Concerned about animal suffering? Do something!

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In the face of stories like the calf at auction from earlier this week, it can be easy to feel helpless and overwhelmed by the enormity of animal suffering in the world. To end the week on a positive note, I thought I’d compile some ideas for getting involved to help animals. Last weekend, Serenity in the Storm reader, Helen from Belgium, commented asking for suggestions for how to get more involved with animal advocacy. She is already vegan and wanted to do more. Here are some ideas.

There are probably as many ideas for helping animals as there are people in the world. I believe that it’s especially important to choose advocacy that you can sustain and that suits your personality. To give you an example… Part of my own advocacy is witnessing animal suffering in spaces of farming and writing and talking about it in academic and nonacademic settings. I also have the opportunity to teach undergraduates and always bring those experiences into the classroom, as well as provide the opportunity for students to accompany me to spaces of animal exploitation and transformation, like auctions and sanctuaries. This path of witnessing isn’t for everyone and I think it’s important to be honest with yourself about what you can do and what you can maintain healthily. You’re not going to be any good to animals if you’re an emotional wreck all the time. For myself, I’ve figured out how to compartmentalize my own emotional response in those spaces and then turn that emotional response into something productive. If this is something you can do — great. Animals do need more witnesses. But this is not the only way to get involved. Not by a long shot. Use the skills you have to do something awesome and unique to your own talents.

Here are a few ideas that you can do right now:

  1. Go vegan! If you’re not already vegan, this is probably the single most effective form of advocacy you can engage in on an hourly basis. Every time you eat, you have a chance to help animals.
  2. Support new vegans and people who are curious about veganism. Being a community support either formally or informally can be a great way to build community and help animals at the same time.
  3. Cook good vegan food. Sharing good food with people is a great way to show them that they don’t have to give up the pleasure of food to go vegan.
  4. Volunteer at a sanctuary or shelter. Sanctuaries and shelters always need good volunteers who are going to make a commitment to coming regularly.
  5. Volunteer with an animal rights organization. There are organizations all around the world that take volunteers.
  6. Adopt or foster. If you can make a life-long commitment to an animal in need, give them a permanent home. If you can provide more short-term care, considering fostering. Get in touch with your local rescue groups to find out about these options.
  7. Speak out against animal exploitation. If someone is speaking or acting in a way that harms animals, say something. This may be in the form protesting, demonstrations, sit-ins, etc. or it may take the form of one-on-one conversations.
  8. Donate and fundraise. Organizations working to end animal exploitation always need money. If you can, donate. I tend to like to donate to smaller organizations who need money just to keep the lights on and/or the animals cared for. DO YOUR RESEARCH. Donate to organizations that you’ve checked out and are familiar with their work, so you know exactly what you’re supporting. Fundraising for an organization can help a ton. Last fall, I made peppermint patties for Pigs Peace Sanctuary as a fundraiser and raised a couple thousand dollars in a month or so.
  9. Get educated. Read up on the common questions people ask about animal rights and veganism so that you can give rational, informed responses.
  10. Educate people. This could come in many forms. For instance, my mom arranged to show movies like Forks Over Knives in her office at lunchtime. Now, there is a whole contingent of people in her office interested in vegan living. You could arrange documentary viewings at local community centers, churches, offices, etc.
  11. Write. If writing is something you’re good at, do it. Submit op-eds or articles to your local paper. Submit articles to national magazines and websites. Start a blog. Write a book. Get those words out there in service of animals.
  12. Do art. Visual representations are often some of the most effective ways to move people to change their behavior with regards to animals. Paint, take photographs, make documentaries, sculpt, organize theatrical demonstrations. Images might be graphic, but they don’t have to be to move people. Sometimes beauty can be even more effective in opening hearts and minds to the plight of animals.
  13. Share resources. I always have a couple of copies of Eating Animals by Jonathan Safran-Foer (and other books) to lend out to people who are just starting to think about these things. I also share documentaries, like Earthlings, The Witness, Peaceable Kingdom, etc.
  14. Be compassionate. People are going to come along at their own pace. Getting frustrated, angry, judgmental, etc. with people is not going help animals. Being compassionate and patient and positive make a vegan, animal rights lifestyle much more appealing.
  15. Think intersectionally. If you understand and can explain the intersections of human and animal oppression, this is a powerful way to make the case for human and animal movements for justice. I strongly believe that recognizing and resisting the similar underlying of structures of human and animal exploitation is an extremely effective way forward.
  16. Work with kids. Train a new generation of people to have compassion for animals in whatever ways you can dream up.

Here are a few ideas that may take more long-term planning:

  1. Pursue a career in animal advocacy with an animal rights organization, shelter, school, etc.
  2. Pursue a career in plant-based healthcare. You could become a nutritionist, doctor, nurse practitioner, naturopath, etc. and help people transition healthfully to a diet that reduces harm on animals.
  3. Become an academic activist. Being part of the academy can be tough (and somewhat removed from the “real world” at times), but being an academic gives you the opportunity to teach and to share your perspective on animals with students. And it gives you the chance to research and write about these issues in a unique context. There are more and more programs popping up that allow you to focus on issues related to animals specifically. Here’s a list. You might also find programs where you can study animal-related topics without being strictly critical animal studies focused. I found a great geography department at University of Washington where I have been able to do the project I wanted to do.
  4. Consider law school. Having a law degree can enable you to work to defend individual animals, it may prepare you for policy work, and it gives you the background needed to oppose repressive legislation that harms animals.
  5. Become a veterinarian. Sanctuaries and shelters are badly in need of good veterinarians who are sympathetic to the animal rights cause. Veterinary school is difficult both because it’s very competitive and because you may be asked to practice on animals, but if you can do it, it’s a sorely needed skill.
  6. Be creative in changing your own life path. If animal advocacy is what you’re passionate about, dream big — for yourself and for the animals. Redesign your future plans so that you can spend your time working for animals. The possibilities for what you could are endless. If you have an idea for a project, get it funded on Kickstarter or IndieGoGo.

This list is by no means exhaustive — it’s just a jumping off point, really, so please add your own ideas in the comments!

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Savory Zucchini Pancakes with Homemade Applesauce

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What should you make when the end of zucchini season runs into apple season? Zucchini pancakes topped with fresh homemade applesauce, of course! I’ve always been a fan of latkes (a traditional Jewish potato pancake dish) and I’ve always loved them topped with both applesauce and sour cream. This recipe is reminiscent of that. I used some of the Soft Fresh Cassucio variety of Kite Hill cheese to crumble on top instead of sour cream, but a dollop of vegan sour cream would be wonderful. There’s something about the sweetness of the applesauce paired with the salty sourness of the cheese or sour cream that pairs perfectly with the pancake. I used a combination of gala and granny smith apples for the applesauce. You can used whatever apples you like.  This is the perfect warm, comfort food meal to celebrate the beginning of fall, the end of zucchini season and the abundance of apples at this time of year.

The Recipe

FOR THE APPLESAUCE:

Makes about 1 1/2 cups of applesauce

5 large assorted apples (whichever variety you prefer — I used 3 large granny smith and 2 gala)

Juice of 1 lemon

1/4 – 1/2 tsp cinnamon

splash of water (about 2 – 3 Tbls)

 

FOR THE PANCAKES:

Makes 8 4-inch pancakes

2 cups of grated zucchini

1/4 cup finely chopped/grated onion

1/4 cup cornstarch

1/2 cup of flour (I used Bob’s Red Mill gluten-free all purpose baking mix)

1/2 tsp salt or to taste

generous grinds of black pepper

2 Tbls vegetable oil for frying

FOR THE APPLESAUCE:

Peel and core apples. Dice into small pieces and add to medium saucepan with lemon juice, splash of water, and cinnamon. Cover and let simmer on medium/low heat for 20 minutes or so, stirring occasionally. It should get nice and applesaucy. If you want it chunky, serve it as is. If you want it smooth, you can use an immersion blender or a food mill to dissolve the chunks.

FOR THE PANCAKES:

Grate zucchini and squeeze out the excess moisture from it with your hands (you don’t have to go crazy getting the moisture out — you do want a little moisture left to mix with the dry ingredients). In a bowl, mix the zucchini with the other ingredients. It helps to just combine these with your hands so you can make sure the dry ingredients get fully incorporated. Heat a griddle with the vegetable oil on medium heat (slightly on the higher side of medium). Form balls of the batter with your hands and pat them into flat patties (about 1/2 or 1/4 inch thick). When the pan is hot, place the patties onto the pan and let fry for 4-5 minutes on the first side and a few minutes on the other side. They should be golden brown and crispy on the outside and softer on the inside. Serve immediately with a couple of spoonfuls of warm applesauce and a dollop of vegan sour cream, if you desire.  Enjoy!

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“I’m not your mother!”: A Story from a California “Livestock” Auction

A day-old Holstein calf stood alone in the auction pen. Tish and I sat in the bleachers waiting for the auction to begin. The auction ring was clean — this was the first auction of the day and the wood shavings lining the floor of the pen had not yet been soiled by animals passing through. The tiny calf stood in the middle, looked around and bellowed. The calf’s persistent cry was the only sound in the room, drowning out the distant noise of gates clanking and other animals bellowing from the pens outside. He was a newborn and his drying umbilical chord dangled from his belly and he was slightly wobbly on his spindly legs.

The man who herded the animals through the auction pen entered the ring with a paddle and leaned on the fence in front of the auctioneer’s platform to chat with the auctioneer. The calf, noticing the man, approached him and gently nuzzled his leg. He stood no taller than the man’s knee and his nose nuzzled at the side of the man’s thigh. In one efficient motion, the man turned and smacked the calf in the face with the paddle he was holding and spoke (much too loudly for the fairly quiet room), “I’M NOT YOUR MOTHER!” The calf ran off, terrified, across the pen.

Tish and I sat, stunned, in the bleachers and watched. The man saw us watching and turned to us and gave us an embarrassed smile and a nervous laugh. I felt compelled, for some reason, to smile back — a thin, forced smile, that I’m sure looked equally nervous. Nervous that if I didn’t smile, I would be identified as someone who didn’t belong. Smiling (or trying to) seemed to be an important gesture to demonstrate I was at ease in that space — not out of place. But my smile and the emotions behind it were nervous for different reasons as well — it revealed that I was nervous that I sat there and did nothing, nervous that I forced myself to smile at this man who responded with such violence to the gentlest attempt at contact from this perfect, tiny calf, nervous that my inaction counted as complicity in a system so thoroughly violent in its mundane, day-to-day operations, and nervous that the book that results from this research would do nothing to change such an ingrained system of exploitation.

The silent awkward moment between us and the man in the pen passed.  The auction started and the calf sold — the first in a string of day-old calves who entered and left the auction pen on wobbly legs, fearful of the men who herded them.  We sat and forced ourselves to watch (to witness), the lump in my throat growing bigger with each animal that passed through the pen and the desperate impulse to buy one of the calves growing stronger with each moment that passed (to just save one from their fate as ‘veal’ would have been something at least).

***

This was a farmed animal auction in the Central Valley of California where calves, cows, and bulls were sold to the highest bidder for the production of dairy and ‘meat’. California is the largest dairy producing state in the country and the Central Valley houses dairy farms with as many as 30,000 cows per farm. Cows used for dairy have to be impregnated annually in order to continue producing milk for the dairy industry and calves are a byproduct of this repeated forced impregnation. Male calves have little to no use to the industry and so are regularly auctioned the day or two after their birth for veal. These calves are removed from their mothers immediately after birth, are sold, and kept (usually confined) for 4-6 months until they are slaughtered. To support the dairy industry is to support the production of veal. This was the story of one of those calves — one stop along his short life in the complex network of dairy and ‘meat’ production.

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San Francisco Breakfast Burrito (The Grind Cafe)

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On the day I was heading home to Seattle, Tish and Jason and I went to breakfast at The Grind Café. They have quite a few vegan options (all of their scrambles can be made with tofu instead of eggs). Tish and I both got the breakfast burrito made vegan. I have to say it was one of the nicest breakfast burritos I’ve ever had. Between this breakfast burrito and the plantain and black bean burrito from The Little Chihuahua, I could definitely see living in San Francisco and eating burritos every day. Yum, yum, yum!

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I also had a coffee, which is a bit unusual these days. The coffee at The Grind Café is great. And they served mine in a ‘Pittsburgh’ mug — what a coincidence!

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We went on a vegan cheese finding adventure after breakfast — I wanted to get some Kite Hill cheese to bring home, since they only sell at Whole Foods in California. [Note: they just announced that they would be selling in Whole Foods in Oregon and Washington soon, so stay tuned for that].

With cheese in hand, I dropped Tish and Jason back at their house, said goodbye and headed to the airport, which is worth mentioning.

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I was in Terminal 2 and there was a Plant Café there where I got a fresh green juice and a vegan blackberry lemon cupcake. I have *never* been to an airport that had a juice bar — heaven! The main reason I went to San Francisco (aside from visiting good friends) was to go to a farmed animal auction in the Central Valley — an experience I’ll share a bit of with you all soon. In the meantime, I’ve just been trying to catch up with work deadlines and sleep after quite a lot of travelling.  Flying back into Seattle during the day is beautiful — and I was reminded how good it is to be home!

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The Little Chihuahua (San Francisco Mexican Eats)

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I just got back from a whirlwind trip to San Francisco after my Pittsburgh travels. I stayed with my good friend Tish and her partner, Jason. They were wonderful hosts and live in a beautiful apartment in the Lower Haight. Everything is in walking distance — lots of amazing food, groceries, Golden Gate Park, etc. A fantastic location. I was there for a very short visit, but we managed to squeeze in a couple of wonderful meals that I wanted to share with you all in case you’re ever in San Francisco and looking for some good vegan eats.

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We ate at The Little Chihuahua in the Lower Haight on the night I got there. While it’s not all vegan or vegetarian, they have plenty of options for vegans/vegetarians. Tish had the wild mushroom tacos, pictured above. She doesn’t like onions and there were onions in the guacamole, so they offered to give her plain avocado instead (so nice!). She said the tacos were delicious.

Jason and I ordered the fried plantain and black bean burrito, which was easily ordered vegan. There was an impressive amount of the plantain on this burrito and the flavors were spot-on. You don’t usually see fried plantains in burritos up here in Seattle, so this was such a treat. Since I didn’t want cheese or sour cream on mine, they offered to add guacamole. Yum! I am still thinking about this burrito and can’t wait to go back to have another someday. The picture I took is really pretty boring, but believe me, it was great.

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The restaurant itself is casual with fast service. They were busy on a Tuesday night (I can’t imagine how packed they probably are on the weekends). You order at the counter, grab a table and they bring out the food. We were lucky enough to score a table just after we ordered, but I could see that if there weren’t tables available you might want to get the food to-go. While you wait for your food, there are complimentary chips to enjoy with a salsa bar. The salsa bar is really noteworthy. They have five or six types of salsa/hot sauce at least — chipotle, tomatillo, roasted tomato, habanero, pico de gallo, etc. We tried the chipotle, roasted tomato and habanero and I thought they were all fantastic — each with unique flavors and some nice heat. The chips were fresh and still warm and they were happy to give us an extra bowl of them when we ran out.

All around, this was a fantastic meal, made even better by the excellent company of good friends. I would highly recommend stopping by for a meal when you’re in San Francisco next (I believe they have several locations in the city).

Last of the Heirloom Tomatoes

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There are still a few heirloom tomatoes at the farmers markets in Seattle. I’m not letting go of summer completely until the heirlooms are gone. In these last days of summer tomatoes, I’ve been enjoying them more and more simply. Here are few ideas that require little to no preparation:

  • Sliced and plain, these ripe tomatoes are just delicious.
  • Add a touch of salt and a few grinds of fresh-ground black pepper
  • A squeeze of lime and a touch of ground red pepper
  • A shake of vinegar and some black pepper — I like white wine vinegar or balsamic
  • Finely chopped basil leaves and balsamic
  • Tossed with cucumber and avocado and white wine vinegar with black pepper
  • Tossed with a few kalamata olives, chopped basil, and balsamic vinegar

Yesterday, I had heirlooms for lunch — the first half I ate plain and then I added a little balsamic vinegar for the last few bites. A delicious way to enjoy the last moments of the season, even as the leaves are starting to change and the weather is shifting seasons.

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Spak Brothers — Pittsburgh Hoagies, Vegan Style

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One of the things I miss about not living in Pittsburgh is being able to eat delicious hoagies. When I went vegan, I came to terms with the fact that hoagies were off the list. A lot of classic Pittsburgh foods, in fact, were off the list. But we won’t dwell on that. As you can imagine, then, I was delighted when my mom took my sister and me to Spak Brothers for their vegan hoagies and vegan buffalo wings. We order three different vegan hoagies: the BBQ Seitan Melt, the Pittsburgh Seitan “Cheesesteak” and the Seitan “Cheesesteak.”

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The Pittsburgh “Cheesesteak” has fries on it, in true Pittsburgh style. The fries on a sandwich thing is a Pittsburgh standard, and it’s really something special. See those fries peeking out the end in the picture below? Yeah. Delicious.

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Buffalo wings are one of those things I ate when I lived in Pittsburgh and then sort of forgot about. These were tasty — spicy and full of flavor and they had a great chewy texture. They also had vegan ranch on the side. The photo at the top of the page is my darling sister, who just couldn’t get enough of that buffalo sauce.

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Spak Brothers has quite a few meat and cheese items on the menu, but they do have an impressive selection of vegan options which I would definitely recommend trying if you’re in the Pittsburgh area. They have some seating at counters in the restaurant, and it seems like they do a lot of to go business. We got the food to go and went home to my mom’s house for a picnic on her back porch. It was so good that we went back the next day with my mom, my sister, and her girlfriend. A fantastic veganized version of classic Pittsburgh foods. Yum!

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A Day in Pittsburgh

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I’m in Pittsburgh visiting my family and attending the wedding of one of my oldest friends (we’ve known each other since nursery school). It’s been lovely spending time with family and yesterday was a particularly nice day. My grannie on my mom’s side lives in Pittsburgh and we spent the afternoon together yesterday. The night before, my mom and I had been telling her about the green juice we make regularly and I was telling her about the healing and health potential of raw foods. Her interest was piqued, but she was still apprehensive. She had tried one of the green machine juices from Naked and really disliked it, but we explained that fresh green juice was a completely different thing than those bottled smoothie type juices.

We took her to a delightful juice bar in the Lawrenceville neighborhood of Pittsburgh, called Embody Natural Health. If you’re in the Pittsburgh area or passing through, I highly recommend it. The space is gorgeous and full of light, it smells fresh and clean, like freshly squeezed juice, and the employees are friendly and knowledgeable. We sat at the juice bar and my mom and I ordered their ‘Radiant’ juice — cucumber, celery, kale, lemon, and apple. It was one of the nicest green juices I’ve ever had. My grannie ordered a blueberry and orange smoothie, which she wasn’t crazy about, but she had a sip of our green juice and liked it well enough to order one to take home. We came back to my mom’s house and gave her a raw carrot cake bar that we had made earlier in the day. And then we spent the afternoon chatting about raw food and juicing and health (my new favorite topic!) and she thought she might even stop by Embody on a regular basis to get some juices to take home. Yes!!

While we were hanging out, we saw this guy drinking out of the birdbath in my mom’s front yard. I love praying mantises so much — what a beautiful creature, don’t you think?

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Yesterday evening, we went out to dinner with my mom’s good friend and Serenity in the Storm reader (since the beginning of the blog!), Kevin. We went to a place called Dinette, which serves a heavily meat menu, but there are some options for vegetarians and you can order the vegetarian pizzas without cheese and some of the appetizers can be ordered without cheese.

We ordered the marinated olives, which were excellent.

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And the grilled harukei turnips and radishes with a delicious lemon vinaigrette — we ordered the cheese on the side of that. This dish was probably my favorite. So full of flavor and a lovely transition-to-fall dish. I want to recreate this one at home.

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We also had the grilled olive bread panzanella, which I thought was good, but not great.

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My mom and I shared their chard pizza with kalamata tapenade and red onion without cheese. It was delicious.

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It was awesome to spend the evening with Kevin and my mom and her partner, Jim. I’m usually in Pittsburgh for such a short period of time that we usually have time for only family stuff — but it was so fun to get to hang out with Kevin, who has definitely become a part of my mom’s chosen Pittsburgh family. Here’s a picture of those two. Thanks for taking the time to have dinner with us, Kevin!

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Off for another glorious walk in the park — the weather is perfect in Pittsburgh right now. Have a good weekend!

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Chocolate Cherry Bars

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These bars are sweet, but not too sweet, are full of rich flavors, and they travel well. If you’re headed out on a trip and are looking for something delicious, vegan, raw, and sustaining, these bars are just the thing. I generally like to eat bars when I’m on the move — either travelling, going to school, or when I’m going to be out and about all day long. When I just want something easy and quick to eat without a lot of fuss. When travelling, I find that airports are nightmarish when it comes to eating vegan *and* raw — if you’re lucky you can find a banana or an apple or a salad (though a lot of the prepackaged salads have cheese). In any case, I no longer like to leave it to chance when I’m travelling to find something that I can eat. Enter the chocolate cherry bar. As always, you can adjust the ingredients in these bars depending on what ingredients you have around.

A note about chocolate: An enormous amount of the chocolate sold in the world is produced under conditions where adults and children are enslaved and work under extremely bad labor conditions. Food Empowerment Project has a project where they have researched where many chocolate companies source their chocolate. Here is their list of results from this research. For this recipe, and in general, I use Navitas Natural raw cacao powder and cacao nibs. Navitas Naturals is on FEP’s list that they feel comfortable recommending.

The Recipe

Makes one 9×5 pan of bars

1 cup unsweetened dried cherries

1 cup dried dates, pitted

1/4 cup hemp seeds

1/2 cup unsweetened coconut (shredded or flakes)

1/2 cup raw cashews

1/2 cup walnuts

2 Tbls raw cacao (or unsweetened cocoa powder)

1/4 cup cacao nibs

~1 Tbls water, if you need it

Add all ingredients except water to the food processor. Process until it starts to hold together. You want the consistency to be moldable, but not sticky. If the mixture is too dry, add a small amount of water and process to incorporate. When the mixture holds together nicely, press into bread pan. You can line the pan with parchment or wax paper for ease of removal. Alternatively, you can shape these into balls or press them into cupcake papers in muffin tins. Refrigerate to let it set a bit and then cut into bars. These can be wrapped in wax paper or containers for travel. I would recommend storing them in the fridge when you are not travelling with them.

Chocolate Maca Smoothie

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Chaco Canyon Café has been our go-to spot for eating out this summer. They’ve got wonderful raw options and some really great cooked food and sandwiches. They also have an extensive juice and smoothie bar menu. One of our favorite smoothies at Chaco is their ‘Chaco Maca’ smoothie. We like them so much, we’ve been recreating them at home. I’ve edited out a few ingredients that I think are extraneous (like salt and agave). The flavors of raw cacao, banana, maca and hemp milk are delicious – like a chocolate banana milk shake. Maca is a root native to the Andean region that helps to regulate the endocrine system, relieve stress, and boost energy. Cacao contains antioxidants, vitamins and minerals and adds that wonderful chocolate flavor.

The Recipe

Makes one 16-oz smoothie

3/4 cup water

2 Tbls hemp seeds

1/2 tsp vanilla extract

2 bananas, cut in chunks and frozen

1 heaping tsp maca powder

1 heaping tsp raw cacao (or unsweetened cocoa)

Combine water, hemp seeds and vanilla in the blender. Blend until frothy and cream (about 2 minutes). Add the remaining ingredients and blend. Pour into a nice tall glass and enjoy immediately.

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