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Healthy Vegan Challenge Kick-Off & New Kale Recipe

Posted Feb 25 2013 11:33am

Healthy Vegan Challenge:

Good morning! I am so excited that this day is here, the kick-off of our !!! I feel like I am a big ball of energy, nervousness, and anticipation. I even lost some sleep last night because I was thinking about it. It makes sense that there is some stress involved, because it’s human nature to avoid change in many ways. If you are participating in the Challenge, then I hope you have a clear sense of your goals for the next eight weeks (that’s 56 days in case anyone is counting…ha!).

I listed my goals in this post and I put my little contract with myself front and center on my kitchen bulletin board:

HVC Contract on bulletin board.

Just as a reminder, the point of the Challenge is for you to create your own goals to move toward a healthier, vegan life; the benefit of doing it together is that we can support each other.

I’ll be writing about my progress on my blog and you can feel free to use the comments section to give or get feedback, but I also created a Facebook Group where we can support each other easier. The link to that group is here  and you’ll see I’ve made it a “closed” group to increase privacy so you’ll need to request to join and then I’ll approve you.

After dinner last night, Alan and I made our final preparations for the Challenge by rounding up all of our “naughty” foods from the pantry:

Naughty foods from my pantry.

We put them in a bag (ironically, from Whole Foods ), taped it up and put a note reminding us to stay away until April 22nd. I set Dr. Fuhrman’s book in front as a shield. :)

IMG_6158

I secretly hope that come the end of the Challenge, I can just put this bag in the trash or donate it to the Food Bank and not even bother opening it, but we’ll see.

Dandy Blend Giveaway Winners:

I randomly selected two winners of my Dandy Blend giveaway this morning. The winners are:

Marie (Comment #46) who said:

“Love this challenge and all of your helpful motivation! Never had dandelion tea so would love to try. My healthy coping strategy is to take my dogs for a walk, it will benefit all of us!”

and

Nikki (Comment #9) who said:

“My healthy coping strategy is either a walk outside (even for just ten minutes seems to help), or a cup of herbal tea. I keep a lot of tea around the house, in a variety of flavors, and it really helps to satisfy cravings for unhealthy foods.”

If you didn’t win, the nice people at Dandy Blend let me know that they are offering a discount now through the end of February if you want to order some from their website ; just enter the code Feb2013 you’ll get 20% off (only applies to boxes of singles, or the small 7 oz bag or the 14oz bag).

New Recipe:

I made a new recipe late last week that I’m only getting around to sharing now. I started with these ingredients (kale, mushrooms, peas, beans, cooked sweet potato, onion and tahini sauce). I also used a tomato that didn’t get pictured:

Ingredients for Kale & Spring Pea Mashup

The veggies got cooked in layers in a large pot, with the kale going in last:

Cooking process for Kale & Spring Pea Mashup

The Lemon-Tahini Sauce and nutritional yeast made for an amazing creamy, rich texture:

Kale & Spring Pea Mashup

    Print This!    

Kale & Spring Pea Mashup with Lemon-Tahini Sauce

6 servings

Ingredients:

1 medium red onion, chopped

2 cups button mushrooms, sliced

2 tablespoons no-salt seasoning

1 tablespoon ground turmeric

1 medium tomato, chopped

1 16-ounce bag frozen spring peas, thawed

1 medium sweet potato, baked

1 cup black beans, rinsed and drained

1 10-ounce bag lacinato kale or two bunches, stems removed

¼ cup nutritional yeast

Lemon-Tahini Sauce (see below)

Directions:

1. Heat up a few tablespoons of water over medium heat in a large pot. Add onion and water-saute for a few minutes or until soft. Add mushrooms and continue cooking for several more minutes.

2. Add no-salt seasoning and turmeric to the mixture and stir to combine. Add the tomato, peas, baked sweet potato and beans to the pot, along with about a ½ cup of water if mixture is dry. Stir to combine.

3. Finally, add the kale to the pot and turn the heat to low. Place the lid on the pot and cook for several minutes or until the kale is wilted but bright green. Turn the heat off and stir in the nutritional yeast and Lemon-Tahini Sauce.

Lemon-Tahini Sauce

Ingredients:

1/2 cup no-salt added jarred tahini

2 lemons

Directions:

1. Place tahini in a medium bowl.

2. Squeeze juice from lemons and add to tahini.  Stir to blend. Use more or less lemon juice to reach desired flavor and consistency.

I’m always excited to share a new kale recipe, so I hope you like this one.

Conclusion:

Whether or not you are participating in the Healthy Vegan Challenge, I hope you have a great start to your week. I’ll see you back here on Wednesday with another cool giveaway to support healthy vegan living. Let’s get this party started!!!

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