Get Up to Speed

Quote du Jour
     We are what we repeatedly do. Excellence, then, is not an act, but a habit.
                                                                                                           ~ Aristotle
VeggieBound Graphics

Cholesterol has a face, it is only in animal products. Our body makes all the cholesterol it needs. Additional dietary cholesterol may be stored in the body in places that can cause havoc with our health. 

With the goal of removing ingredients-with-a-face from my recipes, I started thinking of this project as a FaceOff.


To make it easy to identify recipes with animal-based ingredients - animals have a face - piggy came along. Piggy went from happy to ecstatic to never again be an ingredient! Here's happy piggy doing a cartwheel.


Whee!

Issues with Nutrition Labels?
Keep it Simple: Nutrition Labels
Just look at one number, the Cholesterol number, on a Nutrition Label. In plant-based products, the cholesterol number is always zero. A Cholesterol number other than zero means the product contains animal-based ingredients.

                                      Cholesterol = 0 = Plant-based

From Wikipedia
Always listed on a Nutrition Label are total fat, sodium, carbohydrates and protein...usually all these 15 nutrients are shown: calories, calories from fat, fat, saturated fat, trans fat, cholesterol, sodium, carbohydrates, dietary fiber, sugars, protein, vitamin A, vitamin C, calcium, and iron.

(Bonus: Piggy is VERY happy when the cholesterol number is 0!)

Practice Your Nutrition Label Savvy with Potato Salad!

Recipe du Jour
Potato Salad - Plant-based with "O Cholesterol" Mayo  

    8 medium potatoes
   1/4 cup dill pickles, finely diced
   1 stalk celery, diced
   3 green onions, white & green parts, sliced thin
   2 Tbsps fresh dill, minced OR parsley if fresh dill isn’t available
   1 cup mayonnaise: check the nutrition label...make sure it has NO cholesterol 
   2 Tbsps Dijon mustard
   4 Tbsps pickle juice
   salt and pepper to taste

Peel potatoes if desired and cut into 1 inch cubes. Place them in a large, deep pot.

Cover with cold water, add a pinch of salt, and bring to a boil. Cover and simmer on low until tender…15-20 minutes. Do not overcook. Drain potatoes and plunge them in cold water to cool quickly. Cover potatoes and chill in refrigerator until needed. Combine remaining ingredients except potatoes in a large mixing bowl. Gently stir in potatoes. Adjust salt and pepper to taste. Chill and serve. 

Store in an airtight container in the refrigerator for up to 3 days.

*Keep it Simple: Nutrition Labels: More on this subject in future blogs including the latest findings on how animal-based protein can affect long-term health.