Vegetarian Star

“It’s actually our whole Western lifestyle. It’s one of the reasons half of us have cancer. Because our Western lifestyle is so acidic–the food we eat causes the acid. The meats, the processed foods–our bodies are made for whole foods. The sun goes in the plant, the plant [in] us, we live. That’s how it works. And it’s really taxing us and that’s why we’re seeing this epidemic of cancer.”

—Melissa Etheridge, in an interview with Access Hollywood on her 7-year recovery from breast cancer.

Photo: PR Photos

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Chia is more than those cuddly green plants advertised at 3 in the morning while you’re still trying to digest that extra spicy tempeh hot wing.

It’s also a source of protein, calcium and fiber.

This is one of several chia pudding recipes from his latest book, Thrive Foods: 200 Plant Based Recipes for Peak Health and Brendan Brazier says they are a favorite.

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It’s a little too early for New Year’s, but Giada de Laurentiis is already predicting the next big trend of 2012.

The Italian chef, Food Network star and cookbook author says next year will be all about “vegetarian, vegetarian, vegetarian.”

“I think people are just really looking for lighter food on a regular basis,” Giada said.

“Because of that I’m testing out a lot of pizza recipes with gluten-free flours. Almond flour and quinoa are two of my new favorite ingredients to use in everything. I’ve been playing around with them a lot — how to make fresh pasta with it, how to put it into baked goods — and then, of course, agave as a substitute for sugar. I’m trying to find fun ways to incorporate these things that have actually been around for a long time, not necessarily in our culture, and make them more mainstream.”

In the video below from the Food Network, Giada explains her motivations for developing vegetarian recipes, which include both her fans and her family.

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Relient K’s Ethan Luck started a blog with his wife and a friend that details all their vegetarian adventures.

“So many people would ask questions about how we make things or why or how we started being vegan,” Luck told Peta2.  “We’ll take pictures of everything we make and post on the blog–the recipe, how to make it, ingredients, everything.”

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Art of the Animal: Myq Kaplan from Our Hen House on Vimeo.

Myq Kaplan was featured in Our Hen House’s “Art of the Animal Series” and he brought his quirky and dry sense of humor with him in exchange for “hummus and hugs.”

“What inspired me to initially become a vegetarian was I say thoughts that a lot of people have, you know, about ‘hey, we shouldn’t hurt animals,'” Myq says in the interview. “Those thoughts are normally stamped out by, “Ah, but the animals are delicious.'”

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Being vegan doesn’t suck.

Just ask Bill Clinton.

During an interview on Today with Matt Lauer, Clinton finished off the 12 minute segment reassuring everyone that while there are many things that suck in the world, tofu and beans aren’t included.

LAUER: 30 seconds to end on a lighter note. When you were president, you were known for your appetite. Man, you loved the doughnuts, the junk food, anything southern fried. Now we sit here and you’re just turned 65, you’ve had a quadruple bypass and you’re a vegan. Does that suck?

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“Good Viking genes, being vegetarian and having rowdy dogs and kids definitely keep me in shape. Not eating meat gives me the energy I need to keep up with work, family and travel – I’m very active.”

—Pamela Anderson, on what keeps her energy levels up. Anderson has recently spoken out on the European Union’s deadline to ban animal-tested cosmetics. “I hope the EU doesn’t turn back the clock and sticks with the original deadline,” Pamela told the UK edition of OK! Magazine. “Or I may have to stop wearing cosmetics and that would be cruelty to humans.”

Photo: PR Photos

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Jonathan Safran Foer sat down with A.V. Club to discuss all the things he’s considered an expert on–food, vegetarianism, farming and animal welfare.

The author of Eating Animals did a great job of touching on many questions that arise when the idea of eating vegetarian is brought up, including the price of food, humane labels and why your family that lives in a town of 500 people still declares World War III when you refuse to eat turkey at Thanksgiving.

A few highlights below:

On that meat eater defensiveness:
The reason people have such strong opinions about it is, we can’t help but think that our response to these questions has something to do with what kind of a person we are. I think it’s because whatever conclusions you reach—and I think there are lots of different respectable conclusions one can reach—everyone recognizes that this is a big deal. It matters.

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