Many people have this misconception that if you decide to go vegan you’re giving up your favorite foods, but that’s not necessarily the case. Now, the health benefits of eliminating meat, dairy, processed foods and sugar are almost unlimited, not to mention the mental clarity that comes with changing your diet. Did you know there are numerous substitutes to the foods that toxify our bodies and bring us illnesses? Eye always tell people that going vegan doesn’t mean you lose the joy of eating foods you like, it just means you have to prepare it a little differently. So here are a few options Eye found in a vegan cookbook by Heather Bell and Jenny Engel, for substituting meats for a healthier beginning.
Gardein Chick’n Scallopini: Cook and slice onto salad, shred for tacos, or serve beside a pile of fluffy mashed potatoes.
Maitake Mushrooms: Also called “Hen of the Woods”, these ‘shrooms lend a chicken-like texture to enchiladas and veggie stir-fries.
Beyond Meat Crumbles: Browning these chewy crumbles with onion and Mexican spices makes the perfect base for tacos.
Lentils: The humble lentil, when cooked, is a dead ringer for ground beef in Bolognese sauce or Sloppy Joes.
Tofurky Italian Sausage: Sliced thinly, it’s pepperoni for your pizza. Straight of the grill and onto a bun, they trump any meat based burger.
Nuts & ‘Shrooms: For a heart sausage flavor and toothsome texture, you can try the combination of mushrooms and walnuts.
Lightlife Tempeh Bacon: Sizzle a few slices and sandwich between layers of juice tomato and crisp lettuce and you’ve got an even better BTL!
Carrots: Yup! Carrots! A great alternative for breakfast when throwing some long, thin strips of seasoned carrots in a sizzling pan for pig-free bacon!
Field Roast Celebration Loaf: This stuffed when-gluten loaf will remind you of Sunday mornings at your Grandma’s house.
Jackfruit: Season canned young jackfruit with a tomato-y barbecue sauce, and you’ve got pulled-pork sandwiches!
Gardein Fish Filet: Wouldn’t you love to get the fish-stick flavor without the fins and the scales? Now you can, and it taste even better than the frozen fish fingers from childhood.
Tempeh: A bit of mayo and chopped up onions transforms steamed tempeh into a tuna salad facsimile that is amazing heaped on toasted bread.
These are just a few different recipes and alternatives for those wanting to change their diets but not sure they can go without the taste of meat, and Eye hope they help those just embarking on their health journey. Also make sure to check out the vegan cookbook by Heather Bell and Jenny Engel, Eye Am grateful to share their recipes with you!
This hand roll has all the flavors of a veggie sushi roll, but it takes half the time to prepare. It can be loads of fun forming the sushi, as if it’s edible art. Plus, there are so many different fillings you can add to your hand roll, making a great alternative for dinner parties. The best part is, these hand rolls pear perfectly with a cold Japanese beer, or a hot sake depending on the day’s weather.
THIS RECIPE IS GLUTEN FREE AND NUT FREE | MAKES 6 – 8 HAND ROLLS
FOR THE RICE:
-I cup sushi rice (or brown rice) – 2 tbsp. rice vinegar – 1 tbsp. evaporated cane sugar – 1/2 tsp. sea salt
FOR THE FILLING:
1 (6oz) block gluten free baked Tofu, cut into thin matchsticks – 1/2 ripe avocado, pealed and cut into thin segments – 1/2 red or orange bell pepper, cut into thin matchsticks – 1 carrot, cut into long strips – 1 Persian (or 1/4 English) cucumber, halved and cut into thin strips – 4 toasted nori sheets (sea moss), halved – 2 tbsp. wasabi powder mixed with 1 tbsp. water (optional) – 1/2 cup pickled ginger
NOTE: Not all wasabi powder and paste is vegan. Search the label carefully for any added dairy.
To Prepare the Rice: Cook rice according to package directions. When cooked, transfer to large bowl. With wooden paddle, incorporate vinegar, sugar, and sea salt into rice until slightly sticky. Set aside to cool.
To Prepare the Filling: Arrange tofu, avocado, bell pepper, carrot, and cucumber on a plate within easy reach.
To Form the Hand Rolls:
Place 1 nori (shiny-side down) in one hand. With dampened other hand, spread about 1/4 cup cooked sushi rice evenly over half the nori in a square.
Place small amount of desired fillings in a diagonal line across rice, pointing toward thumb.
Gently roll into a cone shape and seal edge with a few grains of sushi rice or with prepared wasabi (if using). Serve with ginger.
Eye got this recipe out of a vegan book written by Heather Bell and Jenny Engel, and Eye hope you enjoy making it as much as Eye did. Let’s Get to Rolling!
Since the death of Nipsey Hussle, many have begun to wake up to the messages he was attempting to shower us with. Nipsey was working on releasing a documentary on the trial of Dr. Sebi, a Honduran Self Healer who was sued by the United States Government for actually healing people without a medical license. With over 70 witnesses speaking on his behalf proving that he did indeed reverse their health problems, Dr. Sebi won the lawsuit against him. If you do your own due diligence, you will see that he proved all dis-eases stem from the mucous carried in the human body. He proved that if we remove the mucous we remove the dis-ease, and decided to create a plant based alkaline diet in order to help others achieve healthier lifestyles.
Alkaline Blueberry Spelt Pancakes
2 cups Spelt Flour
1 cup Coconut Milk
½ cup Spring Water or Alkaline Water
2 tbsp. Grapeseed Oil
½ cup Agave
½ cup Blueberries
¼ tsp Sea Moss
Mix your spelt flour, hemp seeds, sea moss, agave, and grapeseed oil together in a large bowl. (It is important that you DO NOT add the hemp milk now, as it may form lumps once in contact with the grapeseed oil.)
Mix in 1 cop of hemp milk and add spring water until you get the consistency you want.
Fold the blueberries into the batter
Heat your skillet to medium heat and lightly coat it with grapeseed oil.
Pour the batter into the skillet and let them cook for about 3-5 minutes on each side.
Enjoy your alkaline pancakes!
Note: If you would like the pancakes more cooked through, you can also try baking it in the oven at 350 for a few minutes.
Alkaline Blueberry Muffins
1 cup Coconut Milk
¾ cup Spelt Flour
¾ Teff Flour
½ cup Blueberries
1/3 cup Agave
¼ cup of Sea Moss Gel (optional)
½ tsp. Sea Salt
Pre-heat oven to 365 degrees
Grease 6 regular-size muffin cups or line with muffin liners
Mix together coconut milk, flour, agave, sea salt, and sea moss gel in a large bowl until blended well, then fold in blueberries.
Lightly coat muffin pan with grapeseed oil and pour in muffin batter.
Bake 30 minutes, until golden brown and springy to touch.
This recipe makes 3-4 burgers
1 cup Garbanzo Bean Flour
½ cup Onions, diced
½ cup Green Peppers, diced
½ cup Kale, diced
1 Plum Tomato, diced
2 tsp. Basil
2 tsp. Oregano
2 tsp. Onion Powder
2 tsp. Sea Salt
1 tsp. Dill
½ tsp. Ginger Powder
½ tsp. Cayenne Powder
¼ to ½ cup Spring Water
In a large bowl, mix together all seasonings and vegetables, then mix in flour.
Slowly add water and mix until mixture can be formed into a patty. Add more flour of too loose.
Add oil to skillet and cook patties on medium-high for about 2-3 minutes on each side. Continue flipping until both sides are brown.
Serve on alkaline flatbread and enjoy!
Alkaline Electric Flatbread
This recipe makes 4-6 servings
2 cups Spelt Flour
2 tbsp. Grapeseed Oil
¾ cup Spring Water
1 tbsp. Sea Salt
2 tsp. Oregano
2 tsp. Basil
2 tsp. Onion Powder
¼ tsp. Cayenne
The best thing about this recipe is that it only takes about 20 minutes, and is great for sandwiches, wraps, or mini pizza.
Mix together flour and seasonings until well blended.
Blend in oil and about ½ cup of water into the mix. Slowly mix water until it forms into a ball.
Add flour to workspace and knead dough for about 5 minutes, then separate dough into 6 equal parts.
Roll out each ball into about 4-inch circles.
Place in an un-greased skillet on medium-high heat, flipping every 2-3 minutes until done.
Enjoy your Alkaline Flatbread!
Vegetable Lo Mein
Spelt Spaghetti Noodles or Kamut Noodles for Gluten free
Green Bell Peppers
Red Bell Peppers
Green Onions (save for last)
Key Limes (optional)
Toasted Sesame Oil
Ginger Powder or Fresh Ginger
Red Pepper Flakes
Tamarind Concentrate (optional)
The great thing about this recipe is, you can use whatever vegetables you have on hand. The base ingredients to ensure the noodles taste right is: sesame oil, agave, ginger, onion powder and sea salt.
This is high in fat due to the oils used, so this is not a meal you want to make a lot of.
Get some water boiling for the noodles, and make sure your water is salted, or has a little bit of oil (Grapeseed oil works, and sea salt is best).
Make sure not to overcook your noodles.
Heat skillet to medium-high.
Grease skillet with Grapeseed Oil and about 2 tbsp. of Sesame Oil.
Add in vegetables to skillet.
DO NOT cook vegetables until soft and tinder, you want them to still have a small crunch to them.
Add in mushrooms to skillet.
Stir and sauté while adding a tsp. of Sea Salt.
Add a tsp. of Onion Powder.
Stir in ½ tsp. of Ginger Powder or 1 tsp. of Fresh Ginger.
Stir for a few minutes. STIR FRY is best, LIGHTLY COOK your vegetables.
The more vegetables you make, the more spices you use.
Taste your vegetable to make sure they don’t need any more Onion Powder, Ginger Powder or Sea Salt.
While your vegetables finish up, get a separate bowl for your sauce.
Pour 2 tbsp. of Sesame Oil, and 2 tbsp. of Agave.
Add juice from 2 Key Limes.
Add in a heaping ½ tsp. of Ginger Powder.
Pinch of Red Pepper flakes (optional).
Add 1 tsp. of Onion Powder.
1 tsp. of Sea Salt.
OPTIONAL: ¼ tsp of Tamarind Concentrate to help with the taste. You do NOT have to have this ingredient.
MIX IN WELL.
After your vegetables have been lightly cooked, add your noodles and sauce to the pan. Make sure you mix the noodles and vegetables well. Once mixed, stir in about 1 cup of Green Onions and 2 tbsp. of Sesame Seeds.
Vegan Alkaline Ribs
This recipe makes 1 serving per mushroom.
2 portobello mushrooms
½ cup of Alkaline Barbeque Sauce
¼ cup Spring Water
1 tsp. Sea Salt
1 tsp. Onion Powder
½ tsp. Cayenne
This recipe can also be made on the grill, cooked in a skillet, or baked at 350 degrees for about 10-15 minutes (after step 4). If you do not have skewers, you can always cook the mushrooms like riblets.
Scrape gills off the underside of each mushroom cap to avoid an earthly taste and slice mushrooms about ½ inch apart.
Add mushrooms to a large container and add seasonings, water, and most of the barbeque sauce.
Cover with a lid, shake, and store in refrigerator for about 6-8 hours. Flip container over every 2 hours.
Take a skewer and push through 3 mushrooms around the middle, add other skewer, then add about 2-3 more slices. If any slices break, you can cook them as riblets.
On medium-high, brush griddle with oil and cook ribs for 12-15 minute, flipping every 3 minutes. Brush with more barbeque sauce if desired every few flips.
Alkaline Barbeque Sauce
This recipe makes about 8-10 oz. of BBQ sauce.
6 Plum Tomatoes
2 tbsp. Agave
¼ cup Date Sugar
¼ cup White Onions, chopped
2 tsp. Smoked Sea Salt/Sea Salt
2 tsp. Onion Powder
½ tsp. Ground Ginger
¼ tsp. Cayenne Powder
1/8 tsp. Cloves
Add all ingredients, except date sugar, to blender until smooth.
Pour blended ingredients and date sugar a saucepan at medium-high heat and stir occasionally until boiling.
Reduce heat to a simmer and cover with a lid for 15 minutes, stirring occasionally.
Use stick blender to make the sauce smoother (optional).
Allow the sauce to cool and thicken further before serving.
These recipes are pulled directly from the guide of Dr. Sebi’s alkaline diet. It is no secret that eating healthy can enhance your mind, body and spirituality. Eye hope that these recipes show you a glimpse of just how fun and exciting eating vegan can be.
Veganism and Vegetarianism were the original ways of dietary routines, with a few exceptions for animals that the Universe gifted to them. Even with those exceptions, maintaining a 90% plant based diet was the normal way of our ancestors. It was in this time they discovered the life-long health benefits of raw fruits, vegetables, plants, herbs and roots, and how to use them to ensure the health of the body and its functions. This is why our ancestors used to live well into their hundreds, and plays a major role in the death toll of today’s society. If this is the case, why do so many people love to eat meat? According to an economist with the International Food Policy Research Institute, Mr. Mark Rosegrant, “All countries eat more meat when their income grows and they have the economic wherewithal to eat more meat”. Because this behavior is so consistent, economists now treat meat eating almost like behavioral law of humans. As he continues, he is quoted once more saying “it seems to be a preference that’s built in to people.” So according to our patterns as homo-sapiens: the more money we get, the more meat we eat. Just as these studies have been done on the rise and fall of the consumption of meat, there have been studies conducted on the effects on the body, if any, in the absence of meat.
Dr. Sebi, born as Alfredo Bowman, was a Honduran herbalist, pathologist, biochemist, naturalist and a self-educated healer. After coming to the US, he was diagnosed with asthma, diabetes, impotency and obesity, and couldn’t seem to find any help from westernized doctors and their treatments to manage symptoms. So he was led to an herbalist in Mexico and with great success in healing all his ailments, Dr. Sebi began creating natural vegetation cell food compounds geared for cleansing on an inter-cellular level, and revitalization of all the cells that make up the human body. Long story short (please do extensive research when able), after sharing these inter-cellular cleansing compounds with others, word began to spread that he truly found a way to reverse the most complex of illnesses, including AIDS, herpes, diabetes and even cancer. Word spread his work all the way the FBI and he was sued by the United Stated government for using the word “heal” without having the proper documentation to practice medicine. Dr. Sebi provided over 70 witnesses proving that he did indeed, reverse their illness through herbs and a unique vegan diet, and ultimately won the suit against him. (He was NOT killed because of Pneumonia)
Johanna Brant, born in South Africa, was a prophet, writer and spy who was given only six weeks to live by her doctors back in 1921. She refused all surgeries and treatments and set out on her own in search for a cure. After hearing high praises about the benefits of fasting, as well as experimenting with her own body this way, she discovered the powerful healing properties of the grape. She completely recovered without any operations or westernized treatments, using her own means, and lived for another 40 years. She attributed her full recovery to the periods of fasting she practiced at the beginning of her regimen, and to the Grape Cure she followed later. Although her findings have been denounced, she was the influence behind Essie Honiball’s book “I Live on Fruit” and Basil Shackleton’s “The Grape Cure: A Personal Testament”. The medical profession and Big Pharma like to “debunk” these findings as misinformation and false news, yet the practices of both Dr. Sebi and Brant are still widely used today as healthy and accurate natural remedies.
So what are “live” foods? Live foods are foods that are consumed fresh, raw, and/or in a condition as close as possible to their original, vibrant, living state. Depending on who you speak to (and how much of a purist they are), the term “live food” may strictly refer to raw fruits and vegetables and sprouted nuts and grains. The “dead” foods are the foods that we cook, as well as white flour, pasteurized dairy and processed meats. With most of us being brought up by over eagerly meat eaters, it seems impossible for some to even fathom the idea of no longer feeding of the carcasses of other sentiment beings. Perhaps this will help …
“People who once ate vegetarian diets but started to consume meat once a week, experienced a whopping 146% increase in the odds of heart disease, a 152% increase in stroke, a 166% increase in diabetes, and a 231% percent increase in the odds of gaining weight…”
“Only one way of eating has ever been proven to revere heart disease in the majority of patients: a diet centered around whole plant food.”
So if you’re like me and are a hand-on learner, then you can do experiments on your body yourself and monitor the results. Go two weeks of eating whatever it is you like. If you prefer beef, eat plenty of it. If you prefer pork, eat as much as you can stand. For two weeks! During these two weeks, keep a journal of how you feel from day to day. Then QUIT! For just ONE week, eliminate meat and dairy. Substitute these things for vegetarian alternatives (google has plenty) and MONITOR HOW YOU FEEL! Notice and record the difference in your bowel movements, your mind’s clarity, your emotions, your skin, your attitude, EVERYTHING! After those three weeks, compare the two lists. If you take this experiment serious, you won’t be able to ignore the drastic difference in how much better you feel the third week with no meat and dairy, then you did the first two weeks of eating meat consistently.
There are so many huge companies beginning to incorporate natural sources in the ingredients of their products, like herbs and oils for example. And it is mainly due to the amount of people doing their own research and experimenting to realize the healthier avenues, and accuracy, of natural remedies.