June 9, 2010 by jameslucas.

By Meadow Summers

Blueberries are nutritional superstars. They range in flavor from tart to sweet and are low in calories yet packed with nutrients. They are best when they are in season, from May through October.

They grow on a shrub and belong to the heath family with relatives such as cranberries, bilberries, mountain laurel, rhododendron and the azalea. Blueberries grow in clusters. They can range in size the size of a small pea to the size of a marble. They are a deep color (part of what makes them so nutritious).

For the vegan, this recipe delivers! There are no animal products in this recipe. If you are a real purist, the whole wheat pastry flour can be substituted for a purer option such as ground buckwheat. The honey can be substituted by agave nectar or maple syrup. These shifts in the recipe may change the flavor slightly, but the great thing about recipes is that you can experiment and find what works best for you.

Ingredients:

• 1 cup flax-seed egg substitute
• 2 cups soy, rice or almond milk
• 1 cup apple sauce
• 1 1/2 cups honey (or substitute with agave nectar or maple syrup)
• 1 1/2 Tbsp vanilla extract
• 7 cups whole wheat pastry flour, sifted (or substitute with ground buckwheat)
• 2 Tbsp baking powder
• 1 1/2 tsp baking soda
• 2 1/2 cups blueberries, frozen and chopped in a food processor
• 2 1/2 cups blueberries, frozen, whole (can use fresh also)
• Raw, unrefined sugar for sprinkling on top

Method:

• Sift all the dry ingredients into large bowl and set aside.
• Whip all wet ingredients (except blueberries) for 2 - 3 minutes on high speed.
• Blend the wet mixture with the dry mixture and fold in blueberries using a spatula or wooden spoon. Be careful not to over mix.
• Spray muffin pans with vegetable or grapeseed oil cooking spray, or use muffin papers or silicone muffin molds.
• Fill muffin cups 3/4 full with batter using a cookie scoop
• Sprinkle a little bit of the raw sugar on top of each muffin before baking.
• Bake muffins at 375 degrees for about 25 minutes, or until muffins spring back when lightly pressed
• Makes approximately 30 regular size muffins

After you remove the muffins from the oven let them sit for about 30 minutes to cool. This blueberry muffin recipe is so good you will want to share it with your friends!

When I was diagnosed with breast cancer in 2009, I completely changed my lifestyle, dropped almost 50 pounds and began a regimen of complementary treatments to support my immune system and get my body healthy again. It is one year later and I am feeling great. Please visit my website. There you will find lots of total cleanse information and health tips.

Article Source: Meadow Summers

Vegan Blueberry Muffin Recipe

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April 6, 2010 by jameslucas.

By Patricia Wentworth

I always enjoy whipping up a nice vegan quinoa salad almost everyday because I don’t have to worry about counting calories and fat content. Quinoa is packed with protein and among other grains, it’s the only one that can offer all 9 essential amino acids including lysine.

One of my favorites for supper is the quinoa salad recipe. Here are the ingredients:

• 1 cup quinoa
• 1 ½ cup cold water
• ½ teaspoon salt
• 1 cup snow peas or green beans
• 1 - 2 small carrots, peeled and thinly sliced
• 1/2 green or red pepper, seeded and thinly sliced
• 1 medium ripe tomato
• 1 medium cucumber, peeled and diced
• ¼ cup chopped fresh parsley
• ½ cup chopped walnuts or toasted cashews
• ¼ cup minced jalapeño pepper or cranberries (optional)
• For the dressing you will need:
• 2 tablespoon freshly squeezed lemon juice
• ¼ cup olive oil
• ½ teaspoon salt
• Dash of finely ground black pepper
• Pinch of garlic powder or dried ginger

This vegan quinoa recipe is so easy to make, all you have to do is soak the quinoa for 15 minutes in cold water. Strain the water and put in quinoa in a pot with water, salt and oil. Bring the mixture to a boil and then turn down the heat to low, cover and simmer for about 15 minutes. Turn off the heat and allow it to sit for 5 minutes while covered with a lid.

Steam the carrots and green vegetables for about 5 minutes and then rinse in cold running water. Chop the tomato, herb and cucumber and set the mixture aside. In a separate bowl, blend the dressing ingredients together and gently combine the vegetables, nuts and quinoa. Cover the bowl with a cling wrap and chill. This vegan quinoa recipe makes a very good side dish.

For more vegan quinoa recipes, feel free to visit http://www.quinoakitchen.com/

Article Source: Patricia_Wentworth

Vegan Quinoa Salad Recipes

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April 1, 2010 by jameslucas.

By Byul Im

Who said vegans can’t have burgers? Here’s a wholesome vegan version of burger that uses lots of vegetables and a little tofu. The patties are enriched with fiber and have low fat content. Here’s the recipe for you:

What you need:

• Corn Kernels - Half a cup
• Diced mushrooms - seven
• Scallions cut into cubes - three
• Olive oil - 3 tablespoons
• Minced garlic - 2 cloves
• Half of a red bell pepper - cut into cubes
• Cumin - 1 teaspoon
• Grated potato - 1 small
• A quarter cup of silken tofu
• Half a cup of bread crumbs
• Salt
• Pepper

How to make veggie burgers

• First blend tofu in a food processor till you get a soft velvety texture.
• Take a pan with 1 tbsp olive oil and stir fry the diced vegetables and corn for about five minutes. Then toss in cumin and garlic and stir it around for one more minute.
• Take the pan off the heat and mix in the grated potato, carrot, tofu, salt and pepper. Blend in the bread crumbs till you see the ingredients firming up. Now make patties from this veggie mix and keep them in the fridge for a minimum of 60 minutes.
• Now pour the remaining olive oil in a pan and let it get hot. Next, dip the patties one by one and fry both sides till they are done.

These burgers are rich in fiber, carbohydrates, proteins and vitamins; have fun making this healthy snack.

If you want to see the photo of this veggie burger recipe, Check here: Berger Recipes

Article Source: Byul Im

The Ultimate Vegan Burger Recipe

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