"MUST HAVE BEEN SOMETHNG I ATE" BOOK GIVEAWAY, SAMPLE VEGA PACKETS & RECIPE

Vega Book Giveaway: Must Have Been Something I Ate, by Peggy Kotsopoulos. Peggy is part of the Vega Team over at Sequel Naturals. She is a Registered Holistic Nutritionist, Health Educator, and Culinary Consultant. (See information at bottom of post for Giveaway instructions). The Giveaway is for Peggy's book, one sample packet of Choc-a-Lot Shake & Go Smoothie and one packet of the Complete Whole Food Health Optimizer in Berry Flavor.

Peggy's topics and tips include: 

• Learn key nutrients that will have you feeling energized and stress-free
• Reveal what could be sabotaging your weight-loss efforts and how to lose the weight for good
• Discover how to kick cravings to the curb
• Get gorgeous with beautifying foods
• Locate the best foods to lift your mood and revamp your sex life
• Design PMS-proof cabinets
• Plus 25 guilt-free yet indulgent recipes complete with colour photos

I created many of Peggy's recipes and they were all sooo...delicious!!  One of my favorites was the I "Heart" Key Lime Pie. This recipe makes 4 (3 3/4 inch tarts). Each tart can be cut in half to actually serve 8 people.  I also created Creamy Coconut Kelp Noodles and Chai Tea Latte.  They were also very good. 

I "Heart" Key Lime Pie

I "Heart" Key Lime Pie

Printable Recipe

Makes 4 (3 3/4" tarts)

Chocolate Macaroon Crust

• 1 cup pecans
• 1 cup raisins
• 1/3 cup unsweetened coconut flakes
• 3 tbsp cocoa powder
• 3 tbsp hemp seeds

Add all ingredients into food processor and mix until all ingredients are finely processed and start to stick together.  Press mixture firmly into tart molds to form crust.  Place in fridge while making the filling.

Key Lime Pie Filling

• 1 large ripe avocado
• Juice of 2 limes
• Zest of 1/2 lime
• Juice of 1/2 lemon
• 1 tbsp extra virgin coconut oil
• 1/3 cup coconut nectar

Place all ingredients in food processor and blend until creamy and smooth.  Pour into Chocolate Macaroon pie molds and refrigerate for at least one hour.

I purchased Fat Daddio's 3 3/4 inch removeable bottom mini tart pans and they worked really well.

Creamy Coconut Kelp Noodles (Page 167)

Creamy Coconut Kelp Noodles

Chai Tea Latte (Page 137)

As part of a special promotion for Peggy's new book, I received some fabulous Smoothie Drinks and Complete Whole Food Health Optimizers in all different flavors to try from the Vega group. Some of the flavors are Tropical Tango, Choc-a-Lot, Vanilla Chai, Chocolate, Berry & Natural.  See the Vega guiding principles for a raw, whole food, alkaline, plant-based diet. I absolutely loved the Vanilla Chai. As part of the giveaway you will receive 2 of these packets.

The Complete Whole Food Health Optimizers are an excellent source of protein, fiber & antioxidants.  They provide 45% recommended daily intake of vitamins & minerals, contain Omega 3 &  EFAs, enzymes, probiotics & phytonutrients.  Free of common allergens, alkaline-forming, easy to digest and YUMMY!!  Sweetened with stevia. Vega was formulated by Brendan Brazier who is one of only a few professional athletes in the world whose diet is 100 percent plant-based. He’s a professional Ironman triathlete, bestselling author of The Thrive Diet (Penguin, 2007), and the creator of an award-winning line of whole food nutritional products called Vega. He is also a two-time Canadian 50km Ultra Marathon Champion.

Each serving of Vega Shake & Go Smoothie includes:

* Two servings of veggies
* 2500 mg Omega-3-6-9
* 11 g compete protein
* Only 100 calories
* 1 billion probiotics cultures
* Alkaline-Forming
* 65% Raw
* Soy Free

  

HOW TO WIN THIS BOOK

 Leave up to 6 different comments under this post for 6 chances to win.

Winner will be chosen at random on Friday, July 1st in the afternoon. 

1. Add a comment that you follow my blog.  Tell me about yourself, if you have ever used Vega or how a plant-based diet has helped you:)

2.  Add a comment that you follow my Twitter

3.  Add a comment that you "Like" The Health Seeker's Kitchen  Facebook Page


4.  Add a comment that you Tweeted this post (Just click on the T below my post) and it will tweet for you.


5. Add a comment that you  "Like" Vega Facebook Page.


6.  Add a comment that you posted about this giveaway on your blog.


I hope you will be part of this giveaway.  Good luck.  Please let me know if you have any questions.

Note–The Giveaway is for Peggy's book, one sample packet of Choc-a-Lot Shake & Go Smoothie and one packet of the Complete Whole Food Health Optimizer in Berry Flavor. **********************************************************************************

Savory Quinoa and Vegetable Soup

I created this delicious soup for our Sunday dinner tonight and it was a big success.  I wanted to use quinoa and red potatoes, so I put them together with some additional yummy ingredients and PRESTO.......A BEAUTIFUL SOUP.  Serve this with a green salad and some delicious crunchy bread.  You will love this.
We usually think of quinoa as a grain, but it is actually the seed of a plant that, as its scientific name Chenopodium quinoa reflects, is related to beets, chard and spinach.


SOME OF THE BENEFITS OF QUINOA:
1. Protein Powerhouse
Proteins are essential to the building and repair of the body’s tissues and to basic functions like growth, digestion and excretion. Quinoa has a higher protein content than wheat, barley or other major grains. One cup of quinoa has 9 grams, which trumps the protein-rich egg (6 grams). Quinoa, which contains all 8 of the essential amino acids, is a complete protein. It has become a favorite dish among vegans and vegetarians, but the pleasures and benefits of it are available to anyone seeking an alternative to meat, eggs and dairy products as a protein source.
2. Dieter’s Dream
Quinoa is a satisfying, low-cholesterol source of complex carbohydrates. Rich in fiber, it’s digested slowly and has a low glycemic index, helping you steer clear of the blood-sugar roller coaster. With its chewy texture, quinoa can be eaten at a leisurely pace. Its heart-healthy polyunsaturated fats will leave you feeling full while providing more nutritional content than breads or cereals made of refined grains. Quinoa can be eaten as a breakfast food to provide long-lasting energy and help you breeze through your morning workout. A meal of vegetables and quinoa, or quinoa and beans, is a dieter’s dream: high in vitamins, minerals and protein, while low in fat and calories.
3. Internal Cleanser/Detox
As a complex carbohydrate, quinoa acts an internal cleanser, easing the progress of food through the digestive tract. Used regularly in your diet, quinoa can help keep you free of constipation and bloating. Unlike more common grains such as wheat, quinoa is gluten-free and can be enjoyed by people with digestive disorders, like celiac disease. This versatile seed can be used in breads, soups or other foods where grains are a primary ingredient, offering a steady source of colon-cleansing fiber. The vitamin B and folate in quinoa also help the liver in its role of eliminating wastes from the body, adding to quinoa’s detoxifying properties.
4. Bone Builder
For vegans, people with lactose intolerance or those who are simply looking for non-dairy sources of this vital mineral, quinoa is a flavorful source of plant-derived calcium. Calcium builds and maintains bones and teeth, helps regulate the contraction of the heart, and facilitates nerve and muscle function. One cup of cooked quinoa contains 30 milligrams of calcium. Quinoa also contains impressive quantities of potassium, magnesium and zinc, minerals that are crucial for heart, nerve and muscle function.
5. Brain Food
A cup of cooked quinoa offers 15 percent of the U.S. Recommended Daily Allowance of iron, which helps to deliver oxygen to the blood, boosting energy and brain power. Quinoa’s vitamin B content can help keep the mind sharp, maintain brain volume and stabilize mood.  (5 Health Benefits of Quinoa)

Savory Quinoa and Vegetable Soup
Printable Recipe
Serves 6

1 clove garlic (minced)
1 yellow onion (diced into small pieces)
1 Tbsp. olive oil
3 very large red potatoes (about 14 oz.) (diced into small squares)
2/3 cup quinoa (uncooked)
3 vine ripened tomatoes (diced)
2 carrots (diced into small squares)
1 yellow squash (diced into small pieces)
9 cups unsalted vegetable broth (I used Rapunzel, Vegan)
1/2 tsp. oregano
1/2 tsp. coriander
1/8 - 1/4 tsp. cayenne pepper
2 tsp. sea salt
pepper to taste
1/4 tsp. stevia powder
1 Tbsp. nutritional yeast
1/4 cup fresh parsley (chopped)
4 fresh basil leaves (sliced)

1.)  Add olive oil to a large stock pot and add minced garlic & onion.  Season by sprinkling some salt and pepper while cooking.

2.)  Add quinoa, diced potatoes, carrots, tomatoes, dry seasonings, stevia, salt & pepper.  Continue to cook, stirring frequently,  Cook for about 5 minutes.

3.)  Add vegetable broth and yellow squash. Bring to a boil and then turn to low and simmer for 20 minutes. 

4.)  Add nutritional yeast and stir well.  Turn burner off and add in chopped parsley and basil leaves.   

5.)  Serve with crusty bread and a green leafy salad.  ENJOY!!

Vegan Spaghetti & Meatballs

This is such a delicious pasta dish your whole family will love. You will create around twenty-eight meatballs with this recipe.  Each person had four, so we had twelve left over.  With your left over meatballs you can put them in a sandwich or crumble and use for tacos or just eat them for snacks.  They are really tasty!! I used brown rice noodles since they are gluten-free and have extra fiber. I did end up using three slices of whole wheat bread to help hold the mixture together, so this recipe is not gluten-free, but you can make it gluten-free by adding gluten-free bread. This can be a quick and easy meal if you use your favorite pasta sauce.  I know you will love this meal!

Vegan Spaghetti & Meatballs

Printable Recipe

Serves 4

1 tsp. olive oil
2 cups yellow onions, chopped (about 1 large)
1 cup Green Chili Polenta
1 Tbsp. fresh chopped parsley
1 cup walnuts, coarsely ground
2 Tbsp. lemon juice
2 Tbsp. nutritional yeast
1 1/4 cups cooked brown rice (1/2 cup uncooked)
1 tsp. sesame seeds (raw or toasted)
2 Tbsp. pasta sauce
3 pieces whole wheat bread (with crust removed)
salt & pepper to taste
1 package gluten-free brown rice noodles (I used Lundberg)
1 jar of your favorite pasta sauce

1.)  Saute onions in 1 tsp. olive oil for a few minutes.  Add polenta & parsley and continue to cook for another 2 minutes. Turn off heat.
2.)  Grind walnuts until fine. 
3.) Add walnuts, lemon juice, nutritional yeast, brown rice, sesame seeds, 2 Tbsp. pasta sauce, salt & pepper and mix well. 
4.)  Crumble in 3 pieces of bread and mix well. Add a little more salt & pepper to taste.
5.)  Roll into 28 meatballs and place on cookie sheet that has been lightly oiled. 
6.)  Turn oven to broil and when ready place cookie sheet with meatballs under broiler.  Broil for 8 minutes until nice and brown.  Turn off oven and let sheet remain in oven until remainder of meal is completed.
7.)  Boil water for noodles.  Once water is boiling use entire 10 oz. package and follow instructions on package.  When finished drain and rinse noodles well.  Place noodles back in pan to warm them.
8.)  Heat pasta.
9.)  To assemble:  Place noodles on four plates and top with four meatballs. Add desired amount of sauce and move meatballs up out of sauce on top of noodles.
10.)  Garnish with parsley and serve.

Raw Chia Seed Pudding Parfait

Joanne over at Foods For Long Life created this absolutely delicious Raw Chia Seed Pudding with Cinnamon. I made it exactly as her recipe shows and then added one cup of raspberries and blueberries to make a yummy parfait for lunch. I did not add any sugar to the berries. You definately want to give this recipe a try.  My taste testers loved it too!!  Joanne is also doing "One Week of Raw and Gluten Free" recipes.  She has an Anti-Aging Smoothie, Faux Tuna Salad, Macadamia Mango Blast Smoothie and much , much more. Her recipes are awesome!!

CHIA SEED FACTS:

• Chia seeds have an optimal amount of essential Omega-3 and Omega-6 fatty acids in an ideal ratio of 3:1. Omega-3's promote cardiovascular health and may help regulate cholesterol levels, blood pressure, and blood sugar levels. Highest vegetarian source of Omega-3's (gram for gram).
• Richest Known Whole Food Source of Fiber
• One serving of chia seeds provides 20% of the daily recommended intake of fiber. Chia contains insoluble and soluble fiber, which may assist in helping to lower cholesterol and blood sugar levels, as well as aid with digestion, detoxification and weight loss.
• 20% more fiber than flax seeds (gram for gram).
• High Quality Protein
• Chia seeds are a vegetarian source of high quality protein containing all the essential amino acids. Proteins are the building blocks of bones, muscles, cartilage, skin, and bones.
• 3 times more protein than beans and legumes (gram for gram).

Raw Chia Seed Pudding with Cinnamon

Printable Recipe
Makes 4 servings
Raw Vegan, Gluten Free

1/2 cup raw cashews, soaked for 4 to 6 hours and rinsed
3 pitted, jumbo Medjool dates soaked for 4 to 6 hours in 2 cups of water (reserve soak water)
1 teaspoon of vanilla
1/2 teaspoon of cinnamon plus extra for topping
1 packet of stevia (optional for added sweetness)
1/4 cup chia seeds

Place cashews, dates, date soak water, vanilla, cinnamon and stevia in a high speed blender. Blend until smooth and creamy.
In a 1 quart bowl, combine cashew mixture with the chia seeds and stir vigorously with a fork for several minutes.
Let mixture sit for 15 minutes and stir vigorously again until the chia seeds are well blended and no longer clump together.
Once the mixture is well combined and no longer separating, place in the refrigerator for one day.
Dust with more cinnamon and serve.

Per serving: 173.5 calories, 9.1 g fat, 1.3 g saturated fat, 1.8 g omega 3 and 1.7 g omega 6 fatty acids, 0 mg cholesterol, 4.1 g protein, 21.9 g carbohydrate and 5.8 g dietary fiber.