This week, we're going to explore vegetarianism...what is a vegetarian, the different types and even if you're a meat and fish eater, there's some good stuff coming your way as well, so stay tuned this week!!
The Mayo Clinic offers a plethora of information and support for any individual who thinks he or she would like to embark on a vegetarian lifestyle. There are many reasons why people are vegetarians (religious, social, ethical or health problems such as cardiovascular disease). But whatever the reasons, make sure you are getting a proper and well-planned diet. Nutritional needs are paramount to good health no matter what type of lifestyle eating you are engaged in. If you're not sure about what your individual needs are, consult with your m.d., a nutritionist, or myself and together, we will plot a course to great and tasty nutritious meals!
Did you know that there are three types of vegetarian diets?
■Vegan diets exclude meat, poultry, fish, eggs and dairy products and foods that contain these products.
■Lacto-vegetarian diets exclude meat, fish, poultry and eggs, as well as foods that contain them. Dairy products, such as milk, cheese, yogurt and butter, are allowed in a lacto-vegetarian diet.
■Lacto-ovo vegetarian diets exclude meat, fish and poultry, but allow eggs and dairy products.
Some people follow a semivegetarian diet (also called a flexitarian diet) which is primarily a plant-based diet but includes meat, dairy, eggs, poultry and fish on occasion or in small quantities.
Here's Your Healthy Tip of the Day: stay tuned tomorrow for the vegetarian food pyramid and learn more about healthy food choices (think out of the box here, folks), and Nancy....would you share your kale chip recipe with us??? I've never heard of them before, but they were one of the tastiest treats I've ever had!!! And anyone else who would like to share some vegetarian recipes, please do!
Tuesday, December 28, 2010
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Here's that scrumptious Kale Chip Recipe
ReplyDeleteWhat you need:
2 large bunches of dinosaur kale (also known as lacinato) or curly kale.
High-speed blender
Food dehydrator, which is optimal to retain kale's nutrients and enzymes. Alternatively, place kale in your oven at the lowest setting. Just make sure you keep checking --you want your chips crispy, not burned.
For the dressing:
3/4 cup tahini (raw tahini, as opposed to toasted tastes best and is healthier.)
1/4 cup tamari (I use Nama Shoyu because it's unpasteurized)
1/4 cup apple cider vinegar
1/4 cup nutritional yeast
2 scallions chopped
1 clove garlic
Juice of 1 lemon
1/4 teaspoon sea salt + a little more for sprinkling
1/2 cup water, as needed
Tear kale leaves off stems in big fist-size pieces. Wash and dry leaves with a salad spinner, then place in a large bowl.
Blend remaining ingredients in a high-speed blender until thick.
Pour dressing onto the kale, then massage it onto the greens, coating both sides of each leaf.
Place single layers of kale on non-stick Teflex sheets on top of dehydrator screens. You'll use about 4-5 trays. Sprinkle leaves with a bit of sea salt, then place trays in dehydrator. You'll probably have to skip a row in your dehydrator in between each tray to avoid kale chips getting caught on the tray above when you pull them out.
Dehydrate at 115 degrees for about 2 hours or until the kale can easily peel off the non-stick sheets. Transfer kale directly onto the dehydrator screens.
Dehydrate for another 6 - 8 hours, or until crispy.
Store chips in airtight glass jars. Fully dehydrated kale chips will last months but you'll probably devour them within a few days!
Enjoy!
Thanks so much, Nancy!! They were the best snacks I've ever had and can't wait to visit you for more!!!! For all the readers out there, Nancy is a fab chef and starting an online food show!!!! Please do give us the link and info!!!
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