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Farm Animal Rights Movement
April 4, 2011

Serving Size 1/2 cup (Recipe makes 8 servings)

Amount Per Serving
Calories 260
From Fat 198
% Daily Value*
Total Fat 22g
Saturated Fat 1g
Trans Fat 0g
Cholesterol 0mg
Sodium 288mg
Total Carbohydrate 9g
Dietary Fiber 3g
Sugars 5g
Protein 7g

Vitamin A .4%
Vitamin C 5%
Calcium 1%
Iron 1%

* % Daily Values are based on a 2,000 calorie diet
Raw Tu-Nut Salad

Here's a sunny springtime sandwich idea! This recipe features nutrient-dense raw almonds, which are low in saturated fat and contain zero cholesterol. Serve it up on bread, with crackers, or as a dip. It's also perfect for stuffing in a whole wheat pita.


2 cups soaked raw unsalted almonds
½-1 cup reserved water from soaking almonds
1 cup juicy marinated mushrooms (jar), drained
2 Tbs. apple cider vinegar
2 Tbs. lemon juice
3 Tbs. olive oil or grape seed oil
1 ½ Tbs. maple syrup
1 tsp. minced garlic or garlic powder
1 tsp. black pepper
1 tsp. sea salt
1 cup celery bits
1 handful chopped tarragon (optional)
3 Tbs. Vegenaise (optional)


  1. Soak almonds overnight (at least 6 hours); add a few pinches of salt to soaking water.
  2. When ready to process almonds, add 2 cups soaked nuts to food processor; add about ½ cup soaking water; add maple syrup, oil, garlic powder and pinch of salt and pepper.
  3. Blend on high; add more water if too dry. Note: Do not over-process nuts – you want them to resemble a flaky tuna-inspired texture. You may wish to do two separate batches of nut mixture, one that is processed into a super creamy, fine texture and one that is nice and chunky/flaky; then fold the two together for finished product.
  4. Add mushrooms, lemon and vinegar.
  5. Blend almond/mushrooms mixture; taste and adjust seasonings and water; fold in Vegenaise if using; fold in celery; add tarragon or other fresh herbs of your choice.
  6. Cover and chill in fridge for a few hours before serving for best taste/texture results.

Check out this and more amazing recipes on Kathy Patalsky's Healthy Happy Life Blog!


Follow Your Heart to the perfect spread. Vegenaise, made by Follow Your Heart, is a 100% all-natural veggie mayonnaise. It tastes great on sandwiches, salads, dips and everything else. Available in four varieties -- Original, Grapeseed, Organic, and Expeller-pressed -- you can enjoy real mayonnaise taste without the unwanted cholesterol from eggs and dairy. It's also free of unnatural additives like sweeteners, fillers, colorings, and preservatives. Spread it around!

For product and nutritional information, visit!

Animal Products & Cataracts

Eating animal products increases the risk of cataracts, according to a new study published in the American Journal of Clinical Nutrition. Based on findings from 27,670 participants in the European Prospective Investigation in Cancer and Nutrition study, meat intake was positively associated with risk of cataracts.

Participants were divided into six diet groups: highest meat consumption, mid-range meat consumption, least meat consumption, fish-eaters, vegetarians, and vegans. Compared with those who ate the most meat, the risks for developing cataracts after adjusting for multiple confounders including age and smoking were as follows: mid-range meat consumption participants decreased their cataract risk by 4 percent, least meat consumption group by 15 percent, fish-eaters by 21 percent, vegetarians by 30 percent, and those who followed a vegan diet by 40 percent.

To read the full article, visit!

Vegan Earth Day

Karine Brighten, like many others, never wanted to think too much about where the food on her plate was coming from. Five years ago, a friend took her to a vegan restaurant and Karine really enjoyed the food. She says, “I will always remember how amazing and energized I felt after eating my first vegan meal.” Shortly after, she and her husband discovered how badly farmed animals are treated and have been vegan since.

Karine now runs a full-service event-planning firm in San Francisco Bay and beyond, specializing in eco-friendly and vegan events. She has planned the annual Walk for Farm Animals, as well as produced San Francisco’s First Vegan Fashion Show. She enjoys helping new vegan businesses with grand opening celebrations and planning green weddings.

Karine is currently working on Berkeley Vegan Earth Day, an event focusing on veganism and the environment. The event will consist of the screening of a documentary, a panel discussion with vegan and environmental experts, followed by a reception.

Do you want to help spread the word for Earth Day? Visit to request colorful handouts that explain the connection between diet and the environment.

Check out Karin's website and find out about Berkeley Vegan Earth Day!
Visit to find out how you can spread the word for Earth Day!

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