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Plant Power Day is the perfect solution for those trying to include more foliage in their meals and move towards a more plant-rich diet, as this day is all about prioritizing plant-based foods.

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Fitness starts at home. What you eat is what you will look, just as what you sow is what you reap. Eat good food: eat fruits, vegetables, healthy grains, and don't go for sweet and trite food.
Rakul Preet Singh

There's a lot of noise about vegetarianism and veganism these days, and while there's much good coming out of these movements, it can be tricky fully eliminating certain food groups from your diet. Plant Power Day is the perfect solution for those trying to include more foliage in their meals and move towards a more plant-rich diet, as this day is all about prioritizing plant-based foods.

History of Plant Power Day

Although there has been a recent upsurge in diets that avoid animal products, plant powered eating has been around for thousands of years for both practical and ethical reasons. Early proponents of vegetarianism, for example, include the Buddha and the Greek philosopher Pythagoras.

The plant-based industry has really taken off over the past couple of decades or so, with vegetarian and vegan restaurants popping up all over the place and supermarkets adding plenty of plant-based items and 'free from' sections to their ranges. During 2018-19, the US market for plant-based foods grew by over 30%, an increase eight times larger than the growth rate of the food market overall, demonstrating the boom in plant powered choices among consumers.

Plant Power Day was launched in 2018 by the European company Alpro, which specializes in plant-based products, in collaboration with the vegan recipe business BOSH!. It was established to encourage people to eat more vegetables and other plant-based foods as part of their daily meals and beverages.

It's not necessarily about cutting out animal products entirely, but rather about making plants the centerpiece of your diet and considering plant-based options first, either just for the day itself or longer term! Trade out milk for orange juice, hamburgers for eggplant, ice cream for sorbet! These kinds of choices are not only healthier for you, but they'll also help ensure your eating habits are more conscientious.

The benefits of going plant powered

Generally speaking, people tend to prioritize plant powered consumption for one or a combination of three main reasons: health, ethics and the environment.

Plant-based foods such as tofu, lentils, legumes, nuts, fruits and vegetables tend to be high in fiber and rich in various nutrients, and well-planned plant-based diets have been deemed healthy at every stage of life by dietary organizations such as the American Academy of Nutrition and Dietetics and the British Dietetic Association. Well-planned is the key word here, as relying solely on plants can put people more at risk of certain deficiencies such as iron and Vitamin B ₁₂. However, it is perfectly possible to get all necessary nutrients through a well-managed plant powered diet.

Many people focus on the ethical implications of going plant-based, which helps to reduce the consumption and exploitation of animals and the prevalence of factory farming. There are also various environmental advantages, such as decreased water consumption, greenhouse gas emissions and land usage. And by freeing up land usually used to grow crops for feeding livestock, plant powered products contribute to increasing worldwide food production and protecting biodiversity.

Do take care when choosing your plant-rich foods, however, especially if your focus isn't on health but on making less of an impact on animals and the planet. Carefully research where your food is grown and how it makes it to the table. After all, it doesn't help the earth if your dinner is transported halfway across the world from fields that are the result of destroying animal habitat and eradicating rainforests.

How to celebrate Plant Power Day

The best way to celebrate Plant Power Day is to have an entire set of meals that are completely plant-based. Also take the time to find out where the plants you'll be using are sourced from. This allows you to not only have a healthier meal but to make sure it's good for the planet as well.

One easy way to get started with plant-based eating is to swap and substitute. Pick one of your favorite recipes, identify the ingredients that come from animals and simply swap these out for plant-based alternatives. Usually love a chicken curry? Give tofu, tempeh or seitan a whirl instead. Big on baking? Try baking powder, flaxseed or aquafaba (chickpea water) in place of eggs. Dependent on your morning coffee? Swap out your regular diary milk and substitute it with oat, almond or soy milk.

There are also countless vegetarian and vegan recipes, cookbooks and cooking channels available so you can try your hand at something completely new. As Alpro did when the day first launched, you could even go so far as to turn your traditional repast into a 'planquet'! What's a planquet you ask? It's a banquet featuring all kinds of plant powered products. These spreads can be shared with family, friends and colleagues to help get everyone involved in Plant Power Day.

Even if rustling something up in the kitchen isn't your forte, there are sure to be plant-based options on the menu at your local restaurant as well as nearby establishments dedicated exclusively to plant powered dining. Street food markets and fairs tend to be other great places for finding delicious products made by the experts.

When it comes to plant power, every little helps! Even small steps can make a big difference, so get your family and friends involved and sow the seeds for a healthier and more sustainable future this Plant Power Day.

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Fitness starts at home. What you eat is what you will look, just as what you sow is what you reap. Eat good food: eat fruits, vegetables, healthy grains, and don't go for sweet and trite food. Rakul Preet Singh There's a lot of noise about vegetarianism and veganism these days, and while there's much [...]

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Lettuce and Cabbage Salad-Konstantinos K. (GR)

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Lettuce and Cabbage Salad-Konstantinos K. (GR)

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Recipe:
200 gr of fresh Lettuce
150 gr of Cabbage
30 gr of olive oil
20 gr of vinegar
5 gr of sea salt
30 gr of  bread croton
A salad with many healthy ingredients and nutritious that help our body.

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350 gr. Cherry tomatoes
1/3 onion, dried
250 gr. water, for the onion
1 tbsp. vinegar, from white wine, for the onion
1/2 cucumber
1/2 green pepper
1 tbsp. granulated granulated sugar
3 tbsp. vinegar, from white wine
5 tbsp. olive oil, + extra for serving
salt
pepper
10-15 olives
1 tbsp. caper
150 gr. slice
1/2 tbsp. oregano

source by Akis Petretzikis

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Ingredients

You will need cucumbers, strawberries, grapes, a red bell pepper, fresh basil, olive oil, a lime, salt, and sunflower seeds. Optional is romaine lettuce leaves for serving.
Step 1
Chop the cucumber and red bell pepper. Chop the cucumber into bite-sized chunks. Chop the red bell pepper into bite-sized chunks.
Step 2
Slice the strawberries and halve the grapes.Slice the strawberries into bite-sized chunks. Slice the grapes in half to make them easier to eat!
Step 3
Chop the basil leaves.Chop the basil into small piece or strips
Step 4
Juice the lime, and mix the juice with the olive oil and salt.Combine the olive oil, lime juice, and salt in a small bowl .
Step 5
Place the fruits and veggies in a bowl, with the basil and sunflower seeds, and pour the dressing over it.
Add the dressing to the fruit and vegetable mixture.
Step 6
Mix thoroughly and spoon into romaine lettuce leaves for serving. Your finished salad looks beautiful

source https://dizzybusyandhungry.com/summer-salad-fruit-and-veggies/

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Salad 🥗 With Fruits And Vegetables _ GR Spiros.S

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Salad 🥗 With Fruits And Vegetables _ GR Spiros.S

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Put the olive oil, the petimezi, salt, pepper in a bowl and mix with a hand whisk.
Put the Greek salad in the bowl and set aside.
Put the feta in a bowl and break with a fork. Add the cream cheese, 30 gr. from the peanuts and cranberries chopped and mix well. Finely chop or grate the working pistachios and put them in a bowl.
We make our balls typically with mug of the bowl and we dip them in the bowl with the grated pistachio.
Transfer the balls typically over the salad, add the sliced ​​apples, the pomegranate seeds, olive oil, petimezi and serve

Source: https://akispetretzikis.com/el/categories/salates/salata-me-kokkina-mhla

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Ingredients:
1 cup cornmeal
4 cups water
spoon of olive oil
a little salt

Preparation of polenta
Pour 4 cups of cold water and 1 cup of cornmeal into the pan, stir. Put the pan on the already heated hob. Cook the mixture and stir all the time, about 10-15 minutes. Cooking is done when the mixture thickens and boils. Remove the pan from the hot plate. Add a tablespoon of olive oil and a little salt to the polenta.
Cooked vegetables are a perfect addition to polenta, but I prefer to add feta cheese.

P.S. Polenta prepared in this way has no lumps.
Sourse: My grandmother.

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Velvet vegetable soup!
Components
1 pumpkin
2 regular potatoes and a large sweet potato
4 carrots
2 zucchini
1 large Onion
1 leek only the white piece
1 tomato
Garlic
Olive oil
Crutton
Yoghurt
1 red Florin pepper
Parsley
Put the pumpkin in large pieces together with the sweet potato, red pepper and two cloves of garlic in the oven in a pan with a little water for half an hour with 40 minutes at 190
In a saucepan fry the leek and onion with a little oil in large pieces and put the rest of the ingredients together with a little water to boil
Add our herbs .. salt, pepper, ginger, a little paprika, 1 vegetable broth
Once our ingredients are done in the oven, add them to the pot and mash them
Add fresh olive oil
Garnish with yogurt, chopped parsley and croutons!

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Salad with fruit and nuts

Recipe:

1 banana

1 apple

Honey

10-15 almonds

10 dried grapes

We cut the fruit into small pieces and we put them in a bowl. We add two tablespoons of honey and the nuts. Bon appetit!!

Bananas are full of essential vitamins B6 and C. They are also rich in potassium, which helps in good heart function and blood pressure. Bananas also contain magnesium and fiber.

Apples are rich in fiber, vitamin C and many antioxidants. They are low in calories and they have many health benefits.

Honey contains various nutrients, mainly sugars and vitamins (B2, B6, C, D, E, pantothenic acid, folic acid) but also minerals (potassium, calcium, magnesium, iron) and it is known for the healing properties.

Almonds are rich in vitamin E and also contain magnesium, potassium, fiber, calcium, phosphorus and iron. They help with good heart function and in weight control.

Raisins(dried grapes) are a good source of iron, antioxidants, calcium as well as vitamin C. They help in bone health as well as the cardiovascular and digestive system.

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Toast with apple, honey and cinnamon!

Cut an apple into thin slices and place it on a slice of bread. Pour 1 teaspoon of honey and sprinkle with cinnamon. Apple is rich in vitamin C, biotin, potassium and fiber, as well as a teaspoon of cinnamon has dozens of nutrients such as: iron, manganese, calcium, vitamin C, vitamin K and about a gram of fiber.

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Herbs in the kitchen

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Three colors of vegetables
Wash vegetables, steam and serve.

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Ingredients
1 barley bun, cut in half
1 tomato
1 tbsp. vinegar, from white wine
1 tbsp. granulated sugar
1 pinch of salt
pepper
1 tbsp. basil, finely chopped
thyme, fresh
1/2 spring onion, finely chopped
100 gr. feta, cut into pieces

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Lenten recipe

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P.L,K.T, Austria                   Sweet Potato Chickpea Cakes  

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P.L,K.T, Austria                   Sweet Potato Chickpea Cakes  

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1 cup mashed, baked sweet potato

1 1/2 cups cooked chickpeas or 1 can, drained

1/2 cup whole wheat bread crumbs

2 tablespoons ground flax seeds

2 teaspoons dried sage

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

canola oil for frying

Instructions

1. In a medium bowl, combine the mashed sweet potatoes and mashed chickpeas. There should be rough chunks of chickpeas throughout the mixture. Add the crumbs, flax, sage, salt and pepper and mix well.

2. Use a 1/4 cup (60 mL) measure to portion 8 cakes, placing each on a plate. Form each cake into a 3 inch wide by 3/4 inch thick disk.

3. Heat oil in a large saute pan. When the oil is shimmering and hot, carefully slip the cakes into the pan. When all the cakes are in the pan and the oil is sizzling around them, reduce the heat to medium and cook for about 4 minutes, occasionally using your spatula to carefully separate each cake from sticking to the pan.

4. Turn the cakes at 4 minutes, they should be golden brown. Cook for 4-5 minutes on the other side, and carefully lift the cakes with your spatula to drain on the paper towel lined plate.

Serve hot with desired condiments.

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VEGAN PAD THAI
INGREDIENTS

Main Dish

2 tbsp olive oil, divided

½ block super firm tofu, drained and chopped into cubes*

1 cup/8oz. rice noodles

1 medium head of broccoli, very small chopped florets

2 large zucchini, spiralized

½ small red pepper, sliced thin

1 medium garlic cloves, minced

4 green onions, chopped small

Sauce

¼ cup brown sugar

¼ cup soy sauce

1 tbsp tomato paste

2 tbsp rice vinegar

2 tbsp lime juice

2 tsp sesame oil

¼ tsp garlic powder

Toppings

½ cup peanuts

1 tbsp sesame seeds

fresh cilantro or parsley, chopped

INSTRUCTIONS

1. Heat a large pan over medium heat. Add 1 tbsp olive oil and cook your tofu until browned on all sides, 5-10 minutes. Set aside.

2. Bring a large pot of water to a boil. Once boiling, add your rice noodles and cook according to package directions.

3. While your noodles are cooking, heat another tbsp of olive oil in the same large pan you used for the tofu. Then add in your broccoli, zucchini and red pepper. Cook for about 5-10 minutes, or until softened. Add in the minced garlic and cook for another minute or two more. Drain the rice noodles and add to the pan of veggies. Add the tofu, as well, and toss everything together.

4. In a small bowl, whisk together all of the sauce ingredients until well combined. Pour all over the noodles, veggies and tofu.

5. Divide between bowls, and top with peanuts, sesame seeds and chopped cilantro or parsley. Serve warm.

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HOMEMADE PEANUT BUTTER CUPS
INGREDIENTS

1 cup dairy-free chocolate chips (I used Enjoy Life brand)

½ cup peanut butter (store-bought or homemade)

Kosher salt (optional)

INSTRUCTIONS

1. Add chocolate chips to a microwave-safe bowl and heat for about 2 minutes, stirring every 45-60 seconds, until melted. Stir until smooth.

2. Add paper or silicone liners to a large muffin pan. Add about 1 tbsp melted chocolate to the bottom of each liner. Freeze for about 10 minutes, or until the chocolate has hardened.

3. Add about 1 tbsp peanut butter on top of the hardened chocolate (you may need to spread it out a bit), then add another 1-2 tbsp melted chocolate on top, making sure to cover the peanut butter.

4. Sprinkle each peanut butter cup with a bit of kosher salt, then put the pan back in the freezer for another 10 minutes or so, until hardened.

5. Store in the refrigerator (when you want to eat one, remove it from the fridge and allow to come to room temperature).

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PRINCIPLE OF PROPER NUTRITION

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BUSE G. TURKEY
Stuffes Peppers

Materials

Half a kg of bell pepper
1 tablespoon of rice for each pepper
1 onion
1 tablespoon tomato paste
Parsley
2-3 tomatoes
Black pepper
Salt
Mint
Oil-Olive Oil
Preparation of

Let's clean our bell peppers.
Let's chop the onions and tomatoes.
We will use the edges of the tomatoes to cover the peppers, so it would be better if we cut what we will use to cover them first.
We can use it in cooking mortar.
Let's add onion, rice, tomato paste, parsley, tomato, black pepper, salt, mint and a little oil in a bowl and mix well.
Later, let's fill the peppers with this mortar.
Let's arrange the peppers that we filled with the mortar in the pot.
Let's put hot water into the container in which we made the mortar.
Let's add 1 tablespoon of tomato paste to the water we put in the bowl so that it will be half the size of the peppers and melt it.
Let's pour this mixture in the pot until it reaches half the peppers, so that it does not overlap the peppers.
Let's cover the peppers with the tomatoes we cut.
Then, let's pour a little oil or olive oil over the peppers and cook our meal on low heat.

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Ingredients needed for vicious

2 cups fine bulgur

1,5 cups hot water

2 tablespoons tomato paste

1 cay cup olive oil

2 teaspoon salt

2 teaspoon chilli pepper

Juice of 2 lemons

1 /2 cay cups pomegranate sour

6 rametti curcuma

Un mazzetto di prezzemolo

Un mozzo di mento fresca

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Shepherds salad
Ingredients:
4 tomatoes
1 onion
1 teaspoon of salt
2 green peppers
1 cucumber
Parsley
Lemon juice
Olive oil
Preparation of

First, chop the tomatoes into small pieces and put them in the mixing bowl.
Then, cut the onion into small pieces and sprinkle salt on it and rub it well with your hands.
Let's add the green peppers that we chop finely and the cucumber that we chop into small pieces into the mixing bowl.
Finally, let's finely chop the parsley and add it to our other chopped ingredients.
After adding the olive oil and lemon juice to our salad, let's mix it well and serve it on a serving plate. Bon Appetit.

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Waffle

3 egg (s)
125 g of sugar
1 packet of vanilla sugar
125 g margarine
1 teaspoon Baking powder
250 g flour
250 ml milk
1 pinch (s) of salt

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chocolate cake
200 gr flower
35 gr kakao
180 gr sugar
1 teaspoon vanilla extract
1/2 backing powder
240 ml water
100 ml sunflower oil