Jessica Chastain, currently the most famous red vegan hair in the movie world

Things couldn’t be going better for the 35-year-old vegan: She was just nominated for an Oscar for her role in“Zero Dark Thirty” and also shone in“Tree of Life” and “The Help”.

She said recently that it had been difficult for her to get roles for a long time because all the women in scripts are either dark-haired or blonde. In Hollywood, people don’t necessarily know what to do with red-haired women, you said in a recent interview. Al Pacino would have put you out of your misery: “He cast me in his movie“Wild Salome“. Al Pacino’s funny nutrition tip for Jessica on the movie set back then can be seen here in a short interview.

She owes her success not least to her principle of determination: what she starts, she sees through. For example, going vegan. If the chips have been deep-fried in duck fat, Chastain just doesn’t eat them. She has been a vegetarian for 15 years and vegan for five: “It’s about leading a life that doesn’t contribute to cruelty.” The actress also pays attention to her vegan lifestyle on film sets. The chicken in the movie ‘The Help’ was therefore purely vegan. In the scene in the movie, the “fried chicken” for Jessica was imitated from tofu;-)

In 2012 you were voted “Sexiest Vegetarian” by Peta:

Vegan kitchen like that red haired woman!

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Her mother, Jerri Chastain, works as a chef in a vegan restaurant, so Jessica has no shortage of recipe ideas in addition to her success as an actress.

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Backstage with Jessica Chastain, best actress/drama, Interview Video here.

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Chastain in “The Help”, trailer here.

And here is the fried chicken imitated from tofu for Jessica Chastain in “The Help”

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Vegan Bodysushi Performance at Erarta Gallery Zurich

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Vegan sushi

Vegan sushi is pure and plant based. It is made without any fish, nor dairy or other animal products. Rice and seaweed are staple ingredients in standard sushi and they are vegan: rice is a grain and seaweed is a sea vegetable. By selecting special toppings or fillings made from plants it is possible to create the new superfood, vegan sushi.Fish that has been frozen (as it is always for sushi) doesn’t suit us well as the human body doesn’t recognize the protein anymore. It is hard to digest and causes trouble. A vegan option provides a harmonious nourishment for our bodies and helps us find peace of mind.

Vegan sushi is a new definition and experience.

 

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Vegan Nataimori Defined

Vegan Nataimori (Body Sushi) is active, not passive. The classic Nataimori is standardly thought of as a sensual experience, objectifying women.t Women lie motionless for hours adorned with sushi for people to eat. The practice even goes so far as to force the temperature of the woman`s body down in order to keep the fish cold. Nataimori is a development coming out of the desire for the new of the wealthy businessmen or businesswomen who suddenly found themselves with an abundance of money and being fed up wih the normal. Nataimori satiates this craving for a decadent dining experience. During the ritual, the woman lies still being transformed into a chilled table which is reminiscent of a corpse. In this situation she is offering and serving sushi in the most passive way possible. Vegan Nataimori is the opposite to this and empowering the woman to create an interactive and nourishing experience. It is a meaningful gesture. By choosing Tamara, a strong and natural woman with natural beauty and self-confidence, vegan kitchen is making it possible to turn the old idea of Nataimori into a pro-active, beautiful, life-providing ceremony. Our woman is giving, speaking, sharing and caring in a moving role to provide vegan sushi to her guests.

Vegan Nataimori is a new definition and experience:

 

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Big Thanks to:

 

 

Sarah Semrau, Makeup Artist

sarahsemrau.com

 

Aris Guzma, Vegan Chef Assistant

 

and Meesha Chang, Global Gallery Maneger for the Invitation

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Regression means progress

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Nature, our greatest artist.

For a long time, however, fruits and vegetables outside the norm were not allowed into the store.

How regression, in times when it used to be taken for granted, can mean welcome progress:

Fruit and vegetables that do not look perfect or do not meet certain size or shape requirements are rarely found on retailers’ shelves. Up to now, producers were not expected to buy such products.

In the future, the wholesaler Coop will be giving more vegetables that are not visually perfect and other fruit that does not conform to standards a permanent place on its shelves.

Coop launches the “Ünique” product line . The name was chosen because the fruit and vegetables on offer are “simply unique”.

Coop is “increasingly noticing that consumers have more understanding for the whims of nature and are willing to buy exceptional natural products”.

From mid-August, three-legged carrots, crooked cucumbers and oversized cauliflowers or spoiled fruit will be given a chance.

According to the Coop, the aim is to help reduce overproduction in agriculture and promote the utilization of the entire harvest. Coop spokesman Gander attributes the fact that this has not been the case to date more to the demanding wishes of customers than to the need for standardized production chains from wholesalers.

No Ünique’s at Migros, but second-class vegetables:

Migros does not have such a special line. However, media spokeswoman Martina Bosshard points out that products that deviate from the norm are also sold in certain product ranges: This year, for example, apricots damaged by hail were sold as class II apricots. Migros also offers two classes of apples and pears. In the event of major harvest problems, the company is prepared to further adjust the specifications in favor of the products.

 

Vegan kitchen Imput:

“After all, it is to the producers’ advantage if they can sell as much of their harvest as possible. And last but not least, the initiative for the campaign came from the farmers themselves! However, the Üniques will compete with the “Perfects”. Because overproduction remains overproduction. Nobody will consume more just because more is on offer. The aim must be to prevent overproduction (currently 50% global food waste).”

 

vegan lunch or dinner @ Palestine Grill on Langstrasse

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The snack bar with specialties from the Middle East

The Palestine Grill offers fresh, oriental specialties that you won’t find anywhere else in the city. Whether it’s hummus, falafel, hand-carved chips, homemade sauces such as shaitan sauce or sabich – all snacks are freshly prepared. Sabich, an Israeli pita bread filled with egg, fried eggplants and homemade mango sauce and the vegetarian highlight of the snack bar: Sabich can also be ordered vegan, simply without egg.
Vegan kitchen’s favorite is the peace plate with the note VEGAN (be sure to say this when ordering, otherwise you’ll get egg and meat on it). It goes without saying that you can also eat especially good falafel here and that they are vegan.
falafelFalafel
friesGpalestingrillhand-carved fries
hummus*******
…hummus
Rarities can also be discovered among the drinks: Taybeh Beer from Palestine, for example, is only available here in Switzerland, as is Araq, an unsweetened, clear aniseed schnapps. In addition, there are typical Middle Eastern homemade teas and water with mint or lime, and the Karkaden iced tea is mega!
By the way: If you want to celebrate a private party or plan a business lunch in the office, Palestine Grill food is also available to pre-order.
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Palestine Grill, Langstrasse 92, 8004 Zurich

Opening hours:

Mon – Tue: 12:00 – 22:00
Wed – Sat: 12:00 – 00:00

http://palestinegrill.tumblr.com/

 

 

Bike juice an unsweetened, undiluted nature experience

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Rad-Saft is a 100% natural Swiss organic product, made by hand and leg labor, from directly pressed juices.

(The intense flavor of the rhubarb is retained by gentle processing).

It sounds as if we are being paid by the bike juice makers to write this report:
But we tell you “No, the juice is just damn good and, above all, it’s made by Oskar, one of the likeable
soup and pedals
– guys!”
Something like this, made out of pure legwork, is simply worth supporting.

A self-built wheel machine is used to produce the individual juices:

The fruit is pressed using a bicycle-powered pneumatic press.

The fruit press consists of two bicycles which drive a piston compressor that inflates the bellows of the press.

The various fruit and vegetable juices (rhubarb) are produced at a pressure of up to 4 bar.

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This is how it’s done: Click here for the bike juice video.

 

…The juice is mixed and packaged in Zurich in district 4 & distributed here in the city on cargo bikes:

 

The label

An emptied Rad-Saft bottle is best admired with a flashlight or sunlight through the hole:

bike juice

www.rad-saft.ch

Karlie`s Kookies are vegan & glutenfree

Supermodel Karlie Kloss create her first cookie, the Perfect 10, called “Karlie’s Kookies”. It is gluten-free, dairy-free and sweetened with agave nectar. All the ingredients are healthy, wholesome and natural. As Karlie says, “we made this cookie that tastes amazing and has dark chocolate, but like I said, it’s very healthy”. Not only is it a healty treat, but it also gives to the less fortunate through FEED. For each cookie sold, ten meals are donated to FEED, providing food for hungry children around the world: Until now the cookie-sale made contribute over 119000 Meals!

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Ms. Kloss is very happy about this accomplishment, as she admits, “It’s a way I can combine all my passions, baking, giving back, and enjoying delicious cookies”.

karlie_cookies_shootingio Target + Neiman Marcus Holiday Collection Launch Event - Arrivals

Karlie Kloss (born August 3, 1992) is an American model who was discovered at a fashion show when she was thirteen. She attributes her graceful way of moving to the balletlessonsshe took as a child.

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She has built a successful career on the runway. Kloss has appeared in advertising campaigns

all over the world since 2008. And now here is her ingenious perfect “ten” cookie recipe:

The perfect ten cookie

1. 200g almond flour

2. 100g gluten-free rolled oats

3. 1/2 tsp salt

4. 20g baking soda (baking powder made from sodium bicarbonate = baking soda, available from pharmacies)

5. 1/2 tsp xanthan gum

6. 70g roasted almond slivers

7. 150g vegan chocolate chips (or chips)

8. 1 teaspoon bourbon vanilla

9. 1dl agave syrup

10. 2dl olive oil

Shape about 8 cookies with two tablespoons and bake in the oven for 6-8 minutes at 325 degrees.

 

 

-> Fresh Mango Salsa, another vegan recipe from Karlie can be found here.

-> Video: Workout before baking and the recip you may see in this video.

-> Second Video, see how she is making one vegan curry and the ten-ingidiance cookies,

all in the cook-show of jordan here.

-> Get the original cookies in new york here.

 

BANKET WITHOUT LABEL by Anja Baggenstos

On June 29, in Sarnen, four courses were cooked fresh from the garbage to celebrate Anja Baggensto’s master’s thesis.

She called her project “Banquet without etiquette” and completed her Master’s degree in Fine Arts at the Lucerne School of Art with this work.

 

Just two weeks before that, Good food for you for free was still in full swing as a bachelor’s thesis for the Fine Arts course at the Zurich University of the Arts, which we reported on here.

When Anja heard about our work a month earlier, she sent us an invitation to the banquet without etiquette:

We made our way to Sarnen to enjoy a fantastic meal, fresh from the garbage.

 

For starters, guests could choose between apple celery asparagus and mushroom soup.

All three were delicious.

The second course was this colorful, delicious salad:

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The main course was a perfectly spiced vegetable curry, which was accompanied by an opening speech by Rahel Grunder.

Rahel studies together with Anja in the same degree program.

At my request, I have just received the entire speech she gave that evening!

->Please click into the text to read:

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Picture: Rahel Grunder & her brilliant speech

 

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The wine was drunk from cut open wine bottles!

 

 

Music from the trash:

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The “Güsel Orchestra” was the highlight of the evening and played for us after the first three courses, you can find a short video clip of the performance here.

(Video lasts 1 minute, from second 35 it gets really cool!)

 

 

Dessert_banquet

 

…Afterwards we had a very tasty dessert:

Apple cake with vanilla sauce served with rhubarb compote and the finest selected berries.

This was accompanied by a Knoppers triangle & apricot lentil slices,

This little masterpiece was served on real bathroom tiles!

 

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If you feel like reliving all the impressions of the evening on video, you’ll find them here.

By the way, there is now the Tash Wiki, where you can enter your secret places of discarded food or find some, here is the link.

 

 

 

DYE curly free until you DIE

It still seems to be unclear that the “veganity” of a product should be doubly important for cosmetic products.

Therefore:

 

1. make sure that no animal ingredients are contained.

2. inform yourself thoroughly whether the product has not been tested on animals.

 

vegan kitchen’s recommendation is therefore the Manic Panic brand:

 

 

manicpanic_vegan_hair_dye dyeAway

 

 

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manicpanic

 

www.manicpanic.com

Store hair dyes and bleaches online

Manic Panic on Facebook

 

Or for a completely natural look:

If it’s 100 percent natural plant-based henna color from Lush in red, brown, and black tones.

=natural henna hair colors..unfortunately not for blondes.

Lush

 

Imputs from Peta

Peta: Cruelty-Free Hair Color