Sister Vegetarian Speaking Appearances!!!



Purchase Sister Vegetarian's 31 Days Book at these locations:

http://www.amazon.com/
http://www.lanternbooks.com/
http://www.barnesandnoble.com/
Ask your local book store to order it for you or carry the book!

National Magazines, Radio Shows and Speaking Engagements:

My book Sister Vegetarian’s 31 Days of Drama-Free Living: Exercises and Recipes for a Healthy Mind, Body, and Spirit (Lantern Books) made Veg News Annual top 12 book list for 2012.

Thank you everyone for your support of making my book within Veg News top 12 book list for 2012. Thank you also for helping to keep the healthy revolution alive, moving, and touching many lives going forward :) Link here at Veg News for reviews of the top 12 books :) Thank you :)

I am in Veg News Magazine's March/April 2012 Issue on Page 90!!!! A wonderful review is given of my book Sister Vegetarian's 31 Days of Drama-Free Living! To find out where and when you can purchase your Veg News March/April issue, Link here to the international and award winning vegan magazine which is available in 38 countries!

May 27, 2012 - Speaker at the New York City Veggie Pride Parade. Link below for my Victory Speech to inspire and empower you on your plant-based journey.
Link here http://youtu.be/fvjZZ6_uPH4 or link below for my speech at the May 27, 2012 Veggie Pride Parade where I speak on healthy eating and its affect on ourselves,world hunger, and the environment.


Link here for my 2/29/12 Progressive Radio Interview
on the station's show "It's All About Food" with the show's host Caryn Hartglass.

I spoke at the 10/9/11 Baltimore, MD/DC Area 1st Annual VegFest sponsored by Open The Cage Alliance (click here for official VegFest Website of speakers and entertainment). My "Victory" speech can be viewed on You Tube (click here for speech video)

Other speaking engagements included the Oct 27-29 DC event for Farm Sanctuary's National Conference to End Factory Farming where I will spoke on Day 3 (Oct 29) at on the Plant Based Living Panel:Diet As A Tool For Change. I was joined on the panel by NY Times best- selling author and nutritional researcher Joel Fuhrman, M.D. Here is the video link :
http://conference.farmsanctuary.org

Sister's Vegetarian's Book Information

* More Sister Vegetarian Book News!

September 24, 2011 Article for Black Girls Run on Being Black and Vegan: Link here to be inspired


2013

Lantern Books has come up with a new e-book entitled "Recipes for the Vegan Table: A Lantern Sampler." One of the recipes from my book Sister Vegetarian is listed along with a recipe from vegetarian Sir Paul McCarthy...you know him as a Beatles member :-)

Here's the information about the book and the link to download the book and recipes:

" Recipes for the Vegan Table: A Lantern Sampler by Carol J.... Adams, Donna Beaudoin, Patti Breitman, Kate Jacoby, Brian McCarthy, Paul McCartney, Kumuda Reddy .....

With so many cookbooks out there, what's a vegan—or aspiring vegan—to do? Lantern Books has the ideal menu: Start with a flavorful appetizer from famously longtime vegetarian Sir Paul McCartney, continue with a mouthwatering entrée from The Sexual Politics of Meat author Carol J. Adams or "Sister Vegetarian" Donna Beaudoin, add a scrumptious side from Chef Brian P. McCarthy or Ayurvedic practitioner Dr. Kumuda Reddy, and finish up with a delectab...le dessert from Kate Jacoby, co-owner and pastry chef of the cutting-edge Philadelphia restaurant Vedge. All of the recipes in this sampler are healthy, tasty, and easy to make, ensuring that your meal will be both cruelty-free and delicious. So draw a chair up to the table and find out what the joy of vegan cooking is really about!(less)"

Purchase at Amazon: http://www.amazon.com/dp/B00BP10K4O

Black Expressions Book Club
(http://www.blackexpressions.com/)
made Sister Vegetarian's 31 Days of Drama-Free Living their alternate book selection in March 2012!

What a joy to know that I have become a part of your family through this book which acts as your daily guide, daily inspirational and motivational tool. To conquer challenges in all aspects of your life. To encourage you to be encouraged that the sun shines even when the clouds are gray, and that joy always comes in the morning if you should falter and trip along your vegetarian or vegan journey! It's okay to be you. Be yourself, and you shall not fail in this beautiful life-long vegetarian or vegan journey. Remember, it's a lifestyle, not a temporary diet or a temporary solution. It is a part of you as you heal yourself, heal the environment, and save animals. Do you ask yourself, what have you done for me lately when you are always helping others and forget about your well-being? Then, pick up a copy of Sister Vegetarian's 31 Days of Drama-Free Vegetarian and Vegan Living today, and let your mind be blown to the endless possibilities of what a vegetarian or vegan lifestyle can do for you! ~ Donna M Beaudoin "Sister Vegetarian"

Disclaimer: Sister Vegetarian is a blog based on my vegetarian and vegan experiences and journey as well as others' experiences. I am not a medical, nutritionist, or exercise specialist; so, please consult your physician before starting any vegetarian and vegan lifestyle and exercise program.



Sunday, April 15, 2018

Muscles, Strength, Healthy Athletic 51 Year Old Sister Vegetarian: Vegan Myths Debunked and a Vegan Sushi Recipe Included



Here I am at 51, with more muscles and an active lifestyle than I have ever had prior to becoming a vegan 9 years ago. You can get the proteins, iron, vitamins, and nutrients you need living a vegan lifestyle. Lifestyle is the key. Veganism or even Vegetarianism is not a diet, it is a lifestyle. A lifestyle for life that can no only prevent illnesses and diseases, but will provide your body with the protein, iron, nutrients vitamins, and anti-oxidants you need to live and maintain a healthy life. Remember, my great-grandmother lived to be 100 as a vegetarian. I can't say all will lie to be 100, but we an live a healthy life through veganism.

I originally posted the below protein list for those who are vegans (and, vegetarians) on August 29, 2011:

WHAT'S THE PROTEIN CONTENT ON MY PLATE?

Still wondering if you will consume a sufficient amount of protein if you switch to a vegetarian or vegan lifestyle? Yes, you will! Meat eaters consume overly the amount of protein needed on a daily basis. This excessive amount of protein from meat sources may lead to many forms of cancer; heart disease; diabetes' osteoporosis; and, other illnesses, diseases, and symptoms (read "Organic Meats Are Not Health Food by the Physicians Committee for Responsible Medicine). A vegetarian or vegan lifestyle will provide the sufficient amount of protein you need from sources that provide more nutrients than a meat-eating lifestyle. 

Tired of the question from others or just your curiosity in deciding to switch to a vegetarian or vegan lifestyle, "Where does your protein come from as a vegetarian or vegan?"

Answer: From all the whole foods that we eat!

Every whole food has protein to supply our daily protein needs. Below is a list of some of the common whole foods we may eat on a daily basis as vegetarians and vegans, and their protein content.

Source: Becoming vegan: the complete guide to adopting a healthy plant-based diet by Brenda Davis, R.D. and Vesanto Melina, M. Sc., R.D 

For a complete list of proteins in whole foods, refer to the Becoming Vegan book.
grams of protein based on 1 cup serving unless otherwise indicated:
Garbanzo/chick peas 14.5 grams
Lentils (cooked) 17.9 grams
Pinto Beans 14.0 grams
Tofu(1/2cup)19.9 grams
Veggie Burgers 11-13 grams
Apples 0.3 grams
Broccoli 2.6 grams
Turnips 0.8 grams
Carrots (raw) 0.7 grams
Kale 2.2 grams
Sweet potatoes 2.0 grams
Almonds 7.4 grams
Sunflower Seeds 8.0 grams
Tahini (3 TBSP) 8.1 grams
Flax Seeds (2 TBSP) 3.8 grams
Oats (1/2 cup) 3.0 grams
Quinoa (1/2 cup) 3.0 grams
Brown Rice (1/2 cup) 4.5 grams

A couple of years ago I cited an article on Vegan myths debunked, and I believe it is good to refer back to those myths to encourage you and to be encouraged to live and maintain a vegan lifestyle.

Vegan Myths Debunked:

Article 1: Top 20 Vegan Myths Debunked from the Vegan Cookbook Website 

Article 2: Top 8 Myths About Eating Vegan, Busted at Forks Over Knives Website

Article 3: 3 Vegan Myths Debunked, Veg News Magazine

Article 4: Top Vegan Nutrition Myths by Huffington Post


In my picture above, my muscles are not from lifting weights, it is from my Vegan Meals, and an active lifestyle of running, cycling, and yoga where I balance myself at 51 on my hands with handstands and crow pose.





My strength comes from my plant based lifestyle of veganism where I maintain a whole foods meal preparation and very little soy products such as tofu or vegan meat.  I tend to make my vegan burgers from vegetables such as beets (Sister Vegetarian's beet burger recipe link here), sweet potatoes, mushrooms, or eggplant (in Sister Vegetarian's 31 Days Book, I include a recipe for a Cuban Vegan Burger using Eggplant and dedicated to my Uncle Joe).

I love international foods, so remember the Spicy Ethiopian Stew I made (link here)... well veganism allows us to explore the world with a variety of never-ending world recipes. Today's recipe is my Japanese Vegan Sushi which I originally posted on May 2, 2011 but I have added a different twist to today's Sushi Vegan recipe.

Sister's Original Vegan Sushi, Pickled Ginger, and Raw Marinated Seaweed Salad 


I always loved sushi, and I am pleased that I can still enjoy this meal as a vegan by using the many colorful vegetables abundantly available to us at farmers' markets, whole foods establishments, and mainstream grocery stores.

Until recently, although you know Sister loves to cook, I still purchased my vegan sushi rolls rather than make my own. Chopsticks are a part of my kitchen eating utensils - always ready for an Asian inspired meal that will take me on a trip to Japan or China without traveling. One day as I ate my sushi and joyfully licked my lips... and fanned my mouth from the wasabi...okay...and, drank lots of water from the wasabi, I realized that I was throwing too much of my hard earned money on something where I could challenge myself and make at home.

A package of 10 roasted seaweed which is the wrap for sushi starts at $2.59. I made sure that my ingredients said only seaweed. I also purchased a vegan wasabi. Thank goodness that I always read the contents of everything unless otherwise stated as vegan because one package of wasabi that I picked up had milk as an ingredient. I put that down fast. I found a squeeze tube of wasabi paste that was vegan. Always, check your wasabi ingredients.

I was always aware that I had sushi recipes in two of my vegan cookbooks, but I shyed away from reading the recipes because I thought that making sushi would be painstakingly difficult. NOT! Well...let Sister keep paying for something that she knows sooner and would bite her wallet, and it did! I said I can do this. Sister...I said to myself...fear not! You will make this sushi beg for your mercy and say..."you are the woman!" It did! Or, at least that's what I think it said after I made my first sushi this past weekend. Making my own sushi was so easy and quick, that you can even make it after work. Even better, have some cooked rice on hand stored in your refrigerator and you can always have the main components of sushi that takes the longest (only 30 minutes top if using Japanese sushi rice) at hand for a quick sushi meal. Normally I would do a cookbook challenge since I did rely on recipes from 2 cookbooks as a premise on what to do; but, I made this sushi and raw marinated seaweed salad (okay actually shredded collards was used in its place to simulate fresh seaweed) my own recipe by deciding to just be creative and use what I had on hand rather than what the recipe stated as well as adding my own creative changes, twists, and turns. . The marinated seaweed (shredded collards) was from memory of remembering a restaurant version of marinated seaweed that I had a few months ago. I also upped the ante and made my own pickled ginger since no sushi is without picked ginger. Sure you can purchase pickled ginger but again it's expensive, and sometimes it looks as though it has been sitting for months on the grocery store shelf. Sushi without pickled ginger is like having a car without tires! Just take my word...make the pickled ginger. It's awesome!

Without further yada...yada...yada from Sister, I present to you Sister's Original Vegan Sushi, Pickled Ginger, and Marinated Seaweed Salad (okay again...please stop reminding me...I used shredded Collards to simulate fresh seaweed)

Sister's Original Sushi Recipe (updated 2018)
Ingredients:
2 sheets of roasted seaweed (also called nori)
Sushi rice (extra fancy short grain rice) or any rice (even brown rice)

2 1-inch thick round slices of raw beets-cut into thin 1/4 inch strips
1/2 avocado cut in 1 inch strips
1 cucumber  cut in 4- long 1/2 inch strips then cut strips in half
picked ginger (Sister's original recipe below)
shredded Collard Greens, Kale, or Beet Greens (about 1 cup per 2 nori sheets)
1 TBSP rice vinegar

Sushi Condiments:
  • Pickled Ginger (Sister Vegetarian's Recipe Below)
  • Wasabi * optional (note: Wasabi is HOT. Use discretion if using. If you are not familiar with wasabi-this is a warning of its hotness)
  • Asian Ginger Dressing  found on All Recipes Website (recipe link here) 





  • Water in a dish (to keep hands wet in adding rice and rolling sushi)

Bamboo sushi bamboo roller or wax paper (I did not have a sushi bamboo roller, so I rolled my sushi tight using wax paper and firm hands. The sushi roller is not necessary. People have rolled sushi in their homes using paper towels! Rolling is all in the hands!)

Directions:
1. First cook rice according to package instructions
2. When rice is done, transfer to a bowl. Add 1 TBSP rice vinegar. Toss with rice. Place rice aside and cover with a cloth to cool down for 15 minutes
3. Cut up your vegetables if you have not done so already
4. Place a sheet of nori on the wax paper.
5. Dip hands in water dish to moisten so rice and nori will not stick to hands. Add about 1 cup of rice, and spread on nori with a spoon or hands. Do not spread all the way to one end (leave at least 1 inch of no rice on an end of the nori.
6. Add shredded collard or try kale, slices of vegetables, avocado, and pickled ginger
7. Start starting with the side where the ingredients go all the way to the end. Using using a bamboo sushi roller, roll according to the instructions for the roller. If using wax paper as I did, I rolled the sushi until the first roll folder over and touched the next layer of stuffing. I then held the rolled sushi tight in both hands, and pressed firmly to form a perfect secure roll before rolling again. Lift up the wax paper to make sure you do not roll it into the sushi ingredients, and roll again to touch the next layer of stuffing. Roll to the end of the 1 inch of nori where no stuffing was added.
8. Place sushi aside to sit for at least 5 minutes to set and firm up a little before cutting. During this time, make another roll-repeat steps 4 to 8.
9. Now, place sushi on a cutting board starting with the sushi you rolled first and slice into 6 to 8 pieces.
10. Plate on dish. Serve with a small side dish of Asian Ginger Dressing and a stream of wasabi on plate with sushi (if using wasabi because wasabi is HOTTTTTT !!!!!!!-Sister can bear it...LOVE MY WASABI)
Serve as an appetizer or a regular meal with a side dish of marinated seaweed (okay...okay...Sister's marinated shredded collards)

Sister's Original Pickled Ginger Recipe



Ingredients:
1 ginger root, peeled. Cut in 2 to 3 inch pieces
water
2 TBSP rice vinegar
1 TBSP raw vegan sugar
1/2 tsp sea salt

Directions:
1. Use a mandolin slicer to slice ginger in thin strips
2. place ginger in a glass jar ( I love being eco-conscious,so I reuse old glass jars such as my tahini or pasta glass jars)
2. Add water until about 1 inch of water is above the ginger
3. Add sugar, vinegar, and salt.
4. Cover jar and shake.
5. Refrigerate 1 hour.
6. Ready to serve with sushi, salads, or other meals.

Sister's Original Raw Marinated Seaweed Salad (aka shredded collards) Recipe:


The Nori used in combination with the collards give this salad a sea type taste if you do not have fresh seaweed available. The sauce is a Japanese marinade similar to the marinade used on seaweed salads in restaurants.

note: If fresh seaweed is hard to find as it was for me, I used collard leaves that I shredded. I have tasted Japanese style marinated seaweed in restaurants, so in my opinion, this original version comes very close. If you prefer the texture of seaweed, just cook the shredded collards in a little water for 10 minutes )more or less) until they become more bendable like seaweed. This make 1 serving, but you can increase the ingredients to make more.

Ingredients:
3 - 4 collard leaves (or use Kale or Beet Greens - about 1 to 2 cups) ** in my updated version, I used Beet Greens**
1 sheet of roasted seawood (nori)
1/4 cup cashews, or Almonds
seaweed marinade (recipe below)

Directions:
1. Take 3-4 collard leaves ( or Greens of choice) and roll tight like a cigar on a cutting board. Slice thinly. Once unraveled, they will look like the size of maybe spaghetti. ** remember, you can also use Kale in place of collard greens
2. Place collards in a one serving bowl
3. Add cashews or almonds and crumbled nori (1 roasted sheet of nori). Toss all in bowl with hands.
4. Make seaweed marinade (makes 1 serving, so increase ingredients of you need more):
1-1/2 TBSP Braggs Liquid Aminos or Soy Sauce
1-1/2 TBSP raw vegan sugar
1 TBSP water
Place in a dressing bottle (I recipe my bottles again here) and shake.
5. Pour all of seaweed dressing on collards, and toss with washed hands for Love

Serving Sushi:
Serve the sushi with the bowl of marinated seaweed salad (..I know... I know...it's shredded collards), and a serving of more pickled ginger.

Don't forget your sushi condiments.

And...the last thing to make this meal seem as though you have traveled to Japan for the day: Matcha Tea, or a loose leaf Japanese Sencha Tea...steeped and served hot. 

~ Copyright 2011 Sister Vegetarians Original Sushi, Pickled Ginger, and Raw Marinated Shredded Collards


Sister Vegetarian
Donna M. Beaudoin
Disclaimer: Sister Vegetarian is a blog based on my vegetarian and vegan experiences and journey as well as others' experiences. I am not a medical, nutritionist, or exercise specialist; so, please consult your physician before starting any vegetarian and vegan lifestyle and exercise program.





Saturday, April 14, 2018

My Age 51 Vegan Muscles and Vegan Lifestyle

Vegetables and my strength as a Vegan for the past 9 years, and at current age 51. A plant based lifestyle provides the protein, iron, vitamins, and nutrients you need to be strong and healthy🙂 Next blog post coming soon ☺️


Sister Vegetarian
Donna M. Beaudoin
Disclaimer: Sister Vegetarian is a blog based on my vegetarian and vegan experiences and journey as well as others' experiences. I am not a medical, nutritionist, or exercise specialist; so, please consult your physician before starting any vegetarian and vegan lifestyle and exercise program.

Saturday, April 7, 2018

My Active Vegan Life at age 51 and Vegan Flavor of India Chickpea Salad Sandwich to Fuel an Active Lifestyle






At 51, I still lead a very active lifestyle aside from the daily workday. I see my participation in sports not only as my meditation, but as a compliment to my vegan lifestyle. I run 6 days daily before sunrise at least 5- 8 miles and participate in running races; bike distances of at least 12 and more miles 2 times a week; and do a combination of Vinyasa, Ashtanga, and Kundalini Yoga 5 days a week. To keep myself fueled at work lunch-time, I incorporate nutritional vegan based sandwiches to keep me fueled through the afternoon. Afterall, by the time I get to work, I already ran 5-8 miles and by lunch-time my stomach is growling for a meal that fuels, energizes, and provides vitamins and nutrients. My average daily 5-8 mile runs tend to be a couple of mile laps of 9:42 minutes per mile or sometimes even less. If training for marathons, you will see me doing 15 - 18+ miles on a Saturday and Sunday.



This is where, Flavor of India Chickpea Salad Sandwich comes into focus for a delicious, nutritious, and fueling workday lunch meal. One Avocado is high in Potassium and has 140mg of Potassium. Potassium is good for muscle growth, protein synthesis, carbohydrate metabolism, and lowering blood pressure. 1 cup of chickpeas have 14.5 grams of protein. Turmeric, curry, and cumin are high in anti-oxidants. I also made this chickpea salad sandwich for quick dinners after an evening bike ride. It was perfect for a dinner meal also paired with one of my loose leaf teas that I steeped in my favorite 24 ounce teapot.









Vegan Flavor of India Chickpea Salad Sandwich to Fuel an Active Lifestyle

Ingredients
  • 1 15.5-ounce can) chickpeas, rinsed and drained
  • Flesh of 1 large ripe avocado, scooped into a bowl
  • 1 teaspoon extra-virgin olive oil
  • Juice of 1 whole medium lemon, squeezed into a bowl
  • 1/4 cup finely chopped red onions
  • 4 gherkin pickles, finely chopped 
  • 1/2 cup dried parsley
  • 1 tablespoon curry powder
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground black pepper
  • *******************************************************************
  • Bread Suggestions (toasted or non-toasted): Rolls; Rye Bread; Multi-Grain Wheat Bread
  • Garnish:

Directions

Add all the ingredients in a medium to large bowl.
Mix all the ingredients in the bowl using a potato masher to mix the ingredients with the chickpeas.
The potato masher will make the chickpeas a chunky texture, and the ingredients will also combine into the chickpeas at the same time. If you do not have a potato masher, use fork to mash the chickpeas with the ingredients. Do not use a food processor because the salad will become too smooth. You want a chunky, well combined texture and mixture.
Add additional salt and pepper to taste as needed.
Build your sandwiches: Use the suggested garnishes above or your own garnishes. Spread the chickpea salad on your bread of choice and serve.
I placed the remaining salad in a container in my refrigerator that kept for 5 days.
Loose Leaf Tea  I Paired with Flavor of India Chickpea Salad Sandwich when I ate it at home as a dinner:
White Monkey Pekoe Tea that I purchased from Upton Tea Imports (Link here for information about the tea and how to purchase at Upton Tea Imports Tea Purveyor) The butteriness of the tea paired well with the butteriness of the avocado, spiciness of the curry and nuttiness of the chickpeas of the sandwich.
From Upton Tea's Website: "This classic Fujian specialty is handcrafted from first leaf and bud sets, which yield a dark golden liquor with a toasty aroma. The silky smooth cup is light with a buttery mouth feel and pronounced sugar cane sweetness. "


Sister Vegetarian
Donna M. Beaudoin

Disclaimer: Sister Vegetarian is a blog based on my vegetarian and vegan experiences and journey as well as others' experiences. I am not a medical, nutritionist, or exercise specialist; so, please consult your physician before starting any vegetarian and vegan lifestyle and exercise program.


Wednesday, April 4, 2018

Don't throw away the pulp from juicing beets in the "Don't Throw Away Series."continues: 4/4/18 Wednesday Wellness Tip





BEETS  NATURALLY eliminate toxins in our colons; and, provide antioxidants and cancer fighting properties. Besides salads, beets are great as morning meals in the form of juicing; makes great beet burgers (raw or cooked); can be saute; made into soups; added to soups...beets have limitless uses in world recipes!

 I  recently did a juicing of 3 large size raw beet and 1 apple I  (I prefer sweeter apples such as Pacific Rose )  in my juicer for a quick after work soup. After juicing, I heated the beet and apple liquid in a pot over medium heat and used some of the left over pulp to thicken the soup a little as a garnish.

Waste not want not.

Why waste the pulp from your raw vegan juicing? Juicing pulp can still be used in delicious recipes! Some people use their pulp if they are composting; but, there is some nutrition left in juice pulps.

You ask me, how can nutrients be left in vegetable and fruit pulp after juicing?

Well, everything is not perfect. Although you have a great juicer, there could be some nutrients left in the pulp if you use a centrifugal juicer. What's a centrifugal juicer? Link here for a description. Most juicers on the market are centrifugal juicers such as Breville. The rule of thumb to determine how much nutrients is left in pulp is based on the dryness of the pulp. The drier the pulp, the more nutrients are in the juice that was just extracted.

Use the vegetable, fruit, and vegetable/fruit pulp from your raw vegan juicings in raw vegan or cooked vegan/vegetarian recipes. Just scoop the pulp from the juicer into an airtight container. Place in the refrigerator or freezer until ready to use. Many juicers have recipes within the user guides devoted to using the pulp from juicings.

Some people use the pulp in the following ways:

1. Folded into the mixture for home-made breads or muffins
2. Pesto
3. Spread on crusty Italian bread
4. Soups

After making my beet and apple soup via juicing, I took the left over pulp and made four beet and apple vegan burgers. I formed the pulp into patties, and froze all four vegan burgers in an airtight container in my freezer which will keep for approximately  6 months as I use the burgers for individual meals or at once. You can also form the same beet and apple pulp into vegan meatballs to use in your favorite spaghetti and meatballs dishes as opposed to soy  based vegan ground meat.

Beet and Apple Pulp formed into beet burgers before freezing until ready to use, or before cooked.
The pulp from juicing any vegetables and fruits has loads of fiber which our body needs tn detoxing the colon, as well as still having some vitamins an nutrients left over even after juicing.
leftover beet and apple pulp
Cooked Vegan beet burger from the pulp of juicing: makes 4 medium burgers 

Don't throw away the pulp (juicing leftovers)! It's still loaded with fiber and some nutrients! I made 4 beet burgers from the pulp of the juicing of 3 large beets and 1 Apple.

Ingredients and Directions for Juice Pulp Beet Burgers: I took the leftover pulp from the juiced beets and apples and placed it in a mixing bowl. I added 1 tbsp of lemon juice to bring out the flavor, Add sea salt and black pepper to taste. I also added your choice of 1/4 cup of Quinoa or 1/4 cup of bulghur for crunchiness. About 2 tsps of vegan liquid smoke was added to the mixture for a smokiness to mimic a grilled taste. I mixed everything in the bowl with my hands and formed 4 medium beet burgers.  Freeze in an air tight container until ready to use, or cook as indicated below.

Cooking Beet Burgers: preheat an oven to broil. Broil the burgers for an outdoor taste for 5 minutes per side, or until burgers are slightly crispy on top from the bulghur mixed in. As a garnish, I added on top of the cooked beet burger saute portabello mushrooms, raw red onions, and smashed avocado. Served on a bun for a delicious quick vegan meal!!

Sister Vegetarian
Donna M. Beaudoin
Disclaimer: Sister Vegetarian is a blog based on my vegetarian and vegan experiences and journey as well as others' experiences. I am not a medical, nutritionist, or exercise specialist; so, please consult your physician before starting any vegetarian and vegan lifestyle and exercise program.


Wednesday, March 28, 2018

Don't through away those beet and radish greens: Wednesday 3-28-18 Wellness Tip

My mother tells me all the time that I not only look like my great-grandmother who lived to be 100 and ate Vegetarian, but I also eat healthy like her. I had the privilege, honor, and blessings to know my great-grandmother and she was my second Mama as we all called her. She was born in 1893 and lived 100 years, eating as I do greens from beets, radishes, root vegetables and beet roots as were her favorite as well as mine, and just eating the beautiful vegetables of Mother Earth.

Like my great-grandmother, I love to  use the greens from beets and radishes similar to the use of kale, spinach, or lettuce when making sandwiches for lunch such as tomato sandwiches. I also use beet greens and radish greens in my warm or cold salads, in soups, chili, in wraps, and more. Beet Greens and Radish Greens have many health benefits and include many vitamins and minerals, as well as antioxidants.

I only wash these greens when ready to use because of the delicate nature of their leaves. If washing  the greens too early such as a couple of days before use, the leaves can wilt.  I wait to wash the greens until ready to use.  As I wait to use the greens in a couple of days of purchase or the same day, I remove the greens from the roots immediately after purchase and wrap the greens in paper towels to keep the greens from drying out. I then place the greens wrapped in the paper towels in the refrigerator until ready to wash and use. 

Healthy Benefits of Beet Greens; Link Here

Healthy Benefits of Radish Greens: Link Here


Sister Vegetarian
Donna M. Beaudoin
Disclaimer: Sister Vegetarian is a blog based on my vegetarian and vegan experiences and journey as well as others' experiences. I am not a medical, nutritionist, or exercise specialist; so, please consult your physician before starting any vegetarian and vegan lifestyle and exercise program.