How To make Mcdougall Curried Bean Sandwich Spread
3/4 c Water
1 ea Onion, finely chopped
1 c Celery, diced
1 ea Green bell pepper, diced
1/2 c Carrot, diced
2 ea Garlic cloves, minced
2 1/2 ts Curry powder
1/2 ts Ground cumin
1 tb Soy sauce
3 c Cooked white beans
Place the water in a saucepan, add all the vegetables & the garlic. Cook stirring occasionally, for 15 minutes. Stir in the curry powder, cumin & soy sauce, mix well. Remove from the heat. Add the beans; mix well. Place the mixture in a food processor or blender & process briefly until chopped but not pureed. Chill.
How To make Mcdougall Curried Bean Sandwich Spread's Videos
Easy vegan chick pea spread
1 can chick peas/garbanzo beans. Drained and rinsed
1/2 tsp celery salt
1/2 tsp garlic powder
1/2 tsp onion powder
1/2 cup vegan mayo, cashew cream, or avocado
If using avocado must use juice of lime or lemon. So avocado doesn’t turn brown.
Black bean and sweet potato sandwhich
In this quick tutorial I show you how to make a black bean and sweet potato sandwhich. Its not only quick, its delicious and full of nutrition. I lost 40 lbs in 11 months when I switched to a high starch, low fat plant based diet. I read the book The Starch Solution by Dr. John Mcdougall and it has forever changed my life. Not only did I lose 40 lbs but I also got rid of cystic acne, bad blood pressure, prediabetes, and bad cholesterol. I also had many female health issues going on that completely reversed after eating this way. Im sharing my journey and how I did it.
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Mary McDougall presents “Dining Out When You Must”
Recorded at the 2017 McDougall Advanced Study Weekend in Santa Rosa, California.
Curried Eggplant
Curried Eggplant
From the book The McDougall Program for Maximum Weight Loss
Servings: 4
Preparation time: 30 minutes
Cooking time: egg plant 45 minutes,
Curry 20 minutes
1 large egg plant
½ cup water
1 medium onion, chopped
1 tablespoon grated fresh ginger
½ teaspoon cumin seeds
1 green bell pepper, chopped
1 tomato, peeled and chopped (see note)
2 teaspoons ground coriander
1 teaspoon ground tumeric
1 teaspoon ground cumin
¼ teaspoon freshly ground pepper
1 tablespoon soy sauce
½ cup chopped fresh cilantro
1. Preheat the oven to 400°F.
2. Prick eggplant all over with a fork. Place in a shallow baking dish and bake until very soft, about 45 minutes. Remove from the oven and cool. Cut in half and scoop out the pulp. Chop the pulp and set aside.
3. Place ¼ cup of water in a saucepan. Add the onion, ginger, and cumin seeds. Cook, stirring occasionally, until the onion is softened slightly. Add the green pepper, tomato, coriander, tumeric, ground cumin, paprika, and ground pepper. Cook, stirring occasionally, for five minutes. Add the remaining water and soy sauce. Cook for another five minutes. Stir in the eggplant and cook for five minutes longer. Add the cilantro, stir several times, and remove from heat.
NOTE: To peel the tomato, plunge it into boiling water, then remove it and slip off the skin.
10 MINUTE MEALS Cooking Show - Vegan Oil Free
Welcome to our live cooking show, WELL YOUR WEEKEND! Today we are cooking up five delicious and easy, WFPB 10-Minute Meals.
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Recipe Index:
Intro - 0:00
Potato Corn Chowder - 8:39
Curried Chickpea Lettuce Cup - 28:52
Mexican Buddha Bowl - 45:00
Peanut Ramen Bowl - 1:05:37
McReebs Wrap with McReebs Secret Sauce - 1:26:46
#vegan #healthy
HOW NOT TO DIE COOKBOOK | CURRIED CHICKPEA WRAPS // EPISODE 2
How not to die cookbook recipe #2 - Curried chickpea wraps! Super delicious and easy to make. Customize this recipe however you like (or whatever your fridge is stocked with). Tell us in the comments below which recipe you would like to see next!
How Not To Die Cookbook | Stuffed Sweet Potatoes with Balsamic Date Glaze Video
How Not to Die Cookbook:
Savory Spice Blend:
▼ BOOKS WE RECOMMEND ▼
● How Not to Die by Dr Greger
● The Starch Solution by Dr J. McDougall
*amazon links are affiliate links.
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