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dimanche 31 mai 2015

Zucchini, Apricot, & Almond Salad

Inspiration can come from anywhere at any time. One evening I was watching Anthony Bourdain’s show, Parts Unknown, and he was highlighting the foods of Israel and Palestine. At one meal, he was served a raw zucchini salad with apricots. I have no idea what the other ingredients were in this dish, but I had a bunch of fresh apricots that needed eating. Roasting the apricots brings out their flavor and sweetness. A tangy apricot dressing over strips of zucchini sounded like a quick and delicious summer meal. Contributed by Ann Oliverio, from Crave, Eat, Heal: Plant-Based Whole Food Recipes to Satisfy Every Appetitereprinted with permission © 2015 Front Table Books.

Serves: 2 to 4

  • 4 fresh apricots, pitted and roughly chopped
  • 2 medium-sized zucchini, ends trimmed, cut into ribbons or 2-inch matchsticks
  • 1/4 cup white wine vinegar
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, peeled
  • 1/4 cup slivered almonds
  • 3 to 4 dried apricots, minced
  • Fresh mint, minced, optional

Preheat the oven to 425 degrees F.

Place the apricots in a small baking dish and bake for 15-20 minutes, or until soft. Set aside to cool.

In a high-speed or regular blender, add the roasted apricots, white wine vinegar, mustard, and garlic and process until smooth. Taste and adjust the seasonings.

Put the zucchini and dried apricots in a medium-sized bowl and add about half of the dressing. Toss to coat – adding more dressing, if desired. Divide the salad between 2 or 4 plates and sprinkle with slivered almonds and mint. Serve.

Variation:
Shred the zucchini if you prefer – just make sure to squeeze out the water, otherwise the dressing will be diluted.

Zucchini Apricot salad

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Food of the Week: Carrots

The carrot can trace its ancestry back thousands of years, originally having been cultivated in central Asian and Middle Eastern countries, along with parts of Europe. These original carrots looked different from those that we are accustomed to ...

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Recipe of the Week: Carrot Coconut Soup

The ginger and curry powder add great flavor to this easy-to-prepare soup. It's also rich in vitamin A and tastes great! ...

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Ask George: What are the recommended amounts of fruits and vegetables to eat each day?

The USDA's Dietary Guidelines recommend adults eat anywhere from 5 to 13 servings of fruits and vegetables per day, an amount we agree with and support. The USDA has set a serving size for vegetables to be equal to about one-half cup, except for ...

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Best sources of Vitamin A

The term "vitamin A" makes it sound like there is one particular nutrient called "vitamin A," but that is not true. Vitamin A is a broad group of related nutrients. Each of these nutrients provides us with health benefits, but these benefits may be ...

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From the kitchen: Tips for Preparing Carrots

Wash carrot roots and gently scrub them with a vegetable brush right before eating. Unless the carrots are old, thick or not grown organically, it is not necessary to peel them. If they are not organically grown, peel them; most all conventionally ...

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Are there any unique nutrients in grains besides vitamins and minerals and fiber?

All plants contain phytonutrients or colored pigments that contribute to their disease protective and health-promoting properties. Grains are not an exception. For instance, the antioxidant flavonoids quercetin and kaempferol are plentiful in quinoa. ...

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Is it healthy or possible to purchase raw cashews or is heating truly necessary to prevent health problems?

We recommend raw nuts for optimal nutrition. Roasting nuts at high temperatures can cause the healthy fats to oxidize, which would not be recommended for routine consumption. The majority of the cashews on the market have been steamed. This is ...

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The Latest News About Carrots

Although carrots are available throughout the year, locally grown carrots are in season in the summer and fall when they are the freshest and most flavorful. Carrots belong to the Umbelliferae family, named after the umbrella-like flower clusters ...

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Would something labeled as "green squash" be what is commonly called zucchini?

During the summer squash season, you'll generally find three types of summer squash, two of which can be green. Here are the details for the three types of summer squash. You can also learn more via this article on our website about Summer Squash ...

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Someone I know eats mushrooms without cooking them. Is it a cause for concern to eat raw white button mushrooms?

We recommend Healthy Sauteing mushrooms for maximum flavor and nutrition; however, we do eat them raw occasionally as well. Healthy Sauteing does not significantly diminish the nutrient content. We are not aware of any ...

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Which is healthier for you butter or margarine?

We actually feature an article on our website about margarine and butter that we'd like to share with you. What are the pros and cons of butter versus margarine? ...

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Just watched a show that told us NOT to use cold pressed oils, especially canola. Any truth in this?

The best oils are cold pressed. The oil is obtained through pressing and grinding fruit or seeds with the use of heavy granite millstones or modern stainless steel presses, which are found in large commercial operations. Although pressing and ...

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jeudi 28 mai 2015

5 Delicious Veggie Recipes for the Grill (and One for Fruit!)

Here are a few ways to make the most of the veggies on the grill, some tried and true (eggplant, peppers, and some that you may not have considered (cabbage, asparagus). First up, Grilled Pineapple (above) is amazing. It’s a perfect foil for vegan proteins (tofu, tempeh, seitan, or vegan sausage) and veggies cooked on the barbecue. 

Grilled Cabbage from Joe Yonan

Be prepared for a revelation, says Joe Yonan about Grilled Cabbage. Besides adding smoky flavor, grilling brings out the vegetable’s natural sweetness.

Grilled Asparagus

For Grilled Asparagus with Spring Onion – Radish “Butter,” Betsy Dijulio knew she wanted to grill asparagus and knew she wanted something special on top, and was inspired by the simplest and most elegant appetizer — radishes spread with butter (vegan buttery spread, in this case).

Grilled Eggplant Teriyaki

 

Eggplant was just made to be grilled, and in Grilled Eggplant Teriyaki, an Asian-flavored marinade brings out the best of its subtle flavor.

Ratatouille in a dish

A grilled version of the classic French stew called ratatouille, Grilled Ratatouille becomes a glistening warm salad. It features the characteristic ingredients of this dish, including eggplant, onions, zucchini, and bell pepper.

Grilled red peppers

Fresh Grill Roasted Peppers say “summertime.” Their understated sweetness catapults so many foods to the next flavor level. Try them atop crusty bread, seasoned with fresh basil, salt, pepper, olive oil.

Here are lots more recipes and tips for The Vegan Barbecue.

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mercredi 27 mai 2015

Blood Orange, Olive, and Basil Salad

This salad, typically made with whatever fresh oranges are on hand and made with blood oranges here, is a popular winter dish throughout the south of Italy. Fennel and red onion are popular additions, but my favorite version (this one) concentrates on the interplay of the sweetness of the oranges, the saltiness of the olives, the pop of the basil, and the smoothness of the olive oil. It showcases one of the quintessential elements of Italian cuisine, namely that you don’t need complicated recipes to make outstanding food. You only need outstanding ingredients and the willingness to let them speak for themselves.” Recipe by Jason Wyrick, from Living the Farm Sanctuary Life by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.

Makes: 2 servings
Total time: 10 minutes

  • 4 blood oranges or oranges of your choice, peeled and carefully chopped into bite size pieces
  • 3 tablespoons chopped oil cured pitted black olives or
  • 1⁄4 cup chopped pitted kalamata olives
  • 1⁄4 cup finely sliced basil leaves
  • 1⁄4 teaspoon freshly ground black pepper
  • 2 tablespoons good-quality extra-virgin olive oil (preferably with a peppery finish)
  • 1⁄4 cup thinly sliced fennel, if in season, optional

In a large bowl, toss together the oranges, olives, basil, pepper, oil, and fennel, if using. Let the salad sit for 5 minutes before serving.

Variation: Make this salad low fat by omitting the oil.

Blood orange and olive salad recipe by Jason Wyrick

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mardi 26 mai 2015

Sesame Soba Noodles with Collard Greens and Tempeh Croutons

I’m a complete noodle fanatic, but a bowl of pasta with tomato sauce doesn’t quite do the trick for me. For me, an ideal noodle dish is one in which veggies have at least equal billing. This Asian-flavored dish of soba noodles and calcium-rich collard greens is flavored with a triple dose of sesame (another great source of calcium): tahini, seeds, and oil. Another bonus — soba noodles made purely of buckwheat are gluten free. If that’s not of concern to you, other long noodles — udon or even whole wheat spaghetti — can be substituted. Recipe by Nava Atlas, from Living the Farm Sanctuary Life by Gene Baur with Gene Stone, © 2015 by Gene Baur. Photographs © 2015 by Rodale Inc. Reprinted by Permission of Rodale Books.

Serves: 4
Total time: 25 to 30 minutes

Sauce

  • 1/3 cup tahini
  • 1/4 cup lime juice
  • 2 tablespoons reduced-sodium natural soy sauce or tamari, or more if needed
  • 2 tablespoons natural granulated sugar (cane, coconut, or date) or agave nectar

Tempeh croutons

  • 2 teaspoons dark sesame oil
  • 1 tablespoon reduced-sodium natural soy sauce or tamari
  • 1 package (8 ounces) tempeh, any variety, cut into 1/2″ dice

Noodles

  • 1 package (8 ounces) soba (buckwheat) noodles
  • 10 to 12 collard green leaves
  • 1 tablespoon dark sesame oil
  • 1 large red or yellow onion, cut in half and thinly sliced
  • 1/4 small head green cabbage, cut into long, narrow shreds
  • 1 medium red bell pepper, cut into long, narrow strips
  • 1/2 cup chopped fresh cilantro, basil, or Thai basil leaves, or more as desired
  • 1 tablespoon black or tan sesame seeds Red-pepper flakes or Sriracha sauce

To make the sauce: In a small bowl, combine the tahini, lime juice, soy sauce or tamari, and sugar or agave nectar.

To make the croutons: In a large or wide-bottomed skillet, heat the oil and soy sauce or tamari over medium heat. Add the tempeh and stir to coat. Increase the heat to medium-high and cook the tempeh until most sides are golden brown. Remove the tempeh croutons to a plate.

To make the noodles: Cook the noodles according to package directions. When they’re al dente, remove from the heat and drain.

Meanwhile, cut the stems from the collard leaves with kitchen shears or a sharp knife. Stack 6 or so halves of leaves at a time. Roll the leaves up tightly from one of the narrow ends, almost like a cigar shape, then thinly slice them. Let them unroll to create ribbons of collard greens. Give them a good rinse in a colander.

In the same skillet used to make the croutons, heat the oil. Add the onion and cook over medium heat until softened and golden. Add the collard ribbons, cover, and cook for 7 to 8 minutes, or until they wilt down a bit. Add the cabbage and bell pepper. Increase the heat and cook for 3 minutes, or just until the veggies are on the other side of raw. Remove the skillet from the heat.

Add the cooked noodles to the pan and use a large fork to mix the noodles thoroughly with the veggies. Pour the sauce over the mixture. Add the cilantro or basil and sesame seeds. Scatter the croutons on top. Season with the pepper flakes or Sriracha to taste. This can be served warm or at room temperature.

Sesame soba noodles with collard greens and tempeh croutons

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dimanche 24 mai 2015

Food of the Week: Extra Virgin Olive Oil

Olives, one of the oldest foods known, are thought to have originated in Crete or Syria between five and seven thousand years ago. Since ancient times, the olive tree has provided food, fuel, timber and medicine for many civilizations, and has been ...

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Recipe of the Week: Mediterranean Dressing

This easy-to-prepare dressing is great for any occasion. Just toss your salad with the ingredients and enjoy! It is not necessary to mix the ingredients of the dressing separately before using. ...

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Ask George: I would like to know your opinion on the wisdom of eating soaked raw red lentils. I have encountered recipes calling for such a method of preparation on numerous raw vegan websites

Most raw foods, including raw grains and legumes, contain enzyme inhibitors that help prevent breakdown of their key structure components. For example, the protein components in raw grains and legumes are often protected by enzymes, called protease ...

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Best sources of Vitamin E

Vitamin E is a blanket term for eight different naturally occurring nutrients - four different tocopherols and four different tocotrienols. Each of these vitamin E types is considered a fat-soluble antioxidant, and all eight are found in varying ...

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From the kitchen: Tips for Preparing Extra Virgin Olive Oil

We suggest using extra virgin olive oil in dressing salads and a variety of cooked foods. We don't recommend cooking with extra virgin olive oil (see below). One of our favorite recipes featuring extra virgin olive oil, which can be used on both ...

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In stating that flax seeds should be ground for proper digestion rather than eaten whole, does this also go for Chia seeds and even other types of seeds?

Flaxseeds are unique because of their hard outer surface, which is difficult to chew and thus effectively release the nutrients contained therein. We recommend grinding flaxseeds for optimal nutrition. Chia and other seeds don't require grinding ...

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How can I get enough omega3 from food for vegetarian? Do I still need to take supplement?

Omega-3 fats are found in a variety of plant foods (e.g., walnuts, leafy greens, flaxseeds, chia seeds) and your body is able to produce the long chain omega-3 fats (i.e., EPA and DHA) from the essential omega-3 plant fat, alpha linolenic acid (ALA). ...

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The Latest News about Extra Virgin Olive Oil

Olives, one of the oldest foods known, are thought to have originated in Crete between five and seven thousand years ago. Since ancient times, the olive tree has provided food, fuel, timber and medicine for many civilizations, and has been regarded ...

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Can you tell me about chia seeds.

At this time, we do not feature chia seeds on our website; however, even though a food isn't featured on our website, that doesn't mean it can't be included as part of the Healthiest Way of Eating. In the meantime, we do have some information on ...

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Is it better to eat fermented foods (probiotics) before or after a meal.

Fermented foods are typically enjoyed with a meal. We are not aware of any research that suggests eating fermented foods separate from a meal or other foods is important for receiving the health benefits associated with these foods. ...

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Because of economics, I cannot purchase organics but wondered if the $1.00 broccoli or tomatoes have just as much vitamins as the $3.00 bunch?

We would encourage you to look for great deals on produce from your local farmer's market where you can support your local food growers and find delicious and nutritious food. As background, discount produce may be an option at times as long as you ...

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Which Worlds Healthiest Foods promote increased HDL cholersterol?

HDL cholesterol is considered a heart-protective transport molecule that is found in the body. Increasing your HDL level is most often a very helpful step in protecting the health of your heart. You can boost your HDL levels by not smoking, losing ...

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11 Evidence-Based Health Benefits of Eating Fish

Fish is among the healthiest foods on the planet. It is loaded with important nutrients, such as protein and vitamin D. Fish is also the world’s best source of omega-3 fatty acids, which are incredibly important for your body and brain. Here are 11 health benefits of eating fish, that are supported by research. 1. […] The post 11 Evidence-Based Health Benefits of Eating Fish appeared first on http://ift.tt/1aS7CX7

[ This is only a summary. Click the link above to read the full article. ]

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Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars

These homemade bars featuring pumpkin seeds and chocolate chips are a terrific on-the-go healthy breakfast, and a perfect snack for any time of the day. Our whole family loves them! Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton, BenBella Books © 2015, reprinted by permission. Photos by Nicole Axeworthy.

Makes 12 to 16 bars

  • 1 1/2 cups rolled oats
  • 1 1/4 cups oat flour
  • 3 to 4 tablespoons pumpkin seeds
  • 2 to 3 tablespoons nondairy chocolate chips or mini chips
    (can also substitute raisins or dried cranberries)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon sea salt
  • 1/8–1/4 teaspoon freshly grated nutmeg
  • 1/4 cup plus 2 tablespoons plain unsweetened nondairy milk
  • 1/3 cup brown rice syrup
  • 1 to 2 tablespoons pure maple syrup

Preheat oven to 350°F. Line an 8″ × 8″ baking dish with parchment paper. In a large bowl, combine the rolled oats, oat flour, pumpkin seeds, chocolate chips, cinnamon, sea salt, and nutmeg.

In a smaller bowl, combine the milk, brown rice syrup, and maple syrup.

Add the wet ingredients to the dry mixture, stirring until well combined.

Transfer the mixture to the prepared pan, and press it down until evenly distributed. Using a sharp knife, cut to mark out the bars before you bake them to make it easier to fully cut and remove the bars once baked. (I usually mark out 16 bars, but you can make whatever size you like.)

Bake for 20 minutes, then remove from oven and let bars cool in pan. Once cool, use a sharp knife to fully cut the bars, then remove with a spatula.

Idea: I first made these bars with just raisins, and they were delicious. Then, I tried a combination of pumpkin seeds and chocolate chips. Something about that duo really hit the mark for me, so I switched up the recipe with these as the default! You can always try other add-ins to replace the pumpkin seeds and chocolate chips, such as sunflower seeds, hemp seeds, unsweetened coconut, and other dried fruit (chopped, if needed).

Visit Dreena Burton at Plant-Powered Kitchen.

Pumpkin Seed and Chocolate Chip Oatmeal Breakfast Bars by Dreena Burton

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samedi 23 mai 2015

Polenta Pizza Crust

While I love homemade pizza, I look for shortcuts to replace a dough-based crust— like this polenta crust. Though it’s gluten-free, you need not follow a GF diet to enjoy this change-of-pace pizza crust. Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton, BenBella Books © 2015, reprinted by permission. Photos by Nicole Axeworthy.

Makes: One 12-inch crust

  • 1 tube (18-ounce) prepared organic polenta, broken in pieces
  • 1 cup cooked and cooled brown rice
  • ½ cup chickpea flour (or use ½ cup plus 2 tablespoons millet flour)
  • ½ teaspoon garlic powder
  • ¼ scant teaspoon salt
  • 1 tablespoon cornmeal

Preheat oven to 425°F. If you have a pizza stone, place it in the oven. If you don’t, have a pizza pan or other large baking pan at hand (but it doesn’t need to preheat).

In a food processor, add the polenta, rice, chickpea flour, garlic powder, and sea salt and pulse first to combine, then process just until the mixture comes together in a ball on the blade.

Remove the dough ball and place it on a large sheet of parchment paper. Cover with another piece of parchment. Roll out the dough with a rolling pin between the parchment sheets to about 12″ diameter or more, and 1/2″ thick.

Remove the top sheet of parchment from the dough. Using a pizza peel or a very large tray/plate, transfer the pizza crust to the pizza stone (with the single layer of parchment still underneath the dough). Bake for 25 minutes, until it is golden around the edges and firm in the center. Remove the pizza stone to let the crust cool slightly for few minutes while preparing the toppings.

When ready to bake, increase oven temperature to 450°F. Using a large plate or your pizza peel, remove the crust from the pizza stone/ pan and invert to remove the parchment. Sprinkle the cornmeal over stone/pan, and place on pizza. Add toppings (see suggestions), and bake for 13–15 minutes, until heated through, and longer if desired for crispier edges/crust. Remove, let sit for 3–5 minutes, then serve.

Suggested Toppings: Toppings that are not too moist are best. You can always preroast veggies to reduce moisture.

Topping Ideas: Sliced bell peppers, roasted zucchini or eggplant, olives, sun-dried tomatoes, thinly sliced red onion, artichoke hearts, capers.

Visit Dreena Burton at Plant-Powered Kitchen.

Polenta Pizza Crust by Dreena Burton

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vendredi 22 mai 2015

Baconut (Vegan Coconut “Bacon”)

Large flakes of unsweetened coconut are the perfect canvas to infuse the smoky-sweet flavor associated with bacon. Coconut has natural fat and the flakes absorb seasoning well. After a low-heat bake, the flakes are crunchy, savory, salty, smoky, and just a touch sweet. Try them on your next sandwich and take your lunch to a new level of deliciousness! Recipe from from Plant-Powered Families: Over 100 Kid-Tested, Whole-Foods Vegan Recipes by Dreena Burton, BenBella Books © 2015, reprinted by permission. Photos by Nicole Axeworthy.

Makes: 2 cups

  • 1 tablespoon coconut sugar
  • 3/4 teaspoon smoked paprika
  • 1/2 scant teaspoon sea salt
  • 1/4 teaspoon garlic powder
  • Freshly ground black pepper to taste
  • 2 1/2 tablespoons tamari or coconut aminos
  • 1/2 tablespoon balsamic vinegar
  • 1/2 teaspoon liquid smoke (see note)
  • 2 cups large flaked, unsweetened coconut

Preheat oven to 275°F. Line a baking sheet with parchment paper. In a large bowl, combine the coconut sugar, paprika, sea salt, garlic powder, black pepper, tamari, vinegar, and liquid smoke. Mix through until the sugar is dissolved. Add the coconut and stir through until all the marinade is absorbed and the coconut is fully coated.

Spread on the prepared baking sheet. Bake for 30 to 32 minutes, tossing once about halfway through baking and checking for doneness at about 27 to 28 minutes. The coconut can turn from just perfectly cooked (a dark pinkish brown color) to burned (dark brown, and with a bitter flavor) in just a few minutes. So, don’t overbake!

Remove, and let cool. They will continue to dry and crisp once out of the oven. Once completely cool, you can transfer to an airtight container and refrigerate; it will keep for weeks, maybe longer!

Liquid Smoke Note: While this is not an ingredient you may use often, it has a unique and essential flavor. It is worthwhile adding to your pantry (and it stores well in the fridge). You can find it in many grocery stores and also specialty/health food stores. It is not a chemical product; rather, it’s made from condensing vapors from the smoke of smoldering wood chips.

Serving Suggestions: Try sprinkled on soups, in BLTs, on top of baked potatoes, on veggie burgers/cheeseburgers, folded into breakfast scrambles, and as a pizza topping!

Visit Dreena Burton at Plant-Powered Kitchen.

Baconut - vegan coconut bacon recipe by Dreena Burton

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jeudi 21 mai 2015

Rustic Strawberry Tart

As with all desserts that spotlight fresh fruit, the season’s best berries make this tart shine. This dessert was inspired by a large basket of spring strawberries from Fall Creek Farm in Granbury, Texas, where Cullen and Ashley Crisp’s mantras are “the smaller, the sweeter” and “the redder, the better.” If you’re purchasing the grocery-store variety, pony up for organic—it’s worth it. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney.

Makes one 10-inch tart

Crust

  • 1 cup unbleached all-purpose flour, plus more for rolling out
  • 1⁄3 cup white whole wheat flour
  • 3 tablespoons plus 1 teaspoon organic granulated sugar, divided
  • 1⁄8 teaspoon kosher salt (skip if using vegan butter)
  • 4 ounces (1 stick) unsalted vegan butter stick (such as Earth Balance)
  • ¼ cup plus 2 tablespoons ice water

Filling

  • 1 pound fresh organic strawberries, hulled and halved
  • 3 tablespoons organic granulated sugar
  • 2 tablespoons cornstarch
  • 1 tablespoon freshly squeezed lime juice

To make the crust: Combine the flours, 3 tablespoons of the sugar, and salt, if using, in a large bowl; whisk to blend well. Cut the butter or vegan butter into ½-inch pieces. Add the butter or vegan butter to the flour mixture and work in with your fingertips until a coarse meal forms (do not overwork the dough; some large bits can remain).

Using a fork, stir in just enough of the ice water to form a dough. Knead the dough briefly until it comes together. Pat the dough into a round disk, cover with plastic wrap, and refrigerate it until you’re ready to roll it out.

To make the filling: Preheat the oven to 425° F. Place the strawberries in a medium bowl. Sprinkle the strawberries with the sugar, cornstarch, and lime juice; toss to coat.

Place a large sheet of parchment paper on a work surface; sprinkle it with flour. Place the dough disk in the center of the parchment paper and, using a rolling pin, roll it out to a 13-inch round. Lift the parchment paper up and transfer it, with the crust, to a baking sheet.

Spoon the strawberries into the center of the dough, drizzling with a bit of the juices from the bottom of the bowl. Fold about 1½ inches of the edges of the tart dough in toward the center, partly covering the strawberries.

Sprinkle the top crust around the edges with the remaining 1 teaspoon of sugar. Bake the tart until the crust is golden brown and the filling is bubbling, about 25 minutes. Let stand for at least 15 minutes (the center will be very juicy but it will set some as it cools). Serve warm or at room temperature.

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Accordion-Style Sweet Potatoes with Chili Salt and Garlic

This style of preparing potatoes is popular for good reason: Not only are they visually striking, you also get some of the benefits of a gratin—thin, tender slices and deliciously crusty edges—without the heavy sauce. I especially like this technique for sweet potatoes, which are grown in Texas much of the year. Reprinted with permission from Meatless in Cowtown: A Vegetarian Guide to Food and Wine, Texas Style © 2015 by Laura Samuel Meyn and Anthony Head, Running Press, a member of the Perseus Books Group. Photos by Jason Varney.

Makes: About 4 servings

  • 4 small to medium-size sweet potatoes (2 to 2¼ pounds), peeled
  • 4 large garlic cloves, peeled and very thinly sliced
  • ¼ cup extra-virgin olive oil
  • 1 teaspoon chili powder
  • ¾ teaspoon kosher salt

Preheat the oven to 425° F. Line a large baking dish with parchment paper.

Place the peeled sweet potatoes on a work surface. Using two wooden spoon handles as a guide along both long sides of one potato (to prevent the knife from slicing all the way through the potato), slice the potato crosswise into very thin slices that go at least three quarters of the way through. Gently slide one very thin garlic slice between every other slice in the sweet potato (the garlic slices will help to hold the sweet potato slices slightly apart). Repeat with the remaining potatoes and garlic slices.

In a small bowl, whisk the oil, chili powder, and salt to blend. Using a pastry brush, generously brush the mixture all over the potatoes. Place the potatoes in the prepared dish. Brush the mixture again over the tops of the potatoes a couple of times, allowing the oil to drip between the slices (some of the oil mixture might be left over).

Bake until the sweet potatoes are tender all the way through and the tops of the slices are beginning to get crusty and golden brown, 1 hour 10 minutes to 1 hour 15 minutes. Serve warm or at room temperature.

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Veganz — Vegan Supermarket and Café Chain in Germany and Beyond

On any given vacation, there will inevitably be one of those days where nothing seems to go right. On a recent trip to Berlin, my husband and I had one of those days when we took a day trip to Leipzig, a medium-sized city a couple of hours away. I’ll spare you the details, but most everything went awry, and by the time we made our way back to the train station, we were tired, hungry, and disappointed. Coming upon a branch of Veganz, a vegan supermarket and café chain totally redeemed the day for us.

Vegenaise and seitan at Veganz

Veganz offers European and American brands

We could have gone to another of the Veganz locations in Berlin, but we hadn’t mastered the U-bahn (the over-and underground metro) and it seemed a bit far afield from our other activities. Now I’m sorry we didn’t make the little bit of effort to figure it out — next time! So I was beyond delighted to have come upon the store in Leipzig.

Veganz, which launched in 2011, is the brainchild of  entrepreneur January Bredack. With several locations in Germany, its country of origin, in addition to the aforementioned stores in Berlin and Leipzig, you’ll also find it in Munich, Essen, and Frankfurt. Outside of Germany, there are branches in Prague (Czech Republic), and Vienna (Austria). There are plans to expand to London as well as Portland, Oregon. Portland is such a vegan-friendly city that a Veganz branch is sure to be a smash success.

Vegan cheeses at Veganz

An amazing selection of vegan cheeses at Veganz — here are just a few

The mission of Veganz is to offer a one-stop, amazing array of fresh and prepared vegan foods and products. They’re also great ambassadors of the plant-based lifestyle, spreading the love with their food truck that serves up delicious food at music festivals and sporting events. In-store cooking demos and classes are being planned as well.

Veggie stand at Veganz

The half-empty produce bins prove that Veganz customers love their fresh veggies 

Veganz’s shelves and refrigerated sections offer an array of European, British, and American products. Fresh produce is attractively displayed, and non-food items like books and household items are also part of the mix. There are vegan treats for your pets as well.

When we sat down to eat at Goodies, the café within Veganz, we were more than ready for a good meal. And unlike the rest of the day behind us, we were not disappointed! Everything we had was fresh and delicious. There were two soups to choose from — comforting yet full-bodied potato and leek, and roasted pepper and tomato. Hubby and I passed the soups back and forth and split a bountiful caesar salad wrap. We were tempted by the desserts, especially the dairy-free cheesecakes, but feeling quite full, we settled on the soft-serve ice cream, a light and sweet way to end the meal.

If you’re planning any travel to the locations listed above, a stop in Veganz is well worth your while, whether to stock up or just have a meal. I can’t wait to visit again — and next time, I’ll save some room for that incredible-looking cheesecake.

Veganz desserts

  • Look for more vegan travel and lifestyle articles on our Vegan Living page.
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mercredi 20 mai 2015

The Nordic Diet: An Evidence-Based Review

The latest “diet” to appear in the media is called the Nordic diet. Proponents of this diet claim that you can improve your health by eating “Nordic” foods. These are the traditional foods commonly eaten by people in the Nordic countries. Several studies have shown that the Nordic diet can cause weight loss and improve […] The post The Nordic Diet: An Evidence-Based Review appeared first on http://ift.tt/1aS7CX7

[ This is only a summary. Click the link above to read the full article. ]

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Liven Up Your “Good Karma Diet” — Explore Raw Foods

When my daughter, Adair, was a tween and teen, we devoted two weeks every summer to eating only raw food: fruits, salads, crudités, and sprouts; dressings, dips, pâtés, and cheeses made from nuts and seeds; vegetable juices and creamy smoothies. When a friend asked her why we did it, she said, “Because everyone deserves to be gorgeous at least two weeks a year.” She was talking about the clear eyes, luminous skin, and well-known “glow” that come from eating fresh, raw foods. 

But wait a minute: everyone deserves to be gorgeous all year long, every day and every decade. This is what happens with The Good Karma Diet — dining is upgraded with lots of color (much of it green) and fresh foods that have never seen a processing plant or a cooking pot. Impressive results show up quickly: weight loss, plenty of steady energy, a rested look so people ask if you’ve been on vacation. You’re eating foods that grew. Foods that are, for the most part, in season, so they nourish you right now. Foods with vivid colors that don’t start with “FDC#.”

The phytochemicals and overall nutrient density of greens, berries, fresh juices, and other unheated plant foods can take you light years beyond a typical, mostly cooked diet that includes lots of packaged and convenience foods, even when you’re eating vegan or close to it. (People who’ve tried that and didn’t like it can try this and see what happens.)

The color and liveliness of raw food has long appealed to me. I recall an incident, only a couple of years into being vegan. I was in my kitchen making dinner and some prep-ahead dishes for later in the week. They represented the monochromatic fare nearly everyone with an interest in natural foods was eating back then: brown rice and brown bread, lentil soup and onion soup, walnut loaf and wheat germ cutlets. My husband called and asked what I was doing. I replied, “Killing food – uh, I mean, cooking food.” With a slip deserving of Dr. Freud, I’d stated where my heart was in terms of bodily sustenance, although I didn’t know what to do with this information.

I was aware even then that there were people who ate mostly raw, but they were the ascetics of the vegetarian world. They ate fruit for breakfast and that was all. Undressed salad and nuts for lunch. More salad – lots of sprouts! – and maybe a baked potato for dinner. If they were going all out, they’d put some avocado on the potato. I don’t know about you, but when I think of the culinary good life, that isn’t it.

It would be years later, when clever raw chefs began to create actual cuisine from uncooked fruits, vegetables, nuts and seeds, that I seriously looked at “raw” as something that might be for me. I soon realized that for many people, myself included, an all-raw diet, even a delicious one, can be too restrictive. And other than for a short cleanse, the whole thing can seem bizarre, with the wheat grass and Himalayan berries and recipes that begin: “Break a young Thai coconut with your machete.” Besides, from November to May, raw is just plain cold. As a result, lots of folks dabble in it, but most of them give it up. I’m here to rescue the dabblers and suggest that you eat a veritable cornucopia of uncooked vegetables and fruits, especially in warm weather, and the very best cooked foods, too. It’s about color and comfort, about living foods and living life.

The sweet spot for wellbeing comes from finding the ideal balance of bright, brilliant foods just as they come from the orchard and garden, while allowing for cooked foods, as well, with their variety, leeway in social situations, warmth in the winter, and some comforting nutrient insurance.

Beans and whole grains are rich in certain minerals, amino acids, and B vitamins that can be tricky to get with all raw food; and a few phytonutrients – the lycopene in tomatoes, for instance — are actually more accessible when you eat the food cooked. Grounding cooked dishes provide staying power and needed calories that fruits and vegetables don’t always have, and that you don’t want to get from an excess of high-fat foods – nuts, seeds, avocado – even though these are highly beneficial in moderation.

An appreciation of raw foods, but without taking any vows or signing any pledges, qualifies as person as a “raw enthusiast.” That’s the category into which I put myself and to which I extend you a cordial invitation. It’s easy to be enthusiastic about raw foods because eating them gives you a huge vitality boost. And once you recover from the “palate perversion” most of us developed from eating greasy foods and too-sweet sweets, the flavor burst from a perfect peach or a savory salad can be borderline orgasmic.

Excerpted from The Good Karma Diet: Eat Gently, Feel Amazing, Age in Slow Motion by Victoria Moran, with the permission of Tarcher/Penguin, a division of Penguin Random House. Copyright © 2015.

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mardi 19 mai 2015

Greek-Flavored Lentil Salad with Tofu “Feta”

This hearty, Greek-inspired cold dish of lentils, tomatoes, olives, and tofu “feta” is easy enough to make for everyday meals, and impressive enough to serve on special occasions. It’s a nice dish to bring to potlucks, as well. Photos by Evan Atlas.

  • 1 recipe Tofu “Feta”
  • 3 cups cooked brown, green, or black lentils (from about 1 1/2 cups raw),
    or two 15-ounce cans, drained and rinsed
  • 1 medium bell pepper, any color, diced
  • 2 medium flavorful firm tomatoes, diced
  • 2 scallions, thinly sliced
  • 2 tablespoons extra-virgin olive oil
  • 3 to 4 tablespoons lemon juice, to taste
  • Chopped fresh dill to taste
  • Chopped fresh mint to taste
  • 1/2 cup sliced or halved pitted Kalamata olives

Prepare the Tofu Feta as directed.

Combine the Tofu Feta with the remaining ingredients in a serving bowl and let stand for 20 to 30 minutes before serving, to allow the flavors to blend.

Greek Flavored Lentil Salad with Tofu "Feta" recipe

Here are more recipes using Lentils and Peas.

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lundi 18 mai 2015

Mango Curry Tofu

Mangoes are abundant in India, where they are always juicy and sweet. In the United States, mangoes can be a bit tart. For desserts or curries like this one, I prefer mango pulp or puree in canned or bottled form. You can use a ripe mango, if you prefer, but be sure to puree it well before using. This is a simple recipe but the resulting dish is very alluring with its sweet and spicy sauce. It can easily be made soy-free. Recipe and photos from Vegan Richa’s Indian Kitchen  © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.

Serves: 4
Prep: Active: 25 minutes | Inactive: 20 minutes

Tofu

  • 14-ounce tub firm tofu
  • 2 teaspoons safflower or other neutral oil
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon ground cinnamon
  • 1/2 teaspoon Garam Masala
  • 1/4 teaspoon salt

Curry

  • 3/4 cup chopped red onion
  • 1-inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • 1/4 teaspoon cumin seeds
  • 2 bay leaves
  • 4 cloves
  • 1 1/4 cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree (unsweetened or lightly sweetened canned)
  • 1/2 teaspoon salt
  • 2 teaspoons apple cider vinegar
  • Generous pinch of black pepper
  • 1/4 teaspoon Garam Masala, for garnish
  • 2 tablespoons chopped cilantro, for garnish

Tofu: Cut the tofu slab into 1/2-inch slices. Place them on a clean kitchen towel. Cover with another kitchen towel. Place a 10-pound (approximate) weight on top and let sit for 10 minutes. Alternatively, you can use pressed tofu. Cut the tofu slices into 1/2-inch cubes.

Heat the oil in a large skillet over medium heat. When the oil is hot, tilt the skillet so the oil coats it evenly. Add the tofu and cook until lightly brown on some sides, stirring occasionally, 4 minutes. Add the cayenne, cinnamon, garam masala, and salt and mix well to coat. Cook for another 2 minutes and set aside.

Curry: In a blender, combine the onion, ginger, and garlic and blend into a smooth puree with 2 tablespoons of water. Heat the oil in a large skillet over medium heat. When the oil is hot, add the cumin seeds, bay leaves, and cloves. Cook for 1 minute.

Add the pureed onion and cook until the onion mixture is dry and does not smell raw. Stir occasionally to avoid sticking, 13 to 15 minutes. Add the coconut milk, mango pulp, salt, and vinegar and mix well. Add the tofu and all the spices from the tofu skillet to the sauce skillet. Add a dash of black pepper.

Mix, cover and cook until the sauce comes to a boil, 5 minutes. Reduce the heat to low and cook uncovered until the sauce thickens and desired consistency is achieved, about 15 minutes. Taste and adjust the salt and tang. Add 1/2 teaspoon or more sugar if the mango pulp was not sweet. Garnish with cilantro and a dash of garam masala and serve hot.

Tofu Mango Curry recipe by Vegan Richa

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Masala Lentils (Sabut Masoor)

If you want to impress someone with a dal, make it this one. Don’t be afraid of the number of spices—it is quite simple to make. The spices and garlic are blended to a paste and fried in the oil. A hot sauce (chiles, garlic, and vinegar) in the tadka is another secret to getting the right flavor profile. Serve this as a part of a meal, or with rice or naan or other flatbread. Recipe and photos from Vegan Richa’s Indian Kitchen  © 2015 by Richa Hingle. Vegan Heritage Press, LLC. reprinted by permission.

Serves: 4
Prep: Active: 25 minutes | Inactive: 20 minutes 

  • 3/4 cup brown lentils, washed and drained
  • 2 cups water
  • 2 to 3 teaspoons safflower or other neutral oil
  • 1/2 cup finely chopped red or white onion
  • 6 cloves garlic, chopped
  • 1/2 teaspoon ground cumin
  • 2 teaspoons ground coriander
  • 1/2 teaspoon ground cardamom
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon fenugreek leaves or 1/8 teaspoon fenugreek seeds
  • 1 teaspoon sweet or hot paprika
  • 1/8 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 1 1/2 tablespoons sriracha or other hot sauce, to taste
  • 2 tablespoons water
  • 1 1/2 cups chopped tomato
  • 3/4 teaspoon salt
  • 2 tablespoons chopped cilantro, for garnish
  • 1 tablespoon vegan butter (optional)

Combine the lentils with 2 cups of water in a saucepan. Partially cover and cook over medium heat until the lentils are tender, 25 to 30 minutes.

While the lentils are cooking, make the tempering. Heat the oil in a skillet over medium heat. Add the onion and cook until golden brown, 5 to 6 minutes.

In a blender, combine the garlic, cumin, coriander, cardamom, cinnamon, fenugreek, paprika, nutmeg, black pepper, sriracha, and 2 tablespoons of water. Blend to combine well. Add this paste to the onions in the skillet. Cook until fragrant, about 2 minutes. Stir in the tomatoes and salt, and cook until the tomatoes are tender, about 8 minutes. Mash the larger tomato pieces.

Add the tempering to the lentils. Bring to a boil over medium heat. Reduce heat and simmer for another 5 minutes. Taste and adjust salt and spice. Garnish with cilantro and vegan butter, if using, and serve hot.

Visit Richa at Vegan Richa: Eating plants until we photosynthesize!

Masala lentils dal recipe by Vegan Richa

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dimanche 17 mai 2015

13 Debunked Benefits Of Wheatgrass For Vibrant Health

Intrigued by wheatgrass? Wondering if you should jump on the green shot bandwagon? This “superfood” is rumoured to have many health benefits but not all are supported by hard facts. Read on to find out what science has to say about the properties of wheatgrass and decide for yourself if you should, perhaps, give it a try.

Benefits of wheatgrass


First things first; what is it actually? Wheatgrass is the young grass shoots of the Triticum Aestivum plant, more commonly known by the name of wheat plant. Just like barley, oat and rye grasses, wheatgrass is part of the cereal grass family and grows in temperate regions all around Europe and the United States. For those of you living in colder climates, fear not, as wheatgrass can also be grown indoors!

Where does wheatgrass come from?

Its origins can be tracked back to more than 5000 years ago. Back then, Egyptians allegedly considered the young wheat shoots sacred and readily consumed them for the positive effects they had on their health and vitality. Wheatgrass has also been used for thousands of years in India, as part of Ayurvedic medicine.

It’s popularity hit the Western world back in the 1930s, thanks to Charles F. Schnabel, an agricultural chemist who used the fresh cut grass to nurse dying chickens back to health. What’s particularly amazing is that the sick hens consuming it not only recovered, but also started laying an egg almost everyday instead of every three days – basically increasing their egg production three fold! Pretty impressive, right?

grow wheatgrass

About two decades later, wheatgrass was brought back into the spotlight by Ann Wigmore, an ordinary woman who consumed it, in combination with other various weeds, to heal herself of colon cancer. She went on to found the Hippocrates Health Institute, where her use of wheatgrass as a key food both popularized its use and spurred continued interest in the young grass.

What can wheatgrass do?

Wheatgrass is packed full of vitamins, minerals and amino acids in addition to containing plant nutrients (phytonutrients) thought to have antioxidant, antibacterial and anti-inflammatory properties. It’s interesting to note that many of the phytonutrients contained in cereal grasses have yet to be identified and the mechanisms through which they provide their health benefits are still largely unknown.

So, are there any real benefits to wheatgrass or is it all gimmick? Fans of wheatgrass sure swear by it, citing its many health perks! So let’s entertain the discussion and take a deeper look at the evidence.

wheatgrass

1. Claim: A Shot Of Wheatgrass Juice Has As Much Nutritional Value As 2.5lbs Of Fresh Veggies.

Wheatgrass certainly is a source of many nutrients, including vitamins E and B12, iron, magnesium, calcium and phosphorus. It also contains beta-carotene, a nutrient typically found in orange pigmented fruits and vegetables such as mangoes, cantaloupe, pumpkin, carrots and yams and selenium, a trace element important for the functioning of the thyroid gland. Vitamin E, beta-carotene and selenium also happen to be powerful antioxidants. This means they can protect the body against the effect of harmful molecules known as free radicals. So, there’s no doubt about it, wheatgrass has an interesting nutritional value.

That being said, one ounce of wheatgrass juice has, on average, just about as many vitamins and minerals as three ounces of fresh vegetables, no more, no less.

So can a shot of wheatgrass compensate a lack of vegetables in the diet? Not fully. A daily consumption of wheatgrass juice doesn’t mean you can skimp on fruits and veggies the rest of the day, but it can definitely contribute towards your daily nutrient intake.

VERDICT: Not true. One ounce of wheatgrass juice will provide you with more or less the same amount of nutrients as three ounces of fresh veggies. So drinking it regularly won’t make up for a diet poor in veggies but can, none the less, be an easy way to add some extra nutrients to your day.

2. Claim: Wheatgrass Helps You Shed The Pounds

Some say that wheatgrass, due to its high nutrient density, provides your body with everything it needs, keeping it satisfied and, by the same token, curbing hunger and reducing cravings. Others say that wheatgrass stimulates the thyroid gland, which can, in itself, help fight obesity.

As nice as they sound, there is currently no scientific evidence supporting these claims. But, that doesn’t mean a daily shot of wheatgrass can’t help…

There’s definitely something to be said about the power of the mind! Once you decide on your goal, a daily reminder of that decision might be just the thing you need – and there are many worst reminders than a daily, nutrient-filled green shot!

VERDICT: There is no magic pill when it comes to weight loss. But a daily reminder of your decision can definitely help you persevere in your quest towards your goal.
wheatgrass health

3. Claim: Wheatgrass Oxygenize Your Body

This claim originates from wheatgrass’ high content of chlorophyll, a molecule that allows plants to produce energy from sunlight through a process called photosynthesis. What’s particularly fascinating about chlorophyll is that its structure is very similar to that of hemoglobin, a molecule known to carry oxygen from our lungs to the rest of our bodies. Since chlorophyll and hemoglobin are so similar in structure, intake of one could help your body produce more of the other.

Interestingly, some scientific evidence supporting this theory does exist. It comes in the form of a small study, performed on 32 patients with thalassaemia. Individuals with thalassaemia lack normally formed hemoglobin, which results in poor oxygen transport and destruction of vital red blood cells. To increase healthy hemoglobin levels, many individuals with this disorder must get regular blood transfusion. This particular study found that a daily intake of 3.5oz of wheatgrass led 50% of patients to require fewer transfusions, indicating that wheatgrass might have, at least in some people, a positive effect on hemoglobin levels.

Similarly, intake of 1oz of wheatgrass for 6 months was able to significantly increase hemoglobin levels in 348 terminally ill cancer patients.

VERDICT: Maybe true. It’s probable that wheatgrass helps oxygenize the body but few studies have investigated this effect. More evidence is needed to properly support this claim.

4. Claim: Wheatgrass Keeps Your Bones Strong

Wheatgrass’ alkalizing effect may, indeed, help you maintain strong bones. The idea that a highly acidic environment in the body can cause bone loss was first proposed more than 40 years ago. Since then, many studies investigating this effect have been performed, and evidence exists for both sides.

In short, a highly acidic environment, caused, for example, by a high intake of acidic foods such as meat and dairy, is thought to slowly weaken your bones. Of course, your kidneys are designed to counteract the effects of an acidic diet, keeping your body’s pH balanced. But this seems to only work up to a certain point, after which, the kidneys alone can no longer cope. That’s when negative effects on your bones can occur. It’s said your bones are most at risk if you have a low muscle and bone mass and regularly consume a highly acidic diet.

One thing to keep in mind is that a recent systematic review found no protective role of dietary acid load in bone disease. So if your diet already contains a good amount of fruit and vegetables, wheatgrass may not provide you any additional benefit. On the other hand, if your diet is plentiful of acid foods, wheatgrass’ alkalizing properties may contribute to diminishing your body’s acidity, providing you with a small added benefit.

VERDICT: Maybe true. Wheatgrass may help decrease the body’s acidity, by the same token protecting your bones. But then again, so can a plant-based diet and strength training exercise. So try opting for all three to maximize the effects on your skeleton!

wheatgrass shot

5. Claim: Wheatgrass Prevents And Cures Cancer

Cereal grasses are thought to have regenerative effects on our cells. In simpler words, they can help repair our DNA. So could fixing the damaged DNA in our bodies help ward off diseases such as cancer? Many seem to think so!

Animal and test tube studies seem to agree. For example, back in the 1980s, Dr. Chiu Nan Lai from the University of Texas Medical Centre found that extracts of wheatgrass and other green vegetables cancelled the damaging effects of two specific cancer-causing molecules. Green veggies were also observed to offer protection from radiation damages (such as from the effects of X-rays) with foods highest in chlorophyll offering the greatest protection. Recent research finally shows that wheatgrass could also help the body fight against leukemia.

But, does this mean that the same effect would occur in humans?

It’s possible. Wheatgrass is certainly high in antioxidants, which are known to be helpful in cancer prevention. What’s more, a study of 60 women with breast cancer found that wheatgrass was able to reduce some of the harmful effects of chemotherapy without altering the effectiveness of the treatment.

VERDICT: Maybe true for prevention but there’s lack of evidence for treatment. Some scientific support indeed exists for wheatgrass’ cancer-preventing properties and consuming this antioxidant-rich young shoot may also reduce some of the harmful effects of chemotherapy. However, wheatgrass’ cancer curing properties are likely exaggerated, as no evidence exists to support this claim.

6. Claim: Wheatgrass Helps Your Digestive System.

Regular consumers of wheatgrass powder can attest to it; this cereal grass sure does help keep bowel movements regular! It has its relatively high fibre content to thank for this effect.

But fibre not only helps keep you regular; it can also help decrease your cholesterol and make you feel fuller. Five grams of dehydrated cereal grass contributes to about 2g of fibre, which is equivalent to about 50g cooked whole wheat cereal, 100g apple or 300g spinach.

What’s more, a small 2002 study found that patients suffering from an inflammation of the colon (also known as ulcerative colitis) saw their symptoms improve after drinking 3.5oz of wheatgrass daily for one month. These results are definitely encouraging! But since only 23 individuals were included in this study, further findings are needed to confirm the effect.

VERDICT: Probably true. 3oz of wheatgrass juice generally contains more fibre than the same quantity of most fruits and vegetables. Including it in your diet can thus be an easy way to gift your body and digestive system with fibre’s many benefits!
fresh wheatgrass

7. Claim: Wheatgrass Helps Detoxify Your Liver

There is much talk around the “detoxifying effect of wheatgrass” but, unfortunately, there is not much hard evidence to back up this claim. The only research to date regarding the protective role of fresh wheatgrass juice was performed on rats with compromised livers. Although the results were promising, no human studies have been published on the subject to date.

VERDICT: The jury is out on this one until more research is made available!

8. Claim: Wheatgrass Helps Rejuvenate Your Skin

Some skin benefits linked to wheatgrass include the capacity to regenerate skin cells, help you get rid of acne, overcome dryness or eczema and even treat discolouration. A quick dab of wheatgrass juice to the skin can apparently also slow down aging and accelerate the healing process after a sunburn. So could wheatgrass help you achieve a glowing complexion?

As nice as these claims sound, the trouble remains that nearly no scientific evidence can be found to support them.

VERDICT: Unlikely true but more evidence is needed. Wheatgrass may not be the fountain of youth, but crossing your fingers and giving it a try can’t hurt!
wheatgrass juice

9. Claim: Wheatgrass Helps You Heal Faster

Back in the 1940s, chlorophyll was considered the MVP when it came to antiseptic properties. It was successfully used in hospitals to treat open wounds and to prevent infections as well as growth of unfriendly bacteria. Chlorophyll packs were even inserted into the sinuses to clear up congestion, giving immediate relief from the common cold!

So, with wheatgrass being high in chlorophyll, is it safe to assume that eating or drinking it it will produce the same beneficial effects?

Not necessarily! Let’s first remember that the chlorophyll found in all green leafy vegetables, including wheatgrass, is locked in by cellulose. Cellulose is a compound that our human digestive tracts cannot digest… So, wheatgrass’ chlorophyll content is difficulty freed or absorbed in sufficient quantities to produce the same effects as when directly utilized, making this claim quite unlikely.

VERDICT: Unlikely true. Ingestion of chlorophyll may very well have positive effects on our healing ability but there is not evidence that consuming wheatgrass will do the same.

10. Claim: Wheatgrass Helps Regulate Your Blood Sugar Levels

Wheatgrass seems to have some positive effects on blood sugar levels. In animal studies, it increased both insulin production and sensitivity and, overall, helped the body be more efficient at dealing with glucose. These are definitely interesting findings since better regulation of blood glucose can help balance your energy levels and curb food cravings, both of which can have a direct impact on your waistline and overall wellbeing.

VERDICT: Maybe true. It is possible that wheatgrass helps regulate your blood sugar levels, but more evidence, especially in humans, is needed to properly support this claim.

wheatgrass smoothie

11. Claim: Wheatgrass Gets Rid Of Bad Breath And Body Odour

Many fans of wheatgrass boast about it’s potent body-odour busting and breath-freshening effects. But to date, only a few studies looked at this claim. And the results are mixed.

Some report that chlorophyllin (a derivative from chlorophyll) can decrease urinary and fecal odours in incontinent patients. On the other hand, a placebo-controlled trial found chlorophyllin to be no more effective than the placebo at reducing fecal odour. As for the young grass’ effect on your oral hygiene…don’t hold your breath as no scientific evidence was found to support this purported “freshening” effect!

VERDICT: Unlikely true, as not much scientific evidence exists for this one. But perhaps the best (un-scientific) way to make up your mind is by having a green shot after a delicious garlic-infused meal!

12. Claim: Wheatgrass Increases Sport Performance

Wheatgrass juice is sometimes advertised as a source of quickly absorbed sugars, able to provide the body with a quick source of fuel to boost sport performance. This is an interesting claim, isn’t it? Take a green shot right before going to the gym, and improve your workout capability!

It’s too bad that this effect is very unlikely. Nutritional analysis of wheatgrass shows it contains about 2g of carbohydrates per 100ml of juice. So to get anything close to a boost in performance, you’d have to consume close to a litre of wheatgrass juice! And that’s without accounting for the fact it also contains protein and fibre, both of which are known to decrease the speed of absorption of carbohydrates, making the effect unlikely even if you were, somehow, able to consume that much green liquid in one sitting!

VERDICT: Not true. Whole fruit, fruit juice or even a slice of white bread with jam are all better sources of quick sugars to consume prior to a sweat session.
wheatgrass powder

13. Claim: Wheatgrass Helps With Your Dental Health

Wheatgrass juice is claimed to be an excellent remedy against tooth decay and pyorrhoea (an inflammatory disease of the tissues supporting the teeth). But don’t throw out your mouthwash just yet! As was the case with its purported antiseptic properties, research only links chlorophyll to these positive effects. Since the chlorophyll content of wheatgrass is not easily absorbed by human intestines, the effects are unlikely directly associated to the green shoots.

VERDICT: Unlikely true, as not much scientific evidence exists for this claim. But if you so wish, why not give wheatgrass a try and test this for yourself?

How To Use Wheatgrass?

Have you decided to give wheatgrass a try? You’ll be glad to know that many options are available to you! You can consume this grass either as a juice made of freshly squeezed raw wheatgrass, opt to use wheatgrass powder stirred in a glass of water or stick with compact capsules.

Does Wheatgrass Have Any Side Effects?

To date, not much is known about the long term safety of consuming wheatgrass. But it’s worth noting that wheatgrass can cause nausea, appetite loss or even constipation in some people.

 



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