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Chef Saifon Plewtong of True Seasons Organic Kitchen shares an easy recipe that is as tasty as it is pretty!

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We’ve been hearing about the popular Southern California chef Saifon Plewtong, who runs a restaurant called True Seasons Organic Kitchen, in Anaheim, which serves GMO-free, organic hot pot cuisine that makes food lovers drive long distances to try her cuisine. Chef Saifon grew up on a farm in Thailand before moving to the US. “I’ve been cooking longer than I can remember,” she says. “Since I was a little girl I’ve been curious about the kitchen, and when I was old enough, I was given a small plot on the family farm. From there I began to make soups and other dishes that I learned about from watching others.”

Her favorite ingredients right now? “Kubucha and pumpkin are on the top of my list right now for winter vegetables,” says Chef Saifon. Vegan Thai Curry is one of Chef Saifon’s most popular dishes. “Our customers can’t get enough of it!” she says.

Here, she shares a fresh cucumber recipe with VT that is as tasty as it is pretty:

Cucumber Salad

Organic, GMO-free, paleo-friendly

Ingredients:

2 fresh organic cucumbers (chopped & thinly sliced)

1 tsp extra virgin avocado oil or cold press olive oil

2 fresh organic lemons (squeezed)

2 tsp. sea salt

½ tsp. red chili (if you enjoy spicy dishes)

Directions:

Mix all ingredients and serve cold.

Article source: https://www.vegetariantimes.com/uncategorized/a-cucumber-salad-with-a-kick

British vegan food photographer Michael Kitson, 22, shows off how good vegan food can be — like this recipe for Vegan Buttermilk Rusks.

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When Michael Kitson, 22, learned some facts about the meat industry, he wanted no part of it, and decided to go vegan (he’s also an avid dog lover).

So as he plunged into the world of vegan cooking, he was thrilled to find out how creative and delicious vegan recipes can be. Since he’s also a food photographer, Kitson decided to start his own website and blog, Discover Delicious, to show off vegan food like Vegan Florentine cookies in all their mouth-watering beauty.

The London resident wants everyone to understand how good vegan food can be. “My hope is that people will be inspired to cook interesting, delicious vegan food and free themselves from thoughts such as ‘I couldn’t go vegan as it’s so restricting.'” Kitson says.

Case in point: His recipe for Vegan Buttermilk Rusks:

Vegan Buttermilk Rusks

Yield: 40 small or 20 large rusks

Hands-on time: 30 minutes

Hands-off time: 1 hour, 10 minutes baking, then 3 hours and drying out.

Dry ingredients:

4 cups        Self-rising flour

2 1/2 cup   All-bran cereal

1/3 cup      Hazelnuts

1/2 cup      White caster sugar

1/2 tsp.      Baking powder

1/2 tsp.      Salt

1/2 cup      Pumpkin seeds

3/4 cup      Raisins

Wet ingredients:

2 1/2 Tbs. Water

1 Tbs.       Flax seeds

1/2 cup      Coconut oil, melted

1 cup + 2 Tbs. Unsweetened almond milk

1 Tbs.      Lemon juice

Directions:

Preheat the oven to 350°F.

Line a deep-walled baking tray (mine is 13- x 8- x 1.5-inches but it needn’t be

exactly

the same) with baking parchment.

Sieve the flour into a large mixing bowl. Finely crush the bran flakes using your hands. Crush the hazelnuts in a bag using a rolling pin or something heavy. Mix in the bran flakes, hazelnuts and the rest of the dry ingredients into the flour.

Put the tablespoon of ground flax seeds into a small bowl and mix in the water. Stir well and leave for 5 minutes until it has thickened a bit.

Measure out the almond milk and stir in the lemon juice. Set aside for a couple of minutes.

Whisk together the flax mixture and the almond milk mixture with the melted coconut oil.

Add the wet ingredients to the dry, and mix well until fully combined. This could be done in a stand mixer, or using a large spoon or your hands. Make sure there are no lumps of unhydrated flour left.

Put the mixture into the baking tin. It will be quite dry and you can push it down and even it out with your hands.

Cover with aluminium foil and bake for 40 minutes.

Take the tray out of the oven (but don’t turn it off) and remove the foil. If it’s really not cooked, put it back into the oven uncovered for 5-10 minutes. Let cool for a few minutes. Invert the semi-cooked dough onto a large chopping board.

Using a large, sharp knife, carefully slice the dough into rectangles. The size is up to you; I like my rusks quite small. You will have lots of crumbs left over, but you can cook these in a small oven-proof dish and add them to soy/coconut yoghurt or porridge.

Spread the rusks out on a larger baking tray, or two smaller trays, and return to the oven. Bake for 30 mins (checking regularly) until golden brown. If they’re browning too quickly, cover them with foil again. If they don’t look fully cooked, give them 10 more minutes. Then turn the oven right down to 50°C/120°F.

Leave the rusks to dry out for a minumum of 3 hours. You could also leave them in the oven overnight with the pilot light on.

Once finished drying out, remove the rusks from the oven, or just turn the oven off but make sure to leave the oven door ajar so they don’t steam.

When the rusks are completely cool, store them in an airtight tin.

Article source: https://www.vegetariantimes.com/uncategorized/vegan-buttermilk-rusks-yes

This cauliflower-based pizza crust is a lifesaver for people with food restrictions.

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Amy Lacey determined that in order to be healthy, she had to eat the healthiest food possible.

Diagnosed with Lupus, an autoimmune disease, Lacey tracked what foods triggered her inflammation reactions, and what foods did not—and she started creating alternatives to favorite foods so that she could enjoy eating without fear. Cali’flour Foods is the happy result of Lacey’s commitment to good health and her desire to help other with similar food restrictions.

She came up with an original thin-style crust is made with cauliflower, cheese, eggs and spices—a flavorful, satisfying crust that’s perfect for toppings.

You can also order a Cali’Red Pepper Pizza Crust—both versions cost $12.95 and you get 2 crusts per package.

Just add your favorite in-season veggies and cheeses and you have an amazing tasting pizza!

Photo courtesy Cali’flour Foods

Article source: https://www.vegetariantimes.com/uncategorized/califlour-pizza-crust-to-the-rescue

Stir together the red onion, garlic, chopped basil, extra-virgin olive oil, sherry vinegar, tomatoes, and plenty of salt and pepper to taste in a mixing bowl. Cover and set aside for 10 minutes to let the flavors develop.

In the meantime, preheat the broiler to high heat. Turn broiler down to low heat, and add the bread slices to a high rack. Toast the bread under the broiler until golden (7-9 minutes), turning once.

Remove from the broiler to a platter. Top with spoonfuls of the bruschetta mixture and serve.

Article source: https://ohmyveggies.com/bruschetta-summer-tomatoes-basil/

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When you are in the mood for lasagna or eggplant parmesan, this is the perfect recipe to prepare. It is stuffed with yummy ricotta and mozzarella cheese and covered in diced tomatoes. It works great as a side dish or main course and you can easily add ground beef to get in some extra protein.

Dukan Diet Eggplant Rollatini
Dukan Phases: Cruise Phase, Consolidation Phase, Stabilization Phase
Servings: 4
Serving Size: 1/4 recipe
Nutritional Info: 147 calories, .2 g of fat, 30 g carbohydrates, 3.7 g dietary fiber, 28.8 g of protein

Instructions
1 large eggplant
16 oz fat free ricotta cheese
4 oz fat free mozzarella cheese
1/2 can diced tomatoes with Italian seasoning
2 tbsp Italian seasoning
Salt and pepper to taste

Instructions
1. Lay eggplant on a baking sheet sprayed with a non-stick spray; place into a 350°F oven for 10 minutes and then turn eggplant. Cook other side till lightly browned. Cooking times will vary with each oven.

2. In a large mixing bowl combine the ricotta, mozzarella, 1/2 the diced tomatoes, Italian seasoning, salt, and pepper.

3. Add about 2 tbsp of the cheese mixture onto each piece of eggplant and roll. Place in a baking dish and cover with additional diced tomatoes. Bake for 10-15 minutes until the cheese begins to bubble on the sides.

Article source: http://www.drdukanrecipes.com/eggplant-rollatini/

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Sick of plain old boiled eggs? Why not switch to deviled eggs for a quick snack and dose of protein. Everyone I know on the Dukan Diet constantly eats boiled eggs, but after eating them day in and day out it can get pretty boring. These deviled eggs spice up this go-to snack and can be customized in lots of way to make it just to your liking.

Dukan Diet Deviled Eggs
Dukan Phases: Attack Phase, Cruise Phase, Consolidation Phase, Stabilization Phase
Servings: 24
Serving Size: 1 egg half
Nutritional Info: 37 calories, 1.7 g of fat, 1.3 g carbohydrates, 0 g dietary fiber, 3.8 g of protein

Instructions
12 large eggs
1/2 cup plain fat-free Greek yogurt
1 tablespoon Dijon mustard
1 to 2 teaspoons hot pepper sauce
1/8 teaspoon salt
1/8 teaspoon paprika
1/8 teaspoon black pepper
2 tablespoons chopped green onions

Instructions
1. Add the egg to a large sauce pan and cover with water. Bring the water to a boil and then remove the heat. Cover and let stand for about 15 minutes and remove to let cool.

2. Once the eggs have cooled, peel them. Then slice in half and remove the yolks. Keep 6 yolks and throw away the remaining yolks or save for another recipe.

3. Combine the yogurt, mustard, hot sauce, salt, paprika, pepper, and egg yolks in a bowl. Mix until well blended using a hand mixer.

4. Spoon about 1 tablespoon of the mix into each egg half and garnish with green onions or chives.

Article source: http://www.drdukanrecipes.com/deviled-eggs/

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As the cold weather continues to come in, I find myself eating more and more soup. This broccoli soup with cheddar cheese is a great and warm soup that will fill you up and works for any protein and veggie day. It tastes delicious and seems much more indulgent than it really is.

Dukan Diet Broccoli Soup
Dukan Phases: Cruise Phase, Consolidation Phase, Stabilization Phase
Servings: 8
Serving Size: 1 cup
Nutritional Info: 61.6 calories, 3.5 g of fat, 3 g carbohydrates, 1.3 g dietary fiber, 5.8 g of protein

Ingredients
2.5 pounds broccoli, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 tsp dry mustard powder
1/2 tsp Cayenne powder
1/4 tsp baking soda
4 cups chicken broth
3 oz sharp low fat cheddar, grated
1 1/2 oz parmesan, grated
Salt and pepper to taste

Instructions
1. Heat a large pot sprayed with cooking spray over medium heat add the broccoli, onion, garlic, mustard powder, cayenne, and about 1 tsp salt. Cook for about 5 minutes until the broccoli becomes fragrant.

2. Add 1 cup of chicken broth and the baking soda and bring to a simmer. Cook until the broccoli is soft and tender, about 20 minutes.

3. Add remaining broth broth and bring the soup to a simmer. Add the cheese and then blend using an immersion blender or carefully in a regular blender. Season with salt and pepper.

Article source: http://www.drdukanrecipes.com/broccoli-soup/

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Photo credit Vegan Photo via Flickr Commons

In recent years, long-term survival rates after diagnosis of breast cancer have been rising steadily. In the United States, it’s been estimated that approximately 2.5 million people are survivors of breast cancer. This number is expected to rise by 31%, bringing it up to 3.4 million.

This brings about a new challenge for physicians and patients: how to maintain health beyond breast cancer diagnosis? Survivors of breast cancer must not only deal with the side effects of cancer treatments (heart disease, osteoporosis) but also the pre-existing risk factors for the cancer itself (BMI, sedentary lifestyle).

A recent review published in The Pemanente Journal found that a plant-based diet may prove most effective for overall health of breast cancer survivors. Researchers examined long-term lifestyle choices and their effect on heart disease, bone health and body weight, all risk factors that affect survivorship. A whole food, plant-based diet, along with physical activity and stress reduction, showed the most promise in long-term survival of breast cancer.

Maintaining a healthy weight is key in preventing many chronic diseases, including breast cancer. In a review of over 5,000 studies, researchers found that women with breast cancer who are overweight or gain weight after diagnosis are more likely to have a recurrence of cancer or die.

Following a whole food, plant-based diet is one way to promote weight loss and maintain a healthy BMI because these foods are naturally low in calories, making it possible to lose weight without the need to count calories or practice portion control.

Along with the benefits of weight loss, a whole food, plant based diet ranks extremely high in nutrient density. Foods like whole gluten free grains, legumes, fruits and vegetables have more vitamins, minerals, phytonutrients and fiber than animal-based foods.

Perhaps the most powerful foods to fight breast cancer are fruits and vegetables. A recent review of studies showed that high intake of fruits and vegetables was associated with a lower risk of breast cancer. Another study found that women who eat at least five servings of fruits and vegetables per day have a survival advantage over women who do not.

A raw food diet is a form of plant-based eating that is extremely high in fresh fruits and vegetables along with nuts, seeds and some gluten free grains. Raw food advocates such as myself believe that eating food at it’s most natural, raw state, increases the nutritional benefit, providing abundant vitamins, minerals, enzymes and phytochemicals, helping ease inflammation in the body and creating homeostasis naturally.

Article source: http://rawfoodrecipes.com/plant-based-diets-effective-for-breast-cancer-survival/

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Tender, juicy chicken breasts baked to excellence with potatoes and broccoli. All cooked on a single pan! EASY!With the many, lots of chicken thigh...
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