Healthy Living
Here is a quick tasty dessert that has no animal products in the recipe. Enjoy!
This wholesome salad is packed with fiber from its beans, grains, vegetables, and fruit. Serve it as either a side dish or a complete meal.
Ingredients
Makes about 6 cups (6 servings)
1 cup dry bulgur
1 tablespoon orange juice concentrate
2 tablespoons seasoned rice vinegar
1 15-ounce can black beans, drained and rinsed, or 1 1/2 cups cooked beans
2 green onions, thinly sliced
1/2 red bell pepper, seeded and chopped
1 orange, peeled and chopped
2 cups boiling water
3/4 teaspoon salt
1/2 teaspoon ground cumin
Directions
Place bulgur in a large bowl and mix with 1/2 teaspoon salt. Add boiling water and stir just to mix, then cover and let stand until bulgur is tender, about 25 minutes. Cool completely.
When bulgur is cool, add orange, bell pepper, green onions, and beans.
In a separate bowl, mix vinegar, orange juice concentrate, cumin, and remaining 1/4 teaspoon salt. Add to salad and toss to mix. If possible, chill before serving.
This salad is very flavorful the next day. Stored in a covered container in the refrigerator, leftover Bulgur and Orange Salad will keep for up to 3 days.
Per Serving (1 cup): 174 calories; 0.7 g fat; 0.1 g saturated fat; 3.5% calories from fat; 0 mg cholesterol; 7.5 g protein; 37 g carbohydrates; 6.9 g sugar; 8.2 g fiber; 473 mg sodium; 59 mg calcium; 2 mg iron; 33.9 mg vitamin C; 258 mcg beta carotene; 0.3 mg vitamin E
Source: The Survivor’s Handbook: Eating Right for Cancer Survival by Neal D. Barnard. M.D., and Jennifer Reilly, R.D.
nts into a pot, and bring to a boil. Reduce heat to low, cover, and simmer 40 minutes, until tender.
Ingredients:
1/2 Cup Plus 1 Tablespoon Apricot Preserves or Sweetened Fruit Spread
4 Pears ( about 2 pounds ) Peeled, Cored and Thinly Sliced
2 Tablespoons Lemon Juice
Sea Salt
2 Cups Granola ( you can reference my home made recipe in Healthy Living Category of this blog )
Directions:
Heat the oven to 350 degrees. Lightly coat a shallow 6-cup baking dish with olive oil cooking spray. In a small saucepan over medium-low heat the preserves until melted and easily stirred. Set the sliced pears in a large bowl, then drizzle the preserves over them. Add the lemon juice and salt then toss well. Spread the pears evenly in the prepared baking dish. Sprinkle the granola evenly over the pears, then cover the dishs loosely with foil and bake 30 minutes. Remove the foil and bake another 15 minutes, or until the pears are tender. Serve hot or cold.
Nutrition Information Per Serving:
210 calories
25 calories from fat ( 12 percent of total calories )
2.5 g fat ( 0.5 g saturated; 0 g trans fats )
0 mg cholesterol
50 g carbohydrate
5 g fiber
27 g sugar
3 g protein
55 mg sodium
Yield: 8 servings
Recipe appeared in Santa Barbara, California News Press Daily Paper and is written by Sara Moulton from the Associated Press.
This is a wonderfully warm and filling dish to serve during the winter months. For some added heat, try adding diced jalapeno peppers after you’ve added the onion.
Ingredients
Makes 3 servings
1/2 yellow onion, diced
1 carrot, diced
1 teaspoon fresh ginger, grated
3 cloves garlic, minced
2 teaspoons curry powder
1 teaspoon fenugreek seeds
2 ripe tomatoes, diced
4 cups low-sodium vegetable broth
1/4 cup tomato paste
1 cup green or brown lentils
1 teaspoon salt
Directions
Over medium-high heat, sauté the onion in water until browned. Reduce the heat to medium. Add the carrot, ginger, garlic, curry powder, fenugreek, and tomatoes, sautéing for about 1 minute. Add the vegetable broth and tomato paste, stirring until the tomato paste is thoroughly combined with the broth. Bring the stew to a simmer.
Add the lentils and stir. Once the stew comes back to a simmer, cover the pot and reduce the heat to low. Cook the soup for 20 to 30 minutes or until the lentils are soft. Serve over basmati rice.
Per serving (1/3 recipe): 276 calories; 1.2 g fat; 0.2 g saturated fat; 3.7% calories from fat; 0 mg cholesterol; 18.3 g protein; 52.1 g carbohydrates; 10.9 g sugar; 13.5 g fiber; 1015 mg sodium; 79 mg calcium; 7.3 mg iron; 21.6 mg vitamin C; 2698 mcg beta-carotene; 2.3 mg vitamin E
Recipe adapted from 21-Day Weight Loss Kickstart by Neal Barnard, M.D.; original recipe by Jason Wyrick of Vegan Culinary Experience
This simple soup is a rich source of protective beta-carotene.
Ingredients
Makes 8 servings
1 onion, coarsely chopped
6 carrots, sliced
2 cups vegetable broth
1 teaspoon curry powder
2 cups fortified soy- or rice milk, divided
1/2 – 1 teaspoon salt
Directions
Combine onion and carrots in a pot with broth and curry powder. Cover and simmer until carrots can be easily pierced with a fork, about 20 minutes.
Transfer 2 to 3 cups of carrots with their liquid to a blender; add some of the non-dairy milk, and purée until completely smooth, about 2 minutes. Repeat with remaining carrots.
Return to pot, add more non-dairy milk if a thinner soup is desired, and heat gently until very hot and steamy.
Per serving (1 cup): 72 calories; 1.4 g fat; 0.2 g saturated fat; 17.4% calories from fat; 0 mg cholesterol; 3.5 g protein; 12.2 g carbohydrates; 4 g sugar; 2.9 g fiber; 260 mg sodium; 100 mg calcium; 1.2 mg iron; 3.4 mg vitamin C; 3677 mcg beta-carotene; 1.4 mg vitamin E
Recipe from Healthy Eating for Life to Prevent and Treat Cancer by Vesanto Melina, M.S., R.D.; recipe by Jennifer Raymond, M.S., R.D.
vegetable protein chunks
water
juice
1
medium-sized onion, chopped 1 clove garlic, minced
1 Tbsp.
olive oil
2 Tbsp Vegan Beef Base
4 cups
water
1 – 14oz. can diced tomatoes
1
Tbsp. Worcestershire sauce
2 small bay
leaves
2 tsp. salt
1/2
tsp. pepper
1 vegetable bouillon
cube
1 tsp. sugar
6 carrots,
chopped
3 potatoes, cut into bite-sized
pieces
1 – 10oz. pkg. frozen peas
2
Tbsp. cornstarch, dissolved in a small amount of water
slurry
Reconstitute the beef-style chunks in the boiling water and lemon
juice. Let stand for 5 to 10 minutes. Brown the onion and garlic in the oil, add
the chunks, and continue browning. Add the water, tomatoes, Worcestershire
sauce, beef base, bay leaves, salt, pepper, bouillon cube, and sugar and simmer
for 1 hour. Add the carrots and potatoes. Cook another 30 minutes. Thicken with
the slurry. Add the peas right before serving.
Makes 6 servings
NOTE: When using the bread bowls, you want to cut off the tops and
hollow out the bowl, making sure to keep the walls thick enough to hold up. A
good 1/2 inch or better. Also the key secret is to let the bread bowls dry in
open air overnight. This will help keep the stew from soaking through and
creating a big mess.