Recipes
For Foodies Jump into Juicing with Cherie Calbom Juice for Life with Jason Vale Juice it Up with Jay Kordich Comfort Foods for the Family Quick and Easy Holiday Fare Your Main Course Thanksgiving Leftovers
Empower Your Life: Jump Into Juicing by Cherie Calbom
Empower Your Life:
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Jump Into Juicing
n what part of your life do you need more power, more confidence, or more strength? Whether you’re looking for a better job, a promotion where you work, or better relationships, having more self confidence, more energy, and more vibrancy will truly help you improve your situation. Although low confidence and self-esteem can be the result of many factors, one thing you can change is what you eat and drink. Eating too many sweets and simple carbo-
hydrates like pasta and bread, fast food, and devitalized foods can affect your mood, which can affect your confidence and selfesteem. Feeling sluggish, sick, or tired can make you less outgoing. Juicing fresh vegetables is one of the best ways I know to boost your confidence and self-esteem. The high-powered nutrition in fresh vegetable juice gives your body the tools to create a strong, healthy you. Love yourself by eating and drinking foods that love you back. Make juice.
You Are Loved Cocktail 3 carrots, scrubbed well, tops removed, ends trimmed 2 celery stalks, with leaves 1 cucumber, peeled if not organic 1 handful spinach 1 lemon, peeled if not organic 1/2 beet, scrubbed well, with stems and leaves 2 tablespoons neutral tasting high-heat oil
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Your Main Course: Thanksgiving’s Main Dish by Marilyn Peterson
your main course:
thanksgiving’s main dish by Marilyn Peterson
Looking for a delicious centerpiece to your holiday meal that will have your family asking for seconds? Either one of these mouthwatering recipes will prove how yummy a veggie thanksgiving can be.
Seitan Stew
Cooking time always varies with the texture and size of the vegetable. In order to make certain that the vegetables are al dente, do not overcook them, as they will also be cooking in the sauce. When you do a recipe, always double-check your seasonings to see if it needs more or less of something for your particular taste. Recipes can be followed to the letter, or used as a base for your own creative ideas. This is a great freezer recipe.
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Your Main Course: Thanksgiving’s Main Dish by Marilyn Peterson Ingredients 2 tablespoons olive oil 1-8 ounce package (1-1/2 cups) seitan, cut bite size pieces 2 potatoes, medium, cut in bite size cubes 2 medium onions, (2 cups) medium dice 2 carrots, medium, sliced very thin 3 stalks celery, angle cut about 1” pieces 2 tablespoons garlic, minced 3-14.5 ounce cans ‘fire roasted’ tomatoes 2 cups peas, frozen 3 bay leaves 1 tablespoon thyme, dried 1 tablespoon oregano, dried 1 cup fresh basil, sliced very thin tiny pinch cayenne pepper season sea salt and pepper Directions 1. Heat olive oil on medium heat in a large pot. Add the seitan and the potatoes, lightly browning the mixture. Mix in the onions, carrots and celery. Cover with a lid. 2. Sweat the seitan mixture and vegetables for 5-10 minutes. Stir in garlic. 3. Add the tomato products and bring to a boil, then immediately turn down the heat to simmer. Add all of the remaining ingredients except the fresh basil, salt and pepper, simmer for 45 minutes to 1 hour, stirring often. 4. Add the basil and remaining seasonings to taste. 5. For the freezer, allow recipe to cool, then pour into airtight containers. Name and date the label with a marking pen. Yield 10 cups
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Slaying the Protein Myth by Rich Roll
Slaying the Protein Myth by RICH ROLL “But where do you get your protein?”
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s a plant-based ultra-endurance athlete, if I had a dollar for every time I fielded this inquiry, I could put my four kids through college. So let’s address the elephant in the room, once and for all. We live in a society in which we have been misled to believe that meat and dairy products are the only source of dietary protein. “Without copious amounts of an-
VegWorld Magazine
imal protein, it’s impossible to be healthy, let alone perform as an athlete, train and race at your peak.” This message is everywhere—from a recent high-profile dairy ad campaign pushing chocolate milk as the ultimate athletic beverage, to compelling food labels, to a dizzying array of fitness expert testimonials. Protein, protein, protein—generally reinforced with the adage that more is better. Whether you are a professional athlete or a couch potato, this hardened notion Issue 004 - Nov 2012 | 62
Slaying the Protein Myth by Rich Roll is so deeply ingrained into our collective belief system that to challenge its propriety is nothing short of heresy. But through direct experience I have come to realize that this pervasive notion is not only false, but also fueled by a well-funded campaign of misinformation perpetuated by powerful meat and dairy lobbies that are focused on convincing us that we cannot survive without their products. The animal protein push is not only based on lies; it’s killing us. We are lured to feast on a banquet of factory-farmed, hormone- and pesticide-laden foods that are high in artery-clogging saturated fat, which is a significant contributing factor to our epidemic of heart disease and many other preventable diet-related infirmities. Without a doubt, protein is an essential nutrient; it is critical in building and repairing muscle tissue and maintaining a wide array of important bodily functions. But does it matter if our protein comes from plants rather than animals? And how much do we actually need? Proteins consist of twenty different amino acids, eleven of which can be synthesized naturally by our bodies. The remaining nine—what we
The notion that we need meat and dairy for protein is false and fueled by a wellfunded campaign of misinformation. VegWorld Magazine
Many top athletes opt for veggie protein sources instead of steak, milk and eggs. call essential amino acids—must be ingested from the foods we eat. So technically, our bodies require certain amino acids, not protein per se. But these nine essential amino acids are hardly the exclusive domain of the animal kingdom. In fact, they are originally synthesized by plants and are found in meat and dairy products only because these animals have eaten plants. Admittedly, we absorb plant-based proteins differently than animal proteins. And not all plant-based proteins are “complete,” containing all nine essential amino acids. But these two arguments are overused to negate the advisability of shunning animal products. In truth, a well-rounded, whole-food, plant-based diet that includes a colorful rotation of foods like sprouted grains, nuts, seeds, vegetables and legumes will satisfy the demanding protein needs of even the hardest training athlete. And unlike animal-derived protein, these foods will give you everything you need without the saturated fat that causes heart disease,
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