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Farm Animal Rights Movement

August 6, 2012

Makes 4 servings.
Serving size = 1/2 cup

Amount Per Serving

Calories 242

From fat 90


% Daily Value*

Total Fat 10g


Saturated Fat 4g


Trans Fat 0g

Cholesterol 0mg


Sodium 14mg


Total Carbohydrate 39g


Dietary Fiber 1.6g


Sugars 35g

Protein 2.9g

Vitamin A 0%

Vitamin C 1.4%

Calcium 2.4%

Iron 20.3%

* % Values are based on a 2,000 calorie diet

Coconut Chocolate Ice Cream

Dip into something seductively smooth. With only three ingredients and 15 minutes of preparation, this super-easy recipe doesn't require an ice cream maker or a culinary degree. Give in to the heavenly fusion of flavors and feel the summertime heat melt away. This decadent treat has dairy ice cream beat -– with zero cholesterol and zero animal cruelty. Now, that’s what we call “nice” cream!


2/3 cup vegan chocolate (60% cacao)
1/3 cup agave nectar
1 can (13.5 oz) creamy coconut milk*
*75% fat content is recommended for the right consistency

chocolate cocunut ice cream instructions


  1. Place can of coconut milk in the fridge overnight to solidify.
  2. Break chocolate into small pieces into a glass bowl. Add agave nectar. Use double boiler method to melt chocolate over low heat. Melting process takes only 3-4 minutes. Chocolate should be warm, not hot.
  3. Remove can of coconut milk from the fridge and carefully turn it upside down. Open the can from the bottom (which is now up). Discard transparent liquid (about 4-5 tablespoons) or use later in a smoothie.
  4. Add 2 heaping tablespoons coconut milk to the melted chocolate. Whisk until well combined and smooth.  Add remaining coconut milk and whisk again until smooth.
  5. To achieve a soft serve consistency, chill in freezer 1.5-2 hours, mixing well every 30 minutes.
  6. For scoopable consistency, chill in freezer for an additional couple of hours.

    For a bit of crunch, melt together 2 tablespoons chocolate and 1 teaspoon agave nectar and drizzle over the ice cream before serving.

    *Recipe and photos courtesy of Adriana Chirea, blogger and creator of Vegan Magic.

For this delectable recipe and more, visit Vegan Magic!

Soyatoo! Rice Whip

Soyatoo Rice WhipSmooth and creamy, light and fluffy, Soyatoo! Rice Whip adds fun and flavor to any dessert. Made with organic ingredients and with a dedication to compassion (no animal ingredients!), Soyatoo! Rice Whip is ready-made and ready-to-go... for those who just can't wait. Top off a bowl of your favorite summer fruits and berries, dairy-free ice creams, or other sweet delights with this and other dairy-free whipped creams from Soyatoo!

Thank you to Soyatoo! for donating products to this year’s Animal Rights 2012 National Conference.

For nutritional and product information, visit

Drop Meat and Save the World

Researchers from the University of Exeter report that people must eat less meat to effectively tackle climate change. According to the new report published in the Journal of Energy & Environmental Science, eating less meat and recycling waste will rebalance the global carbon cycle.  The researchers go on to warn that if people do not significantly reduce their meat consumption, we are headed for environmental disaster.

The researchers wrote in a statement about the findings, "Our research clearly shows that recycling more and eating less meat could provide a key to rebalancing the global carbon cycle. Meat production involves significant energy losses." They added, “With [farmed animal] production accounting for 78% of agricultural land use today, this is the area where change could have a significant impact.”

Findings indicate that for significant positive changes to occur, the average global meat consumption must decrease from 16.6% to 15% of average daily caloric intake -- about half that of the average western diet.  Meat eating in the U.S. must be reduced by at least 50%.  The fate of the planet may be determined by how we choose to eat.

Read more about the study in the International Business Times.

Meat-Free Olympic Champion

Champion cyclist Lizzie Armitstead brought home Great Britain’s first medal of this summer’s Olympic Games. She is the latest in a string of elite athletes who are proving that meat-free diets are a winning formula.  She won silver in the punishing 87-mile road cycling race.

A dedicated vegetarian, Lizzie says that she stopped eating meat 13 years ago (at age 10) because, “I could never get my head around eating a corpse.”  She added that she would have done it sooner but, “My parents used to force me to eat everything on my plate until I was about ten.”

Lizzie put her compassion into action and never looked back.  She is an inspiration to those who believe that doing and being our best includes caring about the meekest among us. 

Keep your eyes open for more meat-free athletes crossing the finish lines and making headline news.

Read about other meat-free Olympic athletes in this article at The Guardian.

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