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Before It Was Cool To Be Green…

Before It Was Cool To Be Green…

Long before it was cool to “be green,” critically acclaimed and much-beloved actress Alicia Silverstone came forward as a passionate and vocal advocate for animal and environmental causes. In her new book, THE KIND DIET: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet, Alicia reveals how eating a plant-based diet will give you tons of energy, mental clarity, gorgeous skin and a renewed zest for life. Plus, it’s one of the greenest things you can do. Because it requires less fuel, water, and other resources, following a plant-based diet is a major contribution toward improving the health of our planet.   If you haven’t bought this book yet, it’s really a must for your bookshelf.Unlike other diet books, THE KIND DIET won’t make you freak out about calories, carbs or the glycemic index. Instead, it will transform your relationship with food and your body-allowing you to reclaim the word diet to mean “nourishment,” once more.   In addition, eating the “kind” way will save money: trading in your steak for grains and beans will dramatically decrease your grocery bill; shopping at local farmer’s markets for organic veggies is totally affordable; and whether you’ve got a yard or a windowsill, you can even grow your own! Plus, the long-term costs of eating this way really pay off: You may find that, over time, you’ll be making fewer doctors appointments and spending less on cold medicine, antacids, and sleeping pills. Now add that up!

But the best part? The food, of course! You will be able to enjoy pizza, tacos, waffles, brownies, cupcakes, and much, much more. And that feeling you get after a great meal? It will be all the greater once you start making food choices that you know are good for you…and the planet.

Enjoy this delicious recipe for Vegan Chocolate Peanut Butter Cups:

MAKES 12

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INGREDIENTS
1/2 cup Earth Balance butter
3/4 cup crunchy peanut butter
(preferably unsweetened and unsalted)
3/4 cup graham cracker crumbs or 10 graham cracker squares
1/4 cup maple sugar or other granulated sweetener
1 cup grain-sweetened, nondairy chocolate or carob chips
1/4 cup soy, rice, or nut milk
1/4 cup chopped pecans, almonds, or peanuts

STEPS
Line a 12-cup muffin tin with paper liners. (If You Care makes unbleached liners made from recycled paper.)   Set aside.
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar and mix well. Remove the mixture from the heat. Evenly divide the mixture, approximately 2 tablespoons per cup, among the muffin cups.   Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.     Make them, try them, and LOVE them!!