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The Kalevangelist

The Kalevangelist

Author: Lori Bridgeman

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The Kalevangelist shares stories of lives--and bodies!--changed by adopting a plant-based / vegan diet. In addition to interviews with guests who've transformed their health and lives by ditching animal products, our shorter "Plate Full of Plants" segments feature delicious plant-based recipes that you can add to YOUR plate. Whether you've been a vegan for decades, are a newbie, or just want ideas for Meatless Mondays, you're sure to find inspiration on the Kalevangelist.
17 Episodes
Married for over 50 years, Pat and Ruth Clifford are a delight. Their mutual respect, love, and fun-loving ways come through in this conversation. Years ago, Pat was diagnosed with Type 2 Diabetes. Yet it was what his doctor said to him after the diagnosis that changed the course of Pat's life and health. He said, "You're diabetic, but you don't have to be." He inspired Pat to remove all animal products from his diet and incorporate plentiful whole foods onto his plate. Pat and Ruth took on the challenge, and as a result, Pat has never had to take insulin, nor is he on any diabetes medication. Resources mentioned on this episode: "Eat to Live," by Dr. Joel Fuhrman:"The McDougall Quick and Easy Cookbook: Over 300 Delicious Low-Fat Recipes You Can Prepare in Fifteen Minutes or Less," by Dr. John A. McDougall:"How Not to Die: Discover the Foods Scientifically Proven to Prevent and Reverse Disease" by Dr. Michael Greger:"How Not to Die Cookbook: 100+ Recipes to Prevent and Reverse Disease" by Dr. Michael Greger:"The China Study: Revised and Expanded Edition: The Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications for Diet, Weight Loss, and Long-Term Health," by Dr. T. Colin Campbell:
Late one night two years ago, Maria Baruth, the owner of the High Note Café right here in Boise, Idaho, started watching the disturbing documentary, "Dominion." Narrated by Joaquin Phoenix, “Dominion uses drones, hidden and handheld cameras to expose the dark underbelly of modern animal agriculture, questioning the morality and validity of humankind’s dominion over the animal kingdom.” Just 15 minutes into the documentary, Maria found herself in tears as she considered not only the disturbing images and information that were shared in just the opening minutes of the film, but also about what she saw as her contributing to animal exploitation by serving meat and animal-derived products at her restaurant. And what she did from there was extremely brave and quite frightening for a business owner.  Practically overnight, she overhauled her entire menu, gave away or sold all the animal products, and became the first all-vegan restaurant in Boise. The support from the community--and the world--has been nothing short of extraordinary.High Note Cafe website: "Dominion" trailer:"Dominion" documentary:  Viewer discretion advised!
Recipe links in show notes! When I went plant based and started looking for fun new recipes to prepare for my family, I  was blown away by all the recipes that included cashews! Prior to becoming vegan, I just thought of cashews as a snack food to eat as-is. Boy, was I wrong. They have quickly become a staple in my pantry. Not only are there some impressive health benefits to including cashews in your diet, but they are CRAZY versatile and can be used for everything from homemade cream cheese to ranch dressing, soups to pastas. In this episode I quickly go over some of the nutritional benefits of cashews before diving in to some of my favorite recipes (and of course, my tweaks!) using the incredible, edible cashew. To learn more about the health benefits of cashews, visit: RecipesVegan Cream Cheese by Loving It Vegan: I often leave out the onion powder and dried dill if I don't want a savory cream cheese...but with those spices it makes a delicious cheese dip or savory cream cheese! Without the onion powder and dill you can use this in any recipe that calls for cream cheese...including cream cheese frosting! Vegan Mayo by Nora Cooks: Food Plant Based Oil Free Salad Dressing Recipe That Tastes Like Ranch by Clean Food Dirty Girl: Cajun Pasta with Vegan Chorizo Sausage by The Vegan Afterglow: I add chopped, baked cauliflower and use Vegan Soy Chorizo from Trader Joe's! BEST Vegan Mac and Cheese by Detoxinista: I add chopped, baked cauliflower! White Lasagna Soup by Rabbit and Wolves: I love to add chopped kale before serving! Parmesan Cheese by Courtney's Homestead:
Kadee Acree and I worked together YEARS ago...and by years I mean decades! Twelve years ago, she was inspired to give plant-based eating a try. In fact, when she first made the switch, she went RAW! After experiencing amazing health benefits from a raw vegan diet, her husband decided he wanted to give the plant-based thing a try. Eventually they settled on a predominantly whole foods, plant based diet, and they've never felt better. Her running--and recovery--game is greatly improved thanks to  her plant-based diet, and I have to say, while she was beautiful when we worked together 26 years ago, she looks amazing now...vibrant, full of energy, and loving her broccoli!Kadee mentions a few resources that have been helpful to her:"Finding Ultra" by Rich Roll. This book helped Kadee use heart-rate training to adjust to higher altitude running upon her move to Bend, Oregon:"Fiber Fueled" by Dr. Will Bulsiewicz. I have heard several interviews with Dr. Will, and I think this book may be the next one to grace my Amazon cart.  It's interesting, one of the most common--if not THE most common--question vegans are asked is, "where do you get your protein?" But nobody ever bothers to ask anyone, "where do you get your fiber?" Meanwhile, protein deficiency is almost unheard of in the United States, but a whopping 95% of Americans are not getting enough fiber."Peas and Thank You" by Sarah Matheny. Years ago--before I went plant based--a friend of mine gave me this cookbook.  It has wonderful photos of the foods and some fun stories from the author, a vegan mom in an omnivore world. Game Changers: The documentary that started it all for me!  Think you need meat and animal products to build muscle, and find optimal health and strength? Think again! While thoroughly entertaining, this documentary--presented by James Cameron, Arnold Schwarzenegger, Jackie Chan, Lewis Hamilton, Novak Djokovic and Chris Paul--was a major eye opener for me!
It was so much fun interviewing Lynda and Tom!  Not only did we make the switch to a plant-based diet around the same time, but we were also inspired to do so by the same person--my sister-in-law, Dr. DeOna Bridgeman. Lynda and Tom have sage advice for anyone considering a plant-based diet: just give it a month, and see the HUGE impact it can have on your health! They saw medical issues disappear, the pounds melted away, they are no longer on the brink of needing blood pressure medication, and they have never once felt deprived.  In fact, they wish they'd made the switch to a whole foods, plant-based diet years ago. Links to resources mentioned:Forks Over Knives (documentary) Game Changers (documentary) the Health (documentary) Michael Greger, How Not to Die (Talk at Google) Not to Die (book) Not to Diet (book) Engine 2 Cookbook (book) China Study (book) Based Gabriel (blog)
As a teenager, Lynn Byerley was diagnosed as a Type 1 Diabetic. While diabetes management in and of itself is a challenge, Lynn found herself struggling to find a way to just feel good over the years.  As she will share in this interview, at just 50 years of age she didn’t think she’d make it to see 60. But now, over a decade later, she’s feeling better than she has in decades, and you can tell just by the way she sounds that she has boatloads of  energy and feels terrific. I hope you enjoy listening to our chat.  Lynn and I both shared how much we enjoy the "walking workouts" by Rick Buehler. You can find them on YouTube (free!) and you will love his energy...and his accent! He has lots of videos available, but here is a sample:5000 Steps in 36 Minutes: Steps in 23 Minutes / Disco funk 70s 80s: also mentioned that she has found a new fitness channel she enjoys, with Brian Syuki. He has loads and loads of videos; here are some examples:1 Hour Running in Place Workout at Home: Walking Workout for Weight Loss - 10,000 Steps in 1 Hour:
When Dean Bundy's doctors told him he had a year--maybe two--left to live unless he made some major changes, he knew he had to take action. He made the switch to a plant-based diet, with IMMEDIATE improvements in his health and well-being. Thirteen years later, he and his wife have no intention of going back to their previous way of eating. Along the way, they have "kalevangelized" several other people, including his own doctors! Dean's story is so inspirational; I hope you enjoy listening to it as much as I enjoyed our conversation. Dean shared that the book that really helped him and his wife as they kicked off their new diet and lifestyle was "Eat to Live" by Dr. Joel Fuhrman. You can find that book here: 
On this episode of The Kalevangelist, I walk through some of my favorite ahhhhmmmaaaayyyyzing, delicious, healthy products made out of the incredible soybean. From soy curls to tempeh, tofu to soy sauce, there seems to be no end to this delectable bean's possibilities! We also look into the rumors about soy, particularly as relate to breast cancer and man boobs. We put these myths to the test, cast them aside, and dive in to the incredible variety of yummy options made available by this delectable bean. We'll also ponder how LUCKY the modern vegan is to live in this amazing time where technology, innovation, and the hard work of longtime vegans paved the way to making it just plain EASY to be a vegan today!Helpful links:French Toast Casserole recipe, made with silken tofu (yum!!): Foods, the makers of Soy Curls: bacon! I use super firm tofu for this and cut it into thin slices: Cow...a traveling vegans best friend!
On this "Plate Full of Plants" segment of The Kalevangelist, Robin Ewing -- our guest from Episode 8 -- walks us through how to make one of her family's favorite quick, easy, and delicious meals, a Vegan Hawaiian Bowl.This recipe is very flexible, with no precise measurements needed. Adjust based on the number of servings you'd like to make and how much of each ingredient you'd like in every delicious bite. You can also adjust the ingredients...roasted sweet potatoes and cauliflower would be yummy additions or replacements! Robin's Vegan Hawaiian BowlIngredientsExtra-firm tofu or Pumfu (similar to tofu, but made with pumpkin seeds and water)1/2 or 3/4 jalapeno pepperSweet peppersZucchiniYour favorite vegan barbecue sauce ToppingsChopped red onionCubed pineappleChopped avocadoDirectionsChop tofu/pumfu into cubes, and place in bowl. Toss with your favorite barbecue sauce to coat tofu/pumfu. Let marinate 10 minutes or so while chopping veggies.  Put veggies in skillet and sauté with a little oil or water, add tofu/pumfu, cook for about 10 minutes while stirring throughout. Add more barbecue sauce to your liking, if needed. While cooking veggies and tofu/pumfu, chop red onion, pineapple, and avocado.  Mix rice with the cooked vegetable/tofu mixtures, scoop into bowls, add toppings as desired.Enjoy!NOTE: You can cook--or even grill--the pineapple and red onion if you'd like, but Robin's family prefers to keep them raw. 
After a breast-cancer diagnosis, Robin Ewing wanted to take charge of her life...and her health. When a fellow breast-cancer survivor suggested she watch the documentaries What the Health and Forks Over Knives, Robin did so in an effort to avoid additional prescription medications. With her oncologist's blessing, she adopted a plant-based diet and was quickly joined by her family. Today, they are all loving the impact their switch has had on their diet, their health, and the way they view the world. 
Think you need to eat animal products to get enough protein for peak athletic performance? Think again! Lee Thornquist is preparing for an athletic feat most of us would never even imagine...he is going to run AROUND Lake Michigan--a distance of about 1,100 miles--over 36 days. That's 31 miles--more than a marathon--every day for over a month!! And he's doing this, fueled by a plant-based diet. Not only is Lee challenging himself with this effort, he is also doing this to raise money for the Alzheimer's Association in honor of his late grandmother, whom he lost to the disease last year. To help support Lee's fundraising efforts and to track his progress, visit See Lee on NBC 5 Chicago:
It's not just a coincidence that we have the same last name! Dr. DeOna Bridgeman is my sister-in-law, and the person who introduced me to plant-based eating. So you could say that without her, there would be no Kalevangelist! In this episode we walk through how she became interested in -- and jumped right into -- plant based eating, how she started "kalevangelizing" to her patients, and the health benefits she and her patients have experienced by cutting animal products out of their diets. We cover heart disease, diabetes, fish oil, documentaries, and more. 
Dr. DeOna Bridgeman put on her chef's hat and created this recipe for a Roasted Beet Salad/Appetizer with creamy cashew cheese. Yummmm. Dr. DeOna's Roasted Beet Salad with Creamy Cashew CheeseBeets (Dr. DeOna recommends golden beets, to prevent stained fingers!). If serving as a main dish, use 3 small to medium beets per person. If as an appetizer/side salad, use one per person. Olive oil (if desired)Miyokos Classic Chive Cashew Milk Cheese Greens of choice (arugula or spinach are some of Dr. DeOna's favorites for this recipe)Balsamic vinegar or glaze for drizzlingSeeds or nuts of choice for toppingPreheat oven to 450 degrees Fahrenheit. Place empty cast iron dutch oven/stock pot (and its lid) in oven to preheat for about 30 minutes to get it nice and hot. Peel and slice beets. Toss in olive oil, if desired. Add beets to preheated stock pot, replace lid, and cook beets for 20-30 minutes. Test for doneness with fork.While beets are cooking, place 4 or 5 (1/4 inch x 1 in x 1 in) slices of Miyokos Cashew cheese on center of  each plate. Use less cheese if using small plates for side salads.  When beets are done, pour hot beets on top of cheese. Around the cheese/beet mixture, add greens of choice. Drizzle with balsamic vinegar or balsamic glaze. Sprinkle seeds or nuts of choice over this gorgeous plate, and enjoy!
Dr. DeOna shares one of her favorite quick and easy plant-based recipes...and you only need one pan! Inspired by a recipe in Plant Based Magazine (we searched and search and couldn't find the recipe online to link to), Dr. DeOna has tweaked the recipe over time to make it her own.  This tray bake recipe features roasted potatoes and tomatoes along with chickpeas and other vegetables. Be sure to listen to the episode for Dr. DeOna's tips and tweaks! Dr. DeOna's Tray BakeCherry tomatoes (2 small containers)Potatoes of any variety, sliced or cut in small chunks (enough to fill tray)1 15-oz can chickpeas, drained and rinsedSalt and pepper to tasteParsley to tasteSunflower seeds or pumpkin seeds (optional)Dressing: 5 tbsp Olive Oil2 tbsp Apple cider vinegar1 tbsp Dijon mustard1 tsp Maple syrupPreheat oven to 250 degrees Fahrenheit. Slice cherry tomatoes in half. You can toss them in olive oil if desired, but that is not necessary. Place sliced tomatoes (cut side up) on large baking sheet (lined with parchment paper for easy clean up, if desired).  Sprinkle with salt and pepper. Bake in preheated oven for 30-40 minutes.Whisk together dressing ingredients. When tomatoes are done cooking, remove from pan and put in separate bowl, or leave on pan to cool and use another pan for the potatoes.Increase oven temperature to 400 degrees. Spread potato slices/chunks out on baking sheet (may toss with olive oil if desired, and/or line with parchment paper) and bake for 30 minutes. Check for doneness. When potatoes are done, remove from oven and pour the rinsed and drained chickpeas over the potatoes. Return to oven for 5-10 minutes. Remove potatoes and chickpeas from oven and toss with cooled tomatoes, dressing, and parsley.  Sprinkle with salt and pepper to taste, if desired. Optional: top with sunflower or pumpkin seeds. Enjoy!
The "Plate Full of Plants" segments of The Kalevangelist are shorter segments focused on a delicious plant-based recipe that I or my guests love. On this episode, hear how I make my version of the Simple Veganista's Chickpea "Tuna" Salad.  This is a delicious, fish-free replacement for traditional tuna salad.  Excellent in a wrap, on a sandwich, or as a dip with crackers or celery!
In The Kalevangelist's first "Plate Full of Plants" segment, I'm going to share with you how to make my family's favorite meal that I have made....EVER! Even compared to our "pre-vegan" days. It's the Mock Wendy's Spicy "Chicken" Sandwich by the Vegan Caveman.  Of course you can just click on the link to see the recipe, but in this episode I share with you my tweaks to make the recipe a little simpler and healthier as well as serving suggestions. This is a great make-ahead recipe. I have been known to make the whole recipe, put the patties on a baking sheet and then in the refrigerator to bake the next day. I hope you like this as much as we do!
Hi there! I'm Lori Bridgeman, the host of The Kalevangelist. In this very first episode, I'm going to share my story of switching to a plant-based / vegan diet and the amazing impact it has had on my health. I'll do this through answering the questions I've received from people curious to learn more. The first recipe is for a Vegan Wendy's Mock Spicy "Chicken" Sandwich, from the Vegan Caveman. Be sure to tune in to episode 2 to hear how I change this recipe up to make it a bit simpler and healthier. And the second recipe is for a Chickpea "Tuna" Salad by the Simple Veganista. This is the recipe upon which I based how I make mine, but I do make some tweaks. Check out episode 3 to hear about that!
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