November 19, 2014

TURKY ABUSE American Traditional ? Factory farm ⑴


 
Stop Eating Turkey on Thanksgiving day and Christmas.

                Let's make a Pumpkin dinner for ThanksGiving Day.
            Let's make Fruits cake and chestnut cake for Christmas!
  1. 45 million turkeys Killed for Thanks Giving Day.
    22 million for Christmas in the U.S.A.
  2. According to the U.S. Department of Agriculture, more than 45 million turkeys are cooked and eaten in the U.S. at Thanksgiving—that's one sixth of all turkeys sold in the U.S. each year.
    10 million turkeys killed each year in the UK for Christmas.





Thanks Giving Day and Christmas Diner.

For a long time, this season was a time to feast. 
But, this traditional serving of a turkey dinner is the same as the "traditional" dolphin killing and bullfighting in Spain.And the "traditional" fox hunting in England. 
Many countries have traditions that involve harming or killing of animals.
These cruelties can no longer be called a "tradition".
This is just a habit that had been dragging along, as if it's something you must do each year. 
If you really want to have a turkey dinner for any holiday, check the video towards the top of the page. 
Find these kinds of humane farms near you and take home a turkey.  
Never purchase a turkey produced from a factory farm. 
Let us give a good life for the turkies. 


  If you really want to have a turkey dinner for any holiday.

                                        Giving Thanks to turkeys

                                                  Humane way

Xmas Special - The Short Life of Organic Turkeys in UK



Now,...Warning Graphic 
Horrible Inside a Turkey Breeding Facility


HSUS Exposes Largest Turkey Hatchery

Butterball Abuse: Undercover Mercy For Animals Investigation Reveals Cruelty


WATCH: Turkeys Punched, Beaten and Clubbed at Canadian Factory Farm




                           ♥︎♥︎♥︎Remembering Hildy♥︎♥︎♥︎



Animal free Pumpkin Pie

 
Ingredients
  • 1 single 9-inch pie crust
  • 2¼ cups canned pumpkin
  • ½ cup pure maple syrup
  • ¼ cup plain non-diary milk (or canned coconut milk)
  • 1 tablespoon coconut oil
  • 1 teaspoons vanilla extract
  • 2 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • Pinch ground cloves
  • ½ teaspoon sea salt
  • 3 tablespoons cornstarch
Instructions
  1. Preheat oven to 350 F. In a blender, purée together pumpkin, maple syrup, milk, coconut oil, cinnamon, ginger, nutmeg, cloves, salt, and cornstarch until very smooth. Pour into the pie shell and bake for 60 to 65 minutes until the center looks semi-firm (a little jiggle is okay). After baking for 40 minutes, if the edges appear to be browning too rapidly, carefully remove the pie and apply crust protectors/tin foil to the edges to keep from getting too dark.
  2. Remove from oven and onto a cooling rack for 30 minutes, then chill for at least 4 hours before slicing.
Notes
You will need two (15-ounce) cans pumpkin purée for this (one can has about 1¾ cups)

Animal free Pumpkin Soup

INGREDIENTS
  • normal1 tablespoon olive oil
  • normal½ onion, diced
  • normal½ pumpkin, peeled and cubed
  • normal4 cloves garlic, minced
  • normal1 tablespoon fresh rosemary, diced
  • normal4-5 cups vegetable broth
  • normal½-1 cup coconut milk
INSTRUCTIONS
  1. Heat oil in pot over medium heat. Add onion and cook for a few minutes until translucent. Add pumpkin and garlic and continue to cook for a few more minutes.
  2. Add rosemary and vegetable broth. Bring to a boil, reduce heat to low and simmer until pumpkin is soft and cooked through. Add salt to taste.
  3. Puree soup in a blender (in batches) and return to the pot.
  4. Add coconut milk and simmer for another minute or two.


Animal free Christmas Fruits Cake

  • 500g sultanas
  • 300g currants
  • 150g mixed peel
  • 100g raisins
  • 100g chopped dried figs
  • 100g chopped dried or glace cherries
  • 3/4 cup of marmalade
  • 1 cup of brandy, rum or sherry
  • 250g nuttalex
  • 2 cups of gluten free all purpose flour
  • 1/2 cup of rice flour
  • 1/2 cup of corn flour
  • 1 tsp powdered nutmeg
  • 1 tsp mixed spice
  • 1 tsp cinnamon
  • 200g light muscovado sugar
  • 1 1/4 cups of soy milk
  • 1/4 cup apple cider vinegar
  • 2 tsp baking soda
  • 50g whole almonds to decorate (optional)
To make:
  1. Combine the dried fruit, marmalade, spices and brandy in a large mixing bowl. Mix this really well to combine and leave to sit overnight (or a couple of hours at least). Most of the brandy should soak into the fruit.
  2. Set the oven to 150C. Prepare your cake tin. Ideally this should be a deep 20cm square or 24cm round tin, but 2 loaf pans will do. To prepare the tins, grease the pans, then line with baking paper. Cut a piece of paper to fit the bottom of the pan, then strips to fit the sides. Try to have a bit of a paper collar sticking up above the edges of the pan.
  3. Cream together the nuttalex and sugar till the sugar is dissolved in. 
  4. In another bowl combine the soy milk with the vinegar and leave to sit a couple of minutes to curdle.
  5. Add the baking soda to the soy milk mix. This will foam so make sure the bowl is large enough for the mix to double or even triple in size.
  6. Slowly add this to the nuttalex mix and combine thoroughly. 
  7. Gently fold the flour into the nuttalex and milk mix. Fold till combined.
  8. Add in the dried fruit mix and any brandy that hasn't soaked in. Fold till the fruit is evenly distributed.
  9. Pour the mix into your cake pan and flatten with the back of a spoon. 
  10. If you want to decorate your cake, press the almonds gently onto the top of the batter to make a pattern. 
  11. Bake the cake on the top shelf for 2 1/2 hours. Insert a skewer or thin knife into the cake. If it comes out clean the cake is cooked. If not keep checking the cake every 10 minutes till it is done. 
  12. Cool the cake in the pan.
  13. Store the cake in an airtight container till you are ready to use it. You can sprinkle a couple of tablespoons of brandy over the cake each day if you want to keep the cake a little more moist.


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