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megafood vegan collection MegaFood’s new line of Vegan supplements are certified vegan, and have been formulated with specific nutrient potencies selected to address the needs of those following a plant-based diet. With targeted nutrition and mindful potencies of FoodState® Nutrients, the MegaFood Vegan Collection will help you meet the needs of your vegan and vegetarian lifestyles.
megafood.com/vegan
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nourish skin and improve appearance Weleda Birch Cellulite Oil addresses the condition of cellulite by using pure, natural materials to encourage the body’s system to tighten and smooth the skin naturally. In clinical dermatological tests, application of the product twice daily for 28 days, without the aid of a massage brush, resulted in a 20% improvement in the skin’s elasticity and smoothness.
usa.weleda.com
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new alive! children’s multi-vitamins
Packed with essential vitamins and minerals, plus 26 fruits and vegetables, new Alive! Children’s Multi-Vitamins from Nature’s Way are the perfect choice for nourishing your child’s growing needs. Nutritious and fun, Alive! Children’s multi-vitamins are available as delicious, gelatin-free fruit gummies and great tasting chewable tablets. Naturally flavored. Gluten free. No artificial colors.
naturesway.com
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fast vegan quick and easy Buckwheat-Eggplant
Sandwiches Serves 4 | Gluten Free, Vegan prep 8 minutes | cook 40 minutes
Buckwheat, a whole-protein, nutrient- dense grain, combines here with Mediterranean flavors for a tasty filling between roasted eggplant slices .
1 cup buckwheat
2 large eggplants (about 2 pounds) 3 tablespoons extra-virgin olive oil, divided 1 large yellow onion, cut into ¼-inch dice 1 green bell pepper, cut into ¼-inch dice 7 cloves garlic, minced or pressed ½ teaspoon salt ¼ teaspoon freshly ground black pepper 2½ cups no-salt-added tomato purée 1 teaspoon dried oregano 1 tablespoon chopped fresh parsley
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1. Preheat oven to 400˚. 2. Bring 4 cups salted water to a boil in a large saucepan. Add buckwheat and cook about 15 minutes, or until tender. Drain and set aside. 3. Trim eggplants and cut a total of eight ½-inch-thick slices lengthwise from middle portions. Cut remaining portions into roughly ¼-inch dice; reserve. Place slices on a parchment-lined baking sheet and brush lightly on both sides with 2 tablespoons olive oil. Season with salt and pepper to taste. Roast until tender and lightly browned, 20–25 minutes. 4. Place a large pot over high heat and add remaining 1 tablespoon oil and onion. Cook, stirring often, for about 2 minutes. Add bell pepper and garlic, and stir until very lightly browned. Add reserved diced eggplant and stir until tender, 5–7 minutes. Stir in ½ teaspoon salt and ¼ teaspoon pepper, then tomato purée and oregano. Reduce heat to medium-low, cover, and cook, stirring often, until all vegetables are tender. Add cooked buckwheat; stir to combine and warm through. 5. To serve, place one eggplant slice on each of four warm plates. Mound buckwheat mixture on eggplant slices, spreading to cover evenly; flatten slightly. Place remaining eggplant slices on top of buckwheat mixture. Press down lightly. Sprinkle chopped parsley over all and serve at once.
PER SERVING: 378 cal, 12g fat (8g mono, 2g poly, 2g sat), 0mg chol, 12g protein, 64g carb, 17g fiber, 50mg sodium
april 2012 | deliciousliving 35
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