Medi-Studies info for Vegetarians and Vegans

For thousands more cooking recipes go to…http://alturl.com/hcjkx …For a healthier,more beautiful and energetic life…

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This healthy, low-fat soup is full of vitamins, minerals, and fiber. Perfect for cold days and New Year’s resolutions to eat healthy! A vegetarian borscht (beet soup) recipe and trip to an organic farm!

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More info at http://hilahcooking.com/vegetarian-borscht

Borscht soup INGREDIENTS:

1 pound beets (about 3)
1 large onion
2 large carrots
1 cup shredded cabbage
2 tablespoons olive oil
4 cups vegetable broth
1 teaspoon salt (approximate measure, depending on the saltiness of your broth)
1 lemon
Black pepper
Optional: sour cream, fresh dill

DIRECTIONS:

Peel the beets and carrots and cut into matchsticks about 2″ by 1/8″.
Cut the onion in half from top to bottom, then cross-ways to make little C-shaped onion slices.
Heat the oil in a large saucepot over medium heat until warm.
Saute the beets and carrots and onions for about 10 minutes.
Add the cabbage, broth and salt.
Bring to a boil, then turn down the heat and simmer, covered, about 20 minutes until everything is tender.
Season with pepper and lemon juice. I used an entire lemon. It should taste tangy and sweet.
Serve with a dollop of sour cream if you like, and/or some fresh dill.
This may also be served cold with good results.

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Product DescriptionMade with organic flax seed, organic evening primrose and organic borage oils, the total efa™ 100% vegetarian softgels offer complete omega 3-6-9 with the ultimate in convenience, for vegetarians or anyone who prefers not to consume animal-based gelatin. our new packaging utilizes recycled and recyclable packaging components.

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View full recipe at http://www.manjulaskitchen.com/2012/04/23/masala-papad-papad-salad/

Learn how to cook Masala Papad (Masala Salad) Recipe by Manjula

Ingredients:
2 plain papad, these are available in Indian grocery stores
2 medium size tomatoes, seeded and diced in very small pieces, this should make approx. 1cup
½ English cucumber, cut in very small pieces, it should be about ½ cup
2 tablespoons cilantro finely chopped
1 teaspoon ginger finely shredded, optional
1green chili finely chopped, optional
1/2 lemon
Approx. 2 teaspoon oil

Spice Mix for Garnishing
1/2 teaspoon salt
1/4 teaspoon black salt
1/2 teaspoon dry roasted cumin seeds powder
1/8 teaspoon black pepper
Pinch red chili

Indian Gourmet Appetizers thin crisp cracker papadum pappadum appalam paparis Vegan Healthy Vegetarian

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I’m a teen vegetarian and I’m trying to eat healthier. I usually eat chocolate chip muffins where you just add milk, but that’s like all I eat for breakfast. Sometimes doughnuts or 100 calorie chocolate pretzels, or just no breakfast. Any different ideas? And don’t say typical pancakes, I’m sick of pancakes right now.

Blueberry Breakfast Polenta and Immune Boost Juice..

Blueberry Breakfast Polenta

1 cup non-GM cornmeal
½ tsp cinnamon (optional)
½ tsp sea salt
1½ cups fruit juice (apple, pear, or other non-citrus fruit)
1½ cups filtered water
1 tsp non hydrogenated coconut oil, or sunflower or olive oil (plus extra to oil dish)
1 cup blueberries (fresh or frozen, but not thawed)

Mix the cornmeal, cinnamon, salt, and juice in a small bowl.

Bring the water to a boil in a 3-qt/L saucepan. Once boiling, slowly stir in cornmeal mixture.

Cook uncovered on medium-low heat for 20-30 minutes, stirring frequently to prevent scorching, until thick and smooth. It’s done when you can jam a spoon into it and it’ll stand on its own.

Remove from heat. Stir in the oil using a silicone spatula, then gently fold in the blueberries. Scrape polenta into a lightly oiled or parchment-lined baking dish or pie plate, and smooth out evenly. Allow to set for about 30 minutes (It’ll firm up on its own; you’ll see).

Cut the polenta however you like—I slice it evenly into quarters and then cut each quarter into 4 triangles.

Store any remaining polenta in an airtight container in the fridge for up to 4-5 days and warm it up in a skillet or toaster oven before serving.

Immune Boost Juice

Makes 1 serving (about 1¾ cups)

3 large or 4 medium carrots
1 small or ½ medium beet
1 medium apple
1 thumb-sized piece fresh ginger root

Optionals (choose 2)
½ lemon, peeled
1 small or medium cucumber
2 stalks celery
4 stalks kale

Scrub all produce well, and trim off ends of carrots and beet—no need to peel anything. Your juicer may have a wide enough mouth for whole apples, but I recommend quartering them and removing the seeds (as they contain small amounts of cyanide). Process all ingredients in juicer according to machine’s directions.

Drink immediately (centrifugal juicers produce juice that oxidizes quickly), sipping slowly for maximum nutrient absorption.

And for a visual:

Happy cooking.

Here is the juicer I am using: http://amzn.to/I3SJ7j

I’ve made it to day 4 and am really starting to get pumped. Yes I lose more weight today but I also found out some really amazing carrot juice benefits that I mention. I also try three times to say a word. Did I make it? Watch the video to find out

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RAW FOOD WEIGHT LOSS: FREELEE’S BREAKFAST

Raw food diet vegan high carb low fat style based on fruit keeps you slim naturally. How to get a flat stomach, how to lose weight fast, how to lose weight with raw foods.how to start a raw food diet? all these questions and more answered by Durianrider & Freelee on our channels. Thanks for watching!

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“Raw Foodism” “Physical Fitness” Exercise Workout “Physical Exercise” Training Lose Gym Muscles Healthy Nutrition vegan vegetarian

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If you want to try a vegetarian diet, keep your protein needs in mind. Use these tips, like pairing grains and legumes, and round out your diet with plenty of fresh fruits, vegetables, and small amounts of healthy fats from foods nuts and seeds…

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