Posts Tagged ‘Cabbage’

My ZOOM Cooking Class

Thursday, August 13th, 2020

My second Zoom cooking class is tomorrow, August 14th @ 1 pm est.

Here is the link. I hope you can join me for one hour. The topic is acid/ alkaline diet and the recipe is Roasted Veggies. I have a couple recipes in Kitchen Nutrition with recipes, so on this posting I am listing plant foods that are sources of protein for those concerned about this issue. (See below*)

My motto for my classes is: The Good Taste of Health

Judy Ringold is the hostess and I am doing the cooking.

Join Zoom Meeting:

https://us02web.zoom.us/j/89407280194

Meeting ID: 894 0728 0194
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Meeting ID: 894 0728 0194
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*High Protein Vegetables   

https://www.gardenguides.com/88079-fruits-vegetables-high-protein.html

Getting adequate protein is difficult for vegetarians. Fruits & vegetables mostly do not contain the same amounts of protein as meat does. (Most fruits have little protein and the fruits with the highest protein content have only a little more than 1 g. Vegetables, however, can have as much as 28 g.)

Alfalfa Seeds are sprouted and consumed for their 1.3 g. Sprout alfalfa seeds by soaking them in water and rinsing them periodically until the young alfalfa plants decide to pop out of the seeds.

Artichoke: Cook, boil and drain artichokes. Eating them provides 4.18 g of protein.

Asparagus: Regardless of whether it is canned, cooked, frozen or raw, asparagus contains a hearty amount of protein, with four spears giving 1.54 g.

Avocados: One ounce of raw avocado contains 0.6 g of protein. Avocados have a distinct taste that can liven up salads.

Beans: Beans are notorious for being important sources of protein. One cup of beans can have anywhere from 12 to 17 g.

Peas: Split peas are another protein-loaded food, with a cup of split peas containing 16.35 g. Split peas also have a lot of fiber and are beneficial for the heart. Green peas have around 8 g of protein.

Beets: One cup of beet greens has 3.7 g of protein. Beets themselves contain 0.84 g.

Banana: Bananas have a high protein content compared to other fruits, with a cup of bananas containing 1.22 g.

Blackberries: Blackberries are another fruit that has a healthy dose of protein. Blackberries contain 1 g per cup.

Brussels sprouts are an excellent source of protein, and just 88 grams (g), or 1 cup raw (Source: www.medicalnewstoday.com/articles/284765)

Corn: Corn contains around 5 g of protein per 1-cup serving.

Lentils: Lentils are some of the most protein-packed vegetables around, with 1 cup of lentils containing almost 18 g. Lentils are also significant sources of fiber, fantastic for the heart and provide more iron than most other vegetables.

Other vegetables with protein include: broccoli, cabbage, carrots, cauliflower, celery, cucumbers, garlic, lettuce, mushrooms, onions, parsley, peppers, potatoes, pumpkins, radishes, spinach, squash, sweet potatoes and tomatoes. Fruits that contain protein are apples, apricots, blueberries, cherries and grapefruit.  (Also chick peas and quinoa are good sources.)

Also, chia seeds: ‘Complete’ proteins are protein foods that contain all the essential amino acids in the right proportion for human health. Many plant foods do not provide complete protein: for example, most grains are lacking in lysine, and most beans and pulses are low in methionine. This means that we need to eat other foods that are rich in that missing amino acid, to make up the deficit. But chia seeds do have all of those vital amino acids.
From: www.superfoodUK.com.

Here is a reprint from the ‘Net as to why eating lower on the food chain is a great idea:

 

  • Environmental Stewardship – Eat lower on the food chain …

    environment.worcesterdiocese.org/eatlower-on…

    Eat lower on the food chain. There are health benefits as well as environmental benefits when we are eating lower on the food chain. To name a few of these health benefits, they include reducing heart disease, limiting cancer risks, and improving your diet. In terms of environmental benefits, producing fruits and vegetables requires less energy and water than most meat.

 

Finally, there’s a video my friend Krista told me to watch, which I plan to do:

the film that environmental organizations don’t want you to see!  “Cowspiracy may be the most important film made to inspire saving the planet.”— Louie Psihoyos, Oscar-Winning Director of “The Cove” “ A documentary that will rock and inspire the environmental movement.

Sprouted Lentil Slaw

Wednesday, May 30th, 2018

Every year I plan on posting a sprout article with a recipe. I know I have written about lentils before, but I never made a lentil slaw, so the directions for the sprouting may be a repeat.

Also, this is one of the recipes I call “Cooking by Your Apron Strings,” because the amounts are very flexible. Since this is a kind of coleslaw, you are free to use your special ingredients instead of mine, and just add the sprouts.

 

 

Utensils: Jar for sprouting, net and rubber band for sprouts, mixing bowls, strainer, cutting board and knife, steamer with pot for water, serving bowl
Prep. Time: About 1/2 hour with seeds already sprouted (2 days)
Cooking Time: None
Categories: Vegan, Gluten Free, No Sugar Added

Ingredients

1/2 cup dry lentils (brown or green, French, beluga) from health food store (more germination)
water for soaking and sprouting
1 cup chopped or grated cabbage (red or green)
1/2-3/4 cup minced veggies that you like (carrots, scallions, peppers, celery, etc.)
1/4 cup sesame tahini
juice of 1/2 lemon
1/4 tsp salt (optional)
1/2 or more water to thin tahini (depends on brand)
1 dill pickle, minced
lettuce for lining dish

Directions


Two days before:

  1. Wash lentils well. Drain in colander and place in a quart jar with a wide mouth. Cover with  netting, old pantyhose, or cheesecloth and secure with a rubber band. Fill with more than enough water to cover. Soak overnight and drain well the next morning. PLace jar on its side.
  2. At least 2 times per day, rinse and drain the lentils well. (Sitting in water makes them rot.)
  3. By the second or third day, depending on how warm it is, the tails should emerge.
  4. Place in a steamer basket and steam only 5 or 6 minutes. Remove and place in fridge.

    Slaw directions:

  5. Mix cabbage, minced veggies, and sprouts from fridge in a large mixing bowl.
  6. In a smaller bowl, add tahini, lemon, salt if using, and 1/2 cup water. Mix well. If not almost pourable, add more water, a little at a time to get a smooth dressing. Add to slaw. Mix well.
  7. Stir in minced pickle. (If your pickles are very salty, omit salt in step 6.)
  8. Place a large leaf of organic lettuce on a small serving plate. Spoon on slaw and enjoy!

Variations: Add sesame seeds, garnish with dill or fennel fronds