Jodi and Amy

Jodi and Amy

Vegan, Vegetarian or Flexitarian?

Vegans are those who eat plant products only. No products derived from animals, meat, eggs, dairy, honey, fur or leather.

Becoming a Vegan is very challenging.

If its overwhelming becoming a VEGAN, here are some groovy choices to start with:

Vegetarians eat mostly plant products. A lacto-vegetarian include plant foods + dairy. A lacto-ovo vegetarian include dairy + eggs. A Vegetarian who will eat fish is called pescevegetarian or piscetarian, but consume no red meat, chicken or pork.

Flexitarians are those who eat a mostly vegetarian diet, but occasionally eat meat.

*Enjoy our 125+ Pink Vegan Recipes (low sodium)! All of our recipes can be altered to suit the needs of Vegans, Vegetarians and Flexitarian's alike!

*This blog is an attempt to provide healthier low sodium recipe choices. Scientific evidence overwhelming suggests that we need to use less sodium and add many fruits and vegetables to our diet.

*Calcium, eat broccoli, beans, leafy green vegetables, almonds, soy milk, tofu and calcium-fortified orange juice!

*Protein, beans, lentils, tofu, soy or almond milk, peanut or almond butter, peas, tempeh, whole grains, brown rice, oatmeal, quinoa, walnuts and almonds, seeds and seitan (wheat gluten).

*B12 (which is not found in plants), for a healthy nervous system. Make sure to include beans, nuts, whole grains and leafy green vegetables for iron.

*Omega-3 fatty acids, another essential nutrient. Found in fish, flax seeds, hemp seed and oils and algae.

*Choline, found in lettuce. Buy dark leafy green lettuce, like Romaine.

*ALWAYS CONSULT YOUR PHYSICIAN BEFORE MAKING A DIETARY CHANGE*

Wednesday, September 15, 2010

Potatoes and Spinach

We cannot stress enough the importance of eating greens and spinach is one of the best! Potatoes are also high in potassium and good for you! Eat your veggies!!! This makes a great side dish or a main course meal served over steamed brown rice. This recipe is also gluten free, so enjoy!

2 medium potatoes (approximately 3 c), cubed 1/4"-1/2"

2 - 10 oz packages frozen spinach, thawed and drained, reserve liquid

2 T garlic powder

2 T curry powder

1 t ground cumin

3/4 c regular or light coconut milk (warm in microwave)

Preheat oven to 425 degrees. In a baking dish with a lid (we like Pyrex), stir together potatoes, spinach, 3/4 c spinach liquid, garlic powder, curry powder and ground cumin. If you don't have a lid, use foil. Bake 45 minutes or until bubbling and potatoes are fork tender. Remove from oven. Stir in warm coconut milk and serve.

6 servings
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