Vegetarian Star

Deepak Chopra was the honorary speaker at a National Press Club Luncheon. According to The Telegraph, it was the first Press Club luncheon that served an entirely vegetarian menu.

Chopra discussed several topics on the forefront of health, including insurance, aging, PET scans and pharmaceutical companies.

“Your health depends on you, not on the government, and not on insurance companies,” Chopra said.

The physician and spiritual guide believes optimum health is obtained through a vegetarian diet and will only serve such food at his seminars.

On a recent blog post, Chopra gave advice to someone looking to give up meat.

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Vegan chef Bryant Terry is out to entice those looking to make diet changes that are better for human, planet and animal health with his newly released cookbook, The Inspired Vegan.

Terry is best known for his genius of transforming traditional southern African-American cuisine rich with meat, butter and cream into dishes that lack the animal products but not the taste.

The Inspired Vegan continues that tradition, but also explores plant-based Asian entrees, such as the “Two-Rice Congee with Steamed Spinach and Other Accompaniments.”

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“So often, I think that the stories that are told are from young, privileged white kids. Part of my goal is to shed light on other communities that haven’t had much of a voice. To just say that fixing food is going to help resolve issues in these communities — it’s not looking at the bigger picture. If we do have access to healthful foods, that would address a lot of other issues.”

—Bryant Terry, during an interview promoting his latest cookbook, The Inspired Vegan. With evocative chapter titles such as “Freedom Fare,” “Detroit Harvest,” and “Winter in Hong Kong,” The Inspired Vegan is a collection of Terry’s cooking instructions for his favorite fruits, vegetables and grains combined with stories that highlight issues of food justice.

Below is a clip of Terry reading a passage from The Inspired Vegan, “Farm Fresh,” a chapter dedicated to those working hard to keep our food supply stable, despite financial, weather or political setbacks. “Farm Fresh” contains mouthwatering recipes such as Coconut Quinoa and Smokey Tomatoes, Roasted Plaintains and Crumbled Tempeh, so the video is definitely worth taking a listen to–before heading out tonight to purchase the book.

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Food and opinion writer for the New York Times Mark Bittman serves as a good example of how to live as a flexitarian for those that do not shun all animal products, for whatever reasons.

His self-invented “vegan until six p.m.” program helped him lose weight, lower cholesterol and incorporate a variety of plant-based meals into his diet, such as this Chickpea Salad with Arugula.

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Vegan author Mayim Bialik will take the stage at the Los Angeles Times Festival of Books to discuss her new guide to parenting, Beyond the Sling: A Real-Life Guide to Raising Confident, Loving Children the Attachment Parenting Way.

The annual festival that’s been taking place since 1996 attracts over 100,000 book lovers each year and features popular authors, storytelling, poetry readings, cooking demonstrations and more.

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Kathy Freston visited the set of The Talk to share with fellow vegetarian Sara Gilbert and other hosts some of her ideas for incorporating vegan foods into a diet.

Warning: If you haven’t eaten in awhile, Freston’s demonstration of substituting vegan cheese for dairy using a freshly baked vegan pizza may send you straight to the kitchen before finishing the video.

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Kathy Freston, the author who spurred a challenge for everyone to gradually get into the vegan diet with her last best-selling book, Veganist: Lose Weight, Get Healthy, Change the World, is now instructing those looking to shed pounds how to do it in an animal-friendly manner.

The Lean: A Revolutionary (And Simple) 30-Day Plan For Healthy, Lasting Weight Loss, is divided into 30 segments, each advocating a different “tip” for achieving and maintaining healthy weight and includes “Trade Your Milk and Butter for Plant-Based Versions,” “Make Your Lunch Without Animal Products,” and “Take the Animals Off the Dinner Plate.”

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Dr. Oz has always welcomed vegan topics on his daytime television show, and next week on October 28, Oz will invite author, dietitian and Forks Over Knives consultant Julieanna Hever to discuss the benefits of a plant-based diet, as well as demonstrate several recipes from her book, The Complete Idiot’s Guide to Plant-Based Nutrition.

According to the site from the publisher of her book, Hever will show the audience how to make the It’s Easy Being Green Smoothie, Noritos and Beans and Greens Chili.

Below is Hever demonstrating making Noritos, which are burritos made with seaweed wrap. Hever makes a Mediterranen, Japanese and Mexican version of this burrito twist.

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