Vegan Recipes To Try
Vegan What Makes Vegan Food So Healthy? Vegan food comes from plants, it’s high in disease-preventing fiber, free of artery-clogging cholesterol and low in disease-promoting saturated fat. Animal-based food, on the other hand, is highest in saturated fat and cholesterol and contains zero fiber. Plant-based food is also high in phytochemicals and antioxidants, which help protect against heart disease, stroke, diabetes, and certain cancers. Avocado Nori Rolls Nori rolls make a great take-along meal. Avocado is a whole raw fat which helps to keep the skin and hair soft and rid the body of old toxic fats. Nori is a sea vegetable which is the highest in protein content (48%) and is very easily digested. Nori is extremely high in minerals. Ingredients 2 sheets of raw or toasted sushi nori 1 large Romaine leaf cut in half down the length of the spine 2 TBS spicy miso paste (see recipe) 1 avocado, peeled and sliced 1⁄2 red, yellow or orange bell pepper, julienned 1⁄2 cucumber, peeled, seeded and julienned 1⁄2 cup raw sauerkraut 1⁄2 carrot, beet or zucchini, shredded 1 cup alfalfa or favorite green sprouts (sunflower, buckwheat, etc.) 1 small bowl of water for sealing roll Directions 1. Place a sheet of nori on a sushi rolling mat or washcloth, lining it up at the end closest to you. 2. Place the Romaine leaf on the edge of the nori with the spine closest to you. 3. Spread Spicy Miso Paste on the Romaine 4. Line the leaf with all ingredients in descending order, placing sprouts on last. 5. Roll the Nori sheet away from you tucking the ingredients in with your fingers 6. as you go. 7. Seal the roll with water or Spicy Miso Paste. Slice the roll into 6 or 8 rounds. Easy Pea-sy Soup Ingredients 3 cups frozen, organic peas 1 1/2 cup boiled hot water 1 ripe avocado or 1⁄4 cup hemp seeds 2 tsp. onion powder 1 tsp. salt dash of cayenne Optional: 1⁄2 tsp. cumin powder Optional: 1 handful of greens such as spinach, parsley, dill, arugula or cilantro Directions 1. Blend on high until smooth and creamy 2. Top with freeze-dried peas and hemp seeds and serve immediately. Chia-Coconut Pudding (Tapioca with a twist) Ingredients 1⁄2 cup white or black Chia seeds 1 1⁄2 cups purified water (to soak the Chia seeds) 2/3 cup nut milk or coconut milk 2 Tbs. coconut oil (make sure it’s high quality and smells fresh) 3 Tbs. Honey or xylitol 6 Tbs. orange juice (about 1 orange) 1 tsp. vanilla extract 1⁄2 tsp. butterscotch or rum extract 6 drops liquid stevia, vanilla flavor Directions 1. Soak the chia seeds in the water for 2 or more hours (you can soak them up to 12+ hours) 2. Blend everything except the soaked chia together until creamy. 3. Mix the cream with the soaked chia seeds. 4. Refrigerate or enjoy immediately. Mock Salmon Pate Ingredients 6 large carrots, chopped 1⁄4 cup lemon juice 2 cups soaked almonds (1 1⁄4 cups before soaking) 4 green onions, finely chopped 1 1⁄2 stalks celery, finely chopped 3 tsp. kelp powder 1 1/2 Tbs. wheat free tamari or 3⁄4 tsp. Real or Himalayan salt (or to taste) 1-2 cups water as needed Directions Place Lemon juice and carrots in a blender or food processor and blend until smooth. Add water as needed to make the mixture the consistency of pate. Place blended mixture in a bowl and stir in the remaining ingredients. Adjust flavors as needed. Tip: Top 10 High-Protein Vegan Foods 1. Tempeh, 1/2 package = 22 grams 2. Tofu, 1 cup cooked = 20 grams 3. Lentils, 1 cup cooked = 18 grams 4. Pumpkin Seeds, 1/2 cup raw = 17 grams 5. Almonds, 1/2 cup raw = 16 grams 6. Split Peas, 1 cup cooked = 16 grams 7. Garbanzo Beans (Chickpeas), 1 cup cooked = 15 grams (Most beans have 14-16 grams) 8. Hemp Seeds, 1/4 cup raw (4 tablespoons) = 10 grams 9. Quinoa, 1 cup cooked = 9 grams 10. Millet, 1 cup cooked = 8 grams Hearts of Baltimore Crab Cakes Ingredients: Garlicky Dill Aïoli 1/2 cup vegan mayonnaise 1 tablespoon fresh lemon juice 1 tablesp Become a supporter of this podcast: https://anchor.fm/roger-keyserling/support This podcast is sponsored by The Black Tux
from eCom Tips Podcasts https://ift.tt/2CDWNAr
via IFTTT
No comments:
Post a Comment