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Vegetarian Recipes for Healthy, Yet TASTY Compromises

For times when you feel as though you want to treat yourself to something on the wild side just for the tinge of its excitement…that is if you must, rice dishes may suffice and besides their admittedly good taste, these recipes are quite tasty and still healthy enough to know they leave the stomach quickly as well.

Rice-a-Roni

-Soak 3 cups of brown rice (per adult-1-2 per kid) overnight.

-Drain the water off.

-Boil the rice till soft (say 50 minutes)

When it is about 80 % cooked you may add chopped celery. When all is boiled, add some mashed avocadoes or serve with eggplant hash or Okra ovation.

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Coconut rice:

-This is a great Brazilian dish.

-Coconut milk is quite a satisfying drink in itself and can serve as a basis for smoothies and dressings as well. If using this for a smoothie, I recommend it only for ‘Chocolate Milk” or for a substitute for young coconuts in the recipe for the “Real Ranch Dressing’

How to make coconut milk

-Heat Drinking water to a medium temperature.

-Pour 24oz of water in a Blender.

-Add some pieces of chopped mature coconuts (the round brown ones available in most grocery stores)

-Now blend till it’s finely chopped.

-Pour this solution through a strainer and press the residue to squeeze out the liquid.

-Blend this pulp again following the preceding steps.

And ensure to drain again pressing on the pulp to squeeze out the nutrients. This is the coconut milk and may be used to replace milk for an infant. Note it may be, the best choice is breast milk.

-Use a quart and a half of coconut milk as the liquid to boil your rice.

-You may add more water as needed.

-You can also make the milk the night before and then the next day blend half of it with 2 tomatoes and add this solution to the remaining half and also boil the rice in it for Spanish rice.

-You can slice some peeled zucchini or chopped celery into the rice and boil all together for a hearty delight.

Closing Thoughts on Using Grains:

Along with Barley, Quinoa and Amaranth, Millet is said to be one of the grains that are alkaline forming. Therefore, if you must eat grains, in addition to soaking Brown rice overnight (not only to cut down on cooking time, but to make the rice being used not as harmful), all the alkaline grains listed herewith could be used.

When I used to cook grains a lot more, it seemed that they all can be cooked in pretty much the same way as rice and they all are mostly available in health food stores.

Still, I must stress, for the convenience, taste, speed that using root vegetables and plantains may have versus using grains as a carbohydrate source, I would suggest one lead more towards potatoes and plantains over grains. I mean, who really wants to have to do all that work for grain based dishes when they really hardly ever taste as good as potato/plantain dishes.

Nonetheless, if you just have to consume grains, here we go:

Directions for Boiling Rice:

1. For every cup of rice, you want to add 2 cups of boiling water

2. Turn the stove OFF at this stage. Add salt to taste (remember; the intensity of the saltiness in the water is an approximate gauge of how salty the rice will be) approximately 1 tsp per pint of water should suffice. Stir this up and check for the intensity of the salt. (You may also add some olive oil or unrefined coconut oil at this stage-1 tablespoon per cup of uncooked rice is a safe gauge)

3. Once it has settled, turn the stove back ON and bring the rice to boiling, (about 10 minutes) then lower it to a low or mid level for it to simmer for an additional 30-40 minutes.

4. You could check for doneness by trying some while it is boiling and this could be a good time to check for saltiness. (After the first few times, you should keep track of the amount of salt used and the time elapsed for the grains to boil so you don’t have to keep checking each time you cook grains.)

*This same method can be used for barley and Quinoa and for these specific grains, you don’t necessarily have to soak them overnight unless you so please.

Directions for Boiling Millet

Step 1:

Get a cup of millet.

Step 2:

Place the millet in a pot and add two cups of water. Set the millet to medium high heat and when it starts boiling turn the heat down to low and cover the pot. (see steps 2 and 3 above if you want to add salt at this stage-which is recommended OR you could add the salt afterwards.)

Step 3:

After 10-15 minutes all the water should be absorbed and the millet will be cooked.

Step 4:

You now have cooked millet.

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Directions for Boiling Barley

What I used to like about this particular grain is the nutty flavor it had.

1. For every cup of Barley, you want to add 2 cups of boiling water

2. Turn the stove OFF at this stage. Add salt to taste (remember; the intensity of the saltiness in the water is an approximate gauge of how salty the rice will be) approximately 1 tsp per pint should suffice. Stir this up and check for the intensity of the salt. (You may also add some olive oil or unrefined coconut oil at this stage-1 tablespoon per cup is a safe gauge)

3. Once it has settled, turn the stove back ON and bring the rice to boiling, (about 10 minutes) then lower it to a low or mid level for it to simmer for an additional 30-40 minutes.

4. You could check for doneness by trying some while it is boiling and this could be a good time to check for saltiness. (After the first few times, you should keep track of the amount of sort used and the time elapsed for the grains to boil)

*In addition, another trick my mother taught me years ago on how to cook rice (and now applicable to Barley and Quinoa) is to boil it in saline water then drain it off upon reaching doneness. By emptying the pot used for cooking the grains into a colander, placed on a sink or pot of course. (the same way macaroni or pasta is made pretty much. Boil, drain in a colander upon completion etc. This may actually reduce the acid forming qualities of Brown rice in and of itself. )

That said, you can simply prepare healthy grains as the core dish then use either mashed avocadoes with some salt as a sauce of sorts or any of the following dishes listed herewith in which their recipes have been provided.

At this stage, as is the case with the root vegetables and plantains listed above, you could use the Steamed Vegetables, Baked Vegetables, Boiled Zucchini, Eggplant Hash Recipes for a soup or stew for the grain based dishes using the same principle of Spaghetti Sauce for Pasta.

On that note, you could also heat up the Tom-Avo raw soup listed in the soup section of this chapter for the purpose of having a ‘sauce’ for these cooked grains, or mash some tomatoes, and chop some celery and green onions into the mashed fruit vegetable, add salt and olive oil and then heat slowly and use that a sauce/topping as well.

Furthermore, to lubricate the grains (and grains only) and for more flavor, you could add a good quality OLIVE OIL or UNREFINED COCONUT OIL to the grains when they are being boiled in any instance listed above. (1 tablespoon per cup of rice being used is a safe enough range)

In summary, as far as the grains listed here are concerned, the technique for cooking spaghetti is almost the same for cooking most of the afore-mentioned grains with a few variations.

Then the Spaghetti Sauce substitute is pretty much any of the Vegetable Dishes listed in this chapter with the Avocado added for creaminess.

Therefore, it shouldn’t be that hard to transition from unhealthy items to healthier ones.

Let’s face it

*Sweet Fruits can replace Candy, cookies etc

*Lemon juice can replace Vinegar

*Dates can replace candy

*Brown rice, Barley Millet can replace Pasta

*Making your own Sauces with Tomatoes, Chopped Celery and Green Onions can replace purchasing all the store bought ones.

*Avocado can replace butter, cream (anything fattening)

*Using the dressings above can replace store bought ones

*Experimenting with all the thousands of fruits in the world can replace eating the same junk food.

*Any of the clean meats (when organically raised) can replace their unclean counterparts…(if you must eat meat that is and if you must, try to consume just one kind of meat on any given day boiled, roasted or baked and consume lots of vegetables and fruits to offset some of its harmful effects-yet again, refer to Chapter 6 of The Divine Health Guides for more information.)

*Being healthy can and should replace being sick!!

So, it should not be hard to use these dishes to make the change from the previous unhealthy methods of eating to better ones.

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Note again, when indicated, these are compromises and should only be consumed (the rice dishes) once or twice every other week. Furthermore ensure that you soak the rice at least 12 hours prior to boiling, discarding of the water of course and ensuring that the rice is Brown rice only.

I prefer you try to limit yourself to fruits and veggies (leaves and roots) only. Nuts are also okay snacks, not to be abused. Also, if you can, try not to use frozen veggies in your diet.

Masticate all foods thoroughly; an old Indian saying is as follows: “Chew your foods well as the stomach has no teeth!” This simple discipline ensures optimal assimilation and if you indulge still in unhealthy foods, it buffers their harmful effects to some degree.

In addition, I recommend that you not re-heat foods twice as in heating up leftovers, make just what would be sufficient, if you’d have to cook it. However, if you must re-heat your meals, by all means use a stove, oven or any other safe method besides using a microwave. For more information on why microwaves should be avoided, please refer to Chapter 18 of my other book “The Divine Health Guides”

On a related note, undoubtedly, by squeezing lemon juice in water and drinking it several minutes after eating unhealthy foods, or by squeezing the juice of the lemon on some unhealthy items like meat, fish etc, the harmful effects of such substances is partly reduced-NOT eliminatedreduced. That means over time, if you keep on eating unhealthy things, you will still be putting your body at risk! Therefore, although this is NOT a license for you to continue to eat unhealthy items, do see to it that if you happen to cheat on your diet or give in to temptations etc that you drink the lemonade recipe given elsewhere in this text both morning and night

Of course there are thousands of fruits and vegetables and time and space cannot allow making recipes for all of them. However, just so you are still eating ‘real’ food, a roadmap/blueprint of sorts is provided herewith.

As long as the ingredients are ONLY fruits and vegetables and some permissible grains and little or no condiments and no fats/frying are used, you can always experiment and explore for yourself how to make the Daniel (mucus-less) diet even more fun.

However, keep this in mind, for the most optimal digestion, the mono-eater of fruit or vegetables is at the best advantage and let’s face it most of the time that simplicity can’t be beat. So, to conclude this chapter you DO have several options to be able to eat correctly and not get bored-as long as you ARE eating the way it is prescribed in this book.

Here’s to health and happiness.

“Successful and unsuccessful people do not vary greatly in their abilities. They vary in their desires to reach their potential.”–John Maxwell

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This article is written by Foras Aje, an independent researcher and author of “Fitness: Inside and out”, which provides tips on how to improve and maintain your health using all natural methods. For more information on these guidelines:

GO ON AND GET YOUR COPY OF FITNESS: INSIDE AND OUT TODAY !



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NOTE TO READERS: This is a segment from the Recipes Chapter of our eBook (Fitness:Inside and Out). To get a clear understanding of some other requirements (condiments, additional advice etc) and procedures that go along with this particular recipe, feel free to click on its “original source here.”

Thanks,

The Bodyhealthsoul Team

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One Response to “Vegetarian Recipes for Healthy, Yet TASTY Compromises”

  1. alfredo says:

    jerusalem@dak.fauteuil” rel=”nofollow”>.…

    tnx for info!…

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