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Northwest Veg
March
2013
Vol. 79
 e-Thymes
Education is the most powerful weapon we can use to change the world.
--Nelson Mandela

Latest News...
» NW VEG Events
» VegFest Planning Committee Volunteers Needed!
» Vegan Village at The Better Living Show
» Ask the RN: Kerri Zemko
» New Business Supporter Spotlight: A.N.D Café
» Community Events
» Rawk Lava
» Check out our Business Supporters
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info@nwveg.org
volunteer@nwveg.org
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503.746.8344

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NW VEG Events

Benefit Dineout at Native Foods for the Humane Research Council
When: Wednesday, March 6, 6:45pm
Where: Native Foods Café (Bridgeport Village 7237 SW Bridgeport Rd., Tigard)
Details: Join Northwest VEG to help support the Humane Research Council by grabbing a meal with us at the all vegan Native Foods Café. A portion of Native Food's profits on March 6th will benefit the Humane Research Council. Native Foods will even throw in a FREE Dessert with the purchase of an entree, side and drink! Please RSVP for this event on our Meetup. Click here for more info.

Portland Vegan Potluck & Chef Demo
When: Sunday, March 17, 5-8pm
Where: Friends Meeting Hall (4312 SE Stark, Portland)
Details: Following NW VEG's monthly potluck, renowned raw vegan chef and restaurant owner Aaron Ash will be demoing some easy and delicious raw vegan snacks. Aaron is touring the country celebrating the launch of his new cookbook Gorilla Food: Living and Eating Organic, Vegan and Raw. Click here for more potluck info.

Vancouver Vegan Potluck & Raw Food Demo
When: Thursday, March 28, 6:30-8:30pm
Where: Oak/Elm Room at the Marshall Center (1009 E. McLoughlin, Vancouver)
Details: Help us welcome, Andrea Wyckoff, aka Betty Rawker, who will be demonstrating for us how to make a Vietnamese style noodle salad and a raw cheezecake. Andrea loves sharing her passion for fresh and vibrant foods with others! Click here for more potluck info.


 
VegFest Planning Committee Volunteers Needed!

Portland VegFest 2013 is set to take place this September 21 and 22 and we need your help to make it even better than last year! Join us for our next Portland VegFest 2013 planning meeting on Saturday, March 9 at 1:00pm in Beaverton. For more information please contact Bonnie at vegfest@nwveg.org

 
Vegan Village at The Better Living Show

Come help us celebrate the 5th year of the Vegan Village at the Better Living Show on March 22-24 at the Portland Expo Center. The Better Living Show is the largest Sustainable Lifestyle event in the Northwest. Bigger, better and jam-packed with companies and organizations dedicated to providing the best the plant-based lifestyle has to offer. Amour Vert leads the way in eco-fashion and is co-sponsoring the Vegan Village this year. Frontier Natural Products Co-op is on board to sponsor the Vegan Demo Series at the backyard patio of the Blue Home -- a full sized house showcasing how to do it all green and sustainable. Check out the amazing lineup. Bring friends and introduce them to this lifestyle with such welcoming products like Manitoba Harvest Hemp, Mamma Chia beverage, Food for Life bread, Taza Chocolate, Townshend's Tea and more.

Northwest VEG will be tabling all weekend in the Vegan Village so 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 current volunteer opportunities.


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Ask the RN: Kerri Zemko

Kerri Zemko, R.N., B.S.N., O.C.N., is an oncology research nurse and PCRM Food for Life Instructor. Visit her on Facebook for more information on her upcoming Food For Life classes. Do you have a health related question? Email us at info@nwveg.org.

Q: I have heard that although cruciferous vegetable (Broccoli, cauliflower, bok choy, mustard greens, collards, brussel sprouts, etc.) have many cancer-fighting qualities, those with thyroid issues should limit or even avoid these vegetables. Is this true?

A: That is a great question. The thyroid gland assembles T3 and T4 from dietary iodine and the non-essential amino acid tyrosine (deficiency of which is almost unheard of, from what I can see). In most parts of the world and in much of history, the primary cause of hypothyroidism (inadequate levels of T4) has been inadequate intake of iodine. Some patients with hypothyroidism develop a goiter, an enlargement of the thyroid gland that appears as a bulge in the neck.


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New Business Supporter Spotlight: A.N.D Café

By Trista Cornelius, Contributing Writer

We are excited to announce A.N.D Cafe as our newest Business Supporter! A.N.D Café on 5420 East Burnside in Portland offers a relaxing dining experience and a haven for the eco-conscious, gluten intolerant, or stressed out!. The space feels inviting without the clattering, noisy rush of other jam-packed breakfast spots in Portland. Natural light, engaging artwork, a few plants, and a Feng Shui deliberateness to the design create a calming effect.

“A.N.D.” stands for “Ashley & Dan,” the creators of this micro restaurant. The kitchen in this inviting space could fit in a closet (no exaggeration), and yet, the four people working there the morning I visited, glided past each other with ease and cheerfulness.


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Community Events

Lighthouse Farm Sanctuary Fundraiser
When: Saturday, March 9, 4-6pm

Longview Community Veg Potluck
When: Saturday, March 23, 6pm

A Celebration of Greens at Adventist
When: Wednesday, March 27, 11:00am-2:00pm
Volunteers needed at this event! Email Chelsea at volunteer@nwveg.org for more information.

Betty Goes Vegan at Herbivore Clothing
When: Saturday, March 30, 2:00-4:00pm

Plant-Based Cooking Class with Deb Kay
When: Saturday, March 30, 11:00am-2:00pm


 
Rawk Lava

by Aaron Ash, author of the new cookbook Gorilla Food: Living and Eating Organic, Vegan and Raw
Rawk on with Aaron Ash at our upcoming Eastside Portland potluck on Sunday, March 17. There will be FREE samples!

Gorilla Food's raw vegan take on a baklava--the Greek and Middle Eastern layered pastry treat. The bars come out flaky, sweet, and super delicious. Rawk on!

Pastry Sheets:
  • 2 cups (500 mL) walnuts
  • 4 dates, pitted
  • ¼ cup (60 mL) flax seeds
  • ¼ tsp ground cinnamon
  • 1 cup (250 mL) water
1. In a bowl, soak walnuts for 4 hours or overnight and rinse well before using.
2. In a blender, process all ingredients until smooth.


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