Category Archives: Vegan

Thoughtful Thursday Easy Homegrown Sprouts

Posted on by
Reply

Last week I talked about the Benefits of Growing your own Sprouts and today I’m excited to guide you through the simple process of growing them indoors. You’ll be amazed at how effortless it is! All you need are a few basic supplies all of which are available on Amazon or possibly in your local health food or grocery stores. I’ve included some links in the supply list below but there are many options.

Supplies:

Instructions:

  1. Fill your mason jar with 2 cups of water and add 1-1.5 tablespoons of seeds. Gently mix the seeds in the water (sometimes they clump together). Place the sprouting lid on and let them soak overnight for 8-12 hours. Follow the recommendation on the seed packet.
  2. Rinse the seeds 2-3 times until the water is mostly clear.
  3. Invert the jar and let it slant slightly inside a bowl allowing the remaining water to drain from the seeds (see pictures below).
  4. Rinse the seeds 2-3 times per day, and put them back into the bowl inverted. Florida is very humid so I only rinse 2 times per day. If you use too much water, you may grow mold so adjust this based on your environment.
  5. Depending on the seeds you have it will take about 4-5 days to get sprouts. At that point they may be yellow so place them on a sunny windowsill to help turn them green.
  6. Give them a final rinse and remove any of the seed hulls. Put the sprouts back into the jar and store in the fridge. Now they’re ready for you to enjoy!

Through my experimentation, I’ve observed that alfalfa tends to sprout faster than broccoli. However, in the photos you see here, I’ve opted for a salad mix variety, which not only sprouts delightfully but also boasts a delicious blend of organic radish, broccoli, and alfalfa. These sprouts aren’t just nutritious; they’re versatile too! I enjoy incorporating them into salads, blending them into smoothies, and using them as a flavorful garnish on a variety of vegan dishes. They truly elevate any meal!

Growing your own sprouts at home is not only easy and rewarding but also adds a fresh and nutritious touch to your culinary adventures. Whether you’re a salad enthusiast, or a smoothie aficionado these vibrant sprouts are sure to delight your taste buds and nourish your body. So why wait? Start sprouting today and embark on a journey of delicious and wholesome eating!

Thanks for stopping by!

Share the Happy 💖

“Good nutrition creates health in all areas of our existence. All parts are interconnected.” ~T. Collin Campbell

  • Day 1 – Overnight Soak
  • Day 2 – Sprouts
  • Day 2 – Sprouts
  • Day 3 – Sprouts
  • Day 3 – Sprouts
  • Day 4 – Sprouts
  • Day 4 – Sprouts ready to enjoy!

Thoughtful Thursday Benefits of Sprouts

Posted on by
1

Growing your own sprouts isn’t just about adding a fresh touch to your salads or sandwiches – it’s also a gateway to a treasure trove of health benefits. Here’s why cultivating these tiny powerhouses at home might just be one of the best things you can do for your well-being.

  1. Nutrient Powerhouse: Sprouts are bursting with essential nutrients, including vitamins, minerals, enzymes, and antioxidants. As they germinate, their nutritional content skyrockets, making them a concentrated source of goodness for your body.
  2. Digestive Health: Sprouts are packed with dietary fiber, which is crucial for digestive health. Fiber promotes regular bowel movements, helps prevent constipation, and supports a healthy gut microbiome, which is linked to overall well-being.
  3. Boosted Immunity: Rich in vitamins C and A, sprouts can give your immune system a much-needed boost. These vitamins are known for their immune-boosting properties, helping your body fend off infections and illnesses.
  4. Antioxidant Support: Sprouts contain an abundance of antioxidants, such as flavonoids and phenolic compounds, which help combat oxidative stress and inflammation in the body. By neutralizing free radicals, antioxidants may reduce the risk of chronic diseases and support longevity.
  5. Weight Management: With their low-calorie content and high nutritional value, sprouts can be a valuable addition to a weight management plan. They provide satiety without adding excess calories, making them a smart choice for those looking to maintain a healthy weight.
  6. Heart Health: Sprouts are a good source of heart-healthy nutrients like potassium and magnesium, which help regulate blood pressure and support cardiovascular health. Additionally, their fiber content can help lower cholesterol levels, reducing the risk of heart disease.
  7. Convenience and Cost-Effectiveness: Growing your own sprouts at home is not only easy and fun but also cost-effective. With just a few simple tools and minimal space, you can enjoy a constant supply of fresh, nutritious sprouts without breaking the bank.

Growing your own sprouts is a simple yet powerful way to enhance your health and well-being. Whether you’re looking to boost your immunity, support digestive health, or simply add more nutrient-rich foods to your diet, sprouts are a delicious and versatile option that can be enjoyed in countless ways. So why not start sprouting today and reap the countless benefits for yourself? Your body will thank you!

Stay tuned… next week I’ll show you how easy it is to grow your own sprouts at home. Thanks for stopping by!!!

Share the Happy 💖

“Your diet is your bank account. Good food choices are a good investment.” ~Bethanny Frankel

Thoughtful Thursday What’s in your fruit?

Posted on by
2

Photo by Carlo Martin Alcordo on Pexels.com

I remember shopping at the grocery store when I was a kid with my mom and being able to buy fruits only when they were in season. I also remember everything bursting with flavor and aroma. But if you go shopping today, pretty much every fruit is available year round from all around the world and sadly they don’t taste or smell as good as they used to.

After doing a little research I found that many fruits are artificially ripened using different chemicals and here’s why: In order for fruit to ripen naturally, it must contain ethylene, a gaseous plant hormone. Green, unripen fruits have low levels of ethylene. But as the fruit matures ethylene production increases and signals the plant it’s time to ripen the fruit. Even after the fruit is harvested, ethylene continues to be produced and as a result it decreases the shelf life of fruits.

Scientists came up with a way to extend the shelf life of fruits by picking them while green and ripening them with artificial ripening agents. However, this process is highly contested around the world because of the health risks associated with these ripening agents. It is said that consuming fruits, on a regular basis which have been artificially ripened can cause heart conditions, lightheadedness, and even skin ulcers depending on the ripening agents used. Thankfully most of the world banned the use of the really toxic agents but there are a few countries which still allow them to be used.

The reason the fruits don’t taste as good as they used to is because by artificially ripening the fruits only the external peel actually ripens. The inside of the fruit will basically remain green and raw. I’ve had avocados which I left out to ripen on the counter but they never did. After some time I ended up cutting them open only to find they were rotting from the inside out and now I know why.

With almost 80% of fruits being artificially ripened, I’m left scratching my head. It’s hard to tell what has been artificially ripened and what hasn’t unless you contact the companies and find out. Apparently, organic fruits aren’t excluded from this process but are less likely to be artificially ripened.

So what do you do? Fruits are very important for a healthy diet. Your best bet is to go back to the old ways and buy locally grown produce that will “hopefully” not be treated with these artificial agents. An even better idea is to plant a small garden and grow your own food. Mother nature made growing many plants fairly easy and you’ll have better control over your health plus you’ll reduce your grocery bill too.

Hope you found this post helpful, thanks for stopping by!!

Share the Happy💖

“A garden feeds more than the table, it feeds the soul.” ~Unknown

Photo by Karen Lau00e5rk Boshoff on Pexels.com

Thoughtful Thursday WFPB

Posted on by
2
Photo by Maarten van den Heuvel on Pexels.com

As most of you know I started eating vegan due to health issues. But in the last several years companies have created many plant based products including cheese which actually tastes pretty good. So I fell into the trap of time constraints and plain old convenience.

My body started to develop aches and pains. It wasn’t anything major but it was also different than before I went vegan. I didn’t pay much mind to it but a month before we went on our holiday vacation I decided to go Whole Foods Plant Based (WFPB).

You may be asking why I did this when I’m already vegan. Here’s the scoop, a soda and bag of potato chips is vegan but is it healthy for you? The obvious answer is no because it’s highly processed, contains lots of sugar, salt and other things you can’t pronounce.

Whole Foods Plant Based (WFPB) is just that. You’re eating fruits and veggies that aren’t processed. So no plant based products made in a manufacturing plant. You buy your produce, prepare it and then eat it – plain and simple just as God intended.

Every morning when I’d wake up I would lay in bed assessing the daily aches and pains. It took about 3 weeks and I woke up one morning assessing the discomfort and to my surprise there was absolutely nothing! I felt perfectly fine. I continued to lay there because there had to be something. But nope, there was nothing. I was amazed that eating processed foods caused so much inflammation resulting in pain that I felt throughout my body especially my joints. Plus I dropped weight, my energy went through the roof and I felt like I turned the clock back 30 years!

What I learned from this is you don’t necessarily need to eat plant based foods but definitely eat whole foods. If you want to feel good, have more energy, lose weight reduce or completely eliminate the processed foods from your diet. You may be surprised at how great you can feel!

Hope this inspires you, thanks for stopping by!!

Share the Happy💖

“It’s not about eating healthy to lose weight. It’s about eating healthy to feel good.” ~Demi Lovato

Photo by Oleksandr P on Pexels.com

Thoughtful Thursday Growing Microgreens

Posted on by
Reply

Last month I wrote a post about the Benefits of Microgreens. Today I’m writing about growing them. I looked up a few tutorials online and decided to start with a kit to see if I liked growing and eating them.

I purchased a small kit made by Back to the Roots. It’s an organic microgreens kit that comes with 2 compostable growing trays, 2 seed packets and 2 expandable soil discs. It was very easy to use. You start by placing the soil disc in the tray and add water. Wait about minute and allow the disc to expand. Then spread the soil in the tray and sprinkle the seeds on top. Cover the tray and let the seeds germinate. After about 2 days the seeds are sprouting and you can remove the lid and just add a little water everyday. That’s it! Within one week I had these delicious microgreens.

The one thing to note is this is a compostable tray that has the potential to leak which can damage surfaces. To be on the safe side I kept my tray on a trivet with a paper towel underneath and it was perfectly fine. It never leaked or got damp.

I used a pair of shears to cut my microgreens at the base and added them to my salad. They tasted absolutely delicious! They’re super easy to grow and super healthy for your body. You can buy a set of 3 kits on Amazon or a single kit from Target. I highly recommend giving them a try.

Hope this inspires you to enjoy a healthy lifestyle. Thanks for stopping by!!!

Share the Happy 💖

“Growing your own food is like printing money.” ~Unknown

Thoughtful Thursday Benefits of Microgreens

Posted on by
2
Photo by Mikhail Nilov on Pexels.com

Previously I wrote a post about homegrown Alfalfa Sprouts which are excellent for your health. But microgreens are different from sprouts, the most obvious being they are grown in soil where sprouts are grown in water. Another difference is sprouts are ready to be eaten in 5-7 days while microgreens are ready in about 2 weeks.

When eating sprouts you’re eating the entire plant and microgreen are cut near the soil so you only eat the stem and leaves. Microgreens are a powerhouse of nutrition because they pretty much contain all the nutrients of a mature plant but in a highly concentrated form.

Depending on the type of microgreens you grow, they’ll have higher levels of the following nutrients:

  • Iron
  • Zinc
  • Magnesium
  • Copper
  • Polyphenols
  • Antioxidants
  • Vitamin C
  • Calcium
  • Vitamin A
  • Folate
  • Protein
  • Fiber 
  • B Vitamins

These small plants are full of antioxidants, beneficial vitamins and minerals. They help protect the body from heart disease, alzheimer’s, cancer, diabetes, they boost the immune system and brain function, protect your eyes and bones, aid in weight loss, prevent anemia and more.

Microgreens are easy to grow and can be grown year round. There are many types of microgreens that you can grow like arugula, beets, broccoli, cabbage, cauliflower, chard, quinoa, radish, spinach and watercress to name a few. Plus growing your own microgreens is the best way to keep them fresh longer but they’re also available in stores. Either way it’s a win win to improve your health!

Hope you enjoyed this post. Thanks for stopping by!!!

Share the Happy 💖

“To keep the body healthy is a duty, otherwise we shall not be able to keep our mind strong and clear.” ~ Buddha

Thoughtful Thursday Best-ever Beefless Stew

Posted on by
2
Photo by Egor Kamelev on Pexels.com

With the cooler temps finally here in the South, I wanted to try a new vegan soup recipe. But I wanted something really hearty that would be filling and I found it. This is a recipe for “Best-ever Beefless Stew” with portobello mushrooms taking the place of beef. If you’re not a fan of portobellos, I’m sure you could use another type of mushroom that would taste just as good.

I gotta say this was one of the most delicious and satisfying stews I’ve ever had! A few things I would change to the recipe is to add a little salt and pepper to taste and it also calls for fresh parsley as a topping. But I wasn’t too crazy with flavor of the parsley with the stew. I would recommend giving it a try anyways and see for yourself, you may end up liking it.

This recipe was published in the latest Forks Over Knives, “100 Best Plant-Based Recipes,” 2021 and it can also be found on their website “Best-ever Beefless Stew.” It was really easy to make with everyday ingredients.

Forks Over Knives 100 Best Plant-Based Recipes 2021 image 0

If you’re interested in purchasing a copy of this issue, it’s available on the Forks Over Knives Website.

Hope you’ll give this tasty recipe a try 😊

Thanks for stopping by!

Share the Happy!!

“Health is the first form of Wealth. Invest in yours by eating whole, unprocessed foods.” ~ Dr. Axe

Thoughtful Thursday – Spaghetti Squash

Posted on by
Reply
Photo by Madison Inouye on Pexels.com

With autumn here, squash and pumpkins are in season! Spaghetti squash is one of my favorites this time of year. It’s a round/oval shaped yellow squash that can be light in color or a little more orange. It’s loaded with vitamins and minerals and is low in calories. It’s also a good source of Vitamin C, maganese and Vitamin B6.

1 Cup Cooked Spaghetti Squash contains about:

  • Calories: 42
  • Carbs: 10 grams
  • Fiber: 2.2 grams
  • Protein: 1 gram
  • Fat: 0.5 grams
  • Vitamin C: 9% of the Reference Daily Intake (RDI)
  • Manganese: 8% of the RDI
  • Vitamin B6: 8% of the RDI
  • Pantothenic acid: 6% of the RDI
  • Niacin: 6% of the RDI
  • Potassium: 5% of the RDI

Instead of eating traditional spaghetti that’s loaded with carbs and can be fattening, try making some spaghetti squash. It’s fairly easy to make and quite delicious. Although I must warn you, that cutting the spaghetti squash can be a little hard so be careful and use a sharp knife.

Recipe:

  • Cut the ends off the spaghetti squash and cut in half lengthwise.
  • Remove the seeds with a spoon.
  • Fill a shallow pan with about 1/4″ inch of water.
  • Place the spaghetti squash in the water, cut side down.
  • Bake in oven at 400 ̊F for 45 minutes or until the squash can be easily pierced with a fork. 
  • Once it’s cool enough to handle, gently scrape the inside flesh with a fork lengthwise to separate the spaghetti like strands but be careful not to break the outer shell.
  • Sprinkle with a little salt and pepper, if desired and serve with marinara sauce.

You can serve spaghetti squash in a variety of ways by adding different veggies, navy beans, chick peas or anything else that you like to eat. There are plenty of recipes online to get you started. So why not try something new and healthy too! You may be pleasantly surprised.

Thanks for stopping by!!

Share the Happy 💖

“Every human being is the author of his own health or disease.” ~Buddha

Photo by Pixabay on Pexels.com

Thoughtful Thursday Veggie Soup Recipe

Posted on by
2
Photo by Roy Sloan on Pexels.com

With the frigid cold months approaching, it’s always nice to sit down with a warm bowl of soup. I always go into soup mode during the fall and winter seasons. It’s pretty warm down here in the south, but thankfully the temps do cool off enough to enjoy delicious soups.

Soups are especially tasty when you’re feeling under the weather. There’s a certain magic to eating a warm bowl of soup. No matter how bad you feel, you always feel better after eating a bowl.

There are many types of soups. Some are served cool or flat out cold while others are served warm or very hot. The consistency also varies depending on what’s in your soup. Personally, I like a soup full of flavor and hearty enough to satisfy my appetite.

You can buy lots of soups in your grocery store. But that’s all processed food loaded with salt and a lot of other ingredients you can’t pronounce. Not to mention ingredients that shouldn’t be in your food in the first place. Making soup is fairly easy and most definitely worth the effort.

The internet is loaded with tons of recipes. I find vegan soups taste just as good or sometimes even better than non-vegan. Forks-Over-Knives has a ton of delicious soup recipes on their website. Whether you’re vegan or not, these recipes serve as good place to start with and then just add a few of your own ingredients.

One of my favorite soups is made in my Vitamix Blender which has a program setting for hot soup. If you don’t have a setting for hot soup on your blender you can still make this soup using your blender and then warm it on the stove for a few minutes.

Creamy Veggie Soup Recipe

  • 1 Carrot, roughly chopped
  • 1 Stalk Celery, roughly chopped
  • 4-5 Large Pieces of Fresh Broccoli, roughly chopped
  • 1 Tomato, roughly chopped
  • 1/2 Zucchini, roughly chopped
  • 1 Clove of Garlic, roughly chopped
  • 1/4 Cup Raw Almonds
  • 2 Tbsp Unsweetened Shredded Coconut
  • 1 Tbsp Organic Red Miso
  • 1/8 tsp Organic Cayenne Pepper (optional)
  • 1 Cup Water

Place all ingredients in the blender and blend until smooth. If your blender doesn’t have the soup feature, then warm the soup in a small pot on the stove for 10 minutes. Then transfer to a bowl.

Extras

  • 1/2 Hass Avocado, sliced
  • Fresh Organic Cilantro, chopped
  • 1 Slice of Ezekiel Bread

Top your soup with sliced avocado and cilantro. Serve with a slice of bread and enjoy!

Try creating your own variations with this soup, like adding some cooked black beans outside of the blender for texture. There’s lots of options, be creative and add what you love to eat.

Thanks for stopping by!!

Share the Happy 💖

“In every moment of our existence, we are in that field of all possibilities where we have access to an infinity of choices.” ~Deepak Chopra

Photo by Jacob Colvin on Pexels.com

Thoughtful Thursday Homegrown Alfalfa Sprouts

Posted on by
4
Photo by Maria Vidaurre

Alfalfa sprouts are mild flavored and very nutritious to eat. Studies have shown they are a high anti-oxidant, anti-aging food source. These little sprouts can help fight cancer, lower cholesterol and diabetes, prevent osteoporosis and more.

I used to buy fresh living alfalfa sprouts at my local grocery store but sadly they stopped carrying them. So I decided the freshest and safest way to get them was to grow them myself. I’ve tried several sprouting trays and they don’t always produce the best results.

Getting frustrated, I decided to go back to basics and try using a large, wide mouth mason jar with a sprouting lid. This is working beautifully and is very easy. I only need 1 Tbsp of seeds and in about 4 days, I have fresh organic alfalfa sprouts that are delicious and crisp. The sprouts can be stored in the fridge for about 4-6 days.

Alfalfa Sprouts taste great on salads, sandwiches, in smoothies and anything else you can think of. Below are instructions to grow your own spouts and links to Amazon.com for the supplies.

Instructions to Grow your own Sprouts:

  1. Fill a wide mouth mason jar with 2 cups of cool, fresh water and add 1 Tbsp of High Mowing Organic Alfalfa Seeds (I’ve had good results with this brand, the seeds are sourced in the United States). Cap the jar with a sprouting lid and soak the seeds for 8 hours. Then drain and rinse the seeds keeping the lid on. Store the jar upside down, in a bowl, at an angle so water can continue to drain.
  2. Rinse and drain the seeds with the lid on once in the morning and once at night. And again store the jar upside down, in a bowl, at an angle.
  3. Repeat step 2, everyday for about 4 days until your sprouts are ready.
  4. On the last day, depending on the light in your kitchen, you may want to move the grown sprouts to a window where they can get indirect sunlight to make them a little more green. You only need to keep them there for a few hours and then store them in fridge until you’re ready to eat them (also, I rinse the seeds before eating to remove the hulls).

I hope this inspires you in some way!

Thanks for stopping by!!

Share the Happy 💖

Below are links to Amazon.com for the supplies:

High Mowing Organic Alfalfa Seeds

High Mowing Seed Sprouting Jar Lid

Wide Mouth Mason Jar

“Those who think they have not time for healthy eating, will sooner or later have to find time for illness.” ~Unknown