Appon's Thai Food Recipes Becoming a Vegetarian People are drawn to vegetarianism by all sorts of motives. Some of us want to live longer, healthier lives or do our part to reduce pollution. Others have made the switch because we want to preserve Earth’s natural resources or because we’ve always loved animals and are ethically opposed to eating them. Thanks to an abundance of scientific research that demonstrates the health and environmental benefits of a plant-based diet, even the federal government recommends that we consume most of our calories from grain products, vegetables and fruits. Why go veg? You’ll ward off disease. You’ll keep your weight down. You’ll live longer. Want more proof of longevity? You’ll build strong bones. People who are mildly lactose-intolerant can often enjoy small amounts of dairy products such as yogurt, cheese and lactose-free milk. You’ll reduce your risk of food-borne illnesses. You’ll ease the symptoms of menopause. You’ll have more energy. You’ll help reduce pollution. You’ll help reduce famine.
smitten kitchen | baby food Monday, October 18, 2010 summer squash soup A couple months before the baby turned one, I freaked out: Wait, I’m expected to keep a small child alive on human food? And so begins the next “phase” of this sporadically updated site: the one in which I try to feed a tiny human real food, with sustenance. Continued after the jump » Thursday, September 23, 2010 finger foods I’m pretty sure it happened overnight. [I'm sorry baby, but the last thing you we the neighbors need is something to keep you up at night.] And we haven’t eaten them same since. Continued after the jump » Tuesday, August 31, 2010 moroccan-ish carrots and yams Friends, I didn’t mean to abandon you. Continued after the jump » Wednesday, June 30, 2010 mango banana sauce We’ve covered applesauce, we’ve covered pears, carrots, peaches and even spinach which means I’m overdue to get to an early fruit sauce, one so good I might be burying the lede to have made you wait this long. Continued after the jump » Friday, June 18, 2010
PETA Prime: Celebrating Kind Choices smitten kitchen VeganYumYum Online: Hidden Korea/Food Pibimpap: 1/4 lb. chopped or ground beef 1 t. medium soy sauce ½ t. sesame oil pinch black pepper 1 green onion, thinly sliced into rings 1 clove garlic, crushed and finely chopped 1 medium cucumber, peeled and sliced into 1-inch rounds, sprinkled with a little salt ½ large carrot, sliced into matchstick size pieces, sprinkled with a little salt 1/4 lb bellflower roots (toraji in Korean), soaked in warm water until soft and shredded, sprinkled with a little salt * 3 large shiitake mushrooms, shredded, sprinkled with a little salt 2-3 t sesame oil 1/8 lb bean sprouts (soy bean is usual), sprinkled with salt, sesame oil and a small amount of finely chopped garlic sesame seeds Red pepper paste, to taste ** 1 egg per person 3 cups raw rice, steamed *** 4-6 whole Romaine or green leaf lettuce leaves Have all the ingredients cut, soaked, and seasoned ready for cooking. Prepare rice by steaming. Serves 4-6
The Modern VEGETARIAN - Recipes ABS DIET WEEKLY MENU | Women's Health Magazine If you're like a lot of people, you spend more time in the bathroom, in the car, or on the couch than you do in the kitchen. You simply don't have time to cook. So what you're going to see here in the weekly menu option #1, and in weekly menu option #2, and especially in weekly menu option #3, takes all that into account—that you don't have the time to prepare lots of meals. Most of these recipes are ones you can make quickly—some in less than 5 minutes. A Perfect Week of Abs Diet Eating: Option # 1 Monday 1,443 calories Breakfast: Change Your Tuna Snack #1: 8 ounces Belly-Busting Berry smoothie, 1 apple Lunch: Crunch Time, 1 stick string cheese Snack #2: Cucumber Tubes Dinner: Gone Fishing Snack #3: Low-fat ice cream sandwich Tuesday 1,568 calories Breakfast: Mint Condition Snack #1: 8 ounces Show Me the Honey smoothie Lunch: Roll of a Lifetime, 1 cup berries Snack #2: 1 stick string cheese, 5 to 7 whole-wheat crackers, such as Triscuits Dinner: Terra Ricotta Snack #3: Yogi Pops