Download Color Me Vegan: Maximize Your Nutrient Intake and Optimize by Colleen Patrick-Goudreau PDF

By Colleen Patrick-Goudreau

In colour Me Vegan, writer and vegan extraordinaire Colleen Patrick-Goudreau brings an fit to be eaten rainbow of plant-based delicacies in your kitchen desk with one hundred fifty flavorful recipes designed to spice up your future health and perk up your palate.

With colour because the tenet in the back of each one part, Colleen exhibits vegetarians, vegans, and everybody in among precisely how phytonutrients—the strongest, pigmented antioxidants on the earth, present in every thing from opt for vegatables and fruits, to grains, legumes, nuts, and seeds—can be expertly integrated into your foodstuff for the best dietary punch.

From the “Color Me Blue” bankruptcy, for instance, you’ll be handled to recipes such as:
* Radicchio Fennel Salad with Caper Dressing
* Chilled Blueberry Mango Soup
* Lavender-Roasted red Onions
* Eggplant with Dengaku (Sweet Miso) Sauce
* pink Plum Pie with collapse Topping

From sensational starters and salads, to filling mains and facets, to crave-worthy desserts— in each color—each recipe isn't just a dinner party on your belly, yet a dinner party to your eyes as well!

Colleen Patrick-Goudreau, best-selling writer of the enjoyment of Vegan Baking (Fair Winds, Fall 2007) and The Vegan desk (Fair Winds, Spring 2009), is the founding father of Compassionate chefs (compassionatecooks.com), a company whose undertaking is to empower humans to make educated nutrients offerings and to debunk myths approximately veganism. A well-known professional on healthy plant-based delicacies, Colleen has seemed at the nutrition community and is a columnist for VegNews journal.

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Additional info for Color Me Vegan: Maximize Your Nutrient Intake and Optimize Your Health by Eating Antioxidant-Rich, Fiber-Packed, Color-Intense Meals That Taste Great

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Although you can slice them any way you like, their center star pattern is quite pretty, so I recommend slicing them crosswise to keep the pattern intact. Brush a thin layer of nondairy butter on each slice, arrange the persimmons on the baking sheet in a single layer, and lightly sprinkle the top with cinnamon. If you prefer to keep the dish fat-free, skip the butter, still sprinkle with cinnamon, and continue as directed. Bake for 10 minutes or until the ends start to curl up. Flip the persimmons over (they’ll be moist on the underside) and bake for another 5 minutes, adding a wee bit more cinnamon, if desired.

Sauté the onion, ginger, and garlic for 5 minutes. Add the orange juice, and simmer for about 3 minutes. Add the butternut squash, potatoes, and stock. Simmer slowly for about 25 minutes or until the squash and potatoes are fork-tender. Ladle the contents into a blender and purée or use an immersion blender directly in the pot. Return the puréed soup to the soup pot and reheat over low heat. Season with salt and freshly ground pepper, to taste, and divide among 4 to 6 bowls. Garnish the individual servings with parsley, orange zest, and scallions and serve.

As carnivores, salmon eat other animals, particularly zooplankton, herring, and krill. Krill, a small shrimp-like critter, eats phytoplankton (considered the “grass of the sea”) as well as algae. Algae are made up of, among other things, omega-3 fats and carotenoids, the latter of which are responsible for turning krill and salmon pink. It is the algae that provide the nutritional benefit—not the fish. Colorful Carotenoids Powerful antioxidants, carotenoids, provide the red, orange, and yellow colors to various plants and play an important role in photosynthesis.

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