Harvest Eating

Plant Based Vegan Recipes

013-Basic Label Reading, Avoiding Junk Food, Stop Drinking Garbage

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In this episode I chat about reading labels, what you should look for and what should be an immediate rejection. Things like corn syrup, MSG, dough conditioners, excess sugar, sodium etc.. Also, when buying bread look for at least 3 grams of fiber per slice as a starting point. After that look for the inclusion of preservatives and dough conditions…if they are present…walk away.

Here are some resources for you:

FDA label reading basics
About Food Additives
Why You Should Limit (or eliminate) Consumption Of Soda
Natural Ovens Bread-you Can Order It Online-Great Stuff!
Kashi-We Eat Their Cereals, and Their Fruit/ Nut Bars
The Best Hot Dogs & Sausage Anywhere

Remember this is not a one way conversation or a speech, it’s just my opinion. I welcome your opinion so be sure to comment and spread this message. Link To Audio

Strawberry Balsamic Vinaigrette

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Created by: Chef Keith Snow
Serving Size : 10

Description:

This video show how to make a healthy and easy Strawberry Balsamic Vinaigrette.

Ingredients:

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1 cup strawberries, stems removed
1 each shallot, sliced
1 tablespoon balsamic vinegar
1 tablespoon red wine vinegar
1/4 teaspoon kosher salt
1/4 cup olive oil, pure

Directions:

1. Place all ingredients in a jar or a blender pitcher.
2. Using an Imersion or conventional blender puree the dressing until smooth.

Yield: “2 1/2 cups”

Per Serving (excluding unknown items): 53 Calories; 5g Fat (89.1% calories
from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 0mg
Cholesterol; 47mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat; 0 Other
Carbohydrates.
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Chopped Oriental Salad

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Created by: Chef Keith Snow

Description:

This crunchy Oriental salad is a sure hit. Crisp lettuces, peppers, asparagus and cabbage combine to make a complete meal with sesame grilled chicken.

Ingredients:

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1 or 2 hearts of romaine
1 cup carrot julienne
1 cup cabbage
1 bunch asparagus, grilled
1 cup bell pepper
1/2 cup spring onions
2 tbs cilantro, chopped
sesame ginger grilled chicken-see video recipes in related recipes
1/4 cup sesame ginger vinaigrette-see video in related recipes

Directions:

1. Chop up ingredients as per video, place in large work bowl toss with vinaigrette and serve.

Chef’s Note: Be sure to use very fresh ingredients, local if possible, organic if possible.[/private]

Roasted Red Pepper Hummus

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Created By: Chef Keith Snow

Description:

This recipe video demonstrates how to make a delicious vegan hummus with roasted red peppers.

Ingredients:

2 (15 ounce cans) garbanzo beans, rinsed well
3 tbs sesame tahini paste
2 tbs lemon juice
3/4 cup extra virgin olive oil
1 cup roasted red pepper
1 garlic clove minced
1 tsp cumin
1/8 tsp cayenne pepper
1 tsp kosher salt
1/4 tsp black pepper

Directions:

1. Add all ingredients to the bowl of your food processor and pulse until the hummus is smooth.
2. Adjust seasoning with salt and pepper to taste.

Green Leaf Salad

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Created by: Chef Keith Snow
Active Time: 5 minutes
Total Time: 5 minutes
Servings: 2
Recommended Beverage: Chardonnay

Description:

A delicious salad with seasonal mixed baby greens and a lemon-thyme vinaigrette.

Ingredients:
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2 cups green leaf lettuce torn into bite size bits
2 tbs lemon thyme vinaigrette

Directions:

1. Mixed greens with vinaigrette, serve.[/private]