FRESH VEGAN Issue 4
Issue 4 Would seem our biggest issue yet! Seeing food from Japan with original Japanese recipes and Chefs from all over our Planet creating their version of Japanese Sushi from Montreal, New York, Japan and London. Interviewing possibly one of my personal favourite companies Clearspring, sharing their unique knowledge on Noodles, our Editor Jacqui interviews them and they share a unique recipe. Mayumi Nishimura traditional Macrobiotic Chef shows us how to make traditional Japanese dumplings as well as sharing recipes from her book and even a competition to own one of her books. Luke Berman shows us what to eat In Kenya and Emily interviews the author Shushana Castle from Rethink Food which Features over 100 doctors, 8 renowned nutritionists, and 8 elite athletes from around the world, covering the benefits of a plant based diet and the diseases associated with eating animal products. Vicki Cosio, Veganuary, Vegan Mashup TV, Day Radley with the best Raw food restaurant to eat in whilst in London are amongst others featured in this issue 4.
Issue 4 Would seem our biggest issue yet! Seeing food from Japan with original Japanese recipes and Chefs from all over our Planet creating their version of Japanese Sushi from Montreal, New York, Japan and London.
Interviewing possibly one of my personal favourite companies Clearspring, sharing their unique knowledge on Noodles, our Editor Jacqui interviews them and they share a unique recipe.
Mayumi Nishimura traditional Macrobiotic Chef shows us how to make traditional Japanese dumplings as well as sharing recipes from her book and even a competition to own one of her books.
Luke Berman shows us what to eat In Kenya and Emily interviews the author Shushana Castle from Rethink Food which Features over 100 doctors, 8 renowned nutritionists, and 8 elite athletes from around the world, covering the benefits of a plant based diet and the diseases associated with eating animal products.
Vicki Cosio, Veganuary, Vegan Mashup TV, Day Radley with the best Raw food restaurant to eat in whilst in London are amongst others featured in this issue 4.
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The Hormone Balancing<br />
Food Plan<br />
• Eat at least 3 meals a day plus 2 snacks<br />
• Focus on Portion size, not calories – chew well<br />
• Maintain a constant blood sugar level<br />
• Eat natural foods rich in Phytoestrogens<br />
• Include good sources of vegetable protein: Beans,<br />
Tofu, Tempeh, Seitan<br />
• Drink Filtered Water, Kukicha, Sencha Green Tea<br />
or Herbal Teas,<br />
• Eat a wide selection of Cooked and Raw Foods<br />
• Lightly cooked fresh vegetables and Vegetable Juices<br />
• Dark Green Leafy vegetables<br />
• Sprouted Seeds such as Alfalfa and Mung Beans<br />
• Pressed Salads and Pickles<br />
• Colourful fruits in season<br />
• Almonds, walnuts, sunflower and pumpkin and<br />
sesame seeds<br />
• Kidney and other types of beans<br />
• Seaweeds<br />
• Shitake and Maitake Mushrooms<br />
• Miso/Shoyu/Tamari<br />
• White meat fish (unless vegan/vegetarian, like me)<br />
• Wholegrains, Short Grain Brown Rice, Millet, Quinoa<br />
,etc.,<br />
• Soba & Udon Noodles<br />
• Naturally sweetened desserts (occasionally)<br />
using barley malt or rice syrup<br />
• Go Organic<br />
• Have Good Fats and Oils<br />
Eat Hormone Friendly by<br />
eliminating the following<br />
foods from your diet.<br />
• Refined Carbohydrates<br />
• Processed Foods<br />
• Alcohol and Caffeine<br />
• Non-organic fruits and vegetables<br />
• MSG Soy Sauces<br />
• All commercial seasonings<br />
• Coffee (try grain based)<br />
• Sugar laden drinks and juices<br />
• Meat<br />
• Dairy<br />
• Sugar<br />
“<br />
My suggestion to you all regarding soya would be to use it as a fermented product as in miso,<br />
tempeh, shoyu (natural soya sauce) and avoid soya milk, soya yoghurt, soya cheese and<br />
many of the other processed soya products that we have now in supermarkets and natural<br />
food stores.<br />
Soya beans are hard to digest hence the reason why it is best to use them when fermented.<br />
The only way I use processed soya beans are in tofu. I occasionally use soya milk in puddings<br />
as it has a thicker consistency than rice milk. In cereals however I use rice or almond milk.<br />
You will find more information on the subject of soya on Fresh Vegan Blog post<br />
“<br />
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