"Helps to restore energy and can help to lose weight. I found this recipe in First magazine"
Ingredients
o 2 small bananas, preferably frozen
o 1 oranges, peeled seeded and juiced
o 1 cup milk or 1 cup soymilk
Directions
1. Add all ingredients into blender.
2. Blend until smooth and creamy.
this is the type of smoothie before a work out
Tuesday, February 1, 2011
Benefits of lentil
If you're in danger of developing diabetes or already suffer from the condition, you'll be happy to hear that beans and lentils have a low glycemic index. This means that they won't cause blood sugar levels to spike the way refined grain products can. Since the nutrients in lentils and beans are released into the body slowly, they prevent us from feeling hungry over a longer period than many other foods, while providing energy to keep us going.
Beans, in addition to their fiber content, are also good for your heart. They contain potassium, which can reduce the risk of strokes and high blood pressure. Most adult Americans don't get enough potassium. Adding beans to your diet can help improve your potassium intake. Beans also provide folic acid, which breaks down an amino acid known to contribute to heart disease. People who eat beans four times a week or more have a twenty percent reduction of their risk of developing heart disease, independent of other healthy habits. Lentils and beans also help reduce blood cholesterol and contain anti-oxidants also found in red wine, tea, and other foods.
Lentils Lentils
Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.
Lentils Give You Energy to Burn While Stabilizing Blood Sugar
Unlike canned vegetables, which have lost much of their nutritional value, there is little difference in the nutritional value of canned lentils and those you cook yourself.
Canning lowers vegetables' nutritional value since they are best lightly cooked for a short period of time, while their canning process requires a long cooking time at high temperatures. On the other hand, beans require a long time to cook whether they are canned or you cook them yourself. Therefore, if enjoying lentils is more convenient for you, by all means go ahead and enjoy them. We would suggest looking for those that do not contain extra salt or additives. (One concern about canned foods is the potential for the can to include a liner made from bisphenol A/BPA. Store lentils in an airtight container in a cool, dry and dark place. Stored this way, they will keep for up to 12 months. If you purchase lentils at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times. Cooked lentils will keep fresh in the refrigerator for about three days if placed in a covered container.
Sambar (sometimes spelled sambhar) is a popular vegetarian Indian food dish, and this spicy lentil vegetarian sambar recipe is vegan as well.
Ingredients:
* 1 cup red lentils
* 3 1/2 cups water
* 2 tbsp cold-pressed canola oil
* 1 tsp black mustard seeds
* 1 onion, chopped
* 4 cloves garlic, minced
* 2 hot green chilies, seeded and minced
* 1 tsp grated ginger
* 1 14.5 ounce can diced tomatoes, drained
* 2 1/2 tsp sambar powder
* 1/2 tsp ground coriander
* 1/4 tsp ground cumin
* 1 tsp salt
* 1 cup chopped carrots
* 1 cup chopped cauliflower
* 1 cup green beans, cut into 1-inch pieces
* 1 cup chopped eggplant
* 1 tbsp fresh lime juice
* 1/4 cup chopped cilantro
Preparation:
Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.
Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt.
Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. If the mixture becomes too thick, add more water.
Stir in the lemon juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings.
Vegetarian Indian red lentil sambar recipe reprinted with permission from "Vegan Fire & Spice: 200 Sultry and Savory Global Recipes" by chef Robin Robertson.
If you like this vegetarian lentil sambar recipe, you might also want to try some more vegetarian Indian recipes, such as non-dairy lassi, vegetarian palak paneer or vegetarian aloo gobi.
Beans, in addition to their fiber content, are also good for your heart. They contain potassium, which can reduce the risk of strokes and high blood pressure. Most adult Americans don't get enough potassium. Adding beans to your diet can help improve your potassium intake. Beans also provide folic acid, which breaks down an amino acid known to contribute to heart disease. People who eat beans four times a week or more have a twenty percent reduction of their risk of developing heart disease, independent of other healthy habits. Lentils and beans also help reduce blood cholesterol and contain anti-oxidants also found in red wine, tea, and other foods.
Lentils Lentils
Compared to other types of dried beans, lentils are relatively quick and easy to prepare. They readily absorb a variety of wonderful flavors from other foods and seasonings, are high in nutritional value and are available throughout the year.
Lentils Give You Energy to Burn While Stabilizing Blood Sugar
Unlike canned vegetables, which have lost much of their nutritional value, there is little difference in the nutritional value of canned lentils and those you cook yourself.
Canning lowers vegetables' nutritional value since they are best lightly cooked for a short period of time, while their canning process requires a long cooking time at high temperatures. On the other hand, beans require a long time to cook whether they are canned or you cook them yourself. Therefore, if enjoying lentils is more convenient for you, by all means go ahead and enjoy them. We would suggest looking for those that do not contain extra salt or additives. (One concern about canned foods is the potential for the can to include a liner made from bisphenol A/BPA. Store lentils in an airtight container in a cool, dry and dark place. Stored this way, they will keep for up to 12 months. If you purchase lentils at different times, store them separately since they may feature varying stages of dryness and therefore will require different cooking times. Cooked lentils will keep fresh in the refrigerator for about three days if placed in a covered container.
Sambar (sometimes spelled sambhar) is a popular vegetarian Indian food dish, and this spicy lentil vegetarian sambar recipe is vegan as well.
Ingredients:
* 1 cup red lentils
* 3 1/2 cups water
* 2 tbsp cold-pressed canola oil
* 1 tsp black mustard seeds
* 1 onion, chopped
* 4 cloves garlic, minced
* 2 hot green chilies, seeded and minced
* 1 tsp grated ginger
* 1 14.5 ounce can diced tomatoes, drained
* 2 1/2 tsp sambar powder
* 1/2 tsp ground coriander
* 1/4 tsp ground cumin
* 1 tsp salt
* 1 cup chopped carrots
* 1 cup chopped cauliflower
* 1 cup green beans, cut into 1-inch pieces
* 1 cup chopped eggplant
* 1 tbsp fresh lime juice
* 1/4 cup chopped cilantro
Preparation:
Combine the lentils and water in a pot and bring to a boil. Reduce the heat to medium, cover, and simmer until soft, 30 minutes. Set aside, do not drain.
Heat the oil in a skillet over medium heat. Add the mustard seeds. When they begin to pop, add the onion, garlic, chiles, and ginger and cook until softened, 5 minutes. Stir in the tomatoes, then add the sambar powder, coriander, cayenne, cumin, and salt.
Add the carrots, cauliflower, green beans, and eggplant. Cover and cook for 5 minutes to soften. Add the vegetable mixture to the reserved lentils, cover, and simmer until the vegetables are soft, 20 minutes. If the mixture becomes too thick, add more water.
Stir in the lemon juice and cilantro and cook 5 minutes longer. Taste and adjust the seasonings.
Vegetarian Indian red lentil sambar recipe reprinted with permission from "Vegan Fire & Spice: 200 Sultry and Savory Global Recipes" by chef Robin Robertson.
If you like this vegetarian lentil sambar recipe, you might also want to try some more vegetarian Indian recipes, such as non-dairy lassi, vegetarian palak paneer or vegetarian aloo gobi.
Yummy Lentils and Spinach
Yummy Lentils and Spinach
Ingredients (use vegan versions):
3/4 cup lentils
5 cups water
3 tablespoons olive oil
1 large garlic clove, minced or pressed
1 (15 ounce) can chopped tomatoes
1 1/2 teaspoons salt
1/4 teaspoon red pepper flakes
1 handful baby spinach
juice of 1/2 lemon
Directions:
1. Wash lentils. Place lentils and water in a large saucepan. Bring water to a full boil, then lower the heat to medium and cook, covered, for 20 minutes.
2. Reduce heat to low. Stir in the olive oil, garlic, tomatoes, salt, and pepper flakes. Cover the pot, and simmer for 10 to 15 minutes, stirring occasionally.
3. Add spinach, cook 1 or 2 minutes more until spinach is just wilted. Add lemon juice. Remove from heat. Serve with rice.
Serves: 4, Preparation time: about 1 hour
Black Eyed Peas and Vegetables
Ingredients (use vegan versions):
1 onion, chopped
2 cloves garlic, minced
1/2 teaspoon cayenne pepper
1 teaspoon chili powder
1/2 teaspoon nutmeg
3 cups frozen or fresh spinach
1 15-ounce can black eyed peas, drained and rinsed
1 cup frozen corn
1 15-ounce can diced tomatoes
1-1/2 tablespoons olive oil
Directions:
1. Put olive oil in frying pan and add dry spices, onion, and garlic. Continue to stir until onions are soft and spices are fragrant.
2. Add black eyed peas and cook for about 5 minutes. Add spinach, tomatoes, and frozen corn and cook for another 10 minutes so that the flavors will blend and the frozen vegetables are hot. Enjoy!
Makes: 4 servings. Preparation time: 10 minutes, Cooking time: 15 minutes
DAHL
Punk Rock (New York) Dahl(s)
Ingredients (use vegan versions):
1/2 large sweet onion
3 cloves garlic
1 tablespoon ginger
2 teaspoons black mustard seeds
2 tablespoons coriander
1 tablespoon black pepper
1 teaspoon cinnamon
1 teaspoon cumin
2 tablespoons turmeric
2 tablespoons cilantro
1 1/2 cup red lentils
2-8 hot peppers (up to you)
Directions:
Cooking Music: T.S.o.L/Weathered Statues EP
Soak lentils overnight or for 30 minutes, whichever is more convenient.
Cook black mustard seeds in oil until they are popped (you might want to cover it with a lid until they're done, and point a fan out the window to take care of the mustard gas). Throw in onions, garlic, and ginger and cook until you smell them.
Take pan off of burner, put on lentils with enough fresh water to cover them with one knuckle's depth of water. You can use the soaking water to water your plants, they like it more than regular water! (I suppose you could do this all at once, but I only have one burner right now).
When lentils breakdown into red mush, add everything you haven't put in there yet.
Cook for 15 more minutes, serve over rice or Fried Tofu Bombs (on this site).
Scrumptious Corn Chowder
Scrumptious Corn Chowder
Ingredients (use vegan versions):
1/2 sweet pepper, finely diced
1/2 large vidalia or yellow onion
1 large red potato
3 cups water
3 tablespoons nutritional yeast (divided, see below)
1 tablespoon vegetarian chicken-flavored broth mix
1 teaspoon salt
2 teaspoons Mrs. Dash, Spike, or herb blend (optional)
3 cups frozen (or blanched, fresh) corn kernels
2 cups oat milk or other non-dairy milk
Directions:
This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, “are you sure there’s no cream in this?” It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.
Sautee the onions and red pepper in a non-stick pan or with a spray of non-stick coating until the onions are translucent. Add the potatoes and continue to sautee for five more minutes, stirring often to prevent sticking.
Add the water, two tablespoons of the nutritional yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked.
Meanwhile, blend the oat milk, one cup of the corn and the remaining yeast in a blender until absolutely smooth and creamy.
Just before serving, add the other two cups of corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Then add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.
Serve with a green salad and slices of whole-grain vegan bread for a wonderful, hearty meal on a cold winter day.
Serves: 4-6
Preparation time: 30 minutes
Ingredients (use vegan versions):
1/2 sweet pepper, finely diced
1/2 large vidalia or yellow onion
1 large red potato
3 cups water
3 tablespoons nutritional yeast (divided, see below)
1 tablespoon vegetarian chicken-flavored broth mix
1 teaspoon salt
2 teaspoons Mrs. Dash, Spike, or herb blend (optional)
3 cups frozen (or blanched, fresh) corn kernels
2 cups oat milk or other non-dairy milk
Directions:
This is one dish that will surely have some of your non-vegetarian friends looking at you with suspicion and asking, “are you sure there’s no cream in this?” It is rich and satisfying, while low in fat and calories. It is also a properly combined food and perfect for a quick, cozy supper or light lunch.
Sautee the onions and red pepper in a non-stick pan or with a spray of non-stick coating until the onions are translucent. Add the potatoes and continue to sautee for five more minutes, stirring often to prevent sticking.
Add the water, two tablespoons of the nutritional yeast, the broth mix, salt, and herbs. Simmer for twenty minutes until the vegetables are completely cooked.
Meanwhile, blend the oat milk, one cup of the corn and the remaining yeast in a blender until absolutely smooth and creamy.
Just before serving, add the other two cups of corn to the broth and vegetables and simmer 4-5 additional minutes until the corn is hot. Then add the oat/corn cream to the soup and heat through. Do not boil, as the “cream” will tend to separate if you do.
Serve with a green salad and slices of whole-grain vegan bread for a wonderful, hearty meal on a cold winter day.
Serves: 4-6
Preparation time: 30 minutes
Crouching Garlic, Hidden Peanut recipe
Crouching Garlic, Hidden Peanut
Ingredients (use vegan versions):
1 bunch broccoli
5 medium cloves of garlic (to taste)
2 tablespoon soy sauce
2 tablespoon sesame oil
1 tablespoon red or rice wine vinegar
1/2 teaspoon crushed red pepper
1 tablespoon unbleached sugar(I would use agave honey not sugar)
a few Tbls. dry roasted peanuts
about 2 teaspoon cornstarch (enough to thicken)
Directions:
Cut broccoli into medium sized pieces and blanch in boiling salted (salt optional) water for one minute. Combine all of the rest of the ingredients, and stir fry with blanched broccoli for about 5 minutes or until broccoli is tender and sauce thickens. Serve with brown rice or noodles, use chopsticks, drink sake (again, optional, but recommended!), and ENJOY!
Serves: 2
Preparation time: 10 minutes
Subscribe to:
Posts (Atom)