During irradiation, food is exposed to ionizing radiation in an effort to destroy microorganisms, viruses, bacteria, or insects that could be dangerous if consumed by people. In addition to sanitizing our food, irradiation can also be used to prevent sprouting, delay ripening, or increase juice yield–in other words, messing with a fruit or vegetable’s natural life process or progression. How exactly does irradiation achieve all these things? By damaging the DNA of the food in question, basically stunting any growth.

Considering how much time and effort is spent attempting to halt or reverse DNA damage to our own cells, then, it’s ironic that more attention isn’t paid to the process of food irradiation. We’re constantly told to eat more fruits and vegetables because they contain antioxidants, the things that fight free radicals (which are responsible for oxidation and thus, cell damage!) However, the vast majority of produce in this country is irradiated, therefore containing the very stuff we try so desperately to avoid!

Pretty strange, huh? Behind the jump, there’s a bunch more reasons why you should avoid irradiated food.

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For most people, the beginning of summer is marked simply by Memorial Day weekend. I, on the other hand, need something more: Ice cream. More specifically, a scoop of ice cream in a sugar cone on a warm, sunny day. Being vegan, I wasn’t super interested in the ice cream run my family took to the local Dairy Bar over the holiday weekend, but that’s OK, because as of today, I can make my own ice cream. The Vegan Scoop: 150 Recipes for Dairy-Free Ice Cream That Tastes Better Than the “Real Thing” is finally available!

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It might not be Monday, but that doesn’t mean you can’t sneak in some meat-free, carbon friendly eats at your weekend barbecues!  While burgers and hot dogs might be traditional, they’re certainly not doing the environment–or your health–any favors.  Why not surprise your hosts or guests by providing some unexpected and delicious vegan options at your next summer get together?  Here are my favorite ideas for meat and dairy free barbecue dining:

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Tofu.  For those of us who have learned to master this culinary chameleon, its sort of miraculous.  Tofu takes on the flavor of whatever its seasoned or marinated with, while its texture can vary depending on the mode of preparation.  I always keep a couple of blocks of the stuff onhand for quick stir-frys or sandwiches, but really, that’s just the beginning of what tofu can do.

There are two main different types of tofu: Silken and firm.  The silken variety is Japanese in origin, and is soft, delicate, and creamy.  It doesn’t hold it’s shape too well, so is best used in its pureed form for smoothies, eggless/dairyless pies, dips, or soups.  Firm, or Chinese-style tofu, is (as its name implies) much firmer, and holds its shape when sliced for marinating and baking, cubing, or crumbling.

If you’re seeking to expand your tofu repertoire, look no further than this list:

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I recently attended a talk at my local Whole Foods Market given by natural health author Udo Erasmus, PhD where he discussed the properties of fat and, more specifically, the values of omega-3 fatty acids.  Omega-3’s have received an enormous amount of attention lately, due to the fact that they have the ability to improve heart health, brain function, mood, and conditions of inflammation such as arthritis.  Another reason omega-3’s are getting so much press?  Most Americans don’t consume nearly enough of them.

To make matters worse, while the Standard American Diet is severely lacking in omega-3’s, it consists of an overabundance of omega-6’s.  Although omega-6’s are also an essential fatty acid—meaning a person must consume them since the body does not produce them—the imbalanced ratio of omega-3’s to omega-6’s is being blamed for many of the health problems Americans face today (link).

“Life knows exactly what needs to be done, as long as you bring enough of what it needs to do it,” Erasmus told his audience.  In other words, providing the body with the proper building blocks—in this case, healthy fats—will ensure it runs the way it should.  To determine a healthy fat from an unhealthy one, Erasmus outlined these three properties:

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Vegetarian breakfasts are easy: Greek yogurt sprinkled with granola, scrambled eggs, pancakes, French toast… The list goes on forever.  While I wouldn’t say that vegan breakfasts, on the other hand, are challenging, its certainly a good opportunity to think outside the box.  Unless of course, you don’t mind cereal with soymilk every morning for the rest of eternity.  Me?  No thanks.  Breakfast is my favorite meal of the day, and don’t think I let being vegan get in the way of that.  Here are some of my favorite vegan breakfast ideas that are filling, nutritious, and keep me away from the cold cereal.

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During my first year of being vegan, I didn’t really know what to eat.  The fact that I was a teenager who had never learned to prepare anything more complicated than a bowl of cereal probably didn’t help much, but suffice it to say that twelve months involved a steep culinary learning curve.  I ate a lot of Amy’s frozen burritos, apples, and salads that consisted of spinach, black beans, and lemon juice.  Unappetizing indeed!  Sometimes I think it’s a wonder that I managed to stay healthy during this period, or even that I stuck out being vegan at all.

I also noticed during that year that I never bought any bread.  What’s the use of bread when you don’t eat meat to put in between it?  Thankfully, I rediscovered the sandwich in all of its vegan glory.  Sometimes, complicated food (you know, the kind that requires a knife and fork) just doesn’t work.  There are days when I need something that’s easy to make, easy to eat, and will keep me energized.

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It’s that time of the week again: Meatless Monday!  While the initiative has recently become popular once again, Meatless Monday is actually a pretty old-fashioned idea!  It was first encouraged by the USDA during World War I in an effort to conserve food for US troops fighting overseas, along with Wheatless Wednesday.  The campaign was brought back for the same reasons during World War II, along with sugar and gasoline rations.

We might not be in war-time conservation mode right now, but the country’s current climate bears many similarities: Everyone is looking for ways to conserve and cut back.  We’re also eager to contribute towards ways to win a different kind of battle, that is, the one against global warming.  Many people are even growing their own Victory Gardens!

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I know I’m not the only foodie who has started developing an interest in foraging for wild edibles.  While I’d really love to go on a mushroom hunt (morel season is nearly upon us!), I wouldn’t feel comfortable doing so unless under the guidance of an experienced forager, as novices can easily misidentify mushroom species and risk being poisoned.  Stinging nettles, on the other hand, are relatively easy to pick out–if it looks like a nettle, and feels like a nettle, it’s a nettle!

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We’re all familiar with the numerous benefits that go along with eating more meatless meals:  You can reduce your impact on the environment, improve your health, and save some money along the way.  Plus, vegetarian and vegan meals just plain taste good!  The idea of Meatless Mondays are nothing new, but is it something that you and your family actually do on a regular basis, if at all?

Spring is the perfect time to up your intake of fruits, vegetables, whole grains, and legumes while lowering your meat consumption.  The warmer weather makes our bodies crave lighter fare, and fresh, delicious produce is beginning to fill the market.  Why not try some of these meal ideas for a Meatles Monday of your own?

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Last summer, I received a copy of the No-S Diet book for review on a blog.  The diet’s premise was simple enough: No snacks, no sweets, and no seconds except on days that start with an S.

At first, I scoffed.  How could I make it through the day without my afternoon snack?  Without my almost nightly dose of dessert?  But I was stuck working at a desk most of the day, and like a lot of people in that position, had seen my weight begin to creep up.  Plus, the concept seemed so simple–with no measuring, no counting, and no meal plans that forced me to run out to the store to buy a hundred different ingredients, I figured, why shouldn’t I give this a try?

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I’m not a fan of most conventional medications.  No matter how bad an occasional headache might get, you’ll never find me reaching for a bottle of Excedrin.  The same goes for an upset stomach–I’d rather just ride it out than chug Pepto Bismol or chew those  chalky tablets.  Chest cold?  Call me Superwoman, but I’ll pass on those harsh, syrupy cough suppressants.  Instead, I turn to peppermint.

While you might keep it around for a batch of homemade thin mints or a pint of fresh mint chocolate chip ice cream, peppermint works wonders on a host of common ailments.  Recognized for centuries as a cure-all, peppermint was a favorite medicine among the Greeks, Romans, and Egyptians.  While the leaves were probably the most commonly-used form back then, today peppermint essential oil is widely available, inexpensive, and in my opinion, much more potent.  You can pick up a bottle at your local health food store for instant relief from:

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In the face of a late winter storm here in the Northeast, my friend Stephanie blogged about using what you already have to make snow day meals, as opposed to making a mad dash to the store to pick up the usual staples out of the fear of being snowed in for days.  Now, the Washington Post’s “A Mighty Appetite” blog is busy spreading the word on its Eating Down the Fridge Challenge, taking place the week of March 9.  It sounds easy enough–avoid grocery shopping for a week, instead turning to all the items that have been languishing in your pantries, cellars, fridges, and freezers since God knows when for all your eating needs.

Always up for a food-based challenge, I started thinking about what sorts of items that were tucked away deep in the corners of my own kitchen.  I’m vegan, so there’s tons of dried (and canned, you got me) beans, every nut, seed, and grain you can imagine, near-expired packages of tofu, frozen berries, frozen spinach… even some frozen carrot bran muffins from Trader Joe’s.  With these items in mind, I created a list of ten meals that I’ll likely be preparing this upcoming week.  Given the recent news that even grass-fed beef isn’t so hot for the environment, I’ll take this as an opportunity to say that all sustainable eaters should be looking to lower their consumption of animal products.

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Drippy.  Itchy.  Stuffy.  Groggy.  Sound familiar?  If you regularly suffer from springtime allergies, the answer is probably yes.  While loading up on the Claritins, Benadryls, or Zyrtecs is one option, you can also try some local honey.

When bees ingest the nectar from flowers, they’re also ingesting some of the plants’ pollen.  This nectar is later regurgitated by the bees and stored in their honeycombs.  After the bees use their wings to evaporate some of the water from the nectar, honey is created.

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