Fresh Veggie Spring Rolls

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Ingredients:

  • 1 large Carrot (shredded)
  • 1 cup of Alfalfa Sprouts
  • 1/4 cup of Green Onions (chopped)
  • 8 Rice Paper Rolls
  • Sauce of choice (I used House of Tsang Bangkok Peanut Sauce)

*Makes 4 servings

Directions:

  1. Prepare Veggies
  2. Briefly dip rice paper in water.
  3. Remove rice paper from water and place veggies on it.
  4. Wrap the rice paper like a burrito.
  5. Repeat until you have 8 rolls.
  6. Add sauce of choice.

How to Eat a Healthy Plant-Based Diet on a Budget

complex carbs While most health conscious people would love to be eating an all-organic diet including an abundance of superfoods, the reality is that the price adds up quickly with those kinds of foods. Fortunately, you don’t have to break the bank to eat a healthy plant-based diet.

1. Be selective when it comes to supplements. A good supplementation guide for vegans can be found here.

2. Eating organic isn’t necessary to be healthy. While organic may be the ideal for a lot of people, it isn’t necessary to be healthy. It is far more important to be eating whole foods, including an abundance of fruits and vegetables.

3. Load up on whole grains and beans. Whole grains and beans are among the cheapest foods in the grocery store, in addition to being among the healthiest.

4. If it has a long enough shelf life, buy in bulk. 

5. Sacrifice some convenience.

BONUS: Check out asian and other international markets. Not only do they have produce that is difficult to find elsewhere, some foods like tofu are less than half of what they cost at a regular grocery store.

Zucchini Pasta with Tomato and Basil

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Ingredients:

  • 3 Zucchinis
  • 3 Tbsp of Olive Oil
  • Juice of 1/2 Lemon
  • 1 Cup of Cherry Tomatoes
  • 8 Leaves of Fresh Basil

*Serves 4

Directions:

  1. Spirilize the zucchinis. (You can buy a spirilizer here).
  2. Mix the zucchini and 2 tbsp olive oil together.
  3. Lightly cook the zucchini in a pan. (Skip this step if you prefer your zucchini raw)
  4. Chop the tomatoes and basil.
  5. Mix 1 tbsp of olive oil and the lemon juice together.
  6. Put the tomatoes and basil on top of the zucchini, followed by the lemon juice and olive oil.