...For this recipe use a crockpot so that you can turn it on and forget about it for a few hours. Mix up a quick salad with beans, seeds, and a tahini dressing and together you have a meal full of complex carbohydrates, protein, healthy fats, and a happy belly.
If you don’t like cooked carrots then it’s probably because you’ve never had them roasted. Maybe you’ve only had them boiled, mushy, and waterlogged. Roasting vegetables is one of the most delicious ways to get in more nutrients and fiber. Almost any vegetable you roast will caramelize into a soft and flavorful side dish. What’s the catch? There is no catch. The bottom line is that if you aren't eating a VARIETY of plant foods your body could suffer. Variety will insure that you are getting all the vitamins and minerals your body needs to thrive. Why not try different cooking methods to increase the variety of vegetables in your diet? Too much carrot juice will turn you orange. Too much of anything could be a bad thing, even kale or blueberries. So if there’s a vegetable you don’t like then try roasting it with a bit of oil, salt, and spices. You can roast broccoli, zucchini, carrots, bell peppers, onions, garlic, cauliflower, sweet potatoes, brussels sprouts, mushrooms, eggplant and so many other kinds of vegetables. You should try making your own french fries or kale chips. Eat moderately, use as little oil as possible, and always change things up by eating a variety of raw or cooked fruits and vegetables. Roasted vegetables can be a beautiful and tasty part of a balanced and healthy life! Get out the grill this summer and roast a few vegetables and plant-based burgers for a change. You can do it!
I was first introduced to Lentil Haystacks while living in Michigan. There is this terrific woman named Betty who made this meal for her family every Friday evening while her kids were growing up. I thought the concept was a bit weird at first, but after one bite I immediately loved it. My version is a bit different then hers. Instead of ranch dressing you use hummus on your toasted bread. Instead of cheese you sprinkle sunflower seeds over the top. You will also enjoy the extra crunch of added cabbage to get some cruciferous vegetables in your meal! Overall it is a delightful meal full of crunchy, creamy, tangy, and meaty (from the lentils) textures in your mouth! What are you waiting for?
Whenever I invite people over for dinner I either make what I'm currently craving or I have a simple 3-step method that I use. 1. Look inside the fridge. 2. What do I have? 3. What can I turn this into? For dinner the other night I looked into the fridge and saw butter lettuce, leftover tahini mayo (recipe below), and a TON of mushrooms that needed to be used, like, TAaaaH-DAY! I thought about making mushroom lettuce wraps and went to google just that. I saw a Mushroom Cashew Lettuce Wrap recipe that sounded intriguing to me and I took it from there! The recipe itself used a lot of random ingredients that I don't usually use on this website (or buy). So I improvised to make an oil-free version using the ingredients I currently had in the house. The perfect starter for your mushroom-loving friends.
Like I said in my last Zoodle post, my friend Arnetta gave me a spirilizer and I have to say that it's just so much fun! With it I've made Pad Thai (recipe below), Potato-Zoodle Salad (recipe coming soon), Hummus Zoodles, and the Alfredo recipe for today. I'm planning on eating zoodles with marinara sauce and cashew parmesan, throwing them in soups, and maybe even a zoodle casserole in the future! I'm not sure why I didn't buy myself this little device years ago, but I'm so glad my friend gave me one. So either get yourself a spirilizer or just get yourself an Arnetta! 😉 Zoodles forever!
Peanut sauce drizzled over zucchini noodles with cilantro, tofu, and peanuts, is fresh and delicious.
Do you like crunchy creamy sweet things? I do. And I sure love eating this salad!
Oh avocado how I love you! You are nutritious and delicious, high in fiber and full of flavor. You're fantastic in salads and chips, or sandwiches and dips, inside burritos or tacos or enchiladas with nachos, and apparently you also work as an ingredient in chocolate avocado frosting (recipe below)!!! Avocado, is there nothing you can't do? Can you also be a chunky cabbage salad dressing too? Avocado is the perfect salad dressing because instead of adding a bunch of sugar and fat onto your healthy salad you'll be adding fiber to your fiber so that you can crap like a champ!
Because mustard makes me happy.
Some days I don't want to eat a salad. I know I should eat salads and that raw vegetables are good for me, but so are cooked vegetables so I eat a big plate of steamed green beans or zucchin instead. Other times I make a salad a bit more creative...
Soy is controversial these days and everyone you talk to will have a different opinion. I've linked a few research articles in this post that show the benefits of soy. Of course with all the genetically modified stuff it starts to change the conversation since we don't really know how all these modified foods will affect us in the long-term. My opinion, however, is that it is far better to eat healthy plant foods rather then eat the saturated or trans fat laden snack foods and animal products our Western culture typically consumes. All you need to do is choose organic soy because by law it will be GMO free. This way we know we are getting fiber, plant-protein, vitamins, minerals, phytochemical, and antioxidants in our diet. This Tangy Tofu Salad Dressing has healthy soy protein (not to mention vitamins and minerals like calcium, iron, and folate) and will add more for your health then nutrient deficient sugar or oil laden salad dressings.
I bought one of those HUGE bags of organic baby greens from Costco and it's my favorite salad mix to date! I also picked up a pack of pre-boiled organic beets. I LOVE BEETS and I've really enjoyed combining the baby greens with beets, fresh oregano (what????), red peppers, and pumpkin seeds (my most favorite salad topper). Then I like to drizzle some tahini lemon dressing all over the top! It's true, I love tahini lemon dressing. I'm constantly coming up with new excuses to eat it! It's good on hot foods or cold foods. You choose, it won't matter, it will always be yummy! If you're sick of eating tahini, then stop by next week because I'm going to post a spicy oil-free salad dressing recipe made from tofu! Get creative and make some dressing!
I made 4 slightly different variations of this recipe before falling in love with the right combination for us. I was telling my sister about this sauce and she said that she wanted to try it, but was going to keep experimenting until she found the recipe her family liked the best. That is the key. You have to find the recipe that works the best for you and your family (and your schedule). I love how fast this recipe is (throw it in the blender and boom you got Alfredo sauce). Blend it long enough and it is hot and ready (no dirty pot necessary) to pour over noodles or vegetables or toast or what have you. This recipe is full of fiber and fiber makes your gut happy. Watch the nutritionfacts.org video (linked in in the post) that talks about how AMAZING beans are for you. Basically one of the best things you could eat. If you want to live longer, eat beans. Ok, lets do it!
Salad doesn't have to be romaine lettuce, a few cherry tomatoes, and a few flecks of grated carrots. Salad could technically be eating raw veggies. This is a VERSATILE salad. It just looks a little different.
Using tahini as your dressing instead of mayo or oil adds fiber, protein, iron, calcium, and so much more!
Adding COMPLEX carbohydrates to you salad helps fill up your belly and keep you full longer then a plain salad could ever do!
Apple salads are not salads, they are desserts with raisins. This is a plant-based version of the classic potluck side dish.