Anything you can make I can make vegan


It’s Not Too Late to Make Your New Year’s Resolutions Come True!!!

Can you believe it’s almost March! Now that 2014 is well underway, how many of you are still going strong with your New Year healthier you resolutions? Are you still exercising every day? Are you whipping up delicious, healthy meals that provide you energy, stamina, clarity and that sexy new body?

The truth is, 95% of people who make resolutions abandon them by January 15. It’s challenging enough to achieve an important goal. And to do it today — a time of massive, unprecedented challenges — is an even bigger problem.

But, as Marji explains in this incredible new video, where there’s challenges, there are also clear, easy steps to get LASTING RESULTS like never before. 

Amid all the constant unhealthy stuff around us, here’s how you can turn frustration into opportunity for lasting success. Fill out your info below to find out how:


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You’ll learn…

  • The 3 Action steps you can take right now to keep your resolutions (it’s how to start and BEGIN;
  • Why taking these easy steps will CHANGE YOUR LIFE;
  • The strategies that led us to being healthy, sexy, and energetic without yucky diets.



Soon you too will say… Anything You Can Make I Can Make Vegan!

Marji & Jasmine


P.S.: This is just the first message in a four-part series. Stay tuned for Part Two, featuring an exclusive download from AV’s NEW Motivational Cooking series! Hangout with us and our awesome fans on Facebook to be notified first when it goes LIVE!

P.P.S.: Want more? This FREE ebook 10 Sneaky Ways To Veganize Your Family’s Plate includes additional strategies for success and results in 2014 NOT JUST FOR YOU BUT FOR YOUR FAMILY AND FRIENDS AS WELL. Download it here.

Apple-Almond Buttery Vegan Pancakes


  • 1 ½ cups flour
  • 3 tbs soy butter
  • 1 tsp baking powder
  • 1 tsp turbinado sugar
  • 1 tsp Enger-G Egg Replacer
  • ½ cup plain soy milk
  • ½ cup rice milk
  • ½ cup water
  • 2 tbs sunflower oil
  • 1 dash pure vanilla extract
  • 4 apples, peeled, cored, sliced thinly
  • ¾ cup toasted almond slivers
  • 1 tbs agave nectar



  1. In a medium pan, melt 2 tbs soy butter. Add almonds. Saute for 1 minute. Add apple slices, vanilla and agave and mix thoroughly. Stir constantly until apples are soft. Set aside.
  2. In a large mixing bowl, mix dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tbs of water at a time until reaching the desired consistency. (Note: Try making one pancake now to see if it’s as fluffy as you like it, then slowly adjust if needed. We recommend making the batter on the thinner side as it fluffs up a lot during cooking. If you made the batter too thin for your liking, add a Tsp or two of flour and mix thoroughly.
  3. In a large non-stick pan, melt a small dollop of butter over medium heat.  Pour about 1/8 cup of batter into center of melted butter. In a circular motion, spread until in a thin layer.  Spread a tbs of apple mixture across top of pancake. Take a small amount of batter and lightly cover over apple mixture to hide them inside the pancake.
  4. When you see air holes appear in the center of the pancake, it is ready to flip over. With a spatula, flip pancake over and reduce heat. Let cook on reverse side for 3-4 minutes, or until golden brown.

Cook up the rest of the batter, and serve a stack of hot, delicious pancakes with maple syrup. Add more of the sauted apple-almonds mixture on top or sprinkled with a bit of turbinado sugar. This will quickly become a family breakfast favorite!

Stuff Me Vegan Sensuous Stuffing

stuffingIn November all across America, thoughts turn to Thanksgiving dinner. That wonderful meal with flavorful foods shared with family and friends is very special to me because that was the day I was born.

Since becoming vegan, my sister and I have created hundreds of recipes so we can fully enjoy all the savory foods we grew up on. And the best part is – this food is both healthy AND delicious! Truly, “Anything You Can Make, I Can Make Vegan™”!

Today we’re making our “Stuff Me Vegan Sensuous Stuffing”. You can vary some ingredients from the ones I used in this recipe and amounts don’t have to be exact – feel free to make it your own.


  • 3-4 loaves bread for toasting, about 10 cups of cubes
  • 3 stalks of celery, finely chopped
  • 2 large carrots, finely chopped
  • 3 stalks green onion (scallions), finely chopped
  • 5 large mushrooms
  • 2 large Spanish or yellow onions, finely chopped
  • 2 packages vegan sage sausage, chopped small and fried (optional)
  • 4 cups vegetable broth
  • 4 gloves garlic, finely chopped
  • 3 tsp soy butter
  • 1 1/2 tsp olive oil per loaf of bread
  • 1/2 tsp of each spice per loaf of bread:
  • sage, dried or fresh, chopped fine
  • thyme, dried or fresh, chopped fine
  • garlic powder
  • onion powder
  • sea salt (use less for low sodium)
  • cracked black pepper

Sensuous Stuffing Tips:

  • Stuffing bread: Just about any kind of firm-crusted bread makes great stuffing! Try whole-grain, sourdough, rye, herb, French, Italian or even pre-cooked corn bread. We LOVE to mix and match bread varieties – it looks great visually and gives more flavor than plain old white sandwhich bread Choose day-old bread save money and cut down your toasting time, too.
  • Optional vegan sage sausage: Crumble or chop it up into small pieces and brown it along with the other vegetables in the pan.
  • Your own special touch: Add finely chopped walnuts or cashews, your favorite bell pepper, or raisins to the vegetable mixture to add a dash of your personal touch to the recipe. Yummy!


Presenting your Sensuous Stuffing to family and friends:

Serve in the baking dish or take some out and surround your vegan turkey for a beautiful presentation. You can also load up some of the stuffing into mushrooms as a great appetizer. 

Servings: This recipe makes about 10 cups of stuffing so at a 1/2 cup serving size per person, it could serve 20 people. But this is such a crowd pleaser, people may eat much more!


  1. Preheat oven to 350 degrees. Rip or cut bread into about 1/4 inch cubes or pieces. Lay cubes in a single layer on a baking sheet. I had to use 3 baking sheets to make single layers. Sprinkle all dried seasonings on, toss gently and drizzle with the olive oil. Cook it until the bread is golden (about 7-10 minutes). Be sure to turn the bread over 1 or 2 times. Set aside cubes in a large baking dish*.
  2. With soy butter, lightly grease a 9×13 inch glass or ceramic baking dish.
  3. Melt the butter in a large saucepan over medium heat. If using, stir in the vegan sausage and brown. Add onion, scallions, carrots, mushrooms, celery, slowly cooking until soft (about 8 minutes).
  4. Stir in apple and garlic to the pan.
  5. In your baking dish, layer in bread crumbs, vegetable mixture, and fresh herbs.
  6. Slowly mix in the vegetable broth. Now, get in there with your hands and work the broth into the stuffing, so it is fully blended. The mixture should be moist, but not wet. Add more broth to attain desired consistency. Add more seasoning, to taste.
  7. Gently press the mixture into the baking dish. Bake 1 hour in the preheated oven, or until the top is brown and crisp. 

* I used two baking dishes for this quantity of stuffing. If you want fewer servings, simple half the recipe and make sure to adjust seasoning to taste

“Excuse me, do you have ANYTHING VEGAN?” Taste of DC

“Excuse me, do you have ANYTHING VEGAN?” ~Taste of DC 

By  Vegan Chef Jasmine, Anything Vegan Co-Founder- Sunday Oct. 12, 2013

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“Excuse me do you have ANYTHING VEGAN?”  This was the question Anything Vegan asked all day Sunday on our vegan grub prowl at Taste of D.C.  We found a few good hits like this Authentic Greek vegan, gluten-free salad dressing formulated by restaurant Athens Grill/Angeli Gourmet owner Anna Maria Angelakis. When I tasted it I had a flashback,  in 2008 I ate at this little Greek Restaurant in Australia when I bit into my portobello salad wrap I was hit with a remarkable burst of flavors that I will always remember and never tasted again…until Sunday at Taste of D.C, this dressing taste like Greece in a bottle!Athens Grill

We also found a few misses like the donut place (name omitted to protect the innocent) when asked, “Excuse me do you have ANYTHING VEGAN” one employee replied by saying “We don’t believe a truly good donut can be made vegan.” (Sidebar: Seriously? I think our friends over at Sticky Fingers Bakery would rightfully disagree.  I’m just saying.)

Moving on, so the day was cool but not raining (a good sign since it had been pouring for the past three days).

Here’s Anything Vegan’s:  2013 Vegan Grub Prowl List of Taste of D.C.

Looking for a meal that taste like home…but not your home where you have to cook and clean-up.  A meal that taste like it was made at the home of your friend who has a mom who is an incredible Ethiopian Chef and this mom cooked for  two days and two nights  to create the perfect soul satisfying meal that makes you feel like you are sharing a meal with family and friends in Addias Ababa.  Well if you are looking for that meal, yup THAT MEAL, stop by ETETE ETHIOPIAN CUISINE ON 9TH STREET N.W. DC.  I feasted on a plate of lentils, greens and a sambusa (a triangular pastry roll filled with lentil, green pepper, jalapeno and onion).

Etete Ethipopian Cuisine Plate of  Greens, Lentils, SombusaEtete Ethipopian Cuisine Card Flag

Honorable Mentions: Union Kitchen:  filled with restaurants and shops offering lots of vegan grub options.  Such as:


 INDIQUE HEIGHTSIndian Cuisine  Inidque Heights Foods Created by RestaurateursSurfy Rahman and Chef K.N. Vinod 

Right blend of spices…taste like India in DC

CHAYA:  Tacos & more!Owners Bettina and Suzanne wanted Anything Vegan folks to know that they are very vegan friendly and can make Anything Vegan, just ask!  Union Kitchen Presents Chaya They offer restaurant concept with an emphasis on vegetarian fresh Mexican cuisine.  Find Chaya chefs making these tasty tacos at:Union Kitchen and the White House farmers market (810 Vermont Ave. NW) Chaya-Vegan Friendly!
GONE NATIVE FOODS: Founded by Anna Vita Lee~Vegan Tomato     Sauce that taste so fresh, because it is!  Gone Native Fresh Sauce Tomato sauce that uses fresh tomatoes…seems so obvious you think more companies would do it.  Well here’s one “Gone Native Foods” that’s doing it right!  This sauce is fresh, locally sources and tastes literally worlds away from the common tomato sauce made with canned tomatoes.Find Gone Native at:  Union Kitchen and Whole Foods Market

 Other great Vegan Grub at Taste of DC: Snacks, Places and Items to stock your fridge


Woodlands Vegan BistroWoodlands Vegan Bistro Woodlands served upa plate of vegan goodness! Umm yeah I was FULL!Woodlands Food Photo - Copy Morning Star Farms Chef:  Feeding the people at Taste of DC: and yes we ARE aware that it includes vegetarian but you have to start somewhere and plenty of people were lining up to taste vegetarian food for the first time! #ExposureMorning Star Farms Chef


 Last but not least the Sabra Hummus Team was hilarious!  They offer great  snack packs to grab & go!

Sabra Hummas


Written for Anything Vegan LLC. by  Jasmine Simon, Anything Vegan Co-Founder:  Wish to republish? Go right ahead no problem!  Just send us an email at: and let us know! Thanks.

Super Food Vegan Herb Garden Burger

Herb Burger

Herb Burger

(Herb addition info provided by

NOTE: Ahead of time- you’ll need to bake a sweet potato, and cook up some quinoa: see cooking method in veganism 101 recipe below herb burger.


  • Extra virgin olive oil
  • 1 cup chopped onion- red or sweet
  • 4 TBSP. Agave nectar
  • 2 heaping cups chopped portabella mushrooms (soak in tamari or liquid aminos for 15-30 min)
  • 2 cloves garlic, minced
  • 1 tablespoon balsamic vinegar
  • 5 cups loosely packed baby spinach leaves
  • Sea salt and ground pepper
  • 1 cup crushed croutons

  • 2 tablespoons Ketchup
  • 1/4 cup soaked sun-dried tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon dried Italian Herb Mix- basil, thyme, oregano, parsley, marjoram, cumin
  • 1 teaspoon fresh minced rosemary
  • 3-4 scallions (spring onions) sliced thin, white to light green section
  • 1 baked sweet potato, peeled, (cook until tender, it should fall right out of the skin)
  • 1 cup cooked quinoa


Basil: Antiseptic, warming to digestive system acts and mild digestive
Sage: Antiseptic, Antiviral, Astringent
Lambsquarter’s: Full of trace Minerals, nutritive plant: see vit. content below
Sorrel: Like Lambsquarter, also full of trace minerals, great source of Vitamin C: see more info below:

(Herb info provided by Ancestral Medicinals)


Preheat the oven to 350ºF. Lightly oil a glass dish.

Put All ingredients into the food processor and process until smooth (a few chunks are good, they will give your burger texture). So you can pulse the processor until everything folds together.

Remove and put into a bowl.

Form the mixture into desired sized burgers-this is a great recipe for sliders (or mini burgers).

Cook on 350 for 10 min or until browned on top

Serve on a soft bun with your favorite condiments!

Lambsquarters Vitamin Content

Serving Size: 100g or 3.5oz
Amount RDI%
Vitamin A 11600 IU 232%
Vitamin B6 0.274 mg 14%
Vitamin B12 0 mcg 0%
Vitamin B12, Added ~
Vitamin C 80 mg 8%
Vitamin D 0 IU 0%
Vitamin D2 ~
Vitamin D3 ~
Vitamin D (D2 + D3) 0 mcg 0%
Vitamin E (Alpha-tocopherol) ~
Vitamin E, Added ~
Vitamin K ~
Thiamin 0.16 mg 11%
Riboflavin 0.44 mg 26%
Niacin 1.2 mg 6%
Pantothenic Acid 0.092 mg 1%
Folate 30 mcg 8%
Folate, Food 30 mcg 8%
Folate, DFE 30 mcg DFE 8%
Choline ~
Betaine ~
*Daily Value not established for starred items.
~Data not available for tilde (~) items.

More about Sorrel

‘ Nutraceleuticals can serve a as preventative and in health restoration from several diseases including diabetes, hypertension, heart disease, and cancer. A group of compounds known as flavonoids are present in red sorrel, which are known to be anti-oxidants. The flavonoids are also what makes is a good deterrent against specific types of cancer. The immune system is also enhanced due to the flavonoids. Sorrel contains high amounts of vitamin C, vitamin A, magnesium, calcium, and potassium.

The anti-oxidant properties in the sorrel plant can help fight the signs of aging. It can help protect against free radical damage that can leave the skin looking aged and wrinkled. Free radicals also have a hand in causing stroke and Alzheimer’s disease, along with many other problems.’

Caramelized Vegan Sausage served over Quinoa and Kale

Here’s a wonderful recipe from Anything Vegan, using Quinoa: This recipe was featured in Anything Vegan/Whole Foods Market Tyson’s June Vegan cooking club:

Veganism 101: My Plant Based Plate


  • Your choice of vegan sausage (I like tofurky and Gardien brands, but any one you choose will do just fine, you can also use TVP): Sliced into ½ inch rounds
  • 1 large red onion: Sliced
  • 1 TSP Minced Garlic (you can you garlic powder if you like)
  • 1 Cup Quinoa: Cooked (See cooking instructions below)
  • ½ bunch fresh kale (chopped)
  • 1 Cup shredded Carrots
  • 1-2 Cups Olive oil (this will be used for both vegan sausage and quinoa)


1. Cook quinoa (see below for cooking method) stir in ¼ cup-1/2 cup of olive oil. Set aside

2. Place a large skillet or saucepan on the stove and add a small amount of fat. Heat the oil to a medium-high temperature.

We used 3 tablespoons of olive oil. vegan butter is also delicious, but it tends to burn more easily, so be sure the pan doesn’t get too hot. When the fat (healthy fat) begins to ripple, the oil is hot enough. Add the onions to the hot oil.

Stir the onions until they are coated with oil. Adding a pinch of sea salt seasons the onions at the same time it speeds up the caramelizing process. The salt will suck moisture out of the onions and eventually evaporate. Be cautious not to add too much salt. If you would like, add a pinch of ground black pepper and a very small amount of sugar.

If you feel that the onions are sticking to the bottom of the pan too much, add a very small amount of water, broth, or wine to the pan and stir vigorously; this is called “deglazing.” The water will evaporate almost immediately while loosening the onion slices.

3. Add sliced vegan sausage of your choice. Fold into onions

4. In the following order add: garlic, kale and carrots.

5. Let cook low heat for 5-7min. After cooked through in a few diced tomatoes (optional)

6. Serve over heated quinoa

Simple Cooking Method for Quinoa:

1. Measure and rinse quinoa. One cup of dried quinoa yields about 3 cups cooked. Measure desired amount, rinse with cool water, and drain. This step helps to get rid of quinoa’s natural coating, called saponin, which can a slight bitter taste.  Some recommend soaking the quinoa but, this is optional.

2. Place quinoa in a small saucepan with liquid. Use water or vegetable broth.  The ratio of liquid to quinoa is, 2:1 ratio – 2 cups liquid to 1 cup quinoa. Remember like rice, quinoa swells once cooked.

3. Bring to a boil, cover, and simmer over low heat. Simmer for about 15 minutes, or until all liquid is absorbed. You should see tiny spirals (the germ) separating from and curling around the quinoa seeds (see image at right). At this point your quinoa should be soft, like cooked rice. If not add more liquid and reduce heat.

4. Remove from heat and let stand for 5 minutes. Fluff with a fork and serve. Some people like to add olive oil, butter, salt, or pepper. Cooked quinoa can also be used as the basis for pilafs, salads, breakfast porridges, and more. I love to add olive oil to my quinoa once it’s done! Taste great!

Mushroom Pate Pastry

Gourmet Mushroom Pate

Gourmet Mushroom Pate


  • 1 pkg. puff pastry, frozen (app. 8-10 sheets)
  • mushroom-almond pate (recipe below)


Thaw the puff pastry.

Make the mushroom-almond pate. (recipe below)

Using a large star shaped cookie cutter, cut out star shapes. You will need 2 for each filled star.

Oil a cookie sheet or use baking paper to keep the stars from sticking to the cookie sheet.

Preheat the oven to the temperature indicated on the package (220 C).

Place a star on the cookie sheet and using a spoon, place a spoonful of the mushroom pate in the center.


Take a 2nd star, put some water along the inside edges of the star and lay it carefully over the star with the mushroom pate.

Gently line up each of the points of the star to match, they will swell and close as they bake.

Do this procedure for the rest of the dough.


With the left over pieces of dough, you can put them together and roll out the dough again to cut more and thus use all of the dough.

Bake the stars for 15-20 minutes or until golden.

Note: When we prepared this recipes we made 14 stars from 10 phyllo dough sheets.

Mushroom-Almond Pate


  • 1 cup almonds, ground
  • 50 grams soy margarine
  • 200 grams mushrooms, chopped
  • 1/2 tbs. salt
  • 1/2 tsp. thyme
  • 1/8 tbs. white pepper
  • 1/2 cup water
  • 1tso. of onoin powder


Melt the margarine, add the herbs and olive oil and sauté the mushrooms.

Add the water and allow the mixture to season and cook off a bit.

When the liquid is about halved, remove from the heat add the ground almonds and and puree to a fine pate.

Giving Green Thanks

This Thanksgiving (and every day) I am thankful for the family and friends who live nearby. Travel has one of the most significant environmental impacts of all our activities. Having a local Thanksgiving is a great way to avoid stressful travel, break bread with neighbors, and add to your green life. If you are planning to go over the river and through the woods to visit family and friends this Thanksgiving though, travel smart. There is not much we can do to make traveling by plane much more efficient but if you are driving, make sure your car is tuned up and your tires are properly inflated. That’ll make your trip more economical. And don’t forget to carpool! Someone surely will be going your way.

Shopping locally? Cooking less? Decorating with natural materials? How are you making your Thanksgiving more green? Share your holiday stories at

Have a happy and green Thanksgiving!

Go Green with Greens!

The fate of the world is in our hands…or rather, on our forks. The food we choose to eat (or not eat) is a significant component of green living. One of the most effective steps you can take to a greener life is to reduce or eliminate from your diet animal-based foods like meat, eggs, and dairy. This is because raising animals for consumption uses more land and water, and produces more waste including greenhouse gases than growing plants. According to a New York Times article, raising, storing and transporting meat is responsible for almost 1/5 of greenhouse gas emissions! Even one meat-free meal per week could make a big difference in the fight against climate change. Whether you eat meat, live a vegetarian/vegan lifestyle, or are somewhere in between, go green with greens and the delicious recipes from!

What’s not for dinner tonight? Email your menus, comments and questions to


This article By, Marjorie R. Simon Anything Vegan, LLC. Co-Founder, was Published on eCornell Plant-Based Nutrition Certification website on May 21, 2012.

The China Study found an inverse relationship between the concentration of Vitamin C in the blood and prevalence of cancer. When levels of Vitamin C in the blood were low, families were more likely to have a high incidence of cancer. Low vitamin C was prominently associated with a higher risk for esophageal cancer, for leukemia, and cancers of the Naso-pharynx, breast, stomach, liver rectum, colon and lung. How is vitamin C able to do such amazing things? The antioxidants in these foods interfere with free radical damage to cells that can lead to cancer.

Here is a top 10 food countdown to keeping the body cancer-free:

10#10: Strawberries

Strawberries are delicious and make a great addition to desserts or drinks. I think strawberry Margaritas count…


10#9: Oranges and Clementine’s (Tangerines)

No surprise here. The orange industry has done much better than its fruit cousins at promoting its health benefits and high levels of vitamin C. but yes, it’s only number 9 on the list…talk about promoting well. Oranges, citrus fruits, and their zest (the shavings of their peel) are all high in vitamin Followed by clementine’s, or tangerines.

10#8: Papayas (aka: Lechoza, Mamão, Pawpaw)

In addition to vitamin C, papaya is also a great source of vitamin A and foliate (vitamin B9). You are probably wondering – what do I do with a papaya? Well they make great smoothies for morning or anytime you need a quick pick-me up snack.

10#7: Kiwi fruits (Chinese Gooseberries)

Kiwi fruits are tart as well as decorative; they make a great addition to any fruit salad or dessert. Discovered more than 700 years ago in the Yang-tseriver valley in China, kiwi has stood the test of time. It taste is like a combination of melon, citrus fruits, nectarines and strawberries all in one, and yes it’s supposed to be green when eaten.  You can eat the tiny black seeds on the inside of the fruit and can even eat the fuzzy skin on the outside. Talk about the perfect package! Check out the California Kiwi Commission site for recipes.

10#6: Broccoli, Cauliflower, Brussel Sprouts

Broccoli provides vitamin followed by raw cauliflower, then raw brussel sprouts. Try not to dip them in cow ranch dressing like we unwittingly did as kids. Serve them on your party tray with olive oil and fresh herbs. Or you can use anon-dairy salad dressing as dipping sauces instead – it’s more common than people think…

10#5: Dark Leafy Greens (Kale, Mustard Greens, Garden Cress)

Dark leafy greens are more than just a source of calcium, and are packed with other vitamins including vitamin C. Raw kale provides the most vitamin C with120mg (200% DV) per 100 gram serving. Perhaps we should take a cue from our ancient ancestors that ate up to six pounds of leaves per day, probably by walking along from one place to another, just picking and eating leaves as they went. Can you imagine eating a grocery bag full of greens each and every day? Few of us even eat the minimum USDA recommendations of 3 cups of dark green vegetables per week. And yet, these veggies deliver a bonanza of vitamins, minerals, and phytonutrients.

10#4: Fresh Herbs (Thyme and Parsley)

Truly the spice of life, fresh and dried herbs are packed with vitamins and health benefits, they can be used in almost any soup, stew, or as the main ingredient to a salad. Thyme provides the most vitamin C of any herb followed by parsley. There are so many health benefits of adding fresh herbs to your meals that you’d be amazed. When you sprinkle fresh herbs on your food, you get such fabulous flavor. Your family and friends will think you are a much better chef than you really are.

10#3: Bell Peppers

A staple of pasta sauce and pizza the sweet bell pepper packs a high vitamin C punch. The amount of vitamin C depends on color. Yellow peppers provide the most vitamin C and green peppers provide the least vitamin C of the bell pepper family. The prices of fresh bell (or sweet) peppers seem to coincide inversely with the level of vitamin C—green bell peppers usually are cheapest, and red, yellow/gold, and orange are more expensive. The biggest surprise is the more rare colors of bell pepper: purple, pink, blue, rainbow, aqua, violet, maroon, white, black, and brown, depending on when they are harvested and the specific cultivar. Many people say the colors also have differing tastes. So to add a rainbow of pepper taste without the hot, this is the way to go.

10#2: Guavas

Depending on variety, guavas can provide as much as228mg (381% DV) of vitamin C per 100g serving. Guavas have so many uses in addition to fighting with free radicals and reducing the risk of cancer. The roots, leaves, bark and immature fruits are used for gastroenteritis as they are astringents. The fiber content in guava controls blood pressure and cholesterol. As a result it is very beneficial for heart. The potassium content and fiber in guava helps kidney in eliminating wastes. It controls diabetes and it is good for constipation. And its various parts can be used on wounds and aching places to get relief from pain, to get relief from toothache, as a remedy for cough and throat pain, to relieve swollen gums and oral ulcers, for skin diseases and it is very useful in stopping the puking sensation. In traditional medicine, the extraction of leaves is used to cure epilepsy and cholera. Convulsions in children can be treated by rubbing the stain on their spines. Are you as amazed as I am about this incredible fruit?

10#1: Red and Green Hot Chili Peppers

Actually a fruit pod, hot chili peppers are an excellent way to spice up soups, curries, and sauces, green chilies and provide the most vitamin C than any other food. Despite their fiery “hotness” are very popular and have tremendous medicinal and health benefiting properties. (But be sure they are fresh because Certain chemical compounds like aflatoxin (fungal mold), found in spoiled chilies have been known to cause stomach, liver and colon cancers – so buy them and use them quickly The red hot chili peppers aren’t just good to dance to – spice up your palate and your body will benefit in huge ways!


Sources: Plant-Based Nutrition lecture series

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