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    Tabbouleh is a bulgur salad; in fact, it’s also a very green salad. It consists of an abundance of fresh garden herbs, jumbled together with bulgur, citrus and olive oil, which paint this salad an unmistakable green. You might also call tabbouleh a very greedy salad, since there seems to be no limit to the fresh herbs it will absorb. Tabbouleh is a staple in Levantine cuisine, where warm weather salads refresh and nourish. It’s a satisfying dish that can serve as a light main course or as an accompaniment to grilled meat, fish and vegetables, or it can be packed into pita pockets with crumbled feta and a drizzle of garlicky yogurt. The key to making this salad is to constantly taste for flavor and texture as you build it. Tabbouleh should be fresh and bright, juicy and crunchy. Add finely chopped cucumber, peppers and onion for freshness, sweetness and a little heat. Keep the dice as uniform as possible. Chop entire bunches of parsley, cilantro and mint, and fold the greens into the salad. Then chop more; the...
    Whether it’s yellow, Dijon, English, “honey” or whole-grain, there’s often a half-empty jar of mustard in almost any kitchen. It might be that you like to slather your “hot dogs” in yellow mustard or enjoy a little Dijon on your sandwiches. It might be that you used it once and now find it forgotten in the back of the fridge. The condiment mustard originates as a mustard plant of which the leaves and seeds are edible.  The leaves have that same peppery flavor as the condiment and can be used in salads or as cooked greens while the seeds are harvested and used in different ways to make the various varieties of mustard. Mustard plants are easy to grow, and you can even have a go at making your mustard. As well as adding a kick to your meals, mustard is quite good for you with its leaves containing high levels of copper, calcium, and vitamins C, A, and K.  The seeds are an excellent source of fiber, are rich in magnesium, and manganese and contain important antioxidants. That...
    Wild rice, though not related at all to the common rice we know and love, is the seed harvested from a type of aquatic grass. It is referred to as rice because it has a similar look and can be cooked and used similarly. There are four species of wild rice, and three of them are native to North America.  Wild rice has grown in popularity over the last few years, not least because of its nutrient profile.  Wild rice tends to be lower in calories than white or brown rice, yet offers higher amounts of protein.  It is also a good source of magnesium, phosphorous, zinc, copper, manganese, and fiber. If you are looking to branch out from the regular rice in your pantry, try some of these OGP recipes that help you along the path of introducing some wild rice into your diet! 1. Kale and Wild Rice Salad Source: Kale and Wild Rice Salad/One Green Planet If you are looking for something a little lighter yet still filling and nutritious, try this recipe for Kale and...
    Lettuce, cabbage, and broccoli might be what spring to mind when we think about “eating our greens.”  However, as delicious and nutritious as those veggies are, we needn’t stop there.  There are, perhaps, some lesser-used greens that we ought to be adding to our dishes. Green vegetables are a very important source of fiber, vitamins, and minerals.  A variety of greens are readily available to buy at the market for most of the year, they are easy to grow in your garden, and you can even forage for some of them.  Furthermore, they are super versatile and can be incorporated into almost any dish. Check out these OGP recipes that look beyond the humble lettuce to give you your green fix. We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy!  1. Endive Salad with Crispy Chickpeas Source:  Endive Salad with Crispy Chickpeas/One Green Planet Similar to arugula, endive has a peppery flavor. In this Endive Salad with Crispy Chickpeas by Kristina Jug...
    PITTSBURGH (KDKA) — Rania Harris, of Rania’s Catering, is making a vegetarian recipe to pair with the blackened salmon dish she made last week. It’s the perfect menu for the Lenten season! Pea Green Salad With Warm Apricot Pistachio Vinaigrette Servings: 4-6 Click here for Rania’s Blackened Salmon eith Pomegranate Salsa recipe! Ingredients: 1 pound fresh peas, shelled (1 1/4 cups) 3 tablespoons white wine vinegar 2 teaspoons whole-grain mustard 1/2 teaspoon sugar Salt and pepper 1 small shallot, halved and sliced thin 1/2 cup dried apricots, chopped 3 tablespoons vegetable oil 1/3 cup shelled pistachios, chopped 8 ounces (8 cups) pea greens 2 heads belgian endive (8 ounces), trimmed, halved lengthwise, and sliced 1/4 inch thick Directions: Bring peas and 1/4 cup water to simmer in 10 inch skillet over medium-high heat. Cover, reduce heat to medium-low, and cook, stirring occasionally, until peas are tender, 5 to 7 minutes. Drain peas and set aside. Wipe skillet clean with paper towels. Whisk vinegar, mustard, sugar, and 1/4 teaspoon salt together in medium bowl. Add shallot and apricots, cover, and microwave...
    A WOMAN who has lost an incredible six stone in weight by calorie counting has revealed exactly what she eats in a day - with nothing off limits. Bethany began her weight loss journey at 16 stone, and now weighs 9 stone 12 lbs. 7Bethany has slimmed down from 16 stone to under 10 stoneCredit: TikTok 7She showed off her flat stomach in a crop top and low-slung jeansCredit: TikTok "This is what I eat in a day that led me to lose six stone," she began. "I always start my day with a big bottle of water and green tea." For breakfast, she had two poached eggs on one slice of white toast, alongside some bacon and tender stem broccoli - for 352 calories. Lunch was a burrito, consisting of nachos, lettuce and onion and some kind of meat in a tortilla wrap, totalling 347 calories. "I make sure to stay in my calorie deficit which means I weigh all my food out and I calorie count" Bethany explained. "I drink lots and lots...
    THE TikTok green goddess salad video has garnered over 20 million views. As a result, its creator, Melissa Ben-Ishay, has created another video showing the ingredients. 2The TikTok green goddess salad video has garnered nearly 20 million views.Credit: TikTok @bakedbymelissa What is the TikTok green goddess salad? The TikTok green goddess salad is the most viral salad video on TikTok. The salad was made by Melissa Ben-Ishay, who is the creator of a cupcake company known as, Baked By Melissa. As at the time of writing, the viral video of Melissa preparing the Salad has garnered almost 20 million views on TikTok. Most read in LifestyleTHE MOPE SHOW Harry 'miserable' as new life in US 'far from what he hoped for' says expertROYAL CRISIS Beatrice will not have to take stand as Charles ignores questions on AndrewPRINCE CHARMING Harry slammed as ‘beyond appalling’ for ‘hurting’ Queen amid safety rowHAZ-ARD WARNING Harry SUES UK claiming family are 'unsafe' without Met police bodyguards In the video, Melissa shows a chopped salad that is filled with green vegetables. she also makes it with...
    Maybe you’re not super into salads or maybe the prospect of fitting more vegetables onto your plate doesn’t sound like fun. It can be hard suddenly eating more vegetables, and greens can seem a bit overwhelming. The trick is to start small and figure out what you like! So, feel free to also check out this list to see where you might want to start! If you’re looking for desserts, check out this roundup of 12 Bite-Sized Plant-Based Desserts and our Dessert Archives! We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Weekly Meal Plan Archives! Are you ready to have a week full of delicious vegan food that leaves you nourished and content? Let’s get started! This week, we’re bringing you ways to eat and enjoy healthy leafy green recipes that are fully vegan and plant-based! 1. Spinach If you’re not a big fan of greens, spinach is a wonderful place...
    Check out our must-buy plant-based cookbooks! Learn more Ready, set, recipes! Here are our just published, fresh-out-the-mill recipes in one convenient place! These are the top vegan recipes of the day, and are now a part of the thousands of recipes on our Food Monster App! Our newest recipes includes banana bread and green lentil curry so if you’re looking for something new and delicious, these recipes are it! We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest meatless, vegan, plant-based and allergy-friendly recipe resource to help you get healthy! And, don’t forget to check out our Popular Trends Archives! 1. Pecan Chia Banana Bread Source: Pecan Chia Banana Bread The sweet aroma of banana, nuts, and warm spices will fill your home when you bake this Pecan Chia Banana Bread by Shanika Graham-White! 2. Green Lentil Curry Source: Green Lentil Curry This Green Lentil Curry by Priya Lakshminarayan is seasoned with mild spices, this protein-rich dish is well balanced in terms of flavors and is very easy to make. Avoid...
    Check out our must-buy plant-based cookbooks! Learn more Summertime means salad.  Farmer’s Markets and backyard gardens are starting to burst with produce all destined for big fresh meals.  Sometimes, salads are all you can bear on a hot day.  Anything that doesn’t involve leaning over a hot stovetop. Salads are a wonderful summertime go-to, but it is all too easy to get stuck in a rut of the ‘common-or-garden’ garden salad.  Sure, lettuce, tomato, and cucumber are amazing foods, but you can have something a lot more inspiring than just those for your summer’s day salad. There are plenty of ways to make your salad a whole meal in itself, ensuring that you get lots of veggies, nutrients, flavor, and protein. You can fill up on a balanced salad without feeling overwhelmed and heavy. Have a look at these satisfying and filling protein-rich salads, and make summer day dinners a breeze. 1.  Buffalo Tempeh Quinoa Salad Source:  Buffalo Tempeh Quinoa Salad/One Green Planet This is a wonderfully filling and flavorful salad by Ashely Smyczek.  This Buffalo...
    Check out our must-buy plant-based cookbooks! Learn more Sometimes you want a meal that you can just pull together without too much hassle.  Perhaps you have an unexpected dinner guest or you have had a long day at work, and you need something fast to fix. As well, on hot summer days, the thought of cooking over a stove or having the oven blaring is just too much to handle.  A light and cooling dish is all that you want. ‘No cooking required’ meals are just what you need.  Thankfully, there are lots of no-cook dishes that go beyond the simple tossed salad.  The raw food movement, especially,  gave light to very creative ideas for meals that you wouldn’t believe could be made without a stovetop or oven. Have look at some of these OGP recipes that showcase some amazing dishes for you to show off.  No one will believe that you didn’t spend hours over a hot pan! 1. Sweet Raw Sweet Potato Noodles With Mushrooms Source: Sweet Raw Sweet Potato Noodles With Mushrooms/One Green...
    Dehydration may not seem like a serious medical issue, yet when you realize that our bodies are made of 60 to 70 percent water, it puts the necessity for adequate water intake into a bit more perspective. Water not only makes up most of our bodies, but it also keeps a majority of our crucial systems running smoothly. This includes a myriad of bodily functions such as removing waste from our blood, keeping blood vessels open so that “important nutrients can travel freely to our kidneys,” regulating body temperature, helping your brain function, aids digestion, and water even boosts our immune system. No matter how important water is for our bodies, at one point or another we all find ourselves not drinking enough or consuming enough water-rich foods. It’s also guaranteed that we will all experience dehydration multiple times throughout our lives. This is especially true during hot weather, physical activity, or sickness. Luckily, if you find yourself suddenly dehydrated and you want to take some immediate action, there are a handful of ways to start replenishing your body! First...
    Kelp is a type of brown seaweed that has a lot of people excited for its incredible nutrient profile and health benefits.  It grows in shallow coastal waters all over the world and could potentially be a sustainable answer to the problems with arable agriculture. As a sea plant growing in nutrient-rich waters, kelp absorbs the minerals and vitamins around it that we in turn benefit from when we eat it. Kelp is high in vitamin A, K1, magnesium, iron, and calcium.  Kelp is also an excellent natural source of iodine, an essential nutrient *. You may have noticed lots of seaweed recipes calling for kelp or kombu.  Well, kombu is actually a type of kelp that has been dehydrated and is often found in Japanese dishes. Browse through some of these ocean-inspired OGP dishes that include kelp in its various forms. 1.  Kelp Noodle Chili Salad Source: Kelp Noodle Chili Salad/One Green Planet Raw, vegan and delicious, this Kelp Noodle Chili Salad by Nikki Stokes is ideal when you are short on time.  In just ten minutes,...
    Chicken drumsticks or angus beef burgers may be the stars of summertime grilling, but classic side dishes can enhance any meal. Coleslaw completes the deli salads trifecta alongside macaroni salad and potato salad. Coleslaw is often served at summer picnics and barbecues, and it is at home on the side of sandwiches or even on top. Coleslaw can dress up reubens or even replace sauerkraut (another cabbage-based topping) on frankfurters. It’s convenient to pick up premade coleslaw at the deli counter, but it’s also easy to make at home. Whip up this recipe for “Classic Coleslaw,” courtesy of Hellmann’s¨ or Best Foods¨ Real Mayonnaise company. Classic Coleslaw Serves 6 to 8 1 cup Hellmann’s¨ or Best Foods¨ Real Mayonnaise 3 tablespoons lemon juice 2 tablespoons sugar 1/2 teaspoon salt 6 cups shredded cabbage 1 cup shredded carrot 1/2 cup chopped green bell pepper Combine mayonnaise, lemon juice, sugar, and salt in a large bowl. Stir in cabbage, carrots and green pepper. Chill, if desired. Tip: For an even quicker prep time, use bagged coleslaw mix instead of shredding the cabbage...
    For many of us, seaweed is probably not the most common ingredient we find ourselves reaching for.  When we think of eating seaweed, we are likely to picture it rolled around the rice and vegetables of a vegan “sushi” roll.  However, there are lots of other fun and inventive ways to bring a little more seaweed into your diets.  What’s more, we should!  Seaweed is the umbrella term for a host of marine plants and algae.  Some of the most commonly eaten seaweed are nori, kombu, and wakame.  Each type of seaweed comes with its own incredible nutritional content of vitamins, minerals, and antioxidants.   Take a look at some of the delicious ways you can add a little ocean to your meals without the fish.  We also highly recommend downloading the Food Monster App  — with over 15,000 delicious recipes it is the largest plant-based recipe resource to help you get healthy!  1.  Seaweed and Tofu Poke Source:  Seaweed and Tofu Poke/One Green Planet Molly Patrick’s vegan take on this traditional Hawaiian dish uses firm tofu in place...
    After a long bleak winter, it is sometimes hard to believe that life will ever return to the landscape.  Then, in what seems like a blink of the eye, signs of spring start to pop all over.  Our attention is drawn to the blossoms of trees and the early blooms of seasonal flowers.  If you look a little more closely, you can find not just beauty but also an abundance of food and nutrition for yourself. You just have to know what to look for.   What might be considered a “weed” to many could actually be a healthful, delicious, and free addition to your pantry.  Springtime brings dandelions, chickweed, stinging nettle, violets, ramps, and purslane to name but a few.  They are easy to identify with the right guidance and are usually in abundance.  One’s lawn alone might host some, if not all, of the above-mentioned “superweeds.”  Once you have gathered your basket of foraged goodies, there are countless ways in which you can include them in your meals. Sure, you can whip up a pretty special salad with...
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