How to Include More Greens in Your Diet

For those of us who have been brought up eating lots of red meat at almost every meal, the thought of a meatless dish is unfathomable. But it can be done. There are many health benefits of eating more greens and less meat.

Here's how you can do this.

1. Once a week vegetarian

Pick one day of the week where you go vegetarian. It doesn't have to be bland. Look up recipes on the internet or create your own with whatever vegetables are in season. Use lots of mushrooms which have a chunky meaty texture to cheat your taste buds.

2. Eat a green salad everyday

Make this a habit and once you're used to it, you won't feel good if you haven't eaten your salad.There are lots of salads you can make with for example red and green cabbage, lettuce, rocket, spinach, tomatoes, carrots, cucumber, avocados, peppers, beetroot and so on.

The more color the salad has, the better.

3. Juice them up

Get yourself a juicer and make yourself delicious vegetable juices. That way you get nature's goodness straight into your system. The only work you do is buy and clean the vegetables. No cutting is involved. Imagine some cool carrot juice first thing in the morning. Your health will certainly improve by doing this.

4. Buy them frozen

If prepping vegetables puts you off eating the, the just get them frozen and ready to steam. There are a huge variety to choose from so stock up. Just make sure to not overcook them as you don't want to lose the goodness.

5. Grow them in your backyard

Why not consider vegetable gardening as a hobby. There's nothing as satisfying as planting seeds into the ground and watching them grow into plump fresh vegetables. You'll have no choice but to eat them. Honestly,what beats getting vegetables from your garden to cook. Anyone can learn how to do this. Search the internet or visit a garden center near you for tips.

6. Add frozen vegetables to meat dishes

When you cook a meat dish, just throw in some frozen vegetables just a few minutes before the dish is cooked. For example, when cooking a chicken stew, add some broccoli, with scrambled eggs add some carrots, with mashed potatoes add some peas and cabbage. You can also add frozen vegetables to your rice. Just be creative with this, as long as with each meal there are vegetables.

Original article

Meat-Free and Vegan Friendly Kale Salad Recipe - A Tasty and Uncooked Way To Consume Your Greens

Meatless and vegan holiday recipes are probably the most yummiest dishes on the table during the holiday seasons and special events. In fact, consider how some of your favorite holiday dishes. It's not fairly often that I hear people "raving" about how delicious the Turkey, (bless its soul) was. Instead, I usually hear things like, "wow - that mac & cheese was absolutely wonderful," or "I have to get that potato salad recipe." Who would've thought that all of the stars of holiday gatherings are usually side dishes and desserts and are also meat-free?

During the holiday's, my mother would always cook Kale with Turkey Necks (I know...). As I become a vegetarian, I would always have to pass on the "greens" until my dad started making this meat-free and tasty vegetarian kale salad. This meatless recipe is also vegan friendly, which is always a plus, and it is really simple to make and absolutely delicious. Since this kale recipe is not cooked, you will be able to consume the many essential vitamins and nutrients that our green and leafy friends provide the body.

Kale Salad Recipe & Video

Ingredients:

·1 Bunch of Clean Fresh Kale

Dressing Ingredients:

·1/4 cup of Tamari (you can use soy sauce or liquid aminos)

·1/2 cup of water

·3 tablespoons of olive oil

·Juice from a 1/2 lemon

·1 clove garlic

·1/2 cup of sunflower seeds (optional)

Directions:

1. Chop the kale in to small pieces and place in a large bowl (if you have a bowl with a lid so that you can toss the kale salad later) and set aside.

2. In a blender, pour the Tamari, water, olive oil, lemon juice, and clove and blend for about 1 minute. Taste the dressing to make sure it is not too salty. If the dressing is too salty, then add some more water and blend for another 30 seconds.

3. Pour the dressing on the kale and sprinkle the sunflower seeds on the kale.

4. Toss the salad, cover, and place in the fridge and let it marinade for at least 4 hours.

The more time you allow the Kale to soak in the dressing, the better. I would highly recommend making this salad the night before you plan to eat it as this allows plenty of time for all of the flavors of the dressing to mesh together with the Kale (or your green of choice). Also, fellow vegetarians, let me know if you try this recipe with a different type of green (i.e. turnip or collard). I have just prepared this salad recipe with kale and would be interested to find out how the substitute of greens worked out to suit your needs and taste buds. I am sure it will be just as fulfilling...but of course, inquiring vegetarian minds want to know!

You can also spruce this salad up by adding some a variety of flavors and textures by simply sprinkling a handful of sunflower seed kernels on top of the salad and even adding some sliced cherry tomatoes. Enjoy!

Want to watch as EJ prepares this Kale Salad Recipe? You can watch the video by visiting http://vegetarianlikeme.com/vegetarian-recipes/holiday-recipe-vegetarian-vegan-kale-salad/ Enjoy cooking and eating vegetarian and vegan foods? Grab your totally free vegan and vegetarian cookbook with over 100 meat and dairy free recipes plus 5 Free Vegetarian Instructional Video Recipes. Join hundreds of other vegetarians that have already experienced the easy but delicious means of making and eating vegetarian and vegan food.

Original article