This is a tough post already as I'm unable to spell "avocado" or "mayonnaise" without spell check. (Nor spell check for that matter)
This recipe is really nice when you have plenty of fresh tomatoes from the garden and wish to enjoy in a sandwich, old school style, with a heap of crispy lettuce and a creamy mayonnaise. We don't really salt food much but the tomatoes are enhanced with a dash of salt and pepper.
The recipe for the Mayonnaise follows. We simply spread on our best whole grain rolls, toasted, layered with sliced red tomatoes, iceberg lettuce (for crunch) and we love grated rainbow carrots on our sandwiches as well.
We don't use oils in our cooking or food preparation, no, not even plant oils. Oils that have been squeezed from plants are not whole foods. We were not meant to consume in abundance but to consume their oils naturally from the nuts and seeds as eaten whole and in small amounts.
The use of a creamy, fatty avocado really elevates this to a wonderful, tasty spread...
Finished a short sweet recipe book which will be offered free as an EBOOK once through the editor.
The recipes are soothing comfort foods and decadent bowls of earthy goodness.
The aspects of the Plant Based- Diet which are most highlighted include the benefits to health, to the environment and of course to the important elimination and recognition of suffering for the factory farmed animals on the planet.
The interesting aspect, the biggest surprise for myself, included the enhanced awareness for community, the human community, as an entire group connected by individuals, creatively and separately, as a representation of each other.
It is my experience and truth that what you eat can change the way you see life itself. This may be the ultimate goal. The reason to steer away from what causes our disease, destroys our planet and creates much suffering comes full circle to the reason we are here on a mission of discovery.
We stopped eating meat because we found a way to do so that was not only an acceptable alternative but a preferable one. That was the big surprise, that eating Whole Food Plant-Based Nutrition (WFPB) was more enjoyable than our previous SAD (Standard American Diet).
Like many people, we really want to consume animal products but also could not find an acceptable comfortable satisfying way to live otherwise.
Meat isn't a product that we miss consuming, not for a day. We're not animal activists, nor can we tolerate thinking about the way animals are processed for food, we think it is not only morally wrong but also pretty gross (for lack of better term). If we couldn't think about it then we couldn't do it, we knew that and yet when we tried to simply drop meat we were left desiring more, it wasn't satisfying.
It's not enough to "force" people to give up animal products for health or "guilt" people for compassion, or to "educate" them on the massive envir...
These past few weeks have been spent working on recipes for a short sweet recipe book called "Eat Your Peace".
One of the "SECRETS" of Whole Food Plant-Based Nutrition is the physical and emotional healing power of vegetable starches. We all know that a plate of creamy mashed potatoes makes you feel wonderful, almost like a hug, and yet we have this cultural aversion to consuming large portions of starchy vegetables.
We have been told that potatoes are bad for you, they cause disease, they elevate blood sugar and they make you gain weight.
When we first began, my husband an myself, on our WFPB Journey, it was a joy to discover that not only are potatoes good for you as shown in our own blood work and visible health improvements, they also greatly assist with weight loss. (when prepared oil-free)
The goal when communicating the benefits of WFPB Nutrition is to encourage individuals to "connect" with their food and really pay inward attention to how they feel not only while eating but...
There's nothing more satisfying than HUMMUS. We alternate between Chick Peas (grainier texture) and Italian White Beans (creamier texture) when making a variety. This hummus has a "real" quality, more like spreading a vegetable than a dip. Sweet Potatoes are full of protein, fiber, vitamins A & C and beta-carotene.
SWEET POTATO HUMMUS:
THIS SAVORY HUMMUS IS CREATED WITHOUT OIL. IT DOES CONTAIN TAHINI, A SESAME SEED PASTE, THAT CONTAINS NATURAL OILS.
YOU MAY BAKE THE SWEET POTATO IN FOIL WITH SKINS ON OR STEAM, EITHER WAY THE SKIN SHOULD PEEL OFF EASILY ONCE COOKED.
WE LOVE HUMMUS AS A MEAL, HEAPED ON DARK GRAINY ROLLS WITH SIDES OF SLICED OR WHOLE FRUITS.
2 CUPS CHICK PEAS (COOKED)
1 CUP SWEET POTATO (COOKED, SKIN REMOVED)
2 CLOVES GARLIC
1/4 CUP FRESH LEMON JUICE
3 TBSP TAHINI (SESAME PASTE)
1 TSP SALT
2-3 CHIPOTLES IN ADOBO SAUCE (OPTIONAL BUT TASTY!)
1 TBSP CUMIN
*ADD WATER A FEW TBSP AT A TIME TO REACH CREAMY TEXTURE
1) IN BOWL OF FOOD PROCESSOR, PLACE THE ALL INGREDIENTS.
This recipe comes from a series of Sweet Potato recipes we've been working on. We had plenty of leftover Sweet Potato.
Fall makes me think of Apples.
You could use any apple but we had green on hand.
I love this drink so much more than anticipated. The texture was lovely, like a smoothie but containing only Sweet potato, Apple and Dates. The spices include Garam Masala which is an Indian spice, not spicy at all more like a pie spice. We added a good zip of cayenne pepper which could be left out to no detriment.
Add ice cold water and plenty of ice cubes.
This is a great recipe to drink in the car en route to work or shuffling kids around to school or sports.
SWEET POTATO & APPLE BREAKFAST DRINK:
1 CUP COOKED SWEET POTATO (WE LIKE STEAMED)
2 GREEN APPLES (PEELED & CORED)
5 DATES (PITTED)
¼ TSP ALLSPICE (WE USE JAMAICAN)
1/4 tsp GINGER POWDER
1/4 TSP GARAM MASALA
1 GENEROUS PINCH CAYENNE PEPPER
1 TBSP GROUND FLAX SEED
1 CUP ICE COLD WATER (ADD MORE TO REACH PREFERRED)
Never thought I'd be writing about bacon again. It's never been a problem for us to leave off meat, even at the beginning of Plant-Based cooking.
With this recipe, we were trying to recreate an old favourite meal that we used to make years ago, early into our marriage. We loved Risotto with peas. The mushroom bacon came as an idea to add a crisp, salty, texture on top. We had some portobello mushrooms handy.
I can make Risotto in my sleep. No need for a recipe for the basics. The proportions, cooking method and flavours have long been perfected to our on individual taste. Restaurant Risotto has always fallen short for us as we love our version, cooked at home.
As we cook oil-free, it was a bit of a challenge and even with no cream or cheese, the result was delicious.
I wanted to make a meal that our youngest teen would enjoy. A basic white-eater (no greens, white bread, white pasta) he is not fully plant-based. We don't force it on our family although there is no meat cooked...
It has been a long time, in my world, writing this book, that is with the Editor now. It is really intended to be helpful to those seeking to achieve The Whole Food Plant Based Lifestyle, to LOVE as much as we do.
Please drop me a line if you would like to know when released @ firstname.lastname@example.org .
This is the kind meal we're so happy to enjoy. It is so simple and so economical to enjoy a meal of delicious, filling comfort food. There really is no recipe to this meal except for the wonderful mushroom gravy which we found on the Forks Over Knives website.
Find the Mushroom Gravy recipe from their website below: It's a neat blender version of Gravy as the onion, mushroom,celery and carrot are cooked and pureed into the sauce lending a deeper flavour.
When you consider Whole Food Plant-Based Nutrition as an option for your lifestyle, consider that there are choices to be made much like you made on the SAD (Standard American Diet). Would you have time to make a full recipe every meal or everyday?
The option that goes less noticed are the simple pleasures we enjoy daily on a Whole Food Plant-Based Diet. We rotate much of the same foods throughout our day, everyday and enjoy them equally every time. You CRAVE more of the same.
We always buy frozen fruits and vegetables on sale. They are stored in a separate freezer and it is amazing how quickly they are used. Fresh cherries are lovely, when in season, for this recipe frozen cherries are preferable.
The cherries melt into their own syrup so you don't need much Maple Syrup. This is a weekend breakfast which also freeze well and reheat in the toaster.
3 tbsp applesauce or vegan apple butter (replacing oil)
1) Mix the batter including all ingredients above together, stirring until well combined. batter should be stiff, thick and not too dry. you want to press the waffle and have some give but if too dry add splash more milk.