Curry Stuffed Sweet Bell Peppers

  • 2 cups great northern dry beans
  • 1 lb fresh yams
  • 1 lb sweet potatoes
  • 5 bay leaves
  • 3 Tbsp currry
  • 1/2 t crushed chili peppers
  • 1 large onion minced
  • 2 t garlic salt
  • 4 cups of cooked mixed greens (cabbage, kale etc)
  • sweet mini bell peppers

Soak beans over night covered.

Rinse thoroughly draining all excess water. Add fresh water making sure to cover at least 2-3 inches above the beans in the pot. Add the bay leaves, curry and crushed chili peppers. Cook until tender.

While the beans are cooking, rinse the yams and sweet potatoes. Put the potatoes in a roasting pan with approximately 1 inch of water and cover. Bake in a 350 degree oven for approximately one hour. Turn the oven off and let sit in the oven for approximately another hour covered.

Remove pan from the oven. The skin on the potatoes should slip immediately off the potatoes. Discard the skin, whip the potatoes and set aside.

After the beans have cooked approximately 1 hour, add the onions. When the beans are completely done (tender and easy to smash). use a potato smasher and smash the beans so some are finely smashed and others are not. Add the garlic salt and mix well.

Add the cooked vegetables to the smashed beans making sure completely mixed well. Blend in the whipped potatoes.

Cut the sweet bell peppers lengthwise removing all the seeds. Discard the seeds or save for planting. Stuff each half of the sweet bell peppers with the bean mixture.

Place the stuffed sweet bell peppers with the bean and potato mixture and place on a baking sheet. once the stuffed sweet bell peppers are on the the baking sheet, add approximately 1/2 inch of water.

Place the baking sheet with the stuffed sweet bell peppers in the oven and bake for approximately 30 -45 minutes at 350 degrees. Be careful not to burn the peppers.

Serve topping with hummus or coconut curry cashew sauce.

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Paleo Turmeric Nuts N Cream

An amazingly delicious Golden coconut recipe that is an excellent Paleo brain food, inflammation reducer, heart healthy, weight management assisting and age rejuvenation that will have everyone desiring it as a staple. Continue reading

Why Eat Coconut Butter not Cow Butter?

Chinese Proverb: When someone shares something of value with you and you benefit from it, you have a  moral obligation to share it with  others..

I am passing on to you what has been shared with me!

   

According to Bruce Fife, ND, author of The Healing Miracles of Coconut Oil: “Coconut oil is in essence, a natural antibacterial, antiviral, antifungal, and antiprotozoal food.”
Coconut oil becomes a solid below 78 degrees Fahrenheit. In the solid state, coconut oil is called coconut butter. Coconut oil and coconut butter is actually the same thing.

Coconut butter is a raw saturated fat that contains no cholesterol and does not elevate bad (LDL) cholesterol levels.  Unlike other oil/butters, coconut butter is stable up to 170 degrees Fahrenheit.  Dr. Peat recommends increasing one’s coconut butter intake for women with hormone imbalances.

Recommended daily intake: 1 to 4 tablespoons.

  • Improves digestion.
  • Provides quick energy.
  • Improves insulin secretion and utilization of blood glucose.
  • Relieves stress on the pancreas and enzyme systems of the body.
  • Can be easily absorbed and utilized by those who have trouble digesting fats or who have gallbladder disease.
  • Improves calcium and magnesium absorption for the development of strong bones and teeth.
  • Aids in the absorption of minerals and fat-soluble vitamins.
  • Is lower in calories than any other fat.
  • Supports thyroid function.
  • Supports and aids the immune system.
  • Helps protect against disease-causing bacteria, viruses, yeast, fungi, and parasites.
  • Is heart healthy; does not increase blood cholesterol or platelet stickiness.
  • Does not create free radicals like other vegetable oils and is stable under cooking temperatures.
  • Helps protect the body from free-radical damage.
  • Helps you to look and feel younger.
  • Makes skin smooth and soft.
  • Reduces the need for essential fatty acids.
  • Does not deteriorate like polyunsaturated oils so has a long shelf life.

STORAGE:

Coconut butter should be stored in a cool, dark area. It can be refrigerated after opening, but this is not required to insure freshness and the label usually suggests not to refrigerate. All butters and oils are light-sensitive, they should be sealed in black containers to insure no light penetrates the container and damages the oil.

In a nut shell, no pun intended. These are just a few reasons why you should switch to eating coconut butter and not dairy butter or margarine. Most coconut butters are organic and do not contain remnants of vaccines like those found in milk taken from cows that had been injected with bacteria killing vaccines. The dairy industry at the penning of this blog has no intention to stop these injections or the Bovine Growth Hormone, rBGH.

Source:  Fats and Oils: Formulating and Processing for Applications, Richard D. O’Brien 1998

NOTE: Some margarines are no longer processed with hydrogenation.

Finally, regarding margarine, it was originally manufactured to fatten turkeys.  When it killed the turkeys, the people who had put all the money into the research wanted a payback so they put their heads together to figure out what to do with this product to get their money back.

It was a white substance with no food appeal so they added the yellow coloring and sold it to people to use in place of butter.  How do you like it?  They have come out with some clever new flavorings.

DO YOU KNOW: The difference between margarine and butter?

  1. Both have approximately the same amount of calories.
  2. Butter is slightly higher in saturated fats at 8 grams; compared to 5 grams for margarine.
  3. Eating margarine can in crease heart disease in women by 53% over eating the same amount of butter, according to a recent  Harvard  Medical Study.
  4. Eating butter increases the absorption of many other nutrients in other foods.
  5. Butter has many nutritional benefits where margarine has a few and
    only  because  they are added!
  6. Butter tastes much better than margarine and it can enhance the flavors of other foods.
  7. Butter has been around for centuries where margarine has been around for less than 100 years.

And now, back to margarine.

  1. Very High in Trans fatty acids. 
  2. Triples risk of coronary heart disease.
  3. Increases total cholesteroland LDL(this is the bad cholesterol) and lowers HDL cholesterol, (the good cholesterol)
  4. Increases  the risk of cancers up to five times..
  5. Lowers quality of breast milk.
  6. Decreases the immune response.
  7. Decreases the insulin response...  And, Margarine is merely ONE  MOLECULE away  from being PLASTIC… and shares 27 ingredients with PAINT

These facts alone should be enough to have you avoid margarine for life  and anything else that is hydrogenated (this means hydrogen is  added,  changing the molecular structure of the  substance).

Do your own Experiment, Here you go!

Purchase  a tub of margarine and leave it open in your garage or shaded  area.  Within a couple of days you will notice a couple of things:

*  no flies, not even those pesky fruit flies will go near it  (that should tell you something)

*  it does not rot or smell differently because it has no nutritional value; nothing will grow     on it.  Even those teeny-weeny microorganisms will not a find a home to grow.  

    Why?   Because it is nearly plastic.

    Would you melt your Tupperware and spread that on your toast?

Give the multi-purpose coconut butter a try~! …

Healthy Never Tasted So Good

Health Disclaimer http://www.mamavega.com

All information in this article is provided for your information only and may not be construed as medical advice or instruction. No action or inaction should be taken based solely on the contents of this information; instead, readers should consult appropriate health professionals and conduct their own independent research on any matter relating to their health and well-being.

The information and opinions expressed here are believed to be accurate, based on the best judgment and research available to the authors at this time, and readers who fail to consult with appropriate health authorities assume the risk of any injuries.

Pink Slime and Cochineal? Mmmm.. Really

This is added to Starbucks coffee, ketchup, Ocean Spray, meats and an assortment of other foods.

Last week it was the meat industry being exposed for putting “Pink Slime” in seventy percent (70%) of the meat in the United States. Now this week, Starbucks announces it has been using cochineal in its coffee. I cannot wait to see what we will have announced is in our food next week.

If you have not read the article posted on “Pink Slime” check it out at  http://www.mamavega.com/blog/?p=170. I discuss the ammonium that has been added and how that is really a poison.

Regarding Starbucks and cochineal, this is really crushed insects used to give their coffee the caramel coloring. Starbucks is not the only company using this insect additive. It can be found in ketchup, meats and alcoholic beverages.

Interesting, the only item on the list that would have an ingredient label disclosing the name or coloring is the ketchup. therefore, when you get your ammonium poison  coated meat that has been seasoned with crushed insects, you do not have to be informed.

What happened to full disclosure?

How many vegan’s have now been on a diet of bugs without knowing they were?

These two examples alone are prime reasons why YOU as a consumer, must  ask for an ingredient listing with an explanation of the meaning of the ingredients and a reference list. ASK questions and stop being the little mice following the Pied Piper right off the cliff to your early death.

“Wake Up and Smell the Coffee” why don’t YOU???



Orange Apple Pumpkin Bread with Chia & Flax Seed

– INGREDIENTS –

  • 1  ½ tsp chia seeds (balance blood sugar)
  • 1 ½ tsp flax see (omega 3)
  • 1 ½ cup wheat flour
  • 1 tsp baking soda
  • 2 tsp baking powder (gluten-free)
  • 2 tsp sea salt
  • 2 egg beaten (cage-free, range-free)
  • 1 cup apple sauce (unsweetened)
  • 1 cup pumpkin
  • ½ cup honey (orange, raw)
  • 2 Tbsp orange juice concentrate
  • 1 tsp orange zest
  • 1 Tbsp vanilla
  • 1  cup walnuts chopped (inflammation omega-3)

– PROCEDURE –

  1.  Sift all dry ingredients together in a bowl large
    enough to hold all the ingredients.
  2. In a large bowl beat eggs together.
  3. Stir in unsweetened apple sauce.
  4. Stir in honey and orange juice.
  5. Mix in pumpkin sauce.
  6. Add orange orange zest and pure vanilla flavoring.

Servings: 25              Yield: 51

Nutrition Facts

Serving size: 1/25 of a recipe (2 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet. Nutrition information calculated from recipe ingredients.

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Creamy Spicy Pumpkin Soup Recipe – VEGAN

October 12, 2011

By

Creamy spicy pumpkin soup—Ingredients:—

— Procedure: —

  1. In a large pot with moderate heat, melt butter in olive oil. Add brown sugar and stir to dissolve.
  2. Pour in coconut water and spices and mix well.
  3. Remove pot from heat and let cool slightly for 5 to 10 minutes.
  4. Stir in pumpkin and Mama Vega’s Salsa into cooled coconut water mixture.
  5. Stir in coconut milk.
  6. Simmer approximately 10 minutes or until thoroughly heated.
  7. Make sure to stir constantly to prevent lumps and sticking.
  8. Garnish with a sprig of cilantro

Servings: 32              Yield: 16 cups

Nutrition Facts

Serving size: 1/32 of a recipe (8.2 ounces).
Percent daily values based on the Reference Daily
Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.

original recipe posted: http://www.theavtimes.com/2011/10/12/creamy-spicy-pumpkin-soup-recipe-vegan/