whats up broc
11 Dec 2010 Leave a Comment
in Juices, Vegetarian
These drinks are suitable for smokers, protect them from lung cancer, add antioxidants and immune
350 grams broccoli
175 grams carrots
50 grams beet root
mix n blend all the ingredients.. serve cold better.. 
Karma Kooler
11 Dec 2010 Leave a Comment
in Juices, Vegetarian
cucumber cleans lungs , grapefruit for detox, weight loss and lower blood pressure (not suitable for people with low blood pressure)
600 grm grapefruit
750 grm cucumber
1 piece of lemon
soda water (plain soda)
blend all the ingredients..
for garnish: put on some mint leaves and lemon slice..
Miso Soup
11 Dec 2010 Leave a Comment
in Recipe, Vegetarian
Ingredients:
* 2 pieces tofu
* 1 leek
* 2 tablespoons miso paste
* 1 tablespoon broth
* 1 tablespoon wakame (dried seaweed)
* 500ml water
How to cook:
1. Enter 1 / 2 liters of water to the pan and add 1 tablespoon broth, stir well and heat
2. Add 1 tablespoon wakame wait until boiling
3. while waiting, chopped 1 leek and cut tofu into cubes
4. put in sliced leek and tofu to the soup, bring to a boil again the soup
5. once boil, turn off the stove, put 1-2 tablespoons miso paste stir until evenly without turn on the stove
Agedashi Tofu
11 Dec 2010 Leave a Comment
in Recipe, Vegetarian
Ingredients:
* 200ml water
* 1 tablespoon mushroom broth
* 2 tablespoons soy sauce
* 2 tablespoons Mirin rice wine
* 200-300gr silken tofu
* Wheat flour
* Ginger
* Japanese radish
* Cooking oil for frying
* Sesame oil
How to cook:
1. Heat the cooking oil, while waiting to prepare flour on a plate and cut for four out silken tofu and then coat surface with flour
2. if the oil is hot put in frying pan until golden brown color
3. take from the pan, if tofu are really greasy, put on a plate with tissue to absorb the oil
4. Prepare 200ml of water and add 1 tablespoon of powdered broth, 2 tablespoons soy sauce, 2 tablespoons Mirin, and sesame oil to taste and simmer
5. Peel and grate ginger
6. Japanese radish finely chopped
7. flat out on a plate concave bowl, it put the ginger slices of radish n, bathe with broth made at no. 4
Veggie123.com
09 Sep 2010 Leave a Comment
in Vegetarian
I have a friend who develops a web for vegetarians. His web is Veggie123.com. Today he create a note about his web update on his facebook.
here’s the note:
Hi Guys & Girls , i have updated www.veggie123.com, i had decided to convert it to sell a solution to going Vegetarian & Green living in one easy system. I updated the Veggie123.com ebook + Added an Audio Book to it ! (7-8 Hours of content for those who dont like to read ! )
The Veggie123.com System is :
1. Veggie123 …ebook + Audio Book version ( 7-8 hours ! )2. Green Living ebook ( 230+ pages ) + Audio book version ( 7-8 Hours of audio ! So you can listen it with your Ipod or in the car ! ) 3. Vegetarian + Vegan recipes cookbook ( Over 180 Pages of Recipes ! )4. 7 Days a week support
With this system I believe you will live healthier & greener to the planet and your body. If you are not vegetarian yet, pls consider to purchase Veggie123.com – you’ll wont regret it – and if for any reasons you are not satisfied , you 60 days – 100% money back guarantee ! ( No questions asked btw )
Or if you know a Friend or Family member that needs Veggie123.com to change their life, please help to tell them about this .
Thank you so much my friends
Have a great life !!
Cheers
rudy hadisentosa
P.S Please HELP to share this to your FB profile
or You guys can check it here directly to his profile on facebook.
Thank You,
Vegetarian Recipe with Picts
03 Jul 2010 Leave a Comment
in Recipe
Want some recipes with step by step pictures? Here are the links:
I will update it soon as i find more..
McDonalds Revealed
02 Jul 2010 Leave a Comment
in Vegetarian
Fury At Milk And Wheat In McDonalds’ French Fries
When McDonalds serves its French Fries, everyone believes they contain just potatoes and cooking oil – even people who are vegan (eat no animal product at all) or allergic to wheat. We trust the company and believe everything they say. Because that is what they have been saying – that their fries are gluten-free.
It has been revealed that McDonald’s fries do contain an animal product – Milk. They also contain wheat. There are thousands and thousands of people around the world who are allergic to wheat (mainly because of the gluten in wheat). Surely, out of respect for people who get ill when consuming wheat, the company could have let us know that wheat and milk were being added to its French Fries.
What is the consumer to do if claims made by fast food centers are completely untrue? How can a parent protect a child if that child has a serious allergy? One minute they claim something is not present, then they say it is after lawyers start saying they are going to be sued.
Now, McDonald’s Vice-President is saying that wheat and milk were added to enhance the flavour of the French Fries. There is nothing wrong with that. What is wrong is not telling people about it. Even worse, is telling people there is no gluten in a product when there is – that is dangerous.
Apparently, there is a third ingredient we knew nothing about in McDonald’s French fries – a trans fat.
The very unappetising truth about McDonald’s chicken meals
A chicken squats in a shed the size of a football pitch somewhere in the outback of Brazil. And it’s not alone.
One of tens of thousands, each bird is allowed the floor space equivalent to a sheet of A4 paper and will live for just 40 days before it hits its genetically-engineered slaughter weight. That’s if it doesn’t perish along the way.
Five per cent or so will be unable to cope with the conditions and die even before then.
Those that survive will be plucked and butchered in an industrial process the like of which this planet has never before seen.
Every year billions of chickens will live and die in this way. Of course, South America is a long way away. But your local McDonald’s is not. And that is where a significant proportion of this intensively reared meat will eventually end up.
Of all the chicken churned out by the fast-food chain – the equivalent of 30 million birds a year – 60 per cent is imported frozen from Brazil. A further nine per cent comes from Thailand and 30 per cent from Holland
A quick bit of arithmetic reveals just how much of the chicken sold in the fast-food giant’s British restaurants is reared in this country: that’s right, just one per cent.
It’s a figure that’s never before been published, and it will surprise and disturb many. After all, in recent years McDonald’s has effectively relaunched itself as a chain that cares about the provenance of its food and its relationship with the nation’s farmers.
There have been television adverts featuring bucolic rural scenes, paper tray mats that introduce the customer to the chain’s suppliers and a website that boasts of lovingly nurtured, homegrown spuds.
But what – and it is a very big ‘what’ – about the chicken, the dish which one suspects many customers seeking a healthier option would generally go for? What aspect of these birds’ life cycle, of the impact their production has on the planet, could possibly be described as ‘caring’?
Read more: The very unappetising truth about McDonald’s chicken meals
Allergic to Gluten
01 Jul 2010 Leave a Comment
in Recipe, Vegetarian
Gluten is a protein found in many grains, such as wheat, rye, barley, spelt, kamut, and triticale. It is present in many common foods, including breads, cereals, pastas, baked goods, convenience items, condiments, and beverages. When some people eat foods that contain gluten, their immune system damages their small intestine. Individuals who are ‘sensitive’ to gluten may be diagnosed with ‘celiac disease,’ which is also called gluten sensitivity, gluten-sensitive enteropathy, celiac sprue, celiac sprue disease, or non-tropical sprue. The terms ‘celiac disease’ and ‘gluten intolerant’ will be used in this article.
When someone who has celiac disease consumes any gluten, his or her immune system tries to ‘protect’ the body as it might if the person had consumed poison. This immune system response damages the small intestines and causes malabsorption of vital nutrients, such as iron, calcium, and folic acid, and of fat-soluble vitamins, including vitamins A, D, E, and K. This reaction can also lead to other medical problems, including continual gastrointestinal distress, such as bloating, gas, and diarrhea; lymphoma of the small intestine; unexplained weight loss; osteoporosis due to calcium malabsorption; constant fatigue or feelings of weakness; depression that does not respond to medications; unexplained anemia; fertility problems; and possibly birth defects. In addition to those symptoms, small children who are unaware that they have celiac disease may develop distended abdomens, unexplained discoloration of teeth, failure to thrive, and possibly related poor behavioral changes.
How Do People With Celiac Disease Manage Their Condition?
There are more people who have celiac disease than you might think. People with celiac disease keep their condition under control by following a strict gluten-free diet. When celiac patients avoid gluten completely, they give their small intestine a chance to heal and more properly absorb nutrients. A gluten-free regime must be followed at all times.
Avoiding gluten is not as easy as it sounds. Many companies process wheat in the same factories as they do gluten-free products. Labels need to be read carefully. Even certain brands of rice may say, “Processed in a plant with wheat-containing products.”
Here a recipe that gluten free, check it out..
Gluten-Free Brownies
(Makes twelve 2-inch brownies)
- 1 cup sugar
- 1/2 cup nonhydrogenated vegan margarine
- 1 teaspoon vanilla
- 1/4 teaspoon salt
- 1/2 cup silken tofu
- 1/2 cup rice flour
- 1/2 cup vegan chocolate syrup
- 1/2 cup potato starch
Preheat oven to 325 degrees. Thoroughly combine sugar and margarine. Add remaining ingredients and mix well. Pour into an ungreased 8″ x 8″ pan and bake for 20 minutes or until a knife inserted into the center comes out clean. Allow brownies to cool prior to cutting.
| Total calories per brownie: 216 | Fat: 8 grams |
| Carbohydrates: 34 grams | Protein: 1 gram |
| Sodium: 63 milligrams | Fiber: 1 gram |
Substitutes
01 Jul 2010 Leave a Comment
in Recipe, Vegetarian
Egg Replacers (Binders)
Any of the following can be used to replace eggs:
- 1 banana for 1 egg (great for cakes, pancakes, etc)
- 2 Tablespoons cornstarch or arrowroot starch for 1 egg
- Ener-G Egg Replacer (or similar product available in health food stores or by mail order)
- 1/4 Cup tofu for 1 egg (blend tofu smooth with the liquid ingredients before they are added to the dry ingredients.)
Dairy Substitutes
The following can be used as dairy substitutes in cooking:
- soy milk (found in health food or Oriental stores) –> taste good (can be flavoured )
- soy margarine
- soy yogurt (found in health food stores) –> taste good (can be flavoured )
- nut milks (blend nuts with water and strain)
- rice milks (blend cooked rice with water)
Meat Substitutes in Stews/Soups
The following can be used as meat substitutes in soups and stews:
- tempe (cultured soybeans with a chewy texture) –> taste good (my fave )
- tofu (freezing and then thawing gives tofu a meaty texture; the tofu will turn slightly off white in color)
- wheat gluten or seitan (made from wheat and has the texture of meat; available in health food or Oriental stores)
Vegetarian
01 Jul 2010 Leave a Comment
in Vegetarian
Vegetarians do not eat meat, fish, and poultry. Vegans are vegetarians who abstain from eating or using all animal products, including milk, cheese, other dairy items, eggs, wool, silk, and leather. Among the many reasons for being a vegetarian are health, ecological, and religious concerns, dislike of meat, compassion for animals, belief in non-violence, and economics. The key to a healthy vegetarian diet, as with any other diet, is to eat a wide variety of foods, including fruits, vegetables, plenty of leafy greens, whole grain products, nuts, seeds, and legumes. Limit your intake of sweets and fatty foods.
SOURCES OF PROTEIN: beans, lentils, tofu, nuts, seeds, tempeh, chickpeas, peas… Many common foods, such as whole grain bread, greens, potatoes, and corn, quickly add to protein intake.
SOURCES OF IRON: dried fruits, baked potatoes, mushrooms, cashews, dried beans, spinach, chard, tofu, tempeh, bulgur, and iron-fortified foods (such as cereals, instant oatmeal, and veggie “meats”) are all good sources of iron. To increase the amount of iron absorbed at a meal, eat a food containing vitamin C, such as citrus fruit or juices, tomatoes, or broccoli. Using iron cookware also adds to iron intake.
SOURCES OF CALCIUM: Good sources include broccoli, collard greens, kale, mustard greens, tofu prepared with calcium, low-fat dairy products, fortified soymilk, and fortified orange juice.
The adult recommended intake for vitamin B12 is very low. Vitamin B12 comes primarily from animal-derived foods. A diet containing dairy products or eggs provides adequate vitamin B12. Fortified foods, such as some brands of cereal, nutritional yeast, soymilk, or soy analogs, are good non-animal sources. Check labels to discover other products that are fortified with vitamin B12. Tempeh and sea vegetables are not a reliable source of vitamin B12. To be on the safe side, if you do not consume dairy products, eggs, or fortified foods regularly, you should take a non-animal derived supplement.
To maximize production of DHA and EPA (omega-3 fatty acids found in fish and made by our bodies), include good sources of alpha-linolenic acid in your diet. Alpha-linolenic acid is found in flaxseed, flaxseed oil, canola oil, tofu, soybeans, and walnuts. You can also obtain DHA directly from foods fortified with DHA from microalgae (in some brands of soymilk) and supplements containing microalgae-derived DHA.
