Happy Vegetarian Day

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Banana Black Beans

Ingredients :

2 cups cooked black beans
1/2 cup coconut milk (light can be used)
1/4 cup plain soy milk
2 bananas, chopped into 1/2 inch pieces
2 stalks green onion, diced
1 heaping teaspoon hot chili powder

Directions:

1) Place cooked black beans into a medium saucepan with coconut milk & soymilk and heat on medium-low for about 3-4 minutes.( In a pinch I have used a large 19 ounce can of black beans instead- just make sure to rinse well in a colander before using to get rid of excess salt!) Stir occasionally.

2.) Add chopped green onion & hot chili powder, and allow the liquid to reduce and become bubbly, still stirring occasionally.

3.) Add chopped banana, stir, and allow to heat through. ( Banana shouldn't be added too early or else the pieces lose their shape and become mushy)

Served on a bed of brown rice, with a salad on the side this is easily one of my favourite quick and healthy meals and is so, so delicious!!!

Note: measurements for the coconut and soy milks are approximations since I never measure- I eyeball; you may need to adjust amounts due to your own tastes. YUM!

Serves: 4

Preparation time: 5 min

From:vegweb.com

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Plant-Based Diets: An Overview of Options for Optimal Health

The common question surrounding plant-based diets concerns the source of protein. Although food calories also consist of carbohydrates and fats, protein is typically considered the most essential of the three groups. In fact, Americans have long been dogmatic in their regard for the quality and quantity of this nutrient since its discovery in 1839.

Protein is made up of amino acids -– the “building blocks” with which our bodies construct and repair tissue. Among the twenty or so different amino acids are at least eight which are considered essential because they must be obtained from foods.

Animal sources –- especially beef –- are commonly thought to be the most efficient means of obtaining the nutrient since they provide “quality” proteins similar to human flesh and contain all of the essential amino acids. In the recent past it was believed that each daily meal should include complete proteins –- containing all the amino acids, and even though science has since disproved this notion, the misconception persists. This has led to an over consumption of animal protein in most western diets and the mistaken belief that plants are an inferior source of the coveted nutrient.

Protein is responsible for tissue development. Growing infants, among all humans, have the highest requirement of the nutrient. Approximately 6% of the calories in mother’s milk come from protein, which adequately meets the infant’s needs (1). A wealth of research indicates that more than 10% of calories from protein –- especially when the bulk of it is from animal sources –- leads to many chronic illnesses, including cancer. On average, Americans consume more than this amount, yet a collective fear of not getting enough “quality” protein persists.

Virtually all plant food provides protein, in addition to their other health benefits. In his essential book The China Study, T. Colin Campbell, PhD. discloses undisputed evidence that plant protein is the healthiest source of this nutrient.

With heart disease, cancer and diabetes on the rise many individuals have discovered the health benefits and wisdom of a plant-based diet. As they seek healthier lifestyles however, they may be confused by conflicting information and surprised by the various options to the Standard American Diet.

The Plant-Based Diet Spectrum

Among the many plant-based diets that have helped individuals reverse chronic illness and disease are the macrobiotic; natural foods; fruitarian; raw foods; vegetarian; vegan, raw vegan and low-fat raw vegan diets. This report will not give space to any of the calorie reducing, nutritionally unsound fad diets such as the Atkins and the South Beach.

Knowledge of the various plant-based diets’ basic aspects is necessary before deciding which is best for one’s health and healing. Further individual research and application is the only way to determine which diet will be most feasibly incorporated into one’s lifestyle.

Macrobiotic

Whole grains, green leafy vegetables and root vegetables –- primarily locally grown –-
are the bases of the macrobiotic diet. Soybean products and other beans are consumed often, if not daily. Among the occasional foods are fruit; seeds and nuts; fermented condiments; sea vegetables, and fish which are typically consumed two or three times per week. Beef, poultry, dairy products, sugar and processed foods are avoided.

Macrobiotic meals are combined with the principals of balance in mind, with consideration of season, climate, gender and the general health of the individual. Natural foods are preferred over refined foods, and light foods are favored over heavy foods that drain the body of energy.

This low-fat, high fiber diet involves careful planning and provides many health benefits, at least in the short term. Opponents suggest that the diet is too restrictive and results in nutritional deficiencies over time. While there are numerous accounts of healing from cancer by following a macrobiotic diet, several long-term practitioners, teachers and authors espousing the lifestyle have ironically succumbed to the disease (2).

Natural Foods

A diet that includes fresh fruits, vegetables and other whole foods while eliminating or severely restricting processed foods is considered a natural foods diet. Refined grains; sugar; table salt; carbonated beverages; hydrogenated oils; chemical additives, and food coloring are considered harmful to the body and are generally avoided. Healthier choices include whole grains; honey; herbal teas; olive oil; sea salt and culinary herbs and spices. Wild or ocean-caught fish as well as pasture-fed beef and poultry are preferred over the factory-farmed varieties.

Clearly, a natural foods diet provides superior nourishment than the Standard American Diet and is useful for health maintenance and disease prevention; however, it is not considered a cleansing diet. When optimal health is the goal, or if a life-threatening disease occurs, a more restrictive diet may be necessary to allow the body to cleanse and heal itself.

Fruitarian

The original human diet seems likely to have been one consisting solely of fruits, and this concept is the basis of the fruitarian philosophy. Fruitarians maintain a diet of whole raw fruits, including the non-sweet varieties such as cucumbers, tomatoes and avocados, and embrace this diet and lifestyle as the most natural to our existence. Unlike other natural food sources, fruit is harvested without killing the plant and is therefore considered by the fruitarian to be the most sustainable, natural and humane diet.

The purist consumes only raw fruit and believes that the consumption of nuts, seeds and grains are unnatural, although some fruitarians include small amounts of these foods in their diets. A fruitarian diet is extremely cleansing and useful for short-term detoxification; however, existing solely on fruit for the long-term may be difficult and detrimental to health as some practitioners eventually experience severe food cravings and unpleasant symptoms signaling nutritional deficiencies.

Vegetarian and Vegan

Many individuals opt for a vegetarian or vegan diet due to health, concern for animals and the environment, and/or philosophical reasons. A vegetarian diet excludes all animal flesh but does not restrict animal by-products. For instance, a lacto-ovo vegetarian eats dairy and eggs while refraining from meat. A vegan diet on the other hand excludes all animal products, including honey. There are no restrictions from any of the other food groups, nor are their limitations on the method of food preparation. Food may be raw, cooked, whole or processed.

Simply eliminating meat, fish and animal by-products does not necessarily ensure good health; in fact, many vegetarians regularly consume a high-fat, highly processed diet of refined grains, sugar, coffee, alcohol and other empty calorie foods. However, the vegetarian and vegan diet is conducive to good health when it consists of a wide variety of natural foods. According to the American Dietetic Association and Dietitians of Canada “appropriately planned vegetarian diets are healthful, nutritionally adequate and provide health benefits in the prevention and treatment of certain diseases”.

Vegetarians run the risk of developing a vitamin B-12 deficiency since plant foods don’t provide adequate amounts of this essential nutrient. Among its many functions B-12 is responsible for growth in children, a healthy nervous system, and the formation of red blood cells. Prolonged deficiencies may lead to anemia and neurological damage.

Spirulina and sea vegetables are thought to contain B-12, yet studies show that these food sources actually contain a form that is structurally similar to B-12 (a B-12 analog), which is not utilized by the body and may in fact compete with the vitamin for absorption (3).

Vitamin B-12 is made by microorganisms in the soil, (as well as in animal intestines), and research indicates that plants will absorb the vitamin if grown in healthy organic soil containing a concentration of B-12 (4). Nevertheless, to avoid the possible risk of a deficiency, vegetarians and vegans should have their levels checked periodically and supplement with a sublingual form of methylcobalamin, if necessary.

Raw Foods

Any diet that excludes cooked animal or plant food is considered a raw foods diet. Cooking food at high temperatures reduces its nutrient value and destroys enzymes that would otherwise aid the body in the digestion and absorption of food. Common practices among raw foodists include warming, drying, and dehydrating food up to approximately 115 degrees Fahrenheit as this low heat will not compromise enzyme activity. Countless studies have revealed that cooking food produces toxic by-products, and once consumed, the body reacts by generating white blood cells to attack the foreign debris.

Raw Vegan Diets

In 1878, Louis Pasteur published his “germ theory of disease” which led to the widespread fear of germs and the popular belief that all foods must be cooked to protect health (1). Diets that once contained very little cooked food and an abundance of fresh, raw fruits and vegetables were switched to a predominance of cooked food. Today the concept of a high raw diet is foreign to most people, although it continues to regain popularity and credibility as its advocates and practitioners increase globally and exponentially.

A raw food diet may contain fish, eggs, unpasteurized milk and other raw animal products; however, a raw vegan shuns all animal flesh and by-products in favor of raw fruits, vegetables, (including seaweeds), sprouts, juices, herbs, nuts, seeds and their unprocessed oils.

Raw vegan preparations often include dehydrated and fermented foods. Fat content can be extremely high on a raw vegan diet when nuts, seeds, avocados and oils comprise the largest percentage of calorie intake.

80-10-10 Raw Diet

The low-fat raw vegan diet known as the 80-10-10 diet is thoroughly explained in the book by the same name, written by Dr. Douglas Graham. The numbers refer to the recommended ratio of carbohydrates, proteins and fats in the diet. Graham, who has followed this lifestyle for nearly thirty years, asserts that a minimum of 80% of total caloric intake should come from carbohydrates, a maximum of 10% from protein and up to 10% from fat. The concept may seem radical and unacceptable to many but it nevertheless takes the raw vegan diet to the next level of health.

With science to back him up Graham makes a convincing case for a diet of whole, fresh, ripe, raw and unprocessed fruit, tender greens, and small amounts of nuts and seeds, as the most natural to our anatomy, physiology and biochemistry. If left to fend for ourselves in nature with our bare hands and without the convenience of stoves, utensils, refrigeration and other modern devices we would seek out and thrive on this dietary model.

Fruit sugar provides energy to cells within a matter of minutes as long as there is a relatively small amount of fat in the diet. Without excess fat to slow it down, the natural sugar travels easily from the digestive tract through the intestinal wall and into the bloodstream where it then makes its way to nourish cells.

Fats on the other hand take twelve to twenty-four hours to finally reach the cells. An excess consumption causes the bloodstream to remain congested with fat which in turn slows sugar from reaching the cells. The resultant elevated blood sugar contributes to candida, diabetes and many other illnesses.

Excess dietary fat (more than 10% of total caloric intake), not natural sugar, is the offender as it holds up digestion and adversely affects blood sugar levels. According to Graham, high fat intake “contributes not peripherally, but directly and causally to all the misleadingly named ‘blood-sugar metabolic disorders.’

Graham maintains that fruit is the most nutritionally-complete food and should be the basis of a healthy diet. Vegetable fruits (cucumbers, tomatoes, etc.) and tender greens are also cleansing and alkalizing, and are an important component of the 80-10-10 diet as well.

Transition

For most people addicted to the Standard American Diet the transition to any one of the healing diets may be difficult. Instead of eliminating foods it may be easier to initially begin adding raw vegetables and fruits to one’s daily diet. This may take a period of several days or weeks, but once this has become habit some of the health-damaging foods may be easier to release. The next level might be a natural foods diet before attempting a further restrictive cleansing diet. The strategy is to follow an incremental path to the optimum dietary lifestyle, regardless of how long it takes.

Many chronically ill individuals have made their transitions literally overnight in an effort to end their suffering or save their lives. These individuals endured the symptoms of detoxification until finally arriving at renewed health, and many have subsequently published their remarkable accounts of healing. Among the scores of noteworthy testimonies are The Raw Family: A True Story of Awakening by Victoria, Igor, Sergei and Valya Boutenko, (http://rawfamily.com/index) , A Way Out by Matthew Grace, (http://www.matthewgrace.com) , and Dying to Get Well by Shelly Keck-Borsits (http://www.rawandjuicy.com) .

Transitioning to a plant-based diet for optimum health is a lifestyle adjustment rather than a temporary phase, and determining the best option is an individual investigation that takes time. We tend to eat for reasons having less to do with nutrition and more to do with comfort, emotional attachment and tradition, and it’s been said that changing one’s diet is more difficult than changing religions. Nevertheless, once the addictive and highly processed foods are eliminated and the restorative powers of healing foods are realized it becomes easier and more desirable to stay the course.

References:
1. Graham, Dr. Douglas N.: The 80-10-10- Diet. Key Largo, FL: FoodnSport Press,
pp. 100; pg. 106; pg. 54, 2006
2. (http://macrobiotics.co.uk/foodlist.htm)
3. (www.vegsoc.org/info/b12.html)
4.Campbell, PhD., T. Colin and Campbell II,Thomas M.: The China Study. Dallas, Texas: Benbella Books, pg. 232. 2006

By: www.naturalnews.com

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Black Bean Vegetable Soup

"Half of the black beans in this spicy soup are pureed with tomatoes, the other half are simmered with carrots, onion and kernels of corn."

For : 8 servings

INGREDIENTS
•1 tablespoon vegetable oil
•1 onion, chopped
•1 clove garlic, minced
•2 carrots, chopped
•2 teaspoons chili powder
•1 teaspoon ground cumin
•4 cups vegetable stock
•2 (15 ounce) cans black beans, rinsed and drained
•1 (8.75 ounce) can whole kernel corn
•1/4 teaspoon ground black pepper
•1 (14.5 ounce) can stewed tomatoes

DIRECTIONS

1.In large saucepan, heat oil over medium heat; cook onion, garlic, and carrots, stirring occasionally, for 5 minutes or until onion is softened. Add chili powder and cumin; cook, stirring, for 1 minute. Add stock, 1 can of the beans, corn, and pepper; bring to boil.

2.Meanwhile, in food processor or blender, puree together tomatoes and remaining can of beans; add to pot. Reduce heat, cover, and simmer for 10 to 15 minutes or until carrots are tender.

BY: DeeDee
allrecipes.com

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Marinated Tofu

This recipes main ingredients is tofu...I like it, because beside it's cheap it also a healthy food, and yummy too!!!

For : 3 servings

INGREDIENTS
1 pound tofu, plain or seasoned
1 (12 ounce) bottle barbecue sauce
1 tablespoon olive oil

DIRECTIONS
Drain tofu and cut into slices or cubes, depending upon your recipe. Place in a shallow dish, and coat with barbeque sauce. Cover, and refrigerate 3 hours or overnight, turning occasionally.
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a non-stick skillet over medium-high heat. Cook with a small amount of sauce, turning occasionally, until browned on all sides. Return tofu to the baking dish.
Bake in preheated oven for approximately 10 minutes.

From: allrecipes.com

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Vegetarian Recipes: Going Vegetarian during your Pregnancy

Vegetarian Recipes: Going Vegetarian during your Pregnancy

Now that you’re pregnant, you’re wondering if your decision to become vegetarian can still be carried out successfully during your pregnancy. And while it is possible for you to obtain all the nutrients your body will need during pregnancy through a well-planned, nutrient-dense vegetarian diet, careful planning and observation will be crucial to your overall success transitioning to vegetarianism during your pregnancy.
In other words: take it slow and be smart!

A good vegetarian diet has a wide variety of fresh fruits, vegetables, grains, beans, lentils, and nuts and some eggs and dairy or their equivalent if you so choose. Fast food, highly processed junk foods, and canned fruits and vegetables are eaten rarely if at all. It’s imperative that you make wise food choices at this crucial time, since a pregnant woman only needs approximately 300 more calories per day and about 10-16 extra grams of protein; however, the body's need for certain nutrients increases significantly. Every bite you take is important when you're pregnant.

While the RDAs (recommended daily allowances) for almost all nutrients increase, especially important are folic acid, iron, zinc, and vitamin B-12. Attention to adequate amounts of vitamin B-12 is crucial for vegetarians who choose not to eat eggs and dairy.

Work closely with your healthcare professional during this transition. The changeover from a meat-eating to a vegetarian diet can be rough on your body as it actually goes through a detoxification process during the transition. So, you want to ensure your baby is getting all the nutrients it needs at this time, and is growing and developing at a healthy rate. Start very slowly; perhaps only one or two days per week eating a vegetarian diet.

Gradually work soy and other plant-based proteins into your diet, and little by little use them to replace proteins obtained from eating meat products. Be sure to adequately supplement your diet with a quality prenatal supplement, and get adequate amounts of exercise and exposure to sunlight to promote your body to naturally produce vitamin D.

With careful planning, observation, and your healthcare professional’s guidance, the transition to vegetarianism during your pregnancy can be a cleansing and healthy start for both you and your baby to a lifetime of optimal health.


By: Nicholas Tan
Article Source: http://www.ArticleBiz.com

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Pregnancy - The Vegetarian Mom-to-Be

Pregnancy - The Vegetarian Mom-to-Be

Being pregnant does not mean you have to give up your vegetarian lifestyle. However, just as with any other eating style, if you are following a vegetarian diet during pregnancy, you must ensure that you get well-balanced and varied meals. Although the typical vegetarian diet is very low in saturated fat and cholesterol, not all diets are low in calories, total fat, or sugar. Some can also be lacking in other essential vitamins and minerals unless they are properly planned.

What Type Are You?

Before discussing the pros and cons of following a vegetarian diet during pregnancy, it is necessary to be aware that there are difference types of vegetarian diets. People turn to vegetarian diets for all kinds of reasons, including religious, ethical, environmental, and personal health concerns. For some, vegetarianism is simply a way of eating while for others it is a way of life. There are different types of vegetarian eating styles, and each one differs as to what nutrients may be missing and what adjustments might be necessary to ensure optimal nutritional intake during pregnancy.

Vegetarianism is a type of eating style that is a matter of personal choice. Some people choose to avoid all animal products, while others may choose to consume some animal foods such as eggs and/or dairy products (lacto-ovo vegetarian). Only a small percentage of vegetarians are strict vegetarians, or vegans, who avoid all animal products. The majority of vegetarians in the United States fit into the lacto-ovo vegetarian category.

Vegetarians are classified into several different categories, as follows:

Vegan or strict vegetarian-Absolutely no animal foods, including meat, fish, poultry, eggs, milk, or other dairy products. Also, no foods made with any type of animal product, such as refried beans made with lard or baked goods made with eggs.

Lacto vegetarian-Dairy foods permitted, but no other animal foods including eggs and meat (meat, poultry, fish, and seafood.)

Lacto-ovo vegetarian-Dairy foods and eggs permitted, but no other animal foods, including meats (meat, poultry, fish, and seafood).

Semi-vegetarian-A mostly vegetarian diet (lacto-ovo-vegetarian), but meat, poultry, or fish permitted occasionally

By: Ricky Hussey
Article Source: http://www.ArticleBiz.com

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Gado Gado

Gado Gado
(Mixed Vegetable Salad with Peanut Sauce)

Origin: Java; Serves: 8 to 10

•1/2 pound small potatoes, boiled in their skins until tender, peeled and sliced
•1 cup shredded cabbage, boiled for 2 minutes and drained
•1/2 pound carrots, sliced thin, boiled for 2 minutes and drained
•1/2 pound bean sprouts, boiled for 3 minutes and drained
•1/4 pound green beans, cut into 2-inch lengths, boiled for 3 minutes and drained
•1 cucumber, halved lengthwise, seeded and sliced (about 1 cup)
•1 cup sliced jicama (optional)
•Peanut Sauce (see first recipe above)
•2 squares of Chinese soybean curd, boiled for 10 minutes, drained, and cut into 1/2-inch cubes
•3 tablespoons Crispy Fried Shallots

Note: Vegetables may be added to the ingredients or substituted for the ones listed here

Chill all the vegetables separately in individual containers.

In a large serving bowl or on a platter, arrange the vegetables in layers as follows:
Potatoes on the bottom, then the cabbage, carrots, bean sprouts, green beans, cucumber, and jicama.

Pour the warm Peanut Sauce over the salad

Scatter the soybean cubes and the Crispy Fried Shallots on top.
Serve at room temperature.

From : www.ivu.org

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The Main Aspects that You Should Look Into With a Vegetarian Health Plan

Being in good health is vital if you want to live well. The different foods that you can eat will help you to attain this goal. When you look at the different types of foods that you can eat, you will notice that vegetables and fruits are ones that seem to offer you a better way of living. This route to vegetarian health is one that anyone can adopt.

You will find there are various types of vegetables and fruits that can be placed on a vegetarian health conscious diet. These different vegetables all contribute to the way that your health and metabolism can change for the better.

By looking at the various ideas about what is considered as the right quantities of vegetables you can control the way that these foods interact. This is one of the main aspects that you should look into with a vegetarian health plan.

Among the many things that you will need to look into when you are thinking about cooking and preparing a full vegetarian meal is the items that you will be using to make these meals. The cooking time for various vegetables needs to considered when you are thinking of a meal that is conscious about your future and immediate health.

To gain the most out of a vegetarian health conscious diet there are numerous vegetarian diets that you can look at. These diets will have the food prepared according to the views of the authors. As a result you may not agree with these views. They do however allow you to see the different methods that can be used with regards to preparing and cooking these vegetables.

You should also consider looking at how you can turn vegetables and fruits into delicious tasting smoothies, desserts and snacks. All of this is possible when you look at the different vegetarian recipes that you can find.

The different vegetarian recipes will provide you with all of the nutrients that you need for any meal plan. You should however make sure that you have included a variety of different vegetables. In this way you can ensure that all of the food groups and vitamins that your body needs are fully supplied.

This is a necessity when you are planning to get the full benefits of a vegetarian health diet plan. You should make sure that you start this new diet out slowly so that your body has time to make adjustments to the way that you are going to be eating.

After a certain time limit you will notice the changes that your health is having due to the benefits of eating good food that is green. The most important aspect that you will find due to a vegetarian health conscious diet is that your health is better than ever before.

Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on vegetarian health, Visit His Site at VEGETARIAN HEALTH -www.articlesnatch.com

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Vegan Sour Cream Blueberry Muffins

The best vegan blueberry muffins you'll ever eat!

Ingredients:
• 3/4cup vegan sour cream
• 1/2 cup water
• 2 Tblsp lemon juice
• 1/3 cup unbleached cane sugar
• 2 Tblsp soft vegan vegetable spread, or vegetable oil
• 1 1/3 cup flour
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup fresh or unthawed frozen blueberries

Directions:
1. Preheat the oven to 400 degrees & oil the muffin pan
2. Mix the sour cream, lemon juice and water in a large mixing bowl
3. Beat in the sugar and vegetable spread or oil
4. Mix together the dry ingredients
5. Mix the dry ingredients into the wet quickly, stirring just until mixed - it's okay if there are lumps or flour not mixed in
6. Gently fold in the blueberries
7. Fill muffin cups 2/3 full
8. Bake for 20 - 25 min, middle of the oven, until lightly browned & firm to the touch
9. Remove the pan from the over, and cool on a rack for 5 minutes Better if cooled for a few more minutes.
10. Run a knife around the edges of the muffins & turn them out on the rack.
11. Allow to cool for a few more minutes, if you can, before devouring

SOURCE : Sarah Kingsbury, Muffin Queen, www.savvyvegetarian.com

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A Look at the Different Types of Vegetarian Meats

Meat can be considered as being a vital part of the main daily meal. While meat lovers will not have a problem with this inclusion into their meal, others may. To counter this problem you can find different types of vegetarian meats.

These meatless meats have the same looks and in some instances the same taste as the actual meats themselves. These vegetarian meats are however made entirely from foods that are vegetarian in origin.

If you are looking for the different types of vegetarian meats that are available you will find that the internet is a good source of information. Here you will find the names of different vegetarian meats. You can also find the places where you can buy the vegetarian meats that your meals need.

As you look at the different recipes that are available for a vegetarian diet you will notice that some recipes call for vegetarian meats. These meats that you can find are basically vegetables that have been turned into a form of “meat”. Additionally you will see that these meats are provided with flavorings that mimic the taste of real meats like beef, chicken, lamb, pork, lobster, shrimps, crab meat, fish and even turkey.

The main type of vegetarian meats that you will find will include tempeh and soy meat. In addition to these you will find that many vegetarian meals have some form of tofu given as part of the ingredients. These are not the only vegetables that you will be able to use in your vegetarian meals.

Besides these vegetarian meats you can use different types of mushrooms to provide you with an interesting meat dish. The mushrooms that you will find to be of great meaty taste are ones like Portobello mushrooms, porcini mushrooms and even black Shitake mushrooms.

While mushrooms may be firm favorites with some people it can not stop the craving that you may have for meat. To this end you can see about eating vegetarian meats like tofurky which is the alternative to turkey meat. This form of vegetarian meat is made by roasting tofu until it is golden brown. This “meat” is then stuffed with herbs and spices which will provide you with meaty taste that you want.

For lovers of meats the variety of vegetarian meats that you will find has the answer that you are looking for. The great thing about eating these various meatless meats is that you will find that your intake of calories and unwanted fats is greatly decreased. The benefits to your health are increased while at the same time you have a choice of great tasting foods which include a range of vegetarian meats.

Resource: Muna wa Wanjiru Has Been Researching and Reporting on Vegetarian Cooking for Years. For More Information on Vegetarian Meats, Visit His Site at VEGETARIAN MEATS
www.netveggie.com

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Tips for Teens on Becoming Vegetarian

Teens around the world are increasingly making the transition to a vegetarian lifestyle. But like any diet, vegetarianism requires that teens develop good eating habits. With the right knowledge, teens can become vegetarians without relying on a diet of soda and potato chips.

Being a teen vegetarian can be healthy and rewarding. The American Dietetic Association says, "Well-planned vegan and other types of vegetarian diets are appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood and adolescence".

Here are some tips for embarking on a well-planned vegetarian diet.

There are several different degrees of vegetarianism. Lacto-ovo vegetarians eat dairy and egg products along with plant-based foods. Lacto vegetarians eat dairy products but pass on egg products. Conversely, ovo vegetarians eat egg products but not dairy. Finally, there are vegans, or pure vegetarians, who abstain from eating any type of animal product.

Teens who plan on going vegetarian may go "cold turkey" (don't mind the pun), but it is recommended that teens ease the transition by slowly phasing out animal products. For example, limit meat consumption to three times a week for the first couple weeks, then two times a week and so on. Teens who choose to go vegan may do the same with dairy and egg products.

Since becoming a vegetarian entails a significant lifestyle change, teens' nutritional intake will change upon making the transition to a vegetarian diet. For example, since vegetables are typically high in nutrients like vitamin C and fiber, teen vegetarians will usually get more than enough of these nutrients. Also, a vegetarian diet may reduce a teens' intake of saturated fats and cholesterol, since few plant foods contain saturated fats and no plant foods contain cholesterol.

However, teen vegetarians should be aware of their intake of nutrients such as calcium, iron, zinc and vitamin B-12, since these nutrients are not always present in all vegetables.

Calcium is important for healthy bones. For vegetarians who include dairy in their diets, calcium will be easy to come by. For those teens who forgo dairy, calcium can be found in fortified soy milk, tofu and green leafy vegetables such as spinach.

Iron is also an important nutrient. Girls in particular should be conscious of their iron consumption since loss of iron occurs during the menstrual cycle. Iron can be found in fortified cereals, whole grain foods and in beans.

Zinc can be found in whole grain foods, miso, sunflower seeds and nuts and legumes, which are also high in healthy monounsaturated fats.

Since vitamin B-12 occurs naturally in animal products, it is an important nutrient for vegetarians and especially vegans. Luckily, the human body only requires a very minuscule amount of this vitamin to function. B-12 can be found in fortified foods such as soy milk, orange juice and cereal.

A multivitamin, which can be found in virtually any grocery store, is a good option for teen vegetarians. Taking one multivitamin a day will ensure that teens get the recommended daily allowance of most important nutrients.

Another legitimate concern for teen vegetarians is the question of where to eat out. Because of the increasing demand for vegetarian food, many restaurants offer at least one vegetarian entree. To be sure, teens or their parents should call the restaurant they'll be visiting beforehand and ask them if they have vegetarian options. To avoid confusion vegans should specify that they do not eat meat, dairy or eggs.

When a vegetarian option cannot be found on the menu, teens should explain to the server that they do not eat meat (and/or dairy and eggs) and ask if the chef can prepare them something. In most cases, restaurants will be happy to accommodate vegetarians even if there are no vegetarian options on the menu.

Although being a teen vegetarian in a world of meat eaters has its challenges, going vegetarian should be a fun and exciting experience. For many teens, going vegetarian is a decision that opens up the doors to a more healthy and fulfilling life.

Resource: Michael Russell Your Independent Vegetarian guide
www.netveggie.com

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Interesting vegetarian soup recipes

Hi...I've got the new recipes, it's a very interesting recips, would you try it???

Orzo Soup Recipe

"This soup is known by a few names around here - lil' noodle soup, aspirational noodle soup, and too-lazy-to-wait-for -a-pot-of-rice-to-cook noodle soup. It's made with orzo, a good broth, and whatever I can rummage from my pantry. For those of you unfamiliar with orzo, it is pasta shaped like a chubby grain of rice. It even comes in a whole wheat version, which is what I use. Orzo plays the lead role in this simple soup made with the petite pasta swimming in an egg drop soup style broth that has been boosted with flecks of chard and topped with vibrant, fire-roasted tomatoes. It's finished with an all-important thread of golden olive oil and a flurry of grated cheese. All in all a quick and vibrant bowl of not-too-heavy sustenance.

A couple tips - use a great broth, with just a few ingredients in this recipe, it's key. Before serving be sure to adjust your salt, if the soup tastes flat, add more a pinch or two at a time until all the flavors pop. Vegans, or those not too keen on eggs, no worries - skip them altogether. It's just as good. Different, but still good".

Orzo Soup Recipe

For some added flavor, or to take this soup in another direction, toss the tomatoes with somewhere between a teaspoon + of adobo sauce (from can of chipotles)....more or less depending on how spicy you like your food.

7 cups vegetable broth
1 1/2 cups whole wheat orzo (or other small pasta i.e. pastina)
2 cups chard or spinach, chopped
1 14-ounce can of fire-roasted diced tomatoes, well drained
1 teaspoon red pepper flakes.
good quality extra virgin olive oil
3 egg whites
fine grain sea salt
some grated Parmesan cheese (to finish)

Bring the broth to a boil in a large saucepan. Add the orzo and cook until just tender - about ten minutes. Stir in the chopped spinach.

In the meantime, heat the tomatoes, red pepper flakes and a splash of extra virgin olive oil in a separate saucepan. Taste, and salt a bit if needed.

Just before serving, Slowly pour the egg whites into the soup, stirring quickly with a whisk. The whites should take on a raggy appearance. Taste and add more salt if needed. Serve the soup in individual bowls, with each serving topped with a generous spoonful of tomatoes, a drizzle of olive oil, and dusting of cheese.

Makes 4-6 servings.

By heidi, www.101cookbooks.com

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Vegetable for Vegetarian = Yummy.....

For some people eat vegetable is very hard to do, why?
for me, it's the best choice, I prefer to eat the real vegetable than eat "vegetarian meats" such as "Gluten, vegetarian fish, vegetarian ham, etc).
.
Even though there any many vegetarian products, and some taste like the real meat, but I don't know why, I still prefer natural vegetables. When I see some vegetables with interesting natural colors(I mean: there are green color from green vegetables, red from tomatoes or carrots or may be chilli-I like chilli too :), and yellow from potatoes, etc) on the foods,I feel my taste is more and more...ehmm yummy......or may be I'm a "vegetable maniac"??? ^_^

How about you???

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Vegetarians, Vegans, Flexitarians, & Others:

Vegetarians can eat fruits, vegetables, grains, beans, nuts, seeds, and may or may not eat (non-meat) animal products, such as eggs, milk, cheese, butter, yogurt, and honey; vegetarians do not eat any meat, poultry, fish, or other animals. (The term vegetarian was coined at the first meeting of the Vegetarian Society in England in 1847. Contrary to a popular misconception, the word vegetarian was not chosen because a vegetarian diet includes vegetables as a major component; the term vegetarian is derived from the Latin word ‘vegetus’, which means lively or full of life.) This type of vegetarian is technically a lacto-ovo vegetarian, implying the inclusion of dairy and eggs.

Vegans—pronounced VEE-gun, with an emphasis on the first syllable of the long “e”, or ē, followed by a hard “g”, the word was coined by Donald Watson in 1944, when he formed the Vegan Society in England—go farther by only eating plant-derived foods, thereby avoiding all food (and often other products, such as leather, fur, feathers, silk, and even wool) that are derived from animals. The aim for vegans is to avoid all forms of exploitation of animals, whether for food or otherwise. (The word vegan was derived from the word vegetarian by taking the first three letters (veg-) and the last two letters (-an) to show, as Watson explained, that “veganism starts with vegetarianism and carries it through to its logical conclusion”.)

Accidental vegetarians or involuntary vegetarians are those who don’t eat animals because it is too expensive, not available, or for some other external reason that prevents them from doing so.

A macrobiotic diet consists mostly of whole grains, beans, sea and other vegetables, and certain other plant foods in balance; fruitarians (or fructarians) only eat the fruit of plants; rawists only eat raw food (or food not heated above 116 F / 46.7 C) and are often, but not always, vegan (anapsology takes raw even further); freegans only eat discarded or found food (freeganism is a combination of free and veganism); carnivores eat meat; and omnivores eat everything.

“Flexitarians” are mostly vegetarian, but occasionally eat animals, especially fish though also other animals; pescetarians are otherwise vegetarians who also eat fish. Some flexitarians only avoid “red” meat (i.e., meat from mammals, such as beef, pork, lamb, etc.), yet regularly eat poultry and/or fish. Flexitarians and pescatarians are sometimes referred to as semi-vegetarians. Flexitarians (coined in the early 1990s) are generally more concerned with their own health than with animals or the environment.

Perhaps a “flexegan” (or “vegetegan”) would be one who is vegetarian and mostly vegan, but not exclusively, or one who is vegetarian and also avoids certain (non-meat) animal products, but not others.

Vegetarianism has a long, rich history. It has been consciously practiced in and around India, based on ahimsa (non-violence), for at least thousands of years, as well as in and around China and elsewhere. In Europe, vegetarians were often called Pythagoreans, as Pythagoras and his followers abstained from eating meat about 2,500 years ago in ancient Greece.

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"Pure Vegetarian and Vegan Living"

Finding a simple guide for vegan living can be a complicated matter because there are still not a lot of people that understand or relate to your way of life. This means that finding pure vegetarian or vegan food for your lifestyle can be even more complicated because the world does not revolve around healthy living decisions or great portion sizes. We all know about the fast food restaurants with their burgers that may or may not actually have come from an animal and the unfortunate way in which many fried chicken places treat their chickens. Whether we are making a stand or not, eating healthy is often tricky business. Vegan living does not need to be this way.

Vegan living, instead, should be about choices and finding the right vegetarian and vegan food options for your lifestyle choice. You should be able to live in a world that celebrates and enables all lifestyle decisions and, as long as you aren’t pushing your views on others, you should always have an avenue in which to do this. Remember that as a vegan you have made a choice that you believe to be ethical, however it is not a shared ethical viewpoint and vegan living can represent that in a very realistic way as you look for the right dietary and cooking ideas for your own palette.

Making Sound Recipe And Cooking Decisions

For those that are not familiar, there is actually a difference between a vegan and a vegetarian. For one thing, vegans do not eat or touch any products that were created with an animal’s involvement. Gone are those monkey-created computers that come strangely out of the jungles and gone are
any foods or drinks that were created using any animal products. Vegans, as a part of any good vegan living component, always look for another way to experience the product without using an animal’s parts or labour to do so. Making healthy choices based on this can sometimes create small challenges.

Based on this philosophy, cooking and finding recipes often takes a little bit of hunting if you are a vegan living in the world of the carnivore; it can often create complications for meal choices that you may never have experienced before. For this reason, you need to ensure that you stick by your vegan living principles to the fullest and help encourage other vegans to find ways to cook their food and experience some tasty recipe options in the same way. Life should be about enjoyment, regardless of what dietary and lifestyle decisions you have made, and you should be able to find a way to enjoy life within it.

author : Rebecca

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Healthy Vegetarian Recipes

Here is another delicious and healthy vegetarian recipes that you should try!!!

Spiced potatoes & cauliflower

This Pakistani side dish is usually served with rice or flatbreads.

1 tbsp. clarified butter (ghee) or vegetable oil
1 medium onion, finely chopped

1-2 tsp. minced garlic
1 tsp. ginger, powdered or finely grated
Pepper to taste
1/2 tsp. cumin powder or seeds
1/2 tsp. cardamom powder or seeds
1/2 tsp. ground cloves
1-2 large cooked potatoes, peeled and diced
1 small head cooked cauliflower separated into florets
2-3 tbsp. reserved cooking water from potatoes and cauliflower
Salt to taste

Heat butter or oil in a large skillet or pot over medium heat. Sauté onion until tender. Stir garlic and spices and continue to sauté for a minute. Add vegetables and reserved cooking water. Cover, reduce heat to low and cook until vegetables are very tender for about 5 minutes. Mash slightly with a fork, salt to taste. Serve.

Source: Food For The Spirit:Vegetarianism & The World Religions ; Steven Rosen, Vegetarian Times

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Starting Vegetarian Easy Tips

When I try to find some topic for this "Vegetarian is the best choice" blog, I found an article for friends who want to try to be a vegetarian. I took it because I think this is a good vegetarian tips. It just like my own way that i practiced when I tried to be a vegetarian about 8 years ago ^_^ , you can read this article below and I hope it useful for you too...

“Announcing: The Top 9 Easy Steps to Take When Starting A Veg Diet!”
Here's How To Get Started On The Way Towards Better Health and Vegetarianism . .

1.Start your transition by dropping junk foods, white sugar, and all meats, including fish and poultry.

2.Find others who are already vegetarian who can guide and support you during your shift e.g. veg forums, meet-ups and societies in your area.

3.Read books on vegetarianism and veganism. Or contact your state’s Vegan and Vegetarian Society who would be happy to send you a Veg Starter pack.

4.Try out recipes that substitute plant-based alternatives into your old favorite dishes. (e.g. veggie burgers, veggie sausages, veggie fish cakes, tofu or veggie pies and soy products). Hint: Convenience foods cut out cooking time. Natural food stores stock many such things for you to choose from.

5.Eat less and less meat and dairy (if you couldn’t give-up all meats at once, gradually delete them from your diet over a week or so), and eat more and more fresh, raw fruits and vegetables. Eat large salad every day (hint: make your salads as colorful as a rainbow for maximum nutrient content, with plenty of dark leafy greens.

6.Replace meat and dairy with a wide variety of organically grown whole grains like breads, beans, rice, nuts, pasta and cereals.

7.Don’t worry about protein. There is protein in all whole foods. Humans need only 8% dietary protein - that percent amount is found in an orange!

8.Get regular exercise, fresh air, and plenty of clean filtered water. Enjoy your journey, soon you will have more energy, a cleaner body, better skin, plus you'll feel much healthier and lighter, too!

9.Join the veg community, and educate yourself more about animal and cruelty free living. Here’s a good place to start

Thanks to Rebecca the founder of http://www.VeganSecrets.com

Good tips is't it??
If you feel you have some "Natural Calling" or may be for "Body Calling" ...hi..don't be negative thinking. ;) I mean "health reason", you can try to practice it and please don't give up no matter what, just remember your first desire and put some enthusiasm for this. Once again... nothing is the best choice for your live except "Vegetarian, vegetarian and VEGETARIAN!
By the way, u can sharing about you too... or may be another tips?? (",) or you have your own vegetarian experience?? just put some comment in this blog ... see ya for another post...

Ps : I'm so sorry if my english isn't good becuse I live in a country that english is not the primary language...

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WHY WHY VEGETARIAN ???

HII...WELCOME TO THIS BLOG...
you know why i choose this topic? "VEGETARIAN IS THE BEST CHOICE"
because i think everyone should be a vegetarian for the best reason and for every case, including for health and may be you can give "some universal Love" to every kinds of living things...

a lot of people have a negative opinion about Vegetarian lifesyle, they say that they can't go on if only eat vegetable all the times, but they're wrong, WhY?? because there are so many vegetarian food even "vegetarian meat" that 100% free meat now. You can try many vegetarian recipes to make a delicious food... emmm YummY....
I hope you can share your comment about vegetarian and may be you have your own experience for this. WELCOME FRIENDS... lets save our planet, cause thats means save our lives too...
just trying to give the best for all.

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Quinoa With Toasted Almonds and Dried Cranberries

This is another best healthy vegetarian recipe collection, hope this recipe can add another variation for your healthy vegetarian food...

4 - 6 Servings: This quinoa recipe goes well with moist curry dishes, such as Crockpot Chickpea Curry, or Easy Vegetable Curry, green salad and flat bread.

Quinoa has a nutty flavor and a pleasing texture similar to rice. It's good source of vegetarian protein, vitamins and minerals - iron, magnesium, Vit E, potassium, amino acids, and fiber.

wheat or rice, quinoa is a good source of lysine. Quinoa is also gluten free, and has more fat than most grains.

Ingredients:

• 1 cup quinoa
• 1/2 cup sliced blanched almonds
• 1 veggie cube
• 1 1/2 cups boiling water
• 1/2 tsp salt
• 1 cinnamon stick
• 1 bay leaf 1/2 cup dried cranberries

Directions :

1. Soak the quinoa 1/2 - 1 hour in cold water
2. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
3. Shake dry in the strainer
4. On medium heat, stir and toast the sliced almonds until golden
5. Remove from pan
6. Stir and toast the quinoa until dry and turning color
7. Transfer toasted quinoa, toasted almonds, and cranberries to 2 qt saucepan
8. Add boiling water, veggie cube, salt, bay leaf and cinnamon stick
9. Bring back to boil
10. Cover, turn the heat to simmer, cook for 20 minutes
11. Remove from heat and allow to sit five minutes with lid on
12. Fluff gently with a fork and serve

Quinoa Tips:
Quinoa is native to the Andes, where it has been a staple food for 6000 years. Quinoa is light, easily digested, and has the most complete nutrition, and highest protein content of any grain! Technically, quinoa isn't a grain, but certainly acts like one.

• Quinoa has high oil content, so should be stored in the fridge or freezer to avoid becoming rancid
• A tight fitting lid is essential for even cooking
• Quinoa is coated with saponin, which will give it a bitter taste unless you wash it very thoroughly - those tiny flaky bits in the rinse water are the saponin
• Because of it's high protein content, quinoa is a satisfying meal with beans or nuts and veggies added

Source: Vegetarian Quinoa Recipe /www.savvyvegetarian.com

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Vegetarian Does Not Have To Be "All Or Nothing"

Many people contemplate becoming a vegetarian at one point or another. Some consider a meatless diet because they feel sorry for the animals. Others think a vegetarian way of eating will improve their health.

However, out of those well-intentioned people very few actually follow through and change their way of eating. The idea of completely giving up meat forms a big stumbling block for most.

For some reason, when it comes to vegetarian cooking, most people only see the "extremist" approach: either give up meat completely or you might as well include the meat in every meal. This "all or nothing" thinking becomes a mental barrier that keeps a lot of people from eating more vegetarian meals.

How about finding a happy medium? Drastic changes to one's diet never last. Do not beat yourself up for eating meat. There is no need to give it up completely. Just try eating a little less of it, that's all.

Start right now by making one meatless dinner every week. Keep everything else the same. Eating just one vegetarian dinner every week is definitely doable and easy. It will be just a nice change instead of deprivation!

If you think going meatless one day a week would not make a big difference, consider these simple numbers: if everyone ate vegetarian meals just one day a week, it would save one out of seven animals. Out of 92 million animals that are consumed in the United States alone every year, over 13 million animals would be spared. This is a huge impact!

In addition to doing good for our planet, you'll enjoy great health benefits by including more fruits and vegetables in your diet. Fruits and vegetables are rich in vitamins, nutrients, anti-oxidants and fiber - all the things that are good for us. They can help with weight loss and prevent diseases. Numerous studies show that diets high in fruits and vegetables reduce the risks of deadly diseases such as cancer, heart attack and stroke.

Also, by trying out new dishes, you will break your food routine and discover new tasty recipes and food combinations. It's really nice to eat something different once in a while instead of being stuck in a food rut.

This simple shift of mindset from "all or nothing" to a happy middle ground will do wonders. Vegetarian eating does not need to be a full-time commitment, sacrifice and strive for unattainable perfection. Just do what you can to eat a little less meat, have fun trying new vegetarian meals and enjoy the benefits.

Source: Melanie Mendelson /www.vegetarian-recipes-cookbook.com

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Spinach Noodles

"Imagine homemade noodles that are green! Bernice Smith from Sturgeon Lake, Minnesota reports, 'This easy recipe gives 'from scratch' satisfaction even if you've never made noodles."

PREP TIME 20 Min
COOK TIME 15 Min
READY IN 35 Min

INGREDIENTS :

• 1 (10 ounce) package frozen chopped spinach, thawed and squeezed dry
• 2 eggs
• 1 teaspoon salt
• 2 cups all-purpose flour

DIRECTIONS :In a blender or food processor, combine spinach, eggs and salt; process until smooth. Pour into a bowl. Gradually add enough flour to make a firm, but not sticky, dough. On a floured surface, knead about 20 times. Wrap in plastic wrap and let rest 30 minutes. Divide dough in half. On a floured surface, roll each half to 1/.16-in. thickness. Roll up jelly-roll style and cut into 1/4-in. slices. Separate the slices and let rest on a clean towel for at least 1 hour. Cook noodles in boiling salted water until tender, about 15-20 minutes; drain.

SUBMITTED BY: Bernice Smith PHOTO BY: Mrs. Sutterpants (www.savvyvegetarian.com)

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Ahimsa, animal rights and spirituality

Ahimsa, or ‘Dynamic Compassion’ is a principle of non-harming and non-violence. Human behavior that violates this ethical principle is seen, not only as morally wrong, but also as its original perspective as negative karma that reverts back onto the person responsible for the harm or violence done.

Possibly the most famous exponent this century was Mahatma Gandhi who was profoundly influenced by and propagated the Jain doctrine of Ahimsa. The first Jain spiritual father lived between 599 and 527 BC. He exhorted his followers to “regard every living being as thyself and hurt no one.” It was this statement that Gandhi acknowledged as pivotal to human ethics and it led him to adopt the principle of the harmless life. Ahimsa says that we have no right to inflict suffering and death onto another living creature and, that if harmlessness were the keynote of our lives, then this would do more to produce harmonious conditions than any other discipline.

Throughout the industrial revolution, the Western world is increasingly institutionalized violence towards both human and non-human species. Intensive agricultural practice (factory farming), in terms of the large number of sentient beings involved, is probably the most glaring example. For decades there has been an ongoing campaign for the abolition of battery egg production because of the cruelty to the caged hens. These animals have been deprived o their most fundamental needs such as soil and grass and are exposed to artificial light to deceive them into laying more eggs that they would do under natural conditions. Kept in these conditions the birds become aggressive because of their increased requirements for food and water and the interruption of their natural pecking order. Heat build-up in egg factories further aggravates this situation. The hens are de- beaked without the use of painkillers and unwanted male chicks are simply disposed of by gassing or suffocation.

Anyone concerned about the welfare of animals must often feel overwhelmed by the sheer volume of negativity that assaults their sensibility on a daily basis. It is precisely at these times of disillusionment where corruption, inhumanity and chaos is ever evident that Gandhi’s influence should ring true. He did not treat every setback as an occasion to give up. He repeatedly emphasized that a person is only defeated when he/she ceases to struggle. He himself returned time and time again with new vigor into the fray.

The ultimate goal is to make the principle of Ahimsa permeate the whole of our society. This involves not only following a healthy vegetarian diet but also treating all beings with empathy and kindness in recognition of the fact that their sentience in the final analysis is no different to our own. One of the most basic laws of ecology is that every living thing exists for a reason forming part of a greater whole. For the student of Ahimsa, the concept of the environment and the earth as one body closely resonates with every aspect of reverence for life.

Our lack of understanding and the pain we directly or indirectly cause animals reflects a deep spiritual disorder in the collective psyche of our species. In the West we have been conditioned to think that big is better than small, that strong is better than weak, that fast is better than slow and that physical strength is greater than moral or spiritual strength. Gandhi wrote that, “Ahimsa is the highest duty. Even if we cannot practice it in full, we must try to understand its spirit and refrain as far as humanly possible from violence.” Perhaps inner strength requires that we endure being branded as ‘emotional’ or ‘irrational’ when we are motivated by our sense of compassion.

A major hurdle to overcome is not so much our lack of care but rather our ignorance of the plight of the animals. Fifty years ago things were very different. The farm’s trade was ‘animal husbandry’, their duty being to provide care. With factory farming animal husbandry has given way to animal science to the detriment of animal welfare. Today’s farm animals are kept in extremely over-crowded conditions and deliberately keep as immobile as possible. Applied science has found an artificial way to hasten a broiler chicken’s growth to such an extent that the vast majority of them have trouble walking or are crippled by not being able to bear their own body weight. Newborn calves are separated from their mothers and many dairy cows rest no more than three months between pregnancies. After their calf-bearing years are over, they are slaughtered to provide cheap hamburger meat. In intensive piggeries, sows sleep on bare concrete and it is not uncommon for them to be kept in small crates for their entire lives.

The challenge of Ahimsa is enormous. It encourages an active inner state of being rather than merely a passive state of refraining from violence. The intention to hurt another living being is apprehensible to the principles of Ahimsa for it is in this absence of conscious integration of compassion that we currently find ourselves. We acknowledge this situation intellectually yet we are sufficiently culturally desensitized to ignore it, allowing it to continue by default. Early peoples recognized the individual specialness of animals. They transformed our lives with their kinship, antics and even their sense of humor. These humans were at peace with the animals and spoke their language. Animals formed their totems, became their familiars and their teachers. It is that lost instinctive tie to the rhythms and patters of nature that Ahimsa exhorts us to regain.

One philosopher that has not ignored the subject of the treatment of animals is E.F. Schumacher. He observed that “there have been no sages or holy men/women in our or anybody’s history who were cruel to animals or who looked upon them as nothing but utilities and innumerable are the legends and stories which link sanctity as well as happiness with a loving kindness towards these creatures.” Modern visionaries can trace the beginning of the beef industry to the loss of the sense of the sacredness of ourselves, of others, of animals and of the earth. This loss mirrors itself as the callous and cruel exercise of power over other creatures more helpless than ourselves. There is no compassion in a science, philosophy or doctrine that ignores our interdependence with other species.

Compassion suffers miserably at the hands of big business. Per Singer’s excellent book, Animal Liberation, established that we already hold the high moral ground as our cause is just. Ahimsa training requires that we confront our indifference and lack of moral courage and acknowledge that animals have a silent dignity all of their own that we have violated.

Cornering the linchpin of our own ignorance is not an easy task. When the mystic Gurdjieff arrived in the West at the turn of the century with his message that “Man is asleep. Man is a machine”, he was misunderstood. Fortunately, as we approach the new millennium, we are more willing to reassess our values. Vegetarianism and Ahimsa are rapidly becoming a rational and ethical requirement for modern day living.

Perhaps, however, the last work should go to the animals, but since they do not speak our language they must rely on us to speak for them.

We need another and a wiser and perhaps a more mystical concept of animals. Remote from universal nature, and living by complicated artifice, man in civilization surveys the creatures through the glass of his knowledge and sees thereby a feather magnified and the whole image in distortion. We patronize them for their incompleteness, for their tragic fate of having taken form so far below ourselves. And therein we err, we greatly err. For the animals shall not be measure by man. In a world older and more complete, gifted with extension of the senses we have lost or never attained, living by voices we shall never hear. They are not brethren, they are not underlings. They are other nations, caught with ourselves in the net of life and time, fellow prisoners of the splendor and travail of the earth. – Henry Beston

Picture Title : Gandhi
Source: Claudette Vaughan, New Vegetarian and Natural Health, Summer 1998/9

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Privacy Policy for www.Vegetarian-forall.blogspot.com

If you require any more information or have any questions about our privacy policy, please feel free to contact us by email at WQingR@gmail.com.

At www.Vegetarian-forall.blogspot.com, the privacy of our visitors is of extreme importance to us. This privacy policy document outlines the types of personal information is received and collected by www.Vegetarian-forall.blogspot.com and how it is used.

Log Files
Like many other Web sites, www.Vegetarian-forall.blogspot.com makes use of log files. The information inside the log files includes internet protocol ( IP ) addresses, type of browser, Internet Service Provider ( ISP ), date/time stamp, referring/exit pages, and number of clicks to analyze trends, administer the site, track user’s movement around the site, and gather demographic information. IP addresses, and other such information are not linked to any information that is personally identifiable.

Cookies and Web Beacons
www.Vegetarian-forall.blogspot.com does use cookies to store information about visitors preferences, record user-specific information on which pages the user access or visit, customize Web page content based on visitors browser type or other information that the visitor sends via their browser.

Some of our advertising partners may use cookies and web beacons on our site. Our advertising partners include Google Adsense.

These third-party ad servers or ad networks use technology to the advertisements and links that appear on www.Vegetarian-forall.blogspot.com send directly to your browsers. They automatically receive your IP address when this occurs. Other technologies ( such as cookies, JavaScript, or Web Beacons ) may also be used by the third-party ad networks to measure the effectiveness of their advertisements and / or to personalize the advertising content that you see.

www.Vegetarian-forall.blogspot.com has no access to or control over these cookies that are used by third-party advertisers.

You should consult the respective privacy policies of these third-party ad servers for more detailed information on their practices as well as for instructions about how to opt-out of certain practices. www.Vegetarian-forall.blogspot.com's privacy policy does not apply to, and we cannot control the activities of, such other advertisers or web sites.

If you wish to disable cookies, you may do so through your individual browser options. More detailed information about cookie management with specific web browsers can be found at the browsers' respective websites.

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Vegetarian Statistics

Many nonvegetarians and some vegetarians alike question whether being a vegetarian really makes any difference at all. Some bring up blurry ethical situations to make it impossible to see a vegetarian lifestyle as ethical.

If you are a prospective vegetarian for ethical reasons, but aren't sure whether or not a vegetarian lifestyle is truly a more ethical choice, here are some statistics from EarthSave to help you make your choice (for or against):

1. Over 1.3 billion human beings could be fed each year from the grain and soybeans that go to livestock in the United States.

This means that the entire population of the United States could be fed (without losing any nutritional value) and there would still be enough food left over to feed one billion people.

In a world where millions of people die each year of starvation, that type of food excess and inefficiency could be considered unethical.

2. Livestock in the US produces roughly 30 times more excrement than human beings. While humans in the US have complex sewage systems to collect and treat human waste, there are no such systems on feedlots. As a result, most of this waste leeches into water.

This means that large-scale, massive production and slaughter of animals is not only unethical, but it also causes serious environmental degradation.

3. It takes 7.5 pounds of protein feed to create 1 pound of consumable hog protein; and it takes 5 pounds of protein feed to create 1 pound of consumable chicken protein. Close to 90% of protein from wheat and beans is lost to feed cycling.

This means that an enormous amount of resources are dedicated to producing wheat and soy just for the purpose of feeding it to animals, which will be slaughtered as "a source of protein"--even though they only provide about 1/5 of the amount they consume.

Not only can the production of meat be considered an injustice against animals, but it can also be considered an injustice against human beings, as well as the environment in general.

Source : Brucefriedrich.org 2007

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Double Green Vegan Cream Soup

4-6 servings: Quick, simple delicious vegan soup, made with asparagus and spinach, a veggie cube and cashew cream.

The cashew cream both sweetens and thickens this soup. If it seems too thick, simply add a small amount of boiling water. Feel free to experiment: substitute broccoli, celery, cilantro, parsley or combinations, or almonds for cashews.

This soup is lovely as a light supper with artisan bread and hummus, or as the perfect first course of a company dinner. If you like, wash and prep the veggies ahead and refrigerate. Make the broth and cashew cream ahead too, then miraculously produce this soup while your guests take off their coats.

Ingredients:

• 1 lb bunch asparagus
• 1 lb bunch fresh spinach
• 1 quart water
• 1 unsalted vegan bouillon cube (reduce salt if using a salted bouillon cube)
• 1/3 cup cashew pieces
• 1/4 tsp nutmeg
• Fresh ground pepper and salt to taste

Directions:

1. You'll need a six quart stockpot and a blender stick - if you don't have one, use a regular blender in two or three batches
2. Wash asparagus, cut off and discard the tough bottom stems, and chop the rest into 2 inch pieces
3. Wash, stem, and rough-chop the spinach
4. Bring the water to a boil with the bouillon cube
5. Blend the cashew pieces with 1 cup of the stock, and strain into a cup
6. Simmer the asparagus for 10 minutes or until just tender
7. Add nutmeg & spinach, and simmer a few more minutes, until spinach is tender
8. Add cashew cream and heat another two minutes
9. Blend with a blender stick until smooth, or process in several batches in a regular blender
10. Add salt and pepper to taste

Source : www.savvyvegetarian.com

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The Top Five Nutrients Vegetarians Lack

Both vegetarian and non-vegetarian diets have advantages. Vegetarian diets tend to be rich in antioxidants, certain vitamins, and healthy fats. Non-vegetarian diets, by contrast, tend to contain more protein, iron, zinc, calcium, and vitamin B-12.

If you already decided to adopt a vegetarian diet, it is essential you learn how to increase your intake and absorption of these nutrients to avoid short-term and long-term health complications.
In the next few paragraphs, I will explain how you can regularly assimilate larger portions of these nutrients into your regular diet:

1. Protein. Different types of protein are made up of different permutations of amino acid chains. In order to create a "complete protein" or a protein that can be assimilated into the human body as tissue, you must consume foods that contain complementary chains of amino acids.

Wheat, nuts, and beans are three types of vegan-friendly incomplete proteins; however, wheat is hard to digest and up to 50% of its protein is lost during the process.

Isolated soy protein, which you can get from a number of sources (including soy milk), can be digested efficiently-enough to match the animal protein yields.

2. Iron. Plant sources contain a significant amount of iron, but in nonheme form, which is more sensitive to inhibitors than iron that comes from animal products. You should do two things to increase your blood-iron levels: 1) consume more plant iron; and 2) avoid absorption inhibitors, such as tea, coffee, and fiber.

3. Zinc. Whereas non-vegetarian diets seem to enhance the absorption of zinc; vegetarian and vegan diets do the exact opposite--they inhibit it.

Nutritionists suggest that you can overcome this by consuming more foods that contain zinc, such as soybeans, cashews, and sunflower seeds while reducing your intake of inhibitors by washing vegetables and grains.

4. Calcium. While vegetarians can easily consume an adequate amount of calcium without any dietary additions, it is important that vegetarians avoid consuming certain foods that are high in oxalates, which inhibit calcium absorption.

Dietitians suggest that vegetarians do not consume spinach, beet greens, and swiss chard as the calcium component of a meal plan. While they are rich in calcium, they also contain high amounts of oxalates.

Rather than consuming those foods for calcium, vegetarians should consider other options, such as soy yogurt, tofu, beans, almonds, and calcium- fortified foods.

5. Vitamin B-12. Many vegetarians lack vitamin B-12 simply because it does not exist naturally in any non-animal forms. Vegetarians should seek out vitamin B-12 fortified foods, such as certain soy milks and cereals to supplement what they lack.

As I outlined, there are a number of nutrients vegetarians can lack of they do not research and plan. This is not meant to discourage people from becoming vegetarians, but instead to encourage them to spend time planning a health approach to their vegetarian diet before starting it.

When planned adequately, a vegetarian diet can not only make up for what it lacks from animal products, but it can far exceed the healthfulness of most non-vegetarian diets.

Source : Brucefriedrich.org 2007 / www.brucefriedrich.org

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Is A Vegetarian Diet Safe For My Child?

If you are vegetarian parent, you have probably considered putting your child on a vegetarian diet. Not only would it save time and make meal-planning easier, but for dietary and ethical reasons, you believe it is a better choice for your child.

Conversely, you might not be a vegetarian yourself, but have a child who is going through a vegetarian "phase," where she rejects meat, but doesn’t consume enough healthy foods to compensate for the nutritional gap.

Whatever the case is, you may have wondered whether or not a vegetarian diet is sustainable, healthy choice for your child. You may have heard that putting your child on a vegetarian diet could potentially stunt her growth.

These concerns probably prevented you from putting your child on a vegetarian diet up to this point.

And all of these concerns are legitimate. In fact, if a vegetarian diet is poorly planned, it can cause serious short and long term health problems, especially for children, who are growing and developing--and who do not yet have sufficient stores of vitamins.

If you aren’t well-prepared to put your child on a vegetarian diet, you definitely shouldn’t. However, if you have done your nutritional research and you are familiar with the nutrients vegetarians commonly lack, then you know that these problems can easily be overcome with some meal planning.

You also know that putting your child on a healthful vegetarian diet can greatly improve her health in both the short and long term. It can also reduce her exposure to animal products that contain hormones and preservatives, which have been linked to developmental problems and cancer.

If you haven't researched vegetarian diets thoroughly, but you are anxious to start your child on one now, you should start by ensuring that you plan meals to boost amounts of the following nutrients (that most vegetarians lack):

1. Protein. Make sure your child is consuming enough protein by adding additional sources, such as wheat, soybeans, isolated soy protein, and nuts.
2. Calcium. Ensure your child is consuming enough calcium by adding calcium-fortified processed foods and leafy green vegetables to his diet.
3. Iron. Add more iron to your child’s diet by increasing servings of soybeans, pinto beans, tofu, and cereals.
4. Zinc. Enhance your child’s zinc intake by increasing his servings of almonds, peanut butter, and mushrooms.

If you concentrate on compensating for all of these common nutritional deficiencies, you absolutely can put your child on a vegetarian diet without any negative health consequences.

Just ignore the mythology surrounding vegetarian diets and instead focus on research and meal-planning.

Source : Brucefriedrich.org 2007/ http://www.brucefriedrich.org/

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Mediterranean Chik'n and Artichokes

"A sophisticated veggie creation that's special enough for entertaining and easy enough to make anytime."

INGREDIENTS
1 cup reduced-sodium vegetable broth
4 green onions, bias-sliced into 1-inch pieces
1 tablespoon margarine or butter
1 clove garlic, minced
3/4 cup quick-cooking couscous
1 (6.5 ounce) jar marinated artichoke hearts
1/2 medium red bell pepper, thinly sliced
2 cups Morningstar Farms® Meal Starters™ Chik'n Strips
1/2 cup pitted kalamata olives
1/4 cup crumbled feta cheese

DIRECTIONS
1. In small saucepan combine broth, onions, margarine or butter and garlic. Bring to boiling. Stir in couscous. Remove from heat. Let stand, covered, for 5 minutes.
2. Drain artichokes, reserving marinade. In large skillet cook bell pepper in 2 tablespoons of reserved marinade over medium heat for 1 minute. Stir in Chik'n Strips and 1 tablespoon of remaining reserved marinade. Cook and stir for 1 to 2 minutes more or until heated through.
3. Spoon couscous mixture onto 4 serving plates. Top with Chik'n Strips mixture. Sprinkle with olives and cheese.

Source : Morningstar Farms

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Addition information

The following books are highly recommended for their revealing analysis of all aspects of vegetarianism and how it relates to health, the environment and animal rights :

• Higher Taste Cookbook - Iskcon BBT
• Living Without Cruelty Mark Gold (Green Print)
• Food for a Future Jon Wynne-Tyson (Centaur Press)
• The Silent Ark Juliet Gellatley
• Diet For a New America John Robbins (Stillpoint Publishing)
• Why You Don’t Need Meat Peter Cox (Bloomsbury)
• Animal Factories Jim Mason and Peter Singer (Crown Publishers)
• Your Heart, Your Planet
• Harvey Diamond (Pythagorean Press)

Some Recommended Cookbooks :

• Great Vegetarian Dishes Kurma dasa BBT
• Higher Taste Cookbook - Iskcon BBT
• Eat More, Weigh Less Dean Ornish
• Food for Life Neal Barnard
• Squirrel’s Cookbook No.1 & No.2
• PassionATE ­ Pure Vegetarian Cuisine
• Christine Lehmann
• The Cookbook for People Who Love Animals
• Gentle World
• The Vegan Health Plan Amanda Sweet
• The Moosewood Cookbook Mollie Katzen
• The Vegan Kitchen Mate David Horton
• Vegetarian Cookery Rose Elliot
• Sarah Brown’s Vegetarian Cookbook Sarah Brown
• The Very Best of Vegetarian Cooking Janet Hunt
• Gourmet Vegetarian Cooking Rose Elliot
• First Steps in Vegetarian Cooking Kathy SilkFor children and babies
• The Vegetarian Baby Sharon Yntema
• Vegetarian Children Sharon Yntema
• Rose Elliot’s Vegetarian Mother and Baby Book

Famous Vegetarians:

Pythagoras, Plutarch, Leonardo Da Vinci, Tolstoy, Shelley, George Bernard Shaw, Gandhi, Thoreau, Bob Dylan, Joanna Lumley, George Harrison, Paul and Linda McCartney, Michael Jackson, Martina Navratilova, Hayley Mills, William Shatner, Sir Mark Oliphant, Cliff Young, Peter Singer, Bob Barker, Spike Milligan, Nigel Hawthorne, Annie Besant, Anthony Robbins, Peter Sumner, Chrissie Hynde, Tim McCartney-Snape, Peter Brock, Lynda Stoner, Johnny Weissmuller (the first Tarzan), Julie Christie, Morissey (The Smiths), Marty Feldman, Murray Rose, Paavo Nurmi (9 Olympic medals), Andreas Cahling (body building champion), Dave Scott (6-time Ironman Triathlon winner), k.d.lang, Belinda Carlisle, Edwin Moses, Sean Hughes, Bryan Adams, Dennis Weaver, Woody Harrelson, Killer Kowalski (champion wrestler), Alicia Silverstone, Annalise Braakensiek, Vanessa Amorosi, Greg Chappell, Jerry Seinfeld, Uri Geller, Kim Basinger, Alec Baldwin, James Cromwell, Radha Mitchell, Daniel Johns (silverchair), Susie Porter, Joaquin Phoenix, Josef Brown, Daniel Jones (Savage Garden).

Source: www.salagram.net

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Vegetarian is the best Prius

President Herbert Hoover promised "a chicken in every pot and a car in every garage." With warnings about global warming reaching feverish levels, many are having second thoughts about all those cars. It seems they should instead be worrying about the chickens.

Last month, the United Nations published a report on livestock and the environment with a stunning conclusion: "The livestock sector emerges as one of the top two or three most significant contributors to the most serious environmental problems, at every scale from local to global." It turns out that raising animals for food is a primary cause of land degradation, air pollution, water shortage, water pollution, loss of biodiversity, and not least of all, global warming.

That's right, global warming. You've probably heard the story: emissions of greenhouse gases like carbon dioxide are changing our climate, and scientists warn of more extreme weather, coastal flooding, spreading disease, and mass extinctions. It seems that when you step outside and wonder what happened to winter, you might want to think about what you had for dinner last night. The U.N. report says almost a fifth of global warming emissions come from livestock (i.e., those chickens Hoover was talking about, plus pigs, cattle, and others)--that's more emissions than from all of the world's transportation combined.

For a decade now, the image of Leonardo DiCaprio cruising in his hybrid Toyota Prius has defined the gold standard for environmentalism. These gas-sipping vehicles became a veritable symbol of the consumers' power to strike a blow against global warming. Just think: a car that could cut your vehicle emissions in half - in a country responsible for 25% of the world's total greenhouse gas emissions. Federal fuel economy standards languished in Congress, and average vehicle mileage dropped to its lowest level in decades, but the Prius showed people that another way is possible. Toyota could not import the cars fast enough to meet demand.

Last year researchers at the University of Chicago took the Prius down a peg when they turned their attention to another gas guzzling consumer purchase. They noted that feeding animals for meat, dairy, and egg production requires growing some ten times as much crops as we'd need if we just ate pasta primavera, faux chicken nuggets, and other plant foods. On top of that, we have to transport the animals to slaughterhouses, slaughter them, refrigerate their carcasses, and distribute their flesh all across the country. Producing a calorie of meat protein means burning more than ten times as much fossil fuels--and spewing more than ten times as much heat-trapping carbon dioxide--as does a calorie of plant protein. The researchers found that, when it's all added up, the average American does more to reduce global warming emissions by going vegetarian than by switching to a Prius.

According to the UN report, it gets even worse when we include the vast quantities of land needed to give us our steak and pork chops. Animal agriculture takes up an incredible 70% of all agricultural land, and 30% of the total land surface of the planet. As a result, farmed animals are probably the biggest cause of slashing and burning the world's forests. Today, 70% of former Amazon rainforest is used for pastureland, and feed crops cover much of the remainder. These forests serve as "sinks," absorbing carbon dioxide from the air, and burning these forests releases all the stored carbon dioxide, quantities that exceed by far the fossil fuel emission of animal agriculture.

As if that wasn't bad enough, the real kicker comes when looking at gases besides carbon dioxide--gases like methane and nitrous oxide, enormously effective greenhouse gases with 23 and 296 times the warming power of carbon dioxide, respectively. If carbon dioxide is responsible for about one-half of human-related greenhouse gas warming since the industrial revolution, methane and nitrous oxide are responsible for another one-third. These super-strong gases come primarily from farmed animals' digestive processes, and from their manure. In fact, while animal agriculture accounts for 9% of our carbon dioxide emissions, it emits 37% of our methane, and a whopping 65% of our nitrous oxide.

It's a little hard to take in when thinking of a small chick hatching from her fragile egg. How can an animal, so seemingly insignificant against the vastness of the earth, give off so much greenhouse gas as to change the global climate? The answer is in their sheer numbers. The United States alone slaughters more than 10 billion land animals every year, all to sustain a meat-ravenous culture that can barely conceive of a time not long ago when "a chicken in every pot" was considered a luxury. Land animals raised for food make up a staggering 20% of the entire land animal biomass of the earth. We are eating our planet to death.

What we're seeing is just the beginning, too. Meat consumption has increased five-fold in the past fifty years, and is expected to double again in the next fifty.

It sounds like a lot of bad news, but in fact it's quite the opposite. It means we have a powerful new weapon to use in addressing the most serious environmental crisis ever to face humanity. The Prius was an important step forward, but how often are people in the market for a new car? Now that we know a greener diet is even more effective than a greener car, we can make a difference at every single meal, simply by leaving the animals off of our plates. Who would have thought: what's good for our health is also good for the health of the planet!

Going veg provides more bang for your buck than driving a Prius. Plus, that bang comes a lot faster. The Prius cuts emissions of carbon dioxide, which spreads its warming effect slowly over a century. A big chunk of the problem with farmed animals, on the other hand, is methane, a gas which cycles out of the atmosphere in just a decade. That means less meat consumption quickly translates into a cooler planet.

Not just a cooler planet, also a cleaner one. Animal agriculture accounts for most of the water consumed in this country, emits two-thirds of the world's acid-rain-causing ammonia, and it the world's largest source of water pollution--killing entire river and marine ecosystems, destroying coral reefs, and of course, making people sick. Try to imagine the prodigious volumes of manure churned out by modern American farms: 5 million tons a day, more than a hundred times that of the human population, and far more than our land can possibly absorb. The acres and acres of cesspools stretching over much of our countryside, polluting the air and contaminating our water, make the Exxon Valdez oil spill look minor in comparison. All of which we can fix surprisingly easily, just by putting down our chicken wings and reaching for a veggie burger.

Doing so has never been easier. Recent years have seen an explosion of environmentally-friendly vegetarian foods. Even chains like Ruby Tuesday, Johnny Rockets, and Burger King offer delicious veggie burgers and supermarket refrigerators are lined with heart-healthy creamy soymilk and tasty veggie deli slices. Vegetarian foods have become staples at environmental gatherings, and garnered celebrity advocates like Bill Maher, Alec Baldwin, Paul McCartney, and of course Leonardo DiCaprio. Just as the Prius showed us that we each have in our hands the power to make a difference against a problem that endangers the future of humanity, going vegetarian gives us a new way to dramatically reduce our dangerous emissions that is even more effective, easier to do, more accessible to everyone and certainly goes better with french fries.

Ever-rising temperatures, melting ice caps, spreading tropical diseases, stronger hurricanes... So, what are you do doing for dinner tonight? Check out http://www.vegcooking.com/ for great ideas, free recipes, meal plans, and more! Check out the environmental section of http://www.goveg.com/ for a lot more information about the harmful effect of meat-eating on the environment.

By : Kathy Freston / www.huffington post.com

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