EO Lotion: A Great Cruelty Free Full Body Lotion

While trying to use primarily vegan items (not tested on animals EVER or containing any animal ingredients), I found a brand on Amazon called EO (which I think means Everyday Organics, or Every One?, or is it Essential Oils???, but please let me know which one is accurate). Now, I know there are some things going on with Amazon that most people consider bad, but for those of us who live in the boondocks it's the most convenient and economical way to shop for items we cannot typically find without driving 100 miles to civilization (often with FREE SHIPPING!!). That being said, I first ordered EO's Everyday Body Lotion in Grapefruit & Mint. It is heavenly!!! It's my favorite lotion to this day. (Well, since I am unsure if Merry Hempsters still makes their unscented lotion which was great with a mild hempy scent...)

The EO lotion is so light and smooth that my skin feels hydrated immediately. It's sensitive (and natural) enough to use even on my face and other sensitive areas where I'd break out with most types of lotions, even those designed for sensitive skin. The scent is light and fruit yet enough to notice. It quickly absorbs into my skin without leaving a greasy or oily residue behind and my hands, and wherever else I apply the lotion, feel soft and moisturized. Ingredients include mostly organic jojoba, grapefruit and peppermint essential oils, chamomile, aloe vera, white tea, sesame oil, mango and rice protein and more. I like that the products are mostly natural and organic, yet the price is reasonable. I see no parabens or dyes listed in the ingredients.

I know the product is cruelty free, which is probably the best part! LeapingBunny.org (http://leapingbunny.org/skin.php) shows the product as: "EO Products, Web: www.eoproducts.com
We've been in business for nearly 12 years, exploring the possibilities of Mother Nature with the belief that beautiful body care products could be made with pure and organic ingredients. We wanted to prove that gentle is also immensely effective."

I have also tried the unscented, which is also fabulous, and the Rose Chamomile, which was good as far as being mild, hydrating, and producing great results from a lotion, but I didn't much care for the scent. However, if you prefer a strongly herbal scent it may appeal to you.

The lotions come in a convenient size of 8 ounces (240 mL), and sometimes larger sizes such as 32 ounces (with a convenient and hygienic pump for about $8 a bottle), and they last a good bit of time as a little goes a long way with this superior product.

EO manufactures lotions, obviously, but also other skincare products such as shower gels, hand soaps, and a full range of men's products and more -- all in many different scents. Check them out, you won't be disappointed!

Amy's Light & Lean Spaghetti Italiano

Okay, so I have the BEST boyfriend in the world. I am so grateful. He is so supportive and always thinking of me. He is vegetarian but eats lots of vegan meals with me. That being said, he picked up a few frozen meals for me to take to work on the days I might not have felt like packing a lunch or when I was running late. He's always so excited and proud to show me his offerings and makes sure he mentions how carefully he read the ingredients for me. : )

One of the frozen meals he bought was Amy's Light & Lean Spaghetti Italiano. I didn't have high hopes for this. I've had a few good fake meatballs but most are bland. And frozen spaghetti?? As I heated the meal on my lunch break I read the back of the box and saw the mock meatballs are made of "lentils, quinoa and tofu," which sounded like an interesting mix, but how would it taste?

Well, I was SO wrong to question the flavor. The meatballs were the best part -- phenomenal!! They were solid enough to hold shape yet delicate enough to split each one into a few bite size pieces with my fork. The frozen spaghetti actually was very good as well. The sauce has a good flavor. It actually tasted freshly prepared, if you can believe that! The box claims to have no preservatives or GMOs so those are definitely good things as well. I was very impressed and delighted!

I'm sure the price is a bit high (I don't know what it was since I didn't buy it, but Amy's products tend to carry a hefty price tag in my area anyway) but for an occasional treat I think it's worth splurging. It's very high in fiber, includes a great serving of protein and low in fat but does have high sodium (like most frozen meals). It is filling and very satisfying yet under 250 calories. It does contain broccoli, zucchini, and tomatoes, so there are some veggies packed inside this dish. Since it's vegan there is zero cholesterol or cruelty.

Amy's Light & Lean Spaghetti Italiano can be prepared in a conventional oven, a toaster oven, or the microwave, and is very easy to prepare. This product contains soy and wheat, so there are some allergens, but I'm not sensitive to these ingredients so I will be enjoying this product again sometime.

Animal Advocate Spotlight: Andrew Kirschner

Through Facebook I have met many amazing people. I don't live near too many other "real life vegans," so it can be difficult to connect on a local level, but Facebook friends can offer advice, inspiration, and companionship that can sometimes run just as deep as friends we have in person.

I am a member of a number of vegan groups on Facebook and came across a phenomenal human being: Andrew Kirschner. I can honestly say he is one of the most inspirational people I've ever known. Even though I don't know him other than online, he touches me with stories regarding his experiences volunteering at the Boys and Girls Club, charming tales of his adventures with his adorable dog, Pretzel, selfless advocating for animal rights, and also words of encouragement whenever anyone needs it. He strives to make others be the best they can be, and truly wants this world to be a better place in general.

Below is a short interview Andrew agreed to, even though he is incredibly busy (and my blog is certainly not what I would label as popular)! Thanks so much, Andrew, for being so kind and giving. You truly are selfless! From: the animals, the children, and countless others whom you've helped in one way or another!

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His current project, in addition to so much else he contributes on a daily basis, is organizing a march against all forms of animal cruelty. From marchagainstcrueltytoanimals.org:

The 2013 Florida March Against Cruelty to Animals aims to bring throngs of Floridians together who care about animals, from Key West to Tallahassee and Tampa to Orlando, to march in the streets to raise awareness about the plight of animals in our society. All Floridians are invited to join us in solidarity on Saturday, November 16th at 12:00 noon at Huizenga Plaza in Fort Lauderdale, Florida.

The purpose of the march is to ask people to learn about, think about, and stop supporting cruelty to animals in all forms.

Please share the above image and link to help further this great cause!

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Can you tell me a little about some of your main goals in general, some of the most important things to you in life?
AK: When I'm not working, I spend most of my free time volunteering to improve the lives of animals and disadvantaged children. I walk dogs and provide volunteer orientations at a local animal shelter, pass out leaflets about the benefits of plant-based eating, and volunteer at my local Boys and Girls Club where I mentor children. I also spent a lot of time proposing legislation and lobbying for legislative changes to benefit children and animals.

I know no day is ever "typical," but can you run me through what a week might be like in your life as far as leafletting, networking, raising awareness, anything that might give a "layperson" a glimpse into the work you and your organization(s) do?
AK: Sure. Right now, I'm spending 40 hours a week organizing the 2013 Florida March Against Cruelty to Animals so I don't have a lot of time for other projects but I'm still managing to keep in touch with legislators regarding issues such as the Farm Bill, pass out Veg Starter Kits, write articles for my blog, and volunteer to help children in various ways.

Do you like to cook? Have you always been this way, or have you developed this skill over time with experimentation?
AK: Yes, I enjoy cooking very much. My dear mother taught me to cook when I was 10 years old. She also taught me how to clean, dust, vacuum, iron clothes, and perform all other household duties. I will always be grateful to her for equipping me with these skills. I cook almost every meal I eat and enjoy my food enormously.

What are some of your favorite dinner meals?
AK: My bean burrito bowl and kale salad are my favorites. You can check out the recipes on my blog, Kirschner's Korner, to see some of my other favorites.

Even though you make a tremendous impact and help multitudes of animals who would otherwise live in cruelty, how do you maintain a positive attitude amongst all the suffering and not let depression get the best of you?
AK: I understand the reality of the situation. I don't know any other way. Short of a catastrophic environmental disaster or historic legislation, the cruelty isn't ending anytime soon but it will decrease every day we advocate effectively. It's easy to imagine what it is like for fewer animals to suffer and that's what is happening as a result of people taking a stand for compassion.

What changes or trends have you noticed lately? For example, I have seen many more veg*n manufacturers and restaurants sprouting up and plant-based diets gaining popularity. Do you think this trend will continue, and what do you think fuels these changes?
AK: I see a big shift in the news coverage of plant-based eating and cruelty against animals. We're seeing more and more stories in mainstream media. I also see a trend in the development of new plant-based foods coming to market. These are positive signs.

Please discuss something that has touched your heart through your campaigning or any experience where you've tried to make a change for the better in someone's life?
AK: I receive letters from people from all over the world. The letters I receive from children probably inspire me the most because they made the connection at such a young age. They ask me how they can help and I give them ideas.

Any words of advice or encouragement for those considering a vegan diet?
AK: Eat your fruits, veggies, nuts, and beans. Eat a lot of red quinoa, kale, and other colorful food. Get your nutrients. Don't look to replace animals with bread, pasta, and rice. You will gain weight and lack the fuel your body needs. Get a full series blood test every year to make sure you're not suffering from D3, B12, or other deficiencies. Once you find your eating groove, you will soon realize it was one of the best decisions you've ever made.

What are some of your favorite websites? Some favorite vegan recipe websites?
AK: I'm so busy with my own activism that unfortunately I don't make time to visit websites, Facebook pages, etc.

Please list the goals and hopes for your website as well as the URL of any favorite websites.
AK: Right now, I'm focusing most of my energy on organizing the state march. To learn more, your readers can log onto marchagainstcrueltytoanimals.org.

Also visit and bookmark Andrew's inspirational blog which features yummy recipes (of course!), events, legislation, and more: Kirschner's Korner: Trying to Make the World a More Humane Place.

Again, Andrew, I cannot thank you enough and there are no words to describe such a kind and giving person as yourself. I appreciate you opening up and letting us glimpse into your experiences, opinions, and emotions. THANK YOU!

Craving Comfort Foods

Yesterday I had some fresh juice from my Fusion Juicer for breakfast. I added half a beet, a pear, an apple, a small piece of fresh ginger root, a large strawberry, and a couple baby carrots.

I know I posted a while back that I was going to try to eat healthier, less processed foods. I have been for the most part, but I don't believe in depriving oneself. Sometimes we all crave unhealthy meals, even vegans!

For brunch I had a very filling vegan French toast meal with a couple strawberries and blueberries. I included a delicious dollop of homemade coconut milk whipped cream and topped my two slices of French toast with some vegan butter and maple syrup and a few sprinkles of extra cinnamon.

It was very easy to make. I mashed a banana in about a cup of almond milk and added a heaping tablespoon of ground flaxseed meal, about a teaspoon of nutritional yeast, about a teaspoon of cinnamon (which helps regulate blood sugar, and I needed help after this meal! LOL), a dash of black salt (kala namak, which is optional but adds a slightly eggy type of flavor), and about a teaspoon of vanilla extract.

I dipped the pieces of bread in this mixture then fried it in a non-stick pan with a little oil (or you can use more vegan butter for that crispy, buttery flavor). Cook on medium-high for about 4 minutes on each side.

For an early light dinner I wanted some macaroni and cheese. While the noodles cooked in a separate pot, I threw some almond milk over a low heat and added a couple teaspoons of nutritional yeast, some garlic, paprika, onion powder, about a cup of Daiya cheddar cheese, and some cayenne pepper. I stirred until everything melted together and then once I drained the pasta I mixed everything together and decided to add some frozen broccoli, since that always goes well with "cheese," too.

I served it with a small tomato sliced medium-thin and it was delicious. I had enough to bring some to lunch today and enjoy it all over again. : )

Scrambled Egg Sandwich: Vegan Style!

Of course, the vegan style of a scrambled egg sandwich doesn't contain eggs, or any other animal products. It does, however, look very similar and, to me, tastes very similar as well. I used to love a simple scrambled egg sandwich many years ago. It isn't incredibly healthy, but it does supply a good amount of protein and some other nutrients, and this tofu-style veganized version does as well. I love the salty, buttery flavor of this sandwich on lightly toasted whole grain bread. The crumbled tofu converts to a fluffy pile of yum on your sandwich!

There is a type of salt called "black salt," or "kala namak," which has a sulfuric taste and smell (similar to eggs). When this is used with tofu it does present an eggy type of flavor. The salt is not really black in appearance, but more of a creamy pinkish color.

It's not very difficult to make one serving or many servings at a time. For me, I rarely use precise measurements when cooking something such as this, but I will do my best to estimate how much I use per serving for the sake of providing a recipe.

Vegan Scrambled Egg Sandwich: One Serving

Ingredients

two slices bread of choice
about 1 tablespoon vegan butter
about 1/4 cup firm tofu (frozen then thawed)
about 2/3 teaspoon nutritional yeast about 1/8 teaspoon (dash) kala namak / black salt
  (...The Spice Lab's Himalayan BLACK Crystal Salt Kala Namak Salt 16 Oz (fine ground))
about 1/8 to 1/4 teaspoon turmeric (depends on how yellow you like it)
1/4 teaspoon sea salt / iodized salt
tiny dash cayenne pepper
dash black pepper, more or less to desired taste
1/5 cup non-dairy milk (I prefer almond)

Directions

1. Toast two slices of bread if desired and coat with thin layer of vegan butter.
2. **BE SURE TO DRAIN/PRESS THE TOFU VERY WELL BEFORE USING! It should feel almost dry.** Mix together milk and seasonings, then add crumbled tofu. Let sit at least a couple minutes.
3. Fry tofu over medium-high heat for about five minutes. Remove and pile onto lightly buttered bread or toast. Enjoy hot.

Ways to indulge in this delicious sandwich but make it a little healthier is to add some ground flaxseed and use less butter, but I think the butter makes it absolutely the best! You can add bell peppers, broccoli, and any veggies you wish. Serve it on a bed of lettuce and tomato if you'd like.

Of course, this sandwich isn't something you want to eat daily, but it's nice on occasion.

By the way, the kala namak can be purchased from Amazon (link below) and is a bit expensive, but only a tiny quantity is needed. It lasts a long time and is well worth the price!

Vegan Cheesecake: My First Time

My first attempt at vegan cheesecake was a complete success! Cheesecake has always intimidated me. Even when I was a lacto-ovo vegetarian and still consumed cheese, I never tried making cheesecake. It seemed so daunting and scary!

I looked over a few recipes online for vegan cheesecake and decided on this one:
I Eat Trees: Perfect Vegan Cheesecake.

As displayed on the sourced website:

Classic Vegan Cheesecake
Ingredients:

16 cinnamon graham crackers, crushed
1/2 cup vegan butter
1 tablespoon agave nectar
1 tablespoon whole wheat flour
16 ounces vegan cream cheese
1/3 cup sugar
2 tablespoons Ener-G egg replacer whisked into 4 tablespoons water
2 tablespoons lemon juice
1 teaspoon vanilla extract
Preheat oven to 375 degrees. To make the crust, combine crushed graham crackers, vegan butter, agave nectar, and whole wheat flour in a medium bowl. Thoroughly combine ingredients by hand and press crust mixture into an 8.5 inch springform pan. Set aside.

To make the filling, add cream cheese, sugar, egg replacer mixture, lemon juice, and water to a blender and blend until just smooth. Pour filling over prepared crust. Bake for 20-25 minutes, or until the cheesecake is set in the pan. Allow cheesecake to cool at room temperature to 30-45 minutes. Cover pan and refrigerate overnight, or at least 8 to 10 hours. Slice, top with berries or sauce if desired.

I made a few slight changes when I made the cheesecake. First of all, I couldn't find any cinnamon graham crackers without honey so I found some regular vegan graham crackers that I used for the crust and added some cinnamon and nutmeg. For the crust I also added about a tablespoon of ground flaxseed and about 1/4 cup coconut flakes.

For the cheesecake filling I followed the directions almost exactly, however, for the egg replacer I whisked some of it into almond milk rather than water. I also added about 1/4 teaspoon almond extract and only about 1/2 teaspoon of the vanilla.

This cheesecake was taste-tested by myself, of course, and I loved it! Also, my picky boyfriend and four co-workers sampled this treat and it was very well received by everyone.

Many were very shocked when I said I'd made a cheesecake without "real" cheese, since they know I am vegan, and were a bit iffy about how it might taste. I think everyone was pleasantly surprised. Someone from another office actually contacted me and told me they heard it was good from a mutual co-worker, which made my day!

To top it off, I decided to try the coconut cream whipped cream I've read so much about. I used a chilled can of full fat coconut milk and scooped the top white part out and beat that with a few tablespoons of powdered sugar. It turned out white, fluffy, creamy and delicious! It's a great way to make vegan whipped topping and wasn't too difficult, either, so I was incredibly happy.

It was very tasty and topped the cheesecake with that extra something special. The cheesecake was phenomenal regardless of whether whipped topping is used or not.

Next time I may use a bit more graham crackers and flaxseed in the crust and I may increase the amount of Tofutti vegan cream cheese I use as it was not quite as thick as I prefer, but the taste was flawless. I may also try a gluten-free recipe so my good friend and neighbor can try it. I plan to experiment with ground almonds and different types of gluten-free flours for the crust.

Thanks for the recipe!