Plant-based Ground Beef

Here’s a great alternative to ground beef. Let me introduce you to Beyond Beef. A Plant-based version of real beef. All the ingredients are made from plants. It’s also soy-free and gluten-free. As you can see, it’s Non-GMO Project Verified, which basically means this product was not made with any genetically modified organisms. The ingredients are pure, just as Mother Nature intended them to be.

Take a look at the ingredients below. There are no meat byproducts, soy, or artificial preservatives.

INGREDIENTS:

Water, Pea Protein Isolate*, Expeller-pressed Canola Oil, Refined Coconut Oil, Rice Protein, Natural Flavors, Cocoa Butter, Mung Bean Protein, Methylcellulose, Potato Starch, Apple Extract, Salt, Potassium Chloride, Vinegar, Lemon Juice Concentrate, Sunflower Lecithin, Pomegranate Fruite Powder, Beet Juice Extract (For Color).

All plants ingredients! Where can you buy this and many other plant-based foods? Whole Foods Market! Plus, it’s just in time for the July 4th holiday. Get your grills out and grill up some plant-based burgers or make the family a nice meatless meatball and spaghetti dinner. They won’t know the difference.

Be safe and healthy, and have a Happy 4th of July.

Summer Tomatoes

Growing your own food is such a rewarding feeling because I’m in charge of the whole process. My food is healthy, fresh, and pesticide free. I have full control over everything, especially on the kind of fertilizers and lest control I use. Everything is done organically. There’s nothing like fresh picked vegetables. Food that ripens in my garden have more nutrients than many store-bought vegetables that must be picked early for shipping. The process has been quite easy with some minor bumps in the road. I do research and watch some ‘How to Videos’, because I’m not an expert and I want to get it right hopefully the first time.

I’m so proud of my tomato crop this year. I made sure I planted just the right mixture of just what I need. OMG! Last year I planted too many cherry tomatoes. They were over producing and I wasn’t pruning. It was a little disaster in the garden, and I was overwhelmed by cherry tomatoes. I ended up giving most of them away. This year I have all sorts of varieties for various different needs. Since the cherry tomatoes are my daughters favorite, I only planted one. As they ripen, she picks them and eats them like gum balls. Usually there’s none left for anyone else. That reminds me, I still have cherry tomatoes in the freezer from last year.

The picture above are my The Jersey Beefsteak. This variety is one of my favorite tomato’s to grow because they grow pretty large and the flavor is sweet with a little tart. I make a really nice tomato and onion salad with them. I also make my own apple cider vinegar and olive oil dressing. The juices from the tomatoes makes the dressing taste so fresh and sweet. I have three of these Jersey babies in the garden this year. I also use them for making my homemade marinara sauce. Recipe here.

These Early Girl variety grows quickly (hence ‘Early’) and they have high yields. They’re pretty common amongst home growers for that reason. I do believe it takes about 50-55 days after planting to maturity. You can easily grow these in containers too.

Check these green beauties out. I bought the sucker (baby plant) from the farmers market. The tag read, Organic Roma Tomatoes. These are obviously not because they are much longer. After some internet research, I stumbled upon a lookalike, they’re actually called, Long Tom. They can grow up to 9″. According to the website, they’re also known for bearing huge amounts of meaty red paste tomatoes with very few seeds in them. I can’t wait to taste them. Thanks for stopping by and reading about my organic tomato lifestyle. I hope I was able to inspire you a little to eat organically and grow your own organic garden.

Tomato Salad Recipe

  • 2 Beefsteak tomatoes
  • 1 cucumber
  • Parsley
  • 1 Garlic
  • Small Red onion
  • 2 tbs apple cider vinegar
  • 2 tbs olive oil
  • Simple dish that requires 10 minutes of preparation. Cut tomatoes in big chunks and set aside in a bowl. Peel, cut and discard cucumber seeds. Rough chop parsley place in bowl with tomatoes and cucumbers. Dice garlic and onions and place in bowl. Add the remaining ingredients and gently toss everything together and enjoy.
  • Quick Snap Shot!

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    Just a little bit of everything in this vegan lunch. I have my green juice, a big bowl of vegetables, fruit and whole grains. That’s what I love about eating a plant-based diet, there are no rules. Mix it all up and it’s still healthy.

    Excerpts from the Spring 2013 Kaiser Permanente Journal says,

    “Research shows that plant-based diets are cost-effective, low-risk interventions that may lower body mass index, blood pressure, HbA1C, and cholesterol levels. They may also reduce the number of medications needed to treat chronic diseases and lower ischemic heart disease mortality rates. Physicians should consider recommending a plant-based diet to all their patients, especially those patients with high blood pressure, diabetes, cardiovascular disease, or obesity.”

    Get on the bandwagon!

    Raw Foodists For Three Days

    I just decided today for the rest of this week, I will only eat raw foods. Eating a raw food diet is vey beneficial to your body. According to The Best of Raw Food website, when your diet consist of more than 75% raw foods, these are some of the improvements likely to happen to you.

  • More energy
  • Up to 3 hours more sleep
  • Weight loss
  • More beautiful skin
  • Clarity of mind and better memory
  • Improved immune system
  • Improved fertility
  • Prevent or even reverse diabetes

  • Raw plant foods are rich in oxidizing, alkalinizing chlorophyll. Live foods contain a specific balance of natural forces. Plant foods like vegetables, fruits, sprouted legumes, and nuts have a collection of proteins, enzymes, minerals, and vitamins found within them. But, what is raw foods? According to The Best of Raw Food, it consist of raw foods that hasn’t been cooked or heated above 42 C/118 F degrees and preferably:

    Unprocessed – as fresh (or wild) as possible
    Organic – no irradiation, preservatives, pesticides or GMO.

    So to kick off my three day raw diet, I started my morning with a fresh organic juice. It had carrots, kale, oranges, ginger and a lemon. Most of these items came from my local farmers market. Please go out a support your local farm.

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    Now raspberries are in season. I was able to get a small batch of blueberries last weekend, so I had some of that for breakfast. My lunch will be a fresh garden salad jazzed up with some raw nuts.

    In between my meals, I’ll drink white/green organic teas, fresh juices and my lemon water.

    If you are interested in a raw food diet. Check out this website. I think it has the best step-by-step raw diet plan that’s easy to follow. Click here for The best of Raw Food website. They also have fabulous raw food recipes to help you along the way.

    References:
    Raw Food – One of Your Keys to Outstanding Health by Wes Peterson, Mercola.com

    No Meat Required!

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    The misconception in the United States is that you need to eat meat (animals) to obtain protein. Well according to Dr. T. Colin Campbell, coauthor of The China Study with his son, Thomas Campbell, II, MD., spinach, kale, walnuts, quinoa, oats, and many other whole foods have about twice as much protein, per calorie, as a lean cut of beef.

    Dr. Campbell also wrote Whole: Rethinking the Science of Nutrition (a must read). These books will teach you about proper nutrition and how different types of foods affect your body’s ecosystem.

    I don’t need to eat a bacon egg and cheese on a toasted bagel for breakfast. I use to though, a very long time ago. I was brought up under the wrong pretenses. My apples, blueberries and walnuts is full of phytonutrients, antioxidants, protein (yes there’s protein in blueberries too), fiber, carbohydrates, omega-3’s, vitamins, and minerals. The benefits of eating a whole food plant base (WFPB) diet outweighs the benefits of a bacon and egg sandwich.

    The closer we get to a WFPB diet the healthier we (Americans’) will be. CHOOSE wisely with your forks.

    Legumes are very important in human nutrition because they are higher in protein than any other plant food and the quality of the protein they contain is high as well. Soybeans contain more protein than beef and soy products, such as soy meal and soy flour, and are often used to improve the protein content of commercially prepared foods such as pasta and bread. Because of their protein and iron content and relatively low cost, legumes are excellent meat substitutes for vegetarians and others who choose to cut back on or avoid animal foods for health or economic reasons.

    all things hot pink!

    Why should beans be an important part of your diet?

    Here are the top 10 reasons why beans should be incorporated into our diet:

    10) Beans are an inexpensive source of vegetable protein.  They’re cheap.  Good source of protein.  And they’re not meat-based.

    9) They are an excellent source of soluble and insoluble fiber.  Dietary fiber is so good for our insides.  In a previous article, entitled “Why we need dietary fiber”, the many benefits of fiber are outlined.

    8) They are a good source of vitamins and minerals.  Beans are an excellent source of thiamin and folate.  A good intake of folate is associated with a lower risk of cardiovascular disease in some individuals.  Beans are also rich in magnesium, phosphorus, copper, and manganese, and are a good source of potassium, riboflavin, vitamin b6, and contain some calcium and selenium.

    7) They are naturally low in sodium.

    6) Beans are naturally low in…

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    Day 11: Greens for Breakfast | The Key To Radiant Health

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    For breakfast this morning I had my favorite green juice. It had kale, celery, ginger, lemon, spinach and apples. I’m a strong believer in juicing your vegetables.

      According to Dr. Mercola there are three main reasons why you will want to consider incorporating vegetable juicing into your optimal health program. I stand by these three rules.

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  • Juicing helps you absorb all the nutrients from the vegetables. This is important because most of us have impaired digestion as a result of making less-than-optimal food choices over many years. This limits your body’s ability to absorb all the nutrients from the vegetables. Juicing will help to “pre-digest” them for you, so you will receive most of the nutrition, rather than having it go down the toilet.
  • Juicing allows you to consume an optimal amount of vegetables in an efficient manner. If you are a carb type, you should eat one pound of raw vegetables per 50 pounds of body weight per day. Some people may find eating that many vegetables difficult, but it can be easily accomplished with a quick glass of vegetable juice.
  • You can add a wider variety of vegetables in your diet. Many people eat the same vegetable salads every day. This violates the principle of regular food rotation and increases your chance of developing an allergy to a certain food. But with juicing, you can juice a wide variety of vegetables that you may not normally enjoy eating whole.
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    Chlorophyll, the phytochemical that makes plants green, is similar to the hemoglobin in your blood that carries oxygen.

    Chlorophyll acts as a detoxifier and antiseptic, and assists in cell rejuvenation and the manufacture of red blood cells. Thus the reason why many people detox by juicing vegetables and fruits.

    Chlorophyll is also believed to be a vital factor in promoting proper immune system function, lowering cholesterol, regulating blood sugar and fighting disease.

    REFERENCES:
    Dr. Mercola: Juicing: Your Key to Radiant Health
    Mayo Clinic: Juicing Nutrition and Healthy Eating

    Day 8: My 14 Day Vegan Diet

    This past weekend I was exceptionally busy with my children. I am very happy to say I did really well with sticking to my vegan diet. What works for me is packing healthy snacks for everyone.

    Well, I’m well into my second week on my vegan diet. I started my day with a cup of green tea. I then ate my favorite bagel with peanut butter of course.

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    I also had an organic grapefruit!

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    For dinner last night I cooked a vegan curry dish. It was really delicious! I also brought some in today for my lunch. I started out with a little olive oil, turmeric, a pinch of cinnamon, curry and fresh cracked black pepper. I sautéed my onions, garlic, tomatoes, and ginger.

    Cooking with turmeric is indeed healthy for us. Numerous studies have looked into this potential cancer-fighting link with curcumin, and promising results. Turmeric (Curcuma longa), is a bright yellow spice.

    For instance, curcumin has been found to:

  • Inhibit the proliferation of tumor cells
  • Inhibit the transformation of cells from normal to tumor
  • Help your body destroy mutated cancer cells so they cannot spread throughout your body
  • To read more click here!

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    After about 3 minutes I added potatoes, Eggplant, cauliflower, chip peas and green peas. I then added some water and simmered it down until everything was fully cooked.

    This will last me for two days. It’s simple, very tasty and nutritious. I had this with a little brown rice for dinner.

    Pretty good!

    Day 5: Breakfast and Lunch

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    Breakfast this morning consisted of my usual as you can see 7 whole grain bread with peanut butter, my berry/spinach smoothie, organic grapefruit, and a cup of organic white tea. This was very filling although it doesn’t look like much.

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    I decided on Indian food for lunch today. My favorite Indian restaurant is Agra. The food is authentic and amazing. There’s also a business lunch special that’s very reasonable. I got the curry vegetable dish (eggplant, carrots, potato, and cauliflower), 2 potato samosas appetizers (I ate one before I took the pic), curry cabbage, and basmati rice. I went a little off my diet today. I had white basmati rice and I shouldn’t have. I tried to get brown but they didn’t have. It’s not the worst thing. I figured it was Friday, so why not!

    Day 4: Breakfast and Lunch

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    My simple lunch today, consisted of a mixture of vegetables. Really, nothing over the top. I was actually craving for some pasta but, I couldn’t find any whole wheat. I’m going to have to make my own. Everywhere I looked had regular white pasta. I wasn’t overly excited over my lunch today. It’s days like this which makes sticking to a specific diet hard.

    My lunch wasn’t filling at all and that’s because I didn’t include any fiber. However, around 2:00pm I did have a grapefruit and half of a pomegrante. It’s after 4:00pm and I feel really hungry. I still have my barley salad leftover so I think I will have that for dinner with some fruit. I don’t feel like cooking anything tonight so leftovers will have to do.

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    And here for breakfast I had my crunchy peanut butter on a seven grain bread along with my favorite berry smoothie, and my pomegranate white tea.