Today, we are excited to have vegan chefs, Sean Beveridge and Penelope Jayne, on our show. They will show us how to make a nutritious, delicious, and invigorating vegan Seed Bread.   Sean Beveridge and Penelope Jayne are board-certified master hypnotherapists and the co-founders of Global Recharge in Sydney, Australia. They specialize in empowering busy professionals of organizations and entrepreneurs by bringing sustainable and healthy habits into their lives. They have helped numerous high performers stop self-sabotage practices, build highly successful businesses, and get back their health and shape. Through their guidance, these top-level professionals have been able to increase their energy levels, and improve their fitness and endurance through a plant-based diet. In addition, their clients have been able to sleep well, reset their biological clock, reboot their metabolism, and work proactively for success. Let’s join Sean Beveridge and Penelope Jayne in making a healthy Seed Bread.   Hallo, beautiful people. Hallo, everyone. My name is Sean Beveridge, and this is my beautiful wife, Penelope Jayne, and we're from Global Recharge Down Under. That's right in Australia, and we have the most delicious recipes for you. The first one is called a Seed Bread, and it is really healthy for you, and we'll talk about that as we go through the ingredients. Well, the first ingredient we're going to use is organic oats. Great, so we have one and a half cups of the rolled oats. Thank you, darling. The next one we have is sunflower seeds. Now, these pack so much nutrients, full of vitamins and minerals. And there’s one cup of that. Now remember, if you've got any nut intolerances, sunflower seeds are perfect, particularly for children who have nut intolerance. Add sunflower seeds instead of the nuts. Terrific, and we also have some flax meal. Now you could use flax seeds, but we prefer to mill them because it's better absorption for you. So, we've got half a cup of the flax meal. Now, flax meal is fantastic because it has Omega-3, and we all need Omega-3. It's essential; it helps bring down our cholesterol, and triglycerides. Flaxseed can go off very quickly, so we suggest that you buy the seeds, and you can always use something like a coffee grinder and grind down your own meal. That's a great tip to have. Absolutely. (Yeah.) The other thing we have here is psyllium husk from psyllium seed and the same deal. This works in the same fashion. It's really good for cleaning out the insides of you. So, we have two tablespoons of that. What we're doing here is there's a powerful high fiber. It's cleaning, but it's also encouraging new beautiful bacteria into the stomach, which is very healthy for us. Wonderful! We have chia seeds next. Same deal, we have two tablespoons of chia seeds, and they also help clean out the insides. Now chia seed is wonderful as a binder. So that's what helps hold this beautiful bread together. It's just so delicious, and it has all the beautiful tastes and flavors but full of fiber, full of antioxidants, full of nutrients. So please, this is a wonderful bread to have as a replacement to our normal bread. OK, so we have one teaspoon of sea salt. And what we're going to do now is just mix these dry ingredients together, just really quickly. And then we're going to add the wet ingredients. Now there are three wet ingredients. Here we've got some delicious maple syrup, so one tablespoon of that. And we've also got one and a half cups of filtered water. We're just going to pour that in. You can see that the coconut oil is solid at room temperature, but with this bread, it's very important that we do melt it. So, we're going to put the coconut oil on a little bit of heat, so I might go away and do that now, and I'll be back soon. This smells delicious. So, I've melted the coconut oil, and now it is liquid, so you can take that. If you want to pour that in for me… That will be great. OK, I'll just pour a little bit. All of it? All of it. Now, that is three tablespoons. That will set pretty quickly, so we want to get in there; otherwise, it'll start to go back to room temperature. So, just give that a good mix. That looks great. That smells so good. It is delicious.   We're now going to pour that in there, I’m going to flatten it out. And we need to set it for two hours and then we're going to pop it in the oven. So, in about an hour and a half, we want to preheat the oven, and then put it in. So, it's nice and thick. It's very thick. And then we just want to flatten it out. So, you could use a fork. I'm using my little guitar spatula, which I love. All right. And then just give it a good tap, and we'll let that sit for two hours. And then we're ready to put it in the oven. The seed bread has been resting in the pan for about two hours now, and we're ready to put it in the oven. Place it on the middle shelf, and we want to bake that for 25 minutes. Bake at 180 degrees Celsius. OK, that’s been 25 minutes and what we need to do is take it out, and flip it out. We're halfway through the baking and look at the golden color and the smell of that, darling. Smells great! So, let's flip that over. Look at that. And then this we’re going to put back in the oven for 25 minutes. Bake at 180 degrees Celsius. The seed bread is ready to go and we're going to sample it. We're going to serve this with some delicious avocado. So, let's chop this, slice it right in half. Oh, that looks so good. Look at that. Beautiful! Then we'll slice those into nice little strips. It's a little bit different to normal bread. It's quite thin, although you could double the batch and make it much larger. So, there're some slices there, and we'll serve this with a bit of avocado. Now avocado is fantastic to use as a spread, instead of using vegan butter, use avocado. Why? Because it's not processed, it's a whole food; it comes from nature. It's wonderful to lower the cholesterol and the triglycerides, so it's really beneficial for the heart. But also, if you have a look at the avocado, look at that, it's very good for ladies who are pregnant. And the avocado actually takes nine months before it's ripe, exactly the same for women that are pregnant. So, it's a fabulous fruit, and it can be used as a spread. It's really delicious, and it's great for the brain, too. Lots of fiber because it's a whole food. So, make sure that you get some avocado at least once a week. We love it. Now you could season this. I'm going to have it exactly as it is because it is absolutely Scrumdiddlyumptious. This is so good. Oh well, cheers, darling. Cheers, darling. Fantastic.   INGREDIENTS (For all ingredients, please use organic versions if available) For the VEGAN SEED BREAD, the ingredients are: 1½ cups of rolled organic oats 1 cup of sunflower seeds ½ cup of flax meal 2 tablespoons of psyllium husk or seeds 2 tablespoons of chia seeds 1 teaspoon of sea salt 1 tablespoon of maple syrup 3 tablespoons of melted organic coconut oil 1½ cups of filtered water   For more information about Global Recharge, please visit: globalrecharge.guru   Kind viewers, we hope you have enjoyed our show and that it has broadened your choices of vegan food. Please join us next Sunday, June 7, for part two of the show when vegan chefs, Sean Beveridge, and Penelope Jayne, will demonstrate how to make a colorful and yummy Raw Tabouli Pomegranate Salad with Cauliflower Rice, which is packed with nutrients. We wish you a happy life, blessed with great health.

Her mission to introduce plant-based meals and nutrition to schools began with the local PTA (Parent Teacher Association) nearly two decades ago. Advocating on behalf of children, the environment and the animals, through LGK, Barbara has developed plant-based nutrition and culinary education programs using a multi-cultural approach. The LGK programs include plant-based educational presentations and nutrition resources to school food professionals and students. Barbara studied in theater with a Bachelor of Fine Arts degree which has really complimented her abilities in vegan outreach and advocacy with the Lean and Green Kids school programs. Barbara is also a children’s book author, and published Eating Lean and Green with Super Foods to Save the Planet, in 2016, and Jack and the Bean Stew, two years after. In particular, Barbara Cole-Gates’ nutrition book, Eating Lean and Green with Super Foods to Save the Planet, is a useful tool for teachers. It’s great to see Barbara’s and many vegan supporters’ efforts gaining momentum to reach a milestone in California, in a dedicated move towards the compassionate and healthy way of living. We also look forward to seeing broader positive changes for the whole nation, as well as the entire planet in the very near future.

We are thrilled to feature the founder and president of "Lean and Green Kids," Ms. Barbara Cole-Gates based in California, USA. In 2003, she led a California coalition to successfully pass the first-ever school lunch resolution (ACR 16, CA 2003) calling for daily plant-based vegetarian school lunches and nutrition education and has been part of the much-needed cultural shift to swap animal protein for bean protein. She founded Lean and Green Kids (LGK) in 2009, to further the goals of the resolution. Through fun, interesting and inspiring hands-on activities, Barbara brings the concept of eco-systems, compassion for animals, plant-based nutrition, and environmental awareness to children from a very young age. Barbara Cole-Gates encourages children to get involved during the food preparation part of her school presentations, for kids to explore with their hands, using their senses of smell and touch, and of course, they always love to eat their own created meals. Supreme Master Ching Hai: "Joyfully present Barbara Cole-Gates the Shining World Compassion Award for her noble and diligent efforts to promote plant-based meals and nutrition education in schools. May Heavens continue to shine on you and all involved."

The lotus symbolizes the purity of heart and mind, and its flower represents long life, health, honor and good luck. Many chefs have been inspired to create countless delicious recipes using the different parts of the lotus plant. Today, we will bring you to Taiwan, also known as Formosa, to see how grandma makes a delicious lotus meal for her grandchildren, who have been vegan since birth. The large and non-toxic lotus leaves are natural food wrappers. The leaves of some lotus varieties are fragrant, which provide additional flavor to the food. “The first dish is the Lotus Leaf Rice Wrap.” Since ancient times, the lotus seeds have been cherished as a precious food. Even to this day, it is a highly sought-after source of nourishment. “The second dish I will made is Ginseng Lotus Seed Soup. The Ginseng Lotus Seed Soup has been simmering for 20 minutes. While my grandchildren are not yet home, I will make a dessert. This dessert is called Lotus Rhizome Starch Cake. It is made from lotus rhizome starch.” The lotus not only enriches our life with its beauty and purity, it also inspires artists all over the world to render it in their works, such as poetry, paintings, and photography.

Today we are bringing you back to Munchies to meet with Ms. Evita Ramparte, the Development Advisor of Munchies. “And years ago, I was diagnosed with ovarian cancer. I was much, much bigger then, and sick, pimpled, in pain, unattractive and so on. And once I fasted and went on a vegan path of life, I healed pretty fast. In 4 months, I lost 83 pounds, and I became a model a few months later, and I became a vegan activist, promoting health and alternative healing for the world. So, Munchies is meeting people where they are with compassion, with understanding. We need to create food for children. And get that generation back into a plant-based lifestyle.” Mr. Raul Paiste elaborated more about his plant-based journey and what it has brought him in terms of spirituality. “I basically started meditating and I realized at some point that we are all, actually not just connected, but we are actually one. So, if I harm you, I harm myself, and I harm everyone else by that.” Not only does veganism bring about a spiritual awakening, but it can also stop the global climate crisis, thus saving our planet and humanity.

Rooted in mud but never tainted, the lotus flower has since ancient times have been cherished for its innocent beauty, which symbolizes purity and elegance. The graceful lotus flower is not only a delight to the eyes, but the various components of the lotus plant such as its flowers, leaves, rhizomes, and seeds are widely used as a source of food in Korea and many other Asian countries. Today, we will show you how to make three traditional Korean lotus desserts that originated mainly from Buddhist temples. They were Candied Lotus Rhizome, Lotus Root with Tricolor Sticky Rice, and Lotus Slices with Veggie Toppings, all of which will go well with the fragrant lotus green tea. These elegant and delicious treats that have their origins from Buddhist temples and are widely appreciated by the courts and aristocratic societies in Korea in ancient times. The lotus flower has since time immemorial have been cherished as a symbol of enlightenment and purity. We hope the noble quality of the lotus will bloom within us, while we admire its beauty and enjoy the mouthwatering lotus delicacies.

The San Francisco Veg Society, which was founded in 1968 and celebrates its 52nd anniversary in 2020. “It’s very important that we get as many people on board with plant-based eating as we possibly can.” With a vision to help make San Francisco THE vegan capital of the West Coast, Christy shares some exciting changes currently taking place in the state of California, which will have an enormous life-saving impact on animals and humans alike. “This year we have had more legislation drafted and passed that protects animals than ever before in California’s history. A huge one that I was so excited about with AB44 that was the Fur Ban. California recently became the first state in the United States of America to ban fur, to ban the sales of new fur. California also recently became the first state to ban bobcat trapping. It’s a good way to kind of get your foot in the door, and start talking about the rights for all animals. Because at the end of the day what we really want to do is make everybody understand that every single being on earth has the right to live their own life.” Supreme Master Ching Hai: “Gratefully presents The San Francisco Veg Society with the Shining World Compassion Award plus US$15,000 loving contribution toward the noble work, with God’s immense love.”

Today we would like to take you to a not-so-hidden gem in the northern part of Thailand. A small but mighty new vegan fast food restaurant, Munchies, is the recent addition to the many available vegan restaurants in the second largest city of Thailand, Chiangmai. Located in the old town area, this vegan fast food restaurant opened its doors in 2019, and has already become a big bit among vegans and non-vegans alike. Mr. Paiste told us what motivated and inspired him for this exciting new chapter of his life. “And my wife got diagnosed (with) cancer, early cancer. And we found the plant-based diet can help. And after two weeks already, we saw the cancer started regressing in her body. And after one month, it completely disappeared. We were very euphoric about this result and surprised that it was so powerful. And we were thinking about all the children in the world who are lured into fast foods. And we need to do something about this, to fix this problem, to help the children of the world. That was the main original purpose of creating Munchies. So then, after that, because we started eating plant-based food, it didn’t change only our health, it also opened up our spirituality.”

Dignified and elegant, beautiful and pure, ethereal, and refined, the lotus is one of God’s noble creations. The lotus is considered the most sacred flower in Buddhism and Hinduism as it symbolizes purity of the soul and divine beauty. In Egypt, the lotus symbolizes the Sun, which represents purity, creation, and reincarnation. The lotus, an aquatic plant in the Nymphaeaceae family, is a perennial flowering plant and comes in more than 800 varieties, many of which are edible or have medicinal benefits. Every part is a treasure for human beings. A rich layer of wax also covers the petals. Thus, lotus leaves and their flowers keep exceptionally unsullied, no matter what kind of filth and mire they grow in. Aligned with endeavors of spiritual practice, keeping oneself pure and free contamination in this mundane world. Through Her many works of art, Supreme Master Ching Hai kindly reminds people to be as pure as the lotus flower, to elevate faster spiritually. Using the example of the lotus, Supreme Master Ching Hai also encourages our Quan Yin practitioners to practice more diligently in this mundane world. “we have to live in this world with all temptations and struggles, and yet we have to keep discipline and purity like lotus, born from the mud, but so pure, so clean, and so fragrant. And that is how we have to become, to become saints in hell.”

We’ll start by exploring how staff members created a “Vegan paradise”at the Loving Hut, thanks to Supreme Master Ching Hai’s thoughtful advice on protecting our environment and all living organisms. Supreme Master Ching Hai gave the Loving Hut staff specific tips on how to minimize plastic usage at the Hotel, as well as other recommendations for cleaning in a highly hygienic, yet environmentally-friendly way. While visiting the Hotel, Supreme Master Ching Hai provided helpful hints on recycling organic waste as well as garden care. Let’s continue by listening to Supreme Master Ching Hai, as She shared precious insights about the connection between spiritual practice and work, during Her discussion with staff of the Loving Hut Vegan Hotel in July 2016. “Use the work as one of the practicing methods. You have to know that. Anything you do, you just have to think of the relation to karma. Call it karma Yoga. So, take every opportunity and always recite the Five Holy Names when you’re working. That also counts like meditation, understand? Also, it cleans your karma and prevents negativity from entering your being.” We deeply appreciate Supreme Master Ching Hai for giving us the opportunities to work in a pure environment that benefits our spiritual growth. Thus, we will continue to learn and do the best to deserve Her immense love and infinite sacrifice.

Today we are excited to have Mr. Narit Dechkhamsriwat on our show. Narit will show us how to make two beautiful, delicious, and nutritious vegan Lanna dishes: Kaeng Khae Curry and Steamed Curry Mushroom Parcels. “We can start cooking the Kaeng Khae Curry. Start by turning on the stove, keeping it at medium heat. We start with the coconut oil. Put that in and wait for it to heat up. Now we put in the curry paste and fry it until it is fragrant. Reduce the heat a little bit, so it is not too hot. Fry until it is fragrant until it is golden brown. If it starts to get sticky, add a bit of water to make it less sticky. Now we can put in our mushrooms and stir-fry until cooked. At this stage, add a bit coconut milk. Now, put in the snake beans, which will take some time to cook. Next, the Thai eggplants go in. Then add the red cotton flowers and the Turkey berries. Add all the water. Finally, add in all the vegetables. Wait for it to boil. Finish off with the coconut milk. Now, the Kaeng Khae Curry is ready.” “We kept a portion of the Kaeng Khae Curry to make another dish, which is Steamed Curry Mushroom Parcels. We can make the steamed parcels by reheating the Kaeng Khae Curry, and then add in toasted rice powder. We use banana leaves. Start off by taking some curry. Scoop it into here (the banana leaf). OK, then wrap it up. We have finished wrapping the parcels. Now we steam them. Turn on the stove and let the water boil. Then put the Curry Mushroom Parcels in the steamer. Close the steamer lid. It will take approximately 15 to 20 minutes. When the banana leaves turn yellow, it will be ready. It's done.”

Today, we meet some of the friendly staff who tell us more about this picturesque restaurant and hotel. At Loving Hut, hygiene is one of the top-most priorities, as Supreme Master Ching Hai repeatedly reminded staff during Her visit to Austria in 2016.She even humorously suggested putting up a photo at the front of the restaurant with the slogan “Hygiene is in!”All the delicious vegan food at the restaurant is prepared in an immaculately clean kitchen, and enhanced with love and consideration for guests. Master also passionately showed the Loving Hut staff how to professionally serve and impress customers. Loving Hut restaurant staff also received valuable advice from Master about operating efficiently when the restaurant gets busy as well as serving customers with nobility and respect. Beloved Master not only provided the team with helpful guidance on how to present the food, but also shared profound insights on why cooking for others is an honor.

In today’s episode, we visit the Loving Hut on Lake Klopein in southern Austria, a picturesque summer holiday destination. At this Loving Hut, not only can guests enjoy savory vegan food in the restaurant, but they also are welcome to stay in the serene, eco- and animal-friendly hotel. During Her visit in 2016, Supreme Master Ching Hai offered training to staff members, teaching them how to run a vegan business with unconditional love. Throughout this three-part series, we will share several of these tips and tricks for running a successful vegan business, while also working with love and consideration for all. “At Loving Hut, you just have to feel good! The design is simple, hut cozy. The staff are known for being very friendly and courteous, and the kitchen is very hygienic. Not only is everything completely vegan, but the hotel and restaurant are also completely smoke and alcohol-free. What a wonderful atmosphere! By the way, animal companions are welcome to stay in the hotel as well.”

I am going to demonstrate the making of flower jellies in goblets. Now we carve the cherry blossom at different heights. Cherry blossom is carved with a needle. We will make five thin dots from the center, pointing outward. We will make the second layer. We carve six dots outward. It would be beautiful if each layer forms a circle. Now let me show you how to make a chrysanthemum. Let’s make the green clusters of pistils and stamens first. We use chrysanthemum nozzle instead. The petals of chrysanthemum should surround the clusters of pistils and stamens, forming a circle along the edge of the clusters. Now let’s make a water lily. The first layer is green pistils, and the second layer is yellow stamens, and purple for the third layer. Now let’s make the small petals for the water lily. We use a small petal nozzle. Alongside with the outer layer, make a circle around the stamens. Big petal nozzle. Carve the big petal between two small petals. I will demonstrate how to create new combinations. Today, I have demonstrated how to make the cherry blossom jelly, chrysanthemum jelly, the creative flower jelly, and the water lily jelly. May you have a colorful vegan life filled with love and God's grace!

The carving of flower jelly uses needles or special nozzles attached to syringes, which make it appear as if flowers are blooming inside the transparent jelly. The nozzles with different shapes are used to inject natural coloring into the jelly and form various gorgeous flowers with artistic designs. Vegan Chef Lin Fang-Yun, has over 20 years’ experience in promoting organic plant-based food. Recently she received the first prize in an international competition with her flower jelly. She also engages in flower jelly teaching and competition judging. Let’s now watch how she makes the colorful flower jelly! "Today I will introduce to you the most popular artistic dessert recently: flower jelly. Flower jelly is an artistic dessert that combines visual and culinary pleasures. The inspiration comes from the scenery of four seasons, as well as flowers and trees. Now, we are going to demonstrate a 5.5-inch one with a peony flower, which is often used to celebrate an auspicious bountiful harvest."

Now we will continue the journey of flavors throughout the Loving Hut Vegan Restaurants in Europe, starting from the beautiful country of Norway, where there are two locations, Bjerregardsgate and Fredensborgveien, in Oslo. The menus at both of these restaurants consist of vegan comfort food with friendly service and smiles. Let’s now head south to the capital of the Netherlands, Amsterdam, where you will find Loving Hut Amsterdam - Vegan House. Famous Dutch vegan rapper “Dio” rates Loving Hut Amsterdam - Vegan House his favorite hot spot in Amsterdam. Last but not least on our Loving Hut European tour is a pop-up restaurant called Loving Hut Ireland. They have a regular stall at Ireland’s first monthly vegan market “Positively Eventful” where they frequently sell out of food. They appear at the Mind Body festival and Cork VegFest every year.

The family is now preparing dinner in an area where campfires are permitted and are preparing a variety of skewers for the barbecue. The family starts their dinner with the first dish, which is Bulgogi. Bulgogi literally means “fire (vegan) meat” in Korean and is a very popular dish. Plant-based Bulgogi consists of marinated soy protein cooked on a grill, or stir-fried in a pan. To make the dish tastier, add more mushrooms and vegetables. Koreans enjoy Bulgogi wrapped in leafy vegetables, which is called Bulgogi Wraps. It is often accompanied by a condiment known as Ssamjang, made with fermented soybean paste, red pepper paste, and sesame oil. The next dish is Vegan Fish Cake Soup. In a Dutch oven, add homemade vegan broth and boil it. Then add the skewered plant-based fish cakes. This vegan broth is made by putting kelp and shiitake mushrooms in water and cook them for a long time. If you add in shiitake mushrooms, red peppers, and wormwood, it will look mouth-watering and taste yummy. We hope this two-part show will inspire you to adopt a sustainable vegan lifestyle.

In these episodes, we will be taking a tour of the Loving Hut restaurants and their authentic cuisines across Europe. Let’s start in the beautiful town of Rimini Italy, Situated on the Adriatic coast in Italy’s Emilia-Romagna region. This Italian Loving Hut is famous in their region for their boutique European dishes fused with a modern Asian flavour. Let’s see what their customers have to say about the vegan burgers: “There must be a mistake. This is not vegan. Unbelievable. Perfect! More than.” Majestic viewers, let’s go to the south of France now, to a quaint little town called Menton, where you will find the Loving Hut Menton in a charismatic beach front location. Here you can sit down in the relaxing atmosphere and enjoy a great menu. “It’s a beautiful place. We eat very, very well and the people are exceptional, the staff are really good, and the food is very healthy. I have been a vegan for many years and I am convinced that this is the future.” Last but not least for this episode, we go down to Valencia in Spain, where you will find a buffet style at Loving Hut Valencia.

Today we are happy to have a Korean family, the Kim’s, on our show. Both parents and the two lovely girls are vegan. They will share their eco-friendly outing experience in the countryside and demonstrate how we can cook and enjoy wholesome and delicious home-cooked meals such as a Ciabatta Sandwich and traditional vegan Korean Tteokbokki (stir-fried rice cakes). The Ciabatta bread is cut into half and they spread vegan butter on one side and strawberry jam on the other side. Then we see the girls add the ingredients layer by layer, and then add more mustard sauce at the end, and the sandwich is now ready. Tteokbokki, or stir-fried spicy rice cakes, is a popular food in Korea made of small cylinder-shaped rice cakes. When the water boils, add the brown rice cakes. The sauce contains ground red pepper, olive oil, a little sugar, bamboo salt, and some savory sesame seed powder. I’m going to add some (vegan) fish cakes to make it more delicious. Next, the green pepper and cabbage are cut and added to the pot. Slice the tangerine a bit and add it at the end.

The Bodhi Tree Nursery, a Vegan Montessori School in London, UK, for pupils from18 months to 5 years old. Bodhi Tree Nursery not only focuses on the Montessori methods, but also develops kindness and compassion through exploring various spiritual teachings from around the world, including Buddhism. At the Bodhi Tree Nursery, Ms. Mediony prepares fresh vegan meals and snacks for the children every day. Each delicious home cooked meal is created from seasonal grains, fruits and vegetables, 90% of which are organic. No sugar is used, apart from a small amount of maple syrup. And the children happily help to grow, pick, and prepare some of the food. “We get them involved in the whole process of food and preparation of food. We introduce various vegetables and talk about the color, the shape.” Bodhi Tree Nursery not only teaches children using the Montessori Education Method, but it also incorporates positive philosophies, including veganism, in the program. “We were looking for a ‘home away from home’ environment; we’re pleased to say this was definitely the case.” “The food is mind blowing: home-cooked delicious, fresh vegan meals every day. Even the picnics were amazing!”