Plant Based Diet Recipes - Kelp Noodles Pesto Recipe | Mona Vand
Im SO excited about today’s video, because I teach you the most amazing pasta hack ever: KELP NOODLES. They’re so healthy, so yummy, and you don’t even have to cook them.. basically a miracle food. Kelp noodles are one of my favorite sea vegetables because they’re a GREAT source of iodine and when prepared the right way (there’s a secret step) taste just like noodles. I’ll be breaking down everything you need to know about kelp so you can start incorporating this “miracle food” into your diet :)
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***I HIGHLY recommend finding and getting these snacks (and all superfoods) at Thrive Market. They beat the prices of all health food stores☺️. Thrive Market is honestly such a steal - best prices and quality ever ???????? Shop my fav products here -
DISCLAIMER: The content contained herein is provided for informational and/or entertainment purposes only. Nothing contained in these videos should be construed as providing medical advice, diagnosis or treatment. You should immediately consult with your physician respecting any medical concerns that you may have.
#drmonavand #kelpnoodle #plantbaseddiet
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Tasty Plant-Based White Bean Dips 3 Ways | Chef AJ LIVE! with Kathy Davis of VegInspired
5 DELICIOUS DINNER RECIPES to support your weight loss:
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Kathy Davis is a plant-based lifestyle coach and recipe developer, the CEO of VegInspired, and the author of three cookbooks: The 30-Minute Whole-Food Plant-Based Cookbook, The Super Easy Plant-Based Cookbook, and The Budget-Friendly Plant-Based Diet Cookbook. She helps people successfully transition to a plant-based way of eating that supports a fast-paced lifestyle, without requiring hours in the kitchen or added stress.
Kathy has been eating and creating vegan meals for more than seven years. Over the past year and a half, she shifted her daily habits to follow a whole-food, plant-based lifestyle. She experienced amazing results: renewed energy, a newfound sense of joy, and a healthier mind and body! Kathy’s brand, Veginspired, is dedicated to providing people with the resources to make a similar transformation. She is eager to guide others on their journey to get from where they are to where they want to be.
Fun fact: Kathy and her husband, John, are living their plant-based dream while simultaneously traveling the United States in an RV with their cats. They’ve been to 22 states and 18 national parks so far, and have a goal to visit all the US national parks
SERVES 4 TO 6
PREP TIME: 10 MINUTES
Mild-mannered white beans are the star of these three recipes. With their creamy texture and pleasant flavor, they mix well with a variety of ingredients. I love to make these dips and store them in the refrigerator to grab as a quick snack. They pair well with any of the WFPB Dippers (page 32).
WHITE BEAN BRUSCHETTA
(15ounce) can reduced sodium white beans, drained and rinsed
cups diced tomatoes
1/2 cup packed fresh basil, chiffonade 3 tablespoons balsamic vinegar
1/2 teaspoon garlic powder
' In a medium bowl, combine the beans, tomatoes, basil, vine- gar, and garlic powder. Using a
rubber spatula or wooden spoon, mix gently.
PER SERVING: Calories: 102; Fat: 0.2g; Dietary fiber: 4.9g; Protein: 6.1g; Carbohydrates: 18.9g
LEMON-PEPPER BEAN DIP WITH ROSEMARY
1 (15ounce) can reduced sodium white beans, drained and rinsed
1 tablespoon lemon juice
1 tablespoon red wine vinegar
1 teaspoon freshly ground black pepper 1/2 teaspoon garlic powder
1/2 teaspoon dried rosemary Pinch red pepper flakes
In a medium bowl, combine the beans, lemon juice, vinegar, pepper, garlic powder, rosemary,
and red pepper flakes. Gently mix until combined (although this dip can be mixed and slightly mashed to create a chunkier texture).
PER SERVING: Calories: 88; Fat: 0.1g; Dietary fiber: 4g; Protein: 5.4g; Carbohydrates: 15.7g
30-MINUTE WHOLE-FOOD, PLANT-BASED COOKBOOK
WHITE BEAN CAPONATA
1/4 cup dry packed, oil free sun¬dried tomatoes
1 (15¬ounce) can reduced sodium white beans, drained and rinsed
1/2 cup unsweetened raisins 1/4 cup grated carrot
1/4 cup water¬ packed roasted red pepper 1/4 cup green olives with pimentos
3 tablespoon red¬ wine vinegar
2 tablespoons pine nuts, toasted 2 tablespoons capers, drained
In a small bowl, cover the sun-dried tomatoes with water and let sit for 5 to 7 minutes, or until soft. Drain, and chop the tomatoes. In a medium bowl, combine the sun-dried tomatoes, beans, raisins, carrot, roasted red pepper, olives, vinegar, pine nuts, and capers. Using a wooden spoon or spatula, mix gently,
Ingredient Tip: Using canned beans is definitely faster but making these using Homemade Beans (page 133) is a delicious option.
PER SERVING: Calories: 182; Fat: 4.1g; Dietary fiber: 7g; Protein: 7.5g; Carbohydrates: 32.1g
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Garlic Scape Pesto Cooking Demo
Watch Janice make Garlic Scape Pesto to spice up your classic pesto recipe!
List of Italian dishes | Wikipedia audio article
This is an audio version of the Wikipedia Article:
List of Italian dishes
00:00:54 1 Dishes and foods
00:01:07 1.1 Antipasti (appetizers)
00:02:09 1.2 Zuppe e salse (soups and sauces)
00:02:19 1.3 Pane (bread)
00:02:28 1.4 Common pizzas
00:04:22 1.5 Pasta varieties
00:04:30 1.6 Pasta dishes
00:04:39 1.7 Rice dishes
00:04:57 1.8 Pesce (fish dishes)
00:05:06 1.9 Carne (meat dishes and cured meats)
00:05:17 1.10 Verdura (vegetable dishes)
00:05:49 1.11 Nut dishes
00:06:12 1.12 Vino (wines)
00:06:21 1.13 Formaggi (cheeses)
00:06:30 1.13.1 Cheese dishes
00:06:40 1.14 Desserts and pastry
00:06:49 1.15 Caffè (coffee)
00:08:11 1.16 Famous dishes
00:08:49 1.17 Special occasions
00:09:56 1.18 Unique dishes and foods by region
00:10:06 1.18.1 Friuli-Venezia Giulia
00:10:15 1.18.2 Veneto
00:10:22 1.18.3 Trentino-Alto Adige/Südtirol
00:10:52 1.18.4 Lombardia
00:11:51 1.18.5 Val D'Aosta
00:12:08 1.18.6 Piedmont (iPiemonte/i)
00:13:25 1.18.7 Liguria
00:18:12 1.18.8 Emilia-Romagna
00:23:59 1.18.9 Toscana
00:26:30 1.18.10 Umbria
00:27:25 1.18.11 Marche
00:29:40 1.18.12 Lazio
00:30:24 1.18.13 Abruzzo and Molise
00:32:01 1.18.14 Campania
00:35:19 1.18.15 Apulia (iPuglia/i)
00:38:20 1.18.16 Basilicata
00:39:09 1.18.17 Calabria
00:39:16 1.18.18 Sicily (iSicilia/i)
00:40:30 1.18.19 Sardinia i(Sardegna)/i
00:41:00 2 Ingredients
00:41:31 3 Herbs and spices
00:41:40 4 See also
Listening is a more natural way of learning, when compared to reading. Written language only began at around 3200 BC, but spoken language has existed long ago.
Learning by listening is a great way to:
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The only true wisdom is in knowing you know nothing.
- Socrates
SUMMARY
=======
This is a list of Italian dishes and foods. Italian cuisine has developed through centuries of social and political changes, with roots as far back as the 4th century BC. Italian cuisine has its origins in Etruscan, ancient Greek, and ancient Roman cuisines.
Significant changes occurred with the discovery of the New World and the introduction of potatoes, tomatoes, bell peppers and maize, now central to the cuisine but not introduced in quantity until the 18th century. The cuisine of Italy is noted for its regional diversity, abundance of difference in taste, and is known to be one of the most popular in the world, with influences abroad.Pizza and spaghetti, both associated with the Neapolitan traditions of cookery, are especially popular abroad, but the varying geographical conditions of the twenty regions of Italy, together with the strength of local traditions, afford a wide range of dishes.
Once You Try Brussels Sprouts This Way There Is No Going Back
Brussels sprouts account for 122,645,342 hours of wasted time every single December, Try Brussels sprouts like this once and there is no going back.
40 medium-sized brussels sprouts
4 quarts water + 1 1/2 tbsp kosher salt
1/4-1/3 cup olive oil
1 tsp kosher salt to season sprouts prior to roasting.
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Third year Food Production - Italian Menu
TY Food Production demo video by Chef Sneha Mahajan
Video recording - Chef Ashish Bhivase
Video editing - Chef Sneha Mahajan