{"id":77,"date":"2010-03-26T16:04:48","date_gmt":"2010-03-26T20:04:48","guid":{"rendered":"http:\/\/www.totalvegetarian.com\/barbarasblog\/?p=77"},"modified":"2010-03-26T16:17:19","modified_gmt":"2010-03-26T20:17:19","slug":"new-measure-weight-loss-class-keys-to-weight-loss","status":"publish","type":"post","link":"https:\/\/www.totalvegetarian.com\/barbarasblog\/?p=77","title":{"rendered":"New Measure Weight Loss Class – Keys to Weight Loss"},"content":{"rendered":"

Key #2:\u00a0 Whole Plant Foods Simply Prepared + EXERCISE<\/strong><\/p>\n

\u00a0C<\/strong>heesy Bean Burritos<\/strong><\/p>\n

\u00a0<\/strong>Whole wheat tortillas<\/p>\n

Refried beans, homemade or canned<\/p>\n

Brown rice (optional)<\/p>\n

Healthy Melty Cheese Sauce<\/p>\n

Toppings: chopped spring onions, lettuce, tomatoes, green and\/or red bell pepper, olives, salsa<\/p>\n

Guacamole<\/p>\n

Tofutti Sour Cream (optional)<\/p>\n

Warm tortillas by wrapping in foil and placing in a 350o<\/sup> oven for 10 minutes. Heat the refried beans and assemble burritos according to your preference!<\/p>\n

\u00a0<\/strong><\/p>\n

Healthy Melty Cheese<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Makes 3 cups.<\/p>\n

This sauce so closely resembles a melted cheese sauce, you can fool anybody. Considering it is very low in fat and cholesterol free, it can be enjoyed often.<\/em><\/p>\n

\u00a0<\/em>\u00bc cup rinsed, raw cashews<\/p>\n

4-ounce jar pimiento, drained<\/p>\n

1 tablespoon lemon juice<\/p>\n

\u00bc cup nutritional yeast flakes<\/p>\n

2 tablespoons tahini<\/p>\n

1 teaspoon onion powder<\/p>\n

\u00bc teaspoon garlic powder<\/p>\n

3 tablespoons cornstarch<\/p>\n

1\u00bc teaspoons salt<\/p>\n

2\u00bd cups water<\/p>\n

    \n
  1. Bring 1\u00bd cups of the water to a boil in a saucepan.<\/li>\n
  2. Liquefy the remaining ingredients including the remaining 1 cup of water in the blender until smooth.<\/li>\n
  3. Pour blended mixture into boiling water and continue cooking until thick.<\/li>\n
  4. Serve immediately over broccoli, pasta, baked potato, toast, or use in a casserole.<\/li>\n<\/ol>\n

    \u00a0<\/strong>Split Pea Soup\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Makes 6 cups.<\/p>\n

    This high-fiber soup has almost no fat, yet is flavorful and satisfying. Enjoy it any time of the year.<\/em><\/p>\n

    2 cups dry split peas<\/p>\n

    7\u00bd cups water<\/p>\n

    1 large onion, chopped<\/p>\n

    1 bay leaf<\/p>\n

    1 large carrot, sliced<\/p>\n

    2 stalks celery, sliced<\/p>\n

    1 clove garlic, pressed (opt.)<\/p>\n

    2 teaspoons salt<\/p>\n

      \n
    1. Sort and wash split peas. Cook the peas, onion and bay leaf with water in large sauce pan for about 45 minutes Bring to a boil on high, then reduce heat and cover.<\/li>\n
    2. Add remaining ingredients and simmer \u00bd hour more or until vegetables are tender.<\/li>\n<\/ol>\n

      Mom\u2019s Chili\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 <\/strong>Makes 6 servings.<\/p>\n

      More time could be invested by using all fresh ingredients and cooking the beans from scratch, or you can make this version in 10 minutes, and it\u2019s good! <\/em><\/p>\n

      1 cup onion, chopped<\/p>\n

      1 cup diced green pepper<\/p>\n

      1 cup vegeburger or cooked lentils<\/p>\n

      26.5-ounce can non-chunky style spaghetti sauce<\/p>\n

      16-ounce can dark red kidney beans<\/p>\n

      14.5-ounce diced tomatoes with juice<\/p>\n

      \u00bd tablespoon \u201cNo Alarm\u201d Chili Powder<\/p>\n

      \u00bd cup water<\/p>\n

        \n
      1. Steam onion and green pepper in small amount of water in a large saucepan.<\/li>\n
      2. Add remaining ingredients and bring to a boil. Turn down and simmer for a few minutes.<\/li>\n
      3. Serve over brown rice, over a baked potato or in a bowl with whole wheat bread or crackers.<\/li>\n<\/ol>\n

        \u00a0Sweet & Sour SoyCurls<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Makes 8 servings.<\/p>\n

        Preparation of this tasty dish is quick and easy as no pre-hydrating is necessary. In a matter of minutes, dinner will be on the table!<\/em><\/p>\n

        1 tablespoon olive oil or water<\/p>\n

        1 onion, chopped<\/p>\n

        1 bell pepper, sliced in 1-inch slices<\/p>\n

        8-ounce package SoyCurls (approx. 4\u00bd cups)<\/p>\n

        2 tablespoon Bragg Liquid Aminos or soy sauce<\/p>\n

        1\u00bd tablespoons brown sugar or Sucanat<\/p>\n

        \u00bd teaspoon salt<\/p>\n

        1 tablespoon lemon juice<\/p>\n

        2 tablespoons nutritional yeast flakes<\/p>\n

          \n
        1. Add oil or water to skillet and saut\u00e9 onion and bell pepper.<\/li>\n
        2. Add SoyCurls and the 3\u00bd cups water and simmer for 10 minutes,<\/li>\n
        3. \u00a0Add seasonings and stir well. Simmer for 5 more minutes, stirring occasionally.<\/li>\n
        4. Serve over Baked Brown Rice.<\/li>\n<\/ol>\n

          \u00a0Baked Brown Rice<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Makes 16 servings.<\/p>\n

          3 cups brown rice<\/p>\n

          6 cups water<\/p>\n

          1 teaspoon salt<\/p>\n

            \n
          1. Place all ingredients in a 9 x 13-inch casserole dish.<\/li>\n
          2. Cover and bake at 350o<\/sup> for 1\u00bd hours.<\/li>\n<\/ol>\n

            \u00a0<\/strong><\/p>\n

            \u00a0<\/strong><\/p>\n

            \u00a0<\/strong><\/p>\n

            \u00a0<\/strong><\/p>\n

            Carob Fudge Sauce<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Makes 1\u00bd cups.<\/p>\n

            \u00a0Roma is an instant grain beverage which taste much like coffee. Adding it to this recipe makes the fudge sauce taste much like its look-alike, the much loved chocolate sauce. You\u2019ll be amazed. <\/em>\u00a0<\/em><\/p>\n

            3 tablespoons carob powder<\/p>\n

            \u00be cup water<\/p>\n

            \u00bd cup dates<\/p>\n

            1 tablespoon peanut or almond butter<\/p>\n

            1 teaspoon vanilla extract<\/p>\n

            1\/8 teaspoon salt<\/p>\n

            1 teaspoon powdered coffee substitute (Roma or Caffix)<\/p>\n

              \n
            1. Heat carob powder, water and dates until dates are soft and carob mixture is glossy.<\/li>\n
            2. Combine this mixture with remaining ingredients in the blender and blend until smooth.<\/li>\n
            3. Store in refrigerator. Freezes well.<\/li>\n<\/ol>\n

              \u00a0<\/p>\n

              Strawberry Topping\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0<\/strong>\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 Makes 1\u00bd cups.<\/p>\n

              An excellent breakfast spread or topping for Tofu Cheesecake, garnished with fresh sliced strawberries. Easy to whip up, this topping can be enjoyed year round, as frozen berries work well. <\/em><\/p>\n

              2\u00bd cups fresh or frozen strawberries<\/p>\n

              \u00bd cup pitted dates or dried pineapple<\/p>\n

                \n
              1. Thaw strawberries if frozen. Pur\u00e9e the berries in a blender.<\/li>\n
              2. If dates are not soft, place in small amount of water and steam in the microwave or on the stove.<\/li>\n
              3. Combine with strawberries in the blender and blend smooth. Chill to thicken. Keep refrigerated.<\/li>\n<\/ol>\n

                \u00a0<\/p>\n

                Barbara Watson Paille\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0\u00a0 www.totalvegetarian.com<\/p>\n

                \u00a0<\/strong><\/p>\n

                \u00a0<\/strong><\/p>\n

                \u00a0<\/strong><\/p>\n","protected":false},"excerpt":{"rendered":"

                Key #2:\u00a0 Whole Plant Foods Simply Prepared + EXERCISE \u00a0Cheesy Bean Burritos \u00a0Whole wheat tortillas Refried beans, homemade or canned Brown rice (optional) Healthy Melty Cheese Sauce Toppings: chopped spring onions, lettuce, tomatoes, green and\/or red bell pepper, olives, salsa Guacamole Tofutti Sour Cream (optional) Warm tortillas by wrapping in foil and placing in a […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=\/wp\/v2\/posts\/77"}],"collection":[{"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=77"}],"version-history":[{"count":4,"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=\/wp\/v2\/posts\/77\/revisions"}],"predecessor-version":[{"id":83,"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=\/wp\/v2\/posts\/77\/revisions\/83"}],"wp:attachment":[{"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=77"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=77"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.totalvegetarian.com\/barbarasblog\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=77"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}