Like most beans, chickpeas are a good source of cholesterol-lowering fiber and provide virtually fat-free protein. They're also exceptionally versatile. Add them to soups and salads, or mix them with other veggies and condiments for a hearty sandwich or tasty snack. Try this Easy Chickpea Salad. You can eat it plain or get fancy and turn it into elegant hors d’oeuvres. Simply mash the chickpeas, spread on a cracker, add veggie wedges, some parsley, and voila... party food!
Ingredients:
1
can (15 oz) chickpeas, rinsed well
3 - 4 Tbs. Vegenaise (see product section)
2 tsp. fresh lemon juice
1 tsp. mustard
1/2 tsp. paprika (sweet, hot, or smoked)
1/2 small red onion, finely chopped (optional)
1 Tbs. nutritional
yeast* (optional)
1/2 tsp. salt
fresh black pepper (to taste)
* Not to be confused with brewer's yeast, nutritional yeast can be found at your local natural foods store.
Directions:
Find this and other temptingly
tasty and beautifully photographed vegan
recipes
with helpful tips and step-by-step instructions
at
veganyumyum.com!
Follow
Your Heart to the perfect spread. Vegenaise
is a 100% all-natural veggie mayonnaise. It
tastes great on sandwiches, salads, dips and
everything else. Available in four varieties – Original,
Grapeseed, Organic, and Expeller-pressed – you
can enjoy real mayonnaise taste without the
unwanted cholesterol from eggs and dairy. It's
also free of unnatural additives like sweeteners,
fillers, colorings, and preservatives. Made
with canola oil, filtered water, apple cider
vinegar, brown rice syrup, soy protein, sea
salt, lemon juice and mustard flour, Vegenaise
is all-natural, gluten free, kosher, and vegan.
Spread it around!
For more information and other products, visit www.FollowYourHeart.com!
Stroke
patients who regularly eat soybeans and chickpeas can
reduce their risk of additional strokes and cardiovascular
disease, according to a study recently published in
the European Heart Journal. The benefits are traced
to isoflavones, compounds naturally found in soybeans,
chickpeas, and legumes.
The study examined 102 patients diagnosed with heart disease who had suffered a first or recurrent stroke in the past six months. Patients receiving a 12-week course of isoflavone as an 80mg daily dietary supplement had significantly improved blood flow through the arteries.
Isoflavones are phytoestrogens, naturally occurring chemicals that mimic the human hormone estrogen, known to protect against heart disease. Soy isoflavones have been shown to reduce cardiovascular disease risk by inhibiting the growth of cells that form artery-clogging plaque.
To read the full article, click here!
Lauren
Ulm is a 20-something vegan living in Boston with
her husband and two cats. In addition to writing
cookbooks, she also hosts a vegan food blog where
you can find appetite-whetting recipes. They are
beautifully photographed with simple instructions
to guide you through every step in creating
a vegan masterpiece. Lauren says she’s
not a chef, has never been to culinary school, and
isn’t
a professional photographer; she just enjoys
cooking and
experimenting
in the kitchen to make vegan food tasty and appealing
to vegans and non-vegans alike.
Lauren's culinary creativity has afforded her a guest appearance on the Martha Stewart Show, and her website VeganYumYum.com won the VegNews Choice Award for Best Food Blog of 2008.
Find out more about Lauren and check out her recipes at www.VeganYumYum.com!
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