Green Goddess
By Lauren May Malis
A few of our favorite superfoods for a Plant-Based Diet include:
- Edamame
- Tempeh
- Tofu
- Lentils
- Black Beans
- White Beans
- Lima Beans
- Cashew Butter
- Peanut Butter
- Wild Rice
- Chickpeas
- Almonds
- Chia Seeds
- Yams
- Spinach
- Squashes
- Avocado
- Quinoa
- Brown Rice
- Broccoli
- Kale
- Swiss Chard
- Brussels Sprouts
- Beets
- Cauliflower
- Berries
- Seed and Nuts
Are you open to changing your diet if you could really improve your health and well-being?
- Do you want to lose weight?
- Do you want to improve, stabilize, or even reverse a chronic condi-tion such as heart disease, high cholesterol, diabetes, or high blood pressure?
- Would you like to eliminate medications?
If you answered yes than plant-based eating will change your life. Plant-based eating is where it is at in the current trend of eating.
There is evidence-based on top research that supports that a plant-based diet can boost your health, decrease the risk of heart disease, type 2 diabetes, and certain cancers and help you obtain and stay at a healthy weight. And increase your longevity.
Plant-based diets are full of phytochemicals which are compounds that help keep many of the body’s systems running at optimum lev-els. Eating a plant based diet will help protect and enhance every ar-ea in your body, stabilize your weight, increase your energy, control inflammation and neutralize the free radicals that cause cell damage.
When you base your meals on plant foods you will be packing your diet with the fiber, vitamins, minerals and healthy fats. Plants can give you an adequate supply of protein. Beans, nuts, peas, lentils, and soy products, sprouts and vegetables are all great ways to get the right amount of protein.
Go to Veggie Stock & Soup
1 ounce dried mixed mushrooms such as oyster, porcini, or more
1 medium yellow onion, split in half
1 large carrot, roughly chopped
3 stalks celery, roughly chopped
2-3 leeks, greens only (reserve whites for another use)
3 cloves garlic, smashed
1 (4-inch) piece kombu (see note above)
3 bay leaves
6 sprigs thyme
6 sprigs parsley
Sea Salt and Pepper to taste
Combine all ingredients in a large stockpot and cover with water by 1 1/2 inches. Bring to a boil, reduce to a bare simmer, and cook, stirring occasionally, until vegetables are completely tender and stock is ar-omatic and flavorful, about 40 minutes. Remove mushrooms with tongs and set aside for another use. Strain stock through a fine-mesh strainer. Discard solids. Allow stock to cool uncovered at room tem-perature for 1 hour. Cover and transfer to refrigerator until completely chilled. Refrigerated stock will keep for about 1 week.
Add these items in to the stock to make a great soup. Simmer for at least an hour on low heat.
1 recipe Go to Veggie Stock & Soup, along with re-hydrated mushrooms from the stock
2 leeks, white parts only, split in half lengthwise, cut into 1/4-inch slices
1 medium carrot, diced
2 stalks celery, diced
1 large Yukon gold potato, diced
1 cup cooked chickpeas, rinsed and drained (or any other cooked canned bean)
1 small bunch kale, thick stems removed, leaves roughly torn
1-2 tablespoons fresh juice from 1 lemon