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Foods for Health

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Southwestern Salad Tostadas

This is a new great way to eat a salad because every bite has a crunch. It has tons of fresh veggies, avocado, beans, corn, and cheese. Crunchy and light— I think you’ll love this one!

Vegan Modification: Substitute avocado instead of sour cream in the dressing (you may need to add some water to thin it out) and leave out the cheese in the salad and on the tostadas.

Sautéed broccoli with peanut sauce

By Colleen Murphy

Peanut butter, balanced with a little soy sauce and vinegar, makes a delicious and kid-friendly sauce for broccoli and other vegetables. Giving the broccoli a head start by steaming it before sautéing it with the other vegetables ensures that all the vegetables are nicely cooked at the same time. Prep Time: 15 minutes

 

 

Veggie Noodle Stir Fry

From @vegan.512  on Instagram

There's lots of yummy flavors and texture going on, from the tofu that gets a bit browned and crisp to the flavorful herbs, scallions and sweet carrots.

Ingredients:

2 to 3 servings of rice noodles (about ½ lb.)
(I recommend Tinkyada brown rice pasta)

Ingredients for the tofu
16 oz. package extra firm organic tofu
2 tsp sesame oil
1 tsp dark soy sauce or tamari

Clove Water in May to Prevent Viral Diseases

Recipe from Siri Singh Sahib Ji

Put 3 to 5 cloves in 1/3 cup of water and soak them at room temperature overnight. In the morning, strain out the cloves and right after you brush your teeth, sip the clove water. Continue throughout the month of May.

Immune Booster Shot Recipe

This immune booster shot recipe has everything you need to raise that immune system! With everything from garlic and ginger, to lemon and orange juice, to apple cider vinegar, honey, and turmeric, it’s jam packed with immune boosting ingredients.

Coconut & Cilantro Savory Pancakes

By JoyfulBelly

Shake things up and experiment with Coconut and Cilantro Savory Pancakes.  They are similar but thicker than crepe-like dosas. This recipe offers more protein and fiber and less sugar than traditional batters, all while remaining naturally gluten-free.

Four Grain Blueberry Muffins

By Siri Ved Kaur


These are very kid friendly, not too sweet, and perfect for breakfast, lunch treats, or snacks. Simply delicious just the way they are. The oil really contributes to their rich flavor, but if you like, you can substitute up to 3/4 cup of oil with milk or buttermilk. For a dairy-free version, simply use any other milk (hemp, almond, rice, soy), either unsweetened vanilla or plain, along with 2 tsp. of vinegar.

Zucchini Marinara "Lasagna"

Thinly-sliced zucchini takes the place of lasagna noodles for a light and tasty lasagna alternative. For vegan, substitute mozzarella and Parmesan with non­dairy varieties or omit the cheese entirely.

Jujube Crisp with Raw Almonds

A lightly sweetened crisp that makes everyone happy at breakfast time, served with a few spoonfuls of plain yogurt. For dessert, top with your favorite ice cream or whipped topping. Both ways, it’s best warm.

Select fresh and firm jujubes that are mostly green or at least partly green. Once they are mostly or all red, they are starting to shrivel and won’t be suitable for this dish. 

Strengthen Your Resolve with Healing Herbs and Foods

Raise your hand if it feels like we are facing more adversity in our lives these days. You know the signs—anxiety, edginess, fatigue, insomnia. Stress accounts for a good share of illness today, but it’s been with us since the beginning of human life. Only the stressors have changed. 

Yogi Bhajan recommended many remedies for supporting your mental stamina, and he frequently spoke about amla.

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