healthy - vegetarian recipes

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Lentil Pâté

Bhel puri recipe | bhel poori | bhel puri chaat | bhel recipe

Our Favorite Gua Sha Routine – Video

Vegan Sweet Potato Rolls – Soft Herb Dinner Rolls










healthy vegetarian recipes

Recipe | Citrus Sesame Kale

November 12 2018 Oh My Veggies 

So tell me, how was your Thanksgiving weekend? Did you eat a lot of food? Are you feeling a little bit sick right now? Need something light and healthy for dinner? Yeah, me too. As I mentioned on Friday, our Thanksgiving dinner consisted of some semi-Thanksgivingish things from Whole Foods (twice baked potatoes? Why not!), so we just got enough for one meal and we didn’t have any leftovers. I was feeling pretty good about not having days worth of mashed potatoes or pie in the fridge, but then I made brownies. Sugary, buttery super rich Mexican chocolate brownies. Ugh, you guys, no more brownies. Or sweet potatoes. Or stuffing. No! More! Can we just talk about salads and ice water this week? The good thing about holiday over-indulgence is that when it’s all over, I feel more motivated to eat healthy. There’s nothing like a night spent regretting eating that extra Thanksgiving brownie (and topping it with gelato–oh yeah, that happened) to help get you back on track, right? So here’s a recipe that’s light and healthy–Citrus Sesame Kale. And it’s also easy, because after Thanksgiving, I bet you don’t want to spend a lot of time cooking either. […]

palak chutney recipe | spinach chutney | palakura pachadi

November 11 2018 hebbar's kitchen 

palak chutney recipe | spinach chutney | palakura pachadipalak chutney recipe | spinach chutney | palakura pachadi with step by step photo and video recipe. chutney recipes are common in many indian households and are made for various reasons. in south india it is generally made with freshly grated coconut and served as condiments for morning breakfast. one such healthy variation recipe is palak chutney made with fresh spinach leaves. The post palak chutney recipe | spinach chutney | palakura pachadi appeared first on Hebbar's Kitchen.

Apples and Cinnamon Chia Pudding

November 7 2018 VegKitchen 

Apples and Cinnamon Chia Pudding The taste of the Chia Seeds is neutral--no particular taste--which makes the recipe possibilities infinite! Chia can also be used to thicken a drink, a smoothie, or a dessert. Here, I propose a kind of chia pudding--very interesting for breakfast or a snack.  Its a raw and healthy recipe with a touch of the season from the apples and cinnamon. Save Print Apples and Cinnamon Chia Pudding Serves: 1-2   Ingredients 1 cup of coconut milk 5 tablespoons chia seeds 1 cup apples, diced Juice and grated rind of a lemon 1 tablespoon agave syrup 1 teaspoon cinnamon Instructions The day before, mix the chia seeds, coconut milk, agave syrup, and lemon juice in a container. Cover the container and store in the refrigerator. The next day, peel and cut apples into small cubes. Cook the apples with 1/­­4 cup water for 10 minutes, until you obtain a sauce. Add chia-coconut milk preparation to a small container. Place the apples sauce on top of the mixture. Sprinkle with cinnamon and grated lemon zest. 3.3.3077   The article Apples and Cinnamon Chia Pudding appeared first on VegKitchen.

Freebirds World Burrito Launches Meatless Monday

November 5 2018 Meatless Monday 

Freebirds World Burrito Launches Meatless MondayFreebirds World Burrito, the hip fast-casual restaurant chain with customizable burritos, has jumped on the Meatless Monday bandwagon! To spur folks to cut back on meat for their health and for the environment, Freebirds started offering Beyond Meats Feisty Crumble, which has 13 grams of protein and Tex-Mex spices essential for their menu. Now diners can replace meat in their make-it-your-own style nachos, tacos, salads, and monster-sized burritos. To encourage diners to try meatless options, Freebirds is offering a buy three get the fourth free promotion on Beyond Meat entrees in November. Meatless Monday is thrilled to support Freebirds healthy and sustainable efforts and share the news with our loyal followers. Meatless Monday went in-depth to get more of the story with Freebirds VP of Marketing, Eric Coolbaugh, a seasoned restaurant marketing veteran. Why go Meatless on Monday? Most of us dont want to give up meat completely, so subbing out one meal a week with a plant-based option is an easy first step for folks looking to cut back on animal proteins and fats. How has offering Beyond Meat changed and improved your business and your bottom line? Adding Beyond Meat to the menu has been great for our bottom line so far. Weve more than doubled the sales from our previous vegetarian option. Tell us about your efforts to market Meatless Monday and Beyond Meat to your customers. When we launched Beyond Meat in July 2018, the real audience for us became meat eaters who are looking to dial back their animal-based protein consumption. Beyond Meat offers a very similar flavor and mouthfeel to real ground beef, making it a great plant-based substitute for people who are used to eating meat on a regular basis, but are looking to cut back. Because this is one of our core audiences, Meatless Monday was the perfect partner for us. What is your favorite Beyond Meat item offered at Freebirds to enjoy on Meatless Monday?  I cant get enough of those Beyond Meat covered nachos! Go try Beyond Meat covered nachos, and all the other meatless options, to support Meatless Monday in one of their 75 locations in Texas, Oklahoma, California, Utah, or Tennessee. If Freebirds is not available in your area, you can make your own burrito, nachos or salad using their recipe for Beyond Meat crumbles . Meatless Monday is a global movement, followed by millions, with a simple message: one day a week, cut out meat for personal health and the health of the planet. If youre as inspired by Freebirds as we are, wed love to talk to you about promoting and implementing Meatless Monday in your restaurant, hospital, K-12 school, college or university. Contact us here online or find us on Facebook , Twitter , Pinterest , or Instagram ! The post Freebirds World Burrito Launches Meatless Monday appeared first on Meatless Monday.

oat cookies recipe | oatmeal cookie recipe | oatmeal raisin cookies

October 31 2018 hebbar's kitchen 

oat cookies recipe | oatmeal cookie recipe | oatmeal raisin cookiesoat cookies recipe | oatmeal cookie recipe | oatmeal raisin cookies with step by step photo and video recipe. cookies or biscuits have become an integral part of many indian households. it is generally consumed as a snack or perhaps dipped in a cup of tea or coffee before consuming it. one such healthy and tasty cookies recipes are oat cookie made with rolled oats with raisin and choco chips. The post oat cookies recipe | oatmeal cookie recipe | oatmeal raisin cookies appeared first on Hebbar's Kitchen.

Best Vegetarian Meal Delivery Services to Try This Year

October 28 2018 Oh My Veggies 

An increasing number of people are jumping on the vegetarian or vegan bandwagon. However, a fast-paced lifestyle sometimes doesnt allow you to dedicate enough time to your plant-based diet. You might be too busy to read vegetarian cookbooks and go searching for the best ingredients. Luckily, there are a bunch of vegetarian meal delivery services that can help you maintain your healthy diet. Don’t worry if you’re a vegan because most meal delivery companies have a menu designed to cater specially to your dietary needs. Lets take a look at some of the best vegetarian meal delivery services that you should try. 1. Veestro This meal delivery service sends you mouth-watering plant-based meals that are suitable for both vegetarians and vegans. Veestro is proud of the fact that each dish they produce is completely GMO-free and preservative-free. Also, as you may already assume, all the ingredients are organic. There are four options to choose from at Veestro. You can have veggie meal packs, delicious a la carte dishes, or go for the services cold-pressed juice cleanses. However, Veestros weight loss meal plan is the true standout because few other meal delivery services take care of your weight. No matter what […]

Vegan Pumpkin Mug Brownie

October 22 2018 Oh My Veggies 

I had been obsessed with the Instructables eggless mug brownie for a few weeks, but with two tablespoons of oil in each serving, I just had to break up with it. After seeing a recipe for 2-Ingredient Pumpkin Brownies on Cookies & Cups, I wondered if maybe I could shave some calories off the Instructables brownie by using pumpkin instead of oil. Well, it took a few tries. The first time, I tried to make the pumpkin mug brownie even healthier by cutting the flour and sugar too. This did not work! It tasted really good, but as my husband so kindly put it, “That literally looks like poop.” (Except he didn’t say poop. But this is a family-friendly blog!) Back to the drawing board. I found that I couldn’t stray too far from the original if I wanted this to work out. So I didn’t. There are still 4 tablespoons of flour in this pumpkin mug brownie and 4 tablespoons of sugar. This may be vegan and oil-free, but it’s not healthy! It’s healthier. Without all the oil, it’s a little bit less rich than the original. But the richness is replaced with pumpkiny-ness. (Sure that’s a word! Sure […]

Sunflower Seed Basil Pesto

October 22 2018 Meatless Monday 

Pasta with pesto sauce is the perfect meatless meal, since pesto typically contains both nuts and cheese for protein. But for those with a nut allergy, pesto sauce is usually a no-go. So this recipe uses sunflower seeds instead, which contain a similar amount of protein and healthy fats and even have a bit of a nutty flavor! This recipe comes to us from Diana K. Rice, RD, The Baby Steps Dietitian, who created this recipe in light of her daughters nut allergy. Makes 3 1/­­2 cup batches (4 servings each) - 2 cups packed basil leaves - 3-4 cloves garlic or garlic dots - 1/­­2 cup raw unsalted sunflower seeds - 1/­­2 cup extra virgin olive oil - 2 tbsp. lemon juice - 2 oz. un-grated or 1/­­2 cup grated Pecorino Romano or Parmesan cheese* - Salt to taste   Add all ingredients to the bowl of a food processor and pulse until well-combined, scraping down sides as necessary. Serve immediately over cooked pasta or portion into freezer-safe containers for later use. *Depending on the saltiness of the cheese you use, you may not need to add salt at all. The post Sunflower Seed Basil Pesto appeared first on Meatless Monday.

Best Vegetarian Junk Food for Daring Plant Eaters

October 21 2018 Oh My Veggies 

Believe it or not, vegetarians are not immune to the juicy tastes of junk food. To be perfectly honest, vegetarian junk food is not as junk as you might think. It still contains a bunch of healthy nutrients, even though the look, texture, and--in some cases--taste resemble classic junk foods. Vegetarian junk food options are almost endless. They range from famous restaurants’ takes on vegetarian and vegan junk food staples to simple junk food snack recipes. The following write-up showcases some of the best vegetarian junk food dishes. They are easy to prepare at home, so you can quench your vegetarian junk food craving. Vegetarian Junk Food Sandwiches In terms of the best vegetarian junk food, there is hardly a more palatable thing than a veggie junk food sandwich. Nailing just the right taste and juiciness that you get with their famous meat-based counterparts is not as difficult as it seems. The perfect veggie junk food sandwich does require some preparation and skill, but it is well worth the effort. 1.     Vegan McDonalds McChicken Sandwich This vegan junk food sandwich has the looks and taste that might fool even non-vegans. It features succulent chicken flavored seitan that you can prepare […]

litti chokha recipe | how to make bihari litti chokha | baati chokha

October 20 2018 hebbar's kitchen 

litti chokha recipe | how to make bihari litti chokha | baati chokhalitti chokha recipe | how to make bihari litti chokha | baati chokha with step by step photo and video recipe. traditional recipes are always healthy and tasty with full of flavours. each state in india has its own variations and unique traditional recipes with native ingredients matching its taste buds. one such hugely known recipe is litti chokha from the central part or from the state of bihar. The post litti chokha recipe | how to make bihari litti chokha | baati chokha appeared first on Hebbar's Kitchen.

masala paniyaram recipe | masala appe | instant masala kuzhi paniyaram

October 16 2018 hebbar's kitchen 

masala paniyaram recipe | masala appe | instant masala kuzhi paniyarammasala paniyaram recipe | masala appe | instant masala kuzhi paniyaram with step by step photo and video recipe. south indian recipes are known for it instant and healthy breakfast recipes. it generally falls under the domain of idli or dosa which are made with steaming and without any oil. but there is another variation known as appe recipe, which is also known as masala paniyaram recipe. The post masala paniyaram recipe | masala appe | instant masala kuzhi paniyaram appeared first on Hebbar's Kitchen.

Matcha Butter Balls + Changes

October 15 2018 Golubka Kitchen 

Matcha Butter Balls + Changes Hey friends! It’s been a little while. We took a break from posting, while we were in Italy hosting our first Abruzzo retreat. It was a dream come true, and we’ll be sharing more about that very soon. Before we get into our favorite snack lately, we wanted to talk a little bit about growth and evolution as it relates to this space. We’ve been posting recipes here for close to nine years. It’s a practice that has almost unfailingly kept us inspired and excited about the daily ritual of cooking and nourishing ourselves and others. This whole blog is sort of a family album at this point, since we can pinpoint certain posts to the life events that were happening around us while cooking the dishes. It’s also surreal to be able to put something out there and know that a certain number of people will check out the recipe or even cook it in their own kitchens. It’s a special form of connection that we have with the world, and every time we hear from someone who has made and enjoyed one of the recipes is amazing. It never feels normal or old, truly. Throughout these years, our interests have expanded beyond but not away from cooking. There are so many things that have had a magical effect on our lives in the same way that healthy, plant-based food made with our own hands has. These things range from small daily practices or rituals, to life-changing books that we’ve read and dog-eared excessively. At this point, we feel compelled to share more about those things here, as well as about some of our struggles, and expand the type of things we talk about. The food is not going anywhere, though! We already do a little bit of that with the self-care interviews, which you seem to enjoy, but we now feel ready to share from our own perspectives as well. We toyed around with the idea of making a whole new website for this stuff, but in the end, Golubka Kitchen is where our hearts are, and it feels right to have it grow alongside us. Here are the things you can expect to see on here going forward. We hope you’ll follow along, but if some of this is not your cup of tea, that’s ok too. - Weekly plant-based recipes - Seasonal meal plans - Self-care interviews - Skin-care and home-care recipes - Rituals/­­practices that we find supportive to our wellbeing - Book Club (read along with us, our first book of the month is Renegade Beauty by Nadine Artemis) - More videos! Onto the matcha butter balls. Keeping nourishing snacks at arm’s reach is definitely a priority around here, since it helps prevent things like: snacking on handfuls of chocolate chips, impulse purchases of expensive and/­­or less than healthy snacks with wasteful packaging, hangriness, lightheadedness, etc. etc. I’m absolutely in love with cacao butter as an ingredient and use it in desserts and snacks (and even in homemade skincare products) all the time. This generally involves gently melting the cacao butter in order to incorporate it into the other ingredients. It was Elenore who recently turned me onto the idea of skipping the melting step for recipes that involve a food processor. For example, in this recipe, the chopped up cacao butter just gets thrown into a food processor with the rest of the ingredients for a few minutes, where it gets melted by the heat of the motor and makes a beautiful, quick snack ball batter. I love this shortcut. These balls are full of good stuff, like essential fatty acid-rich seeds and energy-boosting matcha powder. The texture is velvety thanks to the cacao butter, and the flavor is only slightly sweet and a bit grassy, thanks to the matcha. One to two of these balls usually work well as a mid-afternoon pick-me-up (be careful with the amounts if you are sensitive to caffeine), and they are kid-approved as well. I use this matcha. It’s definitely not the best ceremonial grade matcha out there, but it’s the best one I’ve found for the price, since good matcha can be very pricy. Hope you’ll give these a try! Matcha Butter Balls   Print Ingredients 1 cup raw pumpkin seeds ⅔ cup raw sunflower seeds ¼ cup hemp hearts ¼ cup flax seeds 1 cup chopped or shredded cacao butter 3 tablespoons maple syrup, or more to taste 2 tablespoons maca powder 2 teaspoons matcha powder 1 teaspoon ashwagandha powder (optional) Instructions Combine all the ingredients in a food processor and process for 3-4 minutes, or until the heat of the motor melts the cacao butter completely, and you have a nicely formed batter. Taste for sweetness and adjust if needed. Shape the batter into bite-sized balls or bars. Sprinkle with more matcha, if desired. Keep in an airtight container in a freezer or refrigerator. 3.5.3226 You might also like... Chunky Monkey Cookies, Vegan and Gluten-Free Roasted Potato and Split Pea Salad with Miso Vinaigrette Raw Rutabaga and Crispy Sage Pizza Herbal Mocha with Chicory and Maca .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 Matcha Butter Balls + Changes appeared first on Golubka Kitchen.

Cashew Butter vs Peanut Butter – Is There a Winner to This Battle?

October 11 2018 Oh My Veggies 

Vegans and vegetarians simply love their nut butter, and they have been debating long and hard about which nut butter is the healthiest and most nutritious. The central debate usually revolves around cashew butter vs peanut butter--though almond butter sometimes pops up in the debate as well. It might be disappointing to realize that there is no actual winner of the cashew butter vs peanut butter battle. Each tasty spread comes with its fair share of unique benefits and nutritional properties. The choice ultimately boils down to your own personal preference. Peanut Butter For most Americans--vegan and non-vegan--peanut butter is much more than just a tasty spread to put on their sandwich. Since Dr. Kellogg introduced the first batch more than a century ago, peanut butter has risen to the status of a cultural food icon. On top of that, the National Peanut Board helps ensure that there is plenty of healthy, allergy-free peanut butter for future generations. Peanut Butter Nutrition Unfortunately, the popularity of peanut butter has little to do with its nutritional benefits. Still, it is worth stressing that peanut butter can be very beneficial for your plant-based eating habits. Peanut butter mostly consists of healthy unsaturated fats […]

Recipe: Mediterranean-Style Rotini with Toasted Garlic Panko

October 8 2018 Oh My Veggies 

When I saw the recipe for Fusilli with Caramelized Spring Onions and White Wine sitting in my “Recipes to Make” folder (an actual folder, mind you, not one on the computer–I am old school like that), I thought I’d add it to my meal plan because I had everything on hand for it except the onions. When I went to write up my meal plan post, I noticed that the recipe had pretty mediocre reviews online, with readers commenting that the dish was bland and flavorless. Oh, what to do! I had already done my shopping for the week, so it was too late to make something else. Instead, I decided to change the recipe–I added everything I could find in the pantry to give this pasta dish a big boost in flavor. I could have gone the easy route and doused this with massive amounts of cheese, but I opted to add ingredients that pack a lot of flavor into a small amount of calories and fat, making this Mediterranean-Style Rotini recipe both delicious and healthy.

Thai-Style Tofu or Tempeh with Pineapple and Vegetables

November 2 2018 VegKitchen 

Thai-Style Tofu or Tempeh with Pineapple and Vegetables Despite the fairly long ingredient list, this Thai-style tofu dish is a quick, easy preparation with lots of  healthy components. You need only some noodles or grains and a simple salad to make a satisfying meal. This is a nice change of pace from more common soy sauce flavored stir-fries, but its every bit as delectable. Serves: 4 to 6 14- to 16-ounce tub extra-firm tofu or two 8-ounce packages tempeh, any variety 2 tablespoons safflower oil 1 tablespoon reduced-sodium soy sauce 1 medium onion, quartered and thinly sliced 8 baby carrots, halved lengthwise 2 cups small broccoli florets 2 cups fresh pineapple chunks, or one 15- to 16-ounce can pineapple chunks, drained (reserve juice for a different use) One 15-ounce can baby corn, drained 1 cup diced ripe tomatoes 1 cup reduced-fat coconut milk 2 teaspoons good quality curry powder, more or less to taste 1/­­2 to 1 teaspoon red or green curry paste, or Sriracha sauce, optional 2 tablespoons arrowroot or cornstarch 1/­­4 cup minced fresh cilantro, or more, to taste Salt to taste Hot cooked grains (rice, quinoa, or couscous) or noodles If using tofu, cut it into 6 slabs crosswise. Blot well on paper towels or […] The article Thai-Style Tofu or Tempeh with Pineapple and Vegetables appeared first on VegKitchen.

Healthy Omelette

October 31 2018 Oh My Veggies 

An omelette is often a special meal--eaten on the weekend with family or with guests. It is also a great way to eat well for cheap. So why not make a nice omelette at your next brunch? You can also try it for a week-night dinner. Its simple and it takes hardly any time to cook.  

If I Eat Vegetarian, How Do I Get Enough Protein? The Question Bothering Novice Vegetarians

October 23 2018 Oh My Veggies 

A healthy vegetarian diet, or any other diet for that matter, is impossible without a sufficient protein intake. To get a more complete picture, you should imagine proteins as building blocks of your organism. These macronutrients are responsible for most of the chemicals in your body as well as muscle, skin, bones, and blood. There is a common, albeit wrong, belief that a vegetarian diet doesnt provide a sufficient amount of protein. If nutritionists got a dollar for each if I eat vegetarian, how do I get enough protein? they hear, they would all be super-rich. Getting enough protein on a vegetarian diet is surprisingly simple, if you follow certain rules. The choice to become a vegetarian actually entails that you have to be well-informed about the foods you consume. If I Eat Vegetarian, How Do I Get Enough Protein? - When Enough Is Enough As a vegetarian, you probably already know that proteins grow on other living things besides those that run, fly, or lazily lounge around their sty. Some vegetarian foods are an equally efficient source of protein as the above-mentioned creatures. However, this still doesnt bring you any closer to knowing how to get the right quantities […]

Italian Eggplant Casserole with Cashew-Tofu Ricotta

October 22 2018 VegKitchen 

Italian Eggplant Casserole with Cashew-Tofu Ricotta This is my healthy, gluten-free substitute for eggplant parmigiana. Not frying the eggplant saves time and calories, and both of those can be at a premium. Its very saucy and perfect over pasta. Recipe from The Vegan Slow Cooker* by Kathy Hester, reprinted by permission of the author. Photo by Cara Lyons of Cara’s Cravings. Serves: 8 For the Cashew-Tofu Ricotta: 1/­­2 cup cashews 1/­­2 cup nutritional yeast (*use gluten-free) 3 cloves garlic 1 package (15 ounces) firm tofu 1/­­2 cup unsweetened nondairy milk 1/­­2 to 1 teaspoon salt (to taste) Pepper, to taste Remaining ingredients: 1 large eggplant, thinly sliced 1 jar (25 ounces) marinara sauce, store bought or homemade Cooked pasta (*use gluten-free pasta), for serving The night before: To make the ricotta: In a food processor or blender, combine all the ricotta ingredients. Blend until smooth and creamy. Store the ricotta and the sliced eggplant in separate containers in the fridge. In the morning: Oil the crock of your slow cooker and pour in one-third of the marinara sauce. Top with half of the eggplant, half of the ricotta, and another one-third of the sauce. Repeat the layers once more, then top with the remaining sauce. Cook on […] The post Italian Eggplant Casserole with Cashew-Tofu Ricotta appeared first on VegKitchen.

Baked Vegetable Idli

October 21 2018 Manjula's kitchen 

Baked Vegetable Idli (adsbygoogle = window.adsbygoogle || []).push({}); Baked Vegetable Idli Baked vegetable Idli makes for a healthy and delicious appetizer or side dish. They are very eye-catching and great to present at a gathering for guests to pop into their mouth. They are the perfect addition to any menu because they are so easy to make. Idlies have a unique texture because they are soft but also slightly crisp on the bottom. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. - 1 cup coarse sooji (semolina) - 1/­­2 cup yogurt (dahi, curd) - 1/­­2 cup bell pepper (finely chopped, capsicum, I am using green and yellow for color) - 1 green chili (finely chopped) - 1 piece ginger (finely grated) - 2 Tbsp cilantro (chopped, hara dhania) - 1 cup water (as needed) - 1 tsp ENO (fruit salt) - 1 tsp salt For Seasoning - 1 Tbsp oil - 1/­­4 tsp cumin seeds (jeera) - 1/­­4 tsp mustard seeds (rai) -  Preheat the oven at 350 degrees (F). - Seasoning: heat the oil moderately in a saucepan. Add mustard and cumin seeds, as the seeds crack turn off the heat and set aside. - I am using mini cupcake tray, will make 24 idli, oil it and set aside. - Mix sooji, salt, yogurt, and water (as needed) to make a pancake-like batter. Set aside for at least 30 minutes. - Add the vegetables bell pepper, carrots, ginger, green chili, and cilantro. Add the seasoning and mix. The batter thickens as the semolina absorbs the water. At this point, add a little more water if it is too thick. - Add Eno Fruit Salt to the batter and mix well. The mixture will begin foaming. Immediately begin pouring into the cupcake tray. Place the tray in oven. - Bake the idlies for five minutes, then lay over the aluminum foil. Bake it again for 15 minutes. Idlies should be lightly brown from the sides. - Cool for few minutes before removing each individual idli. They should come out easily and not stick to the tray. The idlis should be spongy, and light golden color from the sides and bottom. Notes:  First, I baked the idlies without covering, then after 5 minutes I covered the Idlies, if you dont cover Idlies, they will be dry and will lose the softness and texture. you can prepare Idlies 2-3 days in advance, after they cool of refrigerate them in air tight container. Before serving heat the Idlies in microwave for about two minutes. Idlies will be soft. Baked vegetable idli are best served with coconut chutney if served as an appetizer or with sambar if served with the main meal. The post Baked Vegetable Idli appeared first on Manjula's Kitchen.

Self-Care Interview Series: Sana Javeri Kadri

October 20 2018 Golubka Kitchen 

Self-Care Interview Series: Sana Javeri Kadri Sana on the left Sana Javeri Kadri is the founder of Diaspora Co., a radically different spice collective dedicated to equity, sustainable agriculture, and decolonization. We’ve been fortunate to try Diaspora’s heirloom, organic, single-origin turmeric powder, and let’s just say it’s going to be very hard to go back to enjoying any other powdered turmeric ever again. Sana lives between Mumbai and Oakland, California. Routine -- Is routine important to you or do you like things to be more open and free? I crave routine and am most productive when Im following a routine. However, Im unable to do deep thinking work or larger creative work in the middle of a hectic routine, so I like to keep at least one day of the week wide open for creative projects and giving myself the time and space I need to create something important. -- What do your mornings look like? If they differ from day to day, describe your ideal morning. I have been trying really hard to wake up, spend as little time on my phone as possible and then make myself a nourishing drink and most importantly, make myself some breakfast. One of my worst habits is to wake up, get on my phone, start responding to emails and then quickly get changed for work and dive straight into a full workday without taking any time to nourish myself or check in with my body. It means that by 1pm Im starving, cranky and already tired for the day. The life changing power of breakfast is something Im still learning… -- Do you have any bedtime rituals that help you sleep well? My girlfriend and I try not to spend too much time on our phones before bed, or looking at a screen. She recently introduced a 20 mins of reading before bed practice that were trying to stick to, its my favorite way to wind down and Im committing to not responding to work emails at 10:45pm, even if its 11:15am in Mumbai and my team there is just getting fired up. Work in progress. -- Do you have any kind of mindfulness practice?  My therapist guides me into mindfulness during our sessions every week because I often come in feeling stressed, frantic and a bit fragile. Shes always able to help me get back in touch with my body and begin to feel grounded again. At her urging, I handle all my stressful work calls or emails sitting outside in the sunshine, ideally with my bare feet in the ground. This practice of grounding has been particularly helpful to me in the past few months of managing a stressful season. I also recently downloaded the Headspace app, and just the five minutes everyday of meditation has made a huge difference to me. Sustenance -- Describe your typical or ideal meal for each of these: Breakfast – In Oakland – Bread srsly gluten free sourdough, crispy fried egg cooked in ghee topped with smoked paprika, turmeric and salt, sliced avocado or smoky pinto beans or sliced tomatoes or any veggie leftovers I can wrangle from the fridge, maybe a slice of bacon if Im wanting some extra fat. In Mumbai – a loaded crispy veggie dosa. Either way, I love hot and savory breakfast. The cold and sweet breakfast tradition isnt common in India so, cereal and granola with milk culture is something I find very odd about the United States. Lunch – Leftovers express. My girlfriend and I both work long hours, so our saving grace is prepping large meals a couple times a week and then subsisting on leftovers. Gluten-free pasta with canned early girls (I can 80 lb every summer so that we never have to buy store bought tomato sauce) with every vegetable in the fridge/­­our imperfect produce box and ground beef is a family classic. Rosie is always joking that my stomach doubles when it comes to pasta and shrinks for everything else. Shes not wrong. Snack – My favorite snack is stovetop popcorn. Growing up in Mumbai we never had a microwave, it was my parents most loathed kitchen appliance. So now Im following that tradition of never owning a microwave. My favorite stovetop popcorn is popped in ghee and then topped with nutritional yeast, turmeric, and salt. Its perfect. Dinner - My perfect dinner is khichdi (spiced rice and lentils cooked in ghee and heavy on the ginger, turmeric and cumin), thick full fat yogurt, masala okra, a little bit of pickle (Brooklyn Delhi achaars are divine) and a side of spicy amaranth battered fish. -- Do you do caffeine and in what form? If not, what is your drink of choice in the morning? I used to do caffeine, in a delicious ghee, turmeric, cardamom and coconut sugar concoction, but over time Ive stopped being able to handle it. It started to make my stomach hurt and made me anxious. So I now drink either matcha with rice milk and date syrup, or hot chocolate with hemp oil, coconut sugar and adaptogens if Im needing the extra nourishment. Some days, if Ive slept enough and rested enough, I do better on just water and breakfast, no extra boost needed. -- Do you have a sweet tooth and do you take any measures to keep it in check? I had a notorious sweet tooth all the way until my early twenties – I couldnt be trusted with bars of chocolate and was known to sneak spoonfuls of cake first thing in the morning. However the older Ive gotten (Im still technically in the early twenties), sweets just give me a sugar crash and make me feel sluggish. As an avid lover of food, Id rather eat plenty of things that make me feel fantastic, than the things that make me feel terrible. Both Rosie and I have been surprised and how quickly our respective sweet tooths have disappeared since we started living together, and how easily weve been able to cut out sugar from our life once we could verbalize how terrible it made us feel. -- Are there any particular supplements, herbs, or tinctures/­­tonics that you take regularly and find to be helpful with your energy level and general wellness? I swear by cannabis tinctures. Im not big on cannabis in other ways, but I find cannabis to be the only way to really deal with chronic pain. Ive also started using Super Good Hemps Turmeric Full Spectrum Hemp Oil in my morning drinks, and I find that it has similar effects. Exercise -- Do you exercise and do you have a particular exercise routine that you repeat weekly?  I used to weight lift and do Crossfit pretty intensely, but had a really awful injury in 2016. Since then, Ive really had to reframe my definition of exercise. Now, I consider it an extension of my healing process. Intense exercise just isnt possible for me in the same way, so I stick to swimming as often as I can (usually a couple times a week), doing Nike Training body weight workouts at home, and talking our dog for a long walk every evening. -- Do you find exercise to be pleasurable, torturous or perhaps a little of both? How do you put yourself in the right mindset in order to keep up with it? I love exercise and do best when Im outside and moving my body. Rosie and I try to take our pup Lilly out for a hike at least once a week, and we notice how much more present are with each other and our work when weve exercised.  That being said, Im also an incredibly competitive person, so reframing exercise to no longer be an intensely competitive thing has been very hard for me. I find it difficult to work up the enthusiasm to go on a leisurely swim, without a team to train with, or a competition to work towards. Switching off my producing strategy is my biggest challenge. Beauty -- What is your idea of beauty – external, internal or both? Both! It took me a long time to love my face, acknowledge that it was beautiful despite not looking like everything I saw on magazines and on billboards. But that acceptance and love for my external beauty definitely came from tending to, and growing confidence in my inner beauty. -- What is your skincare approach – face and body? I grew up using raw honey as a face cleanser, handmade ayurvedic soaps for my body, and a mom who never used makeup. So that has informed a lot of my skincare today. My skincare guru is 300% Abena, the founder of Hanahana Beauty, I use her shea butter exfoliating body bar and swear by it, and I use Abenas recipe for a rose water, tea tree oil and jojoba oil soaked cotton pad as a cleanser morning and night, and it has been a complete game changer for getting my glow back. Ive also been using Curology, which is a custom dermatologist service, that is super affordable and came highly recommended by friends. They prescribed me their night cream, which has really taken care of my breakouts and blackheads. Im not usually big on using chemicals on my skin but have found Curology to be a minimalist option that really works. -- Are there any foods, herbs or supplements you find to be helpful to your skin/­­hair/­­general glow? Cutting out sugar and gluten entirely is the most obvious one – I break out as soon as I am eating sugar, so its first to go. I also use a turmeric, honey, hemp oil and cornmeal face mask every couple weeks that always makes me feel radiant. My dentist has noticed and commented on the huge difference in my teeth that shes seen since I stopped drinking coffee – theyre whiter than ever before and need much less cleaning, which for me is reason enough to skip the coffee. -- Do you have any beauty tips/­­tricks you’ve found to be especially useful throughout the years? Abenas DIY rose water, jojoba oil and tea tree oil cotton pads! I used to be a ardent fan of Thayers Rose Witch Hazel Toner but in my experience with skincare – once you go DIY, its impossible to go back :) That being said – I will admit to being a Glossier believer, I didnt use makeup until I discovered Glossier concealer and highlighter. Its so easy and lazy but it works so wonderfully. Stress, Etc. -- Do you practice any consistent routines in order to avoid stress?  Taking our pup out for a long walk by the water is a really grounding activity for me. I have no idea how I managed my stress before she moved in with us. -- If stress cannot be avoided, what are your ways of dealing with it? Honestly Im a spokesperson for not really managing my stress well. My partner often comes home to a fuming, off the hook Sana and it takes significant chatting, massaging and cuddling to work me out of the state that I can get into if Im very stressed.  Im an extrovert and a peoples person so being around people that I love is my best coping mechanism. That being said – I have to be careful not to emotionally dump onto my loved ones, just because theyre willing to be there for me. Ive definitely been guilty of that in the past. -- What measures do you take when you sense a cold/­­general feeling of being under the weather coming on? The first one is to make sure I get a really good nights sleep, and make sure Im not drinking alcohol, eating dairy or any processed food. Usually, managing my sleep and diet is the easiest way to kick a cold before it hits. If the cold cant be stopped, I usually start by accepting that my bodys way of asking for rest is by getting sick, and its important to just honor that and completely rest. Then – turmeric, ginger, honey tea all day long.  -- Do you strive to maintain a healthy work/­­life balance or do those things overlap for you? What is your approach? Ive been trying really hard to take weekends off, and any weekend that I succeed at that- the balance feels so much better. Honestly, as a young business owner, the hustle is so glamorized and romanticized. Youre told that now is your time to grind, and to get further in your career. Whilst this is true, Id also argue that now is the time to establish healthy boundaries and habits in your life so you learn how to maximize your productivity and your potential. Any day that I work a 16 hour day (which is too often), I know that I am not focusing on the bigger picture, and am actually sacrificing my long term goals as a business owner. Remembering that, and focusing on working more effectively, rather than working more, has been a huge step towards achieving healthier work life balance. Motivation -- Describe the actions you take or mindset you try to tap into in order to stay on track with your self-care practice and being nice to yourself? Therapy. Every week, no matter what. That perspective and process is something Im deeply committed to. Therapy rarely feels easy, but it is always in service of myself and my larger goals, so its the easiest way to feel on track. -- What do you consider to be the single most important change youve made to your routine or lifestyle in terms of wellness? Eating based on how it makes me feel, not how it sounds or tastes. As soon as I focused on how it made me feel, my taste buds changed, I lost weight, my skin issues cleared and I became a very healthy person, with remarkable ease. I know how obnoxious that sounds, Im sorry. -- How do you deal with periods characterized by a lack of inspiration or procrastination? I fly home to India. I know this is incredibly privileged, and a bit excessive, but shuffling back and forth between two continents constantly gives me a broader perspective, and somehow – the psychology of taking an international flight is an incredibly cathartic and productive experience for me. I almost always come back from my trips to India with fresh eyes, new vision and a bigger picture. Thats true for all travel, in my opinion. -- A book/­­movie/­­class that influenced your view of self-nourishment or self-care. The fundamental line of Crossfit – eat meat and vegetables, nuts and seeds, some fruit, little starch and no sugar. has influenced my self nourishment beyond any book or movie. I may not be a competitive Crossfit athlete any more but eating to nourish my body is so much more fulfilling than eating to nourish my cravings. Knowledge --  What was your path to starting Diaspora Co.? You can read a lot more about that here, but long story short – Ive been working in the food industry since I moved to the United States in 2012 and I quickly noticed that whilst the farm to table movement felt at its zenith in the Bay Area, it only applied to certain things. Spices and imported foods were somehow excluded from those quality standards. The idea for a new kind of import export company formed in November 2016, and in February 2017 I quit my job and embarked on seven months of research visiting farms, research institutions and markets across India. Diaspora Co. was formally launched as a direct trade sustainable food company with our first offering of turmeric in August 2017. Its been a total rollercoaster since then. --  Can you tell us about the kind of turmeric you sell and how it differs from most turmeric one can buy at a store today? Im biased, but Im also overly honest so I dont think it would be an exaggeration to say that we sell the worlds best turmeric. Historically, there hasnt ever been a quality standard for how to define the highest quality, beyond arguments and branding largely based in exoticism and the colonizer/­­savior mindset. It is the freshest, as in it was harvested in 2018 and is milled every 3 months, versus powders that can be up to five years old and still on a grocery store shelf, stale as ever. It is the most potent variety of turmeric out there, with a tested 4.7% curcumin content. It is a fragrant and exceptional heirloom rhizome variety that compares to other turmeric powders out there as an heirloom summer tomato would to a grocery store store tomato grown for storage not flavor. Finally, it is organically farmed in a spice agriculture landscape where pesticide overuse and residue is notorious. Phew! --  Can you tell us about your decision to pay your turmeric producer really well and about owning the fact that your product costs more because of this? I think part of our work is that what the industry considers paying our producer really well, we consider basic human dignity of paying a living wage and for the price of sustainability, flavor and honest work. If we didnt pay our partner farmers the prices that we do, they wouldnt have the power or the incentive to produce at the standard that they do. To me, this big word decolonizing really just means how are you going to empower the people around you who have historically been stripped of their power? Paying our farmers well is actually the easiest embodiment of our decolonizing mission. As for owning our higher prices – we simply couldnt exist without charging what we do. And ultimately, were dedicating to riding the fine line between being affordable to the home cook and being a leader of sustainability and supply chains and therefore being regarded as a luxury product. I have to believe that we can do both. Turmeric latte blends or turmeric centered businesses that dont want to pay our prices or wholesale from us because theyd like to continue to exploit their sources and maintain their ridiculously high margins, Im in this for the long game and their reckoning will come. It always does. Apologies if I sound cold and jaded, business is vicious and Ive had to steel parts of myself to tolerate it all. --  What are some of your favorite ways to use Diaspora Co. turmeric? Honestly, turmeric was so woven into the fabric of my childhood that it was invisible to me. We cooked with it, made beauty treatments with it, and we used it to mark life and death. So even now, my favorite way to use turmeric is still in simple Indian vegetable dishes – lightly cooked okra tossed in cumin, turmeric and salt is the definition of comfort for me, or a coconut milk turmeric chicken broth with squash and long beans. Comforting, vegetable heavy home cooking is how I innately know how to use turmeric. Lattes just arent for me. --  We love your photos! How did you become a photographer? When I was 14 and going through a really tough phase at school (bullying, puberty, the patriarchy et all), my parents taught me how to use their DSLR. Ive used photography as the lens through which I make sense of and connect with the world ever since. When my academic pursuits turned to food and agriculture in college, my lens turned to it too. In so many ways, I recognize that I was never particularly talented or the best or the brightest, I was always just a really solid worker, and entirely self motivated, and that meant that once I started photographing, I just never stopped, and now here we are. Fun and Inspiration -- What is something you are particularly excited about at the moment? Ive found that balancing my role as a business owner with my role as a photographer is what gives me the most joy professionally. So I have a couple exciting photo shoots planned for the coming months that will be a welcome respite to the chaos of holiday e-commerce. That, and I havent seen my girlfriend and pup in almost a month since Ive been in India and I miss them terribly, so very excited to come home to my two favorite living beings. -- What do you do to unwind or treat yourself? Were so lucky to live in Oakland, where eating out is an incredible experience, especially at a time where women chefs are absolutely excelling in their field. So eating delicious meals by our favorite local women chefs is my favorite treat – Cosecha Cafe (Mexican), Nyum Bai (Cambodian), Champa Garden (Laotian) and 20th Century Cafe (Eastern European) to name a few.  -- A book to feed the soul:  I just finished reading Yvon Chounards Let My People Go Surfing and its been so deeply inspiring to me. -- Is there anyone you would like to hear from next in this interview series? Akwaeke Emezi, they are my favorite writer, a member of this third culture/­­diaspora/­­immigrant excellence interweb community and has navigated their self care so beautifully and visibly through the years. Id love to learn more from them. Photos by Sana Javeri Kadri, Sophie Peoples, Assad Keval /­­/­­ This post contains Amazon Affiliate Links You might also like... Self-Care Interview Series: Ashley Neese Self-Care Interview Series: Sarah Britton Self-Care Interview Series: Amanda Forcella Self-Care Interview Series: Trinity Mouzon Wofford .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 Self-Care Interview Series: Sana Javeri Kadri appeared first on Golubka Kitchen.

Best Vegetarian Indian Cookbooks You Should Have in Your Kitchen

October 18 2018 Oh My Veggies 

As an aspiring vegetarian, you should definitely get ahold of an Indian cookbook or two. Indian cuisine is a treasure trove of delicious healthy recipes that might become a staple in your plant-based diet. This cuisine utilizes bunches of plants, herbs, and spices to create mouth-watering vegetarian goodies. Indian vegetarian cookbooks can also teach you some new cooking techniques. You will probably start mixing odd ingredients to create unique Indian-style flavors. However, choosing the right Indian cookbook that perfectly fits your vegetarian preferences might be tricky. To make your choice a bit easier, take a look at this list of the best vegetarian Indian cookbooks that can add just the right spice to your diet. Saffron Soul: Healthy Vegetarian Heritage Recipes from India Among the best vegetarian Indian cookbooks, Saffron Soul by Mira Manek should be on top of your list. The lovely introduction traces the Manek family journey from India to London and gives the entire cookbook a special personal touch. However, the introduction is not the only personal touch this cookbook has to offer. Mira Manek provides a unique set of recipes that feature her own take on traditional Indian staples. Each recipe is a vegetarian interpretation of […]

atta ladoo recipe | atta besasn ladoo | wheat laddu recipe

October 15 2018 hebbar's kitchen 

atta ladoo recipe | atta besasn ladoo | wheat laddu recipeatta ladoo recipe | atta besasn ladoo | wheat laddu recipe with step by step photo and video recipe. sweet recipes are very essential within indian diaspora, especially during festival time. these are generally made with a huge amount of sugar, ghee and other unhealthy ingredients. but there are quite a few healthy sweets and atta ladoo recipe is one such recipe made with minimal ingredients. The post atta ladoo recipe | atta besasn ladoo | wheat laddu recipe appeared first on Hebbar's Kitchen.

Exciting New Partnership! Meatless Monday and the National Kidney Foundation

October 15 2018 Meatless Monday 

Exciting New Partnership! Meatless Monday and the National Kidney FoundationWere thrilled to announce Meatless Mondays new partnership with The National Kidney Foundation , the largest organization dedicated to the awareness, prevention, and treatment of kidney disease. The National Kidney Foundation and Meatless Monday are partnering to encourage people to make healthier changes to their diets. Studies suggest that incorporating meatless options into an overall balanced diet can help promote kidney health. Meatless Monday provides an easy way to make this first step towards a healthier lifestyle by cutting out meat just one day a week, and diversifying diets through meatless choices. Through the partnership, Meatless Monday hopes to support individuals who are at-risk or who are experiencing kidney disease in making an important dietary change. Meatless Monday also strives to help all people learn about the many benefits of reducing meat consumption. Reducing consumption of red and processed meat and eating more plant-based foods, such as fruits, vegetables, whole grains, nuts, and legumes, can help lead to: o Better kidney health o Better management of kidney disease o Lower blood pressure and cholesterol o Lower risk of diabetes o Healthy weight management Kidney disease is more common than you might think! According to the National Kidney Foundation , in the United States, about 30 million adults have chronic kidney disease - and most arent aware of it.  1 in 3 American adults are at risk for chronic kidney disease. Risk factors for kidney disease include diabetes, high blood pressure, heart disease, obesity, and family history. See Meatless Mondays kidney-friendly graphics and materials Theyre free for use by all – individuals, organizations, hospitals, city leaders, universities, and more,for use across social media, online, and print. Follow us on Facebook, Twitter, Pinterest, and Instagram for Meatless Monday recipes and news each week. The post Exciting New Partnership! Meatless Monday and the National Kidney Foundation appeared first on Meatless Monday.

Best Vegan Restaurants - San Francisco

October 9 2018 VegKitchen 

Best Vegan Restaurants - San Francisco The San Francisco Bay Area is among the most vegan-friendly places in the US. Whether you like Chinese, Japanese, or Thai food, San Franciscos got it. Mexican, classic BBQ, healthy smoothies, and delicious vegan cookies--whatever you think of, youll likely find it here If youre looking for cafes and restaurants with excellent plant-based menus, heres a short list of some of the best vegan restaurants in San Francisco. 1. Golden Era Vegan With an immense reputation and exceptional food and service quality, Golden Era Vegan Restaurant qualifies as one of the best vegan restaurants San Francisco has to offer. The restaurant is located on Golden Gate Avenue and is open daily from 10:30AM to 8:30PM. The substantial menu is completely meat-free and covers breakfast, lunch, and dinner options. Some of the most popular dishes include the Shrimp Delight, the garden vermicelli, the spicy noodle soup, and the curry beef. When it comes to desserts, the mocha cake and the Oreo cake are the crowd favorites. 2. Shizen Vegan Sushi Bar & Izakaya Shizen Vegan Sushi Bar & Izakaya offers a mix of traditional Japanese izakaya foods and modern American restaurant aesthetics. This fancy eatery is located on 14th Street and […] The post Best Vegan Restaurants - San Francisco appeared first on VegKitchen.

Friends of the Earth Report Highlights Meatless Monday in Climate-Friendly School Food Study

October 8 2018 Meatless Monday 

Friends of the Earth Report Highlights Meatless Monday in Climate-Friendly School Food StudyMeatless Monday is thrilled to be part of the solution for a healthier school lunch and a healthier planet. Meatless Monday is thrilled to be part of the solution for a healthier school lunch and a healthier planet. Friends of the Earth (FOE), a U.S. based international network of environmental organizations, recently published an extensive food and agriculture report on refining Americas school lunch program, Scaling Up Healthy, Climate-Friendly School Food. The FOE report makes it clear, the foods we eat make a difference. The report cited adoption of Meatless Monday as a high-impact practice for K-12 schools to implement climate-friendly foodservice. FOE gives a snapshot of how one school district in California saved money and helped the environment by implementing a meat-reduction school lunch program. Over a two-year period, Oakland Unified School District*: o Saved $42,000 o Saved 42 million gallons of water or enough water to fill 63 Olympic-sized pools o Made a 14% reduction in the carbon footprint of its entire purchases, the equivalence of 15,000 trees or 1.5 million fewer miles driven Get Meatless Monday Going in Your Community If reading about the success of Meatless Monday has you wondering how to get involved, consider becoming a Meatless Monday Ambassador in your school, organization, or community. We have everything you need to get Meatless Monday started in your K-12 school . Join a worldwide movement committed to making a huge impact on school lunches for student health and the health of the planet. Find us on Facebook, Twitter, Pinterest, or Instagram! *Hamerschlag, K., Dalton, J., and Kraus-Polk, J. 2018. Scaling up Healthy, Climate-Friendly School Food. Page 9 and Page 8. Friends of the Earth. https:/­­/­­1bps6437gg8c169i0y1drtgz-wpengine.netdna-ssl.com/­­wp-content/­­uploads/­­2018/­­09/­­Climate-Friendly-Food_­Full-Report.pdf The post Friends of the Earth Report Highlights Meatless Monday in Climate-Friendly School Food Study appeared first on Meatless Monday.


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