Vegan Pancit Canton

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This post is sponsored by Pulo Philippine Cuisine.

Vegan Pancit Canton -

Today’s recipe (↑ this simple vegan pancit canton), features Pulo Cuisine’s Lemongrass Atsuete marinade. This saucy vegan pancit canton is ready to eat in less than 35 minutes. It’s a satisfying meal complete with plenty of vegetables (broccoli, snap peas, carrot, Chinese cabbage, bean sprouts, and green onion), protein-rich tofu, flour stick noodles (double check that they’re vegan and contain no egg!) and a healthy topping of crushed peanuts.

Ingredients for Vegan Pancit Canton [Vegan Pancit Canton -]

Pulo’s Lemongrass Atsuete marinade balances savoury depth with bright-and-tangy citrus and peppery flavours. Mellowing this flavourful marinade with some vegetable stock, water, and a touch of soy sauce makes for a punchy stir-fry sauce for this pancit canton. Pancit canton is similar to Chinese chow mein or lo mein dishes using thick-ish wheat noodles. The Philippines’ lively fusion cuisine gathers influence from Chinese, Spanish, Indian, Malay-Indonesian, and Japanese cultures.

Vegan Pancit Canton -

Pulo Cuisine has a 5 product range of marinades and cooking sauces inspired by the Philippines 7000 islands. Each sauce and marinade celebrates a specific island.

The Marinades:
Mango Chili (Guimaras Island)
Pineapple Tamarind (Samal Island)
Lemongrass Atsuete (Cebu Island)

The Cooking Sauces:
Coconut Adobo (Tinaga Island) and Kare Kare Toasted Peanut (Luzon Island)

Pulo’s entire product line is made in Canada without preservatives, artificial colours or flavours. All of their marinades and cooking sauces are proudly marked “Vegan” on their website and packaging.

Pulo Cuisine's line of vegan marinades and cooking sauces [Vegan Pancit Canton -]

This is the 5th I Love Vegan recipe made with Pulo’s marinades and cooking sauces. The first one was posted way back in 2015! Here’s the Pulo recipes we’ve done so far:

Pulo’s marinades and cooking sauces are a great way to start experimenting with classic Filipino flavours that might be new to you. Depending on your local grocer’s offerings, it’s not always feasible to find and buy ingredients like tamarind, atsuete/annatto, palm vinegar, or lemongrass. It’s nice to get a taste for these ingredients without having to hunt them down or buy oversized packages of ingredients you don’t use regularly.

You can find Pulo Cuisine in Canadian Loblaw Stores, Save On Foods, and Wal-Mart Supercentres. In the US Mainland, Pulo Cuisine is available at Cost Plus World Market.

Vegan Pancit Canton Philippine Noodles-5197

Notes on the recipe:

This vegan pancit canton is super easy to make. There’s no need to cook and drain the pancit noodles separately, everything cooks together in 1 wok (fewer dishes is ALWAYS better!)  As usual, you can really use any vegetables you like. Bok choy, long beans, mushrooms, and celery are all good options. The sauce can be adjusted to be milder or punchier (adjust from ¼ to 1/3 cup of Pulo’s Lemongrass Atsuete marinade) This isn’t a spicy dish so if you prefer a little heat I’d suggest adding some dried chili pepper.

For a gluten-free option, use rice noodles instead of flour stick noodles.

If you don’t enjoy the flavour of coconut, opt for a refined coconut oil. (Alternatively, canola or another vegetable oil suitable for high-heat frying will work too.)

I prefer to use pressed tofu to make the crispy fried tofu cubes but it’s not absolutely necessary. Refer to the recipe notes if you choose not to press the tofu.

Vegan Pancit Canton -

This post is sponsored by Pulo Philippine Cuisine.

We love them for their easy to prepare and 100% vegan cooking sauces and marinades. Thanks for supporting the brands that support I Love Vegan!

Vegan Pancit Canton

Prep 15 mins

Cook 20 mins

Total 35 mins

Author Brittany at

Yield 4 servings

Easy vegan pancit canton made with Pulo Philippine Cuisine Lemongrass Atsuete Marinade. A rich, tangy-sweet sauce with golden tofu, lots of vegetables, and noodles. A complete, nutritious vegan meal that’s ready in 35 minutes or less.



  • ¼ – 1/3 cup/63-83 ml of Pulo Lemongrass Atsuete Marinade
  • 2/3 cup/167 ml Vegetable broth
  • 1/3 cup/83 ml Water
  • 1 tbsp/15 ml Soy sauce
  • ½ block (175 grams) Firm or extra-firm tofu, pressed
  • 1 tbsp/15 ml Cornstarch
  • ¼ tsp/1.25 ml Sea salt
  • ½ tbsp/7.5 ml Coconut oil
  • 1 cup/250 ml (65 grams) Broccoli florets (large)
  • 1 cup/250 ml (106 grams) Snap peas
  • 2/3 cup/167ml (77 grams) Sliced carrot (1 medium carrot)
  • 1 clove garlic, minced
  • 2 cups/500 ml (107 grams) chopped Chinese cabbage
  • 115 grams flour stick noodles (pancit canton noodles)

Other Ingredients (toppings, etc.):

  • Roasted and salted peanuts, crushed
  • Green onion, sliced
  • Bean sprouts


  1. Prepare and cut all vegetables.
  2. Mix up the sauce: whisk together ¼ to 1/3 cup of Pulo Lemongrass Atsuete Marinade, 2/3 cup vegetable broth, 1/3 cup water, and 1 tbsp soy sauce.
  3. Press 175 grams of firm or extra-firm tofu (½ of a typical 350g brick of tofu.) Cut the pressed tofu into cubes. (Refer to recipe notes [1,2,3] if you prefer not to press tofu.)
  4. Put the cubed tofu into a medium-sized bowl, sprinkle with 1 tbsp cornstarch and ¼ tsp salt. Gently stir to coat the tofu evenly without it crumbling. (Refer to recipe notes [4] if you don’t like the “coconut-y” flavour of coconut oil.)
  5. In a large wok, frying pan, or skillet heat ½ tbsp coconut oil over medium-high heat. Once the oil is hot, add the tofu cubes and cook, stirring often to prevent one side from burning, until most but not all of the sides of the tofu cubes are crisp and golden.
  6. Turn the heat up to high. If desired, add an additional ½ tbsp of coconut oil to the wok. Add the broccoli florets and stir-fry for 1 minute.
  7. Add the sliced carrot and snap peas. Stir-fry for 1 ½ minutes. Add the garlic, stir to mix and then add the Chinese cabbage. Stir-fry for 30 seconds.
  8. Add the noodles and the sauce. Cover with a lid and cook for 2 minutes. Uncover, stir quickly to submerge all of the noodles in the sauce and recover. Cook for 2-3 minutes, until the noodles are tender. (Refer to recipe notes [5] if you prefer a thicker sauce.)
  9. Serve immediately. Top with crushed peanuts, sliced green onion, and bean sprouts.


  • The tofu doesn’t need to be pressed for this recipe. If you choose not to, you’ll need to increase the amount of cornstarch in the next step. (Due to the extra moisture in the tofu)
  • If you didn’t press your tofu, depending on its water content, an extra ½-1 tbsp of cornstarch should be enough – the dredged tofu should look fairly dry.
  • The tofu might stick to the wok. Don’t try to scrape it off the pan. Continue cooking the tofu, gently prodding it from time to time until the side that’s stuck crisps up and lifts easily from the wok.
  • Choose a refined coconut oil to avoid any trace of coconut flavour. (Alternatively, canola oil, or another vegetable oil suitable for high-heat frying would work too.)
  • For a thicker sauce, reserve 1 tbsp of the prepared sauce and mix with an additional 1 tsp of cornstarch. Stir in the reserved sauce and cornstarch mixture when submerging the noodles in step 8.

Courses Lunch and Dinner

Cuisine Vegan

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Are Amalgam Fillings Safe? A Biological Dentist Weighs In

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Are Amalgam Fillings Safe? A Biological Dentist Weighs In

The exciting field of “biological” dentistry is delivering safer, non-toxic treatment options to patients who don’t want mercury bleeding into their brain, or fossilized dead organs in their mouth.

But only about 800 dentists, nationwide, are on board! It’s a growing movement we’re excited to educate you about, here at GreenSmoothieGirl.

There’s growing evidence of safety problems with dental practices, like mercury in amalgam fillings, not to mention exposure for both the patient and dentist, when you remove those fillings; preserving dead teeth with root canals; systemic fluoride treatments; radioactive X-rays, and more.

Insider's Guide to Holistic Dentists
Find a biological dentist near you with our free Insider’s Guide to Holistic Dentists!

My own dental saga and research led me to partner with my holistic dentist, Dr. Michelle Jorgensen, to create a 10-video masterclass that  teaches you everything you need to know, before your next dental visit. And to avoid cavities, remineralize your teeth, and use the right products.

Because the state of your mouth’s health…is a good indicator of your overall health! Let me explain.

I have been fascinated by Dr. Jorgensen’s conversion from traditional dentistry to biological dentistry. I was there to watch the whole thing. And when I’d seen her make the full transition, already knowing her to be an outstanding practitioner, I moved my own family from my previous biological dentist, to her practice.

Her education in, and commitment to, holistic dentistry stems from discovering that her own health issues were due in part from her regular contact with amalgam or “silver” fillings in her patients’ teeth.

I think you’ll find Dr. Jorgensen’s story very interesting, as well as her thoughts on mercury and other metals in amalgam fillings and the state of modern dentistry:

Can Amalgam Fillings Make You Sick? (Dr. Jorgensen’s Story)

Dr. Michelle Jorgensen

My name is Dr. Michelle Jorgensen, and I am a second generation dentist.  My father is a dentist, and knew I wanted to be just like him. He is an avid runner and has been extremely healthy his entire career, and that’s what I thought all dentists were like.

When I started to have nagging health issues about 15 years into my practice, I didn’t think it had anything to do with dentistry. Food sensitivities, numbness in my right hand and arm, forgetting things, my nose constantly plugged, difficulty breathing…what in the world could all of these things be from?

I took my family through Robyn Openshaw’s 12 Steps to Whole Foods program, and while we experienced many health improvements, and I’ll always be deeply grateful for that journey–we still eat the whole-foods diet–I suspected my memory and other issues were from something related to my practice of dentistry.

My health was declining so rapidly that I thought about leaving my practice.  I emailed a colleague about my issues, and he said my email reminded him of himself, 10 years earlier.  He suspected mercury toxicity.

I was shocked. I had not placed a mercury filling for over 15 years. He asked if I removed mercury fillings in my practice.  Every day I do!  That was the beginning of my journey to become a biological dentist.

What Are Amalgam Fillings Made Of?

Amalgam Fillings Contain MercuryLet’s step back. The first mercury dental filling material was made in France in 1816.  A Frenchman mixed mercury with shavings from silver coins.  It formed a soft paste that could easily be packed into a hole in the tooth, and shaped before it turned hard.

This was brought to the US in 1830 and was an instant success.  This new filling material was inexpensive, easy to use, lasted a long time, and sealed the tooth fairly well.  It became popular very quickly.

That first filling material was 50% mercury (the liquid shiny stuff in thermometers) and 50% silver.
When I told a friend, who was a successful professional, about my health problems from mercury, he looked confused. “There is mercury in silver fillings?! They don’t put mercury in, anymore, do they?”

I’m afraid so – in fact, a percentage of those “silver” amalgam fillings today is still mercury, along with metals like silver, tin, and copper.

Mad Hatters

Mad HatterWhen this mercury and silver material was introduced, barber/dentists did much of the dental work, and they loved these new fillings. They were easy to place and they could make money on them.

The few doctors that did dentistry were not so excited about the mercury/silver combination.  They knew the symptoms of mercury exposure from watching hat makers.

The hat makers would use mercury to turn fur into felt.  After repeated exposure to this mercury, the hat makers started showing bizarre behavior.

This is where the term “mad hatter” comes from – the mercury quite literally was making them crazy!

The doctors were concerned that mercury was being placed into teeth. But the barbers didn’t care.  They were making money on these easy fillings.  Mercury/silver fillings were here to stay.

Why Do Dentists Still Use Mercury Amalgam?

That is the background to dental mercury fillings, and they are still being used today in nearly 50% of dental offices in the US. Science and medicine has since confirmed that mercury is a poison to our system. In fact, mercury is the second-most toxic substance on Earth.

Why are dentists still placing these fillings?

Recently, I talked to a dentist who graduated from dental school 4 years ago.  I explained my concerns about my patients and myself  breathing in mercury vapors as I remove old mercury fillings.  He said he’s never heard anything about it.  He didn’t know it could be a problem for patients or dentists.  He graduated FOUR years ago. This is not new information.

It’s obvious the dental community at large doesn’t even understand the problem.

The Facts About Mercury In Modern Dentistry

The safety of mercury fillings continues to be a very controversial subject.  For your information, here are some undisputed facts:

  • Mercury is the most neuro-toxic, non-radioactive element on the planet.  It is more neurotoxic than arsenic or lead.
  • Dental researchers now concede that mercury vapor is released from unstimulated amalgam fillings 24 hours a day.
  • Chewing, brushing, temperature increases, and clenching/grinding have been shown to release mercury vapor.
  • The FDA and the American Dental Association promote amalgam fillings as standard of care dentistry.  Dentists who place amalgam fillings do so in good faith, believing in the efficacy, safety, cost-effectiveness, and longevity of amalgams.
  • Sweden, Austria, Denmark, and Norway have all banned amalgam fillings.

So…Are Amalgam Fillings Dangerous To Your Health?

You must do your own research and decide what is best for you. When existing amalgam fillings are still functioning, it must be your personal choice whether to have them replaced with other materials, either for health reasons or if you want your teeth to look better.

How Long Do Amalgam Fillings Last?

Patient at a Dentist's OfficeEven if you choose not to have them removed for health reasons, mercury fillings aren’t a permanent fix for a tooth.  They have an average life-span of 8-12 years.

How long have you had your old fillings? You most likely will need to have them replaced, and you need to know how to keep yourself safe when you do. A biological dentist has special equipment and procedures to keep both you, and her, safe in the removal process, so you aren’t breathing mercury vapors or swallowing the solids.

GreenSmoothieGirl has spent hundreds of hours calling every “biological” dentist in the U.S., and they’ve put together this Holistic Dentist Finder.

Make sure you take a look at who is closest to you–and how many of my recommended 10 diagnostics and treatment options they use. (Not every biological dentist will have all of them, but, the more the better! And the typical dentist has 0, 1, or 2 of these.)

What’s the difference between “mercury-free” and “mercury-safe” dentistry?

I was a “mercury-free” dentist for 14 years.  Now I am a “mercury-safe” dentist.  There is a difference. The greatest exposure to mercury comes when the old filling is drilled out.  Safe procedures can reduce exposure by up to 90%.

(When Robyn, “the GreenSmoothieGirl,” had hers removed, 20 years ago, she did so because she’d learned enough to know that mercury in her teeth were a bad idea. But back then, no one–and I mean no one!–knew what a biological dentist was! There are more of us now, stepping outside the standard ADA procedures. Robyn had her mercury fillings removed, by a traditional dentist, against his counsel–he disapproved and said it was a waste of her money–with no protective measures for her or him!)

What are those procedures to remove metal fillings?  There are 10 that are generally regarded as the standard to be mercury-safe.

1. Keeping it cool–to reduce mercury release,  a lot of water is used to keep the filling cool.

2. Rocks, not pebbles–the filling is cut into large chunks, which reduces the amount of drilling.

3. Get it all out–the vacuum must be very strong and placed as close to the tooth as possible.

4. To breathe or not to breathe–avoid breathing through your mouth during the procedure.

5. Dam it–a rubber dam won’t keep vapors out, but it will keep particles out of your mouth.

6. Clean up, clean up–everything in the area and around the area should be rinsed very well.

7. Big vacuum–a very large vacuum is placed right below the chin.

8. Ions are friends–An ionizer traps any mercury still left in the air.

9. Rinse and spit–after the procedure,  rinse very well, even gargle in the back, and spit.

10. After the fact–removing mercury fillings, even in a safe way, will always produce a temporary increase in a person’s exposure to mercury.  Make sure all of your routes of elimination are clear and ready to do their job.

I am now using all of the mercury-safe procedures in my office, and things have started to look up, for my health.  I don’t know if that was the main source of my health problems or not, but I don’t want to risk becoming a “mad dentist”!   I’m staying safe, and keeping my patients safe from now on!

–Dr. Michelle Jorgensen’s practice, Total Care Dental, is in American Fork, Utah

Thank you, Dr. Jorgensen!

Watch our recent Facebook Live video where Dr. Jorgensen and I talk about alternative dental options for cavities, what to do about root canals, her favorite toothpaste, and more.

And jump in on our Healthy Mouth, Healthy Life video masterclass, while it’s 80% off for our launch special!  Dr. Jorgensen and I show you how to keep your teeth beautiful, strong, and white without compromising your health!

Want to find a biological dentist near you? Grab our free Holistic Dentist Finder! We called every dentist we could find in the U.S. who identifies as “biological” or “holistic,” and learned what services they provide. We’ve indicated what they offer, and what they don’t, in this amazing free guide.

*No dentist paid to be in this resource. Please let us know if you know a biological dentist not represented here, as a minority of them did not return our calls, emails, and snail-mail.

The post Are Amalgam Fillings Safe? A Biological Dentist Weighs In appeared first on GreenSmoothieGirl.

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Motivational Video For Your Day

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Dr. Jorgensen’s Power-Through-The-Day Bars

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Chia and Flax Seeds


Dr. Jorgensen’s Power-Through-The-Day Bars

A satisfying, delicious blend of nuts, coconut, dates, and more for healthy energy throughout your day.

  • 2 cups unsweetened coconut
  • 2 cups chopped nuts
  • 2 cups chopped dates
  • 1/2 cup flax seed
  • 1/2 cup chia seed
  • 1/2 cup raw cocoa
  • 1/4 tsp Himalayan crystal salt
  • 1 tsp vanilla
  • 1 1/2 cups naturally sweetened chocolate chips
  • 1 pkg plain vegan gelatin
  • 1/2 cup hot water
  • 1/2 cup raw honey
  1. Blend the coconut, nuts, dates and flax seeds each separately in a high powered blender until medium fine. Mix the blended ingredients with the chia seeds, cocoa powder, 1/4 t salt, 1 t vanilla and chocolate chips in a large bowl and set aside.
  2. Dissolve the gelatin in the hot water let stand for five minutes. Add the honey, salt and vanilla and beat until fluffy (or mix in blender until frothy.)

  3. Add the honey mixture to the mixture in the bowl and stir until everything is moistened. Press into a 9 x 13 pan with moistened hands. Refrigerate for 1-2 hours until set. Cut into bars and keep in a container in the fridge or freezer.

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