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Good for You Pizza Dough, with Flax Seed

July 5th, 2007

Flax Seed Recipe... This "Good for you" pizza dough turns a traditional 'white bread' meal into something more. This recipe makes a 12 inches pizza dough, however spreading it thinner will make it much larger.  

INGREDIENTS:  

  • 1 C ND Labs' Milled Flax Seed 
  • 1/2 C ND Labs' Multi Purpose Baking Mix (can substitute 1/2 C more of milled flax seed) 
  • 2 teaspoons baking powder 
  • 1 teaspoon salt 
  • 1 teaspoon oregano 
  • 1 teaspoon sweet basil  
  • 1 Tablespoon of sugar (or Splenda)
  • 3 Tablespoons of oil 
  • 3 eggs (or 6 egg whites) 
  • `1/2 C water 

PREPARATION:  Preheat oven to 425 F. 

  1. Mix all dry ingredients together.
  2. Mix oil, eggs and water until smooth.
  3. Add to dry ingredients and mix through.
  4. Let sit for about 5 minutes to thicken.
  5. Spread on a greased pan.
  6. Bake at 350 degrees for ~15-18 minutes until cooked through.
  7. Add toppings and cook until they are done. 

Posted in VEGETARIAN, RECIPES | Comments (0) » | *****(0 ratings)

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Vegetarian - Meatless Meatballs make a community debut

July 5th, 2007

Wow! Last week at a community event the attendees didn't know how healthy their food choices were. I used Nutritional Designs (ND Labs) Salisbury Delight to make meatless meatballs in a tangy sauce. They were so good that attendees called me for days to come to let me know that these were by far the best meatballs they have ever had.

To make remarkable meatless meatballs use: 1 package of Salisbury Delight prepared according to the package instructions. Roll the vegetarian meat into 1 inch meatballs and bake for 10-12 minutes on a greased or Teflon cookie sheet (I use spray oil) - set aside.

Mix, in a casserole dish, 1 quart of tomato sauce, 1 can of cranberry sauce, 1/2 C of brown sugar and 1 quart of water (if needed). Add the meatless meatballs and heat thru in an oven set at 300-325 degrees for ~45 minutes to 1 hour. Make sure there is enough sauce to cover the meatballs so that they will not burn.

Serve with Brown Rice or our Soy- Semolina Pastas. This is a meal they will definitely want more of.

Posted in VEGETARIAN, Protein, RECIPES | Comments (0) » | *****(0 ratings)

Great Tasting, Fast, Easy and Cholesterol Free, Meatless Din

July 5th, 2007

Nothing is easier then NutritionalDesignsDirect.com's "Un-Steak" Slices. Do you have 18 minutes for a great dinner?

Step # 1: Put up a pot of Rice.

Step # 2: Simmer 2 1/4 Cups of water and put in 2 Cups of NutritionalDesignsDirect.com "Un-Steak" Slices. (I always add slightly more water then the package calls for, because my family likes things a little on the softer side). Let the slices simmer until all of the water is absorbed. While the rice is cooking and the slices are simmering I go to the next step.

Step # 3: Take out a skillet and sauté onions, green, yellow and red peppers. Add some soy sauce, garlic and black pepper to taste.

Step # 4: Put the sautéed vegetables into a casserole dish, mix in the "Un-Steak" Slices and place in the oven to keep warm until you are ready to serve.

Step # 5: Plate the rice first and top with the vegetarian meat and sautéed peppers.

Step # 6: Eat and Enjoy. The dish looks as great as it tastes just as good.

PS: Stay tuned; Beth’s Meatless Kitchen will soon make a debut.

Posted in VEGETARIAN, RECIPES | Comments (0) » | *****(1 ratings)

Berry Delicious Smoothie with Flax Seed

July 5th, 2007

1/2 c strawberry yogurt 2/3 c soy milk 2 ripe bananas, chunked 1 c fresh or frozen blackberries 1 c fresh or frozen strawberries 3 Tbsp. Milled Flax Seed 6 - 7 ice cubes

Place all ingredients in a blender and mix on medium-high speed for 45 seconds or until smooth. Pour into glasses and serve immediately.

Yield: 3 1/2 - 4 cups

Makes 4 servings. Each serving: 159 calories; 6 g dietary fiber; 30 g carbohydrates; 5 g protein; 4 g fat (less than 1 g saturated fat); 3 mg cholesterol; 24 mg sodium.

Posted in VEGETARIAN, SNACKING, RECIPES | Comments (0) » | *****(0 ratings)

Meat-free High-protein MEDITERRANEAN SOUP

July 5th, 2007

3 cups Minced Textured Soy Protein (10 oz.) [2-for-1 Special @ ND Labs]

1 cup chopped onion

2 cloves garlic, minced

2 Tbs soybean oil (vegetable oil)

2 quarts vegetable or chicken broth

2 quarts water

2 cups brown rice, uncooked

2 tsp dried oregano leaves, crumbled

1 tsp dried thyme leaves, crumbled

1 tsp salt

1 tsp ground black pepper

3 quarts diced tomatoes, canned

2 cups diced zucchini (3/4 inch)

1 cup sliced celery

1/2 cup parsley, chopped (optional)

Sauté onion and garlic in oil until tender. Add broth, water, soy protein, brown rice and seasonings.

Bring mixture to boil; reduce heat and simmer, covered, 30 minutes.

Add tomatoes, zucchini and celery; return to boil, reduce heat and simmer 20 minutes or until rice is tender.

Portion 12 ounces into large bowls, if desired. Sprinkle a heaping teaspoon minced parsley over each serving.

Yield: 6 servings (12 oz. each). 182 calories, 2.2 g fat (1.3 g sat fat), 2.0 mg cholesterol, 510 mg sodium,

31.8 g carbohydrate, 11 g protein (8.6 g soy protein), 3.6 g dietary fiber.

Posted in VEGETARIAN, Protein, RECIPES | Comments (0) » | *****(0 ratings)

Harvest Pumpkin Bars

July 5th, 2007

1 2/3 Cups sugar
1 Cup soybean oil
4   eggs
1 16 oz Can solid pumpkin
1 1/2 Cups Soy Flour
1 tsp cinnamon
1 tsp salt
1 tsp baking soda
2 tsp baking powder

Directions: 1. Preheat oven to 350 F. 2. Spray 10x15x1 inch pan with non-stick spray. 3. In a large bowl, combine sugar, eggs and oil. 4. Add pumpkin and mix thoroughly. 5. Combine flours and spices and stir into pumpkin mixture. 6. Pour batter into prepared pan. 7. Bake for 25-30 minutes or until tester is comes out clean form middle of pan. 8. Cool and cut into bars. Yield 2-36 bars

Per bar: 218 calories, 2 grams protein, 6 grams carb,13 g total fat, 173 mg sodium, 22 mg cholesterol

Posted in VEGETARIAN, Protein, SNACKING, RECIPES | Comments (0) » | *****(0 ratings)

Nana Flakes Chocolate Chip Cookies

July 5th, 2007

Try this new version of an old favorite. Nana Flakes is a delicious variation on the traditional chocolate chip cookie.

The natural flavor of Banana, comes through and is a great compliment to the chocolate as well as making the cookies soft and fluffy.

2¼

C

Unbleached All Purpose Flour

½

tsp

baking powder

1/3

C

Nana Flakes w/ 1 C Water

½

tsp

teaspoon baking soda

2

tsp

Vanilla Extract

1

tsp

Salt

1

C

Vegetable Shortening @ Room Temperature

½

C

Granulated Sugar

½

C

Packed Light Brown Sugar

2

Large

Eggs

1

C

Semisweet Chocolate Chips

1

C

 Coarsely Chopped Walnuts
  1. Sift together the flour, baking powder, baking soda, and salt. Set aside.
  2. Add Nana Flakes to water and mix until smooth, mix in banana extract. Set aside.
  3. In the bowl of an electric mixer, beat the shortening and sugars at medium speed until light and fluffy, then blend in Nana Flakes.
  4. Add the eggs, one at a time, beating well after each addition. The mixture will look curdled.
  5. At low speed, blend in the flour mixture, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Fold in the chips and nuts.
  6. Drop the dough by heaping teaspoonfuls 1-1/2 inches apart onto ungreased baking sheets. Bake until the cookies are golden brown, about 12 minutes, then remove to racks to cool.

Store in a cookie jar for up to 1 week. Yield: ~ 6 dozen cookies

Posted in VEGETARIAN, SNACKING, RECIPES | Comments (0) » | *****(0 ratings)

Did you know?

January 1st, 1970

That the public is drinking more and more milk substitutes. Refrigerators now include not only reduced fat milk but also soy, rice, almond and oat milks. This market is no longer just for vegetarians it includes for those looking to avoid steroids, animal originated foods and allergens. Yearly sales of soy milk have increased from 600 million to 745 million dollars between 2002 and 2004. In addition, 82% of consumers now understand that soy based products are a healthy addition to the diet. Talk about reeducating the public!

SoyPro protein isolate is a must for these consumers. Just like mom kept non fat dry milk in the closet for the times we ran out of milk or to add a little extra protein to our diets. Now many keep SoyPro in their closets.

SoyPro (2 TBSP) mixed with 8 ounces of cold water makes hassel free soy milk. To add some flavor, just stir in some vanilla or maple extract and the sweetener of your choice.

My kids use SoyPro to make healthy smoothies. They blend together; 2 Scoops of SoyPro, bananas and strawberries, some ice cubes and a sweetener for a refreshing breakfast treat.

For more information on available soy products that you can use every day visit www.ndlabs.com

Posted in VEGETARIAN, Protein | Comments (0) » | *****(0 ratings)

Why do some foods make a health claim that soy pro

January 1st, 1970

The ruling from the federal government indicates that each food product containing at least 6.25 gm of soy protein (each scoop of SoyPro provides 7 grams of soy protein) taken 4 times a day reaching the minimum of 25 grams of soy protein can carry the health claim. The health claim as follows “Diets low in saturated fat and cholesterol that include 25 grams of soy protein a day may reduce the risk of heart disease.”

This claim is the result of many years of research that shows that Soy Protein lowers total cholesterol and the bad LDL cholesterol. SoyPro, protein isolate from ND Labs, is a non fat way to add soy protein to your diet – by using 4 scoops a day, one would take in 28 grams of soy protein thus meeting their daily needs.

Just an aside, I have known people in my private practice to be able to stay off of cholesterol lowering medications by combining the use of SoyPro protein isolate (up to 4 times a day) and Fiber Supreme. This combination of beta glucan rich fiber and soy protein is a real winner. For those interested in increasing omega 3 fatty acids in their diets, they would use our SoyPro protein isolate plus our Supreme Flax 50/50. In this way maximizing health benefits.

Posted in VEGETARIAN, Fiber, Protein | Comments (0) » | *****(0 ratings)

100% Essential Amino Acids

January 1st, 1970

Back in the days when I went to school - we were told that all vegetable sourced proteins are not complete. In that they do not contain all 9 of the essential amino acids that one must consume in order to create a protein strand within the body. However, today with improved technology we know that this is not true. This is good news. Especially for those who follow a vegetarian diet.

We now know that Soy protein, derived from soy beans, is a complete protein that ranks right up there with the best in the Protein Digestibility Corrected Amino Acid Score (PDCAAS). That is 100% of the Soy protein taken in is absorb and can be used by the body. Soy protein isolates are cholesterol and lactose free!

SoyPro is a fortified soy protein isolate. So not only does it provide all of those essential amino acids but also enough calcium per serving that you would think you were drinking a glass of milk. SoyPro protein isolate is approved for those who are lactose intolerant, and can be used as a meat substitute.

Much more than just an ingredient for a protein shake, Soy protein as found in SoyPro as well as our Soy Flour can substitute for some of the flour in your recipes when cooking and baking, producing high protein foods that are extremely low in fat, a bodybuilder's and vegetarian's dream come true!

Posted in VEGETARIAN, Protein | Comments (0) » | *****(0 ratings)

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