Archive for the ‘Vegetarian Food’ Category

TGIFF Giveaway: Contributor Mark Beier Launches His Own Pre-Workout Bars

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Written by: Heather Crosby

The wait is over, our Fitness Friday contributor Mark Beier has finally launched his own line of nutrient-dense performance bars appropriately called—MARK BAR. Whether you are professional athlete competing at the highest level, or a weekend warrior looking to improve your performance, MARK BARs provide you with the fuel you need to perform at your best with ingredients you can trust. One of our favorites being quinoa—YU know how we love our quinoa around here.

Let’s be honest, many whole food energy bars taste like mud. MARK BARs taste like muffins and cookies in bar form—it’s true.

Want to win a sample pack of flavors including Blueberry Almond, Honey Almond, Peanut Butter Chocolate and Cinnamon Raisin Almond? Comment below to be entered in our MARK BAR Giveaway.

Want them right now? If you are in Chicago you can go to any of these locations. Non-Chicagoans can buy online. Read more…

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How To’sday: Popping Amaranth

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Written by: Heather Crosby

I’m sure by now that everyone knows about quinoa around here. You can make everything from cereal to tacos with it, but are you familiar with another ancient powerhouse grain called Amaranth? Well, like quinoa, it’s also a fantastic source of complete plant-based protein but it is also high in lysine which is known to help promote collagen growth, burn fat as energy and it keeps cold sores at bay. These tiny powerhouse seeds are a great source of fiber and they are just as versatile for cookin’ as our friend quinoa. And you can pop it like popcorn. That’s right, teeny tiny popcorn. I’ve made a How To’sday video to show you how it’s done, so watch it after the jump. Read more…

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Whole Food of the Month: Chia Seed

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Written by: Heather Crosby

Ch-Ch-Ch—remember those tiny seeds that you could spread onto clay pigs and bunnies and they’d sprout into fluffy pat-worthy green “fur”? Yup, chia. Well, did you know that many people consider it be nature’s perfect food? Read more…

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How To’sday: Sprouting 101

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Written by: Heather Crosby

I have a few posts on the site that walk you through the benefits and steps involved for soaking and sprouting, but I have a feeling many of you are still intimidated by it, so I made a little video (after the jump) to show you how ridiculously easy it is. 2012 is the year you will take on sprouting! I know YU can do it. Read more…

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#AskYU: I’ve Got the Info, I Bought a Juicer but I’m Stuck in Old Habits and Overwhelmed. Help!

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Written by: Heather Crosby

Brenda Asks YU: Thank you so much for the vast amount of information that you have on your site and that you tweet on a daily basis. I am struggling with the transformation to a plant-based diet. I have gathered lots of information, clipped recipes and bought a juicer BUT for some reason I am sooo stuck in my habits—I feel overwhelmed and don’t know where to start. I’ve been like this for a year now and am frustrated that I have remained stagnant despite all of the information that I’ve gathered. My question to YU is how do I actually start? How do I ‘do’ this?! I have a family that are meat-eaters and I would be cooking for them also, but I am hoping that I will influence them into some healthier decisions. But this is for me for now… Any advice? Read more…

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“Try Out” a Plant-Based Diet with the YU Test Drive & Dairy Freedom

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Written by: Heather Crosby

This week kicks off a new start for millions of people, and a healthier lifestyle is usually one of the resolutions at the top of the list. Sadly though, most resolutions fail because they are too extreme—there are a set of rules to follow with no information given about the “why” or “how.” Transitioning into, and maintaining a plant-based, nutrient-rich diet is one that takes time. It usually cannot be done overnight. There are lifelong food addictions to kick, detox symptoms to experience and new foods and cooking methods to try. There’s so much to learn, new habits to form, and old ones that need to be told “goodbye.”

Despite their best efforts, many folks will derail around mid-February, and abandon what they wanted so badly in January, while others are making realistic changes that will inevitably last a lifetime. The key is truly looking at a plant-based diet as an exciting lifestyle change. It is very much like learning a new language. Everything seems so foreign at first, but with each success, excitement grows and a hunger to continue learning follows—it feels good to understand this new language. And it feels great to experience the freedom it can offer you.

YumUniverse eGuides like the YU Test Drive, Dairy Freedom and this site can, and will, help you see that it’s the open heart surgery that’s extreme—not learning about the infinite benefits and flavors of a plant-based diet. Read more…

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Whole Food of the Month: Sea Vegetables

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Written by: Heather Crosby

I’m going to start a new YumUniverse series this year in an effort to introduce YU to new (or not-so-new) nutrient-dense foods. Once a month, I will choose a particular food, and at least once a week I will share a recipe using that food. That way, you will be able to experiment all month-long. You’ll be able to see how versatile that ingredient is, feel the benefits of that food by month’s end, and if you have to purchase a larger amount of that ingredient, it won’t sit lonely in your pantry or fridge after being used in only one recipe.

I’d like to kick off this series with a particular food that used to scare me, and I imagine it will some of YU, too. Rest assured though, that I have come up with recipes that make this particular food something that you’ll end up craving. And if you have a particular recipe using this food, share with us. We may just post/link to your recipe! Read more…

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Countdown to Dairy Freedom: Your 39-Page Guide to Life After Dairy Products

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Written by: Heather Crosby

I hear it all the time: “Oh, I could never live without cheese.” “What do you eat for breakfast?” “What about calcium?” So, I thought it was time to pull together The Ultimate Guide to Life Without Dairy Products and I am days away from releasing it to those in need.

Dairy Freedom is an interactive, 39-page collection of recipes and information that proves that dairy-free is not about limitations. Dairy-Free is about infinite possibilities. Read more…

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How To’sday: Soaking and Cooking Legumes

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Written by: Heather Crosby

Legumes are simply plants, or fruits of certain plants. You know them, they include peas, beans, lentils, mesquite, carob and yes, peanuts. Most can be eaten raw and almost all can be sprouted (not kidney beans or limas). All can be cooked and they can also be ground into flour which is excellent for those with gluten intolerance. I tend to use fava bean and garbanzo flour quite a bit in my gluten-free baking. Most beans can be fermented into products like Miso (my fave is soy-free adzuki bean miso), and also made into noodles for recipes like Purple Kale & Mung Bean Noodles with Miso Onion Sauce. Read more…

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