This is a delicious main entree or side dish loaded with plant protein. Quinoa, an ancient gluten-free grain has more complete protein than most grains. Corn complements the amino acid profile and turmeric adds potent antioxidants. It can be served warm or chilled.
This salad is easy to prepare and features protein packed soybeans (edamame) and pumpkin seeds. Most soybeans and corn in the United States are genetically modified so make sure to choose organic soybeans for this dish.
Tempeh is a super healthy food! It has been a staple in Indonesia for several hundred years. A cultured food, like yogurt, tempeh is made from fermented soybeans. As with yogurt, tempeh can benefit gastrointestinal health. Tempeh’s protein content rivals meat and other animal proteins.
The red cabbage in this simple recipe adds a delightful crunch, taste, and color that pairs well with the glazed sweet potatoes and walnuts. Walnuts are high in the essential fatty acid Alpha Linolenic acid, part of the omega-3 family, and needed daily for health.
Another very easy way to get the health-essential greens into your daily diet. You can easily add 3 cups of raw greens to any single serving of a smoothie and the flavor is great. I suggest experimenting with different greens to see which you like best.
Tempeh is part of a sustainable diet because of its nutrient density, good taste, and as a substitute for animal protein—it conserves resources such as water, energy, and land. I prefer to choose organic soybeans because most non-organic soybeans in America are genetically modified.
Tilapia is a farm raised fish that is listed as a best choice on the Monterey Bay Aquarium’s Seafood Watch guidelines. According to their website, your “Best Choice” is tilapia grown in the U.S. in environmentally friendly systems.
Need a super-fast, simple, nutritious and delicious meal? Try pasta and beans. Pair the meal with a tossed green salad sprinkled with raw sunflower seeds to add more protein.