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Farm Animal Rights Movement
September 26, 2011

Serving Size 1 cup - Recip makes 12 servings

Amount Per Serving
Calories 201
From fat 81
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Cholesterol 0mg
Sodium 659mg
Total Carbohydrate 24g
Dietary Fiber 6g
Sugars 6g
Protein 8g

Vitamin A 145%
Vitamin C 77%
Calcium 4%
Iron 8%

* % Values are based on a 2,000 calorie diet
African Sweet Potato Stew

This flavorful, exotic stew is courtesy of chef Colleen Patrick-Goudreau, also known as the “Vegan Martha Stewart.” It's one of the many delicious meals found in her new book, The 30-Day Vegan Challenge. She recommends serving it over quinoa (which is incredibly nutritious), couscous (which is a traditional North African accompaniment), or brown rice. Enjoy!


3 Tbs. water for sautéing
3 sweet potatoes, peeled & cut into 1/2" cubes
2 medium yellow onions, chopped
3 garlic cloves, pressed or minced
1 can (15 oz.) red kidney beans, drained & rinsed
2 red bell peppers, seeded & cut into 1/2" squares
1 can (15 oz.) diced tomatoes or 2 fresh, diced
1/2-3/4 cup smooth or crunchy natural peanut butter
1/2 tsp. salt (or to taste)
1 tsp. ground cumin
1 tsp. ground cinnamon
1/2 tsp. cayenne pepper
3 tsp. light brown sugar
4 cups vegetable stock
1 tsp. fresh ginger, grated
fresh cilantro, chopped (optional - for garnish)
unsalted peanuts, chopped (optional - for garnish)


  1. Heat water in a soup pot over medium heat; add onions and garlic and cook until softened, about 5 minutes; add bell peppers, cover, and cook until softened, about 5 more minutes.
  2. Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring, for 30 seconds.
  3. Stir in peanut butter, and distribute it evenly throughout. Hint: You may want to thin out the peanut butter first by mixing it with some water in a small bowl before adding it to the pot (it will make it easier to incorporate into the stew).
  4. Add sweet potatoes, kidney beans, and tomatoes, and stir to coat.
  5. Add vegetable stock, bring to a boil, then reduce the heat to low and simmer until the potatoes are soft, about 30 minutes.
  6. Taste and add salt or other seasonings, if necessary. Serve in individual bowls and top with chopped nuts and cilantro, if desired.

This recipe is from Colleen Patrick-Goudreau's new book The 30-Day Vegan Challenge!

30-Day Vegan Challenge

What if you could try a plant-based diet for 30 days... with the "Vegan Martha Stewart" holding your hand every step of the way? Now you can, with Colleen Patrick-Goudreau's The 30-Day Vegan Challenge: The Ultimate Guide to Eating Cleaner, Getting Leaner, and Living Compassionately. From understanding where to get protein, calcium, iron, and vitamin D to baking without eggs, eating out, and food preparation for breakfast, lunch, dinner, desserts, and snacks, Colleen offers helpful information, ideas, social strategies, and recipes.

Find out more and purchase the book at!

Arsenic Levels in Chicken

The Dr. Oz Show recently brought about public concern for arsenic contamination in apple juice. However, lab reports reveal that chicken should be a greater concern. Based on FDA testing, compared to the amount of arsenic found in a Perdue chicken breast, for example, arsenic exposure from chicken may be 10-15 times as great.

How does arsenic get into chicken? Every year about two million pounds of arsenic-containing chemicals are fed to chickens in the US. When tens of thousands of birds are crammed into filthy, football field-sized sheds, they become heavily infested with internal parasites; adding arsenic to the feed poisons the bugs. Also, arsenic can give the carcass a pinkish tinge, which consumers prefer.

According to scientists from the Johns Hopkins School of Public Health & the Environmental Protection Agency, “Arsenic is a human carcinogen, and is also associated with increased risks of several noncancer endpoints, including cardiovascular disease, diabetes, neuropathy, and neurocognitive deficits in children.”

To read the full article, visit Dr. Michael Greger's blog at

Vegan Dining on Campus

A dining hall at the University of North Texas (UNT) is now offering a healthy, compassionate option for students! While a growing number of colleges and universities are increasing vegetarian and vegan options, UNT is ahead of the game by offering a completely vegan cafeteria.

The dining hall is called Mean Greens, a play on the university mascot, Mean Green. The change was made over the summer due to increased requests for vegetarian and vegan meals on campus. The popular cafeteria features everything from vegan pizza and made-to-order paninis to the popular gluten-free options for those on special diets.

The Mean Greens website explains, “Vegan dining is not just for vegans but for all who seek to eat a balanced diet that offers a host of health benefits. In addition to tasting good and being good for you, vegan dining is sustainable and helps to reduce our carbon footprint which is good for the earth.”

Check out the Mean Greens website here!

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