Interview Series #9: Isa Chandra Moskowitz

Today is a very special day, because it is the day I share with you all Isa Chandra Moskowitz's interview. It's been a long time coming, but it's finally here - so, sit back, grab a mug of fairly-traded coffee or tea, and bask in the glory of getting to read the words of a true vegan rock star! 

 Isa Chandra Moskowitz is the author of one of the very first vegan cookbooks I owned. My mother-in-law, in learning that I had gone vegan, decided to buy me a whole bunch of Isa's cookbooks to help get me started, and as I flipped through each quirky and wonderful book, I was head-over-heels in love. Veganomicon (which Isa co-wrote with her cooking partner Terry Hope Romero) was like a Julia Child cookbook, but with punch and style. Vegan with a Vengeance made vegan cooking look fun, hip, and easy. Don't even get me started on Vegan Cupcakes Take Over the World (also co-wrote with Romero)! Three words: Total cupcake bliss. 

The next year brought new books - Vegan Brunch, which taught me how to make vegan quiche (you really can make anything vegan!). Vegan Cookies Invade Your Cookie Jar (a final collaboration with Romero), which taught me that there is no limit to how many crazy awesome cookie recipes one can conjure up.

Isa was the person who started the seed of ideas in me to really master vegan cooking and baking. It's because of Isa that in the middle of my quarter life crisis last year I decided I would attend vegan cooking school and even start a vegan cupcake company. Did I end up going? No. BUT - the thought to even do it was because Isa makes food activism look attainable and attractive.

Food activism - the art of using one's culinary skills to promote compassion - is one of the most fun ways to really get people interested in vegan living. Who wouldn't want to make yummy food and open people's minds at the same time? I've heard and read about countless stories of people who cooked a delicious vegan meal for their family member/friend/husband/neighbor and really affected that person's view of vegan cooking. Well, Isa Chandra Moskowitz's recipes have helped many, many people inspire other people to try vegan cooking. Isa's recipes are so delicious, so easy, so fun to follow that you don't feel concerned to label them as "vegan" recipes, but rather, just, recipes.

In the introduction of Veganomicon, Isa and Terry Hope Romero write:  

Our mission in life is to prove that vegan food doesn't have to be repetitive, difficult or inaccessible... Tradition always starts somewhere, and we hope that something in these pages will inspire a few new seedlings of tradition to take root.

  

Well, I definitely feel Isa Chandra Moskowitz has achieved that feat, and even more. She has completely changed how I view and cultivate traditions in my own life, she has already inspired countless other vegans (and non-vegans alike), and I know that after reading her story, she will inspire you as well. Rock on!

Kiss Me, I'm Vegan: What was the turning point in your life that led you to veganism? Was it one huge moment, or a collective group of small moments that changed you?

Isa: It was over a period of time. I went vegan as a teenager, not really because of one single thing, but really because I loved animals and gradually began to understand that it was possible not to eat them or drink their milk, etc. I went back to vegetarian in my 20s, for a bunch of reasons, but not because I changed my mind about veganism, just lots of factors in my life at the time were making it difficult to stay vegan. I eventually transitioned back to living vegan and have been happy and healthy ever since.  

KMIV: What have been the greatest rewards of your vegan lifestyle? What have been the greatest challenges? 

Isa: I just love knowing that I'm doing something, however small, to help animals. I feel pretty healthy and look pretty good, so I don't know if I can attribute that to veganism, but what the hell, I will! 

The greatest challenges are definitely convenience issues, like travel and weddings. But it all gets worked out, so no biggie.  

KMIV: Tell me a little about Post Punk Kitchen. What inspired you to start the cooking show and website? 

Isa: I love cooking shows and I was always kind of doing one in my head. That was pretty much it - I just wanted to have fun and make a cooking show. And the website was just so I could share some of my recipes. There weren't any blogs back then, vegans weren't documenting their food like they do now, so I thought it was important.  

KMIV: You have a handful of awesome cookbooks out there (all of which I own!). What has the experience of creating these books been like for you?

Isa: Incredible! I feel so incredibly fortunate that this is now my life. I mean, how many people get to do what they love? Even when it's difficult it's still fun. I love the whole process, from dreaming up a dish to shopping for ingredients to cooking to sharing recipes with the testers and getting feedback. Okay, the one part I'm not crazy about is writing recipe directions, but it's a minor complaint. My favorite is finally holding the book in your hands. Wait, no, my favorite is signing people's used, beat-up, spilled-on books. I love seeing their notes and what they make and how they change it and stuff like that.   

KMIV: What advice would you give someone who is interested in veganism, but afraid of taking the leap?     

Isa: Perhaps start out slow, and just do what you're ready to do. I've seen people get turned off early on because they're trying to be perfect. Ease into it, make it a goal, but you don't have to do everything at once. 

There are different ways to transition - maybe start with cooking vegan dinners a few nights a week, or eating vegan a few days a week, or even just eliminating non-vegan ingredients one by one. Find a non-dairy milk you love, things like that. Do what you can, at your own pace, and have fun with it. Also, visit a farm animal sanctuary and learn more about who we're fighting for. And definitely try to find some nice non-judgmental vegans to help you out along the way.  

KMIV: Okay -  you're stuck on a desert island with three vegan food items - what are they?

Isa: Soybeans, strawberries and B12 supplements. I mean, I can make tempeh, tofu, and soymilk with the soybeans, so I'm pretty set!  

A Big P.S.:

If the interview wasn't enough, I am sharing one of my favorite Isa recipes below! Give it a try, and see if it doesn't inspire you...

Peanut Butter Chocolate Pillows

from Vegan Cookies Invade Your Cookie Jar

makes 2 dozen cookies

Chocolate and peanut butter fans will totally stalk you once they get a bite of these classic chocolately cookies with a heart of sweet and salty peanut butter. We can’t deny impatience is rewarded here: these cookies when eaten warm just a few minutes out of the oven are dynamite. We use black cocoa powder because we happen to have it, but dutch processed or even regular cocoa powder would be A-OK.

Chocolate dough:

1/2 cup canola oil

1 cup sugar

1/4 cup pure maple syrup

3 tablespoons non-dairy milk

1/2 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/3 cup unsweetened dutch processed cocoa powder

2 tablespoons black unsweetened cocoa or more dutch processed unsweetened cocoa powder

1/2 teaspoon baking soda

1/4 teaspoon salt

Filling:

3/4 cup natural salted peanut butter, crunchy or creamy style

2/3 cup confectioner’s sugar

2 to 3 tablespoons soy creamer or non-dairy milk

1/4 teaspoon vanilla extract

In a large mixing bowl combine oil, sugar, maple syrup, non-dairy milk and vanilla extract and mix until smooth. Sift in flour, cocoa powder, black cocoa if using, baking soda and salt. Mix to form a moist dough.

Make the filling. In another mixing bowl beat together peanut butter, confectioner’s sugar, 2 tablespoons of soy creamer and vanilla extract to form a moist but firm dough. If peanut butter dough is too dry (as different natural peanut butters have different moisture content), stir in remaining tablespoon of non-dairy milk. If dough is too wet knead in a little extra powdered sugar.

Preheat oven to 350°F. Line bakings sheet with parchment paper.

Shape the cookies. Create the centers of the cookies by rolling the peanut butter dough into 24 balls. Scoop a generous tablespoon of chocolate dough, flatten into a disc and place a peanut butter ball in the center. Fold the sides of the chocolate dough up and around the peanut butter center and roll the chocolate ball into an smooth ball between your palms. Place on a sheet of waxed paper and repeat with remaining doughs. If desired gently flatten cookies a little, but this is not necessary.

Place dough balls on lined baking sheets about 2 inches apart and bake for 10 minutes. Remove sheet from oven and let cookies for 5 minutes before moving to a wire rack to complete cooling. Store cookies in tightly covered container. If desired warm cookies in a microwave for 10 to 12 seconds before serving.

(recipe courtesy of Post Punk Kitchen)

Endless thanks to Isa for taking time out of her crazy busy schedule to answer this little vegan blogger's questions. For more information about Isa, check out her rockin' website, www.theppk.com.

I heart Woodstock Farm Animal Sanctuary

Yesterday, Steve, a group of his tour buddies, two old friends, two new friends, and I took a field trip up to the Woodstock Farm Animal Sanctuary, and it was quite magical folks! I've already been to WFAS once, and I'll be going again next month with the fam for their June Jamboree, so I was super excited about this extra trip up there. 

As usual, the big hit of the day was the goats - and for good reason too. Goats are the most cuddly, loving animals around! We definitely snuggled up to many of the other animals there - the cows were comfortably munching away on some grass while we watched lovingly on (Dylan the cow even graced us with his beautiful presence, and we got to show him some affection), the pigs were taking a deeply needed nap (after a bout of rolling around in the mud to keep cool), the sheep were all too ready to eat alfalfa squares out of our hands when we offered them, and the chickens were roosting in the dirt much like a dog or cat would on a blanket to find the perfect resting spot. It was farm animal heaven, if you ask me!

If you haven't been to a farm animal sanctuary, you should definitely try to find one near you. Going there always reaffirms my lifelong promise to remain vegan for the animals who need my help now more than ever. The best part about the trip (for everyone I think) is that you're able to see these animals face to face - for meat-eaters, they are no longer just food on a dinner plate, and for vegans, they are loving reminders of why you may have went vegan in the first place.

Jenny Brown and Doug Abel, the two co-founders (who just happen to be happily married) were entertaining and compelling tour guides. You may remember Jenny - I did an interview with her last month as part of my series. Well, she and Doug are two of the most hardworking people I know - their passion to protect and honor their rescued farm animals is as big as their love for them, and once you've met them and listened to their story, I promised it will leave an imprint on your heart forever. 

Below, you will find my favorite photos of the day (there are way too many to post here!), and see if the images of these kind, adorable, and affectionate beings warm your heart as much as they have mine. You know you love a place when it's time to go and you think "I wish I could stay here forever". Well, Woodstock Farm Animal Sanctuary is that place for me, and the animals and humans living there are proof that the world is getting better, one rescued goat, sheep, duck, cow, chicken, turkey, pig, and bunny at a time.

To learn more about Jenny Brown, Doug Abel, and the rescued animals of Woodstock Farm Animal Sanctuary, please visit www.woodstocksanctuary.org.

A Look Into the "Thrive Diet" and the Story Behind It: A Guest Post by Jonathan Wolf

My brother being, well, my brother, Laguna Beach, August 2009.

This is a guest post by my little brother, Jonathan. I was going to write a really long introduction for him (basically doing the older-sister-lovingly-yet-playfully-describes-the-younger-brother thing), but I'd rather just take you to his post, because I think Jon's words speak for themselves. Through his Masters Program at Boston University, Jon just recently wrote a paper and gave a class presentation on his findings after reading Brendan Brazier's vegan nutritional book and guide for athletes, Thrive. Below his guest post, you will find excerpts from his paper, which I am so proud to be sharing with you. 

 

Jon with our mom, August 2008.

Jon has really grown into a remarkable writer, scholar, and person, and I find his take on food and nutrition really refreshing. Mostly, I love my brother because he is someone who always questions everything - never satisfied with the status quo, Jon remains curious and emboldened by the world around him (a vegan in the making I think!). Enjoy!

At Lindsay's wedding shower, September 2009.

From the beginning of my sister's voyage to become the "ultimate vegan" and my younger sister Whitney's not so clear path to her vegetarian lifestyle, I have been inundated with lectures, facts, opinions, and straight out arguments exploring why I am not adopting this lifestyle as well. The arguments were usually between Lindsay and me, as I would tease her about not eating meat at the beginning of her transition. I would play devil's advocate, introduce the "plants have feelings too argument", and even wave bacon in front of her face (seems borderline abusive, huh!). 

Lindsay, Whitney, and me in Laguna Beach, CA, August 2009.

As Lindsay became a more weathered vegetarian and ultimately vegan, the lecturing and "convincing" to become a plant-eater had stopped.

Lindsay and Whitney did not convince me to become a plant-eater. What they did accomplish though was opening my mind to reading books, watching movies/documentaries, and looking at the research associated with these lifestyles. I started realizing that the nutritional aspect of plant-based diets, in combination with the eye opening truths of our meat industry, was the persuasion I needed. 

I am not vegetarian nor vegan yet. I say yet with conviction. I do believe I am on a slow path, but it is still a path, to adopting this lifestyle. I have done the hardcore vegan cleanse found in Kelly Freston's book, Quantum Wellness (and am currently on a 30-day vegetarian pledge). My first step after the cleanse was permanently substituting milk with almond milk or soy milk. I now use the once "scary" tofu and tempeh in meals I never thought I would before. 

Getting the point across - that tofu and tempeh are not vegan or vegetarian foods, they are just foods - is an important distinction to make for those scared to dive into the world of unknown nutrition. How we think about food and define success in our lives is an important step in creating the direction and drive to accomplishing even the smallest step.

     

 Playing around with the brother-in-law 

at Lindsay and Steve's wedding, November 2009.

This is where I currently stand. I am in the process of cognitively restructuring what food means to me, how my body responds to it, and most importantly, what is success to Jonathan Wolf? 

Words of wisdom - do not let criticism stop you. Instead, let it intrigue you, question it, and see for yourself what the hype is all about.  

An excerpt from

Plant-Based Diets in Athletes:

A Look Into the "Thrive Diet" and the Story Behind It 

The debate of whether or not plant-based diets can be adopted by elite athletes is more pertinent in this "green" era than ever before. With heightened awareness of how our diet can affect our physical and emotional well-being, our nutritional choices are being put underneath the microscope. A population of people that heavily rely on nutrition as a way to enhance performance is professional athletes.  Like adopting any new lifestyle change, a little bit of convincing is required. Much of the media available to the public regarding plant-based diets attempt to influence people through the education of nutritional benefits or via fear tactics (the horrific meat.org videos). This is where the "Thrive Diet" stands out. Brendan Brazier, the creator of the "Thrive Diet" and professional Ironman triathlete, takes a cognitive approach to how we "think" about food.
 

When Brendan was fifteen, he decided he wanted to be a professional athlete, and so his intensive training to become an Ironman triathlete began. The Ironman challenge consists of a 2.4 mile swim, 112 mile cycle, and a 26.2 mile run with no breaks. In order to design an effective training program, he decided to compare the top, moderate, and low performing Ironman athletes. In doing so, he saw very little variation in physical training. This forced him to do some research, and through this, he found that the one thing athletes varied most  was their diet. The process of ultimately becoming a vegan professional athlete did not come easy nor overnight and encouraged Brendan to redefine a very important aspect of sport, which is - what is success? Brendan was able to identify success as how quickly his body recovered from workouts, which could be directly linked to how effective his diet was. Instead of falling in line with many of the critiques associated with a plant-based diet, Brendan was intrigued and continued his research with doctors, literature, empirical studies, and other professional athletes. He designed the "thrive diet" on three main principles: first, you should attempt to reduce any unnecessary stress; second, eat only high "net gain" foods; third, follow the one-step nutrition rule (more below). Much of the nutritional literature available elicits ideas of adding or subtracting something to and from your diet to obtain a vegetarian/vegan lifestyle, while the "thrive diet" simply states the three rules to follow, and if they are obeyed, you will just so happen to be adopting a plant-based diet. 

The "thrive diet" is living proof that it is possible for professional athletes to adopt a plant-based lifestyle and still perform well, and Brazier's ability to simplify a diet into three rules not only makes this diet achievable, but extremely influencing. With no mention of any type of meat within the first 65 pages, Brazier still gets the same point across - a plant-based diet is the new gold standard for humans let alone athletes.  

Closely examining the three rules is key in understanding how the "thrive diet" functions. First, Brazier speaks throughout his book of eliminating any unnecessary stress. Stress, according to Brazier, is located within three domains - physical, emotional, and nutritional. Doing your part to decrease stress can be your first step to living a high energy, disease free, healthy lifestyle. 

The second principle of the "thrive diet" is to eat high "net-gain" foods.  The "net-gain" principle states that the more energy it takes to digest food the less energy we are left with. Foods that are high in "net-gain" are those that take little energy or calories to digest. According to Brazier, if meat was a high "net-gain" food and helped reduce stress it would be part of the "thrive diet", but this simply is not the case. His influence is still not directed at cutting out meat or increasing plant-food intake, but at simply eating high "net-gain" food, whatever they may be (and they just happen to be fruits, vegetables, and legumes).

       

The third and final rule of the "thrive diet" is to follow "one-step" nutrition. If the foods you are eating take more than one-step to breakdown and absorb, it is not following "one-step" nutrition. Many North American diets consist of eating complex carbohydrates, protein, and fat (usually saturated and trans). Our body needs to break each of these down to their respective sources of nutrients in order to absorb and utilize the energy. "One-step" nutrition and the "thrive diet" encourage eating simple carbohydrates, amino acids, and fatty acids in their rawest form. Foods that follow "one-step" nutrition have high bioavailability (how quickly our body can break down the food in order to actually use it). Remember from the previous rules, if your body is putting in extra work and seeing no benefit, that is unnecessary stress. 

Brendan Brazier's message is clear - reduce stress and eat foods that your body can actually utilize. If you do this, you will find yourself surrounded by foods you never knew existed and just happen to be following a plant-based diet. Countless numbers of athletes ranging from power-lifters and football players, to 24 hour marathon runners and triathletes have adopted a plant-based lifestyle. It is a journey that requires persistence and the ability to question everything. Brazier did his own research to find answers, and so should you. If someone criticizes a plant-based diet, don't fall into line; be intrigued by their opinion but still have your own.  If nutrition can damage your body and also allow it to perform optimally, it is just as big a piece of the training puzzle as the physical training is. Play around with food, see what you like and dislike, but give the three rules of the "thrive diet" a stab, and see if you have it in you.   

Thrive: The Vegan Nutrition Guide to Optimal Performance in Sports and Life from Brendan Brazier on Vimeo.

A List of Vegan/Vegetarian Athletes:

 

    Iron Man/Triathlon/Running 

Brendan Brazier, Professional Ironman triathlete 

Ruth Heidrich, Six-time Ironwoman, USA track and field Master's champion 

Sixto Linares, World record holder, 24-hour triathlon 

Paavo Nurmi, Long-distance runner, winner of nine Olympic medals and 20 world records 

Dave Scott, Six-time winner of the Ironman triathlon 

Jane Wetzel, U.S. National marathon champion

Weight Lifters 

Andreas Cahling, Swedish champion bodybuilder, Olympic gold medalist in the ski jump

Keith Holmes, World-champion middleweight boxer

More Famous Athletes

Desmond Howard, Professional football star, Heisman trophy winner 

Martina Navratilova, Champion tennis player  

Carl Lewis, Track and Field Star 

Ricky Williams, NFL Running Back  

Salim Stoudamire, NBA Guard
Tony Gonzalez, NFL Star

Jonathan B. Wolf, Ed.M., currently lives in Boston, while just finishing a Master's Degree in Sport Psychology at Boston University. With a Bachelor's degree in Kinesiology, sports, nutrition, and mental conditioning have always been core values to him. He specializes in goal setting, establishing motivation, self-talk, cognitive restructuring, and mental imagery. He has worked with college and high school athletes, alongside non-athletes in a variety of settings.

If you would like to get in touch with Jonathan with any questions or interest in his services, feel free to email him at JonBWolf@gmail.com.

Interview Series #8: KMIV! Sponsor Cary Smith of Moo Something

I am super stoked to be featuring our very first sponsor, Cary Smith of Moo Something, through my interview series! 

I found Cary's company when I was searching for vegan apparel on etsy.com, and even though I haven't formerly met Cary (we've only chatted through email), I felt so much closer to her after perusing her shop. Her products all seem to be born out of a complete love and passion for animals - something I can really relate to. Moo Something's whole mission statement is to support animal welfare by selling custom animal paintings, photos and apparel that promote humane treatment of all animals - a perfect match for KMIV! sponsorship, in this lady's opinion.

Pitbull Tee and Puppy.  

(how cute is that?!)

 

What I also love about Cary is how unique she is - when asked to give a bio, she wrote: "Professional Animal Lover, Fledgling Painter, Deft Photographer, Committed Activist. Black Sheep."

 Robin Painting.

 Professional, deft, and committed only begin to describe this inspiring woman whose favorite quote also comes from a committed, inspiring activist, Albert Schweitzer:

"Think occasionally of the suffering of which you spare yourself the sight."

Cow Painting.

I am beyond honored to not only share with you Cary's beautiful, funny, and moving story, but to also implore you to check out this amazing woman's shop! (Well, read the interview first. Shop immediately after!) 

Kiss Me, I'm Vegan: What was the turning point in your life that led you to veganism? Was it one huge moment, or a collective group of small moments that changed you? 

Cary: Well, first I became vegetarian. I knew at a very young age that my passion in life was to help animals. My sister used to call me Elmyra (as in Elmyra Duff from the cartoon TV show Tiny Toon Adventures), and I deserved the nickname. Elmyra Duff is obsessed with animals and cute things. She hugs them and squeezes them and makes them her little play things. She really means well and doesn't understand she's actually mistreating them. When the animals do manage to get away from her, she pouts, cries and wails. That was me! I was going to love animals, and they were going to love me back, no matter what. 

Moo Something Vegan Tee.

So, I was about seven years old when I first became vegetarian. I was extremely stubborn, and it was "my way or the highway." Unfortunately, me being vegetarian didn't last long simply because I had no idea what contained meat and what didn't. So when my mom put cut-up pieces of ham on my plate, I happily ate it. My sister would wait until I was done and then tease me that I just ate Babe. I cried and gave up.

I tried again in high school and college and failed but eventually gave it up for good once I graduated college. I remember one day asking myself why the hell I was still eating meat, and haven't touched it since.

Becoming vegan was a much more gradual process. Right after becoming vegetarian I tried going vegan but was overwhelmed by the amount of foods I normally ate that contained dairy. So I decided to take a gradual approach by slowly replacing dairy with substitutes. That worked much better. I also work for a large, non-profit animal protection organization. Therefore most people I work with are either vegetarian or vegan. Surrounding yourself with like-minded people can really help, and it's a great way to get some good recipes too!

I feel like now is the perfect time to become vegetarian or vegan. There are so many resources and substitutes that make it a breeze to transition.  After trying soy milk and almond milk, you couldn't pay me to go back to dairy milk.  

 KMIV: What have been the greatest rewards of your vegan lifestyle? What have been the greatest challenges? 

Cary: Just knowing that I'm not contributing to the pain and suffering so many animals endure for our benefit is the greatest reward.
 

 Chicken Painting.

My greatest challenge has been trying to get my friends and family to understand. I made the decision on my own, and I never preach to them about going veg. I tell them I don't mind if they eat meat in front of me because I don't want them to feel bad. But that has caused some angst for me because I want to be educating them and showing them how horrible it is for these animals, yet I know that it won't accomplish anything but distancing myself from them. I guess I'm still struggling with that. Any suggestions!? 

KMIV: Tell me a little about Moo Something. When did you first get into painting animals, and how did that lead to opening up your own online shop? 

The name Moo Something came from wanting to inspire and motivate people to do something about animal welfare. And that's where I got it - take "do something" and add some animal to it - don't just sit there, Moo Something!

Princess Fox Art.

I actually just started painting about two years ago. I remember having this painfully stressful day at work, so on my way home I stopped at Michael's and bought some canvases, brushes and paints. I got home, mixed up some paint, and without having a clue as to what I was doing, I started painting. Much to my surprise I realized how therapeutic the process of painting was. After that I became a painting machine. At work I would anxiously await 5 o'clock, and upon arriving home, I would run to my craft table and sigh with relief once I finally had a brush in hand. My first painting was of my friend's dog, Amelia. When I gave my friend the painting, she liked it so much that I decided to paint more of my friend's dogs and give them as gifts. The positive feedback I got was unexpected and very encouraging, so I decided to open up an online store where I could sell my animal art and welfare items.

Deer Art. 

As for the shirts, I feel as though there aren't enough fashionable yet educational shirts for animal advocates. I want my message to be able to grab someone's attention and be simple enough for them to quickly read. I have a had a few people ask me what factory farms are while wearing my "Cluck Factory Farms" tee. So I know there are even more people going home to Google it and learning the truth behind our food. I smile every time I catch someone trying to read my shirt. I love knowing that I'm spreading a good message. I plan on making many more shirts soon!

Cluck Factory Farms Tee.

KMIV: What advice would you give someone who is interested in veganism, but afraid of taking the leap?

Cary: Take it step by step. Or if you really want to get your butt into gear, watch some undercover videos taken at factory farms. A lot of people ask me how I do it - not eating meat or dairy. I tell them, work where I work and see what I see everyday, and you wouldn't be able to eat it either.
 
But really, there are so many resources available to people who want to go vegan. Take advantage of them! Make a plan to replace one dairy item with a substitute every week, and stick to it! Ask people you know who are vegan to help. I had my friend at work write me a vegan grocery list to get me started! And bookmark an undercover factory farm video if you ever need to be reminded why you chose to become vegan.

KMIV: Okay -  you're stuck on a deserted island with three vegan food items - what are they?

Cary: Purely Decadent Blueberry Cheescake ice cream, Amy's Organic Split Pea Soup, and Kellogg's Corn Pops (with Silk Vanilla Soy Milk to go with it!!). 

A big hug and thanks to Cary Smith for this interview. To learn more about Cary's company, please visit: http://www.etsy.com/shop/moosomething.

Reasons to Smile.

1. Scrambling around the house like a mad woman, all to prepare eighty desserts for Sunday night's Veggie Conquest. More on that to come!

 Dessert #1 - Balsamic Strawberries and Cream

Dessert #2 - Mint Chocolate Mousse

2. PBS airing "Food, Inc." last week and then making it available to watch online until April 29th. Haven't had the chance to see this awesome documentary? Click here, and check it out!

3. My brother devoting one of his final grad school papers and presentations to Brendan Brazier's book for vegan athletes and nutrition, Thrive (So proud of you, little bro!).

4. A classmate, Jessica Pomerantz (who is also a beautiful singer!), bringing in two different different desserts to our scene study class a few weeks ago - one being vegan, so I could enjoy a treat!

5. My friend Katie sending me this message last week: 

"Ok.Ok. Ok. please add this to Reasons to Smile! I just convinced my 90-year old grandfather to try soy milk for the first time in his entire life. He said, and I quote, "I reckon that tastes better than regular milk on cereal." Priceless!

6. This Woodstock Farm Animal Sanctuary video (which makes me even more excited to visit this Sunday!):


 

7. Kate Winslet, one of my acting idols, narrating a foie gras video for PETA! 

8. Finding vegan cupcakes at the local bagel shop in Park Slope this past month, courtesy of Brooklyn-based baker Esme Carino. 

9. My interview with KMIV! sponsor, Cary Smith of Moo Something, which I will be sharing with all of you lovely people this Thursday, AND - my interview with the lovely and talented Isa Chandra Moskowitz (author of Vegan Cupcakes Take Over the World, Vegan Cookies Invade Your Cookie Jar, Vegan Brunch, Veganomicon, and Vegan with a Vengeance), which I will be sharing with you next week! 

10. My mom casually saying to me yesterday in conversation that she made a seitan dinner this past weekend - it's really official! My mom is eating vegan! 

11. All of the beautiful, loving, and exciting emails I've received from  KMIV! followers. Have a question you want to ask? A story to share? An interesting comment? Feel free to email me at kissmyvegan@gmail.com! 

12. Trying to work on this list (I usually keep the Mac on my lap on the couch when I blog), and having to stop because of this:

 

What are your reasons to smile today?

Forks over Knives

 Dr. T. Colin Campbell and Dr. Caldwell Esselsytn are both pioneers in the field 

of preventative medicine and nutrition. You may recognize Dr. Campbell's name - 

he's the guy who wrote the internationally acclaimed The China Study, a 

book that makes a deep connection (through irrefutable evidence) between a 

plant-based diet and the prevention and reversal of most cancers, diabetes, and

heart disease. Dr. Campbell is also the Professor of Nutritional Biochemistry at Cornell University, and the Project Director of the China-Oxford-Cornell Diet and Health Project.

Dr. Essylstyn is author of Prevent and Reverse Heart Disease, a nutritional program backed by the results from Dr. Esselstyn’s 20-year study proving changes in diet and can actually prevent and cure heart disease. Dr. Esselstyn is also a former internationally known surgeon, researcher and clinician at the Cleveland Clinic in Cleveland, Ohio.

Together, with the help of a dynamic and brave creative team, Dr. Campbell and Dr. Esselstyn have created a documentary called "Forks over Knives", a film that I'm sure will completely change how we view disease prevention and reversal. 

When I initially made the decision to go vegan, I did it 100% for the animals. Like many of you readers, I changed my lifestyle because I wanted to say I loved animals and be able to include every animal in that statement. What I hadn't prepared myself for was the total inner body makeover I discovered once I settled into my plant-based diet. The health benefits were huge: major digestive problems subsided, I began to have more energy, and I just felt stronger and more alert in the morning. Mostly, my body literally felt at peace - which just proves that when you put your mind to something, your body will follow. 

I say all of this because, as significant as it is to value and honor the animals of this world (and it is one of the most important tasks in one's life), at the end of the day, we must all take care of ourselves first.  It is our own personal health and well being that will allow us to be strong, dynamic vegans and voices for the animals who need our help now more than ever. 

I absolutely can't wait for this film to come out! I encourage you to learn more about it, and share this trailer with family and friends. For more information, you can check out www.forksoverknives.com.