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Archive for the ‘Health’ Category

Rainbow Soup

 

At the end of this rainbow lies a pot of soup!  This gorgeous vegetable soup will flood your senses with vibrant natural colors and deliciously fresh flavors.  It’ll also nourish your body through diversity of root, stem, leaf,  flower and fruit, and help protect your cells with a broad-spectrum influx of antioxidants and other phytonutrients.  I even snuck in a cruciferous vegetable to help the liver detoxify the body from daily adventures through urban landscapes and just plain old living.

This recipe makes a very large pot of soup.  I kept the numbers even or whole so that you could easily divide the recipe in half if you wanted to make a smaller volume.  I like to make a big pot and freeze some for a rainy day.  You can also add some cooked lentils to your soup bowl to make it a heartier meal.   [Another thing to consider is that if you do not like a particular vegetable, such as yellow bell pepper, substitute in another yellow vegetable such as squash or corn in order to keep the benefit of that particular color vegetable’s antioxidant profile.]

 

Rainbow Soup

Ingredients:

1 medium onion, diced

4 stalks celery, sliced

1 large yellow bell pepper, diced

1 medium zucchini, diced

2 cups Peruvian [purple] potatoes, diced

4 medium carrots, sliced

2 cups cauliflower florets, cut into bite-sized pieces

2 cups chopped cabbage [Kale would work really well as a substitute]

4 cloves garlic, sliced

1-28 oz can whole plum tomatoes, broken into pieces by hand with juice reserved

12 cups vegetable stock [I prefer Kitchen Basics unsalted vegetable stock]

1 T olive oil

Fresh herbs for garnish [Parsley, oregano and basil are my favorites]

Directions:

Place a stockpot on the stove and turn the heat to medium.  Once hot, add the olive oil.  Add the onion, celery and garlic.  Sauté until softened.  Add the carrots, bell pepper, potatoes.  Cook with periodic stirring for about 10 minutes.  Add in the cauliflower and zucchini.  Add the tomatoes with their juice and the stock.  Bring to a low simmer and cook until the potatoes are tender.  This should take about 30 minutes.  Season to taste with sea salt and freshly-cracked black pepper.  Garnish with fresh herbs, if you wish.

 

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I think it’s pretty obvious by now that H and I are not beige vegans.  We eat the rainbow,  painting a new piece of art at each meal.  Not only is it visually gorgeous but the vibrant colors in botanical foods mean that they’re packed with phytonutrients.  Including some fruits and vegetables into your daily diet is not only good for you, you get to savor an artwork of your own making.  Consider taking the Physicians Committee for Responsible Medicine’s vegan challenge in March, it just might change your life.

 

Sunflower Seed and Cinnamon Hash

Sunflower seeds are a great source for vitamin E as well as being a good source for vitamin B1, manganese, magnesium, folate and selenium. 

Ingredients:

1/4 cup raw sunflower seeds

1 T flax seed

agave syrup, to taste

lemon zest, to taste

cinnamon, to taste

freshly grated nutmeg, to taste

Directions:

In a food processor combine sunflower and flax seeds until a meal is formed.  Add in lemon zest and spices.  Pulse until the lemon zest is ground.  Add agave and pulse until the mixture starts to form a ball, pulling off the sides, and is well combined.

Spread on anything you wish from celery stalks to bread.

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A director of the China Project and author of The China Study, T. Colin Campbell speaks about his research concerning the correlation of cancer with the ingestion of animal protein.   Really fascinating information that turned a Virginian farm boy into a confirmed dietary vegan. 

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Dan Buettner, a National Geographic explorer,  talks about cultures where elders live [and here I’m talking about thriving rather than merely existing] well past the 78 years that is our cultural average.   The more we learn about how humans can live, the more I wonder why it is that these stories spark astonishment at the potential of human longevity, free of disease, rather than provoking outrage at the lack of a similar quality of life in our own lives.  Enjoy Mr. Buettner’s presentation, the stories you hear and centenarians you meet shall make you smile.

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Greens just plain rock!  Packed full of vitamins and minerals including one of the best non-dairy sources of calcium on the planet, collards are a great way to ensure that you’re on your way toward eating healthfully.  I’ll start off with a very basic recipe for a quick dose of goodness and then over the weeks include some more recipes on how to handle and add variety to these great greens.

Basic Braised Collard Greens

Collards, rinsed and de-stemmed and then sliced into strips [After destemming, stack the leaves atop one another and then roll together into a cylinder.  Cut across the roll into a chiffonade of 1/2 inch widths.]

Olive oil

Garlic

Red Pepper Flakes

Vegetable broth

Dead simple.  Drizzle a little bit of olive oil into a pan, preferrably one with sides to it.  Add a clove or two of sliced garlic; mince it if you want a more potent dose of garlic flavor.  Toss in a pinch or two of red pepper flakes [ or none at all if you don’t like the heat] and stir about until the garlic releases it’s aroma.  Toss in the sliced collards and coat with the olive oil.  Cook for a few minutes and then pour in a bit of vegetable broth and cover.   The longer you cook them the softer they shall become.  H and I really like them cooked for a minimal amount of time; perhaps 5-10 minutes.  If you’re going to cook them longer make sure that you check the broth level so that they do not scorch.

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H and I want this blog to be a celebration of Vegan living and that includes providing resources that can help to educate people as to why adopting a Vegan lifestyle is more desirable not only for ethical and environmental reasons, but also for a more healthful life. With this in mind, the following lecture is a must see.

Part 2
Part 3
Part 4
Part 5
Part 6

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Pass the Sorghum, Caveman — Willyard 2009 (1217): 2 — ScienceNOW

Posted using ShareThis

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