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VSS eNewsletter 19 November 2012

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  • Vegetarian Society (Singapore)
    Description: Vegetarian Society (Singapore) 19 November 2012 Description: In This Issue Description: Editor’s Note VSS NEWS Antioxidant
    Message 1 of 1 , Nov 18, 2012
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      VSS eNewsletter

       

       

       

       

      Description: Vegetarian Society (Singapore)

      19 November 2012
      Description: In This Issue

      Description: Editor’s Note

      VSS NEWS

      Antioxidant Workshop
       
      VSS Endorses Save Food Cut Waste Campaign
       
      VSS Member Runs for the Veg Cause
       
      GENERAL NEWS

      Cafe Salivation at New Location
       
      Holistic NEWSTART Cooking Class and
      Lifestyle Program

       
      Singapore mentioned in Dr Greger's latest video
       
      Nutrihub Culinary Art – Festive Classes
      for Nov/Dec

       
      Classes by Little Green Cafe
       
      Why Love One But Eat the Other: Dog vs Turkey
       

      We wish all our readers who celebrate Deepavali a meaningful celebration this November – shall the light of awareness bring enlightenment.
       
      Gangasudhan,
      Operations Coordinator


      If you have any comments or suggestions, feel free to drop us a line here.
       
      Subscribe to this newsletter here. Unsubscribe here
       
      Visit us at www.vss.sg
       
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      VSS members enjoy discounts at these fine restaurants and establishments.

       

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      Antioxidant Workshop


      Yeow (Loh Yeow Nguan), who has represented the VSS in numerous talks and educational programmes for schools, is an experienced trainer who has conducted a variety of workshops at many institutions and private companies. As a former triathlete, he is also well versed in the importance of smoothies in supporting a physically active lifestyle. His recent skin carotenoid antioxidant score of 85,000 is a testimony of how he practices what he preaches!
       
      This December, Yeow will be conducting 2 workshops that can empower you in achieving an healthy lifestyle.
       
      Antioxidants for PandemicProtection and FunDrinks
      It is good to be prepared in times of food scarcity, be it during a crisis or even when travelling. How do we stay alive and still get plenty of antioxidants which our immune system depends on? With the festive season just round the corner, having some nice healthy drinks could come in handy as well! This seminar covers the following topics:
       
      • food in times of scarcity
      • the why and how of sprouting
      • soy yoghurt - making and sampling
      • fruit enzymes and antioxidant rich party drinks
      • at least four recipes and sampling
       
      Location: Kampung Senang Holistic Lifestyle Centre, Blk 106 Aljunied Crescent #01-205 (Tel: 6749 8509)
       
      When: 8 Dec 2012, 1.30 to 4.30pm
       
      Fee: promotional price of $40 per person [usual $50] with door gift of complimentary soy yoghurt starter culture
       
      Class size is limited to 40 participants
       
      Antioxidants and Liver Cleansing
      Our liver is a major organ which detoxifies our blood and body. Decades of exposure to less-than-healthy foods and pollution can overwork or clog our liver, contributing to its inefficiency to detoxify, digest food or absorb nutrients. This 2-hour seminar shares on the following topics:
       
      • the many important functions of our liver
      • how poor liver health can lead to poor digestion and many common health conditions (from skin conditions and obesity to cancer)
      • step-by-step technique of flushing liver-gall stones safely
      • 2 recipes n sampling
       
      Location: The Metropolitan Condo Function Room, 6 Alexandra View (next to Red Hill MRT) - visit http://tinyurl.com/admg4nl for location map
       
      When: 15 Dec 2012, 12pm to 2pm
       
      Fee: $20 per person with door gift of complimentary epsom salt for two liver cleanses
       
      Class size is limited to 20 participants
       
      To register for either or both seminars, you can make a bank transfer to POSB Savings account 510-05767-8 and then email Yeow directly at imu@... or SMS him at 98393769 to confirm (do include the transaction reference number, the seminar registered for, and your name as in your bank records). Registration is confirmed only upon receipt of payment.
       
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      VSS Endorses Save Food Cut Waste Campaign


      Save Food Cut Waste is the first campaign in Singapore targeting the reduction of food waste. It is a ground-up movement educating individuals, businesses and organisations in Singapore about the environmental and social impacts of food waste, and encouraging everyone to take action in reducing food waste.
       
      To tackle the problem of food waste in Singapore, the first phase of the Save Food Cut Waste campaign aims to educate individuals and households by raising awareness that the problem exists and providing practical tips for everyone to start reducing food waste along our food cycle.
       
      The second phase of the Save Food Cut Waste campaign next year aims to explore how businesses and organisations can play their part in reducing food waste.
       
      The VSS is proud to be associated with this noble initiative co-organised by passionate activist Eugene Tay. Please visit the Save Food Cut Waste website at http://www.savefoodcutwaste.com/ or become a fan of its Facebook page at http://www.facebook.com/savefoodcutwaste/.
       
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      VSS Member Runs for the Veg Cause


      For the Singapore Marathon, one avid supporter of the veg cause, Mr Kenny Lee, has decided to 'go green' with sustainable salad power - i.e. he will take just greens, beans and a dash of dairy-free volition. In addition, he will be raising funds for the VSS by honouring donors as follows:
       
      • For every $10 - $20, he will send you a vegetarian recipe in the form of a haiku
      • For every $21 - $50, he will plant a bean in a pot and send it to you when it sprouts (as Kenny says, "there's nothing more protein rich than home grown beans")
      • For every $51 - $99, he will not only prepare a smoothie of your choice, he will deliver it you personally as well!
      • And for amounts of $100 or more, you will get All Of The Above!
       
      To share Kenny's philosophy, "4 years ago, my family became veg warriors to battle a terrible monster. It is a story and a half but to cut it short, we beat it, and we owe it to the might of the carrot stick, dense smoothies of avocado and bananas and generous salads."
       
      So do support this noble effort by Kenny by making a donation through the Give Asia portal at http://www.giveasia.org/s/i3mr0.
       
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      Cafe Salivation at New Location


      Café Salivation, the quaint little restaurant offering fusion veg food along Syed Alwi Road has now found a new home along the busier Race Course Road. It is now easier to access via MRT as it is located right outside one of the exits of Farrer Park MRT station.
       
      So don't worry if you can't see Café Salivation from Mustafa Centre, they are still around and going strong at 176 Race Course Road! If you're lost, do contact them at 62981412.
       
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      Holistic NEWSTART Cooking Class and Lifestyle Program


      Adventist Community Services (ACS) has invited Dr Clarence and May Ing from Weimar Lifestyle Centre, California, to conduct the NEWSTART Lifestyle Program in Singapore from 9 to 12 Dec 2012. This programme has helped thousands of people across the world live healthier lives through lifestyle change in the area of eating right, exercise as well as the other components in the acronym “NEWSTART”.
       
      Dr Clarence Ing, MD is the Medical Director of Weimar Centre of Health and Education, and is board certified in both Ophthalmology and Preventive Medicine. He has lectured around the world on lifestyle and preventive medicine and has developed corporate wellness programs for many organisations including Singapore Airlines, Motorola and Hewlett Packard.
       
      The programme will be conducted at Youngberg Wellness Centre, 798 Thomson Road and the fee is $450 - inclusive of a blood test, 9 healthy meals, graduation, health lectures, 4 days’ of cooking demonstrations and exercises.
       
      You can visit http://www.newstart.com/newstart/what-is-newstart/ to find out more about the programme or contact John Cheang at 81251374 or johncheang@... to register. Do note that registration closes on 7 Dec 2012.
       
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      Singapore mentioned in Dr Greger's latest video


      Comparing the levels of flame retardant chemical pollutants (PBDE) in the tissues of women from around the world, how contaminated Americans are in general is explored by Dr Greger in his video at http://youtu.be/ttc0T_GaVIY. It is the first video of a series on our dietary exposure to industrial pollutants.
       
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      Nutrihub Culinary Art – Festive Classes for Nov/Dec


      Here's the latest class list from Vinitha, formerly of Nutrihub Fusion Café.
       

       


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      Sat 24 Nov from 1.30pm to 5pm
      "NutriMeal - Vegan Thai Cuisine class"
       

       

       


      Sat 8 Dec from 1.30pm to 6.30pm
      "X'mas Vegan Treat – Vegan Baking class"
       

       

       


      Sat 15 Dec from 1.30pm to 6.30pm
      "X'mas go Raw – Vegan Raw Cuisine class"
       

       

       


      More details are available at http://www.nutrihub.blogspot.com/, including customized private classes dedicated for individual / group / corporate. Please contact Vinitha Ang at 92368402 for enquiry and registration.
       
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      Classes by Little Green Cafe


      Chef Shalu is offering a new line-up of classes for November & December, including 30-minute meals and a new series of helper's courses. VSS members will get a flat 20% discount off the regular rate for all classes (please quote 'VSS' when booking).
       

       


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      22 Nov, 7-9pm: 30-minute meals
      Designed for busy, working professionals who would like to enjoy a tasty, home-cooked and nutritious meal at the end of the day. Mouth-watering but simple to prepare, these meals will take you from chopping board to plate in 30 minutes or less.
       
      Menu: Easy vegetable paella, Sundried tomato, herb and nut pesto with pasta, Flautas (grilled tortillas) with roasted tomato salsa.
       

       

       


      23 Nov, 11am-2pm: Mastering Tofu
      Tofu is often overlooked as most people don't know how to cook it in a flavourful way. Let Chef Shalu teach you basic techniques on using this highly versatile, protein-packed ingredient in a variety of cooking styles and discover some surprises about cooking with tofu. You will see the humble tofu in a new light!
       
      Menu: Crispy sweet & sour tofu, Tofu & mushroom amok (Cambodian curry in banana leaf), Crispy silken tofu w/orange-ginger reduction.
       

       

       


      26 Nov, 11am-2pm: Helper's course Part 2 (Southeast Asian cuisine)
      Specially designed for helpers but open to all, this course covers the basics of cooking a healthy and great-tasting veggie meal from scratch. It will focus on cooking techniques, nutritional information and tips on presentation. The second part focuses on regional Southeast Asian cooking, balancing flavours and using easily-available local ingredients to create a variety of tasty dishes.
       
      Menu: Sayur lodeh (Coconut curry with tofu and vegetables), Spicy tofu with lemongrass and holy basil Mee goring.
       

       

       


      27 Nov, 7-9pm: Indian vegetarian
      Everybody loves Indian food but its often daunting to re-create at home because of the sheer number of spices involved. Let Chef Shalu break it down for you and explain the use of ingredients, spices and techniques. Master the skills of cooking an authentic Indian meal from scratch.
       
      Menu: Saag aloo (New potatoes in a creamy spinach gravy), Vegetable pakoras (Chick pea and vegetable fritters) w/coriander chutney, Keralan eggplant curry.
       

       

       


      29 Nov, 11am-2pm: Vietnamese cuisine
      Classic Vietnamese dishes with an emphasis on using the freshest herbs and vegetables. These dishes are light and tasty but full of flavour, perfect for our hot climate.
       
      Menu: Fresh rice paper rolls w/mango & mint, Spicy tofu w/lemongrass & holy basil, Savoury crepe w/ nuoc cham (spicy dipping sauce).
       

       

       


      3 Dec, 11am-2pm: Helper's course Part 3 (Indian cuisine)
      Specially designed for helpers but open to all, this course covers the basics of cooking a healthy and great-tasting veggie meal from scratch. It will focus on cooking techniques, nutritional information and tips on presentation. The third class will focus on Indian cuisine, which is often daunting to cook because of the sheer number of spices involved. This class will include explanation of ingredients, spices and techniques needed to master the skills of cooking an authentic Indian meal.
       
      Menu: Vegetable butter masala (Garden vegetables in a spiced, creamy tomato curry), Classic channa masala (Chick pea curry), Spiced potato cutlets w/coriander chutney.
       

       

       


      5 Dec, 2-5pm: Festive Cooking
      These mouth-watering recipes put a modern twist on festive food and are a joy to experience – whether you are cooking for vegetarians or meat-eaters. Bring on the holiday spirit!
       
      Menu: Stuffed fig, feta and orange salad, Roast pumpkin, sage and ricotta parcels, Spinach, potato and leek pie in a filo shell.
       

       

       


      7 Dec, 11am-2pm: Vegan cuisine
      This class is designed especially for vegans, but is open to everyone. Learn some healthy recipes using the most surprising ingredients to replace everyday dairy products. Low in fat, high in taste! Class includes explanation on how to replace eggs and dairy in most recipes.
       
      Menu: No-cream of mushroom soup, Vietnamese savoury crepe w/spicy dipping sauce, Spicy scrambled tofu.
       

       

       


      10 Dec, 11am-2pm: Helper’s course Part 4
      (Gourmet vegetarian meals)

      Specially designed for helpers but open to all, this course covers the basics of cooking a healthy and great-tasting veggie meal from scratch. In the first 3 classes, we have covered basic techniques and introduced different types of cuisine. In this final part of the series, you will learn some modern vegetarian dishes to impress guests and make everyday dinners more special.
       
      Menu: Avocado gazpacho mousse, Creamy mushroom pate, Aubergine roulade.
       

       

       


      11 Dec, 2-5pm: Tasty Tapas
      Just in time for the festive season, entertain in style by learning some tasty tapas. Mouth-watering but simple to prepare, these hors d’oeuvres will surely impress your guests and add some fun to pre-dinner cocktails!
       
      Menu: Wasabi pea fritters, Sesame sweet potato wedges w/curried peanut sauce, Spinach & potato cakes w/roasted tomato salsa.
       

       

       


      28 Dec, 7-9pm: Indian vegetarian
      Everybody loves Indian food but its often daunting to re-create at home because of the sheer number of spices involved. Let Chef Shalu break it down for you and explain the use of ingredients, spices and techniques. Master the skills of cooking an authentic Indian meal from scratch.
       
      Menu: Vegetable butter masala (Garden vegetables in a spiced, creamy tomato curry), Classic channa masala (Chick pea curry), Spiced potato cutlets w/coriander chutney.
       

       

       


      To register, please email shalu@.... Private classes can also be arranged on request - visit www.littlegreencafe.com.sg for more information.
       
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      Why Love One But Eat the Other: Dog vs Turkey


      PETA has unveiled a billboard - depicting a cross between a dog and a turkey - that it says it will erect near public schools in various places in Canada, in an effort to "spark a dialogue between kids and their parents" about meat consumption in the weeks leading to Thanksgiving. The billboard says, "Kids: If you wouldn't eat your dog, why eat a turkey? Go vegan."
       
      PETA said it wants consumers to opt for turkey-flavoured tofu or "tofurkey" at Thanksgiving, rather than meat. In a statement, it said its message is that children should consider how they would "feel if Fido and Fluffy were stuffed and roasted” for a Thanksgiving dinner. "Thanksgiving is a time for reflection and kindness, and we should not celebrate this by eating the decomposing corpse of a tortured bird," Lauren Stroyeck of PETA, claiming that turkeys suffer severe injuries in mass-production facilities. "The message of our billboard is one of compassion." She added that the number of billboards and when they go up will depend on pricing and availability, though "we're trying to reach as many children as possible."
       
      Read the full story and see the billboard for yourself at http://www.winnipegsun.com/2012/09/26/peta-
      billboards-target-turkey-dinners

       
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