For those who wonder what a vegan lifestyle is, this video sums it all.
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Veganism - The Philosophy of Vegan Values Video
Published by November 20th, 2008 in Green Eating & Living and MyDocHub. 0 Comments
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Spicy Pumpkin Seeds
Published by November 17th, 2008 in Green Eating & Living and MyDocHub. 0 Comments
Doctor Ratings
Great as a snack or as a garnish for salads or stir-frys.
- 2 cups green pumpkin seeds
- 1 tablespoon soy sauce
- 1/4 teaspoon
- 1/4 teaspoon Cumin
Roast pumpkin seeds in a dry, heated skillet until they puff up and brown slightly. Remove skillet from the heat. Combine the remaining ingredients in a bowl, add the roasted pumpkin seeds and stir to coat evenly. Pour seasoned seeds back into still-hot skillet and allow to dry, stirring occasionally, for 3-4 minutes. Store in an air-tight container.
Serving Size: 1
Servings per Recipe: 4
Calories: 142
Calories from Fat: 64
Total Carbs: 17g
Dietary Fiber: 7g
Protein: 6g
Vegetable Stir-fry with Flaxseed Dressing
Published by November 14th, 2008 in Green Eating & Living and MyDocHub. 0 Comments
Doctor Reviews
A great way to serve a wide variety of vegetables. You can use your family’s favorites.
- 1 tablespoon canola oil
- 1 medium onion, cut into thin wedges
- 1/2 small zucchini, halved lengthwise and cut into 1/2 inch slices
- 1 1/2 cups cauliflower, bite-size pieces
- 1 1/2 cups broccoli, bite size pieces
- 1 cup fresh sliced mushrooms
- 1/2 cup thinly sliced carrot
- 1/2 cup green pepper strips
- 1/2 cup red pepper strips
SAUCE:
- 2 Tablespoons ground flax seed
- 1 clove garlic, minced
- 1 tablespoon grated fresh ginger
- 1/4 cup chicken broth
- 2 tablespoons soy sauce
- 1 tablespoon vinegar
- 1 teaspoon granulated sugar
- 1 tablespoon flax seed, toasted
In a large fry pan, add oil. Stir-fry onion, zucchini, cauliflower, broccoli, mushrooms, carrots and peppers over medium heat for 5 minutes. Place lid over vegetables and cook 2 minutes more to steam slightly. In a small bowl, combine ground flax, garlic, ginger, broth, soy sauce, vinegar, and sugar. Pour over vegetables. Cook and stir 1 minute (or until heated through). Sprinkle with 1 tablespoon toasted flax seed. Serve. To toast flax seed, spread Flax Seeds in a small metal pan. Bake at 350 degrees F for 3-5 minutes. Stir while toasting.
Serving Size: 1
Servings per Recipe: 4
Calories: 142
Calories from Fat: 64
Total Carbs: 17g
Dietary Fiber: 7g
Protein: 6g
Onions: Veggie Tales
Published by November 13th, 2008 in Green Eating & Living and MyDocHub. 1 Comment
Physician Search
Onions rank sixth among the world’s leading vegetable crops. Their relatives include leeks, garlic and shallots. Botanically, they are members of the allium or Alliaceae family, whose main characteristic is pungent smell or sharp taste when layers of the outer skin are cut.
The tears we shed when slicing or chopping an onion are caused because sulfur-containing amino acids come into contact with enzymes that form volatile compounds. One compound strikes the tongue and the other irritates the eyes by turning into sulfuric acid. The older the bulb, the stronger the fumes.
Cooking causes chemical changes that render the taste milder. Some of these odor compounds are converted into a substance that is sweeter than table sugar. When onions are caramelized, all that sugar turns golden brown.
Although onions are low in most nutrients they may have certain health benefits, including lowering blood pressure and cholesterol levels. They also contain a substance that interferes with the formation of blood clots.
Shallots, also a member of this group, are milder-tasting and may be used in dishes requiring a more delicate flavor, such as sauces and garnishes.
Scallions are the same plant as true onions. They are pulled from the ground while their tops are still green and bulbless. Green onions are allowed to develop to the miniature bulb stage. Chives are also a member of this family. Like scallions, they never form a true bulb. They are used mostly for seasoning and garnish.
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Curried Shrimp and Rice Salad
Published by November 9th, 2008 in Green Eating & Living and MyDocHub. 1 Comment
A delicious lunch using leftover brown rice.
- 1 cup cooked shrimp, cut in half
- 2 cups cooked brown rice
- 1/2 cup cooked peas
- 1/2 cup minced red onion
- 1/4 cup chopped parsley
- 1/4 cup low-fat mayonnaise
- 1/2 cup non-fat plain yogurt
- 1/2 lemon, juiced
- 2 teaspoons Curry powder
- 1/8 teaspoon cinnamon
Combine the shrimp, rice, peas and onion in a serving bowl. In a smaller bowl, whisk the mayonnaise, yogurt, lemon juice, Curry powder, and cinnamon together until smooth. Combine the dressing with the rice mixture. Chill.
Nutrition Facts (Brief Analysis):
Serving Size: 1
Servings per Recipe: 2
Calories: 482
Calories from Fat: 116
Total Carbs: 65g
Dietary Fiber: 8g
Protein: 26g
Fresh Tomato Sauce
Published by November 7th, 2008 in Green Eating & Living and MyDocHub. 0 CommentsA simple, no-cook topping that showcases fresh herbs and ripe-from-the-vine tomatoes. Serve over hot or cold pasta with a crisp green salad.
- 3 tablespoons fresh oregano, chopped
- 3 tablespoons fresh lemon juice
- 2 tablespoons extra virgin olive oil
- 1 teaspoon coriander seeds, crushed
- 1/4 teaspoon salt
- 1/8 teaspoon crushed red pepper
- 3 cloves garlic, minced
- 4 cups diced, seeded tomatoes
- 3 scallions, chopped
Combine all ingredients in a bowl. Allow the flavors to meld for at least 15 minutes.
Serving Size: 1
Servings per Recipe: 4
Calories: 117
Calories from Fat: 70
Total Carbs: 13g
Dietary Fiber: 4g
Protein: 2g
Strawberry Smoothie
Published by November 2nd, 2008 in Green Eating & Living and MyDocHub. 0 CommentsA healthy refreshing treat that is great for breakfast or a snack.
- One cup soy milk, milk, or fruit juice (try pineapple)
- One cup fresh strawberries, washed & stems removed
- One scoop protein or milk powder
- Honey or maple syrup to taste (or sub one ripe banana)
Put all of the ingredients in the blender and blend until smooth. Sip slowly and enjoy the cool, clean tast of fresh strawberries. (Soy milk used in nutrition analysis.)
Serving Size: 1
Servings per Recipe: 1
Calories: 284
Calories from Fat: 32
Total Carbs: 40g
Dietary Fiber: 5g
Protein: 29g
Delicious and light.
- 1 cup oatmeal (not instant)
- 1 1/4 cup soy milk
- 1 Tablespoon canola oil
- 1 1/2 teaspoon Egg Replacer
- pinch of salt
- 1/2 cup oat, rice, or barley flour
- 1 teaspoon baking powder
Combine the milk and the oats in a bowl and let stand at least 5 minutes. Add the oil and Egg Replacer and mix well. Then stir in the flour, baking powder and salt. Stir just until moistened. Bake on a hot, lightly oiled griddle.
Serving Size: 1
Servings per Recipe: 4
Calories: 276
Calories from Fat: 71
Total Carbs: 42g
Dietary Fiber: 7g
Protein: 11g
Vegan Meat Substitutes
Published by October 30th, 2008 in Green Eating & Living and MyDocHub. 0 Comments- Beans or Legumes
- Imitation meats - popular brands include Gardenburger, Yves Veggie Cuisine, Lightlife, Morningstar Farms, Boca Burger
- Mushrooms, edible mushrooms, portobello mushrooms (grilled or fried)
- Seitan (wheat gluten)
- Tempeh
- Tofu
- Veggie burgers
- Yuba (tofu skin)
- Okara (soy pulp)
- Textured vegetable protein (TVP)
- Chestnuts - roasted and peeled
- Tofurky - Imitation meat
Preparation time is short if you use a food processor fitted with a shred blade.
- 1 large carrot, shredded
- 1/8 head green cabbage, shredded
- 1/2 small red cabbage, shredded
- 1/4 cup chopped parsley
- 2 tablespoons low-fat mayonnaise
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1/4 cup Apple Cider Vinegar
Cooking Time: Under 15 minutes
Place all veggies in a large bowl. In a separate bowl, whisk together the dressing ingredients. Pour dressing over slaw and toss to coat thoroughly. Chill at least 1 hour to let the flavors blend.
Serving Size: 1
Servings per Recipe: 4
Calories: 96
Calories from Fat: 25
Total Carbs: 19g
Dietary Fiber: 3g
Protein: 2g
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