"Veganism is the choice of those who want a sustainable and ethical planet, but achieving a nutritionally complete diet as a vegan is challenging," commented Healthycell CEO, Douglas Giampapa, "VEGAN ESSENTIALS is the first product to make sure that vegans are getting health-critical nutrients which may be lacking in a plant-only diet, in a revolutionary pill-free ultra-absorption formula made with MICROGEL technology. With a great-tasting natural peach mango flavor, VEGAN ESSENTIALS is both a uniquely functional and delicious gel that can be enjoyed conveniently straight from the pack, mixed in water, or added to smoothies."

In the past five years, veganism has grown rapidly. Up to 3% of the U.S. population, or about 10 million people, now identify as vegan. Many more aspire to be vegan but are put off by concerns that they will be deficient in nutrients typically provided by animal dietary sources. Additionally, most people who adopt veganism quit shortly thereafter, many due to nutritional concerns. A lack of essential nutrients is linked to several conditions more prevalent in vegans and vegetarians, including fatigue, poor cognition, memory loss, anemia, weaker bones, brittle nails, fragile hair or hair loss, digestive complications, and even depression.

"Our mission with this product is to support the millions of people on plant-based diets, so they can feel amazing and empowered to stay committed to a plant-based lifestyle indefinitely, and live the life they believe in," says Mr. Giampapa.

Formulated by an expert team of physicians and nutritionists, VEGAN ESSENTIALS is designed to provide 100% of the new FDA recommended daily value of essential micronutrients, including vitamins, minerals, and other vital nutrients that bolster a plant-based diet, such as vitamin B12, omega-3, iron, vitamin D3, choline, zinc, vitamin A, and amino acids. It offers extra support for areas of vegan concern, including brain function, hair health, nail strength, energy, muscle mass, bone strength, and immunity.

The packaging is 100% recyclable. "We're obligated to protect our planet so it can keep providing for us and future generations," commented Mr. Giampapa, "We've committed to using only cruelty-free, sustainably-harvested ingredients and packaging that is 100% recyclable. Product boxes are recyclable through municipal programs, and we're partnered withTerraCycleso our customers can send back their empty gel packs free of charge to give them another life. But we're not stopping there we're looking into edible and biodegradable packaging for the future".

To learn more, visit healthycell.com, Twitter, Facebook, and Instagram.

About Healthycell

About MICROGEL

These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

SOURCE Healthycell

https://www.healthycell.com

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New VEGAN ESSENTIALS by Healthycell Helps Vegans Avoid Nutrient Deficiency and Live the Life They Believe In - PRNewswire

Earlier this year Subway launched its first MEATLESS meatball marinara in the US. Yep, a completely veggie substitute to its meaty counterpart meatball marinara. But you'll be glad to hear that this time round, Subway are bringing it to the UK - I know, us Brits seem to always be second best when it comes to food launches (still fuming its taking this long for Cadbury's Caramilk to be a thing!)

The concept is pretty simple, the sub will include veggie meatballs, coated in tons and tons of marinara sauce nestled in between two hearty cuts of bread with the choice of cheese (if you're not vegan of course).

This veggie/vegan dream will be available this week in selected stores in Birmingham and Manchester. But there is some bad news, Subway is only trialling the sub so we're unsure how long it will be available.

If I were you, I'd be ON IT.

A spokesperson for Subway UK told Metro:

"We are currently trialling an exciting new vegan product, our Meatless Meatball Marinara, in a number of stores across the UK. We are hoping to introduce these nationwide early next year, so keep your eyes peeled and well let you know once we have more information."

Subway isn't the only ones this year who have decided to jump on the vegan bus, Pret has recently launched vegan versions of its famous sandwich range, Zizzi introduced a vegan pepperoni pizza and Ginsters even made a vegan Cornish pasty!

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Subway's Vegan Meatball Marinara Is Coming To The UK This Week - Delish.com

Travel company United Airlines recently announced its Flight Plan 2020, a strategy for next year which includes the addition of new vegan in-flight meal options. According to CNBC, the carrier aims to keep up with evolving customer demands by focusing heavily on plant-based options, which United Executive Chef Gerry Gulli revealed will include red beet hummus with roasted vegetables; roasted curry cauliflower with whipped hummus and pomegranate; and vegan stuffed grape leaf with dolma-infused yogurt. United is the only airline that operates its own kitchen and serves approximately 55 million meals annually. Gulli joined United in 1985 when all meals were frozen and its produce suppliers were limited. Back then I didnt think the meal service would ever be where it is now, Gulli said. Travelers wanted to get from point A to point B. Now cable TV and the Food Network has put excitement into food and made it fun. A lot of our customers are very food savvy. In July, United Airlines joined a growing list of companies to cut ties with SeaWorld by removing all mentions of the troubled marine park from its United Vacations website.

Want more of todays best plant-based news, recipes, and lifestyle?Get our award-winning magazine!

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United Airlines to Add Vegan Options to 2020 In-Flight Menu - VegNews

Plant-based options are growing every day. Meat and dairy alternatives are more realistic than ever, making fantastic substitutes for those who are transitioning away from animal products or whenever someone has a nostalgic craving. From fully vegan brands like Oatly, So Delicious, and NadaMoo, to unexpected traditionally dairy brands like Hagen-Dazs, Magnum, Perrys, and Baskin-Robbins, there are now options for everyone. Clearly, dairy-free products are in high demand! Thats why west coast burger chain, Fatburger, is adding dairy-free milkshakes and vegan cheese to their menus.

The vegan milkshakes have been available at twelve Fatburger locations in Southern California since October 14th. Fatburger told One Green Planet the milkshakes are made with hand-scoopedCraigs Vegan Ice Cream, a local brand, and they come in two flavors: vanilla and strawberry.

Source: Courtesy of Fatburger

Andy Wiederhorn, CEO of FAT Brands told One Green Planet: Our existing vegan items have performed incredibly well with not only vegans, but existing Fatburger customers who are looking to try something new. We have no doubt our new Craigs Vegan Ice Cream milkshake will follow the same trajectory.

This isnt the first time Fatburger adds plant-based options to the menu. They also already offer the Impossible burger patty. And now, customers can have dairy-free cheese with their meatless burger! Starting on November 1st, World Vegan Day, dairy-free cheese slices from Daiya will be available at Fatburger locations as well. The cheese slices can be added to any burger or sandwich purchase.

There was a successful test run for the dairy-free cheese slices in Los Angeles leading to this nationwide launch. Wiederhorn also says: After our successful test run in our hometown, Los Angeles, we are thrilled to offer ourFatburger fans around the US a 100 percent plant-based cheeseburger.

Dont live anywhere near a Fatburger or any place that offers vegan milkshakes? Weve got you covered with these recipes from the Food Monster App.

Source: Coconut Milkshakes and Cookies

These Coconut Milkshakes and Cookies by Kelly Farrier are a fun and indulgent treat that also nourishes your body with healthy and wholesome ingredients, like oats, coconut, and nuts. The milkshakes are a more natural alternative to the sugary, artificially colored and flavored milkshakes, made with only chilled coconut milk, liquid sweetener, and leftover cookie filling to pair perfectly with each cookie. This is the perfect summer treat to get kids involved in the kitchen or just to treat yourself.

Source: Peaches N Cream Milkshake

Peaches are loaded with carotenes, flavonoids, lycopene and lutein, which are beneficial in warding off macular degeneration, cancer and heart disease. Try them in this Peaches N Cream Milkshake by Crissy Cavanaugh.

Source: Cookie Dough Milkshake

Yep, you read right, all the flavors of a cookie dough in drinkable form, complete with a mini cookie on top, chocolate drizzle and some dairy free whipped cream. This Cookie Dough Milkshake recipe by Harriet Porterfield is a winner! Thick and creamy, gently infused with vanilla, cinnamon and nutmeg and sweetened naturally with medjool dates.

We also highly recommend downloading our Food Monster App, which is available for iPhone, and can also be found on Instagram and Facebook. The app has more than 15,000 plant-based, allergy-friendly recipes, and subscribers gain access to new recipes every day. Check it out!

For more Vegan Food, Health, Recipe, Animal, and Life content published daily, dont forget to subscribe to theOne Green Planet Newsletter!

Being publicly-funded gives us a greater chance to continue providing you with high quality content. Please support us!

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West Coast Burger Chain Fatburger Adds Vegan Cheese and Dairy-Free Milkshakes to the Menu! - One Green Planet

Vegan jerky offers an environmentally friendly alternative to beef, argues columnist Jenna Ruzekowicz. (JENNA RUZEKOWICZ / The Stanford Daily)

Before I went vegan, I often craved the dry, spicy and tough composition of beef jerky. I devoured juicy red meat and cheered with glee each time my father started up the grill. Hamburgers were a weekend must in my family culture, and I loved every second when I dug into them.

When I found Primal Spirit Vegan Jerky in my first care package from home, I was skeptical, to say the least. The clear backing of the package exposed a muddy liquid surrounding the fake meat. After going vegan just three months prior, I was still navigating my way around the artificial meat industry. A multitude of brands have emerged in the market in recent years, each with hopes of capitalizing on the new environmentally-friendly trend in food products. But upon placing the jerky in my mouth, I was awestruck by the near-beef flavor. It tasted exactly like the sticks I had been consuming my entire childhood. And the most rewarding sensation of all was the lack of guilt in my chest.

The beef industry in America and around the world is one of the most economically inefficient food industries as a whole. With recent news surrounding the burning of the Amazon forest, more people have been turning toward vegetarianism and veganism to clear their consciences. The wastefulness of the beef industry can be understood by briefly examining the logic ofthe food chain. We grow crops to their maximum potential by pumping them full of fertilizers. We then spend an exorbitant amount of resources harvesting these crops. We could, of course, then directly eat these crops. For example, we make bread, eat corn and refine wheat into consumer goods such as cereal, crackers and flour.

But instead we choose the most calorie inefficient way to feed ourselves we feed these crops to cows so that later down the food chain, those cows can feed us. After the feed is distributed, the cows then spend long periods of time grazing land and being fed these crops, all to be slaughtered in the end. The land use is inefficient, the food production is inefficient and the calorie conversion, reported by IOPscience, comes in around 3 percent. In other words, for every 100 calories we put into feeding livestock, we only receive, on average, three calories in return. The Proceedings of the National Academy of Sciences confirms that there is an opportunity food cost (the food production you give up when choosing to produce another type of food) of 96% just to produce beef. Meanwhile, we are capable of producing 20 times as much plant-based food as beef with the same resources. In terms of land use however, with all else held equal in post-production systems such as transportation, packaging and distribution, we see the direct impacts of choosing beef over plants. On the same land, the same PNAS study finds that we would be able to produce 20 times as much plant-based food compared to animal-based food. Producing meat for a large scale of people is highly inefficient and not sustainable in the long run.

Many people know that beef is an inefficient way to feed ourselves, but in a sense we go with the flow. If it tastes good, we eat it. We often dont consider the various impacts of our meals, or consider what is necessary for a sustainable future that provides adequate calories for all. We tend not to consider the origins and history, in relation to calorie inputs, of our food, a negligence that increases our environmental footprints at the exact moment we should be working to decrease them. We must ask ourselves deep questions about the history of our food so we can make more economically sustainable choices every time we stack our plate.

When thinking about beef alone we need to ask: How many pounds of feed did the cattle consume before they were eventually eaten? How many calories of meat are gained from resources versus the potential plant-based calories? Are we operating in a way that is losing us money, resources and calories just for pleasure?

We must acknowledge that beef damages the food market as a whole. Beef consumption in the most general economic terms is inefficient, yet it becomes so difficult to draw ourselves away. For a world so focused on market efficiencies and accumulating wealth beyond measure, we are failing miserably in food production, distribution and calorie maximization. Because of this failing, we are wasting immense amounts of land and agriculture related resources that lead to various other environmental issues.

More than just reminiscence and nostalgia, the vegan jerky is exponentially better in terms of calorie production per given amount of resources. With advancements in fake meat products its becoming easier by the day to make economically efficient food choices. For those who love meat and fear missing the smokey flavor, I may have found the solution.

Contact Jenna Ruzekowicz at jruzekow at stanford.edu.

We're a student-run organization committed to providing hands-on experience in journalism, digital media and business for the next generation of reporters.Your support makes a difference in helping give staff members from all backgrounds the opportunity to develop important professional skills and conduct meaningful reporting. All contributions are tax-deductible.

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Vegan jerky: An efficient alternative to meat cravings - The Stanford Daily

Those not feeling misled about the amount of meat in their meat may have missed it. But brace yourselves: The Arkansas legislature made the national news a few months ago. Like so many proposals in recent years, this was another industry-backed Republican effort to hold back the hands of time. Witness state Rep. David Hillmans Act 501, signed by Gov. Asa Hutchinson in March, a.k.a. the Tofurkey Law.

The laws stated purpose is to protect consumers from being misled or confused, but, anecdotally, we found more vegetarians who had accidentally been served meat than vice versa. Of course, there was a reason behind the sudden legislative concern for a problem no ones had after years of anonymous toil in the freezer aisle and as an afterthought on menus, plant-based food products have been having a moment.

The mere existence of this law means, in the battle of Tofurkey v. the State of Arkansas, the state has already lost the war. Vegetarian dining has evolved from the days late last century when a veggie burger was an exotic entree for forward-thinking restaurants.

It was a way to fill out the menu in a sort of new way, said John Gaiser, a former restaurateur in the city, now owner of Pennsylvania Trading Company. Gaiser operated Little Rocks stalwart Buffalo Grill restaurant. When the veggie burger hit Buffalo Grill, it would have been around 1988 or 1990, he said. We bought [pre-made] Gardenburgers, which was a brand. Hed seen them in trade magazines. I chose the Gardenburger because it tasted better some of them tasted like compressed cardboard at the time, he said. It handled well on the grill, it looked good on the bun. Now owned by Kellogg, Gardenburger launched in the mid-1980s, its titular dish based on a recipe from a vegetarian restaurant in Oregon.

I dont think it ever occurred to any of us at the time to make them ourselves, he said.

If you could go back and grab some menus from restaurants around here at that time, including some chains, youd find veggie burgers on a lot of folks menus, Gaiser said. So it wasnt the cutting edge, but it was walking up to the cutting edge, he said.

Even during the Reagan-Bush years, meat-preferring customers werent misled or confused as to the contents of the new menu option. However, some carnivorous cut-ups took the opportunity to mock the dish or, as Gaiser put it, there was a counter-cultural sideswipe that wasnt entirely positive.

As for the burger, it didnt sell gangbusters, but it gave everyone sitting at the table an option to be satisfied, Gaiser said. It was a good thing.

Further back, in the late 19th century and early 20th century, vegetarianism was considered so avant-garde in the U.S. that a big bulk of it was practiced at communes and Utopian cults up North.

Even in this land of soybeans and rice not to mention high obesity rates Arkansas will likely long prefer its meat. Still, nowadays, in most cities, vegetarians can now eat the same gnarly pub grub as their flesh-eating brethren burgers, dogs, fish sandwiches and more can all come plant-based. Even Burger King is getting into the action. So progress?

Many vegetarians will note that its just as easy to eat unhealthily as a vegetarian as it is for a meat-eater. Still, this sympathetic carnivore appreciates the marginally healthier option and found, in addition to the River Market plazas lauded vegan spot, a SoMa eatery dishing out meatless meat and misleading no Arkansas diners in the process.

Located on South Main Street, Esters rose from the ashes of Core Brewing of Springdales contraction from the Little Rock market. In fact, the huge Core sign still stands outside, not entirely misleadingly, as Core is still available on tap, and craft beer remains a focus at the bar. Even the batter for Esters hush puppies contains Core beer.

Any item on the menu can also be prepared for vegans, even down to the cheese or cheese, as it were.

Esters Land Yacht is not only wonderfully named, it holds great promise: A Frito chili pie burrito, you say? Sold. Containing quinoa and bean chili, dill sauce, cheddar and apparently Fritos, ours was tasty and nicely griddled, but lacking the crunch necessary to fall anywhere in the realm of being mentioned alongside Frito pie. The We Be Clubbin club sandwich had no such issues but at $12.99 is the most expensive thing on the menu, and on the high side for a club sandwich of any origin. Similarly cleverly named, the Dej Au Jus is a veggie take on a sliced roast beef sandwich. Even with a fine buffer of caramelized onions, provolone, dill horsey sauce, and, of course, jus, the faux beef came off a bit chewy. Texture, of course, is key in meat mimicry, and expectations are high in the age of the Impossible Burger. The science is obviously still sorting out veggie roast beef.

However, the veggie burger which by rights should be the flagship menu item at a place like Esters satisfied. Big, and noted as an 18-ingredient veggie patty, its served with the usual burger trimmings and comes with fries or Fritos for $10. Esters house burger takes the same patty, blackens it, and adds remoulade and crispy onion strings for another dollar.

Speaking of fries, the time has come to praise the french fries at Esters (battered in a coating that would also be great on veggie corn dogs, just saying). These fries are a highlight of the menu, and should be being discussed in LR fry fan circles.

The fried pie bites are also a delightful ender, arriving with cherry, blueberry and apple fillings and served with an almond whip. But perhaps the most surprising and delightful ender at Esters is its cavernous game room in the back. This industrial wonderland is full of video games, ping-pong and the exciting recent addition of Skee-Ball. With its garage door facing the alley, and a smattering of college-age gamers having fun, not to mention its veggie options, Esters began to resemble some Dickson Street eatery of yore no counter-cultural sideswipe intended.

There are still hits and misses with plant-based food acting in the stead of meats just as weve found when being served meats, to greater gastronomic peril.

Alleged consumer confusion has never tasted so sweet. Long may the plant-based option grow in Arkansas.

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Plant-based pub grub: Add Ester's to the list of vegan hot spots in Little Rock - Arkansas Times

Amethyst

By Ashley WalterPittsburgh Current Contributing Writerinfo@pittsburghcurrent.com

Her long, dark hair has a hint of wave in it. Streaks of purple and pink frame her face. Her bangs are half purple, half raven black. Her dimples and milky-white clear skin give her face a cherub-like innocence that contrast with mysterious aqua eyes that seem to morph between green and blue (and back to green again). A steaming hot green tea rests in her hands as the mist envelopes her.

This is Amethyst.

Many people need just one qualifier to define themselves: athlete, dancer, doctor. Amethyst cannot be defined by just one word. She is equal parts belly dancer, vegan, teacher, community organizer, mystic and mother.

Amethyst, 40, of Mt. Lebanon, is the owner of both Amethyst Arts and the Pittsburgh Vegan Expo. An entrepreneur and community organizer, Amethyst, ne Amy Marie Cottrill, started organizing cultural events when she was a sophomore in high school. She started a high school organization called Eco Club and hosted events where high school staff could sample vegan food. Then as a senior, she organized small multi-cultural festivals in the South Hills. She longed to bring vegan culture to her Carrick neighborhood. These events were small, but hosted local artists and food vendors.

Years later, her small multi-cultural festivals have morphed into something much larger. Over the years, the name of the event has changed, but the concept remains the sameto bring artists, performers and local vegan food together in Pittsburgh. An event eight years ago, Vegan Bazaar, hosted around 100 visitors. There were 1,000 attendees at her former event, the Pittsburgh Vegan Festival on the North Side, and then the North Hills. Now under the name Pittsburgh Vegan Expo, she expects a few thousand at the Monroeville Convention Center on Saturday, November 9.

A resounding theme throughout her festivals is belly dance, of which Amethyst is a certified performer and teacher. She was first introduced to the art of belly dance in 1997. In a high school acting class she performed a monologue in which she had to belly dance. Opting for no formal preparation, her first attempt missed the mark, much to the chagrin of her teacher. Following her failed attempt, she saw a belly dancer perform at a friends wedding. Intrigued, she enrolled in classes immediately.

Amethyst began taking classes around Carrick and then throughout Pittsburgh. She quickly started traveling with master instructors, such as Ansuya Rathor from the celebrated troupe Belly Dance Superstars. Her studies took her to San Francisco, Miami and Washington D.C. She studied traditional Egyptian and Turkish styles while also learning more contemporary dances.

Eventually, under Rathors instruction, Amethyst became certified in belly dance.

Often, she explains, those who practice belly dance choose a Middle Eastern name to perform under something that suits how you feel when you dance. While Amethyst is not a Middle Eastern name, she chose the variety of quartz because its purple color represents the divine. Amethyst has properties to turn negative energy into positive energy, she says, and thats what belly dance has done for me. Belly dance isnt a spiritual thing for everyone, but for me, it is.

She says spirituality is not essential in the art of belly dance. You can have any religion, or none, and belly dance. Belly dance is for everybody. I happen to be pagan. My version of paganism has lot of (Buddhism) in it.

Amethyst ties her spirituality into belly dance through what she calls sacred dance. Sacred dance, she explains, is belly dance mixed with spirituality for magical purposes and to transform things in your life changing patterns into more positive ones, moving meditation and breathing techniques to reach a goal. If you do something healthy with your body and mind, it will help you reach other goals.

Belly dance even without religion makes you stronger, she says. Historically, belly dance has helped in childbirth and works out your entire body, especially the core, she says. Many women come to her classes feeling uncomfortable at first. But soon, they realize that everyone in the class once felt the same way and end up leaving with boosted confidence.

Ive had students who, in the past, had negative experiences that have made them uncomfortable with their bodies. Ive seen them work through it, not for other people, but for themselves. Some women go on to perform in front of people, and some just want to dance with other women. However, she adds that men also belly dance. Not often, but occasionally, men attend her classes. She also offers female-only classes.

Belly dance isnt always such a serious and sacred matter. While Amethyst is versed in traditional styles of the dance, she has a playful energy about her that is expressed through her own unique style of belly dance what she calls electro belly. The ElectroBelly Troupe performs to electronic music and their events usually consist of deejays, break-dancers, live instruments and multimedia art.

My style depends on the type of gig, she says. Traditional events call for traditional style. My own style mixes tribal-fusion with Americanized dance styles.

Amethyst strongly integrates belly dance with veganism. Veganism, belly dance and spirituality all connect to me. They are all healthy. Belly dance works out your body and is emotionally healthy by connecting to other women and your body. Its a mind, body, spirit connection. If youre doing something that connects all those things, veganism fits in. Veganism physically makes me better. Knowing that she is not causing harm to any living creatures also makes her emotionally healthy, she says.

She is a veteran vegan despite her parents initial hope that it would just be a phase. She became a vegetarian at age five after a traumatic life experience. After eating fast-food hamburgers, she became very sick and was hospitalized for three months. Her kidneys stopped working, and her body went into complete renal failure. She believes the contaminated meat from the fast-food hamburger is what gave her E. coli. During her hospitalization, she overheard a doctor telling someone she was going to die. I heard that, and I was five. I knew what it was like to think I was going to die and want to live. After dialysis and transplants, she survived.

Then, just months later, her family nearly avoided a car accident. Her dad sped around a bend and the car spun. He hit the brakes and stopped just inches away from a cow. I looked into the cows eyes and felt a connection. The cow knew what it was like to almost die, just like I did. While her parents went to alert the farmer that cows were roaming free on the road, Amethyst saw a sign that read, meat for sale. She was horrified. It was the first time she learned that meat came from animals.

Her parents were not initially receptive to her vegetarianism. From years 5 to 10, she would have to sit at the dinner table and fight off her parents attempts at trying to get her to eat meat at the suggestion of their family doctor. Then, around the age of 10, her family tried a new doctor who happened to be from India a country where 42 percent of its citizens are vegetarian, according to the Food and Agriculture Organization for the United Nations. The doctor was more than familiar with vegetarianism and educated her parents on alternative ways to get protein.

In Amethysts early teens, her vegetarianism morphed into veganism. It took her a week to give up dairy, and she immediately noticed positive changes. Her acne went away, along with stomach and female reproductive issues. She says these things made it easy to stay vegan.

I was the only vegan I knew. Everyone thought I was strange and tried to feed me lettuce all the time. In high school, all my friends were 30-something vegetarians.

Amethyst takes solace in knowing that her young daughter, also a vegan, wont experience the kind of isolation that she went through. Annikah is 8 years old. She has dark hair and likes to add streaks of pink, purple and blue, just like her mother. She is Amethysts shadow, never far from her mother.

Amethyst refers to Annikah as her mini-belly dancer. They belly dance every day together. Shes been belly dancing since she could walk, Amethyst says.

To combat the isolation she experienced as a child, Amethyst started a private Facebook group with other vegan parents. The groups members often get together with their children. Also, the Pittsburgh Vegan Expo hosts children-friendly activities. For example, because Halloween can be a difficult time for vegan children, the Pittsburgh Vegan Expo will host trick-or-treating, where kids can collect vegan-friendly snacks from vendors.

A typical day in the life of Amethyst consists of balancing motherly duties, working on her businesses and taking Annikah to see cultural activities. My day has a good balance between work and my kid, Amethyst says.

She is a true optimist and says she wouldnt change a thing about the city of Pittsburgh. Truly delighted, she says, So many good changes happened here. Before, I would have asked for more vegan food, and now, there is. In the past, I would have asked for more cultural performances, and now, theyre everywhere! All the changes I wanted are happening.

Tubaiste, a student at Amethyst Arts, says that belly dance has improved her confidence, helped her at her job and even improved her posture (which was noted by her chiropractor, she says). Amaya, another student, says that Amethyst brings a very open feeling to the classes. Its not intimidating, and its just fun.

Those interested in taking belly dance classes under Amethyst can choose from a variety of walk-in classes, regular classes and workshops. Details can be found at pittsburghbellydance.com.

If vegan food sounds more appealing than taking dance classes, the next Pittsburgh Vegan Expo is November 9. The festival hosts food of different ethnicities, local desserts, raw juice, cruelty-free products, and artists at the Monroeville Convention Center. There are free yoga and belly dance demos throughout the day along with belly dance performances and live music. Its a nice way to promote veganism and local artists of every genre, Amethyst says.

Over the years, Amethysts life goals have changed. She originally thought she would like to open her own wellness center. While she isnt completely setting that aside, she would like to focus on her current projects. One of my goals is to keep working with more and more people, like Zen Den Pittsburgh (a wellness center on Mount Washington that focuses on relaxation, bodywork and energy medicine) expand into bigger projects with more artists, make the Pittsburgh Vegan Expo bigger, keep doing what I am doing.

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Long before she started the Pittsburgh Vegan Expo, Belly Dancer, community organizer and teacher, Amethyst has been preaching the gospel of a...

Talking to Bay Rose, youd think she was a bit older than 32.

It has zero to do with her appearance she wears a youthful smile and portrays a millennials self-confidence. Rather, it has everything to do with her life journey.

She mentions years working in a Bayport cupcake shop and at American Cheese in Sayville, while pursuing a certificate in holistic nutrition in New York City and an associates degree in culinary arts at Suffolk Community College.

Before that is Roses time working in the hotel industry in Denver, Colorado. That came after earning a masters degree at a university in Florence, Italy.

Further back are the four years studying philosophy at Siena College. And then theres her high school years spent in France.

Its exhilarating and at the same time exhausting to hear it detailed in one conversation. And what is particularly fascinating about her seemingly long trip of self-discovery is the reason were talking: Today, Rose, who really is just 32, has ended up right where she wanted to be all along.

Ever since I was little, I wanted to be a store owner, said Rose, who on Saturday, Nov. 2, following a ribbon cutting ceremony in West Sayville will officially open Nettle & Rose, an herbal apothecary and holistic specialty shop.

I remember my mom asking me when I was little, What do you want to do when you grow up? I always told her, I want to have a store,' Rose of Blue Point continued. Just being able to interact with different people all day long was always really cool to me.

Nettle & Rose, located at 77 West Main St. in a small freshly painted pink house, is a one-stop shop for herbal remedies and sweet and savory organic vegan treats that are gluten free, soy free, refined sugar free, natural flavor free, gum free and non-organic citric acid free.

The store will sell tinctures, salves, bulk herbs, all natural beauty and skin care products and its own line of powders and teas, while offering package-free provisions, such as bulk nuts, flours, dried fruits, and spices.

Aside from Roses childhood dream of operating a store, the inspiration for Nettle & Rose has come in stages.

When a debilitating mystery illness forced Rose to leave her corporate hotel job in Denver six years ago, she started consulting with a holistic nutritionist.

I lost 20 pounds over three months, and then lost another 20 pounds over three weeks, she said. I was just not physically able to work anymore.

Roses nutritionist trained her to use food to heal her body, she said.

I cut out eggs entirely, dairy entirely, and just moved to cleaner sources of food, Rose said. I found a local farm where I got my meat from, and I switched to wholly organic vegetables.

In about six months, Rose was feeling as healthy as she ever had. And then, she moved back to Long Island to pursue the holistic nutritionist certificate in New York City.

Old eating habits crept back in, followed by the stress of planning her own wedding. She was also burning the candle at both ends, if you will, commuting to nutrition classes in the city and culinary classes at Suffolk, while working full time.

I wanted to study holistic nutrition, so that I could pass along what I learned from my holistic nutritionist, Rose said. And then I wanted to round out my nutritionist certificate with a culinary degree, so that I could teach my clients how to cook their food.

Some time in 2016 came the idea to tie all of this knowledge together with her lifelong dream of running a store. And so began Roses search for a place to set up Nettle & Rose. Unfortunately, the stress of her journey took its toll, and 2016 also came with chronic pain and a lupus diagnosis at 29.

Instead of medication, Rose has since healed herself through a very strict diet, and these days lives pain free.

This store is representative of everything that has helped me heal, she said. Thats what I want to share with people. Youre suffering? You want to heal? Or you want more joy in life? Here are the things that brought a lot of joy to me and helped me heal.

People shouldnt have to sacrifice to be doing the right thing. What Im offering here is a learning space, Rose continued. Come and learn how you treat your body better. Come and learn how you can do better for Mother Earth.

Excerpt from:

Vegan treats in the mix at new herbal apothecary in West Sayville - GreaterSayville

Its the day before Halloween and you didnt think ahead to buy vegan candy online. Theres no way youd purchase the animal-based sweets, but then again, you dont want to be that house giving out pencils. Dont panic, and dont pay the extra overnight shipping fee for the vegan candy you should have purchased online a week agojust go to Target. VegNews editors conducted a thorough search of the Target candy aisles, inspecting each shelf for animal-free sweetsright down to the ingredients label. Grab a cart (youll need one) and fill it to the brim with these 30 vegan-friendly treats.

1. Dum DumsThese mini suckers have stood the test of timeevery generation loves them. Just be prepared to have a line at your door as the kids sift through the bucket to find their favorite flavor.

2. Jolly RanchersOne of the original candies that taught us blue is a flavor, these classic hard candies remain a staple in every well-stocked candy bucket.

3. AirheadsHalf the fun of these stretchy sweets is molding them like silly putty. Think of it as giving away a toy and a snack.

4. Sour Patch KidsTheres no gelatin or animal bones in these gummies! Save a few fun-sized bags for yourself.

5. Ring PopsReally, Ring Pops are just ordinary suckers yet they somehow taste ten times better because theyre candy bling.

6. Market Pantry Soft Peppermint PuffsIs it too soon to enjoy peppermint treats on Halloween? Nope!

7. Market Pantry Butterscotch Disc Hard CandiesDont fear the butterscotchtheyre vegan!

8. Fun-Sized Laffy TaffyThis candy can be a bit polarizingparticularly the banana flavor. Even if youre not a fan, at least read the wrapper for a good pun you can throw out at your next party. Note: only the fun-sized varieties are veganthe regular sizes contain eggs.

9. SmartiesAs of 2015, the family-run company was selling 2 billion Smarties rolls a year. Apparently, Smarties are here to stay.

10. SkittlesThis might not be what the doctors mean when they say eat the rainbow, but were going to ignore that thought for the sake of the holiday.

11. Individually-wrapped Strawberry TwizzlersIts not exactly hygenic to answer the door with a bucket of unwrapped Red Vines, but these packaged single-serve Twizzlers will do the trick for licorice-lovers.

12. Fun DipWhile Cherry Yum and Razzapple flavors might not exist in nature, kids love the interactiveness of these sweet and fruity packs of sugar powder.

13. Justins Dark Chocolate Peanut Butter CupsJustins nut butter cups are the vegan equivalent of Reeses. Target sells both full-sized and minis, so you decidewill you be that house rumored to hand out full-sized candies? Yes, yes you will.

14. Annies Bunny Fruit SnacksIf kids had the opportunity to create their own dietary guidelines, gummies and fruit snacks would definitely be a food group.

15. Gushers90s throwback! While our palettes have matured, theres no doubt these squishy artificially flavored snacks will thrill anyone under the age of 12.

16. Gogo SqueezSqueezable fruit is all the rage at the lunch table. Vegan-friendly flavors of this applesauce brand include apple, apple cinnamon, apple strawberry, apple banana, and a special Halloween pack in Raspberry Rush and Berry Madness.

17. Mamma Chia Probiotic SqueezeThe parents might steal these from their kids Halloween haul. The fruity flavors include Blueberry Acai, Strawberry Lemonade, and Strawberry Banana. With all the candy theyre consuming, trick-or-treaters could use a probiotic boost.

18. Annies Organic Chocolate Chip Cookie BitesAll trick-or-treaters are warned about accepting baked goodsthese mini cookie packs are the next best thing.

19. Oreo MinisNo one can pass up (dairy-free) milks favorite cookie.

20. Fig NewtonsWere we the only ones who loved Fig Newtons as kids? These figgy bars arent just for old people!

21. Barnums Animal Cracker Mini-PacksThese classic animal-themed cookies are so old, theyre officially retro.

22. LarabarsWith flavors such as Cherry Pie, Apple Pie, and Peanut Butter Chocolate Chip, you can bet these fruit-and-nut bars wont be traded in the lunchroom the next day.

23. Oreo Handi-SnacksWe like to think of these lunchbox treats as deconstructed, interactive versions of Americas favorite accidentally vegan cookie.

24. Clif BarsGo for the nut-butter filled varieties or the minis. Theyre still sweet but offer a more robust nutritional profile than your standard Halloween candy. Parents will thank you.

25. Clif Z-BarsLike the originals, these kid-focused bars come in nut-butter filled and minis. Pick up a few boxes of the Double Peanut Butter and Chocolate Peanut Butter.

26. Angies Boom Chicka Pop Sweet & Salty Kettle CornCandy can be divisive. Everyone loves kettle corn. The choice is obvious.

27. Utz Halloween Bats & Jacks Single-Serve Pretzel SnacksIts an unspoken rule that every Halloween haul must include a pack of holiday-themed pretzels. You can help the trick-or-treaters hit this quota.

28. Ghoul-Aid JammersOn Halloween, its okay to drink the (Scary Berry) Kool Aid.

29. Surf Sweets Organic Spooky ShapesPumpkins, witch hats, and skulls, oh my! Delight any trick-or-treater with these vegan gummy treats.

30. Kathy Kaye Foods Popcorn BallsAnother classic, popcorn balls will never go out of style. Save a few for yourself and dress them up with a coating of vegan caramel or a drizzle of melted chocolate.

Tanya Flink is a Digital Editor at VegNews as well as a writer and fitness enthusiast living in Orange County, CA.

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30 Vegan Halloween Candies (and Other Treats) We Found at Target - VegNews

Small groups of students slowly circled the new 600-seat dining hall at Texas Womans University on Monday, chatting about what stations and food items were featured.

Holy s--t! Theres a deli, one student told her friend as she looked at the counter with fresh breads made on-site, filling options, a panini press and a toaster.

The deli is one of eight stations in the new dining hall, dubbed Pioneer Kitchen, that officially opened Monday. While officials celebrated with a ribbon-cutting, students filled the new space and were overwhelmed with options.

Students can build their own stir-fry dishes and watch as theyre cooked on a large Mongolian grill, check out the vegan options of the day or visit a gluten- and allergen-free station. Theres also the classic dining hall food: salad bar, burgers and pizza.

Emmaleigh Arnn and Anna Hammond are both juniors, each with a meal plan providing 40 meals a semester. So far this semester, Hammond said they had been to the old dining hall, the Underground, maybe five times. Now, theyre both sure theyll use up their meal plans at Pioneer Kitchen.

I had pizza from the wood-fired oven, and it was significantly better than the old one, Arnn said, laughing. It smells weird in the other one, and I walked in here and was wowed. It feels like a real college experience.

In addition to the dining hall options for students, there are other food-related services available at Pioneer Kitchen. Theres a teaching kitchen with live demonstrations to help students learn to cook, as well as a station for students to pick up cook-at-home meal kits that they can customize and make for two or four servings. The meal kit program, called Fed, is designed for students who live at Lowry Woods, the family-inclusive on-campus housing option, said Dianne Jackson, director of dining services.

Another take-home option is groceries for sale near the register. Dubbed the farmers market, the university has partnered with local vendors to offer produce and other food products for sale, such as jarred jams and fresh vegan linguine.

Theres also Pioneer Pastries housed within the dining hall, where anyone can order custom desserts and have them delivered anywhere on campus. Students can pay for the service with dining dollars or other forms of payment while ordering, Jackson said.

The additions are designed to help students as the campus becomes increasingly residential, especially with the new residence hall that opened this fall with 872 beds. The goal is to help students stay on campus and keep them from having to hop in a car whenever they need something food-related, Jackson said.

We wanted to compete outside of our walls, so we looked for programs that would cater to every student need thats something students are looking for, she said. We wanted to make this a one-stop shop for everything the students need so they dont have to leave campus, and this brings more value to their meal plans.

TWU Chancellor and President Carine Feyten cuts the ribbon Monday for Pioneer Kitchen, the new dining hall on campus.

During Mondays formal ribbon-cutting ceremony, TWU Chancellor and President Carine Feyten noted the growth in dining services since she started in the job in 2014. The university has added the Oakland Cafe, Which Wich and a Starbucks during her tenure, and now the updated dining hall will add to the student experience on campus, she said.

To be kind, not only was the Underground undersized, it was also underwhelming, Feyten said. As the university has grown and our enrollment has grown, we really did feel that we needed something more appropriate for the campus, the students, and also the faculty and staff. We never really had a place where faculty and staff could sit and eat.

With the opening of Pioneer Kitchen, the Underground is now closed, Jackson said. The kitchen will remain in use through the semester for catering services until new space in the new Student Union at Hubbard Hall is ready, she said.

The new dining hall at 1601 N. Bell Ave. is also open to the public $6.85 for breakfast, $8 for lunch and $9.15 for dinner.

JENNA DUNCAN can be reached at 940-566-6889 and via Twitter at @jennafduncan.

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From custom cakes to vegan entrees, here's what's inside the new TWU dining hall - Denton Record Chronicle