Alicia Silverstone's Blog, page 4

The Benefits of Eating Nuts and Seeds

Nuts and seeds are healthy, natural foods that are full of beneficial nutrients and phytochemicals. The myth that nuts and seeds are fattening and therefore unhealthy has persisted, but according to scientists, nuts are beneficial for weight loss. In any case, it’s not the fat content of a diet that makes it healthy, it’s the nutrient content. And based on their nutrient content, nuts are a health-promoting source of calories.

Nuts and seeds are nutrient-dense.

Nuts and seeds contain a spectrum of micronutrients including LDL-lowering phytosterols, circulation-promoting arginine, minerals – potassium, calcium, magnesium, selenium, and antioxidants including flavonoids, resveratrol, tocopherols (vitamin E), and carotenoids.

Eating nuts and seeds reduces the risk of cardiovascular disease.

Epidemiological studies have consistently shown that nut consumption is beneficial for heart health. Eating five or more servings of nuts per week is estimated to reduce the risk of coronary heart disease by 35%. Eating nuts and seeds protects against sudden cardiac death and reduces cholesterol and inflammation.

Nuts aid weight loss.

Someone who is trying to lose weight should not be trying to omit all nuts from their diet – in obese individuals, adding nuts to the diet aided in weight loss and also improved insulin sensitivity, which could help in preventing and/or reversing diabetes. Nonetheless, nuts should not be eaten to excess. Nuts and seeds are high in nutrients but also high in calories, so they should be eaten with consideration for one’s caloric needs.

Seeds are just like nuts, but even better.

Seeds are an excellent whole food fat source and are mineral-rich like nuts, but are higher in protein. Each nut and seed has a unique nutritional profile that lends unique health benefits:

Almonds are rich in antioxidants. In one study, people ate either almonds or a snack with a similar fat profile each day for 4 weeks, and the subjects who ate almonds showed reductions in markers of oxidative stress.Walnuts. Diabetics who ate walnuts daily for 8 weeks experienced an enhanced ability of the blood vessels to dilate, indicating better blood pressure regulation. There is also evidence that walnuts may protect against breast cancer.Pistachios and Mediterranean pine nuts have the highest plant sterol content of all the nuts – plant sterols are structurally similar to cholesterol, and help to lower cholesterol levels. Pistachios reduce inflammation and oxidative stress as well as cholesterol.Mediterranean pine nuts contain a specific type of fatty acid that has been shown to curb appetite by increasing hormones that produce satiety signals.Flax, hemp, and chia seeds are extremely rich sources of omega-3 fatty acids,and hempseeds are especially high in protein, making them a healthy food for athletes.Pumpkin seeds are rich in iron, calcium, and phytochemicals, and may help to prevent prostate cancer.Sesame seeds have the greatest amount of calcium of any food in the world, and provide abundant amounts of vitamin E, and contain a unique antioxidant called sesamin.

Nuts and seeds are best eaten raw or lightly toasted. Be careful not to over roast the nuts and seeds because this causes carcinogenic compounds called acrylamides, and reduces the amounts of minerals and amino acids they contain.

Eating nuts and seeds with leafy greens can enhance the body’s absorption of fat-soluble nutrients from the greens, so a blended salad dressing is an excellent way to enjoy your nuts and seeds:

Ginger Almond Dressing
Serves: 3
Preparation Time: 6 minutes
Ingredients

1/4 cup raw almond butter or 1/2 cup raw almonds1/4 cup unsweetened soy, hemp or almond milk1/4 cup water2 tablespoons tahini or unhulled sesame seeds3 dates, pitted2 small cloves garlic, chopped1/2 inch piece fresh ginger, peeled and chopped

Instructions
Blend all ingredients together in a high-powered blender until creamy. Add more water if a thinner dressing is desired.

P.S. From Alicia–

I love eating nuts—seriously, once they’re out, it’s hard to stop eating them. I’m just like my mom in that department! That said, I try to use them as meal “enhancers” rather than the main attraction. So instead of eating them by the handful—and I do love those handfuls—it’s better to have them sprinkled on salads, grains, and desserts. They add so much flavor and crunchy goodness. I make sure to lightly toast them first because it brings out their delicious, rich nuttiness and also makes their fat more digestible. When I do that instead of eating them raw, I find my skin less prone to breaking out.

Dr. Fuhrman is a best-selling author, nutritional researcher and board certified family physician specializing in nutritionalmedicine. Learn more by visiting his informative website at DrFuhrman.com and his blog at Diseaseproof.com, and following Dr. Fuhrman on Facebook and Twitter. And check out his previous posts on The Kind Life:
Preventing Osteoporosis with Excellent Nutrition
Incredible Cruciferous Veggies!

It’s Easy to Raise Kids on Plant-Based Foods. I’ve Done It.

Supporting our children in their enthusiasm for eating nourishing, immune-boosting, plant-based foods is always a smart investment in their health and their future, and it’s simply a good thing to do.

One thing that every parent quickly learns is that the spread of germs and illness is rife wherever children come together — from daycare and pre-school through the college years. We need to do our best to ensure that their immune systems are as healthy as they can be. Eating a well-rounded plant-based diet rich in fruits and vegetables has been shown to promote immunity, and the vitamins and minerals, phytochemicals and antioxidants in plants are essential for our health — starting at a very young age.

Not long ago, Karla Dumas, a licensed dietician and a colleague of mine at the Humane Society of the United States, made me aware of the fact that most Americans are not getting enough potassium, fiber, or vitamin E — all of which are found abundantly in plant-based foods. This suggests that the conventional American diet based on high percentages of meat and animal products puts our children on precisely the wrong path to proper nutrition and lifelong health.

We also should consider the unsustainable, inhumane, and risky nature of intensive animal agriculture that makes up most of the meat, eggs, and dairy products consumed in the country. This is not the easiest subject, and while many parents know how to talk about tough issues with their children, there are also many great organizations working in humane education that can help with some tips on age-appropriate strategies. In general, and through my own experience as a mother, I am confident that kids today are interested in their own health and the health of our planet, and that they are able to engage in these kinds of conversations.

A recent survey conducted by OnePoll suggests that over half of Americans are currently trying to incorporate more plant-based meals into their daily lives. In addition to the familiar fruits, veggies, beans and nuts, however, there are also a lot of protein-packed, plant-based meat alternatives on the market. These products, which can be found at virtually every grocery store, have the taste and texture of animal-based meat but without the downside implications of the traditional meat-based diet. Sales of these plant-based proteins have been skyrocketing, too! A Nielsen report found that during the first several months of the COVID-19 pandemic, plant-based meat sales rose by 264 percent.

Plant-based meat is perfect for lunch or dinner on busy days and nights because they’re so easy to prepare. And high school and college students — like my daughter — can easily whip these products up for their own meals without much help from their parents. At the HSUS, we do our best to make family cooking at home easy by offering nutritious, kid-friendly recipes available for free.

The HSUS is also working hard to ensure that kids have more access to appetizing plant-based meals in their school cafeterias. In support of that goal, we provide plant-based culinary trainings to major foodservice companies and other parties involved in the planning and preparation of school cafeteria menus.

My daughter is away at her first year of college now, and so I no longer have the same degree of involvement in what she is eating as I did only a few months ago. But I still feel responsible for her well-being and always will. I empathize with other families trying to make the healthiest and environmentally friendly choices that they can, and I’m encouraged by the evidence that more Americans are doing so.

Kitty Block is the president and CEO of the Humane Society of the United States

Oh Snap! Sweet Pea Soup

Recently I made two sweet pea soups from Elina Fuhrman’s book Soupelina’s Soup Cleanse and they are both delicious! Elina is sharing one of them “Oh Snap” today! Thanks Elina! Sweet peas are now in season so definitely give this yum recipe a try. Over to Elina!
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Once I fell in love with peas, I had to figure out another recipe. Playing in the kitchen is one of my favorite pastimes. Try it sometime. It’s so fun adding different spices and veggies and watching them turn into a beautiful soup. There are no rules! I wanted to play on the sweet pea flavors with mild zucchini and bitter watercress. Adding coriander was a gamble, but the soup came out bursting with flavors and I knew I had another favorite. This is a great blood-cleansing and anti-inflammatory soup. Oh snap!
Serves 4-6
Ingredients

2 tablespoons coconut oil1 medium-sized leek, white and tender green parts cut into 3-inch pieces1 garlic clove minced1 celery stalk, roughly chopped3 medium-size zucchini, roughly chopped1/2 teaspoon ground coriander3 cups boiling filtered water1 cup shelled peas1 cup watercress, tough stems removed, plus more for garnishHimalayan pink saltJuice of 1/2 lemon

Directions

Heat the oil in a soup pot over medium-high heat, add the leek and garlic, and sauté until soft.Add the celery, zucchini, and coriander, stir, and sauté for another 5 minutes.Add enough boiling filtered water to cover the veggies, cover the pot, and simmer for 25 minutesAdd the peas and watercress and cook for another 3 to 5 minutes, until the watercress is wilted and the peas are tenderRemove from the heat and allow the flavors to absorb for 15 minutes.Transfer the mixture to a Vitamix and puree until smooth.Season with salt and lemon juice.Serve hot or cold, garnished with watercress leaves.

NOTE: You can skip the zucchini and watercress if you don’t have them on hand; just up the peas amount. You can also replace the watercress with arugula.

From Soupelina’s Soup Cleanse: Plant-Based Soups and Broths to Heal Your Body, Calm Your Mind, and Transform Your Life by Elina Fuhrman, $24.99, amazon.com. Reprinted courtesy of Da Capo Lifelong Books.

The 13 Best Clean, Vegan Sunscreens for Your Body and Your Planet

The weather in LA is heating up and we are slowly getting into summer mode over here. Bear and I love to spend time outside, hike with our dogs, and swim. Sometimes we surf! For times when sunscreen is needed (skin covered in sunscreen does not absorb vitamin D the same as un-blocked skin), these are my favorite sustainable and vegan sunscreens to use.

Like most conventional products, sunscreen can contain lots of icky ingredients. In order to steer clear of that stuff, look for a few key indicators on your sunscreen to help you navigate. Ideally, the ingredients are natural or organic, and mineral-based (like zinc oxide) with limited other (hard to pronounce) ingredients. Bonus: look for products that also tout being reef safe. Ingredients gentler on the planet are generally gentler for our bodies, too.

If you want to dig deeper into certain brands or educate yourself more on those unknown ingredients, check out the Environmental Working Group‘s simple to use and informative sunscreen guide.

Though there are a fair amount of natural-based sunscreens out there, continue to read labels and question ingredients—as even if they lack some of the more common scary ingredients, there could be some other questionable ones in there.

Here’s one: Ethylhexylglycerin is a relatively new chemical on the market and is commonly used as an alternative to parabens. While it does derive from vegetable oil, it goes through several chemical processes. It’s definitely not the worst ingredient out there, but there just isn’t too much research on it so just be aware.

Similarly, Polyaminopropyl Biguanide is a synthetic ingredient commonly found in natural sunscreens. It is also not a terribly dangerous ingredient, but the way it works is by breaking the cell wall of bacteria and damaging its DNA. Studies have shown it’s not strong enough to break down human cells, so that’s a relief! But it is restricted in Japan so if you want to lean on the safe side, steer clear of it.

Best Sunscreen For Daily Protection

Listed below are some healthy sunscreens— some I like to use and others with excellent safety ratings.  So get your best summer on without burning, premature aging, or damaging coral reefs. Enjoy!

For the Face1. Josh Rosebrook Nutrient Day Cream Tinted, SPF 30

I love this tinted SPF! It has zinc, so it protects against UVA and UVB rays, blended with yummy organic ingredients like almond oil, calendula, and shea butter.

Get it here

2. Body Deli Solar Day Cream 

I love the Body Deli products and this sunscreen does not disappoint, either. This is great for the face. Nice neutral scent, and feels really lightweight.

Get it here3. Manda Organic Sun Paste, SPF 50

This stuff is for a serious ocean day. If Bear and I were surfing for hours, I would use this on our faces. It smells so good.

Get it here 4. Alba Botanica, SPF 30 

Goes on like a charm, feels nice! The coconut shea butter one smells really good!

Get it here 5. Coola, SPF 50 

I love Coola’s sunscreen. There are a few different flavors but the gentle white tea scent is my pick. It’s reef safe and doesn’t leave a white tint. I mostly use this on my face but it feels nice on my arms and body and isn’t sticky either. I also love the Coola Guava Mango SPF 50 Sport organic sunscreen spray. It’s one of my favorites and smells incredible.

Get it here 6. Raw Elements Baby and Kids Stick, SPF 30

Great! I love the idea of a stick- especially with a kid, it makes it super easy to apply on the face quickly and then let them run back into the sun! 

Get it here 7. Elina Organics Sun Day, SPF 35

Super white and thick- I had to rub this one in a lot! It is heavy on the white tint but it does go in nicely.

Get it hereFor the Beach 8. Butterbean, SPF 30

This one is thick and can be hard to rub it in. It also leaves a subtle white tint. However, once it’s on, it feels nice and smells even nicer.

Get it here9. Soleo Organics, SPF 30

This sunscreen rubs in rather easily and is great when you’re at the pool or beach as it  has a three-hour water resistance window!

Get it here 10. MyChelle Replenishing Solar Defense, SPF 30

Smells great, lightweight, no white cast….but slightly sticky! Doesn’t feel overly sticky that I wouldn’t use it, though! 

Get it here 11. Goddess Garden Sport, SPF 50

Not white at all, but you need to really rub this one in! It does smell good and absorbs quickly once you rub it in. 

Get it hereKids 12. Babo, SPF 50

Great for Bear — this one is very kid-friendly.  It does give you a slight white tint, and it isn’t super easy to rub on, but it is great for the shoulders and chest and I feel like it’s one of the best for keeping littles protected. 

Get it here 13. All Good Kids Sunscreen, SPF 30

This one didn’t really pass the test! Extremely white on the face and body- and sticky once it’s on!

Get it here

How to Have a Kind 4th of July

From unhealthy BBQ to loud fireworks that scare our furry friends, it’s easy to be a Fourth of July Scrooge! I admittedly don’t love this holiday. In the past, I’ve spent the day pretty mellow; like one year at the movies with my friends Leisha and Nina. But if you love celebrating Independence Day, there are lots of ways you can make your traditions kind and still stay in the spirit.Here are some ideas:

Host a kind BBQ! Rather than chowing down on hotdogs and hamburgers, grill up some Field Roast sausages and veggie burgers. Serve them with local grilled veggies and all your favorite veg side dishes. For more ideas on summer BBQ fare, check out these summer recipes.

Have an adventure! Instead of camping out near the fireworks, take a trip to a nearby lake or campground and enjoy nature in a serene setting with your family and friends. Bring good food, your guitars, and your best campfire stories! Even better, visit a National Park or Monument and experience America’s natural beauty.

Make it mellow. Spend a cozy night in and watch a movie or documentary about American history. A while back, I saw a documentary about the history of New York City. It was fascinating and highlighted many of the accomplishments of past Americans. Ken Burns also has a bunch of documentaries about specific aspects of American history, from baseball to jazz. Pick whatever interests you most!

 

BBQ Tempeh Sandwiches with Multicolor Slaw

I got this BBQ sandwich recipe from PETA, and though I haven’t tried it yet, it looks and sounds like a great BBQ dish for summer.
Servings: 6
Ingredients

BBQ Tempeh:

1 lb. tempeh1/2 cup(s) of soy sauce1/2 cup(s) of apple cider vinegar1/2 cup(s) of maple syrup1/2 cup(s) of olive oil2 tsp. chipotle powder1 tsp. dried thyme1 tsp. sweet paprika1 tsp. cumin6 kaiser rolls, sliced in half

 
Multicolor Slaw:

1 cup(s) shredded green cabbage1 cup(s) shredded red cabbage1/4 cup(s) finely diced onions2 tbsp. vegan mayonnaise (try Vegenaise)1 tbsp. apple cider vinegar1/4 tsp. celery salt, sea salt and pepper, to taste

 
Steps

Preheat the oven to 450ºF. Cut the tempeh in half lengthwise, then cut the 2 slabs in half widthwise (as if you were slicing a roll), creating 4 squares that are nearly identical in size. Next, cut the tempeh into smaller strips, about 1 by 3 inches. Arrange in a single layer in a 2- to 3-inch-deep baking dish and set aside.Whisk together all the remaining ingredients. Pour over the tempeh, coating evenly. Cover tightly with aluminum foil and bake for 45 minutes. Remove the aluminum foil and bake, uncovered, for an additional 10 minutes. Remove from the oven and set aside.In a medium-size bowl, combine the cabbage, onions, vegan mayonnaise, and vinegar. Mix until well combined. Add the celery salt, salt, and pepper. Keep in mind that the tempeh will be both spicy and slightly salty! Cover and store in the fridge until ready to assemble the sandwiches.Lightly toast the rolls. Pile as much of the tempeh as you’d like onto one half of each roll. Top with some of the slaw, add the other half of the roll, and enjoy.

 
What’s your favorite summer sandwich?

More kind recipes…
Moroccan Couscous with Saffron
Kind Chocolate Cake
My Warm, Spicy Wine
Artichokes with Roast Capsicum and Sun-Dried Sauce

The Incredible Benefits of Cruciferous Vegetables

Nutrition scientists have shown over and over that people who consume more natural plant foods (vegetables, fruits, legumes, etc.) are less likely to be diagnosed with cancer. But are all vegetables equally protective? If we wanted to design an anti-cancer diet, we would want to know which foods have the most powerful anti-cancer effects – then we could eat plenty of these foods each day, flooding our bodies with the protective substances contained within them.

So, which foods have the most powerful anti-cancer effects? Cruciferous vegetables.

This family of vegetables is named for their flowers, having four equally spaced petals in the shape of a cross, from the Latin word “crucifer” meaning “cross-bearer.” These are the cruciferous vegetables:

ArugulaBok choyBroccoliBroccoli rabeBroccoliniBrussels sproutsCabbageCauliflowerCollardsHorseradishKaleKohlrabiMacheMustard greensRadishRed cabbageRutabagaTurnipsTurnip greensWatercress

All vegetables contain protective micronutrients and phytochemicals, but cruciferous vegetables are unique – they contain compounds called glucosinolates which are responsible for their pungent or bitter flavors. When cell walls are broken by blending or chopping, a chemical reaction occurs that converts glucosinolates to isothiocyanates (ITCs) – compounds with proven anti-cancer activities. The many ITCs work synergistically to remove carcinogens, kill cancer cells, and prevent tumors from growing. Some ITCs can even help the body excrete estrogen and other hormones, reducing the risk for hormonal cancers.

Cruciferous vegetables are twice as powerful as other plant foods. In population studies, a 20% increase in plant food intake generally corresponds to a 20% decrease in cancer rates, but a 20% increase in cruciferous vegetable intake corresponds to a 40% decrease in cancer rates.

Cruciferous vegetables are not only the most powerful anti-cancer foods in existence, they are also the most nutrient-dense of all the vegetables. Although the National Cancer Institute recommends 5-9 servings of fruits and vegetables per day for cancer prevention, they have not yet established specific recommendations for cruciferous vegetables. I recommend six fresh fruits and eight total servings of vegetables per day, including two servings of cruciferous vegetables – one raw and one cooked. Remember: chopping, chewing, blending, or juicing cruciferous vegetables allows for production of ITCs. Consuming a large variety of these ITC-rich cruciferous vegetables within an overall nutrient-dense diet can provide us with a profound level of protection against cancer.

For your next cruciferous vegetable dish, try one of these great recipes!

Dr. Fuhrman is a best-selling author, nutritional researcher and board certified family physician specializing in nutritional medicine. Learn more by visiting his informative website at DrFuhrman.com and his blog at Diseaseproof.com, and following Dr. Fuhrman on Facebook and Twitter.

Summer Potato Salad and More BBQ Ideas for Your Next Cookout

Warm weather usually means cooking out. And for many people, that might mean attending events where meat is on the menu. Here are some plant-based recipes you can bring to a BBQ (or even better…throw your own meat-free kind summer BBQ), including a super yummy potato salad. Nothing can inspire or motivate change better than a belly of delicious food.

BBQ menu ideasGrilled Veggies – mushrooms, zucchini, onions, whatever your favorites are — just throw them on the grill.Grilled Corn on the Cob…yum! It’s a BBQ essential.Make your favorite cole slaw and use Vegenaise instead of traditional mayonnaise.Potato Salad – see recipe below! It’s incredible.Mac ‘n Cheez – a classic side.Baked Beans – it’s a favorite BBQ food and goes so good next to meaty vegan ribs or burgers.Field Roast Sausages – you could make whole sausages or cut them up and slide onto skeweres for kebabs with grilled veggies.Your favorite non-dairy ice cream – some of my favorites are here.

 
I haven’t tried this one, but I love potato salad. I rarely eat it, but it’s such a nice treat for a pool party or BBQ. And it’s so easy to make a healthier version… And sooo much yummier!

I would personally leave out the peppers (and I think it would be way yummier that way), but if you are someone who loves peppers, leave them in!

Summer Potato Salad
Ingredients

2 lbs. baby new potatoes, cooked, peeled and halved1 large shallot, chopped4 scallions, chopped1 small bunch fresh chives, chopped1/2 bunch flat leaf Italian parsley, chopped1 red bell pepper, diced1 yellow bell pepper, roughly chopped1 orange bell pepper, cut into fine strips1/2 c. Vegenaise3 tbsp. white balsamic vinegarSalt & pepper to taste

Directions

As potatoes are cooling, mix the rest of the ingredients in a large bowl – your mixture should be thick, not soupyAdd a little more vinegar or a spoonful more Vegenaise to get an appropriately “saucy” consistencyWhen potatoes are still slightly warm, add them to the mixture and stir delicately, so as not to mar the skins of the potatoesLet cool in the fridge for about 2 hours, or if you just can’t stand it, eat while still warm

 

Saengduean ‘Lek’ Chailert, Thailand’s Elephant Warrior

Ecoflix, the world’s first nonprofit streaming platform, enables subscribers to pick the animal org they want their entire subscription fee to go to! Examples include Mercy for Animals, Wildlife SOS, Lek’s Elephant Nature Park and so on.

Who is this “Lek” person?

For those who are aware of the critical dangers facing wild and captive animals, few individuals in our lifetimes have done so much, so courageously, and yet remain so selfless, literally dedicated to others.

So, who is this “Lek” person anyway? She is the most famous, remarkable, beloved, unknown, and often unsung hero on the planet. Lek is actually her nickname from birth.  Born in the tiny Hill Tribe of Thailand, without running water, Saengduean Chailert was so small that her mother did not think she would survive. Lek means “tiny” in Thai, and the moniker stayed with her for 62 years.

Born into a family who crush the spirit of baby elephants — quite purposefully preventing them from even looking to their own mothers for help.  The goal is to force them to obey human commands, often bereft of any humanity. Her father, indeed, her entire nuclear family “broke” elephants to train them for “trekking” or riding, often used to perform grueling tasks in the logging industry, or carry entire families of uninformed tourists, wholly unaware of the (hidden) extreme cruelty involved.

Rebelling against the “family business,” Lek soon became a vocal opponent of trekking, the number one tourist attraction in Thailand — and the sole means by which her father put food on the table. She soon decided to take the exact opposite side of the trekking industry, denouncing it at every opportunity.  Energized by her dedication to protecting these voiceless giants, Lek decided to rescue broken, distressed, and almost always dangerous elephants. Most had killed an unsuspecting trainer or owner when the opportunity arose.  

But instinctively, they knew Lek loved them…and that is her superpower: where her magic resides.

Saengduean Lek Chailert with one of her elephants | Courtesy

Often called an elephant whisperer, this diminutive hero denies the obvious. She insists that anyone can do what she does, if they love the elephant, it will understand that they mean it no harm. From a safe vantage point, one can wonder. But sitting with her under a doting herd of elephants (who would give their life for hers) it is easy to see what she does not. She has a heart the size of Chicago; the courage of a pride of lions; and fortitude that if harnessed, could power entire countries.

Lek went through phases that almost no other human has ever experienced. Rejected by her own family, and later her country, she was targeted for assassination. Despite these very real threats, she simply kept her schedule private and seldom shared her phone number. After forming her beloved “Elephant Nature Park” in Chiang Mai, she began rescuing more and more and more elephants. Soon she was secretly known but publicly considered a phantom.

On one occasion, armed militia arrived at ENP, loaded with military weapons. Recognizing the danger to her elephants, she did what anyone would do…she went out in front of the gates to her sanctuary to meet them, unarmed. She was promptly told by the men who were pointing their weapons at her, that they had come to take her elephants. She said flatly: “You will have to kill me first.”  

By this point, tourists with cameras were anxiously watching and filming. Realizing that they could not simply shoot her, as they likely had orders to do, the armed men begrudgingly backed off and left the grounds.

And her willingness to fight above her weight class continued. Her selfless efforts to save elephants from trauma of any and every imaginable kind has never slowed down. To this day, many decades later, she insists upon leading almost every rescue, personally. Riding in an open-air truck with a frightened, often angry elephant, she quickly calms them with her magical powers and soothes them endlessly until they arrive home, safely, at ENP. During Covid, with the financial support of her loyal patrons, she rescued hundreds of elephants, left to die of thirst or starvation, because no tourists were able to travel and pay for their food and care. Lek stepped in and saved most of them. 

Lek has never recognized unreasonable rules or unnecessary limitations. The Thai parliament and others in very high places had no choice but to take notice of her impact on the tourism industry. Efforts to shut her down failed, time and again. Eventually, even her human opposition succumbed to her simple logic and unearthly fortitude in the face of hopeless odds.  

Saengduean Lek Chailert and elephants | Courtesy

An unsung hero for most of her life, she has placed no stock in adoration or receiving credit. Her focus is never on herself. She receives donations from adoring fans around the world, hoping to help her, help elephants. And Lek does exactly that — refusing to spend any of the money on herself. Indeed, to this day, she wears local, handmade clothing, focusing all her effort and resources on animals in need.

Nor is she singularly focused on elephants. She has saved countless thousands of animals, helping almost every species found in Thailand. There are no animals she would not help or try to save. Perhaps the single best overview of the contours of her heart was revealed to me during a conversation we had decades ago. As a U.S.A. partner, trying my best to help with her work in Cambodia and Thailand, I had so much to learn. So, I often asked her questions. This one pertained to a common criticism I had heard about sanctuaries around the world, generally.

I said: “Lek, so many people judge sanctuaries in the same way they assess Zoos. They look at the statistics regarding how long the animals live in the facility at issue. So, given that reality, are you ever worried about rescuing old, very sick elephants, knowing they won’t live very long in your care?”

Her answer made me ashamed of myself, nearly bringing me to tears. In a quiet, calm voice, probably doing everything possible not to berate me for my stupidity, she said: “No David. These elephants have been tortured, beaten, abused, and discarded. People have failed to give them any peace, much less any dignity. It will not matter to me if they live one week or one day in our sanctuary. I want to do everything I can for them, to make sure they know that they are surrounded by people who love them. People who value them. Then, at least they can die in peace, in a loving environment. I want to give them that. I don’t care what anyone says about me.”

This is Lek. This is the marvelous woman with whom I have been honored to be able to cherish, support, work with, and always learn from, for over twenty-two years. And I am far from the only person who recognizes her many remarkable gifts. Indeed, only a few years after her life was being threatened in her home country, she was “discovered” by Hillary Clinton and asked to speak at the United Nations.  

Soon, Time Magazine “discovered” her, making her their “Thai Women of the Year” recipient. And the recognition continued. She was eventually elected to the Thai Parliament, where she fights every single day for the rights of animals. Most recently, President Macron of France gave her the coveted “Legion of Honor” award, seldom given to anyone outside of France.

And yet, those of us blessed to know her and work with her from time to time, see no real change in her behavior or her outlook. Her dedication to her beloved elephants has never wavered and her passion for all living things remains unchanged.  

Speaking to her one day at our joint sanctuary in Cambodia, a gorgeous butterfly circled and then gently landed on her shoulder. It continued to fan its wings as it remained in place. I had only one thought. Lek, I said: “Even the butterflies know…”

About the author:

David Casselman is a retired lawyer living in Los Angeles, and a co-founder of the Cambodia Wildlife Sanctuary (CWS).  He is passionate about animals, having provided pro bono legal work for animal causes for over 40 years, including trying to save Billy, the lone bull elephant in the Los Angeles Zoo and helping to rescue Kavaan, a similarly aged bull elephant from a Pakistan Zoo. David is also the founder and CEO of Ecoflix, the first nonprofit global media company, offering a commercial-free global streaming channel dedicated to saving animals and the planet.

Raw Vegan ‘Oreos’ from The Colorful Kitchen

This recipe for raw, vegan Oreo cookies comes from Ilene from The Colorful Kitchen. Looks like a fun and much healthier take on the popular cookie. While Oreos are vegan by default, they’re loaded with processed oils and refined sugar. This recipe elevates your favorite childhood snack with better-for-you whole food ingredients you can feel good about eating. Grab a glass of oat milk and enjoy!
Ingredients

1 cup oat flour8 pitted dates, soaked at least 30 minutes¼ cup cacao or cocoa powder2 tbs coconut oil2 tbs maple syrupdash of salt1 cup cashews, soaked at least 4 hours¼ cup coconut butter2 tbs maple syrup1 tsp vanilla extract

Instructions

Prepare cookies by placing oat flour, dates, cacao powder, 2 tbs coconut oil, 2 tbsp maple syrup and salt in blender or food processor. Blend until mostly smooth.On a clean surface (I use a piece of parchment paper) roll mixture out until it’s about ¼” thick. Use a circular cookie cutter to cut out cookies. Transfer cookies to a plate and place in freezer to set.Prepare filling by draining cashews and blending with coconut butter, 2 tbsp maple syrup and vanilla until smooth.Remove cookies from freezer. Spread icing over cookies to create sandwiches. You may want to set them back in freezer for 15 minutes to set before enjoying. Store in refrigerator.About Ilene
Ilene Godofsky Moreno, author of The Colorful Kitchen, is a health coach, recipe developer and food photographer. She shares plant-based recipes that are “colorful, not complicated” on her blog The Colorful Kitchen. Ilene can be found cooking in Brooklyn, New York with her husband and daughter.