DAY FIVE, FEELING ALIVE

You're in the home stretch - 3 days and counting. All of us at the Animal Protection & Rescue League would like to send out a round of encouragement!

DAILY DOSE OF NUTRITION ADVICE
WITH DR. JANICE STANGER

The Unique Benefits of Pineapple

Fall and winter are seasons with fewer fresh fruit choices than the bounty of summer. Still, there is no need to feel deprived. We are lucky that we can get excellent fruits all year long. These amazing foods are dense with phytochemicals, beneficial plant substances that are powerful antioxidants and protect your cells.

The fiber in fruit will help you feel full and eliminate toxins from your body. Fruit is highly portable and makes a great snack.

Pineapple is a juicy treat that is available year round. Bromelain is an enzyme that distinguishes pineapples from all other fruits. This enzyme has unique and powerful effects to support your health.

Bromelain is well-known for its ability to prevent and speed the healing of bruises, as well as fighting inflammation, infection, and cancer cells. Enjoy your pineapple fresh, as cooking destroys this enzyme. This fruit is just one example of how a whole foods, plant-based diet supports your health with the tastiest food on earth.

TIP OF THE DAY

Try it twice

If you hated a particular food the first time, such as veggie burgers, try it again later. Use a different product brand, prepare it differently, or try different seasonings and spices. Not all products are the same, and you may prefer one product or style of preparation. For example, if you microwaved your veggie burger the first time, try grilling it the next.

RECIPE IDEAS

Fruit Smoothie (serves 1) 

Recipe courtesy of Busy-Vegan.com

• 1 1/2 cup fruit juice or nectar (any flavor)
• 1 cup fresh or frozen organic fruit (try pineapple!)
• 1/4 cup vanilla almond milk
• 1 tbsp agave nectar

Directions
Place all ingredients in a blender and blend until smooth (about 30-45 seconds).

Tofu, Pasta, and Olives (serves 4) 

• 16 oz soft tofu 
• 2 tbsp olive oil
• 2 onions, diced
• 2 cups kale or spinach, chopped
• 1 bay leaf
• 1/2 tsp basil
• 1/2 tsp oregano
• 1/2 tsp thyme
• 1/4 cup light miso
• 1/3 cup kalamata olives (black), pitted and chopped
• 1/3 cup green olives, pitted and chopped (or substitute sun-dried 
• tomatoes)
• 1 lb fettuccine, linguine, or other long noodles
• Pepper to taste 

1. In a small pot of simmering water, poach tofu for three minutes. Drain and set aside.
2. In a skillet, heat oil over medium heat.
3. Add onions, kale, bay leaf, basil, oregano and thyme.
4. Cook, stirring occasionally, about 10 minutes or until onions are translucent, reducing heat to low after 3-4 minutes. 
5. Discard bay leaf.
6. In a food processor or blender, purée the onion mixture with tofu and miso until smooth and creamy (for a chunkier sauce, mix ingredients by hand). Stir in chopped olives. 
7. Meanwhile, in a large pot of boiling water, cook pasta until tender but firm and drain.
8. Immediately toss with tofu mixture and season with pepper.

More Recipe Ideas

• Lentil and Quinoa Salad
• Garbanzo Salad Sandwich
• Spicy Black Beans and Tomatoes

RECOMMENDED BOOKS

The Vegan Family Cookbook: by Chef Brian P. McCarthy, presented by Lantern Publishing (ISBN: 1590560876)

This Can't Be Tofu: 75 Recipes to Cook Something You Never Thought You Would - and Love Every Bite by Deborah Madison (ISBN: 0767904192)