Archive for November 2015

Rhino horn sold at auction for $228,000!

Yes, you read that right. $228,000. In most places that would buy you a nice small house. In Vancouver you can’t even get a tiny condo for that. But still, you could get rid of a good chunk of mortgage! 

rhino horn sold at auction

Rhino Horn Sold at Auction by Maynard’s

The 19th century rhino horn sold at auction in Vancouver on November 21st to buyers who the vendor thinks will grind it up into powder to sell it as medicine. It is legal because the horn is believed to be from the early part of the 1900s, and the ban on sale is for any 1975 or newer because of the endangered species status of rhinos. 

I have no problem with the sale of the horn. But, if it’s sold as medicine, I feel that that perpetuates the idea that this “herb” is valuable beyond the value of other more ethical and useful herbs. It’s pricey, not because it is more effective, but because it is rare. It’s rare because we made it rare by killing off en masse nearly a whole precious species of animals. 

Traditionally, rhino horn was used to stave off fevers and get rid of toxins, though there is folklore that it is an aphrodisiac. It may help with fevers and toxins, but many other herbs also do this. It is not an effective aphrodisiac. Unless, perhaps, you believe it is. But, sex is largely guided by your thoughts anyway, so a shoe can do that too, for some. I’ve written in a past article in 24 Hours Vancouver (Rhino Horns Don’t Work) what I think about rhino horn (and other unethical herbs).

If you are looking for effective medicines to help treat illness and disease or to help you stay healthy, spend your money wisely and choose quality products with informed and ethical practitioners.

I’m quoted in today’s Vancouver Sun article: rhino horn sold at auction in Vancouver.

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Lentil Stuffed Yams for a Filling Vegetarian Meal

lentil stuffed yam healthy filling vegetarian mealI underestimated the filling vegetarian meal power of this recipe! I figured I was making more than I’d need, but I couldn’t even finish half of my one yam serving. Perhaps because I chose the largest yams I could find! Next time I make it–and there will be a next time, as this was super yummy–I’ll be a bit more conservative.

Still in #nomeatnovember, I’m discovering a lot of recipes I’ll continue to make well beyond this month. It’s such a great way to get out of a food rut. Even though I don’t eat much meat anyway, it’s so easy to do the same meals again and again.

The original recipe called for sweet potatoes, but as almost always, I subbed in yams. You can take your pick. I often “cheat” and used canned beans, but because I figured this one would need to take in the flavour of the spices, I’m glad I made it from scratch. Let me know what you think of this easy-to-make filling vegetarian recipe. 

Easy-to-make filling vegetarian meal

Lentil Stuffed Yam Filling Vegetarian Meal
A creative variation on a stuffed potato idea.
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Ingredients
  1. 4 large yams (or sweet potatoes, if you prefer)
  2. 2 tsp grapeseed, camelina oil, or coconut oil
  3. 1 onion, diced
  4. dash of salt
  5. 2 garlic cloves, minced
  6. 1 tsp dried oregano
  7. 1 tsp ground cumin
  8. 1 tsp turmeric
  9. 3/4 tsp ground allspice
  10. 1/4 tsp black pepper
  11. 3/4 cup dry lentils (the recipe originally called for black lentils, but I used red)
  12. 6 cups chopped kale, tough ribs and stems removed
  13. 1 1/2 cups plain Greek yogurt
  14. the recipe called for chopped walnuts to top, but I used pomegranate seeds
Instructions
  1. Preheat oven to 400 F (200 C).
  2. Poke several holes in the yams with a fork.
  3. Place the yam on a baking sheet and bake until fork tender, about 45 minutes.
  4. Cooking times will vary depending on size of potatoes. Mine took more like an hour, as they were large.
  5. Meanwhile, heat oil in medium to large saucepan over medium heat.
  6. Add onion and salt.
  7. Heat until onion has softened, about 5 minutes.
  8. Add garlic and heat for 1 minute.
  9. Add oregano, cumin, turmeric, allspice, and black pepper to pan and stir it in.
  10. Add lentils and 2 cups water.
  11. Bring to a boil, reduce heat to medium-low, and simmer, covered, for 20-30 minutes. My red lentils only took 20 minutes to cook. The original recipe using black lentils called for 30 minutes.
  12. Stir in kale and heat for additional 5-10 minutes.
  13. To serve, slice down centre of each potato and stuff with lentil mixture.
  14. Top with dollops of Greek yogurt and pomegranate seeds or walnuts.
  15. (I forgot to get the yogurt, but will have it with it in the future)
Acupuncture, TCM, natural health, Vancouver, BC http://www.activetcm.com/
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Yam and kale warming vegetarian soup

My New Fave Vegetarian Soup for Fall and Winter

vegetarian food vegetarian recipes healthy food vegetarian soupYou might recall that my husband and I started our monthly goals this spring with #meatlessmay. Well, it was so successful for us that we continued on with #journalingjune, #jokeadayjuly, #artsyaugust, #scholarlyseptember, and #organizingoctober. I really liked July and August, but May was still my favourite monthly commitment. We got more creative with our meals, found some amazing restaurant meals we may not have chosen otherwise, and felt good doing it. 

So, this month we are doing #nomeatnovember. So far I’ve made only one vegetarian soup, but already I’m thinking this one will be hard to beat. It was easy to make, was filling, and is delicious!

I found the original vegetarian soup recipe online, but modified it to fit my taste. Oh, and I also changed it because of a mistake. It called for sweet potatoes, but I bought yams. I always get those two mixed up. And, I don’t like hot spicy food, so I took out the hot sauce this one called for and subbed in warming spices instead. You might also like to add hot sauce.

Yam and kale warming vegetarian soup
A delicious fall or winter soup
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Ingredients
  1. 2 medium sized yams
  2. 4 cups vegetable broth
  3. 1/2 cup onion
  4. 2 cups kale, chopped
  5. 2-3 sundried tomatoes (optional)
  6. 1/2 tsp powdered ginger (actually, I just added "some", but I'm guessing the amount)
  7. 1/2 tsp cinnamon (ditto on the amount)
  8. 1/8 tsp nutmeg (ditto on the amount)
  9. salt/pepper to taste
  10. 1/4 – 1/2 cup nutritional yeast (optional--I would have added this in, but I used all of what I had in my recipe the night before; don't think it needed that, mind you)
Instructions
  1. Bake yams until they are soft and remove skin (next time I'm not going to bother removing the skins, as a high power blender like Vitamix would pulverize it and blend it completely anyway)
  2. Add the yam and all ingredients to a high speed blender or food processor.
  3. Purée until smooth.
  4. If you need to warm it up more, transfer to soup pot and heat.
Acupuncture, TCM, natural health, Vancouver, BC http://www.activetcm.com/
Let me know, what is your favourite warming vegetarian soup?

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