Medi-Studies info for Vegetarians and Vegans

In this video, Betty demonstrates how to make Stewed Tomatoes. This is the time of year that we have an abundance of tomatoes and green peppers. This is a recipe that I created about 35 years ago to use our over-supply of vegetables, and it has turned out to be a very nice side dish or an addition to soups and stews. It is very light and also tasty, and you can control the ingredients to keep it natural and healthy. It is also great for dieters.

Ingredients:

1 ½ tablespoons extra virgin olive oil
½ cup green bell pepper, chopped
½ cup onion, chopped
½ cup celery, chopped
1 tablespoon cornstarch
4 cups tomatoes (any variety), peeled and coarsely chopped (I do not remove the seeds, but you may choose to do that. If you need a quick and easy way to peel tomatoes, please check my Quick Tip 75 on peeling tomatoes.)
½ teaspoon sugar
½ teaspoon salt
½ teaspoon ground black pepper

Drain 4 cups chopped tomatoes, pressing to get as much juice from them as possible, and place the juice in a measuring cup or small bowl. Set tomatoes and juice aside. In a large, deep skillet, place 1 ½ tablespoons olive oil. Add ½ cup chopped green pepper, ½ cup chopped onion, and ½ cup chopped celery. Saute vegetables in olive oil until crisp-tender, but not browned. Add 1 tablespoon cornstarch to reserved tomato juice. Mix thoroughly. Add tomato-cornstarch mixture to sautéed vegetable mixture. Stir quickly and completely to combine. Stir in ½ teaspoon sugar, ½ teaspoon salt, and ½ teaspoon ground black pepper. Add the reserved 4 cups of tomatoes, and stir until well combined. Cook on stove top over low heat for 15 minutes, or until vegetables are done to your taste and sauce has thickened a bit. Ladle the Stewed Tomatoes into a nice serving bowl. Serve while hot into individual serving bowls. This makes a great accompaniment to almost any entrée, and it is quick, easy, and nutritious. Enjoy! –Betty 

Duration : 0:9:2

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My Recipes http://www.youtube.com/OriginalNakedChef

Duration : 0:9:52

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Learn how o make a simple, easy & delicious avocado dip with all fresh and natural ingredients! Full recipe at http://www.rawradianthealth.com/blog

FREE Juices & Smoothies Recipe eBook:

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Website:

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To learn more about the Raw Food Diet and individual, group or donation based coaching to lose weight, have more energy and get healthy, go to: http://www.rawradianthealth.com

Duration : 0:5:33

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Please comment on what you thought. If you are vegetarian, tell me why you went vegetarian. If you aren’t vegetarian then tell me why you aren’t. I would really like to know what other people think of it so I can do more videos on those things and cover what I think of them.

Duration : 0:8:21

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A relative of the Monkey Puzzle Nut. I’m making a Bunya Nut Curry to go with some Bunya Nut Roti (flat bread). I’m using some of my home-grown produce.

Duration : 0:6:6

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Vegan grilled cheese sounds amazing, but I think Friendly’s ill conceived idea may have been onto something. They created a Grilled cheese burger melt sandwich, so I decided to make one vegan.

Ingredients:

1 can cannellini beans, drained
3/4 cup nutritional yeast flakes
2-3 Tbsp soy sauce
1 tsp garlic powder
3 Tbsp yellow mustard
1/4 tsp pepper
1/2 cup instant mashed potato (unflavored) with 1/2 cup water
1/4 cup extra virgin olive oil
1/4 cup + 2 tablespoons vegan butter, softened
1-2 Tbsp agave syrup
2 Tbsp tahini
1/4 cup almond milk

Vegan burger pattie
Vegan sandwich bread
Lettuce
Tomato
Vegan Mayonnaise
Daiya Cheese — Vegan cheese

Directions for cheese:

The vegan cheese sauce is really simple. Add all ingredients: nutritional yeast flakes, cannellini beans, soy sauce, garlic powder, onion powder, yellow mustard, pepper, mashed potatoes, water, extra virgin olive oil, vegan butter, agave nectar, and tahini, into a blender and blend until smooth. Add almond milk and continue to blend until desired consistency is reached.

Enjoy your Vegan Grilled Cheese Sandwich Recipe, I know I did!

Duration : 0:3:48

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Veggie lasagna, soooo delicious, you can not go wrong serving this to your family, completely 100% Awesome…..:)

Duration : 0:12:56

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Visit http://www.learnrawfood.com to see more raw food recipes. Raw food author and chef Jennifer Cornbleet shares how to prepare a delicious dairy-free ranch dressing using soaked cashews. From her DVD, Raw Food Made Easy.

Having a delicious, creamy salad dressing on hand makes it easier to get everyone in your household — from finicky kids to stubborn grown-ups — excited about eating their vegetables. In this video, Jennifer Cornbleet shares her raw, dairy-free version of the all-American favorite: ranch dressing.

Soaked raw cashews give this raw salad dressing its velvety texture.

Salt is a key ingredient in this simple recipe, so Jennifer explains how to select a good quality salt and reveals how the color of salt can indicate the presence of healthy minerals.

The iconic ‘ranch taste’ is achieved with tangy lemon juice and onion and garlic powders which provide a smoky, muted flavor. Commercially bottled dressings generally get their flavor profile from chemicals and artificial ingredients.

Since there is no mayonnaise base to this dressing, it’s perfect for when you want to eat raw on the go. It keeps for hours at room temperature with no concern about spoilage.

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Duration : 0:5:15

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Ingredients: serves 6

6 potatoes
2 red onions
1/2 cup rosemary
1/2 cup olive oil
salt & pepper to season

ENJOY!

~ Nicko

Intro theme to Nicko’s Kitchen is from TwistedTim01, Bertofski & AussieGriller
Music from Nicko’s Kitchen is from http://www.incompetech.com
Used with permission

Duration : 0:4:7

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Visit http://www.learnrawfood.com to see more raw food recipes. Raw food author and chef Jennifer Cornbleet shows you how to make a delicious raw dinner side dish with kale, red peppers, pine nuts & olives. From her DVD, Raw Food Made Easy.

Mediterranean Kale is raw food the easy way. Flavorful and tangy, it’s ready in a matter of minutes to serve as a hearty side dish at dinner or a main course at lunch. In this video, raw food chef and author Jennifer Cornbleet shows you how to ‘tame’ tough kale leaves and turn them into tender ribbons of goodness using a simple marinade of olive oil, lemon, and salt.

There are different varieties of kale and Jennifer explains how to know dinosaur kale from curly kale…and which makes the best raw recipes ingredient. She demonstrates a simple technique for removing kale leaves from their tough stems and shows you how to ‘recycle’ those stems into another healthy raw food recipe.

Do you like to ‘play’ with your food? Jennifer does and she’ll show you how using your hands to ‘massage’ your kale and marinate will actually give the vegetable more of a cooked texture.

With big flavor provided by the kale, lemon juice, and olive oil, and big splashes of contrast color provided by red bell pepper, black olives, and pine nuts, Mediterranean Kale is a superb dish to bring to pot luck suppers and holiday parties where everyone appreciates something that’s delicious AND healthy.

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Duration : 0:7:5

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