By Lucille Chi •
July 28, 2009
If you are a vegan and want to build up your protein intake here is a guide to grains, beans, nuts, and veggies that will help. Remember to seek out local and organic whenever possible.
Grains and beans are a truly remarkable way to add protein to a meat and dairy free diet. Quinoa (pictured in a field above) has nine grams of protein. Tempeh is a vegan food that has 41 grams of protein in a cup. Sometimes it is made from cultured organic soybeans, water, organic barley, organic brown rice, and organic millet, like this lightlife tempeh. Here are more grain facts:
- Quinoa (shown growing in the image above) has 9 grams of protein
- Bulgur, cooked into cup has 6
- Brown rice, cooked into a cup has 5
Sunflower seeds make great additions to salads. 1/4 cup of sunflower seeds (pictured below) has six grams of protein.
By Summer Minor •
January 27, 2009
With the recent scare of mercury in high fructose corn syrup many parents are worrying about the foods they have been feeding their children. Sweet snacks and treats are large concerns as they often contain a large amount of the potentially dangerous substance. Many parents are now looking for alternative foods they can feel comfortable giving their children. Companies that do not use high fructose corn syrup in their foods, such as Newman’s Own Organics, are becoming even more popular due to this new health risk.
However, parents can go an extra step and choose to make their own treats rather than buy prepackaged foods. Not only is this healthier and often less risky, it also cuts out the negative effects of packaging and transportation. One favorite healthy treat in my house is Black Bean Brownies.
By Sharon Troy •
May 6, 2008
When it comes to the commercialization of holidays, people tend to point most of their angst towards Christmas. And who can blame them, when it’s not just a day, but a whole season of consumption? I have a similar knee-jerk reaction when it comes to Cinco de Mayo.
A day that’s supposed to celebrate Mexican patriotism, instead conjures up images of frat boys in factory-made sombreros, red, white, and green beads, drinking out of plastic margarita cups. All of this festive decor will find itself in the dumpster tomorrow. (And we had just finished getting rid of all the plastic Easter eggs and St. Patrick’s Day streamers.)
This year instead of wallowing in holiday cynicism, I decided to let it inspire me to create a great meal. Luckily, my neighborhood has dozens of small Mexican shops and produce stands, where the veggies are a steal. (I bought my supplies for this entire meal for under $10!)
I decided, rather than serving up some seitan, or veggie crumbles, which are taco staples in my vegan household, to go with something a bit more authentic and light: black bean tacos with mango salsa. Here’s my recipe:
