Charred Blue Corn Tortillas and Greens

June 20, 2012



This one-minute ensemble has really been working for us as the days heat up and we start craving lighter meals and more fresh, raw ingredients. The mix of flavors and textures is super satisfying—especially with so many types of salsas to experiment with. We toast-flip-toast blue corn tortillas over an open flame on our stove until they bubble up and char just slightly. Then we top with avocado, fresh salsa, cilantro (or parsley), and sea salt (beans optional). Quick, easy, and fresh. Sometimes the most simple vegan meals are the most satisfying. Happy summer!

Mock Tuna Salad Wraps

April 12, 2012



Like tuna, but totally free of suffering, mercury, and radiation. In our household, we don't eat much soy, but this tempeh recipe is an exception.

1. Finely chop and steam a block of tempeh for about 10 minutes. Let cool. (We used LightLife Organic Three Grain Tempeh, available at Whole Foods if not your local health food store.)

2. In a big bowl, combine tempeh with Vegenaise, chopped celery, and slivers of red onion, parsley optional. Add sea salt and black pepper to taste.

3. Toast up your favorite tortilla (ours is Food For Life's Ezekiel Sprouted Grain Tortillas. We rotate and flip them on our stove over an open flame until toasty).

4. Fill tortilla with the tempeh salad, top with greens, and wrap.

Green Gold: Avocados

March 2, 2012



One of the most valuable discoveries ever: our neighbor has an avocado tree—and they're the best we've ever had. And the neighbor doesn't even eat them! We've stuck green gold. Our family eats a lot of avocados—even before they were free (in any case, we believe good food = good investment). And avos are one of the fatty fruit foods that we especially recommend as a staple to newbie vegans to satisfy that "heavy, full" feeling that some people seek when they are transitioning. We say eat as many avocados a day as you want!

However, the question always arises, "But aren't avocados fattening?" A couple short answers:

A) Plant food contains no cholesterol. Only animal fat causes harmful side effects. Raw plant fats will not make you gain excessive fat. In fact, your organs recognize plant fat differently than animal fat, using them properly instead of attacking them as toxins.

B) Fatty fruits like avocado, olives, and coconut contain lipase, an enzyme that helps burn body fat. We don't carry much lipase in our own fat cells, so introducing it into our systems through raw plants helps metabolize cooked/animal fats stored all over our bodies.

C) New vegans who think they're craving protein are generally missing high quality fats, which contain more calories and thus prolonged energy. We hope you'll look at "good" fats in a whole new light. They're hugely beneficial—from providing essential fatty acids and antioxidants to slowing the release of sugars into the bloodstream, to aiding bone formation and remineralization. They even help our cells in defense against pollution.

So eat it up...we're off to raid our neighbor's yard (and on that note, you might want to check out Fallen Fruit, neighborhood maps of fruit trees growing on public land...AKA free.)

To learn more, check out Sunfood Diet Success System by David Wolfe.

 

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