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Living Food Neutral Recipes Vegetarian

Delicious Healthy Salad Recipe to Help You Lose Weight

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As half of your plate should consist of salad and/or vegetables, it helps to have lots of healthy and tasty salad recipes at hand. Bulking up your meals with salad and/or veggies is also a great way to cut down on the calorie and fat. To help you with some tasty and healthy salad ideas, I will share with you one of my favorite recipes. Here it is:

Tomatoes in Spicy Dressing

The first time I made this recipe I was extremely impressed. It is one of the most delicious salads I have tasted yet.

Info:

Serves: 4
Number of fat burning foods: 3 (tomatoes, chili spice and avo oil)
Calories per serving:225
Fat per serving:17.5g
Ingredients:

  • 700g large ripe tomatoes, sliced
  • 1 red onion, sliced
  • 4 pickled gherkins

For the dressing:

  • 2 tablespoons avocado oil
  • 2 tablespoons balsamic vinegar
  • 1/2 teaspoon chili powder
  • Salt and pepper to season

Instructions:
Cut the gherkins into thin slices length ways and then into thin strips. Mix all the dressing ingredients to make a dressing. Arrange half of the tomatoes in a dish, followed by some onions and gherkins. Continue layering until all the ingredients are done. Pour the dressing over the salad and leave to stand for 5 minutes before serving.

I hope that you enjoyed the salad recipe and that you make it also one of your favorites. It goes great with almost anything. Adding salads to your meals will help you to get lots of vitamins and minerals in your diet so that your body can become healthier and stronger. It will also help you to eat less of the foods and it may even help you to lose weight.

Just remember that to be more healthy and to maybe lose some weight, you also have to exercise regularly. The best exercises for weight loss are cardio and weight training. One of my favorite cardio machines is the eliptical exercise machine. And for weight training I prefer adjustable dumbbells.

2 Calorie Salad Spritzers!


Delicious and only 2 calories per spritz! You can dress a salad for under 20 calories! That’s amazing! And these taste good, just make sure to shake them up before spritzing so you don’t miss any of the flavor.

Living Food Vegetarian

Value of Juicing Fruits and Vegetables

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There are many reasons why juicing is becoming a very popular and an important part of a healthy diet for so many people. Juicing offers many health benefits associated with consuming vital nutrients and minerals that our bodies sorely lack with the typical diet of modern society. It is important to incorporate both fruits and vegetable juicer recipes routinely to keep a stable balance of nutrients and natural sugars. Finding new recipes is easy given the resources available online. There are also countless recipe books available in your local bookstore.

We know that eating fruits and vegetables in abundance is important to a healthy balanced diet. But the benefits of juicing these ingredients make it hard to ignore. Juicing liquefies the fruits and vegetables which allow the micro nutrients, mineral and other essential ingredients of life to be released from the solid particles. This makes it more efficient for the body to absorb them into the blood stream and redistribute to parts of the body where they are needed. It is a way of concentrating all the nutrients into a single glass of juice making it a very potent drink.

It is just as important to eat these fruits and vegetables as solids to provide your body with everything it needs. Do not think that drinking the juice will substitute for eating a healthy diet, since juicing is a way to complement a healthy lifestyle not to compensate for a bad one.

Of course healthy juicer recipes are only as good as the ingredients that go into them. You want to use fresh and organically grown fruits and vegetables to minimize the amount of toxins consumed. Produce grown without pesticides and chemical fertilizers might be more expensive but it is worth the health of your body. Try farmers markets for produce since local farm products often travel a lot less distance than typical grocery store produce. This means they are fresher and many are grown organically.

Juicing Recipes

If you can choose fresh and organic fruits and vegetables for your juicing. You’ll get the most nutritional benefits with these. If you can’t get fresh then frozen is a good option, but stay away from canned fruits and veggies when you’re juicing.

 

Pineapple Delight

1 large handful of fresh baby spinach

1/2 fresh pineapple

10 strawberries

1/2 cucumber

Juice in the order listed above. Pour over ice and drink up!

 

Virgin Bloody Mary

2 tomatoes

1 celery stalk

1 large carrot

1 cup chopped broccoli

1 cucumber

1/2 lemon – peeled

1 garlic clove

dash or two of hot sauce

Run everything through your juicer and enjoy!

 

Dr. Oz’s Green Drink

So many of you have asked us for the drink Dr. Oz swears by that we had to end with this one.  This “green drink” is high in fiber, very low-cal and extremely rich in vitamins. You can make this in a juicer or a blender. If you’re making it in a blender be sure to chop all veggies and fruit first, juice and zest the lemon and lime and discard the rest, core and peel the apple, use only the leaves of the parsley.

2 cups spinach

2 cups chopped cucumber

1 head of celery

1/2 inch of teaspoon of ginger root

1 bunch parsley

2 apples

1 lime

1/2 lemon

 

 

Beverages High Protein Starches Vegetarian

More Recipes for Losing Weight – Creamy Rice Soup

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Here’s another one of our UnDiet recipes for losing weight that also works for a vegetarian losing weight and adheres to the principles of food combining. Call it a three-fer!

I love Trader Joes! They are my go-to source for quick and easy meals. A few choice purchases and I have the makings for several entirely different meals. I recently picked up a small tub of their Parmesan Artichoke Dip which has a cream cheese base. I spread it on top of a toasted piece of their whole wheat naan bread, then added some thinly sliced fresh tomatoes. Delicious! Then I had some dental work and couldn’t chew for a few days. I didn’t want the artichoke dip to go to waste so I mixed up this Creamy Rice Soup and I was in heaven!

Remember that I put amounts in my recipes to make it easier to give my readers an idea of what I’m doing, but there is no need to use exact measurements. A large spoonful can serve as a 1/4 cup measure, a coffee mug (which is usually what I use to serve soup in) holds about 1 & 1/2 cups, etc.

This is not a chicken and rice soup recipe though because that would be a bad food combination. See the notes at the end of the post.

Stir together and heat until very hot:
2 cups broth (I used french onion broth but any vegetable broth will do)
1/2 cup cooked brown rice or brown rice pilaf

Alternatively you could use 2 cups of leftover whole grain pasta or shirataki noodles.

Remove rice from heat and stir in 1/4 cup each of Trader Joes Artichoke Parmesan Dip and diced soy cheese. Grab a spoon and I guarantee you’ll be in heaven too!

You can also add more rice so that you have a stew rather than a soup.

If you are not a vegetarian losing weight you might be tempted to stir in some cooked chicken or turkey for a very hearty soup but it’s not a good idea when practicing food combining to mix a grain (the rice) with a protein (chicken or turkey).

I hope you’ll enjoy these recipes for losing weight for dinner tonight! And if you want to be prepared for those nights when you’re not up to cooking, pick up one or more of the delish brown rice mixes below.

 

 

Fruit Living Food Neutral Recipes Vegetarian

Tarragon Waldorf Salad

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This salad is a grownup take on the traditional Waldorf Salad, suitable for a dinner party, the beach or a barbecue. If the salad will be sitting out for awhile you may want to use yogurt in place of mayonnaise.

In a bowl whisk together dressing ingredients:

2 tablespoons mayonnaise, or lowfat yogurt
1 tablespoon Dijon mustard
1 teaspoon unfiltered, unpasteurized apple cider vinegar
1/4 teaspoon unrefined sugar
1 teaspoon fresh tarragon, minced
sea salt and black pepper to taste

Add to bowl and lightly toss until coated with dressing

4 stalks celery, thinly sliced
1 medium apple, quartered & thinly sliced
Beverages High Protein Neutral Recipes Starches Vegetarian

Rosemary Pecan Spread

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Sometimes it’s a blessing to run out of a crucial ingredient in the middle of preparing a meal. I came up with this rich spread while making a lunch of Apple Sandwiches with Celery Pesto and found that I was out of parsley. Desperate I racked my feeble brain and came up with using pecans in place of the parsley. So here it is – enjoy!

Process in food processor until as smooth as possible but still a bit rough

1 cup chopped inner celery stalks with leaves if possible
1 cup broken or chopped toasted pecans
2 medium cloves garlic, smashed
2 to 3 teaspoons chopped fresh rosemary (1/2 to 1 teaspoon dried)
1/8 teaspoon sea salt
1/8 teaspoon black pepper

Pulse in 1/2 cup mayo or lo-fat cream cheese until blended.

Taste and adjust seasoning to taste. Place in fridge to thicken up.

Use as a spread on these sandwiches:

  • apple
  • cucumber
  • cucumber & tomato
  • soy sausage & apple
  • chicken, roast beef, or turkey with Protein Bread or other bread substitute

Or thin with extra-virgin olive oil and balsamic vinegar to dress a green salad.

Recipes Starches Vegetarian

Caribba Beans & Rice

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Cook 2/3 cup brown rice according to package directions using 1/3 cup vegetable broth and1/3 cup filtered water. Set aside, covered to keep warm.

Heat 1 teaspoon extra-virgin olive oil over medium-high heat. Add

1 cup chopped onion
1/2 cup chopped green bell pepper
1/2 cup chopped celery
1 and 1/2 teaspoons minced garlic
Stir frequently until vegetables are tender, about 5 minutes. Add
1 cup chopped tomatoes, drained if canned
1/4 teaspoon each ground cumin and crushed red pepper

Continue cooking, stirring often for 2 to 3 minutes. Stir in cooked rice, 15 ounce can black beans, rinsed and drained & 1/4 cup fresh cilantro, chopped. Cook over medium heat until heated through.

Living Food Neutral Recipes Vegetarian

Raw Tacos

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These tacos are VERY spicy. You can scroll to the end of the recipe for a less spicy version.

Chop 1 large onion. Sprinkle with sea salt and set aside in a colander for at least fifteen minutes. Rinse with water and pat dry. This process removes some of the bite from raw onions.

Cut 3 avocado into chunks. Place in bowl of food processor. Pour 1/4 cup lemon juice over avocado.

Add to processor bowl:

  • chopped, onion
  • 1 & 1/2 teaspoons ground cumin
  • 1/4 cup fresh parsley or cilantro, chopped
  • 2 cloves garlic, chopped
  • 2 to 3 chopped jalapenos, seeds & membranes removed or Anaheim chilies
  • 1 cup sun-dried tomatoes, soaked and chopped
  • 1 & 1/2 teaspoons sea salt

and process untill smooth.

Spoon some of the mixture into a lettuce leaf and wrap the leaf around the filling. Or you can use a lettuce such as Boston that forms it’s own cup.

The onion makes this dish VERY spicy. You can use zucchini in place of the onion. You’ll still want to salt it first to remove some of the water.

High Protein Neutral Recipes Vegetarian

Curry Cashew Spread

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This spread can be used as a sandwich spread or veggie dressing.

Process in food processor until as smooth as possible

1 cup chopped inner celery stalks with leaves if possible
1 cup broken or chopped toasted cashews
1 1/4 inch ring red onion, chopped
2 to 4 tablespoons curry powder
1/8 teaspoon sea salt
1/8 teaspoon black pepper

Taste and adjust seasoning to taste. There’s no need to add mayo to this spread, it’s very creamy as is.

Use as a sandwich spread. Suggestions for sandwich filling:

  • apple
  • cucumber
  • tomato
  • zucchini
  • roasted bell pepper
  • mix of the veggies above
  • chicken, lamb, or turkey with Protein Bread or other bread substitute

Or thin with extra-virgin olive oil or buttermilk and a little fresh lemon or lime juice (use rice vinegar if you don’t have fresh citrus available) to dress a green salad or cooked veggies.

$$$avers Beverages High Protein Vegetarian

Protein Powder – Find the Right One

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I like to have a vanilla and a chocolate protein powder in my cupboard at all times. Besides all the benefits cited by health professionals they are simply a quick and easy way to make a meal when I’m hungry, when I’m losing weight, when I’m on the run, when I feel like a sweet snack …

UnDiet Tip:

Save $$$’s by using any of the following in your protein drink:

  • fruit that won’t make it to the next day in your protein drink
  • the last bit from a sugar-free jam jar
  • any fruit or sweet potato puree that your baby refuses to eat

There’s a protein powder out there for everyone

Organic Protein Powders

Isagenix has one of the best tasting organic and refined sugar free protein powders out there.

Muscle Building Protein Powders

Joey Vallancourt gives readers 5 ways to choose the right protein powder to match your weight lifting goals.

Vegan Protein Powders

One Green Planet has 7 Must-Try Vegan Protein Powders which they have tried and tested. They also have some great suggestions for how to use protein powders in things other than smoothies.

 

Gluten Free Protein Powders

Thank you to FitSugar for sharing these five gluten free protein powders with us.

Sugar Free Protein Powders

Whether I’m looking for a muscle building protein powder or a vegan or organic powder, as far as I’m concerned it should definitely be free of refined sugars. The Celiac Diva has the lowdown on sugar free protein powders.

Fruit Neutral Recipes Starches Vegetarian

Beet & Roquefort Salad

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This recipe is from The Silver Palate Cookbook and doesn’t need any modifications to meet UnDiet guidelines.

This hearty salad is especially welcome in winter. It goes perfectly with a ham, grilled sausages or the like, and the color combination is striking on a buffet table. As a variation you may omit the Roquefort and sprinkle the salad generously with chopped fresh dill.

  • 8 to 10 medium-size beets
  • 3 tablespoons red wine vinegar
  • 3 tablespoons walnut oil
  • 1/2 cup shelled walnut halves
  • 1/4 pound imported Roquefort cheese
  • freshly ground black pepper, to taste

Wash beets well, and trim stems and roots without piercing the skin. Drop the beets into a large kettle of boiling salted water and cook until tender, 20 to 40 minutes, depending on the beets. Drain, cool, and peel beets, and cut into julienne.

In a mixing bowl toss the beets gently with the vinegar and walnut oil. Taste and add more of either if you like; there should be just enough to coat the beets. Cover and chill until serving time.

To serve, toss the walnuts with the chilled beets and arrange in a shallow serving bowl. Allow to return to room temperature. Crumble the Roquefort evenly over the top and grind on black pepper to taste. Serve immediately.

6 to 8 portions