Healthy, Whole Foods, Plant-Based Vegan Recipes
These are the Ultimate Vegan Portobello Mushroom Burgers! for your summer grilling! Hearty Portobello Mushrooms soak in an oil-free Dijon mustard marinade. Then, they are grilled with peppers and onions before getting topped with baby arugula. Oil-free, whole foods, plant-based, and satisfying: you are ready for summer.
Chia seeds thicken into a pudding, making creating the base for this healthy parfait. Layers of fresh berries and toasted almonds offer natural sweetness and crunchy texture. Make a vegan recipe of this on the weekend for quick and easy dairy-free breakfasts all week. Packed with healthy Omega-3 fat and antioxidants, this makes for a nutritious morning or a mid-day snack.
This Vegan Blueberry Crisp recipe sings of summer, with both fresh and dried blueberries. A crumbly gluten-free oat topping adds crunchy texture for the naturally-sweet blueberry filling. Free of refined sugars and syrups, this healthy dessert, is summer indulgence without the guilt.
How to pick, store, and cook healthy, oil-free vegan recipes. When to choose organic. Plus, nutrition information on this delicious root vegetable. Season Carrots are traditionally harvested in the fall, like most root vegetables. However, you can find carrots year-round almost anywhere. Choosing Bright, Firm: Bright, firm carrots means they’ve been picked recently and stored correctly. Avoid limp, shriveled looking carrots, as this is a sign they’re old or getting moldy. Size Matters: Smaller “baby” carrots tend to be sweeter, with a higher concentration of natural sugar. Organics Matter: Since carrots are a root vegetable, they soak up whatever pesticides or chemicals might be in the soil. Organic carrots tend to taste better as well, likely because they grow in more nutrient-rich soil and sold soon after harvest. With just a small price difference (but a HUGE taste difference), this is one vegetable I HIGHLY RECOMMEND you buy organic. Taste the Rainbow: Carrots come in all sorts of colors – orange, red, purple, and white. These colors are due to the different antioxidants in the skin. The more colors means more antioxidants and more nutrition. Storing Remove Green Tops: The green tops will draw moisture from the carrots so remove these promptly. Cold and Dry: Keep carrots in a refrigerator or root cellar. Moisture can cause carrots to shrivel. You can keep them in a perforated plastic bag, or, if you notice moisture, simply line your vegetable bin with a couple of paper towels. Clean & Cook How to Clean: Rinse
Easy | Servings: 6 | Ready In: 15 minutes | Yield: 8 cups Red kidney beans, garbanzos, and fresh green beans come together with an easy, fat-free Sherry dressing in this classic Italian salad. This makes a great dish for entertaining or serve with baked potatoes for a quick, healthy weeknight dinner. Bright flavor meets gluten-free, vegan nutrition. Ingredients 2 cups fresh green beans (about 7-8 oz), trimmed and cut into 2-3 inch pieces 1 (15-ounce) can garbanzo beans, drained and rinsed 1 (15-ounce) can red kidney beans, drained and rinsed 1 shallot, minced 2 tablespoons sherry vinegar 1 teaspoon Dijon mustard 1 teaspoon maple syrup or agave (optional) 2 tablespoons fresh parsley, chopped 1/8 teaspoon salt 1/8 teaspoon black pepper Procedure Gather ingredients. To steam the green beans: Bring a 1/2 inch of water to a rolling boil in a medium pot. Add the green beans. Cover and let steam about 5 minutes, until tender but still bright green. While the green beans steam, prepare an ice bath: Fill a large bowl with ice cold water. When the green beans are ready, immediately drain them and transfer to the ice bath. Let sit until cool, about 3 minutes. While the green beans cool, prepare the remaining ingredients. In a large bowl, combine the beans, shallot, sherry vinegar, mustard, agave or maple syrup (if using), parsley, and salt and pepper to taste. Drain the green beans from the ice bath. Add to the bowl with the salad ingredients and combine. Enjoy at room
My Spice Essentials Guide. Get basic spice flavors, beginner tips, exotic ideas, and learn the sniff test.
Spices are essential for creating delicious flavors in any kitchen. Yet, when you’re eating a healthy, whole foods, plant-based diet, they become even more important. Rather than relying on fat, salt, or refined oils, spices help make tasty recipes.
This Interview will Give you Hope for the Future of Healthcare Dr. James Loomis: “This is Too Important” Why would a well-established doctor close his successful medical practice in St. Louis to move to Washington D.C.? Leaving the home he had known for 30 years, to join a team of revolutionaries with the PCRM, Dr. James Loomis did just that. His personal journey will inspire you to take control of your own health. His continuing work will give you hope for the future of medicine. The 3 Month Prescription: “Let Food by thy Medicine” To any outsider, Dr. James Loomis seemed like a relatively healthy guy. An avid athlete, he was in-shape, maintained a healthy weight, and generally felt good. Like most people, by saying “I eat healthy”, he meant he didn’t eat too many cookies or doughnuts. His dietary reliance on meats, cheese, and refined flours could be burned off by his regular running, swimming, and biking routines. Then he got injured. The impact on his knee meant he had to cut out the running. His diet caught up with him, and he began to put on the pounds. His blood pressure started to rise. He had trouble sleeping, requiring the assistance of a CPAP machine. He was even prescribed medication for heart arithmea. He began “collecting doctors” who gave him an arsenal of medications to combat the symptoms of poor health. As a physician, he understood the goal of getting better numbers. Yet he found himself drowning in a list of unappealing
I booked my trip to Guatemala 2 months after my heart was broken. In one quick phone call, my hopes of forever-love were torn down. 19 months of “together” dissolved in less than 19 minutes. A week-long yoga retreat to Guatemala brought me to sit in a circle with strangers and wonder “Is My Heart Open?”
Creamy hummus is a classic, Middle Eastern spread. Roasted red peppers add a subtle sweetness in this vegan, nut-free, oil-free recipe.
