Showing posts with label dairy free. Show all posts
Showing posts with label dairy free. Show all posts

Friday, January 1, 2016

CLASSICAL CONDITIONING


CLASSICAL CONDITIONING

 

Classical conditioning (also known as Pavlovian or respondent conditioning) is a learning process in which an innate response to a potent stimulus comes to be elicited in response to a previously neutral stimulus; this is achieved by repeated pairings of the neutral stimulus with the potent stimulus. (definition from Wikipedia)

 

In 1901 Nobel Prize winner Ivan Pavlov conditioned his dogs to salivate at the sound of a metronome. This is called classical conditioning or respondent conditioning.  We as consumers have been conditioned by corporations our whole lives. We believe their advertising to be true, even when it isn’t. We believe the government would remove ads that aren’t true to protect us. 

Can we reverse conditioning? Yes, we can. If we repeatedly sounded the metronome and did not feed the dogs, gradually they would stop salivating at the sound. Likewise, as consumers, if we are aware of what advertisers are doing and seek out the truth, we can reverse our conditioning.

Advertisers like to use an advertising technique sometimes called “the warm fuzzies”, especially at the holidays. This technique is used to target your heart, and make you buy a product because it reminds you of your mother, or your dog, or your childhood, etc., Once you are aware of this, the “warm fuzzy” commercials actually start to seem nauseating.

Likewise, with the meat, dairy, and egg industry. Once you see the truth behind them, once you see what they don’t want you to see, once you learn what they don’t want you to know, it’s easy to overcome their conditioning.

Take the dairy industry as an example.

In 1974 the dairy industry promoted milk as being healthy and needed to build strong bones. The FTC told them to stop as the ads were false, but they still imply that today, even though almost 80% of the population has milk allergies or are lactose intolerant. Studies have shown people who consume dairy are at a higher risk for bone fractures. Yet they continue to imply that milk is needed by the human body to build strong bones. They try to show people that dairy cows are happy cows. They even try to fool people into thinking that a cow will give milk without having calves.

Dairy cows are one of the most abused animals in the industry. The dairy industry will show you cows in a field eating grass on a small family farm, but that is far from the truth. Most of our dairy comes from huge factory farms. The industry will call a factory farm a “family farm” if most of the stock is owned by a family.  Organic milk isn’t any nicer to cows.

The industry would like you to believe dairy cows live a stress free life. Nothing is further from the truth.

Dairy cows are repeatedly raped because the only way they can give milk is to have calves.  The industry will call this “artificial insemination”, but they have to use equipment to hold the cow still. This equipment is referred to as a “rape rack.”

Shortly after giving birth, the calf will be taken from its mother. After all, the milk is for consumers not for calves. There isn’t any profit in giving milk to calves. These calves are either killed for their skins, used in rodeos, used to make cheese (cheese is made with rennet, which is a calf stomach) or used for veal. Veal calves are chained in small crates so they can hardly move. They are fed a very unhealthy diet. This makes their flesh pale in color and brings a higher price for the corporation. They are killed in just 6 short months.

Cows naturally live for up to 20 years, but in the dairy they average 5-7 years. That’s 5-7 years of repeatedly being raped, having their babies stolen and killed, being fed massive amounts of hormones and chemicals, and having the life milked out of them.

Once you learn the truth about dairy, you will never look at a glass of milk, or a piece of cheese the same. You will be repulsed by the very presence of dairy. Dairy ads will make you angry as you become aware of how they are trying to fool the public.

I encourage you to research your food. You only have one body for your life. Know what you put into your body, where it comes from, how it’s made, and what it contains. I encourage you to be AWARE. Make educated choices for how you spend your money.

Once you learn the truth about dairy, meat and egg industries you will become outraged at how they are trying to brainwash us. Once you see how they are not only destroying people’s health and torturing animals, but also causing planet destruction and world starvation, you will become more outraged.  Once you see how they are keeping these secrets from the public you will become outraged enough to stop buying their products. Then and only then will you know that your choices are your own and not the product of conditioning. Then and only then will you know true freedom. Veganism isn’t extreme, it’s informed and being aware.



Sunday, October 18, 2015

VEGAN FRENCH TOAST


 
 
FRENCH TOAST

 

1 cup soy milk

12 ounce container silken tofu

Your choice of bread—Rudi’s® OR OTHER VEGAN BREAD

Heat electric fry pan to 325°.  Meanwhile, blend soy milk and silken tofu in a food processor until smooth.  Pour into a bowl.  Soak a slice of bread in the mixture for a few seconds, turn to make sure both sides are coated.  Coat fry pan with cooking spray.  Fry bread until brown turning once.  This makes enough liquid for about 10 pieces of bread.  Serve with Earth Balance® buttery spread and real maple syrup. 
 
 
 
 
 Or you can top with a Berry Cream Cheese topping:

1- 8 ounce container vegan cream cheese--GoVeggie®   Follow Your Heart®   Daiya®

2 cups fresh berries—strawberries, raspberries, blueberries.  You can mix or match.

¾ cup stevia or organic cane sugar

Blend all of the ingredients in a food processor until smooth. Refrigerate any leftovers.

Tuesday, October 6, 2015

VEGAN MARBLE CUPCAKES


MARBLE CUPCAKES



PREHEAT OVEN TO 350°. LINE A MUFFIN PAN WITH CUPCAKE PAPERS.



FOR THE YELLOW BATTER:

2 CUPS FLOUR

1 TSP BAKING POWDER

1 TSP BAKING SODA

1-1/2 CUPS SUGAR

¼ CUP CANOLA OIL

2 CUPS SOY MILK

2 TSP VANILLA

MIX ALL DRY INGREDIENTS. ADD SOY MILK, OIL AND VANILLA AND MIX UNTIL SMOOTH AND ALL LUMPS ARE GONE. SET ASIDE AND MAKE THE CHOCOLATE BATTER.

CHOCOLATE BATTER:

2 CUPS FLOUR

1 TSP BAKING POWDER

1 TSP BAKING SODA

1-1/2 CUPS SUGAR

¼ CUP COCOA POWDER

¼ CUP CANOLA OIL

2 CUPS SOY MILK

2 TSP VANILLA

MIX ALL DRY INGREDIENTS, ADD SOY MILK, OIL, VANILLA AND MIX UNTIL SMOOTH.

FILL EACH CUPCAKE PAPER (IN MUFFIN PAN) ½ YELLOW BATTER, ½ CHOCOLATE BATTER.  USE A KNIFE TO SWIRL THE TWO FLAVORS TOGETHER. BAKE IN OVEN FOR 20-25 MINUTES OR UNTIL A TOOTHPICK INSERTED IN CENTER COMES OUT CLEAN.  MAKES 24 CUPCAKES. YOU CAN ALSO HAVE HALF & HALF CUPCAKES.

I LIKE THEM UNFROSTED, BUT IF YOU WANT TO FROST THEM HERE IS A GOOD FROSTING RECIPE:

¼ VEGETABLE SHORTENING

¼ CUP VEGAN MARGARINE

3 CUPS POWDERED SUGAR

1 TSP SOYMILK

1 TSP VANILLA

BLEND SHORTENING AND MARGARINE UNTIL SMOOTH. ADD SUGAR, MILK, AND VANILLA AND MIX WELL.

Sunday, September 14, 2014

PIZZA PARTY


THREE CHEESE PIZZA


1 pizza crust

I like to use the Rustic® organic pizza crust for ease and quickness.  I do have a pizza dough recipe at the end if you prefer to make your own.

1 can 15 oz. Muir Glen® pizza sauce

Ricotta cheese (recipe is on an earlier blog)

1 bag 8 oz. Go-Veggie® mozzarella cheese (purple packaging)

Go-Veggie® parmesan cheese (purple container)

1 green pepper chopped

1 container grape tomatoes sliced in half

Preheat oven to 350°.  Spray a pizza pan with Pam° spray.  Lay pizza crust on pan.  Spread ricotta over the crust until covered. Spread pizza sauce over the ricotta.  Top with pepper, tomatoes, and cheese.  Bake in oven for 20 minutes until bubbly hot.  Let stand a few minutes before slicing.

The great thing about pizzas is you can top them with almost anything.  If you want to add pepperoni, Light Life® makes a nice vegan style.  Onions or mushrooms are also nice to add.


Vegetable Pizza

1 Pizza crust---again you can make your own or Rustic® organic is vegan.

2 sweet potatoes—thinly sliced

Olive oil

Ground oregano

Parsley flakes

Basil

1 cup cauliflower florets blanched until slightly tender

1 cup green pepper chopped

1 cup diced tomatoes

1 zucchini diced

½ 15 oz. can Muir Glen® pizza sauce

1 15 oz. package Go Veggie® Mozzarella cheese (purple package) optional

Preheat oven to 350®.  Spray a cookie sheet with Pam® cooking spray.  Lay sweet potato slices on cookie sheet.  Brush with olive oil, sprinkle with basil, parsley, and oregano.  Bake in oven for 20 minutes until tender.  Spread pizza sauce over crust.  Top with all the vegetables including sweet potato slices.  If desired top with veggie cheese.  Bake for about 30 minutes until hot. 

I find it’s quicker and easier to use the Rustic® crust, but every now and then I like to make my own:

Pizza Crust

2-/2 to 3 cups flour (your choice)

1 tablespoon organic or Florida Crystals® sugar (most other sugars are not vegan)

1 teaspoon salt

1 package dry yeast

3 tablespoons oil

1 cup very warm water

Mix 1 cup of the flour, salt, sugar and yeast in a large bowl.  Add oil and water and beat at medium speed for about 3 minutes, scraping bowl frequently.  Stir in additional flour as need until dough is soft and leaves the side of the bowl.  Place dough on lightly floured surface.  Knead 5 to 8 minutes.  Wrap in plastic wrap and let rest for 30 minutes.  Roll out to fit a pizza pan. Partially bake at 350® before adding toppings.