We are zooming through 2012 — one-third of the way through already. Veganism continues to make headlines in the news on a regular basis because of people like us who continue to care about animals, our health and the environment. Let’s continue to build the momentum. One day (and I hope soon), we will reach the tipping point moving towards a healthy and compassionate world. Here are my Facebook tips from last week. Don’t forget to share with friends and family. Thanks for being here!
Tip #120: Celebrate Mom.
Mother’s Day is two weeks away. Buy her something special from Etsy. There are a lot of vegan, homemade gifts on the site—just use the search function at the top of the page and type in vegan. The first item that popped up when I searched may be the cutest cookies I have ever seen.
Tip #121: Practice “mise en place” in the kitchen.
Mise en place is a French term for putting everything in its place. It means to get all the ingredients prepared before you start to cook. For instance, chop your veggies and gather your spices before you start making vegetable soup. When I started practicing this concept, I calmed down in the kitchen and cooking became really fun. Do you practice mise en place?
Tip #122: Get listed.
Colleen Patrick-Goudreau is building a useful list of vegan wellness practitioners on her website, The Compassionate Cook. If you are a vegan wellness practitioner or know someone who is, be sure to get listed.
Tip #123: Spray your oil.
One of my favorite kitchen tools is the Misto oil spray container. I have one for olive oil and want one for canola oil. It’s great for greasing up a pan. You will use less oil this way. This is a kitchen tool I debated about buying because I don’t like to waste money and wasn’t sure it would be useful. It definitely is.
Tip #124: One good knife is all you need.
I have heard multiple times by cooking experts that you need just one good knife for cooking, and they always recommend it to be a chef’s knife. Of course, having more knives is fun but for years the only knife I used was an 8” chef’s knife. A good knife is an investment and should be cared for properly. What’s your favorite knife?
Tip #125: Always make more food than you need.
Leftovers make healthy eating easier, so you aren’t likely to give in to cravings on a whim. On busy days when I have something ready to go for dinner, I’m much less likely to stop and pick up convenience food (aka vegan junk food).
Tip #126: Go green.
Green Festival was this past weekend in Chicago. Check the website for future cities. Next up Washington DC. Free entry for the following folks:
- Youth 18 and under
- Students with student ID
- Bicyclist who park with Green Festival’s complimentary bike valet
- Green America Members
- Global Exchange Members
- Union members with cards
- Sierra Club – Free Admission to all Sierra Club members with valid membership card
- Bring four cans of food to donate to the Food Bank, and receive one free admission