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Saturday, December 20, 2008
Friday, October 24, 2008
Vegetarian Recipes Videos: Part 1
Here is the first series of videos. On this series are a couple of Indian vegetarian recipes, enjoy!
Jalebi (Sweet) Recipe by Manjula, Indian Vegetarian Cuisine
Naan Bread Recipe by Manjula, Indian Vegetarian Gourmet
Jalebi (Sweet) Recipe by Manjula, Indian Vegetarian Cuisine
Naan Bread Recipe by Manjula, Indian Vegetarian Gourmet
Adding Pizzazz by Stir Frying Veggies
One of the most interesting meals that you can prepare on a regular basis for your loved ones is stir fry veggies dishes. One of the reasons that stir fry veggie meals are interesting is that they are usually very colorful due to the variety of vegetables included. Stir fry veggie meals are an excellent way to add healthful veggies to any meal.
Stir fry veggie meals are usually cooked on either a large skillet, frying pan or wok. Oil is used for cooking and the best choice is either olive oil for a lighter taste or peanut oil for a fuller oriental style taste you might want to create. For those that are monitoring their caloric consumption and looking for a low calorie, but very delicious meal, use one of the spray oil products such as “PAM” and your stir fry vegetable dishes will not only cook well, but still be reduced in calories.
For those that would like to cook strictly stir fry veggie meals that are oriental in nature, purchase a wok. A wok is relatively inexpensive and is just right for stir fry meals due to the fact that the wok can get very hot, usually much hotter than even a pan.
Oriental Stir Fry
Oriental stir fry vegetable dishes are extremely easy to make and can be prepared and cooked in less than 20 minutes.
-1 onion
-1 red pepper
-1 large can of Chinese vegetables (usually includes water chestnuts, bamboo shoots and baby corn).
-Soy sauce to taste (try low sodium soy sauce for those trying to reduce their salt intake).
-Olive oil
Once you cut the vegetables up, heat up the wok and then add a little oil, now add your contents into the wok and stir them around. A wooden spoon or other utensil is helpful. It is important to keep the food moving around because the wok can be very hot and burn items that stay stationary for long periods of time. This recipe makes about 2 servings.
Super Easy Stir Fry (about 15 minutes to prepare and cook)
If you are in a rush and would like to make a meal for your family that not only tastes good, but is very delicious, you can buy pre packaged stir fry mixes.
-1 stir fry mix package. These mixes are complete with everything you need. Often times they include veggies such as green beans, water chestnuts, rice, baby corn, bamboo shoots, peppers, etc. Some might even include chicken, beef or pork.
-A few tablespoons of olive oil
Just lightly oil your wok or pan, heat on a medium temperature and stir away for 10 to 15 minutes. Follow the serving suggestions for your stir fry mix package.
Stir Fry Veggie Options
Besides the above stir fry recipes, you can easily add fish, shrimp or tofu to your stir fry. Another great idea is to add your stir fry to Thai style noodles which can include a spicy sauce.
Sustainable Living Articles @ http://www.articlegarden.com
About Christine Steendahl:
For additional excellent recipes from Christine Steendahl, "The Menu Mom", visit www.themenumom.com and for another delicious stir-fry recipe go to www.dinewithoutwhine.com/stir-fry-vegetable-recipe.htm
For additional excellent recipes from Christine Steendahl, "The Menu Mom", visit www.themenumom.com and for another delicious stir-fry recipe go to www.dinewithoutwhine.com/stir-fry-vegetable-recipe.htm
Friday, October 10, 2008
Low Calorie and Vegetarian Recipes - The Mouthwatering One
Many people tend to sit on the fence when it comes to a decision to switch to healthy diet. This is because they believe that they will have to give up their demand for palate to go for low calorie and vegetarian recipes. Well, the good news is that there are actually tasty alternatives, and I am about to give you two examples.
1. Vegetarian Black Bean Burgers
To prepare this dish, you will need:
* 1 can of black beans
* 1/2 of an onion
* 1/2 cup of flour
* 2 slices of bread
* 1 teaspoon of garlic powder
* 1 teaspoon of onion powder
* 1/2 teaspoon seasoned salt
* salt and pepper
Follow the steps below for cooking:
a) Dice and sauté the onion for 4 to 5 minutes to make it soft.
b) Pour the black beans into a large bowl and mash them until they are almost smooth.
c) Add to the mashed black beans with the sauteed onions, garlic powder, onion powder, and seasoned salt.
d) Crumble up the sliced bread and add them to the mixture.
e) Add the flour to the mixture, a few tablespoons each time. Keep stirring after each addition.
f) Put a small amount of oil into a frying pan, heat it up.
g) Scoop some of the mixture out of the bowl with your hands, and shape it into a pattie that is about 1/2 thick.
h) Fry the patties until they are firm.
Have a try and you will be amazed at the wonderful taste of the burgers.
2. Tofu Scramble
If you have ever tried vegetarian diet, you will know that tofu is always used as a meat substitute. And, the tofu scramble which we are about to try can be served as a wonderful substitute for scrambled eggs.
The following will be needed to prepare this dish:
* 1 block of tofu, drained and press
* 1/2 yellow onion
* 1/2 green pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried parsley
* 1 tablespoon soy sauce
* 2 tablespoons nutritional yeast
* 2 teaspoons oil or margarine
Here is how to cook:
a) Cut the tofu into one inch cubes, and crumble it slightly with a fork.
b) Dice the onion and bell pepper.
c) Add some oil or margarine to a skillet, and set the heat to medium-high.
d) Add the onion, green pepper and tofu to the skillet. Cook for 4 or 5 minutes.
e) Add garlic powder, onion powder, parsley, soy sauce, and nutritional yeast to the skillet.
f) Cook the tofu scramble for 6 or 7 minutes, stirring frequently. When it is done, pour onto a plate and enjoy.
You may also add your favorite vegetables to this tofu scramble, just as what you may do with scrambled eggs. Some common choices include tomatoes, mushrooms, spinach, and carrots.
If you just give a try to these two recipes, you will be convinced that low calorie and vegetarian recipes do not have to be bland or boring. In fact, there are thousands of vegetarian dishes out there that are tasty, easy to make, and yet good for your health.
Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Google Ad sense, Do please browse for more information at our website :-
http://www.dishadvice.com
http://www.dishadvice.reprintarticlesite.com
1. Vegetarian Black Bean Burgers
To prepare this dish, you will need:
* 1 can of black beans
* 1/2 of an onion
* 1/2 cup of flour
* 2 slices of bread
* 1 teaspoon of garlic powder
* 1 teaspoon of onion powder
* 1/2 teaspoon seasoned salt
* salt and pepper
Follow the steps below for cooking:
a) Dice and sauté the onion for 4 to 5 minutes to make it soft.
b) Pour the black beans into a large bowl and mash them until they are almost smooth.
c) Add to the mashed black beans with the sauteed onions, garlic powder, onion powder, and seasoned salt.
d) Crumble up the sliced bread and add them to the mixture.
e) Add the flour to the mixture, a few tablespoons each time. Keep stirring after each addition.
f) Put a small amount of oil into a frying pan, heat it up.
g) Scoop some of the mixture out of the bowl with your hands, and shape it into a pattie that is about 1/2 thick.
h) Fry the patties until they are firm.
Have a try and you will be amazed at the wonderful taste of the burgers.
2. Tofu Scramble
If you have ever tried vegetarian diet, you will know that tofu is always used as a meat substitute. And, the tofu scramble which we are about to try can be served as a wonderful substitute for scrambled eggs.
The following will be needed to prepare this dish:
* 1 block of tofu, drained and press
* 1/2 yellow onion
* 1/2 green pepper
* 1 teaspoon garlic powder
* 1 teaspoon onion powder
* 1/2 teaspoon dried parsley
* 1 tablespoon soy sauce
* 2 tablespoons nutritional yeast
* 2 teaspoons oil or margarine
Here is how to cook:
a) Cut the tofu into one inch cubes, and crumble it slightly with a fork.
b) Dice the onion and bell pepper.
c) Add some oil or margarine to a skillet, and set the heat to medium-high.
d) Add the onion, green pepper and tofu to the skillet. Cook for 4 or 5 minutes.
e) Add garlic powder, onion powder, parsley, soy sauce, and nutritional yeast to the skillet.
f) Cook the tofu scramble for 6 or 7 minutes, stirring frequently. When it is done, pour onto a plate and enjoy.
You may also add your favorite vegetables to this tofu scramble, just as what you may do with scrambled eggs. Some common choices include tomatoes, mushrooms, spinach, and carrots.
If you just give a try to these two recipes, you will be convinced that low calorie and vegetarian recipes do not have to be bland or boring. In fact, there are thousands of vegetarian dishes out there that are tasty, easy to make, and yet good for your health.
Did you find this article useful? For more useful tips & hints, Points to ponder and keep in mind, techniques & insights pertaining to Google Ad sense, Do please browse for more information at our website :-
http://www.dishadvice.com
http://www.dishadvice.reprintarticlesite.com
This article is free for republishing
Source: http://www.articlealley.com/article_591745_26.html
Author: rajpal175
Source: http://www.articlealley.com/article_591745_26.html
Author: rajpal175
Vegetarian Chili Recipes: Tasteful Options for Vegetarians!
If you are a big fan for chili, you may have regretted about not being able to switch to vegetarian diet. In fact, this should not be your concern. I am about to introduce you two vegetarian chili recipes in this article. You will find that you do not have to give up chili for a healthier diet.
One of the two recipes is for the average palate, and the other is spicier.
* Easy Vegetarian Chili
This chili recipe is simple and easy to prepare. You will need the following ingredients:
- 1/2 onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 1 can of diced tomatoes
- 3 tablespoons vegetable broth
- 2 tablespoons chili powder
- 1 can of pinto or black beans, drained
- 1 can of kidney beans, drained
1. Get a large soup pot, and add the olive, onion, garlic and bell pepper to the pot. Saute for about 4 or 5 minutes.
2. Add the tomatoes, vegetable broth and chili powder to the pot, and stir the mixture.
3. Set the heat to medium-low, and add the black beans and kidney beans to the mixture.
4. Now, cook the chili for a minimum of 20 minutes, and stir the mixture from time to time. If you have enough time, you can reduce the heat and let the chili simmer for a while. Usually, the chili flavor is more enhanced with longer cooking.
* Hot Vegetarian Chili
If you are addicted to hot and spicy chili, I also have one recipe for you.
To prepare this recipe, you will need the following:
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 28 ounce can of diced tomatoes
- 4 tablespoons of chili powder
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon each of cumin, red pepper flakes, and salt
- 1 1/2 cups of hot salsa
- 1 cup of water
- 3 cans of kidney beans
1. In a large soup pot, saute the onions and garlic in olive oil for about 4 or 5 minutes.
2. Add to the pot the tomatoes, cayenne, chili powder, cumin, red pepper, salt, hot salsa and water. Stir the mixture, and then set heat to medium-low and let it simmer for about 30 minutes. Stirring occasionally during the simmering.
3. Last, add the bean to the pot, and let the chili simmer for another 30 minutes. Then, your hot and spicy vegetarian chili is ready for serve!
Now, if you are still skeptical about whether you will have to give up your favorite palate to switch to the vegetarian diet, you can simply give these two vegetarian chili recipes a try. I hope you will be happy with your new finding.
Is vegetarian chili recipe your cup of tea? You may explore more about vegetarian recipes from our online guide. You may also like to check out this related artilce about low calorie and vegetarian recipes.
One of the two recipes is for the average palate, and the other is spicier.
* Easy Vegetarian Chili
This chili recipe is simple and easy to prepare. You will need the following ingredients:
- 1/2 onion, diced
- 1 bell pepper, diced
- 3 garlic cloves, minced
- 2 teaspoons olive oil
- 1 can of diced tomatoes
- 3 tablespoons vegetable broth
- 2 tablespoons chili powder
- 1 can of pinto or black beans, drained
- 1 can of kidney beans, drained
1. Get a large soup pot, and add the olive, onion, garlic and bell pepper to the pot. Saute for about 4 or 5 minutes.
2. Add the tomatoes, vegetable broth and chili powder to the pot, and stir the mixture.
3. Set the heat to medium-low, and add the black beans and kidney beans to the mixture.
4. Now, cook the chili for a minimum of 20 minutes, and stir the mixture from time to time. If you have enough time, you can reduce the heat and let the chili simmer for a while. Usually, the chili flavor is more enhanced with longer cooking.
* Hot Vegetarian Chili
If you are addicted to hot and spicy chili, I also have one recipe for you.
To prepare this recipe, you will need the following:
- 1 onion, diced
- 3 cloves of garlic, minced
- 2 tablespoons olive oil
- 1 28 ounce can of diced tomatoes
- 4 tablespoons of chili powder
- 1/2 teaspoon of cayenne pepper
- 1 teaspoon each of cumin, red pepper flakes, and salt
- 1 1/2 cups of hot salsa
- 1 cup of water
- 3 cans of kidney beans
1. In a large soup pot, saute the onions and garlic in olive oil for about 4 or 5 minutes.
2. Add to the pot the tomatoes, cayenne, chili powder, cumin, red pepper, salt, hot salsa and water. Stir the mixture, and then set heat to medium-low and let it simmer for about 30 minutes. Stirring occasionally during the simmering.
3. Last, add the bean to the pot, and let the chili simmer for another 30 minutes. Then, your hot and spicy vegetarian chili is ready for serve!
Now, if you are still skeptical about whether you will have to give up your favorite palate to switch to the vegetarian diet, you can simply give these two vegetarian chili recipes a try. I hope you will be happy with your new finding.
Is vegetarian chili recipe your cup of tea? You may explore more about vegetarian recipes from our online guide. You may also like to check out this related artilce about low calorie and vegetarian recipes.
This article is free for republishing
Source: http://www.articlealley.com/article_509498_26.htm
Author: Kelly Limpert
Source: http://www.articlealley.com/article_509498_26.htm
Author: Kelly Limpert
Saturday, October 4, 2008
Tasty vegetable Chili Panner Gravy in NYC
Author: jeya
Vegetarian Chili Paneer is a different but tasty paneer dish. This dish certainly does not require a lot of ingredients. Surely all paneer lovers will love the unusual taste of paneer. To prepare koftas, spread ¾ tbsp curd on each slice of bread to wet it. After spreading curd on both sides of bread, keep aside for a minute. Mash the paneer well. Add baking powder, green chillies and coriander. Mash the bread slices well and mix with the paneer. Add salt, pepper & red chilli powder to taste. Add maida in the end. Mix well.
Make balls and stuff a piece of cashew in the centre. Deep fry 4 to5 pieces at a time, in medium hot oil and keep aside. To prepare the gravy, wash palak leaves and chop roughly. Put leaves with a green chilli and ginger in a pan and cook covered for 3-4 minutes after it boils. Remove from fire. Cool. After the spinach cools, blend to a paste and keep aside. Grind onions, tomatoes and 2 laungh (cloves) to a paste.
Heat 4 tbsp oil. Add the onion tomato paste and cook stirring till dry. Add masalas - dhania powder, red chili powder, amchoor and salt to taste. Saute further for 1-2 minutes on low flame, till oil separates. Add the ground spinach and sauté for 2-3 minutes. Add ½ cup water to make a thin gravy and sauté for another 5 to 7 minutes.
Chili Paneer vegetable Recipes selected by the collective tastebuds of the masses from Group Recipes. At serving time, heat the spinach gravy and add the kofta. Slir gently on low flame for 1-2 minutes till the koftas are heated through. Remove from fire and transfer to a serving dish. For tempering, heat 1 tbsp ghee and add the ginger. When it turns brownish, shut off the flame. Add green chilies. Add red chili powder and immediately pour the oil on the koltas in the serving dish. Mix and serve.
Vegetarian Chili Panner Gravy is spicy recipe. Learn how to make/prepare Chili Paneer by following this easy recipe. These kofta’s are extremely delicious and is very common in my household. The lightly deep fried spinach with stuffed paneer brings out the individual taste. When cut into half and served, it gives a moonlit night feel to the kofta. The makhani gravy has a slight touch of sweetness, which enhances the taste of the makhani gravy. Enjoy this dish with hot phulka’s or a bread of choice. Please purchase online www.indomunch.com in NewYork city.
Vegetarian Chili Paneer is a different but tasty paneer dish. This dish certainly does not require a lot of ingredients. Surely all paneer lovers will love the unusual taste of paneer. To prepare koftas, spread ¾ tbsp curd on each slice of bread to wet it. After spreading curd on both sides of bread, keep aside for a minute. Mash the paneer well. Add baking powder, green chillies and coriander. Mash the bread slices well and mix with the paneer. Add salt, pepper & red chilli powder to taste. Add maida in the end. Mix well.
Make balls and stuff a piece of cashew in the centre. Deep fry 4 to5 pieces at a time, in medium hot oil and keep aside. To prepare the gravy, wash palak leaves and chop roughly. Put leaves with a green chilli and ginger in a pan and cook covered for 3-4 minutes after it boils. Remove from fire. Cool. After the spinach cools, blend to a paste and keep aside. Grind onions, tomatoes and 2 laungh (cloves) to a paste.
Heat 4 tbsp oil. Add the onion tomato paste and cook stirring till dry. Add masalas - dhania powder, red chili powder, amchoor and salt to taste. Saute further for 1-2 minutes on low flame, till oil separates. Add the ground spinach and sauté for 2-3 minutes. Add ½ cup water to make a thin gravy and sauté for another 5 to 7 minutes.
Chili Paneer vegetable Recipes selected by the collective tastebuds of the masses from Group Recipes. At serving time, heat the spinach gravy and add the kofta. Slir gently on low flame for 1-2 minutes till the koftas are heated through. Remove from fire and transfer to a serving dish. For tempering, heat 1 tbsp ghee and add the ginger. When it turns brownish, shut off the flame. Add green chilies. Add red chili powder and immediately pour the oil on the koltas in the serving dish. Mix and serve.
Vegetarian Chili Panner Gravy is spicy recipe. Learn how to make/prepare Chili Paneer by following this easy recipe. These kofta’s are extremely delicious and is very common in my household. The lightly deep fried spinach with stuffed paneer brings out the individual taste. When cut into half and served, it gives a moonlit night feel to the kofta. The makhani gravy has a slight touch of sweetness, which enhances the taste of the makhani gravy. Enjoy this dish with hot phulka’s or a bread of choice. Please purchase online www.indomunch.com in NewYork city.
This article is free for republishing
Source: http://www.articlealley.com/article_545505_26.html
Source: http://www.articlealley.com/article_545505_26.html
Saturday, September 13, 2008
South Beach Diet Recipes To Keep You On Track
Deciding whether or not the South Beach Diet is for you.
No matter what phase of the South Beach diet you are on, you will need tasty South Beach diet recipes to keep you on the road to weight loss success. The key to success is discipline. The easiest way to be disciplined is to have easy and affordable meals that adhere to the South Beach diet plan. In this article, we will cover recipes for breakfast, lunch, and dinner.
South Beach Breakfast Ideas
One of my personal favorites for breakfast are the low carb pancakes. If you have a problem letting the carbs go, these pancakes will fill you up and keep your diet on the right path.
Here’s how you make the Low Carb South Beach pancakes:
· 2 eggs
· 1 cup almond flour (Here’s the secret)
· ј cup of water
· 2 tablespoons of oil
· ј teaspoon of salt
· 1 T sweetner
Mix them together just like normal pancakes. The one difference you will notice is that they don’t bubble up like most pancakes do. Don’t forget the nonstick pan with light oil.
South Beach Diet Lunch Ideas
Lunch is always fun. Most people need something they can pack for the road. The one meal I have found easy to make and quite tasty is the BLT Wrap. Make sure you toss the bread and use the lettuce as the wrap.
BLT Wrap Ingredients:
· 3 slices of bacon, cook until crispy and chop
· 2 tablespoons of mayo (regular Is fine)
· Ѕ cup of raw chopped up tomatoes
· Black pepper or seasoning
· Green Lettuce
Mix everything up in a bowl with some pepper or other seasoning. I have tried it with cayenne and it wasn’t too bad. Take the mix and spoon it into the lettuce. Wrap it up and you have yourself a tasty BLT without the baggage.
South Beach Diet Dinner Ideas
Where’s the beef. Ok, so you might be starving by now so this recipe is sure to meet your palates needs. This meal is great for grilling as well.
Pepper Beef Tenderloin Ingredients:
· 1 pound of beef tenderloin
· Ѕ tablespoon of minced garlic
· 2 tablespoons minced shallots
· Ѕ tablespoon of fresh minced rosemary
· 1 teaspoon of salt
· 1 tablespoon ground black pepper
· 1 teaspoon orange zest
· 2 tablespoons olive oil
· Ѕ cup pearl onions
The trick to this recipe is to preparing the onions and sauce just right. Bring the water to a boil and boil the onions for a few minutes, then drop them into cold water. Then, take a skillet and heat up the olive oil and throw the shallots in for a couple minutes. Before you throw the beef on the grill, take the olive oil and rub the beef down.
Now take the pepper, salt, rosemary, orange zest, and garlic, mix it together and put the mix on the tenderloin. Now you are ready to throw the meat on the BBQ. Make sure you preheat the BBQ and sear both sides keeping the juices in. Best served medium rare, or to your liking.
Now you have no excuses to now stick to the diet. The above recipes are easy and will keep you satisfied on your journey to losing weight.
About the Author
Matt D Murren owns and operates http://www.south-beach-diet-advisor.com South Beach Diet RecipesRaw Food: Fruitarian
You’ve probably been hearing a lot about the value of a raw foods diet. A raw food diet consists primarily of uncooked, unprocessed fruits, vegetables, sprouts, seaweed, nuts and juices. It’s a vegetarian diet, but one that rejects any animal products. Its central tenet is that cooking and processing take out the majority of essential vitamins, enzymes and nutrients that our bodies evolved to thrive on.
You’ve probably been hearing a lot about the value of a raw foods diet. A raw food diet consists primarily of uncooked, unprocessed fruits, vegetables, sprouts, seaweed, nuts and juices. It’s a vegetarian diet, but one that rejects any animal products. Its central tenet is that cooking and processing take out the majority of essential vitamins, enzymes and nutrients that our bodies evolved to thrive on.Fruitarians, as the word implies, eat primarily fruits, with nuts and grains as well. A fruitarian diet also includes foods like tomatoes or avocadoes, which are fruits.
Fruit is nourishing and refreshing for your health. It doesn't clog the body's vital arteries; better still, it actually flushes and cleanses. A fruit diet also lightens our bodies and spirits, in line with the general lightening of our planetary vibration rate which many higher sources tell us is taking place at this time.
You need to eat carefully if you choose a fruitarian diet, because it can be more of a challenge to get enough essential protein in your diet. A fruitarian eats nothing which has been killed or stolen. That supplants meat, dairy, and plants with the thousands of fruit and nut combinations on the planet. E.g., a fruitarian can eat an avocado sandwich, a coconut milk shake or the purest coconut ice cream made from the milk and meat of the fruit, veggie burgers made of lentil or bean paste or tofu, a succotash of corn, limas, peas, and tomatoes, sweets made with pure maple syrup or date sugar, pecan pies made with fruit sugars, fruit shakes made of a mixture of orange and banana, pear and peach, pomegranate, papaya, and plum.
A pizza of tofu, tomato, and pepper (not pepperoni), salads of tomato, cucumber, green and red peppers (but not lettuce, cabbage, or celery), nut butters such as almond butter or tahini, hummus {chickpea paste}. In other words, fruitarian may eat fruits 99.9% of the time, but occasionally do indulge in the delicacies of other food groups.
About the Author
Submit your articles and get a PR4 backlink to your website! Submit Articles! We provide free articles and information. Check us out at Free Articles!A Recipe Collection--Top 3 Most Requested Delicious Desserts
We have had several parties over the years and I have noticed that whenever I serve these 3 homemade desserts, somebody always asks me for the recipes. Now I am sharing my "Top 3 Most Requested Delicious Desserts" with you.
When you are thinking about serving dessert at your next party, consider offering your guests one of these delicious, homemade desserts. I have found that of all the desserts I have served, these are my "Top 3 Most Requested Delicious Desserts" (in no particular order). Enjoy!
Number One Most Requested Delicious Dessert--Raspberry White Chocolate Dream Bars
1 box white cake mix
1/3 cup evaporated milk
1-1/2 sticks melted butter
1 cup chopped nuts
1/2 cup seedless raspberry jam
12 oz. white chocolate chips
Combine cake mix, milk, butter and nuts. Makes a very gooey dough. Spray a 9 x 13 pan and spread half of the dough into the bottom of the pan. Bake for 10 minutes at 350 degrees.
Melt the jam in the microwave (about a minute) and spread on top of hot crust. Immediately sprinkle chocolate chips over jam. Crumble remaining dough on top and bake an additional 20-25 minutes. Cool completely before cutting.
For bigger parties, this recipe easily doubles and can be made in a 15 x 10 pan.
Once you get the hang of this technique, you can think of all sorts of combinations. How about using chocolate cake with mint chips? Or lemon cake with white chocolate?
Number Two Most Requested Delicious Dessert--Chocolate Amaretto Bundt Cake
1 pkg. chocolate devil's food cake mix
1 small pkg. instant chocolate pudding mix
4 eggs
1 cup milk
1-1/2 oz. Amaretto liqueur
1/2 cup vegetable or canola oil
1 cup semi sweet chocolate chips
1 cup fresh raspberries (optional)
1/2 cup seedless raspberry jam (optional)
Whipped cream (optional)
Glaze
1 stick butter
3/4 cup sugar
1/2 cup Amaretto
Preheat oven to 325 degrees. Combine first 6 ingredients and blend well. Stir in chips. Grease and flour a bundt pan. Pour batter into the prepared pan.
Bake for 1 hour or until toothpick comes out clean.
Melt glaze ingredients in a saucepan or microwave. Pour 2/3 of glaze over top of cake while cake is hot from oven and still in pan. Allow cake to remain in pan for 25 minutes. Remove cake from pan and drizzle with remaining glaze.
When I make this cake dessert, I fill the middle with fresh raspberries and present it on my grandmother's crystal pedestal cake stand which is very dramatic.
Just before serving, I make a raspberry sauce by melting the jam in the microwave.
Each lucky guest gets a plate with some of the sauce, a slice of cake, a few berries and some whipped cream. Yum!
Number Three Most Requested Delicious Dessert--Mystic Mint Cookies
These are melt-in-your-mouth heaven!
Dough
1 cup sugar
1 stick (1/2 cup) butter, softened
1 teaspoon vanilla
1 egg
2 squares (1 oz. each) unsweetened chocolate, melted and cooled
1 cup all purpose flour
1/2 teaspoon salt
Heat oven to 375 degrees.
Mix sugar, butter, vanilla, egg and unsweetened chocolate. Stir in flour and salt.
Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Flatten each cookie with fingertips. Bake until set, about 8 minutes. Remove to cooling racks and cool completely.
Peppermint Frosting
2-1/2 cups powdered sugar
1/2 stick (1/4 cup) butter, softened
3 tablespoons milk
1/2 teaspoon peppermint extract
Mix all frosting ingredients until smooth and of spreading consistency.
Chocolate Drizzle
1/2 stick (1/4 cup) butter, softened
2 tablespoons corn syrup
1-6 oz. package semisweet chocolate chips
Simmer all drizzle ingredients over low heat. Stir constantly until butter and chocolate are melted.
Spread peppermint frosting over cooled cookies then drizzle each with chocolate mixture. Leave on counter for 2-3 hours until frosting is set.
If you serve any of these homemade desserts, you can count on your guests being very happy. And I will bet that you will be handing out recipes, just like I do at my house.
About the Author
Sandee Lembke from Theme Party Queen.com invites you to visit her site for more great theme party ideas and recipes.Friday, August 22, 2008
Vegetarian: Is A Vegetarian Diet Safe For My Child?
If you are vegetarian parent, you have probably considered putting your child on a vegetarian diet. Not only would it save time and make meal-planning easier, but for dietary and ethical reasons, you believe it is a better choice for your child.
If you are vegetarian parent, you have probably considered putting your child on a vegetarian diet. Not only would it save time and make meal-planning easier, but for dietary and ethical reasons, you believe it is a better choice for your child. Conversely, you might not be a vegetarian yourself, but have a child who is going through a vegetarian "phase," where she rejects meat, but doesn’t consume enough healthy foods to compensate for the nutritional gap.Whatever the case is, you may have wondered whether or not a vegetarian diet is sustainable, healthy choice for your child. You may have heard that putting your child on a vegetarian diet could potentially stunt her growth. These concerns probably prevented you from putting your child on a vegetarian diet up to this point.And all of these concerns are legitimate. In fact, if a vegetarian diet is poorly planned, it can cause serious short and long term health problems, especially for children, who are growing and developing--and who do not yet have sufficient stores of vitamins.If you aren’t well-prepared to put your child on a vegetarian diet, you definitely shouldn’t. However, if you have done your nutritional research and you are familiar with the nutrients vegetarians commonly lack, then you know that these problems can easily be overcome with some meal planning.You also know that putting your child on a healthful vegetarian diet can greatly improve her health in both the short and long term. It can also reduce her exposure to animal products that contain hormones and preservatives, which have been linked to developmental problems and cancer.If you haven't researched vegetarian diets thoroughly, but you are anxious to start your child on one now,you should start by ensuring that you plan meals to boost amounts of the following nutrients (that most vegetarians lack):
1. Protein. Make sure your child is consuming enough protein by adding additional sources, such as wheat, soybeans, isolated soy protein, and nuts.
2. Calcium. Ensure your child is consuming enough calcium by adding calcium-fortified processed foods and leafy green vegetables to his diet.
3. Iron. Add more iron to your child’s diet by increasing servings of soybeans, pinto beans, tofu, and cereals.
4. Zinc. Enhance your child’s zinc intake by increasing his servings of almonds, peanut butter, and mushrooms.If you concentrate on compensating for all of these common nutritional deficiencies, you absolutely can put your child on a vegetarian diet without any negative health consequences.
Just ignore the mythology surrounding vegetarian diets and instead focus on research and meal-planning.
About the Author
Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for similar eBooks! We do all the work for you!Vegetarian Recipes: Vegan Alternatives To Gelatin
Gelatin serves both nutritional and culinary roles in nonvegetarian diets; however, a lot of vegetarians and all vegans do not consume gelatin in its many forms because it is often created out of boiled pig skins and dissolved veal cartilage and bones.
Gelatin serves both nutritional and culinary roles in nonvegetarian diets; however, a lot of vegetarians and all vegans do not consume gelatin in its many forms because it is often created out of boiled pig skins and dissolved veal cartilage and bones.This leaves vegetarians with a gap in cooking functionality when a recipe calls for a gel or thickening agent.
It also leaves vegetarians with fewer options if they need a source of gelatin to increase bone and cartilage health.If you are a vegetarian and you are looking for something to replace gelatin, do not despair. Here are some alternative options for you:
1. Use a rice starch alternative. A&B Ingredients recently developed a rice starch alternative to gelatins that mimicsthe cooking functionality of gelatins closely.
2. Use a soy-based alternative. Soyfoods USA developed NuSoy Gel, a gelatin alternative which was created entirely out of of soy isoflavones and contains 100% of your vitamin c recommended daily allowance.
3. Use seaweed-based alternatives. Agar-agar, for instance, is a seaweed based alternative to gelatin that can simulate the culinary functions of gelatin.
4. Increase your calcium intake. One component of gelatin supplements that allegedly increases joint health is calcium. If you want to increase your calcium intake without eating gelatin, you can simply consume more calcium-fortified foods and even take supplements.
5. Increase your vitamin c intake. Another component of gelatin supplements that allegedly increases joint health is vitamin c. You can increase your vitamin c intake by consuming more citrus fruit.
6. Increase your glucosamine intake. No foods contain glucosamine, but you can increase your intake by purchasing supplements at your local grocery store or pharmacy. This is rumored to improve joint health if taken regularly.To reiterate - gelatin has two major functions: it works as a thickening agent for foods and is rumored to improve joint health; both of these functions can easily be mimicked by structural and nutritional alternatives.
About the Author
Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for similar eBooks! We do all the work for you!Thursday, August 21, 2008
Omnivore Vs Vegan Who Is Right?
The omnivore vs vegan argument as to who is right and who is wrong can be argued from a number of different platforms. There is the ethical issue of whether we should eat other animal life, and also the argument as which is ‘better for you’, based on arguments such as vitamin B12 is not available from a vegan diet. There is even the ‘lifestyle’ argument: does our lifestyle define our diet?
However, strictly, the only argument for or against either diet should only be made upon human biochemistry. Do both meet the needs of our biochemistry, or does one or the other lack something essential in our biochemical pathways? Obviously omnivores will lack nothing except by choice, since all foods are available for their consumption. If vegans do lack a specific chemical need, then is that available as a supplement in a form that can be effectively used in the chemistry of our bodies.
The one argument accepted by both sides is that it is essential for all animals to consume living things in order to stay alive themselves. These living thinks need not be alive at the time of consumption, but it is necessary that they eat the flesh of plant or animal life that at one time was alive and contained DNA. What that infers is that it is only vegetables that can survive on non-living tissue and this appears to be borne out in practice. No living animal known can live on inorganic matter only, but most plants can and do. Not all though, the Venus fly trap being an example.
It is easy to extend the moral problem of eating living tissue to living vegetable tissue that also contains DNA, and the argument must lie between animal and the derivatives of animals, and non-animal tissue. It has not yet been found that any organism has yet crossed the animal-vegetable divide, so the division is a valid one. That might seem obvious, but it is necessary to establish that for the argument between vegan and omnivore diets to be valid.
The consumption of protein derived from meat is not a prerequisite for size and muscle bulk, since the largest dinosaurs in the world were all herbivores, the largest being a member of the sauropod family at more than 175 tons, eclipsing the largest meat eater, the gigantosaurus at 8 tons. Thus, meat does not mean bulk. However, what has been proved is that the fastest creatures are carnivores. Hence if you want to be a top class sprinter, eat meat!
Carnivores, with their lean muscle mass and highly efficient quick use of available energy, have very short digestive tracts which are not good for digesting vegetable matter, but make best use of animal proteins and expel unnecessary mass from the body quicker. The argument in favor of the vegans is that the human digestive tract is not that of a carnivore.
In herbivores, the food takes longer to digest, and hence it remains in the digestive system longer. This means a longer alimentary canal, longer than humans have. Herbivores also move slowly, and a good example is the comparison of speed between the omnivorous chimpanzees and other small monkeys and the herbivorous gorillas and orangutans. On the one hand you have lean fast moving machines, while on the other you have large bellies and slow moving larger animals. Check out cows and sheep and compare their body fat with ours. Nor are we like herbivores.
So what are humans? Omnivores! Our teeth and intestines are those of omnivores, the teeth designed for ripping and tearing meat, and stripping leaves from trees, but also for grinding grains, and our intestines are something between the long and the short. People are able to eat and live on every type of food imaginable from brains to intestines to leaves to roots to ants and grubs.
The argument is therefore futile to consider historically. Let’s then study the advantages and disadvantages of each type of diet. Human beings are capable of life through consuming either animals or plants, or both. The argument seems, therefore, to be one of morality rather than biochemistry. However, is that really so? The vegan refusal to eat dairy products should not be taken as extremism, since the human being is the only animal species to drink milk of another species, or to use it to make other products. It is a practice born long after cattle were husbanded by humans for food. The problem with eating animal products lies not in the meat itself, but in the fat. Animal fat is saturated, which means that the fat molecule has no active double bonds in the chemical structure that can be used to break the fat down.
Animal fat also contains cholesterol, yet we cannot survive without cholesterol. It is the human band aid, used by the body to patch up damage to the cardiovascular system. Only, sometimes, too much is laid down and the arteries get blocked. However, many vegetable products have more saturated fats and cholesterol than many animal products, so a balance is called for. The unsaturated fats and oils for humans are said to be derived from seeds, such as flax seed and fish, especially oily fish. These are the Omega-3 oils. Although they can be obtained from some seeds and nuts, it has been proved that the best come from oily fish, such as wild salmon, mackerel and sardines.
The B vitamins are essential for life. The best sources are animal sources, though you get them from some vegetable sources such as brewers years (who eats lost of that?) and others, but animal sources are the best.
Also, there is no evidence to suggest that vegans live longer than omnivores. In fact all of the evidence indicates that a middle road is the best. For human beings the healthiest diet includes both meat and vegetable tissue. The best solution to good health is neither vegan nor carnivore. Nor is it traditional vegetarian, since it is the dairy products that cause many of our dietary products.
Studies of the biochemical pathways have demonstrated that all chemicals need to sustain healthy human growth and life are not available from a classic vegan diet. Some animal protein and B vitamins are essential that cannot be obtained form a normal vegan diet. It is possible, however, to maintain life by means of supplements.
However, for the healthiest form of human life, our biochemistry, history and physiology indicate that there is a balance somewhere between the extremes of both views that is right for us, and that either diet can be sustained with appropriate supplementation based upon what is missing from one diet or the other.
So, omnivore vs vegan. Who is right: both are right if they also supplement any nutritional deficiencies in their diet with vitamins and minerals that may be lacking from one diet or the other.
Sustainable Living Articles @ http://www.articlegarden.com
About Darrell Miller-1603:
More information on vegetarian vitamins and herbs can be found at VitaNet, LLC Health Foods. vitanetonline.com/
More information on vegetarian vitamins and herbs can be found at VitaNet, LLC Health Foods. vitanetonline.com/
Why Do People Eat Vegetables?
When talking about healthy diet, you cannot ignore fruits and vegetables, which are good sources of fiber that are required by our body. Fiber is good at lowering blood cholesterol, which will in turn reduce the risk of heart disease.
However, people eat vegetables for different reasons. For instance, George, a 54-year-old man, has his wonderful reasons for eating vegetables. He chose to be vegetarian since he was 28 not because of health or religious issues.
Why he does not eat meat is that he felt that eating meat is very inefficient because human beings have to feed lots of plant food to the other animals which we later eat. Plant-based diets are more efficient since we eat plants directly. This also means that more food available for people without enough food. Is his argument valid? It is up to you to judge.
Nevertheless, he does admit many studies have linked animal-based foods to most of the health problems like diabetes, high cholesterol, high blood pressure, heart diabetes, obesity, osteoporosis and some cancers.
For example, research showed that vegetables like red onions, chili peppers, carrots, cruciferous vegetables, berries, garlic, and turmeric are anti-cancer vegetables. It is also believed that garlic can reduce the risk of heart disease and stroke in humans.
Another interesting research, published online by the British Medical Journal, showed that children with high IQs are more likely to be vegetarians when they grow up. The researchers claimed that these findings were consistent with other studies showing people who are more intelligent tend to eat a healthier diet and exercise more.
They further said that there is quite a lot of evidence linking vegetarianism to a lower risk of heart disease. Vegetarians tend to have lower blood pressure and lower cholesterol levels. They do have a lower risk of dying from coronary heart disease.
Of more than 8000 men and women aged 30, who’s IQs were measured when they were 10, more than 33 percent of these subjects described themselves as vegetarians but said they ate white meat and fish. Just over 4 percent were strict vegetarians and 2.5 percent were vegans, who eat no animal products at all, including eggs and dairy products.
Whether you want to show that you are smart or for whatever reasons you believe, eating vegetables do benefit you in many ways. It is recommended that at least 5 servings of fruits and vegetables a day to help prevent heart disease.
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About Ng Peng Hock:
Feel free to use this article on your website or ezine as long as the following information about author/website is included. Heart Disease Prevention - 8 Simple Ways You Can Do Immediately, Go to: www.howtopreventheartdisease.com
Feel free to use this article on your website or ezine as long as the following information about author/website is included. Heart Disease Prevention - 8 Simple Ways You Can Do Immediately, Go to: www.howtopreventheartdisease.com
Four Myths About Diet That You Should Pay No Attention To
Nowhere are there more fad diets, weight loss schemes and wild, completely unsubstantiated weight loss advice circulating than in the USA. With so much conflicting "information" out there, it's no wonder people don't know where to turn to lose weight properly and in a healthy way. The fact is many people assume they are eating healthy although it's closer to the truth that many of them don't even come close to eating a balanced, nutritious diet.
The reason for this is mostly due to the fact that they are guiding themselves with false information propagated by fad diets put out there by weight loss companies. Most of these diets are leading people to believe that cutting out certain nutrients is what it takes to properly lose weight. Nothing can be further from the truth. Here are four common myths which lead many dieters to take the wrong road to try to find their weight loss salvation.
MYTH # 1) YOU HAVE TO STARVE YOURSELF TO LOOSE WEIGHT
This is probably the most commonly heard and longest running myth about weight loss out there. The fact is, if you don't eat enough, your metabolism will slow down greatly making your body want to store fat thus making most of your initial weight loss come from water and muscle. This makes your body-fat percentage go up, meaning you are losing weight, but you are actually getting fatter!
The average woman should not eat less than 1000 calories per day and the average man should not eat less than 1200 calories per day unless under the direction of a physician. If you eat 5-6 smaller meals a day verses 3 bigger ones within a proper calorie range, you will never feel hungry and you will lose weight while staying healthy.
MYTH # 2) EAT NO FAT WHATSOEVER
This is another myth that has been around for a long time. It probably comes from the fact you do need to limit your fat intake to around 15% to 20% of your overall daily calorie intake. "If eating only a little is good, then eating none must be better", but the fact is, your body does need that 15% to 20% of fat in your diet because fat helps lubricate your joints, keeps your skin smooth and elastic, provides a source of energy, helps your nervous system to function properly and provides insulation from cold weather. Olive, flaxseed and fish oils are good sources of fats. Avoid saturated fats and hydrogenated (trans) fats.
MYTH # 3) YOU SHOULD NOT EAT FROM CERTAIN FOOD GROUPS
A lot of fad diets adhere to cutting out one food group or another. The Atkins diet, which sparked a whole host of copycat diets, placed an emphasis on eliminating carbohydrates for example. The fact is your body needs a balance of carbohydrates, protein and fat to function properly and so none of them should be eliminated from your diet. Water, vitamins, minerals and fiber are also needed and should be a part of your regular daily intake. The key is to try to keep the carbs, proteins and fats in the proper range at approximately 60% for carbs, 25% for proteins and 15% for fats.
MYTH # 4) TO GET ENOUGH PROTEIN, YOU HAVE TO EAT MEAT
While it is true that meat is a great source of protein, it is certainly not the only one. Meat can also be high in fat and sodium. Dairy products are usually high in fat, but now there are plenty of low-fat and fat-free dairy products to choose from and they do not compromise the protein value. Egg whites are also a prime source of protein. These are all sources of complete proteins. Various vegetables and legumes also contain proteins but these are all incomplete proteins and must be eaten in the right combinations to become complete. One example is combining beans with rice.
The best way to be sure you are getting a well balanced, nutrient rich diet is to eat more whole foods and less processed, pre-packaged foods and to avoid eating out as much as possible. Make eating out an occasional treat, but try to prepare most of your meals yourself and you will be on your way to living a healthier, leaner lifestyle.
Sustainable Living Articles @ http://www.articlegarden.com
About Jim O'Neill -:
Jim O'Neill gives you tons of valuable information on the subjects of weight loss, fitness, and nutrition to make it easy for you to live a healthy lifestyle. Sign up now for his free 7 part mini e-course at: www.mrgymfitness.com/minicourse.php
Jim O'Neill gives you tons of valuable information on the subjects of weight loss, fitness, and nutrition to make it easy for you to live a healthy lifestyle. Sign up now for his free 7 part mini e-course at: www.mrgymfitness.com/minicourse.php
Thursday, July 17, 2008
Reasons To Use Kitchen Vegetable Washers
We all know that fresh fruits and vegetables are the healthiest addition to any daily diet. We can even hear our mothers’ voices – “Eat your fruits and vegetables!” But in today’s modern world of air pollutants, acid rain, fertilizers, pesticides, and other chemicals known to be harmful to the environment, one has to question just how healthy is it to eat those fruits and vegetables. These days, scientists and environmentalists alike both strongly advise consumers to thoroughly wash their produce before eating or even cooking it. But how can we be sure that is enough to protect our health? How do we know our fruits and vegetables are not only fresh, but clean too? Read on to learn the basics of kitchen vegetable washers.
Home Fruit and Vegetable Wash
Because consumers in general have become savvier and more vigilant about the foods they are eating, there has been an increasing demand for products that will ensure the quality of their food. Long gone are the days of biting into an apple straight from the grocery bag – you never know what you might be biting into!
In response to this issue and growing consumer demand, manufacturers have created home fruit and vegetable wash products. These washers are natural cleaners that are safe to use on fresh produce to effectively remove all traces of dirt, fertilizer, pesticides, and other contaminants that may be harmful if eaten. Often these washers come in a concentrated formula, so with a little added water, they can be sprayed directly onto the fruit or vegetable. Simply rub the fruit or vegetable until it is completely covered with the wash, then rinse immediately. For soft, thin-skinned produce, place in a colander, spray with a fruit and vegetable wash product, then rinse under running tap water.
Other Vegetable Washing Equipment
Some would argue that simply passing a fruit or a vegetable under running tap water and rubbing it lightly with their hands is sufficient enough to clean it. Perhaps they are right, but it is difficult to believe anyone’s fingers would be able to get into the grooves, creases and crevices many fruits and vegetables by nature have. If you feel a plain water wash is good enough to clean your fresh produce, then it is recommended, at least on fruits and vegetables with thick, tougher skins, to use a scrub brush specially designed for cleaning produce. These brushes are able to reach parts of the vegetable’s skin that are wrinkled, dimpled, or indented, ensuring that every crevice is thoroughly cleaned. Just make sure to wash the brush after each and every use in order to keep it clean and free from bacteria and other germs.
It is now widely accepted that all fruits and vegetables need to be washed before being eaten to ensure they are free of surface contaminants. This remains true even for home-grown produce and for those fruits and vegetables where we would not normally eat the skin. For best results and peace of mind, use a fruit and vegetable washer with a scrub brush, and enjoy!
Sustainable Living Articles @ http://www.articlegarden.com
About Vincent Pl:
Author Vincent Platania represents the Stanley Home Products. Stanley Home Products has been in business since 1936, and offers high quality home and personal care products to keep your home and your body clean. Visit www.stanleyhomecare.com
Author Vincent Platania represents the Stanley Home Products. Stanley Home Products has been in business since 1936, and offers high quality home and personal care products to keep your home and your body clean. Visit www.stanleyhomecare.com
Potato Salad recipes
Potato Salad is personal again. If you love potato salad you know how much you miss that in the picnics which seem no fun without that. If you always carve for new potato salad recipes this is the right place for you. Salad-recipes.net provides you with a wide variety of fresh salads recipes which are as good when homemade. The salad recipes are simple yet mouthwatering with all the essential nutrients if you are calorie conscious.
Lets start with a few interesting Potato salad recipes.
German-Style Potato Salad
Ingredients:
1 1/2 pounds red-skin potatoes, cooked, peeled & diced large
2 ribs sliced celery
1 large red onion, minced
1 large clove garlic, minced
3 slices bacon
1/2 cup apple cider vinegar
2 tbsp sugar
1 tbsp mayonnaise
salt
pepper
Directions:
Boil the potatoes until tender yet firm. Keep them warm after they have been cooked.
In a skillet or frying pan, fry the bacon. Crumble the bacon and set it aside.
Use the rendered bacon-fat to cook the garlic and onion in a deep skillet.
When they are soft, remove them to a large bowl and add the sugar, apple cider vinegar, mayonnaise, salt and pepper.
Toss in the potatoes and celery. Stir well.
Garnish the salad with the crumbled bacon.
Indian Potato Salad
Ingredients:
1 1/2 pound red or new potatoes, scrubbed & cut into 1/2" dice
1/2 tsp toasted cumin seeds
1 tbsp garam masala ( see following recipe* )
2/3 cup nonfat yogurt
3 to 4 tbsp fresh lemon juice
1 tomato, seeded & cut into 1/2" dice
1/2 small red onion, finely chopped
3 tbsp coarsely chopped fresh cilantro
1 tbsp chopped fresh mint ( optional )
Directions:
Place the potatoes in a large sauce pan and cover them with cold water.
Bring the potatoes to a boil, then reduce the heat and let them simmer for 8 to 10 minutes or until they are tender yet firm.
Drain the potatoes in a colander then place them in a large bowl.
Lightly toast the cumin seeds in a dry skillet over medium heat for 3 minutes or until lightly browned and fragrant.
Stir the garam masala, lemon juice, yogurt and potatoes together. Let the mixture cool completely.
Shortly before serving mix in the tomato, onion, salt, pepper and half the cilantro.
If you are using the mint, add that now as well.
Season to taste with the lemon juice, masala, and salt.
Place the salad on its platter or serving bowl. Spoon the yogurt into the center.
Sprinkle it with the remaining cilantro and cumin seeds and serve.
*Quick Garam Masla
Ingredients:
1 tsp cumin seeds
1 tsp coriander seeds
1/4 tsp sesame seeds
1/4 tsp black peppercorns
1/2 tsp kosher salt
1 cardamom pod
Directions:
Roast the ingredients in a dry skillet for about two minutes or until lightly browned and very fragrant.
Grind the mixture in a spice-mill or coffee grinder or pulverize it with a mortar and pestle.
This recipe should yield about one tablespoon.
With this potato salad recipe you would enjoy every moment of your next picnic or weekend party.
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About Anand Dongre:
Looking for more information on Salad recipes check out salad-recipe.net your guide to Salad recipes
Easy Ways To Get Your Kids To Devour Broccoli
Most kids are picky when it comes to eating green vegetables. They have their favorites and then there are the ones that they won’t eat at any cost. If your kid won’t venture to try anything green, learn ways to get them to consume it and appreciate the flavor. Today, we’ll be starting with broccoli.
The quickest way to convince your child to eat broccoli is to add it to a dish that they already like. If your child has never tried broccoli, this will make it easier still. The taste of the other foods will mask the taste of the broccoli. Broccoli doesn’t taste bad, but it does need some sprucing up to taste better.
Add broccoli to a dish of macaroni and cheese. Almost all kids like to eat macaroni and cheese. Steam a pot of broccoli until it is almost done, but still very green. Once the macaroni and cheese is done mix the broccoli in. Before you mix it, cut off the stalks. The tops are easier to eat. Sometimes the stalks have hard parts that you could chew on for days and they still wouldn’t disappear. If you don’t want to chop all of those stems, buy bags of broccoli that just contain the florets.
Does your kid crave hot dish? Add broccoli to your favorite casserole. Transform a cheesy chicken and rice hot dish into a cheesy chicken, broccoli, and rice hot dish. A beef and noodle casserole could get a touch of green with some broccoli florets. Your kids will be so glad that they don’t have to eat peas that they won’t even care about what’s in the hot dish.
My kids crave chicken potpie. Many potpies contain chunks of potatoes, carrots, and green beans. If you are making it from scratch, add a few baby broccoli florets to the veggie mixture. Once the vegetables soften and combine with the chicken, and the cream soup the taste mixes right in. You can add broccoli to a turkey or a beef potpie in addition.
Offer broccoli as a snack. Many times, kids will snack on vegetables when they are raw and they taste better to them that way. Set out a plate of broccoli with the stalks and a bowl of ranch dressing. Ranch dressing on vegetables is tasty and a convenient snack to munch on while watching television or doing homework. It fills them up for the moment and there’s no sugar in it to ruin their dinner. If ranch dressing is not their thing, try cottage cheese, yogurt, or another type of dressing.
Broccoli works well as a side dish with a sauce. Often you see broccoli with a sauce, it is cheese sauce. Beware of the fat content though. Use a low-fat cheese to melt over the top or try Velveeta® light cheese spread. Light salsa con queso (with cheese) is also an option for a sauce topping.
Broccoli is a wonderful vegetable to consume. It can be added to any pasta dish or casserole, or used as a side dish with a sauce for flavor. Getting your kids to consume broccoli is a task but it can be completed if you use their favorite foods as a decoy.
Sustainable Living Articles @ http://www.articlegarden.com
About Christine Steendahl:
For More "Simple Ways To...." Articles Log Onto www.kidapprovedmeals.com/articles.htm
For More "Simple Ways To...." Articles Log Onto www.kidapprovedmeals.com/articles.htm
Thursday, July 10, 2008
Vegetarian Recipes: Three Health Advantages Of A Vegetarian Diet
While many people lament the nutritional disadvantages of a poorly planned vegetarian diet, few stress the health advantages of adopting a vegetarian or vegan diet. In this article, I will cover the major three nutritional advantages of becoming a vegetarian.
While many people lament the nutritional disadvantages of a poorly planned vegetarian diet, few stress the health advantages of adopting a vegetarian or vegan diet. In this article, I will cover the major three nutritional advantages of becoming a vegetarian. The first major advantage of a vegetarian diet is increased heart health. Vegetarians, on average, consume more nuts (often as a supplemental form of protein). Nuts contain "good" fats, such as omega-3 and omega-6. This promotes good heart health by reducing "bad" cholesterol and unclogging arteries. In addition to nuts, vegetarians also consume more soy milk (often to replace milk), which reduces "bad" cholesterol and has been linked to good heart health.The second major advantage vegetarians enjoy is increased skin health. In addition to consuming larger quantities of nuts (which contain healthful oils), vegetarians tend to consume more fruit and vegetables, which are rich in essential vitamins, including A and E, which are linked to good skin health. Fruits and vegetables also contain high amounts of fiber, which helps flush toxins out of the body, further contributing to better skin health.The last health advantage vegetarians enjoy is an increased natural consumption of antioxidants.Antioxidants are foods that help prevent cancer by destroying free radicals. Vitamin C and Vitamin E, two strong antioxidants, are commonly found in vegetarian meals.Vitamin C can be found in berries, tomatoes, citrus fruit, kale, kiwis, asparagus and peppers.Vitamin E can be found in wheat germ, seed oils, walnuts, almonds, and brown rice--all foods that are commonly a part of a well-balanced vegetarian diet.So what does this all mean for you as a prospective vegetarian?It means the popular mythology about vegetarian diets is false. Not only can a vegetarian diet be nutritionally sufficient, but it can also affect better skin health, prevent cancer, and increase your heart health.About the Author
Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for similar eBooks! We do all the work for you!Vegetarian Recipes: The Top Five Nutrients Vegetarians Lack
Both vegetarian and non-vegetarian diets have advantages. Vegetarian diets tend to be rich in antioxidants, certain vitamins, and healthy fats. Non-vegetarian diets, by contrast, tend to contain more protein, iron, zinc, calcium, and vitamin B-12.
Both vegetarian and non-vegetarian diets have advantages. Vegetarian diets tend to be rich in antioxidants, certain vitamins, and healthy fats. Non-vegetarian diets, by contrast, tend to contain more protein, iron, zinc, calcium, and vitamin B-12.If you already decided to adopt a vegetarian diet, it is essential you learn how to increase your intake and absorption of these nutrients to avoid short-term and long-term health complications.In the next few paragraphs, I will explain how you can regularly assimilate larger portions of these nutrients into your regular diet:1. Protein.Different types of protein are made up of different permutations of amino acid chains. In order to create a "complete protein" or a protein that can be assimilated into the human body as tissue, you must consume foods that contain complementary chains of amino acids.Wheat, nuts, and beans are three types of vegan-friendly incomplete proteins; however, wheat is hard to digest and up to 50% of its protein is lost during the process.
Isolated soy protein, which you can get from a number of sources (including soy milk), can be digested efficiently-enough to match the animal protein yields.2. Iron. Plant sources contain a significant amount of iron, but in nonheme form, which is more sensitive to inhibitors than iron that comes from animal products.You should do two things to increase your blood-iron levels: 1) consume more plant iron; and 2) avoid absorption inhibitors, such as tea, coffee, and fiber.3. Zinc. Whereas non-vegetarian diets seem to enhance the absorption of zinc; vegetarian and vegan diets do the exact opposite--they inhibit it. Nutritionists suggest that you can overcome this by consuming more foods that contain zinc, such as soybeans, cashews, and sunflower seeds while reducing your intake of inhibitors by washing vegetables and grains.4. Calcium. While vegetarians can easily consume an adequate amount of calcium without any dietary additions, it is important that vegetarians avoidconsuming certain foods that are high in oxalates, which inhibit calcium absorption.
Dietitians suggest that vegetarians do not consume spinach, beet greens, and swiss chard as the calcium component of a meal plan. While they are rich in calcium, they also contain high amounts of oxalates.Rather than consuming those foods for calcium, vegetarians should consider other options, such as soy yogurt, tofu, beans, almonds, and calcium-fortified foods.5. Vitamin B-12. Many vegetarians lack vitamin B-12 simply because it does not exist naturally in any non-animal forms. Vegetarians should seek out vitamin B-12 fortified foods, such as certain soy milks and cereals to supplement what they lack.
As I outlined, there are a number of nutrients vegetarians can lack of they do not research and plan. This is not meant to discourage people from becoming vegetarians, but instead to encourage them to spend time planning a health approach to their vegetarian diet before starting it.
When planned adequately, a vegetarian diet can not only make up for what it lacks from animal products, but it can far exceed the healthfulness of most non-vegetarian diets.
About the Author
Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for similar eBooks! We do all the work for you!Wednesday, July 2, 2008
Vegetarianism And The Vegetarian Movement Beliefs
With the growing interest in the health benefits of the vegetarian diets, it is easy to forget why vegetarianism was invented in the first place. The vegetarian websites are full of information why vegetarianism is good for us – it lowers our Body Mass Index, makes us healthier and better-looking. In this flood of information it is easy to miss the fact that the first vegetarians weren't interested in their health at all. There were other, more serious, reasons to quit eating meat.
Roots: ethics
Though it is said that Buddha never ate meat, the first vegetarians we know of for sure were the philosophers of ancient Greece and Rome. They were the first to notice the ultimate cruelty connected with killing animals only to feed humans. Pythagoras, Plutarch, Seneca – everyone of them became a vegetarian because of ethical reasons. This notion was also visible in many various religions, including Zoroastrianism, Buddhism and several Christian churches.
Though now we tend to think that vegetarianism was brought to the Europe and the USA from India and Tibet, the first modern vegetarians were Christians horrified by the idea of eating other living creatures. It is true, however, that the vegetarian movement gained momentum in the seventies thanks to growing popularity of traditional Chinese, Indian and Tibet culture. It was no more than 50 years ago when vegetarianism became also a matter of health.
Today: health
The recent years were the time of a considerable shift in the vegetarian movement ideas. Instead of the outrage caused by unnecessary deaths of animals, most vegetarians tend to be fueled rather by the health benefits of the vegetarian of and diets.
For good or for ill, the ethics fades into the background. However, it is still good to remember that being a vegetarian is, above all, about not killing innocent beings.
Sustainable Living Articles @ http://www.articlegarden.com
About Samantha Brown -:
Samantha Brown has been a vegetarian since her teens both for cultural and health reasons. Visit her ever-growing Web site Benefits of Vegetarianism to read more about the benefits, advantages, and even disadvantages of vegetarianism.
Samantha Brown has been a vegetarian since her teens both for cultural and health reasons. Visit her ever-growing Web site Benefits of Vegetarianism to read more about the benefits, advantages, and even disadvantages of vegetarianism.
Disadvantages of Organic Food and Organic Agriculture
Organic food is expensive
Unfortunately, at the moment retailers are charging artificially high prices. I was in Tesco last week which is a rare occurrence as I shop locally where possible, and I nearly died when I saw the prices being charged for organic yogurt and eggs compared to the non-organic brands. I understand that we have to pay more for organic produce because there are more crop failures due to the fact that the farmers cannot use pesticides, but what is an acceptable percentage and does this vary from product to product. Should organic fish be 10 percent more expensive than non organic fish and vegetables 20 per cent etc? If we have to pay more for crop failures how does this work with processed food that uses less fresh ingredients and higher volumes? Should we still have to pay a premium or are they just jumping on the band wagon and making us pay higher prices? At the moment most organic items are too highly priced to be affordable to most people. Furthermore, many argue that there is not enough evidence that supports the benefits of eating organic food to warrant the additional cost. For example its difficult to quantify; can organic potatoes be 10% better for us, should we then pay an extra 10% on the price? or are we paying for a lifestyle choice? Is this not the same as any branded clothes, toiletries, cars? We could buy cheaper clothes, toiletires or cars as they all do the same as dearer branded ones yet we choose them because it makes us feel better and due to peer pressure and advertising.
Organic Food Safety and Benefits
There is evidence that organic farms are more sustainable and environmentally sound, among other benefits. These claims, however, are subject to dispute and are not settled among scientists.
Another contentious issue surrounding organic produce is the fact that nearly 70 per cent of produce sold in UK supermarkets is imported, generating thousands of food miles to get to its destination and causing damage to the environment.
Often organic food produced in England is sent from one side of the country to the distribution warehouse at the other side, only to be sent back again to the Supermarket. One supermarket has been run a pilot where the farmer and his tractor deliver the organic produce to the supermarket direct. Now that is progress!
Non organic food does contain pesticides of varying amount. Many toxicologists and scientists consider the amount to be so low as to have no effect on the consumer. For example, have you fallen ill the past due to the chemicals in your food? I doubt it! Only those that have an allergic reaction or eat vast quantities of the same food may do so. Food is not allowed to be sold by law that is unsafe.
In todays society, it is virtually impossible to grow produce pestivide free and even organically grown foods do not claim to be completely free of chemical residues. Presticides are carried in the air and rivers. Non GM crops around the world have been found to contain Genetically Modified seedlings as these have been carried in the air from GM farms miles away.
Organic food has "sold out"
Organic food began as a small movement decades ago with gardeners and farmers rejecting the use of conventional non organic practices. With the growth of the Organic food market now outpacing much of the food industry many big companies have moved into this market. With these large often multi national companies, and with the creation of a legal certification framework such as the Soil Assocaiton, there is worry that the very definition of organic food will change from what it used to be and become just another mass produced brand which will over time be replaced by another emerging sector.
For example, Heinz is producing an organic version of baked beans and has different ingredients and packaging, it uses 100% certified organic vine-ripened tomatoes. The label will also reflect an organic quality--with Heinz traditional red label replaced with a green version. Another difference: the organic version will cost about 50% more than regular Heinz. Does certified organic vine-ripened tomatoes cost 50 percent more to buy when bought in bulk, I doubt it!
By keeping it small are we not keeping it beautiful and under control?
A final thought…… Organic is more than just a brand, its a way of life!
Sustainable Living Articles @ http://www.articlegarden.com
About Davinos Greeno:
Davinos Greeno works for the organic directory This green directory lists 100s of Organic Food and Drink Companies and Eco Jobs and Campaigning Videos
Davinos Greeno works for the organic directory This green directory lists 100s of Organic Food and Drink Companies and Eco Jobs and Campaigning Videos
Tuesday, July 1, 2008
Honeydew Melons: Savor The Tastiest Fruit Snack
“If honeydew is ripe, then it is the king of all melons”. Honeydew melons are considered to be more ‘melony’ and tastier than cantaloupe watermelon or any other variety of melons. One of the most popular melons, belonging to the cucurbit (gourd) family, honeydew melon is most closely related to casaba, Crenshaw, and winter melons. Honeydew melons are thought to have their roots near Iran (Persia) and/or West Africa. Although no specific data has been recorded to measure the produce of honeydew worldwide, the United States ranks third, behind China and Turkey in the produce of cantaloupe and honeydew variety of melons. This same variety of fruit is also produced in southern France, where they call it by the name, `White Antibes’.
While the honeydew plant is quite similar to cantaloupe except for more round shape of the leaf, the fruits are distinctive. They are round to slightly oval; about 8 inches long, and are extremely smooth with no netting or ribs. Some soft hairs are present on the surface in early stages. Rind color is greenish white when immature, becoming somewhat creamy yellow when ripe. The flesh is light green, thick, juicy, sweet, and uniquely flavored. A particular variety of honeydew also has orange flesh and salmon colored rind. Ripe honeydew is the sweetest of all melons.
Commercial varieties of honeydew have not done very well in the market, although the average per capita consumption of honeydew melons has increased each decade since the 1960s. The greatest success with their culture has been with irrigation in semiarid regions of the country. The humid conditions with accompanying diseases and insect problems have made them a poor choice for both gardeners and commercial farmers alike. The U.S. farm value of honeydew melons averaged $94 million during 2001-03. During this 3-year course, California produced 76 percent of the nation’s honeydews, followed by Arizona and Texas.
A major difficulty in the process of production of honeydew melons is of ripening and harvesting the fruit. Fruits of most honeydew plants do not separate from the vine at maturity, as do muskmelons; so they must be clipped. The size, skin color and smoothness of the rind are the characteristics that are to be looked for in the fruit in order to judge its maturity. Gardeners should watch for the development of distinct blotches or streaks of yellow appearing on the creamy white surface as an indication for time to harvest. This should occur in 80-90 days from seeding to first fruit picking. Ideally, it would be best to harvest honeydew melons just before their surface starts to crack and still waiting long enough for the fruit to develop its full flavor. It is important to realize that cutting the fruit from the vine in an earlier harvest at a more immature stage reduces the cracking problem, improving shelf life and appearance, but results in fruit with lower sugar content and inferior flavor.
Whatever may be the difficulties with the proper harvesting, a ripe juicy honeydew melon has a lot of added benefits. Honeydew melons are packed with vitamin C and are a good source of potassium. Consumption of honeydew melons can potentially reduce your risk of developing diabetes, heart disease, cancers and strokes. The honeydew melons are also a favorite scented candle because of its refreshing sweet scent and pleasant aroma. So, the next time you look out for a honeydew melon, don’t just thump and shake to check its ripeness, as you would have done with a usual watermelon. Improve the eating quality of uncut melons by leaving them at room temperature for 2-4 days. Once cut, eat the sweet and juicy honeydew melon within 2 days. That’s the way to enjoy a quick healthy honeydew snack!
Sustainable Living Articles @ http://www.articlegarden.com
About christinem:
Christine is an expert Internet marketing professional with years of experience in various industries such as: Business, Finance, Real Estate, Web-Design, Health & Medicine and many more. Watermelon
Christine is an expert Internet marketing professional with years of experience in various industries such as: Business, Finance, Real Estate, Web-Design, Health & Medicine and many more. Watermelon
Antibiotic free quality shrimp farming & prawn farming aquaculture seafood producer
As a result of research and development that began more than two decades ago, National Prawn Company has completed phase one of a $350 million "modified extensive" shrimp farm on the Red Sea, 150 kilometers south of Jeddah. The $200 million first phase resulted in eleven farms and 2,800 hectares of ponds with projected production of 13,500 metric tons of whole shrimp a year. Phase two will add fifteen more farms and 3,500 more hectares of ponds capable of producing 17,500 tons a year.
National Prawn Company follows the codes of conduct and methods of production outlined under the United Nation's definition of "Sustainable Development". It produces antibiotic-free shrimp with no hormones and no preservatives using eco-friendly, sustainable shrimp farming methods. It uses low stocking densities and settling ponds to protect the local aquatic ecosystem.
NPC's product line is currently marketed locally and internationally under the brand name "Al-Watania" and other brand names.
Work Force: More than 2,000 employees from 25 countries.
Broodstock: Specific pathogen-free, specific pathogen-resistant Penaeus indicus in its twenty-fourth generation.
Nauplii Production: 60 million a day.
Postlarvae Production: 180 million a cycle.
Processing Plant: Capable of handling 80 metric tons of head-on shrimp a day. M/S Marel/Carnitech (Denmark) supplied and installed most of the processing equipment. M/S Jonsson (USA) supplied the peeling machines and Mycon (Japan) supplied the refrigeration system. The plant is designed to process a wide variety of products from simple block frozen products to high-value ready to eat individually quick frozen and cooked products.
The shrimp reach the plant in less than an hour after harvest and are processed and packed in less than six hours after harvest. The plant has a large, fully automated chill room that can hold up to 25 tons of whole shrimp as it comes in from the farms.
There are three major processing lines, a head-on line with the capacity to handle two tons an hour, a headless line with the capacity to handle 1.2 tons an hour, and a peeling line with the capacity to handle one ton of raw shrimp an hour. Three plate freezers can freeze 20 tons of shrimp a day, and two spiral freezers can freeze three tons per hour. There are two flow pack machines from Sandiacre. As part of the worldwide marketing strategy, great importance has been given to the implementation of HACCP and ISO quality control systems.
Feed Mill: Capacity ten tons per hour. BUHLER (Switzerland) installed the machinery and technology.
Intake Pumping Station: The intake pump station was designed to create a flow of 90 cu/m/sec at a static head of 2.5 meters. It is equipped with twelve Amacan submersible, vertical pumps. The length of the intake canal is 35 kilometers!
Drain Pumping Station: The return water pump station is designed for a flow rate of 90 cu/m/sec at a static head of 1.1 meters. It is equipped with seventeen Amaline submersible, horizontal pumps. The total length of the return water canal is 38.2 kilometers.
Shrimp Head Powder: The offal plant processes fresh shrimp heads into shrimp head powder, which NPC sells as a feed ingredient in laminated, polypropylene bags weighing either 25 or 50 kilograms.
Miles of Roads on the Farm: 157 kilometers, 57 of them asphalted.
Employee Community: Furnished bachelor accommodations are provided with dining halls, relaxation facilities, indoor sports facilities, supermarkets and a mosque. Essential utilities like power, water and sanitation are available around the clock.
Distribution: NPC has entered into exclusive agreements with distributors in U.S.A, Canada, Spain, Cyprus, Italy, Australia, Japan, China, UAE, Korea, Egypt, Bahrain, and Jordan. It is looking for distributors in Kuwait, Qatar, Oman, Lebanon, and Tunisia.
Employment: NPC is on course to implement its second phase and will be hiring people at all levels.
Sustainable Living Articles @ http://www.articlegarden.com
About National Prawn Company:
National Prawn Company P.O. Box 20, Al-Lith 21961, Kingdom of Saudi Arabia Phone 00-966-7-7420742, extensions 582 Fax 00 966-7-7420743 Email sales@robian.com.sa Webpage www.robian.com.sa
National Prawn Company P.O. Box 20, Al-Lith 21961, Kingdom of Saudi Arabia Phone 00-966-7-7420742, extensions 582 Fax 00 966-7-7420743 Email sales@robian.com.sa Webpage www.robian.com.sa
Sunday, June 29, 2008
What is Organic Chicken?
People must have heard about the nasty conditions which broiler chickens - which are bred for their meat - are raised in? These chickens have no more floor space than a sheet of A4 paper. Chickens are over-fed to reach slaughter weight in six weeks, when it would normally take four months.
Modem intensive systems of poultry production have produced cheap meat for the consumer - but at a price. Inside the intensive chicken houses, which are appearing in increasing numbers in the countryside, up to 40,000 birds are crammed, at 2 birds to the square foot, into a single windowless building, with almost continuous low levels of artificial light, they are then given drugs to speed up their rate of growth. Keeping so many animals packed together in such a stressful environment can only contribute to their rates of infection. It seems logical that the Chinese flu infections that we were seeing transmitted to humans comes from this same intensive farming. It isnt necessary to produce food in this way.
Organic farmers do a number of things to ensure that chickens are reared as naturally as possible. For starters, antibiotic growth promoters cannot be used but sick organic birds must be treated with appropriate veterinary medicine, so they can be given antibiotics if theyre very poorly. But they cannot be given drugs on a regular and routine basis, something that almost all non-organic poultry have to endure. Organic poultry is reared on a specially formulated feed containing only cereals, vegetable protein, a small amount of fish meal, and a vitamin/mineral supplement. These chickens are often guaranteed to be fed on feed which is free from genetically modified feedstuffs (GMOs). To be fully organic, chickens must be fed a diet containing grain which has been grown organically, without artificial fertilisers or sprays. Such feed is expensive, and therefore organic chicken is more expensive as well.
Also, on Soil Association registered farms, the number of chickens housed in a single shed is restricted to 1,000. A non-organic intensive chicken farm may have as many as 40,000 in the same shed. Organic birds are kept free-range, having continuous daytime access to clean pasture, except in adverse weather. Non-organic birds are almost always locked up night and day.
In addition, the Soil Association insists on full and clear labeling of processed chicken products. They are able to trace back to the farm all ingredients used in any Soil Association chicken products. Their organic certification standards state that food must undergo as little processing as is practical.
Organic standards are legally binding. All organic businesses must be licensed by law, and are fully inspected at least once a year. So if you want to see for yourself how organic animals are reared, why not visit an organic farm?
Sustainable Living Articles @ http://www.articlegarden.com
About Davinos Greeno:
Davinos Greeno works for the organic directory This green directory lists 100s of Organic Food and Drink Companies and Eco Jobs and Community Videos
Davinos Greeno works for the organic directory This green directory lists 100s of Organic Food and Drink Companies and Eco Jobs and Community Videos
Organic Wine, Spirits and Beer
A key point to add at this stage is the difference between organically grown grapes - fruit from vineyards grown without the use of industrial fertilizers, herbicides, fungicides and pesticides - and wines made without synthetic preservative additives.
Organic Vineyards – Where it all begins!
An organic vineyard is one where grapes are grown without chemical fertilizers, weed killers, insecticides, or other synthetic chemicals. This prevents damage to soil and ensures that no chemicals end up in the wine as residue. Organic farmers aim to maintain healthy, biologically active soil whose fertility is provided by plants that fix nitrogen from the air. In the vineyard it means planting cover crops between the avenues of the vines instead of applying herbicide. Naturally occurring plant or mineral extracts leave no residue in the soil, and weeds are kept down with the use of mechanical and hand hoes. Biodiversity is promoted through the plants, which help regulate the vineyard soil by attracting beneficial insects, spiders and predatory mites.
The Role of Certification and the Organic Market
When a label says organic, it means the wine has met certain standards that are set by a government agency. Different nations have their own certification criteria, so whats organic in one country may not be so in another. In the UK the Soil Association is the most recognized and used certification body.
Many wineries that are technically organic still choose not to be certified. There are many reasons for this. Some do not want the added costs and bureaucracy of registering. Others may disagree with their governments standards. Whatever the case, they are not allowed to use organic on their labels.
There is a national government target for 30 per cent of all UK farmland to be organic or in conversion by 2010, and 20 per cent of the food consumed to be organic by 2010. The UK grocery market was worth $206 billion in 2006 and USA 634.7$ billion. This growth in the organic food market will have a knock on effect on the drinks industry and will meet the ever-growing demand from consumers for organic wine, which is better for drinkers and better for the environment.
Financial Incentives to Companies to turn Organic
In 2005, 39% of the world organic farmland is in Australia and New Zealand. To combat this The European Union (EU) offers financial support to organic farmers as an incentive for farmers to convert to organic production and help the sector grow. These grants provide farmers with assistance during the period of conversion to organic farming which usually takes three years.
Organic spirits
While not so widely available as organic wine, organic spirits are available through specialist suppliers. The production process for organic spirits does not differ widely from conventional production. The main difference lies in the use of organic raw materials. Organic beers tend to use organic hops in production. Organic beer is now available in a number of pubs and supermarkets throughout the UK.
Fancy visiting an organic vineyard?
If you are into Organic wine why not visit Englands Premier organic vineyard. In addition to processing fruit on site, Sedlescombe Organic Vineyard is one of the main tourist attractions in the 1066 Country region in and around Hastings attracting some 5,000 visitors per annum to its Vineyard & Woodland Nature Trail + Wine tasting.
Sustainable Living Articles @ http://www.articlegarden.com
About Davinos Greeno:
Davinos Greeno works for the organic directory This green directory lists 100s of Organic Food and Drink Companies and Eco Jobs and Community Videos
Davinos Greeno works for the organic directory This green directory lists 100s of Organic Food and Drink Companies and Eco Jobs and Community Videos
Saturday, June 28, 2008
Convince Skeptics With Easy Vegetarian Recipes
If you are thinking of following vegetarian diet for certain causes - religious belief, health reason, economic reason, animal rights - you will face a barrage of uninformed arguments from skeptical relatives and friends. A common argument about vegetarianism is the difficulty of preparing vegetarian meals. Don't get swayed or discouraged by this argument because there is a lot of choice for vegetarians. A vegetarian diet consists of ordinary everyday foods like grains, vegetables, nuts, and fruits. Legumes and starches like potatoes and rice are also part of the diet. Fish, poultry, and dairy products can also be incorporated depending on what type of vegetarianism you follow. These are all available in your average grocery store. Also, there is a variety of easy vegetarian recipes available in many sources. Books, magazines, newsletters, and even TV shows are veritable sources of healthy vegetarian recipes. You will not miss anything because the choices are limitless.
Vegetarian meals do not deviate much from a regular diet except for the absence of meat. Skeptics argue that this could mean missing out on essential proteins. But this is hardly true nor correct. All healthy vegetarian recipes are well-balanced. They have the required amounts of essential vitamins, minerals, and protein. Examples of protein choices are legumes, nuts, beans, fish, poultry, dairy, and the popular tofu. Calcium, a mineral often associated with milk, is not missed either. Middle Easterners and native Africans are known to have strong teeth and bones but their diets rarely contain dairy or meat. They get their calcium from vegetables and root crops. So there is no reason you couldn't get your calcium requirements from vegetarian foods. In terms of nutrition, a vegetarian diet is even superior to diets with meat. There is less fat and bacteria that enter the body which can cause heart diseases and infections. You can watch meat lover bloat and get fat while maintaining your own healthy body with vegetarianism.
After proclaiming that you are eating healthier with vegetarianism, you'd think that the non-believers will stop bugging you. But no, they're back and possibly bearing the most difficult question for hedonists. They'll ask if you're not depriving yourself of the hearty pleasure and satisfaction only the flavor of meat can give. Fret not because vegetarianism has an answer to that. When vegetarians state that there are easy vegetarian recipes, they don't just mean easy to prepare but also easy on the palate. Contrary to what the skeptics are thinking about vegetarian meals (you know, limp lettuce and carrot sticks), vegetarian meals are flavorful and varied. Recipes range from curries, soups, burgers, steaks, hotdogs, casseroles, pasta, and delicious desserts all made with true vegetarian goodness. In fact, vegetarian meals are more flavorful because they make full use of herbs and natural flavors unlike meats which use a lot of salt.
If your friends and relatives still won't stop bugging you about your vegetarian diet, get a load of healthy vegetarian recipes and cook them a feast. When they see that you didn't even break a sweat preparing the delicious feast, they'll be convinced of the ease of vegetarianism. Give them copies of easy vegetarian recipes and don't be surprised if they'll ask you to go produce-shopping in the following days.
Sustainable Living Articles @ http://www.articlegarden.com
About Elizabeth Gilley -:
For more valuable information on easy vegetarian recipes, healthy vegetarian recipes, please visit www.freevegrecipes.com
For more valuable information on easy vegetarian recipes, healthy vegetarian recipes, please visit www.freevegrecipes.com
Friday, June 27, 2008
What are Organic and Free Range Eggs?
The Benefits of Eating Eggs
Eggs are low in calories and could actually protect against heart disease, breast cancer and eye problems and even help you to lose weight. Eggs are actually good for you. They are rich in nutrients, one egg provides 13 essential nutrients, all in the yolk (egg whites contain albumen, an important source of protein, and no fat). You should keep eggs in the fridge in their box and eat them by the use-by date.
We now know the benefits of eating eggs but does the welfare of the chickens matter? Davinos Greeno investigates the eggy world of production systems.
Eggs are produced in 3 types of production systems.
1)Laying Cage System. Laying cages are the most common method of commercial egg production in the UK - representing around 66% of eggs produced in 2004.
Typically a laying cage system consists of a series of at least three tiers of cages. The cages have sloping mesh floors so that the eggs roll forward out of the reach of the birds to await collection. Droppings pass through the mesh floors onto boards, belts, the floors of the house or into a pit to await removal.
2) Barn system. Around 7% of eggs sold in the UK are produced in the barn system. In the barn system the hen house has a series of perches and feeders at different levels. In the deep litter system the birds are kept in hen houses in which all the floor area should be solid with a litter of straw, wood shavings, sand or turf.
3) Free range system. The free range system accounts for around 27% of eggs produced in the UK. And the Welfare of Laying Hens Directive stipulate that for eggs to be termed free range, hens must have continuous daytime access to runs which are mainly covered with vegetation and with a maximum stocking density of 2,500 birds per hectare. The demand for free-range eggs is also growing by 10 per cent a year. Somerfield will be the first supermarket in the country to switch to selling French free-range eggs. Tesco is also understood to be lining up suppliers on the Continent if it is not able to guarantee supplies at home due to this rising demand. The cost of opening a free-range unit can be as much as £500,000.
Organic System
How can you be sure about the welfare of the bird that produced the egg on your plate? The simple answer is that you can be pretty sure that an organic label indicates a different world for the birds compared to the nightmare conditions present in the industrial levels of the Laying Cage System. Beyond this lies degrees of acceptability with the soil association mark being one of the best indications of high animal welfare.
Hens producing organic eggs are always free range. In addition, hens must be fed an organically produced diet and ranged on organic land. Organic eggs are produced in the UK according to criteria set by the Advisory Committee on Organic Standards (ACOS) – which sets basic standards for organic production in the UK, in line with EU legislation.
Due to the lack of artificial colouring in the animal feed you may well notice that organic eggs are somewhat paler than others. Organic eggs are also more expensive when compared to eggs farmed intensively, but the difference in taste is recognised by most people.
Sustainable Living Articles @ http://www.articlegarden.com
About Davinos Greeno:
Davinos Greeno works for the organic directory This green directory lists 100s of Organic Food and Drink Companies and Eco Jobs and Community Videos
Davinos Greeno works for the organic directory This green directory lists 100s of Organic Food and Drink Companies and Eco Jobs and Community Videos
Wednesday, June 25, 2008
Mix It Up! A Salad Boost Can Keep You Healthy
by: Donna Monday
All the health experts agree that you need to eat lots of vegetables to benefit from a variety of nutrients that your body needs to stay fit and strong. Many people often skip eating vegetables because maybe they don’t like the taste, or just don’t want to bother cooking them.
A fast and easy way to eat your veggies is just a bag away. There are many pre-made salads available at your supermarket that makes it easy to add fresh greens to your diet.
I like romaine lettuce because the deeper the green color the healthier it is for you. However, good ole iceburg lettuce is good too. Often these bags of salad contain carrots, radishes, and cabbage - all immune system boosting foods. You can add tomatoes, mushrooms, onions, croutons, peas, cheese, and anything else you may have in the fridge.
These days, you can literally make a healthy salad side dish in under five minutes!
Chicken Ceasar Pasta Salad
3-4 chopped boneless chicken breasts
Caesar or Italian Caesar salad dressing
2 cups broccoli florets
handful of cherry tomatoes (optional)
pimientos (optional)
4 cups Rotel pasta noodles
1 tsp. olive or vegetable oil
Directions
Cook chicken breasts until they are tender and chop into bite size pieces.
Cook Rotel noodles in boiling water for 7 minutes or until tender in water with oil.
Steam broccoli florets (over stove or in microwave) until slightly tender (do not overcook!).
Cut tomatoes in halves and wash thoroughly.
Mix noodles, chicken breasts, broccoli and optional ingredients(pimentos and tomatoes). Drizzle salad dressing until pasta is slightly covered and stir salad until covered in dressing.
Serve either chilled or warm, accompanied by a bottle with extra dressing at table.
You can store leftovers in refrigerator for up to 4 days or freeze for up to two months.
If you enjoy making your salad from whole fresh lettuce, make sure you wash it thoroughly to remove dirt and any pesticide residue before cutting it up.
With a little more effort, you can make a nice pasta or potato salad. Some popular meat salads are chicken salad and tuna salad. These salads include a serving of protein and can often be substituted as a deliciously nutritious lunch or dinner.
If you’re a vegetarian, you can subsitute beans and chick peas for the meat without missing out on flavor and texture.
Salad made with fresh fruit also makes a great breakfast or lunch treat.
Remember, you don’t have to make the same bland salad every time. Mix it up with various flavors and ingredients. Salad should be a regular part of your meal plan. There’s a salad combination to suit everyone’s taste buds. Go ahead and try out a new salad recipe today.
All the health experts agree that you need to eat lots of vegetables to benefit from a variety of nutrients that your body needs to stay fit and strong. Many people often skip eating vegetables because maybe they don’t like the taste, or just don’t want to bother cooking them.
A fast and easy way to eat your veggies is just a bag away. There are many pre-made salads available at your supermarket that makes it easy to add fresh greens to your diet.
I like romaine lettuce because the deeper the green color the healthier it is for you. However, good ole iceburg lettuce is good too. Often these bags of salad contain carrots, radishes, and cabbage - all immune system boosting foods. You can add tomatoes, mushrooms, onions, croutons, peas, cheese, and anything else you may have in the fridge.
These days, you can literally make a healthy salad side dish in under five minutes!
Chicken Ceasar Pasta Salad
3-4 chopped boneless chicken breasts
Caesar or Italian Caesar salad dressing
2 cups broccoli florets
handful of cherry tomatoes (optional)
pimientos (optional)
4 cups Rotel pasta noodles
1 tsp. olive or vegetable oil
Directions
Cook chicken breasts until they are tender and chop into bite size pieces.
Cook Rotel noodles in boiling water for 7 minutes or until tender in water with oil.
Steam broccoli florets (over stove or in microwave) until slightly tender (do not overcook!).
Cut tomatoes in halves and wash thoroughly.
Mix noodles, chicken breasts, broccoli and optional ingredients(pimentos and tomatoes). Drizzle salad dressing until pasta is slightly covered and stir salad until covered in dressing.
Serve either chilled or warm, accompanied by a bottle with extra dressing at table.
You can store leftovers in refrigerator for up to 4 days or freeze for up to two months.
If you enjoy making your salad from whole fresh lettuce, make sure you wash it thoroughly to remove dirt and any pesticide residue before cutting it up.
With a little more effort, you can make a nice pasta or potato salad. Some popular meat salads are chicken salad and tuna salad. These salads include a serving of protein and can often be substituted as a deliciously nutritious lunch or dinner.
If you’re a vegetarian, you can subsitute beans and chick peas for the meat without missing out on flavor and texture.
Salad made with fresh fruit also makes a great breakfast or lunch treat.
Remember, you don’t have to make the same bland salad every time. Mix it up with various flavors and ingredients. Salad should be a regular part of your meal plan. There’s a salad combination to suit everyone’s taste buds. Go ahead and try out a new salad recipe today.
About The Author
© Donna Monday - Great salads, soups, breads and more... http://www.best-salad-recipes.com
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