Delicious Tempura Mushrooms – Vegan and Crispy

Another delicious way to enjoy mushrooms – and so much healthier than any tempura you buy!

What you need:

  • 10-15 fresh button mushrooms, cut to halves
  • 7 spoons rice flour (placed in a bowl or plate)
  • 1/2 cup reduced sodium soy sauce (placed in a bowl)
  • Avocado oil to stir-fry
  • Always use organic ingredients when possible

What to do:

  1. Heat the oil in a wide pan until it’s very hot.
  2. Dip the mushrooms in the soy sauce and then coat them with the rice flour.
  3. Stir-fry the mushrooms in the oil from both sides until they are soft from the inside and crispy from the outside.

You may eat the mushrooms by itself or add them to a salad. It’s best to eat them hot.

Enjoy!

To get more of these great recipes visit Neeva’s website  The Innergy

Visit: www.NeverMeatAgain.com

Protein Rich Meal Idea For A Cancer Diet: Green Beans With Tomato Sauce

green-beans-with-tomato-sauceA simple but so delicious dish, packed with plant-based protein which is the best for us!
You may eat it as is or mix it with rice.

What you need:

4 cups of green beans. Cut the edges of both sides of each bean.
5-6 ripe tomatoes, cut to cubes
1 large onion, chopped well
2 garlic cloves, chopped well
Optional: 5-6 fresh basil leaves, chopped. Or you may use dry leaves
Salt to taste
3 spoons Avocado oil
Filtered water to cover

What to do:

  1. Use wide pot to saute the onion and the garlic in the avocado oil until they are soft.
  2. Add the tomatoes and let cook for 5 minutes.
  3. Add the salt and the basil. Mix well.
  4. Add the green peas, mix gently and add water to cover.
  5. Let boil, and then lower the heat and cook with cover until the beans are soft and ready to eat. If you like less sauce you may cook half covered.

I recommend to eat it with rice. Here is a great, very simple recipe for white basmati rice:

What you need:

  • 2 cups white basmati rice
  • 3 cups filtered water
  • Salt to taste
  • Optional: either 1 tbsp turmeric (for a yellow rice), or 1 tbsp cumin seeds
  • 2 spoons avocado oil

What to do:

  1. Warm the avocado oil in a large pot and add the rice with salt and either the turmeric or cumin seeds (or just plain rice). Mix well.
  2. Add the water and cook covered until boil. Then lower the heat and cook half covered until there are no more water. Then cover the pot completely and turn off the heat. Leave for 5 minutes and there you go! You have one of best rice dishes in the world!

Enjoy!

Visit: www.NeverMeatAgain.com

Email: neeva@goldfish1.com

Perfect Sweet Treat – Healthy Chai Spiced Quick Bread

chai-spiced-quick-breadA spiced tea favorite transformed into a soft, frosted, date-sweet slice–this healthy Chai Spiced Quick Bread is the perfect cozy sweet treat! Vegan, gluten-free, oil-free!

Yields 6-8 slices

10 minutes Prep Time

35 minutes Cook/Chill Time

45 minutes Total Time

Ingredients

  • 12 pitted medjool dates
  • 1 cup prepared chai tea
  • 1 1/4 cup oat flour
  • ¼ cup tapioca starch
  • 1/4 cup nondairy milk
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1 tsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1/2 tsp ginger
  • 1/2 tsp cardamom
  • 1/4 tsp cloves

Optional: Low-Fat Vegan Vanilla Frosting and chopped pecans for topping

Instructions

  1. Preheat the oven to 350F.
  2. Pour the chai tea over the dates and soak for 10 minutes. Blend the chai tea, dates, lemon juice, and vanilla on high until smooth.
  3. In a large mixing bowl combine the dry ingredients and mix briefly.
  4. Add the date mixture. Stir to combine.
  5. Lightly oil or line a loaf pan and pour in your batter, smoothing out the top.
  6. Bake for 35 minutes at 350F.
  7. Cool completely before frosting and slicing. Keep in the fridge. It is best fresh and will dry out over time.

Notes

This bread is not very sweet. If you want a sweeter loaf, you can add 1/4 cup maple syrup and an extra 1/4 cup oat flour to make up for the extra moisture.

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

Pumpkin Pie Cups (Vegan & Grain-Free)

vegan-pumpkin-pie-cups
These easy healthy Vegan & Grain-Free Pumpkin Pie Cups are just like your favorite fall or Thanksgiving dessert but in a smaller, 6 ingredient form!

In an effort to keep super-foods a part of your plant-based cancer fighting lifestyle diet Breast Cancer Authority Blog presents Natalie, of Feast on Fruit, vegan pumpkin recipes.

Ingredients

Crust

  • 1 1/2 cup almond flour
  • 2 tbsp maple syrup
  • 1 tbsp water

Filling

  • 1 cup pumpkin puree
  • 1/2 cup baked and mashed sweet potato
  • 1/4 cup maple syrup
  • 1 tsp pumpkin pie spice

To find healthy vegan ingredients visit Feasting on Fruit Store.

Instructions
  1. Mix together the crust ingredients with a fork until well combined. It should be crumbly but stick together when pressed.
  2. Lightly grease 4 cups of a muffin pan. Place a strip of parchment paper in each for easy removal.
  3. Press the crust into the muffin tins, covering the bottom and sides evenly. Wetting your fingers can help if it is too sticky. Set aside.

natalie-of-feasting-on-fruitAbout Natalie, founder of Feasting on Fruit: I am the writer, photographer, and imagination behind Feasting on Fruit. Seven years a vegetarian, five years a vegan, and barely one year a blogger, but learning and loving it! I am constantly overflowing with creative ideas for fruity vegan food, often more than I have time to make. Sharing the health and happiness of tasty recipes brings a smile to my lips and a purpose to my kitchen.

Improving Mood Through Diet

Foods to help prevent depression & anxiety for breast cancerIn one of my videos last year, I reported on the finding that vegetarian men and women had significantly better scores on the Depression, Anxiety, Stress scale. Why were vegetarians significantly less depressed, anxious, and stressed than even healthy meateaters in this study?  “Negligable arachidonic acid intake may help explain the favorable mood profile observed with vegetarian diets. As I talked about last year, this arachidonic acid stuff in our diet produces inflammatory compounds which may inflame our brain.

The omnivores ate 9 times as much arachidonic acid than the vegetarians, which is not surprising, given that arachidonic acid is not found in plants. That’s why vegetarians and vegans, have significantly lower levels of arachidonic acid flowing though their bloodstream. In fact you can even measure it right out of saliva. They found significantly lower levels of arachidonic acid in vegetarian drool.

This was a landmark study, but it was also just a cross-sectional study, a snapshot in time. What you need to do to prove cause and effect is do an interventional study. So in a follow-up study presented at the annual American Public Health Association conference they took a bunch of meateaters and split them up into three groups. The control group maintained regular intake of flesh foods The second group ate fish, but no other meat, and the third was put on a vegetarian diet with no eggs. The whole study only lasted two weeks, but what do you think they found?

If it was primarily the saturated fat inflaming the omnivores’ brain, then the moods of both the veg and fish groups would presumably improve. If arachidonic acid was the culprit then presumably only the veg group would feel significantly better.

This is the amount of arachidonic acid in blue consumed per day by the end of the study. The fish eaters, though, were eating a lot more of those long chain omega 3’s, though, EPA and DHA, so maybe they were protected? Or, more like nothing would happen in such a short time frame—just two weeks.

In terms of psychological benefits, the egg-free vegetarian group significantly improved, meaning greater reductions in both the depression, anxiety, stress scale and the Profile of Mood States a measurement of mood disturbances. Though the no-poultry fish group did marginally better than the control group, the difference was not statistically significant.

Conclusion: “The complete restriction of flesh foods significantly reduced mood variability in omnivores…. Our results suggest that a vegetarian diet can reduce mood variability in omnivores. Perhaps eating less meat can help protect mood in omnivores, particularly important in those susceptible to mood disorders.

Doctor’s Note

Other, more recent videos on the health hazards of arachidonic acid include:
When Meat Can Be a Lifesaver
Titanium Dioxide & Inflammatory Bowel Disease
Fighting the Blues With Greens?

Please feel free to post any ask-the-doctor type questions here in the comments section and I’d be happy to try to answer them. For information on the role that plant-based diets can play in improving mood, check out my other video Plant-Based Diet & Mood. Also, there are 1,449 subjects covered in my other videos–please feel free to explore them!

Also, be sure to check out my associated blog posts: Harvard’s Meat and Mortality Studies, Inflammation, Diet, and “Vitamin S”, The Most Anti-Inflammatory Mushroom, How To Boost Serotonin NaturallyTreating Crohn’s Disease With Diet, Top 10 Most Popular Videos of the Year, Saffron vs. Prozac for Depression, The Science of Acai BerriesRaspberries Reverse Precancerous Lesions, and How Probiotics Affect Mental Health

Michael Greger M.D.About Michael Greger M.D.Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, testified before Congress, appeared on The Dr. Oz Show and The Colbert Report, and was invited as an expert witness in defense of Oprah Winfrey at the infamous “meat defamation” trial. Currently Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States.

Protein Rich Amaranth & Lentils Patties Recipe

Amaranth and Lentils Protein Recipe For Breast Cancer

Amaranth has the highest level of protein per serving out of all of the different grains. Amaranth can be added to other plant protein sources to create whole protein.  It also contains the cancer fighting phytochemical squalene. In studies, the antioxidant squalene has been shown to reduce or halt the blood supply to tumours, studies also indicate that the amaranth seed can inhibit the growth of breast cancer cells. The following lentils and amaranth patties recipe is healthy, easy to make, vegan and delicious! Always use organic ingredients when possible.
Ingredients
  • 1 cup red lentils
  • ½ cup amaranth
  • ½ cup chopped fresh parsley
  • 1 onion, diced
  • 2 tbsp ground flax + 3 tbsp water (or one large egg)
  • 4 tbsp nutritional yeast
  • ½ cup breadcrumbs (GF)
  • some sliced black olives (optional, but recommended)
  • salt and ground pepper, to taste
  • some oil
 Instructions
  1. Mix the ground flax and water in a small bowl and set aside for 5 minutes to thicken.
  2. Add red lentils and amaranth in a pot. Cover with water and boil for 15 minutes. Strain them.
  3. Put them in a large bowl and blend in all the other ingredients, except oil. If the composition is too moist, add more breadcrumbs. The patties should be easy to form.
  4. Heat some oil in a non-stick frying pan.
  5. Make the patties – 1 tbsp per patty.
  6. Fry them 2 minutes on each side.
  7. Put the amaranth patties on a plate covered with a paper towel, in order to absorb all excess oil.

Recipe Source: Gourmadelle.com

A healthy diet is only one of several factors that can affect the immune system; exercise and stress management are just as important in improving your overall health and well being.

Dawn Breast CancerAbout Dawn Bradford Lange: Co-founder of Breast Cancer Yoga. Dawn is making a difference with Breast Cancer Yoga therapeutic products designed to support you emotionally and physically during breast cancer . We want to give you the attention and personal service you need so please email us at info@breastcanceryoga.com if you have questions.

Mushrooms With Vegan Parmesan

Breast Cancer Prevention Recipe - Mushrooms & Vegan ParmThis morning I didn’t feel like cooking anything… I was just hungry and wanting to eat ASAP :-)

I looked at the fridge. The mushrooms just set there, staring at me. They didn’t looked too attractive, but I decided to try anyway…

The quickest thing I could think of was the next recipe:

What you need:

* 1 pack of any kind of mushrooms, sliced
* 1 Large onion, sliced
* 1 spoon olive oil
* Himalayan Pink Salt and black pepper to taste

For the parmesan:

*  1/4 cup Raw cashews
* Himalayan Pink Salt to taste

What to do:

  1. Warm the olive oil in a large pan and add the onion
  2. Let the onion caramelized a little on a low heat
  3. Add the mushrooms, salt and pepper, and let the whole thing sit there on a low heat for a while; the mushrooms and onion will blend their juices together
  4. Meanwhile, make the vegan parmesan: simply blend the cashews and salt in a blender until you get a parmesan texture!
  5. Serve hot, with the parmesan on top.

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

 

Apples With Cinnamon Recipe For A Breast Cancer Diet

Apples and Cinnamon Recipe for a Breast Cancer DietBefore we start, I’d like to tell you a secret: people are using this dish to sell houses! Apparently, the smell of the apples baking with cinnamon is so delicious sweet, and give such a good feeling of home, that people are baking it when they show their house for sale!

So, there is a warning: your whole house will smell like a sweet cinnamon and apples dish! Don’t be surprise if your neighbours will show up to see what’s for dinner!

When I feel really lazy, this is the easiest dinner I can think of… (or breakfast. or lunch… or snack, whatever!)

All you have to do is peel some apples (sweet-red will be better), sprinkle some grounded cinnamon on top, and bake in the oven until soft and yummy!

Both – apples and cinnamon – have tremendous healthy benefits, and I assure you that this dish will be satisfying.

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

Sugar-Free Mango-Filled Vegan Cupcakes

Sugar-Free Mango-Filled Vegan Cupcakes By: Kelli Roberts, a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and a certified health & nutrition counselor from the Institute for Integrative Nutrition.

I’ve experimented with sugar-free sweeteners in the past, with mixed results. I’ve done some great things with xylitol (a sweetener derived from the birch tree), and it’s virtually tasteless. Now that xylitol is becoming more readily available, some manufacturers are going the cheap route and using corn in theirs, so check the label when you buy and make sure that it actually comes from birch.

As for stevia…. I’m really not a stevia girl. I can’t stand the taste of it, or the aftertaste I should say. I’ve heard from some stevia fans that there are some good brands, or that the whole leaf is better than other variations, but it hasn’t worked for me yet. Now when I was getting herbs for my container garden this year, I came across a stevia plant and bought it. When it gets a little bigger, I’ll dry and crush some of the leaves and see how that works. If not, it’s a nice addition to the garden. 🙂

For the cupcakes that I made last week, I used monkfruit. Monkfruit is an Asian fruit that is dried & powdered for use as a sweetener. It is fairly tasteless, but has a bit of an aftertaste. Definitely not like stevia though. It worked really well for these cupcakes, but I also wanted a nice fruity sweetness, so I filled them with puree from a perfectly ripe mango.

I’ve been working on perfecting a light and fluffy vegan buttercream and have gotten some amazing results, but those versions usually have a little powdered sugar in them. In order to make this frosting without any sugar, I used a combination of coconut cream and Earth Balance, with just a touch of sweetener added. Combined with the mango filling, they had the perfect amount of natural sweetness.Sugar-Free Mango-Filled Vegan Cupcakes Recipe

Sugar-Free Mango Filled Vegan Cupcakes

Cupcake:

  • 1 1/2 cups whole wheat pastry flour
  • 3/4 – 1 cup sugar-free sweetener (monkfruit, xylitol or stevia)
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup cold water
  • 1/4 cup + 2 tablespoons grapeseed oil
  • 1 teaspoon vanilla
  • 1 tablespoon apple cider vinegar

Filling:

  • 1/2 – 1 cup fresh mango puree

Frosting:

  • 1/2 cup vegan margarine
  • 1/2 cup coconut cream, chilled (the thick part at the top of a can of coconut milk)
  • 1 tablespoon of sweetener

Combine the cupcake ingredients (mix the dry first, then add in the wet) and bake at 350 degrees for 15-20 minutes, until lightly browned and baked through. Let cool completely.

Using a small spoon, scoop out a small hole in the top of each cupcake (save the top that you take out). Scoop out some of the extra cake from the hole. Fill with a teaspoon of the mango puree and replace the top.

Using a standing or hand-held mixer, beat the frosting ingredients until fluffy. Spread over the cupcakes.

Makes 12 regular cupcakes or 40 mini-cupcakes.

Kelli RobertsKelli Roberts is a skilled Vegan Chef with a plant-based diet certificate from Cornell University, and is a certified health & nutrition counselor from the Institute for Integrative Nutrition. She has been vegetarian for nearly 20 years and vegan for 11, and is a Level 3-certified TriYoga teacher. Kelli teaches vegan cooking classes and programs to transition to a plant-based diet (online and in person), leads vegan yoga retreats, and offers individualized nutrition and lifestyle counseling. http://www.kellisvegankitchen.com 

Red Lentil Patties Recipe

Red Lentil Pattie RecipeBy: Neeva Kedem, Founder of Never Meat Again.

Soooo simple, healthy and delicious! Goes very well with this salad. Two things to know before you make them: These vegan patties are very delicious, low fat and healthy. They are great when fresh from the oven, but not as good after couple of hours. I would only recommend them for eating right after baking. After a day in the fridge it kind of loose its great taste.

What you need:

* 2 chopped garlic cloves
* 2 Chopped onions
* 2 spoons chick peas flour
* 1 grated organic carrot, with skin
* 1 Mashed potato
* 4 spoons olive oil, half for saute and half for patties
* 2 cups red lentils, soaked for about an hour
* Salt to taste

What to do:

  1. Saute all the ingredients except lentils and flour until soften. Then add flour and mix well.
  2. Mix everything with the lentils in food processor.
  3. Make nice little patties and lay on an oily non-stick baking tray. Add sone oil on top of each patty, then bake for about 30 minutes in 180 degrees (Celsius).

Neeva KedemAbout Neeva Kedem: Couple of years ago my life took a nice turn when I became vegan. It happened after my 40th birthday; I kind of realized that my health and energy are not as they used to be, and that change is needed. After reading lots of researches and studies, I understood that eating healthier food that is based on plants and natural ingredients will be the best for me, and so I did. It didn’t happen overnight; first, I gave up red meat. Then chicken, which was very hard for me. And only about a year later – cheese and eggs. Today I can say that being vegan improved my health and energy levels, and that I love being vegan!

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