Saturday, July 27, 2013
Plant-Based Eating Demo at the Historic Lewes Farmers Market on Saturday July 27, 2013
F is for FRUIT, G is for GRAINS, V is for VEGETABLES, L (under my hand) is for LEGUMES
Eat from these 4 food groups and you'll thrive!
No meat, no dairy, no oil, no problem!
Recipes for Seasonal Stuffables pictured on table follow:
Select vegetables for stuffing like carrots, cucumbers, squash, tomatoes, peppers, even potatoes. Cook those that you'd rather not eat raw and scoop out a space for stuffing. Here are the 4 stuffings used at the HLFM. They can all stand alone or be used as dips, spreads, sandwich fillings and stuffings.
CURRIED CHICKPEA SPREAD (from Dr. Neal Barnard)
1 medium onion quartered.
3 garlic cloves
2 15-oz cans chickpeas drained & rinsed (or cook dry chickpeas)
1 tablespoon curry powder
3 tablespoons freshly squeezed lime juice
salt and pepper to taste
Wrap onion and garlic in foil. Bake at 350 for 1/2 hour until softened.
Add onion, garlic, and remaining ingredients plus 1/4 cup water to food processor until smooth.
1 1/2 cups bulgur wheat soaked 30 mins in 1 1/2 cups boiling water, drained
Add diced veggies: 1 tomato, 1 cuke, 1 onion, 1 minced garlic clove
1-2 freshly squeezed lemon
Salt & pepper to taste
1 lb cooked, rinsed, drained beans of your choosing
1/2 cup chopped raisins soaked in boiling water 10 mins.
1/2 cup each, chopped fresh mint & fresh parsley
Pinch each of cinnamon & cayenne
2 Cups chopped onion
3 grated carrots
Dry saute until softened.
3/4 tsp each marjoram & thyme
1/2 tsp each salt & pepper
1 28 oz can tomatoes or fresh chopped
7 cups veggie broth or water
6 oz dry white wine
Bring to boil adding 1 1/2 cups dry lentils
Simmer at least 1 hour until lentils are tender
Add chopped greens of any kind (I used spinach)
Add 1 cup bulgur or 1 cup instant whole grain brown rice or other quick cooking grain like quinoa or millet
Add 1 can whole corn or fresh or frozen as desired.
Simmer until greens,grains and corn are cooked
SWEET POTATO HUMMUS
15 oz baked sweet potatoes skin removed
4 oz jar roasted red peppers drained
3 Tablespoons lemon juice
1/2 tsp fresh garlic finely diced
1/2 tsp ground cumin
pinch cayenne pepper
1/4 tsp salt
Fresh parsley chopped
Puree sweet potato, lemon juice, garlic, cumin, cayenne, and salt. Refrigerate til cool and sprinkle with chopped parsley.
Friday, July 26, 2013
Dorothy will be preparing SEASONAL STUFFABLES FOR SENSATIONAL SUPPERS!
At 10am, the HLFM continues its popular educational series with a presentation by Dorothy Greet, noted Lewes plant-based food educator. Dorothy turned to whole food plant-based oil-free cooking and eating after learning that her cardiovascular disease could be reversed through nutrition. Subsequently, she obtained a certificate in plant-based nutrition from Cornell and now shares her knowledge and experience with others in her classes offered through Beebe Medical Center, the Osher Lifelong Learning Institute, and other venues upon request. Come learn more from Dorothy about a plant-based diet.
Wednesday, July 24, 2013
Monday, July 22, 2013
"If you can't stand the heat, get out of the kitchen garden!"
That's exactly what Veggie Gal did--at noontime today she could no longer stand the sweltering heat of the kitchen garden, so she joined her friends in a delicious fresh salad of greens, tomatoes, carrots, cukes, onions, chickpeas and chopped apple all dressed up with a mustard, salsa, balsamic vinegrette served with a baked potato and toasted whole grain flatbread slathered with rich, thick applebutter!
Saturday, July 20, 2013
- Say YES to whole, real soy. The Okinawans are the world’s longest-lived people, probably in part because of their diet. For more than five millennia, they’ve eaten whole, organic and fermented soy foods like miso, tempeh, tofu, soy milk, and edamame (young soybeans in the pod). One to two servings a day of any of these foods are fine.
- Say NO to processed soy. That includes soy protein isolate and concentrates, genetically engineered soy foods (typically made from Monsanto’s Roundup soybeans), soy supplements, and soy junk foods like soy cheese, soy ice cream, soy oil, and soy burgers. They don’t have the thousands of years of traditional use that whole soy foods do, are processed, and contain unhealthy fats and other compounds. I have real concerns about these types of soy.
Friday, July 19, 2013
Wednesday, July 17, 2013
Monday, July 15, 2013
Adapt Recipes for Whole Food Plant-Based Fat-Free Cooking and Eating with Delicious and Healthful Additions and Substititions.
Make your own Sweet & Sour Sauce
1/3 cup water
1/3 cup juice
2 Tbsp soy sauce or Bragg's Aminos
1 Tbsp rice vinegar
2 Tbsp corn starch
Whisk everything together, pour over vegetables. Simmer 'til thickened.
Friday, July 12, 2013
Tuesday, July 9, 2013
Monday, July 8, 2013
Saturday, July 6, 2013
Tuesday, July 2, 2013
Read about Dr. John McDougall's successful efforts to educate medical doctors about the connection between diet and disease in California. Can doctors on the East Coast be far behind?!