1 large onion, chopped
1 cup dried lentils, rinsed
2 large russet potatoes, peeled and chopped
1 cup any veggies you want: greens, cabbage, zucchini, mushrooms, etc
1 can lite coconut milk
1 cup water
1 can crushed or diced tomatoes or 2/3 fresh, chopped
2 Tbsp curry powder – Plus – to your taste
2” piece fresh ginger, grated
2 cloves fresh garlic, minced
2 tsp apple cider vinegar, optional
1 bay leaf
1 tsp turmeric
2 cans or 3 cups cooked garbanzo beans (aka. chick peas)
1 cup Queen size green olives (stuffed with pimentos)
1 clove garlic, optional
1/4 cup lemon juice, optional
1/4 cup olive juice
Salt and pepper to taste
In a food processor or blender, blend to smooth and creamy. Serve with chips, Bavarian pretzels or use with anything!
2 cups Arugula, spinach or mixed greens of choice
4 clementines or mandarin oranges, peeled and sectioned
1 cup fresh raspberries, sliced strawberries, or fresh pomegranate seeds
2 handfuls of pistachios
4 Tbsp dressing of choice (optional)
Combine ingredients for a beautiful, colorful and nutritious salad.
1 large head garlic - cut off the pointy part, wrap or cover and bake for 45 minutes at 350.
1 medium red onion, halved and sliced
1 red or yellow pepper, cored and chopped
1 bag riced cauliflower (pulse in a food processor to make yourself) optional
1 pint grape tomatoes
2 medium carrots, scrubbed and chopped
2 10 oz. cans Ro-Tel tomatoes (with chilies)
1 14 oz. can fire roasted tomatoes
1 1/2 cups brown or green or black lentils
Soft and creamy, and great for apple dipping or frosting for the pumpkin cake.
20 whole medjool dates (with pits removed)
1/2 cup non-dairy liquid coffee creamer (regular or vanilla flavored)
2 Tbsp pure maple syrup
3 Tbsp all natural nut butter of choice (almond, peanut, etc.)
2 tsp vanilla
1 tsp cinnamon
Tried and true. This cake is a moist, nutritional winner and is simply stirred by hand. Substitute 3 mashed bananas for the pumpkin to have an oil-free banana bread.
Jill Ovnik is a certified food educator and culinary instructor for The Cancer Project, a not-for profit organization based in Washington D.C., a Food For Life Instructor for www.PCRM.org and the founder of www.vegangal.com
Do you need a response to friends and family for this popular question?
“What about Protein??”
“Get your protein from the same place that some of the strongest animals in the world (elephants, giraffes, horses, hippos, gorillas, etc.) get theirs. From whole plants.”
“Actually plants have a lot more protein than most people think. Did you know that broccoli is 40% protein and that calorie for calorie, spinach has more protein than sirloin?”
“Like the gorilla, our closest relative in the wild, I get my protein from whole plant foods.”
“It’s virtually impossible not to get enough protein as long as you are eating calories, even the foods containing the least amount of protein have enough”
“Many cultures eat far less animal products and they also experience far less heart disease, cancer and diabetes.”
Curry
Curry powder is a blend of spices. One of its component spices, turmeric, gives some Indian dishes their distinctive golden yellow color. It’s one of many spices that can be used as a healthier alternative to salt. Turmeric has received much scientific attention in recent years due to one of its components, curcumin. With too many benefits to list, try adding turmeric and/or curry more often to your dishes at home!
Healthy Recipes
