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These mouth-watering bars are the creation of Susan V from the Fat Free Vegan blog. They’re perfect for a satisfying breakfast or an afternoon treat served with hot tea. Susan says, “You won’t believe how healthy these bars are: no refined flour, no white sugar, no added fat, no soy, and no gluten. They’re not super-sweet, but they’re full of fresh fruity taste.”
1 pint blueberries
¼ cup agave nectar or maple syrup
¼ cup apple juice
½ tsp. vanilla
2 Tbs. cornstarch mixed with enough water to form a smooth paste
3 cups gluten-free oatmeal (regular, not instant)
½ tsp. cinnamon
1 ½ tsp. baking powder
¼ tsp. salt
6 oz. unsweetened applesauce
6 Tbs. agave nectar or maple syrup
6 Tbs. water
1 tsp. vanilla
Preheat oven to 375F and oil an 8×8-inch baking dish.
In small saucepan, make the filling by combining blueberries, agave nectar, and juice; bring to a boil over medium-high heat; when it boils, stir in the vanilla and the cornstarch mixture; continue to stir as the mixture boils and thickens; remove from heat and set aside.
Put 1½ cups of the oatmeal into blender and grind it to a fine powder; pour it into a medium-sized mixing bowl and add remaining oatmeal, cinnamon, baking powder, and salt; mix well; stir in applesauce, agave nectar, water, and vanilla, and mix well.
Spread half the batter into prepared pan, smoothing well to cover bottom of pan; spoon blueberry filling over batter, and cover blueberries with remaining batter.
Bake 30 minutes or until top is lightly browned; allow to cool before cutting into bars.
The world's first coconut milk yogurt is So Delicious!
You'll be amazed from the very first spoonful at this amazing yogurt experience without the dairy, soy, cholesterol, gluten, or trans fats! This thick and creamy coconut milk yogurt is exploding with sweet flavors in many varieties: blueberry, chocolate, mango, pina colada, raspberry, strawberry, strawberry-banana, plain, and vanilla. Turtle Mountain is the maker of So Delicious products which include beverages, ice creams and milks, yogurts, and sorbet made with coconut or soy.
A new study reveals that people who eat blueberries at least once a week have a 10 percent lower risk of developing hypertension than people who don’t eat them. The study, published in the American Journal of Clinical Nutrition, examined data from 47,000 adult males and 134,000 adult females over a 14-year period.
Researchers found that participants who ate foods high in a naturally occurring compound called anthocyanin were less likely to develop high blood pressure in the follow-up. Blueberries and tea were the richest source of anthocyanin in this particular study as they are frequently consumed in the US. Anthocyanins come from the family of flavonoids compounds that are also present in considerable levels in black currants, raspberries, aubergines, and blood orange juice.
Lindsay Wolf is a passionate, kind, and humble young woman who two years ago went vegan and then started a blog about it. Her Kiss Me, I'm Vegan blog began as a guide to cooking a plant-based diet but soon developed into much more. Lindsay shares her challenges, surprises, and discoveries, like great vegan chocolates and shoes! In the twenty months her blog’s been on the web, she has held fundraiser for farmed animal sanctuaries, guest blogged on Alicia Silverstone's The Kind Life, inspired her mother, sister, brother, husband, in-laws and friends to incorporate veganism (full or partial) into their lives, and she had a completely vegan wedding! Recently, Lindsay conducted a series of interviews with animal activists, from vegan chefs to sanctuary owners.