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Nutrition Fridays

April 20, 2012

If you are contemplating changing your diet, start slow.  Try incorporating the diet into the weekly menu, twice a week, in the beginning.  Gradually cut back your meat consumption during the mean time.  Get yourself used to the different flavors and textures in food.

Cut-out beef as soon as possible, it is the hardest of all the meats to digest. Broil, boil or bake your other meats.

I started by slowly switching over to a vegetarian diet.  I ate vegetarian for several years before switching to veganism.  There are several types of vegetarians: ovo-lacto (eggs and milk products included), and macrobiotic are couple of them.

Have on hand in your pantry:

Almonds (unsalted), walnuts, pine nuts, peanuts (all raw), cashews

sunflower seeds (unsalted), flaxseed, pumpkin seeds (unsalted), sesame seeds

brown rice, oats, millet, quinoa, barley, jasmine rice, and sushi rice if you eat it (will post a recipe later), CousCous

Tamari sauce, and

flax-seed oil, olive oil, sunflower oil

seaweeds and sea vegetables (dried)

dried raisons/cranberries/plums/blue berries/strawberries/prunes/ dates

molasses (blackstrap)

eatable yeast (brewer’s yeast)

lentils (red), small red beans, chickpeas or garbanzo beans, small white northern beans, Cannelli beans

potatoes, red onions (highest in Quercetin)

Spices: Basil, Thyme, Tumeric, Curry, Cumin, Cilantro, sea salt, paprika, brown mustard seed, coriander, nutmeg, cloves (whole), cinnamon, peppercorns, parsley (can also get some fresh),

blue corn chips (no or lightly salted), pita chips (you can buy pita bread/freeze, and later thaw out and make your own chips)

Snapea Crips (a brand name)

Tahini, Peanut butter, almond butter

real maple syrup, agave, organic sugar for baking

for baking: baking soda, baking powder, Agar Agar, etc.

Apple vinegar and white vinegar

teas of various types, such as: mint, assam, chai

 

I personally keep on hand: canned organic stewed tomatoes, artichoke hearts, coconut milk, red curry paste, green curry paste, miso (the last three refrigerate once opened), silken soy tofu, Rice dream and / or coconut milk, dark chocolate (an essential), almond milk (it just rocks!), Rose water, rice vinegar, and a few other things not on the list above.

Special Equipment:

A top-quality blender, suduko knife (or two), a couple different sizes of spatulas, small food mill (not as important as the blender), extra coffee grinder for spices only, fine-mesh strainer (good sized one) for rinsing small items like lentils.

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