With COVID on everyone's mind, it is only natural that we need to think about boosting our own immune responses. The human immune system is a powerful virus fighter that naturally declines as we get older, which is why COVID is much more serious in individuals over eighty years of age.
What can we do to boost our immune systems naturally? Watch the following video on how an often overlooked antioxidant, selenium, is proving in multiple studies to improve immune function and fight COVID-19 (coronavirus)
Other videos on immune system support:
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These 5 delicious easy Vegan pasta sauces make cooking vegan super easy! Healthy, Vegan and packed with nutrients, we found the best vegan sauces from our favorite sources.
Vegan Pad Thai
My two loves in one dish: pasta and thai food. This one is so delicious, especially with crispy, spicy tofu on top. PS- If you’re looking for the secret to perfectly crisp tofu without a ton of oil, this is it.
The sauce for the tofu and pad thai is fairly similar, so pull out all of the ingredients to whip them up at the same time. I rely on these glass cups for almost all of my sauces. I measure everything directly into the cups, give a quick whisk and then set aside while I prep the rest of the ingredients. When I’m ready to use them, I can easily pour them into the skillet.
The spicy tofu on top really brings the entire dish together, but if spicy food doesn’t agree with you, feel free to omit the Sriracha all together or reduce the amount.
These recipes brought to you by #delishknowledge . I absolutely love her creations. Happy cooking!
Spicy Tofu Crumbles
1 pound extra-firm tofu, sliced 1/2″ thick
1 tablespoon peanut butter
3 tablespoons soy sauce (or tamari for gluten-free version)
1–2 tablespoons Sriracha (or other hot sauce/paste)
2 tablespoons plain rice vinegar
2 teaspoons toasted sesame oil
2 teaspoons freshly grated ginger
Pad Thai
8 ounces brown rice noodles (or rice noodles)
2 teaspoons oil, divided (I used coconut oil)
1 red pepper, thinly sliced
1/2 white onion, thinly sliced
2 carrots, thinly sliced
1 Thai chili, finely chopped
1/2 cup peanuts, chopped
1/2 cup cilantro, finely chopped
Spicy Pad Thai Sauce:
3 tablespoons soy sauce (or tamari for gluten-free version)
3 tablespoons fresh lime juice
1 tablespoon Sriracha (or other spicy sauce, less if you don’t want as much heat)
3 tablespoons brown sugar
3 tablespoons vegetable broth
1 teaspoon garlic-chili paste
2 garlic cloves, minced
Instructions
Place the uncooked noodles in a bowl of cold water to soak.
Make the Tofu: Arrange slices in a single layer on a paper towel lined plate and cover with a few more paper towels. Press down firmly on tofu with your hands to get rid of any excess liquid.
Heat a large non-stick or cast-iron pan over medium heat. Add the tofu, in a single layer, and cook, turning once until lightly browned on each side, about 5-7 minutes.
Remove from oven and finely chop.
Whisk together the ingredients for the tofu crumbles: peanut butter, soy sauce, Sriracha, rice vinegar, toasted sesame oil and ginger. Pour over the tofu crumbles and let marinate while you prepare the rest of the ingredients.
Make the Pad Thai: Whisk together the ingredients for the Pad Thai sauce and set aside.
Heat a large skillet or wok over medium heat and add 1 teaspoon of oil. Add in the vegetables (red pepper, onion, carrots and chili) and cook until just tender, about 2-3 minutes.
Transfer to a dish and set aside.
Add the remaining teaspoon of oil to the pan and add the drained noodles (they should be soft by now) and stir fry for a minute, stirring often.
Add in the sauce and stir-fry for another minute or two until the sauce starts to thicken and stick to the noodles. Add the vegetables and stir together until just combined. Stir in the peanuts, cilantro and divide among 4 bowls.
otesAdd the marinated tofu crumbles to the skillet and stir fry for another 2-3 minutes until tofu is crispy and sauce is absorbed into the tofu. Divide among the 4 bowls and serve immediately.
For gluten-free version, substitute Tamari for soy sauce
ONE POT CREAMY GARLIC PASTA
This one pot creamy garlic pasta is probably the closest recipe I’ll share to a vegan fettuccine alfredo*. Also, sorry in advance for a couple more pictures than usual today. (Now with a recipe video!)
The classic fettuccine alfredo recipe is made with fresh cooked pasta tossed in butter and cheese. The butter and cheese melt together to form a sauce. But nowadays in my neck of the woods, as American takes on dishes are wont to do, our version has managed to evolve to also have the additions of heavy cream, garlic, and more. Regardless, my vegan version has none of those things; but I’d say it’s closer to the bastardized American dish than the authentic original.
The one pot creamy garlic pasta recipe I have here is what I personally find to be an ideal preparation for a creamy vegan pasta dish. Because of the one pan method that cooks together the pasta and the sauce all in one pot, the sauce coats the pasta exceptionally well. Fettuccine is especially suited to coming out to a lovely al dente texture in the final product. Thankfully, if you prefer your pasta cooked differently it’s also easy to adjust.
One Pot Creamy Garlic Pasta
Vegan one pot creamy garlic pasta to meet all of your fettuccine alfredo needs with none of the extra dishes.
1tspsaltplus more to taste (reduce if using a salty broth - mine is low-sodium)
8ozdry fettuccine
black pepper, dried oregano and red pepper flakesto taste
chopped fresh basil or parsleyfor serving
Instructions
Heat the olive oil in a large skillet over medium heat. If possible, choose a skillet that is wide enough to completely fit the fettuccine. Smaller pans will work, but require a bit more fuss to stir and submerge the pasta as it cooks.
Add the garlic and shallot to the pan along with a sprinkle of salt, and stir. Cook for about 2 minutes, stirring occasionally, or until the garlic is softened and the shallot is turning translucent; avoid browning.
Add the vegetable broth, nondairy milk, and salt, and stir. Add the dry pasta and gently prod it around to submerge it under the liquid. If not all of it fits now, you will need to gently push it into the pan after the submerged portion has softened later.
Bring to a boil, then reduce to a simmer. Stir occasionally, gently separating any pasta that starts to stick together. Cook for about 20 minutes, or until the sauce has thickened onto the pasta and the texture is to your liking. If too much of the liquid is cooking off, reduce the heat a little bit, and add more nondairy milk.
Adjust seasoning to taste, and serve with fresh herbs and other toppings if desired. Best served immediately, but leftovers will keep for 3-5 days in the fridge (cool completely to room temperature before boxing up and refrigerating).
20 minute vegan pasta
AUTHOR:ALEX CASPERO
20-minute dinner. You are going to love this healthy, easy vegan pasta
Ingredients
3 shallots, chopped
2 garlic cloves, minced
1/4 teaspoon red pepper flakes
8 ounces spinach leaves
8 ounce linguine
1/4 cup vegan parmesan cheese (I use my homemade version to keep in the freezer)
Bring a large pot of salted water to a boil.
Heat the oil in a large skillet over medium heat. Add the shallots and cook until soft and caramelized, about 5 minutes. Stir in the garlic, red pepper flakes and pinch salt/pepper.
Add in the spinach and cook until wilted.
Meanwhile, add the pasta to the salted water and cook a little more than half of the recommended time. For instance, if al dente is 10 minutes, cook for 6.
Add the slightly uncooked pasta to the skillet along with 2 ladles of pasta water. The pasta water has starches to help the sauce cling to the pasta, so don’t substitute regular water. Bring to a simmer and cook, stirring often, until the water has evaporated. Continue to add more pasta water, one ladle at a time (might only need 1-2 more) until pasta is al dente/cooked through.
Stir in the parmesan cheese and season to taste, if needed.
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Sweet potatoes are more than just delicious. The sweet potato is
becoming a research focus in recent years due to their unique
nutritional and functional properties. Sweet potatoes have have a huge
range of health benefits, including the ability to slow down the aging
process, especially in skin.
For more information on the Anti-aging effects of sweet potatoes check out this video:
Having a hard time with homemade hummus? You are definitely not alone! I have tried and failed many hummus recipes in my day until I finally got into my hummus groove. Below are the top 5 tips for making spectacular homemade hummus that you will be proud of!
Tips for the best homemade hummus with canned chickpeas
Combine the garlic with lemon juice first because this helps to soften the sharp flavor of the garlic.
Blend the tahini with the garlic and lemon juice before adding chickpeas. I swear this helps make the hummus so much smoother!
Another tip for smoother hummus is to actually boil your canned
chickpeas (rinse and drain them first) in water for 10-30 minutes. This
helps to soften them so that they blend up way easier.
For the creamiest, smoothest hummus of your life, remove the skins
on the chickpeas. I know, I know – it’s crazy tedious so I often skip
this step, but when I invest the time to do it, it’s always worth it.
Don’t use olive oil to thin out your hummus – I find this weighs it
down. Instead I add about 3-4 tbsp of olive oil per 2 cups of cooked
chickpeas and good old water to thin it out.
The recipe is from https://chelseashealthykitchen.com
Homemade Hummus with Canned Chickpeas
Prep time
Total time
Author: Chelsea Allen
Yield: 2 cups
Ingredients
⅓ cup lemon juice (from about 2 lemons)
2 small cloves garlic
¼ cup tahini
19-oz can (about 2 cups) chickpeas, rinsed and drained*
4 tbsp extra virgin olive oil
¼ cup water, or more to thin
½ tsp kosher salt
Instructions
Combine the lemon juice and garlic in the bowl of your food processor and let sit for a few minutes.
Add the tahini and process until the mixture is smooth.
Add
the chickpeas and run the food processor as you drizzle in the olive
oil. Scrape down the sides of the food processor and then run it while
adding the water until it reaches your desired consistency.
Season to taste with salt.
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You can use any nut or seed combination you like in this type of
snack, but I chose walnuts because of their high omega-3 fatty acid
content, as well as their antioxidant and phytosterol content, which
have been linked to a lower risk of breast cancer. (source)
To make these healthy date balls, all you need is a food processor and 5 ingredients.
You’ll process the walnuts and shredded coconut in a food processor
until crumbly, then add the dates, salt, and vanilla and process again.
Course: Snack
Cuisine: American
Keyword: dates, snack
Prep Time: 15minutes
Total Time: 15minutes
Servings: 24
Calories: 123kcal
Author: Megan Gilmore
These
DATE ENERGY BALLS are a quick & easy healthy snack. Made with
walnuts, coconut, and dates, they remind me of cookie dough!
Ingredients
2cupswalnuts, or other nut/seed of choice
1cupshredded unsweetened coconut
2cupssoft Medjool dates, pitted
1/2teaspoonsea salt
1teaspoonvanilla extract
Instructions
In a large food processor fitted with an "S" blade, process the walnuts and coconut until crumbly.
Add
in the dates, vanilla and sea salt and process again until a sticky,
uniform batter is formed. (You can add a tablespoon of coconut oil, only
if needed to help the mixture come together.) You don't want to over
process, or the batter will become oily, so process until crumbly, but
sticky when pressed between your fingers.
Scoop
the dough by heaping tablespoons, then roll between your hands to form
balls. Arrange them on a baking sheet lined with parchment paper, then
place in the fridge or freezer to set for at least 30 minutes before
serving. Store the balls in a sealed container in the fridge for up to a
week, or in the freezer for an even longer shelf life. (I prefer them
frozen, myself!)
Sweet + chewy
vegan energy balls filled with your favorite carrot cake flavors -
cinnamon, raisins, pecans, coconut, and carrots (duh!). The perfect
healthy snacking or dessert bite that takes minimal ingredients and less
than 15 minutes to whip up in your food processor.
Ingredients
Vegan Carrot Cake Energy Balls
1/2cuppitted deglet or medjool dates(soak in hot water for 10 minutes if dried out)
Ginger is an excellent all-natural antibiotic, anti-inflammatory, pain reliever and immune system booster that can be used to treat digestive disorders and has been clinically proven to treat colon and ovarian cancer.
Ginger is an excellent all-natural antibiotic, anti-inflammatory, pain reliever and immune system booster that can be used to treat digestive disorders and has been clinically proven to treat colon and ovarian cancer.
Super Silky Smooth Chocolate Chia Seed Pudding! Chia Seeds benefits are healthy and can help you lose weight. Chia seeds are packed full of Fiber, Calcium, Iron, Magnesium and Omega 3s - which make Chia seeds the perfect food.
1 cup chia seeds
1/4 cup cacao powdered
1 can lite organic coconut milk
maple syrup for optional sweetener
The secret Chia seed recipe to making easy, smooth & silky Chia seed puddings! You can add fruit, spices to the chia seed pudding and you will find that chia seeds are full of fiber and help you lose weight.
Chia Seeds have been proven to regulate and decrease abnormally high levels of insulin in the blood. They can also reduce insulin resistance to help you lose weight and control diabetes.
A recent UK study showed that chia seeds can lower triglycerides and cholesterol levels while increasing HDL (The Good) cholesterol. The study also found that when substituting chia seeds for other fat sources, the chia seed diet was able to prevent high triglyceride levels and reduce obesity.
Chia Seeds Benefits - Chia is high in both soluble and insoluble fiber, containing 10 grams of fiber, or an incredible 40% of your daily dietary fiber needs from chia seed!
Chia seeds will fill you up and help you lose weight by fooling your stomach into thinking it is full and suppressing your appetite
Chia contains 179 mg of plant-based Calcium or 17% of your daily requirement.
Chia fat is 20% ALA, the highest amount found in any plant. ALA is essential for brain function and hair and nail growth.
Chia is 17% protein. Who says you can't get protein from plants?
Chia is very high in antioxidants and has four times more ORAC value than blueberries (Oxygen radical absorbency capacity )
Chia contains almost 60% of your daily vitamin B1 and B3 requirements
Chia has an incredible 60% of your daily Iron requirements
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Vegan coconut whipped cream is a healthy alternative to dairy or petroleum-based whipped cream, both of which can cause health problems. The following is incredibly helpful information on how to make your own vegan whipped cream, vegan whipped cream recipes, vegan whipped cream how-to videos and coconut whipped cream nutritional information. Once you try homemade vegan whipped cream you will never go back to frozen petroleum ever again.
Vegan Whipped Cream Is Easy To Make And Delicious, it's paleo and vegan!. In this video, we show you how to make the highest quality vegan whipped cream with organic ingredients. Make some fresh homemade coconut vegan whip cream in just a few minutes with organic sweeter and natural flavors. Try this delicious vegan whipped cream today and you will never go back to processed junk whipped creams again!
Green smoothie weight loss. Green smoothies are the fastest way to lose your belly fat and lose weight throughout the entire day. Weight loss Green smoothie. Drink a green smoothie for weight loss, thick hair and nails, clear skin and a glowing aura.
Watch the video for the recipe
Nutrition Facts
Amount Per 1 cup (30 g)
Calories 7
% Daily Value*
Total Fat 0.1 g 0%
Saturated fat 0 g 0%
Polyunsaturated fat 0 g
Monounsaturated fat 0 g
Cholesterol 0 mg 0%
Sodium 24 mg 1%
Potassium 167 mg 4%
Total Carbohydrate 1.1 g 0%
Dietary fiber 0.7 g 2%
Sugar 0.1 g
Protein 0.9 g 1%
Vitamin A 56% Vitamin C 14%
Calcium 3% Iron 4%
Vitamin D 0% Vitamin B-6 5%
Vitamin B-12 0% Magnesium 6%
