Recipes For Success On Your Raw Food Diet

When one first goes on a raw food diet, they may find it quite easy to eat whole fruits, vegetables, salads and nuts for the first few weeks. Just the fact that preparation is much simpler than a cooked food diet, not to mention the way it will improve their health is a wonderful incentive to do well with it.

Within the first week of starting a raw food diet, most will begin to feel the positive effects to their health and wellbeing. That becomes incentive to stay on the diet knowing it is helping to somewhat detox your body and improving your health. After a while though you may feel that you are eating the same things repetitiously and may tire of it.

If you are planning on staying on a Raw Food diet for more than a few weeks, or even years, you will find it necessary to look for a variety of different recipes. You may be really gung ho at first about starting your raw food diet, but if you don't vary your foods or eat the same things all the time you may get bored and give up. You will find if you research and learn what nutrients come from what, you will be able to put together a balanced raw food diet that you can be happy with. If you don't, you may start craving unhealthy foods again, and you don't want that.

If you do your homework, you will find there are raw food diet recipes that can be substituted for much of the different types of cooked dishes that you now enjoy. You don't have to live on just salads! There are appetizers, main dishes, and a vast amount of desserts you can make. Smoothies made with whole fruits and green veggies are both delicious and packed with vitamins, minerals and nutrients essential to good health. You can make raw food diet bars that are pleasing and filling. You can even make vegan pizzas by using a nut base for the "dough".

You should start out your raw food diet with a plan to cover all of your nutritional needs. There are websites for people who want to track their success in losing weight, or just those who want to keep track of what they eat. These sites often offer a printable spread sheet so you can keep track of and monitor what you are eating and what nutrients you may be lacking in your raw diet. You can make a food diary and follow it for a couple of weeks until you are certain you are eating healthy in your raw diet. One such website is fitday.com. Check it out; you may be glad you did.

In the case where you find you are lacking certain nutrients, you'll have to do your homework and find a raw food source that contains what you lack. There will be some foods that contain a certain nutrient you lack that you don't care for. This is where the raw food diet recipes will help you. There may be a certain combination of the food you don't like, prepared with other foods you do like so you don't really taste the one you don't like. When there's a will, there's a way, so to speak.

Your nutritional needs may not be fully met on a raw food diet, so in that case, you may have to find another raw source. Raw food diets generally don't have enough calcium for our body's needs. What the Government recommends in the amount of calcium we require is not agreed by many. Some raw fooders believe that meat eaters lose absorption of calcium into their bodies due to a substance in animal products that blocks it. There is nothing however that confirms this claim.

You may find some die hard raw fooders who use raw dairy products to supplement the calcium they are lacking. This is very dangerous however, as salmonella, e-coli and other dangerous and often deadly bacteria's may be present due to the lack of pasteurization. Some may go outside the box for this and use a calcium supplement although not raw, safer. There are certain fruits and vegetables very high in calcium that could simply be eaten more of such as broccoli, cabbage, oranges, raw almonds to name a few. By adding extra of these raw foods in the daily diet you should cover the deficit.


Original article

Vegan Parmesan Cheese

There are many delicious options if you're looking for a vegan parmesan cheese to adorn your pastas, top your pizzas and make your yummy food that much yummier. These dairy-free options can either be store-bought to homemade - and the homemade recipes just take 2-10 minutes, depending on which one you decide to make. I typically opt to make parmesan at home, since it's faster than running to the store!

However, sometimes running to the store is just that much more convenient if you're out and about, traveling or couldn't be bothered to lift a finger in the kitchen. Enter store-bought vegan parmesan!

Galaxy Nutritional Foods has a soy-based vegan parmesan alternative that is widely available in health food stores. It has a realistic texture to dairy parmesan, is cholesterol-free (like all vegan food!), very low in calories and fat, and is a half-decent source of calcium, too.

Parma! Vegan Parmesan is a raw alternative to the soy-based parmesan that Galaxy Nutritional Foods created. And the ingredient list is minuscule - only 3 ingredients, just like the two recipes I share below! You really can't go wrong with walnuts, nutritional yeast and sea salt. While it won't trick anyone into thinking it's dairy parmesan, it tastes great in its own right, and makes an excellent and healthy topping for pretty much anything.

Both products can be found in many health food stores, as well as online at stores like veganessentials.com.

Okay, so that covers the popular store-bought vegan parmesan brands. What about homemade?

For starters, I'm of the opinion that a good vegan parmesan only needs 3 ingredients. The two recipes I'll show you just have 3 ingredients each, and they each have very different but equally awesome flavor profiles.

Keep in mind that these incredibly simple recipes do not taste exactly like dairy parmesan. The point of these recipes isn't to mimic - it's to recreate the experience of eating parmesan, to give your bite of pasta that familiar salty-cheesy taste without containing any actual cheese.

The first recipe is great if you're a nooch (nutritional yeast) fan and aren't too keen on raw garlic. With the simple ingredient list of nutritional yeast, toasted sesame seeds and salt, it might seem like an odd trio for a parmesan recipe, but rest assured it's quite awesome. The nooch is what adds that "cheesy" taste, the toasted sesame seeds add body and depth, and the salt is what really makes it reminiscent of parmesan.

Vegan Parmesan - Version 1
1/4 c. white sesame seeds
2 tbsp. nutritional yeast flakes
1/4 tsp. salt

Heat the oven to 350 F and place the sesame seeds on a dry baking pan, toasting for 4-8 minutes until they turn golden. Watch them carefully so they don't burn! Alternately, you can toast the sesame seeds on a dry skillet on the stove top.

Process the toasted sesame seeds, nutritional yeast and salt in a food processor, processing just long enough to break the seeds down into smaller chunks, but not long enough to completely break it down into butter. You don't want a paste, you want a crumble. Serve as you would dairy parmesan!

The next parmesan recipe is great if you aren't a big nooch fan, or if your pantry simply lacks this vegan staple. Salt, brazil nuts and raw garlic give this parmesan a savory quality and lots of bite.

Though the brazil nuts make a great texture for this parmesan, feel free to swap them out for another type of nut, such as almonds or sesame seeds.

Vegan Parmesan - Version 2
1/2 c. brazil nuts
1 clove garlic, minced
1/4 tsp. salt

Process all ingredients in a small food processor until combined but still crumbly. Do not over-process or you will have paste, not parmesan. Serve like you would dairy parmesan and enjoy!

I highly recommend attempting a vegan parmesan recipe in your own kitchen. It's such a simple process, and there's tons of wiggle room in the recipes themselves if you want to switch it up and do something different. Aside from tasting really yummy, these nut- and seed-based cheeses are nutritionally superior to the dairy kind, containing important minerals like selenium (from the brazil nuts), calcium, magnesium and copper, with no cholesterol or "bad fats". Good taste and good health can be in the same sentence together!

Allysia is a certified raw food chef and health enthusiast who enjoys concocting tasty vegan recipes in her tiny kitchen. You can find her at her website The Real Meal.

Article Source: http://EzineArticles.com/?expert=Allysia_Kerney


Original article

Yummy Vegetarian Recipes For You

There are various vegetarian recipes that people can enjoy and relish for a long time. One of these is roasted vegetables and a vegetarian should prepare sweet potato, Yukon gold potatoes, red bell peppers and squash. Once they are combined in a large bowl, red onions are added. In a separate bowl, rosemary, thyme, olive oil, salt, vinegar and pepper are stirred together and are used to coat the vegetables. All of these are spread evenly on a large pan that is used for roasting. In a pre-heated oven, these vegetables should be stirred every ten minutes so the vegetables will be cooked thoroughly.

Vegetarian recipes should never be boring and pasta lovers can savor the taste of hearty vegetable lasagna. First, lasagna noodles are placed inside a hot pot and are boiled for ten minutes. Afterwards, they are drained and rinsed with cold water. Next, vegetables such as onions, garlic, mushrooms and green peppers are cooked and stirred in a large saucepan. Pasta sauce is added and is left to boil. After fifteen minutes, the heat is reduced and it is simmered for fifteen minutes. Next, eggs, ricotta and two cups of mozzarella cheeses are mixed together.

The oven is heated to 350 degrees and one cup of tomato sauce is greased at the bottom of a 9x13 inch baking dish. Meanwhile, one half of the lasagna noodles as well as the Ricotta mix; Parmesan cheese and sauce are layered together. All of these have to undergo a second layering and are topped with two cups of mozzarella cheese. Before this vegetable lasagna is served, it is baked and uncovered for at least forty minutes. This vegetarian meal is left to stand for fifteen more minutes and vegetarians can partake of this delicious meal afterwards.

One of the simplest vegetarian recipes is the easy cheesy cream of broccoli soup. All that is needed is a ten ounce broccoli that is frozen, a 10.75 ounce condensed cream of mushroom soup, eight ounces of processed cheese, one and one-fourth cups of milk and pepper and salt to taste. The broccoli is prepared and drained of excess water. Then, cream of mushroom soup is added as well as one can of milk. This is stirred in low heat. Cheese is then added and is stirred until it melts. To add flavor to this soup, salt and pepper are added.

One of the most unique vegetarian recipes is Carrot raisin salad. For this salad, three shredded large carrots are needed as well as a cup of raisins and one cup of walnuts. Additionally, two tablespoons of shredded coconut, one half cup of mayonnaise, two tablespoons of sour cream, one tablespoon of cider vinegar, and one half teaspoon of white sugar are added into the mix. To top it off, one-fourth celery needs to be chopped. All of these ingredients are combined in a medium bowl and whisked as well. The dressing is stirred into the carrot mixture. Finally, the salad is chilled before it is served.

Ralph Wilhelm-dude17111 is an online researcher and marketer.
For more information on Yummy Vegetarian Recipes follow this link.

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Original article

Why Soy (and Tofu) Aren't The Answer! The Problems With Eating Soy and the Solution

The health status of Soy as a food item has become the subject of fantastic debate. There are vegetarian soy advocates who extol the benefits of eating soy, sometimes to the point of disbelief, and there are the soy fear mongers, would be prophets of doom, scaring us away. Whats the truth? Here is where we sort out the facts.

Tofu is a food product made from coagulated soy-milk. The curd is then pressed into soft blocks. Tofu is soy.

Soy (and tofu) is often used as a source of protein in a variety of "vegetarian-meat" recipes as well as in desserts, soups, smoothies, as soy milk, imitation cheeses and more. It is quite versatile.

However, research has consistently shown that soy is decidedly not friendly to the human body. Not in it's natural state, and especially not in the highly processed state that soy is typically served in.

The mistake in thought that leads us to believe soy is healthy has three main roots:

Mistake # 1

Since soy is a natural food crop; A raw food; A bean that grows from the ground; it must be healthy.

Consider that sugar is also natural. Salt is natural too. They both come from the ground. But we know that these are not healthy foods and should be consumed only in great moderation.

Soy is just another natural food that has highly intolerable properties for the human body. This will be discussed in more detail later on.

Mistake #2

Soy is very prevalent, it's all around us and in so much of our food that we have come to believe that it should be there.

Due to the soybean being one of three native crops in the US which are very highly subsidized and grown, soy is over- promoted and marketed to the American public.

Second only to corn, soybeans are the most government subsidized crop in the United States (wheat is behind soy at number three). Because it's so highly subsidized soybeans are a crop that is actually overgrown in the US. One of many results of the soy surplus is that soy has become a food crop whose use is encouraged by the USDA particularly in its Child and Adult Care Food Program (CACFP).

In extremely moderate amounts, soy would not necessarily be problematic for most people. However soy is so prevalent and available, and manufacturers have devised ways to use soy in so many applications, that it is typically over-consumed even for persons who are not "into" soy.

As a result, the amount of soy in the standard American diet is easily problematic even for those whose body would otherwise tolerate it relatively well.

Worse still are the methods and processes used to make soy useful in it's many applications. The over-processing that soy goes through adds many other external problems and issues to this already problematic food item. This too will be discussed in more detail later on.

Mistake #3

Asians eat vast amounts of soy. We have been sold the idea that Asians eat a diet very high in soy and tofu and live really healthy lives until very old ages as a result of it. This is a wild piece of fiction.

In Asia, soy that has not been fermented, the soy that we eat in the west (tofu and the like), has been used as animal fodder for thousands of years. In actuality, the average consumption of this type of soy by Asians is a fraction of what we eat. What Asians consume on a regular basis is "fermented soy."

In fact, the soybean did not serve as a food in China until the discovery of fermentation techniques (during the Chou Dynasty). The Chinese did not eat un-fermented soybeans as they did other legumes such as lentils because the soy bean contains large quantities of what they believed to be natural toxins or "anti-nutrients."

Soy that has been fermented is vastly different than non-fermented soy and is, in fact, the healthy soy we should be eating. Fermentedsoy actually is quite good for you.

Fermentation adds benefits to food in general. These benefits include pro-biotic bacteria (e.g. acidophilus), higher amounts of vitamins and minerals, and it makes food easier for the body to digest.

Common fermented products are yogurt and kefir, saurkraut and kimchi, many cheeses, some breads, pickles and vinegar.

Fermentation, while releasing the nutrients in the soybean also eliminates the problems associated with soy as a food. This will be detailed later. (Soy milk, tofu and soy cheese, are not fermented products).

Soy products that are healthy are fermented. The main types of fermented soy are; Miso, Natto, Tempeh, and Soy Sauce. (With soy sauce watch out for artificial ingredients and added MSG.)

Fermented soy products, mainly Miso, Natto, and Tempeh are high in protein and are very healthy. These have no negative or unwanted side effects and they are certainly suitable for vegetarians and vegans.

[Other high-protein sources for vegetarians: Fish, eggs and dairy.

Other high protein sources for vegans: First lentils, beans in general (not soybean), oat-bran, broccoli and cauliflower, asparagus, peanuts, avocados...]

Simply put, when we realize that unfermented soy is already in a surprisingly wide range of the processed foods that we eat, then in order to keep our soy intake at a healthy level, or at least non-detrimental, we have little choice but to electively eat soy products in great moderation only.

As will be discussed next, high or even moderate amounts of (non-fermented) soy in the diet can be the source of numerous health complications. Some of which are major issues.

Let's point out though that the issues associated with soy lie mainly with people who use soy as their principal source of protein. Some people view soy as a kind-of wonder-protein, the answer to nearly all food neads, indeed how it is often promoted by soy food-product makers in; soy milk, soy- patties, soy burgers, tofu patties, tofu slabs, scrambled tofu, tofu stir fry, soy cheeses, soy cereals, soy snacks, soy deserts etc. These people consume soy in more than moderation and are the ones who need to be concerned.

For those who use non-fermented soy as an occasional treat, a few of cubes of tofu at a party or restaurant, in a desert here or there, aren't typically in any need of concern. In very moderate use most people shouldn't realize any harmful effects at all.

The issues with Soy

Topping the list of the many issues associated with eating non-fermented soy are:

1) Soy is a phyto-estrogen -

A plant estrogen. This means that consuming soy significantly enhances the body's estrogen levels.

Estrogen is a hormone that has a pivotal role in the bodies of both men and women. It is important for cognitive function, fertility, and many of the changes in gene activity that take place in the body.

Estrogen levels that are too high can wreak havoc with our hormones. For women this can set off cycle irregularities and be the cause of weight gain, headaches, bad temper, chronic fatigue, and loss of libido.

For men it can lead to loss of muscle mass, enlarged breasts, lower libido and can be a precursor to atherosclerosis and arterial diseases.

For both men and women too much estrogen can lead to more serious problems as well.

2) Soy is a goitrogen -

It is a food that is damaging to the thyroid gland. It inhibits thyroid function.

The thyroid gland directly affects our daily energy. It regulates the body's rate of metabolism and affects the growth and rate of function of many other systems in the body. The hormones produced by the thyroid gland, T3 and T4, play an important role in the maintenance of normal blood pressure, heart rate, muscle tone, digestion and reproductive functions.

3) Soy is a trypsin inhibitor -

Trypsin is a digestive enzyme produced in the pancreas.

There are numerous enzymes that allow us to digest our food and then absorb nutrients from the digested food. Trypsin is the enzyme responsible for and required by the body to digest protein.

4) Soy contains phytic acid -

A naturally occurring acid in some grains and legumes.

Phytic acid is often considered an anti-nutrient because it is a fiber that impairs the absorption of minerals. It will interfere with and disrupt the body's ability to absorb calcium, iron, magnesium, and zinc.

5) Soy is a techno-product overkill -

The methods used to make soy protein products add problems to this already troubling food item.

"-Production of modern soy protein products takes place in industrial factories where a slurry of soy beans is first mixed with an alkaline solution to remove fiber, then precipitated and separated using an acid wash, and finally, neutralized in an alkaline solution.

Acid washing in aluminum tanks leaches high levels of aluminum into the final product. The resulting curds are spray-dried at high temperatures to produce a high-protein powder.

A final negative process to the soybean is high-temperature, high-pressure extrusion processing of soy protein isolate (SPI) to produce textured vegetable protein (TVP).

High-temperature processing has the unfortunate side-effect of so denaturing the other proteins in soy that they are rendered largely ineffective.

Nitrites, which are potent carcinogens, are formed during spray-drying, and a toxin called lysinoalanine is formed during alkaline processing.

Numerous artificial flavorings, particularly MSG, are also added to soy protein isolate and textured vegetable protein products to mask their strong "beany" taste and to impart the flavor of meat.-"

"Soy Protein Isolate (SPI)," "Textured Vegetable Protein (TVP)" and "Hydrolized Vegetable Protein" are key words to look out for on ingredient panels. Avoid products that use these techno-produced soy items.

6) Soy is a GMO -

Genetically Modified Organism. Most soy products are made with soy crops that were modified at the gene level. It's actually very hard to find soy that is not a GMO.

-Genetically modified soybeans are called 'Roundup Ready.' They are inserted with a bacterial gene, which allows the plants to survive a normally deadly dose of [the herbicide] Roundup. Although the spray doesn't kill the plant, its active ingredient called glyphosate does accumulate in the beans themselves, which are consumed by [..] livestock and by humans. There is so much glyphosate in GM soybeans that when they were introduced, Europe had to increase their allowable residue levels 200 times [in order for the crop not to be in violation].-

Toxic to Mother and Child- Glyphosate throws off the delicate hormonal balance that governs the whole reproductive cycle. It is also toxic to the placenta, the organ which connects the mother to the fetus, provides nutrients and oxygen, and empts waste products.

In a 2009 French study at the University of Caen, scientists discovered that glyphosate can kill the cells in the outer layer of the human placenta (the trophoblast membrane), which in turn can kill the placenta.

-The placenta cells are, in Ewen's words, "exquisitely sensitive to glyphosate." Only 1/500th the amount needed to kill weeds was able to kill the cells. The amount is so small, according to the study authors that the "residual levels to be expected [to be present], especially in food and feed derived from R[oundup] formulation-treated crops" could be enough to "cause cell damage and even [cell] death." Furthermore, the effect of the toxin may bioaccumulate, growing worse with repeated consumption from Roundup laden foods.-

-In a Canadian epidemiological study which looked at nearly 4,000 pregnancies in 1,898 couples, women exposed to glyphosate during the three months before getting pregnant had a significantly higher risk of miscarriage, especially for those above 34 years of age.-

In the Canadian study above, even fathers who were exposed to glyphosate before their wives got pregnant showed an increase in early delivery and miscarriages.

7) Soy is not for babies -

Most concerning is the notion that soy is good for babies, for children, or for use in infant formulas.

An overwhelming number of published studies, confirmed by Dr. Mike Shelby director of CFSAN (Center for Food Safety and Applied Nutrition), have concluded that soy repeatedly jeopardizes developmental health.

In 2002, researcher Retha Newbold of NIEHS (the National Institute of Environmental Health Sciences) expressed concern when her colleagues demonstrated that soy genistein (a soy estrogen) "triggers reproductive abnormalities... including a rare form of cancer called uterine adenocarcinoma."

Something that is toxic to the reproductive tract is toxic to multiple hormone systems throughout the body and brain as well.

Thyroid alterations are among the most frequently encountered autoimmune conditions in children. Research at Cornell University shows that -in children with autoimmune-thyroid disease the amount of feeding of soy-based formula in the first stages of life was significantly higher .- In a previous study, they found that twice as many diabetic children had received soy formula in infancy as compared to non-diabetic children.

The maternal consumption of soy products transfers estrogenic hormone disruptors to her fetus, and again to her child while breast-feeding. The amount of phytoestrogens in one days dose of soy infant formula is the same amount that's in five birth control pills.

Multiple studies conclude soy phyto-toxic causation of an assortment of severe, painful and often irreversible neurological and physiological disorders, and these diseases are more often caused during developmental exposures [to soy].

Soy phyto-estrogens also abnormally manipulate ER-alpha and ER-beta hormone systems disrupting extensive endocrine systems throughout the entire body and brain.

The negative effects of soy on the endocrine system are trans-generational, passing damaging endocrine disruptor effects from parent to child.

The FDA's Poisonous Plant Database includes "Soy bean, genistein and daidzein [soy estrogens]" on its list of poisonous plants. Developmental exposures to soy estrogenic endocrine disruptors fail to meet several FDA codes and regulations.

Soy infant formulas also contain high amounts of corn syrup and sugar, known to be developmentally debilitating. High levels of corn syrup and sugar can lead to pancreatic damage which interrupts insulin production then leading to infant and childhood diabetes type 1 and type 2. High levels of sweeteners also damage the thyroid and thymus glands.

8) Soy and the Genistein myth -

Genistein is an organic compound providing phyto-estrogens and showing some anti-oxidant effect, but the benefits of genistein come at a high cost.

Women have been encouraged to use high genistein soy products to alleviate symptoms of menopause and as a guard against bone loss and breast cancer. But given the full range of effects of genistein in the body, high consumption could result in age-related memory loss. Commercial soybean products offer genistein levels as high as 20 to 60 mg per serving.

Because their incidence of breast cancer and osteoporosis is low, Asians are used as an example of the benefits of eating soybean products. However, the Asian diet of 'fermented' soybean products such as miso and tempeh includes only around 5 mg of genistein a day.

Genistein slows the growth of blood vessels serving tumors, another action that makes it popular as a cancer fighter. However, it has this same effect on blood vessels serving normal cells. Eating a regular diet high in genistein could result in the starvation of healthy blood vessels, resulting in a reduced supply of oxygen to cells, thus setting up a cancer promoting situation.

In a graphic example of how genistein slows cellular energy, a study found that eating high levels of it slowed hair growth by 60 to 80 percent.

A decade ago a study of 8,000 Asian men showed that those consuming the highest amounts of tofu had smaller brain size and nearly three times the rate of senile dementia as those who ate the lowest amounts. These results suggest that eating foods high in isoflavones such as soy protein isolates may accelerate the aging of the brain.-

9) Soy; the Money machine -

Soy production and sales is a four billion dollar industry in the US. Hence, the public relations hype extolling the virtues of soy have been global and relentless. There are at least 100 million acres of soy under cultivation in the United States alone, most of it genetically engineered.

The Monsanto Corporation itself has 45 million acres of genetically modified soybeans growing in the United States. American law permits these crops to be mixed with a small amount of organic soybeans, and the resultant combination may then be labeled organic.

-There is a distinct herd instinct among people who 'work in science' which makes it easy to believe whatever sounds plausible, if a lot of other people are saying it is true. Sometimes powerful economic interests help people to change their beliefs. For example, two of the biggest industries in the world, the estrogen industry and the soy bean industry, spend vast amounts of money helping people to believe certain plausible-sounding things that help them sell their products.-

Conclusion: Though soy is promoted as a health food, the value of those claims are checked by a mountain of evidence and research detailing soy's many problems. It seems wise to keep, elective, non-fermented soy intake low or very very moderate.

For good high protein vegetable sources refer to the list earlier in this article.

Rules of thumb for using soy:
Fermented soy products like miso, natto and tempeh are very healthy. Have Lots of These!
Techno-soy products like soy protein isolate, textured (and hydrolized) vegetable protein are unhealthy. Have None of These! (or, extremely few of them at the least.)
Tofu and the like (e.g. soy milk, soy cheeses..) have all of the same negative properties of any non-fermented soy products. Although as far as processed soy products go they aren't as techno-nasty as SPI or TVP. These are nonetheless not healthy. Eat very Moderate Amounts of These! Which means not as a total protein replacement nor as a daily staple.
Give no non-fermented soy to infants, to small children, or to pregnant women. None! Even as a treat!!

As the saying goes, "knowledge is power." From this standpoint, of knowledge, we know what the realities are with regards to soy as a food. We now can eat soy products responsibly, making educated decisions as to which products to consume and which not. Or, which to have in moderation and which to have on occasion.

Written by:
Ian H. Seinfeld - C.H. Natural Products
2000 Warransville Center Road South Euclid Oh
http://www.centralhealthonline.com/

The reader is encouraged visit the above website for a printable copy of this article with a full list of research resources in a full color 3 column format, as well as to view other articles by the same author.

Article Source: http://EzineArticles.com/?expert=Ian_H_Seinfeld


Original article

Tasty Vegetarian White Chicken Chili Recipe In 4 Simple Steps

My husband and I used to work at Ruby Tuesday's as waiters back in the day when we were in college and by far the most popular item that patrons would buy from their menu, without any suggestion from the waiters, would be the White Chicken Chili. My husband used to rave about how good it tasted, and obviously, I was never able to join in all the reindeer games because I didn't eat meat. It didn't occur to me, till now, to attempt to cook a White Chicken Chili Recipe and make it not only meat-free and tasty but also vegan friendly. I must say, this recipe has now become a staple and a favorite in my home, no matter how hot it is outdoors, we never mind eating a bowl of this Vegetarian White "Chixen" Chili.

You will discover that most of the ingredients, for this vegetarian recipe, are items that you likely already have within your kitchen and are simple to find. This Vegetarian White "Chixen" Chili is undoubtedly tasty and will have any vegetarian or meat-eater addicted. I have never eaten the meat version of White Chicken Chili but I am certain it does not have anything on the vegetarian and vegan version.

Vegetarian White "Chixen" Chili Recipe

Ingredients:

·1/4 cup of vegetable oil

·1/2 lb (which is about 12 nuggets) of thawed Soy Delight Vegan Chicken Nuggets, diced in to chunks (these are not breaded)

·3 cloves of garlic, minced

·1 medium onion, chopped

·1 large or 2 small jalapeño peppers, seeded and chopped

·1 fresh green chile, chopped (you can substitute for 1 small can of green chillies with the liquid)

·3 sprigs of fresh oregano, chopped or 1 tsp of dried oregano

·1/4 tsp of black pepper

·1 tsp cumin

·1/2 tsp coriander

·1 1/2 tsp of chili powder

·1/2 tsp cayenne pepper

·2 cans of Northern White Beans, with liquid

·3 cups of vegetable broth

·2 cups of water

·1 vegetable bouillon

·3 tablespoons of cornstarch, mixed with a 2 tsp. of water

Directions:

1. In a large pot, add the vegetable oil and heat on medium heat. Once oil is warm, add the vegan chicken nuggets and sauté for about 5 minutes. Next add the garlic, onion, jalapeño peppers, and green chile. Saute until the onions are soft and clear which should be another 5 minutes.

2. Add the oregano, black pepper, cumin, coriander, chili powder, cayenne pepper to the soy chicken and saute for another minute.

3. Next add, the northern white beans, vegetable broth, water and bouillon to the pot. Stir and cover and let simmer on low for 45 minutes. After 45 minutes, add the cornstarch and water mix, stir, and continue to simmer on low for another 20 minutes.

4. Serve and garnish with cilantro, sour cream and cheese...if you like...but it is so good as is, you may not need to add anything else.

By the way, in case you can not find the Delight Soy Vegan Chicken Nuggets, feel free to work with some other "mock chicken" nugget or patty. Just make sure it is not breaded. You can also use seitan which is a great option!

Enjoy cooking and eating vegetarian and vegan meals? Get your totally free vegan and vegetarian cookbook with over 100 meat and dairy free recipes plus 5 Free Meat-Free Instructional Video Recipes by visiting http://www.freemeatlessrecipes.com/ Join hundreds of other vegetarians who have already experienced the easy but tasty method of preparing and eating vegetarian and vegan food.

Article Source: http://EzineArticles.com/?expert=Ebony_Johnson


Original article

Easy Snack Recipes for 200 Calories or Less

Easy snack recipes are great for a boost of energy and a way to add in extra nutrients between meals. There is no reason for snack time to undermine your efforts to follow a healthy diet.

Enjoy these tasty snacks for under 200 calories!

Cinnamon Apple Sauce:

This is one of my favorite snack recipes to enjoy when I'm craving something sweet!
Canned or homemade apple sauce is fine for this low calorie snack.Use whichever you prefer or have on hand.

Sprinkle a bit of cinnamon over a cup of apple sauce for just under 200 calories. Cut out extra calories by enjoying just half a cup instead.

Throw in a handful of raisins for a small serving of dried fruit, if desired. Just be careful about how many you add. Dried fruit is full of nutrients, as well as calories.

Peanut Butter Crackers:

Spread 1 tablespoon of peanut butter onto 5 whole wheat crackers for a satisfying, protein-rich snack. Select crackers that are lower in sodium and that have some fiber content to make this even more filling.

This easy snack recipe is more cost effective than constantly buying packaged snacks all the time. It is also generally lower in calories, contains less sodium, and more nutritious.

Not a fan of peanut butter? Try another nut butter instead, such as cashew or almond butter. If you are allergic to nuts, top your crackers with thinly cut, low-fat cheese slices or hummus instead.

Hummus with Fresh Vegetables:

Dip baby carrots, celery, and cucumber slices in a few tablespoons of hummus. This is a good source of protein and way lower in calories than ranch dressing or dip!

Hummus comes in a wide variety of flavors. Choose from lemon flavored hummus to garlic or even a spicy variety. It is a great staple to keep on hand to prepare many easy snack recipes that are tasty and good for you!

Mini Quesadilla:

Craving Mexican food, but want to avoid the sodium and calories? Try this easy, lower calorie version of my favorite easy Mexican recipe.

Fill a small, whole-wheat wrap with a handful of low or reduced fat shredded cheese. Add in chopped tomatoes, olive, jalapenos, or other vegetables if desired.

Fold the wrap in half. Microwave on high for 1 minute or until the cheese is melted all the way. Enjoy with a side of Salsa or hot sauce, if desired.

Strawberry Banana Smoothie:
Although smoothies are sometimes high in sugar and calories, they don't have to be. Make you own at home to ensure a low-calorie snack recipe.

Combine 1 cup of low-fat yogurt, 1 sliced banana, 1/2 cup of chopped strawberries (fresh or frozen), and a handful of ice. Blend until it reaches desired consistency.

For thicker smoothies, add a bit more yogurt. If it's too thick, add more ice or even pour in a little water or milk.

Use different types of fruit for more variety. Try pineapple, mango, and different types of berries. Even throw in a handful of fresh spinach leaves for extra nutrients, but little effect on the fruity flavor of your smoothie.

These easy snack recipes are high in nutritional value and low in calories. Keep snack time interesting by making variations to snack recipes that you frequently use, such as using different types of cheese, fruits or vegetables.

Eating some of these tasty treats between meals is a great way to increase your energy and improve your concentration throughout the day.

Abour Author
Linda Newell of Recipes-For-Vegetarians.com is a member of the Vegetarian Resource Group and the North American Vegetarian Society. She shares information such as easy snack recipes

Article Source: http://EzineArticles.com/?expert=Linda_K_Newell


Original article

Recipes for Putting a Different Twist on the Favorite Vegetables of Peas, Corn, and Potatoes

If you get tired of "plain old vegetables," you just have to try these recipes. The Pea Casserole can make even those who don't like peas eat them. The creamy Potato Kugel is a delicious potato-Swiss cheese dish. The Old Fashion Corn Pudding would make a great side dish for many different meals. Your family and friends will love you for these tasty dishes.

PEA CASSEROLE

1 pkg (10-oz) frozen peas*
2 tbsp butter
1/4 cup chopped yellow onion
1/2 cup chopped celery
1/2 cup chopped green bell pepper
1 can cream of mushroom soup
1 can (8-oz)water chestnuts, drained and sliced
1 small jar pimentos, chopped
1/3 cup crushed cheese crackers

Cook and drain peas. Melt butter in a 10-inch skillet; saute the onion, celery, and bell pepper until crisp tender. Combine the peas, sauteed vegetables, mushroom soup, water chestnuts, and pimentos and pour into a buttered 8-inch square baking dish. Sprinkle the crushed cracker crumbs over the top of the mixture. Bake at 350 degrees for 25 to 30 minutes until bubbly and heated through.

POTATO KUGEL

1 cup finely chopped yellow onion
2 tablespoons butter
4 cups diced cooked peeled potatoes
2 cups shredded Swiss Cheese
1/4 cup flour
1 teaspoon salt
1/4 to 1/2 tsp pepper
3 eggs
3/4 cup half-and-half cream

Preheat oven to 350 degrees. butter a 9-inch square baking dish; set aside.

In a large skillet, saute the onion in the butter until onion is tender. Remove from the heat; add the potatoes. Toss the Swiss cheese with the flour, salt and pepper; add mixture to the skillet and blend in well.

In a small bowl, combine the eggs and the cream. Stir into the potato mixture. Spoon the mixture into the prepared baking dish. Bake, uncovered, at 350 degrees for 25 to 30 minutes or until golden brown. Cool 5 minutes before cutting into squares.

Yield: 9 servings.
Note: This casserole may be assembled the day before, covered and refrigerated overnight. It should be removed from the refrigerator about a half hour before baking. Increase baking time by about 10 minutes.

OLD FASHION CORN PUDDING

1 can (15 1/4-oz) whole kernel corn, drained
1 can (15 1/4-oz) cream-style corn
1 cup milk
2 beaten eggs
1/4 cup butter, melted
1/4 tsp pepper
1/2 cup cornmeal

Preheat oven to 350 degrees.
Spray a 2-quart casserole dish with nonstick cooking spray.

In a large mixing bowl combine the corns, milk, eggs, butter and pepper together until blended. Add the cornmeal and stir until moistened.

Pour the corn mixture into the prepared casserole dish. Bake at 350 degrees for 50 to 55 minutes or until lightly browned and set in the center.

Yield: 8 servings

Enjoy!


Original article

Indian Superfood Recipes

These ruby red jewels are packed with vitamin C and are thought to contain antibacterial properties. Rich in antioxidants, the juice of this middle eastern fruit has been proven in some studies to combat heart disease and blood pressure. Pomegranate has been used in Ayurvedic medicine for centuries, to remedy diarrhoea and dysentery.

Easy Pomegranate Shrikhand

Recipe (to serve 3-4)
Ingredient

100g of pomegranate seeds (about one medium sized pomegranate)
500g of quark cheese
Caster sugar to taste
¼ tsp of cardamom powder
A small pinch of saffron (approximately 4-5 strands)
2 tsp of rose water
12-15 roughly chopped pistachios

Method

1. In a mixing bowl, smooth together the quark cheese and caster sugar. Include enough sugar to your taste for a dessert.
2. Combine the quark cheese and sugar mixture with the cardamom powder, rose water and chopped pistachios.
3. Squash the strands of saffron into the side of the bowl, then beat them in. The light orange colour will infuse into the shrikhand.
4. Mix in half of the pomegranate seeds, leaving the other half for decoration and then serve.

Easy Blueberry Shrikhand

These antioxidant rich 'wild' things are high in vitamin C, anti-oxidants, are a good source of fibre, and act to protect the heart. Some research has shown that blueberries may help to alleviate the cognitive decline occurring in Alzheimer's disease and other conditions of ageing and they may even assist in prevent urinary tract infection.

Recipe (to serve 3-4)
Ingredient
150g of blueberries
500g of quark cheese
Approximately 6 tbsp of caster sugar
¼ tsp of cardamom powder
15 roughly chopped pistachios

Method

1. In a mixing bowl, blend 100g of the blueberries to a smooth consistency, leaving no pulp. Then combine it with 4 tbsp of caster sugar. Simmer the mixture on medium flame for 3-4 minutes, stirring continuously. Turn off the heat and then allow the blueberry sauce to cool completely.
2. Mix together the quark cheese and blueberry sauce until it turns a beautiful lavender colour. Add 2 tbsp of caster sugar (you can moderate this depending on your taste for a dessert).
3. Stir in the cardamom powder and the most of the pistachios, leaving some for decoration.
4. Serve, using the remaining blueberries (whole) for decoration or mix them in with the shrikhand. Sprinkle the individual portions lightly with the remaining chopped pistachios.

Spinach and Tofu Curry

Springtime spinach is a source of beta carotene and folate, but don't expect Popeye's instant biceps! Rich in antioxidants and containing vitamin K and Iron (which will be better absorbed with vitamin C) spinach will help your skin, immune system, heart, your bones and energy levels.

Recipe (serves 3-4)

Ingredient
250g of firm tofu, cubed
200g of baby leaf spinach, coarsely chopped
2 deep red tomatoes, chopped into cubes
One small-medium onion, peeled and diced
2 green chillies, chopped
2 cloves of garlic (finely chopped) and 5g of ginger (grated)
A bay leaf, 1 tsp coriander seeds, 1 tsp cumin seeds, 2 cloves, a small stick of cinnamon, pinch of asafoetida (optional), 1 tsp of paprika, ¼ tsp of black pepper

Method

1. Heat 1tbsp of oil in a non-stick frying pan and shallow fry the cubes of tofu until they are golden brown. Remove the tofu onto kitchen paper and allow the cubes to cool.
2. In a separate pan heat two tablespoons of oil before adding the asafoetida. Next, put in the cumin seeds, coriander seeds, cloves, bay leaf and cinnamon and let the cumin seeds crackle before mixing in the chillies.
3. Stir in the onions and sauté for a couple of minutes before introducing the garlic. When the onion has softened add the tomatoes, salt to taste and turmeric and cook until the tomatoes are smooth and pulpy.
4. Sprinkle in the black pepper and paprika, then combine the cubes of shallow fried tofu into the curry base.
5. Wilt the spinach into the curry and add the grated ginger. Simmer for 3-4 minutes before turning off the heat.

Deena Kakaya, Vegetarian Food Writer
http://www.deenakakaya.com/
http://www.twitter.com/deenakakaya

My vision is to share rousing, sensational world-influenced recipes for you the open-minded busy person who loves to eat. I'd love to know that you actually make these recipes, not simply read about them. Like me, many of my recipes have an uncomplicated Indian strand, but that's the reality of modern cuisine, isn't it? And I promise to share all this with you,with a story...its always more fun that way. Visit my site for some more recipes.

Article Source: http://EzineArticles.com/?expert=Deena_Kakaya


Original article

Flood Damage Restoration

Why does it take months to recover from flood damage?

Flood damage is detrimental to any type of property, whether it's commercial or domestic. The biggest difference between the two is that flood damage affecting a domestic property means that your family may be disrupted for several months as you will have to live within your home whilst restoration work is carried out.

There are a number of reasons why it takes a number of weeks or potentially months to recover from water or flooding in your home. The biggest reason for the project taking so long is that the internal structures of the property have to be completed dried out to ensure stability and safety of your home moving forward.

Depending on the extent of the damage, it can take several weeks to strip back all furnishings and decorations that have been damaged by water, so that they internal walls, floors and ceilings can all be dried. The drying process ensures that the insides of the house is completely dry, ensuring no secondary damage is conceived post disaster.

Once the house is completely dried inside, restoration works can begin. If a water problem started above ground level, ceilings may need to be realigned, with ceiling boards also requiring replacement in Places. Working from top down, walls may need replace tarring, before paint or wallpapers can be applied. After these stages, carpenters, electricians and decorators will complete all necessary work before your home can get back to normal. Because of the various stages involved in the entire process, recovery can take at least 8 weeks, and depending on how long it takes for furnishings to come through it could even be longer.

To minimize the length of time it takes to recover from a flood damage incident, ensure you enlist a restoration company which can help you with your insurance claim by acting as a management agent. In this capacity they can help to ensure the project stages complete in succession with minimal delays, helping you get back to normal as soon as possible.

There are a number of reasons why it takes a number of weeks or potentially months to recover from water or flooding in your home. The biggest reason for the project taking so long is that the internal structures of the property have to be completed dried out to ensure stability and safety of your home moving forward.

Depending on the extent of the damage, it can take several weeks to strip back all furnishings and decorations that have been damaged by water, so that they internal walls, floors and ceilings can all be dried. The drying process ensures that the insides of the house is completely dry, ensuring no secondary damage is conceived post disaster.

http://www.idealgroupuk.co.uk/ Ideal Group specializes in flood damage restoration for commercial and domestic properties affected by water through flooding or other types of natural disaster. Flood damage can be detrimental if not resolved immediately.

Article Source: http://EzineArticles.com/?expert=Sanjeev_Kumar_Bhatia


Original article

Food Dehydrators and What to Look for When Buying One

Have you ever wished that you could eat healthier? Maybe you've decided to go vegetarian - or even vegan - and now the question for you becomes, "What am I going to eat now?!" In the beginning you might try buying dried goods from health food stores, but it usually ends up being an expensive proposition over time. Thankfully for you, there could be a better solution: dehydrating your own food at home!

With so many different types and brands of food dehydrators on the market today, it can be difficult to know which one to choose. The truth is that it really helps to know what the main features are which are available to you, and how much you should spend.

Most people start using food dehydration for one of several reasons - either to lead a more healthy lifestyle, or simply to create their favorite foods at home. Many people often do it for both reasons. The advantages to dehydrating your own food at home are many though, and that includes having control over the foods you prepare, including the levels of salt and other seasonings. Plus there is the obvious cost advantage; a one-time payment for a food dehydrator easily outweighs the cost of repeated trips to the natural foods store to buy items in bulk at retail prices!

Traditionally, the most common method of dehydration was to use Mother Nature - curing food in the sun. This goes back to ancient times and is still by far the most popular way it is done in many parts of the world. This is changing, however, in our modern age, with the advances in technology. Now you can obtain a food dehydrator which you can plug into the wall and use any time of day or night, instead of being dependent on the weather. Plus, an indoor dehydration machine will make the whole process significantly faster for you! Most machines will come with one or several trays for food. You simply load up the trays as directed, flip the switch, and watch. Within no time you'll have healthily prepared foods, which have all the vitamins and minerals that are sorely lacking in conventionally cooked food.

So how do you choose the right food dehydrator? Well, I say from experience that it is best to avoid purchasing these items used from eBay, Craigslist or other resale channels. Sometimes these dehydrators can have damage or structural defects or damage from the former owner. Although you may not be able to tell until you receive the item, you should be able to do quite a bit of checking in advance. First of all, make sure the food dehydrator comes from a decent manufacturer, such as Excalibur. All too often, cheap knockoffs are available. While they will likely be cheaper, like most things in life you really do get what you pay for. That being said, there are many high quality options available in price ranges in the low hundreds. You also want to make sure that you order a model with enough trays to suit your cooking needs (and the size of your kitchen.) If you're planning to cook in large batches, go with a nine-tray machine. But if you don't cook as much, a couple trays will work just fine.

I hope this quick article was useful to you in your search for the perfect food dehydrator! With a little time and research, it will be easy for you to find the best fit for your needs.

Nelson Purceil is a recognized expert on consumer product shopping, and has worked as a marketer for multiple Fortune 500 companies. A great resource to learn more about the various types of food dehydrator as well as shopping is at GreenHealthZone.com.

Article Source: http://EzineArticles.com/?expert=Nelson_Purceil


Original article

Vegan FAQ - Is Sugar Vegan?

Is sugar vegan? The short answer is yes and no. It depends on what sugar we are referring to and the interpretation of animal cruelty by individual vegans. Many totally ban it from their diet. Others permit it.

First, the sugar of concern is refined, white cane sugar. What most people refer to as plain old table sugar. About half of this sugar is made from sugar cane and half from sugar beets. While there is no animal ingredient in sugar, cane sugar is filtered with bone char which may be made from animal bones. Sugar made from beets does not require the same process involving bone char. Therefore, only cane sugar is of concern. All other sweeteners are generally considered vegan (even though they may not be very healthy).

Some vegans consider this use of bone char to be so far removed from the original cause of the animals slaughter that it should not be considered animal cruelty (somewhat like the honey issue). Others believe the use of animals or animal by-products in any manner for human consumption is unacceptable. So, the decision to use cane sugar or not is an individual choice.

If you object to the use of bone char, it would seem the answer is simply not to buy refined cane sugar. But, unfortunately, all sugar available at your local supermarket does not state on the package if it is cane sugar or beet sugar. If the package clearly says "beet" sugar then it is vegan. If the package says "cane" sugar it should be considered to be filtered with bone char.

This being said, there is another reason for anyone, vegan or not, to avoid refined white table sugar. This sugar has been processed to the point of totally removing all nutritional value. It is nothing but empty calories and has been linked to a host of disease and illnesses. It is not our purpose here to prove or document this. Take five minutes and do some research on the internet (Google "is sugar bad for you") and find out for yourself.

So what are we to do? We all love our sweets. The answer is to use any of a multitude of other sweeteners. Natural sweeteners such as maple syrup, granular fruit sweeteners, molasses, agave syrup and brown rice syrup are vegan and retain their nutrients. There is also Stevia (made from a natural herb) that is nearly 300 time sweeter than cane sugar. Many of these sweeteners are available in major supermarkets today.

Buying prepared sweets (pies, cakes, cookies, ice cream) is more difficult. Try to avoid products containing high fructose corn syrup (it is in nearly everything today). This chemically altered ingredient has no nutritional value and our bodies are unable to break it down. It is suspect as contributing to our high obesity rate and diabetes.

Possibly the best answer for vegans is to make your own sweets. When cooked in your own kitchen you will know exactly what is in the food you eat. For some this may be a daunting task if they are new to cooking.. But with the wealth of easy vegan recipes available today practically anyone can make a few really yummy desserts.

K.A. Miller is a freelance writer and webmaster for http://www.veganshome.com/ where you will find vegan recipes and discussion of the vegan lifestyle, especially helpful to the new vegan.

Article Source: http://EzineArticles.com/?expert=K._A._Miller


Original article

Vegetarian Foods Are No Longer Boring And Tasteless

Vegetarian food is hardly tasteless or boring and there are a number of these that many people can choose from. For starters, people may want to try vegetarian soup recipes that are very healthy and among these are crockpot, chili, vegetarian minestrone, French onion soup, barley and tomato soup. One of the best vegetable soups that people should try is the gourmet vegetarian and tomato bisque soup. Not to be outdone is the delicious vegan artichoke that will certainly be a treat for vegetable lovers. Vegetarian foods are so very tasty that many people cannot have enough of them.

Incidentally, Taiwan offers plenty of vegetarian chows that people can feast on and enjoy with much delight. One of these is the unassuming Vegan Scallion Pancakes wherein street vendors pile them high and serve them hot. These delicious snacks can be eaten as an appetizer or as a snack and the best way to eat them is by dipping them in soy sauce. Another flavorful fare is Vegetarian Chinese Dumplings that is considered as one of the best vegetarian meals. These dumplings are steamed and dipped in vinegar or soy sauce and they are best served with hot green tea.

Tofu or seitan can be added to a soup called Vegetarian Hot and Sour soup and the Chinese usually eat this during breakfast. Also, this is considered as a complete meal and people can heartily consume this tasty soup. Incidentally, many people are worried that they may not get enough protein if they eat vegetarian foods, but their fears are unfounded because they can get this when they eat whole grains especially if it is the "quinoa." Other, grains that are rich in protein is barley, brown rice, and whole grain bread. For those who miss burgers in their diet, they can try the special Cranberry and Camembert Burgers that are made of healthy soya protein that is textured.

Customers will definitely enjoy this meal that is high in protein and fiber especially if it is served with rosemary oven chips together with grilled haloumi that is placed inside a ciabatta roll. For added flavor, customers can request for salad leaves and fresh tomatoes. Vegetarian foods that customers should look forward to are Red Onion and Rosemary Sausages. This tasty meal is baked with rosemary sprigs and slice onions are added into it. This meal would not be complete without the minted peas, spring onions and mashed potatoes that are buttered.

Like the Cranberry Burgers, this meal has high protein content and is an excellent source of fiber. Sausages are meat products that children and adults alike enjoy very much, but vegetarian foods such as Mini Snack Sausages are great alternatives because they contain no meat and are healthier. These sausages can be served at parties or snacks. Steak lovers would be glad to note that they can wolf down grilled tempeh instead of their usual beef steak. Along with scrambled tofu brunch these customers will discover that they will feel full without worrying about the health effects of these vegetarian foods.

Ralph Wilhelm-dude17111 is an online researcher and marketer.
follow my link to learn more about Vegetarian Foods

Article Source: http://EzineArticles.com/?expert=Ralph_Wilhelm


Original article