3 Grilled Vegetable Recipes That Will Make You Go Green

The fresher vegetables are, the more essential nutrients they contain. Many people believe that grilling is the best way to prepare produce because more nutrients are preserved. Boiling vegetables rids them of their essential vitamins and minerals and frying them soaks them in fat. So the next time you have your grill out, try these…

The fresher vegetables are, the more essential nutrients they contain. Many people believe that grilling is the best way to prepare produce because more nutrients are preserved. Boiling vegetables rids them of their essential vitamins and minerals and frying them soaks them in fat.

So the next time you have your grill out, try these amazing grilled vegetable recipes that will make you want more:

Cilantro Grilled Tofu

What you need:

  • 1 3/4 cup firm tofu cubes
  • 2 cloves garlic, minced
  • 1/4 cup lime juice
  • 5 tablespoons chopped fresh cilantro
  • 1 tablespoon olive oil
  • 2 teaspoons chili powder
  • 1/4 teaspoon cayenne pepper
  • Salt and ground black pepper to taste
  • Skewers

Thread tofu cubes onto skewers then set aside. In a medium bowl, mix together garlic, lime juice, cilantro, olive oil, chili powder, cayenne pepper, salt and black pepper. Stir until ingredients are well-combined. Brush skewered tofu with the mixture thoroughly then place on a plate. Cover with plastic wrap then refrigerate for 2 hours to overnight. Place remaining marinade in a jar and refrigerate. When ready, cook tofu on a pre-heated grill over medium heat, brushing occasionally with marinade, for 10-15 minutes or when blackened spots appear.

All-Vegetable Pesto Grilled Burger

What you need:

  • 2 plum tomatoes, sliced
  • 1/2 eggplant, sliced ​​crosswise into 1/2-inch pieces
  • 1/2 zucchini, sliced ​​crosswise into 1/2-inch pieces
  • 1 red bell pepper, quartered
  • 1/2 cup fresh baby mozzarella, sliced
  • 1/4 cup basil pesto
  • 1 small whole wheat baguette, sliced ​​in two and split lengthwise and toasted
  • 1 1/2 teaspoons olive oil
  • 1 teaspoon salt
  • Ground black pepper to taste

In a medium bowl, combine eggplant, zucchini and red bell pepper then sprinkle salt on top. Set aside for at least 3 hours. When ready, drain liquid and place vegetables on a grill pan. Coat with olive oil and season with black pepper then cook on a pre-heated grill over medium-high heat for 2-3 minutes per side until tender. Allow to cool for a few minutes. Spread 2 halves of the baguettes with basil pesto then distribute grilled vegetables evenly onto each half. Top with mozzarella, tomato slices then remaining baguette halves.

Grilled Butter and Cheese Zucchini

What you need:

  • 1 large zucchini, thinly sliced
  • 1 clove garlic, minced
  • 1/2 cup shredded Parmesan cheese
  • 3 tablespoons butter, melted
  • Cooking spray

Use cooking spray to lightly oil a 9×12-inch foil pan. Arrange zucchini slices in the pan then set aside. Mix garlic and butter in a small bowl then brush zucchini generously with the mixture. Top with Parmesan cheese. Cook zucchini in a pre-heated grill over medium-high heat for 12-15 minutes or until zucchini is tender and cheese has melted.

Become an instant vegetarian once you taste these easy and healthy grilled vegetable recipes!

6 Ridiculous Misconceptions About Veganism and Vegetarianism

There are lots of misconceptions that surround the vegetarian life; some good and some bad. Over the years, just like feminists, vegetarians and vegans have grown into pressure groups and now it's no longer about healthy eating; just a dietary competition. Many people end up as part of the vegetarian crew, not because they want…

There are lots of misconceptions that surround the vegetarian life; some good and some bad. Over the years, just like feminists, vegetarians and vegans have grown into pressure groups and now it's no longer about healthy eating; just a dietary competition.

Many people end up as part of the vegetarian crew, not because they want to, but because they've heard some interesting points on veganism and they definitely want to check them out. Similarly, some vegetarians quit their diets to embrace the meat life, and these same misconceptions are often to blame. That said, here are some of the most common miscon beliefs surrounding vegetarianism.

Vegan food is boring

While it's true that a vegetarian diet leaves you just a few options for fast food, there are so many recipes out there to make a wide variety of vegan food. The problem is, you are too lazy to do your research and explore them. On the other hand, non-vegan food by large understands meat, and if you think about it, non-vegans are actually the ones with limited options. But again if your definition of 'boring' is synonymous to double standards, then be my guest.

A vegetarian diet will make you skinny

Okay, there's some truth about this belief, but it's not 100% accurate. Your body is an organic bulk and you can not just expect to lose 10 pounds simply because you avoid meat. Keeping fit is not only subject to diet but also lifestyle. If you really want to lose weight, going vegan should just be a part of the package. You need to consider other smart living tips like exercising.

Vegetarianism requires total abstinence from any kind of meat or fatty foods

This is a big one. Most people get into vegetarianism with the false idea that they have to be collectively committed to the rather 'unfriendly' diet. But hey, this is not prison. It's your lifestyle and you're free to adopt your own custom feeding habit. You do not have to be so hard on yourself. Vegetarianism is an option to healthy living, not a dictatorship to your body. The real question is why you are doing it. If you can answer that, then you can choose what works perfectly for you.

Vegetarian food is protein deficient

If you believe that the only source of protein in the world is meat, you need to think again. I mean sure, vegetarians have to put a little extra effort in their diet to get their protein levels up, but that does not mean that they're die of kwashiorkor. Foods like beans, nuts and spinach and rich in protein and hence great supplements to your veggie diet.

Vegetarians are strict creatures who intend to ban people from eating meat altogether

Contrary to what most people believe, vegetarians mind their own business. They have their own reasons to adopt the full-time period and they are determined to stick by it. Of course there are a few hotheads here and there, but for the most part, they barely care about what their meat-eating counterparts choose to take on.

You will never be full on vegan food

Again, your laziness is to blame in this case. Foods like groundnut stew and Garlic soup, just to name a few recipes, are the perfect solution to your notorious stomach. It's all a matter of how much gritty you are to be vegan.

Different people go for or against the vegetarian lifestyle for different reasons. But sometimes these reasons are based on false truths in the society. It's always important to do some thorough research before trying anything new, especially when it comes to things that have a direct impact on your body. My final word is simple. Being vegetarian is a choice and you can approach it however you want. Just do not let these misconceptions hold you back.

10 Popular Potato Recipes in India

Potato is the most popular starchy root vegetable and is one of the cheapest used staple food ingredients consumed all over the world. It is a nutritious vegetable even the children often refuse to eat vegetables but they like potatoes. Potatoes are an excellent source of potassium, fiber and vitamins B6 and C, which makes…

Potato is the most popular starchy root vegetable and is one of the cheapest used staple food ingredients consumed all over the world. It is a nutritious vegetable even the children often refuse to eat vegetables but they like potatoes. Potatoes are an excellent source of potassium, fiber and vitamins B6 and C, which makes them a top choice in food dishes for people looking for healthy food.

The following list of popular potato recipes in India:

1. Aloo ka Parantha

Aloo ka Paratha is one of the most popular breakfast dishes in all over the country. It is usually served with butter, chutney, curd or mango pickle.

2. Chilli Potato

Chilli Potato is Indo-Chineese cuisine which is very easy to make and can be served as a side dish with fried rice. To make this recipe simply potatoes need to be fried and then tossed in sweet sour chilli sauce. Kids like this recipe very much. Chilly potato can be made in two ways … with gravy or without gravy. If you prefer eating spicy food then dry or chilly potato without gravy will be your choice.

3. Aloo Matar

Another Potato recipe which is cooked in every household. Aloo mattar (matar) is a punjabi dish consisting of potatoes (Aloo) and peas (matter) cooked together in rich gravy made of onions, tomatoes, garlic, ginger cumin seeds and other spices. This dish is a hot favorite among all age groups and is served with roti or steamed rice.

4. Vada Pav

Vada Pav is the most popular Mumbai roadside snack. It is available on every street corner in Mumbai. You will find shops selling vada pav all over mumbai and even outside schools and colleges. It is a ball of boiled and mashed potatoes, spiced up with aromatic masalas, dipped in gram flour batter and deep fried. The golden brown fried ball is served wrapped in fresh bun, along with hot and spicy garlic chutney.

5. Baigan Aloo

Aloo Banigan is an amazing combination and make a delicious flavorful dish dish when they cooked together with onion, tomatoes and flavored with aromatic spices. Aloo baingan is a delicious dish when served with hot chapatis or steamed rice.

6. Capsicum Stuffed with Potatoes

A dish having unique and delicious taste is capsicum stuffed with potatoes. Bharwan shimla mirch recipe is created with a mixture of boiled mashed potato, crumbled paneer, onions is stuffed in the bell peppers and cooked by baking, roasting or steaming. These Stuffed capsicum are filled with goodness of protein, vitamins, veggies and yummy ingredients creating a balanced food for everyone.

7. Dum Aloo

Kashmiri dum aloo is the crowning jewel of the potato recipes in India. Potato vegetable has its own distinct taste. But Kashmiri Dum aloo taste is slightly different from normal potato cuisine. It is cooked using small sized potatoes which are deep fried and then added to rich paste of tomatoes and onions, which is flavored with traditional Kashmiri spices such as ginger powder and fennel. You can make a potato dish on festivals or special occasions. You can serve it with Tandoori Roti and Lacha Parantha too.

8. Aloo Pudding (Halwa)

Potatoes are commonly used in integrient in fast food. You would have made potato chips, chat for fasting, but have you tried potato halwa. It is most popular and yummy dessert from Uttar Pradesh and is usually made during the festive season of Navratri. It is prepared from the mix of mashed potatoes, ghee, dryfruits and sugar. This halwa is delicious as well as can be easily cooked in a very short time.

9. Dilli ki Fried Aloo Chaat

Aloo Chat is a mouth-watering street food that is available at every street corner in and around Delhi. This chaat is made by boiling and deep frying few potatoes that is sprinkled over with some exotic, spicy, flavorfully freshly ground chaat masala spices, finely chopped colorful tomatoes, onions, green chillies, added with little awesome sweet, sour and tangy chutneys like sweet chutney, mint chutney, red chilli powder, coriander leaves and lemon juice.

10. Aloo Gobi

Aloo gobi (potatoes & cauliflower) is a popular dry Indian dish made with potatoes and cauliflower mixed with aromatic spices and stir fried. This dish can be made in several ways, you can make it with only onions or tomatoes or use no onion-tomato at all. A delicious aloo gobi mutter made of potatoes, cauliflower and green peas mixed with the spices. Serve with hot puris or rotis. Aloo Gobi is a traditional north Indian delicacy and a staple dish in Punjab and popular across the globe.

3 Vegan-Friendly Grill Recipes That Everyone Will Enjoy

Anything can be cooked on the grill – from heavy, juicy steaks to light healthy dishes. If you're planning a barbecue and you have guests that are vegan or healthy eaters, try any of these quick yet enjoyable vegan-friendly grill recipes. Grilled Garlic and Balsamic Mushrooms What you need: 1 kilogram mushrooms, sliced ​​into 1/4-inch…

Anything can be cooked on the grill – from heavy, juicy steaks to light healthy dishes. If you're planning a barbecue and you have guests that are vegan or healthy eaters, try any of these quick yet enjoyable vegan-friendly grill recipes.

Grilled Garlic and Balsamic Mushrooms

What you need:

  • 1 kilogram mushrooms, sliced ​​into 1/4-inch thick pieces
  • 3 cloves garlic, chopped
  • 2 tablespoons balsamic vinegar
  • 1 tablespoon soy sauce
  • 1/2 teaspoon fresh thyme, chopped
  • Salt and ground black pepper to taste

In a bowl, combine garlic, balsamic vinegar, soy sauce, thyme, salt and pepper. Pour mixture in a sealable plastic bag. Place mushrooms in the bag and shake to coat with mixture. Seal and refrigerate for at least 30 minutes. When ready, place mushrooms in skewers and discard excess marinade. Grill mushrooms over medium high heat for 2 to 3 minutes per side or until tender.

Honey Lime Grilled Cauliflower

What you need:

  • 2 large heads cauliflower, leaves removed and ends trimmed
  • 2 limes, zested and juiced
  • 2 cloves garlic, grated
  • 1/4 cup chopped fresh cilantro leaves
  • 1/4 cup olive oil
  • 2 tablespoons paprika
  • 1 tablespoon chipotle powder
  • 1 teaspoon honey
  • 1 teaspoon salt
  • Lime wedges, for serving

Trim the sides of the cauliflower heads and slice into 4-inch “steaks”. In a small bowl, combine the lime juice and olive oil then add the garlic and honey. In a separate bowl, combine the lime zest, paprika, chipotle and salt. Brush both side of the cauliflower heads with honey lime mixture then sprinkle with chipotle mixture. Cook on a pre-heated grill, covered, over medium high heat for 5 to 6 minutes per side or until cooked through. Sprinkle with cilantro and serve with lime wedges.

Avocado and Lettuce Caesar Salad Grill Style

What you need:

  • 1 avocado, pitted and quartered
  • 1 head Romaine lettuce, quartered lengthwise, leaving stems intact
  • 1 tablespoon grapeseed oil
  • Sea salt and black pepper to taste

For the dressing:

  • 1 clove garlic, smashed and peeled
  • 1/3 cup plus 2 tablespoons shelled hemp hearts
  • 1/4 cup water
  • 2 tablespoons lemon juice
  • 2 tablespoons nutritional yeast
  • 1 tablespoon apple cider vinegar
  • 1/2 teaspoon Dijon mustard
  • 1/4 teaspoon sea salt
  • Ground black pepper to taste

Brush Romaine lettuce with grapeseed oil and season with salt and pepper. Cook lettuce and avocado on a pre-heated grill (avocado should be skin side down) over high heat for about 2 minutes per side. When ready, allow to cool on a plate. To prepare the dressing, combine the garlic, hemp hearts, water, lemon juice, yeast, apple cider vinegar, Dijon mustard, salt and pepper in a blender and pulse until smooth. Pour dressing over grilled avocado and lettuce to serve.

Eat healthy with these yummy vegan-friendly grill recipes!

3 Must-Try Vegetarian Grill Recipes For Healthy Eating

Eating a sufficient amount of fresh fruits and vegetables does nothing but good to your body. If you love barbecues, try any of these delicious vegetarian grill recipes. Whether you have vegetarian friends coming over or you simply want to enjoy a healthy snack or meal, these dishes are the perfect choice. Lemon and Rosemary…

Eating a sufficient amount of fresh fruits and vegetables does nothing but good to your body. If you love barbecues, try any of these delicious vegetarian grill recipes. Whether you have vegetarian friends coming over or you simply want to enjoy a healthy snack or meal, these dishes are the perfect choice.

Lemon and Rosemary Grilled Veggie Burgers

What you need:

  • 1 lemon, zested
  • 1/2 onion, finely chopped
  • 4 cloves garlic, finely chopped
  • 2 cups cannellini beans, drained and mashed
  • 2 cups artichoke hearts, drained and chopped
  • 1 cup quick oats
  • 1 teaspoon chopped fresh rosemary
  • 1 teaspoon salt
  • 1/2 teaspoon pepper

In a large mixing bowl, combine lemon zest, garlic, crushed cannellini beans, artichoke, rosemary, salt and pepper. Saute onion (without oil) in a pan until golden brown and add to the beans and artichoke mixture. In a blender, pulse the oats a few times then add to the mixture as well. Using clean hands, mix all ingredients well and form into patties. Arrange on a tray lined with parchment paper, cover and refrigerate for 1 hour. When ready, cook on a pre-heated grill over medium high heat until cooked through. Serve with your choice of bun and condiments.

All-Greens Grilled Veggie Salad

What you need:

  • 2 zucchini, sliced ​​into strips (1/4-inch thick)
  • 1 bunch asparagus, stalks removed
  • 1 bunch broccolini, stalks trimmed
  • 2 cups fresh spinach
  • 3 tablespoons olive oil, divided
  • 2 tablespoons chopped fresh mint
  • 1 tablespoon diced shallots
  • 1 tablespoon Dijon mustard
  • 1 tablespoon apple cider vinegar
  • Salt to taste

Toss the zucchini, asparagus and broccolini in 1 tablespoon olive oil and season with salt. Cook on a preheated grill (on a tray) over medium high heat, turning once, until grill marks appear or when cooked through. Place grilled vegetables in a serving bowl along with spinach, mint, shallots, Dijon mustard, apple cider vinegar and remaining olive oil. Toss everything together. Serve immediately.

Creamy Herb and Spices Grilled Corn

What you need:

  • 8 cobs corn, husked
  • 1 clove garlic
  • 1/2 cup cilantro, chopped (divided)
  • 1/2 cup raw cashews, soaked overnight
  • 1/2 cup water
  • 1/4 cup fresh lime juice
  • 1/4 cup nutritional yeast
  • 1 tablespoon Dijon mustard
  • 1 teaspoon chilli powder
  • 1/4 teaspoon black pepper

To prepare the creamy sauce, combine garlic, 1/4 cup cilantro, cashews, water, lime juice, yeast, Dijon mustard and black pepper in a blender or food processor. Blend until mixture is smooth and creamy. Grill corn on a pre-heated grill over medium high heat for about 10 minutes or until cooked through. To serve, Place grilled corn on a plate and pour creamy sauce all over. Top with remaining cilantro and sprinkle with black pepper.

You'll never be happier eating nutritious food with these delicious vegetarian grill recipes!

Natural Supplements Are Not Harmful

Oxidized cells in the body are harmful for other cells that are healthy because they take away the free radical which is why it is important to take anti-oxidants after a certain age. With increase in age our body loses energy due to the same reason. Supplements are a way in which we can prevent…

Oxidized cells in the body are harmful for other cells that are healthy because they take away the free radical which is why it is important to take anti-oxidants after a certain age. With increase in age our body loses energy due to the same reason. Supplements are a way in which we can prevent this from happening. This is why people consume natural supplements such as acaiberry superfruit products which is a good anti-oxidant and helps in deoxidizing the body cells which in turn energizes the entire body. Diabetes, aging and heart diseases are some issues that can be solved by consuming acai fruit which looks like blackberry and blueberry; however, it is tastier and better for health than the other berries which are why it is consumed by many people in America.

South and Central America is the place where it is found and it is known to originate in the Brazilian rainforest where they grow on trees that are 60 feet tall. The extraction of these fruits is mostly done by the locals because they are the only ones who are well equipped to climb those tall trees. The fruits also consist of Oleic acid which is very good for the body as well as for the skin which is why this is also used in skin care products for nourishment of the skin. It is also to maintain high blood pressure and high cholesterol.

Acaiberry superfruit products are famous for the fruits content. If you are purchasing a drink or a snack that is made with this fruit then make sure that it has plenty of skin because this is what has actual nutrition. The purple skin of the fruit is the main ingredient that helps in getting rid of the oxidizing agents and deoxidizes the cells.

Although the research about the fruit reducing weight is still ongoing but there is very little evidence that we have to show that it helps in decreasing weight; however, what we are sure of is that this fruit and its products help in reducing heart problems, high blood pressure and cholesterol problems in overweight people which is why it is useful for them in many ways.

In case you are allergic or pregnant then avoid consuming the products made from this fruits because it may prove to be harmful that is why instead of taking risks it is better to avoid its consumption.

Acaiberries are considered “superfruits” because they have extremely high concentrations of antioxidants, fiber, vitamins, minerals, healthy fats and oils that are important to maintaining health and may actually help slow the aging process. Our favorite purple berries rank in the top 10 of all foods, respect to the anti-oxidant value; the darker the purple the better.

In addition to the high nutritional value, we believe that they are also super because of what they lack – acaiberries are naturally sugar free!

The term antioxidant is a term that describes the ability of a food or its elements, such as vitamins or minerals, to neutralize free radicals. Free radicals result from normal chemical reactions within our bodies. They are known to be carcinogenic and damage cells by stealing oxygen from other healthy cells. Antioxidants are able to give free radicals The oxygen they seek as an alternative and can save cells from free radical The Guaranaberry is another native, sugar-free Brazilian superfruit. Consumers almost exclusively find it as a powder made from the seeds of the berry, which are where all of the beneficial nutrients are contained. damage.Guarana seed powder is physically and mentally energizing because it contains caffeine. The caffeine in guarana is, however, metabolized very much differently than caffeine in coffee because guarana also contains tannins similar to those found in wines.

How Good Is a Vegan Diet?

Come with me as I explore the benefits of going all out vegetarian rather than sticking to the traditional diet of meat and vegetables. Lately concerns have emerged after my sister died of pancreatic cancer a couple of years ago and a cluster of cysts was found on my pancreas. Some unexplained pains and my…

Come with me as I explore the benefits of going all out vegetarian rather than sticking to the traditional diet of meat and vegetables. Lately concerns have emerged after my sister died of pancreatic cancer a couple of years ago and a cluster of cysts was found on my pancreas. Some unexplained pains and my increasing age have warned me against sticking to my normal habits, especially in relation to food.

Some years ago my leasing more towards vegetables and fruits made me plan my garden to accomodate numerous fruit trees and patches for growing them. The exercise in performing duties to maintain these things has added to my territory.

Lately, however, I spend far too much time sitting and writing, especially now it is winter in the Southern Hemisphere. This has taken its toll on my body and being aware that lack of exercise is a recipe for cancer and other health problems my mind is made up.

What can I do to ward off unwanted diseases like cancer? Having just written an article on colorectal cancer one of the first things that pops out is the effect of red meat on the body. That is something that has crept back into my diet over the last few months and now it feels like poison. Perhaps a vegan diet is the answer. Here is what has been discovered so far.

According to some researchers plant-based diets are recommended because we draw our calories from grain based products, fruit and vegetables. They posit that 70% of all diseases, including one-third of all cancers, are related to diet. They also claim that a vegetarian diet reduces the risk of obesity, coronary artery disease, high blood pressure, and some cancers.

The cancer list that is preventable compounds colon, breast, prostate, stomach, lung, and oesophageal. Its low-fat qualities can also reverse conditions, such as those related to the heart. In my diet so far there is no sugar or salt eat other than what is in some foods.

With less animal fat and cholesterol there is more fiber and antioxidant-rich produce and for me that means better immune system all round. The bottom line is why not start on a vegan diet today? Next thing is to hunt down some good recipes to help me on my way.

Anyone who is obese or suffering from any of the conditions mentioned in this article are best advised to try the switch from animal to plant-based meals. That way they can see for themselves what effect they obtain. There is nothing to lose and for me, at least, there may be everything to gain.

3 Top Vegetable Recipes For Slow Cooker

When one thinks of cooking using a crock pot, he would automatically think of making meats juicy and tender. But slow cookers are not only good for meats, they're ideal for all types of ingredients including fresh fruits and vegetables. So if you've recently started a healthy diet, you can count on your trusty crock…

When one thinks of cooking using a crock pot, he would automatically think of making meats juicy and tender. But slow cookers are not only good for meats, they're ideal for all types of ingredients including fresh fruits and vegetables. So if you've recently started a healthy diet, you can count on your trusty crock pot to make delicious meals!

Here are 3 top vegetable recipes for slow cooker that are a must-try:

Best Ever Crock Pot Mashed Potatoes

What you need:

  • 2 1/4 kilograms red potatoes, sliced ​​into chunks
  • 3 cubes chicken bouillon
  • 1 cup sour cream
  • 1 cup cream cheese, softened
  • 1/2 cup butter
  • 1 tablespoon minced garlic
  • Salt and pepper to taste

Fill a large pot with lightly salted water and boil potatoes with chicken bouillon and garlic until potatoes are tender but still firm. Drain potatoes in a bowl, reserving water. Mash potatoes with sour cream and cream cheese, spooning reserved water to achieve desired consistency. Transfer mashed potatoes to a slow cooker, cover and cook for 2 to 3 hours on low. Stir in butter, salt and pepper before serving.

Crock Pot All-Veggie Chili

What you need:

  • 2 zucchini, thinly sliced
  • 2 carrots, sliced
  • 2 stalks celery, sliced
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 can whole peeled tomatoes with juice
  • 1 can garbanzo beans, drained
  • 1 small can chopped green chile peppers
  • 1/3 cup chili powder
  • 1 tablespoon dried oregano
  • 2 teaspoons ground cumin
  • 1 teaspoon salt

Mix together zucchini, carrots, celery, green bell pepper, red bell pepper, onion, garlic, tomatoes, garbanzo beans and green chile peppers in a slow cooker. Stir to combine ingredients well. Season with chili powder, oregano, cumin and salt. Cover and cook for 6 to 8 hours on low or for 3 to 4 hours on high.

Slow Cooked Creamy Potato Soup

What you need:

  • 10 red potatoes, sliced ​​into cubes
  • 1 red onion, chopped
  • 1 clove garlic, minced
  • 3 cups water
  • 1 cup half and half
  • 3/4 cup real bacon bits
  • 1/2 cup shredded Cheddar cheese
  • 1/4 cup chopped green onion
  • 3 tablespoons all-purpose flour
  • 2 tablespoons chicken bouillon granules
  • 1 tablespoon ranch dressing mix
  • 2 teaspoons dried parsley
  • 1 teaspoon seasoned salt
  • 1/2 teaspoon ground black pepper

In a large bowl, toss potatoes in all-purpose flour to coat. Place coated potatoes, onion, garlic, chicken bouillon granules, ranch dressing mix, parsley, season salt and black pepper in a crock pot. Stir to combine ingredients well. Add the water to the mixture. Cover and cook for 7 to 9 hours on low. When ready, add half and half to the soup, stir and cook for 15 minutes more. Sprinkle with Cheddar cheese and garnish with green onion to serve.

Enjoy healthy meals – try these top vegetables recipes for slow cooker!

The Moral Necessity of Veganism

Please join me in imagining a planet where the following happens – billions of cats and dogs are raised in unplerable conditions, killed and then ate by humans. Now, imagine that these dogs and cats feel as much pain, if not more, than humans, that the planet's scientists have shown how eating them is harmful…

Please join me in imagining a planet where the following happens – billions of cats and dogs are raised in unplerable conditions, killed and then ate by humans. Now, imagine that these dogs and cats feel as much pain, if not more, than humans, that the planet's scientists have shown how eating them is harmful to humans and that the process of growing and killing them is destroying the planet's ecosystem. Please take a moment to reflect on this.

Now, I'm sure the picture I have painted will have not sat right with most of you. You may have been stuck by the cruelty, the waste, or by the breath taking arrogance displayed. You may have felt a sense of outrage, pity or disgust. You may have wondered how such a state of affairs was allowed to be, let alone continue.

The problem is, this planet does exist. Each year roughly fifty billion innocent creatures are enslaved, tortured and killed. They are eaten by humans, resulting in poor health. Our planet, Earth, is destroyed in the process. The power of language and social narratives, such as cultural and religious tradition, has led people to regard some of our fellow creatures, such as pigs and cows, as fully describing of a premature and painful death while others, such as cats and dogs, as family. People are used to this view and so it endures. It seems, then, that Orwell's famous dystopian maxim 'all animals are equal but some are more equal than others' contains a more literal truth than is commonly understood.

Now, as strange and unnatural as our meat eating situation is, I think it is quite easily explained – for thousands of years people killed and ate other animals to survive. Two of the essential building blocks of human life, protein and fat, were often hard to get from plant sources and killing a large animal could sustain a family, or even a community, for some time. This made sense. Then, around ten thousand years ago, many people exchanged this 'hunter gatherer' lifestyle for an easier version of it – the agricultural one. This logic is also simple – why spend all day running round trying to kill animals with a spear when certain species could be tamed and easily killed? The problem is, the logic stuck while much of the world changed.

We now know of the sentience and cognition of animals and, therefore, their capacity for suffering. The industry of farming and slaughter inflicts unimaginable emotional and physical pain on literally billions of creatures. They are cooped up, castrated, branded, raped and murdered. I defy anyone to explain how, in many cases, this is not what happens.

We now know the damage that eating bodies and their secretions does to the human body – the far from slightly increased chances of heart attack, stroke, cancer, dementia, arthritis, diabetes and obesity.

We now know the damage that this industry does to the planet – the interruption of the ecosystem in the form of unnaturally high species birth and death rate, surplus methane and the huge swathes of forest and field made barren by, and the huge supplies of grain used for, farming farming. We now know a lot. So why do we still live like our Stone Age ancestors, who had no greengrocer down the road?

If every human being on earth adopted the vegan lifestyle tomorrow we would be in a better situation – there would be a lot less pain, a lot less disease and a lot less planetary damage, not to mention more fertile land and more economic methods of food growth and food distribution. The problem is, and I know this because I held the opinion myself until I was twenty five, the vegan lifestyle is generally seen as a strange one: unhealthy and restricted. But the fact is, as I hope some of you know / will know, the exact opposite is the case. A simple purchase of the book '1000 vegan recipes' or a simple watch of Russia Today's interview with Dr. Neal Barnard will show this.

I have been vegan for nearly two years now, after an 'on and off' three month transition period, and I consider it the best thing I have ever done. I lose weight, I have more energy and I no longer have that very distant but very nagging voice in the back of my mind telling me that my body does not feel right. I find it easy to find vegan replacements, such as sausages and burgers, I find it easy to get vegan options in restaurants, particularly in Indian, Thai and Italian places, and I am always learning of new and delicious meals to cook. Some of my new homemade favorites include chickpea and coconut milk curry, spicy peanut butter noodles and Brazilian stew with banana and mango. As long as you keep an eye on your protein (60g per day – good sources are nuts, tofu and flaxseeds), your fat (70g – flapjacks, dark chocolate and coconut milk), and your B12 (0.0015mg – soya milk, marmite and supplements) each day can become effortlessly vegan.

So come on brothers and sisters – look inside yourself and search your consciences. Are you ready to obey ethics, obey nature and help pull the plug on the disgusting industry that convinces you to disobey them in the first place?

Delicious High-Protein Breakfast Recipes for Vegetarians

Since meat, which is high in protein, is off the table for vegetarians, they must find other sources of the essential nutrient. Fortunately, nature has provided many other excellent sources of protein for those who choose not to consume meat. You do not have to be a vegetarian to eat an all-vegetable dish – sometimes…

Since meat, which is high in protein, is off the table for vegetarians, they must find other sources of the essential nutrient. Fortunately, nature has provided many other excellent sources of protein for those who choose not to consume meat. You do not have to be a vegetarian to eat an all-vegetable dish – sometimes you're just in the mood for a power meal minus the meat.

Try these high-protein breakfast recipes for vegetarians:

Green Chile and Cheese Frittata

What you need:

  • 10 eggs, beaten
  • 2 cups low fat cottage cheese
  • 1 cup shredded Cheddar cheese
  • 1 cup diced green chile peppers
  • 1/2 cup all-purpose flour
  • 1/4 cup melted butter
  • 1 teaspoon baking powder
  • 1 pinch salt

Stir together eggs, all-purpose flour, baking powder and salt in a large bowl. Add cottage cheese, Cheddar cheese, chile peppers and melted butter to the bowl. Pour mixture into a lightly-greased 9×13-inch baking dish then bake in a pre-heated oven (400F) for 15 minutes. Lower heat to 325F then continue baking for 30 minutes more. Cool then slice into small squares.

Black Bean Breakfast Burrito

What you need:

  • 8 10-inch flour tortillas, heated
  • 8 eggs, beaten
  • 2 cups black beans
  • 2 cups salsa
  • 1 1/2 cups shredded Cheddar cheese
  • 2 tablespoons vegetable oil

Cook black beans over medium-low heat in a saucepan until heated through. Heat the vegetable oil in a large skillet then scramble the eggs together to desired doneness. Lay a tortilla flat on a clean surface then spoon black beans on it, followed by scrambled eggs, salsa and cheese. Roll into burritos. Do this for remaining ingredients.

Breakfast Veggie Omelette

What you need:

  • 4 eggs, beaten
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 2 tablespoons butter
  • 2 tablespoons milk
  • 1/4 cup shredded Swiss cheese
  • 3/4 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper

On a skillet over medium heat, melt 1 tablespoon butter then cook bell pepper and onion until tender, about 4 to 5 minutes. Transfer to a bowl and spinkle half the salt over them. Stir together eggs, milk, black pepper and remaining salt in a separate bowl. In the same skillet used to cook vegetables, melt the remaining butter over medium heat then pour egg mixture in the skillet. Cook until egg begins to settle at the bottom of the pan, about 2 minutes. Sprinkle cheese over omelette followed by the vegetable mixture. Using a spatula, gently fold half of the omelette over vegetables. Continue cooking to desired doneness.

Start your day strong and energized with these high protein breakfast recipes you'll love!

Must-Try Vegetarian Recipes for Healthy Snacking

Starting a healthy lifestyle lifestyle means adding more fruits and vegetables to your diet. While meat is not completely off the table, most healthy eaters prefer greens and grains in their daily meals. You can start small by snacking on nutritious dishes made out of fresh fruits and vegetables only. So clear your fridge and…

Starting a healthy lifestyle lifestyle means adding more fruits and vegetables to your diet. While meat is not completely off the table, most healthy eaters prefer greens and grains in their daily meals. You can start small by snacking on nutritious dishes made out of fresh fruits and vegetables only. So clear your fridge and kitchen of all things junk and start making these quick vegetarian recipes you can enjoy as snacks:

All-Veggie Delicious Nachos

What you need:

  • 1 bag tortilla chips
  • 1 green bell pepper, chopped
  • 1 onion, chopped
  • 3 3/4 cups refried beans
  • 1 cup shredded lettuce
  • 1 cup jalapeno salsa
  • 1 cup shredded pepper jack cheese
  • 1/2 cup sliced ​​black olives

In a saucepan over medium heat, stir refrained beans and salsa together for 5 minutes or until well-blended and heated through. Line a rimmed baking sheet with heavy duty aluminum foild then arrange tortilla chips on the sheet. Pour refrained beans mixture over tortillas then top with green bell pepper, onion and cheese. Bake on a re-heated oven broiler for 3-5 minutes or until cheese has melted. Garnish with lettuce and olives before serving.

Slow Cooker Buffalo Chicken Dip

What you need:

  • 2 cups reduced fat ranch salad dressing
  • 2 cups reduced fat cream cheese, softened
  • 1 1/2 cups hot buffalo wing sauce
  • 1 cup seasoned chicken-style vegetarian strips, diced
  • 1 cup Colby-Moneterey Jack cheese blend, shredded

Mix together ranch salad dressing, cream cheese, hot buffalo wing sauce and vegetarian strips in a slow cooker. Cook on low, stirring occasionally, for 1 to 2 hours or when cheese has completely melted. When ready, stir in shredded Colby-Monterey Jack cheese. Best served with whole wheat bread slices or vegetable sticks.

Butter-Garlic Mushrooms

What you need:

  • 4 cloves garlic, peeled and crushed
  • 2 cups fresh mushrooms
  • 2/3 cup vegetable oil
  • 1/3 cup tarragon vinegar
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 tablespoon white sugar
  • 1 small packet dry Italian-style salad dressing mix
  • 6 drops hot pepper sauce

Melt butter in a saucepan over low heat then cook mushrooms for 5 minutes or until browned. Place in a bowl. On a separate bowl, whisk combined garlic, vegetable oil, tarragon vinegar, water, white sugar, Italian-style salad dressing mix and hot pepper sauce. Pour mixture over cooked mushrooms. Cover and refrigerate for at least 8 hours before serving. Serve with toasted bread slices.

Look forward to snack time with these delicious vegetarian snack recipes!

Coconut Pulao Recipe – Good As None Other

There are a few dishes with as much heart as a pulao. A pulao simply reminds one of the rich traditions of ancient India, and is a dish as delicious as none other. Check out the Coconut pulao recipe. You are sure to love it and the dish is high on taste and nutrition as…

There are a few dishes with as much heart as a pulao. A pulao simply reminds one of the rich traditions of ancient India, and is a dish as delicious as none other.

Check out the Coconut pulao recipe. You are sure to love it and the dish is high on taste and nutrition as well.

It is a fine change to try out at home, or serve for parties as well!

COOKING UNDER 10 Minutes

COCONUT PULAO

Preparation Time: 4 minutes

Cooking Time: 6 minutes

Serves 2

Ingredients

1 cup Basmati rice

1 onion, sliced

2 cloves

25 mm. (1 “) stick cinnamon

2 green cardamoms

1/4 cup green peas

1 carrot, sliced

1 cup thick coconut milk

2 tbsp cashew nuts, fried light

1 tsp butter

1 tsp oil

Salt to taste

The next dish in this segment of 'Cooking Under 10 Minutes' is 'Coconut Pulao'.

Pulao (rice dish) is very famous in India.

There might be over 200 variations of the Pulao.

Today, we are going to make 'Coconut milk Pulao.'

Let's check out the ingredients

Oil, Butter, Cloves, Stick Cinnamon, Green Cardamoms, Lemon, Sliced ​​Onion, Green Peas, Sliced ​​Carrot, Basmati Rice, Coconut Milk, Grated Coconut, Chopped Coriander, Cashewnuts, Salt to taste

Now let's check out the procedure.

Firstly, let's take a pressure cooker.

Add one tablespoon oil and one tablespoon butter.

We are using the oil, butter combination so that the butter does not get charred.

We have to add 2-3 cloves, a small stick of cinnamon, 2 green cardamoms.

We have to cook it in hot oil for 15-20 seconds.

Now we will add a cup of sliced ​​onions.

Generally, we sauté angles right till they are golden brown while preparing pulao.

But not while making the 'Coconut Milk Pulao'.

We have to make them translucent.

The comments have now turned translucent.

Now we will add half a cup of green peas and half a cup of sliced ​​carrots.

Now let's add in Basmati Rice and half a bowl of coconut milk.

Add in Cashew nuts and salt to taste.

We have to saute the rice with coconut milk for 10-15 seconds on low flame.

Now the rice is nicely done.

Now we will add in 1 1/2 cup of pre boiled water.

We now need to replace the lid on to the cooker and cook it for just one whistle.

And the Pulao would be ready.

We can now take the Pulao in a serving dish and add some butter on to the top.

The delicious coconut pulao is ready!

Choose to garnish it with chopped coriander and pieces of coconut.

Indian Chaats: The Healthful and Delightful Aloo Paneer Chaat

Chaat is an adorable dish, makes up for the best of street foods, its invariably palatable and the perfect after meal snack. Chaat could be made to be more nutritious, and if prepared at home, nothing matches a nicely made chaat on summer evenings. Surprise your guests this time over by adding the delicious alu…

Chaat is an adorable dish, makes up for the best of street foods, its invariably palatable and the perfect after meal snack.

Chaat could be made to be more nutritious, and if prepared at home, nothing matches a nicely made chaat on summer evenings.

Surprise your guests this time over by adding the delicious alu paneer chaat to the dinner menu!

Let's check out the recipe of chat.

Aloo Paneer Chat

Preparation Time 10 minutes

Cooking Time 15 minutes

Serves 4

INGREDIENTS

3 cups paneer (cottage cheese, chopped into cubes)

2 cups baby potatoes, boiled

25 mm. (1 “) piece ginger

5 to 6 green chilies, finely chopped

2 tbsp chaat masala

Juice of 1 lemon

5 to 6 tbsp oil

Salt to taste

FOR THE GARNISH

1/4 cup chopped coriander

We will now prepare Aloo Paneer chaat.

The ingredients for Aloo paneer Chaat are green peas, paneer, aloo, lemon juice, ginger, chaat masala, green chillies and salt.

We'll take a pan and pour 2 teaspoon oil in it. Spread the oil by lifting up the pan and very gently moving it.

Put cottage cheese cubes into the pan.

Fry it till it turns golden brown, while gently stirring.

When it turns golden brown, take it on a plate.

Keep a tissue paper on the plate before you add cottage cheese, such that the tissue paper soaks the oil.

Now in the same pan, we could put the potatoes. You may choose to put some oil as well, if required.

Stir these as you fry, right until the baby potatoes turn reddish brown.

Now we'll take them in a plate. The plate would have a tissue paper over it, so as to soak the oil.

Keep the baby potatoes boiled before you start, such that these fry quickly.

We will now add ginger to the pan, spread it nicely and then add green peas.

We can then saute it slightly.

Next, we add chaat masala to the mixture, followed by green chilli and lime juice.

We'll saute the mixture further.

Then we'll add fried baby potatoes that we had put aside to the mixture.

This would now be ready in very little time. We can turn off the gas.

Then, we'll add cheese cheese cubes to the mixture. Mix well.

Now, we'll add salt to taste.

We can now take this in a bowl.

The Aloo Paneer Chat is now ready to be served.

The Secret Ingredient to a Healthy Life

While in college studying nutrition, my friend heard from a teacher that it is easier for a person to change their religion than to change their eating habits. But necessity is the mother of invention. When my dad got sick and was hospitalized for cancer, I started researching to learn how to protect ourselves and…

While in college studying nutrition, my friend heard from a teacher that it is easier for a person to change their religion than to change their eating habits.

But necessity is the mother of invention. When my dad got sick and was hospitalized for cancer, I started researching to learn how to protect ourselves and heal from cancer. While watching “A Delicate Balance,” on Vimeo I heard nutritional researcher T. Colin Campbell described the results from the largest study ever done on nutrition and cancer as detailed in his book, the “China Study.”

A friend had given me the book years before but had had a deal-breaker since it advocated a vegan diet, which meant giving up all animal foods including vegetarian food like cheese and eggs. But in the fight for my dad's life I was willing to do what it took so I read the book and could not put it down. My first thought upon finishing it was “knowledge is power.”

The promise of the book is that animal protein causes cancer cells to multiply while plant protein causes cancer cells to shrink. This research is backed by empirical scientific evidence and published in scholarly journals. It is detailed in Chapter 3 of the book and would be a compiling place to start your own research. But the research is silenced by lobbyists for the food industry who do not want this kind of information available.

After reading the China Study and realizing how many ailments are caused by the “Standard American Diet” or SAD, I vowed to go vegan. Turning vegan seemed like an easy choice to protect my health from the dreaded cancer menace.

Although a seasoned vegetarian, I lacked skill making tasty vegan food without cheese and eggs. Committed to the health benefits of a vegan diet, I enrolled in vegan chef school and trained for three weeks with a master vegan chef.

Throughout chef school I lived exclusively on vegan food. The first thing you notice is the amazing energy gained from eating the fresh wholesome food. Antioxidants color the fruits and vegetables which fortify our own systems.

When people inevitability ask where our protein comes from one expert responses, “I get my protein from the same place your protein gets its protein.” Leafy greens, grains, nuts, legumes, beans, seeds are some “whole food plant-based” sources of protein.

And the best thing is that the food tastes magnificent. Cashew cheese, almond milk and coconut butter are staples. Toss tofu cubes with nutritional yeast, tamari and olive oil then bake for savory nuggets. Steam tempeh cubes for 20 minutes – mix with vegan mayonnaise, garlic, onion, basil and parsley. Place in pita for a “mock” chicken salad sandwich.

My passion is well-being and vegan food benefits human health, animal health, and environmental health. Looking for a place to start? Mark Reinfeld of Vegan Fusion offers a series of cookbooks on Amazon.

3 Healthy and Guilt-Free Side Dishes for Your Next Barbecue

Vegetables are the perfect side dish at any barbecue – they add color and nutrition to the menu plus they add a good balance to the “heaviness” of the grilled meat. But do not just throw those veggies on the grill along with the meat. Take it up a notch higher and serve these unique…

Vegetables are the perfect side dish at any barbecue – they add color and nutrition to the menu plus they add a good balance to the “heaviness” of the grilled meat. But do not just throw those veggies on the grill along with the meat. Take it up a notch higher and serve these unique healthy side dish recipes!

Baked Lemon Garlic Broccoli

What you need:

  • 2 heads broccoli, separated into florets
  • 1 clove garlic, minced
  • 2 teaspoons extra-virgin olive oil
  • 1 teaspoon sea salt
  • 1/2 teaspoon lemon juice
  • 1/2 teaspoon ground black pepper

Toss the broccoli florets with minced garlic, extra-virgin olive oil, sea salt and ground black pepper in a bowl. Arrange florets evenly on a baking sheet and bake in a pre-heated oven (400 degrees F) for 15 to 20 minutes or until tender enough to be pierced with a fork. Pour lemon juice over broccoli before serving.

Potato Curry Zing

What you need:

  • 4 potatoes, peeled, cubed and boiled
  • 3 cloves garlic, minced
  • 1 yellow onion, diced
  • 1-inch piece ginger root, peeled and minced
  • 1 can garbanzo beans, rinsed and drained
  • 1 can peas, drained
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 2 tablespoons vegetable oil
  • 4 teaspoons curry powder
  • 4 teaspoons garam masala
  • 2 teaspoons ground cumin
  • 2 teaspoons salt
  • 1 1/2 teaspoons cayenne pepper

In a large non-stick pan, heat vegetable oil over medium heat then cook garlic and onion for 5 minutes or until softened. Add ginger, curry powder, garam masala, cumin, salt and cayenne pepper and stir for another 2 minutes. Stir in potatoes, garbanzo beans, peas and tomatoes. Pour coconut milk over mixture and simmer for 10 to 12 minutes before serving.

Herbed Green Beans and Squash Saute

What you need:

  • 2 yellow squash, sliced ​​thinly
  • 1 1/2 cups green beans
  • 1 1/2 cups halved cherry tomatoes
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon dried parsley
  • 1/2 teaspoon ground coriander
  • Salt and ground black pepper to taste

In a large non-stick skillet, cook and stir squash and green beans for 2 to 3 minutes or until lightly tender. Stir in tomatoes, lemon juice, parsley and coriander and cook and stir for 8 to 10 minutes more. Season with salt and ground black pepper and stir before removing from heat.

Add nutrition to your next barbecue with these easy but nutrition-packed vegetable side dishes. They are the perfect compelement for your juicy grilled meat!