Saturday, October 31, 2015

Amazing benefits of plant proteins and nutrition in general and a Harmony Hall-style easy going recipe

The Happy Herbivore plan is so comprehensive and enjoyable that I would recommend anyone transitioning off meat to join their newsletter! Any ingredients that you don't recognize just leave them out!

I have just signed up with the Happy Herbivore to do their 7-Day Plant-Based Challenge and share 
a version of the Meal Plans with you here

They say that there are: some amazing benefits you can expect after 7 days:

1 Better Digestion 

2 Improved Mood

3 Glowing Complexion

4 Increased Energy 

5 Sounder Sleep 

6 Stronger Bones 

7 Weight Loss 

Long-term followers of a whole foods diet can expect even bigger results like 

reversing Type 2 Diabetes, improved immune system function and “curing” PCOS, anemia

and asthma

Now, I don’t know what PCOS is but I’m sure someone who does knows all about it so 

if you want to do the challenge and be sent all the recipes yourselves just go to 

Happy Herbivore

Chickpea, Pumpkin and Broccoli Curry

If you don’t like curry leave out all the spices and put in a little vegetable bouillon!! If you don’t like broccoli eat it anyway because:
These are the ingredients for Chickpea and Pumpkin Curry, at least one or two of which you will have in the house as its halloween! My policy is, lightly fry whatever spices, herbs, onion and garlic you have in the oil and after a few minutes add the broccoli and pumpkin and cover with an inch of water.
When it has reduced down to not much liquid, you can put in chickpeas - as they’ll already be cooked separately - add the almond milk and call it a success. I have gone through the ingredients with extra tips, such as ‘this is optional’ and ‘this is how you prepare x,y and z!’ 
2 tbsps olive oil (organic oil of any sort is best. Coconut oil is the only oil that does not degrade down to carcinogenic when it burns. Coconut retains its unbelievable amazing qualities at any heat).
1/2 tsps curry powder (optional)
1/2 tsps garam masala (optional)
1 tsp chili powder (optional)
1 tsp cumin (optional) 
¼ tsp red pepper (optional)
onions (medium, chopped) (optional) 
4 cloves garlic (chopped) (optional)
½ in fresh ginger (piece, chopped) (optional)
15 ozs tomatoes (diced no salt added) (optional)
15 ozs pumpkin purée (pure) (optional - squash or sweet potato or swede would also do)
1 tbsp maple syrup (optional) other sweeteners that are good are Agave Syrup, Date Syrup
½ tsp salt (skip if using canned chickpeas) (optional) 
(Although they say that if you get the salt and pepper right, the rest just follows!!)
¼ cup unsweetened almond milk (soy milk, hazelnut milk, oat milk, rice milk-whatever you have
3 cups frozen broccoli florets

(Frozen Organic Broccoli & all vegetables sold in The Little Green Grocer, High Street, Kilkenny) 

½ tsp white wine vinegar (Optional but use Apple cider vinegar whenever you can as it clears 
viruses and all sorts out of the body) But any vinegar will do for the dish or none!
30 ozs chickpeas (cooked, rinsed and drained) (optional - yes! Even the main ingredients are optional 
and you can put roasted tofu in or a selection of different vegetables.
One day, though, you will discover the merits of chick peas! Buy them dried as tins are really only a 
starter kit as they are already cooked and tins harbour toxins of their own. The night before you 
want to use them put a cup full in bowl, cover them with water, plenty of water and plenty of space 
to expand! Then rinse them the next day and simmer/boil them in fresh water for 40 minutes or so. 
This soaking over night is crucial to most beans but lentils and split peas are fine as long as you rinse them and cook them long enough.    
Bon Appetite!

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