Ingredients:

• 9 oz. Soba Noodles
• 3/4 cup Edamame (beans only)
• 1 Cucumber (julienned)
• 1 Red Bell Pepper (julienned)
• 1/2 bunch cilantro (optional)

Ginger Sesame Dressing:

• 5 Tbs. Sesame Tahini
• 2 Tbs. Grated Ginger
• 1/4 Tsp. Garlic Powder
• 2 Tbs. Soy Sauce
• 2 Tbs. Sweet Chili Sauce
• 1 Tbs. Seasoned Rice Wine Vinegar
• 3 Tbs. Cold Water

Directions:

1. Prepare Soba Noodles according to package (typically cook for 8
   minutes in boiling water). Strain noodles in a colander and rinse with
   cold water until water runs clear. Set aside.
2. Prepare edamame beans (if frozen, cook 5 minutes in boiling water,
   if fresh, cook 2 minutes.). Rinse in cold water for 1 minute and set
   aside.
3. Julienne cucumber and red pepper. Set aside.
4. Whisk together ingredients for dressing in a bowl, making sure all
   ingredients are well incorporated.
5. Toss cold soba noodles with dressing making sure the noodles are
   well coated.
6. Sprinkle vegetables liberally over the noodles and garnish with
   cilantro or sesame seeds. Serve Immediately.

Serves 4. Yum.

Ingredients:

• 1 lb dried chickpeas
• 1 large onion, coarsely chopped
• 8 cups veggie broth – either cubes dissolved or in the carton
• 4 cloves minced garlic
• 2 tablespoon olive oil
• 1 1/2 tbsp ground cumin
• 1 1/2 tbsp ground coriander
• salt and pepper

the garnish: (optional – but it’s good)

• 1 medium onion sliced
• 1 tsp olive oil
• 1/4 cup chopped fresh parsley

Directions:

1. Soak the dried beans overnight.
2. In a large soup pot (8-quart), add the 8 cups veggie broth, bring the chickpeas to a boil. Cook over low heat until chickpeas are tender (about 45 minutes.)
3. In a skillet, saute the onions in the olive oil for 5 minutes to begin to tenderize them.
4. Add the garlic and stir for another minute.
5. Add the cumin, coriander and black pepper (to taste). Stir for another minute.
6. Add the mixture to the chickpeas and broth. Bring to a boil, turn down and cook at medium heat for another 20 minutes.
7. Puree using a hand blender or your preferred method
8. Add salt and pepper to taste.

The Garnish – Do while the chickpeas are cooking for 45 minutes.

1. Preheat over to 450 degrees.
2. Toss sliced onion with 1 tsp olive oil and salt and pepper.
3. Place onion slices on nonstick cooking sheet and bake until lightly browned – around 45 minutes.

Serve the soup in bowls and garnish on top with crisp onion and chopped parsley.

Another really great and delicious way to eat chickpeas!!!

Ingredients:

• 2 cups flour
• 2/3 cup sugar
• 1 tsp baking powder
• 1/2 tsp salt
• 3/4 cup unsweetened soy milk
• 1/4 cup fresh squeezed lemon juice – about 2 lemons
• 2 tbsp lemon zest – grate the yellow outside skin of the lemon
• 1/2 cup oil
• 2 tsp vanilla
• 2 tbsp poppyseeds

Directions:

1. Preheat oven to 375 degrees.
2. Combine and mix all the dry ingredients in a mixer or bowl.
3. Make a well in the above ingredients and add the milk, lemon juice, zest, oil and vanilla.
4. Hand mix or mix with blender only until wet ingredients are moistened – do not overmix.
5. Pour batter into 12-18 muffin tins.
6. Bake for around 25 minutes.

Delicious, moist, tasty lemon muffins!

and yes, ammonium hydroxide is fda approved as GRAS (generally recognized as safe) in our food supply. surely don’t agree with everything approved in that department.

Serves 8.

Ingredients:

• 4 tbsp olive oil or grapeseed oil
• 1-inch piece of ginger, peeled and minced
• 1 small yellow onion, chopped
• 1/4 tsp. coriander seeds, lightly crushed
• 1 small hot fresh chili, chopped fine or 1/2 tsp. sirichi hot sauce
• 1 cup red lentils
• 8 free-range eggs
• pinch of salt
• cilantro, optional
• 3 cups water
• plain yogurt

Directions:

1. Heat oil in a medium-sized pot. Once hot, add the ginger, onion, chili or hot sauce and coriander seeds. Cook about 6 minutes on medium heat, stirring.
2. Add lentils and water into the pot. Add Salt.
3. Increase to high heat and bring to a boil. Reduce to a simmer. Simmer for 15-20 minutes. Stir often to avoid sticking.
4. Meanwhile, to poach the eggs, bring a small pot of water to a boil. Reduce heat to low so water is still. Crack each egg into a ramekin and gently pour egg into hot water.
5. Let eggs cook for 3-4 minutes, then remove with a slotted spoon. Pat them dry.
6. Spoon dal into 4 bowls, top each with 2 poached eggs, add a dollop of yogurt.
7. Serve with lime wedge – which is delicious squeezed over dish!! and some sprigs of cilantro.

thanks to amaryll schwertner – this recipe was adapted from one of hers.

• reduce portion size.
• stop eating flour and sugar.
• eliminate or reduce dairy consumption.
• don’t eat after 7 pm in the evening.

one or all of the above will help you lose weight without really doing too much. if it’s too much to do all at once, you could try doing 1 or more of these items 3 days out of the week. Give it a GO!!!!

1. The optimal diet should be varied and cover all the bases – not too much of anything that might be bad.

2. Eat as much fresh food as possible.

3. Stop eating refined, processed and manufactured foods. If it comes pre-packaged and has ingredients that you don’t really know what they are, it’s probably not very good for you.

4. Eat an abundance of fruits and vegetables. These have highly protective phyto-nutrients which enhance our bodies defenses against cancers.

5. Eat a balanced distribution of calories as follows:

• 40-50% carbs – high quality, whole grains
• 30% good fats – olive oil
• 20-30% protein

6. Eliminate or reduce your consumption of dairy. If you do use it, use organic so that you aren’t getting antibiotics, growth hormones, etc.

7. Add some mushrooms to your diet! Shitakes, Oysters, Portobellos – yum!

8. Drink green tea!

9. Use Olive Oil as your oil of choice.

10. Note: High Fructose Corn Syrup is generally a marker of low-quality food. Avoid it.

P.S. I have also made these on the grill by brushing each round with oil and grilling them. Equally delicious.

Ingredients:

• 1 tube of polenta (from your grocer’s refrigerated section)
• 2 tbsp. good quality oil (more if desired) I like them kinda light on the oil.
• plenty of maple syrup

Directions:

1. Slice polenta into 1/4 inch slices (like bologna shaped). The thinner the cut, the crispier they will get and the better!
2. Heat oil in a skillet on medium heat.
3. Place pieces in oil. I cover too – as the oil splatters some.
4. Cook until browned, turning occasionally.
5. Remove from heat and place on plate.
6. Serve with earth balance spread and heated maple syrup.

Always a winner. You could also make the polenta from scratch but hey in this case, I have to say, why bother?

It is one of the ancient staple foods of the Incas, called “the mother grain.”

Try it here: http://www.yummyvegetarianrecipes.com/quinoa-recipe. Add some cranberries, nuts, cumin, turmeric or just good old earth balance buttery-flavored spread.

Ingredients:

• 3 medium chopped onions
• 1 1/2 cups firm tofu, cut into bit-sized cubes
• 3 medium carrots, sliced
• 1 small hot chili, finely chopped
• 1 cup snow peas or 1 cup frozen green peas
• 1/2 cup black bean sauce (buy from thai section in market)
• 1 tsp. shredded lemongrass
• 3 garlic cloves, chopped
• 1 tbsp. minced ginger
• 2 tablespoons olive oil
• 1/3 cup water

Directions:

1. In a large skilled, heat the oil and fry the tofu until browned. Remove from skillet.
2. Add the onion, garlic, ginger, chili and lemongrass and cook for 1 minute.
3. Add carrots and peas and cook for another minute.
4. Add the cooked tofu. Stir in the black bean sauce and water. Simmer briefly & serve.

Yum.