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Vegetarians and vegans, long ridiculed by comedians as fussy, holier-than-thou types intent on pushing their meatless agenda on carnivores, have entered the mainstream over the last decade or so. In fact, the very comedians who once would have poked fun at their diets now appear to be joining their ranks in larger numbers.
We found 13 comedians whom you may or may not have known adhere to a vegetarian or vegan lifestyle. Will they inspire you to change your eating habits, or do you prefer to keep your food and comedy separate?
Click here to find out who the other 12 comedians are: http://www.huffingtonpost.com/2011/08/13/13-vegetarian-or-vegan-comedians_n_9...&title=Ellen_DeGeneres
Vegetarian strongman Patrik Baboumian recently took the crown at Germany's Strongest Man 2011 competition, showcasing the power of a healthy, plant-based diet.
Baboumian, already considered one of the strongest men alive, has held the log lift world record since 2009 and in 2010 he set a new German heavyweight log lifting record of 397 pounds.
Featured in the upcoming documentary Tour de Force, Baboumian credits vegetarianism for his enormous success, stating on his blog that "being vegetarian makes you a better athlete!"
World-class athletes like Patrik Baboumian, Carl Lewis, Rich Roll, Scott Jurek and many others are living proof that humans thrive on plant-based diets. Ready to get fit and be "plant-strong"?
Visit ChooseVeg.com for important information about vegan health and hundreds of mouthwatering, cruelty-free recipes.
Vegetarian strongman Patrik Baboumian recently took the crown at Germany's Strongest Man 2011 competition, showcasing the power of a healthy, plant-based diet.
Baboumian, already considered one of the strongest men alive, has held the log lift world record since 2009 and in 2010 he set a new German heavyweight log lifting record of 397 pounds.
Featured in the upcoming documentary Tour de Force, Baboumian credits vegetarianism for his enormous success, stating on his blog that "being vegetarian makes you a better athlete!"
World-class athletes like Patrik Baboumian, Carl Lewis, Rich Roll, Scott Jurek and many others are living proof that humans thrive on plant-based diets. Ready to get fit and be "plant-strong"?
Visit ChooseVeg.com for important information about vegan health and hundreds of mouthwatering, cruelty-free recipes.
1/3 cup cooking oil
2 1/2 cups pureed tomatoes
1 1/2 tsp salt
1 tsp turmeric
1 tbsp ground black mustard seeds
1 tbsp crushed cayenne pepper (this amount will make it quite spicy, so cut back if you don't want your curry so hot)
1 cup water
1 lb potatoes, unpeeled, and cut into 1/2 inch cubes
1/2 lb green beans, trimmed and cut in 1 inch pieces
1/2 cups coconut milk
1/2 lb fresh spinach, washed and chopped
1. Place oil and tomatoes in a medium pot on medium-high heat and cook for 1 minute. Add salt, turmeric, mustard seeds and cayenne, stir and saute for 3 to 4 minutes or until oil glistens in the bubbles of the boiling tomatoes. Stir in water and potatoes and bring to a boil. Reduce the heat to low, cover and cook for 10 minutes.
2. Remove the lid and stir in the green beans. Cover and cook an additional 5 to 8 minutes, or until potatoes are cooked through. Stir in coconut milk and increase heat to medium. Bring to a boil, then stir in spinach, cover and reduce the heat to low. Cook for 1 minute, or until spinach wilts into the curry. Serve immediately.
What you need:
2 cups fresh basil, leaves only, washed and dried
1 cup spinach, leaves only, washed and dried
1 cup pitted green olives
1/2 cup walnuts
1/2 cup pine nuts
3 cloves garlic minced
1 tbsp lemon juice
sea salt and pepper to taste
Method Mince all ingredients by hand or place all ingredients into a food processor and pulse.
If by hand: 1. Start chopping the garlic along with about 1/3 of the basil leaves. Once this is loosely chopped add more basil, chop some more and continue to do this until ingredients are finely minced.
Repeat with spinach. Add about half the pine nuts, chop. Add the rest of the pine nuts, chop and repeat with walnuts and green olives. In the end you want a chop so fine that you can press all the ingredients together. 2.
Transfer into a small bowl, add the lemon juice. Cover and refrigerate until ready to serve. Nutritional Value Serving Size: 1 ounce Calories: 402 Total Fat: 41g Saturated Fat: 1g Carbohydrates: 4g Protein: 11g Fibre: 4g **Add to favorite quinoa or rice
If you are serious about getting in your ideal shape check out Flavilicious Fitness. It's an amazing workout! http://www.flaviliciousfitness.com
Yield: 4-5 servings; 3-4 shells per person
16 jumbo pasta shells
1 Tablespoon extra-virgin olive oil
1/3 cup red onion, chopped
1/3 cup green bell pepper, chopped
1 1/2 cups cooked navy beans, rinsed and drained
1 1/2 cups refried black beans
1/3 cup sweet corn kernels
2 teaspoons chopped green chiles
2 slices vegan cheddar cheese, or equivalent shredded
Taco seasoning, to taste
Sea salt and freshly ground black pepper, to taste
1/2 cup marinara sauce
1/3 cup picante sauce
1/3 cup green olives with pimento, chopped
1. Preheat oven to 350 degrees. Cook the pasta shells according to package directions (al dente - do not overcook), rinse with cool water, and set aside.
2. Heat olive oil and a little water in a large frying pan over medium-high heat. Add onion and green pepper, and cook until slightly softened. Lower heat to medium and add white beans, refried beans, corn, green chiles, taco seasoning, cheese slices or shreds, and sea salt and black pepper to taste. Heat, stirring occasionally, until heated throughout and cheese is melted.
3. Mix picante and marinara in a small bowl. Spoon a couple Tablespoons over the bottom of a 8 x 11.5 glass baking dish.
4. Stuff each shell with 1 heaping Tablespoon of bean mixture. Create one layer of shells in the bottom of the dish.
5. Top each shell with approximately 1 Tablespoon of picante/marinara sauce mixture (use a light hand here -- you can always add more to each shell). Sprinkle shells with chopped olives.
6. Cover with aluminum foil and cook for 30 minutes or until heated throughout. Happy cooking!
