Categories: Food Recipes, LunchBreak LIVE

Actress Turns Veggie Leftovers into Astounding Puree Soup!

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Published On: June 18, 2019
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#LunchBreakLIVE making vegan coleslaw and vegetable soup with the lovely Renee Koff Saifer-Actress, Comedienne, Health Coach, and Animal Activist.  Renee Saifer is known for her work on How to Twerk with Seniors (2013), Atop God’s Breakfast (2017) and The Guess Who: Running Back Thru Canada (2004).

This gorgeously healthy 73-year old has been mindful about her health and the animals, since her thirties, meditating and reading voraciously. Renee discovered veganism after reading “Diet for a New America” and hearing PETA (People for the Ethical Treatment of Animals)’s Ingrid Newkirk’s say, “A Pig, is a dog, is a Boy.”

 

 

Let’s get to know Renee a little more. 

“I’m 73 years old and was raised in Los Angeles.
I was an only child from a middle-class family and my parents worked hard
to make sure we had what they believed to be nourishing meals.
I remember the milkman coming by to deliver fresh milk and
how excited we were when we had milk, cheese and ice cream
in the fridge. It was expected of me to drink my 3 glasses a day. 
We had meat at every meal.   Beef, Lamb, Veal, Liver,
Chicken……it wasn’t dinner without some animal on the table.
I still remember the smells and seasonings and precious family time.
It was emotionally satisfying and I never wondered where the Burger came from.
In my 30’s I began meditating and the concept of “connecting” with
humans, spirit, and animals struck me as sorely missing from my life.
I read Diet for a New America and remember Ingrid Newkirk
saying a Pig, is a dog, is a Boy.  A dear friend asked me to consider
that burning flesh was burning flesh, and that cows
milk was body fluid and made for baby cows and not for humans.
I was a  successful real estate broker when I was given an opportunity
to get more involved in nutrition.
I really wanted to know where my food came from and when I  found out the
horrible reality of the slaughterhouses, animal abuse and dietary causes of cancer,  I was shocked and sickened.   
Compassion and healthy eating became inseparable.
My money now goes to ONLY cruelty-free products.  I don’t wear any leather, wool, silk
and I check all my cosmetics to make sure they are cruelty-free.
The world has changed so much and because of people like Jane,
we now have unlimited resources to vote FOR compassion by
supporting cruelty-free and environmentally positive food and fashion.
I am honored to be working with Jane as an animal activist.
I participate in the Pig Vigils and other humane demonstrations,
and I use social media posts to spread the word that 
we can be healthy, live longer and better lives, and  contribute to
a kinder gentler world, by following a vegan lifestyle.”

Some of the deliciousness that is used to make this healthy lunch!

 

The Recipe

Recipe for Quick and Easy Vegan Cole Slaw
1 package Trader Joes Organic chopped Cabbage
(or 2 cups  any red and green cabbage chopped fine)
2 TBSP  Follow Your Heart Vegan Mayonnaise
1/2 cup chopped organic raw walnuts
2 TBSP Organic Apple Cider Vinegar with the Mother
1/8 tsp Sea Salt
Optional: finely chopped Jicama or Celery
EASY Yummy Vegetable soup on the Run
In a large slow cooker/crock pot
1 onion
2 cloves garlic chopped fine
5 cups any chopped vegetables 
(broccoli, cauliflower, carrots, Collard Greens, spinach)
cover with water and cook overnight for 3-4 hours on high
Add 1 tsp sea salt
1/2 tsp black pepper
2 tsp Coconut Aminos
Blend in a blender or with a hand stick blender 

More of the ingredients used in today’s #LunchBreakLIVE.

 

Renee is action cooking up the veggies for us!

 

Renee serving us some of the veggie soup she made.

 

The healthy and delicious vegan coleslaw Renee made for us today!

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About the Author: Donna Dennison

Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.
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