Portobello Mushroom-Apple Cider Vinegar-Cup Pumpkin Seeds-Vegan Kickstart-Chopped Celery

Vegan Kickstart: Raw Vegan Mushroom Burgers

3 large portobello mushroom caps, chopped
2 tsps liquid smoke
1 1/2 tbsp apple cider vinegar
1 cup pumpkin seeds
1/2 cup chopped carrot
1/2 cup chopped celery
1 tsp rosemary or thyme
1) Mix the tamari, liquid smoke, agave, and ACV in a bowl. Add mushrooms and try to mix them well into this marinade. Let sit for about 2 hours.
2) In a food processor fitted with the S blade, grind pumpkin seeds till smooth.
3) Remove mushrooms from the marinade (reserving it) and add to the processor. Process till the mixture has very little texture, but isn’t as smooth or uniform as a nut pate. If it’s overly pasty, add a few tablespoons of water or your leftover marinade.
3) Add the carrot, celery, and thyme, and pulse to incorporate it all, still leaving some texture.
4) Shape into four patties and dehydrate at 115 for about 2 hours, flip, and keep dehydrating for another 3-4, or until they’re the texture you like. Alternately, you can bake these at 325 degrees for about 30-35 minutes, flipping once. Serve over greens, on some raw bread, or in a wrap sandwich! read more..

Nonstick Skillet-Cauliflower Soup-French Toast-Tsp Cinnamon-Egg Mixture

Healthy Wednesday :) French Toast Sticks2 egg whites1/2 cup skim...

Healthy Wednesday :)
French Toast Sticks
1/2 cup skim milk
1/4 tsp cinnamon, ground
1 tbsp olive oil
2 slices whole-wheat bread, each cut into pieces
- In a shallow bowl, combine egg whites, milk, cinnamon.
- Heat oil in a large nonstick skillet over medium heat. Dip both sides of bread pieces in egg mixture.
- Cooking in batches, place bread pieces in a single layer in skillet and cook 3 to 5 minutes on each side, or until lightly browned and egg is cooked through. Serve with dijon mustard.
Simple broccoli and cauliflower soup 
1 tablespoon olive oil
2 cloves of garlic, thinly sliced
1 broccoli, cut into even-sized pieces
1 cauliflower, cut into even-sized pieces
- Heat the olive oil in a large pan and gently fry the onions and garlic until they begin to soften and you can smell them.- Be careful not to allow them to color.- Add the broccoli and cauliflower and water+milk (this should cover them, if not add some more).- Simmer, with the lid on, until the vegetables are cooked.
- Blitz the soup in a food processor and reheat, adding seasoning to taste and any extra liquid to get the consistency you want.
4 cherry tomatoes
apple cider vinegar
Cut veggies, mix them and put apple cider vinegar over them. read more..

Pico De Gallo-Dijon

Gardein herb dijon “breast” (vegan) and a whole...

Gardein herb dijon “breast” (vegan) and a whole zucchini cooked in water with pico de gallo seasoning and lemon juice on it. And iced strawberry flavored tea with honey in it (look at my cute tea cup). The herb dijon breast looks really bland and weird in this photo but it looked better in person and it tastes really good. There was thick gravy type of stuff (the herb dijon) on top so it looks weird. Pretty small dinner but I’m running out of food haha. That’s okay though. I’m not hungry right now and I keep snacking on chocolate treats anyway so I should be content for the next 2 hours or so. read more..

Lemon Juice-Soy Sauce-Eggplant-Cilantro-Parsley

Quinoa Eggplant Caviar

2 onions, minced
1 tablespoon olive oil
¼ cup minced cilantro
¼ cup minced parsley
1½ tablespoons soy sauce
2 tablespoons lemon juice
1. Roast eggplant.
2. Saute the onions and garlic in olive oil until soft. Stir in the quinoa and lightly toast for 1 minute. Stir in the water and salt to taste; bring to a boil. Reduce heat, cover the pan, and gently simmer the quinoa for 15 minutes. Remove from heat and let stand for 10 minutes. Uncover the pan and fluff the quinoa with a fork; transfer to a bowl and let cool.
3. Puree the eggplant with the cilantro, parsley, soy sauce, and lemon juice in a food processor. Stir this mixture into the quinoa. Adjust seasoning, adding soy sauce, pepper, or lemon juice to taste. Garnish with sprigs of cilantro and parsley, if desired. read more..

World Health Organization-Mustard Greens-Collard Greens-Calcium-Bones

kellie-the-vegetarian:The dairy industry would like us to...

kellie-the-vegetarian:The dairy industry would like us to believe that milk builds strong bones. They spend hundreds of millions of dollars a year to advertise milk and cheese. Yet, a 12-year Harvard study of 78,000 women demonstrated that those who drank the most milk broke more bones than women who rarely drank milk. Evidence from around the world shows that in countries where dairy intake is highest, osteoporosis is most prevalent. Where dairy is seldom consumed, bones remain strong into old age. While we certainly don’t need milk, we do need calcium to keep our bones healthy. The good news is that a plethora of vegetarian foods-including beans and greens, dried fruit, nuts and seeds, and fortified juice and soymilk-all provide ample calcium.How much is enough? The World Health Organization recommends we consume 1000 milligrams of calcium every day, while the recommended daily allowance in North America and developed countries—where people eat a high-protein, high-salt diet—is 1000 to 1300 milligrams a day. Here is a list of some of our favorite calcium-rich foods:Collards (1 cup cooked): 385 mg
Fortified orange juice (1 cup): 350 mg
Dried figs (10 medium): 269 mg
Tofu (1/2 cup): 258 mg
White beans (1 cup cooked): 161 mg
Mustard greens (1 cup cooked): 150 mg
Navy beans (1 cup cooked): 128 mg
Kale (1 cup cooked): 94 mg
Chickpeas (1 cup cooked): 80 mg
Raisins (2/3 cups): 80 mgNow that you’re armed with knowledge about the bone-boosting calcium in your favorite menu items, try these quick and easy ways to create scrumptious snacks and meals using plant-based, calcium-rich foods:1. Pour some calcium-enriched soymilk or nut milk on breakfast cereal, and sprinkle some raisins on top.
2. Add kale, collard greens, or mustard greens to salads. Chop up a few dried figs and toss them in to add calcium-packed sweetness.
3. Use kale or collard greens on sandwiches instead of lettuce.
4. Add a few tablespoons of silken tofu to a fruit smoothie.
5. Add beans to salads, mash them on toast, or cook with some veggie dogs. read more..

Sea Vegetables Sea Vegetables

Sea vegetables

Sea vegetables may be a better source of bioavailable iron than previously thought. One tablespoon of dried sea vegetable will contain between 1/2 milligram and 35 milligrams of iron, and this iron is also accompanied by a measurable amount vitamin C. Since vitamin C acts to increase the bioavailability of plant iron, this combination in sea vegetables may offer a special benefit.Brown algae (including the commonly eaten sea vegetables kombu/kelp, wakame, and arame may be unique among the sea vegetables in their iodine content. Some species from the brown algae genus Laminaria are able to accumulate iodine in up to 30,000 times more concentrated a form than sea water!Sea vegetables may be a unique food source not only of the mineral iodine, but also of the mineral vanadium.Sea vegetables may play a role in lowering risk of estrogen-related cancers, including breast cancer. Since cholesterol is required as a building block for production of estrogen, the cholesterol-lowering effects of sea vegetables may play a risk-reducing role in this regard. However, more interesting with respect to breast cancer risk is the apparent ability of sea vegetables to modify aspects of a woman’s normal menstrual cycle in such a way that over a lifetime, the total cumulative estrogen secretion that occurs during the follicular phase of the cycle gets decreased. For women who are at risk of estrogen-sensitive breast cancers, sea vegetables may bring a special benefit in this regard. Types of Sea VegetablesNot sure what sea vegetables to try? Here is a list describing their tastes and textures. Arame: Mild, semisweet flavor and thin but firm texture. Great as a side dish, but especially yummy with buckwheat. Hijiki: Robust in flavor and black in color. Hijiki is often tossed in salads. Kombu: Light in flavor and chewy. Expands and softens when soaked. Excellent food tenderizer and helps with the digestibility of beans. Adds a sweet flavor to root vegetables. Creates wonderful stocks and stews. Nori: Paper-thin, dark green sheets made from pressed sea vegetables. Nori has a flavor similar to tuna and was originally used as a sushi wrap. Nori flakes may be used as a flavorful condiment. Dulse: Savory-tasting, brownish green colored stalks. Wonderful for roasting with seeds and as a condiment. Wakame: Delicate, long, green strips. Wakame has a sweet flavor. When soaked, it expands a great deal, so cut it into small pieces. Wakame loves the company of carrots and parsnips and adds a sweet taste to legumes.Soaking Sea VegetablesSoaking sea vegetables will improve their digestibility, cooking time and taste. 1. Put sea vegetables in a bowl of cold water. Move your fingers through the stems. 2. Discard this water and rinse. Fill the bowl with cold water again and let sea vegetables stand for 15 to 20 minutes. Note: You can use the water to nourish your houseplants or rinse your hair. read more..