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Your favourite HEALTHY recipes :)

groung buffalo, a bunch of annie's ketchup, and a bit of chili powder.

Best Sloppy Joe's ever. And healthy! Just make some greens withit

it, spinach +garlic or asparagis.
 
yeah....the recipies I happen to have on my 'puter involve either lots of coconut milk or olive oil. Not quite healthy.

ebola
np: gorguts
 
A great and tasty alternative for mashed potatoes is mashed cauliflower. Just steam the cauliflower in the microwave for a few minutes. I just get a large tupperware bowl and put just a little water in the bottom to create steam. Usually about 7 min or so should be fine. the put it in a blender of food proccessor with a couple teaspoons of milk and tiny bit of butter(optional) salt to taste and blend away. Once its nice and creamy serve it in place of the potatoes. I like to put some low or nonfat sour cream and sliced greens onions on mine . YUMMY
 
>>^that depends on your metabolism >>

'tis true. But depending on your metabolism, you can also get away with eating beef often and what-not.

okay...so here's a fucking recipie :) :

Pesto:

5 cups (packed) fresh basil, washed and stems trimmed
½ cup cashews (you can go with pine-nuts for something more traditional)
1/3 cup extra virgin olive oil
1/3 cup nutritional yeast flakes
¼ cup fresh lemon juice
5 cloves garlic, minced
1 tsp sea salt
1 tsp ground black pepper

1. Blend ingredients
If you want a more saucy consistency, try adding 1/2 a package (6.25 oz, I think) of silken tofu to the mixture to blend.


ebola
 
This is just a general maranade (works well on all vegies/meat but NOT fish)
1/2 Cup Soy Sauce
1/4 Cup Cooking Sherry
1/3 Cup Oil (I use Olive Oil but vegetable works fine too)
1 tsp. ginger
1 tsp dry mustard
1/2 tsp. garlic powder
Put all of that into something with a lid, shake it up real good and enjoy.
 
sweet potato millet soup:

serves 2

1 large sweet potato or 2 small ones
1/2 cup millet
sea salt to taste

wash and chop the sweet potato into rough chunks. throw the millet and sweet potato in a pot and cover with water. cook with cover on until millet floats to the top. remove from heat and blend in a blender. voila! this recipe is delicious and easy. you can also use quinoa in place of millet.

mung bean kelp soup:

serves 2

2/3s of a cup soaked mung beans
2 sheets of kelp
any veggies you have lying around

wash your mung beans, cut up your kelp with scissors and throw it in a pot of boiling water (maybe 3 cups of water or so, depends on how watery you want the soup to be). let it cook until the mung beans start to break apart (about 25 minutes). throw in some chopped veggies, stir, turn off the heat, cover and let stand for 10 minutes. yum! seaweed and beans is a great combination because seaweed actually pre-digests the beans, eliminating gas and indigestion. seaweed is so flavorful and salty that it provides a nice base for the soup. mung beans (and aduki beans) are the easiest beans to digest, so this soup is very nourishing and gentle on the system.
 
here's some recipes from the book healing with whole foods by paul pitchford:

QUINOA TABOULI:

1 cup quinoa, rinsed well and soaked
2 cups water
pinch of seal salt
1/2 cup peas
1 tomato, diced
1/2 cucumber, sliced
6 olives, cut in rings
chives, minced
parsley, minced
1/2 teaspoon each thyme and marjoram
3 tablespoons lemon juice
soy sauce to taste

-combine quinoa, water, and salt in pot. cover.
-bring to boil, simmer 20 minutes.
-steams peas 1 minute
-place in ceramic bowl and mix withe rest of ingedients
-add quinoa, toss gently together
-serves 3

----

BAKED QUINOA VEGETABLE LOAF

3 cups cooked quinoa
1 cup whole-wheat flour
1/2 cup water
1 tablespoon miso
1 tablespoon lecithin granules
1 teaspoon each basil and thyme
1 onion, chopped
2 cups carrots, sliced
2 cups broccoli, 1-inch pieces
1 tablespoon sunflower seeds

-combine quinoa and flour in bowl
-dissolve miso and lechithin in warm water and mix with grains and herbs
-optional: let dough rest 4 hours to blend flavors and naturally ferment
-place onions, carrots, and broccoli in steamer, cook 7 minutes
-gently mix dough with vegetables and place in lightly oiled baking pan.
-dry-toast sunflower seeds until golden brown and sprinkle on top of loaf
-bake 30-40 minutes at 350 degrees
-garnish with parsley

---

GINGER CARROTS

4 carrots sliced diagonally
1 teaspoon grated ginger
1 teaspoon sesame oil (optional)
sea salt to taste

-saute carrots 3 minutes
-add ginger and salt
-cover and shake pan counterclockwise
-cook 30 minutes on low heat until tender

variaton: glazed carrots- add 1 tablespoon arrowroot diluted in 1/2 cup water. stir and simmer 1-2 minutes more.

---

GREEN BEANS WITH ALMONDS

2 1/2 pounds green beans, cut into 1-inch pieces
1/2 teaspoon sea salt
1 teaspoon ginger, grated
1 tablespoon lemon juice
3 tablespoons slivered, roasted almonds
4 tablespoons parsley or cilantro, minced

-combine green beans with salt and ginger. steam or cook by a waterless method
-toss with lemon juice
-sprinkle with almonds and parsley
-serves 4-6

that's enough for now.. i'll post more later.
 
Vegan Stuffed Shells

Ingredients:

1 container extra-firm tofu
5 tablespoons nutritional yeast
dash of nutmeg
vidalia onion (or other sweet onion), chopped
Like 6 oz by weight fresh spinach
3 cloves garlic, 4 if you like garlic
at least 5 tablespoons of olive oil
1 large jar spaghetti sauce or fresh made
1 box pasta jumbo shells
salt
pepper
1 teaspoon oregano
1 teaspoon basil
1 teaspoon lemon juice

Directions:
Place 3/4 of the Tofu in a Food Processor or Blender and add 2 tablespoons of Olive Oil, a pinch of Nutmeg, nutritional yeast, 1 tsp lemon juice and 1/4 teaspoon of sea salt. Blend until smooth. Mash the remaining Tofu into the Blended mixture that resembles Ricotta cheese or cottage cheese. Set aside.

Preheat Oven to 350 degrees.

Sauté the onion in a little Olive Oil till it becomes translucent, but not browned then add the garlic and sauté for just a minute more. Sautee spinach until just wilted. Add the spinach, onion and seasonings to the Ricotta mixture and set aside. Can be made ahead and refrigerated up to 24 hours.

In a large pot boil the Shells as directed on the package. Drain and rinse under cold water to cool off enough to handle them. Place enough spaghetti sauce on the bottom of an 8 X 12 baking dish just to cover. Stuff the shells with the Ricotta mixture. When you are done stuffing the shells place the rest of the spaghetti sauce over the shells. Cover with foil and bake for 30 minutes. Let cool for at least 10 minutes before serving.

Serves: 4 to 5

Preparation time: 60 minutes

ebola
 
jubzie said:
QUINOA TABOULI:

1 cup quinoa, rinsed well and soaked
2 cups water
pinch of seal salt
1/2 cup peas
1 tomato, diced
1/2 cucumber, sliced
6 olives, cut in rings
chives, minced
parsley, minced
1/2 teaspoon each thyme and marjoram
3 tablespoons lemon juice
soy sauce to taste

-combine quinoa, water, and salt in pot. cover.
-bring to boil, simmer 20 minutes.
-steams peas 1 minute
-place in ceramic bowl and mix withe rest of ingedients
-add quinoa, toss gently together
-serves 3

----

BAKED QUINOA VEGETABLE LOAF

3 cups cooked quinoa
1 cup whole-wheat flour
1/2 cup water
1 tablespoon miso
1 tablespoon lecithin granules
1 teaspoon each basil and thyme
1 onion, chopped
2 cups carrots, sliced
2 cups broccoli, 1-inch pieces
1 tablespoon sunflower seeds

-combine quinoa and flour in bowl
-dissolve miso and lechithin in warm water and mix with grains and herbs
-optional: let dough rest 4 hours to blend flavors and naturally ferment
-place onions, carrots, and broccoli in steamer, cook 7 minutes
-gently mix dough with vegetables and place in lightly oiled baking pan.
-dry-toast sunflower seeds until golden brown and sprinkle on top of loaf
-bake 30-40 minutes at 350 degrees
-garnish with parsley
Click to expand...

I just want to add that quinoa is possibly the greatest grain in existence.:)
 
^^^ definitely. for those that don't know, quinoa (pronounce KEEN-wah) is the only grain that's a complete protein. it's also one of the only grains (the others being amaranth [a close relative of quinoa], millet, and buckwheat) that's alkalizing. it's delicious and very quick to cook. i highly recommend making it a staple of your diet, especially if you're vegan. any recipes that call for cous-cous can be substituted with quinoa.
 
MynameisnotDeja said:
What is quinoa? I mean its a grain, yeah, but do you get quinoa bread or is it pasta or what?
Click to expand...

Yah, it's an "ancient" grain that's similar to the rudimentary pastas such as couscous.
 
this one's cheep and easy.

blend:

1 cup of soy protein powder
a bannana (some other fruit if you wish)
a bunch of flax seed meal
soy milk and orange juice (with calcium) till optimum thickness is reached

eat a clove of raw garlic and a couple pieces of bread before you drink this.

you'll feel like a million bucks
 
quinoa is not similar to pasta... it is a whole grain, pasta is a processed grain product, although you can get quinoa pasta. quinoa is in the same class as wheat berries, millet, amaranth, brown rice, oat groats, etc (whole grains). it's easy to cook, just boil it for 20 minutes. you can find it in the bulk section of your local food co-op or natural food store.
 
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