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Your-Vegetarian-Kitchen.com's "Veg-E-Zine", Issue #005 Honey Bee Special
June 08, 2008

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Veg-E-Zine

Late Spring 2008
Issue 5



 Welcome All!


Thanks to everyone for the continued support and feedback of Your Vegetarian Kitchen

In this issue:

  1. YVK Book Club: Chef Bette's review of Skinny Bitch in the Kitch
  2. New look and feel coming soon...
  3. Online Mall: supporting your vegetarian lifestyle
  4. Featured Article: Last Flight of the Honeybee?

Chefs Corner


YVK Book Club 

Skinny Bitch in the Kitch

skinnybitchinthekitch

Rory Freedman and Kim Barnouin have written a bold, non-nonsense sequel to their New York Times Best Selling blockbuster, Skinny Bitch. They have followed it up with another: Skinny Bitch in the Kitch, demonstrating that the kick ass duo is as savvy in the kitchen as they are politically.

This one condenses the entire content of the first book down to a bitchin’ three pages of Cliff Notes: meat is murder; not all carbohydrates make you fat; always read the ingredients and don’t eat anything you can’t pronounce. All of which typifies their basic common sense approach to a healthy lifestyle -- vegan or veg’an. 

Their first book barely mentioned cooking. It suggested an eating style based on fruit, snacks and frozen food from the health-food store. It was a vegan version of the fast-food diet the authors used to follow zealously. As a culinary primer for first time vegans it wasn’t “all that.” Thousands of Skinny B wannabe’s begged for the recipes to match the manifesto and the bitches were happy to comply with this down to earth ‘step into my world  ‘bitchin’ cookbook.

A life without Mac N’ Cheese? Lasagna? Cheese Cake? Chocolate Cake? Cookies? Not happening! Their vegan recipes are easy and as amazingly spot on as their message! 

From Publishers Weekly

The follow-up to bestselling diet guide Skinny Bitch, this irreverent cookbook orders readers to toss out all their meat, eggs and dairy, and make room for nutritional yeast, seitan and something called "Bragg's Liquid Aminos" (although soy sauce will do in a pinch). The authors' philosophy is simple but rigid: in order to be skinny, one must also be vegan (and, preferably, willing to give up coffee and white sugar). Not to despair-the svelte can eat all the tofu-based fake meat and cheese they want, and follow it up with dessert-alikes such as Bitchtastic Brownies or Cheezecake. For the most part, recipes are easy and inoffensive; while a "Chicken" Parmesan Panini will fool nobody, other offerings, like Japanese Soba Noodles with Steamed Vegetables and Tofu, are perfectly satisfying. But to enjoy this cookbook in full, a reader must be content to be addressed (repeatedly) as "bitch," as in, "Who's a boring old fart now, bitch?" Confusingly, there's no nutritional information for any of the recipes, nor is there any information on the specific dietary needs of vegans-apparently, you'll need to buy Freedman and Barnouin's first book for that. (For those who haven't tried, switching to a vegan diet is difficult even with a proper guide; this book's complete lack of support should make it a real bitch.)
Copyright © Reed Business Information, a division of Reed Elsevier Inc. All rights reserved.

Today's Diet & Nutrition, January/February, 2008
"Their "Use your head, lose your ass" mantra hits home with a grateful audience that's hungry for their message."

Publishers Weekly, November 19, 2007
"...this will be embraced by readers seeking healthful recipes with an entertaining twist."


YVK Updates:

New look and feel

Your Vegetarian Kitchen is currently working on a new look and feel that will make surfing our site much easier and more enjoyable. This update will give each recipe it's own page and each page, it's own unique links and recommendations to specific products and resources that are available to support your diet and lifestyle.

new template



Click HERE to view a sample page of this new format.

Why share all this with you now?  

Two reasons:

1- to keep you up to date with any changes that will impact your time spent on our site.
2- we'd love to hear your feedback about the new look and direction we're taking.  

Please feel free to contact us at feedback@your-vegetarian-kitchen.com.

Thanks for your support!


New Your Vegetarian Kitchen Mall (online)

Speaking of products and resources that are available to support your diet and lifestyle.  Our online mall is loaded with specific hand picked items that we feel will benefit you the most.

Featured Items:



Click HERE to view the online mall



Featured Article:

Last Flight of the Honeybee?

stressed_out_honey_bee

A bee-less world wouldn't just mean the end of honey - Einstein said that if the honeybee became extinct, then so would mankind. Alison Benjamin reports on a very real threat
By Alison Benjamin


The Guardian, UK, May 31, 2008

Dave Hackenberg's bees have been on the road for four days. To reach the almond orchards of California's Central Valley, they pass through the fertile plains of the Mississippi, huge cattle ranches and oilfields in Texas, and the dusty towns of New Mexico on their 2,600-mile journey from Florida. The bees will have seen little of the dramatic landscape, being cooped up in hives stacked four high on the back of trucks. Each truck carries close to 500 hives, tethered with strong harnesses and covered with black netting to prevent the millions of passengers from escaping. When the drivers pull over to sleep, the bees have a break from the constant movement and wind speed, but there's no opportunity to look around and stretch their wings.

Their final destination is some two hours north of Los Angeles. As the sun begins to fade over the vast, flat terrain, the convoy slowly snakes through orchards filled with row upon row of almond trees stretching as far as the eye can see. Every February, the valley plays host to billions of honeybees as trees burst into blossom, blanketing the landscape in a soft, pinkish hue which extends to the horizon.

The sandy loam and Mediterranean climate are perfect for the cultivation of almonds, but that's where any comparisons to picturesque orchards of Spain or Italy end. Here, there are no verdant weeds, wild flowers or grass verges to please the eye, just never-ending trees that form what looks like an outdoor production line.

In the cool hours after sunset and before sunrise, more than one million hives are unloaded at regular intervals between the trees by commercial beekeepers such as Dave Hackenberg, who have travelled from the far corners of the US to take part in the world's largest managed pollination event. The mammoth orchards of Central Valley stretch the distance from London to Aberdeen, and the 60 million almond trees planted with monotonous uniformity along the 400-mile route require half of all the honeybees in the US to pollinate them - a staggering 40 billion.

By February 16, National Almond Day in the US, the trees are usually covered in flowers and humming with the sound of busy bees. Attracted by the sweet nectar that each flower offers, the bees crawl around on the petals to find the perfect sucking position. As they do so, their furry bodies are dusted with beads of pollen. As they fly from blossom to blossom in search of more of the sweet energy drink, they transfer pollen from the male part of the flower to the female part, and so fertilise it. Not long afterwards, the plant's ovaries swell into fruit, which by late August turn into precious, oval-shaped nuts.

Without this army of migrant pollinators paying a visit for three weeks every year, the trees would fail to bear the almonds that are California's most valuable horticultural export. Last year, they earned the state more than $1.9bn, double the revenue from its Napa Valley vineyards. Moreover, 80% of the world's almonds now come from this pocket of the planet. But the supply of almonds in confectionery, cakes and packets of nuts is now threatened by a mysterious malady that is causing honeybees to disappear.

Read the Full Story


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Thank you! For your kind attention and support.
At Your Vegetarian Kitchen we know that you have very busy lives and that your plates are full. It is our mission to help fill those plates with excellent foods prepared from our ever growing store of taste tempting, nutritionally sound vegetarian recipes and choices.

We hope you ENJOYED this issue! 

Co-Founders:

Bette - Vegetarian Chef ~ Wellness Coach 
Phil - Webmaster
~ Business Development

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