July Northwest VEG Events and Info
4th of July Vegan Potluck Picnic
When: Wednesday, July 4th @ 1:00-5:00pm
Where: Raleigh Park, 3500 SW 78th Ave., between Beaverton-Hillsdale Highway and Canyon Road.
Details: Come join in the fun at Northwest VEG's annual 4th of July potluck picnic and celebrate the spirit of independence with delicious plant-based food. Look for the Northwest VEG banner on the hill. If it looks like rain, we'll meet at West Hills UU Fellowship, 8470 SW Oleson Road. Check our website for updates, or call (503) 746-8344.
“Films To Change The World” Series: PLANEAT
When: Sunday, July 8th @ 2:00pm (Doors open at 1:30pm)
Where: Multnomah County Central Library, US Bank Rm (801 SW 10th Ave, Portland, OR)
Details: In partnership with the Multnomah County library system, we bring you a film series that could change the way you see the world. We continue with PLANEAT!
PLANEAT is the story of three men's lifelong search for a diet which is good for our health, good for the environment and good for the future of the planet. Following the film, we will have a Q&A with Peter Spendelow, Ph.D., President of Northwest VEG, who has worked as an environmental specialist for more than 25 years and has presented more than 40 talks in the Portland area on the environmental impacts of the foods that we choose to eat.
July Portland Vegan Potluck (Eastside) & Cooking Demo
When: Sunday, July 15th @ 5:00pm (potluck) and 6:30pm (cooking demo)
Where: Friends Meeting Hall (4312 SE Stark, Portland, OR)
Details: Join us for a delicious cooking demonstration by local cooking instructor, Sophie Rahman. Sophie will discuss the place of lentils in the Indian diet and demonstrate how to make Adai, a savory crepe created from lentils and rice. In the south of India, Adais are typically eaten for breakfast or as a mid-afternoon snack, accompanied by a fresh coconut chutney. Adai is gluten-free and nutritionally rich. Once the batter is ready, it can be refrigerated for up to a week, making it easy to turn out this tasty treat on short notice. Click Here for information about her classes. Come to the potluck at 5:00, Sophie Rahman's food demo at 6:30, or both!
When: Wednesday, July 18th @ 6:30pm
Details: Come on down and join us for food and fun at Vege Thai, the only exclusively vegetarian Thai restaurant in the Portland area! Hope to see you there. Please join our Meetup group to RSVP.
July Board Meeting
When: Sunday, July 22nd @ 10:00am
Details: NW VEG members are always welcome to attend board meetings and join in our discussions, with advance notice. We’re especially interested in members who would like to step up to a more active volunteer role with us - coordinating activities, fundraising, or who have finance/accounting experience. Contact NW VEG Secretary Jill@nwveg.org for locale and more info.
July Vancouver Potluck and Raw Cinnamon Rolls
When: Thursday, July 26th @ 6:30pm (potluck) and 7:30pm (presentation)
Where: Clark Public Utilities Service Center, 1200 Fort Vancouver Way, Vancouver[See map]
Details: Join cooking instructor Debbie Kay and learn how to make
raw cinnamon rolls at the July Vancouver vegan potluck. Debbie is a Master Vegetarian Program graduate who has honed her plant-based cooking skills with Chef Al Chase and Vegan Fusion Chef Mark Reinfeld. Come to the Potluck at 6:30, the presentation at 7:30, or both.
July Happy Hour
When: Monday, July 30th @ 6:30pm
Details:This month's Happy Hour will be at The Slide Inn. The Slide Inn is a Modern American restaurant serving a healthy, innovative cuisine with global influences. Chef/Owner Eugen Bingham redefines American classics drawing inspiration from his world travels.
Please join our Meetup group to RSVP.
Note for the potlucks: Please bring a vegan (no animal products, including honey) main dish, salad, or dessert; a card listing its ingredients; and plates and utensils for your use. If you come alone, figure the amount to serve is 4–6 generously; increase the amount by 4 servings for each additional person in your party/family. For more information, email email@example.com.
July Community Bites
Youth Empowered Action (YEA) Camp!
When: Session 1: July 7th-13th, Session 2: July 14th-20th
Where: Corbett, OR
Details: YEA Camp is a unique and inspiring summer week-long sleep-away camp for youth 12-17 who want to make a difference in the world. YEA campers choose an issue of importance to them and they build the knowledge, skills, confidence, and community to take action on that issue once they get home.
NW VEG is proud to be a major sponsor of Youth Empowered Action (YEA) Camp! Mention NW VEG when you register for YEA camp and receive a $50 discount off the full tuition, AND NW VEG will receive a $100 donation from YEA!
To learn more, or to register, visit their website, email them at firstname.lastname@example.org or call 503-347-0223.
Dr. Oz at OHSU!
When: Monday, July 16th @ 8:00am-4:00pm
Where: Oregon Health & Science University's Center for Health and Healing
Details: Dr Oz will be visiting OHSU as part of a series that the Dr. Oz Show is hosting across the country. The goal of this series is to highlight the importance of regular checkups and preventive medicine. Dr. Oz and dozens of OHSU physicians, nurses and volunteers will be hosting free 15-minute health screenings for 500 lucky patients. Click here to register.
Film Screening of Maximum Tolerated Dose
When: Wednesday, July 25th @ 7:00-9:00pm
Where: Hollywood Theatre (4122 NE Sandy Blvd, Portland, OR)
Details: Maximum Tolerated Dose charts the lives of both humans and nonhumans who have experienced animal testing first-hand, with hauntingly honest testimony of scientists and lab technicians whose ethics demanded they choose a different path, as well as the simultaneously heartwarming and heartbreaking stories of animals who have seen both sides of the cage. There will be a Q&A to follow the screening. Admission is $7 at door, and 100% of the proceeds will go to help fund the "Open The Cages" Tour. This event is being sponsored by Food Fight! Grocery. Click here more information on this event.
5th Annual Try Vegan Week
When: August 4th-11th
Where: Various locations around Portland
Details: This annual event is the foundation of TryVeganPDX. The week includes workshops, speakers, dine-outs, and mentoring and concludes with Vegan Prom. For more information visit TryVeganPDX!
Health Conference Registration Now Open!
On Friday, September 21, Northwest VEG and Adventist Medical Center will host our third annual professional conference, Enhancing Health with Plant-Based Nutrition. This conference is aimed at doctors, nurses, dietitians, naturopaths, and all other health professionals who would like to find out the latest information about plant-based diets with respect to clinical nutrition, chronic disease prevention and control, and designing an optimum plant-based diet. Once again, we have a stellar list of speakers with exciting talk titles lined up for this year's health conference including:
- Caldwell B. Esselstyn Jr., MD. Plant-Based Diets for the Prevention and Reversal of Heart Disease. The work of Dr. Esselstyn has been featured in the documentaries Forks Over Knives and PlanEAT, and Bill Clinton has cited Esselstyn's work as one of the main reasons he moved to a plant-based diet.
- Milton Mills, MD. What Every Physician Should Know About the Role of Nutrition in the Practice of Clinical Medicine.
- Virginia Messina, MPH, RD. Planning Optimal Diets for Vegans.
- Karen Jaceldo-Siegl, DrPH. Latest Findings from the Adventist Health Study 2.
- Andrew Rife, ND. Managing Metabolic Syndrome.
- Mark Messina, PhD. Soyfoods & Health: Research Updates & Implications for Clinical Practice.
Let your health care provider know about this great opportunity for continuing education. Although this conference is aimed at health care professionals, others with a good background and a strong interest in health and nutrition may also want to attend. Registration and other information about the conference can be found here.
Volunteer Spotlight: Chelsea Sherman
Northwest VEG is lucky to have Chelsea Sherman as a dedicated volunteer. Her graphic design and photography skills are like no other. She has been key to creating the hard copy newsletter and creatively capturing events such as the recent Race for the Animals. Chelsea is a recent graduate of Pacific University Oregon, where she studied Integrated Media and Environmental Policy. She currently interns with Mom's Vegan Kitchen and B Media Collective. Click here to check out Chelsea's amazing portfolio.
Q. How long have you been veg and why?
A. This is really great timing because it is actually my ten-year anniversary of being meat free! I owe it all to my dear friend Elizabeth; she became vegetarian in elementary school before that word had any meaning to me. Of course, since we were so young, her way of telling me where my food comes from was by mooing when there was meat on my plate, so by the time she showed me the atrocities behind factory farming when I was 13, I was only eating chicken and turkey. After learning the truth, I never ate meat again.
Q. How has being veg impacted your life?
VegFest is right around the corner! Mark your calendars for September 22 & 23 at the Oregon Convention Center. We'll have more free food samples than ever before for you to devour. Bring your friends and family and an empty belly! We'll have an impressive line-up of speakers including Dr. Caldwell B. Esselstyn, Jr., MD, Virginia Messina, RD, and Milton Mills, MD, as well as captivating cooking demos from many distinguished chefs including Christy Morgan "The Blissful Chef" and much much more!! Check out all of our latest event info at nwveg.org/vegfest.
We'll need more than 300 volunteers to make VegFest happen! We couldn't do it without you! Here are some ways you can be involved:
- Volunteer at VegFest on Saturday and/or Sunday, Sept. 22/23 (morning, mid-day, & early evening shifts available - 3 hour shifts - many different roles!)
- Post a VegFest yard sign in your front yard (we'll supply the sign)
- Distribute VegFest posters and postcards to businesses/coffee shops/libraries etc. in your neighborhood (early September)
- Assist with set-up at the Convention Center on Friday, Sept. 21
All volunteers get into VegFest free (both days!), and your help is essential in making this a wonderful event! Please let us know the roles you're able to assist with and the day/time you prefer at VegFest. Please email Chelsea Davis, Northwest VEG's Volunteer and Outreach Coordinator, with your preferences and contact info: email@example.com.
VegFest Kitchen Manager
We are looking for a Kitchen Manager for this year’s VegFest, September 22 and 23. The ideal candidate will have experience in managing a kitchen, be a great multitasker, think quickly on their feet, and be comfortable helping multiple chefs prepare for their demonstrations. If this sounds like you, please contact firstname.lastname@example.org for more information.
Business Spotlight: Prasad
By Trista Cornelius, Contributing Writer
Some of you may remember Blossoming Lotus’ original digs--inside Yoga Pearl on NW 9th and NW Davis. When Blossoming Lotus moved to northeast Portland, Prasad arrived. Now that Yoga Pearl is ten years old, the chef and owner of Prasad, Karen Pride, has taken over the yoga and retail part of the business as well. After closing for a few days in May for renovations, the restaurant/yoga business now boasts new bamboo flooring in the large yoga studio, an updated retail boutique with new clothing lines, more seating at the cafe, new paint, and “overall just a fresh new feel.” There are also new classes, like Friday Evening Hip Hop!
Of course, it’s the food to fuel all this wellness and fun that matters most. Prasad offers mostly organic, vegan, and some raw: juices, salads, wraps, bowls, and desserts. Karen’s personal favorites are two green juices, the “Manifesta” and “Rita.”
New Business Supporters
Northwest VEG is excited to introduce our two newest Business Supporters and an additional restaurant discount for our members! We hope you'll return the favor and support Portland's first Loving Hut, as well as long-time member, Charles Evans, with his new multifaceted business, My Own 2 Hands.
My Own 2 Hands: Local vegan business offering Handyman and other services in the greater Portland-metro area. Owner of My Own 2 Hands, Charles Evans, shares, "I do my best to offer quality, compassionate, reliable, and professional services in a sustainable manner. I am ready to help you with your next project, to-do list, household task, business need, general labor, or other – in general if you need it done, I can do it. I look forward to helping you and together we can make this world a better place with my own 2 hands. Contact me to schedule your service appointment: www.myown2hands.com, email@example.com."
Loving Hut International Vegan Restaurant & Café is out to change the world, and our local Portland branch is one of 100s living by the motto of "Be Vegan, Go Green, Make Peace." Visiting Mongolia? You'll find 11 Loving Huts. Korea has no less than 42, and Meat-centric Brazil 2; you'll also find outlets in Panama, Paraguay, and Columbia, as well as throughout Asia and North America. In Portland, proprietor Ping Nieh is always ready to welcome us with a complimentary bowl of hot soup while we peruse the extensive menu, which includes a wealth of salads and veggies, tofu and mock meats, combos, and even a few Western favorites. NW VEG Events Coordinator Bonnie Hildebrand recommends the Pickle Soup, Oregon Garden Combo, and the Silky Flan for dessert, while President Peter Spendelow favors the Hawaiian Burger with French Fries and the Paradise Salad. Loving Hut is located near Portland State at 1239 SW Jefferson, hours are 11am - 9pm M - Fr and 12 - 9pm Sat & Sun. (503)248-6715. NW VEG members receive a 10% discount with their current membership card!
Please support all of our NW VEG Business Supporters. Click here for a complete listing.
Beginner’s Guide to Veganic Gardening
By Gentle World
Gentle World is a non-profit whose core purpose is to help build a more peaceful society, by educating the public about the reasons for being vegan, the benefits of vegan living, and how to go about making such a transition.
Vegan-organic gardening avoids not only the use of toxic sprays and chemicals, but also manures and animal remains. Just as vegans avoid animal products in the rest of our lives, we also avoid using animal products in the garden, as fertilizers such as blood and bone meal, slaughterhouse sludge, fish emulsion, and manures are sourced from industries that exploit and enslave sentient beings. As these products may carry dangerous diseases that breed in intensive animal production operations, vegan-organic gardening is also a safer, healthier way to grow our food.
Ask the RD: Alison Ozgur
Alison is a Registered Dietitian specializing in health and fitness nutrition. She has
nearly twelve years of experience helping clients reach their nutrition and weight
loss goals. Do you have a question for Alison? Email us at firstname.lastname@example.org.
Q. Summer is just around the corner, and I’d like to take my fitness routine up a notch. What is a good nutrition plan to follow?
A. It’s essential to fuel your body with the right balance of plant-based nutrients for optimal endurance and performance. We all remember basic nutrition, so let’s recall the three main categories of energy:
- carbohydrates (the foundation of the sports diet)
- protein (for muscle growth and repair)
- fat (for flavor and satiety)
Fueling before Exercise
When your body is well fueled and hydrated, you will perform at your best. Pre-exercise foods that digest the easiest and fastest are high-carbohydrate. Pre-exercise carbohydrates not only fuel your muscles, but they help prevent low blood sugar. Aim for around 100 to 300 calories of carbohydrate-rich food before you exercise. Examples include: whole grain bread, cereal, fruits, vegetables, and plant-based yogurt. If you cannot tolerate solid food before exercise, try a kale and fruit smoothie. Avoid high fat foods, which slow down digestion and may feel too heavy. Remember to hydrate as well.
Post Exercise Re-fueling
Your goals for post exercise nutrition include:
Recipe of the Month: Raw Zucami Salad with Vegan Mayo
This picnic friendly dish by rawlternativeis not only delicious and easy but also raw, vegan, and full of nutrients! Enjoy!!
Zucami (not potato) Salad
- 2 medium zucchini, about 2 cups (peeled and diced into 1 inch cubes)
- 1/4 jicama, about 2 cups (peeled and diced into 1 inch cubes)
- 3 stalks of celery, about 3/4 cup (diced)
- 1/4 red or white onion, about 1/4 cup (minced)
- 2 green onions, about 1/4 cup (minced)
- 3/4 cup low-fat vegan mayo (store-bought or see recipe below for raw vegan mayo)
- 1/4 cup fresh parsley (minced)
- 2 tablespoons capers (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon white pepper
- Fresh-ground black pepper to taste
1. In a large bowl, toss together the zucchini, jicama, celery, and onions.
2. Coat the vegetables with the raw vegan mayo (see recipe below).