Tuesday, October 30, 2007
Thursday, October 25, 2007
Black Bean and Vegetable Stew
from A Taste of Vitality
Stew
1 1/2 t olive oil
2 large onions, diced
5 carrots, diced
3 celery stalks, diced
1 large red bell pepper, diced
4 garlic cloves, minced
2 T cumin powder
2 t dried oregano
1/4 t cayenne (or more to taste)
3/4 t ground fennel seeds
2 T dried basil
2 C black beans, cooked (include liquid)
1 C corn, frozen
14-oz tomatoes, low sodium
8 oz prepared seitan, cubed (optional)
1 1/2 C water
1/4 t sea salt
1 T tamari soy sauce
Garnish
3 T cilantro, finely chopped
3/4 C green onions, finely chopped (6 stalks)
Heat a large pot over medium-high heat and add oil. Sauté onion, carrots, celery, red bell pepper, and garlic, sealing one at a time (about 30 min. total).
Add the cumin powder, oregano, cayenne, fennel seeds, and basil, and cook another 2 min.
Add the beans, corn, tomatoes, seitan (including the liquid), water, and salt, and simmer for 10+ min.
Before serving, stir in tamari. Garnish each bowl with cilantro and green onions.
Variations: Use less black beans and / or seitan if less protein is desired; substitute tempeh for seitan to eliminate gluten from dish; use a fresh, low-salt vegetable broth in place of water for fuller flavor; add chopped collard greens near end of cooking; use chili powder in place of the cumin, oregano, and cayenne.
Stew
1 1/2 t olive oil
2 large onions, diced
5 carrots, diced
3 celery stalks, diced
1 large red bell pepper, diced
4 garlic cloves, minced
2 T cumin powder
2 t dried oregano
1/4 t cayenne (or more to taste)
3/4 t ground fennel seeds
2 T dried basil
2 C black beans, cooked (include liquid)
1 C corn, frozen
14-oz tomatoes, low sodium
8 oz prepared seitan, cubed (optional)
1 1/2 C water
1/4 t sea salt
1 T tamari soy sauce
Garnish
3 T cilantro, finely chopped
3/4 C green onions, finely chopped (6 stalks)
Heat a large pot over medium-high heat and add oil. Sauté onion, carrots, celery, red bell pepper, and garlic, sealing one at a time (about 30 min. total).
Add the cumin powder, oregano, cayenne, fennel seeds, and basil, and cook another 2 min.
Add the beans, corn, tomatoes, seitan (including the liquid), water, and salt, and simmer for 10+ min.
Before serving, stir in tamari. Garnish each bowl with cilantro and green onions.
Variations: Use less black beans and / or seitan if less protein is desired; substitute tempeh for seitan to eliminate gluten from dish; use a fresh, low-salt vegetable broth in place of water for fuller flavor; add chopped collard greens near end of cooking; use chili powder in place of the cumin, oregano, and cayenne.
Monday, October 22, 2007
Sunlight cuts risk of many cancers
By Roger Dobson
Published: 21 October 2007
Sunbathing, considered risky by skin cancer experts, may actually reduce the risk of breast and other cancers, new research has found.
Some women who had higher sun exposure had their risk of advanced breast cancer reduced by almost half, according to the scientific study.
The researchers from Stanford University , who report their findings in the American Journal of Epidemiology this week, said: "This study supports the idea that sunlight exposure reduces risk of advanced breast cancer among women with light skin pigmentation. ''
The Stanford cancer specialists measured 4,000 women aged 35 to 79, half of them diagnosed with breast cancer, for the effects of long-term sun exposure.
Sun exposure may also protect against a number of other cancers, according to a second research team who studied more than four million people in 11 countries, including 416,000 who had been diagnosed with skin cancer.
These results, reported in the European Journal of Cancer, show that the risk of internal cancers after skin cancers was lower among people living in sunny countries.
The researchers said: "Vitamin D production in the skin seems to decrease the risk of several solid cancers, especially stomach, colo-rectal, liver and gall- bladder, pancreas, lung, female breast, prostate, bladder and kidney cancers."
Sunlight plays a vital role in the production of beneficial vitamin D in the body. Although food provides some vitamin D, up to 90 per cent comes from exposure to sunlight.
Published: 21 October 2007
Sunbathing, considered risky by skin cancer experts, may actually reduce the risk of breast and other cancers, new research has found.
Some women who had higher sun exposure had their risk of advanced breast cancer reduced by almost half, according to the scientific study.
The researchers from Stanford University , who report their findings in the American Journal of Epidemiology this week, said: "This study supports the idea that sunlight exposure reduces risk of advanced breast cancer among women with light skin pigmentation. ''
The Stanford cancer specialists measured 4,000 women aged 35 to 79, half of them diagnosed with breast cancer, for the effects of long-term sun exposure.
Sun exposure may also protect against a number of other cancers, according to a second research team who studied more than four million people in 11 countries, including 416,000 who had been diagnosed with skin cancer.
These results, reported in the European Journal of Cancer, show that the risk of internal cancers after skin cancers was lower among people living in sunny countries.
The researchers said: "Vitamin D production in the skin seems to decrease the risk of several solid cancers, especially stomach, colo-rectal, liver and gall- bladder, pancreas, lung, female breast, prostate, bladder and kidney cancers."
Sunlight plays a vital role in the production of beneficial vitamin D in the body. Although food provides some vitamin D, up to 90 per cent comes from exposure to sunlight.
Thursday, October 18, 2007
EGGLESS BANANA PANCAKES
EGGLESS BANANA PANCAKES
(Serves 2)
1/2 cup rolled oats (120 ml)
1/2 cup whole wheat pastry flour or unbleached white flour (120 ml)
1/2 cup cornmeal (white or yellow) (120 ml)
1 Tablespoon baking powder (15 ml)
1-1/2 cups water (360 ml)
2 large ripe bananas, peeled then mashed
2 teaspoons oil (10 ml)
Mix all the ingredients together in a bowl. Use about 1/4 cup
of batter per pancake, poured into lightly oiled preheated
frying pan. Fry over low heat on one side until light brown, then flip over and fry on the other side until done.
Variations: Add chopped apples, raisins, or blueberries to the
batter before frying.
Total Calories per Serving: 482
Fat: 8 grams
Protein: 12 grams
Iron: 4 mg
Carbohydrates: 97 grams
Calcium: 306 mg
Dietary Fiber: 9 grams
Recipe is from Meatless Meals for Working People. If you
don't have a lot of time to cook, you may be interested in
this book. See http://www.vrg.org/catalog/meatless.htm
(Serves 2)
1/2 cup rolled oats (120 ml)
1/2 cup whole wheat pastry flour or unbleached white flour (120 ml)
1/2 cup cornmeal (white or yellow) (120 ml)
1 Tablespoon baking powder (15 ml)
1-1/2 cups water (360 ml)
2 large ripe bananas, peeled then mashed
2 teaspoons oil (10 ml)
Mix all the ingredients together in a bowl. Use about 1/4 cup
of batter per pancake, poured into lightly oiled preheated
frying pan. Fry over low heat on one side until light brown, then flip over and fry on the other side until done.
Variations: Add chopped apples, raisins, or blueberries to the
batter before frying.
Total Calories per Serving: 482
Fat: 8 grams
Protein: 12 grams
Iron: 4 mg
Carbohydrates: 97 grams
Calcium: 306 mg
Dietary Fiber: 9 grams
Recipe is from Meatless Meals for Working People. If you
don't have a lot of time to cook, you may be interested in
this book. See http://www.vrg.org/catalog/meatless.htm
Sunday, October 14, 2007
Saturday, October 6, 2007
Interesting & Lifesaving Studies
Number of lives lost to colon cancer
each year in the U.S.:
55,000
Risk of colon cancer for women who eat red meat daily
compared to those who eat it less than once a month:
250% greater
Risk of colon cancer for people who eat red meat once a week
compared to those who abstain:
38% greater
Risk of colon cancer for people who eat poultry once a week
compared to those who abstain:
55% greater
Risk of colon cancer for people who eat poultry four times a week
compared to those who abstain:
200–300% greater
Risk of colon cancer for people who eat
beans, peas or lentils at least twice a week
compared to people who avoid these foods:
50% lower
JOHN ROBBINS
American author,
Pulitzer Prize Nominee for Diet for a New America,
(excerpt from The Food Revolution, Conari Press 2000)
each year in the U.S.:
55,000
Risk of colon cancer for women who eat red meat daily
compared to those who eat it less than once a month:
250% greater
Risk of colon cancer for people who eat red meat once a week
compared to those who abstain:
38% greater
Risk of colon cancer for people who eat poultry once a week
compared to those who abstain:
55% greater
Risk of colon cancer for people who eat poultry four times a week
compared to those who abstain:
200–300% greater
Risk of colon cancer for people who eat
beans, peas or lentils at least twice a week
compared to people who avoid these foods:
50% lower
JOHN ROBBINS
American author,
Pulitzer Prize Nominee for Diet for a New America,
(excerpt from The Food Revolution, Conari Press 2000)
Tuesday, October 2, 2007
Spiced Popcorn Balls
8 cups popped corn
1 cup roasted almonds, chopped coarsely (optional)
1/2 cup vegan butter
1/2 cup honey or maple syrup
1 tablespoon orange extract
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. In a 11x13 pan, mix together the popcorn and almonds. Set aside. Melt butter in a small pot. Add the honey or maple syrup, orange extract and spices. Boil gently over medium heat, stirring, for 1 minute. Drizzle over the popcorn mixture and stir well.
Bake for 15 to 20 minutes, stirring every 5 minutes. Remove the pan from the oven With gloved hands, shape the hot mixture into 12 balls. Cool thoroughly.
Wrap in plastic wrap until serving time.
1 cup roasted almonds, chopped coarsely (optional)
1/2 cup vegan butter
1/2 cup honey or maple syrup
1 tablespoon orange extract
1/4 teaspoon cinnamon
1/4 teaspoon ground nutmeg
Preheat oven to 350 degrees. In a 11x13 pan, mix together the popcorn and almonds. Set aside. Melt butter in a small pot. Add the honey or maple syrup, orange extract and spices. Boil gently over medium heat, stirring, for 1 minute. Drizzle over the popcorn mixture and stir well.
Bake for 15 to 20 minutes, stirring every 5 minutes. Remove the pan from the oven With gloved hands, shape the hot mixture into 12 balls. Cool thoroughly.
Wrap in plastic wrap until serving time.
Monday, October 1, 2007
World Vegetarian Day
Today, October 1st, is World Vegetarian Day.
Try making a meatless meal today. You won't even miss it. :)
Try making a meatless meal today. You won't even miss it. :)
Creamy Banana Pudding
1 cup soft tofu
2 bananas, chopped
3 tbsp dates, chopped (optional)
2 1/2 tbsp oil
1/4 cup organic sugar
1 tsp lemon juice
dash of salt
1/2 tsp vanilla extract
In a blender or food processor, blend together all the ingredients until smooth and creamy. Chill well before serving. Makes 2-4 servings.
2 bananas, chopped
3 tbsp dates, chopped (optional)
2 1/2 tbsp oil
1/4 cup organic sugar
1 tsp lemon juice
dash of salt
1/2 tsp vanilla extract
In a blender or food processor, blend together all the ingredients until smooth and creamy. Chill well before serving. Makes 2-4 servings.
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