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On Veganism and Feminism

Ever since I became a Vegan a short time ago, it has made me think differently about many aspects of my life and the culture around me. It also has opened my mind up to greater clarity about things I already believe. This much is true for the issue of my belief in Feminism and what that means for me now as a Vegan.

In truth; to be a Feminist with emphasis on strengthening the social, political and especially reproductive rights of women and to yet drink milk that came from a forcefully impregnated cow just seems like a backwards step. Some may say that it’s just a cow, and that giving milk is what they are here to do but I have to put a stop to that kind of thinking. Just because a cow is an animal and you may not think that it has the same rights as you do, doesn’t mean that it deserves the kind of life that the dairy industry forces it to live.

The life of a dairy cow is one of forced impregnation and unnatural life. Of course, the cow cannot produce milk unless it has just given birth to a calf, so the farmers impregnate her. According to an article I read on the website One Green Planet, this artificial insemination is not pleasant and the deed is done in a constraining device also called a ‘rape rack’. Also, according to this article, physical injury, disease, and infection can occur as a cause of artificial insemination, even more so if the person providing insemination is not extremely careful and properly trained. If this doesn’t tweak your feminism senses than I don’t know what will. The term for the place where it all begins just says it all, and no matter if the being inside is an animal or a human, what is done here is just wrong. No being deserves to be bred over and over just to satisfy the supposed needs of another when what she produces is not intended for them at all. Her calf is the one that the milk she produces is meant for, and with the way the process works in the dairy industry, they never receive it.

After the process of insemination is over and the time comes for the calf to be born, it is then almost immediately taken away from her. Depending on the gender of the calf, one of who things will happen. If the calf is a female it will be taken and raised the same way as her mother, into a life of forced insemination and rape and then milked until she has no more to give and is no longer useful. If the calf is a male then it is taken and usually killed to support the veal industry, another casualty of the dairy industry.

After researching this process, I just kept thinking about what I found out and the horrible ways that these animals are treated.  As a feminist, I would never even want to think about this happening to women. So I had to ask myself, was I okay with this happening to another female being? The answer to this is an emphatic no. Human or animal, no being deserves to live this kind of a life just to satisfy another’s appetite. Either if it be a human’s sexual appetite in the case of men and women or our physical appetite for dairy milk, both are wrong. Taking advantage of others for our own benefit will always be something I stand up to, and this is no different. I hope that if you consider yourself a feminist (or lean that way at all) and have not yet taken steps towards veganism that this may open up a new perspective for you, the way that is has for me.


An Awesome Natural Deodorant Guide

Photo from

Hi guys! Today I am going to talk about something a bit different. Anyone who has switched from traditional deodorant to natural deodorant knows that it can be a painful and expensive process.

I have very sensitive skin, and I had a few extremely painful reactions to the more popular natural deodorant brands. When I turned to others for help, it felt like I was being told a million different things. Luckily, I was finally able to find a natural deodorant that did not make me break out.

I was recently made aware of this awesome natural deodorant guide from! They went through all of the trouble to test 23 different natural deodorants and organizing it into a very helpful guide. In fact, they spent months talking with a dermatologist, a chemist, and two natural deodorant creators. Basically, they did all of the dirty work for us!

One of their top finds was one of my favorites and one that I have talked about before on our Youtube Channel, Schmidt's Natural Deodorant

This natural deodorant guide has a 30-second review if you are pressed for time, but I really suggest reading all of the information it has to offer.

I don't know about you but I am really happy to see a guide like this put together! It would have been a lifesaver to have a resource like this when I was going through the process to find out which natural deodorant was best for me.

Until next time,

Why I do not Recommend A High Protein Diet.

Why I do not Recommend  A High Protein Diet.

*The views shared here are that of the author, and should not be used in a medical context *

 The human body was designed to thrive on live plant foods. Anything short of this is placing it at a disadvantage. The most healing mode of eating is described as  A 'High Carbohydrate,  Low Fat' Diet. This can be further broken down into numbers such as:

80/10/10  or  even  90/5/5. These numbers make reference to: 80% of daily  caloric consumption being  Carbohydrates, 10% Protein, 10% fats Or likewise: 90% of caloric consumption of  carbohydrates, 5% protein and 5% fats. See:  for more explanation on protein as a food source.

This is the case for many reasons, some of the things experienced whilst on a diet high in protein are:

1.      Lack of satiation/satisfaction - it takes more energy to break down  1 g  of protein than it does 1g of carbohydrate. This is also more evident if the protein is not in the form of amino acids ( the only form truly recognized by the body, and available from live plant sources.).

2.      Lack of sufficient energy : Only carbohydrates fuel the cells of the body with ' useable energy '. When the body is not fueled, it often goes into starvation mode ~ and those suffering from Binge Eating Disorder tend to fall prey when in this state. To stave this occurrence, it is always best to ensure the fueling of the cells by ensuring the body gets enough carbohydrates and preferably in the form of:

1. Simple carbohydrates in the state of live plant foods.

2.  It should be remembered that live food offer readily available nutrients to the body and thus carbohydrates are best received from these sources i.e. fresh fruits and vegetables it is therefore futile to expect the body to effect any degree of healing when subjected to:

a) High amounts of cooked foods.
b) High amounts of protein, especially in the form of complex amino acids, causing a state of anatomiic distress when the body seeks to digest these ' foods '.

Another thing to bear in mind is, the body cannot benefit from nutrients in live foods if there is malabsorption as an issue, this should first be addressed before seeking to gain from the most effective diet.

Why Animal Protein should be avoided
In my view, animal ‘foods’ should, at all cost be avoided, and no way supported. Apart from this fact, there are other reasons to consider whilst looking at animal foods as a source of protein for humans:

A.     IGF-1 : IGF-1 is an insulin-like  Growth Hormone found in all animal based   - released when the body takes in animal based protein,  and which when consumed often causes accelerated aging.  In other words, This is an age promoting hormone, which we all want to avoid. Avoiding this by staying with plant based amino acids in the 10% daily intake range is wisest. In some forums, it is considered to be a favourable factor, say in body building, however I beg to differ.

B.       Animal flesh consumed as meat is not broken down as easily by  humans as  say an animal with a high concentration of Hydrochloric Acid in their digestive tract, aka ‘carnivore’. These animals can effectively digest flesh matter and by extrapolation benefit from the consumption. This is unlike their human counterpart, whereby undigested flesh can remain in the digestive tract for more than 24 hours merely putrefying and promoting ill health

C.     Circulation is enhanced by carbohydrates  in the system – fresh fruits mainly. The opposite is found true, when protein or fat are taken in in higher per centages than natural carbohydrates. Most high protein foods carry a considerable amount of fat and vice versa, high fat, and though plant fats can be anti-inflammatory in function, overt fats do not go as far in promoting blood flow as do  plant foods lower in fat and protein content. Assuredly, also, animal sources of protein are also high fat sources which do not promote improved circulation and heart health.

So, in synopsis, to truly thrive from a diet, I recommend highly to look to a living food lifestyle which incorporates a plant based way of eating, with carbohydrates at a high percentage relative to protein and fat, whist including:

a. Stress Management
b. Daily Exercise
c. Adequate Sleep
d. Proper Hydration

Let’s live healthfully!

 - Jan P. López

Recipe!! Vegan Seitan Ribs

Seitan Ribs has become one of my favorite Vegan Barbeque Recipes! It is a very easy recipe to make and it is very delicious. I love this recipe is my favorite because it can be grilled, baked or finished up on a griddle.

Not only are these super easy to make but they are kid and family friendly. These will not fool a meat eater, but I have shared them with my meat eating friends and family on a few different occasions and it always gets a great review.

I made these for a family BBQ and asked my Father to grill them with the veggies, to avoid cross contamination with the animal products. It is not very often that I get to sit down with my family and enjoy a meal that is similar to the one they are eating. This recipe allows me to do just that!

Happy Cooking!

Vegan Rib Recipe
Makes 4 servings

1 cup gluten flour
2 tablespoon smoked paprika
2 tablespoon nut butter (I used peanut butter)
2 tablespoon onion powder
1 tablespoon garlic powder
¾ cup water

2 tablespoon nut butter
1 cup Vegan BBQ Sauce

- Mix all of the ingredients in a bowl. It will get really stretchy.
- Take the mixture and spread it out on a lightly greased baking sheet.
- Score the ribs. Once through the middle and 3 times from t
- Bake in a 350 degrees Fahrenheit oven for 25 minutes
- Take it out of the oven and split it up into individual pieces or sets of two.
- Use a brush to brush on BBQ sauce on both sides of the ribs
- You can either grill them, cook them on a griddle, or bake them for 20 more minutes

If you grill them:
Photo By: Mick Parsons
-Put them on a hot grill
- Flip them (you want to have nice grill marks on them)
- Add BBQ sauce as needed

If you cook them on a griddle:
- Put them on a griddle at the temperature of 400 degrees Fahrenheit
- Let them cook 6-10 minutes per side
- Add BBQ sauce as needed

If you bake them:
- Put them back in the oven at 350 degrees Fahrenheit for 20 minutes
- Take them out and flip them after 10 minutes
- Add BBQ sauce as needed

Recipe!! Sesame Ginger Stir-fry

This dish is fun, bright, and full of flavor. I really enjoy playing with exotic flavors and this sauce is amazing. With ginger, toasted sesame oil, vinegar, and maple syrup, it is very well-balanced; I use it for darn-near everything!  There is such a wide variety of veggies that textures are abound, and everyone in the family can eat and be pleased—even the littles will like it. It can be made with brown rice, yakisoba noodles, or eaten plain. It is vegan and without noodles, gluten-free!

    ¼ head of small purple cabbage
    3 dino kale leaves
    1 baby bok choy
    ½ orange bell pepper
    1 head of broccoli
    Handful of shiitake mushrooms
    ½ large zucchini
    8 oz. extra firm tofu, diced
Sesame Ginger Sauce
    3 tbsp. Tamari (or soy sauce)
    2 tbsp. rice vinegar
    3 tbsp. vegetable broth
    2 tbsp. maple syrup*
            (As an alternative, I love using apricot jam. It’s tangy, sweet and adds a whole new dimension—and always goes well with ginger!)
    2 tsp toasted sesame oil
    5 garlic cloves, minced
    2 tsp ginger, minced   
    1 small carrot, peeled and grated
    2 oz. chopped green onion
    1 tbsp. sesame seeds
Koyo “Fine Udon” noodles
1. Slice kale, cabbage, bok choy, and bell pepper into ribbons.

2. Chop broccoli, slice shiitake, dice tofu into cubes, and slice zucchini nice and thin (I used a mandolin slicer).
  1. Brush a dab of olive oil onto a baking sheet. Lay a single layer of zucchini and tofu on the sheet. Preheat oven at 350°. Once the oven is ready, put the sheet in for 5 minutes, turn veggies, and replace for another 5 minutes.
    • I put mine in for 10 and forgot to flip them—the zucchini is a little crispier than I wanted. Ha!

  1. Whip up the sauce! Put all sauce ingredients into a bowl and whisk.
  1. Heat a tbsp. or two of sauce in a large pan (or wok if you’re cooking with fire!) on medium.
    • I’m not an enormous fan of bell peppers, so I like to cook mine until they’ve sweetened up.
    • Throw the remaining veggies in (sans garnish), add another tbsp. or two of sauce, and cover for 10-15 minutes--until the broccoli is fork-tender but still a nice, bright green.
    • The tofu and zucchini should be just out of the oven. Add those to the pan, toss with a tbsp. of sauce, and remove from heat.  
  1. Top with garnish and eat!
(Pro-tip: Put the green onion buds and bok choy ends in some water, and when they start rooting, plant in soil and place in a sunny kitchen window!)

Raw Recipe ! Raw Blueberry Muffins

Raw Blueberry Muffins.
*From Jan's Raw Kitchen Kreations*

As the summer comes to a close and people are looking to have more comfort raw vegan foods, I decided to share one of my 'no bake' recipes. Stay tuned for a live sprouted oat groat recipe coming soon!

2- 3 Servings.

1.5 cups fresh blue berries chopped in halves.
0.5 cup homemade raw applesauce
1- 1.5 cups homemade raw oat groats 'flour'
1/4 cup overnight soaked walnut pieces.
0.5 Cup coconut water

Directions :

  • In a bowl mix all ingredients and knead until firm. Add more oat groats flour if needed
  • Form into 1/4" balls and Spoon into a muffin tray
  • Dehydrate for 8- 12 hrs at 115 F.
  • Set at room temperature, serve and enjoy! 

Jan P. López

Recipe!! New England Vegetable Chowder

Happy Tuesday everyone! I hope everyone is having a great start to their week. Yes, I have officially lost my mind. I am a huge fan of the typical New England Clam Chowder, but since I have altered my diet, I have to say, I love the vegetable chowder just as much. Surprisingly, I did not need to alter a lot to this recipe. So for this chowder, we omit the water and littleneck clams with a seaweed infused vegetable stock. Replace clam meat with chopped seaweed, corn, and zucchini. Replace heavy cream with almond or rice milk. Finally, we need to omit the bacon from the recipe. But fear not! Replace that with grapeseed oil and smoked tempeh. It sounds strange, but trust me. I won’t ever eat chowder the same way. Enjoy everyone!!!


New England Vegetable Chowder Recipe
Makes: 10 portions

  • 1 oz grapeseed oil
  • 2 oz minced smoked tempeh
  • 32 oz Vegetable Stock
  • 2 oz dried seaweed
  • 4 oz diced onion
  • ¼ oz minced garlic
  • 3 Tbsp all-purpose flour
  • 1 bay leaf
  • ½ tsp chopped thyme
  • 12 oz peeled and diced potatoes
  • 4 oz fresh corn kernels
  • 4 oz medium-diced zucchini
  • 20 oz almond or rice milk
  • 4 oz cooking sherry
  • ½ tsp salt
  • A pinch of black pepper
  • ½ tsp Tabasco sauce
  • ½ tsp Worcestershire sauce
  • 1 oz flat-leaf parsley, chopped
  • 2 oz oyster crackers, as needed for garnish


  1. Heat a soup pot over medium he at. Add the oil and minced tempeh, and cook slowly until the tempeh is lightly crisp, about 8 minutes. In a seperate pot, heat your vegetable stock, add seaweed, and steep the seaweed until rehydrated. Strain out seaweed.
  2. Add onion and garlic, cook for about 5-7 minutes.
  3. Add flour and cook over low heat for about 2 minutes.
  4. Whisk in vegetable stock. Bring to a simmer. Cook for 5 minutes. It should be about the consistency of heavy cream. Add bay leaf and thyme.
  5. Add potatoes and simmer until tender. Add corn and zucchini and cook for 5 minutes.
  6. Place chopped seaweed with almond/rice milk in a saucepan and simmer. Add seaweed and almond/rice milk to the soup. Simmer for 2 minutes.
  7. Stir in sherry. Season with salt, pepper, Tabasco, and Worcestershire sauce. Add parsley. Serve with your oyster crackers if desired.