Vegan

Your New Thanksgiving Tradition - Plant Based Side Dishes

There are hundreds of easy vegan Thanksgiving recipes out there that will satisfy all of your friends and family. Here are just a few - as always, you can change these to match up with your tastes or whatever you have on hand. These recipes make about 4-5 servings and can be easily doubled or tripled.

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OVEN ROASTED BALSAMIC BRUSSEL SPROUTS:
- 3 cups Brussel sprouts cut in half
- 3 Tbsp each: balsamic vinegar and olive oil
- Salt and pepper to taste

DIRECTIONS:
- Heat oven to 350 degrees F.
- Arrange Brussel sprouts on a baking sheet.
- Mix together oil, vinegar, salt and pepper and drizzle over sprouts.
- Bake in the oven for 25-30 minutes.

SPICY CORN
- 2 cups of frozen organic corn
- 1 tsp each: garlic powder, chili powder, lime juice
-  ½ tsp cayenne
- 1-2 Tbsp of Vegan Parmesan cheese or nutritional yeast

DIRECTIONS:
- Mix all spices and add to frozen corn.
- Heat up in microwave or on stove top.
- Sprinkle with cheese or yeast and serve.
 

MAPLE CARROTS:
- 5-6 medium carrots, sliced on diagonal
- 1 Tbsp each: Vegan butter and maple syrup
- 2 tsp fresh rosemary, chopped
- Salt & pepper

DIRECTIONS:
- Boil carrots in water for about 15 minutes.
- Drain and stir in maple syrup, butter, rosemar.y, salt and pepper.
 

ROASTED ROOT VEGGIES WITH CURRY
- 4-5 cups of peeled and chopped root veggies: carrots, parsnips, turnip
- 1 large onion, chopped in big chunks
- 1/4 cup olive oil
- 2 tsp curry powder
- 4 garlic cloves, chopped fine 
- Salt & pepper
- 2-3 Tbsp Cilantro or parsley, chopped

DIRECTIONS:
- Preheat oven to 425. Toss all ingredients except cilantro together and layer on to two baking sheets. Cook for 15 minutes and turn over (or just stir them around). Cook another 15 minutes. Sprinkle with cilantro and serve.

OPTIONS:
- Replace curry powder with 1 tsp each: rosemary and thyme
 

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ASIAN STYLE GREEN BEANS
- 2 cups of frozen or fresh green beans
- 1/4 cup organic soy sauce
- 1 Tbsp each: garlic-minced, brown sugar and sesame oil
- 1/2 tsp red pepper flakes

DIRECTIONS:
- Mix in medium bowl soy, garlic, brown sugar and pepper flakes.
- Toss green beans on mixture.
- Heat up sesame oil over medium heat. Add green beans and cook for 3-5 minutes –keep stirring.

OPTIONS:
- Use broccoli instead of green beans. Add sliced mushrooms or red pepper.
- Change up the spices - use olive oil, thyme, salt and pepper-delete soy, sugar and sesame oil.
 

CREAMED KALE
- 1 Tbsp coconut oil or olive oil
- 1-2 garlic cloves, minced
- 1 large onion, chopped
- 1 big bunch of kale cut into bite size pieces
- 3/4 cup coconut milk
- Salt & pepper
- Grated coconut (optional)

DIRECTIONS:
- Heat oil over medium high heat in a large pan. Add onion and cook for 4-5 minutes. Add garlic and cook for 1 minute. Add kale, stir and cook for 2-3 minutes.
- Add coconut milk, salt and pepper and cook for 5 minutes. Top with coconut flakes if using.

OPTIONS:
- Replace kale with Swiss Chard or spinach.
 

GARLIC MASHED POTATOES
- 8 medium potatoes cut in chunks, peel if you prefer
- 3-4 Tbsp of vegan butter
- 5 cloves of roasted garlic (see note)
- salt, pepper and chives

DIRECTIONS
- Put potatoes in a large pot and cover with cold water. Boil for about 30 minutes.
- Drain potatoes and add to a large bowl. Add butter, salt and pepper.
- Mash with a potato masher or use a hand mixer (don't over mix).
- Mash the roasted garlic and stir into potatoes.
- Taste and add more salt and pepper if needed. Sprinkle with chives and serve.

NOTE:
- To roast garlic, wrap cloves in tin foil add a few drops of olive oil and roast in oven at 400 for 30 minutes.

OPTIONS:
- Replace potatoes with sweet potatoes. Replace garlic with a small sprinkle of cinnamon and nutmeg.
 

BASIC VEGAN STUFFING
- 2 Tbsp of olive oil or vegan butter
- 2 of each, chopped: celery stock, carrot and onion
- 1 cup of mushrooms, chopped
- 1 cup each: cooked rice and dried out bread cut into cubes
- 1 cup of vegetable or mushroom stock
- 1 tsp each: sage, thyme, rosemary, salt & pepper

DIRECTIONS
- Heat up oil or butter in a large pan on medium heat, add celery, carrots, onions, mushrooms and spices.
- Cook for about 5-6 minutes.
- Place rice, bread and veggie mixture into a large bowl and add as much stock as you need to make the mixture moist. Taste and add more salt and pepper if needed.
- Put the mixture into a baking dish that has been greased with oil or butter. Cover with foil and cook at 375 for about 30 minutes. 

OPTIONS
- The sky is the limit with stuffing, add nuts, dried fruit or other vegetables.

Easy Vegan Cookies with Blessed Protein

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Blessed Protein Shortbread Cookies, makes about 2 dozen.

1 C dairy free butter
2/3 C vegan confectioners sugar
1 3/4 C flour
1/4 C Blessed Protein Vanilla Chai Protein Powder
1/4 tsp. salt
a few drops of pink vegetable dye (Optional)

DIRECTIONS:

- Preheat oven to 350 degrees F and line a large baking sheet with parchment paper.
- In a large mixing bowl, beat the butter with a mixer until fluffy, slowly add the sugar and then the remaining ingredients mixing well.
- Roll the dough with your hands making 1" balls and place on your baking tray. Depress each dough ball with your finger or a spatula to flatten.
- Bake for 13-15 minutes (Until edge are slightly golden). Let cool on a cooling rack.

 

Easy Protein Brownies!

Today we all seem to be snackers, and because we do snack so much, finding healthy choices is more important than ever. I made these amazing protein brownies last night with Blessed Protein! They are so yummy and are the ultimate healthy dessert 😍 Here’s the recipe:

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Protein Brownies

- 1 cup almond milk (or other plant based milk)
- 1 teaspoon apple cider vinegar
- 1/2 cup mashed banana
- 2 tablespoons coconut oil
- 1 teaspoon vanilla extract
- 1 cup flour
- 1/2 cup of @blessedprotein
- 1/3 cup cacao
- 1/2 cup sweetener (I used coconut sugar)
- 3/4 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/4 teaspoon sea salt

Directions:
- Preheat oven to 350 degree Fahrenheit
- Grease a small bread loaf pan or a 8"x 8" brownie pan (you can use parchment paper instead)
- Combine all the dry ingredients in a large bowl
- Mix all wet ingredient and then add to the dry
- Combine well and pour into your baking pan
- Cook for 23 - 26 minutes
- Let cool and enjoy!

The Best Vegan Sugar Cookies!

Cookies are one of my favorite late night snacks. These plant-based sugar cookies are dead easy to make and lots of fun to decorate with the little ones. You can find plant based dyes in the natural food section of most grocery stores. Enjoy!

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Ingredients:

*  3/4 cup (1 stick) vegan butter (such as Earth Balance), softened*
*  1/2 cup organic cane sugar + more for topping
*  1/4 cup brown sugar
*  1 tsp pure vanilla extract
*  1 3/4 cups unbleached all-purpose flour + more for rolling into shapes
*  1/2 Tbsp cornstarch or arrowroot powder (for thickening/binding)
*  1 tsp baking powder
*  1/2 tsp baking soda
*  1/4 tsp salt
*  1-2 tsp non-dairy milk

FROSTING
*  1/2 cup (1 stick) vegan butter, softened
*  2 1/2 - 3 cups powdered sugar
*  Splash non-dairy milk

Directions:
1.  Add softened butter to a large mixing bowl and cream with a mixer.
2.  Add sugar, brown sugar, vanilla, and beat for 1 minute.
3.  Sift dry ingredients (flour, cornstarch, salt, baking soda and baking powder) over butter and sugar mixture.
4.  Mix until until incorporated, being careful not to over mix. Then add almond milk and mix until a soft dough is formed. Switch to a wooden spoon if it gets too thick. If it appears too wet, mix in a bit more flour.
5.  Cover and freeze dough for 15 minutes, or refrigerate for 30-45 minutes (up to overnight).
6.  Five minutes before baking, preheat your oven to 350 degrees F (176 C) and position a rack in the center of the oven.
7.  Scoop out heaping 1 Tbsp amounts of chilled dough and roll into balls. Alternatively, roll out between two pieces of wax paper, lightly flouring the bottom layer, remove top layer, and cut out shapes. (NOTE: For shapes, to ensure they keep their form while baking, freeze them on the baking sheet for 10 minutes before baking.)
8.  Arrange cookies on a clean baking sheet 2 inches apart to allow for spreading. If you’ve rolled the dough into balls, dip a glass into cane sugar and gently smash down into a disc to help them cook more evenly.
9.  Bake on the center rack for 10-12 minutes for (8-10 for cutout shapes), or very slightly golden brown.
10. Remove from oven and let rest on pan for a few minutes, then transfer to a cooling rack to cool completely. Prepare frosting in the meantime.

1.  FOR FROSTING: Wipe/rinse your mixing bowl clean and add softened butter. Beat until light and fluffy. Then add vanilla (optional) and mix once more.
2.  Add powdered sugar 1/2 cup at a time and continue mixing until thick and creamy. Drizzle in a little non-dairy milk to thin. You want this frosting to be pretty thick so it will hold its shape once on the cookies, so only add a little milk and add more powdered sugar if it gets too thin.
3.  To add natural food coloring, finely grate a raw beet into a clean dish towel and then squeeze it over the frosting and whisk.
4.  Once cooled, frost cookies and top with sprinkles (optional - vegan ones can be difficult to find). Store leftovers covered at room temperature for up to a few days. Freeze for longer-term storage (up to several weeks).

Starting Your Plant Based Lifestyle

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If you are thinking about changing your lifestyle to include being vegan, you have made a great choice! We have some steps to help make the transition easy!

First thing is there are no hard and fast rules. You need to make changes in a way that works for you. Don't view a plant based lifestyle as the finish line, but as an evolving process of mindful eating and living. I can tell you that you will eventually lose all cravings when it comes to eating animal products. I can also tell you, you WILL get enough protein, and you WILL be asked this question for the rest of your life.

Many people go vegan overnight and if that works for you – great. But for a lot of you, baby steps work best. You can start off by making small changes to your everyday meals. Here are some ideas but always make sure whatever plan you chose, it works for you.

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During your first week, you can try switching up your breakfast meals to plant based choices. Tofu Scrambles, Nut Butter and banana toast, avocado toast and protein packed smoothies are all quick to prepare and delicious. Our website has tons of easy recipes. Adding either nut or coconut milk or vegan cream replacements to your coffee is another easy one. There are great butter replacements in the grocery stores or you can use coconut oil. Try to source out ingredients that don’t contain unsustainable palm oil.

Next, you can start adding plant based lunches. If you can switch them all up at once that’s great. If not, change up your weekday lunches and leave the weekend meals for later. Smashed chickpea and avocado wraps, vegan pesto pasta, instant vegan miso soup, and quinoa veggie bowls are all super easy to make, are packed with protein and are tasty. There are plant substitutes for almost everything out there. So if you are craving mayo on your wrap, your grocery store probably stocks vegan mayo-if not, ask for it.

Looking up new plant based recipes to try will give you some inspiration and help you when you go grocery shopping. While you are researching new recipes, take a look for local restaurants who offer vegan choices.  When you are eating out, most restaurants will accommodate your requests for a vegan meal, so if you don’t see something on the menu just ask.

And as far as the protein question goes, here is your answer - rich sources of protein are found in all types of plant based foods including beans, soy products like tofu and seitan, quinoa, nuts, seeds, nut butters, lentils, non-dairy milk, green peas, oatmeal, hummus, hemp seeds, spinach, asparagus, cauliflower, broccoli, bananas, nectarines, nutritional yeast and wild rice…. As you can see there are tons of ways to add protein to your plant based diet.

Beet Burgers

Beet Burgers

Remember that living a plant based life isn’t just about your food choices nor is it a “diet”; it is about living a healthy life while causing the least amount of harm to animals and our environment. You need to find your reasons for choosing this lifestyle and remember them if and when you think you might stray. Once you learn the real affects animal products have on your health and the environment, it will be an easy choice.

 

 

Easy Plant Based Desserts for Your Thanksgiving Dinner.

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Easy Apple Strudel - serves 6-8 and can be doubled easily

-  2 packages of Vegan puff pastry (usually found in the freezer section of your grocery store)
-  7-8 sweet apples
-  1 Tbsp cinnamon
-  1 tsp cardamon
- 1 Tbsp maple syrup
- Splash of lemon juice

Directions:
- Take the puff pastry out to thaw according to the package instructions.
- Heat oven to 250 degrees.
- Peel/core and thinly slice apples and toss with lemon juice.
- Add cinnamon, cardamon and maple syrup and toss to coat.
- Layout 1 piece of the pastry dough on a slightly floured surface and add 1/4 of the apple mixture onto half of the pastry. Fold over and pinch the edges. Repeat with the next 3 pieces of dough.
- Place on a baking pan lined with parchment paper and put in oven for 15-20 minutes.
- Remove and enjoy hot or let it come to room temperature. Serve with Vegan ice cream-YUM!

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PUMPKIN PIE – SERVES 8

- 2 cups of canned Pureed Pumpkin (not pumpkin pie filling)
- 1 cup full fat Coconut milk
- ½ cup brown sugar
- ¼ cup each: organic cornstarch and maple syrup
- 1 tsp each: vanilla and cinnamon
- 2 tsp pumpkin pie spice
- ½ tsp each: salt and nutmeg
- 1 Store bought vegan pie crust – do not precook

DIRECTIONS:
- Heat oven to 350 F.
- Add all of the ingredients into a bowl and mix well. You can use a hand mixer.
- Pour the mixture into the pie shell and bake for 60 minutes. The middle should be a bit wobbly.
- Let cool and refrigerate for 3-4 hours or overnight.

OPTIONS:
- Top with Vegan whipped cream and a light sprinkle of cinnamon.
- Serve with Vegan ice cream.

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If you don't have time or don't feel like making from scratch, there are a ton of choices out there!  One of my favorites are the cheesecakes and key lime pies made by Daiya. Never have any of my friends or family realized these were plant based. 

There is also a huge variety of non-dairy ice creams and most stores are offering plant based desserts in their bakery section. If they don't, just ask!

Thanksgiving Stuffing and Gravy - Easy and Cruelty Free!

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In the US, Thanksgiving is coming up soon so that means lots of friends, family, food and football!  Last time we covered a main dish plant based alternative, but no thanksgiving meal would be complete without stuffing and gravy. Here are some great options to buy or make.

Grocery stores like Whole Foods carry plant-based packaged stuffing mix and they are all easy, quick and cruelty free. If you would like to make your own, here is an easy recipe with a couple of variations.

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Basic Easy Stuffing – 6-8 servings, can be doubled or tripled

-  6 cups of cubed bread, whatever type you like
-  2 cups of cooked rice, white, brown or wild
-  1 large onion, diced
-  2 of each: stalks of celery, carrots and apples, diced
-  2 cups of mushroom or vegetable stock
-  1 Tbsp each: Thyme, Rosemary, Sage, Salt & Pepper
-  2 Tbsp of Olive Oil or Vegan butter

Directions:
-  Heat oven to 350 degrees.
-  Add oil or vegan butter to a large pan on medium heat. Add onion, celery, carrots and apples and all spices. Cook until soft (about 7-10 minutes). Mix in cooked rice and remove from heat.
-  Place bread cubes in a large bowl and add onion mixture, and 1 ½ cups of stock. If mixture is dry add more stock. Taste and adjust seasoning.
-  Place mixture in a lined or greased 9x13 pan and cover with tin foil.
-  Cook for 35-40 minutes.

To make Cornbread Stuffing, use the above recipe and replace the bread with homemade or prepared cornbread.

To make Mushroom Stuffing, use the above recipe, add 2 cups of sliced mushrooms and use mushroom broth. Add the mushrooms to the pan when cooking onion mixture.

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Again, many grocery stores offer plant based gravy mixes. Just add water and you are done. If you would like to make your own, here is an easy and delicious one:

Basic Turk’y Gravy, makes about 2 cups, can be doubled

-  ¼ cup Vegan butter
-  ¼ cup AP flour
-  2 cups Vegetable broth
-  1 tsp each: poultry seasoning (or ½ tsp each dried sage, thyme, rosemary), salt & pepper

Directions:
-  In a saucepan over medium heat, melt butter, add spices and flour and stir until completely combined.
-  Slowly add broth, stirring constantly until there are no lumps and gravy has thickened.

Easy Mushroom Gravy, makes about 2 cups, can be doubled

-  1 Tbsp Olive Oil
-  1 cup mushrooms, chopped finely (any type will work)
-  ¼ cup of minced onion
-  ¼ cup Vegan butter
-  ¼ AP flour
-  2 ½ cups mushroom broth
-  1 tsp each: thyme, salt & pepper

Directions:
-  Heat oil in a large saucepan over medium heat, add onions, mushrooms and spices. Cook until soft (about 7-10 minutes).
-  Add butter and flour and mix until it is completely combined.
-  Slowly add broth, stirring constantly until there are no lumps and gravy has thickened.

Easy Plant-Based Thanksgiving Main!

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Thanksgiving really is a time to spend with your family and friends celebrating what you are truly thankful for. But it is also well known for everyone sitting down to a huge meal that traditionally is laden with meat products.  I have celebrated decades of this holiday serving plant based products only. It is absolutely delicious and much easier than you think. Today, we are going to cover Main Dish alternatives that will leave your guests wanting seconds and thirds!

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No Need For Turkey or Ham!

There are so many options out there, and your supermarket most likely has at least a couple of choices, but here are some that I like:

1)      With only a 22 minute cook time Gardein Savory Stuffed Turk’y is a great choice. Delicious and easy!
2)      Field Roast Stuffed Celebration Roast - Stuffed with a savory sausage-style stuffing made with butternut squash, apples and mushrooms makes this plant based roast and great addition to your meal!
3)      To feed a big crowd try the Vegetarian Plus – Whole Vegan Turkey. Tastes great and can feed over 20 people. And for those of you who want the “look” it does look like the meat option.
4)      Vegetarian Plus also makes a ham substitute with an apricot plum glaze.
5)      For cozier dinners, Gardein offers a selection of Turk’y cutlets which I quite often include at my holiday dinners and my guests love them!
6)      If you want to make a main from scratch, here is a great recipe:

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Portobello Mushroom with Savory Stuffing and Gravy – 4 servings, easy to double or triple

-  4 portobello mushrooms, stems trimmed
-  4 cups of cubed bread, whatever type you like-leave out to dry for an hour
-  1 of each diced: onion, celery stalk, carrot, apple
-  1 cup of cooked rice, white or brown or wild
-  2 cups of mushroom or vegetable stock
-  1 tsp each (dried): thyme, rosemary, sage, salt, pepper
-  Olive oil

Directions:
-  Preheat oven to 350.
-  Trim the Portobello mushrooms and brush both sides lightly with olive oil. Season with salt and pepper and place on parchment lined baking tray. Bake for 15 minutes and remove. Let cool slightly.
-  While mushroom caps are cooking, add oil to a pan on medium heat, and add chopped vegetables and all spices. Cook until soft (about 7-10 minutes). Do not brown.
-  Add rice and stock. If the mixture is dry add a bit more stock, then remove from heat.
-  Mound stuffing into each mushroom cap. Place in 350 degree oven and cook for 15-20 minutes.

Gravy
-  2 Tbsp Olive Oil or Vegan butter
-  3 cups of sliced mushrooms, whatever type you like
-  1 small onion, diced fine
-  2 cloves of garlic, minced
-  1 tsp each salt, pepper, thyme-dried
-  2 cups of mushroom or vegetable stock
-  2 Tbsp organic corn starch or 3 Tbsp of flour

Directions:
-  In a medium saucepan heat oil or vegan butter over medium heat.
-  Add onions and garlic and spices, cook for 1-2 minutes and then add mushrooms. Sauté until soft (about 7-10 minutes).
-  Add your corn starch or flour to the pan and stir until veggies are coated.
-  Slowly add your stock, stirring constantly. Cook for about 5 minutes.
-  Taste and adjust seasoning if needed.

Crunchy Vegan "Fish" Taco's

These taco's are easy to put together and are great for a weekday dinner or a Sunday lunch. To speed things up, add your cashews to hot water in the morning so they will be ready for you when you need them. Enjoy!

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6 small Organic Corn Tortillas

Battered Tofu
- 1 pound organic extra-firm tofu, drained and pressed for at least 30 minutes
- 1 cup all-purpose flour
- 1 cup beer
- 1/2 teaspoon each: salt, ground cumin and chili powder
- About 1/3 cup canola oil (or another neutral flavor high heat vegetable oil)

Directions:
- Slice the tofu into 4 pieces, width-wise. Next, slice each piece into 4 thin strips. You should have 16 strips about 1/4 to 1/2 inch thick.
- Mix the flour, bear, spices and salt together in a bowl. Make sure there are no lumps.
- Add oil in a medium sized cast iron or regular frying pan. The oil should be at least 1/8-inch deep. Place the pan over medium-high heat.
- Dip your tofu strips into the batter to coat all sides and place the tofu in the pan, leaving space between strips. Cook the tofu for about two minutes on each side or until it is browned and crispy. Transfer to a plate lined with paper towel. Repeat until all of the tofu strips are cooked, adding oil to the skillet as needed between batches. Set aside.

Cucumber Slaw
- 2 cups each:  julienned English cucumber; julienned pealed jicama
- 1 cup julienned radish
- 2 diced jalapeno, seeds removed if you don’t want it too spicy
- 3 Tbsp each: lime juice and olive oil
- 2 Tbsp Vinegar (rice or white wine)
- 1 tsp each: ground cumin, chili powder, sugar, salt and pepper
- 2 Tbsp chopped cilantro

Directions:
- Combine the lime juice, oil and spices together until mixed well.
- Mix all of the ingredients together, add dressing let sit for 30 minutes.

Chipotle Crema
- 1 cup water
- ¾ cup cashews
- 2-3 Tbsp adobo sauce (from a can of chipotle peppers)
- 2 tsp lime juice
- Salt and pepper

Directions:
- Heat the water until just simmering in a pot over medium heat. Add cashews and let sit at least for at least 30 minutes and up to 6 hours.
- Put cashews and water into a blender and blend until the sauce no longer feels grainy.
- Add the rest of the ingredients and blend until mixed thoroughly.

Assemble your tacos – spread some crema, add your fried tofu and top with your slaw. Serve with lime wedges. Feel free to add chopped avocado or your favorite salsa.

Consider This... Corn

One of the hottest topics out there is GMO’s-Genetically Modified Organisms. Are they healthy, are they needed, and are they safe? It is a massive and controversial subject that can be pretty difficult to sort out. Today I am only going to talk about corn since most of it is Genetically Engineered, and is done so ONLY to withstand the billions (yes billions) of pounds of pesticides we drown this and other crops in. So rather than ask if you think GE corn is a good or necessary idea, why not Consider This… 

How many pesticides and herbicides do you like in the food you eat and the food you feed to your family or your pets? I am going to assume that most of us would say none. The logical answer might be to stop eating corn altogether and therefore eliminating all those nasty chemicals. Unfortunately that is not the case, not even close.

If we are what we eat, then most of us should be walking cobs of corn. You would think that the assortment of food available to us (over 50,000 various products) would serve us with a genuine variety, but that is not the case.

Corn is the main diet of the cows, pigs, chickens, turkeys, lambs and even salmon, tilapia, and catfish. Our eggs, milk and cheese all come from animals that are fed mostly corn if not exclusively. An easy answer here… become vegetarian or vegan, don’t eat corn and presto- no more corn chemical soup, right? It will help for sure but this is not entirely the case. 

Corn is in your canned fruit, prepared soups, beans and your morning waffles and cereal. It is in your salad dressings, hot sauces, syrups, ketchup, mayonnaise, mustard, relish, margarine, peanut butter, jams and gravies. Your cakes, cookies, candies, chewing gum, potato chips and doughnuts all contain some form of the yellow stuff. Even the shine on your cucumbers and apples comes from a wax made from corn. Thirsty? Your beer, sodas and even your glass of wine - corn and more corn. Of the average 50,000 food items in your supermarket more than 40% contain some form of this genetically engineered vegetable.

Grow your own food, don’t eat meat and skip the yellow cobs? You will still find yourself surrounded in corn. It is in your vitamins, toothpaste, diapers, cleaners, trash bags, batteries and matches. Magazines covers and produce shipping containers are coated with products containing corn. Even the supermarket itself has been built with products made from corn and don’t forget about your cars, it is in your gas tank as well.

Not such an easy fix: It is a difficult ingredient to avoid, but the best you can do is to read the ingredients of the products you buy, choose organic when you can, cook your own food and eat mostly greens. Avoiding meat does cut out a lot of corn, not to mention all of the other health benefits. If you have the option, grow as much of your own food as you can. You would be surprised at how little space it takes to grow food.