Tag: vegan

How to Not Be Cynical About the World

WARNING: Life-changing revelation! In this episode, I explain why it’s fruitless to be surprised that a fig tree produces figs. Trust me. You’ll want to hear this. 

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How the Past Can Give Us Hope for the Future

In this episode of the Food for Thought Podcast, I explain how the hindsight of history can give us the insight of sages. (And I include the written essay below.)

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Mindful Eating

In this episode, I explain the benefits of eating with awareness and provide suggestions for mindful eating. 

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Complement — Use this link and coupon code “joyfulvegan” and get 10% off my favorite supplements.

Know Your Numbers (Cholesterol)

In today’s episode of the 15th year of the Food for Thought Podcast, I provide the optimal numbers experts recommend for your total cholesterol, LDL (“bad cholesterol”), HDL (“good cholesterol”), triglycerides, and a little thing called homocysteine. 

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Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer.

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Eat By Color

In this episode I explain why message for eating healthfully can be narrowed down into three little words: eat by color. The pigments in plant foods are a key to their nutritional benefits.

BANANA OAT “COOKIES”
These couldn’t be more simple and more delicious. There is no added fat, no added sugar — only the protein, nutrients, and natural sweetness from the banana and cinnamon. Mash up 1 banana in a bowl. Stir in 1/2 cup oats (quick-cooking or rolled), some cinnamon, and a dash of salt. Use a spoon to drop 4 cookie-shaped dollops onto a parchment-lined baking tray, and bake at 350 degrees for 15 minutes until they are a golden brown. (I just use my toaster oven.) Let cool (or not!), and enjoy. (I’ve also made variations where I press a couple blueberries in before baking!!)

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Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer.

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Complement — Use this link and coupon code “joyfulvegan” and get 10% off my favorite supplements.

Know Your Numbers: Blood Pressure

In this episode of the 15th year of the Food for Thought podcast, I provide a brief, basic overview of what experts say are the ideal blood pressure levels for optimal health and disease prevention. 

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Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer.

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Complement — Use this link and coupon code “joyfulvegan” and get 10% off my favorite supplements.

From Excuse-itarian to Vegan

In this episode, I address a few of the typical excuses people have when it comes to becoming vegan — from “I don’t really eat a lot of meat, dairy, and eggs” to “You can’t teach an old dog new tricks.” See if any of it resonates with you. 

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Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer.

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Complement — Use this link and coupon code “joyfulvegan” and get 10% off my favorite supplements.

Why 30 Days Vegan?

In this episode, I share my thoughts about why going vegan for 30 days can change everything.

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Nama Juicer — Use this link and coupon code COLLEEN10 and get 10% off my favorite juicer.

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Complement — Use this link and coupon code “joyfulvegan” and get 10% off my favorite supplements.

Plant-Based Food Rituals for the New Year

In this New Year’s episode, we celebrate the 15th year of Food for Thought podcast with some plant-based food rituals from around the world to bring in the new year.  

As always, you can find lots of resources for living compassionately and healthfully at joyfulvegan.com, you can find my books wherever books are sold, and you can join me in my online cooking classes. And because of you, this podcast is 100% listener-supported. You can join other supporters by going to patreon.com/colleenpatrickgoudreau. 

For the animals, thank you for subscribing and listening. 

Apricot Red Lentil Soup

Easy, Nutritious, Delicious, and Fast!

This is one of my go-to recipes whenever I want something quick and delicious. It’s also a perfect New Year’s dish, as the lentils represent prosperity and luck in the coming year.  If the apricots seem weird to you in a soup, trust me! They add a touch of sweetness and cook down into melt-in-your-mouth goodness. 

Ingredients

2 tablespoons oil or water, for sautéing
1 medium yellow onion, chopped
2 cloves garlic, minced
1/2 cup halved dried apricots
1-1/2 cups red lentils, picked through and rinsed
5 cups vegetable stock
3 Roma (plum) tomatoes, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
1/2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
1 -15-ounce can chickpeas (garbanzo beans), rinsed and drained 

Directions

Heat up the oil or water in a large soup pot. Add the onion, garlic, and apricots, and cook for about 7 minutes over medium heat, until the onions begin to turn translucent. Stir occasionally to prevent sticking. 

Add the lentils and stock. Cover, bring to a boil, then reduce heat and simmer for 30 minutes.

Stir in the tomatoes, cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.

Puree 1/2 of the stew in a blender or food processor (or using a stick/immersion blender), then return to the pot. Add the chickpeas, cooking until they’re heated through, about 5 minutes. Serve hot. 

Yield: 4 to 6 servings

Did you make this soup? Let me know how it turned out in the comments below!

Want To Learn More Easy and Delicious Recipes?

Join me in my online cooking classes!

I have an on-demand soups and stews class and a pressure cooker class where I discuss the whys and hows, and the whats and wherefores of cooking with a pressure cooker and include a recipe for a brown lentil soup!

GET YOUR FREE JOYFUL VEGAN GUIDE

Includes delicious plant-based recipes and a meal plan!




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