The Most Important Post You'll Read This Year!

Rock It Out Event 2010

Three years ago, KMIV organized "Rock It Out: A Night to Benefit New York's Farm Animal Sanctuaries." It was a magical night, as the event was filled with talented performers and performances, dedicated "warriors of compassion" speakers, a fun raffle, tasty food & a bake sale, and, most importantly, an open, receptive, and wonderful crowd. Over 150 people attended and we raised $3000 for New York's Woodstock Farm Animal Sanctuary and Farm Sanctuary Watkins Glen shelter.  You can read more about the night here. But read on first!

 Well, three years later, different coast, and we thought it was time to bring everyone together, to celebrate the merging of the worlds of creativity & compassion.  How so?  Through...

A Night of Creative Compassion!  

Saturday, September 7th, 2013 @ 6:00 pm 

The Animal Advocacy Museum

280 South Los Robles Avenue

Pasadena, CA 91101

We're tapping into our massive well of creativity & compassion to bring you a fun & engaging night of music, song, film, poetry, photography, painting, and more - a night of entertainment and deep love & connection. A Night of Creative Compassion is like a concert, exhibition, screening, and party all rolled into one.

If you live in the Los Angeles/Pasadena/Southern California area, please come on out for this.  We'd love love love to create an event that's even bigger than the NYC one.  And YOUR involvement & attendance is how it happens.  

Shaina Taub performing at Rock It Out 2010

Please check out our EVENT PAGE - where you can find out more info and purchase tickets to the event.  If you cannot make it, there's a "Will Be There In Spirit! donation" option.  The animals and Lindsay and myself appreciate all of your support in whatever way possible.

If you purchase your ticket through 8/23, you'll get the early bird discount of ONLY $15 (for all of the above)! PLUS if you're one of the first 25 ticketholders, you'll get 5 raffle tickets! So many ways to save yourself while you're helping save the animals.

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More info about the festival:
The event is still growing and growing into the magical gathering we've wanted to have out here on the west coast; here's some of the incredible talent that will be featured so far: 

• The joyous music of Avasa & Matty Love
• The spectacular artwork of Tania Marie
• The engaging Yogatography of Cameron O'Steen
• The dynamic elegance of Trio Azure, the string trio feat. Chrysanthe Tan, Kiara Ana Perico, and April Guthrie
• The potent poetry of Robb Curtis
• The tenacious rock duo of Kitten Kuroi & Damon Valley
• The raw passion of singer Christy Paige
• YOUR MOST KISSABLE KMIV BLOGGER, and singer, Lindsay Wolf
• The Premiere of our short documentary, Frances: Compassion Through the Eyes of a Child
• Clips from upcoming films, UNITY, Speciesism: The Movie, The Ghosts in Our Machine
• and more coming...!

We'll have special guest speakers, food, drink, and awesome raffle prizes, including books - Ruby Roth's newest, being just one of them, Veggie Grill gift cards, Reiki/energy healing treatment packages, custom artwork, and much more (the theme for the night: so much more)!

And all of the night's proceeds will go to the animals of Farm Sanctuary.

If you're active online beyond the blog, on social media, we highly suggest jumping onto the event's FB page, RSVPing if you can make it, and sharing it with friends and family who may be interested in attending or getting involved.  This is all about community - our amazing community of compassionate minds and spirits and our connection with the amazing community of animals we are helping through these efforts.  The more people who know about it, the more everything that can happen!

A truly aligned sacred tattoo design by featured artist 
Tania Marie - "Vegan Compassion"

Thank you for reading. Thank you for supporting. Thank you for sharing your creative, compassionate self with KMIV! We look forward to seeing you at the event!

Love & vegan kisses, 
Steve & Lindsay

A Thought As You Go Through Your Day.

I can do no other than be reverent before everything that is called life. I can do no other than to have compassion for all that is called life. That is the beginning and the foundation of all ethics. - Albert Schweitzer

Gaining Plant Power with The Plant-Powered Diet + A Plant-Powered Giveaway FOR YOU!

When I dive into something, I usually want the full scoop.  I want all the information available so I can introduce it to myself, study it, become familiar with it, and allow it to become habitual so I can have fun with it.  Give it all to me, and, if I'm truly interested, I will build myself up to an expert.  It's an outstanding feeling to possess great knowledge and, most importantly, live it.

Well, when we're talking about the subject of a plant-based diet, something that's talked about frequently on KMIV - because that's the delicious, abundance, and fun diet we all live! - we often refer to many different resources that have helped us in our transition to and expertise-building of our vegan lives.  It's time to add another resource to this invaluable collection: The Plant-Powered Diet.

The Plant-Powered Diet, by Sharon Palmer, RD (a.k.a. "The Plant-Powered Dietitian"), is a massive and enjoyable book, which lays out every single facet, detail, and piece of advice pertaining to plant-based eating.  Sharon presents the book as "The Lifelong Eating Plan for Achieving Optimal Health, Beginning Today," and continues on providing:

1. stories, history, and anecdotes; 
2. tons of information, easy-to-read charts; 
3. bulletpoints representing the info in a condensed way, allowing you, the reader, to finish each chapter with the most important takeaways fresh in your head;
4. lists of foods so comprehensive you'll never, ever think again: "What can I eat?";
5. testimonials from people all over the country about journeys to health, tasty meals, and an exciting new way of living & eating;
6. and, OF COURSE, lots of recipes you will want to make. If you're hungry as you read, lots of recipes you will want to make immediately.

I already have my Plant-Based Nutrition certification from Cornell, and I still had a great time reading this book.  Here are some of my favorite parts:

• The detailed histories of the food.  When you're buying your veggies, your tempeh, your grains, your spices, do you ever think about their origins/discoveries? Hundreds or thousands of years ago, people all over the world were consuming these foods as the core of their diet, for medicinal reasons 
• The book is accessible for all levels of learning. Do you enjoy lots of information? Some of this, some of that, and some of the other (and some more of something else)?  Well, there's plenty of it in here. However, if too much info overloads & overwhelms you, you can just stick to the bulletpoints and the featured lists and charts to keep it simple for yourself.  The book is perfect for an in-depth read and also a light skim; either way, you're taking a lot out of it.
• The creative subtitles.  They tell you exactly what you'll be reading about in a "informational chuckle" sorta way (does that make sense?).  The humor is subtle - I think it adds to the experience. ("The Whole Fruit and Nothing But The Fruit," "Antioxidant Medicine Chest")
• The recipes. Duh. Appetizers, soups, salads, entrees, desserts, and beverages. For breakfast, lunch, dinner, a snack, or dessert. What more do you need?
• The math is done for you. Sure, you can approach your food in a relaxed, loose kind of way (which I highly recommend once you feel comfortable with everything), but I know some people enjoy tracking their food a bit.  All the numbers you need are here.  It's your perfect tracker. Protein, carbohydrates, fats, vitamins, minerals, whatever - this resource will keep your foundation strong and help you in situations where you just want/need to know how much of what you're getting.

Sounds good to you? Hope so. It's a very beneficial book. Sharon lays it out for you wherever you are with your diet: 

- if you're already vegan, it's a deeper exploration of food, making everything even easier for you, maybe even giving you a healthier direction in which to take your diet

- if you're vegetarian, it keeps you strong with your wonderful commitment to abstaining from meat, providing you with everything you need to continue your transition to completely plant-based

- if you're eating omnivorously, the info and approach is sensitive and gives you everything you need to reach Sharon's mission in writing the book - to share a lifelong eating plan so you can achieve your optimal health today.

Everyone has their own journey. Lindsay did, I did, you do too. We encourage everyone to enjoy the journey, as you learn what foods make you feel great, what foods you like, what dishes you're amazing at cooking, and the deeper connection that is what KMIV is all about - with a greater awareness for animals and the planet.  Take the leap, go forth with your transition - the plant-based diet that we eat as vegans can provide optimal health.  Sharon's book will help you there, wherever you are.

My book is highlighted all over and will be the perfect reference for me when I need it.  Now it's your turn!  Would you like your own Plant-Powered Diet for your optimal info and reference point?  It's your lucky day... WE'RE DOING A GIVEAWAY FOR TWO COPIES OF SHARON'S BOOK!

 

You probably know how it goes by now, but if you don't: Check out the Rafflecopter widget at the bottom of this post. Fill in your information and get started by earning yourself raffle entries.  You get to have fun by getting involved and connected in social media with the simple tasks.  Certain tasks you have to do to open up others; other tasks you can do every day; some tasks earn you more entries than the others!

All of this will be perfect timing for Sharon's Plant-Powered Challenge! starting Monday, August 5th. You can check out more info on the challenge and sign up at Go Plant Power!

After you toss in some raffle entries, prep for your winning book entry by reading Sharon's guest blog featured on KMIV last week, along with a Green Pea Hummus recipe! 

Have fun getting Plant-Powered and good luck!

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Lovin’ Legumes By Sharon Palmer, RD + Green Pea Hummus recipe

We're excited to share this guest post from The Plant-Powered Dietitian™, Sharon Palmer, RD.  She lays it down for you, legume-style, making sure you understand the role of your beans and beyond. And, to leave you with more than just information, she's provided a delicious recipe for you too.
Keep an eye out on Monday for a review of Sharon's book, The Plant-Powered Diet, and (our favorite) a giveaway! Let me tell you, this book is jam-packed with info & recipes - you'll feel like your own RD & Plant-Powered Chef after a read.  Enjoy!

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As important as protein is for playing a role in the processes our bodies require to go about the everyday business of living, a lot of fallacies exist in regards to how much protein we need. 

As the Plant-Powered Dietitian™ and an advocate for plant-based eating, I often hear how difficult it must be to get enough high-quality protein on a vegan diet; this is a common misconception I hear time and time again.  In reality, it’s completely doable to eat a healthy plant-based diet that meets your protein – as well as carbohydrate, fat, vitamin and mineral – needs every day.In fact, many plant proteins, including beans, lentils, and soy all have an excellent “protein package.” What I mean is that plant proteins come packed with other beneficial nutrients like fiber, vitamins, minerals, healthy fat, and phytochemicals, and little of the “bad stuff,” like saturated fat, sodium and cholesterol.

Legumes, a class of vegetables, also referred to as pulses, may be as near to a perfect food as you can find. A half-cup portion packs in at least 20% of your daily fiber needs, 10% of your protein needs and a bounty of phytochemicals, vitamins and minerals. That’s why I recommend that everyoneinclude more luscious legumes in their diet. And since there hundred of varieties of legumes, there’s no end to the flavors, colors, sizes and textures available. A whole world of legumes awaits your discovery!

Here’s a sampling of some of the most popular:

Getting to Know Lentils
Legume	Description	Culinary Suggestions
Black Beans	Appearance: Small ovals with deep black skins, dark cream to grey flesh Flavor: Mild, sweet, earthy with soft texture	Use in classic Latin American, Caribbean, and Southwestern dishes, such as soups, stews, sauces, salads, burritos, and salsas.
Chick peas (Garbanzo beans)	Appearance: Beige and pale yellow Flavor: Nutty taste with buttery texture	A key ingredient in traditional ethnic dishes such as dal, hummus, and falafel; wonderful in salads, soups, stews, and side dishes.
Pinto beans	Appearance: Medium ovals, mottled beige and brown Flavor: Earthy flavor with powdery texture	Use in vegetarian refried beans, in Tex-Mex and Mexican dishes, or as a side dish.
Lentils	Appearance: Small discs, varieties range from yellow to pink to dark green (known as French or Puy) Flavor: Earthy, slightly sweet with soft texture	Delicious in dal, soups, stews, and veggie burgers; serve as a side dish or salad.

I encourage you to start putting legumes on your menu every day. Try these plant-powered tips to get you started:

1.     Try a simple Italian classic: pasta topped with cooked white beans, tomatoes, olive oil, and garlic.

2.     Substitute cooked, stewed, or mashed beans for potatoes or rice as a side dish twice a week.

3.     Visit an online purveyor such as Bob’s Red Mill (www.bobsredmill.com) to find a variety of eclectic legumes such as Black Turtle beans, Anasazi beans, and Chana Dal beans.

4.     Stir black beans into salsa or guacamole for a tasty dip.

5.     Keep a batch of your own homemade hummus or buy a container of your favorite hummus at your local market. Hummus is the perfect accompaniment for whole grain crackers, pita, sandwiches, and wraps.

Green Pea Hummus

By Sharon Palmer, RD

Makes 2 ½ cups

Ingredients:

1 – 15 oz can chickpeas, drained (reserve juice)

2 garlic cloves, minced

3 Tbsp lemon juice

2 Tbsp tahini

1 ½ tsp extra virgin olive oil

½ tsp red pepper flakes

1 1/3 cups frozen peas, thawed, drained

Instructions:

1.     Place drained chickpeas, garlic cloves, lemon juice, tahini, olive oil, red pepper flakes and peas in the container of a blender.

2.     Add about half of the reserved chickpea juice.  Process mixture until smooth, scraping down sides as needed.  Add additional chickpea juice as needed to make a smooth, thick hummus.

3.     Chill until serving time.  Serve with whole wheat pita, fresh veggies, and sandwiches.

Makes 2 ½ cups (about 10 ¼-c servings)

For even more information on plant-powered proteins, you can join my 14-day Go Plant Power Challenge, staring on August 5^th. Join by simply clicking “LIKE” on the Go Plant Power Facebook Page which will host the 14 days of alerts with recipes and other helpful tips. By the end of the 14^th day, you will possess the tools to change your diet and health for the better.

Sharon Palmer is a registered dietitian, writer and author of The Plant-Powered Diet. Over 750 of her articles have been published in national publications, including Prevention, Better Homes and Gardens and Today’s Dietitian. She is also the editor of the award-winning publication Environmental Nutrition and writes for her blog, The Plant-Powered Dietitian. Sharon makes her home with her husband and two sons in the chaparral hills overlooking Los Angeles.

VEGAN CHERRY PIE!!!!!!

WARNING: THIS IS HANDS DOWN THE BEST CHERRY PIE YOU WILL EVER EAT. RECIPE MAY BECOME VERY DANGEROUS AFTER FIRST CONSUMPTION.

Special thanks to Sarah Grimwood for this insanely amazing recipe. You can follow Sarah on twitter at @lunchsnob.

The Best Vegan Cherry Pie In The World

Crust, makes 2

3 c. Flour (I used white Spelt)

1 1/2 tsp. Salt
1/2 c. Olive Oil 

1/4 c. Coconut Oil
4 1/2 TBSP. Cold Water

Add flour and salt to mixing bowl.

Add oil and mix well with a fork.

Sprinkle cold water over mixture and mix well.

With hands, press mixture into a smooth ball. (If mix is too dry, add 1-2 T. more oil, a little at a time and then shape into a ball.) Divide ball in half.

At this point you can either put it in the fridge to firm up for about 10 minutes or roll out between wax paper or on a well floured surface.

Cherry Filling:

5 cups fresh pitted cherries

4 tbsp cornstarch

1/4 tsp salt

1 cup vegan sugar

2 tbsp vegan butter

Toss first 4 ingredients together, pour into prepared pie shell, dot with butter and lay the top pie crust on and pinch edges to seal. Cut 4 small slits to vent pie. Brush with almond milk and sprinkle with sugar.

Bake at 400 degrees for 60 minutes until crust is golden and filling is bubbling. You may need to add foil to the edges if its browning to quickly.

Cool to room temperature before slicing. Enjoy!

Coconut Cream Topping

1 can of full fat coconut milk 

1-2 TBSP pure maple syrup

1/2 tsp vanilla (optional)

Zest from half a lemon (optional)

Refrigerate can overnight.

Open up and scoop out the solid cream, if its not solid it won't work, get a new can. Do not add the liquid.

Add the maple syrup and mix until smooth and blended. Store in fridge until ready to use.  

Becoming a Vegan Gladiator & MASSIVE Vegan Proteins/Health & Fitness/Bodybuilding Giveaway!

Here's a quick journey in pictures (and some words) of my vegan bodybuilding & fitness journey over the past two months.  At the end, you get the chance to win part of a $300+ multi-prize package in the coolest giveaway KMIV has done.  Get started & finish strong.  Have fun & good luck!

This is what I was planning on running (and eventually ran):

The Gladiator Rock'N Run 6K at Great Park in Irvine, CA.

This is what used for training:

Insanity: The 60-Day Total Body Condition Program.  Six days a week for nine weeks, working out from the comfort of my own home. Thirty to sixty minutes of pure sweat, extreme core & endurance workouts.  Interested in trying it out? Connect with Team Beachbody Coach Jessica Pease Jessup - she'll get you going.

This is what I used for my Vegan Power:

Vega Performance Protein (Chocolate's my favorite!), Pre-Workout Energizer, Recovery Accelerator, Protein Bars (Oh, how my taste buds crave Chocolate Saviseed), VegaOne Bars (Chocolate Almond? Chocolate Cherry? Can I have two faves?), VegaOne Nutritional Shakes, WarriorFood (Vanilla was quite tasty.)

This is what I wore:

                               

After two months of training with Insanity (with a lapse for vacation), the gym, and finally my own-invented RUNSANITY (contact me if you wanna hear more about it), I got into the shape I wanted to be in for the run (picture timeline from left to right to bottom), for me to prove mySelf as a... Vegan Gladiator.

 

And so I ran. Here are some highlights:

 

 

There was rope climbing, burpees with cinderblocks, laps with 40 lb. bags of rice, an ice-cold pool (which I had to submerge myself in), 8 ft. walls & dumpsters to scale, wooden pegs and log bridges to traverse, and, oh yeah, lots and lots of mud. Mud to crawl through, mud to walk through, mud walls to get over.  I'll be posting a video compilation sometime - here's my facebook page if you want to follow along.

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Now that my 2nd Gladiator Run and training journey is over, it's time to start the next. For me - and for you. So Kiss Me, I'm Vegan! & Vegan Proteins is teaming up to put you in prime position to enhance your health, bodybuilding, and fitness goals with a MASSIVE giveaway, featuring prizes that total over $300 in value.

Here are the prize packages:

Vegan Gladiator Grand Prize - NEW Vega Sport Energizer (new formula, sugar-free! & ONLY available at Vegan Proteins, now on pre-sale exclusive), Vega Energizing Smoothie, Vegan Bodybuilding & Fitness book, Vega t-shirt, blender bottle, Vega tote bag, AND a BRAND NEW Training Meal Program by Dani Taylor (Official PlantBuilt.com Online Training Coach & VeganProteins.com Online Personal Training Coach)

Vegan Gladiator-In-Training Runner-Up Prize - 250g tub of Warrior Food (vanilla), 1 lb tub of PlantFusion (cookies 'n creme), VitaMineral Earth, PlantFusion shaker bottle, and PlantFusion t-shirt

Vegan Squire Consolation Prize - Vegan Proteins t-shirt and Vegan Health & Fitness Magazine's Spring 2013 issue

Check out the Vegan Proteins website here.  This giveaway is special because it features a product and a service which are brand spankin' new. Excited to get people boosted with the new energizer and on-track with training meal plans with Dani.

Meet Giacomo. He's running the show at Vegan Proteins (with Dani, co-founder and Giacomo's trainer extraordinaire) and has the body to prove it:

 

And here's how you enter! - it's simple and fun. Check out the Rafflecopter widget below. Earn yourSelf more entries into the raffle giveaway by following directions for each task.  NOTE: if you utilize a method to grab an extra entry, please make sure you've actually done it or it will be considered ineligible if chosen as the winning entry.

Good luck to all you Gladiators of Compassion (and so much more)!

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