Tracy Childs is LIVE on JaneUnchainedNews showing you how to deseed a pomegranate without creating a crime scene in your kitchen! Enjoy this antioxidant-rich, colorful and seasonal fruit in your next salad and don’t be afraid! Tracy is a vegan chef with her cooking and nutrition company, Veg-Appeal, offering private, group and corporate classes and will soon be available on-line so anyone can attend! Find Tracy Childs at Veg-Appeal, PlantDiego, and www.veg-appeal.com! She teaches the How Foods Fight Cancer series from The Physician’s Committee for Responsible Medicine.
Tracy Childs reporting for Jane Unchained News Network.
Photos courtesy of Tracy Childs.
Camerawork by Steven Childs.
You won’t believe how close this creamy substitute is to real mayo. The calories and fat can easily be lowered even more by leaving out the cashews! This mayo can be used as a base for many creamy sauces and dressings.
¼ cup raw cashews, soaked in water to cover for 2-3 hours or more, then drained, rinsed
1 package Mori-nu silken tofu drained well (or about 12 ounces of regular tofu)
1 tablespoon light miso
1 tablespoon Dijon mustard
1 tablespoon apple cider vinegar
Place all ingredients in a blender and blend until smooth and shiny. You may need to add water/liquid if using super firm tofu.
Creamy Balsamic Dressing
1 cup tofu-cashew mayo
2 teaspoons Dijon Mustard
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
Blend until smooth.
Low-fat Roasted Sweet Potatoes
Try these as a colorful, filling addition to your next salad, or serve as a side dish or part of a “Buddha Bowl”
1 large sweet potato (or yam), cut into ¾ inch pieces
¼ cup vegetable broth or water (less may be required)
Seasonings to taste – Spike, or salt and pepper, garlic powder, Braggs Sprinkle Seasoning, or your favorite seasonings
- Preheat the oven to 375.
- Line a baking pan with parchment or lightly grease.
- Place the cut veggies into a large bowl. Sprinkle by the teaspoon with vegetable broth and toss the veggies to coat.
- Sprinkle with seasonings of choice and toss again.
- Place the veggies in the pan in a single layer, and place in the oven
- Bake until veggies are lightly browned – about 35-45 minutes.