Chia Pudding with Pomegranate Seeds - How to Clean A Pomegranate

This whole pomegranate yielded about 1 1/2 cups of seeds.

Slice off the top of the pomegranate with a sharp knife.

Score pomegranate rind in four sections .

Break into pieces under water and separate seeds from pith.

Seeds will sink to the bottom and white pith will float to the top.

Skim rind and white pith from top of water and drain seeds.

Pomegranates

Nothing is prettier than bright red pomegranate seeds garnishing desserts, salads and other dishes. Especially during the holidays. But these seeds aren't only beautiful, they are packed with antioxidants that protect against the harmful damage of "free radicals". They are high in vitamins C and K and are also a good source of folate and fiber. You get the most fiber and nutrients if you eat the seeds whole but you can also run them through a juicer.

How to Clean

The first time I saw one of these things I had no idea what to do with it. I busted it open and seeds flew all over the place. I didn't buy another one for quite some time. But I couldn't ignore the health benefits and the delicious taste of these little bright red seeds so I decided to try it again. After searching the internet, I found out the secret is to clean the little guy under water. First slice off the top, score the rind in 4 quadrants and break the pomegranate apart over a bowl filled with water. Submerge the broken fruit and start separating the seeds from the white pith with your fingers. They will immediately sink to the bottom and the pith and rind will float to the top. Skim off the pith and rind and drain the seeds. This fat pomegranate yielded about 1 1/2 cups of seeds.

A Festive and VERY Healthy Dessert

The little red seeds make any dessert look festive. Mixed with chia pudding made with hemp milk also makes this one of the healthiest desserts you can eat. Hemp milk and chia seeds are two of the best vegan sources of ALA omega 3 fatty acids. Omega 3 is known to support heart health, reduce inflammation, boost your immune system, prevent depression and reduce joint pain. Each serving of this recipe provides 3.6 grams of omega 3. That's practically all a healthy vegan would need for their own bodies to produce enough of the beneficial DHA and EPA omega 3 fatty acids (typically found in fish) needed for one day. This recipe is also very low in calories and provides over 25% of your daily requirement of fiber.

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Chia Pudding with Pomegranate Seeds [serves 4]

1/2 cup pomegranate seeds

2 cups (sweetened) Living Harvest vanilla Hemp Milk*

6 or 8 drops of liquid stevia for added sweetness (optional)

5 tablespoons raw chia seeds

* for a totally "raw" dessert, just add pomegranate seeds to my Amazing Chia Pudding recipe made from soaked cashews and dates.

Combine chia seeds with hemp milk and liquid stevia and stir vigorously with a fork for several minutes. Let sit for 15 minutes and stir again until the chia seeds are well blended and separated. Let the mixture sit out for an hour and stir one more time. Refrigerate 8 hours or overnight until thickened and firm. I always make this a day ahead in order to give it time to set. Serve in four bowls each topped with a 1/4 cup of pomegranate seeds or in one large bowl with the pomegranate seeds in a separate small serving bowl.

Per serving: 123 calories, 8.3 g fat, 1.5 g saturated fat, 0 mg cholesterol, 3.8 g protein, 20.3 g carbohydrates, 7.0 g fiber and 3.6 g omega 3 and 2.9 g omega 6 fatty acids.

Dungeness Crab Stuffed Portobello Mushrooms

Crabs are in Season

Crabs are now in season and can make a very special holiday meal. You can toss chunks of crab on a large Caesar salad and serve with champagne (for a simple but elegant meal), or you can try this crab stuffed Portobello mushroom. Dungeness Crabs are low in mercury and are listed as a "best choice" by the Monterey Bay Aquarium Sustainable Seafood Guide. They are a very good source of protein, vitamin B12, zinc, copper and selenium. They are also a source of DHA and EPA, the most beneficial omega 3 fatty acids. They are somewhat high in cholesterol so eat them in moderation.

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Dungeness Crab Stuffed Portobello Mushrooms

[makes 6 large stuffed Portobello mushrooms]

6 large portobello mushrooms, stems removed

1/4 cup 2% milk, or soymilk

1/2 cup breadcrumbs

1 tablespoon organic butter

1/4 cup minced red onion

1/2 cup minced red bell pepper

1 pound lump dungeness crab meat *

2 tablespoons fresh parsley plus some for topping

1 teaspoon Old Bay seasoning

2 teaspoons baking powder

1 tablespoon Worcestershire sauce

1 organic egg, slightly beaten

6 lemon wedges

* It takes about 3 pounds of crab to get 1 pound of crab meat.

Preheat the oven to 375 degrees.

In a mixing bowl, combine milk and breadcrumbs and set aside. In a small fry pan, heat the butter and saute the onions and bell peppers until tender. Remove from stove and let cool a bit.

With a small spoon, remove the gills of the Portobello mushrooms until they are smooth inside. Place them in an oiled baking dish. Pick through the crab making sure there are no shells. Put the onions, bell peppers, crab meat, parsley, Old Bay seasoning, baking powder, Worcestershire sauce and egg into the bowl with the bread crumbs and milk. Toss gently to combine leaving nice chunks of crab intact. Fill the Portobello mushrooms with the crab mixture. Loosely cover the baking dish with aluminum foil and bake for 35 minutes. Remove from the oven. Top each stuffed Portobello with chopped parsley and serve with a wedge of lemon.

Per stuffed Portobello: 164.3 calories, 3 g fat, 1.3 g saturated fat, 63.7 mg cholesterol, 21.7 g protein, 12.7 g carbohydrates, 2.4 g fiber and 321 mg of omega 3 fatty acid.

Pear and Blueberry Salad with Raw Goat Feta, Hemp Seeds and Apple Cider Vinaigrette

Eat Lots of Colors

You only have to look at your dinner plate to see the how nutrition your meal is. Phytochemicals, or beneficial plant chemicals, come in all different colors. This colorful salad is bursting with color and nutrition. You should opt for eating as many colors as you can each day and no, multi-colored MM's don't count.

Hemp Seeds

I'm a big fan of hemp seeds and hemp seed products. They are high in omega 3 fatty acid and they are also a great source of high quality protein. Add them to your salads, over your morning bowl of fruit or hot cereal or anywhere you would use healthy seeds. I like the Nutiva brand. They are non-GMO certified and offer raw, organic product. To learn more about hemp read, "Hemp Horizons: The Comeback of the World's Most Promising Plant".

Rich in Essential Fatty Acids

The salad gets its high content of omega 3 from both the hemp seeds and the flaxseed oil. Each serving provides over 2 grams each of omega 3 and omega 6 essential fatty acid. Although omega 6 deficiency is rare, omega 3 deficiency is common. Omega 3 is needed for proper functioning of ALL body tissues and is especially needed when pregnant for proper fetal development. This important fatty acid also reduces inflammation and is important for a healthy heart and brain. Omega 3 deficiency symptoms include heart disease, poor immunity, fatigue, brittle hair and nails, joint pain, lack of concentration and depression.

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Pear and Blueberry Salad [serves 4]

For the Salad

1 head of organic red leaf lettuce, cleaned

1 large pear, cored and thinly sliced

3 thin slices of red onion, separated

1/4 cup organic blueberries (fresh or frozen, thawed)

1 ounce shaved raw goat feta cheese (optional)

2 tablespoons raw, organic hemp seeds

For the Dressing

2 tablespoons raw, unfiltered, apple cider vinegar

2 tablespoons extra virgin olive oil

1 tablespoon cold pressed flaxseed oil

1 tablespoon agave syrup

salt and fresh ground black pepper to taste

Tear the head of lettuce into a large salad bowl. Add pear, onion and blueberries. Prepare the salad dressing by combining apple cider vinegar, olive and flaxseed oils, agave syrup, salt and pepper. Toss the salad with some or all of the dressing and divide into 4 salad bowls. Top each bowl with hemp seeds and shaved raw goat feta. For a vegan salad, omit the goat cheese.

Per serving: 194.7 calories, 14.5 g fat, 2.4 g saturated fat, 6.3 mg cholesterol, 4.1 g protein, 15.4 g carbohydrates, 2.7 g fiber, 2.4 g omega 3 and 2.4 g omega 6 essential fatty acids.

Oatmeal with Walnuts, Bananas and Raisins - A Warm, Healthy, Vegan Breakfast

It Needs No Added Sugar
When traveling, the healthiest breakfast you can order is usually oatmeal but I'm always surprised to see it served with massive amounts of brown sugar, cream, and raisins. You really don't need all this. In today's recipe, the oatmeal needs no added sugar and is flavored with vanilla and cinnamon and sweetened with fresh banana slices and a modest amount of raisins. A bit of added oat bran adds more fiber and raw English walnuts allow each serving to provide over 1 gram of omega 3 and 5 1/2 grams of omega 6 essential fatty acids. Each serving also provides over 10 grams of protein and 9 grams of fiber (over 1/3 your daily requirement).

Why Oats are Important in Your Diet
Oats and Oat bran contain the fiber "beta-glucan" which has been shown to lower bad cholesterol which in turns reduces the risk of stroke and cardiovascular disease. Years ago, my husband Doug lowered his cholesterol from 240 to 179 in three months by eating this recipe every morning (sometimes he substituted diced apple for the banana for variety), exercising at least 30 minutes a day and taking 500 mg of time released niacin at dinner and again at bed time. His doctor, who was insisting that he take statin drugs (which carry their own risk and have numerous side effects), was shocked to see him lower his own cholesterol so quickly. Before taking this much niacin for this long a time frame, however, you need to talk to your doctor. They may monitor your liver enzymes.
Beta-glucan also has a stabilizing effect on blood sugar and helps lower the risk of type 2 diabetes - one, because of the effect of the fiber and two, because oats are very high in manganese. Manganese is a co-factor for hundreds of enzymes including those involved in the secretion of insulin. Manganese is also important in the metabolism of carbohydrates and amino acids and supports bone health and energy production.

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Oatmeal with Walnuts, Bananas and Raisins [serves 2]
2/3 cups water
1/2 teaspoon vanilla (or to taste)
1 cup rolled oats (5 minute oats)
1/3 cup oat bran
1/4 teaspoon sea salt (or to taste)
1/2 teaspoon cinnamon (or to taste)
1 small banana, thinly sliced
3 tablespoons raw English walnuts, chopped
2 tablespoons seedless raisins

Boil water and vanilla. Add oatmeal, oat bran, salt and cinnamon, (stirring constantly while adding). Cook uncovered for 5 minutes until it thickens. Add banana slices and raisins and stir while cooking another 30 seconds. Turn off the heat and cover. Let sit for 2 minutes. Stir in the raw walnuts and serve. Adding the raw walnuts at the end helps preserve their omega 3 content.
Serve with a little soy milk if desired.

Per serving: 339.5 calories, 10.8 g fat, 1.3 g saturated fat, 0 mg cholesterol, 10.7 g protein, 59.5 g carbohydrates, 9 g fiber, 1.1g omega 3 and 5.5 g omega 6 fatty acids.

Healthy Vegan French Onion Soup with Cannellini (White Kidney) Beans and Garlic Toast

Cut onions in half length-wise and thinly slice.

Make a quick stock from cremini mushrooms and vegetables.

Home-made mushroom stock replaces traditional beef broth.

Caramelizing onions takes time and patience.

For fewer calories, serve the soup without the garlic toast.

Traditional French Onion Soup

This classic is typically made with a beef stock and topped with a baquette slice covered with shredded cheese (like a Gruyere). The soup is placed in flame-proof bowls and put under the broiler until the cheese melts. This lighter version is made with a home-made mushroom stock. Mushrooms have a "meaty" taste and create a dark broth that gives the finished soup the expected color. By topping it with garlic toast, you avoid the complexity of broiling and handling hot soup bowls. This can be tricky and dangerous during a dinner party. Adding Cannellini or white kidney beans provides added protein and dietary fiber and turns a soup course into the main entree.

Health Benefits of Onions

Onions are in the Allium family. They contain the beneficial sulfur compound, "allyl propyl disulphide". In addition, onions are very high in dietary fiber, vitamin C and chromium. Chromium is an important trace mineral that helps regulate blood sugar as well as cholesterol and triglyceride levels. Onions are also a good source of vitamin B6, folate, potassium and manganese. In addition, red and yellow onions contain a number of important flavonoids such as quercitin, a powerful antioxidant. Quercitin and other flavonoids have been associated with protecting cells against cancer-causing substances and reducing the risk of many cancers. In fact, onions are said to reduce the carcinogenic effects of eating meats barbecued with high temperatures. Onions also have anti-inflammatory and anti-bacterial properties. They are known to reduce respiratory congestion.

Low Fat, High in Protein and Fiber

This rich and filling soup only has a little over 200 calories per bowl with only 0.4 grams of saturated fat and no cholesterol. It provides nearly 8 grams of good quality protein and more than a third of your daily requirement of dietary fiber.

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Vegan French Onion Soup with Cannellini Beans

[serves 6]

For the stock

8 cups filtered water

1/4 pound crimini mushrooms, cleaned and cut in half

2 stalks of celery, cleaned and each cut in four pieces

1 large carrot, scrubbed and cut in four pieces

8 peppercorns

1 bay leaf

2 cloves of garlic in skin, cut in half or smashed

Tops of onions used in recipe below

1 tablespoon Tamari soy sauce

Sprig of fresh thyme

For the soup

1 tablespoon olive oil

4 large onions, thinly sliced (about 10 cups)

1 teaspoon Sucanat or organic cane sugar

2 teaspoons fresh garlic, minced

1/2 teaspoon fresh thyme, minced (or 1/4 teaspoon dry)

7 cups of mushroom stock from above

1 can cannellini or white kidney beans

salt and freshly ground black pepper to taste

For the garlic-herb toast

1 tablespoon vegan buttery spread

1 teaspoon fresh garlic, minced

1/2 teaspoon minced fresh herbs (thyme or parsley)

6 thick slices of whole grain or sourdough baquette

To make the broth, combine "stock" ingredients above in a pot and simmer partially covered for an hour. Make the onion soup while the stock is simmering. Using a non-stick 5 quart dutch oven or soup pot, saute the onions in olive oil, stirring occasionally for about 15 minutes. If you do not have a non-stick pot, use 2 tablespoons of olive oil instead of one. Add the sugar and cook another 45 minutes, stirring frequently until the onions caramelize and turn a light brown.

After an hour, while the onions are still cooking, remove the simmering stock from the stove and strain out the mushrooms and vegetables, reserving the stock. You should have about 7 cups of stock. Discard the veggies but feel free to eat the mushrooms while you are preparing the rest of the soup!

Once the onions are caramelized, add garlic and thyme and saute for a minute. Add the reserved mushroom stock and the cannellini beans and simmer uncovered for 15 minutes. Add salt and freshly ground black pepper to taste.

While the soup is simmering, turn on the broiler and cut 6 thick slices of baguette. Put a little of the garlic-herb spread on each slice and toast under the broiler.

Divide the soup into bowls and place a piece of garlic toast on each and serve.

Per serving: 228.5 calories, 1.5 g fat, 0.4 g saturated fat, 0 mg cholesterol, 7.9 g protein, 42.5 g carbohydrates and 9.3 g of fiber.

Sugar Free Miniature Whole Grain Corn Muffins with Stevia - Vegetarian and Vegan Recipes

This recipe makes 9 to 12 large or 24 miniature muffins.

Stevia is a natural herb and a safe replacement for sugar.

This recipe fills 2 miniature muffin pans.

Perfect size to accompany a large Thanksgiving feast.


How to Save Calories on Thanksgiving or Other Multi-Course Meals
Although no one needs bread on Thanksgiving with all of other dishes, we often feel compelled to serve it. One way to prevent over-eating these treasured carbs is to serve them in a "miniature" package. In this recipe, I use miniature muffin tins which allows me to get 24 muffins out of same amount of batter than yields only 9 to 12 regular sized muffins. If you put a large muffin on your plate you'll probably eat it even if you're busting at the seams. If you put a miniature muffin on your plate, you'll get the joy of having some extra carbs with only a fraction of the damage. Most likely, you won't go back for more.

Making Sugar Free Muffins with Stevia Instead of Sugar
Stevia is an herb which has been used to sweeten beverages in Paraguay and Brazil since pre-Columbian times. It's popular in many parts of the world but has been kept a "secret" in this country, in my opinion, by the artificial sweetener and sugar lobbyists. It wasn't until recently that the FDA granted GRAS approval to stevia so that it can be used in "food and beverages" and not just as a "supplement" for which it was previously approved. With its popularity around the world, it has been used in large quantities for many years and has been shown to be completely non-toxic unlike many artificial sweeteners on the market.
When baking with stevia, you do not have the "volume" that you get when using sugar. In this recipe, I replace 1/4 cup of sugar with 6 (1 gram) packets of stevia, 2 tablespoons of applesauce and 2 tablespoons of oat bran. The applesauce and oat bran make up the missing volume nicely.

Fiber Fiber Fiber
As my blog readers know, I think fiber consumption is one of the most important things you can do for health and longevity. This recipe is made with "King Arthur White Whole Wheat Flour" which gives you the delicate mild flavor and light color of white flour but all of the fiber and nutrition of whole wheat. I also use whole grain cornmeal which, I must admit, gives you a very grainy texture. If you don't like the texture of whole grain cornmeal, you can substitute degermed cornmeal but you will not get as much fiber. Try the whole grain cornmeal and see what you think.

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Sugar Free Vegetarian Miniature Whole Grain Corn Muffins
[makes 24 miniature muffins]
1 cup white whole wheat flour (or all purpose flour)
1 cup whole grain cornmeal (or degermed cornmeal)
3 teaspoons aluminum free baking powder
1/2 teaspoon sea salt
6 (1 gram) packets stevia extract
2 tablespoons oat bran
2 tablespoons unsweetened applesauce
4 tablespoons virgin olive oil
1 organic, cage free, omega 3 egg, beaten
1 cup 1% organic low fat milk

Preheat oven to 425 degrees. Grease 2 miniature muffin pans that hold 12 muffins each. Place all ingredients in a mixing bowl and blend. Divide batter into 24 miniature muffin tins and bake for 9 minutes or until an inserted toothpick comes out clean. You can also make 9 to 12 large muffins but they will have to cook a little longer, about 12 to 15 minutes. You can also put the batter into an 8 inch square pan and bake 20 to 25 minutes.

Per miniature muffin: 63.9 calories, 2.8 g fat, 0.5 g saturated fat, 9.3 mg cholesterol, 1.8 g protein, 7.9 g carbohydrates and 1 g of fiber.

Sugar Free Vegan Miniature Whole Grain Corn Muffins
[makes 24 miniature muffins]
1 cup white whole wheat flour (or all purpose flour)
1 cup whole grain cornmeal (or degermed cornmeal)
3 teaspoons aluminum free baking powder
1/2 teaspoon sea salt
6 (1 gram) packets stevia extract
2 tablespoons oat bran
2 tablespoons unsweetened applesauce
4 tablespoons virgin olive oil
1 1/2 teaspoons EnerG mixed thoroughly in 2 tablespoons warm water
1 cup organic soy milk

Preheat oven to 425 degrees. Grease 2 miniature muffin pans that hold 12 muffins each. Place all ingredients in a mixing bowl and blend. Divide batter into 24 miniature muffin tins and bake for 9 minutes or until an inserted toothpick comes out clean. You can also make 9 to 12 large muffins but they will have to cook a little longer, about 12 to 15 minutes. You can also put the batter into an 8 inch square pan and bake 20 to 25 minutes. When using EnerG egg replacement, bake the muffins immediately after preparing the batter. If they sit around a while, they may not rise properly.

Per miniature muffin: 60.5 calories, 2.7 g fat, 0.4 g saturated fat, 0 mg cholesterol, 1.5 g protein, 7.5 g carbohydrates and 1 g of fiber.

Raw Vegan Walnut and Mushroom Pâté -Great Substitute for Chopped Chicken Liver and Pâté du Foie Gras

Healthy Alternative

This veggie pâté has a rich and meaty taste and makes a great appetizer for any guest whether they love to eat meat or avoid it completely. Compared to pâtés made from chicken or goose liver that contain little or no essential fatty acids while being high in cholesterol, this recipe provides 683 mg of omega 3 and 2,891 mg of omega 6 per tablespoon and has zero cholesterol. And once you've soaked the walnuts, it only takes minutes to prepare.

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Raw Walnut and Mushroom Pâté

[makes 16 servings, 1 tablespoon each]

1 cup raw English walnuts, soaked for 4 hours

1 cup chopped button mushrooms

2 teaspoons Nama Shoyu soy sauce

1 teaspoon garlic, chopped

1 teaspoon fresh thyme

1/8 teaspoon black pepper (more or less to taste)

1 teaspoon extra virgin olive oil

1 tablespoon minced yellow onion

1 tablespoon chopped parsley

Rinse the soaked walnuts and drain well. Put them in a food processor with an S blade together with mushrooms, Nama Shoyu, garlic, thyme, black pepper and olive oil and process until smooth, scraping down the sides when needed. Add minced onion and parsley and process briefly. Serve as an appetizer with a whole grain vegan baguette or with raw crackers. It can also be used as a vegan sandwich filling.

Per serving: 53.1 calories, 5.2 g fat, 0.5 g saturated fat, 0 g cholesterol, 1.3 g protein, 1.3 g carbohydrates, 0.6 g fiber, 683 mg omega 3 and 2,891 mg omega 6 essential fatty acids.

Healthy Vegan and Vegetarian Thanksgiving Menu and Recipes

A simple vegan antipasto appetizer.

Vegan split pea soup with carrots.

Vegan stuffed pumpkin with quinoa, pecans, cranberries and apples.

Vegan lemon tahini encrusted baked cauliflower.

Vegan sweet potato casserole with pineapple and pecans.

Garden fresh green beans with garlic, lemon and dill.

Vegan apple and blackberry crisp.

Vegan carrot cake with cashew cream icing.

A Healthy and Vegan Friendly Thanksgiving

If you are hosting a Thanksgiving dinner and have some vegan guests, here's what you need to know. Vegans do not eat any animal products - besides avoiding meat, fish and poultry,(that includes broth made from turkey, chicken or beef), they don't use milk, eggs, cheese, butter and honey (although some vegans eat honey so make sure to check). This menu provides vegan friendly recipes from appetizers to desserts. The quinoa stuffed sugar pumpkin makes a great main entree. Even if you aren't a vegan or vegetarian, these delicious dishes will make your Thanksgiving meal lighter and healthier.

How to Make Your Favorite Recipe Vegan Friendly

To make your own recipes vegan friendly, replace:

* Butter with a vegan buttery spread or olive oil

* Honey with agave syrup

* Eggs with EnerG egg replacer

* Chicken or beef broth with vegetable or mushroom broth

* Ricotta cheese with tofu processed in a food processor

Healthy Vegan Thanksgiving Menu

[Please click on the recipe titles to link to the actual recipes and then hit the back arrow to return to this posting].

Appetizer

I love to serve a big Vegan Antipasto when we entertain. For the non-vegans, you can add baby buffalo mozzarella or chunks of provolone. This antipasto is very easy to make and can be assembled in minutes.

Soup

One of my favorite soups is Vegan Split Pea Soup with Carrots. You can make this ahead of time and reheat on Thanksgiving day. Or, make it early in the day and leave it in the pot. Set aside and warm it right before dinner.

Main Course

For the main entree we have Vegan Stuffed Pumpkin with Quinoa, Pecans, Cranberries and Apples. This is a very filling dish so if you make all the other side dishes, this recipe will serve 8. I've chosen 3 healthy and fairly easy side dishes to go with the stuffed pumpkin and/or with a traditional turkey. The first is Vegan Lemon Tahini Encrusted Baked Cauliflower. This dish makes a very elegant presentation and slices nicely. Although this recipe usually serves 4, with all the other dishes, a large cauliflower would probably serve 6 to 8. The next dish is Vegan Sweet Potato Casserole with Pineapple and Pecans. This light and healthy casserole will serve 8 and can be made the day before. The last side dish is Garden Fresh Green Beans with Garlic, Lemon and Dill. This recipe will serve 6 to 8.

Dessert

For dessert we have 2 options. The first is a Vegan Gravenstein Apple and Blackberry Crisp . Of course you can replace the Gravensteins with other apples and you can also replace the blackberries with cranberries or raisins. This recipe serves 6. The second dessert is Vegan Carrot Cake made with a cashew cream icing. The sheet cake can serve up to 30 people so if you have a smaller crowd, pour the entire batter in a 9"x13" pan, make only half the icing and just ice the top. That will still serve up to 20 people but you can eat if for several days or send some home with your guests!

I hope you enjoy this healthy winter menu for Thanksgiving or any of your other winter celebrations! Check out more vegan recipes and articles on vegan nutrition on my blog.