Pete’s Living Greens Teams up with 40-Year-Old Vegan for a Cookbook Giveaway

 

We’re thrilled to announce our cookbook giveaway with 40-Year-Old Vegan. Watch this special message from 40YOV’s Sandra Sellani then enter below for a chance to win her award-winning cookbook chock full of delicious veggie recipes. For a sneak peek try 40YOV’s Orange Ginger “Chicken” Lettuce Wraps.

Orange Ginger "Chicken" Lettuce Wraps
Serves 8
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Total Time
35 min
Total Time
35 min
Ingredients
  1. 1 head Pete’s Living Greens Butter Lettuce (8 leaves will be used for this recipe)
  2. ½ tbsp. vegetable oil
  3. 1 tsp. Eden Foods Hot Pepper Sesame Oil or other sesame oil
  4. 2 green onions, chopped, sliced diagonally
  5. 1 large garlic clove, minced
  6. 1/3 cup orange juice
  7. Gardein Teriyaki Chick’n Strips, small diced (discard sauce pouch)
  8. 1 can water chestnuts, drained, diced small
  9. Zest of 1 large orange
  10. 1 tsp. fresh grated ginger
  11. 1 tbsp. soy sauce or tamari
  12. ½ tbsp. black sesame seeds
  13. and patted dry
  14. Toppings
  15. black sesame seeds
  16. shredded carrots
  17. mung bean sprouts
  18. fresh cilantro, chopped
  19. green onion, sliced diagonally
  20. fresh cilantro, chopped
  21. chopped cashews
  22. orange wedges (optional)
Instructions
  1. Heat vegetable oil and sesame oil in large pan on medium low heat.
  2. Add the green onion and garlic and sauté until vegetables get soft, about 2 minutes.
  3. Add the orange juice and stir an additional minute.
  4. Add the chicken and water chestnuts. Stir thoroughly for another minute.
  5. Remove the pan from heat. Mix in orange zest, ginger, soy sauce, and black sesame seeds. Mix until thoroughly combined.
  6. Separate mixture into four portions and serve each portion with 3–4 butter lettuce leaves.
  7. Let each individual top with their favorite toppings. Serve with orange wedge
Pete's Living Greens Blog http://www.livegourmet.com/wordpress/

Show Some Culinary Love this Valentine’s Day During American Heart Month

 

OV26AOMUMIFebruary is American Heart Month, and according to the CDC, nearly 1 in 3 deaths in the US each year is caused by heart disease and stroke. At least 200,000 deaths from heart disease and stroke each year are preventable. What can you do prevent heart disease? Stop smoking, incorporate a daily exercise regime, and maintain a healthy and balanced diet says the U.S. Department of Health & Human Services.

Eating foods such as leafy greens and vibrantly colored fruits that contain flavonoids, plant compounds found in various foods and drinks, are rich antioxidants that are thought to help prevent cell damage. A Finnish study concluded that a high intake of flavonoids could be protective against heart disease.

Our Living Watercress and Upland Cress are among those fruits and vegetables that are excellent sources of flavonoids and other impactful antioxidants. Show some culinary love this Valentine’s Day by preparing a meal that’s heart healthy and high in vitamins and minerals.

datwatercresssssssFirst, pick up our Grower Pete’s Brand Organic Living Watercress or Live Gourmet Living Upland Cress at your local market. Then, start with Food Network UK’s Bruschetta with Gorgonzola, Balsamic Figs, Mint and Watercress or Food 52’s Oyster’s Rockefeller (which are thought to be an aphrodisiac) with Watercress and Greens. Is your sweetheart a vegetarian? Don’t fret. You can still cook a romantic meal that meets both of your dietary needs without sacrificing flavor, like Sainsburys Magazine’s Pan-Fried Gnocchi with Watercress Mint Pesto. Last, but certainly not least, indulge in a bottle of red wine or dark chocolate. They too are rich in flavonoids!

Juicing with Grace McGuire, A Vegan Super Mom and Health Blogger

 

Grace McGuire is a passionate mother of two based in Allen, TX. A vegan since she was 22-years-old, McGuire often shares her nutrient-dense juices on Instagram and will share her foodie wisdom on her soon-to-be blog Nourish with Whole Foods.

We recently had the pleasure to speak with McGuire on her secret to leading a healthy lifestyle while raising a family. This is an excerpt from our conversation.

Grace4Pete’s Living Greens: How did you initially become interested in healthy eating and Veganism?

Grace McGuire: I have been a vegan since I was 22-years-old. I was having a lot of stomach issues and the doctor suggested I go on a rabbit diet (leafy greens and vegetables) for a few weeks to regulate my stomach cramping and give my digestive system a little break from all the meat and processed fast foods I was consuming.

In the meantime, my oldest sister was in need of a kidney transplant and needed her siblings to get tested to see if we were a match. I started doing more research into how I could help get my body ready for the journey ahead and for all of the testing. I came across Veganism and how amazing it was at healing the body of inflammation and toxicity. I became a vegan shortly after. Although no one in our family was a match, by God’s grace, my sister was able to get a kidney from a family who donated their son’s kidney. We are so grateful to them and their enormous generosity to give life after losing their son.

grace1PLG: How do you maintain healthy lifestyle while juggling work, your kids and personal life?

GM: I have two little boys and one of the many things I want to teach them is to live a healthy lifestyle. I always prep and plan ahead. For example, I soak oats, quinoa flakes with nut milk and chia seeds for breakfast. I also always have quinoa and legumes on hand for protein. I keep my pantry and fridge stocked with seasonal organic fruits and vegetables. I also use a lot of dry herbs as well as fresh herbs to give my plant based cooking some flavor and added nutrients.

PLG: What advice do you have for mothers who are looking to make changes in their family’s eating habits but don’t have a lot of time to prepare meals?

GM: I know a lot of moms who don’t have a lot of time. With the little time they do have, they don’t want to spend it in the kitchen. My advice is to plan ahead and keep it simple. My mom is an excellent example. She doesn’t have time on the weekdays to cook with her job. I advised her to make quinoa and add frozen peas, corn, lemon juice, olive oil, kale, spinach and watercress for a simple and nutritious meal on-the-go. It doesn’t need to be heated and she can put it in a jar and have it in her purse whenever she gets hungry.

Grace 2PLG: Any advice on how to get kids to eat their vegetables?

GM: If you have a desire to eat avocados so will your little one! Kids tend to mimic everything we do, including what we put in our bodies. They might not be hungry, but if they
see you eating an apple, [chances are] they then will want a bite. Teaching our kids healthy food habits at a young age prepares them for food choices they make in their future.


 

Grace3Grace’s Anti-Inflammatory Juice with Pete’s Living Greens Watercress:

Ingredients:

1 Pineapple

1 cabbage

2-3 handfuls of spinach

1 bunch of Pete’s Living Greens  Organic Watercress or Conventional Upland Cress

1 lime (peeled)

2 celery stalks

Add all the ingredients to your juicer according to the manufacturer’s setting and enjoy over ice.

Did you know?: Drink Grace’s signature juice before hitting the gym. A study published in the British Journal of Nutrition reports that eating a small amount of watercress each day raised levels of key antioxidants that fend of DNA damage caused by exercise.

 

Spicy Tofu Butter Lettuce Wraps for Vegan Month

Nowadays, people become vegan for many reasons. It may be as a stance against animal cruelty, to reduce their carbon footprint, or simply as a healthy lifestyle choice. While we don’t purport to be anti-meat or dairy, as you may have gathered from our previous recipe posts, we do agree that a diet filled with fruits and vegetables is extremely beneficial.

In fact, a plant-based diet is rich in vitamins and minerals, and tends to be high-fiber and low-fat. According to the American Dietetic Association, vegetarians and vegans are generally at a lower risk for developing heart disease, diabetes, obesity, hypertension, and several forms of cancer. Yet, to prevent any kind of chronic disease, vegetarians and vegans, as well as meat-eaters, need to consume a well-balanced diet to stay healthy.

That’s why we’re honoring National Vegan Month with this vegan recipe from Tablespoon.com that, we believe, will please any palate.

Spicy Tofu Butter Lettuce Wrap Ingredients 

Photo by Girl Versus Dough from tablespoon.com
Photo by Girl Versus Dough from tablespoon.com

4 Tsp vegetable oil

3 Tbsp. Soy sauce

1 block (12 oz.) of extra-firm tofu, patted dry and cut into 1-inch squares

2 Tsp minced garlic

2 c. Cole slaw mix

1 red bell pepper, cut into 1 or 2 inch stripes

1 Tbsp. minced fresh ginger

½ Tsp red pepper flakes (can be modified to reduce or increase heat)

2 Tbsp. plum sauce

1 head Live Gourmet® Living Butter Lettuce or Grower Pete’s Organic Living Butter Lettuce

½ Tsp. Sriracha hot sauce (can be modified to reduce or increase heat)

2 thinly sliced green onions

2 Tbsp. chopped cilantro

Directions

Heat two teaspoons of vegetable oil over medium heat. Add in tofu and cook for 10 minutes or until evenly browned on both sides. Next, add in one tablespoon of soy sauce and cook for 5 more minutes, stirring frequently. Remove tofu and set aside.

Next, heat remaining vegetable oil over medium heat. Add in bell peppers, Cole slaw, ginger, garlic, red pepper flakes and Sriracha sauce, upon preference. Cook for 5 – 10 minutes or until the bell peppers are slightly soft, stirring occasionally. After, add in the remaining soy sauce and heat for 3 more minutes. Fold in plum sauce and tofu and gently mix together.

Finally, remove butter lettuce leaves, rinse and pat dry. Spoon the tofu mixture into the individual leaves, and sprinkle with green onions and cilantro. Next, enjoy the healthy goodness!