The Veggie Enthusiast Corner

A place to discuss health and fitness, including healthy diets, etc.
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seeker242
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Re: The Veggie Enthusiast Corner

Post by seeker242 »

Paul2020 wrote: Thu Oct 15, 2020 7:03 pm Thanks for the handy tip about B12 - I think that's the only thing missing right now. I found vegan drops you put on your food; was thinking of trying those. I guess there's no really easy way to check if your levels are low or not.
I find the easiest/most convenient to take is sublingual liquid. Lab test is the only real way to know your levels. But these days you can just order that online for like $35, go get your blood drawn and they email you the results. Pretty easy as long as you don't live out in the middle of nowhere. :smile:
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DharmaJunior
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Re: The Veggie Enthusiast Corner

Post by DharmaJunior »

Ok lets try xmas sprouts: you need to chop an apple, squeeze on orange juice and add on some of the remaining orangy chunks. Add some olive oil and a hint of sesame oil. Crush and toast some almonds. Boil the sprouts so they are par cooked on the outside. 2 mins tops. Season with a bit of salt and pepper.

Great for packed lunch. Even if it tastes terrible, (which isn't true_) you'll feel good afterwards. Thirty mins lunch vs 4-10 hours. That's kind of and 8:1 deal minimum!
DharmaJunior
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Re: The Veggie Enthusiast Corner

Post by DharmaJunior »

Bonus recipe :thinking: :heart:

Coat shallots and sprouts in olive oil. Sprinkle on ground cumin and coriander seeds. Now pop in oven maybe 180 for 20 + mins. (so long as they're not too crispy, it's fine).

You also need a yogurt so for vegans a coconut yogurt works and for veggies a dairy solution. Use some heated non offensive tasting chick peas for extra protein.

mIX the roasties the yogurt the beans/peas. voila!
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KathyLauren
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Re: The Veggie Enthusiast Corner

Post by KathyLauren »

Könchok Thrinley wrote: Wed Oct 14, 2020 11:02 pm Recently I found out that with using flax seed flour it is super easy to create thick sauces I would normally use potato/corn starch to make. Makes me super excited as flax seeds contain omega3's and also other useful things so it adds a nutritional value to my meals.
Unfortunately, cooking destroys the omega3 in flax seeds/oil. Definitely keep using them as a thickener. But, to get the omega3, you need to consume them raw. I put a tablespoon of flax oil on my porridge in the morning after it has been cooked.

Om mani padme hum
Kathy
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Könchok Thrinley
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Re: The Veggie Enthusiast Corner

Post by Könchok Thrinley »

KathyLauren wrote: Mon Oct 19, 2020 1:48 am
Könchok Thrinley wrote: Wed Oct 14, 2020 11:02 pm Recently I found out that with using flax seed flour it is super easy to create thick sauces I would normally use potato/corn starch to make. Makes me super excited as flax seeds contain omega3's and also other useful things so it adds a nutritional value to my meals.
Unfortunately, cooking destroys the omega3 in flax seeds/oil. Definitely keep using them as a thickener. But, to get the omega3, you need to consume them raw. I put a tablespoon of flax oil on my porridge in the morning after it has been cooked.

Om mani padme hum
Kathy
Ah, thanks for the tip. I thought it would be the case. :twothumbsup:
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For those who do virtuous actions,
goodness is what comes to pass.
For those who do non-virtuous actions,
that becomes suffering indeed.

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ewomack
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Re: The Veggie Enthusiast Corner

Post by ewomack »

I make this extremely easy Lebanese recipe for Humus Msabah fairly often. It's basically softened chickpeas, lemon juice, cumin, cinnamon, pepper and olive oil. I really limit the amount of salt that the original recipe calls for and it still tastes fantastic.

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