Vegetarian Star

Gristle

Moby has edited a collection of essays written by several notable vegetarians, policymakers, food business leaders and activists that warn of the dangers of over consuming industrial produced meat.

Gristle: From Factory Farms to Food Safety (Thinking Twice About the Meat We Eat), is set for release this spring.

Besides Moby himself, contributors include Brendan Brazier, Lauren Bush, John Mackey, Wayne Pacelle, Gowri Koneswaran, Meredith Niles, Sara Kubersky, Tom O’Hagan, Christine Chavez, Julie Chavez Rodriguez, Paul and Phyllis Willis, Michael Greger, M.D., Frances Moore Lappé, Anna Lappé, and Miyun Park.

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“Eat a salad at least five times a week with leafy greens, sprouts, avocado. And a smoothie is great after a workout. It gets it in your body right away.”

—-Brendan Brazier, vegan athlete, author and creator of the Vega Nutrition Line.

Brazier is a two time winner of the National 50km Ultra Marathon Championship.

And who says real men don’t eat rabbit food.

Source: Express Night Out

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There are numerous reasons why people are including more unprocessed foods in their diets, including the fact these foods are a cheaper, healthier and more gentle on the environment and animals.

But could Alicia Silverstone‘s cookbook The Kind Diet, Ellen Degeneres offering her recipe for vegan tacos and Alanis Morissette talking about kale have an effect on how the grocery budget is spent in the next few years?

Says a statement from prweb:

“Celebrities and sports figures are defining the trend. Well-known stars and musicians, including Ellen DeGeneres, Alicia Silverstone, Alanis Morissette, and Moby share their plant-based dietary choices. Athletes on a whole foods diet have a performance edge without steroids. A sampling of athletes sticking to a diet based on whole foods includes Brendan Brazier, ultra marathon champion, Ruth Heidrich, triathlete with over 900 wins, Pat Neshek, Minnesota Twins pitcher, and Salim Stoudamire, Atlanta Hawk’s shooting guard.”

Has a famous veggie influenced the way you cook at home?

Or is learning the Prince Fielder bats like a vegan news to you?

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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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After hearing what Taylor Lautner ate to gain weight for his New Moon role, even vampire blood is starting to sound better.

“Yeah, so I carry around a Baggie and it has meat patties in it,” Lautner told Entertainment Weekly. “The worst is not the patties. It’s the sweet potatoes. They get raw and cold and gushy.”

Taylor’s meat and potatoes habit allowed him to put on 30 pounds, but how many points did he put on his cholesterol?

All the vegetarian and vegan male athletes like Tony Gonzalez, Prince Fielder, Georges Laraque and Brendan Brazier know seitan “wheat” meat or Gardein faux meat and potatoes would keep Taylor buffed and ripped, save a few animals and not significantly add to the carbon emissions dirtying up Mother Earth like meat production does.

You can view Taylor’s “animal” body of steel when New Moon hits theatres November 20.

Unfortunately, the experience won’t be nearly such a turn on for the veggie ladies.

via NY Celebrity Health and Fitness Examiner

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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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