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Farm Animal Rights Movement

August 13, 2012

Makes 8 servings.
Serving size = four 1" rolled slices

Amount Per Serving

Calories 98

From fat 34


% Daily Value*

Total Fat 3.8g


Saturated Fat 0.5g


Trans Fat 0g

Cholesterol 0mg


Sodium 26mg


Total Carbohydrate 14g


Dietary Fiber 3.1g


Sugars 0.2g

Protein 2.2g

Vitamin A 4.4%

Vitamin C 18%

Calcium 1.4%

Iron 3.6%

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

Healthy & Simple Sushi

This is a great recipe for parties, potlucks, and family get-togethers. Everyone can join in the fun of making these healthy and delicious sushi rolls. But you don't have to wait for your next gathering to dig in -- roll up a few for tomorrow's lunch and be the envy of your fellow students or coworkers. Thanks to Heather Nauta, the creator of this recipe, you can master the technique of sushi rolling by watching her short video.


1 cup uncooked short grain brown rice
pinch sea salt
1 to 2 tablespoon(s) brown rice vinegar or apple cider vinegar
4 nori sheets
1 avocado, sliced into narrow strips
1/4 red bell pepper, cut into narrow strips
handful alfalfa or clover sprouts

Get creative and find your favorite combinations with other ingredients like sliced cucumber, grated carrots, tofu, tempeh, and more.


  1. Rinse and drain the rice, then add 2 cups water and a pinch of salt. Bring it to a boil, then simmer for 45 minutes. The rice then needs time to cool. Stir in enough vinegar to make the rice stick to itself.
  2. Lay a sheet of nori on your rolling mat.
  3. Spread some rice out to cover the nori sheet, leaving a space along the back edge to seal the roll. Place a small amount of vegetables along the close edge of the sheet.
  4. Roll the sheet up and over the row of vegetables. Press back towards you, and also down onto the roll. Make sure you are getting a tight roll but don't squish it. Peel the rolling mat off the front edge, and continue to roll.
  5. Finish by sealing with the strip at the far edge that has no rice. Before cutting into pieces, let the sushi roll sit for a few minutes for the nori to soften from the rice.

    Note: Bowls of tamari (or soy sauce), pickled ginger and wasabi are commonly served alongside for dipping.

    *Recipe and photos courtesy of VegWeb.

For this delectable recipe and more, visit!

Very Vegelicious

Soyatoo Rice WhipVery Vegelicious is a personal vegan consultant service based in Washington, DC (and available everywhere). Caroline Cherry, creator of Very Vegelicious, transitioned to a vegan diet in 1996. She now helps people new to the vegan path by sharing her years of experience cooking, meal-planning, and researching. Caroline says she inherited her love of cooking from her mother, and that few things bring her more joy than making delicious vegan versions of childhood favorites.

Caroline provides personalized information on the health and ethical advantages of vegan choices, support for maintaining a nutritious diet, meal plans, and tips for finding local vegan-friendly shops. Want to add even more delicious plant-based meals to your life? Need help sifting through the millions of tantalizing recipes and thousands of product choices? With Very Vegelicious, you'll be an expert in no time!

Get started at

Fish Oil Supplements
No Help to Heart or Brain

Physicians Committee for Responsible Medicine (PCRM) reports that, "Two new studies found that omega-3 supplements, often sold in the form of fish oil, do not improve the health of the brain or heart.

After following more than 12,500 type 2 diabetes patients over the age of 50 for an average of 6.2 years, researchers saw no difference in heart health between those taking an omega-3 supplement versus a placebo... Another recent meta-analysis came to the same conclusion for people with a history of heart problems.

Additionally, in a new review looking at omega-3 supplementation for brain health, researchers found no link between omega-3 supplements and the prevention or improvement of dementia."

Read more about the studies and their citations at PCRM.

Compassionate Restaurants

Shape magazine announced its picks for the top 10 restaurants in America for vegan fine dining. “Even meat eaters are raving about these plant-based hotspots,” author Malerie Yolen-Cohen writes. First on the list is New York’s Blossom with its most popular dish, Port Wine Seitan. Chicago’s Karyn’s on Green tantalizes guest with delicious veggie meat entrees like Chorizo Sliders and vegan Crab Cakes.  Other top picks include upscale Candle 79 (New York City), the rustic flavors of Seattle’s Plum Bistro, Philadelphia’s Vedge, and G-Zen. San Francisco’s classic Millennium and Los Angeles’ Real Food Daily represent the Left Coast.  For dessert, Shape recommends the creamy, dairy-free Coconut Crème Pie at Boston’s True Bistro.

Help others find meat-free options in your community by creating your own compassionate dining guide. And help your favorite restaurants create compassionate menus with this helpful guide.

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