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Farm Animal Rights Movement
July 4, 2011

Serving Size 5.5 oz. -- Recipe makes 6 servings

Amount Per Serving
Calories 145
From Fat 9
 
% Daily Value*
Total Fat 2g
2%
Saturated Fat .02g
<1%
Trans Fat 0g
Cholesterol 0mg
0%
Sodium 76mg
3%
Total Carbohydrate 33g
11%
Dietary Fiber 3g
12%
Sugars 21g
Protein 1g

* % Daily Values are based on a 2,000 calorie diet
Berry Tapioca Parfaits

Red, white, and blue and good for you too! Susan V of the Fat Free Vegan Kitchen had the Fourth of July in mind when planning a dessert with strawberries and blueberries, but she says "these two summer fruits, connected by a layer of vanilla-almond pudding, are more than just a pretty color scheme: They’re nutritional stars too.”

Ingredients:

3 cups almond or soy milk, divided
1/3 cup small tapioca pearls
1 ½ tsp cornstarch
3Tbs. sugar
½ vanilla bean, split lengthwise
1 pound strawberries, washed & stemmed
2 Tbs. agave nectar or maple syrup
1 pint blueberries, rinsed & drained

Directions:

  1. Have ready: A deep metal bowl and a larger bowl, filled halfway with ice and water, that the metal bowl fits into with space around the sides.
  2. Place 2 ½ cups of almond milk and the tapioca into a heavy saucepan; bring to a gentle boil, stirring occasionally, then turn down the heat to a simmer; stir well every few minutes, scraping the bottom and sides to prevent sticking; cook until the tapioca pearls are mostly translucent, 15-20 minutes.
  3. Mix 1 Tbs. of the reserved almond milk with the cornstarch and set aside; add remaining almond milk to the pan along with the sugar and vanilla bean; increase heat and return mixture to a slow boil; continue cooking and stirring for 5 minutes; stir in the cornstarch mixture and cook until mixture thickens.
  4. Remove from heat and pour pudding into a deep metal bowl; remove vanilla bean, scraping it down with a spoon to draw out some of its seeds, and place bowl in the prepared ice bath; stir every few minutes until it cools, about 10 minutes.
  5. While pudding is cooling, cut strawberries in quarters; put them in food processor along with agave nectar and pulse until coarsely pureed; divide puree among 6 small glasses (8-oz. juice glasses or wine glasses work best).
  6. Once tapioca is cool, divide equally among 6 glasses, spooning it gently atop the strawberry layer; refrigerate for at least 15 minutes, until well chilled; add a layer of blueberries to each parfait and serve.

For this and more fun summer recipes, visit the Fat Free Vegan Kitchen!



Dr. Greger's Nutrition DVD

Michael Greger, M.D., has recently added Volume 5 to his DVD series Latest in Clinical Nutrition. As with his others, this DVD is loaded with valuable information you can use to improve your diet and stay healthy, maybe even improve it! Dr. Greger is a physician, author, and internationally recognized professional speaker on a number of important public health issues. His DVD series offers practical advice on how best to feed ourselves and our families to prevent, treat and even reverse chronic disease.

Find out more and buy the DVD at www.DrGreger.com!



Red is the New Green

More research confirms that brightly colored fruits and vegetables are packed with health benefits. According to a new study published in Food Nutrition & Science, red-hued fruits are rich in antioxidants that tamper inflammation and fight cancer. Eating foods such as tomatoes, strawberries, watermelon, pink grapefruit, guava, apricots, red peppers, papaya, and especially Caribbean Red papaya have this effect.

According to the article, what makes these fruits so vibrantly colored are naturally occurring carotenoids, which are yellow, orange, and red pigments. Primary dietary carotenoids include lutein, beta-carotene, lycopene and beta-cryptoxanthin, all of which act as antioxidants in the body. Results from a variety of epidemiological studies reveal that a high intake of lycopene-rich foods can reduce the risk of several types of cancers, most notably prostate cancer.

To read the full article, click here.



Kayli the Cow's Escape

Kayli, a young white cow, made a dash for her life from a slaughterhouse just outside of Philadelphia. She was being loaded into the holding pen of a Live Poultry market where goats, sheep, turkeys and other animals awaited death. She saw an opportunity and made a break for it! Within hours she was captured by police and returned to the pen.

After all-day negotiations by caring animal advocates with state officials and the slaughterhouse owner, the young heifer’s release was approved! In fact, she was officially “pardoned” by PA Gov. Tom Corbett and the state’s Department of Agriculture, which waved a law that requires an animal be killed within 10 days of arriving at a slaughterhouse. The term "pardon" seems strange used here since she did no wrong... she only wanted to save her own life.

Thanks to caring community members and Woodstock Farm Animal Sanctuary, Kaylie will now spend the rest of her life unharmed at the sanctuary with other rescued animals.

Read more about Kayli's story at www.WoodstockSanctuary.org!


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Looking for more recipes, resources, and tips? Visit LiveVegan.org!

Meatout Mondays is published each week by:
Farm Animal Rights Movement (FARM), 10101 Ashburton Lane, Bethesda, MD 20817 • www.farmusa.org
info@meatoutmondays.orgwww.meatoutmondays.org


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