Suja “Mighty Greens” Juice Review

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The green juice craze has been going on for some time now and I don’t see any signs of it slowing down anytime soon and there is good reason for that.

Juicing, especially green juice can be a healthy part of your diet. The best way to get your green juice is by freshly making your own, at home, as you need it.

But sometimes our busy life gets too busy and time isn’t always on our side. That is why I was happy to find Suja Mighty Greens juice at my local Costco store in the 59 Fl Oz Costco size bottle, it easily fills in when I don’t have time to fire up that juicer. I also use it as my base liquid in my smoothies.

Suja, meaning long, beautiful life and is a juice company that has “a mission to get the best quality organic and Non-GMO juice into as many hands as possible.” That’s not all that makes this a great juice. Suja uses a breakthrough displacement technology called High Pressure Processing (HPP) to preserve and sterilize the juice.

What about the taste? The mighty Greens Juice has a lemonade cutting the grass while eating a piece of ginger kinda taste, with a hint of celery & cucumber. It’s lightly sweet and has a pleasant taste and not as green a taste as I had expected by the dark green color of the juice.

Suja has many other juices that they produce as well which I have not tried. They have also produced a book “The Suja Juice Solution”. Suja also has a Blog that covers topics like Events, Fitness, Lifestyle, Nutrition and Recipes.

So what’s it got in it? The following is from their website for the Mighty Green juice.

Mighty Greens contains apple, celery, cucumber, kale, collard greens, lemon, peppermint tea, spearmint tea, spinach, ginger, spirulina, chlorella, barley grass & alfalfa grass.

  • 12oz
  • USDA Certified Organic
  • Non-GMO Project Verified
  • Kosher certified
  • Vegan
  • Dairy-free, soy-free, gluten-free
  • No added sweeteners

INGREDIENTS: ORGANIC APPLE JUICE, ORGANIC CELERY JUICE, ORGANIC CUCUMBER JUICE, ORGANIC KALE JUICE, ORGANIC COLLARD GREENS JUICE, ORGANIC LEMON JUICE, ORGANIC TEA (PURIFIED WATER, ORGANIC PEPPERMINT TEA, ORGANIC SPEARMINT TEA), ORGANIC SPINACH JUICE, ORGANIC GINGER JUICE, ORGANIC SPIRULINA POWDER, ORGANIC CHLORELLA POWDER, ORGANIC BARLEY GRASS POWDER, ORGANIC ALFALFA GRASS POWDER

So, if you’re going to drink juices, we all know it’s best to freshly juice them yourself and drink them as soon as possible but if you can’t for whatever reason that life gets the best of your time. I have found that Mighty Greens nicely fills the gap and also makes a great base liquid for smoothies.

Beyond Meat Beast Burger Review

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I was excited to try Beyond Meat’s Beast Burger because I have had their “Chicken” and enjoyed it very much. (I made Fajitas with it and it was very tasty)

So I purchased a box of burgers from my local Whole Foods store and brought them home for a burger night.

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I opened the package to find the burgers vacuum packed and sealed, fresh and ready to grill. They were already sporting the iconic grill marks right out of the package.

Burger

 

I opened the package, brushed them with peanut oil and grilled them on an indoor electric grill until they were hot and ready for a bun.

I fixed it as a classic burger, you know Vegenaise, mustard, catsup, lettuce pickle and tomato.

I am sad to say that there was no fireworks when I ate this burger, actually it tasted like a MorningStar Farm’s Grillers Prime pattie, which I do not like and are not vegan anyway. It was a little dry and tasteless.

So I guess if you enjoy the MorningStar Farms Grillers Prime but want a Vegan version of it then Beyond Meat Beast Burger is the one for you.

I still prefer and immensely enjoy the Field Roast Hand Formed Burgers. In my opinion the Field Roast burgers are the best Vegan burger on the market today. And I think their Chao Cheese is also the best vegan sliced cheese on the market today. See my quick short review of both of the Field Roast products by clicking HERE

Well I will have to say with a little disappointment that I will not be buying anymore Beast Burgers, which for me turned out to be definitely a bust instead of a beast.

 

 

Vegan Gourmand’s Baked Vegan “Corned Beef”

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Image above: Reuben Sandwich made with this Vegan “Corned Beef” recipe.

So I have been on this journey for a while now to find a good Vegan Corned Beef recipe. I think finally I have put together one that will satisfy any Vegan craving for the revered Reuben sandwich.

Dry Ingredients
1 ¼ cup wheat gluten
1 1/2 tsp ground mustard
1 1/2 tsp pepper
1 tsp coriander
1 tsp salt
1/4 tsp cloves
1/4 tsp red pepper (optional)
1/4 tsp cinnamon
1/4 tsp allspice

Wet Ingredients
1 cup cold water
½ cup kidney beans, mashed
2 Tbs peanut oil
1 tsp ginger root, finely minced
1 clove garlic, finely minced
1 Tbs brown sugar
1 Tbs tomato paste

1. Preheat oven to 325°.

2. In a small bowl, mix together dry ingredients, wheat gluten through the allspice.

Dry

3. In a medium bowl, mix together remaining wet ingredients.

Wet

4. Combine the wet and dry mixtures together until well-blended, knead the mixture for few minutes to condition the gluten.

Dry & wet Combi

Seitan Ball

5. Stretch dough out from the ball then shape dough into a flat square like a slab of corned beef and wrap tightly in aluminum foil, folding the ends and corners to seal.

Seitan Wrap1

Seitan Wrap2

Seitan Wrap3

Seitan Wrap4

6. Bake for 35 minutes on a cookie sheet then turn over and bake an additional 40 min.

Seitab Cooked

7. Let cool fully; slice thin and serve. I use a meat slicer to get it thin and a consistent thickness.

Seitan Sliced

Servings: 4

The way I enjoy this the most is in a Reuben sandwich with Field Roast’s Vegan Chao Cheese, Vegan Thousand Island Dressing (See recipe below) and of course Sauerkraut all on good Rye bread. (I like Dave’s Rockin’ Rye)

Reuben Sandwich Pan

Reuben Sandwich1

 

Easy Vegan Thousand Island Dressing Recipe

  • 1 cup vegan mayonnaise (I like Vegenaise best)
  • 1/3 cup ketchup
  • 1/2 tsp onion powder
  • dash salt
  • 3 tbsp sweet pickle relish

Mix well and enjoy!

Vegan Southern Fried “Chicken”

Greetings Everyone!

I was surfing YouTube, watching some videos about cooking Seitan and I came across this one for Vegan Southern Fried “Chicken”.

It was so unique that I thought to myself, “This is something I must share with all my friends that follow me on Word Press!”

So sit back and enjoy this unique way of preparing and serving Seitan.

Field Roast Chao Cheese and New Hand Formed Burger Review

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I am excited about this new year because there are some new products out and these two are two of the best I have seen.

I must say, right off, that I have not been a big fan of the Seattle based Field Roast products, their products in the past have just not wowed me until now. I would say that they where just OK.

In my opinion Field Roast has taken the proverbial vegan football to the Superbowl two times in a row now with these two new products being introduced, one after the other, kinda like the Seattle Seahawks. Go Hawks!!! Sorry, but it is Superbowl Sunday…

Anyway, the Chao “Cheese” comes in three flavors, Coconut Herb with Black Pepper, Creamy Original with Chao Tofu and Tomato Cayenne. I have only tried the Coconut Herb and the Creamy Original, both are outstanding! This is my new go to cheese for burgers and grilled cheese sandwiches. (I will be trying it on pizza soon)

It looks like cheese, it feels like deli cheese, its non-dairy, non-GMO, Vegan and it peels apart and melts like cheese.

Here is the Chao Cheese product sheet in PDF

I made a grilled cheese sandwich with it, one slice of the Coconut Herb and one slice of the Creamy Original and it melted and got creamy and real cheesy, best grilled cheese I have had since being a Vegan.

I have also ate it on crackers straight up, its that good. I had a slice on the new Field Roast Hand Formed Burger, again it was wonderful. Watch the below video to see the cheese in action.

That brings us to the new Hand Formed Burger. I must say I was a bit apprehensive at first but now it is my favorite Vegan burger.

Field-roast-burger-package

 First I thawed the burgers then slapped them on a indoor grill with a little oil. I grilled them long enough to get those fantastic looking grill marks on both sides then added a slice of room temp Chao cheese (it melts easier if they start out at room temp. just like any deli cheese does.)

I then dressed it original with a slice of dill pickle, ketchup and yellow mustard.

Check out the Field Roast video below for a bit of Vegan Meat humor.

 Here is the Hand Formed Burger Product Sheet in PDF

These two new products came out just in time for all those BBQs this summer.

Both Field Roast’s new Hand Formed Burger and Chao cheese are a great addition to my BBQ arsenal.

When I put these two new product together I will create shock and awe at any meat lovers BBQ I attend.

Chao! Oh, I mean Ciao!

 

Soy & Cancer, what I have found

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In recent years I have talked to breast cancer survivors about getting them on a healthier life style and diet. As we spoke about diet, soy has always come to the surface as a hazardous food that they were told to avoid by their doctor.

I would ask why the doctor told them this and the reply was always something like this “Soy foods contain estrogen that could feed cancer cells in their body and thus start their cancer again.

The internet has not helped the issue either with anti-soy propaganda that is not scientific and lacks integrity.

Now, with that said I want to state that you should always follow your doctors treatment plan. I am not in anyway saying that you should ignore your doctor if they have told you not to consume soy products, but I am only presenting what I have found in my limited research about this subject.

I am seeing that this kind of prescription to stay away from soy foods is starting to go by the way side because there is a alot of scientific evidence now showing that whole soy foods are not only safe for cancer survivors but even healthful.

When eating soy it should always be eaten in its minimally processed forms like edamame, tempeh, tofu and unsweetened soy milk. Products containing unnaturally concentrated soy protein like protein powders and highly processed soy products lack the beneficial nutrients that are in the whole bean and in my opinion these products should be avoided. I also stay away from genetically modified soy (GMO). Choose “organic” soybean products, they are not genetically modified.

The research has overwhelmingly shown that the consumption of whole or minimally processed soy foods as discussed above is healthful and provides many nutritional benefits.

The research shows that these foods protect against breast cancer. A study done in 2009 meta-analysis on soy and prostate cancer found that a higher intake of soy was associated with a 26% reduction in risk.- (1)

Also it appears that isoflavones found in whole soy foods have anti-cancer effects that are not related to their ability to bind the estrogen receptor. Soy foods are not only associated with decreased risk of hormonal cancers, but also lung, stomach, and colorectal cancers. – (2-4) 

Here is a quote from Dr. McCullough who is strategic director of nutritional epidemiology for the American Cancer Society on soy:

 “More research is needed to understand the relationship between specific forms of soy and doses of isoflavones on cancer risk and recurrence. We also need to learn more about childhood exposure to isoflavones and risk of cancer. Until more is known, if you enjoy eating soy foods, the evidence indicates that this is safe, and may be beneficial (but note that miso, a fermented soy product, is high in sodium.)  It is prudent to avoid high doses of isolated soy compounds found specifically in supplements, as less is known about their health effects. As for other “hidden” sources of soy proteins, the evidence to date does not suggest harm or benefit. However, if you are concerned about these products, you can choose to avoid them.”  4/8/14 Link to complete and original quote

Here is a quote from the American Cancer Society guidelines on nutrition and physical activity for cancer prevention:

Can soy-based foods reduce cancer risk? As with other beans or legumes, soy and foods derived from soy are an excellent source of protein and a good alternative to meat. Soy contains several phytochemicals, including isoflavones, which have weak estrogen-like activity and may help protect against hormone-dependent cancers. There is growing evidence that eating traditional soy foods such as tofu may lower the risk of cancers of the breast, prostate, or endometrium (lining of the uterus), and there is some evidence it may lower the risk of other cancers. Whether this applies to foods that contain soy protein isolates or textured vegetable protein derived from soy is not known. There is little data to support the use of supplements of isolated soy phytochemicals for reducing cancer risk.” Link to the entire document in PDF

They have observed many times the connection between minimally processed soy intake and the reduced risk of cancers.

This is not to say or do I promote eating a lot of soy foods in the detriment of leaving out other foods from your diet. All whole foods work together for our health and there is no magical super-food that on its own will be the “One”, but on the contrary, you need them all to be wholly healthy. (Here is a bonus tip at no extra charge. An outstanding book to read on the subject of how whole foods work together for optimal nutrition is the book “Whole: Rethinking the Science of Nutrition” by T. Colin Campbell. PhD)

Not only are soy beans healthy but all beans eaten in variety, along with other fruits and vegetable are health promoting as they work together, not alone.

In conclusion, I am avoiding highly processed soy foods and I try to eat a variety of whole natural plant foods including all types of beans as well as some edamame, tofu and tempeh.

Referencese
1. Hwang YW, Kim SY, Jee SH, et al: Soy food consumption and risk of prostate cancer: a meta-analysis of observational studies. Nutr Cancer 2009;61:598-606.
2. Yang WS, Va P, Wong MY, et al: Soy intake is associated with lower lung cancer risk: results from a meta-analysis of epidemiologic studies. Am J Clin Nutr 2011;94:1575-1583.
3. Kim J, Kang M, Lee JS, et al: Fermented and non-fermented soy food consumption and gastric cancer in Japanese and Korean populations: a meta-analysis of observational studies. Cancer Sci 2011;102:231-244.
4. Yan L, Spitznagel EL, Bosland MC: Soy consumption and colorectal cancer risk in humans: a meta-analysis. Cancer Epidemiol Biomarkers Prev 2010;19:148-158.

Photo Credit: Will Curran

Vegan “Chick’n” Piccata

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Here is a classic Italian entree that is made with Gardein chick’n and is outstanding.

4 4oz Gardein “Chicken” style breasts
2 cups all-purpose flour
8 tablespoons vegan butter I use Earth Balance
5 tablespoons extra virgin olive oil
1/3 cup freshly squeezed lemon juice
1/2 cup vegetable stock
1/2 cup dry white wine I use Chardonnay
1/4 cup capers rinsed and drained
3/4 teaspoon minced garlic
3/4 teaspoon chopped shallot
1/8 cup sugar, if needed

1. Defrost and season the Gardein breasts with salt and pepper. Dredge them in flour and shake off any extra being very careful because the breasts can crack and break very easily.

2. In a large skillet melt 3 tablespoons of the vegan butter with two tablespoons of olive oil over medium heat.

3. When you see the pan start to bubble, add the floured breast to the pan carefully, cook them until brown on both sides. Remove the breast onto a paper towel.

4. Lower the heat to low and add the lemon juice, stock,wine, capers, garlic, and shallots.

5. Bring heat up to med and bring sauce to a boil, be sure to scrape the brown bits from the bottom of the pan.

6. Check the flavor of the sauce and add some salt or pepper if needed. If the sauce is too lemony or bitter add some sugar to mellow it.

7. Continue to cook the sauce and let it reduce and thicken a bit, about 3-4 minutes till garlic and shallots soften a bit.

8. When your ready to serve, add the breast back into the pan with the sauce and heat them back up.

9. Plate the breasts then spoon the sauce over the breasts and serve.

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Thai Black Pepper and Garlic Tofu

This recipes was created by Susan Voisin at Fat Free Vegan.com This site has hundreds of healthy vegan recipes. It’s a great resource. She also has a blog. I hope you enjoy this great recipe!

Black pepper provides a different kind of heat than chile peppers, but people who are sensitive to spices may still find this too hot. So start with the lesser amount of black pepper and add more to taste. Those of you who like fiery dishes may want to increase the chile sauce, but try not to overpower the black pepper.

TOFU AND SEASONING
1 14 oz package extra-firm tofu
1 Tbs soy sauce (or gluten-free tamari)
2 Tbs water
2 large cloves garlic, pressed
1 tsp black pepper, freshly ground
1 tsp rice vinegar
VEGETABLES
1 small onion, halved and sliced into thin wedges
1 large bell pepper, sliced
6 cloves garlic, minced or pressed
3 oz shiitake mushrooms, sliced
8 oz kale (about 1 bunch), stems removed and leaves thinly sliced
1 bunch asparagus, trimmed and cut into 1 inch pieces
additional broth or water, as needed
SAUCE
1 1/2 Tbs soy sauce (or gluten-free tamari)
1/2 cup vegetable broth
1 tsp sriracha or other chile sauce (or to taste)
1/2 to 1 tsp black pepper, freshly ground
2 tsp cornstarch

1. Cut the tofu into 1/2-inch slices. Gently press each slice between paper towels to remove some of the moisture. Then cut each slice into rectangles. Place into a ziplock bag. Combine tofu seasoning in a small bowl and pour over tofu. Seal bag and gently turn it over until tofu is completely covered in seasoning. (You can do this ahead of time and allow the tofu to marinate for a stronger flavor, but it’s not mandatory.)

2. Preheat oven to 400F. Line a baking sheet or dish with parchment paper. (A silicon mat will also work, but parchment on a rimmed metal baking sheet yields the crispiest tofu with no sticking.) Place the tofu on the parchment in a single layer along with the marinade. Bake for 15 minutes. Turn gently and bake for another 15 minutes. Remove from oven.

3. While the tofu is cooking, chop all the vegetables and combine the sauce ingredients in a small bowl. About 10 minutes before tofu is done, preheat a large, deep non-stick skillet or wok over medium-high heat. Spray or rub it with oil if you wish, but this is optional. Have about a half cup of water or broth standing by. Add the onion and cook for a couple of minutes until it begins to become translucent. Add a tablespoon of water or broth if it starts to stick. Add the bell pepper and stir-fry for another minute. Then add the garlic and mushrooms and cook another two minutes, adding liquid by the tablespoon if needed.

4. Stir in the kale, add about 2 tablespoons of liquid, and cover quickly. After a minute, stir and add liquid if necessary. Cook covered for another minute and then add the asparagus and a little more liquid. Cover and cook until asparagus is tender-crisp, about 2 minutes. Add the sauce and cook until it is heated through. Serve the vegetables with tofu on top, or stir the tofu into the vegetables and serve over rice or pasta.

Note: Use whatever green vegetables you like instead of the kale and asparagus. Bok choy and broccoli or green beans are a delicious combination.

Servings: 4

Fully Raw Cherry Cheesecake Recipe

With cherries in season, I saw this video online and just had to share it with you.

Fully Raw Kristina has really hit a home run with this one.

It looks soooo good!

Enjoy the video.

 

Man Pans – Healthy, Eco Friendly, Stick Resistant Cookware Made in the USA

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Eating healthy can be tricky, but finding healthy cookware with all the great qualities you would want in cookware can be down right frustrating.

I know.., it took me quite a while to finally decide on cookware. I had five requirements; it had to be stick resistant, tough (I wanted to be able to use metal utensils) as well as being healthy to cook in and eco friendly and oh ya.. I wanted it to be made in the good old USA.

It was quite a list and I did not find any cookware that meet all my requirements for quite a while until I found Man Pans.

You see, the problem with most other non-stick cookware is that they are coated with a non-stick surface that contains PTFE (Polytetrafluoroethylene) the best known brand name of PTFE-based formulas is Teflon. Some also contain PFOA (Perfluorooctanoic Acid) both of which leach their toxins into your food.

They also scratched easily so you had to use plastic or wood utensils when cooking with them.

I also found that if they weren’t Teflon or something close to that, everything would stick.

Notice that Man Pans don’t claim to be “non-stick” but “stick resistant”. The stick resistance of the pans surface is like a well seasoned cast iron skillet. Its not an oily petroleum feeling like Teflon is. It’s their Gem-X2 coating, a two layer sapphire/quartz-like natural mineral finish.

I have had food stick to the pan in some instances, usually because I had the heat too high or I did not wipe the pan down with a little oil first. There is a slight learning curve to cooking with these pans, they heat up quick and stay hotter longer.

Here is what makes Man Pans different:

I have been cooking with my Man Pans for about 10 months or so now (at the time of this post) and I just love them! I first bought the Asian Wok and tried it out with a great big batch of fried rice then some stir fry and it preformed so well that I went online and bought a complete set. I also eventually bought their bakeware as well.

Check Out This Promo Video From Their Site

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I just love my 12″ fry pan skillet. It’s great for frying or sauteing up most anything.

It’s very durable and darn near impossible to scratch, check out this video!

Watch as the wok is used in a commercial kitchen.

Watch as an omelet is cooked in one of their Man Pans (sorry about the egg thing)

Watch as the 10″ saute pan is used to sear and then make a sauce (sorry about the meat thing)

Be sure to check out all their videos on their video page.

There is however one drawback to Man Pans, you have to hand wash them. They can not be put in the dishwasher because the dishwashers harsh detergents will damage the coating. It is possible to have them recoated if necessary.

Here are the need to knows right from their website. (Red font added by me)

Need-To-Knows

Beauty Marks: We believe the Gem-X2 finish quality of our pans gives you the most beautiful cooking results imaginable. Our exclusive manufacturing process leaves an occasional harmless streak, smudge or rack mark on the cookware and we don’t over finish them with unnecessary pretty coatings. We call these our “Beauty Marks”.

These pans conduct heat extremely well: Start by turning your burner down to about 50% of the heat setting you would normally cook with and change if needed. If you turn the heat up too high, food will burn and stick to the pans.

Make sure you do not wash the pans in a dishwasher..hand wash only: Dish-washing detergent contains caustic acid that will harm the finish over time, and does void the warranty. If you do get some food residue, try boiling an inch of water in the pan to loosen the residue. If any remains, you can vigorously rub dry salt in a dry pan with a cloth to remove it. Be sure to wipe a light coat of oil on the pan after cleaning and prior to the next use.

Use a light wipe or spray of oil when cooking: These pans are not completely non-stick, but do have a release finish and provide a release similar to a well-seasoned cast iron pan. We don’t recommend soy-based oil as that tends to get sticky. If your bottle of vegetable oil from the store doesn’t list a source on the front, check the label-it’s likely soy.

There is so much more that could be said about Man Pans so go to their site, cruise around and learn all about the company and their products.

 

(NOTICE: I have no connections to and receive no benefits, monetary or otherwise from Man Pans for this review.)

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