Yum, Tearty, Quinoa-Vegetable Salad with Lemon Vinaigrette!

Hi Tearty,

 

Does it bother you when vegetarians add meat back to their diets?

My friend Trevor (at The Vegetarian Health Institute) was just telling me about Lierre Keith. During her 20 years as a vegan, her health got worse. After adding meat back to her diet, she felt rejuvenated and condemned the vegan diet in her book, "The Vegetarian Myth".

He also told me about Tasha, publisher of a blog called VoraciousVegan.com. Her blog was very popular among vegans ... until her health problems demanded a change. That's when she added meat back to her diet.

Trevor and I were both shaking our heads, wishing we didn't hear stories like this. But there's a reason vegans and vegetarians fail.

Without the right game plan for meeting your nutritional needs, a plant based diet has real pitfalls. That's why Lierre and Tasha (and others like them) develop health problems.

Getting these nutrients on a plant based diet is entirely possible. It's what The Vegetarian Health Institute teaches. But you can't go about it haphazardly.

That why the Institute impresses me so much. They don't just harp on the benefits of a plant based diet. They also acknowledge the pitfalls

For example, Vitamins like B12 and D are harder to find in plant foods. And nutrients like iron and Vitamin A are harder to absorb. So you need a game plan.

 
That's why Trevor founded The Vegetarian Health Institute in 2009, and teamed up with Michael Klaper (a vegan M.D.) to create The Vegan / Vegetarian Mastery Program. It's a series of 50 lessons that teach you step-by-step how to thrive on a plant based diet.

Each lesson contains a written component and a recorded Q&A call with a guest expert like Dr. Klaper. For example, click here for the Q&A on "Secrets To Preventing Osteoporosis".

 

Normally, only paying students are privy to this Q&A call. But we've temporarily removed the password protection. As an active Mastery Program student, you can get a Q&A call like this one every week. Well guess what?

 

This Thursday, Jan 6th is your chance to enroll. It's the first time in 7 months they'll be opening their doors to the public.

 

You'll learn to thrive on a vegan or vegetarian diet, from a health standpoint and socially too. You'll learn to whip up delicious meals in 10-30 minutes, and stop being vulnerable to vitamin and mineral deficiencies.

Best of all, the first 200 new students will get a super bonus package with these four ebooks:

1)    Restaurant Survival Guide For Vegans and Vegetarians
2)    Vegan and Vegetarian Menu Items At 21 Chain Restaurants
3)    How Vegans / Vegetarians Get Calcium, Iron, Protein, and Vitamins A, B12 & D
4)    Vegan Holiday Recipe Collection

But enrollment closes at midnight on Jan 12th and space is limited. So if you're interested and want to get first dibs on the super bonus package, watch for my email at 8am EST this Thursday, Jan 6th.

 

Quinoa-Vegetable Salad with Lemon Vinaigrette

By Meredith McCarty www.healingcuisine.com 

Makes 3 to 6 servings ( 6 to 7 cups)

Quinoa is a "super grain" because it's a complete protein by itself and it grows in almost any terrain. It's also homechef-friendly because it cooks up light and fluffy in just 20 minutes.

Quinoa:

Makes 2-1/2 to 4 cups

1 cup quinoa (7 ounces)

1-1/2 cups water

1-inch piece kombu seaweed

1/8 teaspoon sea salt

Lemon Vinaigrette:

Makes 6 tablespoons

2 tablespoons lemon juice

2 tablespoons brown rice vinegar (or white balsamic vinegar)

1 tablespoon water

1 teaspoon extra virgin olive oil or flax oil

2 teaspoons natural soy sauce or umeboshi vinegar

1 small clove garlic, pressed

Vegetables:

Kernels of 2 ears yellow corn

1 cup green beans, cut in 1/2-inch pieces (4 ounces), sugar snap peas, or 1/2 cup English peas

1 carrot, diced small

2 green onions, thinly sliced

1 rib celery, diced small

1/4 cup fresh dill or cilantro, chopped

3 to 6 butter lettuce leaves for serving

1. Rinse, drain and soak quinoa in measured amount of water for 15 to 60 minutes; no more or quinoa absorbs too much water. Drain water into measuring cup. Note the amount, discard it, and bring measured amount of fresh water to boil in a small pot. Add quinoa and salt. When boiling resumes, turn heat low to cook covered until liquid is absorbed and grains are tender, 15 to 20 minutes. (Grains will appear translucent and the germ ring will be visible.) Transfer quinoa to a bowl by fluffing with a fork. Allow to cool.

2. Mix dressing ingredients. Steam or boil corn, green beans or peas, and carrot until tender, 5 to 7 minutes. Drain and toss with quinoa, remaining vegetables and herb. Dress and serve on individual lettuce leaf cups.

Optional ingredients: 1/4 cup lightly toasted pine nuts or almonds, or 1/2 cup cooked chickpeas.

For 6 servings, per serving:

Calories: 196  Protein: 7gm   Saturated Fat: 0.22gm   Fiber: 4gm   Carbohydrates: 37gm   Fat: 3.43gm   Cholesterol: 0   Sodium: 54mg

Calories from Protein: 13%     Calories from Fats: 15%     Calories from Carbohydrates: 72%

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