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

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.

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

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

Vegan Recipes for Vegetarian Dads On Father's Day

Father's Day is a special day for the most important and special man in the family. Celebrating the day with the whole family is one of the best gift that can be given to a father. A day full of love and pampering that will leave an imprint to his thoughts as one of the best memories he can ever have. Finding creative ways to make it such sometimes pose a challenge too especially for a vegetarian dad. Preparing meals for the special occasion for the whole family to share and enjoy all through the day can eventually make it one cherished memory.

What about pampering a vegetarian dad the moment he wakes up with a breakfast in bed consisting of a blueberry vegan pancake and a veggie sausage? Surely he'll love it especially when each family member shares his breakfast right in the confines of his bedroom. A riot but enjoyable.

Vegan Blueberry Pancake with Veggie Sausage

Ingredients:

1 lb. Veggie sausage1 tbsp. Olive oil1½ cups blueberries, mashed3 cups flour3 level teaspoon baking powder2 tablespoons sugar½ teaspoon salt5 tbsp vegetable oilsoy milk (for thicker pancakes use a little less milk)

Procedure:

Put olive oil in a non-stick, deep and large skillet. Place the veggie sausage and cook over medium heat until brown. Remove, place in a strainer to drain and set aside.

In a large mixing bowl, sift all together flour, baking powder, sugar, and salt. Add soy milk and oil and whisk for consistency. Add mashed blueberries and mix well.

Pour ¼ cupfuls of batter in a greased skillet placed over a medium-heat and cook for about 3 minutes on each side till golden brown.

Place in a platter and serve hot with honey and veggie sausage on the side. The recipe makes 5 to 6 servings, everyone can partake to enjoy breakfast in bed with the extra special man of the day.

Prepare this Vegetable Delight for dinner.

Ingredients:

400 grams vegan cottage cheese cut into sticks and deep fried1 cup mushrooms, quartered1 cup baby corn, cut into strips and blanched1 cup spring onions20 grams each of celery, chopped ginger and chopped garlic10 grams toasted sesame seeds25 grams chilli sauce25 grams tomato catsup3 tbsp olive oilsalt and pepper to taste

Procedure:

Heat a large saute pan. Add oil and saute ginger, garlic and celery until light brown. Toss in the cheese, mushrooms, baby corn, spring onion, chilli sauce, catsup and salt. Mix well and transfer in a serving bowl and garnish with sesame seeds and some green part of green onions. Serve hot.

Bell Pepper Soup Recipe

Ingredients:

1½ cup green or red bell pepper, remove seeds and sliced

4 cloves garlic, chopped

1 large onion, sliced

¾ cup tomato paste

3 cups vegetable stock

2 tbsp chopped basil

green part of spring onions to garnish,chopped

salt and pepper to taste

Procedure:

Mix all together bell pepper, garlic, onion, tomato paste, vegetable stock in a large pot and bring to a boil while constantly stirring. Reduce heat and simmer until bell peppers have softened. Drain or sieve the mixture and set aside the liquid. Puree the leftover bits.Boil together the liquid, the puree and chopped basil in a large saucepan or pot and garnish with chopped green part of spring onion. Sprinkle salt and pepper to taste. Serve hot.

Green smoothies go along well to quench thirst next to water. They can be easily prepared with combinations of fresh fruits and vegetables. When fresh, they are sweet enough to refrain from adding sugar,. They are now popular health trends as they are good for the immune system, for detoxifying, for cleansing and energizing the body and weight loss. Coconut water can be blended with spinach, mango and wild honey. Combinations of other fruits and greens can be experimented for the desired taste. So easy now with blenders and other kitchen gadgets around.

Make him feel special by preparing these veggie recipes specially for your vegan dad. After all, the saying " A way to a man's heart is through his stomach", still applies Father's day or not. Happy Father's Day to all the fathers in the whole wide world!

Marichu Coning

Browse a wide selection of quality cookware, cutlery and kitchenware at our on line location Your Smart Kitchen at reasonable prices with customer satisfaction guaranteed. Your Smart Kitchen specializes in Fissler, Woll, Chasseur, Claybaker, Bosch and more quality brands.

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

Original article

Vegan Recipes for a Crowd With a Panini Maker

There's no need to be afraid of making vegan recipes, even for a crowd. Using a panini maker you can make a great amount of fun and tasty dishes, and you can do it fast and easy. There are a lot of options available to you, the using the sandwich press you'll add a fun new touch to your gathering.

Vegan food is everything that doesn't have any animal products of any kind (including dairy, eggs, and honey) in it. If you're new to cooking vegan, don't worry! While you may not have put emphasis on cooking with vegetables before, and you may be completely new to ideas like tofu, it's all very simple and not really that different from what you've done before, it's just about evaluating your ingredients before you get started cooking.

When you're making panini sandwiches for a crowd cut them up into fourths (I think diagonal looks prettier, but that's personal preference) and always remember to brush some olive oil on the outsides of the bread before grilling them. When you press a sandwich you can also use butter instead of olive oil, but remember that vegans do NOT eat butter, so you'll want to use olive oil or a butter substitute like Earth Balance instead.

A really fun and simple option that does require a specialty product is a grilled cheese. You'll need to get a vegan cheese that melts, Daiya is a major brand that works really well for this. Adding things into your sandwich will give it an extra impressive touch without much effort. You can mix in some crumbled vegan bacon, or avocado slices to take this up a step.

You can also saute up some vegetables (or grill them on your press) for fillings in your sandwich. Great filling combinations are mushrooms and onions with tomato slices, or zucchini, roasted red pepper, artichoke hearts, and mushrooms. For a spread you can use something like veganaise, or a vegan pesto. Most mustards are a safe condiment to use as well, and you can find many safe Italian dressings to use that really add a great touch.

You don't just have to stick to sandwiches, either! You can use your press like it's a grill and grill up some great vegetables! If you slice carrots flat they taste great grilled. This also works with asparagus, pineapple, zucchini slices, sliced red pepper, sliced eggplant, or tofu slices. Stick some toothpicks in bite size pieces of these vegetables and you're ready to feed a crowd.

Using a panini maker to make vegan food for a crowd is an easy and fun way to add some life to your gathering. Keep it simple and fast to make it a stress free event.

Make sandwiches exciting again. Check out tips for paninis or compare different panini sandwich makers and their options.

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

Original article

Best of Vegan Recipes

When shifting to a vegan diet for the first time, the transformation can take some time. Not only that, you would also need to change your entire perspective related to taste and cooking. So, while you get yourself used to the ways of vegan cooking and eating, here are some of the best Vegan Recipes for you to try out and enjoy the joys of vegan cooking and eating.
One of the all time favorites among the Vegan Recipes is the Vegan Paella. This is actually a dish of Spanish origin. In the traditional recipe, seafood is used. However, for vegan cooking, the cashews used in the recipe replace the protein element of seafood.
Another of the best recipes that remains a favorite of vegans is the Avocado Grapefruit Salad. It has a creamy kind of texture and made with all vegan food items. The salad is really filling and delicious.
For those looking for something rich in flavor, you can always go for the Vegan Recipe for Coconut Vegetable curry. This dish has a very memorable flavor and you are very likely to try it again. The key to the rich flavor is to hold the amount of coconut milk you add to the recipe.
If you like your food to be strong in flavor, you can always make a Vegan Recipe with a good amount of spice. These best spices are the fresh ones. These have a unique aroma and flavor that you're not likely to forget anytime soon.
If you like dessert, you can check out many of the Vegan Recipes in dessert. You can make some of the best tasting cakes, pies and muffins. The coconut cake, carrot cake, fig spice pie and apple crisp and apple pie are the top rated of all vegan recipes.

In terms of substitutes, you can find many of them in the market for example cheese, butter, milk and other items. You can find your favorite brand of vegan substitute food items and use these items to add the touch of your personal taste to the recipes.

Whether you are looking for some delicious and filling breakfast, lunch, dinner or a simple snack, it is all there in vegan cooking in the form of various soups, dips, snacks, and salads along with full meals. You can always try for new food items and recipes and experiment with vegan food recipes.

Find out how vegan recipe could change your lifestyle? Check it out now to understand the importance of vegan recipe.

Original article

A Carnivores Guide to Vegetarian Breakfast Recipes - Tips on Cooking for Your Vegetarian Friends

What do you cook your vegetarian guest for breakfast? With the proliferation of people choosing this lifestyle, it's a question many wrestle with these days.

Use these 5 tips and pleasantly surprise your house guest with delicious vegetarian breakfast recipes that show how much you care.

1. Have your guest define what kind of vegetarian they are. There is more than one type? Indeed there is. For example, I eat fish, seafood and a little dairy. Some of my friends assume I don't eat fish because I define myself as vegetarian.

Here are some of the common types of vegetarian diets

Lacto vegetarians eat non-meat animal products. They will eat dairy, honey and cheese.

Lacto-ovo vegetarians eat eggs in addition to dairy products, but no fish or meat.

Vegans avoid anything that is produced by an animal. That means no eggs, dairy products, honey, meat, and gelatin.

Pescetarians eat a vegetarian diet with a bit of fish or seafood thrown in.

Don't assume you know what the person's dietary needs are without checking first.

2. If using packaged foods as part of the meal, it is important to check the ingredient list. Be sure to look for hidden animal ingredients such as meat or chicken broth (flavoring), gelatin (thickener derived from animal by-products), casein (a protein in milk), whey (byproduct of cheese production used as a food additive), as well as lactose (milk sugar).

3. Don't just leave out the sausage and bacon. Although not a such a problem at breakfast where eggs can be used for the ovo-vegetarian, be sure to include a source of protein for your guest. Beans or tofu can be substituted as well as one of the many meat substitutes found in most grocery stores.

4. Remember not to cook the veggie part of the meal with the same pan and utensils used in preparing meat. Be sure not to undo your hard work by cooking your Tofu Scramble in the same skillet you just used to fry up the bacon.

5. The most important tip, don't be intimidated by the prospect of coming up with a vegetarian breakfast recipe simple enough for you to prepare but tasty enough to wow the vegetarian in your life. There are tons of amazing meatless dishes out there.

Whether you decide to create something from scratch or pick up one of the many easy to prepare options are available in most local supermarkets your vegetarian friend will thank you.

Choosing a vegetarian lifestyle isn't about eliminating foods from your diet, rather it's about opening up a whole new culinary experince.

If you would like to learn more and pick some great vegetarian breakfast recipes visit us here:

http://www.vegetarianbreakfastrecipes.net/
http://www.vegetarianbreakfastrecipes.net/pancakes/vegetarian-breakfast-recipes

Original article

Why Vegetarian Food Recipes Are The Only Real Dietary Choice For Some

Meat is everywhere these days. There's an almost limitless variety of it in the supermarkets, it's served in almost every fast food restaurant around today, and it's even served in the most basic of school cafeterias. You almost can't escape it if you're living in the west, and many ask the vegetarians "why would you want to?" With meat being such a staple in most of our diets and it tasting so delicious, why do some choose to avoid meat and cook and serve vegetarian food recipes, exclusively?

It turns out their reasons are many, but some of the common reasons I hear vegetarians giving for "going vegetarian" include the growing belief that the meat many of us are eating today is becoming less and less healthy; the research that is showing our "mass production" approach to farming is taking a serious toll on the environment; and the increasing awareness we have of animals, of the emotions and experience they're living, and the connection we share with them.

In terms of how meat is becoming less healthy to eat, the growing concerns mostly have to do with the growth hormones that are used to fatten the animals up and have them produce more. With all the chemicals we pump into farm animals today, those make their way into our system too when we eat the animals after they've been slaughtered and packaged and placed in the grocery store freezer. Also, keeping the animals cooped up on smaller patches of land with little or no room to roam means they end up getting less exercise, which results in animals with more body fat, which we consume and is not as healthy. Some also believe that the severely negative emotions of fear the animals experience in their final moments that are flowing flood through their blood and into the tissue of the meat as they take their last breaths, results in chemical toxins from this process that are harmful to eat. This alone is reason enough for many vegetarians to dine exclusively on plants and use vegetarian recipes to make their meals.

The negative environmental impact of mass producing farm animals is another reason many are turning to vegetarian food recipes. When we use the chemicals that we do on so many "farm" animals, those animals pass the chemicals back into the earth and the planet's water when they expel. Also related is the negative impact all their manure is having on the local water supply in these areas as the huge quantities of it get absorbed into the earth. And then there's all of the toxic fluids these animals release when they meet their end at our hands: all of that chemically-laced, fear-filled toxic blood is also absorbed into the ground, into the water, and is also polluting our planet.

And then, many are refusing to eat today because they're developing an increased awareness of animals and the fact that animals experience emotions and have a perceptual experience similar to our own in many ways. When thinking of eating a hamburger, as an example, a lot of vegetarians have pictures come up for them of the mistreated animals that were sacrificed in order to make that burger, and it turns them off of the meat and onto alternative options for getting protein and nutrients, like using vegetarian dinner recipes to make healthy meals.

Of course, there are some good arguments that can be made in favor of eating meat, too. The point of this little article was to simply raise awareness for vegetarianism, of the reasons people have for turning to it, and why many today are using vegetarian food recipes to lead their lives in a consciously different way. Some people love to eat meat, and they have their reasons for it; and some people love to live the vegetarian life, and they have their reasons for.

Lissette V. is a self-proclaimed super chef who is passionate about vegetarian food recipes. Check out here blog with quick and easy vegetarian dinner recipes that you can often cook in less that 30 minutes.

Original article

The Best Vegetable Juice Recipes

If you're wondering how on earth you're ever going to eat your "Minimum Daily Requirement" of fruits and vegetables each day, here's a quick and easy solution. Juicing!

The "MDR" varies according to your age, but to simplify it's about 2-3 cups each of fruits and vegetables for adult men and a half cup less of each for women. But remember that the "M" in MDR stands for the minimum amount needed to maintain a healthy body as determined by the US Department of Agriculture nutritional research, not the optimum amount that makes you feel your best!

Whether your goal is minimum or optimum, juicing is the fastest way to ingest and absorb all the nutrients in fruits and vegetables. One pound of produce makes just one cup of fresh juice, so a glass or two a day will do it! And because juicing separates the juice from the fiber, your body absorbs more nutrients faster than if you had eaten the fruit or vegetable whole. And keep in mind that store-bought juice must be pasteurized. This process destroys many good nutrients such as enzymes. And commercially made juice is not fresh or chemical-free.

Juicing is also the best way to ingest green vegetables. These are considered "superfoods" because they are packed with minerals, protein, and alkalizing nutrients, but they are not very tasty. You can simply eliminate their bitter taste by juicing them with other more flavorful foods such as carrots, apples, berries, and bananas.

You can use your creative juices and experiment with fruit and vegetable combinations that suit your taste. If you're worried about wasting time and expensive produce on combos that might taste terrible, just pick up a juicing recipe book to guide you. It will also provide combinations that prevent and even fight a wide variety of illnesses.

Here are my absolute favorite vegetable juice recipes - one for the sweet tooth and one that's spicy:

Sweet Veggie Juice

6 carrots - only peel half the surface!

2 stalks celery - with the greens!

2 sprigs mint or 1"ginger

Spicy Veggie Juice

2 tomatoes - skin and all!

1 carrot

1 stalk celery

½ beet

1 leaf spinach

½ handful fresh parsley

4 sprigs watercress

sea salt and pepper to taste

Worcestershire sauce to taste

Horseradish to taste

Remember to wash your produce to reduce pesticides. Better yet use your own garden grown or farmers' market organic produce to eliminate chemicals altogether. Even large grocery stores now have organic lines of fruits and vegetables - they cost a bit more, but your health is well worth it!

Most juicing appliances are made to be durable so you can juice stems and seeds without harming the appliance. Pits and large seeds should be removed as well as hard husks and skins. Most juicers will clog if you throw in a banana or avocado, so place these in a blender and then combine it with your juiced produce. If you don't want to buy a juicer, you can use a blender but you have to strain the juice or it tastes sandy!

Some people juice entire citrus fruits, rind and all, such as lemons, limes, oranges, and even grapefruit! I'm not one of them. I discard the peel, but I do juice that white pith which is packed with nutrients. Melons also can be juiced in their entire, just beware that the skin adds bitterness to the flavor.

And one more quick tip, don't bother to store your juice by refrigerating or freezing - most of the nutrients value is lost after 24 hours. Some foods such as broccoli, cauliflower, and melon, start losing their nutrients right after you juice them. So it's best to drink your fresh juice right away. If you must store something, freeze the produce, not the juice.

Absolutely nothing is more thirst quenching and good for you - and your children! - than a quick glass of home-made juice. And with juicing, there's no cooking and no pans to clean. So start juicing today!

Jan Gilbert is dedicated to promoting the amazing benefits of freshly juiced, organic fruits and vegetables. Click here for more juicing tips, recipes, and recipe books.

Original article

Vegetable Juice Recipes

People want to be healthy but because of their busy lifestyles it becomes hard to prepare meals that the body can benefit from. Humans need at least 5 to 9 servings of fruits and vegetables a day but this is not often met resulting to vitamin deficiencies, illnesses and weakening of the immune system. Vegetable juice recipes make it possible to take in all the necessary vitamins and minerals in just one drink. They are proven to be safer and more effective than taking expensive dietary supplements.

Taking in the vegetables in the form of juice makes you sure that you are taking the right ingredients. Many herbal supplements nowadays contain more chemicals than actual nutritive values in every pill.

What are the benefits of learning vegetable juice recipes?

1. They help you save money in the long run. Cancer and other illnesses can cost you thousands of dollars and even your life, by simply choosing to learn more vegetable fruit juice recipes you spice up your options and you add years to your life and your loved ones.

2. Vegetable juice recipes can actually help you lose weight, choose drinking and serving it to your family instead of soda and other sweet drinks.

3. They help you practice your creativity and knowledge on the effects of vegetables in the body. It helps you understand how you can prevent and cure certain illnesses and might even inspire you to live a healthier life. Drinking vegetable juice can empower and motivation a person to do more for their health and well-being.

Easy to do vegetable fruit juice recipes:

Recipe #1

Carrot, cucumber, celery and apple juice

Prepare:

3 carrots
1 apple
1 celery stick
¼ a cucumber
½ a lemon

Be sure to wash the ingredients in order to remove pesticides and fertilizers that have been used to produce the vegetables. Cut the ends of the carrots as well as the celery and the core of the apple. Cut them into tiny pieces, mix they well, place them on a blender.

Recipe #2

Carrots, tomatoes and apple juice

Prepare:

6 carrots
2 apples
2 plum tomatoes
A pinch of ginger

Wash the carrots and apples and remove the parts that you don't need, use a juicer, mix the carrots and the apples and then afterwards add a pinch of ginger, this juice is best served chilled.

Recipe #3

Broccoli, carrot, apples and beetroot juice

Prepare:

(225 g) of broccoli
(170 g) of carrots
(55 g) of beetroot
(55 g) apples
You can add honey for sweet taste

Be sure to wash the broccoli and carrots as well as the beetroot and the apples. It would be best to soak them in water for at least 30 minutes before preparation in order to remove pesticides. After that, remove the hard ends from the carrots and make separate the broccoli into florets. Slice the beetroots, use the juicer and mix all of the ingredients.

The cool green juice mix

9oz of green apples
4½ oz of broccoli
3 oz of celery
1 oz) of parsley
6 oz of cucumber

Wash all the ingredients properly to avoid ingesting pesticides. Cut them into small pieces and remove the hard parts. Use a juicer and use a tall glass. Serve chilled.

Wash, core the apples and cut into small pieces. Separate the broccoli into florets. Cut the ends from the celery. Juice all of the ingredients and serve with ice.

Original article

Three Vegetarian Dinner Recipes

Vegetarian dinner recipes are getting easier and easier to find now that many people are more focused on their available healthy choices. Vegetarians and meat eaters alike will love to add these three recipes into their general dinner recipes box. The following three recipes are tasty and quick to make. The three recipes are going to be a pizza, a curry, and a stroganoff, to show what kind of variety you can have when cooking vegetarian.

The first one is an Arugula and Goat Cheese Pizza. Many people have problems with the red sauce that comes standard on most pizza so this one has a pesto sauce instead, and this pizza is so so tasty with the fresh goat cheese and flavorful arugula.

ARUGULA AND GOAT CHEESE PIZZA

INGREDIENTS:

1 medium to large unbaked pizza crust

6 tablespoons pesto sauce

3 fresh roma tomatoes, thinly sliced

1 (8 oz) package seasoned goat cheese

2 cloves garlic, peeled and thinly sliced

1 cup fresh arugula

1 teaspoon olive oil

DIRECTIONS:
Preheat oven according to pizza crust instructions.
Dab pesto onto the center of the crust and spread toward the outer edges. Cut goat cheese into thin coins, and crumble across the pizza. Arrange tomato slices over goat cheese. Sprinkle with garlic. Brush the edges of the crust lightly with the olive oil.
Place your pizza directly on preheated oven rack. Bake for 5 to 10 minutes but check frequently and take out when the crust edges are golden.
After removing pizza from the oven, allow to cool for a few minutes so that the feta has time to set, then cover the pizza with a few handfuls of arugula. Cut generous slices and serve.

This second recipe is an easy vegetarian curry. Once done, serve over rice or quinoa with a generous side of salad. This one is especially good if you have no garden or fresh produce nearby, as these ingredients are easily found at your local grocer.

AN EASY VEGETARIAN CURRY

INGREDIENTS:

1 tablespoon olive oil

1 onion, chopped

2 cloves crushed garlic

2 1/2 tablespoons curry powder

2 tablespoons tomato paste

1 (14.5 ounce) can diced tomatoes

1 cube vegetable bouillon

1 (10 ounce) package frozen mixed vegetables

1 1/2 cups water

salt and pepper to taste

2 tablespoons chopped fresh cilantro

DIRECTIONS:
Using a large saucepan over medium-high, heat oil and saute onion and garlic until golden.Stir in the curry powder and tomato paste, cook for 2 to 3 minutes.Stir in your tomatoes, the vegetable bouillon, frozen mixed vegetables, water, salt and pepper to taste.Cook for about 30 minutes until vegetables are well done (not crunchy).Sprinkle with the fresh cilantro prior to serving with rice or quinoa.

This last recipe is a stroganoff and has a rich sauce with the portobello mushrooms served over egg noodles.

PORTOBELLO MUSHROOM STROGANOFF

INGREDIENTS:

3 tablespoons butter

1 large onion, chopped

3/4 pound portobello mushrooms, sliced

1 1/2 cups vegetable broth

1 1/2 cups sour cream

3 tablespoons all-purpose flour

1/4 cup chopped fresh parsley

8 ounces dried egg noodles

DIRECTIONS:
Bring large pot of lightly salted water to a rolling boil. Add the egg noodles and cook until al dente, about 7 minutes or follow the package instructions. Remove from heat, drain, and set aside.
While noodes are cooking, melt the butter in a large heavy skillet over medium heat. Add chopped onion and cook, stirring until softened. Turn heat up to medium-high and add sliced portobello mushrooms. Cook until mushrooms are limp and browned, then remove to a bowl and set aside.
In the same large skillet, stir in vegetable broth, being sure to get all browned bits off the bottom of the pan. Bring to a boil and cook until the mixture has reduced by 1/3. Reduce heat to low, and return the mushrooms and onion mixture to the skillet.
Remove the pan from the heat, stir together the sour cream and flour; then blend into the mushroom sauce. Return the skillet to the burner, and continue cooking over low heat just until the sauce thickens. Stir in the parsle, and season to taste with salt and pepper. Serve over cooked egg noodles.

These three vegetarian dinner recipes are sure to be enjoyed by all your family, and just check out the website as I will be adding these and other recipes to there on a further basis.

Tracy is a semi-vegetarian but has 4 other vegetarian family members that have to be cooked for daily. That is why I am always looking for vegetarian dinner recipes to test and share with others.

http://www.evegetarianrecipes.org/

Original article