Vegetarian Star

Vegan athlete Brendan Brazier will host a book signing and lecture at Whole Foods-Venice on January 5 2010 at 7PM.

Besides excelling in several athletic competitions, including winning the National 50km Ultra Marathon Championship twice, Brendan created his own vegan nutrition line, Vega, which features plant based protein shakes and bars.

Will Brendan bring any of his raw chocolate blueberry bars to the event? If so, the audience may be a little pleasantly distracted…

The Whole Foods Market—Venice is located at 225 Lincoln Blvd in Venice, CA.

This event is free. For more information and to RSVP (which is encouraged), email SP.Ven.Marketing [at] WholeFoods [dot] com.

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Vegan triathlete Brendan Brazier is giving everyone the full lecture on plant based protein and building muscle at Kris Carr‘s website Crazysexylife.com.

Plant protein is great, Brendan insists, because it doesn’t increase the inflammation in the muscle as much as animal protein does after a workout, allowing you to recover faster and lift more weights.

“In place of isolates and acid-forming animal foods, there are host of plant-based options that will ensure inflammation be kept to a minimum. Post workout, excellent plant-based protein sources include: hemp, pea, and rice protein. And while protein is a crucial component for muscle repair and building, so too are essential fatty acids (omega-3 and omega-6), vitamins, minerals, enzymes, probiotics, antioxidants and a host of other nutritional components that can be found in a variety of plant-based whole foods. This being the case, the post workout smoothies will deliver greater results if it contains these components, not merely protein.”

Read Brendan’s entire article at crazysexylife.com.

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Nothing better than a man who knows how to make a good meal!

Brendan Brazier, vegan athlete and founder of Vega Nutritional and Energy Products, recently stopped by the G Living Studio to film a segment about green chefs.

Brendan chose to make a raw protein bar with blueberries and chocolate, a recipe straight from his book, Thrive: The Vegan Nutrition Guide to Optimum Performance in Sports and Life.

”I used to make these bars weekly to take on bike rides and to eat before running,” Brendan said.

“Hope you like them.”

via vegdaily.com

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Triathlete and ultra-marathoner Brendan Brazier took a break from mixing up his own invented vegan protein shakes and baking his nutritional bars to talk to the Vegetarian Times.

Brendan has testified before Congress about health and nutrition on more than one occasional and thinks we need to make healthy, plant based food less expensive and more convenient. 

Although it’s much cheaper and easier to fill up on beef jerkies, boxed fried chicken, and soda pop if you’re on a budget, there’s one way to make it easier to afford healthy food-just jack the price of crappy food up.

“Meat and dairy are highly subsidized,” Brendan said. “A hamburger could cost $35 to produce but only cost $1.50 at a fast food restaurant because of farm subsidies. I’ve been advocating for a system where meat would cost more and local organic fruit and vegetable growers could get subsidies to bring their price down.”

A $35 hamburger would probably turn 90% of the world at least part time vegetarian. Now how about a $35 chicken leg?

Pick up the May/June issue of Vegetarian Times to read the entire interview with Brendan.

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