Vegan / Vegetarian, Please

I've been wanting for a while now to live on a vegan / vegetarian diet. For lack of discipline I think I've struggled in this transition . I do believe it is the healthiest diet only because of what eating meat causes to the body. Our body functions best in an alkaline state internally and with all the meat consumption, our bodies have become acidic. For example, the plaque in arteries that causes heart attacks occurs because the body is trying to protect the arteries from the acidity. The excess fat occurs because the body is protecting itself from the acidity, etc. and so on. Again I am not a Dr. but I do like to read . I'll be sharing recipes from all the vegan / vegetarian cook books I have lol.

Side note: The scalp is meant to be slightly acidic not alkaline, when it is alkaline it leads to dry scalp.

Creamy Avocado Soup

2 Avocados, peeled and pitted
2 1/2 tablespoons Miso, brown or white
2 tablespoons olive oil
1 tablespoon lime juice
1 tablespoon fresh rosemary, or herb of choice
1/2 teaspoon dried chipotle (opt)
2 to 3 cups pure water (depending on how thick you want the soup)
Diced tomatoes for garnishing

Blend all the ingredients in a blender until creamy. Sprinkle diced tomatoes on top and serve warm.

Lentil Balls

Prep Time: 30 minutes * Cook time: 35 minutes (its actually more cause you still need to bake the eggplant) * Makes 6 burgers

1 eggplant
1 1/2 cups cooked lentils
3/4 cup Grape- Nuts cereal
1 tablespoon chopped fresh flatleaf parsley
1/4 cup finely chopped onion
1 teaspoon dried oregano
1 tablespoon balsamic vinegar
Freshly ground black pepper
2 tablespoon chia seeds
Chipotle powder
Smoked paprika
Six 100 percent whole- grain buns
Condiments of choice : mustard, ketchup, relish, tomato slices, red onion slices, spinach, romaine, guacamole (optional)

Preheat the oven to 375F. Line two sheet pans with parchment paper.

Place the eggplant on a sheet pan and bake in the oven for 20 to 40 minutes until soft. Remove the eggplant from the oven and peel off the skin (resembles a penguin removing its tuxedo, if it could ). Puree the eggplant pulp with a fork or in a food processor until smooth.

Put the lentils, eggplant, cereal, parsley, onion, oregano, vinegar, and black pepper to taste in a large bowl. Add the chia seeds, chipotle powder, and smoked paprika to taste. Stir until uniformly mixed. Using your hands, form ping-pong size balls or patties. Place the balls or patties on the lined sheet pans. Bake for about 35 minutes. Serve either open- faced or on a whole grain bun with all your favorite condiment options, a plate full of your favorite veggies, and a salad.

- Vanessa Mirecki

Jicama Salad

6 tablespoons freshly squeezed lime juice
1 teaspoon sugar
1/8 teaspoon salt
2 large apples, cored and sliced in wedges
1/2 small jicama, peeled and rinsed
1 teaspoon chili powder, optional
leaf lettuce

About 20 minutes before serving, prepare round serving platter by lining with lettuce. In a large bowl, mix together lime juice, sugar and salt. Add apples and jicama. Toss gently to allow lime mixture to coat jicama and apples. Refrigerate until ready to serve. Just before serving, arrange on serving platter by alternating apples and jicama in a circle. Dust lightly with chili powder, if desired.

Serves 4

Nutrient Analysis: 1 serving
45 Calories, 0 g Fat, 1 g Fiber, 73 mg Sodium, 0 g Sat Fat, 0 mg Cholesterol
Diabetic Exhange: 1/2 VEGETABLE, 1/2 FRUIT

I make a lot of avocado toast, all kinds. I add cheese, lots of herbs, sometimes eggs and paprika, some nuts. It turns out very tasty and healthy. Besides, I don't want to eat until dinner.