LISTEN HERE: V.N.12.02.25.SherryZitter.VeryBerryKindnessDownload
Listen to the replay at the link above (28 minutes and 29 seconds, audio .mp3). Thank you. Vegan Nation interview with Sherry Zitter! Tune in Tuesday, December 2, 2025. 4 PM EST on WCUW 91.3 FM Worcester Community Radio. Hosted by Marlene Narrow, Worcester, Massachusetts, USA. Stay tuned in from 4 PM to 5 PM (a rebroadcast of last week’s show starts at 4:30 PM). Thank you for caring enough to hear and be heard. We’re in The LOBE! PHOTOS
Photo: Sherry Zitter with berry smoothie (Artwork on wall is by Sherry’s wife, Forest Otter)
Music: “Join The Waggle Dance” (Bonobo TV), “Mother Nature’s Conversations” Vegan Queen V; “We Love Animals”, “Peanut Butter & Jam” (The Vegan Album) by Charity and the JAMband; and “Do You Think” (children’s song) by Sherry Zitter
Learn about liberation, kindness, berries and more! Sherry has been a vegan for 18 years, and is also a whole foods expert, with a passion for growing and sharing berries! She also helps people to veganize traditional dishes. Contact: [email protected]. Sherry’s recipes:
Fluffy Millet Breakfast Cake: (From minimalistbaker.com)”
(20 min. Prep, 40 min, bake, 8 servings)”
2 1/4 c. Cooked/cooled millet (can sub quinoa)”
1 /12 c. Fruit in 1/4 inch slices (stone fruit, or apples or bananas), or fresh berries in season
Line pan with parchment paper.”
Make flax eggs with flax and water; sit for a few minutes.”
Combine almond or other non diary milk with lemon juice and rest on emminute. Then add
sweetener, oil, vanilla and zest.”
Add millet, stir gently. Add flour, baking powder and salt.”
Mix until thick and sticky. Can add more flour or milk to adjust consistency.”
Pour into pan, press fruit into top and bake 40-50 minutes until edges are brown.”
Cool 20 minute and serve.”
SOS (no salt-oil-sugar) version:”
Sub. 6 oz ripe mashed bananas for flax egg.”
Sub 1/4 c. ripe mashed banana and 1/4 cup mashed dates (or I put enough in food processor
for double the recipe) for syrup.”
Sub 1/2 t. Cinnamon, 1/4 t. Nutmeg and 1/4 t ginger powder for oil , salt and vanilla.”
Other ingredients and recipe the same
Cran-Apple-Walnut Cake (vegan version, adapted from the
original Moosewood Cookbook) *option for GF also
1 3/4 c. light brown sugar OR 1 c agave or maple syrup/rice syrup
+ 2 T orange juice concentrate (or I use 3 ripe ananas and 18
deglet dates or 8 Medjool dates)
1/2 c veg oil or coconut oil (or applesauce)
2 c flour (half can be whole wheat) *OR for GF, in spice or coffee
grinder, grind:
1/2 cup each quinoa, buckwheat, GF oats and amaranth (or
any combination of GF seeds/oats). *Note that amaranth may need
twice as long to be ground fine enough.
1 t baking soda, 1 t cinn, 1/2 t nutmeg, 1 t salt (optional: 1/2 t.
orange or lemon peel)
2 flax “eggs”: 2 T. flaxseed meal (approx. 1 1/2 T flax seeds before
grinding) forked into 4 – 6 T water. Let sit 2 minutes.
1 t vanilla
2 c. sliced cooking apples
1/2 c. walnut pieces
1/2 lb. cranberries (fresh, whole, raw)
If you use a liquid sweetener, whip at high speed 10 mins.
Cream together oil with sweetener (and OJ concentrate, if used).
Five Minute Raw Cranberry Relish:!
In food processor, put 1 cup raw cranberries, 2 cups apple slices, and 2 or more cups walnuts.!
Can add 1/2 t. cinnamon, 1/4 t. Nutmeg or cloves if desired.!
Pulse until desired consistency. Serve immediately or refrigerate a few hours to let flavors
mingle. Keeps well in fridge for several days.!
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Other news – current events: Zoe Rosenberg. Convicted act (Timestamp 33:00 to 34:40. Sentencing result on Dec 3rd (Timestamp 2:51:21)
“Growing Kindness” Art by Lynda Bell (Whangarei, Northland, New Zealand)
