3 Delicious Veggie Burger Recipes That Even the Most Dedicated Meat-Eater Will Love

Unless you were born a vegetarian, you have probably had a delicious hamburger or cheeseburger at some point in your life. Meat is one of the foods that vegans and vegetarians have a hard time ignoring, especially when they first adopt this healthy lifestyle. Don’t worry, you can have your vegetarian lifestyle and eat burgers at the same time, when you enjoy the following 3 flavorful and satisfying veggie burger creations.

1 – Portobella Veggie Burger

You are going to need cooked black beans, minced fresh broccoli, a red onion, 3 XL eggs, Panko bread crumbs, olive oil, your favorite seasoning, anchovie-free Worcestershire sauce, minced garlic and vegan grated Parmesan. Oh yeah, and portobella caps.

Mash 1 cup of black beans in a large mixing bowl. Cube your portobello caps into small pieces. Add them to the mashed black beans, along with 1 more cup of black beans, your favorite seasoning, 1 cup of minced broccoli, 1/2 cup red onion and 2 tablespoons minced garlic. Mix well.

Add 3 extra large eggs beaten, 3/4 cup vegan Parmesan cheese, and a little more than 1/2 cup of Panko bread crumbs. Mix gently.

Over medium heat, add 2 tablespoons of olive oil to a nonstick pan. Wet your hands and form burgers from your mixture. Cook in oil for 3 to 5 minutes per side.

2 – Kickin’ Chickpea Veggie Burger

The kick here comes from hot and spicy sriracha sauce. Rinse, drain and mash 1 can of chickpeas in a large bowl. Add 1 grated zucchini, 1/2 red onion finely diced, 3 tablespoons finely chopped cilantro and 3 tablespoons red wine vinegar. Mix.

Add 1 tablespoon of sriracha sauce, 2 tablespoons veggie peanut butter, 1 teaspoon cumin, 1 teaspoon garlic powder, 2 teaspoons black pepper, 2 tablespoons olive oil, 1/2 teaspoon sea salt and 1 cup of your favorite quick oats. Mix thoroughly.

Form into patties and cook on your barbecue grill until done. You cal also fry in a pan on your stove for 3 to 5 minutes each side.

3 – Super Simple 6 Ingredient Veggie Burgers

Sometimes simple is the best. These healthy plant-based burgers were created by a vegetarian who was on the road in a hotel room. They require just 6 ingredients, including 15 ounces of rinsed and drained black beans, ketchup and mustard, garlic powder and onion powder. Add your favorite quick oats. Here we go!

Preheat your oven or barbecue grill to around 400 degrees. Mash 2/3 of your can of beans. Add the remainder of beans, 1 tablespoon yellow mustard, 2 tablespoons ketchup and 1 teaspoon each garlic powder and onion powder. Mix well. Add and mix 1/3 cup instant oats, and then divide this mixture into 4 veggie burger patties. If grilling or baking, 7 minutes on each side is fine. Add your favorite whole-grain bun or bread, vegetarian condiments and toppings, and enjoy.

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3 Grilled Vegetable Recipes That Will Make You Go Green

The fresher vegetables are, the more essential nutrients they contain. Many people believe that grilling is the best way to prepare produce because more nutrients are preserved. Boiling vegetables rids them of their essential vitamins and minerals and frying them soaks them in fat.

So the next time you have your grill out, try these amazing grilled vegetable recipes that will make you want more:

Cilantro Grilled Tofu

What you need:

1 3/4 cup firm tofu cubes
2 cloves garlic, minced
1/4 cup lime juice
5 tablespoons chopped fresh cilantro
1 tablespoon olive oil
2 teaspoons chili powder
1/4 teaspoon cayenne pepper
Salt and ground black pepper to taste
Skewers

Thread tofu cubes onto skewers then set aside. In a medium bowl, mix together garlic, lime juice, cilantro, olive oil, chili powder, cayenne pepper, salt and black pepper. Stir until ingredients are well-combined. Brush skewered tofu with the mixture thoroughly then place on a plate. Cover with plastic wrap then refrigerate for 2 hours to overnight. Place remaining marinade in a jar and refrigerate. When ready, cook tofu on a pre-heated grill over medium heat, brushing occasionally with marinade, for 10-15 minutes or when blackened spots appear.

All-Vegetable Pesto Grilled Burger

What you need:

2 plum tomatoes, sliced
1/2 eggplant, sliced crosswise into 1/2-inch pieces
1/2 zucchini, sliced crosswise into 1/2-inch pieces
1 red bell pepper, quartered
1/2 cup fresh baby mozzarella, sliced
1/4 cup basil pesto
1 small whole wheat baguette, sliced in two and split lengthwise and toasted
1 1/2 teaspoons olive oil
1 teaspoon salt
Ground black pepper to taste

In a medium bowl, combine eggplant, zucchini and red bell pepper then sprinkle salt on top. Set aside for at least 3 hours. When ready, drain liquid and place vegetables on a grill pan. Coat with olive oil and season with black pepper then cook on a pre-heated grill over medium-high heat for 2-3 minutes per side until tender. Allow to cool for a few minutes. Spread 2 halves of the baguettes with basil pesto then distribute grilled vegetables evenly onto each half. Top with mozzarella, tomato slices then remaining baguette halves.

Grilled Butter and Cheese Zucchini

What you need:

1 large zucchini, thinly sliced
1 clove garlic, minced
1/2 cup shredded Parmesan cheese
3 tablespoons butter, melted
Cooking spray

Use cooking spray to lightly oil a 9×12-inch foil pan. Arrange zucchini slices in the pan then set aside. Mix garlic and butter in a small bowl then brush zucchini generously with the mixture. Top with Parmesan cheese. Cook zucchini in a pre-heated grill over medium-high heat for 12-15 minutes or until zucchini is tender and cheese has melted.

Become an instant vegetarian once you taste these easy and healthy grilled vegetable recipes!

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Aloo Bhindi – Punjabi Style Fried Potatoes and Okra

Aloo Bhindi – “A gravy recipe made from Potato (Aloo) and Lady’s Finger (Bhindi/Okra)”.

“What shall I make for dinner tonight? If that is a reeling question you are with at the moment, I have a solution for you.”

If you have some left over potatoes and some okra/ladies finger in your fridge, then tonight lets toss them together with some Indian masala’s and make Aloo aur Bhindi ki sabji.

To give you a small introduction, aloo bhindi is a gravy dish where we prepare the gravy and add fried potatoes and lady’s finger into it. The gravy for this dish is a mix of onions, tomatoes and cumin seeds. This dish is prepared in punjabi style, so I have used ghee for frying the vegetables and garam masala for giving the spicy flavor.

Pre requisite

First the bhindi/ okra and potatoes needs to be fried separately. This makes sure, that the bhindi’s don’t become soggy and after getting the masalas coated in it, gives a beautiful taste.

Ingredients List

Here are the list of ingredients for this recipe. This list serves for 3 people.

For Vegetables:

• Lady’s Finger – 250 gm

• Potatoes – 2 medium or 1 big

• Tomatoes – 2

• Green chilly – 3

• Garlic – 4-5 slices

• Ginger – 1 slice

• Coriander leaves – ½ cup chopped

For Masalas

• Turmeric Powder – ½ tbsp

• Garam Masala – 1 tbsp

• Coriander Powder – 1 tbsp

• Red Chilly powder – ½ tbsp

• Mango Powder – ¼ tbsp ( Optional)

• Salt – 1 tbsp

• Lemon Juice – 2-3 tbsp

Excited? Let’s get started.

Aloo bhindi – Preparation Steps

1. Dice 2 medium sized potatoes/1 large potatoes and 250 gm of lady’s finger into small pieces.

2. Heat about 2 tbsp of butter or ghee into the pan. As it gets heated, fry the lady’s finger, until its sides turn brown. Repeat the same process for the potatoes. Once, they are fried keep them aside.

3. Dice 1 onion, 3 green chilies, 4-5 garlic florets and 1 big slice of ginger.

4. Heat 2 tbsp of ghee in a pan. As it gets heated, add in 1 tbsp cumin seeds. As the seeds splutter add in the 3 diced green chilies, and crushed ginger and garlic.

5. As the garlic pieces, start turning brown, add in the onions. Add ¼ tbsp of salt to help the onions lose water quicker.

6. As the onions start turning brown, add in ½ tbsp turmeric powder, 1 tbsp coriander powder, ½ tbsp red chilli powder and 1 tbsp of garam masala powder. Stir well.

7. Add in the diced tomatoes and sprinkle a little bit of water and close the lid of the pan. Keep a medium flame as you do so.

8. Once the tomatoes are cooked, the gravy becomes thick. Add water in small batches based on the consistency required.

9. As the oil starts leaving the sides of the pan, and the gravy thickens, add in the fried lady’s finger and potatoes and mix it well. If needed add water and let the ingredients cook in it for about 10 min.

10. As you boil, the masalas get settled and the gravy thickens. At this time, add in ¼ tbsp of mango powder.

11. Switch off the flame. Chop some coriander leaves and garnish on top of this dish. Aloo bhindi recipe is ready to be served.

Aloo Bhindi, is a recipe that will go very well with white rice and roti. My personal favorite is to have it along with rice and curd. Try it out and let me know.

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Tasty Recipes of Jowar Flour, Tur Dal, and Moong Dal

The health benefits of Jowar flour, Tur dal, and Moong dal are many. Jowar is also known as white millet. It has a low-fat content and is a rich source of protein and carbohydrate. Also, Jowar flour is gluten free as well as cholesterol free which makes it an ideal food for diabetic patients and those with celiac disease or patients with gluten sensitivity.

Dals are commonly used all over the world. Tur dal which is also known as Pigeon pea is the most common type of dal. It is rich in folic acid. It is an excellent source of plant proteins and nutrients. Tur dal is also low in fat content and is a rich source of dietary fibre. In addition to this, it contains complex carbohydrates which have more nutritional value and are more beneficial than simple carbohydrates.

Moong dal is the healthiest among all dals. The tiny legumes are packed with vitamins, minerals, proteins and carbohydrates. It has low Glycemic Index (GI) and hence a perfect choice for diabetic patients.

Recipes to Incorporate Jowar Flour, Tur Dal and Moong Dal in Daily Diet:

Jowar Tacos:

Make the tortilla from scratch. Use Jowar flour for preparing the tacos. Fill it up with spicy veggies or chicken and enjoy the healthy food.

Sift Jowar flour, salt and baking powder in a large mixing bowl. Then, add the butter cubes or oil and start rubbing the mixture using your fingers. Pour warm water in the crumbled mixture little by little at a time, and continue kneading. Make a soft dough.

Divide the dough into small balls, and using a rolling pin, roll the balls in circular shapes. Heat a pan and on medium flame, roast the tacos on both the sides. Place the rolling pin at the centre of each taco and bend the edges slightly to give the tacos shape. Fill with any spicy and juicy filling, hung curd and enjoy the healthy and tasty tacos.

Toothsome Tur Dal:

Serve Tur with Jowar flour Bhaakri, Wheat Roti or Rice.

Wash and soak the Tur for 30 mins in water. Place the soaked dal in a pressure cooker, add salt, water, and turmeric powder and cook for 15 mins or 2 whistles. In another pan, sauté ginger, garlic, onions, tomatoes, red chili powder, Hing powder and methi seeds for 3-4 mins. Add the sauteed mixture to the boiled dal, cook for 2 minutes and garnish with freshly chopped coriander leaves.

Moong Dal Halwa:

No meal is complete without a sweet or a dessert. Moong Dal Halwa is a perfect recipe for those who wish to eat something very tasty and healthy.

Soak the moong dal in water for around 3 hours. Then, drain well and blend in a mixer so as to form a coarse paste. In a deep non-stick pan, add ghee and the moong dal paste. Cook the dal on a medium flame for approximately 25 minutes. Stir continuously. Add warm water, to the cooked dal further, cook for 5 to 6 minutes. Then, add sugar, mix it well and cook for 2-3 minutes. Add the cardamom powder, mix well and garnish with chopped almonds.

Add these traditional nutritive foods in the diet in tasty and delicious form. It is always safe to buy organic food products from producers and suppliers of repute like Terra Greens.

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Healthy Saturday: A Twenty-Minute Vegetable Delicacy, Serving One or Two People

Ingredients:

· Tomatoes, 2

· Peppers, Jamaica hot peppers, 3

· Onions, 2

· Broccoli, 3 heads

· Spinach, 1 bag,

· Two bottles of water, 1000 ml, or 4 cups of water

Do not add salt

Total calories: about 500-600

Other requirements: basic cooking skills

Switch on the stove or set the tripod ready. Pour water into a medium-sized pot placed over the heat, to about one-third full.

Rinse the tomatoes and cut them up. I like my tomatoes in chunks, so I first cut them in multiple vertical planes before cutting them in horizontal planes. You will apply this cutting skill to the onions and pepper too.

Add the chopped tomatoes to the pot. Two big ripe tomatoes would be all you need for one person. If any family member plans to share with you, they need to tell you in advance so that you can use an extra tomato.

Time spent preparing ingredients, which is two to four minutes, is all that is required between adding one element and another.

Next, I cut the peppers like I did with the tomatoes, slicing them vertically and then horizontally. Consider putting the pepper on a flat surface when cutting with horizontal strokes. Eye irritation is always what to watch out for while cutting pepper. Hand washing with soap and water afterwards also reduces contact with the eyes.

Add the chopped pepper to the pot. Stir a little.

Do the same for the onion. Peel two or three outer layers, and cut them up just like you did with the tomatoes. Drop them in the cooking pot and wash your hands to avoid further eye irritation.

Two or three heads of broccoli will do. Rinse them and cut them into florets directly into the pot. Stay focused; don’t get splashed with the steaming hot broth. All parts of the broccoli can be used. Push them into the heart of the soup by holding them down with any available cooking instrument, a spatula or a fork, or a knife. Never use your hand, unless you are a grandmother from Africa desensitized to burns.

Add the spinach last. Always remember to rinse well before use. A bag of spinach will get the pot to the brim, but don’t worry – the contents will shrink as they cook.

The time from start to finish – tomato to spinach – is about thirteen minutes. Cover the pot with a lid after another brief stir and turn down the heat. Allow an extra seven to ten minutes for the soup to simmer. Total estimated cooking time is twenty to twenty-five minutes.

Now test for readiness. Grab a chunk of broccoli from the pot, and put on a plate. Allow a moment for heat to fade. Pin the chunk with a fork, cut and taste portions. The broccoli should be firm like a hardboiled egg white.

Some people like to eat when food is blistering hot; I am not that brave, so I wait until my portion tempers down. Eating small portions at a time gives me the opportunity to go back and forth between the kitchen and living room, where I watch the Saturday European soccer on the television.

Use a fork to eat the broth. Drink directly from the bowl afterword—‘nyoomynyoonyomi.’

Ingredients for this recipe are available in the produce section of most stores. Stop and Shop and Big Y are my favorite shopping places. My trips are usually on Saturday mornings after playing pickup soccer.

Don’t wait another day. Try my recipe today. Experience the mouth-watering savor as the strong aroma of pepper, the balanced taste of broccoli and spinach coruscates with the refreshing tang of tomatoes and the decisive bite of onions.

And one more reason. My home-made broth loaded with minerals, vitamins, fibers and antioxidants, add vigor, focus, and sanity to your body and your mind.

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Reasons For Choosing A Vegetarian Diet

Let us start with a brief background on some the reasons people have chosen a vegetarian diet in our history:

The idea of vegetarianism is not a new one, by any stretch of the imagination. Indeed man has in one way or another eaten vegetarian diets since his beginnings. Granted, the first vegetarians did so only out necessity. Meat may not have been available due to harsh winters, animal migrational patterns or even poor tribal leadership. Only foraged food would have been available under such circumstances.

As man evolved and became more able to manipulate his environment, so came the option to choose. Available facts point to the first vegetarian ideologies being practiced in Egypt around 3,200BC where some religious groups abstained from eating flesh, as they believed it produced bad karma with regards to their reincarnation.

Around 2000BC Hindus, on the Indian sub-continent, began practising vegetarianism in the belief that a vegetarian diet is needed to reach spiritual enlightenment. Even today, Hindus make up the largest percentage of vegetarians on the Earth.

Also from the Indian sub-continent, around 600BC, came the religion of Jainism. In its teachings, Jainism insists that we honor the spiritual nature of all life. Extemely dedicated Jainists go to the extent of straining insects from drinking water and even wearing masks to avoid inhaling small, airborne creatures. They will only eat fruits that have natually fallen from trees and are not supposed to eat honey or rooted plants.
Janism is the only religion requiring their monks to be vegetarian.

Vegetarianism was also popularised in Ancient Greece by many of the great philosophers including Plato, Socrates, and Aristotle. Indeed vegetarians in Europe were originally referred to as Pythagoreans, after the Greek Philosopher Pythagoras advocated a vegetarian diet for its nutritional and ethical values. He claimed,

“As long as Man continues to be the ruthless destroyer of lower living beings he will never know health or peace. For as long as men massacre animals, they will kill each other. Indeed, he who sows the seed of murder and pain cannot reap joy and love.”

It was not until 1847, when the first vegetarian society was formed in Ramsgate, Kent UK, that the name Vegetarian was first conceived. Contrary to popular belief, the word Vegetarian arose from the Latin word ‘vegetus’, meaning ‘lively’ which was how early vegetarians claimed their diet made them feel.

Many reason have been voiced in favour of vegetarianism in our history including the long held philosophy that vegetarians are living longer, healthier lives than their meat eating counter-parts. Much evidence has already been accumulated to support these claims.

Now let us look at some of the reasons that justify becoming vegetarian in our modern society.

Necessity
The case of necessity speaks for itself really; anyone unable to find a supply of meat sufficient to sustain life must find an alternative until such time that meat becomes available again.

Economic
An Economic Vegetarian is someone who practices vegetarianism either out of necessity, lack of funds for instance, or because of a conscious or philosophical viewpoint that the consumption of meat is economically unsound and that vegetarianism will help improve public health and curb many starvation issues.

Environmental
Environmental Vegetarians are similar to Economic Vegetarians. According to the United Nations, the livestock sector (cows, chickens, pigs, etc) is one of the three most significant contributors to our most serious environmental problems, at every scale from local to global. It is one of the largest sources of greenhouse gases. The use of feedlots, for cattle feeding, is one of the most inefficient and environmentally harmful ways of producing meat; yet they still remain widespread throughout cattle farming.

Religion
Many religions support vegetarianism including Buddhism, Hinduism, Jainism and Taoism. They offer similar teachings which stress the value of all life and forbids the act of destroying life simply for human gains.

Distaste
Some people genuinely do not enjoy the taste of meat, suggesting it tastes sweaty or fatty. Others choose to be vegetarian because they find meat products aesthetically unappetizing. An example being, the carcass of a herd animal lying in a field would attract real carnivores such as big cats or wolves, but the mere sight would disgust most humans.

Animal Welfare
Many vegetarians, especially western vegetarians, are motivated by animal welfare. They see animals as our friends, with whom we share the world and not as mere food. The fact that most parents actively encourage their children to love and appreciate animals is totally contradictory to the way in which humans really respect and treat animals.

Personal Health
Possibly the single most reason more and more people are turning to vegetarianism, current studies are showing that vegetarians are living longer and healthier. A study by the American Journal of Clinical Nutrition in 1999 found that the mortality ratio in fish eaters was lowest (0.82) then followed by vegetarians (0.84) occasional meat eaters also at (0.84) compared to regular meat eaters at (1.0).
A recent study shown in the British Medical Journal concluded that,

“Higher IQ at age 10 years was associated with an increased likelihood of being vegetarian at age 30…IQ remained a statistically significant predictor of being vegetarian as an adult…”

Conscience
Conscience is a conglomeration of all the other reasons. It is our moral conscience, which allows us to weigh up what we see, hear and know. It is our choice whether we allow it to influence out daily life. Those who are able to suppress their consciousness, deliberately or otherwise, will ultimately make a decision that will not favour the miss-fortunes of animals.

I hope, that in some way, this article will encourage people to explore vegetarianism as a real option. Whatever reasons for becoming vegetarian, one thing is not in doubt; vegetarianism is here to stay and it looks likely to become the preferred diet of choice for all humans in the not too distant future.

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Convince Skeptics With Easy Vegetarian Recipes

If you are thinking of following vegetarian diet for certain causes – religious belief, health reason, economic reason, animal rights – you will face a barrage of uninformed arguments from skeptical relatives and friends. A common argument about vegetarianism is the difficulty of preparing vegetarian meals. Don’t get swayed or discouraged by this argument because there is a lot of choice for vegetarians. A vegetarian diet consists of ordinary everyday foods like grains, vegetables, nuts, and fruits. Legumes and starches like potatoes and rice are also part of the diet. Fish, poultry, and dairy products can also be incorporated depending on what type of vegetarianism you follow. These are all available in your average grocery store. Also, there is a variety of easy vegetarian recipes available in many sources. Books, magazines, newsletters, and even TV shows are veritable sources of healthy vegetarian recipes. You will not miss anything because the choices are limitless.

Vegetarian meals do not deviate much from a regular diet except for the absence of meat. Skeptics argue that this could mean missing out on essential proteins. But this is hardly true nor correct. All healthy vegetarian recipes are well-balanced. They have the required amounts of essential vitamins, minerals, and protein. Examples of protein choices are legumes, nuts, beans, fish, poultry, dairy, and the popular tofu. Calcium, a mineral often associated with milk, is not missed either. Middle Easterners and native Africans are known to have strong teeth and bones but their diets rarely contain dairy or meat. They get their calcium from vegetables and root crops. So there is no reason you couldn’t get your calcium requirements from vegetarian foods. In terms of nutrition, a vegetarian diet is even superior to diets with meat. There is less fat and bacteria that enter the body which can cause heart diseases and infections. You can watch meat lover bloat and get fat while maintaining your own healthy body with vegetarianism.

After proclaiming that you are eating healthier with vegetarianism, you’d think that the non-believers will stop bugging you. But no, they’re back and possibly bearing the most difficult question for hedonists. They’ll ask if you’re not depriving yourself of the hearty pleasure and satisfaction only the flavor of meat can give. Fret not because vegetarianism has an answer to that. When vegetarians state that there are easy vegetarian recipes, they don’t just mean easy to prepare but also easy on the palate. Contrary to what the skeptics are thinking about vegetarian meals (you know, limp lettuce and carrot sticks), vegetarian meals are flavorful and varied. Recipes range from curries, soups, burgers, steaks, hotdogs, casseroles, pasta, and delicious desserts all made with true vegetarian goodness. In fact, vegetarian meals are more flavorful because they make full use of herbs and natural flavors unlike meats which use a lot of salt.

If your friends and relatives still won’t stop bugging you about your vegetarian diet, get a load of healthy vegetarian recipes and cook them a feast. When they see that you didn’t even break a sweat preparing the delicious feast, they’ll be convinced of the ease of vegetarianism. Give them copies of easy vegetarian recipes and don’t be surprised if they’ll ask you to go produce-shopping in the following days.

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Tips For Easy Healthy Vegetarian Recipes

A lot of people think that vegetarians’ diet is only limited to a few recipes. What they don’t know is that the internet holds a vast resource of easy healthy vegetarian recipes. The wealth of choices actually makes vegetarianism an exciting journey into healthy food. Here are some things you need to remember when preparing easy healthy vegetarian recipes.

Check the Label

The most convenient way to create healthy recipes is to stock ahead on sauces and ingredients. This way you just have to open packs and cans when you need to whip up something fast. This is generally a good idea especially if you’re thinking of canned beans, salsa sauce, dried peas, canned mushrooms and tomato sauce.

You should however always make it a point to read labels before adding unfamiliar ingredients to easy healthy vegetarian recipes. Some products may seem vegetarian but may contain animal based ingredients like gelatin and animal oil. Pure vegans might also want to find out if instant foods contain cheese, milk and other dairy products.

Cook the Same Way

Vegetarian and regular recipes are similar. The only thing lacking is meat. This means that you just have to cook like you always do. Just have a little knowledge to supplement your nutrients and a little creativity to make easy healthy vegetarian recipes as tasty as meat dishes.

Protein substitute are found in beans, nuts and legumes. Calcium can be obtained from milk and green leafy vegetables. To make your easy healthy vegetarian recipes especially tasty you can experiment with herbs and spices like chilies, oregano, thyme, rosemary and basil.

Don’t Overdo Plain Dishes

Serving steamed vegetables, corn and peas are among the most common favorite. They are also obviously easy healthy vegetarian recipes. Sometimes though, you might want to cut back on these basic dishes so that your family doesn’t get too bored with the same taste. Serve the same dishes but maybe you can saut these food items first with some tasty onions, garlic and some pepper.

Serve Healthy Snacks

Sometimes all you need to prepare and serve easy healthy vegetarian recipes is just a little bit more time. To make sure that your family members don’t come home hungry and ready for a big meal at six, serve them healthy snacks to delay their craving for dinner. Pack some nuts, dried fruits, fruit mixes, crackers and cheese for them to take to school or work.

Serve Raw and Simple

Raw vegetarianism is another way of maximizing the greatest source of healthy nutrients from your recipe. You might want to try one night in seven as a raw night. Raw foods are considered healthy because they lose none of their nutrients through heat in the cooking process. More rigid raw eaters simply blend fruits and vegetables. You may however just want to settle for simple salads with delicious dips and sauces.

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