Browse Tag by NaBloPoMo
Main Dishes, Skinny Pasta, Soups

Nikujaga

NikujagaEntering the winter months, we can’t go wrong in preparing healthy stews and soups for ourselves, our family, and our friends. I had a nightmare last night in which a nurse held me down with a flu shot needle/syringe in her hand. No joke. I recall screaming at her “just because I passed up the free flu shots at CVS…doesn’t mean I want your injection”. Oh, the horror. My dream state (a futuristic, fantastical version of real life) mandated flu shots in an Orwellian sort of way. In other words, Big Brother finally caught up with us. I have nightmares over flu shots as a result of the time I traveled to Mexico to work and the employer required vaccinations. I was 19. As a vegan of 4 years at the time, the fact that the hospital exclusively used egg-based up-the-nose vaccinations (which I later found is also legal in the States) freaked me out. The thing was–if I didn’t comply and go through with this vaccination I would lose the opportunity to work and travel abroad. The verdict? As I predicted, I got sick. I stayed in bed for a week, suffering from influenza. In other words, I got sick from the flu vaccine.

…Moving on to the point of this post, which describes and documents my decision to eat soup every day as opposed to subjecting myself to the terror of flu shots:

Nikujaga

I first discovered the traditional recipe for Nikukjaga whilst perusing the shelves at an Asian market. I experienced this recently, and found that the market in question sells shiritaki noodles for a fraction of the price it goes for at Safeway, Lucky, Fred Meyer, HEB, or other brand-name stores. The purchase I made influenced me to study happiness economics, or the economics of happiness. As a person on a limited budget, I can identify with many other individuals in the USA, I assume. So, to avoid over-intellectualizing things–I’ll continue with the ways in which you can make this dish in a paleo-vegan fashion.Nikujaga (2)
Nikujaga or 肉じゃが is a Japanese dish of meat, potatoes and stewed in sweetened soy sauce and vegetables. Potatoes often make up the bulk of it, with meat mostly serving as a condiment. The stew typically boils until at least 90% liquid reduces.

Nikujaga is a common home-cooked winter dish, often served in place of or to accompany miso soup.

To Veganize Nikujaga:

First off, we will of course eliminate the beef. Second, make sure you have carrots, onions, green beans on hand. Preferably, you will have ginger, garlic, and onion. The paleo-vegan “cheat” I used in this recipe is diakon radish to substitute for additional potatoes. Also, daikon is often used in Japanese cuisine. The recipe for Nijujaga that I found on a package of shiritaki noodles from a Korean market did not call for it, but in my adaptation it eliminates 20 carbs per serving. If you don’t have access to that type of radish, use any other radish. Cut into bite-sized pieces.

PaleoVegan Nikujaga:

Ingredients

2 x 4″ square pieces kombu seaweed
2 cups water
1 small red potato, chopped
4 green beans
1/2 large diakon radish, chopped
1 onion, minced
1″ piece ginger, minced
1 tsp red chiles, granulated
1 medium carrot, grated
1 package shirataki noodles, cut into bite-sized pieces
2 cups water
1 pkg. stevia granules (equivalent to 1 sugar packet).
1 Tbsp tamari or soy sauce

Method

Bring 2 cups water to a boil. Add the kombu seaweed, cover the pot, and reduce heat to medium-low.

Drain and rinse shirataki noodles. Heat 1 Tbsp coconut oil (or your oil of choice) in a wok or soup pot over medium heat. Saute the potato, onion, carrot, ginger, red chiles, and diakon radish. Once you’ve sauteed the vegetables, reduce heat to low.

Remove kombu from the water and add water to the soup pot. Now add the drained and rinsed shirataki noodles, the 2 Tbsp sake, and 1 Tbsp tamari or soy sauce. Stir. Cook until most of the water evaporates, or when the texture begins to resemble a stew.
Nikujaga (1)Enjoy frequently, especially during flu season. Add fresh-cut lime as a garnish, to improve the flavor and increase the Vitamin C content.

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Breakfast, Main Dishes, Salads, Sides, Snacks

1 Food You Should Learn to Make in College

…when you don’t want to eat like this:
college-food-pyramid (1)

College is difficult to navigate on many levels, with or without the dreaded “freshman 15”. In my case, as a raw vegan, I could’ve avoided it easily with a bit of planning ahead–but unfortunately (as a raw vegan entering college at 17) there weren’t any resources geared toward people of my demographic. Sure, vegan how-to guides for college students existed…but most of those focused on the need to appeal to a younger or otherwise “college-age” crowd, i.e. the irony was so thick you could cut it with a knife. *Disclaimer: The copy in those books never ceased to be clever, and for that I think they’re great. I adapted many of the recipes to suit a raw food diet and later said recipes actually became quite helpful. That said, the avocado-date-kale smoothies I made in the dorm kitchen prior to moving out did not do me many favors in terms of staying fit. The walks from work to school and drinking coffee instead of breakfast did. I’m not saying you should skip breakfast, in college or otherwise. Knowing your body takes time. It’s complicated. The recipe that saved my physique, taking the place of too much fat and sugar, as well as too much coffee, in order to stay alert and not fall asleep in class…is this:wakake-carrot-tahini

Wakame-Carrot-Tahini Bowl

I invented this after acquiring a food processor at Goodwill in February 2008 that I noticed while in search of cassette tapes (this was pre-smartphone/iPhone, obviously) for my 1996 Subaru Outback. I admit I’m a bit of a blender snob (if that’s a thing; I doubt it is) so the 1985 Oster blender caught my eye immediately. So did the 1981 food processor. Ironically and to my sheer and utter delight, I found both that day. After that fateful second-hand shopping spree, inevitably my raw (and later, paleovegan) recipes started to require a food processor or blender. Take note, parents and grandparents of college students or other progeny with hectic schedules: sometimes you can’t take the time to eat a salad. It is, however, possible to throw said salad in a blender, pour it in a coffee mug, and drink it on the way to class or to work.

Despite the monologue regarding blenders, this post concerns a recipe that doesn’t require one. (It was merely to foreshadow upcoming posts for future recipes geared toward paleovegan college students). This wakame-carrot-tahini bowl incorporates every component of the type of meal that scientific studies have proven to meet the requirements of satisfaction regarding the human palate. It’s true: see this article. It also contains 160 calories…about the same as a Luna bar, a Lara bar, or other “bar” I previously relied on for a “snack”. It does contain fat (13g) but the absence of oil makes it paleo. I lost 10 pounds after eliminating oil, avocados, and bananas from my diet. *Note, I’m not against the consumption of avocados or bananas. In fact, I actually really like them. It’s just not natural, in my opinion, to eat them in non-tropical regions of the world. If you live in a tropical climate and those fruits are available in-season, locally…you should incorporate them into your otherwise balanced paleovegan diet.

wakake-carrot-tahini (2)

The Need for Seaweed

I’m discovering more and more how significant a part seaweed plays in a paleovegan diet no matter where you live. Seaweed is available and sourced naturally from one end of the earth to the other. Wherever there’s ocean, seaweed exists. Granted, some states and provinces are landlocked…but never more than halfway across a continent from a beach. Eat seaweed. But do take note of the semi-recent radiation scare re: Fukushima…and also be aware of the fact that only hijiki seaweed is thought to have been affected. So, avoid hijiki if you’re worried about the potential radiation (which many studies show did not actually affect the seaweed) but don’t worry about other varieties. Seaweed contains iodine, a nutrient missing in most other foods but considered important according to science. A member of the algae family, the plethora of seaweed available falls into three different categories: brown, red and green. The most commonly used by chefs throughout the world are the brown varieties such as wakame (the seaweed used in this recipe) followed by kelp (of which there are so many varieties I can’t list them here). Then there is red seaweed, a subgroup of seaweed that includes nori (the type used in sushi).
wakame-carrot-tahini

 Wakame-Carrot-Tahini Bowl: The Recipe

…so easy and satisfying, you’ll kick yourself for the times you brought ramen noodles to school or microwaved frozen dinners for late-night sustenance.

ingredients

Makes 1 serving

3/4 cup dry wakame seaweed
1 cup raw julienned carrots (or you can use a vegetable peeler to shave off noodle-like pieces).
2 Tbsp raw tahini (or you can use roasted, which some people prefer and is the type generally used in hummus and babaganoush)

method

Put wakame in a small bowl or mug. Pour enough water over it to cover and let sit for 10 minutes (wakame is perhaps the quickest to hydrate of all the seaweeds, hence the use of it in this “quick and easy” student-friendly recipe).

After wakame is hydrated, there shouldn’t be much water to drain. It depends on your salt preference. If you like ramen noodles or recently stopped eating meat or cheese, don’t drain it. If your taste buds are more fine-tuned (having gone vegan at least 6 months ago), drain at least part of the water.

Add raw tahini to the carrot pieces to coat them. Then add carrot to the seaweed, stirring as you would a salad.

Eat.

…and await more raw vegan and paleovegan recipes. Focus on your studies and let me take charge of your meal plan. You’ll thank me later.

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Mineral Makeup 101 #NaBloPoMo

Nov 14 National Blog Posting Month prompt: Do you enjoy growing old or do you fight against it?

I don’t fight against it. I don’t consider myself old. I think that age is relative, at least to a certain extent. In fact I’d like to turn that question in the opposite direction–to propose the idea that we can actually lose age, to suggest that age could equal wisdom. In other words, sometimes I feel as if I’ve lost wisdom–and therefore with each un-wise experience I become younger. That’s probably fruit for an over-analyzation or existential debate, so in the case of this answer I’ve decided to write in a more practical tone.
mineral makeupOver a decade ago, mineral makeup revolutionized conventional ideas about concealer and foundation, forever changing the cosmetics industry. The first major contender in the mineral makeup industry was Bare Escentuals, but according to Leslie Blodgett–who would later rebrand the line as bareMinerals, “…the shades Bare Escentuals had created weren’t working. They were gross.” Blodgett, an FIT-trained now-CEO of the company with a bootstrap-ethic backstory (as explained in a 2010 interview with Inc. for the column “how I did it”) redesigned the pigments used in Bare Escentuals and relaunched the line as bareMinerals.

With the rebranding of Bare Escentuals as bareMinerals, the idea that chemical-free, paraben-free, 100% natural makeup could contend with big-name designer and drugstore makeup brands seemed far-fetched to many, and perhaps can explain why the bareMinerals name took almost 2 decades to harness the spotlight and force every major player in the cosmetics industry to follow suit. In other words, back when bareMinerals launched, the market for natural makeup pertained to more of a niche audience.

I saw bareMinerals as a revolutionary new take on makeup. After a facial/skin treatment in Northern California in 2006 I was sold, merely because I’d finally found an alternative to Neutrogena and Clinique liquid foundations and powders (the two labels that caused only minor breakouts as opposed to full-on dermatitis on my face). I used bareMinerals for years before I discovered alternative brands at natural food co-ops, marketed without the hype or glamour of the bareMinerals brand. I didn’t want to make the trek to the mall in order to purchase refills from Macy’s, so I started to buy the “knock-off” brand sold at the co-op in town. About 2 purchases in, it hit me: why not make it myself? After a bit of research I found online retailers that sold every ingredient for cheap, and soon learned that mixing pigments did not require rocket science.

Why Make Your Own Mineral Makeup?

Over the years, when the cosmetics industry caught on that its lack of success in marketing had something to do with the chemicals in its formulas–coupled with the surge in popularity of all-natural, mineral cosmetics–the market exploded. Tried and true brands/manufacturers began to market what is essentially the same product, with each of their respective labels. Take for example, the newly popular drugstore brand e.l.f. (stands for eyes, lips, face). At a drugstore, online, or even at Grocery Outlet, you can buy loose powder mineral foundation, concealer, and other products like “primer” and “mineral veil”, for $3-5 per individual piece, or a starter kit for $12. The ingredients and pigments mimic those present in bareMinerals, a more expensive brand that I highly doubt you would ever find on the shelf at a bargain/discount grocery store.

Here’s the thing: Loose powder mineral makeup is sold online, in bulk. It is purchased by companies that market it as their own. There is nothing wrong with this, but even the brands you see at natural foods stores that look as if they were lovingly created via mortar and pestle in the home of a toltec shaman in New Mexico…are actually made in a factory in China (unless specified otherwise).

Take a look:

bareMinerals
Net weight: 8.5g
Cost per gram: $2.94
Ingredients: titanium dioxide, iron oxides, zinc oxide, bismuth oxychloride, mica, ultramarines

Purely Cosmetics
Net weight: 6g
Cost per gram: $3.67
Ingredients: titanium dioxide, iron oxides, zinc oxide, mica, ultramarines

Laura Mercier:
Net weight: 9.6g
Cost per gram: $3.65
Ingredients: titanium dioxide, iron oxides, zinc oxide, mica, bismuth oxychloride, pearl powder, ultramarines

Youngblood:
Net weight: 10g
Cost per gram: $3.50
Ingredients: Titanium dioxide, bismuth oxychloride, mica, iron oxides

e.l.f.
Net weight: 7.9g
Cost per gram: $1
Ingredients: titanium dioxide, iron oxides, zinc oxide, bismuth oxychloride, mica, ultramarines

The above brands list their ingredients. Other brands that claim to use only natural ingredients and don’t test on animals have failed [or decided against] revealing their formulations or company policies regarding animal testing. Natural and paraben-free brands that do list ingredients but contain other ingredients past the basic formula as listed above include Physicians Formula and freshMinerals, among others. The ingredient bismuth oxychloride has raised alarm among certain individuals such as breast cancer survivors. This concern has led to deliberate avoidance of that particular ingredient by established and up-and-coming brands. One notable example is Afterglow cosmetics. Brands including Loreal, Cover Girl, Revlon, and others found at drugstores have jumped on the mineral makeup bandwagon due to the high demand for mineral makeup. However, what isn’t widely understood is the fact that the original demand did not stem from a widespread interest in “mineral makeup” per se. Rather, it’s the absence of chemicals and simplification of formulas–in essence, a product that will not harm the skin or contribute to future breakouts. Considering the toxins we breathe and absorb through our skin (and often our food) every day, the last thing need is to wear them on our face.

The above brand comparison sheds light on the fact that despite very minor variances in ingredients–some come with a hefty price tag and others do not. Something else to take note of is the difference in brushes between companies like bareMinerals, e.l.f., and EcoTools. I’ve purchased face brushes from each with neither complaints nor significant observances of difference among any of the aforementioned brands, yet the contrast in price is extreme.

bareEssesntials
Kabuki Brush: $28
5pc Starter Brush Set: $49
bareminerals-kabuki-brush

e.l.f.
Kabuki Brush: $6
5pc Starter Brush Set: $10
elf-kabuki-brush

EcoTools
Kabuki Brush: $6.99
5pc Starter Brush Set: $12.99
EcoTools-kabuki-brush

*Afterthought: From personal experience, I recommend EcoTools over e.l.f. in terms of brush quality.

Next post: Mineral Makeup DIY

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Main Dishes, Skinny Pasta, Soups

Vegetable Broth + Paleo Vegan Pho

National Blog Posting Month, Nov 10 prompt: What knowledge do you have that others don’t? Write a “how to” post about anything you’ve got skills for, small or large.vegetable-broth-101Sure, you can buy it by the carton. It’s less of a hassle than running around the produce department, gathering carrots, parsnips, celery, etc., only to return home and realize you’ve forgotten the onions or another key ingredient. We’ve all been there with some recipe or another. However, store-bought vegetable broth contains too much salt in my opinion–while the low-sodium kind lacks flavor. With a bit of planning and mere minutes of prep time, it’s easy to make your own. I guarantee you’ll notice an improvement in the flavor and body of soups and stews. More elaborate recipes might have ingredients you don’t recognize (which won’t be the case at the end of this tutorial. More on that later). We’ll start with a basic, unintimidating recipe that utilizes everyday ingredients for use as a prototype for more complex broths and stocks in the future. When I’m short on time, this is my go-to recipe:

Basic Vegetable Broth

Makes approximately 2 quarts
Tip: Don’t peel anything or discard the scraps. Things like the tops of carrots or celery, stems, etc. contribute to the flavor and nutritional value of the broth/stock. Obviously, discard any spoiled or rotten parts.

Ingredients

1 gallon water
1 cup celery, diced
1 cup onion, minced
1 cup carrot, chopped
2 cups tomato, quartered
1 medium bell pepper, cut
2 cups parsnip, chopped
6 cloves garlic
1 bay leaf
2 whole peppercorn
1 tsp red pepper flakes (like the kind they give you at pizza restaurants)
1 bunch cilantro, chopped

Add all ingredients to a large stock pot. Bring to a full boil and reduce to simmer. Lower the heat to medium-low to continue cooking (covered, to maintain the flavors and vitamin content of the vegetables) until the liquid is reduced by half.

Pour broth through a filter/sieve/colander, with a bowl or pot underneath it that is larger than the circumference of the filter (to avoid wasting any broth).

Asian-Style Vegetable Broth

asian-style-soup-broth
Using the basic vegetable broth recipe as a base, you only need a few more ingredients to emulate the flavors of a Chinese-style noodle soup or traditional Vietnamese pho. You can experiment with combinations of different ingredients, so the following are merely suggestions or guidelines. I recommend using ginger in all combinations if you can. As with any broth recipe–you don’t need to peel the root since you’ll remove it before serving/adding the noodles and toppings.

Ingredients

1 x 4″ piece ginger root, unpeeled, sliced
5 star anise pods
1 cinnamon stick
ginger-rootcinnamon-sticksstar-anise
4 cups vegetable stock (see above recipe)
2 cups water

Method

Simmer 20 minutes on medium heat

Paleo Vegan Pho

vegan-pho

Ingredients

6 cups Asian-style vegetable broth (see above recipe)
2 x 8oz package fettuccine-style shirataki noodles.

Toppings

4 scallions or green onions, thinly sliced
1/4 red onion, thinly sliced
3 jalapeno peppers, thinly sliced. Remove the seeds for less heat.
1 cup fresh bean sprouts
4 Tbsp vegetarian “fish sauce”, found in Asian markets, natural food stores, some conventional grocery stores, and online. *However, many of these brands contain preservatives and food coloring/caramel color, and even the natural brands contain sugar. Vegetarian “fish sauce” is very easy to make with all natural ingredients & no added sugar:

Combine 1/4 Tbsp pure powdered stevia extract OR 12-18 drops Stevia Liquid Concentrate (for more info, see the Stevia Conversion Chart) with 1 cup warm water + 1/4 cup canned pineapple juice (if you use fresh, I’m totally impressed) and 1 cup 2 Tbsp low-sodium tamari or 1 Tbsp regular tamari. You can also use conventional soy sauce like Kikoman brand if you’re not worried about the additives. When I’m traveling or living abroad it tends to be the only thing available, anyway :)

fresh cilantro, shredded
fresh Thai basil leaves
lime wedges
chili garlic sauce

Method

In a large pot over medium heat, add the ginger, star anise and cinnamon sticks to 4 cups vegetable broth (diluted with 2 cups water) and simmer about 20 minutes.

Meanwhile, prepare shirataki noodles according to package instructions.

Reduce heat to low and remove the ginger, star anise, and cinnamon. Stir in 4 Tbsp vegetarian fish sauce and let simmer on low for 5 minutes. Remove from heat.

Drain shirataki noodles and divide among 4 bowls. Top with broth, scallions, cilantro, basil leaves, jalapeno, red onion, and bean sprouts. Serve with chili garlic sauce and lime wedges.

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Salads, Sides, Skinny Pasta, Snacks

Sea Spaghetti: Better than Kelp Noodles

saladLately I’ve seen quite a few recipe posts that feature kelp noodles, especially as a carb-free replacement for noodles. The type of kelp noodle these recipes call for is stripped of its outer green/brown layer in order to resemble vermicelli or bean thread aka glass noodles. This process removes not only flavor but also vitamins and minerals. While still a decent alternative for the paleo inclined, I prefer to use sea spaghetti, or Himanthalia elongata, a species of kelp with a natural noodle-like shape (no processing required).

Nutrients in Sea Spaghetti vs. Kelp Noodles

According the the nutrition fact labels of kelp noodle brands on the market, a 4oz serving contains 4g dietary fiber, 15% calcium, and 4% iron. In contrast, a 4oz serving of sea spaghetti contains 5% dietary fiber and 25% calcium, 400% vitamin C, 40% potassium, 29% magnesium, and 56% iodine.

Unprocessed kelp like sea spaghetti and other sea vegetables play an important role in staying healthy and balanced, especially when following a paleo-vegan diet. I try to eat some form of it daily; if not as a meal, in the form of spirulina, blue-green algae or chorella supplement. I’m kind of a sea vegetable connoisseur, and I enjoy the natural flavor and texture of all varieties. Considering the reduced nutritional value, bland flavor profile, and vaguely chemical aroma prior to cooking/soaking, kelp noodles just don’t do it for me.

Also, considering the cost of some varieties it seems like a waste to make the splurge and not benefit from the vitamin C, pantothenic acid, zinc, copper, vitamin K, riboflavin, folate, iron, calcium, and magnesium naturally present in kelp.

Where to Buy Sea Spaghetti
Sea Spaghetti is harvested in Brittany and the west coast of Ireland. Shipment to the United States or elsewhere can be costly, especially direct from the manufacturer. Fortunately, like other retailers in the UK and Europe, some manufacturers of sea spaghetti have partnered with Amazon.com to significantly reduce the cost of shipping as part of an overall purchase of $25.

I have not ordered sea spaghetti online, but tried it at a raw vegan potluck and purchased some from a friend who bought it wholesale to reduce the cost. I later discovered it on sale at an Asian grocery store in San Francisco for $1.99. It was merely labeled “dried seaweed” but the flavor and texture seemed like sea spaghetti. *Edit: It was arame, which looks and tastes very similar so if you can’t get the real thing I recommend it. Look for “long arame” at Asian grocery stores.

How to use Sea Spaghetti, Arame, etc.
Soak overnight or for at least an hour if you choose to use it raw. You can also boil it or cook it under 115 degrees Fahrenheit so it is technically raw according to the principles of a raw food diet. To use as a replacement for spaghetti (as a raw foodist) soak it first and heat on low until the water achieves warmth to your liking/dietary requirements. For those who don’t follow a strict raw diet, heat it as you would regular pasta. If this is the case for you, there isn’t a need to soak it first (though some experts say this is more optimal for nutrient absorption). Use in place of spaghetti in any recipe, in a salad, or by itself. I like it with sesame seeds and no dressing or other ingredients (see photo, above). It’s also great with tahini and carrots, a recipe I developed my sophomore year at college and rediscovered a few days ago. I’ll post the recipe soon.

After visiting a few other Asian groceries and a bit of internet research, I’ve arrived at the conclusion that any “string” or “sea tangle” seaweed would function as sea spaghetti. Not all of us can or want to pay $25 in shipping for Irish or French sea spaghetti. I no longer keep in touch with the aforementioned friend from the raw vegan potluck, and haven’t met anyone else who wants to buy it in bulk. That said, I think it’s a great product and perfect replacement for wheat or rice or quinoa or other grain pasta…but other seaweeds can work just as well. Enter: arame and other types that are often marketed as wakame or kombu but are cut in strips to resemble spaghetti also. I was never a huge fan of spaghetti anyway, but the sheer novelty of the fact that seaweed can emulate it so easily and pack such a profoundly more potent nutrient punch–I had to write this post. Not to mention the fact that it’s carb-free and causes weight loss while flooding your body with more nutrients. Did I mention nutrients? Oh yeah, I did.

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BlogHer NaBloPoMo November 3

nuestra-cabana-kids This is my answer to the BlogHer NaBloPoMo November 3rd prompt: Write about an amazing imaginary brand or organization you’d love to work with. What would their pitch to you look like? What would your post say?

This is my first time engaging in something like this. I launched this blog in November 2012 and since my birthday is the last day of November and I skipped November 2013 during a hiatus from both blogging and celebrating my birthday, I decided the perfect time to try my hand at NaBloPoMo (National Blog Posting Month) would be now. To answer the Nov. 3 NaBloPoMo question I’d have to begin with a list of ideas, at the risk of deviating from the guidelines.

1. I’d love to create an amazing brand or org with a like-minded person or small group of people.

2. Could something more amazing than Apple exist? I’d love to collaborate in the process of the company’s evolution. I also hear they have treadmill desks.

3. I’d love to return to Mexico, Ecuador, and/or Guatemala to work toward improving the circumstances for poverty-stricken children, chemically-addicted women and men, at-risk teens, women and children, the elderly, stray dogs and cats, animals raised for food and kept in inhumane conditions. I would also like to return to work as a medical translator at the Centro de Salud in Guatemala, to visit the children I worked with in Ecuador and Mexico and the at-risk teenage girls in Mexico…in short, the unfathomably lengthy list of people I met and worked with, and regret losing contact with, in the aforementioned parts of the world.

5. I’d love to redesign WordPress to eradicate the White Screen of Death.

6. I’d love to be in a position of power regarding the regulation of dog and cat food so as to eliminate instances of cannibalism among both species–and make it illegal and punishable by law for euthanized cats and dogs, zoo animals, circus animals, and sick livestock to be re-purposed as cat food and dog chow.

7. I’d love to write for VegNews.

8. I’d love to redesign PETA’s vegan starter guide, in order to work toward dispelling the myth that vegan dishes must imitate ‘traditional’ staples of the SAD (Standard American Diet).

9. I’d love to write for Adbusters.

10. I’d love to start a revolution. I’d love it if the paradigm could shift and people could wake up from the illusion that eating animals is healthy. I’d love to do it in a way that offended no one but empowered everyone.

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