More and more people are choosing to become vegan, and although this lifestyle could be beneficial to your health, it does put you at risk for multiple nutritional deficiencies if not followed correctly. More specifically, those who follow a vegan diet are at risk of not consuming enough protein, omega-3 fatty acids, iron, calcium and vitamin B12, as all of these nutrients are commonly found in meat, seafood and dairy. Below is an article providing great tips on how to ensure you are consuming adequate amounts of each of these very important nutrients while still following a vegan diet.
More and more hype is surrounding quinoa, and it’s for a good reason. Quinoa (pronounced KEEN-wah) is a highly nutritious grain native to South Africa. It’s high in protein, iron and calcium, making it a great option for vegans and vegetarians. Another bonus, it’s gluten-free, making it safe for those with Celiac disease to consume!
Although quinoa is somewhat new to the grocery store scene, there is no reason to be intimidated. It’s very easy to prepare, and due to it’s neutral taste, it goes great with most any dish! Below is a quinoa “salad” I made the other night. It includes roasted vegetables (corn, red peppers and brussel sprouts) mixed with quinoa (available in most any grocery store next to the rice and pastas). Boxed quinoa usually takes about 10-15 minutes to prepare and you cook it the same way you would rice. Also, it’s very affordable!
Try quinoa this week as a side dish or atop a fresh salad and see how you like it. It may become your new favorite food! For more information on this super food, visit http://www.eatright.org/Public/content.aspx?id=6442451737&terms=quinoa.