ethical or humane concerns; health and environmental worries are also causing people to rethink how they eat.“
That’s not a fad,” says Chase Worthen, a buyer of vegetarian products for Walmart, which stocks Tofurky products in 4,000 of its stores. “It’s a trend that’s here to stay.”…
You don’t have to go through the entire canning process to make pickled beets. Prep, cook, place in a jar and refrigerate to use as wanted. Here we add sweet onion strips and sweet red pepper. Then as we use the beets, we add other ingredients to the pickling jar, such as matchstick carrots and/or kidney beans (washed and drained). It makes a tasty salad by itself or as a side dish!
If you’re looking for something different and familiar this is it! Plus you combine the cranberry and gravy into one dish, saving time and money. Did I mention how off-the-planet exciting cranberries can be when you recognize their potential? They’re just waiting to be explored!
Makes 3 cups
And what do we pour the gravy over? In this instance ROASTED YAM STEAKS, but why not try mashed potatoes, or stuffing? Put it over everything.
Tired of the same old mashed yams? Or the cubed and roasted style? Me too. Steve doesn’t like the texture. So what do I do with yams on sale? Try something new. Yam steaks! Pour the SMOKY CRANBERRY ORANGE GRAVY over, top with some pine nuts and a wonderful main dish event emerges to take over the table! I’m in. And Steve? Well, he ate the whole portion. Except for the pine nuts this dish is fat-free
Made from the ingredients on display by YOU KNOW WHO!
And you know where to come for the best!
At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!
INGREDIENT: BLUE DIAMOND SMOKEHOUSE ALMONDS makes a perfect Smokehouse Almond Crumble
Sprinkle over salads, veggies, even dessert (minus the garlic of course).
SMOKED ALMOND GARLIC GREEN BEANS
Not your typical green beans almondine. Better. Easy to make. I could make a main dish out of these beans and feel like I had a complete meal. Yet they go well with other main dishes, especially holiday ones. If you’re serving a crowd, this is a perfect side dish vegetable, requiring little effort!
Believe it or not, this is an animal-free product. Polyester. It was advertised in my yahoo mail. Don’t know how my profiles would suggest to any advertiser that I would buy a RAW MEAT KANGEROO POCKET HOODIE, but that’s the problem when everything is automated. Only $14.18.
“Make You Stand out in the Crowd” it says.
I’ll bet it would. It’s probably not a good idea to wear something like this in Cleveland. The Homeless Hustlers might mistake me for steak.
“Gamiss is a leading international online fashion clothing store.”
I don’t have a category for offensive fashion, but this certainly fits the category.
They say the hoodie is skin-friendly, whatever that means.
At least it’s not the real animal, like the dresses Lady Gaga wore made out of real steaks.
These little pockets look like they took a while to make, but they didn’t. Complexity is the impression; simplicity is the reality! Wonderfully rich bites. The perfect dessert to savor with tea, coffee or wine!
I’m not big on health bars, but Steve and Lilly Belle are. Steve, because they’re healthy and convenient, Lilly because she just likes them.
Steve started out with the plain Clif bars that were sold at Walgreen’s. When on sale they were a dollar. He ate more than a few cases of those before he was introduced to the BUILDER’S PROTEIN bar (alluding to bodybuilders), and even I could like that, to a degree. They’re seedy, and gumming them isn’t fun, but like everything else in my world I find a way around it, CHOCOLATE MINT being my favorite. Then they came out with a peanut butter filled variety, which helped soften the chew, which I liked, and Steve decided on as his favorite.
We have to hide them from Lilly, but she always manages to find where they’re holed up and lets us know that she knows. In fact, she won’t budge from the spot until she is satisfied that we know what she wants and that she gets assurances that we’ll deliver – NOW. She can get pretty loud and persistent. Doesn’t take no or later for an answer. The louder she gets, the louder I get, the louder she gets. She doesn’t back down. That’s my Lilly Belle, just like her mama.
Red and white rice pan-fried with red onion and celery. Mixed with RED FORK Asparagus Skillet Sauce, then tossed with asparagus and edamame. Served with a Smoky Russian Dressing!
Makes 9-1/2 cups
I’ve bought frozen edamame before and the package instructions always recommended less time than it actually required to cook them till tender. I don’t understand why, but with WOODSTOCK brand that issue did not present itself. I like that. They cooked up quickly and tender, not mushy.
The same with the asparagus. I was surprised to see spears. I must not have been paying attention when Steve brought them home and I photographed them. Usually, I buy cuts. The spears were great. I just cut off an inch from the bottom of each stalk and discarded it after cooking them. Good flavor, good texture, good color. I’ll buy them again.
The asparagus sauce was a big surprise. Generally, I don’t buy packaged sauces; l make my own, but this was high quality like I’d get at an upscale restaurant. Impressive. Next time I’ll do the asparagus in the skillet recipe. But it worked well with this fried rice dish, and there was asparagus in the rice, so I didn’t veer too much from the original purpose of the sauce. Well done.
Be looking in a couple days for the recipe(s) links right here kiddo. Made from the ingredients on display by YOU KNOW WHO!
You know where to come for the best!
At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!
1- Wishbone Russian Dressing
2- Almond Breeze unsweetened original Almondmilk
3- House Of Herbs Hickory Liquid Smoke
SMOKY RUSSIAN DRESSING low-fat
Steve likes bottled dressing and sometimes so do I. Wishbone Russian is one of them. To reduce the calories this time, I add a low calorie unsweetened Almondmilk by Blue Diamond (Almond Breeze), a few drops of liquid smoke, a little garlic powder, salt, then whisk till smooth. Perfect! I love the transformation to creamy!
Makes 1-3/4 cups
1 c. bottled Wishbone Russian Dressing
3/4 c. Almond Breeze AlmondMilk – unsweetened 30 calories per 8 oz.
sev. drops liquid smoke to taste
1/2 t. garlic powder
salt to taste
Combine all ingredients in bowl and whisk till evenly dispersed and smooth.
Use over green leaf and cabbage salads or serve with fried rice dishes, heated.
Serve heated or chilled, whatever your preference.
Notes: Wishbone Russian is Steve’s go-to salad dressing for work. To reduce the calories he drizzles the dressing over the salad, then drizzles Balsamic vinegar around the edges of the salad, without mixing the two. He gets the benefit of the full-strength Russian without using as much of it. And, he likes how the Russian dressing mutes the acidity of the Balsamic vinegar, when the two collide on the plate. Perfect again!
Add the amount of Almondmilk that suits the thickness you want for the dressing. I prefer mine on the thin side, while still creamy-textured.
To increase the protein content in one of the salads I used with this dressing, I sliced a chilled veggie hot dog and tossed with lettuce, tomato, onion, carrot cabbage and red pepper. Tasted great for lunch!
There aren’t many sauces you can make fat-free that will stand up against the fatted version. This is one of them. All added flavors and textures compliment the greens and vice versa. I just happened to have cider on hand, because it’s Fall in America where I happily live. My status means nothing. Location, location, location is everything. I don’t want anybody’s life, money or fame. I can get my own in my own way on my own terms. I don’t buck the system or game it, or corrupt it. I work with it. Everybody wants a free pass with nothing to offer. Not me. I raise myself. I don’t need somebody else to do it for me.
Enjoy this unique way of serving collard greens. Holidays are coming up. Surprise family and guests with something familiar yet different! Serve over a combination of white and sweet mashed potatoes, or seasoned long grain rice. You decide!
The winter wind is horrible in Cleveland by Lake Erie. The wind blows by my ears and I get immediate knife-stabbing ear aches, and they last for hours, even when I get out of the cold. I’ve always been super sensitive to cold, even air-conditioning will shrivel up my fingers and make them numb. It’s torturous. If I put plugs in my ears, then I can’t hear. Those knit caps are practically useless, since they keep inching up off my ears. The point is to keep my ears covered, not to set on top of my head.
So I bought a couple of scarves, thinking I’d do a wrap around my head and ears, mostly my ears. It worked, but it takes a long time to wrap it so it fits, while not being so tight on my head that it gives me a headache. And I don’t want to have to keep adjusting it.
I’d like to buy a wrap that keeps my ears covered tightly to keep out the wind, and doesn’t flop over my face so I can’t see when I’m crossing the street. Nobody makes one that I’ve seen, and even if they did, I don’t know what they’d call it.
Anyway, here’s my version of basically what I want to be able to purchase.
Now, because it’s early Fall, I don’t need to completely cover my ears, so I can raise the flaps a little. But should I need them, I can pull them down enough for full ear coverage, without upsetting the rest of the scarf. The top of my head is bare – hair showing on the entire crown. I’m not sure if I’ll like that in Winter, but then it’s not the top of my head that hurts from the cold. I’ll be testing it when the weather cools.
This is a hat I can wear inside, if going to a restaurant, theatre etc. In winter, when wearing a knit cap, I feel compelled to remove it when inside – only to expose my flattened hair style. Not good. I’m perfectly comfortable wearing this inside.
Of course I want different colors – solids and prints. Different fabrics as long as they all have some stretching capabilities.
Well. I always liked canned and/or jarred mushrooms. To me, they had more mushroom flavor than fresh cooked mushrooms. Just the mushrooms canned with salt brought out the flavor of the mushroom more than oils and garlic and herbs ever did. People who have eaten escargot (snails) claim that without the butter and garlic and wine, they probably wouldn’t like the snail. It was everything they were cooked in that tasted so good.
When I was a kid in Massachusetts in an area where they made great pizza, they didn’t use fresh sliced mushrooms. They used canned, and chopped them coarsely, whereby you could actually experience the mushroom flavor on the pizza – even with all else that covered it. They also used a lot more oil, which also made the pizza juicy.
When the modern pizza was introduced in the early 70’s fresh sliced mushrooms replaced the canned and the oil was essentially eliminated, leaving the pizzas lacking in flavor and juice.
Pizza shops could save some money if they went back to the canned mushrooms. You can’t taste the fresh ones on the pizza anyway, and they don’t have a very long shelf life.
Recently for whatever reason, mushrooms in Cleveland have been way below par in quality and shelf life. It used to be if the tops were all white with no brown spots and they felt firm beneath the plastic wrap, they’d be good in the refrigerator at home for a few days. Not so lately. For months now, no matter the grocery store, they look good on the top, but when you get them home and unwrap them, the bottoms are squishy and fishy smelling. Those are not useable. Once they get to the fishy stage, no matter what you put them in or do to them, they ruin a dish.
Many restaurants however, still use them as I have experienced many fishy tasting salads when out and about.
No more. If I order a salad I specifically request no mushrooms.
At home I do the same thing. No mushrooms unless they are in a jar or can. My salads can do without mushrooms. Maybe I’ll start marinating some canned mushrooms in a homemade vinaigrette to top off the salad when I have a mushroom craving.
In all other recipes where I would normally use fresh, I’m using canned – unless I’m at a store where I can see the undersides of the mushrooms I’m buying, then give them the smell test. But frankly I’ve been burned so many times of late, I’m not interested anymore in fresh mushrooms.
Steve brought these home the other day to put in a sauce I was making and they worked perfectly. So there.
According to the instructions on the box, it’s best to bake these chik’n nuggets in the oven from their frozen state. So that’s what we did. The suggested timing was 10-12 minutes in a preheated 400 degree oven.
At 12 minutes I removed one nugget and it wasn’t nearly cooked enough. The breading was super soft and the internal part of the plant meat was too soft as well. The breading was also crumbly, like it wasn’t totally sticking to the plant meat.
Rather than give up and give them all to the dog – I’m sure Lilly would have loved that – I put them back in the oven for another 5 minutes.
The extra baking time made all the difference. The coating, while still not as crispy as it should be for a nugget, was firm and hardened enough where we could enjoy eating them. The plant meat itself with five additional baking minutes actually tasted like chicken, whereas with the recommended baking time it didn’t taste like anything. The plant meat texture also improved, where now it textured like a combination of dark and white chicken meat.
I made a quick veggie mayonnaise, dill relish and prepared yellow mustard sauce for dipping. The box contained twelve nuggets, so we each had four. We each could have eaten at least double that, but we enjoyed the snack for what it was – a snack.
My recommendation? Make the coating crisper and the nugget thicker. Next time I’ll pan-fry them just to compare, which means I’ll be buying them again.
Dive Brief: Kraft Heinz has reformulated and rebranded its Boca burger to better compete in the growing plant-based foods category, according to Food Business News. The improved product was introduced at the Natural Products Expo West show. Also at the show, and underscoring the plant-based category’s growth, Campbell Soup’s senior vice president Carlos Barroso said his company is “literally scouring the earth” for new sources of protein, with a specific focus on plants.
Last year, the plant-based food category grew 8.1% and surpassed $3.1 billion in sales. Plant-based meat sales grew at a rate of 6%. According to some estimates, the plant-based meat market is set to reach $6.4 billion by 2023, reaching one-third of the market by 2050.
Dive Insight: The vegetarian burger has been a case study in accelerated innovation. Just 25 years ago, demand for the then-new Boca burgers was so high, major grocers could not keep them in stock. Now, the company is sprinting to catch up to younger, tech-savvy companies like Beyond Meat and Impossible Foods.The question now is, is it too little too late? Can Boca’s changes compete with Beyond Meat’s Beyond Burger, which mimics a beef patty in taste, texture and appearance? Boca has tried to upgrade before — in 2015 it introduced patties made of quinoa, brown rice and black beans.
Still, it’s share of the frozen meat substitute category has continued to decline. If there is good news for Boca, it’s that it has the marketing power from Kraft Heinz to shift consumer mindsets. The updated Boca, on the surface, falls in line with current consumer trends by touting protein content on the front of its packaging. That packaging also features a very meaty-looking burger. A new iteration was necessary — recent technology advancements have changed the entire conversation around plant-based food, and Boca has not been a part of that conversation.
For example, Impossible Burgers figured out how to use a biochemical process to make its plant-based burger “bleed” and sear like real meat.It has been two years since Google listed plant-based proteins as the most important trend in technology, noting that the industry is entering a revolution of replacing livestock with plant-based proteins…
Colin Kaepernick puts his name on Nike products – big time sellers of footwear
Nike’s worth sourced from The Motley Fool:
Dan Caplinger (TMFGalagan) Sep 9, 2016 at 12:31PM
“The simplest measure of Nike’s worth
The stock market gives the most obvious indication of a simple valuation of a company. Nike currently has about 1.35 billion shares of publicly traded stock outstanding. A price of around $56 per share puts the value of Nike’s publicly traded shares at around $75 billion. However, Nike has non-traded Class A shares outstanding as well. When you add those in, Nike’s total market capitalization rises to about $94 billion.”
Sourced from Forbes: as of June 2, 2018
MARKET CAP $110.3B
TICKERNKE $83.49 $0.02 (0.02%)
COUNTRY United States
CHIEF EXECUTIVE OFFICER Mark Parker
HEADQUARTERS Beaverton, Oregon
As of Jun 6, 2018
“Believe in something. Even if it means sacrificing everything.”
Just do it.
This is Colin Kaepernick’s message to the entire world?
Where’d his hair go? Sacrificed it in the photo for a footwear company to use his face on their feet and the feet of the entire world?
To stay rich, because he doesn’t play football any more? So rather than work for the money at a real job, he hijacks football stadiums and flips his wig to sports fans, the military, law enforcement and white people?
And NIKE just paid him for that service. What is he going to do with all that money? Who is he going to give all that money to?
JUST DO IT?
Just do what, is my question and has always been my question. What pervert from Beaverton, Oregon thought that one up?
Just do what?
Whatever anybody is thinking they’d like to do when they encounter that slogan on another person?
Just do what?
steal someone’s car?
push someone into the street?
run someone down with your car?
spit in somebody’s food?
drug somebody’s drink?
scream fire in a theatre?
scream bomb in an airplane?
blow up a school?
plan a massacre?
put a suicide belt on?
blow up a stadium?
steal somebody’s shoes?
throw a dog off a building
set someone on fire?
eat somebody’s face?
smash a baby against the wall?
What? Just do what?
If it’s to do a good deed, then that needs to be interpreted – those who blow up buildings and people for religious or ideological reasons think they’re doing a good deed.
If it’s to show a kindness, then that doesn’t require sacrificing everything. It requires nothing that resembles a sacrifice.
I’ve been an animal rights activist for decades. I never sacrificed. I went without. There is a world of difference between the two.
NIKE is not responsible for what people do when they read or see that slogan > JUST DO IT.
Did Russia really make US citizens on social media vote for Donald Trump according to the democratic populace fueled by the democratic elite by paying for negative political ads regarding Hillary Clinton and the American democratic system of government? If the answer is yes, then NIKE will be held responsible in a court of law for all of the above.
Did Donald Trump becoming president really cause the entire membership of the democratic party to go off the rails and become hate mongers expressing a desire to destroy the American system of government as we know it, by denying half the populace the right to free speech and by undermining the executive, judicial and legislative branches of government? If the answer is yes, then NIKE will be held responsible in courts of laws all over the world for actions taken against individual people, other species, groups, nations and property based on that powerful slogan > JUST DO IT.
Note: There are a lot of loose ended people in the world with all kinds of hair dos, who will follow instructions when they are concisely communicated, as long as you don’t tell them HOW WHEN WHERE or for what reason to do it. But there’s only one fuzzy haired person hijacking stadiums for the purpose of disrupting a sport, a nation and a world for an extremely narrow agenda. The USA has unions to help workers address issues of unfair treatment in the work place – even for multi-millionaires.
It looks like the American black populace slept through 9-11. Guess they didn’t feel the horror that sticks like skin to the American white populace – to this day.
The American black needs to find it’s own soul, instead of hijacking the souls of their unsuspecting victims.
A proposal that passed the California Legislature on Friday would impose the nation’s strictest laws on animal testing for cosmetics. Senate Bill 1249 would make California the first state to outlaw the sale of cosmetics tested on animals.
The ban applies to animal testing of a cosmetic or its ingredients conducted after 2019, but would allow exceptions to comply with Food and Drug Administration or foreign agency requirements.
In the final days of the session, legislators amended SB 1249 to narrow the ban’s scope, focusing on animal testing conducted by the cosmetic manufacturer or suppliers. The earlier version, which met significant opposition, applied even when the group conducting the animal testing was unrelated to the cosmetics company. That version would have prevented companies from using ingredients where animal tests were required for non-cosmetic reasons, including testing to ensure a chemical does not cause cancer.
“The supply-chain focus has helped to remove the majority of significant opposition,” said the bill’s author, Sen. Cathleen Galgiani (D-Stockton).
Lawmakers also removed a provision that would have put a 2023 expiration date on the foreign regulations exemption.
Central to the debate was China, where imported cosmetics are tested on animals. Opponents of SB 1249 said the measure would prompt companies to move manufacturing to China, eliminating American jobs.
Supporters, however, said the Chinese law was weakly enforced and likely to change before the foreign regulations exemption expired. They pointed to animal-free companies that have successfully managed to market products to Chinese consumers.
The bill’s new language keeps the foreign regulations exemption in place indefinitely, as long the manufacturer does not use animal testing evidence to guarantee the product’s safety in California. After the changes were made, the Personal Care Products Council, which opposed the previous version, expressed its support.
When Unilever, the owner of Hellmann’s Mayonnaise, caught wind that Hampton Creek was making a creamy, plant-based condiment and advertising it as “mayo,” they pretty much lost it.
The almighty Association of Dressings and Sauces swooped in, a lawsuit was filed, and an official mayo war began. Despite all of the bad blood, at the end of the day, Unilever decided to drop the case, and then a handful of months later, set out to make a vegan mayo of their own! It looks like the company is taking the “if you can’t beat them, join them” approach.
According to Food Business News, in a recent conference call with analysts, Andrew Stephen the head of investor relations at Unilever, stated that the conglomerate was seeing excellent traction in their portfolio with products that “meet the growing demand for authentic, fresh, natural and sustainably-sourced products.”
Stephen made a point to note that Hellmann’s new vegan…
Save your pickle juice! Then make this delectable runny yolky textured dressing for salads and vegetables of all types! There’s only 3.5 grams of fat in the entire amount! For home or restaurant. Everybody has leftover pickle juice. This is how you use it. YES.