The Ultimate Vegan Diet Healthy Vegan Recipes For Your Vegan Lifestyle (Recipes_ diet_ you

The Ultimate Vegan Diet: Healthy Vegan Recipes For Your Vegan Lifestyle Grace Davies ©2014 Grace Davies

Table of Contents Introduction Chapter 1: The Vegan Lifestyle: What it entails Chapter 2: Vegan Breakfast Recipes Chapter 3: Vegan Main Dish Recipes Chapter 4: Vegan Salad Recipes Conclusion Preview Of ‘The Ultimate Detox Body Guide: How To Detoxify Your Body For Good' Copyright

Introduction I want to thank you and congratulate you for downloading the book, “The Ultimate Vegan Diet -Healthy Recipes For Your Vegan Lifestyle”. This book contains proven steps and strategies on how to effectively live a vegan lifestyle. Embracing a vegan lifestyle can be quite challenging leave alone finding suitable recipes. If you are looking for delicious vegan recipes that will make your life easier and more fulfilling, this book has amazing recipes to get you started. You will be amazed at the variety you have. So, if you are putting off your embracing a vegan lifestyle simply because you don’t think that you can enjoy amazing meals, think again. This book will show you that you can go vegan and still eat amazingly delicious foods. Thanks again for downloading this book, I hope you enjoy it!

Chapter 1: The Vegan Lifestyle: What it entails Most people have the misconception that a vegan lifestyle only entails embracing a vegan diet. While this is partly true, veganism entails much more than just a vegan diet. It also involves not using products made from animals as well as animal products although your diet is what is mostly affected when you embrace a vegan lifestyle. The greatest for most people starting a vegan lifestyle is the choice of foods. As we all know, the social norm in the United States is consumption of meat making it very hard for someone who wants to eat a vegan diet. However, all hope is not lost as you will later learn in the recipes in the subsequent chapters that it is actually possible to embrace a Vegan lifestyle. While it may be challenging at first to know what to eat and what to avoid, you will find that in no time, you easily know what you can eat and what you need to avoid. I have compiled a number of recipes to help you even as you start on a Vegan lifestyle.

Chapter 2: Vegan Breakfast Recipes

Chocolate cake butter smoothie Makes 1 serving Ingredients 2 ice cubes 1 cup of almond milk 1 tablespoon of chocolate chips 1/3 cup of oats 1 tablespoon of cashew butter 1 frozen banana 1 tablespoon of flour or carob powder 1 teaspoon of cinnamon Directions Mix the almond milk and oats in a small bowl, place this in the fridge and let it soak for an hour or until soft. Blend this and the rest of the ingredients on high excluding the chocolate until smooth. Add the chocolate and blend on low until the mixture becomes chunky. The carob powder can also be substituted with 1 tablespoon of cocoa powder and 1 teaspoon liquid sweetener. Serve. Classic green monster Smoothie Makes 1-2 cups Ingredients 3 ice cubes 1 cup of almond milk 1 peeled and frozen banana 1 tablespoon nut butter

2 handfuls of organic spinach 1 tablespoon ground flax or Chia seeds Directions Start with the liquids, add the cup of almond milk to the flax or Chia and then add the butter, spinach and the banana. Use a food processor or blender to blend until smooth then add the ice cubes and blend on low. Serve. Carrot cake oatmeal Makes 1-2 servings Ingredients Raisins to garnish ½ cup of regular oats Shredded coconut to garnish 1 cup of almond milk Cinnamon to garnish 1 teaspoon of vanilla extract 1 finely grated large carrot 1 tablespoon of coconut milk ½ teaspoon of organic maple syrup to sprinkle on top Ground cinnamon to taste 2 tablespoons of crushed walnuts divided ¼ teaspoon of ginger, ground A pinch of kosher salt to taste 1/8 teaspoon of ground nutmeg ½ teaspoon of fresh organic lemon juice Directions Grate the carrot using the fine grate. Heat a medium sized pot on medium heat and pour the almond milk, add the coconut milk cream and the lemon juice and stir very well. Add in the cinnamon, ginger, nutmeg

and the salt and continue stirring until well mixed. Add the oats and the grated carrots and turn down the heat to low when it starts to boil and cook this for about 8 minutes making sure to stir frequently. When the mixture is thick enough, add a tablespoon crushed walnuts, vanilla and the two tablespoons of maple syrup stir and remove from heat and drain into a bowl. Top this with a tablespoon of the crushed walnuts and a tablespoon of the shredded coconut. Prepare the maple syrup mixture and the coconut milk cream and drizzle this on top. Sprinkle the cinnamon to garnish and serve. Vegan overnight oats with a banana soft serve Makes 1 serving Ingredients Maple syrup to taste 1/3 cup of regular oats 1 ½ tablespoon of Chia seeds 1 tablespoon of cocoa powder 1 ½ cup of non dairy milk 1 ½ teaspoon carob powder Directions Mix everything together in a large bowl and place this in the fridge overnight. In the morning, stir well and add the maple syrup until the taste is to your liking. Banana soft serve ingredients 1 large frozen banana, chopped 2-3 strawberries (to make a strawberry soft serve) Directions Run the frozen banana through a food processor, remove a half and place in the bowl. Place few strawberries in the food processor to make the strawberry soft serve. Top the oats with the strawberry or banana soft serve. Apple pie oatmeal Makes 1 serving Ingredients

2 tablespoons of chopped walnuts 1/3 cup of regular oats 1 tablespoon of fresh organic lemon juice 1 tablespoon of Chia seeds ½ tablespoon of vanilla extract 1 teaspoon of ground cinnamon ½ cup of unsweetened apple sauce Kosher salt to taste ¼ teaspoon of ground ginger 1 ½ tablespoon of maple syrup and more for sprinkling on top 1 cup plus an additional ¼ cup of almond milk 1 Granny Smith apple, peeled and cut into 1 inch pieces Directions Over medium heat and in a medium bowl, whisk the peeled and chopped apples, the almond milk, the Chia, the unsweetened applesauce, the oats, cinnamon, ginger and the salt, until well mixed. Heat for 8 minutes over medium heat making sure to stir often then add the vanilla extract once the liquid is absorbed and the mixture thickens. Strain into a dish, season with a pinch of cinnamon, chopped walnuts and drizzle the maple syrup on stop then add a small portion of almond milk on top. Lightened up Oil and reduced sugar granola Makes 5 cups Ingredients Dry ½ teaspoon of cinnamon 2 cups of rolled oats Kosher salt to taste ½ cup of chopped almonds

¼ cup of brown sugar or Sucanat ½ cup of uncooked millet 2 tablespoon of ground flax 1 tablespoon of Chia seeds Wet ½ teaspoon of almond extract 2 heaping tablespoons of applesauce 2 scrapped vanilla beans ¼ cup of brown rice syrup 1 teaspoon of vanilla extract 3 tablespoons of maple cinnamon, flax, Chia or almond butter with hemp nut butter Directions Line the oven with baking sheet and a non-stick mat or parchment paper and preheat to 325 degrees F. For the dry ingredients, stir together the ingredients. For the wet ingredients use a medium sized bowl and mix the ingredients except for the almond extract and the vanilla. Microwave on high for 60 seconds and stir in the extracts until they are well combined. Add the wet mixture to the dry mixture, stir well to make sure everything is coated well and then adjust the salt to your preference. Place this onto the baking sheet and bake for 20-25 minutes. Make sure to stir once when halfway through the baking process. Once done, allow to cool for 10-15 minutes while still on the baking sheet. Sweet potato oatmeal breakfast casserole with crunchy pecan topping Makes 3-4 servings Ingredients 2 tablespoons of organic maple syrup ½ cup of regular oats 1 teaspoon of ground cinnamon 1/8 teaspoon of nutmeg Kosher salt to taste 2 cups of almond milk

2 teaspoons of organic vanilla extract 1 peeled and chopped small sweet potato 1 large ripe banana 1 tablespoon of Chia seeds Crunchy pecan topping ¼ cup brown sugar 1/3 cup of chopped pecans 2 tablespoons of spelt flour 2 tablespoons of butter or earth balance Directions Preheat your oven to 350 degrees F. In a medium sized pot, boil a few cups of water, add the sweet potato, cook for about 5 minutes over medium heat then drain, and set aside. Rinse the same pot and add the milk, oats and Chia seeds then whisk and boil. Reduce the heat to a low medium and cook for approximately 7 minutes making sure to stir frequently. Mash the sweet potato and the banana into the pot using a potato masher then stir in the maple syrup, cinnamon, and nutmeg and add salt to taste. Add any seasoning to taste and cook for a few more minutes. To make the crunchy pecan topping, mix the pecans, butter, flour and brown sugar using a fork until the mixture gets very chunky. Pour the oatmeal into a baking dish and then spread it out evenly and sprinkle the pecan topping on top. Transfer oats into a casserole dish and bake uncovered at 350 degrees F for 20 minutes. Set your oven to broil and broil for a few minutes on low making sure to watch very closely so as not to burn the topping. Raw buckwheat porridge Makes 4 cups Ingredients 1 teaspoon of cinnamon 2 cups of raw buckwheat groats, preferably soaked in water overnight or for one hour before preparing 1 teaspoon of organic vanilla extract 1 ½ cup of unsweetened vanilla almond milk Kosher salt to taste

2 tablespoons of Chia seeds ¼ cup of maple syrup Topping Chocolate chips or toasted coconuts Chopped or dried fruit such berries and peaches Chopped seeds and nuts of your choice Nut butter Directions Pour two cups of the raw buckwheat groats and four cups in a large or medium bowl and soak this for an hour or overnight. Rinse well in a strainer after soaking. Place the groats in a blender or food processor and add the Chia seeds, vanilla and almond milk and blend or process until slightly smooth. Add the sweetener and the cinnamon to taste. To serve, scoop into parfait glasses or bowls and add the topping of your choice. Serve cold or heat up if you desire. Pumpkin Pie Oatmeal with Pecans and Crumbled Pumpkin Pie Squares Makes 1 serving Ingredients 1/8 teaspoon of nutmeg 1/3 cup of regular oats ¼ teaspoon of ginger 1 cup of non dairy milk ½ teaspoon of cinnamon ½ teaspoon of organic vanilla extract Kosher salt to taste ½ cup of pumpkin ½ tablespoon of Chia seeds Toppings

1/3 cup of crumbled pumpkin butter oat square 1 tablespoon of chopped pecans A pinch of cinnamon to taste 1 tablespoon of almond milk ½ teaspoon of earth balance 1 tablespoon of maple syrup Directions Heat the oats and the almond milk in medium sized pot over medium heat until it boils. Stir the chia seeds and pumpkin and heat for 5-7 minutes over medium low heat making sure to stir frequently. Add the vanilla and the spices and heat for approximately 5-7 minutes while stirring. Drain into a bowl and add your desired topping. Healthy peanut butter coconut swirl pancakes Makes 6 medium sized pancakes Ingredients For the batter ½ tablespoon of egg replacer mixed with 2 tablespoons of warm water, 1 ¼ cup of whole wheat flour 1 1/3 cup of almond or soy milk 2 tablespoons of cane sugar Salt to taste 2 tablespoons aluminum free baking powder Peanut butter swirl 2 tablespoons of organic unsweetened applesauce 2 tablespoons of butter Coconut maple syrup ½ tablespoon of maple syrup 1 tablespoon of coconut oil

Directions In a medium sized bowl, mix the dry batter ingredients. In a small bowl, mix the egg replacer and set aside. Whisk the milk into the dry batter ingredients and add the egg replacer. If necessary, thin the mixture by adding milk. Set this aside then preheat your skillet and while the skillet heats up, mix the swirl batter in a mug or small bowl. Place this in a baggie and then clip off the end to make it easy to pipe the mixture into the pancakes. Pour the batter onto the skillet and pipe the swirl butter onto the pancakes and once the bubbles form and pop, flip the pancake and cook the other side. Mix the syrup ingredients and use a spoon to brush this onto the cooked pancakes. Garnish this with the shredded coconuts and serve while hot.

Chapter 3: Vegan Main Dish Recipes Easy flaked Almond salad Makes 6 servings Ingredients 1 English cucumber peeled and sliced into 1 cm round slices 1 cup of raw soaked almonds A pinch of kelp granules, optional 2 finely chopped celery stalks Freshly ground pepper to taste 2 finely chopped green onions ¼ of fine grain sea salt, more to taste 1 minced garlic clove 1 teaspoon of fresh organic lemon juice 3 tablespoons of vegan mayo 1 teaspoon of Dijon mustard Directions Soak the almonds in a medium or large bowl for 3-9 hours or until they are plump then drain and rinse well over running water. Add the almonds to a blender or food processor and process until they are finely chopped and drain into a medium sized mixing bowl. Add the celery, garlic, mustard, green onions, and the fresh lemon into the bowl and stir until they are well combined then add the seasoning to taste and a pinch of the kelp granules. Cut the cucumber with a small spoon into rounds and gently scoop out the middle of each cucumber to create a small hole. Spoon the almond mixture into the cucumber well and serve on a platter. Vegan sun dried tomato, mushroom and spinach tofu quiche Makes 8 servings Ingredients Crust:

2 ½ tablespoons of water and more if required 1 tablespoon of ground flax mixed in 3 tablespoons of water 1 tablespoon of olive or coconut oil 1 cup of whole almonds ground into flour ½ teaspoon of kosher salt 1 cup of gluten-free buckwheat groats or rolled oats rolled into flour 1 teaspoon of dried oregano 1 teaspoon of dried parsley For the quiche: Red and black pepper flakes, to taste 14 oz of firm tofu 1 tablespoon of coconut or olive oil 1 teaspoon of fine grain sea salt, more to taste 1 thinly sliced yellow or leek onion 1 teaspoon of dried oregano 3 minced large garlic cloves 2 tablespoons of nutritional yeast 8 oz of Cremini mushrooms 1 cup of fresh baby spinach ½ cup of finely chopped fresh chives 1/3 cup of finely chopped, oil-packed sun dried tomatoes ½ cup of finely chopped fresh basil leaves Directions Preheat your oven to 350 degrees F and grease a round 10 inch tart pan or a 9 inch glass pie dish. Rinse the tofu, wrap in a few tea towels and place a heavy object on top of them to lightly but gently press out the water as you go about preparing the crust. To prepare the crust, whisk together the flax and the water in a small bowl and set this aside to gel up.

Stir together the oat flour, almond meal, oregano, salt and the parsley in a large bowl. Add the oil and the flax mixture and stir until most of it is combined. Add the remaining water until the dough becomes sticky like cookie dough. Evenly crumble the dough over the base of the pie dish or tart pan. Ensure that you start at the centre of the pan then press the mixture evenly into the pan and work your way outward and up to the sides of the pan and poke a few holes in the dough to ensure that the air can escape. Bake the crust for 13-16 minutes at 350 degrees F or until the crust is lightly golden and firm to the touch and set this aside to cool as you prepare the filling. Increase the oven heat to 375 degrees F. To make the filling: Break the tofu block into 4 even pieces and process in a blender or food processor until creamy and smooth. Add a splash of almond milk if the tofu doesn’t get creamy. Add oil to a skillet and sauté the onion or leek and add the garlic then cook over medium heat for a few minutes. Stir the mushrooms in and add the seasoning. Cook for 10-12 minutes over medium heat until the water cooks the mushrooms. Stir in the herbs, spinach, oregano, nutritional yeast, sun-dried tomatoes, pepper, salt and the red pepper flakes and combine well. Cook the spinach until it wilts. Remove from the heat and stir in the processed tofu then combine well and add any seasoning if desired and spoon the mixture into the baked crust, spread and smooth out evenly with a spoon. Bake the quiche uncovered for 33-37 minutes at 375 degrees F or until the quiche is firm to touch and cool on a cooling rack for 15-20 minutes otherwise the crust might crumble if you attempt to slice while warm. Serve. If there are any leftovers, wrap and refrigerate for 3-4 days. Any leftover quiche can be reheated on a baking sheet in the oven for 15-20 minutes at 350 degrees F. Four layer vegan sandwich Makes 4 sandwiches Ingredients For the basil pesto: makes 1/2 cup Freshly ground black pepper to taste 1 large clove of garlic ¼ teaspoon of fine grain sea salt 1 cup of fresh basil leaves 2 tablespoons of extra virgin olive oil ¼ cup of sun dried, oil packed tomatoes 2 tablespoons of water and more if desired ¼ cup of hulled hemp seeds

2 tablespoons of fresh organic lemon juice For the sandwich: A pinch of salt and pepper to taste Wraps or sprouted grain bread A pinch or red pepper flakes to taste 2 tablespoons of humus Lettuce, as much as you desire 2 tablespoons of tomato hemp basil pesto, sun dried ½ thinly sliced avocado 1 or 2 thin slices of tomato Directions To make the pesto: Mince the garlic in a food processor then add the other pesto ingredients and then process until smooth while ensuring to scrap down the bowl when required. Use a toaster to toast the bread and spread the hummus and pesto on the bread one on each side. Layer the bread with avocado, lettuce and tomato and sprinkle on the red pepper flakes, pepper and salt to taste. Slice into half and enjoy. Vegan chili with homemade sour cream Makes 4 bowls Ingredients 1 teaspoon of hot sauce 1 ½ teaspoons of extra virgin oil ¼ teaspoon of ground cayenne pepper 2 heaping cups of sweet onions, diced ¾ teaspoons of fine grain salt, to taste 2 tablespoons of garlic, minced 1 teaspoon of dried oregano 2 seeded and diced jalapenos

2 teaspoons of ground cumin 1 cup of celery, diced 2 tablespoons of chili powder 1 large diced and seeded red bell pepper 15 oz drained and rinsed pinto beans 15 oz drained and rinsed kidney beans 28 tomatoes, diced 6 tablespoons of tomato paste 1 cup of vegetable broth Topping: Fresh cilantro Homemade sour vegan cream 2 Green onions, chopped Directions Sauté the onions in a large bowl, lower the heat to medium and add the garlic then cook for 5 minutes or until they are translucent and soft. Season with salt to taste and stir evenly then add in the jalapeños, bell pepper, celery and sauté for 5-7 minutes or until softened. Add the diced tomatoes plus the juice, tomato paste, broth and stir. Increase the heat to medium high, add the rinsed and drained beans, the chili powder, oregano, salt, cayenne, cumin and the hot sauce then simmer this for 10-15 minutes or until the mixture thickens. Adjust the seasoning to taste then serve with chopped greens, homemade vegan sour cream and fresh cilantro as desired. Couscous with fennel, citrus and chickpeas Makes 2-4 servings Ingredients 1 cup of instant couscous 1 large fennel bulb with the fronds ½ teaspoon of salt or to taste 3 tablespoons of olive oil, divided

Zest and juice of one organic orange ½ teaspoon of coriander, ground Zest and juice of one organic lemon 1 ½ cup (15 ounce can) of cooked and drained peas 10 halved and pitted Kalamata leaves Directions Trim and cut the fennel into ¼ inch wedges and reserve this for garnish. Use a large skillet over medium heat to heat two tablespoons of olive oil. Add the fennel and cook for 1015 minutes or until caramelized and tender making sure to stir occasionally. Add the chickpeas, coriander, lemon juice and olive and stir well to combine and continue cooking over medium heat while stirring occasionally. Take this time to juice the orange into a measuring cup and top this with water to make 1 ½ cups of the liquid. Heat one tablespoon of oil in a small saucepan and add the 1 ½ cup of orange liquid, the orange and lemon zest and salt to taste and boil. Stir in the couscous, cover and remove from heat. Let this simmer with its own steam for a minimum of 5 minutes. To serve, use a fork to fluff the couscous grain and spread this on a serving dish, spoon the fennel and chickpeas over the couscous and garnish with the fennel fronds. Spicy vegan lentil wraps with Tahini sauce Makes 6 wraps Ingredients Tahini sauce, to serve (recipe included below) ½ cup of rinsed red lentils 2 cups of shredded cabbage 2 cups of water ¾ cup of red pepper paste (recipe included below) 2 tablespoons of olive oil 6 sheets of 9x12 inches each of white or whole wheat lavash ¾ cup of bulgur, fine grain ½ teaspoon of kosher salt, to taste 1 finely chopped onion

2 tablespoons of flat leaf parsley, chopped 2 teaspoons of ground cumin 1 teaspoon of red pepper flakes 1 chopped scallion Directions In a small saucepan over medium heat, combine the lentils and water and bring to a boil. Cover and reduce the heat to low and simmer for 20 minutes or until the lentils are soft. Stir in the bulgur and turn off the heat and let this stand for 30 minutes or until the bulgur is soft and the water has been absorbed. In the meantime, heat olive oil in a pan over medium heat. Add the onions and cook until translucent and soft making sure to stir frequently. Stir in the red pepper flakes and the cumin and cook for a minute. Add the scallions, onions, salt and parsley to the lentil and bulgur mixture and stir until they are well combined. Let this cool before proceeding to make the wraps. To assemble, lay the lavash sheet with the shorter end closer to you and spread 1 ½ tablespoons of red pepper paste across the lower 1/3 of the sheet. Top this with the lentil and bulgur mixture and add the cabbage. Roll this from bottom to top and add an additional half tablespoon of red pepper at the top end to ensure that the wrap seals. Do this for the remaining six wraps. To serve, cut the wraps into half and serve with the Tahini sauce on the side. Red pepper paste recipe (makes ¾ cup) Ingredients Olive oil, to cover if you intend to refrigerate 6 chopped and cored red bell peppers 1 teaspoon of kosher salt or to taste ½ teaspoon of cayenne pepper Directions Mix the cayenne pepper, salt and bell pepper in a food processor and puree. Drain this into a skillet over low heat and let simmer for 2 hours stirring occasionally or until the paste is reduced. Let this cool before you begin to use. To store, drain the paste into a food jar, top with enough olive oil and refrigerate. Tahini sauce recipe (makes ¾ cup) Ingredients 1/8 teaspoon of kosher salt or to taste

¼ cup of Tahini 1/8 teaspoon of red pepper flakes 2/3 cup of warm water ¼ teaspoon of crushed garlic 2 teaspoons of fresh lemon juice 2 teaspoons of finely chopped parsley Directions Place the ingredients in a small bowl and use a fork to mix until they well combined. Stir in small amounts of warm water until you achieve a paste of desired consistency.

Chapter 4: Vegan Salad Recipes Kale & quinoa salad with dates, citrus dressing and almonds Makes 6 servings Ingredients For the salad topping: ½ cup of salted and roasted whole almonds 1 tablespoon of olive oil ½ cup of whole dates 1 large onion, diced 1 bunch of lacinato kale with stems Salt to taste 1 small smashed clove garlic ½ cup of red quinoa For the dressing: Freshly ground pepper and salt to taste 1 juiced mandarin or Clementine orange ¼ cup of extra virgin oil ½ lime, juiced 2 tablespoons of maple syrup Directions Heat the olive oil in a wide sauté pan over medium heat then add the onions and some salt, cook for 20 minutes or until the onions are toasty brown and darkened and smell caramelized making sure to stir occasionally, remove and set aside. This should make about half a cup of cooked onions. Rinse the quinoa using a fine mesh strainer then use a 2 quart sauce pan to cook the quinoa and garlic on medium high heat and sauté for a minute to dry and toast the grain lightly. Add 1 cup of water and ½

teaspoon of salt and bring to a boil then turn the heat to low and cover and let simmer for 15 minutes. Turn off the heat and leave the pot covered for 5 more minutes. After the time lapses, use a fork to fluff. Slice the bottoms of the kale stems and slice the rest of the kales into fine ribbons and wash and rinse well, dry on a towel. Pit and slice the dates into quarters then roughly chop the almonds into two or three pieces per almond. To make the dressing, whisk all the juices together, add the olive oil and maple juice then continue whisking until thin but still emulsified. Stir two tablespoons of this dressing onto the quinoa when it is done cooking. To assemble the salad, use the caramelized onions and the warm quinoa to toss the kale. Toss with half the dressing and taste to see if you should add anymore dressing. Toss with the almonds and dates and add any seasoning if required. This salad can be refrigerated for up to five days. Mango black bean salad Makes 4 servings Ingredients Pepper and salt to taste 15 oz of well rinsed black beans 1 juiced lime 1 diced mango 1 tablespoon of extra virgin oil 1 minced jalapeño ¼ cup of coarsely chopped cilantro 1 quartered and thinly sliced medium sized zucchini Directions Combine all the ingredients in any order in a large bowl. Tomato peach and burrata salad Makes 4 servings Ingredients Black pepper, freshly cracked

2 ripe peaches, sliced into wedges Sea salt to taste 4 heirloom tomatoes sliced into wedges 2 tablespoons of balsamic crema 2 raw corn of cob with the kernels removed 10 cut into chiffonade basil leaves 4 ounces of burrata cheese Directions In a large platter, arrange the corn, tomatoes and peaches and distribute the burrata evenly on the platter and sprinkle some basil over the salad. Sprinkle some balsamic crema over this then add pepper and salt to taste. Serve immediately. Vegan apple slaw Makes 8 servings Ingredients Pepper and salt to taste 2 cups of cabbage, thinly sliced ½ cup of vegenaise eggless mayonnaise ½ red onion, thinly sliced 1 tablespoon of brown rice syrup 1 cored and seeded julienne apple ¼ cup of slivered toasted almonds 1 tablespoon of pickled and chopped jalapeño ¼ cup of golden raisins Directions Mix everything together except the salt and white pepper in a medium bowl. Toss thoroughly and season with pepper and salt to taste. Vegan eggless tofu salad

Makes 6 servings Ingredients 1/8 teaspoon of turmeric 1 pound of mashed medium tofu 1 ½ teaspoons of sea or kosher salt 1 cup of vegenaise eggless mayonnaise 2 minced cloves of garlic 4 tablespoons of parsley, chopped 2 diced stalks of celery 1 diced pickle or a ¼ cup of relish 2 stalks of chopped green onion 1 ½ tablespoons of prepared mustard Directions Mash the tofu with a fork or your hands in a medium sized bowl. Add all the remaining ingredients and toss well to combine. Chill before serving. Arugula and peach salad Makes 8 servings Ingredients 1/8 teaspoon of cayenne pepper 10 cups of arugula ¼ teaspoon of salt or to taste 4 pitted and sliced into thin wedges fresh peaches ½ teaspoon of grated orange zest 2 finely chopped green bell peppers 1 tablespoon of fresh orange juice 2/3 cups of slivered almonds

2 tablespoons of white balsamic vinegar 2 tablespoons of olive oil Directions In a large bowl, combine the almonds, arugula, bell peppers and peaches. Whisk the oil, orange zest and juice, cayenne and vinegar in a small or medium sized bowl. Toss the salad with this dressing before serving. Southwest vegan salad Makes 4 servings Ingredients 3 tablespoons of finely chopped fresh cilantro 2 cups of corn kernels 1 halved, peeled, seeded and chopped avocado 1 cup of chopped red onions Freshly ground black pepper and salt to taste 15 oz. rinsed and drained black beans Juice and grated zest of one lime 2 teaspoons of drained and minced canned chipotle in adobo sauce 1 tablespoon of olive oil 2-3 seeded and diced Roma tomatoes Directions Combine the onion, tomatoes, corn, black beans, lime juice and zest, olive oil and the chipotle in a large bowl and toss well to coat. To serve, divide the salad into serving bowls and top with the avocado, garnish with the cilantro and serve Golden Beet, Radish and Carrot Salad Makes 6 servings Ingredients

1 tablespoon of fresh parsley, finely chopped 3 trimmed and scrubbed golden beets 2 teaspoons of fresh thyme leaves 2 scrubbed large carrots Ground black pepper and salt to taste 1 bunch of radishes with the tops and root end scrubbed and trimmed 3 tablespoons of extra virgin oil 1 minced small clove of garlic 1 tablespoon of finely grated orange zest 1 tablespoon of shallot, minced Directions Use a sharp knife or mandolin to slice the carrot, radishes and beets into very thin slices and place the vegetables in a medium or large bowl. Whisk together the garlic, orange juice and zest and the shallot in a small bowl. Whisk the orange mixture and gradually add in the oil in a stream to make the vinaigrette. Add pepper and salt to season. Sprinkle the vinaigrette on the vegetables and mix well to coat. Sprinkle the herbs and add salt to taste and then serve. Blueberry Mint Salad Makes 4 servings Ingredients 2 tablespoons of fresh mint, minced 2 cups of fresh blueberries Fresh juice of one lime 1 large peeled and sliced firm ripe banana 2 teaspoons of lime zest, finely grated Directions In a large bowl, combine all the ingredients and toss gently to mix. Serve immediately or refrigerate in an airtight container for up to 2 days.

Conclusion Thank you again for downloading this book! I hope this book was able to help you to see that it is actually possible to embrace a vegan lifestyle. The next step is to try out some of the recipes from today.

Finally, if you enjoyed this book, would you be kind enough to leave a review for this book on Amazon? Click here to leave a review for this book on Amazon! Thank you and good luck!

Preview Of ‘The Ultimate Detox Body Guide: How To Detoxify Your Body For Good' Preview Of ‘ The Ultimate Detox Body Guide: How To Detoxify Your Body For Good'

Chapter 1: A Brief Overview of Detoxification What is detoxification? Detoxification is a process of cleansing the body of toxins by eliminating, neutralizing, or transforming them. It involves a change in lifestyle habits and dietary patterns to reduce the risks of toxicity and the harm that it causes the body. What are Toxins? Toxins, more specifically biotoxins, are defined as substances or chemical compounds that are produced by living organisms that can be harmful to a person’s health. On the other hand, manmade chemicals that potentially cause harm to the body are called toxicants. Toxins can be defined as anything that causes harm or puts the body in danger. Some of the toxins we encounter every day include, but are not limited to, the following: Mold, mildew, and fungi Dust particles Household cleaning products Chemicals in water, food, food additives, and flavoring Outdoor pollution including combustion byproducts like smoke Personal care products and cosmetics like lotions, creams, perfumes, and make-up Radiation and some metals like lead, mercury, and arsenic Noise pollution Plastic products Drugs, supplements, and other medications Allergy causing toxins like pollen, mites, and grasses Pathogenic microorganisms

Who needs to detoxify? Detoxification is needed when there is an overwhelming amount of toxins in the body that trigger the signs and symptoms of toxicity. A detox program is recommended when the following symptoms are observed: Unexplained fatigue and sluggishness Slow elimination and frequent constipation Regularly inflamed, reddish, blemished, and irritated skin Increase in the occurrence of low-grade infections Dark circles and bags under the eyes Menstrual irregularity and problems Mental slowness and confusion Experiencing frequent bouts of allergies or allergic reactions The detoxification process can be done by anybody and everybody but precaution must be taken when the following groups are concerned: Nursing and lactating mothers Small children People suffering from body-wasting illnesses and chronic degenerative disease such as cancer and tuberculosis How does detoxification work? The impurities in the blood are filtered through the liver and eliminated several ways. The body normally removes toxins from its systems through the kidneys, lungs, intestines, lymph vessels, and skin. The aim of detox practices is to help the body eliminate wastes and prevent the formation of new toxins. Detox programs help by: Stimulating the liver to better filter out toxins from the body Resting the body’s internal organs through fasting Promoting waste elimination through the skin, lungs, intestines, and kidneys Improving overall blood circulation Keeping the body fueled and nourished with nutrients What are the benefits of detoxification? The reason why so many people are so keen to detox their bodies lies in the many benefits and advantages that they can gain from the process. This is most apparent in the health-related aspect of the effects, which are: Improved metabolism and digestion Decrease in general body pains and aches Clearer and smoother skin Higher levels of energy Improved sleep Clearer thinking and better focus Minimal but noticeable weight loss

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