Dementia

Dementia is a general term for a disorder of the brain which can be characterized as memory loss and impairment of everyday function. There are several stages of the disease and progression can be slow or it can be very accelerated. People can be affected at any age but onset is generally noticed around the age of 65 and memory related problems can increase with age. According to the Alzheimer’s Association, 5.7 million Americans are currently living with Alzheimer’s. By 2050, this number is projected to rise to nearly 14 million! That’s some serious stuff! And the problem with the disease is that you don’t know if you’ll get it until it’s too late.

Numerous theories are proposed as to where dementia comes from. A single source has not been identified as the cause of the decline in cognitive function and findings based on research is unclear. Many experts believe a variety of damaging factors that can accumulate lead to brain health decline. (Bredesen)

Photo by Jack Finnigan on Unsplash

Luckily, the most promising treatment for Alzheimer’s and Dementia appears to be nutrition protocols, supplementation and positive lifestyle choices.

Several programs which have been developed recently by neurologists, have shown promise, most notably the ReCODE protocol. These protocols do recommend a mostly plant-based diet and healing through foods and the elimination of inflammation causing or damaging foods along with other lifestyle choices as well as supplementation (Bredesen) (Sherzai).

 Turmeric Coconut Bliss Balls

Just a few of these basic lifestyle choices for optimal brain health include:

• Exercise at minimum 5 days a week, 30 minutes a day. Be sure to get involved in activities that will make you sweat.
• Ensure a minimum 8 hours of restful sleep each night.
• Have a stress management routine in place including yoga or meditation.
• Work on brain training games daily and never stop learning.
• Maintain a strong social and family connections.
• Eliminate common sources of inflammation like gluten, dairy, meat, alcohol, sweets, pastries, processed and fried foods.
• Eat a diet abundant in plants with brain protective compounds including; beets, oranges, leafy greens, walnuts, blueberries, olives, lion’s mane mushrooms, herbs like rosemary, sage, saffron, ginger and turmeric and other foods rich in whole foods, plant based fats.
• Learn how to keep blood sugar in balance and prevent insulin spikes.
• Work with a knowledgeable natural health practitioner who can analyze your blood work and provide supplement recommendations. For prevention and treatment of Alzheimer’s it’s important to get vitamin levels into an “optimal” range.
• Drink abundant filtered water and consider a detox several times a year. Prevent toxins from entering your body by keeping a toxin free home and body care routine.

Beet Salad

I recommend taking brain health seriously

If you notice forgetfulness in yourself or a family member, be sure to speak with a functional medicine specialist as it could be one of the early warning signs of the onset of dementia. Testing yourself for the APOE4 gene will also determine your risk factor and allow you to better plan and implement lifestyle changes. The earlier you follow a program that will help minimize your symptoms the better chance you will have at a lifetime of good memory. With a family history of dementia myself, I know declining brain health can be a scary reality but by empowering ourselves with knowledge you will learn that there is hope, and we don’t have to be resigned to a genetic fate. As Doctor Dale Bredesen says “Our genes load the gun but our lifestyle choices pull the trigger”.

Creamy White Bean and Rosemary Soup

 

Save Print

Rosemary has been found to be incredibly beneficial for general health but in particular, your brain. Just by smelling rosemary your memory can improve. Sneak this aromatic and tasty herb into as many dishes as you can or add it to a glass of water with a sliced orange for a refreshing and brain boosting beverage. This Creamy White Bean Soup is an incredibly delicious soup, and just one of the many ways you can use culinary nutrition to give your brain a little extra power.

Author: Sarah Eastin

Yield: 4 servings

Ingredients

• 1 onion, diced
• 3 cloves of garlic, finely diced
• 1 tablespoon olive oil
• Small head of cauliflower, broken into pieces
• 2 cans of white beans, rinsed and drained
• 2 cups veggie broth
• bay leaf
• 1 tablespoon fresh rosemary, chopped
• 1 teaspoon tamari

Instructions

1. Sauté garlic, onion in olive oil until translucent, about 5 minutes. Add cauliflower to a saucepan with 2- 3 tablespoons of water and steam on medium high heat until cauliflower is soft. Add one cup of veggie broth, allow to cool.
2. Transfer just the cauliflower mixture to a high-speed blender, add the white beans. Process on high speed until fully blended and creamy. Add the final cup of veggie broth and blend until the mixture is fully mixed.
3. Transfer the creamy mixture to soup pot.
4. Add the bay leaf, rosemary and stir to combine. Warm on low heat for 5 minutes.
5. Add the tamari, taste. Add more tamari, if desired.
6. Be sure to remove the bay leaf and enjoy!

3.5.3226

The post Follow These Ten Tips For A Lifetime of Great Brain Health appeared first on Chic Vegan.

When I was asked if I’d like to review Gary Null’s new book The Healing Foods Cookbook, I jumped at the opportunity. I knew that he was quite prolific (in fact, I’ve lost track of the amount of books he’s written), but I had no idea that he wrote cookbooks. He’s a busy guy!

By now, I think that most of us know that the Standard American Diet creates inflammation in the body that can lead to serious diseases. For many, eating healthy foods seems boring, tasteless, or even daunting, if you’re not used to cooking with plant-based ingredients. The Healing Foods Cookbook: Vegan Recipes to Heal and Prevent Diabetes, Alzheimer’s, Cancer, and More is chock-full of more than 150 gourmet whole-foods plant-based recipes that are anything but boring. These recipes are loaded with nutrient-dense foods as well as flavor. They’re easy to make, and they use ingredients that easy to find at just about any grocery store. Most ingredients are recognizable, even for vegan newbies, but for those that may seem unfamiliar, there’s a glossary to explain what they are.

The chapters in The Healing Foods Cookbook include Salads, Small Plates, and Sides; Soups; Main Meals; Desserts; Juices, Shakes, and Smoothies; and Dips and spreads. The recipes range from veganized classics like Tofu Marsala, Grandma’s Stuffed Cabbage, and Sumptuous Banana Cream Pie to creative new dishes like Shiitake Basil Mashed Potatoes, Sweet Potato-Broccoli Cream Dip, and Mushroom Cream Hijiki. With so many recipes, picky eaters and die-hard meat-eaters are sure to find dishes they love!

The Healing Foods Cookbook also includes information on various foods and supplements, with information on their healing properties. Protocols for various diseases and ailments are included, as well. For each one, you’ll find a list of dietary dos and don’ts along with suggested supplements.

The Healing Foods Cookbook is perfect for anyone who wants to learn to cook healthful, plant-based foods, those looking to prevent or reverse disease, or anyone who just wants to add some delicious new recipes to their repertoire.

Curried Chickpeas with Veggies

Serves 2

Ingredients

• 1 cup turnips, cut in 1⁄4-inch thick pieces
• One half pound broccoli florets, cut into bite size pieces
• One 15-ounce can garbanzo beans 1 cup barley
• 2 tablespoons fresh chives, minced
• 2 tablespoons toasted sesame oil 2 teaspoons curry powder
• 3 tablespoons lemon juice
• 1 teaspoon sea salt

Directions

1. To cook barley, combine with 5 cups water in a small saucepan and cook covered over moderate heat for 25 to 30 minutes.
2. Steam turnips and broccoli for 8 to 10 minutes
3. Toss together in a large mixing bowl with remaining ingredients and mix until well combined.
4. Serve warm.

Cinnamon Papaya Pudding

Serves 2

Ingredients

• 3 ounces papaya
• 3 ounces oatmeal, cooked 6 ounces apple juice
• 3 tablespoons yacon syrup
• 2 tablespoons Ener-G Egg Replacer
• 1/4 teaspoon cinnamon
• 3 ounces apples, cut into 1/2-inch cubes

Directions

1. Combine all ingredients in a blender except apples. Puree until smooth.
2. Transfer to saucepan and cook over medium heat for about 5 minutes.
3. Add apples and stir.
4. Chill in refrigerator for 45 minutes or until set.
5. Serve chilled.

Recipes reprinted with permission from The Healing Foods Cookbook by Gary Null.

I have a copy of The Healing Foods Cookbook for one lucky winner. Follow the instructions below to enter. U.S. residents only. Contest ends  at midnight on Monday, October 17th. Good luck!

a Rafflecopter giveaway

The post The Healing Foods Cookbook by Gary Null appeared first on Chic Vegan.

So, what is a scape? A scape comes from the garlic plant. In early to mid-June, a garlic plant will send up a stalk from the center of the plant. This stalk is called the garlic scape. The scape, if left on the plant, will form the flower and then seed. Removing the scape allows the plant to put all of it’s energy into increasing the garlic bulb size. Scapes can be used just like garlic, though they aren’t as strong as a garlic clove. Elephant garlic scapes are the scapes from the elephant garlic plant.

I love finding a new-to-me produce to build a recipe around, like the scapes. The recipe I came up with uses summer vegetables like zucchini, eggplants, and tomatoes. There’s red peppers to give the dish a nice crunch, olives to give it a bump of richness, and lemon-dill-garlic to brighten it all up. I had my vegetables sitting on top of a bowl of creamy polenta, but they could just as easily have gone on top of some pasta. If you don’t care for dill, swap it out for sweet basil and it works just as nicely with the lemon and garlic. Super simple and super flavorful.

Let me know what you think in the comments or find me on Twitter!

Lemon-Dill Summer Vegetables with Creamy Polenta

Ingredients

• 1 zucchini, diced small
• 2 small eggplants, diced small
• 1 red pepper, diced small
• 1/2 pint grape or cherry tomatoes, quartered
• 1/3 cup pitted kalamata olives, chopped small
• Juice from 1 lemon
• 4 – 5 stalks of garlic scapes (or green onions)
• 1 clove garlic, minced
• 1/2 teaspoon salt
• handful fresh dill
• Fresh cracked pepper to taste

Directions for the Summer Vegetables

1. Heat an iron skillet on medium heat. Add zucchini and cook for a minute.
2. Add eggplants, red peppers, and half of the lemon juice. Cook for two minutes.
3. Add remaining ingredients except for the dill, reduce heat to low, and cook until all of the vegetables are tender. About 3 – 5 minutes.
4. Remove from heat, stir in dill, and serve over creamy polenta or pasta.

Directions for the Polenta

Polenta is an Italian corn porridge. If you’ve never made polenta before the first thing you should know that it doesn’t have to be made with a product that says “polenta” on the package. You can if you want, but you can just as easily use any ground cornmeal- I prefer a medium coarse cornmeal for my polenta. The key to making polenta is the ratio of liquid to polenta- not only does this affect the taste, but the cooking time as well. For this recipe, I used 1 cup uncooked polenta and 3 cups of water. I cooked my polenta in water first, and then whisked in a little soymilk at the end to make it extra thick and creamy. Get the low-down on making the perfect polenta in this article, The Real Rules of Making Polenta (Hint: They’re Not What Everyone Says). 

Notes

I didn’t use oil to cook the vegetables, I used a well-seasoned iron skillet which prevented the vegetables from sticking. If they had, I would have used a bit of water to help get things moving again. If you prefer to use oil, simply cook your vegetables in a tablespoon or two of an oil like olive oil.

The post Lemon-Dill Summer Vegetables with Creamy Polenta appeared first on Chic Vegan.

When you make your own veggie burgers you’re in control of what they’re made with, and you don’t need a dictionary to decipher the ingredients list. These burgers are easy to make, and they’re versatile, so just about any leftover grain or bean will work in the place of lentils and rice.

Chipotle Lentil Burgers

Makes 4 servings

Burger Ingredients:

• 1 cup cooked brown lentils
• 1/2 cup cooked brown rice
• 1/4 cup chickpea flour
• 1/4 cup chipotles in adobo, minced (include both some chiles and the sauce)
• 1/4 cup roasted red pepper, minced
• 2 cloves garlic, minced
• 3 tablespoons onion, finely minced
• 3 tablespoons fresh cilantro, minced
• 1 tablespoon onion powder
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne
• 
1/4 teaspoon black pepper
• 3/4 teaspoon sea salt

For Serving (optional):

• Whole wheat buns
• Vegan cheese
• Sliced onions
• Pickled Jalapenos
• Lettuce
• Sliced tomatoes
• Chopped avocado

Preparation:
Preheat your oven to 400°F. Line a baking sheet with parchment paper.

Mix together all of the burger ingredients in a medium-size bowl. Mash everything together as you go. (Using a potato masher helps.)

Form the burgers into four patties. If you have one, a ring mold will help shape them, but forming patties by hand is completely fine.

Bake the burgers for 20 minutes. Flip them and bake for an additional 5 to 10 minutes. They should be golden brown and firm.

Serve the burgers on whole wheat buns with all the toppings and enjoy!

 Recipe reprinted with permission from  What’s for Lunch? Lunchtime Favorites from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Download your copy of the e-book here: http://www.diannesvegankitchen.com/cookbooks/

The post Vegan Chipotle Lentil Burgers appeared first on Chic Vegan.

Most of my weekday meals are repetitive–beans, greens, and a sweet potato show up fairly regularly. But, don’t let the simplicity of the components fool you–I’m not into boring food. I keep things interesting by using a ton of spices, hot sauces, and by making a few batches of fresh condiments such as salsa or crema to accompany my meals- like this Cilantro-Lime Vegan Crema, for instance. It turns boring and repetitive into delicious and interesting, which I really enjoy.

But, back to those gorgeous purple knob onions. I knew I wanted to grill them the moment I set eyes on them. I love warm, soft onions with lightly charred edges- delicious! I can’t remember what it was that made me want to make salsa from them, but somehow I decided that was what I was going to do. Glad I did, too–I put this salsa on everything!

If you don’t have access to a grill, you can always use the broiler. This salsa is so silly simple to make, it’s hardly a recipe. One quick note about the spice level: I like spicy. If you like spicy like I do, don’t discard the jalapeno seeds. If you want a more mild salsa, deseed the jalapeno. If you want a not-spicy-whatsoever salsa, omit the jalapeno altogether.

Grilled Corn Salsa

Ingredients

• 4 ears of corn
• 1 red pepper
• 2 knob onions or 1 medium size purple onion
• 1 jalapeno pepper
• 1 – 2 limes
• 1/2 bunch cilantro (to taste)
• 1/2 teaspoon pink salt
• Freshly cracked pepper to taste
• hot sauce to taste

Instructions

Prepare and preheat grill or broiler. Slice onions and limes in half and set aside. Place the corn on the grill, close the cover and grill for 15 minutes, taking care to turn every five minutes, until the kernels are tender. Remove them and set aside to cool. Put the red pepper, jalapeno, limes, and knob onions on the grill. Cover and grill until the each of the peppers has blackened blistered skin, the knob onions are soft and charred, and the limes are grilled on one side. Once grilled to perfection, set everything aside to cool.

If using the broiler, set the tray in the upper third and broil for 10 – 15 minutes until the edges char. The corn may take a bit longer in the broiler so lower the tray to avoid burning as necessary.

Once the corn is cool, remove kernels into a large bowl by carefully cutting them from the cob with a knife. Remove the skin and de-seed both the red pepper and the jalapeno pepper (or leave the jalapeno seeds in for more spice), then dice into small pieces. Chop the knob onions and the cilantro. Mix everything together and squeeze the grilled lime juice over the top. Add salt, pepper, and hot sauce. Mix until fully combined and enjoy on everything.

If you have leftovers you can store in an airtight container and it’ll last for a few days in the fridge. Let me know how it goes in the comments, or find me on Twitter.

The post Grilled Corn Salsa appeared first on Chic Vegan.

In her new book Raw. Vegan. Not Gross, Laura Miller dispels the myths about vegan food being bland with her recipes for delicious vegan dishes, many of which are raw. People also tend to think raw food is too time consuming to prepare, and that raw foodists usually eat meals that are full of weird, expensive ingredients. Laura also banishes those beliefs, as these recipes are easy-to-make and budget friendly. Most of the ingredients can be found in the produce department in just about any grocery store.

If you’re new to raw “cooking”, that’s okay, because Laura starts the book with some info on how to stock your pantry and what equipment to have on hand in the kitchen. Chapters include Breakfasts, To Go, Salads, Weeknight Dinners, Party Food, Die Alone (which is actually snacks), and Sweets. You’ll find recipes for just about everything from healthy foods like Pesto Pasta, Orange-Watercress Salad, and Kale Chips to treats like Chocolate Cream Pie, Donuts, and Brownie Popsicles. A majority of the recipes are raw, but there are some cooked dishes in the mix, too.

Laura’s fun, quirky personality shines through in the pages of Raw. Vegan. Not Gross. With her as your guide, you’ll learn that healthy eating can be pleasurable, rather than a chore. Raw. Vegan. Not Gross. is a gorgeous hardcover book full of mouthwatering photos by David Loftus, and it’s a welcome addition to my cookbook library. If you want to add more easy raw dishes into your diet, are trying to eat more healthfully, or just love good food. This is the book for you!

SPRING ROLLS

cooked – 8 servings • active time: 30 minutes

Once, I had been trying to prep these spring rolls, but I just straight up ran out of time and realized I wouldn’t be able to roll them all. I marched all the ingredients out on cutting boards and laid them down on the dining table and informed my friends that they were responsible for making their own. At first I was embarrassed by my failure to get food on the table, but then I realized that everyone actually loved being able to build their own, because they could customize them and make them exactly how they liked them, and it was a great conversation starter for the folks who didn’t know each other that well yet. From now on, I’m only doing BYOSR (build your own spring roll).

There’s really no limit to what else you can put in here. I love adding mango and cilantro. Make them your own!

For the spring rolls:

• 8 rice paper spring roll wrappers
• 1 cup thinly sliced carrots
• 1 cup thinly sliced cucumber
• 1/2 cup thinly sliced yellow bell pepper
• 1 large bunch fresh basil
• 1 small bunch fresh mint

For the dipping sauce:

• 1/2 cup tamari
• 2 tablespoons apple cider vinegar
• 2 tablespoons raw honey
• 1 tablespoon sesame oil
• 1 teaspoon minced fresh ginger
• 1 clove garlic, minced
• 1 teaspoon red pepper flakes

Prepration

1. Fill a shallow dish with room-temperature water (just make sure it’s a little wider than your rice paper wrappers).
2. Place one wrap in the water for about 1 minute, until it becomes soft and pliable.
3. Transfer the wrap to a cutting board and place a small handful of the vegetables and herbs in the center.
4. Fold the top half of the wrap over the fillings, then fold in both sides, and last, fold the bottom up to seal. Repeat for each spring roll.
5. Make the dipping sauce: Put all the ingredients in a blender and blend until smooth. Transfer to a small bowl and serve alongside the spring rolls.

Recipe reprinted with permission from Raw. Vegan. Not Gross. by Laura Miller. Photography by David Loftus.

I have copies of Raw. Vegan. Not Gross. for three lucky winners. Follow the instructions below to enter. U.S. residents only, please. Contest ends at midnight eastern time on May 29th. Good Luck! 

a Rafflecopter giveaway

The post Spring Rolls from Raw. Vegan. Not Gross. by Laura Miller appeared first on Chic Vegan.

Baconish: Sultry and Smoky Plant-Based Recipes from BLTs to Bacon Mac & Cheese

If you love bacon but want a better alternative for your health, the planet, and, of course, the pigs, this is the book for you!

Leinana shows how easy it is to make vegan bacon from ingredients such as tempeh, tofu, carrots, chickpeas, eggplant, texturized vegetable protein, seitan, coconut, and mushrooms.

One of the most versatile recipes is the Baconish Bits. 
You can use these to make recipes in the book including Loaded Potato Soup with Bacon, Wedge Salad with Vegan Blue Cheese, Spinach and Fresh Fig Salad, and Chocolate-Peanut Bacon Truffles, which Vegan Heritage Press has allowed me to share with you. Is your mouth watering yet?

You can also enter the giveaway below to win a copy of the book!

Chocolate-Peanut Bacon Truffles

Makes 28 truffles

Peanut butter. Chocolate. Baconish Bits. These are like a grownup version of peanut butter cups. They are surprisingly easy to make and super fun to box up and give as gifts.

Ingredients

• 1/2 cup smooth peanut butter
• 2 tablespoons vegan butter, melted
• 3/4 cup confectioners’ sugar
• 2 tablespoons Baconish Bits (recipe follows)
• 2/3 cup vegan chocolate chips
• Additional Baconish Bits and/or Coconut Bacon, for garnish

Preparation

Line a large baking sheet with parchment paper. Use an electric mixer to combine the peanut butter, melted butter, and confectioners’ sugar. Fold in the Baconish Bits. Scoop out 1 teaspoon of the mixture, roll into a ball with your hands, and place the ball on the prepared baking sheet. Repeat this process with the remaining mixture. Chill in the refrigerator for 20 minutes.

Place the chocolate chips in a medium microwave-safe bowl and microwave in 30-second intervals, stirring between intervals, until melted, about 1 1/2 to 2 minutes.  Dip the peanut butter balls in the melted chocolate. I find it easiest to use 2 small dessert forks to roll the balls in the chocolate and then lift them out, letting the excess chocolate drip back into the bowl. Place the truffles back on the parchment sheet. Sprinkle a few Baconish Bits or place a flake of Coconut Bacon on top of each truffle while the chocolate is still warm.

Chill the truffles in the refrigerator another 20 minutes to set the chocolate. Keep refrigerated until ready to eat—the truffles will soften and melt if left out too long.

Baconish Bits

Makes about 1 cup

It’s fairly easy to find accidentally vegan bacon bits at the grocery store, but they may contain preservatives and other questionable ingredients. These bits are easy to make yourself, healthier, and taste so much better than the store-bought kind.

Ingredients

• 1/4 cup boiling water
• 2 tablespoons tamari
• 1 tablespoon maple syrup
• 1 tablespoon liquid smoke
• 1 teaspoon ketchup
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1 cup texturized vegetable protein (TVP)
• 2 tablespoons safflower or other neutral-tasting vegetable oil

Preparation

In a medium bowl, whisk together the boiling water, tamari, maple syrup, liquid smoke, ketchup, garlic powder, and onion powder. Mix in the TVP and stir until it is evenly coated.

Heat the oil in a large skillet (preferably cast iron). Add the TVP and cook until it is dry, dark brown, and crispy, 8 to 10 minutes. Stir frequently to prevent burning. Remove the skillet from the heat and allow the TVP to cool. Store Baconish Bits in an airtight container about 1 week.

From Baconish © 2016 by Leinana Two Moons. Used with permission from Vegan Heritage Press.

Follow the instructions below for a chance to win a copy of Baconish. U.S. residents only, please. Contest ends at midnight eastern time on May 9th. Good luck!
a Rafflecopter giveaway

Portions reposted with permission from Veggies Save The Day.

The post Cookbook Review and Recipe: Baconish by Leinana Two Moons appeared first on Chic Vegan.

The book is divided into easily digestible sections. We learn how to use food as medicine and how to properly nourish ourselves and our families. I particularly enjoy that she includes advice for children from her own daughter Alethea.

Tess also teaches us about the effects our choices have on the planet. And before sharing her incredible recipes with us, she teaches readers how to set up our kitchens so that we always have the necessary ingredients on hand to make a myriad of healthy, scrumptious dishes.

Tess was kind enough to let me share one of the recipes from Food Love with you, and I chose the Easy Vegan Pad Thai. It takes less than 30 minutes to prepare and is gluten-free.

Easy Vegan Pad Thai by Tess Challis

Makes 8 servings

Easy, quick, and so very delicious—plus, no trips to the specialty store for unusual ingredients!

Ingredients:

• 16 oz. brown rice noodles (the kind labeled for Pad Thai)

Sauce:

• 1/4 cup tamari
• 1/4 cup fresh lime juice
• 1/4 cup sunflower oil (or melted non-virgin coconut oil)
• ¼ cup plus 2 tablespoons raw agave nectar
• 3 tablespoons ketchup (I’m not kidding)
• 2 tablespoons maple syrup
• 2 tablespoons basic hot sauce (cayenne or tabasco)
• 4 large cloves garlic, pressed
• 1 ¼ teaspoons sea salt

Stir-ins:

• 3/4 cup chopped scallions (about 8 scallions, trimmed and chopped)
• ½ – ¾ cup chopped cilantro

Toppings:

• ½ cup crushed peanuts
• 2 cups bean sprouts
• Lime wedges

Method:

Prepare the noodles according to the directions on their package. Drain and set aside.

Meanwhile: In a large bowl, place all of the sauce ingredients. Stir well. Add the stir-ins. Stir them in. Say “stir” a lot.

Add the noodles to the big saucy bowl. Stir gently. Plate and serve topped with the bean sprouts and peanuts. Garnish with lime wedges for maximum Thai cuteness. This will keep, refrigerated in an airtight container, for up to five days.

One of the best compliments I’ve ever gotten was from a lovely lady named Lavender Booth. She’d had Pad Thai made by the man who beat Bobby Flay in a Pad Thai cook-off—and she said she liked mine even better! I hope you agree that this recipe is a winner.

Reposted with permission from Veggies Save The Day.

The post Cookbook Review and Recipe: Food Love by Tess Challis appeared first on Chic Vegan.

Quorn is sold in the frozen section of major supermarkets like Kroger, Albertsons, Whole Foods and Target. The Chik’n can be defrosted in the refrigerator if you want to marinate it before cooking, or you can prepare it from frozen. Simply cook the tenders on the stove top until thoroughly heated. 

I used the tenders to make tacos. I heated a little oil in a non-stick skillet, then added the Chik’n and some chili powder, cumin, oregano, and salt. I added the cubes of protein to some corn tortillas and topped with lettuce, tomato, and hot sauce, and dinner was served in under 15 minutes!

The Chik’n tenders would also work well in a stew, curry or stir-fry. They are very convenient to have on hand for a quick weeknight meal. They are high in protein and fiber, making for a hearty, satisfying meal. They do contain wheat, so they are not suitable for those on a gluten-free diet.

Check out the Quorn website for product information, recipes, and coupons.

The post Quorn Vegan Chik’n Tenders appeared first on Chic Vegan.

Some of our favorite healthy vegan food trends this year are:

Fruit Infused Water: Water infused with fruit and herbs or veggies makes a refreshing and healthy beverage. While the combination options are endless, be sure to try my favorite – strawberry, lime, cucumber and mint! Additionally, drinking warm water with a squirt of lemon is a wonderful way to start your day.

Turmeric Tea: Turmeric has become increasingly popular because of its health promoting benefits. Don’t limit this healing spice to tea, however! Add it to other beverages and foods as well. Check out my recent blog post about the new cookbook FOOD LOVE by Tess Challis for an excellent Superfood Elixir recipe using turmeric. You can also enter for your chance to win a copy!

Homemade Juices: Juicing has been popular for some time and with good reason! Fruits and vegetables help prevent a number of diseases and are a great compliment to a healthy and balanced vegan diet. For some superb recipes, check out Kris Carr’s new book Crazy Sexy Juice.

Juice Pulp Crackers: Making crackers is a great way to use up the pulp from juicing. Save your green juice pulp and make Dianne’s Green Juice Pulp Crackers.

Fermented Foods & Beverages: Make your own kombucha, kefir, kimchi and sauerkraut. Making these foods at home is easy and saves money too!

Homemade Energy Balls: The ingredient options are almost endless and energy balls are easy to make and great for snacking and morning meals or lunch on the go. Try my Goji Berry Energy Balls.

Roasted Chickpeas: Give these healthy, easy and protein-filled snacks a try.

Dried Fruit: Dried fruit is a great snack option for kids and can even be made without a dehydrator at very low temperatures in an oven.

Vegan Wings: You can make healthy and delicious plant-based wings using cauliflower, tempeh, tofu or seitan. Try these Mango Sriracha Cauliflower Nuggets from Vegans Eat What? or these Buffalo Cauliflower Bites from Dianne’s Vegan Kitchen.

Hemp Seeds: Hemp seeds are high in Omega 3 healthy fats which is important for vegans so, eat ‘em up friends!

Seaweed: Seaweed is the new kale and a great source of iodine for vegans. If you haven’t cooked with seaweed before, try these stuffed mushrooms.

Vegan Bacon: Processed animal foods have been closely linked to cancer. So ditch the pig and enjoy bacon made from healthy foods like eggplant, coconut, carrots, and mushrooms! Give Vegans Eat What? Shiitake Mushroom a try.

Vegan Cheese: Plant-based cheeses have come a long way and commercial options have exploded. A few must-try brands include Miyoko’s Creamery, Kite Hill, and Chao Slices by Field Roast. It you want to make your own cheese try a few of the recipes from Vegans Eat What?.

Veggie Burgers: Plant-based burgers are nothing new, but people and companies are making some amazing creations with plant ingredients! If you want to buy a commercial brand, try Field Roast and Beast Burgers. To make your own, try a Black Bean and Walnut Burger or a homemade Good Burger.

Jackfruit: We could not write a post without mentioning this amazing fruit from Asia. Jackfruit makes an excellent meat/fish replacement in everything from tacos to tuna. VegNews Magazine recently gave a rundown on some of their favorite jackfruit recipes.

Zoodles: Zoodles are made with fresh veggies or fruit processed thru a spiralizer. They are easy to make, fun for the whole family and can be created from a variety of healthy foods including carrots, zucchini, beets, apples, sweet potatoes. You can make a variety of delicious dishes like salads or top with your favorite raw or cooked sauce. Zoodles make a great dining option when you don’t know what to do with all your farmer’s market veggies and don’t want to heat up your home by cooking in the summer.

Buddha Bowls: Buddha or Goddess Bowls are delicious and healthy and can be made with an almost endless combination of ingredients. Make your bowl savory or sweet and enjoy it for breakfast, lunch or dinner. Start your day out with a Savory Breakfast Bowl!

Healing foods: Fruits and veggies help your body heal and can prevent many diseases. Eat a wide variety and all colors of the rainbow each day!

Vegan Ice Cream: Plant-based ice-cream is another super easy DIY food. Make it using a base of bananas or coconut milk and a sweetener like maple syrup or date paste, if desired. Check out this delicious Banana Soft Serve recipe from Victoria Moran’s Cookbook, The Good Karma Diet.

Aquafaba: If you haven’t heard of this amazing liquid, you soon will! Aquafaba is the cooking liquid of beans and other legumes. One egg is generally replaced with 3 tablespoons of aquafaba. You’ll be amazed at what you can make using aquafaba. For a complete history go to Aquafaba.com and if you’re on Facebook check out the group “Vegan Meringue Hits and Misses”.

And don’t forget the spices: Turmeric; again add this wonderful healing spice to as many meals and drinks as you can! Dr. Greger recommends you eat it every day. We also love using ginger in recipes and drinks too. Ginger has so many healing benefits; I highly recommend you get to know it!

What’s your favorite vegan food trend of 2016?

The post Healthy Vegan Food Trends In 2016 appeared first on Chic Vegan.