Yum, tearty, Zesty Citrus Salad!

Hi tearty!

 

Would you like to reduce sugar cravings, spend less time in the kitchen, and keep olive oil from breaking down when you make stir fries?

If so, check out this eye-opening Q&A call:

http://abbeysvegetarianrecipes.com/audio/01_weekly_lesson.php

On the call, Trevor Justice (owner of The Vegetarian Health Institute) interviews Elaina Love, a Chef/Instructor at the renowned Living Light Culinary Arts Institute.

This is an example of the recorded Q&A calls you'll have access to, as a student of The Vegan / Vegetarian Mastery Program.

 

You can listen to the Q&A online, or download it to your ipod (or other MP3 player). And in a couple of weeks, the Institute will re-open enrollment and offer you a one penny 15 day trial in their program. It'll be the first time new students will be allowed to enroll in nine months.

 

Here's what's you'll discover on the Elaina Love Q&A:

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

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

Here's the link again:

 

http://abbeysvegetarianrecipes.com/audio/01_weekly_lesson.php

 

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Zesty Citrus Salad

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This fresh, light, delicious recipe is courtesy of Colleen Patrick-Goudreau. It's from her upcoming cookbook, Color Me Vegan, due out in fall 2010. You'll find more of her recipes at http://www.compassionatecooks.com

 
Ingredients:

 

1 bunch kale, leaves stripped from rib and finely chopped
2 oranges, peeled with membranes removed and separated into wedges
1 red grapefruit, peeled with membranes removed and separated into wedges
1 small red onion, thinly sliced
1 jalapeño pepper, seeded and minced or 1/8 teaspoon red pepper flakes
2 tablespoons sunflower and/or pumpkin seeds
1/4 cup fresh orange juice
Juice from 1 lime
1 tablespoon vinegar (apple cider, balsamic, or rice)
2 tablespoons agave nectar (or other liquid sweetener)
Zest from one orange, for garnish

Add the kale, oranges, grapefruit, onion, jalapeno pepper, and pine nuts to a large bowl, and set aside.

In a separate bowl, whisk together the orange juice, lime juice, vinegar, and agave nectar. Pour the mixture over the salad ingredients, and toss gently to coat evenly.
Serve in individual bowls, and garnish with orange zest.

Having earned a master's degree in English Literature, Colleen uses her writing and communication skills to raise awareness of the animal issues about which so many people are unaware.

 

A sought-after and inspiring public speaker on the spiritual, social, and practical aspects of a vegan lifestyle, Colleen is the author of two cookbooks (The Joy of Vegan Baking and The Vegan Table), is the host of the popular and award-winning podcast Vegetarian Food for Thought, has appeared on the Food Network, is a columnist for VegNews Magazine, and is a contributor to National Public Radio.

 

She is very grateful to have the opportunity to witness transformations taking place in people as they gain the tools and resources they need to reflect their values in their daily choices.

340 - 11th Street, Suite 4A
Brooklyn, NY 11215
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