Hold the Tofurkey jokes and put away the Birkenstocks—veganism is
downright hot, and it’s not going anywhere soon.
Rooney Mara celebrated her new film, Ain’t Them Bodies Saints, with a
vegan dinner at the Sundance Film Festival. Other vegan A-listers such
as Anne Hathaway and Jessica Chastain will be offered a vegan option
at the upcoming Academy Awards. Vegan chefs have infiltrated reality
TV with Cloe Coscarelli and Josh Rosen taking home top honors on Food
Network’s Cupcake Wars and Sweet Genius, respectively. Even fashion is
getting game: the first all-vegan solo show debuted at New York’s fall
Fashion Week this year.
But you don’t have to go all the way to be a vegan star, says Kris
Carr, author of the new book Crazy Sexy Kitchen: 150 Plant-Empowered
Recipes to Ignite a Mouthwatering Revolution.
“You don’t have to become a vegan. You can become a plant-passionate,
plant-inspired bean lover!” Carr says with a laugh. “You don’t have to
label yourself at all. Just eat more plants. Eat less animals, less
saturated fat, less growth hormones, less GMO, less chemicals and
you’ll be fine.”
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