Next Wednesday, 6/23, at 1:00pm EDT, you'll be able to claim a 15 day trial in The Vegan / Vegetarian Mastery Program. It's the first time in *nine months* enrollment will be open again. And as before, space is limited.
If you'd like to thrive on a vegan or vegetarian diet, whip up delicious whole food meals in 10-30 minutes, and stop being vulnerable to vitamin and mineral deficiencies, then listen up...
The Mastery Program was created by my friend Trevor Justice, Director of The Vegetarian Health Institute. This revolutionary program offers relief from all of your dietary and social frustrations, and the chance to spend the rest of your life thriving on a plant based diet.
It's a series of 50 weekly lessons that take you by the hand, and transform you into a thriving vegan or vegetarian. You'll learn from a variety of experts, chief among them being Michael Klaper, M.D. (author of "Vegan Nutrition").
To read about some of the contributing writers, scroll down to the bottom of this web page:
http://www.vegetarianhealthinstitute.com/
As a student, you'll get an email each week with a special link for that week's written lesson and recorded Q&A call. You can listen to the Q&A online, or download it to your ipod.
When you graduate from the Mastery Program...
* You'll be whipping up delicious meals in 10-30 minutes, using everyday produce, and ingredients you'll find in the Natural Section of most large grocery stores.
* You'll be making crowd-pleasing meals from PURE ingredients. You'll be liberated from packaged and processed foods made with fillers, preservatives, animal byproducts, white sugar, and high fructose corn syrup!
* If you're like most people who eat the whole foods diet we recommend, you'll have more energy, bright clear eyes, and a great complexion. You'll radiate health and age slower.
Won't it be great to move freely in your old age, without aches or pains? Won't it be great to enjoy gardening, dancing, or other hobbies when you're 80 years old?
There are five reasons why The Mastery Program will benefit you more than books. To read them, click here:
http://abbeysvegetarianrecipes.com/blog/thriving-on-a-vegetarian-diet/why-the-mastery-program-will-benefit-you-more-than-books/
If you're on a budget, don't worry. You can enroll for as little as $9.97/month.
3,177 people have signed up for the Institute's priority email list so far. And thanks to several cookbook authors and newsletter publishers, the word is going out by email to another 53,000+ people.
However, only the first 200 students will get the early bird bonus package. If you want to qualify for the early bird package, and claim your spot before enrollment closes, then plan to be at your computer promptly at 1pm EDT (10am PDT) on Wed 6/23.
I'll email you the link next Wednesday. If you have questions before then, please visit Trevor's blog (the second link in this email), and enter your question at the bottom (where it says "Leave a Reply").
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Andean Corn and Quinoa Salad
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Today's recipe comes from Jill Nussinow http://www.theveggiequeen.com
Serves 4-6
Quinoa is so nutritious. It is the staple grain of the Andes Mountains in Peru. Here it is combined with corn to make a complete meal. It tastes great when you make it and the flavors hold up well for the next day.
1 cup quinoa
1 ¾ cups water or vegetable broth
½ teaspoon salt
2 teaspoons canola oil
1 medium onion, diced
1 ½ cups fresh or frozen, thawed, corn
2 cloves garlic, minced
1 teaspoon each cumin and coriander powder
1 large red pepper, diced
1 jalapeno, minced (optional)
3 tablespoons chopped cilantro, or more to taste
1 medium tomato, diced
2 tablespoons chopped parsley
3 tablespoons lime juice
Salt and pepper, to taste
Rinse the quinoa well in a fine mesh sieve. Heat a saucepan over medium heat. Add the quinoa and toast for 1-2 minutes, until it is dry. Add the water or broth. Bring to a boil, reduce the heat to a simmer and cover. Cook for 12 minutes. Remove from the heat and let sit for 5 minutes. Remove the cover and stir in the salt. Put into a bowl and chill.
Add the oil to a sauté pan over medium heat. Add the onions and corn and sauté for 7 minutes. Add the garlic, cumin, coriander, red pepper and jalapeno and cook for 5 more minutes, until the peppers are cooked through but still firm. Remove the pan from the heat and stir in the cilantro, tomato and parsley. Put the mixture in a medium bowl and chill for 15 minutes. After 15 minutes in the refrigerator, stir the vegetables and lime juice into the chilled quinoa. Taste and adjust the seasonings. Serve chilled or at room temperature.
Makes great leftovers as a salad or filling for soft tacos or burritos.
©2010 The Veggie Queen(TM) from The Veggie Queen(TM): Vegetables Get the Royal Treatment cookbook, Jill Nussinow, MS, RD http://www.theveggiequeen.com
340 - 11th Street, Suite 4A
Brooklyn, NY 11215
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