Sesame Quinoa Salad

Fit Fathers and family please try this Sesame Quinoa Salad from www.TheCheeseTrap.org. #CheeseTrap #DairyFree

Makes scant 3 cups (2 main-dish servings)

2 cups cooled cooked quinoa

1/2 cup thawed frozen green peas or steamed sliced snow peas

1/2 cup grated carrot (standard grate, not fine) or store-bought shredded carrot

1/4 cup diced red bell pepper

1 tablespoon chopped green onion (green portion)

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Healthy International Recipes: Indian Chickpeas with Gravy (Chole)

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By The Physicians Committee

2 cups (200 grams) cooked chickpeas
1/2 cup (150 grams) chopped onions
2 large garlic cloves
1 cup (240 grams) fresh tomato puree
1/2 teaspoon (4 grams) turmeric powder
1 teaspoon (2 grams) red pepper powder
2 teaspoons (5 grams) coriander powder
2 teaspoons (5 grams) cinnamon powder
2 teaspoons (5 grams) garam masala or substitute chole masala)
2.5 cups (625 milliliters) water
Salt to taste

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Chickpea Salad Rolls

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By The Physicians Committee

 Makes 4 servings

In this recipe, salad becomes finger food, as leaves of romaine lettuce are used to wrap a tasty chickpea filling. This makes a refreshing wrap that’s high in healthful fiber.

  • 1 1/2 cups cooked or canned chickpeas, rinsed or drained
  • 1/2 cup finely chopped or grated carrot
  • 1/2 cup finely chopped celery
  • 3 green onions, chopped
  • 2 to 3 tablespoons fat-free or low-fat vegan mayonnaise
  • 1 tablespoon stone-ground mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 4 large romaine lettuce leaves
  • 1 medium tomato, sliced, or 6 to 8 cherry tomatoes, cut in half

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Sweet Potato Lentil Chili

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By The Physicians Committee

Red lentils work nicely to thicken this chili, while the sweet potato gives a mellow, smooth contrast to the spices.

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Fit Fathers Red Pepper Hummus

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By The Physicians Committee

Makes about 2 cups

Red pepper hummus makes a delicious dip for fresh vegetables or pita wedges. It can also be used as a sandwich spread or as a filling in a wrap.

1 15-ounce can garbanzo beans, drained
1/2 cup water-packed roasted red peppers (about 2 peppers)
2 tablespoons tahini (sesame seed butter)
3 tablespoons lemon juice
1 garlic clove (or more to taste)
1/4 teaspoon ground cumin

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Fit Fathers Kwick Kale

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Makes 4 servings

This is delicious with a simple bean dish and a grain dish.

1/2 cup water
1 bunch kale (any variety) (6-8 cups chopped)
2 teaspoons seasoned rice vinegar

Wash kale, remove stems and chop leaves into 1/2-inch strips. Heat water in large skillet with a lid. When boiling, add kale. Cover and cook over medium heat until greens are bright green and tender, about 5 minutes. Sprinkle with vinegar and stir to heat. Serve warm.

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Healthy International Recipes: Indian Punjabi Rajma

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A popular dish from the northern state of Punjab, Rajma is high in protein and a good source of fiber. It is traditionally served with chapati.

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Barnard Medical Center Opening Fall 2015

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The Barnard Medical Center partners medical care with the latest advances in prevention and nutrition to help you create a health care plan designed just for you—with all the resources you need.

Whether you want a wellness check-up or need to treat and reverse diabetes, overweight, coronary artery disease, high blood pressure, or other chronic conditions, we are here to help you revolutionize your health. [Read more…]

Every Human Being is the Author of His own Health or Disease…Buddha

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PLANEAT: Another Must Watch Health Documentary

1898043_10203271167448832_1624326131_nPLANEAT is one of the best health and sustainable film’s to watch yet. It’s the story of three men’s life-long search for a diet, which is good for our health, good for the environment and good for the future of the planet. With an additional cast of pioneering chefs and some of the best cooking you have ever seen, the scientists and doctors in the film present a convincing case for the West to re-examine its love affair with meat and dairy. The film features the ground-breaking work of Dr. T Colin Campbell in China exploring the link between diet and disease, Dr. Caldwell Esselstyn’s use of diet to treat heart disease patients, and Professor Gidon Eshel’s investigations into how our food choices contribute to global warming, land use and oceanic deadzones. With the help of some innovative farmers and chefs, PLANEAT shows how the problems we face today can be solved, without simply resorting to a diet of lentils and lettuce leaves!