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Saturday, March 26, 2011
Sunday, April 25, 2010
Fried Veggie Brown Rice
I was never a big chinese food person when I ate meat, although, I really enjoyed eating shrimp fried rice. This was one of my favorite dishes until I became a vegan. Besides the meat in this dish, the white rice is not good for health because the nutrients have been stripped away through process system.
Rice goes through a variety of processes before it is put on your local grocery stores shelf. After harvesting, the seeds are run through a rice huller/husker for milling to remove the outer grain husks. After this process, you're left with brown rice.
To create white rice, there's added steps. The germ and the inner husk (bran) is removed, the grain is then polished, usually using glucose or talc.
The crazy thing is that these added steps to turn brown rice to white remove nutrients that are sometimes then introduced back in via synthetic sources.
The loss of nutrients is broad and substantial. Plain white rice has far less Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Folacin, Potassium, Magnesium, Iron and over dozen other nutrients. Added to that, the dietary fiber contained in white rice is around a quarter of brown rice.
So, therefore, brown rice appears to be more healthy and its beneficial to the environment through less processing of a food, the less energy required. There's also the issue of the synthetic vitamins added back in - produced in laboratories and factories from a variety of chemicals; and these sorts of processes are well known for their negative impact on the environment.
If you're used to white rice, making the switch to brown can cause a taste bud rebellion. It's somewhat of an acquired taste for many people. I suggest adding extra sauces and fresh herbs to mask the "wilder" taste of brown rice for a while to allow your tastes to adjust. Once you've acquired a taste for brown rice, it's likely you'll never go back to white. You can almost feel the difference.
Here is my version of Chinese Veggie Fried Rice:
Ingredients:
1 cup brown rice, cooked
1 Tbl garlic, minced
1/2 cup chopped carrots, cubed
1/4 cup chopped yellow onions
1/4 cup green onions, sliced thinly
1/2 cup button mushrooms, sliced
1/4 cup red peppers, chopped
1 cup broccoli florets, chopped
3 Tbl. Tamari/Shoyu sauce
1 Tbl. Agave
2 Tbl. Oil
In a large skillet on low to med heat, add oil and sweat garlic for 1 minute. Then add tamari/shoyu sauce. Turn heat up to med high. Add onions, red peppers and carrots and stir-fry for 5 minutes until onions become translucent. Continue to stir and add agave, mushrooms and broccoli. Continue to stir until broccoli becomes a dark green color. Then add brown rice and green onions. Continue to stir-fry until all ingredients come together. Add sea salt and pepper to taste. Serve.
Optional, add bean sprouts.
I hope you enjoy.
Click here for more easy vegan recipes.
And also pick up a copy of
Eat Your Favorite Foods & Still Maintain Your Perfect Weight-E-book
Rice goes through a variety of processes before it is put on your local grocery stores shelf. After harvesting, the seeds are run through a rice huller/husker for milling to remove the outer grain husks. After this process, you're left with brown rice.
To create white rice, there's added steps. The germ and the inner husk (bran) is removed, the grain is then polished, usually using glucose or talc.
The crazy thing is that these added steps to turn brown rice to white remove nutrients that are sometimes then introduced back in via synthetic sources.
The loss of nutrients is broad and substantial. Plain white rice has far less Vitamin E, Thiamin, Riboflavin, Niacin, Vitamin B6, Folacin, Potassium, Magnesium, Iron and over dozen other nutrients. Added to that, the dietary fiber contained in white rice is around a quarter of brown rice.
So, therefore, brown rice appears to be more healthy and its beneficial to the environment through less processing of a food, the less energy required. There's also the issue of the synthetic vitamins added back in - produced in laboratories and factories from a variety of chemicals; and these sorts of processes are well known for their negative impact on the environment.
If you're used to white rice, making the switch to brown can cause a taste bud rebellion. It's somewhat of an acquired taste for many people. I suggest adding extra sauces and fresh herbs to mask the "wilder" taste of brown rice for a while to allow your tastes to adjust. Once you've acquired a taste for brown rice, it's likely you'll never go back to white. You can almost feel the difference.
Here is my version of Chinese Veggie Fried Rice:
Ingredients:
1 cup brown rice, cooked
1 Tbl garlic, minced
1/2 cup chopped carrots, cubed
1/4 cup chopped yellow onions
1/4 cup green onions, sliced thinly
1/2 cup button mushrooms, sliced
1/4 cup red peppers, chopped
1 cup broccoli florets, chopped
3 Tbl. Tamari/Shoyu sauce
1 Tbl. Agave
2 Tbl. Oil
In a large skillet on low to med heat, add oil and sweat garlic for 1 minute. Then add tamari/shoyu sauce. Turn heat up to med high. Add onions, red peppers and carrots and stir-fry for 5 minutes until onions become translucent. Continue to stir and add agave, mushrooms and broccoli. Continue to stir until broccoli becomes a dark green color. Then add brown rice and green onions. Continue to stir-fry until all ingredients come together. Add sea salt and pepper to taste. Serve.
Optional, add bean sprouts.
I hope you enjoy.
Click here for more easy vegan recipes.
And also pick up a copy of
Eat Your Favorite Foods & Still Maintain Your Perfect Weight-E-book
Tuesday, April 13, 2010
Quick & Easy Vegetarian/Vegan Recipes To Heal Your Body- e-book
1st Edition
Garlic Herb Biscuits
Sizzling Scrambled Tofu
Raw Marinated Collards/Kale Salad
Succulent Seductive Salad
Hot Buffalo Tofu/Tempeh Wings
Baked Macaroni & Cheez Casserole
BBQ Tofu
etc.
* What foods to eat that will eliminate fat?
* How eating conventional foods hurts your nutritional intake without you knowing it.
* What snack foods you can eat that will help you maintain your weight?
* What #1 ingredient that is detrimental to your health that consumes 95% of most food products in your grocery store?
* Are your food choices making you fat?
* 5(?) things you must avoid if your not maintaining your perfect weight.
* What simple exercises to do to maintain your weight?
* Bonus: Sample Menu Plan for a week
Find out more about the answers to these questions in this 13-page e-book that the food industry
does not want you to know about.
Click Here to Pick up your copy of Quick & Easy Vegetarian Recipes-e-book
*Bonus
Buy a copy of Quick & Easy Vegetarian Recipes and receive Eat Your Favorite Foods & Lose Weight -e-book for FREE!
Garlic Herb Biscuits
Sizzling Scrambled Tofu
Raw Marinated Collards/Kale Salad
Succulent Seductive Salad
Hot Buffalo Tofu/Tempeh Wings
Baked Macaroni & Cheez Casserole
BBQ Tofu
etc.
* What foods to eat that will eliminate fat?
* How eating conventional foods hurts your nutritional intake without you knowing it.
* What snack foods you can eat that will help you maintain your weight?
* What #1 ingredient that is detrimental to your health that consumes 95% of most food products in your grocery store?
* Are your food choices making you fat?
* 5(?) things you must avoid if your not maintaining your perfect weight.
* What simple exercises to do to maintain your weight?
* Bonus: Sample Menu Plan for a week
Find out more about the answers to these questions in this 13-page e-book that the food industry
does not want you to know about.
Click Here to Pick up your copy of Quick & Easy Vegetarian Recipes-e-book
*Bonus
Buy a copy of Quick & Easy Vegetarian Recipes and receive Eat Your Favorite Foods & Lose Weight -e-book for FREE!
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