In the mood for the perfect on-the-go smoothie? WholeSoy's cultured soy smoothies blend fresh organic fruits with a unique soy cream base to create the best tasting, creamy soy smoothie around. Fortified with 20% of the recommended daily value of calcium, 7 grams of soy protein per serving, and the digestive benefits of live active cultures these smoothies are a refreshing and nutritious on-the-go snack or meal. WholeSoy's foods are certified vegan, so try any of the four delicious smoothie flavors: Peach, Strawberry, Raspberry, and Apricot/Mango.

For nutrition facts, visit the WholeSoy & Co. website!

Do you need a recipe for a delicious meal that will keep you warm during the cold winter season? Try this hearty, meatless chili, which features a savory variety of healthy ingredients, including beans, tomatoes, bell peppers, corn and tofu. This dish will not only satisfy your winter appetite and warm your stomach, but will provide you with crucial nutrients that your body needs to keep you going. Tomatoes and onions provide a plethora of cancer fighting antioxidants, while beans are known to reduce cholesterol. Bell peppers are rich in Vitamin C, which helps your body fight off colds, asthma, bronchitis, and respiratory infections. Include this dish in your menu to remain warm and healthy this winter!

Ingredients:

2 lb can tomatoes, crushed
(or 1 LB each of crushed and whole)
1 spanish onion, large, diced
1 LB can pinto beans
1 LB can kidney beans
1 LB can black beans
1 LB tofu, cubed
1 LB frozen corn
1 bell pepper, diced
1 Tbsp garlic, chopped or crushed
2 Tbsp chili powder
2 Tbsp cumin
1 Tbsp basil, dried leaf
2-3 chipotle peppers, chopped
1/4 tsp red pepper powder (optional)

Directions:

1. Place all the ingredients in a covered pot or covered casserole dish.
(To reduce the salt content, drain off the liquid from the canned beans into a measuring cup. Note the quantity of liquid, and discard. Replace the discarded liquid with an equal amount of water.)
2. Cook on the stove top on low heat or in the microwave until the onions become translucent and the chili begins to thicken.
3. Stir often during the cooking process. If the chili begins to thicken before the onions are cooked, add a little water.
Serve either as is, over brown rice, or baked potatoes. You can also use the leftovers to make a chili salad. Enjoy!

Visit www.all-creatures.org for this and other recipes!

Salad May Lower Risk of Kidney Cancer

Women keen on bananas, salads and root vegetables may be less likely to develop kidney cancer, suggests a new Swedish study.

Researchers found that those who consumed five or more servings of fruit and vegetables daily reduced their relative risk of developing the most common form of kidney cancer. Certain fruits and vegetables – namely bananas, root vegetables, white cabbage and salad veggies – appeared to offer strong protection.

Eating salads more than once a day decreased the risk by 40 per cent in comparison to no consumption, while women who ate bananas four to six times a week had about half the risk of kidney cancer as those who did not eat the fruit.

For details read the full article!

The founder of the VivaVegie Society and author of "101 Reasons Why I'm a Vegetarian" (soon to be available in book-length form - Lantern Books), Pamela Rice is an expert on vegetarian issues. She specializes in the environmental impact of society's meat-centered diet and government subsidies to the meat industry.

For many years, Rice has authored and produced a pamphlet entitled "101 Reasons Why I'm a Vegetarian," keeping it updated with six editions over thirteen years. Known to all who have read it as "The Mighty Convincer," the pamphlet offers pointed, bite-sized arguments for choosing the meatless diet from the perspectives of human health, animal welfare/rights, economics, and the environment. The success she gained from the pamphlet grew to the point where Rice was able to open the Vegetarian Center of NYC (the first of its kind in the nation).

Aside from the Vegetarian Center, Rice is also the founder of the nonprofit VivaVegie Society and the editor of The VivaVine, both based in New York City. As president of the society, Rice, and scores of volunteers have engaged in creative methods of vegetarian outreach.

For more on Pamela Rice or her "101 Reasons" pamphlet, visit the VivaVegie website!