Would you like to get a complimentary "sneak preview" of The Vegan /
Vegetarian Mastery Program?
If so, join Trevor's priority list by filling out the form on this
page:
http://clicks.aweber.com/y/ct/?l=KME.R&m=l0ds0hXv3yk6&b=Hmn3E7_6dL9bR12rQe76xw
As soon as join, you'll receive a link to a recording of a Q&A call
about vegan / vegetarian nutrition and cooking secrets.
On this fascinating call, Trevor interviews Elaina Love, a Chef/
Instructor at the renowned Living Light Culinary Arts Institute. It
includes:
- How to spend less time in the kitchen when cooking separate meals
for you and your carnivorous spouse
- Pro's and con's of the macrobiotic diet
- The dangers of over-eating brown rice
- A grain you can substitute for brown rice -- that cooks in 15-20
minutes.
- For how long should you steam your vegetables?
- Which vegetables are easier to digest when cooked?
- The dangers of heated Canola oil, and which oils can withstand up
to 345 degree temperatures.
- Which fat can actually be burned as fuel
- How to keep olive oil from breaking down (from heat) when making
stir fry dishes
- How to supercharge the protein in pumpkin seeds and sunflower
seeds.
- 5 vegan super foods that are extremely high in absorbable protein
(up to 60% protein).
- Which potato is lowest on the glycemic index (i.e. meaning
that it converts to sugar in your body slower than other potatoes).
- 2 surprising foods that reduce sugar cravings.
- How and why to drink green juices
- 2 recipes for delicious green smoothies you can make in 90
seconds.
- Filling entrees you can make from beans, nuts, and seeds - that
are all free of soy.
- The relationship between calcium and magnesium
- Foods that are surprisingly high in magnesium
- Are nutritional yeast and tempeh good vegan sources of B12? Do you
need B12 supplements?
- What other nutrients are hard to get from plant foods?
- How to tell the difference between illness and cleansing, when you
add new health foods to your diet.
- The health benefits of coconut oil and coconut butter vs. other
fats
- How much water should you drink per day?
- How to cure headaches without pills
- The dangers of eating wheat gluten (used in Asian restaurants to
make fake meats)
- The 3 best oils for essential fatty acids
- Why it's hard for sugar to escape your bloodstream when you eat
too many fatty foods
- The 4 advantages of ghee over butter
This call will give you a preview of what's to come. That's because
Trevor will host a similar Q&A call every week, once enrollment
opens for The Vegan / Vegetarian Mastery Program. Once again, you
can get access to the recording by filling out the form here:
http://clicks.aweber.com/y/ct/?l=KME.R&m=l0ds0hXv3yk6&b=Hmn3E7_6dL9bR12rQe76xw
--------------------------------------------------------
Heirloom Bean, Red Russian Kale and Wheat Berry Chili
--------------------------------------------------------
Today's recipe comes from Jenn Shaggy, author of the forthcoming book,
"Veganize It!". She's an expert on creating "meaty" recipes that
simulate the comfort foods people often miss when they're new to the
vegan / vegetarian diet. You can visit Jenn's blog at:
http://clicks.aweber.com/y/ct/?l=KME.R&m=l0ds0hXv3yk6&b=_rmYAlWEg8zCIWoZ1HrkXA
Ingredients
- 2 1/2 cups cooked fresh Mixed Heirloom Beans (I used Scarlet
Runner and Cannellini, but you can also substitute canned Great
Northern beans to save time)
- 2 cups Wheat Berries, cooked
- 1 large bunch Red Russian Kale, roughly chhopped
- 1 large Onion, chopped
- 1 Yellow Bell ll Pepper, seeded and chopped
- 2 14-oz cans Fire Roasted Diced Tomatoes
- 6 cloves Garlic, minced
- 2 1/2 TBSP Olive Oil
- 2 tsp Chili Powder
- Pinch of Jamaican Allspice
- 1 1/2 tsp Ground Cumin
- 2 cups prepared "Better Than Bouillon" No Chicken or Vegetable
Broth
- 2 tsp Blue Agave Nectar (or Light Agave)
- Juice of 1 Lime
- 1 Avocado, diced
- 1/2 cup Fresh sh Cilantro Leaves, chopped
- Salt and Pepper, to taste
In a large pot over medium-high heat, heat the olive oil until it's
hot but not smoking. Add the garlic, and saute 30 seconds until
fragrant. Add in the onion, pepper, Jamaican allspice, chili powder,
cumin, salt and pepper, and saute for 5-7 minutes, until tender.
Add the canned tomatoes, heirloom beans, broth and agave. Turn heat
up to high and bring to a boil, then reduce heat to simmer and cover.
Allow the soup to simmer for 25 minutes.
Add kale and cooked wheat berries to the pot, and allow the kale to
wilt and the wheat berries to heat through...about 5-7 minutes.
Remove from heat, add in lime juice and taste for salt and pepper.
Serve garnished with diced avocado and cilantro.
340 - 11th Street, Suite 4A
Brooklyn, NY 11215
Usa
To unsubscribe or change subscriber options visit:
http://www.aweber.com/z/r/?jExsHMy0LCzMTIwcrEy0RrSszAxsbByM
No comments:
Post a Comment