This Thanksgiving, actress Ginnifer Goodwin, star of HBO’s “Big Love,” is on a mission- to encourage every man, woman and child in America to Adopt-A-Turkey. As the official 2009 spokesperson for Farm Sanctuary’s Adopt-A-Turkey Project, she is committed to improving the lives of these friendly, intelligent birds.

Photo by Ryan Pfluger

The annual Adopt-A-Turkey Project is a national program designed to end the misery of commercially-raised turkeys by educating the public about the horrific cruelties endured by these sentient beings and offering a compassionate alternative for Thanksgiving.

Each year 250 to 300 million turkeys are slaughtered for food in the U.S.- more than 45 million for Thanksgiving alone- resulting in thousands of birds being tightly confined in dark, filthy sheds, debeaked and detoed without anesthetic and bred to reach a crippling weight at an unnaturally fast rate.  The way these sweet animals are treated would make even the most hardened heart soften if truly known and seen.

“After spending time with the rescued turkeys at Farm Sanctuary’s shelter and seeing how similar they are to my furry companion animals at home, I knew I needed to do everything in my power to protect these friendly and curious birds from the daily pain and suffering they endure on factory farms,” said Goodwin. “With so many delicious, cruelty-free Thanksgiving dishes available, there is no reason why any living being should be treated like an unfeeling commodity. I encourage everyone to start a new, compassionate Thanksgiving tradition this year and Adopt-A-Turkey, rather than eat one.”

Since 1986, the Adopt-A-Turkey Project has led to the rescue of more than one thousand turkeys and shifted public attitudes toward this Native American bird by offering thousands of people the opportunity to “adopt” a turkey who lives at one of Farm Sanctuary’s two shelters in New York and California for a one-time $25 donation. Turkey sponsors receive a special Adopt-A-Turkey certificate with a color photo of and fun details about their new friend, everyone we know loves getting these fun cards for thanksgiving. Every November a new set of “spokesturkeys” are unveiled and their peppy personalities and enthusiastic pleas for adoption have made even the staunchest meat-eaters reconsider what they eat on Thanksgiving and throughout the year. This year, six special rescued birds named Bubbles, Mello, Rhonda, Gideon, Olive and Hawthorn will vie for the hearts of potential adopters.

GirlieGirl Army Founder Chloé Jo Berman with her happy, healthy Turkey Friend Chicky - rescued and safe - at Farm Sanctuary

For those who would like to provide a lifelong home for rescued turkeys, Farm Sanctuary staff will personally deliver turkey companions to approved adopters via the Turkey Express, an annual adoption event that has enabled the organization to place more than 500 rescued turkeys into safe, permanent and loving homes throughout the country.

“We are thrilled to announce Ginnifer Goodwin as our official 2009 Adopt-A-Turkey Project spokesperson,” said Farm Sanctuary President and Co-Founder Gene Baur. “Her love and compassion for all animals makes her the perfect spokesperson for individuals who have been unfairly denigrated and suffered severe cruelty. She will impact the lives of turkeys everywhere by shedding light on their feelings and the plight of factory farmed animals, and by encouraging citizens to consider compassionate alternatives.”

To learn more about Farm Sanctuary’s Adopt-A-Turkey Project, access helpful holiday resources- including animal-free, delicious recipes, videos and literature- and view the 2009 “Turkey Adoption List,” as well as adoption applications, please visit www.adoptaturkey.org or call 1-888-SPONSOR.

Instead of tortured, diseased birds for a loving, family dinner… why not try:

Acorn Squash Stuffed With Sage Polenta and Seitan Bourguignon

Serves 8

Squash
4 acorn squash
1 ½ Tbsp olive oil
½ tsp sea salt
½ tsp black pepper

Polenta
5 cups water or light vegetable stock
1 ½ cups polenta
1 tsp minced garlic
2 tsp minced fresh sage, or ½ tsp dried sage
½ tsp ground pepper
1 Tbsp nutritional yeast
1 tsp sea salt

Seitan Bourguignon
1 ½ cups pearl onions
1 Tbsp minced garlic
2 tsp olive oil
½ lb portobello mushrooms, cut into 1-inch cubes
2 tsp minced fresh thyme
2 tsp minced fresh rosemary
1 tsp minced fresh sage
1 tsp dried tarragon
2 bay leaves
2 cups dry red wine
2 cups dark vegetable stock
2 Tbsp tomato paste, or ¼ cup reconstituted sun-dried tomatoes
1 Tbsp Dijon mustard
1 turnip, peeled, and cut into 1-inch cubes
2 parsnips, peeled, sliced lengthwise, and cut into ½-inch pieces
2 carrots, peeled, sliced lengthwise, and cut into ½-inch pieces
1 celery root, peeled, and cut into ½-inch dice
1 cup winter squash, peeled, seeded, and cut into 1-inch cubes
6 to 8 chestnuts, halved
8 ounces prepared seitan, cut into 1-inch cubes
1 ½ tsp ground pepper
4 tsp tamari soy sauce
2 Tbsp cornstarch or arrowroot, dissolved in ¼ cup cold water
Sea salt to taste

8 fresh rosemary sprigs, for garnish
Chopped fresh parsley, for garnish

To prepare the squash

Preheat the oven to 400°. Line baking pan(s) with parchment paper. Cut the acorn squash in half lengthwise (from tip to stem) and scoop out seeds and strings. Make a slice on the bottom of each half so it sits flat. Coat squash cavities with oil. Sprinkle with salt and pepper. Place halves, cut side down, in prepared pan(s) and roast until tender but still firm, about 30 minutes.

To prepare the chestnuts
Preheat the oven to 350°. Using a sharp knife cut an X in the top of each chestnut. Place in a single layer in a baking disk. Bake 30-45 minutes. Cool, and then peel and cut in half.

To make the polenta
In a large saucepan, bring the water to a boil. Gradually whisk in the polenta and whisk constantly for 5 minutes. Reduce heat to a simmer and add the remaining ingredients. Continue cooking, whisking every 5 minutes, until the polenta starts to pull away from the sides of the pan, about 15 minutes. Set aside and keep warm.

To make the seitan bourguignon
In a large saucepan, sauté the onions and garlic in the oil over medium heat until they lightly brown, about 5 to 7 minutes. Add the mushrooms and seasonings and sauté for 2 minutes. Add all the remaining ingredients except the cornstarch mixture and salt. Cover and simmer until the root vegetables are just tender, about 30 minutes. Stir in the cornstarch mixture and cook for about 5 minutes. Remove from heat. Adjust the salt.

Heat the squash in a 350° over for 10 minutes, or until warm. Fill each with ¾ cup of polenta, then top with ¾ cup of seitan bourguignon. Insert a rosemary spring in the top of each squash half. Sprinkle with parsley and serve.

You need to know what you spend, every month. You can’t manage your finances, amass savings, take nice vacations, donate to animal charities, or buy new Stella boots for fall without that annoying guilty aftertaste, unless you know how much your life really costs. You might think you need $8,000 per month, but until you tally your statements and factor in the beach rental, the harrowing dental bill, and all those freakin’ green juices, you don’t really know.

$7 a day for green juice adds up, Sistren!

Here’s an assignment for the data-challenged among us:

• Gather up your bank statements for one full year. If you’re already hooked into a program like Quicken, great, use the Reports function.
• Add together your total expenses for a full 12 months (make sure you’re including expensive months like August and December).
• Divide by 12.

So now you know. Yes, it’s a lot of money, isn’t it?  Now you can plan accordingly.

Todays blog tip via DailyWorth: a free daily personal finance email for women which delivers practical tips, empowering ideas and the occasional kick in the pants.

Holistic Health Counselor Jackie Topol knows a thing or two about cooking healthy on a budget, she’s been doing it her whole life!  Relish in her realistic and helpful tips for making sure you eat well, no matter what kinda wallet you are packing.

Plan ahead: Before you go to the supermarket, make a detailed list of all the items you need. You’ll spend less money and time in the grocery store, and steer clear from impulse buys that are generally filled with calories or sugar.

Keep your pantry well stocked: Didn’t have time to make it to the grocery store this week? By keeping healthy products in your home you’ll find it easy to whip up a nutritious meal in minutes. See my pantry list (below) for some examples!

Buy in bulk when you can: Purchasing dry goods like nuts and grains from the bulk bins at health food stores will save you lots of money and you’ll get the exact amount of food you want. Just remember: keep all nuts and seeds in your fridge or freezer to prevent the fat in them from going bad.

Don’t be a brand snob: Many store brands are just as good as the brand item. (Trader Joe’s and Whole Foods 365 are great examples) Don’t believe me? Try the store brand one time and see if you notice a difference - you probably won’t!

Eat with the seasons: You’ll save lots of money by eating fruits and vegetables that are in season. For example, cherries in the summer are a steal at $2.99/lb but jump to $5.99/lb just a few months later. Try to become familiar with what’s in season in your region and also visit your farmer’s market to get fresh, local produce. Their prices are often times better than what you would find in your grocery store and the quality is much better too. Not sure where the closest farmers market is?  Review: http://www.localharvest.org/farmers-markets/

Invest in several good quality items: Buy a few expensive ingredients but use them sparingly! Some examples are: extra virgin olive oil, soy sauce, and dark chocolate. The more expensive versions of these products are worth it because they pack much more flavor in (so you’ll use/eat less) and they are generally processed better too.

Be aware of your hang-ups in the kitchen: Hate waiting for rice to cook? Don’t like the tedious work of chopping all those veggies for that stir-fry? Then take shortcuts to make sure you do make that healthy meal. Buy already made brown rice from your local Chinese takeout or pre-chopped veggies (for example sliced mushrooms are no more expensive than whole).

Use fresh herbs & spices: This tactic helps you boost flavor without calories. Many recipes call for fancy oils but often times what’s best for our health and our wallet are some fresh herbs or spices. (Dried herbs are okay too!) My favorites are fresh rosemary, thyme, and basil; and for dried herbs & spices I like: oregano, cumin, curry powder, cayenne, tumeric, cinnamon and za’taar.

Cook once, eat twice: Instead of halving your recipes, make the full recipe. You’ll thank yourself later when you’ve come home from a long day of work and have a homemade meal waiting for you. All you need to do is stick it in the oven/microwave and reheat! Don’t think you’ll finish all those leftovers before they go bad? Stick a portion of your leftovers in the freezer so that it’s ready for you for another time.

Waste not: Lots of dishes can be made with less than presentable foods. Add wilted greens to soups or stews, stash overripe bananas in the freezer so you can make a smoothie or banana bread later, or stick slices of stale bread into the food processor to make homemade bread crumbs or dice them up and toast them to make croutons.

Host a potluck party: Tired of your own cooking? Invite some friends over for a healthy potluck! You’ll be able to spend quality time with friends and swap recipe ideas too! (You can even have recipe cards ready so people can jot down how they made their dish.) To make things more interesting, try to center your potluck around a theme or have an Iron Chef competition to see who can make the best dish with a specific ingredient.

Foods to keep in your pantry:

• Good quality olive oil
• Toasted sesame oil
• Balsamic vinegar
• Canned diced tomatoes
• Vegetable stock
• Canned beans (chickpeas and cannellini are my faves!)
• Whole wheat pasta
• Whole wheat couscous (cooks in 5 min!)
• Quinoa
• Brown rice
• Any boxed soups by Imagine (my fave is butternut squash)
• Raw nuts and seeds
• Peanut butter
• Almond butter
• Good quality jam (get one that lists fruit before sugar)
• Dried fruit
• Oatmeal
• Agave nectar
• Whole wheat pastry flour (when baking, substitute half of required white flour w/ whole wheat pastry flour to get more whole grains into your meal)
• Foods for your freezer:
• Frozen butternut squash
• Frozen corn
• Frozen peas
• Leftover frozen brown rice
• Frozen berries
• Frozen stir-fry veggies
• Frozen veggie burgers

Jackie Topol is a Holistic Health Counselor who received her training through the Institute for Integrative Nutrition.  Currently, she is getting her Masters in Nutrition at NYU and is a Registered Dietician canditate.  Jackie is also a Culinary Instructor and Nutrition Educator in the New York area where she teaches kids and adults about healthy eating and cooking.  She has also helped numerous people transition to a vegetarian/vegan lifestyle.  With the belief that foods can heal, Jackie uses an integrative approach in her practice by incorporating both holistic healing modalities with western medicine and dietary guidelines.  To find out more, please visit her website at: www.chosenhealth.com

Tal Ronnen has broken the bar and re-set it on a Mountain top when it comes to gourmet vegan cuisine.  He has been personal chef to Oprah Winfrey, Ellen DeGeneres, Kathy Freston,  and many other beyond a-list stars, and now you can steal his recipes to recreate for your own family.   After Tal’s appearance on Oprah last week where she called him the “worlds best vegan chef” his newly released book shot to the top of the sales charts, YES - a VEGAN cookbook is #1 today on Amazon.  And no, hell has not frozen over.

The Conscious Cook: Delicious Meatless Recipes That Will Change the Way You Eat, $17 @ amazon.com

And after thumbing through this book, it’s easy to see why.  The recipes are delectable but not unapproachable, using Tal’s signature gourmet presentation and flavorful, filling food.  If you’ve ever scoffed at vegan food, you’ll feel like a fool after thumbing through this book for two seconds.

Want a teaser?  Try this recipe for Black Pepper Shortcakes with Blackberry Basil Sauce and Cinnamon Cream that Tal shared exclusively with us below;

What are you waiting for?  Go buy this book.  It’s gorgeous, will look fantastic on your bookshelf, and you will use it constantly.  Oh, and you may as well buy a few copies now because it’s the PERFECT holiday gift for the gal or dude who has everything.   One thing we can say for sure, our kitchen shelf is currently getting bogged down with the cornucopia of magnificent vegan cookbooks now on the market, and we couldn’t be more psyched.  Compassionate living (and eating) is slowly spreading across the world, and the spirit of showing kindness towards animals is growing.  Let us never forget that the morality of a society is measured in how it treats it’s most defenseless lives.  If you can do one little thing today to show compassion for the world (and therefore yourself,) choose a vegan lunch or dinner.  It’s better for your body, the environment, and the animals… kind of a no-brainer, huh?

Another recycled tee shirt line, we can almost hear your eyes rolling from here.  TRUST US, this is not just any ordinary eco tee line. PLAYBACK’s recycled cotton T-shirts and sweatshirts are made from collecting post-industrial cotton scraps and plastic and glass bottles and sorting them by color. They are then broken down into fiber form and paired with other fibers (recycled cotton or polyester) to add softness and durability. The fibers are then re-spun into yarn and knitted into PLAYBACK t-shirts, sweatshirts, and hoodies. We’re not talking about a solar-paneled suit or pants made out of leaves, we’re talking about clothes you actually want to wear that happen to help the environment.  So yea, they are made with some serious ethics in play, but let’s talk comfort. Here at GirlieGirl Army Headquarters, we have test run their hoodies and tee shirts and will tell you - they are some of the most cozy, durable, and warm eco fabrics we’ve ever put close to our teets.

Women's Zip Hoodie, $55. @shop.playbackclothing.com

Did you know:

• 4 million tons of textile waste are discarded each day.
• Americans throw away 2.5 million plastic bottles every hour.
• The average American throws away about 68 pounds of clothing and textiles per year.
• Cotton production accounts for 25% of the pesticide used in the world.
• To grow enough cotton for one 250g cotton t-shirt it takes 300 gallons of water.
• It really doesn’t take any effort at all to choose to buy eco-savvy pieces like these as opposed to the (frankly) less comfy and less cool conventional versions.

Men's hoodie, $55 @ shop.playbackclothing.com

These kids at PLAYBACK are serious nerds, and we heart it.  They have done their research and found that some companies that make eco clothing actually end up using just as many or more environmental resources during the manufacturing process than conventionally made clothing. For example, most clothing made out of bamboo is shipped from Asia (because lax environmental laws allow the use of harsh chemicals), a process that negates the benefits of making the “environmentally-friendly” product in the first place. PLAYBACK found a way to measure their entire environmental impact, from extraction of raw materials to the process of shipping, dying, and finally, disposal.  And they come out ahead of other eco-lines, 23 out of 25 times!  Not to mention, who has $100 to pay for a tee shirt?  Yes, many green lines charge even more than that for a simple tee, and this economy, for most of us, that is simply not realistic.  Not PLAYBACK…tees are a humble $20, hoodies average $55 (still cheaper than American Apparel!), and the fun peacoat below is $99.  Now you can do good for the planet, without doing bad for your wallet.