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*

Saturday, August 27, 2011

Pink Vegan Recipe #104 Creamy "Dill-icious" Potato Salad

Creamy "Dill-icious" Potato Salad is just that! Add this side to any meal and they'll come back for more!

4-6 medium potatoes, cubed (remember to leave the skins on)

2/3 c "Wild Wood" Zesty Garlic Aioli Spread (Vegan mayo alternative) OR you can use regular Vegan mayo

1/4 c Vegan Dijon mustard (Annie's is Vegan)

2 T white OR apple cider vinegar

1/2 c onion, chopped (you can use chopped green onions)

1/2 c celery, chopped (optional)

2 t dried dill (2 T if using fresh chopped dill)

1/4 t fresh cracked black pepper

1 T Vegan cane sugar

Cut potatoes into cubes and cook in boiling water for approximately 20 minutes (fork tender, do not let them get mushy). Drain the potatoes in a colander and let cool. Combine the remaining ingredients in a large bowl and fold into the cooled potatoes. Cover and refrigerate until ready to serve. Serves 4-6.
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