Sweet And Orangey Brussels Sprouts Stove Top Or Instant Pot Pressure Cooker RecipePerfect Side Dish For The Holidays

Orange and maple syrup flavored Brussels sprouts.

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Planning my Thanksgiving Menu
Thanksgiving should have been named the Holiday of Starch with mashed potatoes, sweet potato casserole and stuffing always being the highlights of the menu. But my favorite dish is always Brussels Sprouts, even though I also make garlicky green beens for those who aren't crazy about the petite cabbage. Last year I made Roasted Shaved Brussels Sprouts and Shallots with Pomegranate Seeds. A few years ago I served them raw in a Brussels Sprouts Salad with Orange Chia Seed Vinaigrette, Dried Cranberries and Almonds. But this year's recipe is super simple and flavorful with just a handful of common ingredients.

If you have a Instant Pot or similar pressure cooker, this recipe will take only a few minutes. But I'll also show you a simple stove top recipe too.

It's nice to have an extra pot on Thanksgiving day since
all the burners and the oven are full of other things!

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Sweet and Orangey Brussels Sprouts 
Vegan, Gluten Free
[makes 8 servings]

2 pounds Brussels sprouts (1.5 pounds when trimmed)
1/4 cup freshly squeezed orange juice
1 teaspoon grated orange zest
1 tablespoon Earth Balance buttery spread
2 tablespoons maple syrup
1/4 teaspoon black pepper, or to taste
1/2 teaspoon salt, or to taste

Trim 1/4 inch off the bottom of each Brussels sprout. If they are large, cut them in half. Otherwise, leave them whole. Rinse under cold water.

Stove Top Recipe
Place the Brussels sprouts in a 5-quart Dutch oven or medium pot with a steamer basket. Steam them until they are fork tender. Some people like them as hard as a rock but I am not one of those people. I think they taste creamier when you can pierce them easily with a fork. 

Drain the cooked Brussels sprouts in a colander and set aside. Remove the steamer basket and remove all water.

Using the same pot, combine the orange juice and zest, Earth Balance, and maple syrup. Heat at a low temperature until the Earth Balance melts, stirring so that it mixes with the other ingredients.

Orange sauce

Add the Brussels sprouts to the orange sauce. Sprinkle with salt and pepper and stir until each Brussels sprout is covered with the warm sauce. Serve immediately or reheat before serving.

Instant Pot Pressure Cooker Recipe
Place all of the ingredients in the Instant Pot or similar Pressure cooker.

Cover with the pressure cooker top, making sure that the quick release switch is closed. 
Push the manual button and set it for 4 minutes if the Brussels sprouts are good size and whole and 3 if they are very small or cut in half. If you like them harder than fork tender, you should set it for less time. You can always cook them longer if they aren't done to your liking.

When the time is up, hit the off button and quick release the pressure.

Stir until the Brussels sprouts are evenly covered with sauce and serve.

Per serving: 65 calories, 2 g total fat, 0 g saturated fat, 83 mg omega-3 and 45 mg omega-6 fatty acids*, 0 mg cholesterol, 3 g protein, 12 g carbohydrates, 3 g dietary fiber, and 179 mg sodium.

Zucchini Orange Bread Or MuffinsThey Are Great For Breakfast With300 Grams Of Omega-3 Per Serving

Orange zest is the key ingredient in this zucchini recipe.
Each serving provides over 300 mg of omega-3!

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And the Zucchini Keeps Coming
Believe it or not, I'm still enjoying my zucchini. Especially the kind that I'm growing this year. It's an heirloom Italian zucchini with light green ridges. If I pick them when they are 6 to 8 inches long, they are the best I've ever eaten. Unfortunately the plant has enormous leaves that are good at hiding the zucchini until they get way too big. My grandson loves to hunt for veggies and uncovered this one that was successfully hiding.

Matisse, the veggie hunter!

I was about to make banana bread when Matisse reminded me that he was allergic to bananas which are unfortunately one of his favorite foods. But he suggested that we make zucchini bread instead. Then my daughter gave me the idea of adding some grated orange peel to the recipe. The results were wonderful! (By the way, I didn't use the monster zucchini. I used a much smaller one otherwise the zucchini would have been far too watery.)

Omega 3
Because this is a vegan recipe which substitutes flax eggs for chicken eggs, it supplies a nice shot of omega-3 fatty acid. And did you know that zucchini have a higher omega-3 content than omega-6 providing 58 mg of omega-3 and 35 mg of omega-6 in each chopped cup. 

Great for Breakfast
This zucchini bread or muffin recipe is great for breakfast, dessert, or for a nice snack. 

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Zucchini Orange Bread or Muffins
Vegan
[makes 12 servings]
Requires loaf pan or 12 muffin tins
Best with an electric hand beater

Earth Balance to grease pan
2 tablespoons finely ground flaxseed
6 tablespoons water
2 cups King Arthur white whole wheat flour
1 tablespoon powdered stevia extract 
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups grated zucchini
1/4 cup extra virgin olive oil
1/3 cup organic cane sugar
1/3 cup applesauce
1 tablespoon vanilla
1 teaspoon grated orange zest

Preheat the oven to 350 degrees F. Grease a loaf pan or muffin tins.

Prepare the flax eggs by mixing the flaxseed with 6 tablespoons of water. Beat well until gooey and set aside. 

In a large bowl, mix the flour, powdered stevia, baking powder, baking soda, and salt. 

Squeeze the water out of the grated zucchini and place in the bowl. Using an electric hand beater, mix the zucchini into the flour mixture.

After grating the zucchini, squeeze the water out of it.

In a smaller bowl, blend the olive oil, sugar, applesauce, vanilla, and orange zest. Add the flax egg and blend until smooth.

Add the wet ingredients to the dry ingredients and blend with the beater until combined. 

Place in the loaf pan or muffin tins. Bake until golden and when a toothpick inserted in the middle comes out clean, about 55 to 60 minutes for the bread and 20 to 25 minutes for the muffins. 

Zucchini Orange Bread

Zucchini Orange Muffins

Cool the bread for 15 minutes (the muffins for 10) and remove from the pan. Serve the muffins warm but let the bread cool a bit so that it is easier to slice. Serve and enjoy!

Per serving: 143 calories, 5.5 g total fat, 1 g saturated fat, 316 mg omega-3 and 661 mg omega-6 fatty acids, 0 mg cholesterol, 3 g protein, 19.5 g carbohydrates, 3 g dietary fiber, and 188 mg sodium.

Vegan And Gluten-Free Low-Sugar Cranberry Sauce With Pomegranate And Pear A Great Dish For The Holidays!

We added fresh pears and pomegranate arils to
our popular low-sugar cranberry sauce.

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Get Them While You Can
I can't get enough of fresh cranberries and pomegranates. Just knowing they will soon be gone makes me appreciate them even more. 

Here's a variation of our popular low-sugar cranberry sauce recipe with the addition of pears and cranberries. It was a big hit at Thanksgiving and it could be a great addition to your Christmas menu too! 

Serve it with roasted root vegetables, stuffed acorn squash, rice casserole, on top of a baked sweet potato, with vegan stuffing, or just eat it with a spoon. It keeps well so you can make it early in the day or even the night before.

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Low-Sugar Cranberry Sauce with Pomegranate and Pear
Vegan, Gluten Free
[makes 10 to 12 servings]

1 large pomegranate
1 teaspoon grated orange peel
Juice from one large organic orange
Water
1/3 cup organic cane sugar
12 ounce bag fresh cranberries, stems removed
1 pear, peeled and diced
8 drops stevia, or to taste (optional)

To remove the arils, see my post on how to neatly clean a pomegranate and set aside the pomegranate arils.

After grating what you need from the orange peel, cut the orange in half. Squeeze the juice from both of the orange halves into a 1-cup measuring cup. Fill the rest of the measuring cup up with water. Place in a small saucepan with the orange peel and sugar.
Heat on medium heat, stirring, until the sugar dissolves.

Add the cranberries and bring to a boil on high heat. Reduce the heat to medium-low and cook, stirring occasionally, until the cranberries pop and the sauce thickens, 8 to 10 minutes. 

Add the pear and cook for another minute or two, stirring frequently.

Remove from the heat and add a few drops of stevia at a time until the sauce reaches the desired sweetness. Be careful because too much stevia will actually make it bitter.

Stir in the pomegranate arils. Place in a serving bowl, cool to room temperature and serve. 

Store in the refrigerator.

Per serving (10) 81 calories, 0 g total fat, 0 g saturated fat, 9 mg omega-3 and 42 g omega-6 fatty acids, 0 mg cholesterol, 1 g protein, 20 g carbohydrates, 3 g dietary fiber, and 2 mg sodium.

Per serving (12) 67 calories, 0 g total fat, 0 g saturated fat, 7 mg omega-3 and 35 mg omega-6 fatty acids, 0 mg cholesterol, 1 g protein, 17 g carbohydrates, 3 g dietary fiber, and 2 mg sodium.

Raw Kale And Orange Salad With Pumpkin Seeds Balance Your Winter Diet With Raw Food

 Kale salad - a great way to include raw food in your winter diet.
A single serving provides over 125% of your 
daily requirement of vitamin C.

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Don't Forget About Raw Food
When it's hot out, it's fairly simple to eat most of our food raw - raw salads, chilled soups - even raw crisps. And although we crave cooked foods when the temperature drops, like soups, roasted veggies, and baked breads, we should still consume a minimum of at least thirty percent of our food raw. Raw fruit or green salads can easily do the trick. 

For details on my Seasonally Raw Food Plan that explains the optimal balance of cooked to raw foods throughout the year, including recipes and menus, download my eBook, Health Begins in the Kitchen - available on iTunes and Amazon. 

A Simple and Colorful Holiday Side Dish
This simple salad makes a lovely holiday side dish and it keeps really well. So if you are looking for something fresh and colorful for your Thanksgiving, Chanukah, or Christmas menu, this could be it! 


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Kale and Orange Salad with Pumpkin Seeds
Raw Vegan (Suitable for a Raw Food Cleanse)
[makes 6 servings]

For the dressing
4 teaspoons freshly squeezed lemon juice
4 teaspoons cold-pressed hemp or extra virgin olive oil (or combo)
1/2 teaspoon salt, or to taste

For the salad
4 packed cups stemmed, thinly sliced raw kale
2 oranges, peeled, seeds removed and chopped
1/4 red onion, thinly sliced
1/4 cup raw pumpkin seeds

Make the dressing by combining the lemon juice, oil, and salt directly in a large salad bowl.

Place the kale in the bowl and mix until each leaf is well coated. Let the kale sit in the dressing  to allow it to tenderize, about 15 to 20 minutes.

Add the oranges, red onion, and pumpkin seeds. Toss well and serve.

Per serving (with hemp oil): 104 calories, 6 g total fat, 1 g saturated fat, 539 mg omega-3 and 3,039 mg omega-6 fatty acids, 0 mg cholesterol, 3 g protein, 12 g carbohydrates, 2 g dietary fiber, and 381 mg sodium.

Per serving (with olive oil): 104 calories, 6 g total fat, 1 g saturated fat, 117 mg omega-3 and 1,554 mg omega-6 fatty acids, 0 mg cholesterol, 3 g protein, 12 g carbohydrates, 2 g dietary fiber, and 381 mg sodium.

Apple, Pear, And Fresh Cranberry Crisp Vegan And Gluten Free

Add this Apple, Pear, and Fresh Cranberry Crisp
to your Thanksgiving dessert menu!

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Thanksgiving Isn't Just About Pumpkin Pie!
One of my favorite desserts, whether it be raw or baked, is fruit crisp. It's a dessert that really focuses on the fruit and doesn't need an overpowering amount of sugar. It also doesn't require mastering the art of making flakey pie crusts, which is challenging enough when you're using butter and white flour and not a bit concerned with how healthy it is. But trying to make one that is vegan, gluten free, and kinda healthy - well, it's tough.

But making a crisp is a snap. You just start with delicious, ripe fruit, sprinkle with a simple topping, and voila! And no one would taste the difference between Earth Balance and butter or would they know you added gluten-free oat flour or white whole wheat flour to the rolled oat topping rather than white flour. Or that you cut down the sugar by adding a touch of stevia. 

Today's recipe is the perfect dessert to serve for the holidays. It will stand proudly beside your pumpkin pie at the Thanksgiving table or will be a great addition to your Christmas dessert selection.

Make Dessert the Main Attraction
If you like to entertain but preparing an entire banquet is more than you can handle, invite your guests over for a selection of healthy desserts. Serve with a selection of nice teas, freshly brewed coffee, or a well-paired dessert wines. Desserts deserve more respect than to be served after a huge meal. Unless, of course, you have an extra "dessert stomach" like my grandson Matisse claims to have.

Complementing Autumn Flavors 
The orange and cinnamon flavors in this recipe season the baked pears and apples perfectly while the tartness of the fresh cranberries contrast beautifully with the sweet oat topping. 

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Apple, Pear, and Fresh Cranberry Crisp
Vegan, Gluten Free (with oat or other GF flour)
[makes 8 servings]
Requires an 8 inch square baking pan

For the topping
1/4 cup Earth Balance buttery spread plus some for the pan
3/4 cup rolled oats
1/2 cup oat flour or white whole wheat flour
3 tablespoons organic cane sugar
1/2 teaspoon stevia powder
1/2 teaspoon cinnamon


For the filling
3 cups peeled and sliced baking apples
2 cups peeled and sliced pears
1 cup fresh cranberries
1 teaspoon loosely packed grated orange zest
2 tablespoons orange juice
1/2 teaspoon stevia powder
1/2 teaspoon cinnamon


Preheat the oven to 375 degrees F. Lightly grease an 8-inch square baking pan with a small amount of Earth Balance. Set aside.

Prepare the topping by placing the oats, oat flour, sugar, stevia, and cinnamon in a mixing bowl. Stir until well combined. Add the Earth Balance and mix with a fork or your fingers until crumbly.

If you have severe sensitivity to gluten, use certified
gluten-free oats and oat flour for the topping.

Prepare the filling by placing all of the filling ingredients in a large bowl. Stir well to combine.

Combine filling ingredients.

To make the crisp, place the filling in the baking pan, making sure that the cranberries are evenly distributed. Sprinkle the topping over the crisp uniformly.

Ready for the oven.

Bake in the preheated oven until the crisp is bubbly and the topping is browned, about 30 minutes. The apples and pears should be fork tender and not mushy. 

Remove from the oven, let sit for 10 minutes, and serve.

Per serving: 170 calories, 7 g total fat, 2 g saturated fat, 0 mg cholesterol, 3 g protein, 26 g carbohydrates, 4 g dietary fiber, and 57 mg sodium.

Patty Pan Squash Skewers With Orange Marinade - The Perfect Vegan And Gluten-Free Summer Barbecue!

Vegetable skewers are great to serve at a BBQ!

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Patty Pan Squash
Patty pan, also known as scallop squash, are perfect for barbecuing. Their flesh is firm and they stay on the skewer, unlike their cousin, zucchini. Pair them up with mushrooms, onions, peppers, or other veggies that will take similar amounts of time to cook, and you have a simple, but very impressive looking meal.

If you can find them, buy baby patty pan squash,
 about 3 inches in diameter.

1 cup is only 23.4 calories!

Marinades
You can buy a marinade from the store or just use your favorite Italian salad dressing. I like to make my own with a little citrus juice (orange, lime or lemon), extra virgin olive oil, garlic (of course), pepper, something salty, and something sweet. Experiment to see what you like. Don't worry too much about the calories from the oil as most of the marinade will drip off during the cooking process. Oil also helps prevent the veggies from sticking to the grill.

Here's a simple recipe for patty pan squash skewers with an orange marinade. Serve them on top of brown rice, orzo, or quinoa or wrapped in a tortilla.

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Patty Pan Squash Skewers with Orange Marinade
Vegan, Gluten Free
[makes 6 skewers]

For the marinade
1/4 cup orange juice
3 tablespoon extra virgin olive oil
2 tablespoons gluten-free soy sauce
2 or 3 cloves garlic, skins removed and pressed
2 tablespoons agave nectar
1/4 teaspoon black pepper
1/4 teaspoon salt 

For the skewers
6 small patty pan squash
18 crimini mushrooms
1 large red onion

Combine all marinade ingredients, mix well, and set aside.

Make the skewers. Clean the onion and cut in half vertically. Then again in thirds vertically. Separate into big chunks. Set aside.

If you buy the baby patty pans, cut in half vertically. If they are large, cut each half again vertically. Set aside.

Clean the mushrooms with a clean, damp paper towel. Without removing the stems, trim them in line with the mushroom cap.

For each skewer, place a double slice of onion, a mushroom, and a piece of patty pan squash, another double slice of onion, another mushroom, another piece of patty pan squash and end with another double piece of onion and a mushroom. 

Place all of the skewers in a large, shallow roasting pan. Pour the marinade over the skewers. Let them sit in the marinade for 10 to 15 minutes, turning occasionally until they are well coated.

Pour marinade over skewers and turn to coat.

On a low flame, place the skewers on the barbecue and cook slowly, turning every three minutes, until they are tender, about 20 minutes. Save the marinade from the roasting pan and use it to baste the skewers while they are cooking. It's important to turn the skewers frequently, especially when you first put them on, to prevent sticking.

Once the squash is fork tender, remove from the barbecue, sprinkle with freshly ground black pepper and serve on top of your favorite grain. Rice and quinoa are good gluten-free options. Or, cut them into smaller pieces and place inside a warm tortilla with salsa.

Patty pan skewers served over orzo pasta.

Enjoy!

Foods That Help Prevent Cataracts And Decrease Their Rate Of Progression - Recipe For Anti-Cataract Smoothie!

If you have eyes, read this post!

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Important Information about your Eyes
Even if your eyes are perfect right now, you should read this post. Why? Because the statistics on cataracts are shocking. 

* 20.5 million Americans age 40 and older have cataracts
* 50% of individuals 80 years and older have them.
* 3 million cataract surgeries are performed each year.

What Are Cataracts?
When the proteins in the lens of the eye are damaged, the lens can become cloudy making it difficult to read. Driving, especially at night, can also become difficult due to the increased sensitivity to light and glare. Vision can become blurred and clouded and the need for new eyeglass or contact lens prescriptions may be more frequent. This condition can eventually get bad enough to require surgery, a procedure where the natural lens is replaced and an artificial intraocular lens is implanted.  

My Personal Experience
Over ten years ago, during an eye exam, a doctor told me I was developing cataracts. I totally freaked out thinking I would soon be blind - and at such a young age (I was about 48 at the time). I probably developed these because, in my youth, I laid in the sun like a little salamander. I even smoked. But I didn't have any of the other risks such as diabetes, excess consumption of alcohol, family history of cataracts, high blood pressure, obesity or prolonged use of corticosteroids. I was, however, getting older and that certainly is a big risk factor.

I immediately started researching natural cures. I couldn't just sit around and wait for my lenses to become opaque. And even though cataract surgery is pretty common with a 98% success rate, the thought of someone cutting into my eyeballs sent chills down my spine.

The bad news is that once cataracts have formed, you can't get rid of them with diet but you can do a whole lot to prevent them or stop them in their tracks. But most doctors won't tell you that. Their advice is to wear sunglasses and stop driving at night. Gee, thanks.

But you can do more. Studies have shown a link between antioxidant vitamins, such as vitamin C and vitamin E, and the prevention of cataracts as well as a decrease in their progression. In addition, the carotenoids lutein and zeaxanthin appear to have a protective effect. (In fact, lutein and zeaxanthin are the only two carotenoids found in the retina and lens of the eye). Research has linked the high consumption of foods rich in lutein and zeaxanthin with a reduced risk of cataracts. 

Vitamin C
The RDA for vitamin C for women is 75 mg and it's 90 mg for men. If you smoke, add another 35 mg to the daily requirement. 

This vitamin is very easy to get from food. Fruits like guava, kiwi, papaya, strawberries, blueberries, lemons, oranges, and grapefruit are good sources of vitamin C as are vegetables such as bell peppers, mustard spinach, kale, broccoli, Brussels sprouts and tomatoes. 

Vitamin E
The RDA for natural vitamin E, for adults, is 22 IU (15 mg).

Vitamin E is a bit harder to get from food but the best sources are sunflower seeds, almonds, hazelnuts, wheat germ oil and avocado. Other sources include kiwi, dandelion greens, peppers, butternut squash and parsnips. 

Lutein and Zeaxanthin
Although there is no RDA for lutein and zeaxanthin, experts suggest that a minimum of 6 to 8 mg be consumed daily to achieve health benefits. 

Getting sufficient lutein and zeaxanthin is easy if you eat your greens. A single cup of cooked or raw kale provides over 20 mg! Other great sources are spinach, collards and turnip greens. Broccoli, corn, peas, lettuce and Brussels sprouts also contain these critical carotenoids. But to increase their absorption, always eat them with some healthy fats such as cold-pressed flaxseed or hemp oil, extra virgin olive oil, raw nuts or avocados.

Note: Although carrots are great for the eyes, I left them out of this smoothie because they are high in beta-carotene. Recent studies show that beta-carotene can interfere with the absorption of lutein and zeaxanthin. So if it's lutein and zeaxanthin you are after, it may be best not to consume vegetables high in beta-carotene in the same meal. 


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This simple smoothie can give you your daily requirement of the antioxidant vitamins C and E and 20 mg of the critical carotenoids, lutein and zeaxanthin per serving.


Anti-Cataract Smoothie
Vegan, Mostly Raw, Gluten Free
[makes 2 servings]
Requires High Speed Blender (such as a Vitamix or Blendtec)

1 cup frozen blueberries
1 1/2 cups raw kale
1 orange, peeled, seeds removed
2 cups cold, Almond Breeze almond milk
2 tablespoons raw sunflower seeds
1 teaspoon cold pressed flaxseed oil

Blend all ingredients, except the flaxseed oil,  in a high speed blender until smooth. 
Add flaxseed oil and blend briefly to combine.
Serve immediately.

Anti-Cataract Smoothie

Per serving: 206 calories, 11 g total fat, 0.7 g saturated fat, 1,388 mg omega-3 and 2,513 omega-6 fatty acids, 0 mg cholesterol, 5 g protein, 26 g carbohydrates, 6 g dietary fiber and 203 mg sodium. It also provides 20 mg lutein/zeaxanthin, 97 mg vitamin C and 14 mg vitamin E.

Orange-Ginger Butternut Squash And Dahl Soup With Black Rice - Featured In Today's High Fiber, Vegan Weight Loss Menu

Black rice adds contrast and antioxidants to this soup.

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Vegan, High Fiber Diet
On Tuesday I introduced our Vegan, High Fiber Diet to help shed some of those holiday pounds. Below is a sample high fiber, weight loss menu featuring a delicious low calorie soup that delivers 8 g of fiber by itself or 11 g of fiber when served with a very interesting black rice that I discovered this week.

Black Rice
I'm usually not an impulse shopper, especially in Costco where they typically sample all kinds of foods that I'd never eat. But this week they were handing out black rice cooked with some cranberries and pine nuts. I was hooked and immediately picked up a 4 pound bag of black rice - probably enough to last me several years!

1/4 cup dry black rice provides:
160 calories
1.5 g total fat, 0 saturated fat
0 mg cholesterol
36 g carbohydrates
5 g protein
3 g dietary fiber
0 mg sodium

 Black rice tastes a bit sweet and is more delicate than brown rice. You can be sure something this rich in color is packed with antioxidant-rich phytochemicals. 

Black rice cooks like brown rice and can be made on the brown rice setting on your rice cooker.

Orange-Ginger Butternut Squash and Dahl Soup with Black Rice
Vegan, Gluten Free
[makes 6 servings]
Requires a blender

1 cup uncooked, black rice (you can use any rice, of course)
2 teaspoons extra virgin olive oil
1 medium onion, chopped
3 cloves garlic, chopped
2 tablespoons chopped, fresh ginger root
5 cups vegetable broth ( or 5 cups water plus 1 large Rapunzel vegan bouillon cube)
1 orange, zested and juiced (about 2 teaspoons zest and 6 tablespoons juice)
1 bay leaf
3 pound butternut squash, peeled and cubed (about 8 cups)
1 cup red lentil Dahl
1/4 teaspoon salt or to taste
1/4 teaspoon black pepper or to taste

Cook the rice according to manufacturers directions. If you have a rice cooker, prepare it on the brown rice setting.

Heat the olive oil in a large soup pot.  Add the onions and cook until they begin to soften, about 5 minutes. Add the garlic and ginger and cook another 2 minutes.

Add the broth, the zest of 1 orange, the bay leaf, butternut squash and red lentils and bring to a boil on high heat. Reduce the heat, cover and cook on a low boil until the squash and lentils are soft, about 30 minutes.

Add broth, squash and dahl.

Cook until soft, about 30 minutes.

Place the soup in a blender and, in batches, process until smooth. Return soup to the pot.

Blend until smooth.

Stir in the orange juice and season with salt and pepper to taste.

Serve the soup topped with mini scoops of black (or brown) rice. 

Per serving (without rice): 232 calories, 3 g total fat, 1 g saturated fat, 143 mg omega-3 and 472 mg omega-6 fatty acids, 10 g protein, 45 g carbohydrates, 8 g dietary fiber and 445 mg of sodium. 
 Per serving (with rice): 339 calories, 4 g total fat, 1 g saturated fat, 143 mg omega-3 and 472 mg omega-6 fatty acids*, 15 g protein, 81 g carbohydrates, 11g dietary fiber and 445 mg of sodium.
* essential fatty acids do not include contribution from black rice since that information is not available from the manufacturer.

Today's Vegan, High Fiber, Weight Loss Menu    

Today's menu provides around 1200 calories and 38 grams of fiber. If you are shooting for 1500 calories, you can add a snack in the afternoon of fruit and a handful of walnuts or a container of non-dairy yogurt.

Drink a glass of water upon waking, before each meal and between each meal and aim for 8 glasses a day.

Breakfast
* A hearty bowl of oatmeal with bananas, English walnuts and raisins 
* Green tea or black coffee 

This delicious oatmeal recipe keeps you full all morning!

Lunch
* Hummus sandwich with avocado, roasted red pepper, thinly sliced cucumber and sprouts on whole grain bread

Substitute your favorite veggies if you like such as:
artichoke hearts, kalimata olives, butter lettuce, etc.

Dinner
* Tossed green salad with low fat dressing
* Large bowl of butternut squash and dahl soup with scoops of black rice (see recipe above)

Place mini-scoops of black rice on top of the soup.

Snack
* 3 cups air-popped popcorn

Pomegranate, Pear And Orange Salad - Raw Vegan And Gluten Free

An autumn fruit salad of pomegranate seeds, pear and orange.

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A Delightful Combination
Sometimes I just toss a few things I have in the house together and something wonderful happens. This is one of those times. I picked up a big pomegranate at the market (because how can I possibly resist this beautiful fruit) not knowing what I was going to do with it. I already had an entire bag of ripening pears at home together with a couple of fresh oranges. I diced a pear and an orange up very fine so their size didn't overshadow the little pomegranate seeds and just tossed them together with a little squirt of orange juice and POW - what a fresh, crunchy, delicious combination this made! And it only took a few minutes and 3 ingredients. 

Just in Time for Thanksgiving
This simple salad makes a great side dish for Thanksgiving or for a holiday brunch. It goes together quickly which is a "must" during the holidays. You can make the orange and pomegranate seeds ahead of time but don't add the pear until the last minute as it doesn't keep well.

Pomegranates are rich in vitamin C, K and folate and very high in fiber.

Raw Cleanse
This high fiber, nutrient and phytochemical-rich salad is perfect for a raw food cleanse. It's advisable to do a few "One Day Raw Food Cleanses" before you enter into the holiday season. Just a single, 100 calorie serving of this salad provides about 1/3rd of your daily requirement of vitamin C (just in time for flu season) and nearly 1/4th of your fiber needs.

Pomegranate, Pear and Orange Salad
Raw Vegan, Gluten Free
[makes 4 servings]

1 pomegranate
1 large orange
1 large pear

To prepare the pomegranate, cut off the top, score the rind in 4 quadrants and break the pomegranate apart over a bowl filled with water. Submerge the broken fruit and separate the seeds from the pith with your fingers. The seeds will sink to the bottom and the pith and rind will float to the top. Skim off the pith and rind and drain the seeds. See my post on How to Clean a Pomegranate. Place the seeds in a bowl.

1 large pomegranate yields about 1 1/2 cups of seeds 

To prepare the orange, cut off the top about 1/2 inch down so there's enough fresh pulp remaining in the top to squeeze into the salad.  Squeeze the juice from the top into the bowl of pomegranate seeds (you only need a teaspoon or two). Peel the rest of the orange and dice into small pieces. Place the orange pieces into the bowl.

Cut the pear into quarters, remove the seeds and dice into small pieces. Toss immediately with the orange and pomegranate seeds.

Serve immediately as a fruit salad or scoop onto a bed of greens.

Per serving: 107 calories, 1 g fat, 0.1 g saturated fat, 2 g protein, 26 g carbohydrates, 5.4 g dietary fiber and 27 mg sodium.