A friend of mine that flies for the same airline i fly for, though he’s a Captain(!), sent this to me yesterday “Visited Monticello today with my crew and saw this quote by Jefferson & I thought of you – ‘Anticipating healthy living advice that would be extolled 2 centuries later, Jefferson wrote “I have lived temperately, eating little animal food, and that…as a condiment for the vegetables which constitute my principal diet” ‘ ”
If you struggle with going completely plant based, T.Colin Campbell author of The China Study, too, recommends animal products 10% or less resulting in the same health benefits.
Thank you John for sharing Jefferson 🙂
This is a hit of an appetizer and SO Fresh, SO Easy!
Slice and brown a tube of polenta in a skillet in olive oil, or veggie broth if you want to save calories.
Then drain and rinse a can of black beans, mix with a jar of chipotle salsa, top with guacamole and fresh cilantro, Voila!
The smoky black bean, cool guacamole, fresh cilantro combo atop the browned polenta…YUM!!
The recipe is Here, Enjoy!
My parents were in town for a night…my Dad LOVES the Family Pumpkin Bread….and I made it vegan. I served it up to him warm, with vegan butter, unbeknownst to him…His exact words were “Heather, this is excellent”.
I’m having a last slice now with a cup of tea….YUM!! It combines cloves, cinnamon, nutmeg, pumpkin..etc…moist, warm and a bit of vegan butter YUM..!
The Recipe is Here
Posted in Appetizers, Breakfast, Desserts
Tagged Bread, Butter, Cook, Free stuff, Fruit and Vegetable, Home, Plant based, Pumpkin, Recipe, recipes, Vegan, Veganism, Vegetarian
I don’t like salad much. …..Can you believe that someone that eats primarily Plant Based doesn’t really like salad?? It has to be a darn good, unique, flavorful salad. I don’t believe in drowning salads in dressings to make them palatable. A salad itself has to be interesting, creative and amazing enough on its own for me to go there.
I LIKE this salad.
Fiery Thai “Beef” Salad
The mixture of warmth from sauteed onions and tomatoes, broiled bella mushrooms and cool from mint, spring mix, water chestnuts and cucumbers, to a bit of fire via sriracha tossed with fresh lime juice, cilantro, brown sugar. It is so NOT short on flavors and lure. It’s the sort of salad I find myself going back for more, craving more….which is so off for me to ever crave salad..
The Recipe is Here, Enjoy 😉
Posted in Appetizers, Beef, Entrees and Luncheon Dishes, Fast & Easy, Salads
Tagged Cook, Cucumber, Fish and Seafood, Free stuff, Home, Lime, Plant based, Recipe, recipes, salad, Thai beef salad, Thai cuisine, Vegan, Vegetarian
Poblanos stuffed with a mix of rice, refried beans, enchilada sauce….Yummmm… topped with vegan cheddar, toasted under the broiler, then finish off with fresh avocados, tomatoes and cilantro…YUM!…..
Enjoy! The Recipe is Here
Posted in Appetizers, Entrees and Luncheon Dishes, Fast & Easy
Tagged Avocado, brown rice, Cilantro, Education, Plant Based Diet, recipes, red enchilada sauce, refried beans, restaurants, rice, stuffed poblano, tomato, Vegan, Vegetarian
Mmmmm Empenadas! These are a great mix of slight spiciness, sweetness, heartiness and comfort food. Dip ’em in guacamole, dip ’em in salsa or grab a couple on their own.
The sweet potato with cilantro, green onions, roasted poblano chile, black beans, cumin, chili powder wrapped up in like a little Mexican turnover, Yum!
The Recipe is Here, it makes about 10 Empenadas, Enjoy!
Posted in Appetizers, Entrees and Luncheon Dishes
Tagged Black bean, Chili powder, Cilantro, Cumin, Empenadas, Mexican, Plant based, poblano chile, Potato, Recipe, restaurants, Spanish, Sweet potato, Vegan, Vegetarian
I literally stood over the bowl, scooping more into leaf cups that never made it to the plate. This is SO good.
I came across this recipe on Cooking Light applied some modifications and whammo! Holy cow, a tasty treat. I used Vegan ham:
Sautéed these slices with some brown sugar and sea salt to give that more prosciutto flavor. Then this is added to the baked cauliflower (which has a wonderful roasted flavor), along with fresh parsley, red wine vinegar, sea salt and black pepper, all diced and tossed together. YUM!
Just a little tip, I recommend eating them from the less stiff end first and eat your way to the stiffer stem end …to avoid crumbling in your lap…lol that may have been a no-brainer unnecessary tip to some, I learned this by getting crumbled on 😉
Enjoy! The Recipe is Here
Posted in Appetizers
Tagged appetizers, Black pepper, Cauliflower, Olive oil, Plant based, Prosciutto, recipes, restaurants, Sautéing, Sea salt, Vegan, Vegetarian, Vinegar