In honor of the class that’s currently running in the members area (Back to Booty School…Saddle Up!) we’re going to celebrate the great outdoors AND the inexpensive get away today.
Check out this article from VegNews. It gives some great tips for an awesome vegan camp out. If you’re looking to make the most of the last days of summer why not try something that’s fitness friendly?
When you think of carbs do you think of pasty white bread wrapped in cellophane? Or does your mind go to the healthy options of whole grains? Check out this article for some inspiration on how to get delicious whole grains on the menu: http://www.boldsky.com/health/nutrition/2012/healthy-whole-grains-030511.html
It’s that time of year when peaches are plentiful in many parts of the country. They’re delicious straight up, sitting on the porch with the juice dripping down your chin. But if your local farm stand has a bumper crop you might want to serve some up for guests this weekend. Here’s an easy recipe that will get you out of the kitchen and back to the party in no time.
2 pounds peaches, skinned and pitted 1 cup blackberries, blueberries, or raspberries 4 Tablespoons Sucanat 1 and 1/2 teaspoons lemon rind 1 Tablespoon fresh lemon jice
Topping: 1 and 1/4 cup flour pinch salt 1 Tablespoon organic cane juice crystals 1 teaspoon baking powder 3 Tablespoons Earth Balance margarine 1 free range egg, beaten (vegans use 1 egg equivalent, egg substitute) 3 Tablespoons almond milk Lay fruit in a large pie plate or shallow casserole pan. Toss with Sucanat, lemon juice and rind. Sift the dry ingredients for the topping into a small bowl and cut in the margarine. Fold in the egg or egg sub and add enough almond milk to hold the dough together. Knead gently. Divide the dough into 8 portions rolling each into a ball and then flatten each one into a disc. Overlap the dough patties around the outside edges of the fruit.
Bake in a preheated oven at 400 degrees until topping is golden (Check at 20 minutes)
Serve with non dairy whipped cream or non dairy ice cream.
Check out this article from PCRM (Physician’s Committee for Responsible Medicine): http://www.pcrm.org/health/medNews/meat-increases-stroke-risk Summer weekends nearly always involve a BBQ or two but don’t buy into the mindset that they have to include meat. In fact, with fresh food so bountiful, why take up room on your plate with something that can harm you? Stock up on veggies. Grill some portabello mushrooms and thick sliced onions if you want something hearty to put in a bun. Peaches are everywhere and with some grill marks , maple syrup and dairy free ice cream you’ve got a great finish for your meal.
Most of us are aware by now that there is a growing public health threat in the form of antibiotic resistance. Any mom who has dealt with an ear infection more than once has probably discussed this with her pediatirican. What many people don’t know is that this threat is linked to antimicrobial use in animal agriculture. What that means, simply put, is that the animals in our food supply are routinely treated with antibiotics to promote growth and inhibit the illness inherent in the crowded, often inhumane, living conditions they endure. In fact…up to 80% of antibiotics used in the U.S. are administered to animals on farms ! You can read the full article from PCRM here: http://pcrm.org/health/health-topics/animal-ag-foodborne-illness-antibiotic-resistance
In the meantime there’s time to check out Marilu.com for some delicious, healthy and safe alternatives to serve this weekend.
In case you missed it…..Marilu’s recipe won the GRILLIN’ WITH THE STARS contest on Live yesterday. Congratulations to Marilu and her charity, The Physician’s Committee for Responsible Medicine. Congratulations also to runner up Ashanti and her charity, Boys and Girls Clubs of America. Both of these organizations will put the winnings to good use. Your vote helped “pay it forward” and that’s something you can celebrate. One way to celebrate is by preparing Marilu’s healthy delicious vegan recipe this weekend !
Large Container of Organic Mesclun Greens Preheat the grill to medium-high.
Marinate the grapes in olive oil, salt, and pepper. In a small bowl, toss the garlic cloves with 2 tablespoons of the olive oil and salt. Wrap the garlic cloves in tinfoil and place on the grill. Cook until tender, about 20 minutes. In a medium bowl, whisk together the balsamic with the 1/3 cup olive oil and mustard. Cut tomatoes in thick slices and set aside. In a medium bowl, toss the mushrooms in the remaining 2 tablespoons of olive oil. Season with salt. Place them, cap side down, on the grill and close the lid. Cook for 3 to 4 minutes. Turn on the other side and cook for an additional 3 to 4 minutes. Re-season them lightly with salt and slice diagonally ½ inch pieces. Take mushrooms off, and put grapes in a grill basket and grill until the skins begin to blacken in spots, about 3 minutes. Remove the garlic from the grill. Squeeze the garlic pulp out from their skins and whisk it vigorously into the dressing. Arrange greens in center of plate, then alternate sliced mushrooms and sliced tomatoes on top and garnish with grapes and top with the dressing and a sprinkle of Mozzarella-flavored cheese. Serve immediately.
CHERRIES !!! A plant based diet isn’t just good for you….it’s colorful, gorgeous, and delicious! There are a lot of great recipes for cherries beginning with the old fashioned picnic favorite; cherry pie. You can add them to salads, top your pancakes at weekend brunch or, best of all, just enjoy them straight up !
They’re loaded with antioxidants and, according to the USDA, may reduce your risk for heart disease, cancer and arthritis. They may also play a role in reducing muscle damage in athletes.
Eat the rainbow !
The Physicians Committee for Responsible Medicine has issued a warning about the dramatic effects of hot dog consumption. We’re not trying to ruin your summer picnics. We’re just putting forth some information that might save your buns. You can still have a great time and enjoy DELICIOUS summer specialties. LIGHTEN UP, our current class in the members area, is all about eating right and having fun ! Check it out: http://www.marilu.com/becomemember.php And you can check out the PCRM article right here: Once you know something you can’t “un-know” it. This is worth knowing !!
Here’s a wonderful addition for your summer recipe files. From Healthy Holidays by Marilu Henner this recipe was recently featured in our LIGHTEN UP class currently being offered in the members area. If you think corn has to be boiled to a starchy pulp and used only as a conduit for butter, think again! Corn can be a healthy refreshing dish that won’t do damage to your health or your hips !
-5 tablespoons extra virgin olive oil Heat 3 tablespoons of the oil in a large skillet over medium heat. |
