Email not displaying correctly? View it in your browser.
Farm Animal Rights Movement

April 2, 2012




Serving Size ½ cup - Recipe makes 8 servings

Amount Per Serving

Calories 213

From fat 27

 

% Daily Value*

Total Fat 3g

5%

Saturated Fat <1g

2%

Trans Fat 0g

Cholesterol 0mg

0%

Sodium 412mg

17%

Total Carbohydrate 43g

14%

Dietary Fiber 6g

24%

Sugars 7g

Protein 7g


Vitamin A 203%

Vitamin C 50%

Calcium 12%

Iron 10%


* % Values are based on a 2,000 calorie diet

Forbidden Rice with Greens

Popular vegan chef Nava Atlas does it again with this invigorating mélange of flavors, textures and colors. This tasty dish is from her cookbook, Wild About Greens. Colorful veggies and hearty black-eyed peas go beautifully with black rice, also known as forbidden rice. But if brown or wild rice is what you’ve got on hand, that'll work too. Serve it hot or at room temperature.

Ingredients:

1 cup black rice (or brown or wild rice)
3 cups vegetable broth or water
3 Tbs. olive oil
3 medium carrots, thinly sliced
2 large celery stalks, finely diced
3 - 4 scallions, white & green parts, thinly sliced
2 cups cooked corn kernels (fresh or thawed frozen)
10 -12 oz. collards greens or kale, stemmed & chopped
15 oz. can black-eyed peas, drained & rinsed
2 Tbs. balsamic vinegar
juice of ½ to 1 lemon (to taste)
¼ cup chopped fresh dill, or more (to taste)
¼ cup chopped fresh parsley (or to taste)
salt & freshly ground pepper (to taste)
toasted pumpkin seeds for topping (optional)

Directions:

  1. Combine rice in saucepan with broth; bring to simmer, then cover and simmer gently until water is absorbed, about 40 minutes.
  2. Heat oil in large skillet or stir-fry pan; add carrots, celery, and white parts of scallion; sauté over medium heat until all are golden; stir in green parts of the scallion and corn.
  3. In large skillet, heat oil over medium-high heat; add chopped onion and sauté, stirring until it softens, about 5 minutes.
  4. Add greens, and stir quickly to coat with oil, then add 1/4 cup water; continue cooking until greens are wilted down and nearly tender, about 3 to 5 minutes.
  5. Add black-eyed peas, vinegar, and lemon juice; stir together and cook for 1-2 minutes, then stir in rice.
  6. Stir in dill and parsley, then season with salt and pepper; serve topped with pumpkin seeds if desired.

Find this and more of Nava's wonderful recipes at www.VegKitchen.com!


Charitabalms


Pucker Up! My Lip Stuff vegan lip balms are the perfect blend of natural butters and oils to moisturize dry lips. If that’s not enough to make you smack your lips, My Lip Stuff and FARM, the producers of Meatout Mondays, have teamed up to bring you an awesome vegan lip balm, so you can fight chapped lips and show your support for animals!

Tasty flavors include "Green Your Diet" Green Tea and "Friends Not Food" Rainbow Sherbet. Order four or more before 4/9 and get one free vegan Lavender Fields Easter balm.They make great cruelty-free basket fillers. Don't miss this special offer.

Enter coupon code "FARM" in the comments section at www.MyLipStuffStore.com!


Citrus Prevents Stroke

Research published in the journal Stroke reveals that flavonoids, a kind of antioxidant in citrus fruits and tea, are linked with a lower ischemic stroke risk in women. Ischemic stroke occurs when the brain's blood flow is blocked.

The study of 70,000 women found that those who consumed the most flavonoids in their diets over a 14-year period had a 19 percent lower risk of stroke, compared with the women who consumed the fewest flavonoids.

American Heart Association spokesperson Penny Kris-Etherton, PhD states that the overall message of the study is that it's good for you to eat a diet full of fruits and veggies.

Past research has shown that flavonoids -- which are also found in leafy greens and yellow, orange and red-colored fruits -- also help to lower the risk of heart attack in women with Type 2 diabetes, as well as combat insulin resistance and lower cholesterol levels.

To read the full article, click here.


Maintaining Youth & Vitality

Annette Larkins is 70 years young! Dubbed the “ageless beauty” by US media, she looks as if she could be in her forties. Annette says she became a vegetarian in the 1960s, and for the past 27 years has only eaten raw fruit and vegetables, which she calls her “fountain of youth.”

"My diet consists of fruits, nuts, vegetables and seeds. I do a lot of sprouting of seeds... I am very vibrant, I have lots of energy... I am up no later than 5:30 in the morning as a rule, and I am ready to go," she said.

Read more about Annette's healthy lifestyle here!


Share on Facebook

Thanks for reading this week's issue of Meatout Mondays! Share the veggie love with your friends and family... forward this e-mail or sign them up at www.MeatoutMondays.org!

Looking for more recipes, resources, and tips? Visit LiveVegan.org!



Meatout Mondays is published each week by:
Farm Animal Rights Movement (FARM), 10101 Ashburton Lane, Bethesda, MD 20817 • www.farmusa.org
info@meatoutmondays.orgwww.meatoutmondays.org

To unsubscribe, click here. If you are not a member of this list and would like to be, click here.