Vegan Vegetable Salads

Vegan Salads

 

God made the orginial diet in Eden to keep His new creation in health!

Why is it that some strict vegetarians rather than improving their health and building up resistance against disease, often suffer from malnutrition and become even more susceptible to various physical ailments than before they gave up flesh foods? -- Because in most cases flesh food is discarded without supplementing the diet with a satisfactory substitute. Many have the mistaken idea that by merely increasing their intake of protein foods -- nuts,legumes, and grains, they adequately replace the deficiency. By so doing they do not at all replace the deficiency, but instead unbalance the nutrients. Ever remember that flesh is composed of about 80% grass and 20% grain. Biological experiments unmistakably demonstrate that animals cannot thrive on whole grain proteins divorced from the associated leafy plants. The health seeker must bear in mind that often the immediate result of an unbalanced diet is constipation, followed by rheumatism or arthritis, if not by other even more dreadful and destructive diseases. Balance your diet, and Nature will take care of the rest.  

 The truth that the substances in superior quality flesh are derived from grain and grass, approximately 20% of the former and 80% of the latter plainly demonstrates that flesh is adequately substituted only by the proportionate use of both grain and leafy plants. Be not misled. Your body needs both grain and vegetable proteins in exactly these proportions. Indeed, they are all essential, and man's constitution demands that for health and longevity there be neither a missing link nor a weak one in the chain of nutriments.    There is also another important lesson in the fact that just as the All-wise Creator did not bless any particular locality with all the riches of creation, but scattered and scientifically proportioned them throughout the earth. He has likewise carefully distributed the essential body-building and upkeeping materials throughout the food kingdom, has not placed them all in one plant.  

To maintain perfect health, therefore, be sure to make use of all the thirteen types of foods grouped below, and give them the proper proportions in your diet. Approximately 80% of your diet should consist of the first eight classes of foods (Group 1), and 20% of the second three classes of foods (Group 2). The last two classes of foods (Group 3) are seasonings for all foods. 



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Salad and salad dressings

Salads add fiber to your diet and fill you up

 Raw Food -- Raw vegetables and fruit contain all the vitamins and minerals and enzymes necessary for the human body to stay in good health.
As uncooked food is much more nutritious than the cooked, it is urgent that all foodstuffs which can be eaten raw should not be eaten cooked, or at least not all of the time. Many articles of food are cooked only because of custom. Spinach, asparagus, okra, young green peas, turnips and carrots, to mention just a few examples, though as a rule cooked, are even more delicious when eaten raw. Persons who are not accustomed to using raw foods should start on small amounts, then gradually increase them. They should however, be very well masticated and should be taken along with cooked and bland articles of food, lest the lining of the stomach become irritated.  


Greek Tomato Salad
Cut several tomatoes into wedges and add several sliced cucumbers and chopped fresh onion
Directions:
Toss and marinate in a dressing made of equal parts olive oil and lemon juice, salt to taste, and a generous sprinkle of herbs such as Italian Herbs or sweet basil, dill and garlic powder.

Greek Salad
2 Tablespoons fresh lemon juice
1 Teaspoon salt
1 Teaspoon dried basil
1/2 Teaspoon oregano
1 Tablespoon olive oil (optional)
Mix above for dressing, then:  Pour dressing over
1 pound fresh, firm tofu cut into 3/4 inch cubes and marinate for at least 1 hour in refrigerator. 
3 Fresh tomatoes cut into wedges
3 Cucumbers, sliced thin
1/2 Large red onion, chopped
1/2 Cup black olive
1 head Romaine lettuce, washed and cut into bit sizes
Directions:
When ready to serve pour dressing and marinated tofu over prepared vegetables.
Note: If you like more dressing double the dressing recipe for the same amount of vegetables.

Marinated Cauliflower Salad
1/3 Cup olive oil
2/3 Cup lemon juice
1/2 Teaspoon salt
1/2 Teaspoon oregano
1/2 Teaspoon basil
1/2 Teaspoon garlic salt
1 Large hear cauliflower, cut into flowers
1 7 oz. can pitted rip olives, drained and sliced
1 Medium green bell pepper, chopped.
Directions:
Make salad dressing,  put prepared vegetables in bowl and add salad dressing.  Serve in a lettuce lined salad bowl.
Note:  Try replacing part of the olive oil with water for a lower fat version. 
Option:  Use half cauliflower and half broccoli

Chinese Cabbage Salad
1/2 Cup toasted slivered almonds
1/4 Cup toasted sesame seeds
Noodles from 2 packages of Ramen Noodles (do not use the seasoning package)
1 Head shredded Cabbage
Dressing:
1/2 Cup olive oil (or less)
1/4 Cup Sweetener of choice
1/4 Cup lemon juice
1 Tablespoon soy sauce
Directions:
Toast the almonds, sesame seeds and the Ramen Noodles in the oven at 325 degrees, watching carefully.  Cool.  Shred the cabbage, and toss with the dressing.   Chill.   Add the almond, sesame seed and noodles just before serving.

Spinach Salad
1 Bunch spinach, washed and crisped
1/4 Cup fresh mushrooms, washed and sliced
Tomato wedges
Red onion rings to garnish
Directions:
Tear spinach into bite-sized pieces, discarding stems.   Toss with the mushrooms and tomato wedges and onion rings.  Top with French Dressing.   (see salad dressings)

Red Cabbage Salad
4Cups red cabbage, finely shredded (like coleslaw)
1/4 Cup lemon juice
4 - 5 Dateds (microwave with 1/4 cup water to soften, liquefy in blender)
2 Teaspoons caraway seeds
2 Teaspoons extra virgin olive oil
1 Teaspoon salt
Directions:
Combine all ingredients in glass covered dish.  Microwave for 3-5 minutes just until tender (like the texture of sauerkraut).   Sitr once halfway through cooking time.   Do not over cook.
 

God Made Gardens Vegan

Vegetable Garden

 

God made the orginial diet in Eden to keep His new creation in health!

Why is it that some strict vegetarians rather than improving their health and building up resistance against disease, often suffer from malnutrition and become even more susceptible to various physical ailments than before they gave up flesh foods? -- Because in most cases flesh food is discarded without supplementing the diet with a satisfactory substitute. Many have the mistaken idea that by merely increasing their intake of protein foods -- nuts,legumes, and grains, they adequately replace the deficiency. By so doing they do not at all replace the deficiency, but instead unbalance the nutrients. Ever remember that flesh is composed of about 80% grass and 20% grain. Biological experiments unmistakably demonstrate that animals cannot thrive on whole grain proteins divorced from the associated leafy plants. The health seeker must bear in mind that often the immediate result of an unbalanced diet is constipation, followed by rheumatism or arthritis, if not by other even more dreadful and destructive diseases. Balance your diet, and Nature will take care of the rest.  

 The truth that the substances in superior quality flesh are derived from grain and grass, approximately 20% of the former and 80% of the latter plainly demonstrates that flesh is adequately substituted only by the proportionate use of both grain and leafy plants. Be not misled. Your body needs both grain and vegetable proteins in exactly these proportions. Indeed, they are all essential, and man's constitution demands that for health and longevity there be neither a missing link nor a weak one in the chain of nutriments.    There is also another important lesson in the fact that just as the All-wise Creator did not bless any particular locality with all the riches of creation, but scattered and scientifically proportioned them throughout the earth. He has likewise carefully distributed the essential body-building and upkeeping materials throughout the food kingdom, has not placed them all in one plant.  

To maintain perfect health, therefore, be sure to make use of all the thirteen types of foods grouped below, and give them the proper proportions in your diet. Approximately 80% of your diet should consist of the first eight classes of foods (Group 1), and 20% of the second three classes of foods (Group 2). The last two classes of foods (Group 3) are seasonings for all foods. 


 

GROUP 1 EIGHTY PER CENT OF THE DIET 

80% of one's diet must consist of the foods in this group:

1st -- Leaves (watercress, beet tops, spinach lettuce, parsley, cabbage, broccoli, cauliflower, chard, etc.)

2nd -- Stalks (Celery, rhubarb, asparagus, etc.)

3rd -- Herbal Fruits (pineapple, okra, eggplant, peppers, string beans, tomatoes, etc.)

4th -- Tubers (carrots, potatoes, radishes, onions, yams, beets, turnips, etc.)

5th -- Cucurbits (squash, melons, cucumbers, pumpkins, etc.)

6th -- Tree Fruits (peaches, dates, bananas oranges, pomegranates, olives, avocados etc.)

7th -- Vine Fruits (berries, grapes, etc.)   

GROUP 2 TWENTY PER CENT OF THE DIET

   Only about 20% of one's diet should be made up of the foods in this group:

1st -- Grains (oats, rice, corn, rye, wheat, barley, etc.)

2nd -- Legumes (beans, lentils, peas, etc.)

3rd -- Nuts (pecans, coconuts, almonds, walnuts, chestnuts, etc.)

GROUP 3 SEASONING FOR ALL FOODS

   All foods may be seasoned with the foods of this group:

1st -- Oils (olive oil, soy bean oil, sesame oil, nut oils, etc.)

2nd -- Sweets (honey, raw sugar, maple sugar, sorghum, etc.)  

God made the original garden

God made the original garden

Best Vegan Kale Salad Ever

Kale is a power house of nutrition

 Kale is a power house of nutrition.  It has only 33.5 calories for 1 cup raw, 24.2 calories are from carbohydrates and 3.9 from fat and 5.4 from protien and has 1.3 grams of fiber. It has 121 mg of Omega-3 fatty acids and 92.4 grams of Omega-6 fatty acids.  It contains 10302 IU's of Vitamin A, Vitamin C, K, and the B vitamins.  The minerals include 90.5 mg of Calcium +Iron, Magnesium, Phoshorus, Zinc, Copper, Maganese, Selenium.  


Fresh Kale Salad

3 Cups kale, finely chopped

12 Cherry Tomatoes, quartered

1/2 Cup Sweet onions, diced

1/3 Cup Black olives, sliced

1/3 Cup pickling cucumbe, diced

3 Tablespoons Sunflower seeds

2 Tablespoons Red Bell peppers , diced

1/4 Cup Green onions, sliced

Dressing:

1/4 Cup water

3 Tablespoons Fresh lemon juice

2 Tablespoons Tamari sauce (organic)

2 Tablespoons Flax oil or Olive Oil

2 Tablespoons Raw Honey

1/2 Teaspoon onion powder

1/4 Teaspoon Garlic powder

Directions:

Combine kale, tomatoes, onions, olives and cucumber in a serving bowl.   Set aside the sunflower seeds, peppers, and green onions for later use,   In a separate bowl or jar, combine water, lemon juice, Tamari sauce, flax oil, honey and seasonings to make the "dressing" and mix well.   Pour over salad

and marinate in the refrigerator 2 hours.   Add the sunflower seeds, red peppers and green onions just before serving.



Home grown kale is beautiful

Home grown kale is beautiful