A documentary discussion and daikon radish salad recipe
If you're having trouble viewing this email, you can see it online.

  graphic%20-%20facebook.png graphic%20-%20instagram.png graphic%20-%20youtube.png graphic%20-%20contact.png  
News & Events for Health Empowerment // May 12, 2022

In honor of the vibrant cultures represented in Asian American and Pacific Islander communities, check out a film about the New Zealand dairy industry through the voice of an indigenous activist, and learn how to prepare a salad using daikon, a root used commonly in East and South Asian foods.

Green line

PLANT MILK ANYONE?

  Milked%202_edited.png  

Despite the message we’ve all heard for years, cow’s milk doesn’t do a body good. The saturated fat found in milk and cheese alone is a good reason to steer clear of dairy products, but there’s more to consider. Research shows that regular consumption of dairy has been linked to hormonal cancers, including breast and prostate.

 

Beyond the health consequences, dairy production is responsible for greenhouse gas emissions, water pollution, and soil erosion. In the powerful documentary Milked, Māori activist Chris Huriwai goes deep into New Zealand’s dairy industry, revealing the environmental, health, and ethical downsides of dairy. Watch the film for free and then join us for small-group discussions of the documentary and a Q&A with special guest Chris Huriwai, hosted by Atlanta-based Community Documentary Night.

Milked Documentary: A Community Discussion
Sunday, May 22, 7:00 - 9:00 PM ET - Online
Presented with Community Documentary Night and Plant Based Emory
FREE: register here

Please note that this is not a film screening, so you must watch the film here before attending.

But what should I drink? There are so many plant-based milk alternatives, some more nutritionally helpful than others. Check out this summary of plant milk options from Thomas Campbell, MD, co-author of The China Study.

 

Green lineFresh%20Asian%20Flavors.png

Daikon is a root vegetable similar in shape to a large carrot with a slightly sweet and spicy flavor. Commonly found in Japanese, Korean, Chinese, and South Asian cuisines, it can be eaten raw – it's delightfully crunchy – or cooked. In Korean cooking, you can enjoy it in savory stews, as pickled radish kimchi, or as spicy radish salad. Honor Asian American Pacific Islander Heritage Month in your kitchen with a simple refreshing daikon carrot salad!   Daikon%20Salad%201_edited.jpg  


Daikon Carrot Salad

Ingredients: 

2 cups daikon radish,
shredded or julienned

1 cup carrot, spiraled or
matchstick cut

1/4" inch ginger, minced

1 T rice vinegar

1/2 T soy sauce or tamari 

 

1/4 tsp sesame oil* 

1/2 T date syrup or
maple syrup 

Shiso leaves or mixed greens
for decorative plating 

Scallions and sesame seeds
for garnish

Instructions: 

  1. Wash and scrub off any dirt on daikon radish. 
  2. For dressing, combine ginger, garlic, rice vinegar, soy sauce, sesame oil, and date syrup (or maple syrup) in a mixing bowl. Set aside.
  3. Add the daikon radish and carrot. Mix evenly to ensure even coating of dressing. 
  4. Layer serving dish with shiso leaves or mixed greens. 
  5. Plate daikon-carrot salad and garnish with scallions.

*Toasted sesame oil is a regular part of many Asian cuisines. While a whole food, plant-based diet refrains from cooking oils, the negligible amount of sesame oil used in this recipe is for flavoring purposes.

Recipe courtesy of Vivian Lee, PPMNY Organizer.

For more recipes, check out our PPMNY In Your Kitchen recipe app.

 Green lineThe%20USDA%20Needs%20Your%20Input.png

Make your voice heard! The USDA is in the process of developing the next edition of Dietary Guidelines for Americans, and they are asking for public comments. These guidelines will advise Americans on what to eat through 2030, making the health consequences meaningful for years to come. As an example, one question posed by the committee addresses the impact of dietary patterns on obesity and cardiovascular disease. If you’d like to submit your comments in favor of plant-based eating and the tremendous science and stories behind a diet of whole plant foods, you can review the questions here and then submit your comments here. Comments will be accepted only through this Monday, May 16. Contact us at info@ppmny.org if you’d like some talking points to make your case!

 Green lineHealth%20Delivered%20to%20Your%20Doorstep.png

 

Farm%20Box_edited.jpg   Thanks to our new fundraising partnership with Farm to People, you can have locally-grown seasonal produce delivered to your door, and support PPMNY at the same time! It’s simple. Every time you shop for a seasonal produce box of any size now through July 5th, 10% goes back to PPMNY. Learn more here and use the code FARMTOPPMNY to bring fresh produce from regional farmers to your plate.

Green lineEvents%20in%20the%20Week%20Ahead(5).png

 

Farmers%20Market%20-%20Spring.png

Farmers’ Market Tour: 77th/79th Street Greenmarket
Saturday, May 15, 11:00 AM - 12:00 PM - Manhattan
Suggested donation: register here

Stock up on spring fruits and vegetables, talk with local farmers, and learn tips to store and prepare your fresh produce on our tour with Kim Siansky, PPMNY Network Organizer.

 

Nutrition%20Support_event%20image.png

Nutrition Support Circle
Monday, May 16, 6:30 - 7:30 PM - Online
Suggested donation: register here

Talk through your challenges adapting to or maintaining a plant-based lifestyle. Join this safe and compassionate monthly session to discuss your motivations and struggles.

 Alimentos%20Que%20Protegen_event%20image.png
Alimentos que protegen la salud de tu corazón con Bryant Meythaler
Jueves 19 de mayo, 7:00 - 8:00 PM ET - En línea
Donación sugerida - regístrate aquí

¿Quieres cuidar tu corazón y tu salud cerebral? Participa en nuestra charla con el estudiante de medicina Bryant y aprende cómo tu nutrición es clave en el cuidado y prevención de los ataques cerebrales y del corazón.

 

Save the Date!

Saturday, May 21 - Sunday, May 22 - Manhattan
NYC Vegetarian Food Festival + Symposium

Sunday, May 22, 7:00 - 9:00 PM - Online
Milked Documentary: A Community Discussion
Presented with Community Documentary Night and Plant Based Emory

Wednesday, May 25, 7:30 - 8:30 PM - Astoria, Queens
Healing Diabetes with Plants
Presented with Our Lady of Mt. Carmel Church

Wednesday, May 25, 7:30 - 8:30 PM - Live on  Facebook & YouTube
Powering Women’s Health with Plants
Presented with Plant Based TeleHealth

Sunday, June 5, 5:00 - 6:15 PM - Live on  Facebook & YouTube
Cooking with Chef Carole

 

Events%20Calendar%20Button.png

Green lineWe're%20Hiring(6).png

Love to cook and want to put your organizing skills into action? Check out our open role: 

Culinary Empowerment CoordinatorPart-time, 24 hours/week

This role will work closely with our Director of Community Education to help PPMNY offer well-organized culinary programming to our partner organizations, overseeing logistics to ensure quality preparation and implementation of diverse cooking demonstrations, including Food for Life classes. Open until filled. Learn more and apply here.

 

Green linePPMNY%20in%20Action(2).png

 

Batiste_edited.jpg   Email%20-%20PPMNY%20In%20Action%20(4)(3).png

Last Friday, leaders in plant-based nutrition gathered for SUNY Downstate’s Plant-Based Health & Nutrition Conference. Cardiologist Dr. Columbus Batiste traveled from California to give the keynote address on health disparities and how stress management and plant-based nutrition are keys to health. PPMNY’s panel of experts shared how to transition to a plant-based lifestyle, including a stuffed potato meal demo with Chef Brandy Cochrane, PPMNY Culinary Educator. 

Lily%2C%20Lori%2C%20Mare)_edited.jpg   Danielle's%20Riverdale%20Dishes_edited.jpg

The PPMNY panel also featured dietitian Lily Correa; Mare Gomez-Bolaños, PPMNY Latinx Organizer; Lori Pitkowsky, LSW, PPMNY Community Support Facilitator; and moderator Lianna Levine Reisner, PPMNY Network Director (not pictured). Want to hear more? Stay tuned for recordings of the conference speakers.

 

On Tuesday, Danielle Medina, PPMNY Food for Life instructor, demonstrated how to prepare a mint smoothie, curried lentil and tomato stew with brown basmati rice, and ginger noodles for older adults at the Riverdale Senior Services in the Bronx. 

 

Green line

More%20Learning%20Opps(3).png 

Food as Medicine: A Tale of Two Children
Presented by Doctor Herbivore, Leigh Ettinger, MD
Wednesday, May 18, 7:00 - 8:00 PM ET - Online
FREE - register here

Tune in to hear Dr. Ettinger share two stories of pediatric patients whose health improved through dietary intervention. These two examples will illustrate the power of the food we eat to both cause and heal health conditions. These real life cases will be the launching pad for a discussion about the impact of our dietary choices on our health.

 

How to Have a Spectacular Plant-Based Summer
Presented by the Esselstyn Foundation
Wednesday, May 18, 8:00 - 9:00 PM ET - Online
FREE - register here

Join educators from the Esselstyn family as they dive into how to make your summer more plant-focused and share dishes you can bring to your backyard functions. Learn ways to save money and optimize your health in the summer with Brian Hart, M.Ed, and then enjoy a cooking demo highlighting seasonal produce with Ann Esselstyn, M.Ed and Jane Esselstyn RN.

 

support%20button_revised.png

 

graphic%20-%20facebook.png graphic%20-%20instagram.png graphic%20-%20youtube.png

Our mailing address: Plant Powered Metro New York, PO Box 20771, New York NY 10025

Plant Powered Metro New York empowers people to find better health and overcome chronic disease through whole food, plant-based nutrition. We offer evidence-based education, resources, and support to create community and inspire change throughout the New York metropolitan area.

Questions? Email us at info@ppmny.org.

www.plantpoweredmetrony.org

This email was sent to britt@ppmny.org. Click here to unsubscribe.