Whether or not you’re a fan of the Super Bowl, here’s a super snack any time! Make these delicious oven roasted treats, and even the kids won’t believe they’re eating cauliflower! The blogger who provided this recipe encourages you to “Make two batches. A 7-year-old can inhale almost an entire batch if left alone, unattended in the kitchen for ten minutes during half-time.”
1 head cauliflower
2 cloves garlic, peeled
handful fresh herbs (a few sprigs rosemary, parsley & sage)
4 Tbs olive oil
2 cups fine, dry, seasoned breadcrumbs
Break cauliflower into small florets, about as big around as a quarter; place in a large bowl.
Put garlic, herbs and olive oil into food processor or blender and mix until garlic is completely blended.
Pour oil mixture over cauliflower; stir until all cauliflower bits are evenly coated (Note: It works best and breaks less cauliflower if you toss with your hands until evenly coated).
Pour breadcrumbs over cauliflower; toss carefully again until all breadcrumbs are stuck on to cauliflower (Note: Depending on how dry the crumbs are, you might need more crumbs; cauliflower should be evenly coated and dry).
Lift carefully onto a shallow sided 9 X 12" baking pan; roast at 425 degrees for 10 - 15 minutes or until tender-soft when pierced with a fork.
Need some gift ideas for Valentine's Day? Leonaria is a vegan owned company that strives to promote compassionate choices in gift-giving by providing cruelty-free products for every special occasion. Personalized gifts include bath, body and spa products, essential oils, sweet delights, organic and gourmet gifts, fruits, coffee, tea and cocoa, as well as floral bouquets. Leonaria also offers gift baskets filled with cookies, brownies, fudge, chocolates, toffee, and caramels. And best of all... it’s all vegan!
Diabetes risk increases with higher intake of total protein and animal protein, according to a new study in last month’s issue of Diabetes Care. Researchers analyzed the diets of 38,094 Dutch participants from the European Prospective Investigation into Cancer and Nutrition (EPIC) study and found that for every 5 percent of calories consumed from protein instead of carbohydrate or fat, the risk of developing diabetes increased 30 percent. Increased animal protein intake coincided with increased intakes of saturated fat, cholesterol, and heme iron, and with increased body mass index, waist circumference, and blood pressure. Vegetable protein intake was not associated with diabetes risk.
Colleen Patrick-Goudreau helps people and animals through her love of food. In her effort to "help people see a different perspective,” cooking has become her primary form of animal-rights advocacy: "I found everybody's questions had to do with cooking. It came down to, 'What am I going to eat?'" and for Colleen, eating vegan is also about eating healthfully. A vegan chef and cooking instructor, Colleen has written two cookbooks to inspire compassion: The Joy of Vegan Baking and The Vegan Table.
And what does Colleen have to say about "humanely raised" meat? She doesn't endorse the label. Rather, she looks at it from the animal's perspective: "In the end it's the same to them. They're dying for nothing. What it comes down to is your own pleasure and your own desire to have something that you enjoy."
To read the full article about Colleen, click here!
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