Posted in TOP IT OFF

Cut Out The Processing Animal – go straight to the top

We grow more plants to feed animals whom we kill to eat, than we grow to feed humans.

But when we eat the animals we’re not getting the benefit of all those veggies eaten by all those animals, because the veggies are no longer veggies.

The veggies eaten by the animal builds muscle, fat and bone as well as maintains all organs and systems of the animal. Knowing that, why not eat the plants in their natural form instead of processing them through an animal?

If plants build muscle, fat and bone as well as maintain all organs and other systems in the animal you’re eating, then why not cut out the middle man/woman and eat plants directly, letting our own bodies build from the benefit?

People who want corn fed cows or grass fed cows are making a connection between what a cow eats and what they want to put, pre-processed by the animal, into their bodies. But these same people won’t eat corn. It makes no logical sense to get the benefits of corn after a cow has eaten it. When you eat a cow you’re not getting the benefit of the corn. You have to eat the corn to get that benefit.

We don’t get two in one by processing veggies in the animal before we eat the animal.

Cut out the middle man/woman – the processing animal – so we get our plant food in it’s non-processed form.

Then stop raising animals to eat.

Feeding animals veggies and other animals, then killing them for our plate isn’t an efficient way to feed humans.

I always preferred going straight to the top, avoiding unnecessary red-tape.

Why use an animal to process my food before consuming it?

So of course, I go straight to the plant for my nutrients.

~ Sharon Lee Davies-Tight






 

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Posted in TOP IT OFF

Take A Step Out Of The Ugly Past

TAKE A STEP OUT OF THE UGLY PAST

I’m going to keep using the words meat, meaty, to describe the main part and/or texture of the plant until such time that meat = plant. In other words, animals will not be considered meat nor food in the future.

I will not, however, refer to a plant as an animal – nor an animal as a plant. For instance an eggplant isn’t meat, meaning animal. A burger made out of eggplant however will be called plant meat.

Eventually all edible plants will end up in the meat category, signifying food in general as meat. I go with that. The barbarism applied to animals will end – sooner than most people think. Oh how lazy the thought of gorging on flesh and blood when it’s brought straight to your plate.

Ever notice how humans make a lot of noise when eating animals before during after. Singing, dancing, jumping up and down to loud music, flailing the arms, driving the evil spirits from their table, asking blessings from God, offering it up even, saying thank you with bowed heads for the gifts.

So as not to be blamed by any animal-God, or devil-God seeking revenge, they always speak to the God that provided the feast not those who partook. It isn’t their fault, God allowed it. If God didn’t want us to have it then God would stop it.

Ha. Drinking the sweated blood diluted with alcohol to numb the mind of the atrocities, laughing overly loud, robustly spitting the power of evil onto the bloody flesh before swallowed as one consumes another soul. Ha, but the soul is already gone. Not to worry, we’ll numb the bastard next time and eat him alive. That ought to fulfill us just fine.

A plant is a plant and an animal is an animal. Currently meat means either animal or plant. Eventually, animals will no longer be considered food on this planet, so the term meat will refer to the main part and/or texture of whatever plant is under discussion.

Cows are animals, tomatoes are plants. When I develop a formula and a process using plants that replaces and replicates textures and flavors of chicken (which is currently cannibalized by humans for consumption) and I call it veggie chicken, that’s not the same as calling a plant an animal.

It’s an artistic sensory and pragmatic abstract, scientifically formulated to replace the cruelty of enslavement, torture and slaughter that has been imposed on special beings whose purpose on earth was misunderstood by the human animal.

The effort to civilize ourselves and each other is an ongoing evolution that must never take a step back to its ugly past.

Get out of the cave. There’s nothing to fear in the future if you recognize the rights of all beings once born to live out their natural lives on this planet.

Earth is a plan. It’s not a human. And it’s not a human plan, so stop taking credit for something you didn’t design.

Happy Holy Day to all beings!

~ Chef Davies-Tight










Posted in Investing, Labeling, MADISON AVENUE

Contains No Animal Products

The word PRODUCT.

There are many definitions and uses for the word ‘product’.

Most manufacturers at this time are not going to put on their labels ‘contains no animals’. But that’s what I’m working toward. Right now the goal is ‘contains no animal products’. It’s straight forward in a language people understand.

Continue reading “Contains No Animal Products”

Posted in Bush's Beans, TODAY'S INGREDIENTS

VEGGIE POT BEANS – today’s ingredients

TODAY’S FEATURE INGREDIENTS:

1- BUSH’S VEGETARIAN POT BEANS – fat-free

2- BIRD’S EYE Steamfresh frozen vegetables


VEGGIE POT BEANS

A hearty pot of baked beans and veggies. Smoky, sweet, salty, spicy, acidic. Textured with reconstituted vegetable protein to increase nutritional content and uptick the chew factor. You don’t need ground pork or bacon with these beans. The textured vegetable protein sauteed with seasonings create the chew and flavor you expect!

Makes 23 cups






Posted in Featured Recipes, Follow Your Heart Non-Dairy, Lightlife Plant Meats

AFC HOT DOG EGG SALAD SPREAD

AFC HOT DOG EGG SALAD SPREAD

Fresh herbs, walnuts, grated carrot, vegan yeast, added to the ground tofu and meatless hot dogs make the spread more nutrient dense than others we’ve developed. This is our healthier spread! Serve on any bread or as a salad on a lettuce leaf. Tasty as always with enhanced texture from the added ingredients!

Makes 8 cups

Continue reading “AFC HOT DOG EGG SALAD SPREAD”

Posted in Advertising, Investing, MADISON AVENUE, Non-Food Reviews

THIS POST WAS BANNED BY FACEBOOK; let this be a censorship lesson to investors

Banned Post:

Laws People Think Are Theirs’ To Break Are Major Ones

Continue reading “THIS POST WAS BANNED BY FACEBOOK; let this be a censorship lesson to investors”

Posted in Advertising, Investing, MADISON AVENUE

WHITE-LYNCHING

Brutalizing people is not an effective recruiting strategy. Neither is making enemies to build friendships.

Standing at a 13% population disadvantage, making enemies by bringing white people to their knees and ruining their businesses for offenses committed by other people in the past is a destructive use of small town tactics to gain up town recognition – a recognition that is not sustainable, simply because it is based on the false premise that white people today are responsible for practices that all races and cultures engaged in many years ago.

Contrary to social media and cable opinion outlets the movers and shakers of the world don’t like bullies. They dislike even more those who seek to destroy the businesses in which they invest.

I have yet to see a plan emerge that had a positive global goal attached, which leads not just me but many others to the conclusion that the revenge tactics used by Black Lives Matter Terrorists serve a visceral purpose that cannot and will not translate into financial growth.

USA Census for 1860 was 31.4 million of which 3.9 million or 12.6% total population were slaves and children of slaves.

Slavery ended in 1863.

Population of USA in 2018 was 327.1 million.

By 1863 approximately  3.9 million slaves including their children were legally freed.

Approximately three hundred million people and 156 years later, some 246 million white people, none of whom participated in slavery, are now being held hostage and responsible for deeds that occurred prior to the Emancipation Proclamation Act of 1863 and the 13th Amendment to the US Constitution abolishing slavery. Prior to that time slavery was legal on a Federal level, although in some states it had already been outlawed to varying degrees.

There is no legal precedent for one race of persons to hold accountable another race of persons for cultural and/or socio-economic missteps that in time became abolished. Madison Avenue and Wall Street have nothing to gain and everything to lose by participating in and supporting the white-lynching tactics of ruining white people’s careers and businesses based on a nondescript terrorist agenda for the sole purpose of terrorizing the white race and destroying their culture, careers, businesses and families using revenge tactics to protest an institution that no longer exists.

In that regard they are much like ISIS terrorists who want to return to the past to recoup losses that cannot be recovered,  so they take life and limb and liberty from the white people of the present. That is enslavement and torture, which will lead to slaughter if left unchecked.






 

Posted in Products Tried

EARL OF SANDWICH JEWISH RYE

Ah, now here’s a nice thick, airy, easy to toast, perfect crunch Jewish rye worth talking about.

This was my breakfast this morning. Spread with fresh ground nut butter – almond this day.

Topped with spicy brown stadium mustard, brown sugar and cinnamon. Then all mushed up on the toast.

Served with apple cider.

I liked it so much, I had the same thing for lunch.






 

Posted in Net News

Harmful Algal Blooms | Nutrient Pollution 

Harmful Algal Blooms

Harmful algal blooms are a major environmental problem in all 50 states. Red tides, blue-green algae, and cyanobacteria are examples of harmful algal blooms that can have severe impacts on human health, aquatic ecosystems, and the economy.

Algal blooms can be toxic. Keep people and pets away from water that is green, scummy or smells bad…

Harmful algal blooms are overgrowths of algae in water. Some produce dangerous toxins in fresh or marine water but even nontoxic blooms hurt the environment and local economies…

READ ON: Harmful Algal Blooms | Nutrient Pollution | US EPA






 

Posted in Net News

Ohio Sells $75k in Successful First Day of Sales

Ohio Sells $75k in Successful First Day of Sales

PUBLISHED ON JANUARY 22, 2019, BY MASSROOTS

The four medical marijuana dispensaries that were open for business, on the first day of sales in Ohio, collectively sold 8.7 pounds of dried cannabis flower. According to the Ohio Medical Marijuana Control Program, that total volume generated $75,000 in sales. There are 60 licenses available in Ohio, but only four dispensaries were fully approved and stocked with product on January 16, 2018, the historical first day of legal sales.

The four dispensaries are:

CY+ Dispensary, 180 Main St. in Wintersville, OH

The Forest Sandusky, 1671 Tiffin Ave. in Sandusky, OH

Ohio Valley Natural Relief, 840 Canton Rd. in Wintersville, OH

The Botanist, 3840 Greentree Ave. SW in Canton, OH

While products for other methods of delivery, like edibles, capsules, tinctures, and topical lotions may be manufactured in Ohio, dried flower was the only form available on the first day.

The Ohio Tenth

Unlike the regulated markets in states like Colorado and Washington, all medical marijuana flower in the Buckeye State must be sold in packages measured to one-tenth of an ounce, known as the “Ohio tenth.” One-tenth of an ounce is 2.83 grams. This is slightly different than how it is typically done at dispensaries in other legal states, and on the black market, where flower is often sold by the gram, the eighth of an ounce, quarter of an ounce, and so on, all the way up.

The Price You Pay

As initially high prices were shocking to some patients, the cost of medical marijuana in Ohio is expected to drop slightly as more dispensaries open, and a wider variety of products become available. Joan Caleodis, 55, is credited as the first person to purchase medical marijuana in Ohio. Joan reported that she paid $150.00 for three of the one-tenth ounce packages of the same indica strain. “I’m ecstatic patients are no longer waiting for relief,” Joan said.

Home cultivation remains illegal, so patients have no other legal option but to pay whatever the going rate is for medication at the dispensary. “I understand the need to make back the money they put in, but this is – my god,” said Ken Horner, 65, who drove 3.5 hours from Dayton to CY+ Dispensary in Wintersville.

Patient Cards

Are you a patient suffering from one of the conditions that qualify for medical marijuana in Ohio? Do you still need to apply to the program? Follow this link to learn how to get a medical marijuana card in Ohio.

Photo courtesy of Chris Crook

Source: Ohio Sells $75k in Successful First Day of Sales


 





 

Posted in Net News

Eating meat has ‘dire’ consequences for the planet, says report

 

Eating meat has ‘dire’ consequences for the planet, says report

To feed a growing global population and curtail climate change, scientists say we need to radically change our food systems.

BY SARAH GIBBENS

PUBLISHED JANUARY 16, 2019

THERE’S AN ENTIRE industry built around dieting. Most of its products are intended to help people lose weight, gain muscle, or live longer.

But as the global human population steadily climbs, scientists are scrambling to devise a diet plan that can feed 10 billion people by 2050.

A new report, published in the British medical journal The Lancet, claims to do just that. It recommends a largely plant-based diet, with small, occasional allowances for meat, dairy, and sugar. The report was compiled by a group of 30 scientists from around the world who study nutrition or food policy. For three years, they deliberated with the intent of creating recommendations that could be adopted by governments to meet the challenge of feeding a growing world population.

“Even small increases in the consumption of red meat or dairy foods would make this goal difficult or impossible to achieve,” a summary of the report states.

The report’s authors reached their conclusions by weighing different side-effects of food production. They included greenhouse gases, water and crop use, nitrogen or phosphorous from fertilizers, and the potential for biodiversity to take a hit should a region be converted into farmland. By managing all these factors, the report’s authors say climate change-inducing gases could be reduced and enough land could be reserved to feed the world’s growing population.

Under the report’s conclusions, meat and sugar consumption around the world should drop by 50 percent. Who eats less meat and where will vary, says Jessica Fanzo, a report author and professor of food policy and ethics at Johns Hopkins University. Meat consumption in the U.S., for instance, would have to go down and be replaced by fruits and vegetables. But other countries already facing poor nutrition could incorporate meat into roughly three percent of their diet.

Eating meat has ‘dire’ consequences for the planet, says report.

“We’ll be in dire straits,” if no action is taken, says Fanzo.

Following a vegan trend

Recommendations to scale back meat consumption aren’t new. Just this past October, a study published in the journal Nature set similar guidelines for reducing meat and sugar consumption.

What’s different about this new report, says Fanzo, are the steps outlined to put such a change into place.

Branded what the authors call a “Great Food Transformation,” it outlines strategies that range from the least active, simply sharing information, to the most aggressive, eliminating consumer choice…

FINISH READING: Eating meat has ‘dire’ consequences for the planet, says report






 

Posted in Juicing & Beverages, V-8 VEGETABLE JUICE

SHARON’S CHEEZY BEER COCKTAIL

While living in Portland, Oregon years ago I knew a waiter who drank tomato juice and beer in the morning. I think she thought everybody did.  She was from Canada. It was a new one on me. I did try it once however and it was good. Who would think tomato and beer? But we eat tomato pizza and beer. The acid from the tomato and the yeast from the beer team up nicely. Although I didn’t become a regular user, I also didn’t forget it, since it was novel to me.

So now here comes my experiment in the kitchen with tomato juice and beer. What can I do with these two ingredients to make them shine – together?

I used 4 ingredients:

1 can Bush Beer, chilled

V-8 Vegetable Juice, chilled

Go Veggie Vegan Parmesan cheese in a shaker

2-3 grape tomatoes with toothpicks


Using a tall glass filled (not over-filled) with ice, pour 1/2 beer and then 1/2 tomato juice about 3/4 inch from the top.

Sprinkle the cheese evenly over the top and watch it foam up just a bit.

Skewer a couple of grape tomatoes with a long toothpick and place over the top of the glass.

Serve.

Just like that, so easy to make and easier to drink!


Notes: Go Veggie parmesan is a finer grain (almost powdery) than Follow Your Heart parmesan and works better with this cocktail because of it. The fine texture is what allows it to bubble up almost as if it had been broiled. I guess you could call it a “cold broil” effect.






 

Posted in DELALLO FOODS, Featured Recipes, NAPOLEON CO., Products Tried, TODAY'S INGREDIENTS

Today’s Ingredients Sun. 1.13.2019

I GOT THE GOODS

  • Made from the ingredients on display by YOU KNOW WHO!
  • And you know where to come for the best!
  • At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

FEATURE INGREDIENTS:

1 – SAN MARZANO TOMATOES by Luisa

2 – SLICED BLACK OLIVES by NAPOLEON

3 – SLICED GREEN OLIVES by NAPOLEON

4 – CANNED ARTICHOKES by DELALLO

 

ANTIPASTO MARINARA 

Artichokes, black and green olives, sun-dried tomatoes, lots of fresh garlic and ginger simmered with nothing better than San Marzano tomatoes! Fat-free, except for a negligible amount found naturally in the olives.

Makes 7 cups






Posted in Dei Fratelli Tomato Products, GOYA, TODAY'S INGREDIENTS, Tofutti

TODAY’S INGREDIENTS: 12.31.2018

I GOT THE GOODS

  • Made from the ingredients on display by YOU KNOW WHO!
  • And you know where to come for the best!
  • At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

FEATURED INGREDIENTS:

1 – TOFUTTI BETTER THAN CREAM CHEESE

2 – GOYA WHOLE KERNEL CORN

3 – GOYA DARK RED KIDNEY BEANS

4 – DEI FRATELLI PETITE DICED TOMATOES

5 – POPCORNERS

 

AFC SCOTTISH PLAID DIP

When there’s no one thread or color that dominates the fabric we call it a plaid! The Animal-Free Chef feels free to extend that designation to food. There’s no one flavor that dominates the dip. Enjoy this Scottish plaid!

Makes 5 cups






 

Posted in Delight Soy, TODAY'S INGREDIENTS

Today’s Ingredients: 12.30.2018

I GOT THE GOODS

  • I GOT THE GOODS
  • Made from the ingredients on display by YOU KNOW WHO!
  • And you know where to come for the best!
  • At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

FEATURED INGREDIENTS: 

1 – DELIGHT SOY POPCORN NUGGETS

2 – GIA RUSSA HEARTS OF PALM

3 – MASSEL CHICKEN STYLE BOUILLON

4 – IPM CAPERS

AFC CHICKEN PICCATA BENEDICT

The Animal-Free Chef’s take on Chicken Piccata served over toasted English muffin as a Benedict breakfast preparation. Wow! Surprise ingredient? Apple cider in the piccata sauce. Ni-i-ce!

Makes 6 servings






 

Posted in Silk Milk Dairy Substitutes, TODAY'S INGREDIENTS, Tofu, Yves Meatless Vegan Meats

Today’s Ingredients: 1-1-2019

I GOT THE GOODS

  • I GOT THE GOODS
  • Made from the ingredients on display by YOU KNOW WHO!
  • And you know where to come for the best!
  • At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

FEATURED INGREDIENTS:

1 – SILK VEGAN ORIGINAL NOG

2 – YVES VEGAN BACON

AFC SCRAMBLED VEGAN NOG TOFU

A breakfast to live for!! Rustic elegance is where we wanted to go and that’s exactly where we landed! A beautiful brunch dish to start the New Year with an abundance of style!

Serves 5-6






 

Posted in Blue Diamond, Products Tried, Tofutti

Creamy Caponata Spread (GF)

CREAMY CAPONATA SPREAD (GF)

Already made to order this special eggplant appetizer takes a creamy leap into never-never land to land on top of the heap! Mix with Tofutti gluten-free, dairy free cream cheese, and serve with gluten-free Blue Diamond Nut-Thins! Off the planet delicious!! A perfect spread with a perfect cracker. Add a few toppers and the celebration has already begun! Happy New Year to the world!

Makes 1-1/2 cups

Continue reading “Creamy Caponata Spread (GF)”

Posted in Juicing & Beverages, Sharon's Prototypes

Maple Syrup Shots

All you need is:

1 – a shot glass (sparkling clean)

2- a sugared rim

3- a shot of Grade A maple syrup, room temperature or chilled


I’ll have a “123”. That’s code for maple syrup absent the alcohol.

A maple shot please.

You mean…

Yes, maple syrup. Now that’s an ice-breaker that gets everybody talking.

Lots of people go to bars and taverns who don’t drink or who quit. Why not make them happy? Too much sugar in a shot? Not for me it isn’t. Let’s get the diabetics in on this developing debate.

But why? Why do we have to produce everything so that a diabetic can consume it? They drink alcohol; this is for those who don’t. And for those who do, who want something sweet without the alcohol for the purpose of prolonging their alcohol high.

Or let’s just get high on maple syrup. It must be real. One hundred percent from the tree sap.

Liquor companies attempt to make maple flavored spirits, but it never works. Put the maple syrup in the drink – on rocks or straight up, however you like. Not at the factory/distiller level, at the bar/restaurant/tavern level.

Add some non-dairy nog or creamer and you’re making the White Russian people envious. No bourbon. Use whiskey or rum. No vodka.

I can see only one problem. You probably couldn’t keep it in stock. Employees would steal it and sell it on the street at half the price. Boosting Grade A maple syrup! It’s in.

Others will take a hit every time they open the bottle for a customer. One for them, one for you. People won’t get suspicious, because you the ‘tender won’t be acting drunk.

No kidding, try it, then wonder why nobody sells it, except in a bottle at a grocery or specialty store.

The demand might be higher than the producers could provide. Something to think about.

I can see ‘tenders trying to dilute it with Aunt Jemima-style syrup. This could be big. If I can already see the corruption possibilities I know you can to, which means it has lucrative potential.

I’m in.

I’d also try mixing a little pink Himalayan salt in with the sugar for the rim. Not much.

Oh, and 2 exact drops of liquid smoke in the syrup.

M-m-m. I want one now, just writing about it. And looking at it makes me thirsty for maple syrup. Alright, hungry for maple syrup. I’m hungry for liquid.

NO. You can’t have any pancakes!! Pretzels maybe.






 

Posted in TODAY'S INGREDIENTS

Today’s Ingredients Mon. 12.24.2018

I GOT THE GOODS

  • Made from the ingredients on display by YOU KNOW WHO!
  • And you know where to come for the best!
  • At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

FEATURED INGREDIENTS:

1- Berry Cherry Blend – dried fruit by Traverse bay Fruit Co.

2 – vacuumed packed whole cooked beets by beetology

3 – ginger beer by Gosling

BEETOLOGY BEETS 1

GINGER BEER BEETS 2

GINGER BEER BEETS

A variation of Harvard beets, this version when combined with dried cherries and berries in a sauce of apple cider and ginger beer raises the status of this once traditional side dish to a necessary elegance! It not only completes the meal; it completes every other dish in the meal!

Makes 5 cups






Posted in TODAY'S INGREDIENTS, V-8 VEGETABLE JUICE

Today’s Ingredient Wed. 12.26.2018

GOT THE GOODS

Made from the ingredients on display by YOU KNOW WHO!

And you know where to come for the best!

At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!


FEATURE INGREDIENT:

FULL CIRCLE brand CANNED WHOLE KERNEL GOLD CORN

That’s right; it’s called GOLD CORN. Even looks gold on the label. I fully expected for this designated ROYALTY CORN to actually look like it was painted gold. Of course it didn’t. But judging by the texture and sweetness I know why they call it gold. Tender and sweet, without a doubt the best canned corn I’ve ever tasted. And I love canned corn. Every time I open a can, I have to taste it before going any further with the recipe, just because I like it that much. So, I know something about canned corn. This is the best.

So what did I do with it? Take a look!

CHRISTMAS CHILI

Obviously this chili is cooked, yet it tastes so fresh. I wonder why? “Very good”, Steve said. “Very French”. Serve by itself or over orecchiette (hat shaped pasta). Over rice too! It’s all good. The “very” categorizes it as special! And yes, it’s even low-fat. It didn’t have to be; that’s just the way it happened. Merry Christmas!

Makes 12 cups







 

Posted in Net News

Naked Labs raises $14 million for its body scanner mirror

These entrepreneurs invented a futuristic ‘magic mirror’ to take on the bathroom scale — and investors say its groundbreaking tech could transform the future of fitness

# AFC SCALES & MIRRORS

These entrepreneurs invented a futuristic ‘magic mirror’ to take on the bathroom scale — and investors say its groundbreaking tech could transform the future of fitness

Zoë Bernard Aug. 4, 2018, 3:19 PM

Naked LabsCalifornia-based startup Naked Labs just unveiled its flagship product: a high-tech mirror and scale that delivers precise information on your body including weight, height, BMI, and measurements.

Naked Labs also closed a $14 million funding round led by Founders Fund which included investments from NEA, Lumia, and early Uber and SpaceX investor Cyan Banister.

Naked Lab’s co-founder Ed Sclater says he has ambitions for his product’s tech in the fields of retail, medical care, and more.

For Ed Sclater, co-founder of Northern California-based startup Naked Labs, climbing onto the scale isn’t just an age-old, necessary but often depressing bathroom ritual, it’s an approach to health and fitness that’s potentially damaging.

“If you get on a traditional…

View original post 68 more words

Posted in TODAY'S INGREDIENTS

Today’s Ingredients Tue. 12.25.2018

GOT THE GOODS

Made from the ingredients on display by YOU KNOW WHO!

And you know where to come for the best!

To CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!


FEATURE INGREDIENTS:

1 – SO DELICIOUS HOLIDAY NOG

2 – RICH’S WHIP TOPPING

HOLIDAY NOG AND APPLE CIDER PIE

Ever wonder why the people over at Kraft foods didn’t expand the JELL-O brand? They make a gelatin, a pudding and a pie filling for cream pies. For three separate desserts. Why didn’t anyone try to combine the qualities of gelatin with the qualities of pudding? Well, tradition never stopped AFC Global from experimenting with a new concept. Here are the results! Combining a juice with the cream produces a gelatin-like cream. You don’t need the actual gelatin nor agar to produce something unique yet familiar and enjoyable!

Oh, and served in a carob cookie cider pie crust! Topped with dairy free whip cream!

Makes 1, 9 inch pie







 

Posted in GOYA, TODAY'S INGREDIENTS

Today’s Ingredients Fri. 12.22.2018

GOT THE GOODS

Made from the ingredients on display by YOU KNOW WHO!

And you know where to come for the best!

At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

FEATURED INGREDIENTS:

1 – Le Sueur Peas

2 – Vlasic Roasted Red Peppers

3 – Goya Pinto Beans

4 – Triscuit cracked pepper & olive oil crackers

5 -Ritz crackers

SMOKY BEAN AND PEA DIP

A quick easy dip that can be made a couple days in advance of a special event – like a holiday? These potent flavors go well with crackers or tortilla chips. Low fat considering the yield! 

Makes 3 cups






Posted in TODAY'S INGREDIENTS, Tofutti

Today’s Ingredients: 12.21.2018

GOT THE GOODS

Made from the ingredients on display by YOU KNOW WHO!

And you know where to come for the best!

At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!


FEATURE INGREDIENTS:

1- Honey Crisp Apple Cider

2 – La Choy Soy Sauce

3 – Tofutti Cream Cheese

ASIAN AMERICAN FRIED RICE AND CIDER GRAVY

Cider gravy – who would think? Soy sauce with vegan cream cheese? You betcha. How could such unlikely ingredients show up in the same dish to make such a grand entrance while looking and tasting so good doing it? Because ‘you know who’ dared to try something new! Your ‘buds will not be disappointed!

Makes 12 cups rice and 4 cups gravy






 

Posted in TODAY'S INGREDIENTS

Today’s Ingredients Thu. 12.20.2018

GOT THE GOODS

Made from the ingredients on display by YOU KNOW WHO!

And you know where to come for the best!

At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!


FEATURE INGREDIENTS:

1 – Dei Fratelli Diced Tomatoes

2 – Gia Russa Tomato Puree

3 – Hunt’s Tomato Paste

4 – Honey Crisp Apple Cider

Wait till you see how well apple cider and canned tomatoes play together! Eureka! A forever friendship!

SMOKY APPLE CIDER MARINARA SAUCE

If you’re wondering what apples and tomatoes have in common it’s this superbly engineered simple marinara sauce. Hey, they’re both fruits; they’re both acidic and sweet and they just happen to compliment each other. Serve over your favorite pasta, with pan-fried veggie chicken or use in any recipe calling for marinara sauce!

Makes 7 cups






Posted in Net News

The bread crust is better-for-you than the rest of the bread, say scientists

Posted in Investing

Turnaround of the Year: Danone | Food Dive

DIVE AWARDS

Turnaround of the Year: Danone

AUTHOR Lillianna Byington@lil_byington

PUBLISHED Dec. 3, 2018

Most recent earnings: Q3 sales reached $7.14 billion

Outlook: If Danone turns to M&A and product innovation in the better-for-you sector, it could see more financial and brand recognition in the coming year.

After years of struggling with yogurt sales and an overly broad portfolio, Danone has overhauled its business to better respond to changing consumer trends — placing it squarely in the middle of the growing demand for plant-based and better-for-you fare.During the last year, Danone has accelerated its organic growth, expanded its portfolio and announced plans to invest in start-up companies that have a healthier focus. These shifts have led to financial and brand growth unmatched by few competitors, earning it the title for turnaround company of the year.

Michael Neuwirth, a spokesman with Danone North America, told Food Dive the company has seen substantial growth in recent years as it has shifted its resources to the better-for-you market — highlighted by the recent acquisition of plant-based foods maker WhiteWave in 2017 for $12.5 billion. Neuwirth, who has been with the company for 20 years, said Danone has narrowed its focus by shedding pasta, beer, cookies and champagne brands…

FINISH READNG: Turnaround of the Year: Danone | Food Dive


 





 

Posted in GOYA, TODAY'S INGREDIENTS

Today’s Ingredient(s) Mon. 11-19-2018

GOT THE GOODS

Made from the ingredients on display by YOU KNOW WHO!

And you know where to come for the best!

At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

INGREDIENTS:

1- Pace Mild Chunky Salsa

2- GOYA Black Beans

3- Ocean Spray Whole Cranberry Sauce

Guess you know what I’ll be making with this! What? The Salsa gave it away?


CRANBERRY APPLE SALSA 2

APPLE CRANBERRY BLACK BEAN SALSA

It’s Thanksgiving or any other holiday, so why not ratchet up your old favorites with a twist of new? Cranberry and apple in salsa?  Why not? Take this dip with you to any gathering. Volunteer for the dip detail. You will change people’s taste buds forever. From now on they will expect the cranberries and apple in their salsa. They will, in fact, demand it. Where’re the cranberries? They don’t have them in the summer. Yes, they do. All year round in every grocery. Where’s the apple? Didn’t know you wanted apple. What??!! Everybody wants apple in their salsa. Where have you BEEN? Serve with any tortilla chips that strike you as appropriate; we’ll take care of everything else!

The only fat is in the chips.

Makes 5-1/2 cups






 

Posted in RECIPES USING CARBONATED BEVERAGES, TODAY'S INGREDIENTS

Today’s Ingredient(s) Thu. 11-15-2018

GOT THE GOODS

Made from the ingredients on display by YOU KNOW WHO!

And you know where to come for the best!

At CHEF SHARON’S Animal-Free Kitchen! That’s where it all happens!

TODAY’S INGREDIENT: FANTA Orange Soda

Hey, soda isn’t just for drinking. It can enhance various recipes with its flavor an effervescence qualities. Salad dressing is one of those categories. Today we made a special dressing for Thanksgiving that’s animal- gluten- soy- and fat-free. Hope you like it!

FANTA ORANGE SODA SALAD DRESSING fat free

with sun-dried tomato, garlic and fresh orange – fat-free. A refreshing change in the way you dress your salads!

Makes 6 cups






 

Posted in Net News

Taxing red meat would save many lives, research shows

Taxing red meat would save many lives, research shows

The cost of bacon and sausages would double if the harm they cause to people’s health was taken into account

Damian Carrington Environment editor Tue 6 Nov 2018 13.00 EST Last modified on Tue 6 Nov 2018 14.00 EST


A ‘sin tax’ on meat products such as beef, lamb and pork is inevitable in the longer term, say some experts. Taxing red meat would save many lives and raise billions to pay for healthcare, according to new research. It found the cost of processed meat such as bacon and sausages would double if the harm they cause to people’s health was taken into account.

Governments already tax harmful products to reduce their consumption, such as sugar, alcohol and tobacco. With growing evidence of the health and environmental damage resulting from red meat, some experts now believe a “sin tax” on beef, lamb and pork is inevitable in the longer term.

The World Health Organization declared processed red meat to be a carcinogen in 2015, and unprocessed red meat such as steaks and chops to be a probable carcinogen. However, people in rich nations eat more than the recommended amount of red meat, which is also linked to heart disease, strokes and diabetes.

The new research looked at the level of tax needed to reflect the healthcare costs incurred when people eat red meat. It found that a 20% tax on unprocessed red meat and a 110% tax on the more harmful processed products across rich nations, with lower taxes in less wealthy nations, would cut annual deaths by 220,000 and raise $170bn (£130bn)…

FINISH READING: Taxing red meat would save many lives, research shows | Environment | The Guardian


ALSO:  PETA SUPPORTS TAXING MEAT