Sunday, June 2, 2013

Healthier Eating

Today, I decided to improve upon my already healthy eating habits: I will now embrace eating vegetables and fruits (at least 90%).  I have also started to see the first sprouts of my vegetable garden and the first grapes and cherries on our fruit trees.  I am wondering how tofu fares in raw food diets and whether it is desirable to ingest soy milk. But most importantly, now that I have made a mental/emotional commitment to this endeavor, I am concerned about protein. So I found this list of protein sources for raw foodists:

1. Hemp Seeds
2. Goji Berries
3. Sprouts
4. Spirulian/Blue Green Algae
5. Pure Synergy
6. Maca
7. Avocado
8. Figs
9. Greens and veggies
10. Sprouted Nuts and Seeds

Indian Mango Dal

  • 1 cup yellow lentils
  • 4 cups water
  • 1 teaspoon salt, divided
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon canola oil
  • 1/2 teaspoon cumin seeds
  • 1 medium onion, chopped
  • 4 cloves garlic, minced
  • 1 tablespoon minced fresh ginger
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon cayenne pepper
  • 2 mangoes, peeled and diced
  • 1/2 cup chopped fresh cilantro
  1. Place lentils in a colander and rinse until the water runs clear. Combine lentils, 4 cups water, 1/2 teaspoon salt and turmeric in a large saucepan. Bring to a boil. Reduce heat to a simmer, partially cover and cook, stirring occasionally, for 15 minutes.
  2. Meanwhile, heat oil in a large nonstick skillet over medium heat. Add cumin seeds and cook until fragrant and starting to brown, about 30 seconds. Add onion; cook, stirring, until soft and beginning to brown, 4 to 6 minutes. Add garlic, ginger, coriander, cayenne and the remaining 1/2 teaspoon salt and cook, stirring, for 1 minute more.
  3. Stir the garlic mixture and mangoes into the lentils. Return to a simmer; cook, stirring occasionally, until the lentils are falling apart, 10 to 15 minutes more. Stir in cilantro.
Per serving: 186 calories; 3 g fat ( 0 g sat , 2 g mono ); 0 mg cholesterol; 33 g carbohydrates; 0 g added sugars; 9 g protein; 9 g fiber; 398 mg sodium; 511 mg potassium.
Nutrition Bonus: Folate (45% daily value), Vitamin C (40% dv), Iron (20% dv), Vitamin A (15% dv).
Carbohydrate Servings: 1 1/2
Exchanges: 1 starch, 1 fruit, 1 lean meat, 1/2 fat

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