The Lifestyle of a Vegetarian in College

yourealwaysonthetipofmytongue:

thepinesaredancing:

rachaelraymag:

Daily Bite: Avocado Ice Pops

Oh. God. 

I want green tea pops :O

beautifulpicturesofhealthyfood:

girlgrowingsmall:

loveyourbody—loveyourself:

fit-spir-ation:

makemesweatx:

Blender-Free Strawberry Banana Sorbet

• 1 medium Banana
• 4 medium Strawberries

While still in peel, lightly roll banana on counter top to soften it up. Cut one end of banana off and carefully squeeze contents into a plastic sandwich bag. Cut up 4 strawberries, removing leaves, and place in bag. Close bag and squish contents until contents are mixed to your liking. Cut corner off of bag and squeeze into a freezer-safe container (I like to use a rinsed out small Chobani yogurt cup). Cover with saran wrap and a rubber band. Put in freezer and wait for contents to firm. Enjoy.

Nutritional Content: (<1g fat, 32.5g carbs, 1.75g protein, ~128 calories)

recipes

Will be doing this in a few minutes.

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(via theartoflivingfromwithin)

ebullientefflorescence:

houseofangryhippies:

veganrunnergirl:

7 Reasons Kale Is the New Beef

Like the saying goes, the only constant is change. We may resist it all we want, but Time and its inevitable evolution of everything in its path is unaffected by our attempts to stop it. The resulting trajectory of humanity’s nascent ascent appears to be positioning itself to sweep us into progressive new times, especially where our food choices are concerned, as nearly 7 billion people are now standing on the little scraps of land that we share with some 55 billion rather large animals raised for food each year. (As another famous saying goes: This town ain’t big enough for the both of us.) So, beef (and all factory-farmed meat) may be going from rib-eye to relic as we transition to a greener world… literally—as in leafy, green vegetables.

Environmentalists cite meat production as one of the biggest contributors to global warming, and the USDA’s new food pyramid (MyPlate) suggests the healthiest choice is making vegetables and fruit the biggest part of every meal by reducing consumption of animal proteins. Kale is far more nutritious than other leafy greens, but these seven reasons why it is such an important futurefood may just surprise you.

1. Anti-inflammatory: Inflammation is the number one cause of arthritis, heart disease and a number of autoimmune diseases, and is triggered by the consumption of animal products. Kale is an incredibly effective anti-inflammatory food, potentially preventing and even reversing these illnesses.

2. Iron: Despite the myth that vegetarians are anemic, the number of non-vegetarians with iron-deficiencies is on the rise. Per calorie, kale has more iron than beef.

3. Calcium: Dairy and beef both contain calcium, but the U.S. still has some of the highest rates of bone loss and osteoporosis in the world. Kale contains more calcium per calorie than milk (90 grams per serving) and is also better absorbed by the body than dairy.

4. Fiber: Like protein, fiber is a macronutrient, which means we need it every day. But many Americans don’t eat nearly enough and the deficiency is linked to heart disease, digestive disorders and cancer. Protein-rich foods, like meat, contain little to no fiber. One serving of kale not only contains 5 percent of the recommended daily intake of fiber, but it also provides 2 grams of protein.

5. Omega fatty acids: Essential Omega fats play an important role in our health, unlike the saturated fats in meat. A serving of kale contains 121 mg of omega-3 fatty acids and 92.4 mg of omega-6 fatty acids.

6. Immunity: Superbugs and bacteria are a serious risk to our health. Many of these come as a result of factory farm meat, eggs and dairy products. Kale is an incredibly rich source of immune-boosting carotenoid and flavanoid antioxidants including vitamins A and C.

7. Sustainable: Kale grows to maturity in 55 to 60 days versus a cow raised for beef for an average of 18-24 months. Kale can grow in most climates and is relatively easy and low impact to grow at home or on a farm. To raise one pound of beef requires 16 pounds of grain, 11 times as much fossil fuel and more than 2,400 gallons of water.

I really need to learn to like kale. Kale chips are a no go. I especially dislike dinosaur kale. Help me out my fellow vegans!

I put kale in my morning smoothies, can’t even taste it. :)

imperfectatbest:

1. Build your base with Salad Greens.

Start by filling your plate with salad greens. Your salad should be 75% green vegetables.

You could use green veggies like Spinach, Broccoli, Cucumbers, Celery, Arugula, Romaine Lettuce, Spring mix or Kale.

2. Break the Green by some color: Raw Vegetables

Don’t just stick with plain old ice berg lettuce and cucumbers. Add some colour and make it a rainbow!!

It’s best to choose veggies that are in season:
Tomatoes, fresh or sun-dried
Cucumbers
Zucchini or other squash
Mushrooms
Yellow, orange, red, or green bell peppers
Cabbage, sliced
Carrots
Beets, roasted or boiled
Radishes
Sweet corn
Sweet potatoes, roasted or steamed
Peas
Onion
Artichoke hearts
Roasted red peppers
Hearts of palm
An easy way to make sure you have a good load of nutrients is to pick vegetables with different colors. Add some reds with tomatoes, beets and peppers. Toss in the yellows with summer squash or bell peppers. Mix in orange carrots, purple shredded cabbage and white or gray mushrooms. If they are available, add roasted red peppers, which are fat-free and loaded with flavor.

3. Enjoy Lean Proteins

If the salad is your main meal, lean proteins are a must.

Lean cuts of grilled or baked meat – chicken, turkey pork or beef
Shrimp, crab meat, scallops or other seafood
Salmon, tuna or other fish
Tofu, plain or cooked
Tempeh, plain or cooked
Edamame
Beans – black beans, garbanzo beans, kidney beans
Hummus
Crumbled veggie burger
Hard boiled eggs
Cottage cheese
Low-fat cheese
Plain cut-up turkey or chicken breast, cubed tofu, cottage cheese, undressed tuna fish or hardboiled eggs are all good choices. Plain chickpeas and beans also deliver on protein, and are high in fiber to boot (5 to 7 grams per half cup).

4. Go easy on the dressing: Choose Healthy Fats

Avocado
Nuts (Almonds, walnuts and pine nuts)
Sunflower seeds
Sesame seeds
Olive oil based dressings
Flax seed oil or ground flax seeds
Hemp seeds
Olive oil (and vinegar)
Olives
Feel free to sprinkle tiny portions of nuts, seeds or olives, which will offer a dose of healthy fat and add some fun crunch and flavor. Items such as cheeses, croutons and bacon should be limited or avoided.

5. Avoid Prepared Salads

Such as tuna, chicken, potato and macaroni salad; these items are often loaded with full-fat mayonnaises and oils. Just a half cup serving can average 10 grams of fat and almost 200 calories.

As for preparing the salad, simply toss the ingredients of your choice into a large bowl (or small bowl for a single salad) and enjoy. Possibilities are endless!! 

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fridgebook:

Falafel Wraps with Fruit

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yogi-health:

Health Benefits of Raw Kiwi Fruit Juice:

Kiwi fruit, originated from China, is one of the top healthy fruits. Kiwi fruit is rich in vitamins, minerals and protective phytochemicals that promote health and longevity of human life.

• Raw Kiwi Fruit Juice Nutritional Value
• Kiwi fruit is a rich source of vitamin C.
• It is also an excellent source of vitamins A and E, phosphorus, magnesium, potassium, and copper.
• Raw kiwi juice contains folate and the amino acid L-arginine.
• Health Benefits of Raw Kiwi Fruit Juice
• Raw kiwi fruit juice reduces high blood pressure and regulates heart beat.
• Being rich in Vitamin C, raw kiwi fruit juice boosts our immune system, helps with iron absorption, and the prevention of anaemia.
• Raw kiwi juice helps to enrich your diet with valuable antioxidants that protect cells from free-radical damage.
• Raw kiwi juice improves eyesight.
• Raw kiwi juice supports energy metabolism and nerve function.
• Folate, or folic acid, plays an essential role in making new body cells and is essential for women planning pregnancy and during pregnancy.
• Raw kiwi fruit juice aids our fluid balance.
• L-arginine helps to keep the liver, skin, joints, and muscles healthy.
• Raw kiwi fruit juice promotes respiratory tract health.
• Kiwi juice is often combined with strawberry juice. It can be also mixed with any other your favorite juice.

Consume ½ glass of raw kiwi fruit juice for health benefits daily!

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fridgebook:

Avocado Pasta

Ingredients:

Whole wheat spaghetti
1 large ripe Avocado, pitted and peel removed
1 tablespoon fresh lime juice
1 clove garlic, minced
1/4 cup chopped fresh cilantro
1/2 teaspoon kosher salt, or to taste
Freshly ground black pepper, to taste

Directions:

1. Bring water to a boil in a medium sized pot. Salt the water and add in your pasta, reduce heat to medium, and cook until Al Dente, about 8-10 minutes.

2. While the pasta is cooking, make the sauce by placing the avocado, garlic, lime juice, cilantro, salt and pepper into a food processor or blender. Process until smooth and creamy.

3. When pasta is done cooking, drain and place pasta into a large bowl. Add the sauce to the pasta and toss until pasta is well coated. Season with additional salt and pepper, if desired. Serve immediately.