Sometimes nothing else gives you the satisfaction of biting into a big hunk of bread served with a savory slab of protein and all the timmin’s. The garbanzo burger with give you that satisfied feeling without the fat, cholesterol, hormones and antibiotics you’ve come to love in your traditional drive-through burger. I’ve replaced all of those nasty things with nutrients and flavor and I think you’ll like it. When you think about it, what do we usually add to traditional beef burgers to make them taste great – vegetables right? Onion, tomato, pickles, lettuce. So, why not just make the whole thing out of veggies and call it a day? You’re catching on quickly…
When you add pink Gogi berries, you get an extra shot of color and antioxidants. Goji berries are a tart, raisin-like fruit and have been used for thousands of years in Chinese medicine. They contain all essential amino acids which means they are a complete protein. They also have 15 times more iron than spinach! Enjoy the vibrant color and fresh citrus taste of this nutritional powerhouse potion.
The macadamia sour cream creates an authentic and creamy chili topping without the dairy – you’re going to want to make extra and use it with any recipe that calls for sour cream.
I like my salads to be hearty and filling with a light and bright flavor. That’s exactly what happens when you mix in protein rich lentils and brown rice, lots of fresh colorful veggies and the dressing made with Apple Cider Vinegar (a great weight loss ingredient, folks) and agave nectar (it’s like honey without the bee slavery). This is a refreshing salad that will make you feel energized but not stuffed. Enjoy the beautiful colors because they’re giving you a healthy dose of antioxidants.
Some people gasp when I tell them I put three bananas in my smoothie. But when you’re eating a plant-based diet without excessive added fats and oils, you can enjoy fruit without worrying about counting the calories (but just in case you want to count calories, this contains 630 of them – yes, go ahead, you can gasp now). Try to get your fat/oil intake to no more than 10 percent of daily calories. That may sound restrictive but it’s doable. And when you are able to substitute the calories from the fat and oil with plants you’ll be able to eat more! (I’ll do a post on that soon).
You can cut the recipe in half if the calories freak you out or if you don’t exercise. (But you should try to get outside and walk for 30 minutes – it’s good for the body and soul).
I like eating most of my calories at the beginning of the day and I do it in a smoothie. I’ll follow up with a veggie salad for lunch and some boiled potatoes and cauliflower for dinner (I’ll share that in another recipe). Starting your day with a smoothie is easy and wakes you up with fresh flavors and colors. This one is packed with Vitamin C, and folic acid, and contains powerful antioxidants. And you can remember the recipe without writing it down.
Even people who don’t think they will like tofu will like this – the secret is using extra firm tofu which has a dense, not mushy texture, and mixing it with flavorful ingredients so you have the texture of the scrambled egg, but the flavor of a wonderful Mexican breakfast. You won’t taste the tofu – you’ll just feel the heartiness of a scrambled egg Mexican breakfast – even the torn tortillas are mixed in, so it’s very hearty and satisfying.
You can add hot sauce to give it a kick but it’s flavorful even without it. The squeeze of lime before serving gives it an authentic flavor and adds some delicious and healthy citrus to your meal.
It contains at least 13 antioxidants and syringic acid, linked with regulating blood sugar levels. It’s also rich in Vitamins A, K and C. (source: www.WHFoods.com). This recipe is based on a comfort food soup from my childhood. It’s especially comforting in the cold weather months, but enjoy it any time of year when you want a hearty and nutritious meal.