May 31, 2016

Corporate flu-shot programs need better locations to be effective ... The case of 'Fabulous Fab' Tourre ... Selling film cameras in a digital age.

Watch the Trailer for Jeremy Corbyn: The Outsider

In September 2015, veteran left-winger Jeremy Corbyn was elected as leader of the British Labour Party. After 33 years as a back bench member of parliament, the 66-year-old became one of the most important politicians in Britain.

Jeremy was propelled to leadership by a generation of voters who had been turned off by traditional politics. He attracted 200,000 new members to the party who wanted someone who presented an alternative to the slick, executive politicians who cared more about corporate elites than the people on the street.

But many Labour members of parliament don't share the new membership's enthusiasm for Jeremy's socialist agenda. As well as facing challenges from his own colleagues, since becoming leader Jeremy has been the subject of a hostile media that he believes seeks to undermine his leadership.

Over the course of eight weeks, VICE News gained unique access to Jeremy Corbyn, through the Panama Papers and Iain Duncan Smith's resignation to the local elections and accusations of anti-Semitism within the party, offering a rare insight into the man and the team around him.

Watch "Naomi Klein and Jeremy Corbyn: COP21 - Climate Emergency (Dispatch 5)” - http://bit.ly/1Z5M44r

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Treating Ukrainian Veterans' PTSD With Service Dogs

Ukraine was in many ways unprepared for the war against the Russian-backed separatists of the DNR in the country's east. Its army, after years of mismanagement and corruption, was left with just 6,000 combat-ready troops, and its hospitals had never had to deal with the kinds of horrific injuries sustained by both soldiers and civilians.

The embattled country was even less prepared to deal with the psychological aftermath of the conflict; Ukraine had not been at war since the '80s, when PTSD was only just beginning to be recognized as a disorder.

With state care for people suffering with psychological trauma severely lacking, it has been left to a number of different NGOs to fill in the gaps in treatment. Hero's Companion, a Canadian organization, trains service dogs to help Ukrainian veterans with their war trauma.

Watch “Shell-Shocked: Ukraine's Trauma” - http://bit.ly/1XiydJd

Watch "Ukraine's Foreign Fighters Battle for Citizenship” - http://bit.ly/250SntK

Watch “The Struggle to Find Ukraine's Missing Soldiers” - http://bit.ly/1TU6Srz

Read "When War Becomes Routine: A Week with Ukraine's Weary-Eyed Soldiers” - http://bit.ly/1suwaqi

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A Little Understanding Motivates Copyright Abusers to Pay Up

Many Internet users don't give a second thought to copying and reusing an image. Hong Luo and Julie Holland Mortimer explain how copyright holders can gently persuade abusers to do the right thing.

How Consumers and Businesses are Reshaping Public Health

Through a collection of case studies, John A. Quelch and co-authors explore the intersection of health care and business in the new book, "Consumers, Corporations, and Public Health". Read an excerpt.

Diet Tips for Osteoarthritis Knee Pain

Find out about a number of diet tips to help reduce pain in people with osteoarthritis of the knee. This article looks at foods to eat and foods to avoid.

Thai Peanut Curry with Chickpeas

Sauces made with nut butter are a total hit in this house. The husband loves them, Layla loves them, these types of sauces are super easy to make and they are rich and delicious while still being healthy! Win-win.

This particular curry uses chickpeas instead of the traditional tofu that you'd see in a Thai curry, and I really enjoyed the change of pace. It's packed with flavor thanks to the garlic, onions, and warm spices like cumin, cardamom and coriander. Ground peanut powder adds a richness without all of the calories of peanut butter (more on that in a sec!), and coconut milk turns that peanut powder into a creamy, thick sauce that all of the veggies and chickpeas just soak right up.

You can serve it over brown rice, quinoa, eat it as a “stew” on its own, or serve it with naan or roti! It's really versatile and a one-pot dish, which makes clean-up that much easier. I topped ours with roasted chopped cashews, and we ate it with brown rice on the side.

But my secret ingredient for this recipe is this amazing Peanut Protein Powder from Naked Nutrition. (Just a little tip – I'm giving away some free Naked Nutrition products here!) Unlike most of the low calorie peanut butter options like BetternPeanutButter or PB2 which are either super processed with tons of random ingredients, and have added sugar, Naked Nutrition's peanut protein powder has just one ingredient: Roasted Peanuts! There is no added sugar, salt, artificial sweeteners, flavors, thickeners, or colors. 2 tbsp have only 50 calories, 6g protein and 2g fiber. It's the perfect addition to anything you need peanut flavor for but don't want all of the calories of regular peanut butter!

This ingredient added such a richness to the curry, it felt like I was eating a dish that had been cooking all day long. This recipe makes a TON of food, so we ate this for leftovers later in the week and then I also froze a big batch to save for later (it freezes great!) Hope you enjoy this recipe as much as we did!

Print

Thai Peanut Curry with Chickpeas

Total Time: 60 minutes

Yield: 10 servings

Calories per serving: 194

Fat per serving: 3.7g

Nutritional Info Per Serving: 194 Calories, 3.7g Fat (1.5g Saturated), 495mg Sodium, 34.8g Carbs, 7.4g Fiber, 3.8g Sugar, 7.3g Protein

Ingredients

• 1 red onion, diced
  
• 10 cloves of garlic, minced
  
• 1 inch piece of ginger, minced
  
• 1 tsp olive oil
  
• 3 tsp ground cumin
  
• 3 tsp ground coriander
  
• 1 tsp cinnamon
  
• 1 tsp cardamom
  
• 1/8-1/4 tsp cayenne
  
• 1 tsp turmeric
  
• 4 tbsp ground peanut powder
  
• 2 15oz cans light coconut milk
  
• 1/2-1 cup low sodium vegetable broth
  
• 2 yellow peppers, sliced
  
• 4 carrots, cut into quarters and sliced
  
• 3 zucchini, cut into quarters and sliced
  
• 3 15oz cans of chickpeas
  
• ½ tsp salt (or more to taste)
  
• 2 tsp brown sugar
  
• Chopped Roasted Cashews (1 tsp per serving)

Directions

1. Heat olive oil in a large pan over medium heat. Add onions, garlic and ginger and saute until the onions are translucent.
   
2. Add all of the spices and let them toast for 1 min, stirring constantly
   
3. Add the coconut milk and peanut powder
   
4. Add rest of the ingredients (broth through sugar)
   
5. Bring to a boil, cover and reduce to a low simmer for at least 30 minutes, but the dish can be simmered as long as 1-2 hours
   
6. Top each serving with 1 tsp chopped roasted cashews

Notes

Adapted from Vegan Richa

3.1

http://pickyeaterblog.com/thai-peanut-curry-with-chickpeas/

Recipe by: The Picky Eater, pickyeaterblog.com