Hi everyone! We have an important milestone for John Pierre. But first, how is your summer going?
Summer for us has been very busy with various events, presentations, and making plans for the future. We are loving all of the outreach and the connections we are making this year.
We are excited to be part of the "Plant-based Living Conference" in Denver on September 7th and 8th. Please see the details below.
We have included a "planet-based" recipe at the end of this newsletter to help celebrate the amazing flavors of summer.
An exciting milestone for John Pierre - 25 years!
This year marks the 26th year that John Pierre has been an instructor at the Vegan Summerfest (pictured here teaching his famous "Balance Class"). That's since 1994, wow! 25 years ago and this year was his 26th Summerfest. Congratulations, JP!
"Planet-Based Living" Presentation in Denver on September 7th and 8th!
We have much, much more planned, so stay tuned and follow us on social media to keep updated.
from Mark Reinfeld, our Culinary Advisor
Check out this summer salad. It is a great way to use up some of those homegrown tomatoes and cucumbers from out of the garden. Summer is when they are bursting with the most nutrition and flavor.
Tomato Cucumber with Pine Nuts by Mark Reinfeld
Hello ultra easy! Whip up this simple and invigorating salad in no time as a side dish and receive potassium, vitamin C, and healthy fats for a balanced and detoxifying nosh. Check out the variations and include as many as you can to increase the joy of your palate.
Total Yield: 24 ounces Serving Size: 6 ounces Number of Servings: 4 Prep Time: 15 minutes Total Time: 15 minutes
1 1/4 cups seeded and chopped cucumber, 1/2 inch pieces
1 cup chopped tomato, 1/2 inch pieces
1/2 cup diced avocado
3 tablespoon diced red onion
2 tablespoons pine nuts
3 tablespoons fresh squeezed lemon juice 1/4 cup corn, fresh or frozen
2 teaspoons balsamic vinegar, optional
Sea salt and ground black pepper to taste
Pinch crushed red pepper flakes, optional
Combine all of the ingredients in a bowl and mix well.
Add 1/4 cup diced fennel bulb, 1 clove pressed or minced garlic, and one tablespoon finely
chopped flat-leaf parsley and or basil.
Add 2 tablespoons nutritional yeast.
Add 2 tablespoons finely chopped olives.
Replace the cucumber and tomato with other chopped veggies such as zucchini, cabbage, red
onion, jicama or daikon radish.
Living With Sustainable Harmony
The need to preserve land for future generations is part of Living With Harmony's "Sustainable Harmony," and the need to act on this now is more imperative than ever. This was brought to attention recently in an article by Bruce Finley that was published in the Denver Post. He stated, "The amount of natural land converted by human activities in Colorado increased by 676,827 acres between 2001 and 2017 -- to about 10% of the state, an area larger than Rocky Mountain National Park, the analysis found. And the human footprint nationwide expanded by 24 million acres over those 16 years. This rate of land conversion was faster than the deforestation altering the Amazon region of Brazil, where development in recent years devoured about two football fields every 3 minutes. "In losing our natural landscapes, we're losing a part of the American soul -- especially in the West," said biologist Brett Dickson, president of Conservation Science Partners, which conducted the analysis using satellite imagery, aerial photos, census surveys, energy infrastructure maps and other data..."
Did you know that Living With Harmony is working diligently to raise environmental and sustainability awareness and is continually trying to raise the funds needed to put land aside to help preserve some of our native fauna and wildlife species? In addition to the animals we care for at our sanctuary, we also are working towards creating a wildlife sanctuary where we will help animals by having land that is protected without the threat of development. Please help us!
Thanks for reading to the end!
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