A documentary discussion and daikon radish salad recipe
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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.
PLANT MILK ANYONE?
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 freeand then join us for small-group discussions of the documentary and a Q&A with special guest Chris Huriwai,hosted by Atlanta-basedCommunity Documentary Night.
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 thissummary of plant milk optionsfrom Thomas Campbell, MD, co-author of The China Study.
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 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:
Wash and scrub off any dirt on daikon radish.
For dressing, combine ginger, garlic, rice vinegar, soy sauce, sesame oil, and date syrup (or maple syrup) in a mixing bowl. Set aside.
Add the daikon radish and carrot. Mix evenly to ensure even coating of dressing.
Layer serving dish with shiso leaves or mixed greens.
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.
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!
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 sizenow through July 5th, 10% goes back to PPMNY.Learn more here and use the code FARMTOPPMNYto bring fresh produce from regional farmers to your plate.
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.
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.
¿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.
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.
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.
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.
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.
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.
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.