Meatout Mondays

September 5, 2011



Serving Size 2 mini-sandwiches Recipe makes 12 servings
Amount Per Serving
Calories 122	From fat 45
	% Daily Value*
Total Fat 5g	%
Saturated Fat 0.8g	%
Trans Fat 0g
Cholesterol 0mg	0%
Sodium 263mg	%
Total Carbohydrate 16g	%
Dietary Fiber 3g	%
Sugars 1g
Protein 3g
Vitamin A 2.6%	Vitamin C 8%
Calcium 6%	Iron 8%


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

Cucumber Avocado Tea Bites

Whether you're looking forward to relaxing Labor Day or hoping for a fun-filled end-of-summer weekend, this recipe is not only care-free but cruelty-free too. Tea sandwiches are fun to fill with whatever you like. Here, avocado ditches its guacamole trappings and is infused with lemon, fresh dill, and mint.

Ingredients:

2 ripe avocados, kept cold in the fridge
2 Tbs. fresh lemon juice
½ tsp. salt
½ cup chopped cucumber
2 Tbs. fresh chopped mint
2 Tbs. fresh chopped dill
12 slices white bread
1 small cucumber, thinly sliced

Tip: Avocados brown quickly, so prepare the filling as close to serving time as you can. If not, place in a container along with the pits from the avocado, squirt on a little extra lemon juice, then place a layer of plastic wrap directly on the mixture. Keep refrigerated until ready to use.

Directions:

First prepare the spread by removing the pit from the avocados, and scooping into a food processor along with the lemon juice and salt; puree until completely smooth, scraping down the sides with a rubber spatula as necessary.
Add cucumber and pulse until cucumber is finely chopped; add the mint and dill and pulse again (Note: You just want them well incorporated, not pureed).
Let sit for 10 minutes to let the flavors marry, then taste for salt and seasonings.
Assemble the sandwiches by arranging the bread on the counter; spread the mixture onto all 12 slices; add a single layer of cucumber on 6 of the slices; close each sandwich.
Cut off the crusts; with a gentle touch (so as not to squish the filling out too much), cut each sandwich into 4 equal pieces, either squares or triangles.
Top with extra herbs, or lettuce and serve immediately.

Click here for the printable version.

Check out this and more great recipes on The Post Punk Kitchen!

Get Tempted!

Ahhhh...the creamy deliciousness of a Tempt Ice Cream Bar... could it get any better? Well how about the fact that it’s only 100 calories and made from hemp, Earth’s most perfectly balanced seed, naturally containing Omega-3 & 6 essential fatty acids. It’s also Vegan, Gluten Free, Dairy Free and Soy Free. Yup, this is definitely one luscious taste temptation you can feel good about... in four fabulous flavors.

For nutritional and product information, visit www.LivingHarvest.com!

Diet & Cholesterol

A new study conducted by Canadian scientists has found that a plant-based diet lowered bad cholesterol significantly, without the assistance of drugs. The study examined a group of 345 volunteers with initially high levels of low-density lipoprotein cholesterol (LDL-C), also knowwn as "bad" cholesterol.

Participants were divided into three groups — two “intervention groups” who went on the vegan diet, including cholesterol-lowering foods: high in soy protein, nuts, viscous, and plant sterols, and a control group who went on a vegetarian low-saturated fat diet with high fiber and whole grains, including whole grain cereals, fruit and vegetables, but not containing any of the four mentioned cholesterol-lowering foods.

At the end of six months on the assigned diets, the LDL-C cholesterol levels of those on the vegan diet were reduced between 13 and 14 percent, and the LDL-C cholesterol levels of the vegetarian group were reduced by 3 percent. The researchers concluded that a special vegan diet lowers cholesterol significantly.

To read the full article, click here.