General tips

Try Eating Raw Food : You need a balance of three basic food groups as most of your diet:
  • sweet fruits (apples, oranges, berries, melons, etc.)
  • green leaves (dark lettuce, kale, collards, spinach, etc.)
  • raw plant fats (avocados, olives & their oil, coconuts & their oil, nuts & seeds, durian)
    • Eat lots of sweet fruit, lots of green leaves, and some fat (as dressing, pâté, hummus, etc.). Add vegetables as desired, and sprouted grains and legumes occasionally. Try fruit for breakfast and snacks; greens, veggies and fat for lunch and dinner.


    Trying Organic Food : If you are sick, you might feel sicker temporarily, as your body dumps stored toxins (heavy metals, drugs, cooked-food residues) that overwhelmed it and accumulated over a lifetime. This is called detoxification. Take it slow-eat more raw fat or cooked starch to slow down detoxification, if needed. Your body has tremendous healing power. Give it time (months or years) to fully recover from years of abuse.














Tempeh and Mushroom Stew On a Mashed Potato Base Recipe
Tempeh and Mushroom Stew On a Mashed Potato Base Category Stew Recipes 
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Ingredients And Procedures

1/3 c Water

1 tb Soy sauce

1/2 c Tempeh

1 sm Onion

1 sm Garlic clove

1 tb Vegetable oil

2 c Mushrooms

1 sm Tomato

1 Bay leaf

1 ts Soy sauce (may be doubled)

6 oz Cooked potatoes (or more)

Soy milk; to taste Vegan margarine; to taste Seasoning; to taste Bring the water and first amount of soy sauce to the boil in a small pan, place tempeh (defrosted if frozen) in it, lower heat, cover pan and simmer for 10 minutes; turn the tempeh over and simmer for a further 10 minutes. Drain and set aside. Chop the onion and garlic and saute in the oil for a minute or two. Slice the mushrooms, add them to the pan and cook for another minute or two. Dice the tempeh. Chop the tomato. Add them to the pan, along with the bay leaf and remaining amount of soy sauce. Cook, uncovered, for about 5 minutes, stirring frequently. Heat and mash the cooked potatoes with soy milk, margarine and seasoning to taste (or alternately use a packet of vegan instant mashed potatoes). Make a mashed potato base, remove the bay leaf from the tempeh mixture, and pile it onto the base. * Source: The Single Vegan - by Leah Leneman * Typed for you by Karen Mintzias

 
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