PLANT-BASED EATING GOES TO MARKET

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.

TABBOULEH

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

LENTIL MELANGE

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.

Come to the HISTORIC LEWES FARMERS MARKET July 27

Dorothy will be preparing SEASONAL STUFFABLES FOR SENSATIONAL SUPPERS! 

Demonstration

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.

Velvety Macaroni

Velvety Macaroni

Are you sure you're getting enough protein?

A FEW WORDS FROM VEGGIE GAL...

"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!

THE JOY OF SOY

So, should you eat soy? Dr. Mark Hyman's answer is YES — but with two very important guidelines:

1. 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.
2. 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.

http://drhyman.com/blog/2010/08/06/how-soy-can-kill-you-and-save-your-life/#close

How I Overcame Crippling Arthritis and Returned to Elite-Level Fitness

How I Overcame Crippling Arthritis and Returned to Elite-Level Fitness

Doctors and Nutrition

http://nutritionfacts.org/video/doctors-know-less-than-they-think-about-nutrition/



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.

Doctors Could Not Heal My Stomach Pain, Plant-Based Diet Did

Doctors Could Not Heal My Stomach Pain, Plant-Based Diet Did

When My Heart Surgeries Failed, Dr. Esselstyn’s Book Taught Me How to Take Back My Health



Add caption








http://www.forksoverknives.com/when-my-heart-surgeries-failed-dr-esselstyns-book-taught-me-how-to-take-back-my-health/#.UdxJrXbyXzc.blogger

Forks Over Knives Changed My Health and How I Treat My Patients

Forks Over Knives Changed My Health and How I Treat My Patients

Plant-Based Cardiologist treats patients to a Plant-Based Buffet

http://www.kenoshanews.com/news/planting_the_seeds_for_healthy_eating_471986255.html

Meatless cafeterias save as many lives as smokeless ones



Meatless cafeterias save as many lives as smokeless ones - The Hill's Congress Blog

Worthy of Fireworks!

http://www.drmcdougall.com/misc/2013nl/jun/sb380.htm

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?!