Jul 162011
 
I’m going on week three of “almost vegan”.  I’m calling it “almost” because I did have some honey and I did have a bite of goat milk yogurt that my daughter didn’t finish (and I’m sure a few other things I’m not thinking of right now), but over all, I have been staying away from animal products since I started reading the China Study.  I still haven’t really made any final decisions yet on what the heck to do in regards to diet.
There are so many reasons why going veggie appeals to me.
1.      The horrifying treatment of the animals. 
2.      The energy it takes to raise an animal as opposed to the energy it takes to raise plants can not be compared.  The amount of money that is spent on the animal breed chosen, the feed and water, the cost of waste removal, the cost to house it, the cost to slaughter it, to ship it, process it; it’s mind blowing.
3.      I do feel pretty good eating vegetarian. One thing I learned from my 21 day detox with Michelle at Find Your Balance is that my digestion is so much better, especially at night, and now that I’m not so focused on protein it seems a bit easier. 
4.      According to the China Study animal protein is the main cause of cancer, heart disease and obesity issues.  This book wasn’t written by some shmoe down the street.  The author has a masters and Ph. D from Cornell, worked at MIT and had research grants funded by the American Cancer Society, the National Institutes of Health and the American Institute for Cancer Research and on and on.  Why isn’t this accepted in society and embraced?  Because there is a lot of money and big business behind the commercial meat, fast food, dairy and processed food industry?  Well yes, we all know that is true. 
 Then again I’ve heard arguments for the other side too.  Haven’t we been eating meat from cave man times?  As long as it is organic, we should be fine eating meat, right?  SIGH.  What to do…what to do….I mean I have a three year old to worry about and these are heavy topics.  What I don’t get is why don’t very many people seem very concerned at all about what they put into their kids bodies, never mind their own?
In the mean time I think I’ll make some quinoa and aszuki beans with lots of fresh salsa.

Festive Mexican Adzuki and Quinoa Bowl with Fresh Salsa

Altered from Closet Cooking
Serves 6 dinner portions (1 cup quinoa mix and 1 cup salsa)
Vegan, Gluten Free, Dairy Free



Ingredients


2 cloves garlic, minced
1 green bell pepper
1 large sweet onion
8 sweet peppers (they look like very small red, orange and yellow bell peppers)
1 cup white quinoa
1 large tomato
1 1/2 cups water or broth
1 14.5oz can no salt added adzuki beans, I used Eden Organic


Seasoning mix
1/4 tsp sea salt
1/2 tsp chipotle chili powder
3/4 tsp chili powder
3/4 tsp ground cumin
1 tsp dried oregano


Salsa Mix (Alternatively, to save time you can buy some fresh salsa or pico de gallo from the refrigerated produce section at your grocery).
1/3 cup chopped sweet onion
2 cloves garlic, minced
3 large tomatoes, chopped
1 jalapeno, seeded and chopped
1 lime, juiced
1 handful cilantro, chopped finely
1 cup corn, (I used previously grilled and frozen corn)
1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp salt


Directions


1. Spray a medium pot with olive oil spray and heat over medium high heat. Chop the green bell pepper, onion and sweet peppers.  Add to heated pot and sauté about five minutes.  Lower heat, add minced garlic and seasoning mix and sauté an additional 30 minutes, stirring periodically and adding a bit of water to prevent sticking. (I added up to 1/4 cup).


2. As onion mixture cooks, rinse the quinoa and set aside, chop the tomato and set aside, drain and rinse beans and set aside.  Meanwhile, assemble the salsa ingredients.


3. Add quinoa, tomato and water or broth to onion mixture sautéing on the stove.  Bring to a boil, cover, reduce heat and simmer for 15 minutes.  Remove lid, stir in beans and simmer an additional 5 to 10 minutes or until liquid is absorbed.  Serve 1 cup quinoa and bean mixture with 1 cup salsa mixture.


Dinner portion
Nutrition Facts
6 Servings
Amount Per Serving


Calories 268.4
Total Fat 3.0 g
Saturated Fat 0.2 g
Polyunsaturated Fat 0.5 g
Monounsaturated Fat 0.2 g
Cholesterol 0.0 mg
Sodium 120.1 mg
Potassium 834.2 mg
Total Carbohydrate 53.4 g
Dietary Fiber 10.1 g
Sugars 3.9 g
Protein 11.0 g


Vitamin A 78.4 %
Vitamin B-12 0.0 %
Vitamin B-6 19.6 %
Vitamin C 219.6 %
Vitamin D 0.0 %
Vitamin E 5.6 %
Calcium 3.7 %
Copper 9.9 %
Folate 14.2 %
Iron 22.5 %
Magnesium 9.5 %
Manganese 19.4 %
Niacin 8.8 %
Pantothenic Acid 6.3 %
Phosphorus 34.6 %
Riboflavin 63.6 %
Selenium 2.1 %
Thiamin 13.3 %
Zinc 3.2 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.


Lunch Portion (1/2 cup each)
Nutrition Facts

12 Servings
Amount Per Serving


Calories 134.2
Total Fat 1.5 g
Saturated Fat 0.1 g
Polyunsaturated Fat 0.2 g
Monounsaturated Fat 0.1 g
Cholesterol 0.0 mg
Sodium 60.1 mg
Potassium 417.1 mg
Total Carbohydrate 26.7 g
Dietary Fiber 5.1 g
Sugars 1.9 g
Protein 5.5 g

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