(makes appr. 4 dozen balls)
Recipe slightly altered and courtesy of LuAnne Bermeo Amazing Meals I&II find us on Facebook!
4-6 slices whole grain bread (or enough to make 2 cups soft bread crumbs)
1 cup raw walnuts
1/2 cup oats
1/4 cup instant gluten flour or vital gluten (not regular gluten flour)
2 Tbsp dried minced onions
1 16 oz pkg. firm or extra firm produce-style, water packed tofu
1/2 cup water
2 Tbsp Bragg liquid aminos or tamari
1 can white beans or cannellini beans, rinsed and drained, or 1 1/2 cups cooked
1 1/2 Tbsp Tahini
1/4 tsp EACH: Salt, onion powder, turmeric and paprika
1 whole grain English muffin, split and toasted
2 slices tomato
8 baby spinach leaves, micro-greens, or greens of choice
1/2-1 lb. spaghetti noodles
1 bunch broccoli, trimmed and cut to small bites
1-2 Tbsp garlic blend mix seasoning to taste
1-8 Tbsp earth balance butter (or use agua faba, lemon juice & zest for no fat version)
Salt and Pepper to taste
Serves 4
4 Bananas, peeled, halved and frozen
1 cup frozen dark cherries
2 Tbsp pure maple syrup
1/4 tsp vanilla & almond extract (if you have it)
Pinch salt
3/4 cup aguafaba (drained liquid from cooked chickpeas)
1/2 cup soaked cashews
1-2 tsp lemon zest
3-4 Tbsp lemon juice
3 Tbsp fresh Italian flat leaf parsley
1-2” piece fresh horseradish, peeled and grated (or Tbsp jarred horseradish)
1 small clove garlic
Salt and Pepper to taste
1 head (lb.) cauliflower, trimmed and chopped
1 cup or 1 large potato, any variety, peeled and chopped
1/2 cup unsweetened nut milk
1/2 cup nutritional yeast
2 small cloves garlic
2 tsp white wine vinegar
1 tsp white miso paste of choice
1 tsp yellow mustard
1/2 tsp dried marjoram
1/4 tsp turmeric
Salt and Pepper to taste
In a large saucepan cover the cauliflower and potato with water.
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
In the late 1970s Dr. John McDougall worked as a doctor on a large sugar plantation caring for over 4,000 1st - 4th generation Filipinos, Japanese and Chinese families. His older patients, who lived on rice and vegetables, were thin and free of common chronic diseases: however their children and grandchildren, who ate more ‘American’ diets with cheese, meat and processed foods became fat and sick. Obviously the problem wasn’t with genetics: The change in diet caused the change in their health.
There are many varieties of rice that provide different flavors, colors, and textures such as sticky, fluffy, etc. Purchase brown, wild, black, red, etc. rice varieties as they will have the nutritious bran and germ intact. Having a convenient rice cooker or instant pot, can help you make rice and other whole grains a part of your lifestyle. Add seasoning while the rice is cooking to give more flavor to it!
https://www.drmcdougall.com
Carob
Carob has been used for over 5,000 years. It is technically a legume from the carob tree/shrub. Carob contains as much Vitamin B1 as asparagus and strawberries; as much niacin as lentils; and more Vitamin A than eggplant, beets and asparagus. It also contains Vitamin B2, calcium, magnesium, and potassium. Carob is also caffeine free, virtually fat free, and is naturally sweet which is why it is used as a chocolate substitute.
Healthy Recipes
