Wednesday, October 26, 2011

Russell Brand, Katy Perry, Ozzy Osbourne Going Vegan!

There is no doubt that once you are exposed to the truth about the food industry, you immediately begin to question your dietary choices.  People around the world are being touched by videos, films, personal accounts, word-of-mouth, and the powerfully positive energy that radiates from a truly compassionate Vegan like myself.

Five years ago, when I made the decision to eliminate ALL animal products and by-products from my life, there were almost NO resources, menu items, restaurants, or fellow vegans around me.  The fact that my conversion to a plant-based diet, fully vegan lifestyle, and globally-conscious worldview was backed up with so much passion made it easy to spread the word to everyone I met.  A few months later, feeling and looking my BEST in my life, more and more people started to notice!  My dearest friends in the community began to ask me for recipes and tips. 

Three years later, I had the pleasure of meeting a beautiful and vibrant soul named Hayley Marie Norman (@xoHayleyMarie), who's incredible passion and energy was like a shining light for the Vegan community unlike any I'd seen so far.  Through word of mouth and through this sharing of knowledge and passion, the Vegan community is attracting a lot of attention.  The energy of this movement has exponentially grown beyond powerful!

Recently, films like I am an Animal, the story of Ingrid Newkirk Food, Inc.; Forks Over Knives; A River of Waste, and others have documented the horrors of the giant food industry including the harmful effects on our environment, economy, and our bodies.  These films expose the truth behind Factory Farms and the mega-industrialization of food production. Most of the atrocities that the food industry gets away with, would be considered acts of terror if a foreign entity was committing them!  As these films hit major cable networks or Netflix, they are reaching a vast audience.  Thanks to Twitter and other social media sites, we are finding that even celebrities are touched by these issues.

Recently, Russell Brand (@rustyrockets) and his wife (@katyperry) tweeted: "I'm now vegan, goodbye eggs, hello Ellen. RT : Me & the Mr. just watched "Forks Over Knives". You can get it on Netflix!"

Ozzy Osbourne (@OfficialOzzy) is the next celebrity in the public eye to adopt the Vegan diet.  He was interviewed by the ladies of The Talk on CBS this week and credited the film Forks Over Knives for his recent transformation.

Going VEGAN is the ultimate shift to a better lifestyle. 

For more information on how YOU can live a more rewarding, energetic, healthy long life, please contact me for a consultation!

Join me on my journey to improve our food industry, educate consumers on healthful choices, and eliminate disease caused by the food we eat.  This November 5th, make a pledge to GO VEGAN for one day.  On Facebook, visit, and on Twitter please mention @KarinnaZ and use Hashtag #GoVeganforKarinna and pledge to try a vegan meal on 11/05.

♥ Thank you! ♥

(This article contains many links, please click and visit these sites!)

Friday, October 21, 2011

Food Day 2011: A Day Dedicated to Sustainable, Healthy, Humane Food

A new movement is growing in the United States which focuses on the importance of quality, affordable, and healthy food. With the epidemic rise of diabetes, obesity, heart disease, and food-borne illnesses, people from all walks of life are beginning to question the giant food industry.

The foods we consume should promote good health, not lead to diabetes, tooth decay, and heart disease.  Each year, Americans spend millions of dollars on medical treatments, pharmaceutical drugs, and emergency medical attention.  Procedures like liposuction and gastric bypass are now more common than a dental exam.  Look into your pantry, how many items do you purchase based on appearance "key" phrases on the packaging like "All-Natural," "Wholesome," "Healthy?"  How often do you know where the food in that package originated from?

Unfortunately, many Americans are not aware of the true nutritional value in our foods, or whether the foods they purchase are produced in a sustainable way.

The US Government spends billions of dollars annually to subsidize only 10% of the farms in the US.  The result is huge industrial farms which import cheap materials, treat animals and workers inhumanely (Watch Fast Food Nation and Food Inc.), damage the environment with pollution and chemicals, and prevent smaller sustainable family farms from succeeding. 

The Center for Science in the Public Interest has created Food Day, Monday October 24th, 2011, a day dedicated to bringing awareness to these issues.  The main goal of Food Day is to inspire change and educate people about 6 key issues:
  • Reduce diet-related disease by promoting safe, healthy foods
  • Support sustainable farms and limit subsidies to big agribusiness
  • Expand access to food and alleviate hunger
  • Protect the environment and animals by reforming factory farms
  • Promote health by curbing junk-food marketing to kids
  • Support fair conditions for food and farm workers
As a green Vegan, I celebrate Food Day everyday.  I make daily food choices which do not negatively impact the environment in any way.  If you are interested in making the shift to a healthier lifestyle, lose weight or help your family members get lean, reduce your carbon footprint, or if you are just sick of the persuasive marketing campaigns which have ultimately led to an obese, diabetic, heart-diseased society, please celebrate Food Day in your own way. Or send me an email to schedule a consultation.

"Food Day is a grassroots movement made up of individuals and
organizations passionate about promoting a healthy, sustainable,
and just food system. Food Day 2011 will culminate on October
24th with thousands of events across the country that encourage
action and celebrate food. Together we will generate media
coverage in every corner the country, send hundreds of thousands
of signatures to Members of Congress supporting our national
agenda, and most importantly, begin the millions of conversations
that will lead to individual and systemic changes."
-Center for Science in the Public Interest

Friday, October 14, 2011

The Harvest - Where Does Your Food Come From?

A new documentary from Executive Producer Eva Longoria and the Producers of the Academy Award nominated film WAR/DANCE, comes out on DVD next Tuesday.  The Harvest takes a close look at the millions of children who work in the fields picking crops for Americans to eat.  This film reveals another truth behind the food industry which requires our attention.  These children earn $60.00 per week or less, and do not receive benefits of any kind.

As American consumers, we must be aware of how our food is harvested.  Compassion is a value not present in a food industry that thrives on embellishing the truth and hiding it behind cartoon characters, eye-catching packaging, and clever marketing campaigns.

"I eat food and I'm a responsible human being and if you are responsible, you have to know where your food comes from. You have to be aware of the practices that are used to get the food we are eating."  - Eva Longoria

The Harvest is another eye-opening documentary which will hopefully inspire change in the legislation to help these children live a normal life and not have to choose between school and laboring in the fields.

*  Buy Local produce when possible and know the hands that harvested your food.  *

Saturday, October 1, 2011

Captivating Quinoa Kale Salad

Here is a salad recipe that goes way beyond the typical iceberg lettuce with croutons and slathered dressing. This Quinoa Kale Salad is nutrient dense, high in protein, low in fat, and contains zero cholesterol.  In fact, the phytonutrients in this salad actually help reduce levels of bad LDL Cholesterol in the body.
Not only is it healthy, it will captivate your senses!  From the tantalizing aromas and beautiful colors, to the subtle play of crunchy and smooth textures, to the delicious flavors tempting your taste buds, healthy eating has never been more delightful.

Quinoa is an ancient grain revered by the Incas as a wonder grain due to its high protein content; quinoa contains all essential amino acids.  Kale is an amazing leafy green typically used as an "inedible" garnish.  Take that Kale out from under your dishes, and get creative with it!  Kale contains high levels of Chlorophyll which is a detoxifying agent and aids in removing toxins and heavy metals from the body, it is high in fiber, it helps increase alkalinity in the body (disease thrives in acidic pH levels), it contains antioxidants and anti-inflammatory properties, and it contains a healthy level of calcium!  You can choose from several varieties, including Dinosaur Kale and Curly Kale.

Lightly cooking the vegetables helps retain all of the valuable phytonutrients and antioxidants; be careful not to overcook.  Shop your weekly farmers markets for the freshest in-season produce in order to support your local farmers and avoid tainted or contaminated produce from commercial suppliers.

Karinna's Captivating Quinoa Kale Salad

  • 2 cups Quinoa
  • 4 cups pure water or Vegetable Stock
  • 4 stalks Kale, cleaned, de-ribbed, chopped
  • 6-8 large white button Mushrooms, sliced
  • 10 small Brussels Sprouts, quartered
  • 1/2 large white Onion, diced
  • 2 cloves Garlic
  • 2 tablespoons Extra Virgin Olive Oil
  • Salt, Pepper to taste
  • diced tomatoes for garnish
Use your favorite organic citrus-ginger dressing, or make your own:
  • 1/2 cup Extra Virgin Olive Oil
  • 1/4 cup water or Vegetable Stock
  • 1/8 cup Bragg's Apple Cider Vinegar, with the "Mother"
  • 1/8 cup Tamari or Soy Sauce
  • Juice of 2 Lemons
  • 1 tablespoon finely grated Ginger
  • Toasted Sesame Seeds
First, prepare the quinoa in your rice cooker with the water or vegetable stock.  The quinoa should be ready within 15 minutes.

Heat a skillet over medium-high heat and place two tablespoons of extra virgin olive oil in the pan.  Sauté the Brussels sprouts for 2 minutes, then add mushrooms, garlic, and onions.  Add a dash of salt & pepper to taste. Once the mushrooms become tender after about 3 minutes, add the Kale and stir. Remove from heat and cover.

Whisk the dressing ingredients in a medium-sized bowl until well-blended and adjust the seasonings according to your taste.

Add the cooked quinoa to the vegetable mix in the skillet and fluff it all together.  Transfer to a container and allow to chill in the refrigerator.  Once you're ready to serve, add the dressing and top with diced tomatoes.

Enjoy living and eating healthy and lean!


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