healthy - vegetarian recipes

Try it! You will enjoy it!

Masala Paratha (Besan Ka Masala Paratha)

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healthy vegetarian recipes

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger

September 11 2017 Meatless Monday 

Meatless Monday Supports Goya’s “Can Do” Campaign to Fight HungerMeatless Monday is very proud to join Goya Foods as it launches its new Can Do campaign. The campaign, which kicked off in June, seeks to fight hunger by matching food purchases with donations to those in need. Goya will send food donations to Feeding America for every purchase of a featured product every month. As part of the campaign, Meatless Monday will feature recipes using Goyas Can Do products. Goyas Can Do campaign is part of a long-standing tradition for the Hispanic family-owned company which has always taken pride in giving back to communities. We have always believed in the importance of helping families in need, said Bob Unanue, President of Goya Foods. Since my grandfather started Goya in 1936, we have worked hard to demonstrate the values we hold true to the foundation of Goya Foods and what better way to give back to our country than with the nourishment of a healthy meal. Goya delivers food donations to Feeding America Goyas products provide excellent meat-free protein sources that can be incorporated into countless meals that are perfect for Meatless Monday. As added incentive, the donations made by Goya will be in the name of Goyas retail partners, including the many supermarkets across the country that sell Goya products. The Can Do campaign hopes to donate no less than 600,000 pounds of food to food banks, families and individuals throughout its year-long run. If you want to be part of a great cause, join Meatless Monday in Goyas Can Do campaign and help fight hunger across the nation! This months product, vegan refried beans, is the star of this great recipe: Incredibly Easy Wraps The post Meatless Monday Supports Goya’s “Can Do” Campaign to Fight Hunger appeared first on Meatless Monday.

25 Vegetarian Mason Jar Meals to Help You Win at Lunch

September 11 2017 Oh My Veggies 

When it comes to packing lunches that are both delicious and healthy, mason jars are your best friend. Here are 25 of our favorite mason jar meals.

Baked Potato & Greens Soup With Potato-Wedge Croutons

September 11 2017 Isa Chandra Moskowitz 

Baked Potato & Greens Soup With Potato-Wedge Croutons OMG. It’s been TEN years. Well, we do enough OMG-ing in the new intro, so I’ll leave it at that for now. But the Veganomicon 10th Anniversary Edition is out this month, and it’s made me excited enough to update my blog! The book has been tidied up, made a little easier, and most importantly, a lot of photos have been added, all by Kate Lewis. There are also 25 new recipes! I’ll be posting some classics over the next few weeks to get you excited. Order the book on Amazon or where ever you like to support, thank you thank you thank you. Let’s start with this favorite: a potato soup with giant french fry in it! That is, a potato wedge thats been dredged in cornmeal and lightly fried. As for the healthy part, we use kale here, but escarole or spinach would be good, too. Make the baked potatoes the night before so that you can have this soup ready in thirty minutes.

Sweet Potato Burritos

September 11 2017 Meatless Monday 

This burrito might surprise you with its sweetness, but the onion and garlic powders offer a savory balance to the cinnamon. Using whole wheat tortillas can complete the wrap the healthy way by keeping you fuller, longer. This recipe comes to us from Lindsay of The Happy Herbivore. Serves 4 - 4-6 soft taco shells, tortillas or wraps - 1 medium sweet potato, boiled until tender and drained - 1 cup brown rice or quinoa, cooked to desired tenderness - 10 oz frozen spinach - 1 cup black beans -  1/­­2 teaspoon cinnamon -  1/­­4 teaspoon cumin -  1/­­4 teaspoon onion powder -  1/­­4 teaspoon garlic powder - hot sauce, to taste Cook spinach according to package directions, pressing out any excess water once the spinach is fully cooked. Put the spinach in a bowl, sprinkle with garlic powder and salt and set aside. Sprinkle cumin, onion powder and garlic powder over black beans, stirring to evenly coat beans with spices and set aside. Peel cooked sweet potato and mash with a potato masher or fork. Sprinkle with cinnamon and stir to combine. Combine sweet potato, spinach, grains and black beans in a large bowl, stirring to evenly combine, and scoop mixture into the center of the wrap. Drizzle with hot sauce to taste. The post Sweet Potato Burritos appeared first on Meatless Monday.

Nutro – A Healthy Plant-Based Diet Made Simple

September 11 2017 Veggie num num 

Nutro – A Healthy Plant-Based Diet Made Simple Hello, Veggie People, it’s been a long time once again! While all’s been quiet over here, Cam and I have been busy building something exciting and I’m happy to say it’s ready to go!! Now available on the App Store is Nutro – an App developed to help those on a Plant-Based Diet thrive! Whether you’re vegetarian, vegan, or just reducing meat in your diet, eating the right plant-foods is key to adequate nutrient intake and overall wellbeing. I wanted to create an easy-to-use resource that could help get the balance right without the guesswork. It started out with a simple enough idea of gathering together a list of plant-foods highest in those nutrients we all need the most when cutting out meat and animal products. This leads me to think on the best way to share this with others. Having a husband with the tech knowledge made the leap from a list of foods to a useable app one that made complete sense. Nutros directory of nutrient dense plant-foods allows you to easily identify the right foods to boost intake of key essential nutrients – like iron, protein, calcium and vitamin B12 – the right foods to support good health and keep you plant strong when cutting out the meat and animal products. It’s not always easy to understand the nutrients our body needs to stay healthy or where to find these nutrients in a plant-based world. Nutro identifies key vitamins and minerals of particular importance to those on a plant-based diet and shows you exactly which plant-foods offer the best source. The idea behind Nutro is simple, supporting health and happiness on a meat-free diet is achievable. And while I highly recommend seeking professional guidance to get the best tailored and up-to-date information on a diet to meet your specific nutritional needs, Nutro is a handy resource that can help make balanced, healthy plant-based eating a little easier. If you’d like to check it out, jump onto the app store and please leave a comment below if you have something to say!! I’d love to hear your thoughts, ideas, comments, constructive criticism, feedback and all the rest Follow along on with me and Nutro social @ facebook, instagram, pinterest, twitter. The post Nutro – A Healthy Plant-Based Diet Made Simple appeared first on Veggie num num.

3 Easy Vegan Sandwich Recipes

September 8 2017 Happy Cow veggie blog 

Sick of the same old sandwich? Simply Quinoa has 3 awesome, refreshingly tasty recipes that will get you stoked for lunch time! Balsamic white bean and fig, crumbles tempeh banh mi, and hummus with veggies. All healthy, all delicious, and all vegan. These sandwiches are perfect for when you need some back-to-school lunch ideas. Kids will love them, and you will feel good knowing their eating healthy. Check out the video below for instructions on how to make all 3 of these sandwiches: Read the full recipes in the video description here. The post 3 Easy Vegan Sandwich Recipes appeared first on The Veggie Blog.

Easy Vegan School Lunch Ideas (In A Bento Box)

September 7 2017 Happy Cow veggie blog 

Does thinking of vegan school lunch ideas seem like a daunting task? Luckily Liv B has put together these awesome ideas for healthy and delicious vegan lunches. Plus, they fit perfectly in a bento box! Kids love them, and they’re perfect for taking on the go. Check out the video below for tips on how to put together these tasty lunches: Read more about the recipes in the video description here. The post Easy Vegan School Lunch Ideas (In A Bento Box) appeared first on The Veggie Blog.

Tempeh Tacos with Raw Cashew Queso

September 6 2017 My New Roots 

Tempeh Tacos with Raw Cashew Queso I have to start by saying how incredibly moved I was by the comments on the last post, and the emails I received from you guys - a deep, heartfelt thank you. I knew that opening myself up would spark a lot of conversation, but I never imagined the impact it would have, not only in regards to the incredible outpouring of support, but for sharing your own stories and struggles. Time and time again I am reminded of the power in vulnerability and open communication. I feel truly blessed to have a community of conscious and loving readers, and that we can all share our journey with one another. That is what makes us stronger, and certainly healthier human beings in every sense of the word. Before I dig deeper into what Ive been doing to eat for balancing my hormones, Id like to just follow-up with the topic of orthorexia. Many of you expressed surprise at my struggles, thinking that because I do what I do, I must have had it all together. The truth is I thought that I did have it all together for a very long time, and creating My New Roots has been the most powerful catalyst in my healing. For the last decade, Ive felt very grounded in my choices and excited to celebrate them with you. But like I mentioned in the last post, the experience of changing my diet has brought back many of the challenges, dark thoughts and feelings that I had convinced myself were gone forever. Putting new restrictions on myself made me to put food into good and bad categories. This probably doesnt sound so terrible, but like I said before, this is a slippery slope into full-blown disordered eating for me. I see now that there is an incredibly fine line between caring about what I eat and caring too much. I believe that my relationship to food is something that I may have to keep in check for the rest of my life, or at least as long as I choose to use it as a tool to become a healthier person (so, like, forever). In the last four months of tuning into what I need right now, and eating more consciously, Ive really experienced a positive difference in how I feel, which is the biggest reward anyone could ask for! But Ive also had bad days where I wasnt prepared, and suddenly being at a wedding or a birthday party, or out for dinner with friends without much to eat in the good category, wasnt so rad. My blood sugar would crash, Id feel desperate, totally out of control and the voices would come back. What Ive learned from these experiences is that I need to be as prepared as possible in these situations, but if I can’t, I simply have to let go. I cannot control everything and I cannot always be prepared, but that in order to move forward, I have to maintain flexibility, and stop being so darn hard on myself! I firmly believe that there is more strength in being fluid and forgiving, than rigid and judgmental. I am just a person, after all. Since many of you were curious about the connection between food and hormone balance, Id like to discuss it in more detail, and share what Ive been doing to keep these miraculous chemicals in check, and keep them working for me, not against me! Upping my fat and protein intake – but especially fat Fats are an essential part of a healthy, well-balanced diet, and they are especially important for hormone balance. Fats actually create the structural components of hormones, and cholesterol specifically is responsible for our reproductive hormones; estrogen, progesterone and testosterone. The type of fat you choose however, is critical to achieving a positive effect, as the ones you consume become the building blocks for your hormones. Saturated fats like coconut oil, butter and ghee, and monounsaturated fats like olive oil, nuts, eggs, and avocados are excellent choices and should be consumed responsibly every day. Cut back on or eliminate corn, canola, sunflower, safflower and soybean oils, and replace them with the aforementioned instead. Ive also increased my protein intake, and consciously replacing more high-carbohydrate foods with more protein-rich foods such as tempeh, hemp, sprouts, activated nuts, eggs, and quality protein powder has really made a difference in stabilizing my energy levels and appetite. Getting enough protein on a vegetarian diet is totally possible, but I find that if Im not really paying attention, I can dip below the ideal 45 grams a day. Loosely (not obsessively) keeping track of my daily intake of protein has helped me feel my best. Keeping my blood sugar stable It may seem totally unrelated, but blood sugar and hormones are in fact inextricably linked. One of the main functions of the endocrine system (the system that creates and transports hormones in your body) is delivering glucose to your brain, muscles, and heart. So if anything in that process isnt working properly, than mismanaged blood sugar is the inevitable result. But whats worse is that it creates a cascade effect whereby none of the other parts of your endocrine system will work either. Sheesh! Walking the line between high and low blood sugar is something that Ive really been focusing on lately, and its working well, but it is an ongoing process that takes some getting used to. Including more fat and protein in my diet has been a game-changer for me, since those macronutrients digest slower than carbohydrates - even the complex ones from things like sweet potatoes, quinoa, and chickpeas. I try to eat a large and protein-rich breakfast within an hour of waking up (after the lemon water, of course!). Lunch is where I get the majority of my calories since that is when I need the most energy. I like eating roasted vegetables, avocado, eggs, and sprouted pseudo-grains like quinoa and buckwheat. I snack in between meals when Im hungry, but instead of reaching for a slice of rye bread or a rice cake, Ill have veggies with a high-fat dip, or a handful of my Maple Cinnamon Grain-free Granola. Dinner is mostly grain-free these days and I stick to salads, soups and stews. I go to bed no longer than four hours after dinner so that Im not hungry right before I hit the pillow. Then I like to have a break of about 14 hours between dinner and breakfast the next day, as my digestion does well on the rhythm of intermittent fasting. Eating more vegetables (and less bread a.k.a. DUH) I almost always had a couple slices of rye bread at lunch. Not that there is anything wrong with doing so, but Ill admit to feeling pretty foggy-headed afterwards. And because it filled me up so much, I had less room for veggies. Now Im prepping raw and cooked vegetables ahead of time and keeping them on hand specifically for my big lunches. Some favourites to roast in the oven are cauliflower, sweet potato, pumpkin, red onion, zucchini, tomatoes, and broccoli. Ive also started cutting up a big plate of veggie sticks in the early afternoon, before I even get hungry, so that it is there and waiting for me - no excuses. Right before diving in I douse it in freshly squeezed lemon juice, Maldon salt and Aleppo pepper. Its honestly delicious. I dont have to tell you that vegetables are full of filling fiber, replenishing phytonutrients, and yes, protein. Especially dem green ones. Eat more plants. Habits + meal prep I think this was the other big hurdle for me when it came to changing things up with my eating habits. I knew that if I was going to start eating food differently, Id have to start preparing food differently too - and a lot more often. I already spend a lot of time in the kitchen (obvi) and I love it, but I am also a person who likes to spend her non-work hours away from the cutting board. Eating this way admittedly does take more time, and makes it more challenging to eat out, or just grab something on the go. Coming to terms with this was challenging, but Ive realized that I have to dedicate more time to my diet if I want to be successful. No matter how you slice it, meal preparation is a very big part of sticking to your goals, whatever they may be. Of course there are times when its just not possible to do, and divergent days are fine, but the majority of your food youre should fall into the category that helps you feel your best, however you define that. Instead of prepping one day a week, which I know a lot of people like to do, I actually prefer to pepper it throughout the week in a way that is a little more fluid for me. If the Life-Changing Loaf of Bread is in the oven for instance, Ill chop up a bunch of veggies, and put them in too. If Im washing greens for a salad, Ill do all of them so that theyre ready to chuck into a smoothie on a whim. Lee from Americas Fat Balls have also been a super snack these days. And like I mentioned before, having fresh veggies washed and sliced up for afternoon cravings is very helpful. I can prepare two or three days worth at a time and keep them in the fridge. Mindset Instead of looking at food in terms of good and bad which I think is a dangerously judgemental way to categorize what were eating, I like to say yes to certain things, and the others fall into the not-right-now basket. For instance, I love brown rice to the ends of the earth and back, but Im not eating it right now since it doesnt make me feel all that great. And just because Im not eating brown rice these days doesnt mean I’ll never eat it again! This leaves room for flexibility and creates a far more sustainable way to look at ones diet. Isn’t it relieving to know that if you are out for dinner and there’s only rice for example, that you could potentially eat it and not beat yourself up? Ahhhh…did you feel that?! What a relief, eh? Tomorrow you’ll get back on the horse, no big deal at all. Making changes should be fun, and keep those labels for tin cans! You’re a fluid being, ever-changing, so make space for that in your meal planning too. Self-care routine, stress-reduction, exercise, and sleep I used to see self-care as something that only people with time have. Well, after totally hitting the wall a while ago, I realized that it just has to be a priority, respected as a part of a holistic approach to health, and something to actually schedule in the calendar. Staying active, sleeping, and treating myself to some yummy stress-reducing activities like spending time in nature, bodywork, and cooking (go figure) keeps me feeling happy and relaxed. Squelching stress doesnt happen by accident: it is truly a daily practice and something to be mindful of. Listen to yourself. How can this moment be juicier and more relaxing? Its fun to love yourself! Keeping stress levels low means that your body will be relaxed and not producing hormones that should only be reserved for emergency situations. Cortisol is a stress hormone released by the adrenal glands. Every time we experience a stressful situation we secrete this hormone into the blood stream so that our bodies can deal with the stressor at hand. Although cortisol is our friend in acute situations, our systems arent designed to be pumping it out round the clock as we juggle and struggle with backlogged emails, fussy kids, and traffic jams. This is why chronic stress is so detrimental to our bodies: prolonged, elevated cortisol levels wreak all kinds of wrong inside of us, raising our blood pressure, causing unwanted weight gain, exhaustion, anxiety, impaired brain function, and weakening the immune response. All the more reason to take self-care seriously, and do the things you love more often. Its actually healthy. Sleeping 7-9 hours a night is another non-negotiable. Getting enough sleep helps us to control our cortisol production, balance our blood sugar, and put us back in line with our natural circadian rhythm. Turning screens off an hour before bedtime will help signal to your body that it is in fact, night time. Create a relaxed, cozy environment and spend the last hour before bed reading, stretching, or meditating. I still struggle with this one, as I love looking at Instagram right before turning out the light, but Im becoming more mindful and doing my best. Required Reading There are a few really amazing books out there that I recommend every woman reads, whether or not you’re seeking advice on a particular health issue. Understanding our bodies and cycles is the first step in helping ourselves become healthier, stronger, more connected women. Woman Code by Alisa Vitti has been hugely educational and supportive for me. Her book is a guide to figuring out what the heck is going on inside you, and how to correct it through diet and lifestyle. I appreciate her easy-to-understand language and humour in this book, because let’s face it: nothing is very funny when you’re hormones are raging! The Complete Natural Medicine Guide to Women’s Health by Dr. Sat Dharam Kaur has been and continues to be another excellent resource for me. This book is more of an all-round toolkit for lifelong health and healing, than specifically about hormone balance. I love the holistic approach to all conditions, and inspiring programs to get us back in touch with our natural cycles in connection to the earth. The third book I recommend is Hormone Balance by Carolyn Dean. Dean is a naturopathic doctor that utilizes both traditional and alternative solutions to help readers rebalance their hormone levels. Her writing is engaging and inspiring, and this book is full of ways for women to achieve greater overall health. Oh man, I havent even talked about the tacos yet! So. I got the idea for these this past summer when I was chopping up tempeh to replace ground beef with in a tomato sauce for pasta. It turned out so meaty, satisfying, and delish that I thought I could perhaps take that same idea, spice it up a little differently, and serve them in a taco. Woot! I knew that grilled veggies and red cabbage would help cut the richness, but that I would also need a boss sauce to put them over the top. During one of my retreats I made a raw queso in our cooking class and everyone went wild for it. It seemed like a natural fit! Topped with some lime, avo, pickled red onions, and cilantro these were the best tacos Ive ever had. Ever. Ever. And Ive had a lot of tacos. I know some of you are going to ask about the corn tortillas and probably remind me that corn is a “grain”. Yes, I am aware of that, and I’ll remind you that I am not grain-free, just cutting way back. I stick mostly to pseudo-grains and make sure they are soaked prior to cooking, and enjoy a treat like this once in a while. I only purchase tortillas made with sprouted corn, or from corn that has been nixtalmized (that topic is a whole other blog post!). I buy my corn tortillas from Hija de Sanchez here in Copenhagen. Their tortillas are made fresh daily using nixtamalized corn imported from Mexico, so they taste unbelievably good. Of course taco fillings are important to a good taco, but the tortilla quality should not be overlooked! It makes the dish. Go find the good ones.     Print recipe     Tempeh Tacos with Raw Cashew Queso Serves 3-4 Tempeh Taco Meat 250g /­­ 8.8oz organic, non-GMO tempeh 1 medium red onion 4 cloves garlic 1 Tbsp. coconut oil or ghee 1 tsp. ground cumin 1/­­2 – 1 tsp. chipotle or smoked hot paprika, to taste 2 Tbsp. tamari 2-5 Tbsp. water, as needed Grilled vegetables 1 medium zucchini 1 medium red onion 1 red bell pepper 1/­­2 tsp. fine sea salt 1 tsp. ground cumin a couple pinches of cayenne, if desired 12 small corn tortillas (try to find organic, non-GMO if possible) 1 batch Raw Cashew Queso, recipe below Optional add-ins: 1 ripe avocado 1 small bunch cilantro pickled red onion or thinly sliced red onion shredded red cabbage tossed with a little salt and lime juice limes for serving hot sauce Cooking and assembly: 1. Start by making the Raw Cashew Queso (see recipe below). 2. Heat your grill or barbecue to medium-high. If not using a grill, simply cook everything in a skillet on the stove. 3. Finely chop or crumble tempeh into whatever size appeals to you (mine were rather small to mimic ground beef). Set aside. Mince red onion and garlic. Set aside. 4. Soak wooden skewers in water while you prepare the vegetables, or longer if you remember. If using metal skewers, skip this step. 5. Wash and cut the zucchini and onion into rings, the peppers into chunks. Place in a large bowl and toss with the salt and spices. 6. Skewer the vegetables so that their largest surface will lay flat on the grill (see photo). Alternate veggies until youve used them all. Place on the grill and cook until stating to char on the underside, anywhere from 5-10 minutes, depending on your cooking method. Flip and cook on the other side. 7. While the vegetables are grilling, cook the tempeh. H eat your cooking oil in a large skillet over medium heat. Add the onion and a few pinches of salt. Cook until starting to brown, about 7-10 minutes. Add garlic and cook for another minute until fragrant. Add crumbled tempeh, cumin, chipotle, and stir well to incorporate. Pour in the tamari, followed by a couple tablespoons of water. Stir well and add water as needed - youre after a moist mixture. Taste and adjust seasoning as desired. Cook for a total of 10 minutes. The mixture should be golden brown, hot and delicious! 8. Warm the tortilla shells on the grill or in a pan over medium-high heat. 9. Spoon the desired amount of tempeh into each tortilla shell. Followed by the roasted veggies, avocado, cabbage, cilantro and pour on the Raw Cashew Queso. Enjoy! Raw Cashew Queso Makes about 2 cups /­­ 500ml Ingredients: 1 cup /­­ 150g cashews, soaked for 4-8 hours or overnight 1 red bell pepper 1/­­2 tsp. salt 2 Tbsp. nutritional yeast 2-3 tsp. freshly squeezed lemon juice, to taste 1/­­2 clove garlic 1 small piece fresh turmeric ground cayenne, to taste 1/­­2 cup /­­ 125ml water Directions: 1. Drain and rinse the cashews. 2. Put all ingredients, except water, in a high-speed blender or food processor and blend, adding water one tablespoon at a time until the desired consistency is reached. If you want a thick cream, use less water, for a thinner sauce, use more. (You will not achieve a perfectly smooth sauce with a food processor, but it is still delicious!). Before I go I just want to reiterate how wonderful it felt to be met with such open arms after the last post. I wish I could write back to every single one of you who shared their story with me, and everyone else here, but I simply couldnt get to them all. I am moved beyond words that so many of you felt open and supported in this space too, and I will urge you to seek out help if you need it. And if you know someone who you think may struggle with disordered eating, reach out and help them in a loving, and non-judgmental way. We are all in this together. In love and light, Sarah B *   *   *   *   *   *   * http:/­­/­­www.goldencircleretreats.com/­­portugal/­­index.html Dear friends! I am thrilled to share the location for my next wellness retreat in magical Comporta, Portugal, November 5-11, 2017. Join Mikkala Marilyn Kissi and I at Sublime Comporta for seven days of luxurious living, divinely delicious meals, inspiring cooking classes and nutrition seminars, yoga, Pilates, meditation, and breath work. Come press the reset button with me! Ride horses on the beach, dance under the stars, and cozy up by the fire. This will be a week to remember. I cant wait to see you there! Click here for more info and tickets. The post Tempeh Tacos with Raw Cashew Queso appeared first on My New Roots.

Fun and Healthy Food for Kids

September 2 2017 VegKitchen 

Fun and Healthy Food for Kids Children are notoriously picky eaters, so when it comes to preparing healthy food for kids that they’ll actually eat, sometimes you’ve got to add some fun to the equation. When mine were young, I found that getting them to participate in the preparation was a good way to encouraged them, because they were more likely […] The post Fun and Healthy Food for Kids appeared first on VegKitchen.

Benefits of Growing Your Own Vegetables

August 23 2017 VegKitchen 

Benefits of Growing Your Own Vegetables As a vegan, you probably care deeply about where your food comes from. It should be responsibly sourced, sustainable and free from harmful chemicals and practices. What better way to achieve this than to start your own vegetable garden? Whether in a specially acquired allotment or your own back yard, you can start growing the […] The post Benefits of Growing Your Own Vegetables appeared first on VegKitchen.

Vegetable Cheela Rolls, vegetable Wrap

August 22 2017 Manjula's kitchen 

(adsbygoogle = window.adsbygoogle || []).push({}); Vegetable Cheela Rolls Vegetable Cheela Rolls is a healthy and delicious any-time meal. Cheela Rolls is a treat for people who are vegan and gluten free. Cheela is like a besan dosa, and can be used as a wrap and this cheela wrap with vegetables makes a wholesome meal. Cheela Rolls can be used as a snack and also for good a lunch box meal. For Cheela - 1 cup besan (Gram flour) - 2 Tbsp rice flour - 1 tsp salt - 1/­­2 tsp cumin seeds (jeera) - 3/­­4 cup water (to make batter) - 4 tsp oil For Filling - 3 cup cabbage (thinly sliced) - 1/­­2 cup carrots (shredded) - 1/­­2 cup bell pepper (thinly sliced) - 2 tsp oil (Canola or vegetable oil) - 1/­­2 tsp cumin seeds (jeera) - 1/­­2 tsp mustard seeds (rai) - 2 tsp coriander powder (dhania) - 1/­­4 tsp chili powder - 1/­­2 tsp salt - 1/­­2 tsp sugar - 1 tsp lemon juice - Mix all the dry ingredients together, besan, rice flour, cumin seeds, and salt. Add the water slowly to make a smooth batter, consistency of Dosa batter. Set aside. - To make the filling: Heat the oil in frying pan over medium high heat. Oil should be moderately hot, add cumin seeds and mustard seeds, as the seeds crack. Add cabbage, carrots, and bell pepper. Stir-fry for about one minutes add all the other ingredients, coriander powder, chili powder, salt, sugar and lemon juice. Stir- fry for about three to four minutes, vegetables should be still crisp. Turn off the heat. - To make the Cheele: Use a heavy skillet and place on medium-high heat. Test by sprinkling a few drops of water on it. Water should sizzle right away. - Pour about 1/­­4 cup of the batter into the skillet and spread evenly with a back of spoon. Starting from the center, spiral the batter outward evenly to form a circle. - When batter starts to dry, gently spread one teaspoon of oil over it. Wait about 30 seconds; flip the cheela using a flat spatula. - Press the cheela lightly all around with the spatula to make cheela cook evenly. Turn the cheela and in the center of the cheele put about 1/­­2 cup of stir-fry diagonally and roll it. - Vegetable Cheela Roll is ready to serve. I like to serve this with Mango Pickle or Cilantro Chutney. - Enjoy! In the ingredients, we need about 4 cups total of sliced vegetable (this includes the cabbage, bell pepper, and carrots) Suggestions Use or preferred vegetables and also works good with any leftover vegetables. The post Vegetable Cheela Rolls, vegetable Wrap appeared first on Manjula's Kitchen.

Cinnamon Crunch Cereal and Hemp Milk

August 14 2017 My New Roots 

Cinnamon Crunch Cereal and Hemp Milk It is easier to change a man’s religion than to change his diet. – Margaret Mead Yup. Pretty much. This entire shift began when I had a particularly gnarly couple of months with manic mood swings that rivaled my adolescence, acne flare-ups, bloating, low energy, night sweats, and all-round malaise. Knowing what I know, I looked at my diet first to see what could be adjusted. Everything was organic, whole, plant-based and totally healthy by most peoples standards. But it just wasnt working anymore. I knew something had to give. Delving in deeper, a typical day for me was a whole-grain porridge in the morning, topped with all kinds of seasonal fruit, homemade granola etc. Lunch was a couple slices of organic sourdough rye bread from the local bakery, with homemade hummus, avocado, sprouts etc. Dinner was often a mixed bowl, the base of which was brown rice, quinoa, millet or buckwheat covered in a rainbow of vegetables, homemade pickles, superfood-loaded sauce, and fresh herbs. I wasnt eating sugar, drinking coffee, I was keeping up with my exercise and sleeping well. So what was the problem? In this case, I had a feeling it was a big ol grain overload. The idea of cutting back on my morning oats, bread, and grain bowls was literally devastating to me. I cried. On multiple occasions, just talking about giving up muffins made me weep, and I felt like there was just no way I could make even more changes, or think about my diet even more than I already did. I have had two serious experiences with orthorexia in my life. For those of you who dont know what orthorexia is, it is defined as an obsession with healthy eating. It is considered an eating disorder, and one that is becoming more prevalent in Western culture as healthy eating becomes increasingly trendy. The first bout happened the year I moved out of the house to study at university. While many of my friends were bingeing on junk food and beer, I swung in the opposite direction entirely and took advantage of the incredible meal program that was offered at school, and fueled myself with enormous salads, delicious sandwiches and wraps, veggie-heavy soups and stews, and protein-rich smoothies. I also signed up for the free fitness classes at the university gym, got hooked on kickboxing, step aerobics, boot camp drills, and the weight literally fell off me. I lost about 25 pounds that year, and for the first time in my life I felt like I was in control of the way I looked. The sudden attention from guys – which I had never had before – further stoked the fires for my desire to be even thinner, even though my initial motivation to eat this way stemmed from a desire to be healthy. As my attitude towards food morphed from friend to enemy, I flirted with a full-on eating disorder at this point, playing games with myself to see how long I could go without eating, how many exercise classes I could fit in between classes and study groups, how long I could make my bean salad from lunch last (too long!). Eventually my energy levels dropped to the point where I had a very hard time getting out of bed in the morning and I couldnt concentrate well in school. I realized that I had taken things too far and started eating in a more balanced way again. I put the experience behind me without giving it too much thought. The second time this resurfaced was, ironically, while studying holistic nutrition. While I was learning all about foods and how my body worked, I became almost afraid to eat, toxifying my body, or poisoning it with sugar, gluten, dairy and the rest. I became obsessed with detoxing and subsisted only on clean foods; mostly vegetables. I was stressed, my hair started falling out, my acne came back and my energy hit an all-time low. Despite my obvious physical misery, I somehow felt validated since I wasnt putting anything bad in my body. Eating as healthy as possible became obsessive for me and my classmates, and wed all proudly bring our lunches to school, subtly scrutinizing each others Tupperware contents. Again, food had lost its pleasure, its joy, and had become something that I saw as more of an enemy than a friend. And that really scared me. After graduating, I finally got a grip, and once again slowly re-established a healthy relationship to what I was eating. It is for these reasons that food is such a tender subject for me, and changing my diet dangerous territory. I spent so many years struggling to achieve a positive connection with food, and when I finally got there and it felt like such a relief. The prospect of having to go back to that place of thinking about food more than I already did felt unsafe for me, and slipping back into an obsessive place felt like an inevitability. Meanwhile, the negative self-talk voices were loud and overpowering, telling me how I was fat, flabby, weak, old - things that I KNEW werent true. But thats the sad thing about internal monologues, they dont need to make sense to play like broken records in our minds all day every day. Its enough to drive a person insane. The cruel voices coupled with my extreme fear of reverting back to my old thought patterns and eating habits absolutely terrified me. I felt like I had hit a wall of hopelessness. And all I wanted to do to feel better was to eat a piece of eff-ing bread. The reason I suspected the grain thing was because of the unique relationship that blood sugar has to our hormones. If were consuming carbohydrates at a faster rate than our bodies are utilizing them for energy, that extra glucose gets stored in the fat cells of the liver, which decreases its ability to breakdown excess estrogen, and allowing it to hang around in our systems longer than it should. This excess circulating estrogen causes a whole host of symptoms, including, you guessed it: mood swings, bloating, sluggish metabolism, tender breasts, fatigue, foggy thinking, PMS, and many more less-than-desirable issues. Now, these things can be exacerbated by stress (shocker), inadequate fat and protein intake, and environmental factors, all of which I was likely suffering from. I set out by making a plan, since I know how hard it is to make positive changes without preparation. Instead of focusing on the all the things I wanted to reduce or eliminate, I focused on the foods I could have, foods higher in fat and protein, since I knew that those things would naturally elbow out the things I would normally fall back on (Im looking at you, banana bread). I made a list that I could refer to when I was grocery shopping for ingredients. I cooked and froze things. I stocked the fridge and pantry. I was ready. Within the first few days I already noticed a difference: my energy was incredibly stable, my emotions were in check, the bloating in my stomach dissipated, and I just felt good. As the days rolled on my compulsive urges to down half a dozen muffins subsided, and it was like I could clearly see that what I had actually been battling was blood sugar issues - not just too many grains or carbohydrates. It became clear that I had been taking my bod on a wild rollercoaster of high and low blood sugar for years, which had in turn been tossing my hormones around like a pair of sneakers in a washing machine. Stabilizing blood sugar is the first step in managing your endocrines system ability to do its job properly. I realized that if I was going to eat grains (or any carbohydrate-heavy food), I had to eat them in smaller amounts, balance them out thoughtfully with enough fat and protein, and make sure that I was actually using that energy instead of letting it sit around in my body. So far, things have been going incredibly well, and I am so darn proud of myself for not only identifying the issue, but actually doing something about it. We are fluid beings with needs that evolve and change over time. Our diets need to reflect that, which is why its imperative to listen to our bodies and be advocates for our own health. No one knows your body better than you, and once you quiet all the noise out there telling you how to eat in black-and-white terms, youll be able to hear yourself, without judgement, and choose the way of eating that is just right for you, right now. It may be different tomorrow, and that is okay too. In sharing this all with you, I am trying to set an example, because you too have this intuition that is telling you just what you need to eat and do right now. Its actually fun to be connected to yourself, your unique rhythms and needs. Learning about how you operate and designing a plan that caters to your exceptional self means that you can celebrate, instead of berate your body the whole month through, and experience pleasure in every stage of our cycle. I promise. This is undoubtedly a huge topic, and one that I plan on chipping away at over the next few blog posts. Some things I want to reiterate here are, that I do not believe that grains or carbohydrates are bad. No natural food group should be vilified, just as no macronutrient should be either. If youre thinking about giving up carbs, Id advise you not to. Glucose, the sugar found in carbohydrates is your brains primary fuel source, and when consumed responsibly, carbs will help you on your wellness journey, not hinder you. I still stand behind each and every one of the recipes that I have created for this blog, the app, and both of my cookbooks, and I believe that they are appropriate for many people to enjoy. However at this stage of my life, some of the recipes do not serve my needs any longer, and Ive had to make small changes to them, or put them on the shelf for another time. Im okay with that. Whew! Now for some notes on the recipe. The base recipe for my Cinnamon Toast Crunch-inspired cereal is grain-free, but it does rely on almond flour, which can be expensive. If you can tolerate pseudo-grains, feel free to top up the base with buckwheat flour. This will bulk up the cereal considerably so youll have more for less money. This cereal is r-i-c-h. You really only need a small amount to fuel you in the morning - not like the bottomless bowls of that were used to consuming in the morning without every really feeling satisfied, ya know what I mean? And paired with a luscious liquid like my Super Creamy Hemp Milk will keep you full for even longer, help stabilize your blood sugar, not to mention flood your bod with the delicate nutrients and powerful enzymes that store-bought, plant-based milk is missing. This recipe is dead simple and pretty much like cream – I shouldnt even call it milk, since its so rich and thick. And since were thinking outside the cereal box here, dont stop at breakfast...this milk is amazing in coffee and tea, in raw treats and baked goods, soup, smoothies, ice cream and popsicles. Youre gonna love it! I made the cereal the first time with just almond flour and a full half-cup of applesauce. It was definitely delicious, but I loved it just as much when I cut this amount in half. If you dont want all the sweetness, use just 1/­­4 cup /­­ 60ml of applesauce instead of the full amount. If youre using buckwheat flour, you will need the full amount of the applesauces moisture to bind it all together. I havent tried a version without the coconut sugar, so if youre not into that stuff feel free to play with the recipe on your own.     Print recipe     Grain-free /­­ Gluten-free Cinnamon Crunch Cereal Makes 5-7 servings Ingredients: 1/­­2 cup ground flax seeds /­­ 50g 1 1/­­2 cups /­­ 150g blanched almond flour 1 1/­­2 Tbsp. cinnamon 1/­­4 tsp. fine sea salt 1/­­4 cup /­­ 35g coconut sugar 1/­­4 cup /­­ 60ml - 1/­­2 cup /­­ 125ml applesauce ( 1/­­2 cup /­­ 125ml if using buckwheat flour) 1 Tbsp. coconut oil, melted optional: 1/­­2 cup /­­ 85g buckwheat flour Directions: 1. Preheat oven to 325°F/­­160°C. 2. Combine the ground flax seeds, almond flour, cinnamon, salt, and sugar in a large mixing bowl. Stir well. Then add the desired amount of applesauce and coconut oil, and stir to fully incorporate (you made need to use your hands if it gets too dry). Gather dough into a rough ball. 3. Place dough ball on a sheet of baking paper with another sheet on top. Using a rolling pin, roll the dough as evenly as possible, about 2mm thickness (not quite paper thin). If youre using buckwheat flour, youll need to separate the dough into two batches to achieve this. Remove top sheet of baking paper, and using a paring knife, score the dough into small squares of your desired size (mine were about 1.5cm /­­ .5 square). 4. Place in the oven to bake for about approximately 25 minutes until turning golden around the edges, then turn the oven off and let the cereal sit in there until cool (this will help dry it out and make them extra crisp). 5. Once the cereal is completely cool, break up the pieces into squares and place in an airtight glass container. Store for up to one month at room temperature. Super Creamy Hemp Milk Makes 1 liter /­­ 1 quart Ingredients: scant 4 cups /­­ 1 liter water 3/­­4 cup hulled hemp seeds /­­ hemp hearts Totally optional add-ins: sweetener (stevia, dates, honey, maple syrup...) vanilla sea salt raw cacao powder Directions: 1. Place all ingredients in the blender and blend on high until smooth (this make take a couple minutes). 2. Pour directly into a sterilized bottle and store in the fridge for up to 5 days. Initially, I was really afraid to come out about any of this stuff - the changes my diet is undergoing, the orthorexia, the internal voices! But I know in my gut that if Im going through it, someone else out there is too. And the reason I wanted to start My New Roots in the first place was to create a safe space for everyone to share and support each other on our health journeys, so I have to be as transparent and honest as I feel I can be to set that example. I want to say a huge heartfelt thank-you to all of you who have stood by me all of these years and continue to do so. It feels pretty amazing to have you, and to be getting better all together. In light and gratitude, Sarah B.   ***** Also… There’s one spot left for the upcoming retreat in Ibiza, click here to join me for a week of total inspiration and rejuvenation! The post Cinnamon Crunch Cereal and Hemp Milk appeared first on My New Roots.

Delicious and Easy Salad Bar at Home

August 5 2017 VegKitchen 

Delicious and Easy Salad Bar at Home Salad bars are often an appealing option for healthy food fans at restaurants, so why not serve one in your own kitchen? Here’s how to put together a delicious and easy salad bar at home. It’s a fantastic way to put together a last-minute company meal or for building a dinner around fresh raw veggies when you’re too […] The post Delicious and Easy Salad Bar at Home appeared first on VegKitchen.

The Butchers Daughter – New York

August 3 2017 Happy Cow veggie blog 

The Butchers Daughter is a cozy, crisp concept with lots of fresh food, good music and a very friendly staff. There is an easy going vibe for people enjoying their good, fresh food. We were happy to see that a new location for The Butcher’s Daughter was added since the last time we were in NY. So there is one in Nolita and one in the West Village. On their website they say: The Butchers Daughter is a plant-based restaurant, cafe, juice bar and vegetable slaughterhouse.”  We treat fruits and vegetables as a butcher would meat: We chop, fillet and carve fresh produce into healthy vegetarian dishes and press them into pretty juices.   Our three locations serve breakfast, lunch, dinner and weekend brunch. We take pride in our daily changing menu, which is 100% vegetarian, and mostly vegan and gluten-free. We can always prepare substitutions for most dietary restrictions. (photo via The Butcher’s Daughter Facebook) And it is true–they are more than willing to tell you about all the vegan options that are available. And what we saw around us was lots of large bowls with fresh green salads, avocado toast, and all kinds of beautiful greenery. Unfortunately we were […] The post The Butchers Daughter – New York appeared first on The Veggie Blog.

Sweet Loren’s is the Perfect Dessert for Meatless Monday

September 11 2017 Meatless Monday 

Sweet Loren’s is the Perfect Dessert for Meatless MondayA healthy plant-based diet doesnt have to skip dessert! Loren Brill, founder of Sweet Lorens, built her cookie dough company on a healthy foundation. Her four all-natural cookie dough products contain no hydrogenated oils, no trans fats, no high fructose corn syrup, and no artificial flavors. What Sweet Lorens products do use are whole grains, natural sugar, and high-quality chocolate. Its a health-conscious way to treat yourself on Meatless Monday that wont sabotage your diet! Loren Brill The story of Sweet Lorens explains why Brill focused on using only the best ingredients in her products. After beating cancer, she became very conscious of the foods she ate and their ingredients. To ensure that her own products reflect her personal mission, she doesnt include anything she cant pronounce and sticks to simple, whole-food ingredients in her simple, clean recipes. Brill says: “At Sweet Loren’s, we are on a mission to change the way Americans bake and satisfy their sweet tooth. We’re excited to partner with Meatless Monday and promote our mission to eat better-tasting, better-for-you food while taking care of the Earth. I created a delicious dessert that will pair well with any meatless dinner.  Once a week, you can make a whole meal that is plant-based and completely indulgent!” Sweet Berry Crumble As an added bonus, Brill features additional ways to prepare her cookie dough if youre feeling more adventurous! Check out this video that uses Sweet Lorens new Gluten Free Chocolate Chunk cookie dough to make a guilt-free sweet berry crumble on Meatless Monday. Visit Sweet Lorens web site to see where you can find their products and dont forget to download their coupon for $1.00 off! The post Sweet Loren’s is the Perfect Dessert for Meatless Monday appeared first on Meatless Monday.

18 Chia Seed Pudding Recipes Everyone Will Love

September 8 2017 Oh My Veggies 

Chia seed pudding is a healthy, delicious, and super easy way to satisfy your sweet tooth! Herea re 18 of our favorite chia pudding recipes to try out.

Quick And Easy Homemade Granola

September 7 2017 Happy Cow veggie blog 

Granola makes for a super healthy snack or breakfast – pair it with non dairy yogurt, add it to a smoothie, or eat it as cereal! Pick Up Limes has a great recipe for homemade vegan granola that we loved so much we had to share it. It’s quick and easy, and is packed full of healthy goodness. Check out the recipe video below to see how it’s made: Read the full recipe here. The post Quick And Easy Homemade Granola appeared first on The Veggie Blog.

why skipping breakfast is bad & how to deal it with healthy food intakes

September 6 2017 hebbar's kitchen 

why skipping breakfast is bad & how to deal it with healthy food intakeswhy skipping breakfast is bad & how to deal it with healthy food intakes. simple hacks to start your day with heathy food intakes. top 10 food items which can be easily prepared and consumed without investing much time: Continue reading why skipping breakfast is bad & how to deal it with healthy food intakes at Hebbar's Kitchen.

Red Cabbage and Sweet Potato Smoothie

September 3 2017 Golubka Kitchen 

Red Cabbage and Sweet Potato Smoothie Smoothies are my absolute favorite breakfast. I always get sad once the mornings start getting cooler, because an ice-cold smoothie bowl no longer seems like a very appropriate breakfast option. I continue making them into October anyway :) For years, I’ve had the same smoothie formula that consisted of frozen banana, frozen berries, as well as any greens and super-powders I had on hand. This past year though, I decided to start packing more stuff into my smoothies, specifically more veggies. If you have a blender, especially a high-speed one like a Vitamix, it’s so easy to ‘hide’ all kinds of things in your smoothies. I’ve been favoring steamed and frozen cauliflower, sweet potato, and zucchini in place of frozen banana. I’ve also been adding things like raw beets, red cabbage, and even mung bean sprouts into the blender. At first, eating a barely sweet smoothie was strange, but now I can honestly say that I’ve grown to appreciate and love having a less sugary breakfast. I realized that it’s more important to me to have a smoothie, any smoothie than to have a sweet, dessert-like one in the morning. This red cabbage and sweet potato smoothie has been my favorite variation since I randomly decided to throw some leftover red cabbage into the blender. Its flavor is barely noticeable in the final product, but it adds excellent color and nutrition into the mix. Steamed and frozen sweet potato contributes some sweetness and creaminess, while making the smoothie quite filling and satisfying. Avocado ensures an even silkier smoothie and brings all of its healthy fats to the table. Frozen berries make the whole thing seem and taste like an actual smoothie. I like to add maca, because I swear it gives me all kinds of energy in the morning, as well as puts me in a really great mood. You can also add cacao, medicinal mushroom powder, or any other super-powders you like. I doctor it up quite a bit with nut butter or coconut yogurt, more berries and seed sprinkles, and eat it with a spoon. I love seeing the rainbow of color that all the ingredients create in the blender. To me, it’s the best thing. Would love to hear about your favorite smoothie combos! Have a nice Sunday. Red Cabbage and Sweet Potato Smoothie   Print Serves: 2 big smoothie bowls Ingredients about an eighth of a small head of red cabbage (should be a small wedge, smaller than in the photo) half of an avocado ½ cup cubed, steamed and frozen sweet potato ½ cup frozen blueberries, plus more for garnish ¼ cup frozen strawberries 1-2 teaspoons maca powder (optional) handful of any greens of choice (optional) 1½ - 1¾ cup purified water almond butter or coconut yogurt - for garnish sprinkles like chia seeds, cacao nibs, bee pollen or any other nuts/­­seeds of choice - for garnish Instructions Combine the red cabbage, avocado, sweet potato, blueberries, strawberries, maca, if using, greens, and water in a high-speed blender. Blend until smooth. I like to start out with just 1½ cups of water for a spoonable smoothie consistency and add more water if needed. If you would like the smoothie to be drinkable, add 1¾ - 2 cups of water. Serve right away, garnished with more berries, almond butter/­­coconut yogurt and sprinkles. 3.5.3226 You might also like... Peach and Avocado Overnight Oats with Moringa Powder Grapefruit Smoothie Blueberry Cheesecake Truffles Creamy Steel Cut Oats with Spring Vegetables .yuzo_­related_­post .relatedthumb { background: !important; -webkit-transition: background 0.2s linear; -moz-transition: background 0.2s linear; -o-transition: background 0.2s linear; transition: background 0.2s linear;;color:!important; } .yuzo_­related_­post .relatedthumb:hover{background:#ffffff !important;color:!important;} .yuzo_­related_­post .yuzo_­text, .yuzo_­related_­post .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb:hover .yuzo_­text, .yuzo_­related_­post:hover .yuzo_­views_­post {color:!important;} .yuzo_­related_­post .relatedthumb a{color:!important;} .yuzo_­related_­post .relatedthumb a:hover{color:!important;} .yuzo_­related_­post .relatedthumb:hover a{ color:!important;} .yuzo_­related_­post .relatedthumb{ margin: 0px 0px 0px 0px; padding: 5px 5px 5px 5px; } The post Red Cabbage and Sweet Potato Smoothie appeared first on Golubka Kitchen.

How I Stay Vegan In Western China

August 24 2017 Happy Cow veggie blog 

As a China 22 (the cohort year) United States Peace Corps Volunteer, I knew that being vegan in another country would sometimes be tough. The first thing we do here in China is live in a hotel where breakfast is provided, and I ate most of my calories during morning meals during that time. In the beginning, due to culture shock and language barriers, I was afraid to venture outside of the hotel for food. I even contemplated forgoing veganism for a while to completely embrace the food culture and stop worrying so much about what was on my plate. After moving in with my host family and simply feeling sick from consuming food cooked with animal products, (I simply picked out the vegetables) I realized that culture or not, it wasn’t for me. Not only did I feel awful, the guilt sat on me like a blanket. I guess once you go down a path of an ethical nature, it’s hard to stray, and I’m happy about that. I’ve always enjoyed junk food, but I’m a healthy food girl at heart, and I had to return to a whole food plant based diet just to keep my energy levels […] The post How I Stay Vegan In Western China appeared first on The Veggie Blog.

Dried Fruit and Walnut Energy Balls

August 22 2017 VegKitchen 

Dried Fruit and Walnut Energy Balls We love healthy treats that are as tasty as candy truffles, and these dried fruit and walnut energy balls fit that description. With just a few ingredients, theyre super easy to make, too. Did you you know that walnuts are just about the best source of omega 3 fatty acids? This beneficial fat is hard […] The post Dried Fruit and Walnut Energy Balls appeared first on VegKitchen.

Meatless Monday News Roundup

August 21 2017 Meatless Monday 

Meatless Monday News RoundupMeatless Monday always has exciting news of its own to share. Once in a while, we like to take a look around to see who else is promoting healthy eating, sustainability, and other programs we can support. This week, Meatless Monday was featured in the articles below as an example of how going meatless once a week can have a positive impact on our health and the environment. Here is a roundup of stories from around the web that will interest anyone who follows our campaign: The New York Times: Weekly Occurrence Meatless Monday made an appearance in the Times Monday crossword puzzle! Recipes for cauliflower parmesan and a mushroom burger are also featured. The Kitchn: Our 2020 Climate Goals Can Be Met with One Dietary Swap More proof that making healthy changes to your diet has an impact on the environment - if the entire country went Meatless Monday, we could reduce greenhouse gases by 16.3 percent by the year 2020. Rodales Organic Life: 5 Ways You Can Eat Healthy on the Cheap Its never a bad time for a how-to on eating healthy on a budget. Incorporating more fruits and vegetables, planning your own meals, and avoiding processed foods are just some of the hints on saving money while making smart food choices.  Meatless Monday is specifically mentioned as one option for a more budget-friendly diet. VegNews: Pittsburgh City Council Adopts Meatless Monday Another major American city has joined the Meatless Monday movement! Earlier this month, Pittsburghs City Council pledged to go meatless on Mondays and encourage their staffs, local businesses, and citizens to join them.   Fortune: How Your Diet Can Save the Planet Fortune magazine takes a closer look at the environmental impact of eating less meat, from how much feed it takes to raise animals to the forests being razed to make room for animal farmland. Consider this fact: Factory farmed animals contribute more to climate change than all the worlds cars, trucks, trains, planes, and ships combined.  The growing popularity of Meatless Monday is mentioned as plant-based food options are becoming easier to find, making it even simpler to be healthy and climate conscious. The post Meatless Monday News Roundup appeared first on Meatless Monday.

Meatless Monday Book Roundup

August 7 2017 Meatless Monday 

Meatless Monday Book RoundupMeatless Monday is always happy to provide new tips and recipes on going meat-free. But were also happy to give great chefs and experts the chance to share their recipes and opinions! This week, Meatless Monday is putting five authors in the spotlight with new books that will help to make vegetarian cooking even more delicious and easy. Love Thy Legumes by Sonali Suratkar Legumes are known to be a great source of protein for people who want to replace meat in their meals, but there are even more benefits to eating them. Nutritionist and Johns Hopkins graduate Sonali Suratkar is using her first cookbook to celebrate legumes and educate people on how they may improve blood sugar, assist in weight loss, and ease the digestive system. She also describes how to prepare dried legumes so people can make the switch from the canned and processed versions. With tons of recipes and beautiful pictures, Suratkar is sure to entice any reader curious about one of the healthiest plant-based food varieties! 28-Day Plant-Powered Health Reboot by Jessica Jones, MS, RD, CDE and Wendy Lopez, MS, RD If youre thinking about giving your diet an overhaul, then the 28-Day Planet-Powered Health Reboot might be the cookbook for you! Written by Registered Dieticians Jessica Jones and Wendy Lopez of the blog Food Heaven Made Easy, this new cookbook has four weeks of breakfasts, lunches, and dinners that are all purely plant-based. Made with health - and not dieting - in mind, Jones and Lopez outline a completely customizable menu of meals that put the focus on rebooting the body with balanced meals without animal proteins. They even have a few sweets! Vegan: The Cookbook by Jean-Christian Jury We love this cookbook by Master Chef Jean-Christian Jury so much that were giving it an encore! After a health scare, Jury was inspired to share what he learned during his recovery - how to change his diet to include more plant-based, healthy foods. As the owner of several restaurants around the world, Jury knows global cuisine better than most. Vegan: The Cookbook includes 450 vegan recipes from several different countries such as France, Italy, India, and Papua New Guinea. Read more about it in our feature article from May! Bowls of Goodness: Vibrant Vegetarian Recipes Full of Nourishment by Nina Olsson Available (in the US) September 2017 Food blogger Nina Olsson is already well-known for her popular blog Nourish Atelier. Earlier this year, she released Bowls of Goodness in her native UK and this September it will arrive on our side of the pond! The book is a celebration of simple, delicious, and undeniably healthy meals in bowls, all of which are vegetarian. In addition to giving bowls a boost, Bowls of Goodness acknowledges the history of bowls tracing back to our most ancient human ancestors. And what better food to put in bowls than the healthiest, prettiest produce and grains? If youre an author of a new vegetarian-focused book or you just found a great roundup of meat-free recipes, contact Meatless Monday at info@meatlessmonday.com - we love to showcase new books on our site! The post Meatless Monday Book Roundup appeared first on Meatless Monday.

20 Healthy Green Smoothie Recipes

August 4 2017 Oh My Veggies 

Slurping down a smoothie is one of the best way to get some healthy greens into your diet. Here are 20 of our favorite green smoothie recipes to try.

paneer cutlet recipe | paneer tikki recipe | paneer starter recipe

August 2 2017 hebbar's kitchen 

paneer cutlet recipe | paneer tikki recipe | paneer starter recipepaneer cutlet recipe | paneer tikki recipe | paneer starter recipe with step by step by step photo and video recipe. basically a indian cottage cheese based cutlet filled with protein and all the vegetable nutrient which not only makes it healthy but tasty too. while there are several ways of preparing this simple paneer cutlet, this recipe is a mixture of grated paneer and boiled mashed vegetables. certainly a treat and starter delight for vegetarians lovers. Continue reading paneer cutlet recipe | paneer tikki recipe | paneer starter recipe at Hebbar's Kitchen.


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