Tips for Vegetarians & free recipe
September 17th, 2008I was recently asked whether our cookbook “Halogen Heaven” is suitable for vegetarians. Well the simple answer is that it contains afew vegetarian recipes but on the whole its for us meat eaters.
I have often thought about becoming a vegetarian and found these handy tips:
- Eat a dark green vegetable (broccoli, spinach, kale, collard greens) at least three times a week. These nutritional powerhouses are packed full of vitamins such as calcium and iron. On the run or hate spinach? Try drinking your greens.
- Take a vitamin supplement that contains B12 or include nutritional yeast in your diet regularly, especially if you’re vegan or mostly vegan.
- Water water water! It’s been said over and over again for a reason-because its true! Most people don’t drink nearly enough. Bring a water bottle with you wherever you go and invest in a simple filter for your home. Water is especially important when adjusting to a new way of eating, as it will help curb any cravings you may experience.
- Make it a goal to eat at least one piece of raw fruit or a handful of raw vegetables every day.
- Reduce your refined sugar intake.
- Keep your favorite salad dressings on hand. A little variety is great too– try to keep at least two kinds, either store bought or homemade on hand at all times.
- Eat the rainbow! Fruits and vegetables all contain different nutrients. A simple way to remember to eat a range of vitamins and minerals is to vary the colors of the vegetables you eat.
So until we bring out our Vegetarian cookbook, I hope you will enjoy this recipe.
Vegetable Chilli
Ingredients
- one onion chopped finely
- some mushrooms (however many you like) chopped
2 carrots chopped - 2 green chillies with seeds removed chopped
- 1 red chilli with seeds removed chopped
- 1 tea spoon of cumin
- 1 tea spoon of paprika
- half a teaspoon of cinnamon
- 2 garlic cloves crushed
- one can of tinned tomatoes
- 3 tea spoons of tomato puree
- one can on red kidney beans
- some oil
- two tablespoons of vinegar
- one tablespoon of granulated sweetener
Instructions
- Chop the veg and lightly fry the onion, garlic, mushrooms and whatever other veg you put in. Then add the tomato puree stir for one minute and then add the tomatoes.
- Pour this mixture into a oven dish and add the carrot and the spices.
- Cook for about 20 minutes on HI, then add the kidney beans vinigar and sweetener.
- Reduce the heat and cook for a further 10 minutes. Check the carrots at this point to see whether they are tender and if not cook for further 5 minutes.
- Serve with rice and salad.
I’d love to hear what you think about this recipe and how it turned out for you.
Happy cooking