Posts Tagged ‘how-to’Becoming a Vegan plus Fasting is good for you and Too much protein is badMonday, September 3rd, 2012
Found the link: Duration : 0:4:48 Bailey’s Buttercream – Vegan Irish Whiskey ButtercreamMonday, September 3rd, 2012
Attribution: This recipe was based on the ingredients in Chef Chloe’s Chocolate Beer Cupcakes with Irish Whiskey Buttercream http://chefchloe.com/sweets/chocolate-beer-cupcakes-with-irish-whiskey-buttercream.html and The Sweetest Vegan Bailey’s Irish Cream http://www.youtube.com/watch?v=hgs_t4g8s2A Subscribe: http://www.youtube.com/subscription_center?add_user=thesweetestvegan How to make Vegan Bailey’s Irish Cream Buttercream? Ingredients: Directions: Cream together vegetable shortening and vegan butter with an electric mixer in a large mixing bowl. Continue to mix while slowly adding in powdered sugar. In a separate small bowl, whisk together almond milk, Irish whisky, vanilla extract, and instant coffee. Add the almond milk mixture to the powdered sugar mix, and continue to beat with an electric mixer until fluffy. If needed, add more almond milk (or Irish Whiskey depending on the nights festivities) a teaspoon at a time. About The Sweetest Vegan: I hope my Vegan Bailey’s Irish Whiskey Buttercream demonstration helped you, but if it did not, here are some other Bailey’s desserts sure to help you celebrate St. Patrick’s Day. Scott’s Vlog: Cooking! Chocolate Muffins with Bailey’s Buttercream Bailey’s Irish Creme Chocolate Toffee Trifle with Crumb Boss How to Make Baileys Irish Cream Frosting ‘BAILEYS’ CHOCOLATE FUDGE – VIDEO RECIPE Home Made Bailey’s Irish Cream! – RECIPE Duration : 0:2:14 100% Raw Vegan for 11 days with AMAZING results!Monday, September 3rd, 2012
Duration : 0:4:53 Vegetarian Cabbage RollsFriday, August 31st, 2012
One of my favorite dishes growing up was Cabbage Rolls ..and no one could make them better than my mom .. but…. I’ve decided to make this recipe the healthy way ..the vegetarian way Duration : 0:3:54 Chana Masala (chickpea curry)Thursday, August 30th, 2012
ingredients: directions: In a skillet, heat oil on medium high heat. When the oil is heated, add the cumin seeds and asafoetida. Stir and allow to simmer for just a few moments. Once the seeds begin to crack, add the chick pea flour and continue stirring. The flour will absorb the oil. Stir for approx. 1 minute and then add the diced tomatoes. Mix well and allow the tomatoes to bubble. As the tomatoes cook down, you can crush them with your stirrer for a smoother chana massala. Add the minced ginger and garlic and hot pepper. Add the chili powder and turmeric. After the tomatoes have cooked 4-5 minutes, add the chick peas, garam masala, and salt to taste. Mix well and add 1 cup of water. Bring the dish to a bubble, then reduce to a simmer, cover, and allow cooking for 10 minutes. More Buck Redbuck: http://www.facebook.com/buckredbuck My Other Youtube Channel: http://www.youtube.com/buckredbuck https://twitter.com/buckredbuck http://chefbuck.blogspot.com/ http://www.youtube.com/playlist?list=PL2EFBD7E8FE2BB552 Samba Sting by Kevin MacLeod at http://www.incompetech.com/. Music track used with permission Creative Commons: By Attribution and found at this link: http://www.incompetech.com/m/c/royalty-free/index.html?genre=Stings&page=1 chana masala recipe chole Indian chick pea peas vegetarian vegan garbanzo beans bean dinner lunch idea kitchen India Pakistan restaurant cooking food culinary instruction school tutorial easy how to cook howto how-to fromundertherock chef buck redbuck Duration : 0:3:31 Make your own Sauerkraut! Raw Vegan RecipeWednesday, August 29th, 2012
Duration : 0:9:54 Quick and Easy Chili Recipe – Crazy Quick Crock-Pot ChiliTuesday, August 28th, 2012
For more healthy living tips for busy people, be sure to check out these Excuse Proof Fitness pages: Website: http://excuseproof.com This recipe is excellent for those who want to get a lot of food made in a little bit of time. In about 10 minutes, you can have healthy food that lasts you a few days. That is, unless you live with people who are going to help themselves to your delicious chili! In which case, don’t expect it to last too long. Ingredients: 2lbs of ground or “stew” lean meat (beef, chicken, turkey, bison, etc.) Spices: Chili Powder 2 tablespoons — up to you how much 1 tsp of each: or 1-2 tablespoons of Italian Seasoning Mix Do you love fast, easy, tasty, and healthy recipes? Then subscribe to our channel where we’ll bring you stupid simple recipes for eating healthy in a hurry. Leave a comment and let us know what other recipes you’d like us to show you how to make. Duration : 0:8:50 Yoga and being a VegetarianFriday, August 24th, 2012
Please subscribe to my channel here: http://bit.ly/uFapcc http://www.youtube.com/yogatic http://www.youtube.com/EkhartYoga Follow me on Facebook : http://www.facebook.com/EkhartYoga Follow me on Twitter: http://www.twitter.com/EkhartYoga Follow me on Pinterest: http://pinterest.com/ekhartyoga/ Look me up on Google+ : Duration : 0:1:53 Cool Coconut Lime Cookies Recipe – VeganTuesday, August 21st, 2012
Attribution: This recipe was vegan-ized and personalized based on Chewy Lime and Coconut Sugar Cookies by Two Peas and Their Pod http://www.twopeasandtheirpod.com/chewy-lime-and-coconut-sugar-cookie-recipe/ Subscribe: http://www.youtube.com/subscription_center?add_user=thesweetestvegan How to make Vegan Coconut Lime Cookies? Ingredients for Cookies: For Lime Icing Glaze: Directions: Preheat oven to 350 degrees F and line two cookie sheet with parchment paper. In a small bowl, whisk together flour, baking powder, and salt. Use a mixing spoon to stir in dry ingredients and coconuts flakes. Use a cookie scooper or a tablespoon to plop coconut lime cookie dough onto parchment line cookie sheets about two inches apart. Use a fork to level the dough balls for even baking. Bake the cookies for 8 – 10 minutes. The remove to a cooling rack and allow to cool. To make the lime glaze, stir together the lime juice and powdered sugar until a silky, runny texture forms. Spoon the glaze over the cookies and if you have left over coconut flakes and lime zest, add that too, but it is really not necessary. About The Sweetest Vegan: I hope my Vegan Coconut Lime Cookie demonstration helped you, but if it did not, here are some other Coconut lime desserts sure to send you off to paradise. Coconut Lime Blondie Bars by JoleneSugarBaker Lime in the Coconut Cookies by Yoyomax12 Coconut Lime Blossoms by RhodesBreads Shortbread with Coconut, Macadamias, and Lime Zest Lime Cookies and Coconut Pudding Duration : 0:3:43 Vegetable LasagnaTuesday, August 21st, 2012
Are you looking for a cool lasagna recipe that won’t tie you down for hours? Well, Chef Kari Karch demonstrates how to make her healthy individual vegetable lasagna. Give it a try! For more product info click here http://www.kenmore.com/kenmore-elite-30inch-freestanding-gas-range/p-02278303000P?vName=Kitchen&cName=Ranges%2C+Ovens+%26+Cooktops&sName=Freestanding+Ranges&prdNo=9&blockNo=9&blockType=L9 Duration : 0:4:0 |
Discussing becoming a vegan, 10 week weight loss challenge plus how fasting can be beneficial for you and finally how too much protein is bad for you. 
St. Patrick’s Day is here so Bailey’s Irish Whiskey Buttercream is in order for all those Chocolate Stout Cupcakes.
I decided to try out the raw vegan diet for 30 days and it went great. Now I eat about 60% raw because I found that doing so works better for me. This is a video I made talking about being 100% Raw Vegan for 11 days into my 30 day test.
Every now and than I will make a vegetarian dish videos… just to switch things up a little..
Chana masala is a kick-ass Indian chickpea dish. It’s super easy to make and a great introduction to Indian cooking. There are literally one zillion billion versions of this dish, and 99% of them are probably awesome. Many chana masala recipes include onion, but I think it’s fine without (I make so many Indian dishes with onions, it’s nice to have a few that are onion-free). I do include asafoetida (hing) and besan (chick pea flour). These ingredients are great in this dish, but not necessary. If not using besan, just add ½ cup of water instead of 1 cup. The asafoetida is wonderful. It stinks. Man, it stinks. It’s also called “devil’s dung”. But that’s just when it’s raw, once you toss it into a simmering skillet, it transforms into a sharp, oniony weirdness that will pleasantly remind you of your favorite Indian restaurant. I’ve only been able to find asafoetida at international food markets, but it’s worth acquiring—especially if you want to make a habit of cooking great Indian dishes at home. If foregoing the asafoetida, try adding 1 finely chopped medium-sized onion between the cumin seeds and the tomatoes. Coriander powder is great in this dish, too. But the way I usually prepare it is like this:
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Derek from Excuse Proof Fitness at http://excuseproof.com shows how to make a quick and easy turkey chili recipe in a crock-pot or slow cooker. Be sure to hit like if you enjoy the video, and subscribe to the channel for fast healthy recipe ideas and tips because every “like” helps the channel grow. Thanks!
http://www.EkhartYoga.com I get a lot of questions about whether you have to be a vegetarian to practice yoga! Here my answer 
Doesn’t Coconut and Lime just remind you of a cool breeze, palm trees, and beach vacations. Well that is what is reminding me of and I wish I were there. But I am not! I am stuck here and freezing cold Michigan. I am honestly freaking out, because I graduate at the end of April and am on this really shaky unpredictable career path. I want to channel the cool as a cucumber feeling in today’s recipe, but I do not know how a cucumber cookie would taste, so I well be making Coconut Lime Cookies. Hopefully they well take me to a calm cool place.
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