Most people change their diet for health reasons, whether it be weight loss, disease prevention, or simply getting on track. Others examine what they eat and how it impacts their environment and local community. While yet another large group is primarily concerned with animal welfare, shifting their focus to a vegetarian or vegan lifestyle. But Alicia Silverstone tackles all three in her latest book, and she does it with celebrity power. The famous vegan starlette has just released The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet.

Silverstone's new book, which has surged into the best seller's list in its very first week of sales, focuses on a lifestyle and the reasons for transitioning your diet, more than simply providing recipes. She shares, "Eating "Kind" is about being really, really good to yourself and the planet via the foods you put into your body. A plant-based diet filled with whole and organic foods will give you tons of energy, mental clarity, gorgeous skin and a zest for life." ...

This nutritious recipe was delivered to us from Kristin O'Connor at Nourish This. By using a poaching technique rather than pan frying, Kristin infuses flavor into the salmon without the need for any added oils. In addition to the recipe below, she details a few added tips and notes on salmon and this recipe in particular:

"Clean it: Choosing wild salmon instead of farmed reduces your exposure to contamination and pesticides such as PCB’s.

Green it: Eating raw foods reduces the amount of energy needed to cook your food, so keeping at least part of the meal raw is not only good for digestion, but great for the environment!

Make it Fun!: I think this recipe is inherently fun! It’s always more entertaining when you have to interact with your food, I’m convinced that’s why tacos are such a popular family dinner choice. Think of this as a slightly more sophisticated but just as simple version of an old classic!"

Now onto the recipe ...

Q: Julea - I discovered that I was dairy intolerant and have been feeling quite a bit better since removing milk products from my diet. But recently, I have noticed that some of my symptoms seem to return when I consume a significant amount of soy milk or soy cheese, and wondered whether it was possible to be intolerant of soy as well?

A: Alisa - It is not uncommon to discover soy intolerance to some degree after eliminating dairy from your diet. Soy protein actually causes intestinal distress to many people, regardless of dairy issues. The intolerance may have gone unnoticed, but seemed to “suddenly appear” if your consumption of soy was fairly low, but you began experimenting with soy alternatives (soymilk, soy cheese, soy yogurt, soy ice cream, etc.) on a dairy-free diet ...

The fall issue of Allergic Living Magazine hit the shelves this month, and we were honored to see a glowing review of Go Dairy Free: The Guide and Cookbook featured within. Thank you to writer Gwen Smith for her thorough review in the October 2009 book review section. Gwen writes,

"Author Alisa Marie Fleming calls this a “guide and cookbook,” and what particularly impresses is the depth of the former. This is no quick gloss-over: it’s a comprehensive, must-have resource for those avoiding dairy. The author, who’s well-known for her website Godairyfree.org, walks the reader through the dairy allergy basics and offers extensive lists of both hidden dairy sources and ingredients that will inspire.

There are thorough sections on dairy substitutes (homemade margarine, anyone?) and creative recipes, from soups to salads to curries and Make Your Own Pizza (without cheese.) Baking without dairy is usually a challenge, but Fleming rises to the task with the likes of Coconut Fudge Brownies, Orange Chocolate Chunk Cup- cakes, and Pumpkin “Cheesecake”."

Sometimes I think October should be dubbed "pumpkin month." It seems everywhere I click that bright orange flesh is calling my name with yet another recipe idea. But, thus far this year, nothing has topped a recipe that I discovered last year for Dairy-Free Pumpkin Bread Pudding. Bread Pudding is something I have only indulged in a few times, but this version offers bold and spicy flavors, and condiments (like caramel) that put it over the top. The recipe is by Hannah Kaminsky, blogger at Bittersweet and author of My Sweet Vegan.

Hannah writes, "For ages, some sort of pumpkin bread pudding had been on my “to bake” list, and finally, I can cross that one off for good. Simple as all get-go, I might argue that it’s even better than that ubiquitous pumpkin bread that everyone and their best friend feels the urge to make around this time of year.  Warm, creamy, and comforting, it’s the perfect dessert to ward off those autumn chills while celebrating the season’s bounty. It’s a snap to customize depending on your preference; consider the spices as a mere suggestion, and a handful or two of nuts, chocolate, or dried fruit never hurt anything." Hungry yet? Here is the recipe ...