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Guest post, Health, Home Life, Leah J.

Dark, Green, Leafy Veggies! (And a great Cooking Demo Video!)

Ever noticed now horribly anaemic and weak gorillas and elephants look? No, me neither. I guess it must be all the meat they consume. No again. In fact, gorillas and elephants eat almost exclusively of plants and in particular green, leafy plants.

For vegetarians and vegans (people who choose not to eat meat, fish and in some cases also eggs and dairy products) it is vital to replace the iron and protein from the animal products with plant-based food sources. Dark green, leafy vegetables are one easy, affordable and tasty way to do this. Spinach, kale, romaine lettuce, mustard greens, collard greens, chicory, swiss chard, broccoli, bok choy and choy sum are all excellent sources of iron and protein and also contain fiber and folate.
When 100 calories of boiled broccoli (357g / 12.6oz) is compared to 100 calories of broiled porterhouse steak (30g / 1oz) something stands out. The broccoli contains 11.1g protein compared to 6.5g in the steak and the broccoli delivers 2.2mg iron compared to 0.8mg in the steak. It’s clear that the plant-based food certainly delivers the iron and protein we need.

As Author Ellen White writes, “Grains, fruits, nuts, and vegetables constitute the diet chosen for us by our Creator. These foods, prepared in as simple and natural a manner as possible, are the most healthful and nourishing. They impart a strength, a power of endurance, and a vigour of intellect that are not afforded by a more complex and stimulating diet. “{MH 296.1}

Why not try to use green, leafy vegetables every day in your cooking? Take a look at my first cooking show episode ‘Coconut Curry Tofu’ to see just how easy and yummy cooking with greens can be!

Click here to watch Dr Michael Greger’s video ‘The Healthiest Vegetables’ for extra motivation https://nutritionfacts.org/video/the-healthiest- vegetables/

May you come to love dark, green leafy vegetables as much as my family and I do.

Bible, Motivation Monday

Motivation Monday

“Train your mind to search the Scriptures. In this way you can gain a knowledge of God, and work out your own salvation. Fill it with divine truth. It will then be in perfect harmony with the heart, which, cleansed from all selfishness and moral defilement, rejoices to render homage to the law of God.”

The Signs of the Times,   April 1, 1897

Guest Bloggers, Guest post, Health, Home Life, Just For Fun

Guest Post: A Sneak Peek inside the new ‘No, We Don’t Only Eat Carrots!” Cookbook

Many thanks to homeschooling mom Leah Jones, for sharing with AHE!

About 10 years ago a thoughtful friend of ours, Ken, shared an amazing book with us: Jane A. Plant’s ‘Your Life In Your Hands’, a powerful and inspiring testimony about a woman’s victory over breast cancer. By eliminating dairy (even the hidden dairy ingredients in things like potato chips and wine) Jane overcome her cancer, and this turned our world upside down.

The following few months led us to read two other life-changing health books, Dr T.Colin Campbell’s ‘The China Study’ and Dr Joel Fuhrman’s ‘Eat To Live’. Motivated by Campbell’s extensive research and studies, and Fuhrman’s shocking health statistics and motivating recovery stories, we committed ourselves to eating a plant-based diet with eggs. Later we committed to a 100% plant-based diet (vegan) and we remain informed and motivated by Dr Greger’s health videos at http://www.nutritionfacts.org.

When we later learnt about the health message promoted by Ellen White we were amazed at the scientific accuracy of her statements even though they were written 150 years earlier.

I’d like to share a recipe with you from my new cookbook ‘No, We Don’t Only Eat Carrots! Plant-Based Food For Humans’ with the hope that it encourages you to begin (or continue) your health journey. For more recipes and information please visit my site www.notonlycarrots.com.

 

Tacos, Guacamole and Salsa

446 kilojoules (106 calories) per taco
Makes 24 tacos

INGREDIENTS

Guacamole
2 large ripe avocados
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon savoury yeast flakes (nutritional yeast)

Salsa
1 tin diced tomatoes (400g) (14 oz)
1 teaspoon salt
1 teaspoon dried oregano
1 teaspoon dried basil
2 teaspoons olive oil
1 teaspoon lemon juice

Mince
2 small onions, diced
2 cloves garlic, chopped
1/2 green capsicum (bell pepper), bite-sized chunks
2 tablespoons olive oil
1 ¼ teaspoons ground coriander (ground cilantro)
1 ¼ teaspoons ground paprika
1 ¼ teaspoons ground oregano
1 ¼ teaspoons ground cumin
1/4 teaspoon chilli powder (optional)
1/2 tablespoon savoury yeast flakes (nutritional yeast)
1 1/4 teaspoons salt
1 tin brown lentils, drained (1 cup cooked)
1 tin champignons (mushrooms), drained and sliced (220g) (7 ½ oz)
1 tin red kidney beans, drained (1 cup cooked)
1 tablespoon cornflour (corn starch) + 1 tablespoon cool water, made into a paste
3/4 cup water (200ml) (200g)

Salad & Tacos

¼ head of lettuce, shredded
4 tomatoes, diced
1 large carrot, grated
1/2 large continental cucumber, diced
24 taco shells

SALSA PROCEDURE

Conventional
Cook all ingredients in a small saucepan over a medium-high heat until thick.
Remove from the heat and transfer to a heat-proof bowl.

Thermomix
Put MC on an angle (this will reduce splatter) and add all ingredients to the TM bowl and stir for 3 seconds on Speed 3.
Cook for 10 minutes at 100°C (212°F) on Speed 1 and transfer to heat-proof bowl.

GUACAMOLE PROCEDURE

Conventional
Mash the avocados until creamy with a fork and stir in remaining ingredients.

Thermomix
Purée all ingredients for 10 seconds on Speed 4-5 until smooth. Scrape down the sides and repeat as necessary. The guacamole should be creamy.

 

MINCE PROCEDURE

Conventional
In a medium-sized frypan,  sauté onions, garlic and capsicum in oil over a medium-high heat until soft.
Add in the coriander (cilantro), paprika, oregano, cumin and yeast flakes. Keep stirring until you can smell the spices strongly.
Add the remaining ingredients and stir continuously until the mixture thickens. Reduce to a medium-low heat and simmer for 5 minutes stirring occasionally.
Remove from the heat, cover and set aside.

Thermomix
Chop onion, garlic and capsicum for 2 seconds on Speed 7.
Add in the oil and sauté at 100°C (212°F) on Speed 1 for 5 minutes.
Add in the coriander (cilantro), paprika, oregano, cumin and yeast flakes and cook for 2 minutes at Varoma temperature on Speed 1.
Add in remaining ingredients and stir for 5 seconds on reverse Speed 3.
Put MC on an angle (reduces splatter) and cook for 15 minutes at 100°C (212°F) on reverse Speed soft. Transfer to the Thermoserver.

SALAD AND TACOS PROCEDURE

Preheat the oven to 200°C (400°F).
Separate the taco shells and heat upside down on a large baking tray for 5 minutes.
Meanwhile, prepare each of the salad ingredients. Keep each salad in its own bowl.
Each person makes his/her own tacos, so place the bowls of mince, salsa, guacamole, salads and heated taco shells in the middle of the table. Layer each taco in this way: a large spoonful of mince, a small spoonful each of guacamole and salsa and a small amount of each of the salads. Guaranteed to be a messy, but oh so yummy, event!

Alternatives

In place of the brown lentils, dice a tin of Nutmeat into bite-sized chunks or use Casserole Mince (both Vegie Delights Brand).
Sprinkle some grated vegan Bio Cheese (My Life brand) on top of each Taco.
Add more of each spice if needed.

Serving Suggestions
In place of taco shells, use corn chips or wraps.
Serve with Raw Cashew Mayonnaise (p.23) as an alternative to guacamole.