Eat Plant-Based or DIE..........

Courtesy Robb Hunter Williams, a Plant-Based Eater, at  www.preferredarms.com.

Power your Life with the Power Plate

 
Go to the link below for *PCRM's interactive power plate:

http://www.pcrm.org/health/diets/pplate/power-plate

*Physicians Committee for Responsible Medicine

Substitutes & Alternatives

Looking for a substitute for dairy? for meat? for oil?  The Physicians Committee for Responsible Medicine (PCRM) has created a chart just for you.  Click on the link below for a downloadable SUBSTITUTIONS CHART for all of your cooking and eating needs.

http://support.pcrm.org/site/DocServer/sustitution_chart_PCRM__3.pdf?docID=1301&autologin=true&AddInterest=1401

Stuffed Acorn Squash

Autumn is a wonderful time to eat in season. Your local farmers' market might be winding down, but if it's still in swing, there are sure to be piles of cute little acorn squash. You'll also start to see them piled high in your local grocery store around this time of year. Great, but what do you do with them? Well, now you know. Easy to prepare, wonderfully aromatic, and fun to serve and devour, this healthy recipe will warm your house and delight your tummy. Ingredients: 1 medium acorn squash 1 cup vegetable broth or water ½ cup uncooked quinoa 3 cloves garlic, finely chopped ½ medium onion, chopped 2 carrots, chopped ½ large bell pepper (preferably red), chopped 1 cup cooked garbanzo beans 1 cup fresh spinach ¼ cup raisins 2 ¼ teaspoons cumin ½ teaspoon salt

Directions: 1. Preheat oven to 400°F. 2. Cut squash in half, remove pulp, place squash face down on a large baking sheet and bake for 20-30 minutes or until done. Squash should be tender all the way through. 3. In the meantime, in a medium saucepan, add the broth and quinoa, bring to a boil and then reduce heat to simmer and cover. Continue cooking for about 15 minutes. 4. In a large skillet over medium heat, add garlic, onions, carrot and bell peppers. Water sauté for about 5 minutes until the carrots are tender, stirring occasionally. 5. Add garbanzo beans, raisins, spinach, cumin and salt to the mix and continue cooking for a few minutes. 6. Add the quinoa to the skillet, stir well and remove from heat. 7. Stuff each half of the squash with half of the quinoa stuffing mixture and serve. This recipe is adapted from Meat Out Mondays for October 15, 2012.

http://www.meatoutmondays.org/index.php

Magic Mushrooms

http://nutritionfacts.org/2012/08/30/the-most-anti-inflammatory-mushroom/

Plant-Based Eaters at Cape Henlopen State Park

Act Local, Think Global

http://bittman.blogs.nytimes.com/2012/10/10/a-cardiologist-makes-the-case-for-taxing-soda/

Soup's On!

Butternut Squash and Parsnip Soup

Peel, dice and cook the following vegetables for about 5 minutes in a little liquid: 

1 medium squash, 3 parsnips, 2 carrots, 1 onion.

Add the following spices and 6 cups of vegetable stock or water:

1/2 tsp ground coriander, 1/2 tsp thyme, 1 bay leaf.

Cook till vegetables are soft (about 20 minutes), puree until smooth.

Add 2 tbls of vinegar and salt to taste.

NO OIL, NO DAIRY, NO PROBLEM!

ENJOY!!

THE EPITOME OF PLANT-BASED DINING!

LUNCH AT THE CASCADE CAFE

Looking

 for a Plant-Based feast in D.C.? Try the Cascade Cafe in the National Gallery. 

Looking for good Plant-Based eating anywhere?  Find a salad bar with greens & beans, roots & fruits, seeds & weeds, and no added oil.

PLANT-BASED SUSHI

We cooked a pot of whole grain brown rice and added a tbls or so of seasoned rice vinegar.  Then Sienna (almost 10!) laid the seaweed sheet on a sushi mat, spread it with the seasoned rice, an assortment of steamed veggies (red pepper strips, carrot sticks), cuke sticks, avocado slices, edamame and sprinkled with hydrated seaweed then rolled the whole creation jelly-roll style. Slice and eat. What a treat for snack, lunch or dinner!