Recipe: Brown Rice Pilaf

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This organic brown rice pilaf is simple and healthy.  It’s filled with healthy organic vegetables and fresh herbs for great flavoring. 

Serves 6

 Ingredients: 

  • 1 1/2 Cups cooked brown rice
  • 1/2 medium cabbage
  • 2 Carrots peeled and shredded 
  • 1 Can organic chick pea – drained
  • 1 Medium onion – diced
  • 2 Green onions (scallion) 
  • 1 Red bell pepper – diced
  • ¾ cup of fresh chopped parsley 
  • 3 Garlic cloves – finely diced
  • 1 Table spoon of coconut oil  
  • Salt & freshly cracked black pepper to taste

Method

  1. Cook the rice, following the direction on the back of the packet, until tender. Set aside once cooked.
  2. Chop cabbage in small pieces. In the meantime sauté onions and the garlic in the coconut oil for 10 minutes.
  3. Add the carrots, bell peppers, chickpeas then sauté for another 10 minutes.
  4. Stir in the brown rice along with the parsley, green onions, salt and pepper – mix well. 

Optional additions: To jazz this up a bit you coul also add dried fruits like cranberries or diced apricots, and chopped raw nuts.  Sometimes I’ll drizzle about 2 tablespoons of organic sesame oil at the end to add more moisture if needed. 

Enjoy! 

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Vegan Banana Bread

This vegan banana bread recipe is eggless and dairy free. I used mostly organic products, with the exception to the baking soda and powder. You’ll enjoy this banana bread even more because it’s filled with healthy ingredients, and it’s also delicious.

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Prep time: 20 minutes
Preheat oven to 350 degrees F. Grease and flour a loaf pan. I used coconut oil for greasing.

Ingredients:
• 1 1/2 cups whole wheat flour
• 1 tsp cinnamon
• 1/2 tsp nutmeg
• 1 1/2 tsp baking powder
• 1/4 tsp baking soda
• Pinch of salt
• 1 cup Turbinado sugar
• 1/2 cup coconut oil (or any other)
• 3 ripe bananas
• 1/2 cup of apple sauce
• 1 tsp vanilla
Optional additions
• 1/3 cup wheat germ
• 1 cup raw crushed walnuts
• 1/2 cup raisins
• 1/3 Chia seeds

Instructions
In a large mixing bowl sift together the flour, cinnamon, nutmeg, baking soda, and baking powder. Then, in a separate bowl smash the bananas until the big lumps are out. Mix in the oil, vanilla, applesauce, sugar and salt.

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Now, gently fold in the dry ingredients into the wet making sure everything is mixed in well. At this point you could add any of the optional ingredients. In this recipe I added wheat germ, walnuts and raisins. Pour finished batter in the prepared loaf pan.

Bake for 50 minutes to 1 hour. Banana bread is done when a toothpick inserted into the center of the loaf comes out clean. Cool before slicing.

Serving: 8 Slices

Enjoy!

Vegan Red Cabbage Slaw

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Ingredients

1 organic small red cabbage
3 organic carrots
5 organic radishes
1 cup organic almond slices
2 tablespoon vegan mayonnaise
2 tablespoon fresh squeezed lemon
2 tablespoon organic olive oil
1/2 teaspoon of organic ground cardamom
1 tablespoon organic maple syrup
Coarse salt and freshly ground pepper

Directions
Step 1
Quarter cabbage, and discard core. Shred cabbage and carrots. Slice radishes thinly. Transfer to a large bowl.

Step 2
In a small bowl, stir together mayo, lemon juice, olive oil, maple syrup, and ground cardamom. Season with salt and pepper. Now, pour mixture in with cabbage, and toss to combine. Just before serving, sprinkle cabbage with the almond slices.

EAT A VEGAN MEAL

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Each year, the average American consumes 175 pounds of meat and poultry, almost double the global average. Eating less red meat may do you a favor: It can lower your risk of cancer and heart disease. “Learn to love big heaps of vegetables,” says Mark Bittman New York Times food columnist and author of VB6.

To achieve that feeling, Bittman says to try meatless proteins, such as lentils, edamame, garbanzo beans and tofu. He also recommends roasting six sweet potatoes. “The more you cook and have stuff around, the less you’ll depend on junk.”

He’s right! Once you prepare your meals ahead of time, the less likely you will make bad food choices. I think salads are super easy. Every weekend I spend over $70 dollars on organic vegetables and fruits. Apples alone I spend about $10 dollars. Between me and my three children, we go through apples quickly. Salads are great for lunch and dinner. They’re easy to make and can be very filling. Just pile on the fruits and vegetables and don’t forget your plant-based protein. You can’t go wrong!

Here’s one of my favorite recipes with garbanzo beans:

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Ingredients:
1 bunch of kale
1 Tbsp of olive oil
3 chopped garlics
1 chopped onion
1 cup chopped cranberries
2 cups garbanzo beans
1 red bell pepper
1/2 cup sliced almonds

Directions:
Heat olive oil in large sauté pan over medium heat. Add chopped onions, garlic and red peppers. Cook until onions are slightly translucent. Add kale, garbanzo beans and cranberries then, sauté for 5 minutes. Season to taste with salt and peppers. Toss in almonds.

Yield 4 servings

The idea here is to eat more plants, especially leaves. Plants are a great source of vital nutrients, enzymes, antioxidants, and minerals. And eat as many different kinds of plants as possible. They all have different antioxidants and so help the body eliminate different kinds of toxins.

Sources:
January 2014 issue of O, The Oprah Magazine
Kale food facts: High Vitamin K and Anti-Cancer properties
Plant-Based Research