It’s officially summer! Time to indulge in delectable seasonal veggies. Summer produce is fresher and tastier, and some can be cheaper too. Aside from the many benefits already known, a diet rich in vegetables will make you feel and look better. Research has revealed that eating plenty of vegetables, legumes and olive oil can protect against cutaneous actinic damage, otherwise known as wrinkles. Try this simple, yet gourmet, Porcini Sandwich with a green salad on the side.

Ingredients:

1 slice of sourdough bread, lightly toasted
1/4 cup of dried porcinis mushrooms
2 tsp. red wine
1/2 cup warm water
1/4 yellow onion, sliced into 1” strips
1 1/2 tsp. olive oil
1/4 tsp. salt
1 Tbs. flour
1/4 tsp. black pepper

Directions:

1. Mix the warm water and red wine together, rehydrating the porcinis in this mix.
   
2. Slice the onion and sauté in 1/2 tsp. olive oil on a medium-high heat; when the onion is brown, add in 1 Tbs. of porcini water and reduce it; repeat two more times.
3. Add in the porcinis and salt, then sauté for about three minutes; add in the flour and cook for another two minutes; add in the remaining water and wine and mix thoroughly; add in extra water to get the consistency you desire (2 Tbs. is standard).
   
4. Remove from the heat and add the pepper and remaining olive oil.
   
5. Lightly toast the bread slice and top with the porcinis and gravy; serve warm.

For this and other gourmet recipes, visit www.VeganCulinaryExperience.com!

The Vegan Culinary Experience is the first and only vegan culinary magazine in the world. Designed by Chef Jason Wyrick, nationally award-winning Executive Chef and Chief Culinary Instructor of Devil Spice, The Experience is an indispensable online resource. Now you can go vegan in style, learn from experts, and experience something completely unique… all from your computer.

Subscribe for free and enjoy 35-40 fully detailed, photographed new recipes every month from professional vegan catering and restaurant kitchens. The newsletter features tons of other useful information as well: reviews of restaurants, products, books, and websites; interviews with the hottest vegan chefs; a learning community to discuss all aspects of vegan cuisine; podcasts; and webcast classes. Become a premium subscriber for just $25 and you’ll get discounts on classes and products and receive a set of bonus recipes every month!

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A recent study suggests that a diet rich in flavonols, a group of naturally occurring compounds found in plants, significantly reduces the risk of cancer. The study, published in the Cancer Epidemiology Biomarkers & Prevention, reveals that consumption of flavonol-rich foods such as fruits, vegetables, tea, and nuts reduce risk for a range of cancers, including lung, pancreatic, and breast cancer. Researchers from the National Cancer Institute examined the diet of over 2,000 participants, discovering that an increased intake of flavonols was linked to a 76% reduction in the recurrence of advanced tumors.

A diet high in fat, refined carbohydrates, and animal protein are reported to increase the risk of cancers. Genetics susceptibility is responsible for less than five percent of cases, showing the importance of diet to potentially reduce the risk.

To read the full article, click here!

Clint Eastwood isn’t just tough… he’s smart too! He may carry a gun and battle it out with cowboys on the big screen, but real-life Clint has a soft spot for animals. The actor sticks to a vegan diet heavy on fruit, vegetables, tofu, and other soy products and doesn’t support any kind of violence.

Now 77 years old, he explains, “I take vitamins daily, but just the bare essentials not what you'd call supplements.” People ask him to autograph rifles, but Eastwood is no Charlton Heston. As a vegan, he was distressed to hear Hillary Rodham Clinton boast recently about bagging a bird. "I was thinking: 'The poor duck, what the hell did she do that for?' I don't go for hunting. I just don't like killing creatures."

Read the full interview with Clint, click here!

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