Animal foods are not needed to maintain good health. However, many people have trouble believing this because, in this country, it has been ingrained in our brains that we must drink milk for strong bones and eat meat to build muscles. This is simply not true. There has been so much scientific research done all resulting in the same conclusion, eating a whole-food plant based diet will give you optimal health. Unfortunately, the American people are not given this information readily because the meat and dairy industries stand to lose too much...their money. It doesn't seem to matter that the American people are heavier and sicker today than any other time in history.
The good news is, we can take control of our health...prevent obesity, diabetes, hypertension, heart disease, cancer, and all the other chronic diseases we live with today. It's all about the food that's on the end of our fork! By eating a whole-food plant based diet, nature has packaged everything we need in just the right quantities. It is nothing short of amazing. We just need to make sure we eat a wide variety of vegetables, fruits, beans, whole-grains and a little nuts and seeds...our bodies will get everything it needs.
During the week if you are really crunched for time, pass that fast-food restaurant, go home, and make this in less time than waiting in line. Simple, easy and fast!
SPEEDY INTERNATIONAL STEW
1 15 oz can black beans, drained and rinsed
1 14 oz can diced tomatoes with zesty mild green chilies
frozen corn, enough to fill the empty tomato can
Heat all the ingredients together and serve over brown rice or any other whole-grain you may have left over. No left overs, just eat it the way it is!
3 1/2 c water
1 medium onion
2 cloves of garlic, minced
2 stalks of celery, sliced
2 carrots, scrubbed and chopped
1 medium green bell pepper, chopped
2 large potatoes, peeled and chopped
3 T soy sauce
1 T thinly sliced fresh basil
1/4-1/2 t pepper
2 cups frozen corn
2 medium tomatoes, seeded and chopped
3 c Almond milk
- Place 1/2 cup of the water in a large pot. Add the onion, garlic, celery, carrots and green pepper. Cook, stirring over medium-low heat for 5 minutes.
- Add the remaining 3 cups of water, the soy sauce, basil, and pepper. cover and cook for 20 minutes.
- Add the corn and cook for an additional 10 minutes. Add the tomatoes and Almond milk. Cook 10 minutes longer and serve.
VARIATION: Before adding the tomatoes and milk, puree half of the soup in a blender. Return to the pan and proceed as directed.