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Vegan, Raw, and Low Calorie Recipe

Vegan, Raw, and Low Calorie Recipe

Roasted Cauliflower Totally addicting bar snack or nutritious side dish? You decide. I am completely fine with it being both. Incidentally, Desmond loves this as much as Paul and I do. We tend to eat it with our fingers before dinner. Roasted Cauliflower 1 medium head cauliflowerabout 2 tablespoons canola oilabout 1/2 teaspoon garam masalaabout 1/2 teaspoon saltabout 1 tablespoon minced fresh cilantro (optional) Heat the oven to 400. Recipes | Owlhaven This weekend we’re having a big crew of college students, friends of our sons, over for dinner. We’re making Ethiopian food for a special treat: injera (Ethiopian sourdough flatbread made with a grain called teff), alecha wat (mild veggie stew), doro wat (spicy chicken) and misir wat(lentil stew). Since the injera takes a couple of days to do, we started it yesterday morning. It should be a lot of fun. If I remember, I’ll take pictures of more of the dishes for you. In February two of our sons will be taking drivers’ ed, which means EARLY morning rising for five weeks straight. Another lovely thing about February and March is that I get to do some adventuring. The other adoption conference that I’m attending is closer to home–the Refresh Conference in Seattle. In both places I’ll be sharing on two topics: organizing a busy home, and trusting God in times of challenge. Now I’d love a bit of feedback from you all. One small example from my home: I rarely iron.

Vegan Diet Infographic Want to know how to be healthy and cruelty-free? No worries—eating vegan is easy! Get all your answers and more with PETA’s “Wondering About a Vegan Diet?” infographic, and don’t forget to share this infographic on Facebook. Are you ready to eat healthy? Pledge to go vegan for 30 days! Embed “Wondering About a Vegan Diet?” <a href=” src=” width=”720″ border=”0″><p>Wondering About a Vegan Diet?

Vegetarian Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →

Vegetable Lasagna Cupcakes How about a couple of cupcakes for dinner? I haven’t made lasagna in ages but after seeing the oh-so-cute Petite Lasagnas at Can You Stay For Dinner?, I just had to make a vegan version. Super easy to make using wonton wrappers, the mini lasagnas bake in about ten minutes or so. I didn’t bother to replace the meat in the sauce called for in the original recipe, I just went with vegetables – fresh shiitake mushrooms and baby zucchini from the farmers market. Once cool enough to handle, you can actually pick one up and eat it without a fork. I only wish the Daiya cheese was a little more melted (I would have left it in the oven for a bit longer but the tips of the wontons were getting to be pretty brown and I have a very touchy smoke detector). Vegetable Lasagna CupcakesMakes 12 24 wonton wrappers 1 cup pasta sauce or spaghetti sauce 1/4 cup of your favorite cheese To make the vegetable filling, heat a wok or sauté pan to hot. Next, make the tofu ricotta. Preheat the oven to 375 degrees.

Wheat Belly Buster: Carrot Flaxseed Muffins | Wheat Belly If you need a secret weapon to persuade that person in your household that life without wheat is still worth living, then pull out some of these delicious carrot flaxseed muffins. While wheat-free, low-carb bread recipes that are included in the Wheat Belly book can be a bit temperamental, muffins tend to be more forgiving due to their smaller size and less variation in internal cooking (a hurdle with wheat-free baking). The carrots provide beta carotene, the flaxseed provides a near-zero carbohydrate source of fiber to keep your family wheat-free and regular, the pecans provide crunch, and the spices and orange zest provide zing. The optional raisins can add substantial carbohydrates, so add them only when a higher carbohydrate exposure is desired (e.g., to please fussy kids or husband). You will need: 2 cups ground almond meal? Preheat oven to 325º F. Mix almond meal, flaxseed, salt, baking powder, cinnamon, nutmeg, cloves, pecans, and sweetener in bowl and mix.

57 Health Benefits of Going Vegan | Nursing Schools : LPN RN BSN MSN : Online Nursing Degree Vegans are frequently misunderstood as fringe eaters with an unnatural passion for animal rights. While many vegans do feel passionately about animals, its time for others to see that a vegan diet and lifestyle go way beyond animal rights. Following a healthy, balanced vegan diet ensures a host of health benefits as well as prevention of some of the major diseases striking people in North America. Read these blogs to find out about the health benefits or going vegan or just provide better information to your patients. Nutrition All of the following nutritional benefits come from a vegan diet full of foods such as fresh fruits and vegetables, whole grains, nuts, beans, and soy products. Reduced saturated fats. Disease Prevention Eating a healthy vegan diet has shown to prevent a number of diseases. Cardiovascular disease. Physical Benefits In addition to good nutrition and disease prevention, eating vegan also provides many physical benefits. Body Mass Index. Too Much in the American Diet

Lentil Mania Humans have been dining on lentils for centuries. These lens- shaped edible seeds, scientifically classified as the Lens esculenta or Lens culinaris, have been discovered in Bronze Age dwellings on St. Peter's Island in Switzerland. The Bible (Genesis 25:34) records that Esau sold his birthright for a "pottage of lentils". LENTIL SALAD (Serves 5) A classic salad for all seasons. 1 cup pre-cooked green lentils 1 cup pre-cooked orange lentils 1/2 cup celery, finely chopped 1 cup steamed green beans, finely cut 1/4 cup freshly chopped parsley Dressing: 1 Tablespoon mild, prepared mustard Salt and pepper to taste Dash of lemon juice 1/2 cup reduced fat Italian dressing 1 ripe tomato, cut into wedges 1/4 cup finely chopped chives Small head of lettuce, shredded In a salad bowl, mix cooked lentils, celery, green beans, and parsley. Total Calories Per Serving: 149 Fat: 3 grams LENTIL AND LEEK RISOTTO (Serves 4) Enjoy this delicious dish. Total Calories Per Serving: 368 Fat: 6 grams

The Vegetarian Resource Group Vegan and Vegetarian Recipes For more VRG recipes, see Food, Cooking, and Recipes in the Vegetarian Journal index, as well as back issues of Vegetarian Journal and Foodservice Update. Or search our website for the type of recipe you want. Also check out our Frequently Requested Recipes. Books Join The VRG with $35 via our subscription form, and receive the Vegetarian Journal for two years and a copy of Simply Vegan! Help yourself and others. Click here for ways to support this website and The Vegetarian Resource Group. © 1996-2014 The Vegetarian Resource Group, PO Box 1463, Baltimore, MD 21203. (410) 366-8343. The contents of this website and our other publications, including Vegetarian Journal, are not intended to provide personal medical advice. Any page on this site may be reproduced for non-commercial use if left intact with credit given to The Vegetarian Resource Group and each page linked to www.vrg.org Web site questions or comments?

Budget-Friendly Recipes Health Starts Here® Mango-Mint Green Smoothie Mint and fresh lime juice are the surprise ingredients in this incredibly refreshing morning smoothie, made with mango and spinach. Our Health Starts Here® recipes celebrate naturally flavorful whole foods by limiting added sodium and containing no extracted oils or refined sweeteners. Mini Tropical Cheese Toasts Mini Cajun Shrimp Frittatas These little frittatas, filled with mini shrimp, sautéed bell peppers and spicy Cajun seasoning, are terrific for brunch. Mini Sesame Chocolate Chip Cookies Slightly crunchy and wildly addictive, this sesame-studded take on traditional chocolate chip cookies is nutty and rich. Learn to Cook: Poached Eggs Eggs Benedict is easily within your reach. Vegan Brunch Bread Pudding Our vegan take on a breakfast casserole is made with asparagus, smoky tempeh and fresh herbs. St. Korean-Style Fish and Peppers with Rice Noodles Spinach Ravioli with Pea Purée and Arugula A delicious new way to enjoy pre-made ravioli!

Let Food Be Your Medicine ‘Tis the season once again, cold and flu season that is. Drastic changes in the weather, being closed up indoors, and generally feeling rundown can all lead to a serious case of the sniffles. If you run the other way when you see someone sneeze, or hide out when you hear a cough- it’s time to arm your body against cold and flu bugs from the inside out. Don’t give the flu a fighting chance by powering up with immune boosting foods. Even though it seems most people get sick during the fall and winter months, Mother Nature is (like always) one step ahead of us. Most of the beautiful produce in season this time of year also happens to provide great sources of immune boosting nutrients. Vitamin A: Studies have found that Vitamin A can reduce both the incidence and seriousness of infection by improving the body’s antibody response1. Zinc: Another popular immune booster, zinc accelerates the growth of immune cells while slowing the reproduction of the cold-cause rhinovirus3,4. Resources:

Fatfree Vegan Recipes Chinese Crispy Fried Tofu It feels like yesterday, but the memory is fresh. Eons ago, I happened to spot some "white slabs" sitting next to my all time favorite Paneer, in the aisle of the grocery store I frequented. See, I was this good girl who went shopping for my mom during the weekends, all on my own, so that my mom can relax her feet. At times I used to buy other stuff that caught my fancy apart from the list my mom provided. So on this particular day, this packet with something called as "tofu", went into my basket. I, in fact, thought it was probably another "brand" of Paneer and even wondered at the peculiar name ( ..those naive days!!!) Once home, my mom had a different story to tell. In fact I think I love it even more (if that's even possible!) References recipe minimally adapted from the best international recipe Basic Information Prep Time: Under 15 min Cook Time: Under 15 min Serves: 4 people Ingredients Tips 1. Method Slice the tofu into cubes/1-inch thick slabs. Make sure to blend it well. Coat it well.

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