The vegan ideal represents nothing less than the next evolutionary step for humankind. This quantum leap may seem far-fetched from the position we are in today, but it is within this very change that we will ultimately find our hope for the world of tomorrow.
By living our values, and welcoming those who are willing to do the same, we strive to become a tangible example that it is possible for human beings to live and work together cooperatively, healthfully, productively and gently, toward a truly sustainable future.
If you’re truly interested in organic alternatives to chemical fertilizers, then it’s time to start scrutinizing organic growing practices and store-bought fertilizers a bit more carefully.
Donald Watson’s legacy extends beyond providing a name for our movement, but creating the term ‘vegan’ is certainly one of the most salient and perhaps widest reaching of his contributions. The vegans of today and tomorrow can look to Watson as a major catalyst for the formation and proliferation of our principles.
Simply put, using animal agriculture to feed a vast human population brings with it the unavoidable problem of dealing with vast quantities of sewage.
The emergence of vast monocultures that are destroying huge tracts of Amazon forest, catastrophic depletion of water and other resources, colossal pesticide usage, enormous reliance on genetic engineering… It sounds like yet another illustration of the callous disregard for the future of our planet for which the animal industry has become infamous.
If you’re dealing with stress and interested in natural healing, you may have heard of the term “adaptogen.” If not, such as the name implies, adaptogens are a class of herb that literally helps you to adapt; to become more resistant to stress, trauma, anxiety and fatigue.
Over the past two weeks, we’ve explored different techniques for making delicious, creamy, hearty soups, without using any dairy products or animal ingredients of any sort. This week we’re featuring soups that are somewhat lighter in body, but still incredibly delicious.
Last week, we looked at some recipes that use starchy vegetables (such as potatoes, squash and carrots), and legumes such as lentils to make a creamy base for soup. This week, let’s experiment with another way to make a delicious, light, creamy soup: Coconut cream.
The autumn harvest brings the perfect ingredients for making delicious, creamy soups, and with the cooler weather coming on, knowing how to make a delicious soup can be an invaluable way of keeping warm from the inside.
An excellent source of vitamin C and molybdenum, the humble cucumber is nothing short of a nutritional powerhouse… Here’s a quick collection of simple summer recipes, for those of us whose gardens are producing way too many cucumbers!