Knowledge is Power

Never in modern history has there been such an interest in food and at the same time, such a lack of confidence in the basic quality of food, and more to the point ‘what is actually in the food’.

I like to think of myself as an ‘information broker’ and share what I learn in the hope that those who read what I write pass it on because ‘Knowledge is Power’.  As more information is released about ‘what you could actually be subjecting yourself to by eating animal products, let alone the cruelty that is inflicted upon the animals.  It’s important to be on top of what is surfacing here.  Sure, jokes have been banded about of late since the horse meat scandal, that dogs and cat burgers are next, well……… read the full article below!

An article released a few days ago claiming that stray and abandoned dogs taken from the  streets of Spain may have ended up in pet food and farm animal feed!!!!!  Again I am horrified and disgusted.   Like many of you I am a huge lover of all animals, I have owned horses and ponies, living in the country, I was surrounded by sheep, lambs and cows. My two golden labs, Molly and Tess above were my family, they lived with me and had a wonderful life for 14 years.  I rasied money when Bill and I lived in Spain for the local dog and cat shelter and I am vegan because I chose not to eat animal foods from exactly this perspective.

The article goes on to say that the authorities in Spain have not ruled out  the possibility that protein or fats from the carcasses may even have been used  in some processed human food!!!

Britain’s Food Standards Agency says it is  aware of the investigation and it is liaising with its counterparts in Spain.  A spokesman said: ‘We are aware of these  reports and are in contact with the Spanish authorities about their investigation.  ‘We are currently not testing food for meat from dogs. Our priority is to test beef products for gross contamination with  horse meat because that is where the problem clearly is.’  Yes!!!!! and so much more is what I feel to be true!

The best way to end this suffering is to simply stop eating animals. It’s easy, kinder and healthier, too! Go vegetarian or even better  go vegan.

Read more: http://www.dailymail.co.uk/news/article-2289682/Stray-dogs-Spain-used-make-pet-food-farm-animal-feed.html#ixzz2NM0t7YTm

There are over 200 delicious vegan recipes in my book; Here is one of Bill’s favourites, Enjoy;

Rissole Patties

1 cup cooked wild rice
1 cup cooked brown rice
1 small red onion, finely chopped
½ cup dried cranberries
¼ cup chopped toasted pecans
2 tbsp. extra virgin olive oil, plus more for cooking patties
2 tbsp. chopped fresh sage
1 tsp. fresh thyme leaves
1 tsp. chopped fresh rosemary
½ brick of tofu (crumbled)
1 cup Japanese rice cakes (crushed)
¾ cup chunky cranberry sauce (recipe below)
Sunflower Oil for frying

Stir together wild rice, brown rice, onion, dried cranberries, pecans, oil, sage, thyme, and rosemary in large bowl. Mix in the tofu then cracker crumbs and season with salt and pepper if desired. If the mixture is not binding together add a little flour.  Shape mixture into small patties. (At this point, rissoles can be chilled up to 24 hours.)

Heat 2 tbsp. of sunflower oil in a non-stick pan over medium heat. Add 4 patties to hot pan, and cook 3 to 4 minutes, or until browned and crispy on one side. Flip patties, and cook 3 to 4 minutes more, or until browned and crispy on second side. Repeat with remaining patty mixture.  Serve each patty topped with 1 tbsp. cranberry chutney.

Cranberry Chutney
2 tbsp fresh orange juice
1 tbsp fresh lemon juice
1 tsp Kuzu
½ tsp dry mustard
4 cups fresh or frozen cranberries
½ cup dried cranberries
1 cup rice syrup
¾ cup ruby port
1tbsp freshly grated ginger juice
2 tbsp grated orange zest
1 tbsp grated lemon zest
1/8 tsp ground cloves

Whisk together orange juice, lemon juice, kuzu and mustard in a small bowl, set aside.

Combine cranberries, rice syrup, port, dried cranberries, ginger juice, orange zest, lemon zest, cloves and a pinch of sea salt in a medium saucepan.  Bring to a boil, stirring.

Stir in kuzu mixture, reduce heat to medium-low and simmer 10 to 15 minutes, or until sauce thickens and berries have burst.  Cool, serve chilled or at room temperature. Store in a glass jar in the refrigerator.

In good health,