A Review of “That’s Why We Don’t Eat Animals” by Ruby Roth

Ruby Roth, the amazingly talented author & illustrator of the children’s book “That’s Why We Don’t Eat Animals”, has asked me if I would review her book on my blog. I must say that I am truly honored and flattered, that she finds my blog worthy. 🙂 Thank you Ruby!

I bought this beautifully written & illustrated book for my daughter Ava’s fourth birthday. Since then, it has become a mommy & daughter bedtime favorite!

My little girl has a deep compassion for animals, and although I would never want to scare her with graphic details of today’s factory farming, I do want her to have an understanding of “why” we live compassionately, and choose not to eat animals.

Ruby’s book “That’s Why We Don’t Eat Animals” enlightens the young reader and explains that farm animals are truly no different from our beloved pets. She offers us a touching look into the bonds these creatures form with their children, similar to the bonds we have with our own sons and daughters.

We learn about the “moods” of cows, the”loving nature” of pigs, and the “sensitivity” of turkeys.

The book illustrates the sad, short lives, factory farmed animals live, and tugs on your heartstrings from start to finish. Ruby’s beautiful illustrations are colorful and whimsical, and they have a way of keeping my daughter’s eyes glued to the page! Ruby also takes us on a journey to visit our oceans & the fish and other marine life that live there. We learn how commercial fishing hurts these creatures, and why they are best allowed to live freely.

Ruby describes the toll we are taking on our planet, simply by not caring for, and protecting the animals who roam along side us.

As Ruby brings her book to a close, she tells us about endangered species and the importance of our rainforests. Along with ideas for children to help animals and our environment.

This is by far the most gentle, yet eye opening, animal rights book available for our youngest generation!

The last words Ruby writes in her book, are so beautiful, I will use them to end my review;

“While the power of nature can move mountains and make rainbows, the power we have as humans is boundless too. Every day, we have the freedom to change our lives. In fact, when we treat animals respectfully, we practice world peace. That’s why we don’t eat animals”.

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"Super Easy" Ginger-Molasses Cookies

These cookies will be a hit for the entire family!

From the FABULOUS book “Vegan Eating For Kids”.

3/4 Cup Vegan margarine

1 Cup plus 2 tsp. sugar

Egg replacer equal to 2 eggs, prepared according to pkg. directions

1/4 cup molasses

1 tsp. cinnamon

1 1/2 tsp. ground ginger

1/2 tsp. ground cloves

2 tsp. baking soda

2 cups unbleached all purpose flour

1. Preheat oven to 400

2. In a large bowl , using an electric mixer on med-high speed , combine margarine and 1 cup of sugar for about 2 min. or until smooth.

3. Add prepared egg replacer, molasses, cinnamon, ginger, cloves and baking soda. Beat again until well blended.

4. Add flour and fold in with wooden spoon or rubber scraper until combined.

5. Place remaining sugar in small bowl.

6. Roll dough into balls about the size of a golf ball, then roll in sugar lightly to coat. Place cookies 2 inches apart on an ungreased cookie sheet. Bake for 8-10 miutes.

7. Allow cookies to cool on a cooling rack while you repeat with the rest of the dough.

Enjoy!!

Quote From "The American Dietetic Association"

The American Dietetic Association states; “Well planned vegetarian diets are appropriate for individuals during all stages of the life cycle, including pregnancy, lactation, infancy, childhood and adolescence, and for athletes. A vegetarian diet is associated with a lower risk of death from ischemic heart disease. Vegetarians also appear to have lower low-density lipo-protein cholesterol levels, lower blood pressure, and lower rates of hypertension and type 2 diabetes than nonvegetarians. Furthermore, vegetarians tend to have a lower body mass index and lower overall cancer rates.

I feel confident that the plant based, meatless and dairy-free diet, that my family follows, is setting us up, for a life of optimum health, free of chronic disease.

Recipe Of The WeeK~"Crunchy Lentil Salad"

The weather is getting nicer and I am starting to get spring fever!!! Picnics are right around the corner, so check out this recipe, which will surely be a hit with your Vegan and non-Vegan friends alike!!

Crunchy Lentil Salad- From Consumer Reports “Shop Smart” May issue

Ingredients-

1 Cup Lentils

1 Tablespoon Sherry Vinegar

1/2 tsp. of each, salt & pepper

3 Tablespoons Extra Virgin Olive Oil

1/3 Cup of each, finely chopped carrots & celery

1/4 cup thinly sliced scallions

3 Tablespoons chopped fresh Cilantro

1. Sort & rinse lentils. Place lentils in a large saucepan with 4 cups of water. Bring to boil over high heat, then reduce heat to medium and simmer gently until tender, about 25 minutes. Drain and rinse with cold water.

2. Toss the lentils with the vinegar, salt & pepper. Let sit 5 minutes.

3. Add the olive oil, carrots, celery, scallions, and cilantro. Stir to combine.

4. Refrigerate, covered, for at least 1 hour and up to 3 hours before serving.

Serves 4 (Double or triple recipe for a larger group)~ 260 calories~12 g fat per serving

ENJOY!

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