Plants like to be eaten. There's no pain in it for them. They enjoy entering your system as food, medicine and nutrients to make you strong, efficient and happy to be alive. That's fun for them. They're fulfilling their purpose. When you mix them with animals in your gut they rebel. They don't want any … Continue reading The Ordination Of The Plant
Chef Sharon reached 1,000,000 views of food photos she took while eating out animal-free! This proves that people are interested in animal-free food served in restaurants. CLICK PICTURE FOR RESTAURANTS OR https://animalfreesouschef.wordpress.com/category/restaurants/
I don't care how dirty your money is. I'll take it. I will take all the dirty money in the world. All of it. I will clean up the mess the dirty money made. I am the clean up lady. Click icon to place your dirty money into my clean hands! GUILT-FREE THAT'S ME Remember … Continue reading The Clean Up Lady
A plant is a plant and an animal is an animal. Right now, meat means either animal or plant. Eventually, and that day will come, animals will no longer be considered food on this planet, so the term meat will refer to the main part and/or texture of whatever plant is under discussion. Ever notice … Continue reading Why Fool With The Perfect Foods?
KEEP IT GOING I’m going to keep using the words meat, meaty, to describe the main part and/or texture of the plant until such time that meat = plant. In other words, animals will not be considered meat nor food in the future. I will not, however, refer to a plant as an animal – … Continue reading Key To Understanding Planet Earth
My mother knew how to follow a recipe. She also knew how to create her own. On one visit to the Homeland - Arthur Street in Springfield, Massachusetts - she made my minestrone soup from the cookbook I sent her. She put it in front of me at the table and watched while I ate. … Continue reading FOLLOW HER RECIPE
Using an egg squeezed from a hen to bind a cake is a lot weirder than using a gummy substance squeezed from a plant to bind a cake. ~ Chef Sharon Lee Davies-Tight
In light of recommendations for heart healthy eating from national professional organizations encouraging Americans to limit their intake of meat, the beef industry commissioned and co-wrote a review of randomized controlled trials comparing the effects of beef versus chicken and fish on cholesterol levels published over the last 60 years. They found that the impact of … Continue reading White Meat May Be as Cholesterol-Raising as Red
I don't like French food in France. I don't like Russian food in Russia. I don't like Hawaiian food in Hawaii. I don't like Asian food in Hawaii. I don't like Italian food in Italy. I don't like German food in Germany. I don't like Mexican food in Mexico. I don't like English food in … Continue reading Foreign Foods In Foreign Lands
People on Facebook who comment on vegan recipes using the words 'puke', 'yuck', 'ghastly' or words describing other body functions associated with waste, who also claim to be vegan are hiding their eating disorders and food phobias under the vegan label. Or worse, they're terrorist trolls posing as vegans to take real vegans down by … Continue reading HIDING BEHIND THE VEGAN LABEL
High animal diet equals high progressive brain disease probability. ~ Sharon Lee Davies-Tight
You can't make an animal taste and texture like a plant, but you can make a plant taste and texture like an animal. ~ Sharon Lee Davies-Tight
What’s the difference between eating a veg burger fried on the same flat top that an animal burger was fried on and eating seaweed that is harvested from an ocean in which humans slaughter fish? Should we not eat the veg burger fried in a place where animals were fried? Should we also not eat … Continue reading WHAT’S THE DIFFERENCE?
If the only reason you eat animals is to get protein in your diet, there are lots of other ways to achieve that end without enslaving, torturing and murdering a living, breathing animal. Are you thirsting for blood? The blood of the plant satisfies your thirst. ~ The Animal-Free Chef
Scientists without taste buds shouldn't be designing foods for the planet. They could end up poisoning us.
Oh my goodness. The seed. The most nutrient dense part of the plant. Reserved for the smaller animals of the planet, but we humans just have to have it. The purpose of the seed is to grow a plant. Then you eat the fruit of that plant - that which the plant bears - then … Continue reading THE SEED
Nature's way of protecting wild and domesticated life from poisons - that which would harm the organism - is to make those foods containing said poisons taste badly, turn up your nose to them, by-pass them, don't want to eat this because it chews badly, smells badly, tastes badly, spit it out before you swallow … Continue reading KALE
WATCH YOUR WEIGHT | BE A WORK IN PROGRESS Too often we set unrealistic short-term goals that should be in the long-term category. We're always going to start tomorrow or next week and those weeks turn into years, because the job of reaching the goal is overwhelming. Your weight doesn't begin and end with a weight … Continue reading WATCH YOUR WEIGHT | BE A WORK IN PROGRESS
I discovered over the years that if I kept in mind the calories in fat and sugar in the foods that I consumed that I was better able to control my weight. Too much fat not good. Too much sugar not good. It's that simple. FAT: Margarine: 1 teaspoon = 34 calories 1 tablespoon = … Continue reading CALORIES IN FAT AND SUGAR
We grow more plants to feed animals whom we kill to eat, than we grow to feed humans. But when we eat the animals we're not getting the benefit of all those veggies eaten by all those animals, because the veggies are no longer veggies. The veggies eaten by the animal build muscle, fat and … Continue reading SLAUGHTER SUSTAINABILITY
Since fast food feeds America, then fast food establishments and their respective umbrella companies need to be held accountable for diseases caused by eating an abundance of fast food. Thus advertising by these companies needs also to be scrutinized and held accountable when implying through said advertisements that fast food is healthy, and in particular … Continue reading A Big Mac A Day Won’t Keep Diseases Away
Create connotes willy-nilly. There's nothing willy-nilly about my process. I engineer everything I do - the entire recipe developing process is engineered. I don't cross my fingers, take a deep breath or hold my breath, pray, hope, wish or hand it over to the universe. I take control at every juncture. I don't try something … Continue reading CREATE vs ENGINEER
GARLIC: POWDER vs GRANULATED Garlic powder textures like cornstarch. Granulated garlic textures like salt, but doesn’t melt or dissolve. The finer the granulation, the better. Shop around. Most markets now carry only the granulated, yet label it as garlic powder. Ninety-nine percent of the time I use granulated labeled as powder. I know it’s confusing, … Continue reading GARLIC: POWDER vs GRANULATED