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Northwest Veg
March
2014
Vol. 91
 e-Thymes
"I have no doubt that it is a part of destiny of the human race, in its gradual improvement, to leave off eating animals."
--Henry Thoreau

Latest News...
» Northwest VEG Events
» Join us at Master VEG this April!
» Plant-Based Diets: McDougall Letter to Kaiser Journal
» Engine 2 Diet Retreat Comes to Portland
» Vegan Village Celebrates Sixth Year!
» Beating Lupus: A Plant-Based Journey to Wellness
» Master VEG Starts this Month!
» Recipe of the Month: Cardamom Love Apple Spice Cake
» Check out our Business Supporters
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Contact US!
info@nwveg.org
volunteer@nwveg.org
nwveg.org
503.746.8344

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Northwest VEG Events

The Paw Project The Paw Project
Saturday, March 9, 2-4pm, Multnomah County Central Library, 801 SW 10th Ave.
The Paw Project documentary is an inspiring David and Goliath story of a grassroots movement to protect felines, both large and small, from the cruelty of declawing and how the movement has prevailed. After the film, join us for a discussion lead by Lisa Williams, DVM, from Mt. Tabor Veterinary Care.

Veg Kids NW VEG Veg Kids Cooking Class: Sweet Treats
Saturday, March 15, 4-5:30pm, People's Food Co-op (3029 SE 21st Ave.)
Create irresistible sweet treats packed with nutritious ingredients that you and your kids can devour completely guilt-free. All the desserts will be low in sugar, oil free, and loaded with fruit, gluten-free whole grains, and nuts. This new Northwest VEG class is intended for adults from veg beginners to long-time vegans! $10 (suggested donation), Free for NW VEG Members Click here for more info and to register!

Dr. Craig McDougall NW VEG Eastside Potluck with Dr. Craig McDougall
Sunday, March 16, 5pm potluck, 6:30pm talk.   Friends Meeting Hall, 4312 SE Stark, Portland.
Following a fun potluck with friends, join us in welcoming Dr. Craig McDougall, son of Dr. John McDougall. In his practice, Craig McDougall places a strong emphasis on prevention and treating problems at their cause and chooses to reserve prescribing medications and surgeries as a last resort. Dr Craig McDougall will share with us his view on plant based eating, discuss the new wellness program he is leading at Kaiser called NWP Healthy Living Program and then open it up to your questions!

NW VEG Dine-out Lunch Dine-out at Mississippi Food Carts
Sunday, March 23, 11:30am-1:30 pm. Mississippi Marketplace Food Carts (N. Mississippi & Skidmore)
Let's get out and support our local vegan food pods during the slower winter months. Join us for a delicious meal and have your pick of vegan fare from two all vegan food carts: Homegrown Smoker and Native Bowl. Is your mouth watering too? Space is limited. Please RSVP on our meetup page. Our events fill up quickly so please consider those on the wait list and update your RSVP if your plans change.

NW VEG Happy Hour March Happy Hour at The Old Gold
Wednesday, March 26, 6-7:30pm. The Old Gold 2105 N Killingsworth St., Portland.
Join us at The Old Gold (2105 N Killingsworth St., Portland, OR), a fun whiskey bar that serves one of the tastiest bah mis in the city! Check out their veg-friendly menu and libations list here. Space is limited so RSVP on our meetup page.

Vancouver Potluck with Chef Julie Hasson
Thursday, March 27, 6:30-8:30pm. Clark Public Utilities Service Center, 1200 Fort Vancouver Way, Vancouver, WA (note change in location)[see map]
At 7:30, following our monthly potluck, chef and author Julie Hasson will be showing us how to make her Easy Peasy Pizza Dough from Vegan Pizza and then delight our taste buds with a demo and sampling of her famous pina colada cake. Julie is the author of nine cookbooks (with another one coming out this year). She has over 20 years of experience in the food industry, is the founder and former owner of the legendary Portland food cart Native Bowl and has recently developed a new line of cake mixes, Julie's Originals. More info.


 
Join us at Master VEG this April!

Peter Spendelow, President of Northwest VEG, (pictured right) has a Doctorate in Zoology from the University of Washington. Peter has worked as a recycling/solid waste specialist for the Department of Environmental Quality for nearly 28 years and has presented more than 60 talks in the Portland area on the environmental impacts of the foods that we choose to eat. See Peter at our Master VEG Program as he presents "Food Choices and the Environment" as well as a fascinating talk on "Animal Consciousness." Click here to read more about Peter and our other amazing MVP speakers.

The next session of the Master VEG Program, beginning Tuesday, April 29, 2014, will be held at LifeQual Center located in Beaverton just off of highway 26. Registration is open for this action-packed eight-week program that will provide you with in-depth information on a healthy, environmentally-sustainable plant-based diet. Presentations will cover plant-based nutrition, the link between diet and chronic disease prevention, the environmental impacts of the foods we grow and eat, the lives of farm animals, animal rights/welfare philosophies as well as arm you with the tools you need to answer the tough questions about plant-based diets.

A key component of the program is the service-oriented project, where attendees are expected to contribute at least 16 volunteer hours to Northwest VEG or another nonprofit organization that concerns itself with one or more of the issues discussed during the course. See nwveg.org/mvp for details and to register.


 
Plant-Based Diets: McDougall Letter to Kaiser Journal

Excerpt from Letter to the Editor by Craig McDougall, MD (March Portland potluck speaker) and John McDougall, MD

In our experience of treating more than 5,000 patients with a low-fat, whole foods, plant-based (vegan) diet, with follow-up lasting as long as 28 years, we have not seen any deficiencies of protein, iron, calcium, or essential fatty acids. (We do recommend to our patients a vitamin B12 supplement and adequate sunshine for vitamin D.)

Click here to view The Permanente Journal's complete article including references and a response from the author of the original article.

This excerpt was reprinted with kind permission from The Permanente Journal: McDougall J, McDougall C. Plant-Based Diets Are Not Nutritionally Deficient [Letter]. Perm J 2013 Fall;17(4):93. DOI: http://dx.doi.org/10.7812/TPP/13-111.


 
Engine 2 Diet Retreat Comes to Portland

The Engine 2 Diet team is coming to Portland with an all-star ensemble April 25-27 for three days of lectures and demonstrations on the power of health-promoting foods. For more information or to register for their event, click here.


 
Vegan Village Celebrates Sixth Year!

Saturday & Sunday, March 29 & 30; 10am-6pm
Portland Expo Center, Hall D (2060 N. Marine Dr.) FREE

Bring your friends, family and co-workers to this years Better Livings Show which promises to be an informative vegan funhouse of a consumer show. Visit new vendors like the West Coast's own, EcoTeas; Jem Raw Organics; and Eat Nakd bars. Check out new products from Thunderbird Energetica; Tula's Coconut Kefir; and Chicaoji's Chipotle Chile Sauce. This show is an opportunity to sample, try and purchase plant-based items and services that help foster easy and delicious ways of embracing a vegan lifestyle. Take in a Vegan Culinary Arts demo, try some good eats in the Food Truck Roundup and see a movie in the REEL Food Film Series (Forks Over Knives; Vegucated; and Genetic Roulette). We welcome all and ADMISSION IS FREE! For more info, visit www.betterlivingshow.org. For booth and sponsorship info, call Donna at 541.531.5359 or e-mail blsvegan@gmail.com.

Northwest VEG will be tabling all weekend and we would love your help! If you are interested in volunteering please contact Chelsea Davis at volunteer@nwveg.org. You can also visit our Volunteer Page to learn about this and other fun volunteer opportunities.


 
Beating Lupus: A Plant-Based Journey to Wellness

by Janet Beckman, NW VEG Volunteer

Janet and her son, Quintin, are two of our favorite volunteers who have been involved in a number of Northwest VEG events. Read on about how Janet has successfully treated her lifelong battle with lupus with a vegan diet. This article has been reprinted with permission by Vegan Health and Fitness Magazine.

A few years ago I was given the best news-I was in remission and the likelihood that I would get sick again was really low. This gave me hope-something I previously was afraid to have. The reason is that I was diagnosed with lupus when I was 12 and it had been aggressive. Id struggled with this disease and its effect on my body for most of my life. In fact, when I was originally diagnosed, it wasnt expected that I would make it past high school.


READ MORE
 
Master VEG Starts this Month!

Kathy Hessler (pictured right) is a clinical professor of law and director of the only animal law clinic in the country at our local Lewis & Clark Law School. Professor Hessler is a coveted speaker who has given presentations on animal law all over the world including Japan, Switzerland, Barcelona, Canada and even Kenya. Click here to learn more about Professor Hessler and our other top notch MVP presenters.

The next session of the Master VEG Program us about to begin! Join us for eight action packed weeks starting on Tuesday, April 29, 2014, at LifeQual Center located in Beaverton just off of highway 26.

Registration for the entire program is just $45 for Northwest VEG members, $55 for nonmembers, or $25 for students and low income. See nwveg.org/mvp for details and to register.


READ MORE
 
Recipe of the Month: Cardamom Love Apple Spice Cake

by Jill Russell, Northwest VEG volunteer and owner of Jill's Joyous Kitchen

This scrumptious apple cake has no added oils or refined sugars... it's sweetened with maple syrup. Cardamom, cinnamon and nutmeg will have the most pleasant aroma wafting from your kitchen. Applesauce is an excellent fat replacer in cakes and other baked goods and offers moist and delicious results!

2 cups white spelt flour
2 teaspoons baking powder
1 tsp baking soda
teaspoon salt
2 teaspoons cinnamon
teaspoon cardamom (freshly ground if possible)
teaspoon freshly ground nutmeg
1 cup applesauce, unsweetened
cup nondairy milk
1 tablespoon vanilla extract
2/3 cup maple syrup
1 cup apples, peeled and chopped (optional)
cup chopped dates, pitted (optional)
Coconut oil (for oiling the baking dish)


READ MORE
 
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