Can all humans thrive on a vegan diet?
 Eating avocados in the wrong place could be “as bad as meet”  
 We could feel better after a change of diet because the previous diet was making us feel bad (rather than the new diet making us feel better). 

• Actions ⇒ Consequences.
• Human and animal health.
• Environmental & sustainability.

 The Samburu people seem to eat almost entirely animal produce.  https://en.wikipedia.org/wiki/Samburu_people

• You’re killing animals no matter what you eat, just a question of size.
• It’s not just about what you eat, thank of vegan car interiors.
• How reliable is price as a signalling mechanism to maintain homeostasis?
• Consider environmental costs of not staying healthy.
• Animal agriculture can help recoup the required biodiversity to grow crops.

Action Buffet

• [ ] Be aware (Traditionalism without technophobia)
• [ ] Don't be preachy either way (Environmentalism without evangelism)
• [ ] Have a buffer of food (Prepping without paranoia)
• [ ] Try just one week without any animal products (to raise awareness)

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Episode 125 - Sandor Katz has been fermenting all types of foods for decades. He has traveled the world seeking out fermentation techniques, doing lectures and live fermentation classes. Basically he is a master at fermentation and since fermented foods are packed with beneficial bacteria that are good for our gut and building immunity I was excited to have him on so we could all learn together. We go on a deep dive into the history of fermentation, techniques and the additional benefits that come with fermentation beyond just the health benefits. I hope this episode inspires you to have some fun making your own fermented foods to not only improve your health but to build confidence that you don’t need to rely on a grocery store.
Thanks again for listening and if you like the show please like, share and subscribe! Love & Light -Coach Tim. To contact Sandor and grab one of his books go to: https://www.wildfermentation.com/

Tim’s Favorite, HIGHEST QUALITY Health Product Recommendations:

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On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Emma starts listing them at TK) before starting the episode.

Plant-Based Italian Sub

Makes 1 sandwich

• 1/2 (6-ounce) package Lightlife Smoky Tempeh Strips
• Neutral oil, like canola or vegetable
• 2 tablespoons plant-based mayonnaise
• 1 small garlic clove, minced
• 3 tablespoons sliced pepperoncini, brine reserved
• 1/2 teaspoon fennel seeds, toasted and lightly crushed
• 1/4 teaspoon dried oregano
• 1 pinch red pepper flakes
• Kosher salt and freshly ground black pepper, to taste
• 1 sub roll (about 8 inches long), halved horizontally, toasted if you’d like
• 2 slices plant-based cheese, such as Chao
• 1/4 to 1/2 beefsteak tomato, thinly sliced
• 1/4 small yellow onion, thinly sliced
• 2 to 4 pieces iceberg lettuce
• Extra-virgin olive oil, for drizzling
• Red wine vinegar, for drizzling

1. Crisp the Lightlife Smoky Tempeh Strips: Add a thin layer of neutral oil to a cast-iron skillet over medium heat and add the tempeh. Sear until crispy on both sides, about 4 minutes total. Transfer to a plate to cool.
2. Meanwhile, make the plant-based garlic mayo: Combine the mayonnaise, garlic, 1½ teaspoons of the pepperoncini brine, fennel seeds, oregano, and red pepper flakes in a bowl. Season with more brine to taste. (Storage note: This plant-based garlic mayo will keep in the fridge in an airtight container for up to 1 week.)
3. Spread the plant-based garlic mayo on the inside of the sub roll. To the bottom piece of bread, stack in this order: smoky tempeh strips, provolone, lettuce, tomato, onion, pepperoncini, sprinkle of salt and pepper, drizzle of olive oil and red wine vinegar, top half of bread. Press down with your hand so all the ingredients get acquainted.
4. Slice in half and serve with lots of napkins. This is also great to bundle in foil and take to school or work.

On Play Me a Recipe, your favorite cooks will walk you through their most treasured recipes, offering all the insider tips, stories, and tricks you won't get from a written recipe—and you'll be right alongside them, every step of the way. Feel free to pause, jump back, or navigate the steps via the podcast chapters (if you're in Apple Podcasts, swipe up on the episode player page—the podcast chapters will be at the bottom).  

If you're cooking along, here's the recipe we're making today. Go ahead and grab the ingredients below (Murielle starts listing them at 2:03) before starting the episode.

Spicy Apricot-Glazed Tempeh

Serves 2

• 1 (8-ounce) package Lightlife Original Tempeh
• 1/4 cup plus 1 tablespoon apricot jam
• 1 tablespoon lime juice
• 1 tablespoon tamari or low-sodium soy sauce
• 1 teaspoon freshly grated ginger
• 1/2 fresh red chile, finely minced
• Tablespoon canola oil
• Sesame seeds, for garnish

1. Cut the tempeh into ½-inch cubes.
2. Set a steamer basket or a foldable steamer in a medium saucepan filled with 2 inches of water. Arrange the tempeh into an even layer in the steamer basket. Cover the saucepan with a lid and steam the tempeh on medium-high heat for 15 minutes.
3. Prepare the glaze: In a bowl or glass container, mix together the apricot jam, lime juice, tamari, ginger, and red chile using a silicone spatula.
4. If steaming the tempeh, remove it from the steamer basket and drop the tempeh into the apricot glaze mixture. Toss the tempeh until coated.
5. Cover the bowl with a plate. If using a glass container, put the lid on. Let the tempeh marinate for 30 minutes or up to 8 hours. If you choose to marinate your tempeh for more than 30 minutes, place it in the refrigerator.
6. After your desired marinating time has passed, heat canola oil in a medium or large sauté pan on medium heat. Once hot, drop the tempeh along with the apricot glaze into the pan and cook for 10 minutes or until there is no more sauce in the pan and your tempeh is golden-brown in color and charred in some places. Stir regularly through the cooking time using a silicone spatula.
7. Serve immediately with rice and your favorite vegetables, and garnish with sesame seeds.

Alejandra Briones

• email: alebrionesa@gmail.com 
• IG: https://www.instagram.com/aleebrionesa/

Nuestros correos: 

• marianaelizertuche@gmail.com
• efrenjo@gmail.com

Para conocer Mushorizo:

• https://www.instagram.com/tovasmartfood/

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• https://www.instagram.com/fungillowers/
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Puedes escribirnos a: 

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Puedes seguirnos en Instagram en: 

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@melizondoz9

Should we be eating less meat? Meat has been demonized for years, but Muscle-Centric Medicine practitioner Dr. Gabrielle Lyon is PRO-MEAT and recommends high-quality protein diets, supplements, and resistance training to optimize skeletal muscle. In this episode, she shares how she believes that muscle is the organ of longevity (and may be the most underappreciated organ that we have), how best to lower cholesterol, the importance of amino acids, the amount of protein you should consume daily - and what that looks like on your plate.

Timestamps:

0:59 Dr. Lyon’s mission

2:25 How should we optimize skeletal muscle?

4:58 3 of the most high quality protein options for post-workout

6:15 Are hemp seeds a good protein source? 

6:55 Animal protein vs plant protein?

10:34 Raising cattle and the effects on the environment

12:30 How much meat should the average person eat?

14:40 What affects our cholesterol?

16:24 What kind of carbohydrates does Dr. Lyon recommend?

17:49 The rise of parasitic infections

20:43 The ins and outs of L-Lysine

25:02 Dr. Lyon’s thoughts on meat substitutes

-----------------

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Hosted by: Jill de Jong

Produced and edited by: AJ Moseley

Sound Engineering by: Steve Riekeberg

Theme Music by: Chris Porter

A CurtCo Media Production

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On today’s episode of THE FOOD SEEN (#400 btw!) it’s been twenty years since Kirsten Shockey started fermenting, ever since her mother gave her an antique crock full of sauerkraut. Since then, Kirsten and husband Christopher, have combined vegetables, salt and time, to create a plethora of fermented pantry ingredients, harnessing the powers good bacteria, for flavor, preservation and health purposes. Now at Mellonia Farm, their 40-acre hillside homestead in Southern Oregon, the Shockeys are teaching their fermentative ways (there’s even a free e-course online, http://ferment.works/free-fermentation-ecourse) and their latest book “Miso, Tempeh, Natto & Other Tasty Grains”, focuses on those that include legumes and cereal grains, without limiting themselves to the cultures they come from. Or as the Shockeys say, it’s way more than “sticky beans and fuzzy rice”!

Image Courtesy of Ferment Works

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Segment culinaire avec Jonathan Garnier: Comment devenir un peu plus végétarien, liste de produits goûteux qui peuvent remplacer les produits animaliers et une recette de tempeh.

Chronique avec François Massicotte, humoriste: Les sports d'hiver.

Entrevue avec François Boissy, directeur général de La maison du père: L'histoire de Bianca en lien avec la mission de l’organisme La maison du père.

Une production de QUB radio
Février 2019

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On today’s episode of THE FOOD SEEN, Chloe Coscarelli may have sweetly introduced herself to the culinary world through vegan cupcakes on Food Network’s “Cupcake Wars”, but it’s her QSR restaurant “by CHLOE”, that’s leading the charge of the plant-based phenomenon. Raised in sunny Santa Monica, where seasonal produce is year round, it seemed a funny choice for Chloe to open her restaurant in NYC. But with every crisp of shiitake bacon topping of “Mac N’ Cheese” (made with a sweet potato-cashew sauce), or her irresistible veggie burgers (a tempeh, lentil, chia, walnut blend), it’s no wonder that veganism isn’t just about health, religion, or eco-consciousness anymore. It’s also delicious! It’s no replacement for meat, because it isn’t supposed to be, so listen in to hear why more of more of the population is moving towards plant-based cooking, and loving it.

We talk with Sandor while Tara camps out at his Fall fermentation residency program.

Show notes:

88: Fermentation Residency Program

Sandorkraut: A Pickle Maker

Wild Fermentation

Sandorkraut on Twitter

Sandor Katz on Facebook

The Art of Fermentation - Audiobook

The Art of Fermentation - Amazon

Wild Fermentation - Amazon

Wild Fermentation: A Do-It-Yourself Guide to Cultural Manipulation - Amazon

The Revolution Will Not Be Microwaved

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We talk with Bill Shurtleff of Soy Info Center about food, the world, and his tofu, miso, and tempeh books.

Show notes:

SoyInfo Center

Book of Tofu

The Book of Miso

The Book of Tempeh

Eating Animals by Jonathan Safron Foer

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Send your feedback to podcast@fermup.com or connect with us on Twitter, Facebook or Google+.