Interview with IT girl and Fashionista, Ashlee Piper!

Ashlee Piper knows pretty much about all things kind, gentle and fashion!  An eco-lifestyle expert, writer, and personality whose work has been featured in Refinery29, Reader’s Digest, Mirror Mirror, Vegetarian Times, AOL’s Kitchen Daily, and FOX News. You can follow her award-winning blog, The Little Foxes, watch as she solves beauty dilemmas for Refinery29, and check her eco-friendly fashion coverage on Ecouterre.
1. How did you get started in the vegan fashion world?
I basically got started by being vegan and liking fashion. And then people would ask my advice on where to find this and that, and I figured a blog would be a nice way to share some of what I’d learned. And then, because I’m the most tenacious little rascal in the world (ha!), I pitched and wrote for free and did whatever I could to get the necessary experience to write about vegan fashion and other lifestyle topics.
2. Why and when did you become vegan?
 I originally went vegan in college, but it wasn’t for the right reasons (I was angsty, smoked clove cigarettes a lot, and wanted to be unique) and shocker, it didn’t stick. I’d always been passionate about cruelty-free beauty and animal adoption, but really reconnected with my care for animals exploited for food when I adopted my companion pup, Banjo. Having an animated, remarkably talented, deeply feeling animal with me 24/7 made me see her in every animal I encountered. And I realized I didn’t want to eat them anymore. So, really, Banjo was my catalyst and mentor.
3. What are your favorite shoes (pumps and boots) for Winter?
Oh! So many. I am crazy about anything Nicora Johns or Cri de Coeur x Arden Wohl. Style-wise, I love a Chelsea Boot (so freaking functional and polished) and penny loafers (very Love Story and super cute with contrasting socks or tights).
4. What is your go-to vegan handbag?
That’s like choosing a favorite rescue dog! :) I have way too many to list, but I’ll give it a whirl. I love the GUNAS Admiral Bag now and forever. Jill Milan makes the most exquisite bucket bag for fall that I cannot stop carrying (in the color of fall leaves, no less). I also adore my Angela + Roi black backpack, and consistently love everything Freedom of Animals puts out. I recently discovered another brand, Viva Creatures, and hot damn, the aesthetic is so pared down and Scandinavian beautiful.
5. Where do you shop for animal friendly sweaters that are still warm and cozy for winter?
I love Modavanti, Pure Citizen, and Nasty Gal for vegan stuff. Bella M makes gorgeous, cozy knits that are entirely vegan and cruelty-free. And, when in doubt, I thrift or go vintage.
6. How did you wind up doing eco-fashion for TV?
Ha! Kinda the same way I started writing about it. I’m not a PR person, so I completely lack any contacts with producers, etc. But I followed a local Chicago news anchor on Instagram whom I knew was a vegetarian. When I saw she had posted a pic from a segment featuring leather handbags, I commented that I’d love to come on sometime and show cruelty-free bags, if she’d be in to that. Being a vegetarian, she was, and that was kind of the beginning. I owe a lot to her giving me my first shot on large-market local television. That was a year ago, and I just keep knocking on doors, proving myself, learning, and feeling very grateful for every opportunity that comes my way. It’s not easy, and I work at it all the time, but it’s such a gift to be able to talk to people in such an en masse, positive way about how easy and sacrifice-free cruelty-free living can be. It’s my passion, and if you’d told me 2 years ago when I was still working my political strategy career that I’d be doing this, I would’ve been dancing with glee. I feel truly lucky.
Follow Ashlee for the latest in fashion:

Prescribing Vegetables, Not Pills

Interesting article on the ability to heal oneself through food!  Also highlighted are food stamps, low-income families and being overweight in general.  Love to hear your opinions!



Prescribing Vegetables, Not Pills


 December 1, 2014 2:44 pm

Personal Health

Jane Brody on health and aging.


CreditYvetta Fedorov

Alaijah Borden was 10 years old and significantly overweight when Dr. Sundari Periasamy, a pediatrician at Harlem Hospital Center in New York, enrolled the middle-schooler in an innovative program to increase her consumption of fruits and vegetables — and, hopefully, to reduce her weight.

After two years in the program, Alaijah is an unqualified success story: She lost five pounds the first year by snacking on fruits and vegetables, then eight pounds more the second year, when she cut down on greasy foods.

Her mother, Sheryl Brown, 33, said Alaijah used to sabotage home-cooked family dinners by buying junk food — cookies, cakes and other snacks — on her way to and from school. Now Alaijah carries fruit or cut-up vegetables to school. She likes raw carrots, celery and broccoli.

“It’s really an awesome program that’s made it more affordable for me to get fruits and vegetables,” Ms. Brown said. “I told my daughter it’s better to be told you’re overweight and here’s the solution than to just be told you’re overweight and sent home.”

Mom, too, has benefited. Though not overweight, Ms. Brown loves to snack and had developed high blood pressure. She brought it under control without medication when, like her daughter, she switched her snacks to fruits and vegetables.

The Browns are among 50 low-income families with overweight or obese children enrolled in the Fruit and Vegetable Prescription Program, or FVRx, at Harlem Hospital Center. Three other hospitals in New York also have been testing the program.

The program was created by Wholesome Wave, a nonprofit organization that advocates for access to better food in low-income neighborhoods, in partnership with the Laurie M. Tisch Illumination Fund and the city’s Health and Hospital Corporation. It is a startlingly simple idea to deal with a complex problem.

Instead of drugs or admonishments to lose weight, which typically fall on deaf ears, doctors provide families in the FVRx program with a “prescription” to eat fruits and vegetables. The families also are given nutritional education, recipes and, most important of all, so-called Health Bucks that are redeemable for produce at a local farmers’ market — at twice the amount that the families could purchase with food stamps alone. (Ms. Brown receives $325 in food stamps each month to feed her family of five.) There is no single solution to the nation’s epidemic of obesity and the costly diseases that result from it But this and similar programs at community health centers in 30 states strongly suggest that providing access to fresh fruits and vegetables, with the means to purchase them and the motivation to do so, can make a meaningful dent in the problem.

New York’s FVRx program operates in poor areas known as “food deserts,” where eating at places like McDonald’s is both cheaper and easier than purchasing fresh foods and preparing them at home.

“For people today with income shortages, getting good food like high-quality fruits and vegetables is a big problem,” said Michel Nischan, founder of Wholesome Wave, which supports the programs at community health centers.

“A movement to restrict food stamps to healthy foods is well-meaning, but it wouldn’t work in many areas where 7-Elevens are the main source of people’s food,” said Mr. Nischan, a former chef who began focusing on nutrition when his son developed Type 1 diabetes. The goal is to “level the playing field between artificially cheap unhealthy stuff and the healthy foods that wealthier people enjoy.”

It is a win-win endeavor. Participants who qualify get tokens — or, in New York and Boston, Health Bucks — to spend on fruits and vegetables at local farmers’ markets. The farmers are reimbursed for the full value of their goods with dollars from community-based nonprofits and grants.

Participating farmers also benefit: They sell more produce, increasing their income on average nearly 37 percent. And they are able to hire more people, put more land in production, diversify crop plantings, and invest more in farm operations, Mr. Nischan said.

Last year, two New York public hospitals — Harlem in Manhattan and Lincoln Medical Center in the Bronx — tested this approach with 550 children and their families, through a two-year $500,000 grant from the Tisch fund. This year Elmhurst Hospital in Queens and Bellevue Hospital in Manhattan offered the program to an additional 650 children and family members.

Each month, the young patients meet with their doctor or nutritionist to renew their FVRx, have their weight and body mass index evaluated, and get additional advice on how to achieve a healthy diet.

An analysis of last year’s results found that 97 percent of the children and 96 percent of their families ate more fruits and vegetables after joining the program. More than 90 percent of families shopped at farmers’ markets weekly or more than two or three times a month, and 70 percent understood more about the health value of fruits and vegetables.

Most astonishing, perhaps, after just four months in the program 40 percent of participating children lowered their B.M.I.

Dr. Periasamy said there is “so much enthusiasm for the program” among both the children and their families, all of whom benefit from the nutrition education and fresh produce. One child told her, “I tried a cucumber today, and it’s good, actually.” A grandmother who had been eating canned foods “all these years” said she is now happy to be eating fresh fruits and vegetables.

The hospital-based programs and accompanying farmers’ markets in New York ended last month. But competition and consumer enthusiasm have prompted nearby markets and bodegas to carry more and better produce and to price it more affordably, so that families with limited incomes can have year-round access, according to the program directors.

Ms. Brown froze some summer produce to use in cooking after the markets shut down for the season. And her daughter has developed a new enthusiasm.

“Alaijah had conversations with the farmers at the market and learned a lot about how things are grown and what’s in season,” Ms. Brown said. “Last summer she participated in a new community garden. She was excited by what was grown, because she knew what they were after going to the farmers’ market.”

The goal now, Laurie Tisch said in an interview, is to let other cities know that this approach works and is worth replicating on a larger scale.

Correction: December 4, 2014
The Personal Health column on Tuesday about the FVRx program to increase consumption of fruits and vegetables referred imprecisely to the program’s creation and its funding. While the Laurie M. Tisch Illumination Fund, Wholesome Wave and the city’s Health and Hospital Corporation were all involved, Wholesome Wave created the program, not the Tisch Fund. And the grant from the Tisch Fund for the program was $500,000 over two years, not $15 million over five years, which was the amount for all of the fund’s “Healthy Food and Community Change” initiatives. The article also misstated the disease Michel Nischan’s son has. It is Type 1 diabetes, not Type 2.


Holiday Gift Guide!

You vote with your dollar!  Give “green” gifts whenever possible this season.  Click on the link below to see lots of our favorites!

Here’s a preview!

Pleated Vegan Leather Skirt #anthropologie
Vegan Leather Midi Skirt $178
Hipsters for Sisters- Leopard Flat Convertible Bag w/ Gold C
Vegan bag from Hipsters for Sisters $145


Telau Gold Braid Wrap Bracelet/Necklace || Fair Trade Gold Bracelet/Necklace Made With Recycled Beads
Arden Wohl x CDC Percy Double Zip Flat Boot - Black – Cri de Coeur
Vegan Designer Shoes $320
Love Love Love
Arbonne Lipstick

Check out more!!!

So…What SHOULD I Eat?

Dr. Fuhrman’s Prescription for Improving and Maintaining Great Health

  • Dr. Fuhrman’s food pyramid is based on his principles of the health equation Health = Nutrients / Calories (H=N/C).
  • At least 90% of the daily diet should be comprised of whole plant foods that naturally contain health-promoting phytochemicals.*
  • The pyramid promotes foods that are richest in micronutrients and benefit health and longevity.
Nutritarian Checklist

Download a printable PDF version
of the Nutritarian Checklist to help you
keep on track every day.

In a portion controlled (calorie counting) diet it is likely that the body will not get adequate fiber or micronutrients. The body will have a compounded sensation of hunger and cravings which for most is simply overwhelming. It invariably results in people either being unable to lose weight or unable to keep the weight off and eventually gaining it back. The biochemistry and physiology behind food cravings are more thoroughly explained in Dr. Fuhrman’s books and lectures, but without a thorough understanding of these principles weight loss attempts are typically doomed to fail.


Are you striving to adopt a Nutritarian diet to extend lifespan and reverse and prevent disease?
Here are 5 basic rules that may help you:

  1. Consume a large green salad every day, and put some raw onion and shredded cruciferous veggies on top.
  2. Eat at least a 1/2 cup of beans or lentils each day, in a soup, stew, or top of a salad or in another dish.
  3. Eat at least 3 fresh fruits a day, especially berries, pomegranate, cherries, plums, and oranges.
  4. Eat at least 1 ounce of raw seeds and nuts daily, utilizing some chia seeds, flax seeds and walnuts.
  5. Consume a double-sized serving of steamed greens daily, and utilize mushrooms and onions in your dishes.

Healthy Thanksgiving Recipes

Everyone always asks what I eat for Thanksgiving.  While my husband does make the Turkey and Gravy for family members, I look forward to the 6 delicious side dishes filled with different kinds of vegetables, all which boost immunity, nourish your body, help your skin to radiate and, as always, are much lower in fat and calories than comparable dishes!


1 Zucchini, chopped

2 Summer Squash, chopped

½ Onion, chopped

1 Bell Pepper, chopped

2 Tomatoes

Tomato Sauce

In a frying pan with 1/3 cup of water or veggie broth, add sliced veggies.  Cook for approximately 10 minutes, depending on how soft you like your veggies.  Place in dish and top with your favorite tomato sauce.

Thanksgiving Salad 




2 Cups Walnuts

1 1/2Cups Dried Cherries

1 Cup Croutons

4 White Mushrooms, chopped

Apple/Cranberry Stuffing

1 Package Bread Strips

1 Green apple, chopped

1/4 Onion, minced

3 Stalks Celery, chopped

1 Cup Cranberries, (Soaked for 20 minutes in veggie broth)

In a frying pan, add vegetable broth to apple, onion, celery and cranberries.  Cover and cook on low for 10 minutes.  In a separate pot, add bread strips and cook according to instructions.  After 10 minutes, transfer the ingredients from the frying pan into the pot, stir, and serve.

Mashed Potatoes

6-8 Potatoes, peeled and chopped

1 1/2 Cups Soy or Almond Milk

2 Tablespoons Salt, or to taste

1/4 Cup Butter

Simmer chopped potatoes in a pot until soft, about 20 minutes.  Transfer to a mixing bowl and add rest of ingredients.  Whip until fluffy!

Sweet Potato Casserole

3-4 Sweet Potatoes

1 Orange, Zested and squeezed

1/2 Cup Almond or Soy Milk

1 Teaspoon Agave Syrup

1/2 Teaspoon Cinnamon

Topping –  1/2 Cup Granola, 1/4 Cup Brown Sugar, 2 Tablespoons Butter, 1 Tablespoon Agave, 1/2 Cup crushed Walnuts

Bake Sweet Potatoes on 350 for 40 minutes, making sure to poke with a fork and wrap in foil.  In the meantime, stir all of the ingredients for the topping together in a small size bowl.  When potatoes are done, cut into 2 inch squares and peel skin off.  Transfer potatoes to a Medium Sized Casserole dish, add the topping, and bake at 350 for 30 minutes.

Green Bean Casserole 

5 Cups Sliced Green Beans, chopped in half, with ends cut off

4 Cups Vegetable Broth

1 Cup Panko Breadcrumbs

2 Tablespoons Coconut Oil

1/2 Onion, Chopped

5 Baby Bella Mushrooms, Chopped

1/4 Cup Almond or Soymilk

1 Garlic Clove, minced

2 Cups Dried Onions

1 Teaspoon Salt

1/4 Teaspoon Black Pepper

Boil the Green Bean In Veggie Broth for 20 minutes.  Saute the onions, garlic and mushrooms for 5 minutes. Then add the green beans.  Move the combination into a baking dish and pour in remainder of ingredients and spread evenly.  Bake about 15 minutes on 350.