“SUMMER LOVE” "SUMMER OF LOVE" CELEBRATION BRINGS PEACE, LOVE AND A WHOLE LOTTA FUN TO SAN FRANCISCO Story and photos by Robin Tierney
F
ifty years ago, an estimated 100,000 people traveled to San Francisco to change their lives. They wound up changing the world.
Now this Pacific Coast city is celebrating the 50th anniversary of the Summer of Love, and everyone’s invited to the bountiful events that give you more reasons than ever to journey west. Back in that time of peace, love and tie-dye, the Haight-Ashbury neighborhood drew hordes seeking
VegWorld Magazine
alternative lifestyles, largely due to the presence of bands like the Grateful Dead, experimental artists, poets, social activists and the news media attention they garnered. Free concerts filled streets and parks with fresh takes on folk, rock and jazz music. Pop art dazzled the eye and mind, notably in concert and “be-in” posters. Paisley halter tops to flamboyantly flared bellbottoms brightened streetscapes. Revolutions in social norms tied to hair length, recreational
Issue 40 - May/June 2017 |
20
drugs and “free love” fomented, and more people began raising awareness about ethical eating. The historic convergence also stoked environmental concerns, goodwill that led to the first free health clinic, and outside-the-box thinking that led to Rolling Stone magazine and the Whole Earth Catalog. Here are some best bets for experiencing celebrationrelated sensory pleasures. No mind-altering substances needed; just pack your grooviest clothes and head west. The Monterey International Pop Festival will be held on the same dates and same stage as during the Summer of Love: June 16 to 18. http://www. seemonterey.com/events/music-festivals/summerof-love.
VegWorld Magazine
Issue 40 - May/June 2017 |
21
OVERNIGHT GRANOLA by Amy Johnson, aka Mrs. Plant in Texas
VegWorld Magazine
Issue 40 - May/June 2017 |
58
OVERNIGHT GRANOLA
M
aking granola can be time-consuming because you usually have to keep an eye on it while it’s baking in the oven, and you have to stir it often. I put together this recipe that you make in the evening, put it in the oven on 170 degrees overnight, and it's done in the morning!
ingredients • 4 cups oats
• ¼ cup water
• 2 cups puffed millet
• 2 teaspoons cinnamon
• 2 cups puffed brown rice (not like crispy rice cereal, but the softer, puffed style)
• 1 teaspoon vanilla extract
• 1 ripe banana
• 2-4 Tablespoons date sugar or coconut sugar (optional)
• 1 apple (with skin on)
• ½ teaspoon salt (optional)
• ½ cup natural peanut or almond butter (no oil, sugar, or salt added)
• ½ cup chopped raw almonds
• 1 Tablespoon tahini
• ½ cup raw pumpkin seeds • ½ cup dried fruit (optional)
Method 1. Preheat oven to 170 degrees F. Line two baking trays with parchment paper. 2. Blend banana, apple, peanut butter, tahini, water, cinnamon, vanilla, sugar, and salt until smooth. 3. Add oats, puffed millet, puffed rice, and nuts to a large bowl. Stir in blended mixture well. Split the granola onto two trays, spread it out evenly, but leaving it in clusters. Place trays in oven overnight. Granola should be dry by the morning. If desired, stir in dried fruit. Cool and store in airtight container.
About the Chef Amy is a home chef living medication-free in Frisco, Texas. She works with patients who have been diagnosed with dietary illnesses like obesity, hypertension, Type 2 diabetes, high cholesterol, etc. to prevent and reverse these illnesses through a whole foods plant-based lifestyle. Before her journey, Amy was taking medication three times a day for Type 2 diabetes and high cholesterol, as well as struggling with severe osteopenia and obesity. After adopting a plant-based lifestyle, she has been able to get off her medications, lose weight (finally!) and run! Visit her website at www.mrsplantintexas.com for hundreds of whole foods plant-based (no oil!) recipes, as well as cooking tips and plant-based education. Or, follow her on Facebook: www.facebook.com/mrsplantintexas, on Instagram: mrsplantintexas, or on YouTube: www.youtube.com/mrsplantintexas. VegWorld Magazine
Issue 40 - May/June 2017 |
59
SPINACH AND SWEET POTATO PANCAKES By Katie Mae, PlantzSt.com
VegWorld Magazine
Issue 40 - May/June 2017 |
64
SPINACH AND SWEET POTATO PANCAKES
ingredients Number of servings: 12–15 pancakes Total Time: 45 minutes Storage: 1 week in fridge
• 2 sweet potatoes • 8 oz baby spinach • ½ cup ground flaxseed • 1 lime, zested and juiced
• ½ Tablespoon curry or chili powder • ½ teaspoon onion granules • ½ teaspoon smoked paprika • ¼ cup diced cilantro
ACTION STEPS 1. Preheat oven to 400°F. Line 2 baking sheets with parchment paper. 2. Grate the sweet potatoes using a food processor with the grating blade, a mandolin, or a handheld grater. 3. Place a large sauté pan over medium heat and add the spinach. Sauté for 5 minutes, using tongs to turn the spinach until all of the spinach is wilted. Spinach has a lot of water, so do not add any water and keep the pan uncovered, so the excess moisture will evaporate. 4. Add the grated sweet potato, sautéed spinach, ground flax, lime zest, lime juice, spices, and cilantro. Use your hands to mix it all together, massaging the sweet potato as you do so. This will help the flaxseed serve as a binder in the pancakes. 5. Pick up about a ¼ cup of the mixture and shape it into a semi-tight ball in your hands. Flatten the patty just a bit, so it’s 2 to 3 inches wide and ½ to 1-inch thick, and place it on prepared pan. Repeat with the remaining mix. Bake for 20 minutes. Flip the pancakes and bake 10 more minutes. Serve immediately. CHEF’S NOTES Serve plain or top these pancakes with hummus, guacamole, or another plant-based condiment. To freeze the pancakes, first, freeze the patties (before or after baking) on a pan with parchment paper. Once frozen, transfer them to an air-tight container or bag to store.
About the Chef Katie Mae is a culinary coach, nutritionist and the founder of Plantz St. Culinary Gym in downtown Santa Rosa, CA. The Culinary Gym is a place for people to learn and practice cooking with whole plant foods to enhance their fitness and quality of life. With in-person classes, online programs, and several eCookbooks, Katie Mae helps make the plant-based diet convenient and extra flavorful. Katie Mae is a cooking instructor at TrueNorth Health Center and the McDougall residential health programs. She also contributes to the Forks Over Knives and the Food Revolution Network websites. Katie Mae holds a Master of Science in Nutrition from Bastyr University and has completed the Rouxbe Plant-based Culinary Certification. You can find her recipes and work at PlantzSt.com. VegWorld Magazine
Issue 40 - May/June 2017 |
65
SPICY SWEET POTATO HASH By Katie Mae, PlantzSt.com
VegWorld Magazine
Issue 40 - May/June 2017 |
70
SPICY SWEET POTATO HASH
Number of servings: 2, Total Time: 20 minutes, Storage: 6 days in fridge
ingredients
ACTION STEPS
• 1 small onion, diced
1. In a large skillet or sauté pan over high heat, add onion and potatoes. Dry-sauté for 3 minutes, with the pan covered, stirring occasionally.
• 1 sweet potato, diced to ½ inch pieces • ¼ – ½ cup orange juice (about 2 navel oranges, juiced) • ½ cup water • 1 tablespoon almond butter • ½ teaspoon cinnamon • ½ teaspoon chili powder • pinch of red pepper flakes, or more to taste • ½ bunch of kale, shredded
VegWorld Magazine
2. In a small bowl, whisk orange juice and almond butter together. Pour this dressing over the onion and potato and stir. Reduce the heat to low-medium and cook for 5 minutes. 3. Mix in the spices and kale and simmer for 3 more minutes. The dish is done when the potatoes are fully cooked and the kale has a bright green color.
Issue 40 - May/June 2017 |
71