ISSUE 63 | MARCH/APRIL 2021

The
Revitalize
Issue
Daniella Monet:
actress, mother,
serial entrepreneur,
and vegan
Dr. Neal Barnard talks
Your Body In Balance
A guide to self-growth
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This
IS IN
P O O R TA S T E.
No one will enjoy being advised that by purchasing products with
palm oil in them they are supporting widespread human trafficking,
slavery, child labor, and mass destruction of tropical forests, will they?
What can you do?
READ & SHARE APNews articles on palm oil.
CHOOSE products with no palm oil.

C’mon.We’re better than that.

#SayNoToPalmOil
Made with a great deal of care and flair. © Jindilli Beverages, LLC
TABLE OF
contents

16 Pivoting During The Pandemic

LIFESTYLE 22 VEGWORLD: A World-wide Vegan Leader
26 New Spring Beauty Products

50 Chef Spotlight: Lindsay Nixon

52 Simple Spring Rolls & Thai Peanut Dressing
54 Chef Spotlight: Caitlin Shoemaker
55 Broccoli Cheddar “Egg Cups"
56 Caitlin’s Favorite Kale Salad
FOOD 58 Golden Milk Mango Popsicles
60 A Greener Irish Colcannon
62 Spanish Vegetable Paella
64 Vegetable Shepherd’s (No Beans Here) Pie
66 Snow Pea & Radish Salad With Pistachios & Mint
68 Cottage Pie With Sweet Potato Mash
 features
28
Hormone Health Or Havoc?
VEGWORLD Chats With Dr. Neal Barnard About His New Book, Your Body In Balance

32
Recovery For All
Lifting The Roadblocks On The Journey To Heal-Creating
A Path To Eating Disorder Recovery For Vegans

38
Self-Growth Takes An Active, Not Passive Response
How A Detox Can Change Your Present and Future

42
The Victorious Vegan
Daniella Monet Sprouts Change
 CONTRIBUTORS

Photo by thought-catalog-unsplash
 ROSE BRUNO BAILEY
HEIDI ROY ANDREEA FEGAN
Rose Bruno Bailey is a poet/writer,
vegan weight loss/philanthropic Heidi Roy is a plant-based Andreea Fegan is the author of the
blogger, and author of Camellia in lifestyle & business coach, clinical blogs Little Bites of Joy and Feeding
Snow. Her work is published online hypnotherapist, licensed massage the Real You. She attended Living Light
and in print magazines. She was born therapist, certified yoga instructor, Culinary Institute and is a graduate of
in Chicago and raised in Cleveland, author, travel enthusiast, and chef, Institute for Integrative Nutrition and
OH. Her background is in theater residing in Rosarito, Mexico. Her the Rouxbe Plant-based Professional
with an emphasis on dance. Her life mission is to act as a change agent in Certification Program. She loves
journey has taken her from New York the lives of others by combining areas creating farm-to-table recipes that
to West Hollywood, CA, and she now of holistic wellness and mindfulness highlight whole, vibrant food. The
resides in Texas. Her partners in this practices. garden is her favorite place to be.
journey are her husband James and
two beloved Siamese cats, Spanky and In 2016, she launched a vegan meal
Max. preparation business called Alternative
Junkie and later used the recipes of littlebitesofjoy.com
her best-selling meal items to write a littlebitesofjoy
cook book entitled Recipes for Change: feedingtherealyou.com
A Guide to Living Plant-Based.
feedingtherealyou
She hopes to inspire others to find
[email protected]
personal empowerment through
alternative food choices as did she,
years ago.

alternativejunkie.com
alternativejunkie

BRANDY EDWARDS

Brandy Edwards is an attorney turned

Empowerment Speaker and Coach in
Dallas, TX. She is the Founder of The
Self-Love Challenge and emphasizes
WENDIE PETT
the importance of self-love,
confidence, and courage. Her self-
discovery journey led her to be strong Wendie Pett is a full-time business
and courageous, to take action despite owner of Visibly Fit as well as a
fear, and to follow her happiness to naturopathic doctor, wife, mother,
create a life she loves. Her magnetic fitness expert, author, speaker, TV
energy captures the attention of ROBIN ROBERTSON host, and part-time volunteer. Her
both youth and adult audiences, business consists of whole-food
and her inspiring vulnerability Robin Robertson has written more than plant-based wellness coaching,
empowers listeners to bridge the gap twenty-five cookbooks, including Vegan emotional healing, personal online
between fears that hold them back Planet, 1,000 Vegan Recipes, and Quick- training, educational and motivational
and bravery that can propel them Fix Vegan. A former restaurant chef, she speaking, and creating new products/
forward. Speaking, coaching, and is also a recipe developer and cooking tools to assist clients along their
collaboration inquiries may be sent teacher and has written for magazines, wellness journey.
to [email protected]. including Vegetarian Times, Cooking
www.wendiepett.com
Light, and VegNews.
SelfLoveChallenge.com
 LINDSAY NIXON
CAITLIN SHOEMAKER MICHAEL GREGER, MD
Lindsay S. Nixon is the author of the
Happy Herbivore cookbook series and
Caitlin Shoemaker is the recipe A founding member and Fellow of the
founder of GetMealPlans.com, the premier
developer, photographer, and creative American College of Lifestyle Medicine,
plant-based vegan meal plan service.
mind behind the food and lifestyle Michael Greger, MD, is a physician, New York
Nixon also has a research-based podcast,
brand From My Bowl, founded in 2016. Times bestselling author, and internationally
“Shortcut to Slim,” where she debunks
In her new cookbook, Simply Delicious recognized speaker on nutrition. He has
myths about nutrition and weight-loss.
Vegan from ABRAMS Books, Caitlin videos on more than 2,000 health topics
shares the laid-back kitchen magic happyherbivore freely available at NutritionFacts.org, with
of her simple, flavorful recipes and new videos and articles uploaded almost
mealmentor
proves that unprocessed, plant-based every day. Dr. Greger has lectured at the
food doesn’t have to be expensive, Conference on World Affairs, testified before
complicated, or boring. Congress, and was invited as an expert
witness in the defense of Oprah Winfrey in
the infamous “meat defamation” trial. He is
frommybowl.com
a graduate of Cornell University School of
frommybowl Agriculture and Tufts University School of
Medicine. Three of his recent books— How
Not to Die, the How Not to Die Cookbook,
and How Not to Diet all became instant New
York Times Best Sellers. His latest book, How
to Survive a Pandemic, was just released in
May. All proceeds he receives from the sales
KARIN OLSEN of his books go to charity.

https://nutritionfacts.org
Vegan for nine years and vegetarian for many
years before, Karin Olsen is passionate about
living and sharing the plant-based lifestyle.
Born in Dallas and raised in Tulsa, she grew
GABRIELA HERRERA up in the cattle country, knowing from a
young age that she didn’t like eating meat
and didn’t understand why some animals are
Gabriela Herrera was born in Ohio, pets and others are food. Karin believes food
raised in Florida, and lived most of is medicine and has a passion for helping
her adult life in Texas. She is the people heal themselves through plants-not-
founder of the Conflicted Vegan pills. She is a certified (but amateur) health
Blog a judgment-free zone and has coach and Bikram Yoga instructor. After
a passion for all things vegan. Her many years of working in PR and marketing
focus is making vegan food that is not in Los Angeles and New York, she moved SHRIYA SWAMINATHAN
only delicious but attainable for all, to Dallas where she recently launched
using ingredients that are pocket- Plant Power Productions. The company
friendly, flavorful, and easy to find. She Shriya is an animal rights warrior in
offers consulting services in PR, marketing,
welcomes persons of all walks of life training at PETA’s International Science
communications, content creation, business
on her subscribers list on her website Consortium. She is also a certified Vegan
development, and sales. She has a special
www.conflictedvegan.com and knows Hospitality Consultant and founder of
interest in whole-food / plant-based /
that veganism is a lifestyle that we all Nourish by Shriya- her new consulting
vegan lifestyle, holistic health and healing,
can attain at our own pace. You can service that helps restaurants attract vegan
sustainable living, and animal welfare.
find Gabriela on Instagram, Facebook, clients. A proud travel foodie, she enjoys
Twitter, and Pinterest for daily vegan exploring local vegan cuisines! In her free
PlantPowerProductions.com time, you can find her hanging out with
food inspiration.
plantpowerproductions the residents at the Gentle Barn Sanctuary,
while educating folks about the abundance
therealconflictedvegan Plant Power Productions
of a vegan lifestyle. Her precious
conflictedvegan plantpowerprod companion pooch Halley joins her activism
conflictedvegan0430 [email protected] on the #adoptdontshop message!
plantpowerproductions.com
 KIM CAMPBELL

Kim Campbell is the author of the

PlantPure Nation and the PlantPure
Kitchen cookbooks. She developed
more than 250 delicious whole DOSHI.SHOP
food plant-based recipes using
no processed oils. Kim is also the
Director of Culinary Education
and Development at PlantPure,
where she works with her husband,
Nelson, building an organization that
promotes a whole foods plant-based
diet. Nelson directed and produced
the groundbreaking movie, PlantPure
Nation.
Kim graduated from Cornell University
with a BS in Human Service Studies
with a concentration in Nutrition and
Child Development. Her passion has
always been nutrition education for
children, families, and adults. Kim
has been a plant-based cook for more
than 25 years cooking for her family
and friends. Her love of culinary goes
back to her early childhood growing
up in a large traditional family. Kim is
gifted at creating traditional American
cuisine using 100% accessible plant-
based ingredients. She builds flavors
and textures that are familiar to most
people, helping to make the transition
to plant-based diet easier for people.
She is also the daughter-in-law of
Dr. T. Colin Campbell, considered by
many as at the science ‘father’ of the
rapidly growing plant-based nutrition
movement.
 MEET OUR TEAM

the dream team Editor-in-Chief

COURTNEY GARZA

Courtney Garza is a passionate

vegan who brings her love for
journalism, creativity, helping local
businesses, and animals together
with her compassionate social media
agency, Sprinkles Creative, which
she co-founded with her business
partner Christina Bluford to aid
businesses with their branding
strategy. Courtney also owns and
operates VEGWORLD Magazine,
an international vegan lifestyle
publication, as the Editor-in-Chief
to curate and promote plant-based
stories about vegan products,
services, and individuals from all
walks of life.

Art Director
CLAY GARRETT

Clay Garrett is a husband, father,

marketer, graphic designer, and
vegan from Texas. After a lifetime
on the standard American diet, Clay
dealt with gallbladder, sinus, and
gastrointestinal issues. In his early
V e g W o r l d M a g a z i n e i s p a s s i o n at e a b o u t thirties, Clay transitioned to a vegan
diet, curing his health ailments and
s tay i n g a h e a d o f t h e r a p i d ly g r o w i n g t r e n d his cognitive dissonance. Listen
of plant-based/vegan. Because of this to his story on the Plant Yourself
Podcast, https://plantyourself.
p a s s i o n , w e h a v e c r e at e d a c o m m u n i t y o f com/190. Now, Clay spends his time
working on projects more aligned
r e a d e r s w h o s e l o ya lt y i s s e c o n d t o n o n e . with his values.

https://claygarrett.com

Photo by product-school-unsplash
 Marketing Director Editorial Assistant
LYDIA PALMERI ALORA MIDDLETON HALE

Alora Middleton Hale is a former

educator turned Social Media
Manager, writer, and the Editorial
Assistant at VEGWORLD Magazine.
Vegetarian for a majority of her life,
Alora went vegan five years ago.
She is passionate about spreading Food Editor
awareness about veganism and low-
waste living. Other loves include
CATHY KATIN-GRAZZINI
the arts, vintage fashion, travel, and
eating nachos with extra guac. Alora Cathy Katin-Grazzini, Food Editor at
lives in Southern California with VEGWORLD Magazine, is a plant-
Senior Editor her husband and an imaginary corgi based personal chef, nutritional
named Fenton. coach, cooking instructor, and owner
JULIANNE BAMBRICK of Cathy’s Kitchen Prescription LLC.​
MCCULLAGH alora.naturally Certified in Plant-Based Nutrition
from the T. Colin Campbell Center
for Nutrition Studies at Cornell,
Cathy is also a graduate of Rouxbe
Cooking School’s Professional Plant-
Based Program. She has a B.A. from
the University of Chicago, attended
graduate school at Harvard University
and received a M.A. from Johns
Hopkins University.

Cathy lives with her husband

Giordano in Ridgefield, Connecticut.​
When she’s not inventing and
Business Writer Style Editor fermenting, she loves to run, hike,
and adventure travel atop their trusty
CARISSA DANIELLE TESS CHAVEZ Ducati​.

Carissa Danielle is the founder and Quintessa “Tess” Chavez is cathyskitchenprescription.com

director of North Texas Vegans. She is VEGWORLD Magazine’s Style Editor cathyskitchenprescription
an intersectional vegan entrepreneur and a lover of all things beauty and
with a passion for educating others fashion — of course, vegan and
on the topic of living a vegan lifestyle. cruelty-free! She is also the owner
Carissa resides in Dallas, TX, with her and founder of Vegan Bites Guide,
partner and rescue dogs, where she a dine-out vegan options guide.
works as a vegan business consultant Her vegan journey started with her
and educator. In her spare time, love of animals; soon the health
Carissa enjoys hiking, camping, and benefits came along, and then the
traveling, as well as practicing yoga, environmental welfare, and it was a
meditation, and mindfulness. done deal. Based in Dallas, TX, Tess
continues to carry out her vegan
nooch.bunny
mission of spreading awareness.
Editor’s Note
A message from VEGWORLD Magazine Editor-in-Chief, Courtney Garza

In
the spirit of moving
into a new season of Spring and
revitalization, I thank you for joining
us on this journey to continue to grow in
compassion. With the state of the world being so
uncertain every day, I find myself often lost in the haze.
But with a conscious community like you-the VEGWORLD
readers - I am thankful for thoughtful conversations around
animal and human equality, mental and physical wellness
through plant nourishment, and how we are collectively
working for a better future for every being.

Let us actively continue towards that better future for us all

by sharing our stories and inviting everyone to the table.

Thank you for your compassion and voice in this world.

Sincerely,

@ColorMeCourtney_

VEGWORLD 12 March/April 2021

 KATHMANDU, NEPAL THIMPHU, BHUTAN Organized by
APRIL15 -17th th
APRIL18 -20
th th

The biggest PLANT-BASED EVENT ever in the HIMALAYA !

World Vegan Organisation
Media Partner Worldwide Sponsored by Nepal
Organizing Partner
& The World Vegan Organisation’s
7th Annual International Conference

www.himalayanveganfestival.org

Highlights of The Event

l Over 100 International Vegan Speakers, Delegates & Celebrities and 75+ Exhibitors l
l Vegan Food & Product Bazaar l Live Bands, Music & Dance l International/Local Vegan Chefs l Free Film Screenings l
l Free Cooking Classes l Free Vegan Health l Fitness & Fashion Workshops l 5k Mini-marathon l Vegan Challenge l Learn to Make Vegan Milk l
l Vegan Mock-Meats & Dairy l Vegan Sweets l Kids Activities Corner l Animal Education by Local Organisations & Much More.. l



  www.vegvoyages.com

“The food was, hands-down the

best I’ve ever had in my life !”

“For anyone with curiosity "Mouth-watering,

and adventure in their souls.” Heart-expanding, Soul-enriching"

NEPAL ITheINDIA I MALAYSIA I LAOS I THAILAND13 I BALI I SUMATRA (INDONESIA

Revitalization Issue ) I BHUTAN
VEGWORLD
 SIGN UP FOR
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you up to date with plant-based/
vegan lifestyles. Look forward to
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Photo by Derick Anies unsplash

VEGWORLD 14 March/April 2021
 LIFESTYLE

The Revitalization
Photo by CharlesIssue
Roth from Pexels 15 VEGWORLD
PIVOTING DURING
THE PANDEMIC
As a lover of AirBnB, it was
always my goal to choose the
BY HEIDI ROY most unique places to rest our
heads. Upon arriving in Rosarito
we realized that we had discov-
ered a mini-paradise. A seren-
dipitous oasis of succulent gar-
2019 WAS THE FIRST TIME I HAD CROSSED BY FOOT dens, hand-painted art, and
OVER THE BORDER INTO BAJA NORTE, MEXICO. tile-work curated by the host: a
70-year-old clairvoyant and jew-
I HAD SPENT THE LAST YEAR FALLING IN LOVE elry maker who had spent the
WITH MEXICO CITY, BUT TIJUANA WAS JUST NOT A last 40 years of his life entertain-
CITY THAT I’D EVER IMAGINED I’D WANT TO VISIT. ing and cooking for guests at his
home by the ocean.
THAT IS, UNTIL MY BEST FRIEND AND I DECIDED
TO TAKE A CALIFORNIA COASTLINE ROAD-TRIP, “What a dream”, I thought. As a
lover of engineering and shar-
SERENDIPITOUSLY ENDING US IN THE TOWN JUST ing my vegan food (I’ve owned a
SOUTH OF TIJUANA, CALLED ROSARITO. small vegan meal prep business

VEGWORLD 16 March/April 2021

 DESTINATION SPOTLIGHT

The Revitalization Issue 17 VEGWORLD

 DESTINATION SPOTLIGHT

for the last 5 years) I quickly

imagined how fun it would be to
do as he did. I imagined the joy
it would bring me to serve my
guests their meals piping hot
instead of prepped in boxes. I
imagined how amazing it would
be to hold a space for even more
like-minded people to gather
and enjoy each other’s company.
Upon returning home after a
few nights of our host’s amaz-
ing food (he even catered to our

VEGWORLD 18 March/April 2021

 DESTINATION SPOTLIGHT

The Revitalization Issue 19 VEGWORLD

 DESTINATION SPOTLIGHT

dietary choices), intelligent con- paper and mapped out alterna- with a huge kitchen, perfectly
versations, and relaxation by tive endings to the pandemic. furnished guest bedrooms, and
the ocean, I had been instantly If things didn’t return back to steps from its own private beach.
inspired. I had met my muse. normal by June, we were ship- It was also located just one com-
ping out to Mexico. And by May, munity south from my muse. He
A few months later when 2020 hit, later told me he never doubted
we very quickly realized things
I declared it as the year of “inten- my word that I’d be back.
tion”. My goal was to return to were not going back to normal.
Mexico by the end of the year, but We began searching for homes In just one month we were able
then the quarantine unexpect- in Baja Norte (which starts only to INTENTIONally create a space
edly hit us all. Two weeks into it, about 30 mins south of the San where we could offer people the
my boyfriend and I sat on the liv- Diego border). We succeeded on same good food & conversation I
ing room floor armed with mark- the first try. We found a dream had experienced the year before.
ers and a piece of used wrapping home in a private community A small business that allows us to
share our love of travel and meet-
ing other like-minded people
without leaving the comfort of
our home. A place where we can
offer guests a comfortable bed,
a morning coffee with almond
milk creamer, menu items like
chilaquiles, spicy “tuna” bowls,
pasta Bolognese, without having
to worry about dietary choices
being a burden on vacation. A
fireplace on a chilly night with
a glass of wine and a movie on a
projector screen. A beach walk
while listening to your favorite
podcast. Imagine a place, com-
pletely catered to your lifestyle
shared with like-minded people.
Where you don’t have to lift a fin-
ger, and you can let your creative
juices flow. Basically, a private
vegan beach oasis you never have
to leave.

My boyfriend Aaron and I value

relationships with people and
experiences over material things.
We hope when people come
here, they leave re-charged and
inspired to create a life doing
what they love. During a time
of fear, anxiety, uncertainty, we
realized that the best way to pre-
dict our future was to create it.
And it turns out it was the exact
right time. A few short months

VEGWORLD 20 March/April 2021

 DESTINATION SPOTLIGHT

after being in Baja, my muse suddenly

passed away from a heart attack. It has
been our privilege and honor to con-
tinue to serve others as he did for us.
We feel fulfilled serving many guests
here so far, despite the challenging
circumstances.

If you’re reading this, we hope this

story inspires you to chase your dreams
regardless of your external circum-
stances. Sometimes the biggest magic
happens when we pivot. We hope you
come to see what we’ve created.

For additional questions, housing

accommodations/photos, and avail-
ability please contact Heidi and Aaron
at https://www.lacasaamarillamx.com.

The Revitalization Issue 21 VEGWORLD

 VEGWORLD:
A WORLD-WIDE
VEGAN LEADER
BY KARIN OLSEN / PLANT POWER PRODUCTIONS

VEGWORLD set to sponsor the Himalayan Vegan Festival & The World
Vegan Organization's 7th Annual International Conference Spring 2022

V
EGWORLD has signed on as the worldwide than 75 exhibitors. Attractions will include a vegan
media sponsor of the inaugural Himalayan food and product bazaar; live bands, music, and
Vegan Festival and The World Vegan dance; international and local vegan chefs as well as
Organisation’s 7th Annual International film screenings, cooking classes; and health, fitness,
Conference in Kathmandu, Nepal April 15-17, 2022, and fashion workshops. Attendees can also partic-
and in Thimpu, Bhutan April 18-20, 2022. VEGWORLD ipate in a vegan challenge, attend animal educa-
joins Vegan Travel Asia and VegVoyages Foundation as tion classes and kids have their own activity corner.
sponsors. World Vegan Organization, Nepal (WVON), There is no cost to attend.
and Nepal Vegetarian Association are producing.
As Worldwide Media Sponsor, VEGWORLD is
The festival will feature more than 100 international launching a year-long promotional campaign and
vegan speakers, delegates, and celebrities plus more collaborating with event organizers to facilitate a

VEGWORLD 22 March/April 2021

dedicated press run of VEGWORLD Magazine for the events. The pub-
lication will serve as the commemorative program to be distributed in
gift bags and at the VEGWORLD exhibitor booth. This special issue/
souvenir/reference guide will include a program guide, schedule, event
articles, speaker bios, interviews, recipes, and health tips.

Courtesy of VegVoyages Foundation, VEGWORLD will also give away

two pairs of all-inclusive Patron’s Passes and Packages for the festival
that includes three days/three nights in Kathmandu and the same pack-
age in Thimpu. Prize and drawing details to be announced soon.

Courtney Garza “This is a great example of how vegans

from around the world can make a true difference for the
animals on such a large scale. We are excited and honored
to be associated with this VegVoyages’ mission to educate
and inspire for the greater good”.
Organizing committee member, speaker, and sponsor, Zachary
Lovas who co-founded VegVoyages Vegan Adventure Tours and the
VegVoyages Foundation said, “We are super excited to be a part of this
landmark event and be able to help our local friends and activists on

The Revitalization Issue 23 VEGWORLD

 bringing this history-making event in the Himalaya to life.
It will focus on raising awareness about veganism through
a wide variety of activities from a fantastic plant-based
food fair and informative talks, to free in-depth workshops,
film screenings, and entertainment with speakers coming
from all over the region and around the world. This is very
much in line with what we like to do at VegVoyages, and we
know our vegan friends in Nepal and Bhutan are going to
put together a fantastic festival – the largest ever of its type
in the Himalaya!”

Speakers include: Dr. Zeeshan Ali, PhD (USA), special-

ist at Physicians Committee for Responsible Medicine Dr.
Leanne Campbell (USA), president of T. Collin Campbell
Center for Nutrition Studies; Karma Dendup (Bhutan),
founder of Jangsem Monday (Meatless Monday Bhutan),
animal advocate, film director and producer; Chef Jajah
(Thailand), vegan master baker, Veganerie Founder and
vegan restauranteur; Keegan Kuhn (USA), award-winning
co-director and producer of the highly acclaimed docu-
mentary feature-films “Cowspiracy – the Sustainability
Secret” (executive produced by Leonardo DiCaprio)
and “What The Health” (executive produced by Joaquin
Phoenix); Palak Mehta (India), Vegan First Founder and
CEO; Dr. Seto Mulyadi (Indonesia), vegan educator and

VEGWORLD 24 March/April 2021

 LIFESTYLE

child psychologist; Shara Ng (Hong Kong), Vegetarian

Union Asia Pacific Region representative and Asia Pacific
Vegan Union vice president; Suresh P. Sharma (Nepal),
vegan activist, WVO Chair Nepal and director of VegVoyages
Himalayas Vegan Tours; Abhishek Sinha (India), CEO of
GoodDot, India’s leading homegrown mock meat brand;
Ken Spector (USA), principal marketing and ideas an,
HappyCow; Dr. Susianto Tseng (Indonesia), World Vegan
Organisation founder and doctor in nutrition; A current
and regularly updated speaker list will be available on the
website: https://himalayanveganfestival.org.

The Revitalization Issue 25 VEGWORLD

 SPRING BRINGS
NEW PRODUCTS FOR
YOUR MAKEUP BAG
Embrace the change in season by exploring
a new looks with these great selections
B Y B R A N DY E D WA R D S

A
s Spring arrives, the easiest way to transi-
tion your makeup is to incorporate a new
lip color. Whether you love light colors, a
variety of nude shades, or bold and vibrant
colors, the Everlasting Liquid Lipstick by KVD Vegan
Beauty is a great product to add to your makeup bag.

I love this brand because of the non-traditional,

incredibly unique colors that are available. For the
extra bold and brave, “Roxy” is a bright purple, “Echo”
is a satin navy blue, and “Dreamer” is a neon tur-
quoise. While I love “Backstage Bambi”, a vivid hot
pink, this highly pigmented matte liquid lipstick line
has a range of colors that will inspire every personal-
ity type, from laid back to edgy!

The “Lolita” lipstick shade is KVD Vegan Beauty’s

self-proclaimed “iconic neutral shade that looks beau-
tiful, and different, on everyone.” This lipstick line is
designed for every skin tone and provides long-lasting
wear while maintaining its vibrant color throughout
the day. This gorgeous lipstick is a creamy liquid for-
mula that sets to a matte finish. All you need to do is
add your favorite gloss on top of the matte lipstick for
the days you want shiny, luscious lips. Not only are the

VEGWORLD 26 March/April 2021

 STYLE & BEAUTY

colors beautiful and attention-grabbing, but

they are natural lip conditioners with ingre-
dients like vitamin E and sunflower seed wax.

When switching up your lip colors this Spring,

challenge yourself to step out of your comfort
zone and try a color that you typically would
never wear. Why not? Makeup is such a unique
way to try new things in your life and exper-
iment without making long term commit-
ments. Whether you are going into an office,
are on zoom calls all day, or you are living your
best life at home working, or lounging, in your
most comfortable clothes, add an exciting lip Reality Eyeshadow Palette, which is also fully
color to your routine, even if you choose to not recyclable! The palette is also by KVD Vegan
wear any other makeup. Elevate each day by Beauty and contains 14 highly pigmented
expressing yourself with the lip color of your shadows, which include blendable mattes and
choice, whether or not anyone else will see it. shimmers. This edgy palette accommodates
the days you want a minimalist look, as well as
To add in an extra layer of freshness to your
the days you want a full glam look. Challenge
new Spring look, consider trying the Edge of
yourself to get creative with your makeup this
Spring and try various color combinations.
You can create your own rules, both in life and
with your makeup color choices.

Embrace your inner free-spirit and let your

imagination guide you. Just like the weather
is changing, explore how you can change both
your makeup routines and various aspects of
your life. Spring is such a great time to reset
and refresh your life. Prioritize things that
make you happy and know that even the small-
est change, whether it is with your makeup or
in your routines, can inspire you and create a
positive ripple effect in your life.

The Revitalization Issue 27 VEGWORLD

FE
AT
U
RE
 Hormone Health
OR HAVOC?
VEGWORLD Chats with Dr.
Neal Barnard about his new
book, Your Body in Balance

N
utrition researcher and New York Times bestselling author Neal Barnard,
MD, demonstrates how foods affect our hormones—and our health—in his
most recent book, Your Body in Balance. In it, Dr. Barnard shares the science
behind how common conditions—like infertility, weight gain, menopausal
symptoms, breast and prostate cancers, thyroid problems, and acne—are fueled by
hormones that are hidden in or influenced by the foods we eat. He was kind enough to
answer some of our questions about this compelling new science.

The Revitalization Issue 29 VEGWORLD

 FEATURE

If you have diabetes, however, your insulin For example, an imbalance with
the hormone insulin can lead to
is not working right and can’t do its job. diabetes. Glucose is your body’s
natural fuel that powers your
muscles, brain, and the rest of
Why was there a need for this What do our hormones do and
you. With diabetes, there is too
book? how do they become unbalanced?
much sugar, or glucose, in the
When I figured out the pow- Your body’s hormones—estro- bloodstream so it builds up there
erful role foods play with our gen, testosterone, thyroid, insu- rather than going into the cells
hormones, I had to share it. lin, and others—direct how of your muscles or liver, where
The old-fashioned approach to your organs work. They are the it belongs. Normally, glucose is
nutrition says that if we eat bad chemical messengers that travel escorted into your cells by insu-
food, we will have bad outcomes through the bloodstream to tell lin, a hormone made in the pan-
like extra weight and disease. It your body what to do. Your hor- creas. If you have diabetes, how-
turns out that the process is a bit mones turn your metabolism up ever, your insulin is not working
more sophisticated. Every phys- or down, alter your moods, con- right and can’t do its job.
ical function in our body is con- trol your reproductive function,
trolled by hormones in one way and affect how you store body fat Too much body fat can also lead
or another. Foods control our and how you burn it. The body to hormone haywire. Fat cells
hormones. When we figure that can become unbalanced if we crank out hormones, starting
out, we have control over a vast have either too little or too much with those produced by ovaries
number of health outcomes. hormone. and adrenal glands, and turn

VEGWORLD 30 March/April 2021

 FEATURE

these raw materials into male and has become a Food for Life
hormones and female hormones instructor, which allows her to
that control your basic biology. share her enthusiasm for this
The more body fat you have, the new way of eating with others.
more hormones they produce.
This can get your hormone bal-
Why didn’t my doctor tell me
ance out of kilter and interfere
about this?
with fertility.
In part, this is a new scientific
frontier. It is possible that your
How can we rebalance our
doctor may not have heard of it
hormones?
or may not realize the extent to
The liver plays a crucial role in which problems can be solved
ridding your body of excess hor- That means hormones end up with nutritional adjustments.
mones by filtering your blood, being reabsorbed back into your Part of the blame for this goes
removing things that do not bloodstream. Instead of flushing to the chronic lack of nutrition
belong, like toxins, medica- away unwanted hormones, your education in medical schools,
tions, and other things includ- body keeps reabsorbing them, which my colleagues and I at the
ing hormones. Your liver sends leaving you with more than you Physicians Committee are work-
them into a small tube, the bile need. The answer? Get rid of ani- ing to improve.
duct, which leads to the intesti- mal products and bring in the
nal tract. There, fiber soaks them veggies, fruits, beans, and whole
Is there anything you would like
up and carries them out with the grains.
to add?
waste. You are literally flushing
away excess hormones. One example of success I discuss Your hormonal systems respond
in the book is Air Force Iraq War to changes in your diet, and the
There is plenty of fiber in beans, veteran Katherine Lawrence, range of health problems that are
vegetables, fruits, and whole who was facing infertility after caused by hormones—and that
grains, and this healthy fiber a diagnosis of endometriosis. can be successfully treated by
escorts unwanted hormones out This was a devastating diagnosis using foods in a smarter way—is
of your body. But animal prod- for a young woman planning a truly surprising. Very basically,
ucts do not have fiber. If animal family. A change in diet resulted if we can increase the fiber and
products are a prominent part in her feeling much better and reduce oil in our diet, we can get
of your diet, you may not have improved her condition to the our hormones into better bal-
enough fiber to soak up and point that she did not need sur- ance, feel healthier and avoid
remove unwanted hormones. gery. She now has three children many common ailments.

NEAL BARNARD, MD

Neal Barnard, MD, FACC, is president of the Physicians Committee for Responsible
Medicine, a faculty member of the George Washington University School of
Medicine, and a Fellow of the American College of Cardiology. In 2016, he founded
the Barnard Medical Center in Washington, D.C., to create a new model that
integrates nutrition into conventional medical care. Dr. Barnard’s federally funded
diabetes research revolutionized the nutritional approaches to type 2 diabetes,
and he now aims to empower readers with life-changing information on hormones
and health. He has written 19 books on nutrition and health, including Your Body In
Balance, 21-Day Weight Loss Kickstart, The Vegan Starter Kit, and The Cheese Trap.

The Revitalization Issue 31 VEGWORLD

 RE
U
AT

RECOVERY
FE

FOR ALL
Lifting the Roadblocks on the
Journey to Heal-Creating
a Path to Eating Disorder
Recovery for Vegans
B Y S H R I YA S WA M I N AT H A N

T
he relationship between veganism and diet culture is com-
plex especially in the day and age of social media and celebrity
endorsed ‘diets.’ A lifestyle rooted in causing no harm is often
criticized for advocating restrictive and disordered eating, which
perpetuates a harmful misconception in our society. It’s fascinating how
many vegans attest to the contrary and credit this lifestyle for having
healed their relationship with food and their bodies. Food is no longer an
enemy to be demonized, but rather a source of nourishment. It fuels them
to live their best lives, while doing good by the animals and the planet.
But how does the Eating Disorder recovery trajectory compare between
vegans and non-vegans? Does the added misinformed perception of veg-
anism deter recovery centers from accommodating vegans? Are vegans
challenged out of their food choice if they were to receive inpatient care?

When Alsana Eating Recovery Centers took an informal survey in January

2019 of registered dietitians who treat eating disorder clients, the results
revealed that 98% of dietitians surveyed provide consultation to vegan
clients for an eating disorder; however, treatment for vegan clients at the

VEGWORLD 32 March/April 2021

 residential level of care for those who are unable to recover on an out-
patient basis was not available. Vegan clients with eating disorders did
not have access to 24/7 treatment with a multidisciplinary team within a
program that truly accommodated their vegan lifestyle throughout the
recovery process. Research has also revealed that an individual who is
denied treatment, such as the inability to accommodate a vegan life-
style, will not seek treatment again for an average of two years. With
the mission to ensure equal access to quality care at the forefront,
Alsana’s Vice President of Clinical Nutrition Services Tammy Beasley,
RDN, CEDRD-S, CSSD and her team are spearheading a vegan-friendly
eating disorder treatment program that launched in August 2019 and
continues to evolve. We hope this unprecedented move inspires other
treatment centers around the world to encourage vegans to seek the

Move through this task or

situation, creating this experience
for yourself. Breathe. Relax.

The Revitalization Issue 33 VEGWORLD

 FEATURE

care they deserve without compromising on a life-

style that encompasses their ethics. She graciously
sat down with VEGWORLD for an insightful conver-
sation about her team’s goal to bring high level care
for vegans to the mainstream.

To Treat or Not to Treat? That’s the Vegan Question…

As a veteran in this field of care, Tammy recalls how
as recently as the late 90s, being a vegetarian was
recognized as indicating an Eating Disorder (ED)

VEGWORLD 34 March/April 2021

 FEATURE

among the professional com- of time that the same progress is of nutrient-rich plant foods. In
munity. Research on vegetari- made for vegans. cases where veganism can be
anism or veganism and eating enmeshed in the ED, the focus
disorders is limited in the first becomes highlighting the abun-
A New Frontier for Eating
place, and the majority of the dance of nutrient-rich vari-
Disorder Treatment
research studies from the 80s ety of plant foods, challenging
and 90s are flawed in method- In the case of ethical vegans, the fear of enjoying foods for
ology and definition, most often who align their values with taste and sensory pleasure, and
using ‘semi-vegetarian’ as the their food choices, denying emphasizing that veganism is
defining variable to classify ED care unless they consume ani- not a means for deprivation. The
without a concrete or consistent mal products as a planned meal objective is to empower patients
definition of what ‘semi-vege- challenge within their treat- to shift their mindset and view
tarian’ means. This may have ment can hinder their progress veganism for its copious variety,
caused widespread misunder- instead of improving their rela- including fun foods like vegan
standing among profession- tionship with food. Overall, the desserts and vegan snack foods,
als, who had difficulty accept- program emphasizes a no judg- rather than as a restrictive ‘diet’.
ing that being a vegetarian and ment or shame approach when it
having an ED can be mutually comes to ones’ food choices. That
is precisely the mindset that the Comprehensive Adaptive Care
exclusive. But over time, profes-
sional perceptions have changed ED feeds off of and Alsana’s staff Alsana’s commitment to vegans
and looking at the system of are here to equip vegans with is to provide holistic care that
care now, all residential treat- the tools to challenge their ED includes routine medical mon-
ment centers cater to vegetari- and embrace their nourish- itoring, educational lectures
ans with ease! It’s only a matter ment through a wide variety on nourishing the body that

The Revitalization Issue 35 VEGWORLD

 FEATURE

VEGWORLD 36 March/April 2021

 FEATURE

I’ve been vegan since a day after the heart attack

includes vegan meal plans, meal and snack able to receive the vital care they deserve.
challenges to embrace variety, intuitive The dedicated staff are committed to pro-
eating principles, mindfulness sessions, viding homemade vegan entrees as part
and immersive culinary classes. According of the meal plan, identifying all recog-
to Tammy, the more cooking and kitchen nizable animal-based products, labeling
life skill-type experientials offered, the vegan foods to assist staff in accuracy and
better. These experientials include pantry working with the client to embrace more
inventory/budget pricing, grocery shop- vegan variety. Owing to their diligence
ping for ingredients, basic kitchen skills, and eagerness to always improve, Tammy
and preparing a meal alongside the chef and her team are coordinating with men-
for the community. In fact, many vegan tal health and nutrition experts on a pilot
clients who participate in these challenges assessment for their vegan clients. The
prepare delicious vegan meals for all to objective is to distinguish between clients
enjoy! Tammy recounts- “In California, whose ED behaviors reflect in their veg-
we have done things like “CHOPPED” in anism and those with more strictly ethical
which the clients find ingredients already or environmental motivations in order to
available and brainstorm together on what provide the appropriate tools for recovery.
to make for dinner using those ingredi-
ents – it was a really fun experiential! In
2021, we plan to offer more culinary expo- The Journey has Just Begun, and the Best
sures and skills labs related to learning is Yet to Come
how to nourish yourself in the kitchen Since its implementation, Alsana has
and prepare meals with variety and bal- treated over 60 vegans who joined the
ance” Overall, the approach to treatment program because the doors were open to
and care is described with this thought- them. Based on an internal review of cur-
ful metaphor- The client is the driver and rent data, a majority stick to veganism
Alsana’s resources assist them in navigat- throughout the course of treatment! They
ing their unique roadmap to recovery. learn how a vegan lifestyle can provide
optimum nutrition to not only meet indi-
Space for All to Learn and Grow vidual energy and protein needs but also
sustain nourishment for continued recov-
Being the first center to fully embrace
veganism within the entire scope of treat- ery, to celebrate the variety of wholesome
ment at all levels of care is not without its plant-based foods and maintain their
challenges and drastic learning curve. mental health as a vegan in a non-vegan
Tammy recounts the skepticism rooted in world. This effort has paved the way for
internal biases that the thought leadership more and more centers to incorporate
encountered during the early stages of extensive care at every stage of recovery
developing the program. Discomfort with for vegans. It’s high time the community
an all-vegan treatment plan within the ED come together and challenge the stereo-
community and a lack of research in the types of what a vegan body ‘ought to’ look
field also pose complications to navigate. like and dismantle the diet culture that
However, the determination to treat was may trigger individuals to choose vegan-
unwavering and after thorough consul- ism for reasons outside of their ethics. The
tations with ethical vegan therapists and fearless Alsana team is here to show us
vegan dietitians to review the program that despite how daunting the challenge
guidelines, the overarching mission, and may seem, progress is only achieved when
gain a comprehensive understanding of we find the courage to take the road less
catering to vegans effectively, vegans are traveled by.

The Revitalization Issue 37 VEGWORLD

 RE
U
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VEGWORLD 38 March/April 2021

 FEATURE

SELF-
GROWTH
Takes an Active,
Not Passive Response
How a Detox Can Change Your
Present and Future
BY WENDIE PETT

Y
ou can’t get better and “grow” unless you change the way you’re cur-
rently doing things in life that cause you to fall short of desired out-
comes. And you can’t change the way you’re currently doing things if
you don’t invest in yourself financially by taking time, practicing dis-
ciplines, or by implementing coaching and equipping tools to level up in life. You
only get better by taking intentional action steps daily.

You’ve heard the phrase, “You become the sum total of the five people you hang
out with most often.” In theory, this sounds great, but if you aren’t hanging out
with successful people you will consequently suffer. The word successful can be
an opinion word, so in order to define success for you, the first step is to identify

The Revitalization Issue 39 VEGWORLD

 FEATURE

Challenge yourself this month to this type

of detox and notice if you and others see a
difference in your self-growth.

your goals and the reason you desire to reach those goals. Are those goals in alignment
with the people you spend the most time with daily? If not, it’s time to hang out with
new people.

Now, in lieu of the global pandemic, there hasn’t been much in-person “hang-out” time
with others, so this could very well be a stuck point in your self-growth, but it could
also just be an excuse. In reality, we are influenced one way or another, dare I say espe-
cially, by the media we tune into daily.

Whether the chosen media is television, radio, podcasts, social platforms, books, or the
like, you will become influenced by them. Or if you’re tapped into certain communities
on or offline, you will become influenced by them.

The question is, where do you want to grow in life, and where are you putting your
efforts? If there isn’t intentionality behind those efforts, you’ll get lost in the cesspool of
entertainment and merely become a passive consumer. This consumer passivity ulti-
mately becomes the direction in which you begin to go, whether you realize it or not.

For instance, I know someone who felt as if he lost his Dad way before Alzheimer’s stole
him from the family due to the imbalanced views and opinions in which he saw the
world. The media he listened to and the communities that he chose to immerse him-
self took his mind and heart down a deep, dark conspiracy theory hole. Now, I’m not
saying that all conspiracies are completely false, but there must be a balance of reality
and imagination.

If you are looking to grow in life, you must ask yourself if the people you’re surround-
ing yourself with are authentic, honest, loving, kind, and generous human beings with
healthy values. Do their definitions of success line up with yours? If not, stop scrolling
on their feed and wasting time in their space that won’t get you closer to your desired
goals in life.

Have you ever considered a detox? As in a detox of media and a detox of unhealthy peo-
ple around you. Once you detox in this area and surround yourself with healthy people,
then your actions will become healthier as well.

Challenge yourself this month to this type of detox and notice if you and others see a
difference in your self-growth. Are you less stressed? More productive? Better atti-
tude? Healthier and happier? Just notice.

Life truly is what you make of it. Be active. Show up. Take healthy measures to ensure
a better chance of reaching your heart’s desire to minimize the risk of disappointment
or regret in the future. You have more control over your “5 people” that are directly or
indirectly influencing you than you may even realize. Make your sum count.

VEGWORLD 40 March/April 2021

The Revitalization Issue 41 VEGWORLD
 FEATURE

THE

V
VICTORIOUS

VEGAN

DANIELLA MONET
SPROUTS CHANGE

BY COURTNEY GARZA

Daniella Monet is a great example of the modern

vegan woman- entrepreneur, activist, mother, com-
passionate soul. With the new launch of her fourth
business, Sprouted (the first certified vegan diaper
brand), which is making its mark as a diaper unlike
no other out there. Daniella, best known for her role
on VICTORIOUS opposite Ariana Grande, which
is streaming now on Netflix, can also speak to her
recent pregnancy and newborn girl Ivry, as well as
managing to stay sane and creative these days!

Daniella also serves as an expert in the vegan well-

ness and beauty space, Daniella regularly takes to
her social media where she shares all sorts of tips and
VEGWORLD 42 March/April 2021
The Revitalization Issue 43 VEGWORLD
tricks for recipes, and her favor- We got the chance to sit down What would you say you’re most
ite products to more than 4 mil- with her (virtually) to dive deeper excited for in 2021, besides your
lion followers across her social into her ever-growing journey of new little one, of course?
media platforms. Daniella is also Revitalization.
the co-host of the hit podcast I’m excited to spend time as a
family. As things start to slowly
Adulting Like A Mother, Father
In the spirit of Revitalization, how open up and become safer, I look
(on Spotify and Apple Podcasts)
would you say you have revital- forward to experiencing more
alongside her fiancé Andrew
ized your life with the new proj- new adventures together. Our
Gardner where they talk parent-
ects you’re working on, like your son Gio is at such a magical stage.
ing and all things adulting.
diaper line Sprouted, in addition He’s so smart and eager to soak
She’s also a powerhouse in the to your new baby on the way? in new information. Is it strange
plant-based community with to say that right now, in this
Anytime I take on a new project moment, the thing I look forward
four cruelty-free businesses:
a part of me grows up. I become to most for 2021 is being a mama?
SUGAR TACO (a vegan Mexican
restaurant on Melrose in Los more focused, more energized
to accomplish a goal, and hope- Did you ever think your career
Angeles), KINDER BEAUTY (a
fully solve a problem. Sprouted would have veganism at its core
beauty box of luxurious cruel-
like it is now? When you started
ty-free products co-founded has been extra special in that way
your acting career, were you
with Harry Potter’s Evanna as diapers are such an important
vegan?
Lynch), OUTSTANDING FOODS’ necessity during a time when par-
PIG OUT CHIPS, and of course, ents need to feel like they have a I was vegetarian at about the
SPROUTED, her new diaper line. product they can trust and rely on. same age I began acting, which

VEGWORLD 44 March/April 2021

 FEATURE

was about 5 years old. I began learn-

ing about Veganism around 10 years
old and didn’t take very long to make
the transition from there.

As a young kid, I don’t think I ever

knew I would involve my passion for
Veganism in business, but I’m glad
I have. In a lot of ways, I need both
to feel fulfilled - WE need both to
survive.

Creating more ethical options to the

masses is something I take very seri-
ously, and I’m willing to work as hard
as I have to be part of a much bigger
solution to help end cruelty, save our
planet and create more resources to
live an all-around healthier, more
mindful life.

What is something you teach people

when asked how you raise your chil-
dren on a plant-based diet? Are they
shocked?
I often encourage people to cook with
a variety of ingredients, some that are
there just to add more nutrition to the
meal. Like, hemp seeds, chia seeds,
spirulina, and nutritional yeast! Most
people find the idea of eating plant-
based a bit overwhelming, and maybe
assume it could be boring, but the
truth is, you can enjoy an incredi-
bly fulfilling diet of strictly plants by
just being open to expanding on new
recipes or restaurants that offer vena
options. It’s a trade I believe is worth
it in every way.

What would you like to share with

plant-based parents to be? Any
advice/tips to help them prepare
since you have been through a plant-
based pregnancy twice now?
Creating more ethical options
Listen to your body, drink plenty of to the masses is something I
good water, and feed your body rich
colorful foods, or simply foods that take very seriously,

The Revitalization Issue 45 VEGWORLD

 sit well in the event that some people experience sickness. I’ve thoroughly loved each preg-
nancy, and I do think being plant-based has played a significant role in my level of consistent
stamina and all-around comfortably. Plus, I feel so lucky to be able to nourish my growing
babies this way.

What motivated you to create a vegan diaper line, and why should parents invest in Sprouted
diapers for their babies as opposed to the others out there?

While pregnant with Gio I found it difficult to find a disposable diaper line that I aligned with
ethically. There just weren’t many options that were free of unnecessary harmful ingredients,
and definitely none that were cruelty-free and vegan. I didn’t want to just create a vegan dia-
per though, I wanted to create a reliable diaper. A diaper that was soft to the touch, fit well
and was as absorbent as possible while being mindful not to use excess material to help cut
back on any waste.

For the aspiring vegan entrepreneurs out there, what advice would you give them in order to
chase after their vegan business idea?

My advice would be this. We need you. The planet needs you. Our babies need you. Start now.

VEGWORLD 46 March/April 2021

The Revitalization Issue 47 VEGWORLD
 Food is really and truly the
most effective medicine.
- Dr. Joel Fuhrman

Photo by Edgar Castrejon on Unsplash

RECIPES

Photo by Edgar Castrejon - unsplash

 CHEF
SPOTLIGHT
Lindsay
Nixon

VEGWORLD 50 March/April 2021

 CHEF SPOTLIGHT

What got you inter- challenge of “making it

ested in cooking? work.”
It was a necessity for
me. When I adopted a What’s your go-to
whole-foods, plant- meal at home when
based, no oil vegan diet you’re pooped or have
in 2006, there were little time?
only a handful of vegan Rice or a potato with
blogs or cookbooks beans and kale (or
around, and they often another vegetable from
relied on ingredients my freezer) plus some
I couldn’t find or use. kind of condiment or
There also wasn’t the sauce on top (e.g., soy
huge array of vegan sauce, teriyaki, mus-
options we see in tard, barbecue sauce,
restaurants or super- salsa, peanut butter,
markets now, so I had hummus, marinara,
to go into the kitchen balsamic vinegar, hot
and figure it out. What sauce). The type of
started off as a chore bean and vegetable I
soon became some- use tends to decide the
thing I enjoyed doing. topping.

What would you say is What dish is YOUR

your signature dish? comfort food?
I think I was the first It used to be mashed
person to publish potatoes, but now I’d
vegan black bean brownies online, and they defi- say it’s definitely kale or strawberries when they
nitely helped get my name out there, but now, I are in season.
think the most popular and well-known recipe
might be my black bean burgers. My gravies are Do you have a favorite cooking tool?
also very popular.
A good chef’s knife is #1. Beyond that I love my
ceramic skillet.
Where do you go for cooking inspiration?
I typically start with an ingredient I have on What advice do you have for the budding plant-
hand. I’ll think about the different ways I can use based home cook?
it and also what I’m in the mood for. The other
It’s okay if your results don’t look like the picture in
ingredients I have available also influence what
a magazine or on Instagram. Also, know that even a
I make. This is saying the same thing twice.
seasoned chef gets it wrong sometimes. I botched a
For example, last night I had red lentils I wanted to
pot of brown rice this morning. It happens!
use up. I thought about the different meals I make
with red lentils: Misir Wet (an Ethiopian dish), red
lentil dal (Indian), red lentil soup, chili, etc. I looked Is there anything new that you are working on that
to see what else I had, and since I had leftover rice you are excited about?
and a box of frozen spinach, I made a red lentil dal I’m currently developing new recipes to add to my
and saag (a spinach dish) to serve over the rice. I app (MealMentor) in early 2021. It’s been wonderful
loathe wasting ingredients and enjoy the creative to let my creativity go wild.

The Revitalization Issue 51 VEGWORLD

 simple
spring rolls
AND THAI PEANUT DRESSING

BY L I N D SAY S. N I XON

Perfect for lunch or dinner, or to share with a friend, following is one of

Dr. Barnard’s favorite recipes from Your Body In Balance.
 RECIPE

Prep time 15 minutes for spring rolls, 5 minutes for Thai peanut dressing Makes 6 spring rolls

INGREDIENTS DIRECTIONS

Spring Rolls Spring Rolls

• 1 (14-ounce) bag In a large bowl, toss coleslaw mix, bell pepper, and cucumber together.
coleslaw mix
Select a pan large enough for the rice paper to lie flat inside. Add 1
• 1 cup thinly sliced red cup very warm water to pan. Working with 1 sheet of rice paper at a
bell pepper time, soak for 20 seconds, or until it’s pliable, but not “gummy bear”
• 1 ¼ cups diced soft. Place soaked wrapper on a cutting board and gently flatten. Place
cucumber vegetable mixture slightly below the center. Drizzle with sriracha, if
desired. Pick up edge closest to you and fold rice paper up and over
• 6 rice paper wrappers
the mound of filling. Fold right and left sides toward center. Pull the
• Sriracha (optional) spring roll gently toward you as you roll it up like a burrito. Repeat
• Thai Peanut with remaining wrappers and filling.
Dressing, coconut
Serve with Thai Peanut Dressing, coconut Dressing, or hoisin sauce
dressing, or hoisin
(thinned with water), for dipping, if desired.
sauce (thinned with
water), for dipping
(optional) Notes:
1. While the vegetables can be prepared in advance, it is best to roll
Thai Peanut Dressing them directly before serving to prevent the rice paper wrappers
(makes 1 ¼ cups) from becoming gummy.
• ¼ cup peanut butter
2. Add fresh fruit like sliced peaches or avocado for variation. For
• 1/3 cup hot water more elaborate spring rolls, add shredded lettuce or carrots, thin
• ¼ cup lite coconut strips of tofu or mango, fresh basil, or soaked cellophane noodles
milk (or soymilk) for the filling.

• ¼ cup sweet red chili Per spring roll (1/6 of recipe): 72 calories, 2 g protein, 16 g carbohydrate,
sauce 3 g sugar, 0.5 g total fat, 4% calories from fat, 2 g fiber, 57 mg sodium.
• 2-3 tablespoons plus 1
teaspoon rice vinegar Thai Peanut Dressing
• ¼ teaspoon garlic In a small bowl, whisk together peanut butter and hot water. Stir in
powder remaining ingredients. Add more garlic powder, ground ginger, or
• ¼ teaspoon ground sriracha to taste.
ginger Per tablespoon: 29 calories, 1 g protein, 3 g carbohydrate, 2 g sugar, 2 g
• Sriracha to taste total fat, 53% calories from fat, 0 g fiber, 102 mg sodium.

Excerpted from Your Body in Balance by Neal Barnard, M.D. Recipes text recipes by Lindsay S. Nixon. Copyright © 2020 by Neal D Barnard. Reprinted with
permission from Hachette Book Group, Inc. All rights reserved.
 Caitlin Shoemaker
C
H
E
F

S
P
O
T
L
I
G
H
T Featuring recipes from her new
cookbook Simply Delicious Vegan

VEGWORLD 54 March/April 2021

 Broccoli Cheddar
“Egg Cups
BY CAITLIN SHOEMAKER

These broccoli cheddar cups pack a protein-

dense and flavorful punch, thanks to chickpea
flour! If you’ve never worked with this
high-fiber, high-protein flour before, don’t
worry. It’s easy to handle and is available
in the baking aisle of most grocery stores. I
recommend baking these in a silicone muffin
pan—you can skip the paper liners, and they’ll
still pop right out without the need for oil.

Hands-on time 15 minutes Cook time 30 minutes Makes 12 “egg” cups

INGREDIENTS DIRECTIONS
• 2 cups (185 g) chickpea flour Preheat the oven to 350°F (175°C) and line a 12-cup muf-
(garbanzo bean flour) fin tin with parchment paper or liners (or use a silicone
• ½ cup (25 g) nutritional yeast muffin pan).

• ½ teaspoon ground turmeric Whisk the chickpea flour, nutritional yeast, turmeric,
• ½ teaspoon paprika paprika, salt, and baking powder together in a large
bowl. Pour in the milk and mix until a thick batter forms.
• 1 teaspoon pink Himalayan salt
• 1 teaspoon baking powder Fold the broccoli, onion, and carrots into the batter,
then evenly divide the batter among the cups in the
• 2 cups (480 ml) nondairy milk muffin tin. Bake for 30 minutes, then remove from the
• 2 ½ cups (140 g) broccoli oven and let sit for 10 minutes.
florets, cut into bite-sized
pieces Serve immediately, or transfer to a wire rack to cool
before storing in the fridge for up to 1 week.
• ¼ yellow onion, finely diced
• 1/3 cup (35 g) shredded peeled NOTE: Place the silicone muffin pan on a baking sheet
carrots before you fill it for easier transfer in and out of the oven.

From Simply Delicious Vegan: 100 Plant-Based Recipes by the creator of From My Bowl by Caitlin Shoemaker. Abrams Books copyright © 2020. Reprinted with permission.
VEGWORLD 56 March/April 2021
CAITLIN’S FAVORITE KALE SALAD

BY CAITLIN SHOEMAKER

This is my go-to weeknight side salad; it’s made of really simple ingredients, but
it hits the spot every. dang. time. I actually first made this recipe back when I was
in graduate school—I would get home from class late and absolutely starving. I’d
quickly take my rice and beans (or whatever I’d meal- prepped for the week) out
of the fridge and would whip up this salad while everything else warmed up. And
while I do get sick of eating some foods over and over, this is one combination
that I don’t think I’ll ever tire of—seriously, I still eat it to this day!

If you’re about to skip this recipe because you think kale is bitter and/or tough to
chew, let me stop you right there and say that this recipe is neither. The secret?
Massaging the kale in its dressing! This helps to break down the tough cell walls
of this leafy green and really work all of that creamy, rich, and tangy goodness in
there. Your hands will get messy, but that’s nothing a quick rinse at the kitchen
sink can’t fix. I could easily polish off this entire recipe in one sitting.

Hands-on time 10 minutes Serves 2 to 4

INGREDIENTS DIRECTIONS
• 1 large avocado Scoop the flesh of the avocado into a large bowl and mash it with a fork. Add
• Juice of 1 lemon (1 the lemon juice and sauerkraut to the bowl and mix until evenly combined.
to 2 tablespoons) Toss the kale into the bowl, then use your hands to firmly massage the dress-
• ½ cup (65 g) ing into the kale for 60 to 90 seconds; don’t be afraid to really work it in there!
sauerkraut The kale will drastically decrease in volume and take on a darker, almost
• 1 large bunch translucent color.
curly or Lacinato Transfer the salad to serving plates, then top with black pepper to taste. Serve
kale, stems immediately.
removed,
roughly chopped NOTE: You can use pretty much any type of sauerkraut for this recipe—all
• Freshly ground we’re looking for is something with a briny tang. I often make my own at home,
black pepper but have also used store-bought kraut (or even kimchi!) with the same results.

From Simply Delicious Vegan: 100 Plant-Based Recipes by the creator of From My Bowl by Caitlin Shoemaker. Abrams Books copyright © 2020. Reprinted with permission.

The Revitalization Issue 57 VEGWORLD

VEGWORLD 58 March/April 2021
 Golden Milk
Mango Popsicles
BY CAITLIN SHOEMAKER

I feel like many of us group popsicles into the “kid-only” dessert category. Those sugar-
filled, artificially dyed, plastic-wrapped icicles? Yeah, I’m ready to leave those behind. But
a creamy, dreamy popsicle made of fresh fruit, coconut milk, and warming spices? I’m
totally ready to get down with that. These mango popsicles are a refreshing year-round
treat, especially after a warm bowl of Curried Carrot Soup or Chickpea Tikka Masala.

You will need a popsicle mold in order to make this recipe; I have tried my fair share, and
find that silicone-based molds work better than the hard plastic ones. The stretchy nature
of the rubber makes it easier to loosen the popsicles before removing them from the mold.
Be sure to carefully run room-temperature water around the outside of the mold, too, or
you’ll be in for a fantastic pre-dessert arm workout.

Hands on time 15 minutes Freeze time 4 hours Makes about 8 popsicles (depending on the mold)

INGREDIENTS DIRECTIONS
Put the mango, coconut milk, maple syrup, ginger, lemon juice,
• 1½ cups (215 g) frozen chopped turmeric, cinnamon, cardamom, and salt in a high-speed
mango blender and process until smooth and creamy, 45 to 60 seconds.
• 1 (13½-ounce/400 ml) can full-fat
Use a funnel to pour the mixture into your popsicle molds,
coconut milk
leaving a little room at the top to allow the mixture to expand
• 1/3 cup (80 ml) grade A maple syrup as it freezes. Place a popsicle stick in the center of each mold
• 1-inch (2.5 cm) knob of fresh ginger, and seal the mold as necessary. Place the popsicles on a level
peeled surface in the freezer and freeze for at least 4 hours, preferably
overnight.
• Juice of ½ small lemon (about 2
teaspoons) Use a funnel to pour the mixture into your popsicle molds,
• 1½ teaspoons ground turmeric leaving a little room at the top to allow the mixture to expand
as it freezes. Place a popsicle stick in the center of each mold
• 1 teaspoon ground cinnamon and seal the mold as necessary. Place the popsicles on a level
• ¼ teaspoon ground cardamom surface in the freezer and freeze for at least 4 hours, pref-
• Pinch of pink Himalayan salt erably overnight.

From Simply Delicious Vegan: 100 Plant-Based Recipes by the creator of From My Bowl by Caitlin Shoemaker. Abrams Books copyright © 2020. Reprinted with permission.
The Revitalization Issue 59 VEGWORLD
 RECIPE

a greener irish
COLCANNON
VEGWORLD 60 March/April 2021
 BY C AT H Y K AT I N- G R A Z Z I N I

Every culture has its comfort food, and colcannon is Ireland’s ~ a marriage of potatoes
with kale or cabbage and, traditionally, lots of butter. Simple, warming, hearty, this plant-
based reinterpretation loses the butter, milk and cream and builds layers of flavor not with
fat but with aromatic onion, leek, garlic, scallions, and chives.

The aroma and taste are heavenly, and you have a soothing dish that not only doesn’t clog
your arteries but is rich-tasting, creamy and anti-inflammatory. Skip the eggs, boiled ham
and Irish bacon that traditionally shares colcannon’s table. Serve it instead with an array
of blanched or dry sautéed seasonal veggies and “yum!”

Photo by Giordano Katin-Grazzini

Prep time 30 minutes Cooking time 30 minutes Serves 3-5

INGREDIENTS DIRECTIONS
• 3 pounds floury potatoes (5 1. To dry roast garlic head, remove papery outer leaves. Bake
medium). Scrubbed, whole in 375°F/190°C oven for 30 minutes. Cool. Peel. Mash to a
and unpeeled pulp with a fork. Set aside.
• 1½ pounds kale, lacinato 2. Bring a large pot of water to a boil, add greens and cook
kale, cabbage of other hardy until tender but intact. Transfer to a colander using a large
greens, cut chiffonade (in slotted spoon or tongs. Set aside. Return pot to a boil and
thin ribbons) add potatoes. When it returns to a boil, lower to simmer
• 1 large onion, diced and cook until tender but intact. Drain. Peel while hot,
mash immediately. Set aside. Drain pot and dry.
• Dry vermouth or no-sodium
veggie broth to deglaze pot 3. Heat pot for 3 minutes over medium-low flame. Add onions
• 1 leek, well cleaned, diced and leeks, stirring frequently. Cook slowly until onions
sweat their liquid and soften. When they begin to darken
• 1 head garlic, dry roasted, the pan and adhere, deglaze pot with a few tablespoons of
peeled, mashed liquid. The onion and leeks should be very soft. Lower heat
• 1 bunch scallion anor and add cooked greens, stirring, then smashed garlic, mix-
chives, sliced ing well. Stir in potatoes and mix thoroughly, distributing
the garlic and aromatics evenly in the potatoes and greens.
• 1 cup unflavored,
unsweetened almond or 4. Add the plant milk, stirring and cook for another minute
other plant-based milk or two for flavors to blend. The colcannon should not be
dry or soupy but creamy with the vegetables melting into
• Several big grinds of black
the potatoes. Mix in scallion and/or chives and cook for
pepper
another 2 minutes or until soft. Season to taste. Serve hot
• Salt, if using, to taste on warmed plates and enjoy!

The Revitalization Issue 61 VEGWORLD

Spanish Vegetable Paella
BY KIM CAMPBELL

Paella is a traditional Spanish dish that brings rice, vegetables, and mouthwatering
flavors to the table. It’s a family-style simple meal that’s served right from the pot! When
our daughter traveled to Spain and raved about paella, I decided to create a whole food
plant-based, oil-free version that we all could enjoy. The flavors begin with beautiful
saffron rice and an assortment of spices that are sure to warm your belly.
I cheated on so many levels with this paella because I wanted to use brown rice, no oil, and
no seafood. Cooking brown rice all in one pot with the vegetables would have overcooked
the vibrant vegetables, so I cooked the saffron rice in a separate pot. I even cheated more
when I cooked the rice in the Instant Pot®, making perfect rice every time. When I build
paella, I always start with cooked brown saffron rice straight from my Instant Pot.

VEGWORLD 62 March/April 2021

 RECIPE

Prep Time 30 minutes Cook Time 1 hour (30-40 minutes if using an Instant Pot®) Yields 6 servings

INGREDIENTS DIRECTIONS
1. In a medium saucepan, add 3 cups vegetable
Saffron Brown Rice broth, 1½ cups short grain brown rice, and 1
• 1 ½ cups short grain brown rice teaspoon saffron threads (or turmeric) and
• 3 cups low sodium vegetable broth (2 bring to a boil. Reduce heat to low and allow
cups if you are using an Instant Pot or the rice to simmer for 45 minutes or until
pressure cooker) tender. *Quick version: Use your Instant Pot
and cook on high pressure (using only 2 cups
• 1 teaspoon saffron threads (or 1
teaspoon turmeric) vegetable broth) for 20 minutes with a quick
release.
Paella Vegetables 2. In a large 12-14-inch skillet over medi-
• 1 red onion, medium diced um-high heat, sauté the onions using water
• 5 cloves garlic cloves, chopped or vegetable broth to deglaze the pan. Add
the garlic, peppers, carrots, mushrooms,
• 1 red pepper, sliced
green beans, red pepper flakes, smoked
• 2 carrots shredded paprika, rosemary, thyme, salt, and pepper
• 8-10 ounces shitake mushrooms, sliced and continue to cook until the vegetables are
(you can also use button mushrooms) tender.
• 1 cup green beans, 2 inches slices 3. Add the tomatoes, red wine, vegan
• ½ teaspoon red pepper flakes Worcestershire sauce, and tamari sauce.
• 1 teaspoon smoked paprika Continue cooking over medium heat for 10-12
minutes, so the flavors begin to develop.
• 2 teaspoons chopped fresh rosemary
(or ½ teaspoon dried rosemary) 4. Add the cooked brown rice to the skillet and
• 1 teaspoon chopped fresh thyme (or ½ continue cooking on low heat for another 10
teaspoon dried thyme) minutes.
• 1 teaspoon sea salt or to taste
5. Top the paella with thawed peas and plenty
• ½ teaspoon black pepper of chopped kalamata olives and artichokes.
• 1-15 ounce can fire-roasted diced Place the top on the pan and allow the mix-
tomatoes ture to rest and warm for another 10 min-
utes. Serve warm and top with lemon slices
• ¼ cup dry red wine
and parsley.
• 1 Tablespoon vegan Worcestershire
sauce
• 1 Tablespoon low sodium tamari sauce TIPS & HINTS

Garnish For a true one-pot quick version, try using par-

boiled rice so you can cook it directly in the pot
• 1 cup frozen peas, thawed.
with the paella sauce. I use 1 ½ cups parboiled
• ½ cup kalamata olives (or any olive you rice with 3 cups of vegetable broth. You can also
love)
experiment with various white rice varieties if
• 1-15 ounce can artichokes, drained and brown rice isn’t your thing. Traditional Spanish
rinsed
paellas are made with short-grain white rice.
• 1 lemon cut into wedges Don’t forget to add the saffron or turmeric to the
• ¼ cup chopped parsley (optional) paella pot!

The Revitalization Issue 63 VEGWORLD

VEGETABLE SHEPHERD’S
(NO BEANS HERE) PIE
BY GABRIELA HERRERA

VEGWORLD 64 March/April 2021

 RECIPE

Prep Time 25 minutes Bake Time 35 minutes Servings 8

Shephard’s Pie Filling

EQUIPMENT NEEDED
• Instant Pot (optional)
• Stove, Oven
• Mixing Bowls INGREDIENTS
• Oven Safe Baking Dish • 1 Pound of Baby Bella Mushrooms
• 2 Pounds of Frozen Mixed Vegetables

Potato and • 8 ounces of Soyrizo

Cauliflower
• 6 Slices of Vegan Cheese (I used Gouda from Follow Your
Heart)
• 4 Tablespoons Chickpea Flour

Topping • 1 ½ Cup of water for sauteing and thickening the sauce

DIRECTIONS
INGREDIENTS
1. Set your oven at 350F to prepare it for the baking of this
• 2 Cups Steamed Potatoes Shephard’s Pie. Sauté your mushrooms for 10 minutes on
• 2 Cups Steamed medium on your stovetop with 1/2 cup of water.
Cauliflower
2. Once the mushrooms release their moisture add your Soyrizo
• 2 Tablespoons of and sauté another 10 minutes.
Nutritional Yeast
• 4 Tablespoons Vegan Butter 3. Prepare your frozen mixed veggies. If you are short on time
let them defrost while they cook and marry with the mush-
rooms and Soyrizo. But try to defrost them prior.
DIRECTIONS
4. Cook all your ingredients for another 5 minutes. Taste for salt
1. In your Instant Pot on a and add if you need to. In a bowl mix your chickpea flour and
steamer basket place your 1 cup of water and whisk to make your thickening agent. Once
rinsed cauliflower and whisked add to the mixtures and sauté another 5 minutes.
potatoes and steam for
10 minutes. Remember to 5. Butter your baking dish if you do not mind using a little but-
secure the lid properly. ter. (is there an alternative for fully vegan users?) Do not for-
get to turn on your oven at 350F.
2. Remove the potatoes and
cauliflower add the butter, 6. Add all your vegetable mixture.
nutritional yeast, and a lit-
7. Top with cheese if desired before adding the mashed pota-
tle salt if you feel it needs
toes and cauliflower.
it. Remember salt prefer-
ences are different in every 8. Add your mashed cauliflower and potatoes.
household.
9. Get artsy. Make a presentable design so you can impress your
3. I used an immersion guests. Bake at 350F for 35 minutes. Time may vary based on
blender to get a silky mash, your oven and where you live so keep an eye on it.
but you can use what you
have on hand. 10. Make sure it is nice and golden.

The Revitalization Issue 65 VEGWORLD

 RECIPE

VEGWORLD 66 March/April 2021

 Snow Pea &
Radish Salad
with Pistachios and Mint
BY ANDREEA FEGAN

This versatile salad is the cheerleader of spring! It showcases

crispy snow peas and radishes, light and fluffy quinoa, fresh mint
and chives, a pop of brightness from lemon, and a nice crunch
from pistachios. Season to your liking and enjoy the flavors and
vibrant colors of spring!

Photos by Andreea Fegan

Prep time 15 minutes Cooking time 25 minutes Serves 1

INGREDIENTS DIRECTIONS
• A handful of snow peas, about ½ Combine all ingredients
cup, sliced lengthwise or chopped together in a bowl and season
• A handful of radishes, about ½ with salt and pepper to taste.
cup, sliced This is a versatile salad, and goes
well with many proteins to com-
• ½ cup cooked quinoa (see note plete a meal. Feel free to add in
below) a hearty protein such as lemon
• A sprinkle of pistachios garlic roasted chickpeas or even
• A handful of mint, julienned some pan-fried lima beans.

• Few sprigs chives, cilantro and A note about cooking quinoa:

parsley, finely chopped For salads, I typically enjoy qui-
• ½ lemon, juiced noa that is light and fluffy versus
a breakfast quinoa that may be
• Drizzle of good olive oil more like porridge. For a fluffy
• Salt and freshly ground pepper, quinoa, use a ratio of 1-cup qui-
to taste noa to 1.5 cups water.

Excerpted from The Seasonal Eating Cookbook, by Andreea Fegan and Katie Gates, Copyright © 2020. Reprinted with permission.

The Revitalization Issue 67 VEGWORLD

 RECIPE

VEGWORLD 68 March/April 2021

 Cottage Pie
with Sweet Potato Mash
BY ROBIN ROBERTSON & DR. MICHAEL GREGER

One of my favorite comfort foods. This warm, savory dish is just as flavorful with
mashed cauliflower instead of the sweet potato topping, so mix it up if the mood strikes.

Photo by Antonis Achilleos

Makes 4 to 6 servings Difficulty Moderate Prep Time 30 minutes Cook Time 30 minutes

INGREDIENTS DIRECTIONS
• 2 pounds sweet potato, cut into 1. Place the sweet potatoes (peeled) into a large pot with
2-inch chunks enough cold water to cover and bring to a boil. Cook for
• ½ teaspoon onion powder 15 to 20 minutes, or until fork-tender, then drain and
return to the pot. Stir in the onion powder and black
• ¼ teaspoon ground black pepper pepper and mash until smooth. Set aside.
• 1 small red onion, chopped
2. Preheat the oven to 400°F.
• 1 carrot, chopped
• 2 garlic cloves, minced 3. Heat ¼ cup of water in a large skillet over medium heat.
Add the onion and carrot and cook until softened, about
• 1½ cups fresh or thawed frozen
7 minutes. Stir in the garlic and set the heat to low. Stir
corn kernels
in the corn, peas, and cooked lima beans. Cook until
• 1 cup fresh or thawed frozen the vegetables are tender and any liquid is absorbed, 3
green peas to 5 minutes. Stir in 1½ cups of the lentils, then transfer
• 1 cup cooked fresh or frozen the vegetable mixture to a shallow baking dish and set
lima beans aside.
• 2 cups cooked or BPA-free 4. Heat the Light Vegetable Broth in the same large skil-
canned or Tetra Pak salt-free let over medium heat. Add the mushrooms, nutritional
brown lentils yeast, tomato paste, miso paste, and thyme and cook,
• 1 cup Light Vegetable Broth stirring, for 5 minutes, or until the mushrooms are
• 8 ounces mushrooms of choice, soft. Transfer the mushroom mixture to a blender or
chopped food processor, add the remaining ½ cup of lentils, and
blend until smooth. If the gravy is too thick, blend in
• 3 tablespoons nutritional yeast up to ½ cup of additional broth. Taste and adjust the
• 2 tablespoons salt-free tomato seasonings, if needed.
paste
5. Pour the gravy over the vegetable mixture, stirring to
• 1 tablespoon white miso paste
combine. Spread the mashed sweet potatoes on top,
• 1 teaspoon minced fresh thyme, smoothing to cover the surface. Bake for about 30 min-
or ½ teaspoon dried utes, or until the filling is bubbly.

Excerpted THE HOW NOT TO DIET COOKBOOK: 100+ Recipes for Healthy, Permanent Weight Loss by Michael Greger, M.D. FACLM. Copyright © 2020
by Michael Greger. Reprinted with permission from Flatiron Books. All rights reserved. Photography by Antonis Achilleos.   
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