Last night I was on a conference call talking about how you can transition over to a more plant based vegan protein diet. I am a kidney transplant survivor . I was born with damaged kidneys and I know how animal protein can be very harsh on the kidneys, not to mention on our environment and our over all well being. First, let me put it out there my eating habits is about nutrition and well being. I eat for my health and my survival as a kidney transplant recipient. I eat out of respect for my husband risking is life and donating his kidney to me. If you have ever donated your kidney to anyone you know this is a big risk of your own well being and life, so Thank you very much for your BIG HEARTS!
My journey is to continue to incorporate healthy choices into my diet and to inspire others to do the same. I am not a label. I am a woman eating as consciously as possible. Now, with that being said, here is some information that may encourage you to eat a more plant based diet.
~ Too much protein is linked to high cholesterol, fluid imbalances in the body, osteoporosis, heart disease and cancers such as renal cancer.
The truth is we eat too much protein. The average adult woman only needs about 46 grams of protein and the average adult man needs about 56 grams. But the great news is that you can get your intake of protein through a vegan or vegetarian diet, but just substituting your regular meals with more vegan based meals. Try it out one meal at at time. You will not regret it.
This salad I made today is loaded with vegan based protein and lots good stuff for your body. VEGAN BASED PROTEIN FOODS CAN BE DELICIOUS!
I going to break down the protein for you in this salad
Kale ~ 1 cup 2.9 g
Red Quinoa cooked ~ 8.1 g
Sprouted watermelon seeds by Go Raw Foods 1 oz, ~ 11 g
So a big bowl of this salad with 1 oz of Sprouted watermelon seeds = 22 g vegan protein
YOU ARE HALF WAY THERE Ladies! 🙂
Well here is the recipe:
4 cups of Kale chopped
1 cup cranberries
1 cup of cooked red quinoa ( follow the directions on the box)
1/2 cup of grated carrots
1/2 cup of lime juice
2 tbsp organic honey or maple syrup
1/4 cup olive oil
1 tsp sea salt
1 tsp ginger powder
1 tsp garlic powder
pinch of cayenne pepper
1- 2 oz. sprouted watermelon seeds as a garnish
Cook the quinoa according to the directions and add the grated carrots in at the end of the cooking process and set a side.
Add the kale and all the other remaining ingredients in a large bowl, EXCEPT THE WATERMELON SEEDS. Massage the kale until it covered well with the olive oil. I like to massage mines until withers just a little. Add the quinoa, carrots and toss gently until everything is mixed together. Top the salad with 1- 2 oz of the watermelon seeds or as many as you like. Serve and Enjoy your VEGAN energy for the day.