Tag: theplantedvegan

Update: I’m Alive

Published on by The Planted Vegan5 Comments

As you may have noticed, I took a much needed…yet longer than expected hiatus from blogging. With nutrition club responsibilities, final projects, a brutal final’s week, taking the GRE, and a busy holiday season, blogging unfortunately got pushed to the back burner for a while.

But I think I’ve given myself a long enough break, because I’m ready to get back to blogging about food, recipes, and all things nutrition and health!

A little update on the past three months…

Traveled to the beach, and the mountains over fall break..

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Taught a kid’s cooking class on how to make hummus

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Forks Over Knives | Documentary Review

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If you’ve been following my blog for a while, you’ve probably heard me talk about Dr. T. Colin Campbell and/or the documentary Forks Over Knives (FOK). The research that Dr. Campbell has done, as well as the information shown in the documentary FOK is mind blowing, and has changed my life in many different ways.

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Today, I wanted to do a thorough review on the documentary and hopefully convince you to check it out for yourself! Forks Over Knives is essentially a documentary that is centered around the research done on the connection between animal protein and cancer growth. Dr. Campbell began this research during The China Study. Lots of research has been done over the years on this topic, and FOK puts it all into a very easy to follow documentary. Along with presenting the research in easy to understand words, pictures, and interviews the documentary follows several individuals who are suffering with chronic diseases.

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Oatmeal Chocolate Chip Cookies | Veganized

Published on by The Planted Vegan5 Comments

Today, I bring to you an epic VEGAN oatmeal chocolate chip cookie recipe that will blow your mind. They are super easy, and don’t have any crazy/hard to find ingredients.

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Chocolate Chip Oatmeal Cookies

Ingredients:

  • 1 1/2 cup old fashioned oats
  • 1 cup flour (gluten free, whole wheat, white, almond, coconut flour, etc.)
  • 1/2 cup unsweetened applesauce
  • 1/4 cup sugar
  • 3 Tbsp. molasses (or maple syrup)
  • 1/3 cup shredded coconut
  • 2 Tbsp. flax seed (optional)
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1/3-1/2 cup chocolate chips (I used some by Equal Exchange that are vegan)

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Spring Rolls | Veganized

Published on by The Planted Vegan7 Comments

I’ve recently discovered not only how to make spring rolls, but how delicious they are. I always thought they looked so complicated, but I’m so glad I realized that they really aren’t difficult to make at all and make a perfect meal. For this recipe, I’m not only going to give you a recipe, but walk you through exactly how to make them! I’m also throwing in a yummy peanut sauce that you can dip the spring rolls in.

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Spring rolls

Ingredients:

  • Spring roll wrappers / rice paper (found at most grocery stores in the international section, at an Asian market, or online)
  • Carrots: thinly sliced
  • Cabbage: thinly sliced
  • Cucumber: thinly sliced
  • Sprouts
  • 1 avocado

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Roasted Beets with Sautéed Garlic Beet Greens

Published on by The Planted Vegan7 Comments

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Beets can be extremely intimidating if you’ve never tried them, or cooked with them. I thought I’d do a little “how-two” for anyone that wants to experience the beauty of the beet!

Beets are extremely nutritious, and taste so good if you cook them right! They are LOADED with nutrients and anti-inflammatory properties. Their beautiful deep red color comes from all their phytonutrients. They are also great food if you’re wanting to detox. I love eating both the beet and the beet greens (which are also loaded with lots of vitamins and minerals), so I included how to cook the greens as well for a lovely accompaniment to the beet root. Beets tend to be very bitter, so I’ve found that roasting them is the best way to cook them because it draws out a lot of their sweet flavor and makes them soft on the inside and crisp on the outside. They’re so delicious you just won’t be able to beet them!

Roasted Beets

1-2 Servings

Ingredients:IMG_8940

1 bunch of beets

1-2 cloves of garlic

1 Tbsp oil (coconut, or flavored olive oil is suggested)

1-2 Tbsp. vegetable stock (optional)

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