Podcasts about vegetarian food

On Wednesday's show: We discuss Houston Mayor John Whitmire's proposed city budget, the latest developments from the Texas Legislature, and President Donald Trump's meeting with Canada's new Prime Minister Mark Carney, along with other developments in our  political roundup.Also this hour: In this month's installment of The Full Menu, food writers discuss some of their favorite restaurants to get vegetarian and vegan food around the city.And we learn about Bajo Terapia (In Therapy), a new play about three couples in therapy, which is on stage May 8-11 at the MATCH.

Vegetarians in Taipei were taken aback and saddened when Herban Kitchen announced it would close in November 2024 after 10 years. Owner Marko Henry Lapka talks about the factors that triggered the end of his popular restaurant, and whether there was still a place for vegetarian dining in Taipei. Hosted by ICRT's Hope Ngo. -- Hosting provided by SoundOn

Callers react to the idea of people returning to meat-eating because vegetarian food is too processed. Patricia never clicked on any link but scammers managed to steal over €4,000 from her. Paul Hogan deided to recover a Berthe Morisot painting from the Tate Gallery which was supposed to be in an Irish gallery.

Meet Leah Guadagnoli:Fancy Feast Supper Club is a creative dinner series organized by artist, chef, and homesteader Leah Guadagnoli. She brings people together through homegrown, globally inspired vegetarian meals prepared from her garden with passion, love, and a genuine curiosity for the overlapping flavors and techniques our expansive universe has to offer. Through extensive research and an ethically conscious appreciation of other cultures through food, her goal is to celebrate our commonalities and unique differences to form connections and better understand the world we share.Today's Episode You'll Learn:What is Fancy Feast Supper Club?Leah's background in art and as a self trained chef.How she incorporates art and food. Process in creating and planning these events/dinners.Her most memorable dinner.Leah's cookbook - recipe zine.Supper club dinners coming up.FFSC WebsiteInstagramSupport the showAbout Us - Women Who Brunch:Women Who Brunch is a food community and event series for women who love connecting, networking, and learning from each other over the most important meal of the week...BRUNCH! We're solving the problem of making adult friendships while doing cool stuff in the Hudson Vally, NY.Visit our website for updates on events, recipes, brunch spots, product reviews, and more or say hi on Instagram!Instagram: https://www.instagram.com/womenwhobrunchWebsite: https://womenwhobrunch.com

Pick up tips for matching wine with plant-based and vegetarian foods from Sally Evans and Wendy Narby who have created the website www.wineand2veg.com

#AskDrJohnWatts Different questions related to baldness, hair grafts, hair loss, hair transplant procedures and medical treatments for hair loss are being raised by patients now and then, including the followers of Dr John Watts, who keep flooding his series of hugely popular educational videos on his popular YouTube channel with queries related to different hair issues. In this educational video session, Hyderabad's noted dermatologist & trichologist and one of the Best Hair Transplant Surgeons in Hyderabad, Dr John Watts answers a specific query on the ideal time to eat non-vegetarian food after a hair transplant procedure. Is it safe to eat meat or other non-vegetarian food immediately after a hair transplant? What are the reasons one must avoid eating non-veg food for a couple of days after a hair transplant? Dr John Watts answers these questions in detail. So far, he has performed over 2000+ hair transplant surgeries successfully. YNB Gaming asks: Sir, after a hair transplant procedure how many days I may have to wait to eat non-vegetarian food? Please explain. After undergoing a hair transplant procedure, patients often have questions about the dos and don'ts during the post-transplant period. One common query revolves around the consumption of non-vegetarian foods. Dr John Watts, addressing the specific question from YNB Gaming, emphasized the benefits of protein found in meat for overall health and hair growth. However, he advised hair transplant patients to avoid spicy foods for the first two days following the procedure as a precautionary measure. “Spicy foods can potentially cause stomach upset and unnecessary complications. There is no other specific reason not to eat meat other than this,” said Dr Watts. He further explained that from the third day onward, there is no particular reason to avoid non-vegetarian food, and patients can resume consuming it without concerns. It is important to note that the initial days after a hair transplant procedure require extra care and caution. The scalp is still in the healing process, and certain precautions can contribute to a smooth recovery and optimal hair growth. While non-vegetarian foods are generally allowed after the initial two days, it is advisable to maintain a diet advised by one's transplant doctor. Conclusion: While the consumption of non-vegetarian food is generally allowed after the initial two days following a hair transplant procedure, it is advisable to avoid spicy foods immediately as a precautionary measure to prevent any potential stomach upset. Trichos provides state-of-the-art treatment for various hair loss conditions and offers advanced hair transplant solutions. Call us Today for a Life-Changing Experience.

Chef Roy Elam learned how to cook in the cornfields along the borderland between St. Louis and Illinois, and then paid his culinary dues with some of the country's finest natural foods chefs. But when he decided to open a plant-based restaurant of his own, dedicated to his mom, Donna Jean, Southern California was the logical place to do it. First in San Diego (2017) and, more recently in LA, Donna Jean is drawing big, happy crowds at both locations with its all natural, super inventive vegan cuisine and plant-based cheeses, including pizzas that break all the rules but deliver so much flavor that customers (many of them not vegans or vegetarians) simply don't care about the so-called "rules."Join Peter in this inspiring conversation with rising star chef, Roy Elam, who was cited a few years ago by The Huffington Post for making the "Best vegan mac & cheese ever!"Click here for the video versions of Pizza Quest. If you count on HRN content, become a monthly sustaining donor at heritageradionetwork.org/donate.Pizza Quest is Powered by Simplecast.

With all the bad food we're not supposed to eat, what's left? More than enough. This week, we're joined by Chef Kimber Dean as she talks about all the tasty foods that are good for us. Listen in as she discusses her favorite oils, how to make pizza and cookies the healthy way, and why all protein powders are not the same. Each Thursday, join Dr. Raja and Dr. Hadar, board-certified dermatologists, as they share the latest evidence-based research in integrative dermatology. For access to CE/CME courses, become a member at LearnSkin.com. Chef Kimber graduated from Le Cordon Bleu San Francisco in 2008, Shaw Academy with a Personal Nutrition Diploma in 2015, and Yax Yoga Concepts 200-hour YTT in 2013. Kimber is the Owner and Chef of Happy Food Catering. Kimber is the Author of Happy Food Cookbook and Happy Baking & Desserts. Kimber is the ℅ of Happiness Drinks. Kimber is the C/F of Nourish Cafe & Market. Kimber is a 200 E-RYT with Yoga Alliance and is a yoga instructor at Sumits Hot Yoga and Lotus Columbia. Kimber is the Health and Food expert of Inside Columbia Magazine. Kimber is the cooking show host of Nourished. on youtube. Host of the Holistic Kitchen Podcast on Spotify. Kimber writes personalized recipes for people with different symptoms, diseases, cancers, and food allergies. Kimber has also written meal plans with Dr. Raja Sivamani for Dermatology and Ayurvedic Meal Plans and Dr. Jennifer Roelands for PCOS and Hashimoto Lifestyle Guides. Chef Kimber's recipes are plant-based, organic, locally sourced, and free of gluten, soy, dairy, corn, peanuts, hydrogenated oil, preservatives, and sugar. Kimber is also a Doterra Consultant. To learn more about Nutrition, attend Chef Kimber's lecture at the 2023 Integrative Dermatology Symposium

Episode Notes Nancy Singleton Hachisu is a California native and Stanford alumnus who moved to Japan in 1988 to live in rural Saitama prefecture with her husband, a Japanese farmer. A James Beard Award-winning food writer, Nancy is the author of 4 cookbooks and frequently appears in Japanese print and television media. You may have seen her on Netflix's Salt Fat Acid Heat. Nancy's latest book, Japan: The Vegetarian Cookbook, is a follow-up to the global best seller, Japan: The Cookbook, and showcases the elegant simplicity of Japanese vegetarian dishes. In this episode, Nancy and Liren discuss her newest cookbook, a sense of spirituality and connection with vegetables, the finer points of tempura, and more! Learn more about Nancy at https://www.nancysingletonhachisu.com Follow Nancy on Instagram: @nancyhachisu

Lindsay O'Donnell is the Founder and Marketing Director of Piquant Marketing, a creative and strategic marketing agency that has worked with over 100 vegan and vegetarian food and wellness brands. Lindsay's passion for growing and supporting "foodpreneurs" and food brands started at Whole Foods Market and led her to found Piquant in 2016. Lindsay is also the co-owner and marketing partner of Planted Expo, Canada's largest plant-based event.

Intermediate Chinese - Talking About Vegetarian Food (Podcast Lesson) Join my FREE Podcast Lesson For Intermediate Learners https://winning-thinker-7590.ck.page/0db37d69b4 For Beginners https://winning-thinker-7590.ck.page/64a86c641d SMART Mandarin Courses/Student Stories... https://smartmandarin.lpages.co/ Follow SMART Mandarin on Instagram smart_mandarin_katrina_lee SMART Mandarin Insider https://winning-thinker-7590.ck.page/d254b3d0ea

In this episode Mr. Abhishek Biswas - Founder of Sattvik Council of India (Instagram @biswaas ; @sattvikcouncil )talks about his journey for building this certification body and emphasizes on its importance. He tells us how despite of many rejections he believed in this and how his belief along with continuous efforts has lead it grow. He talks about the facts and also states some shocking examples which will lead you to think. This episode is an informative one and if you have ever thought of the environment in which your food is cooked, than this ones for you. I hope you guys enjoy this episode.

"But where's the protein?" American plate of food | Indian plate of food

On Thursday's show: Houston sometimes struggles to get out of its own way environmentally. There were a couple notable examples Wednesday. First, in the morning, an oil spill at the Marathon Galveston Bay Refinery in Texas City – just the latest in a series of leaks and spills nationwide recently. Later Wednesday, Air Alliance Houston released a new report finding public transit use is way down in the region. Refinery accidents, our car-centric culture -- they have a cumulative effect. We talk it over with Rachel Powers, executive director of the Citizens' Environmental Coalition. Also this hour: A University of Houston forum on Oct. 21 will discuss how to disrupt the school-to-prison pipeline – the problem of students getting kicked out of school and all too often ending up in the criminal justice system. We talk with two experts involved in the discussion. Then, local food writers discuss their favorite places to get vegan and vegetarian food around the city these days in our monthly food segment, The Full Menu. And we learn about Latino rap and hip-hop in Houston.

E-comm and in-store retailers of the award-winning London, UK-based MAHI brand, the all-natural, sustainable and world flavour line of sauces and marinades are introducing audiences to the benefits of a vegan diet. Learn more at https://www.saucymahi.co/blogs/news/a-vegan-diet-explains-what-it-is-how-healthy-is-it (https://www.saucymahi.co/blogs/news/a-vegan-diet-explains-what-it-is-how-healthy-is-it)

Learning how to order food in Spanish is one of the most crucial things you'll need to learn for travel to a Spanish-speaking place, even more so when you have dietary requirements such as vegetarianism!  In this Spanish scenario episode you'll learn ways to order vegetarian food in Spanish, as well learn to identify what foods you should AVOID. We follow it with a Spanish scenario in a restaurant, so you can see how the vocabulary would actually sound in a real-life interaction! Be sure to download the accompanying worksheet to get the most out of this episode. The worksheet includes: Key vocab and phrases from the episode Extra Spanish vocabulary and phrases  Spanish transcript of the scenario English translation  Exercises to practise what you've learnt Are you new to Spanish? Make sure you download my free ultimate guide to self-learning Spanish, a super useful resource for beginners. https://www.seeinginspanish.com/freeguidebook

Sri Vakrathunda Vinayagar Temple in Melbourne will now have an upgraded kitchen with the help of a $500,000 funding received last year from the Victorian Government.

In this episode we talk to Matt Noble, the founder of Toronto Vegetarian Food Bank, a volunteer-powered charity that has served over 250,000 meals worth of whole-food plant-based groceries to people struggling with poverty and food insecurity.   We learn about the importance and operation of a vegetarian food bank and delve into a deeper discussion on social justice, food insecurity and policy. Food security represents a state in which food is available, accessible, and affordable such that there is physical and economic access to sufficient food to meet dietary needs for a productive and healthy life. There is often the concern that a vegetarian or vegan dietary pattern is expensive and out of the price range for those with food insecurity. Matt discusses these concerns, the challenges, the current situation, and what he believes could help potentially address these issues.Matt also shares some news about exciting initiatives, he and his team are working on, such as veganic agriculture and education. Toronto Vegetarian Food Bank will be breaking ground on a new project – The Veg Food Bank Farm – in partnership with Piebird Farm Sanctuary in the Summer of 2021.   You can find details about Matt's work and the Toronto Vegetarian Food Bank on Instagram and Twitter @vegfoodbank and on Facebook at Toronto Vegetarian Food Bank.  The episode is hosted by Dr. Stephanie Nishi and Cassandra Carey, of Plant-Based Canada.

Η Σαρακοστή πλησιάζει και τι καλύτερο από μια σπιτική ταραμοσαλάτα; Η συνταγή της Άντζελας Νικολέττου είναι απλή και γρήγορη. Δοκιμάστε την!

Amaka Azuka is a vegetarian Londoner who's been in Paris for over 8 years. She teaches English, she's a food photographer and when I found her IG page I knew I wanted her on the podcast. Amaka knew that she would live in Paris from the age of 12 and even failing her French exams didn't deter her to bring her dream to life.We chat about how she started photography, how being a vegetarian in Paris has gotten easier and we look at France v England, Paris v London and city v countryside. Amaka said she never wants to get into comparing places as though there is somewhere perfect. I couldn't agree more. We talk immigration and perceived immigrant status (in England) and how being ‘new' to a country can encourage self reflection and perspective about ourselves and in Amaka's case, her parents' journey. I am French is hosted by Karen French (yup, that's my real surname) Interweb info: Karen French Website  www.karenfrenchinfrance.com IG / FB  @iamfrenchpodcastAmaka Azuka Website: sugarhammock.com IG: @sugarhammockSelected Resources from this episode:Get Amaka's fruit crumble recipe hereThe film My big fat greek wedding infoAlso, Listen to my interview on the ExpatFamilies podcast here.  All about my immigrant and parenting journey - in French! I talk about being a step mum, becoming a mother and how I ended up in the middle of nowhere in France. Turns out it's home!Wanna be a Frenchie insider? Subscribe to the I am French podcast newsletter here!

Is Non-Vegetarian Food Permitted Or Prohibited For A Human Being? - Dr. Zakir Naik V.S. R. Zaveri | Part 3 | --- Support this podcast: https://anchor.fm/theaudiobookspodcast/support

Is Non-Vegetarian Food Permitted Or Prohibited For A Human Being? - Dr. Zakir Naik V.S. R. Zaveri | Part 1 | --- Support this podcast: https://anchor.fm/theaudiobookspodcast/support

Is Non-Vegetarian Food Permitted Or Prohibited For A Human Being? - Debate - Dr. Zakir Naik V.S. Mr. Rashmibhai Zaveri --- Support this podcast: https://anchor.fm/theaudiobookspodcast/support

Is Non-Vegetarian Food Permitted Or Prohibited For A Human Being? - Dr. Zakir Naik V.S. R. Zaveri | Q&A Session | Part 1 || --- Support this podcast: https://anchor.fm/theaudiobookspodcast/support

Is Non-Vegetarian Food Permitted Or Prohibited For A Human Being? - Dr. Zakir Naik V.S. R. Zaveri | Q&A Session | Part 2 | --- Support this podcast: https://anchor.fm/theaudiobookspodcast/support

Watch the 9malls review of the Mosaic Vegetarian Food Box Jerk Lentil And Plantain Bowl. Should you subscribe to this plant-powered food delivery service? Watch the hands on unboxing and taste test to find out. #vegetarian #dairyfree #mealbox #foodbox #review Find As Seen On TV Products & Gadgets at the 9malls Store: https://www.amazon.com/shop/9malls Please support us on Patreon! https://www.patreon.com/9malls Disclaimer: I may also receive compensation if a visitor clicks through to 9malls, or makes a purchase through Amazon or any affiliate link. I test each product on site thoroughly and give high marks to only the best. In the above video I received a free product sample to test. We are independently owned and the opinions expressed here are our own.

-by Jagadguru Shankaracharya Nischalananda Saraswati Ji Maharaj Answered in Hindi. Presenting "Prashnottari", a series recorded at different parts of India. These are the unique answers to some of our frequently asked questions related to Religion, Spirituality and Nationalism. Puri Peethadhishwar Jagadguru Shankaracharya Swami Nishchalananda Saraswati Ji is one of the highest authorities of the Hindu religion. Hope the listeners will take benefit from the queries of various minds from multiple backgrounds. Thanks to Brahmachari Prakash Ji WebSite: https://www.govardhanpeeth.org/ --- Send in a voice message: https://anchor.fm/hindu-podcast/message

I talk a little about myself and how my blog came to be. I also start off our foray into Indian cooking by describing the recipe for a traditional Indian dessert. My food blog Cookilicious (https://cookilicious.com) features a collection of detailed, mouth-watering vegetarian and vegan recipes. In this podcast episode, I talk about what motivated me to start my blog and describe my journey to becoming a full-time food blogger. I wrap up the episode with a detailed recipe for a simple yet delicious Indian dessert called ‘Paal Payasam’ made in the Instant Pot. Should you wish to check out the recipe for this dish on my blog, you can find it here: https://cookilicious.com/desserts/paal-payasam-indian-rice-pudding-kheer-in-an-instant-pot/ You can find me on Instagram, my Instagram handle is @cookilicious. If you have any questions or feedback, please write to us at contactthechef@cookilicious.com

Are you a foodie who can’t stop gorging on non-vegetarian food? In this hard-hitting audio, Sadhguru’s shares his take on whether eating non-vegetarian is cruel. [divider] Editor's Note: Connect with Sadhguru! Download the Sadhguru App and get access to Sadhguru’s articles, videos, daily quotes, program info and much more. Available on Android and iOS. 

Resources: The CDC, Centers for Disease Control and Prevention, has great articles and resources to help you start your healthy eating habits and nutritional lifestyle changes to get you on track with healthy eating:https://www.cdc.gov/healthyweight/healthy_eating/meals.htmlhttps://www.cdc.gov/nutrition/strategies-guidelines/index.html4 Food plans featured in this episode include: Pescatarian, Paleo, Vegetarian and Vegan:Paleo: This is a food plan that includes: lean meats, fish, fruits, vegetables, nuts and seeds. Basically, it features foods that were hunted and gathered in the past. It excludes foods such as dairy, legumes (peanuts and lentils), refined sugar, potatoes, and processed foods. This meal plan improves weight loss, blood pressure, blood glucose, and lowers triglycerides. Reference: https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/paleo-diet/art-20111182Vegan: This plan excludes meat, poultry, fish, eggs and dairy products — and foods that contain these products. Vegan sensation Tabitha Brown she has become a famous Vegan advocate and has a beautiful family. She always has words of love and wisdom, recipes, and you can follow her on Facebook, TikTok, Instagram and various social media platforms. She is an awesome wife, mom, and social media influencer.Vegetarian: Food plans vary in what foods they include and exclude but for the most part, vegetarians exclude all meat. There are many variations of vegetarianism. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/vegetarian-diet/art-20046446Lacto-vegetarian: This plan excludes meat, fish, poultry and eggs, as well as foods that contains them. Dairy products, such as milk, cheese, yogurt and butter, are included.Ovo-vegetarian: This plan excludes meat, poultry, seafood and dairy products, but allows eggs.Lacto-ovo vegetarian: This plans exclude smeat, fish and poultry, but allows dairy products and eggs.Pescatarian plan excludes meat and poultry, dairy, and eggs, but allows fish and other types of seafood. Music Credit: Mitchell Huntley, Power of Love, “Freestyle".Support the show (https://www.facebook.com/TwoTenPodcastAC/)

Joe Jackson doesn’t regret the ridiculous look he rocked in high school. The sideways baseball cap and over-sized Kanye glasses don’t bother him. But Year 12 does. Specifically, the end of school exams, and the way we were taught to 'learn-by-memorising'. While reflecting on his commitment to vegetarianism, he remembers the time he humiliated a bully in front of the whole school. Fourteen years later he’s almost ready to forgive, himself. Guest: Joe Jackson Vejoes food truck: https://www.vejoes.com.au/  Music: Mike/Blue Dot Sessions Mike’s website: www.mikewilliams.com.au  See omnystudio.com/listener for privacy information.

All I could think of today was food...VEGETARIAN FOOD! I found this great recipe in a magazine and if you can find these ingredients...I will cook with you tomorrow!

The second half of our interview with the world's most renowned naturalist.

華人的飲食離不開粥粉麵飯的五穀食糧，它們對身體是否真的有益？而素食人士整天吃豆類食品又是否真的比食肉更有好呢？李太與楊蕙而探討這些問題。 - 華人的飲食離不開粥粉麵飯的五穀食糧，它們對身體是否真的有益？而素食人士整天吃豆類食品又是否真的比食肉更好呢？李太與楊蕙而探討這些問題。

At the request of UK listener, Peregrine (great idea, thanks!), we discuss vegetarian food pairing, an art that's just as easy or hard as with any dish. The difference is that in the veg world, we pair with sauce and seasoning and the complexities are many --and we dig into many of them! We discuss my three step pairing process and how it applies to vegetarian food: Pay attention to the weight of the food -- heavy with heavy, light with light. Examples: simple salads with dry whites or rosé, Eggplant or heavy saucy dishes with heavier reds, Cream or cream-based dishes – northern European cuisines – best with cooler climate wines Figure out what the dominant flavor of the dish is and pair to that.  Examples: Earthy veggies like mushrooms, root veggies – earthy reds like Burgundy, or Barolo, Chianti Mushrooms have umami: Burugndy –white and red are best, but there is nuance Creamy dishes – oaked white burgundy Mushroom risotto: Arneis, Gavi, Soave, Fiano, Etna Bianco Mushrooms with garlic: Pinot noir Portabello mushrooms: same as steak: Zin, Malbec, Bordeaux, Cabernet Asparagus or bell peppers –whites with higher acidity – Grüner, Sauvignon Blanc Tomato-based dishes – reds from Italy Pay attention to the texture of the food and make sure it goes with the texture of the wine. Structure of the food and the wine matter. Is the food salty? Chewy? Acidic? Pair it with the appropriate wine texture!    We discuss MC Ice's favorite rule: What grows together, goes together    We talk about the best pairings for spice:  Sweeter Riesling or Chenin blanc, or fruity rosés (NEW WORLD) work well Indian curry: A touch of sweetness helps, so does acid Bright Thai curries are better with aromatic whites Fruity rosé, off-dry Riesling or Chenin Blanc, Pinot gris, Viognier Fruity Merlot or Shiraz, Portuguese reds Stir fry with soy: fruity New World Merlot, Pinot, something low in tannin   We talk TexMex and Mexican:  Black beans/burritos: Albariño, Beaujolais  True Mexican food Crisp whites: Albariño, Sauvignon Blanc, Pinot Grigio, dry Riesling, Riojas, Chianti, Pinot noir can for heavier sauces Soft juicy wines can work with refried and black beans or adobo sauces –Beaujolais or soft Syrah, Garnacha  No tannin, no oak– kills the combo with chiles   Finally we discuss how salad has become so varied it's hard to make a good match. We leave you with some ideas: Very fruity wines: Chardonnay, Gewürztraminer, Sauvignon Blanc, Rosés Grow/goes: Greek salad with Assyrtiko Blue cheese dressing: Fruity, soft red – Zin, Beaujolais Goat cheese salad: Sancerre Caprese: Soave, Fiano, Gavi     Thanks to our sponsor this week:  YOU! The podcast supporters on Patreon, who are helping us to make the podcast possible and who we give goodies in return for their help! Check it out today: https://www.patreon.com/winefornormalpeople     And to sign up for classes, please go to www.winefornormalpeople.com/classes!       

The sixth full episode of The Another Voice Podcast. In this episode, I discuss how there is no point in being a vegan ethically. to do this, I will be going through some videos I found while researching this very interesting topic

We Get to Know vegetarian food blogger and cookbook author Jeanine Donofrio from Love & Lemons. We were absolutely thrilled to speak with Jeanine, the creator of one of our very favorite food blogs: loveandlemons.com.  Additionally, she is the author of the bestselling Love & Lemons Cookbook, which the New York Times described as "Happiness itself tossed into every bowl”.  Jeanine is best known for her bright, vegetable-packed recipes, stunning photography, and creative design visuals that inspire people to have fun in the kitchen.  She has been featured in People, O:The Oprah Magazine, Self, and Shape Magazine, among others.  She and her husband, Jack, cook and photograph from their home in Chicago while their two Shiba pups help clean up the kale stems that fall on the kitchen floor. In this episode, Jeanine tells about her path to becoming a food blogger after her career in graphic design.  She shares how her husband Jack is now her full time partner in Love & Lemons and how that evolved over the years.  We get to hear a cute story of an Italian dog with a lemon and how that played a role in their blog name. We chat about the process of writing her new cookbook Love & Lemons Every Day which is coming out on April 2nd and is available for pre-order now.  We loved chatting with Jeanine and hearing her story, listen in and Get to Know her. Show notes for this episode: SHOW NOTES Visit wegettoknow.com to explore original and guest related content and to learn more about our podcasts and guests. This episode is brought to you in partnership with Dr. C Vitamins. Use our code WEGETTOKNOW to save 30% off your order of their pharmaceutical grade and medically endorsed vitamins. Dr C Vitamins are the highest quality and are tested for potency and purity that ensure their quality www.drcvitamins.com

This story is a part of RISHI TALES (Volume 1) by U. Mahesh Prabhu with Foreword by Dr David Frawley.  The book is available on Amazon.com for $9.99 and Amazon.in for INR 200.00 There was once a Rishi who was known for his deep and pious bearing. Having renounced the world and all …

Mrs. May Lee and Wai Yee are going to introduce how to cook this healthy dish, sliced bean curd with veggies. - 豆乾可謂家常菜中少不了的食材，做法簡單又美味。在今集的「美食速遞」，李太和楊蕙而為素食人士介紹簡單易做，而且健康美味的素菜－「麻香三絲豆乾」。

Cher & Gwenda talk about why they're so into cults, how they decided to start a podcast, and the weird, short existence of The Source Family. Learn more about your ad choices. Visit megaphone.fm/adchoices

We don't need to look further than a stereotype to know that vegetarianism and yoga share the same company. This week's episode examines the Hindu roots of vegetarianism and yoga, why or why not vegetarianism for the yogic path, as well as a trip through a few Ayurvedic ideas on juice fasting and Tantra!For more information on Kathryn's work, where to find her, and more podcasts, visit www.intelligentedge.yogaFor online practices, including accessible yoga classes from retreat and specifically recorded for patrons, visit www.patreon.com/intelligentedgeyoga

In this episode of the Vegetarian Zen podcast we discuss our latest and greatest acquisition for our kitchen – a pressure cooker. We explain how pressure cooking works, share which cooker we purchased, what we've made in it (so far), … Using a Pressure Cooker to Create Healthy Vegetarian Food (VZ 146) Read More » The post Using a Pressure Cooker to Create Healthy Vegetarian Food (VZ 146) appeared first on Vegetarian Zen.

In this episode of the Vegetarian Zen podcast we discuss our latest and greatest acquisition for our kitchen – a pressure cooker. We explain how pressure cooking works, share which cooker we purchased, what we’ve made in it (so far), and our opinions of pressure cooking and our cooker.   Thanks for tuning in to … The post Using a Pressure Cooker to Create Healthy Vegetarian Food (VZ 146) appeared first on Vegetarian Zen.

  In this episode of the Vegetarian Zen podcast we discuss our latest and greatest acquisition for our kitchen – a pressure cooker. We explain how pressure cooking works, share which cooker we purchased, what we've made in it (so far), and our opinions of pressure cooking and our cooker.   Thanks for tuning in […] The post VZ 146: Using a Pressure Cooker to Create Healthy Vegetarian Food appeared first on Vegetarian Zen.

Hello and welcome to episode 32 of the Ask Sri Vishwanath Show. Today I want to talk food. Does eating non-vegetarian food stop you from seeing God? Send an email to free109@gmail.com with the subject line :ASk Sri Vishwanath show" and ask your question and we will feature it in one of our episodes

On today's episode, we're talking about our experience at the absolutely wonderful Toronto Veg Food Fest. On the show, we share the ideas from the talks we attended, the delicious food we sampled, and what we would love to see at next year's festival.

Marc interviews the organizers of the New York Vegetarian Food Festival coming to NY March 1 & 2

How do you find good vegan food in Thailand? Bill journeyed across the ancient kingdom, met a vegan tour organiser, and tasted lots of good food. This included some unusual flavours of soy ice cream. Download internet radio report (4 mins 59 secs): Travelling and Eating Vegan in Southeast Asia: Thailand (MP3 4.54MB) (other sound […]

Bill toured the temples of Cambodia, and found a foodie Frenchman running a vegetarian restaurant. Download internet radio report (4 mins 53 secs): Travelling and Eating Vegan in Southeast Asia: Cambodia (MP3 3.33MB) (other sound file formats) This is the second of three reports from Bill’s travels. Please follow these podcasts and blogs for the […]

Today, host Laura Theodore, the Jazzy Vegetarian, chats with Fran Costigan, Queen of the Vegan Desserts, to chat about tasty and healthy dessert recipes to prepare for your family and friends this holiday season. I’ll also share my famous Chocolate Pots de Crème recipe ...jazzylicious! Fran Costigan, is an internationally recognized culinary instructor, author, consultant, recipe developer and the pioneering vegan pastry chef who marries healthy eating with sumptuous tastes. Fran’s book, More Great Good Dairy-Free Desserts Naturally, is designed as a complete course in vegan baking. Fran’s recipes feature organic whole grains, fair trade natural sweeteners and chocolates, and clean seasonal ingredients. In Fran’s recipes, ‘nothing is missing except the dairy, eggs, white sugar and excess fat.’ She is the authority on all things related to vegan baking and desserts. A graduate of the New York Restaurant School, the Natural Gourmet Institute, and Nick Malgerie’s Professional Pastry Intensive, Fran and her decadent vegan dessert recipes have been featured on Discovery Health’s Get Fresh with Sara Snow, Better TV, and ABC’s Nightline. Her work has been profiled in numerous print and online publications such as The New Yorker, VegNews, Veg Family, Vegetarian Journal, Vegetarian Voice, Café Sweets Japan, and Organic Spa Magazine.

Today I chat with Terry Blaine, who is an internationally renowned jazz singer. She has enjoyed a varied musical career, including concert performances, radio, TV, recording and production. She is one of the few contemporary jazz vocalists specializing in the hot small band swing music from the 1930's. Terry is also a music therapist and she is internship director at Hospice, Inc., serving patients and families in Dutchess and Ulster Counties in New York's beautiful mid-Hudson Valley. Music Therapy is an integral part of the compassionate care provided by hospice professionals, helping to improve the quality of life for those facing terminal illness by addressing physical needs, offering emotional support, and encouraging spiritual connection to promote comfort, acceptance and peace. At Hospice, Inc., Terry provides clinical music therapy services to hospice patients and families in the home care, nursing home, and hospital settings, oversees the Education Program for Music Therapy Interns, coordinates music for children's bereavement groups and public memorials, and promotes an annual concert at Bard College called "Healing Voices, Caring Hearts" that raises awareness (and funds!) for the music therapy program. She is also an adjunct at SUNY New Paltz, teaching voice to music therapy students. This fall, Terry will be on tour singing classic jazz with longtime compatriots Mark Shane and Allan Vache. Terry lives in West Hurley, NY with her husband, composer/producer Tom Desisto, and their son, Michael.

Sounds of Summerfest 2010 features, among other delights, a clip of music by Rebecca Barnett and quick interviews with Michael Greger, Colleen Patrick Goudreau of Vegetarian Food for Thought, Anuj Shah of Vegan World Radio and the newest inductee into the Vegetarian Hall of Fame, Caldwell Esselstyn. In addition to explaining how our health priorities should be reformed, Esselstyn recites his list of greens that rivals only our own Leftovers in rapid fire food listing. There is also a Science Fact on how even if you eat the same number of calories you are more likely to gain weight if you are eating meat.

Sounds of Summerfest 2010 features, among other delights, a clip of music by Rebecca Barnett and quick interviews with Michael Greger, Colleen Patrick Goudreau of Vegetarian Food for Thought, Anuj Shah of Vegan World Radio and the newest inductee into the Vegetarian Hall of Fame, Caldwell Esselstyn. In addition to explaining how our health priorities should be reformed, Esselstyn recites his list of greens that rivals only our own Leftovers in rapid fire food listing. There is also a Science Fact on how even if you eat the same number of calories you are more likely to gain weight if you are eating meat.

Join Nancy & Lisa (BigBlendMagazine.com Editors) and special guest co-host Maralyn Hill (co-author of ‘Our Love Affairs with Food & Travel’ & ‘Cooking Secrets – The Why and How’, for another episode of Eat, Drink & Be Merry foodies radio. Focusing on healthy & earth-friendly food and cooking, featured guests include Timothy Fitzgerald Young - President/Chef of Food For Thought; Mimi Wheeler – Owner of Grocer's Daughter Chocolate; Tina Ruggiero, MS RD - The Gourmet Nutritionist will talk about Driscoll’s Organic Berries; Edward Field - Natural Merchants organic wine importer from Spain; and Chef Jernard Wells ‘The Chef of Love’ and author of ‘88 Ways to Her Heart: Cooking for Lovers from the Kitchen to the Bedroom’.

Join Nancy & Lisa (BigBlendMagazine.com Editors) and special guest co-host Maralyn Hill (co-author of ‘Our Love Affairs with Food & Travel’ & ‘Cooking Secrets – The Why and How’, for another episode of Eat, Drink & Be Merry foodies radio. Focusing on healthy & earth-friendly food and cooking, featured guests include Timothy Fitzgerald Young - President/Chef of Food For Thought; Mimi Wheeler – Owner of Grocer's Daughter Chocolate; Tina Ruggiero, MS RD - The Gourmet Nutritionist will talk about Driscoll’s Organic Berries; Edward Field - Natural Merchants organic wine importer from Spain; and Chef Jernard Wells ‘The Chef of Love’ and author of ‘88 Ways to Her Heart: Cooking for Lovers from the Kitchen to the Bedroom’.

On our 67th show we feature interviews Megan and Derek conducted at the 2008 Boston Vegetarian Food Festival. Interviews include: Jae Steele author of vegan cookbook Get It Ripe: A Fresh Take on Vegan Cooking and Living; Our friend Molly Wadzeck helping Karen Dawn out at the Thanking The Monkey booth; 12 year old Mickey who has been vegan her whole life; Mathew Miller with Organic Athlete; Josh Hooten from the Herbivore Clothing Company; Vegan bodybuilder Robert Cheeke; and lastly the ever entertaining and insightful Michael Gregor, M.D., who has attended all 13 Boston Vegetarian Food Festivals.