Get In Your Greens - Enjoy a Green Smoothie For Breakfast

The Standard American Diet (SAD) that most people eat these days is seriously lacking in greens. By having a green smoothie every day for breakfast, you can get easy get the required amount of green leafy vegetables in your diet.

Green smoothies also are a great way to get your daily vitamins and antioxidants. It is a much yummier to drink your vitamins than to choke down a big, dry pill each morning. Plus, by getting your vitamins directly from a food source, you know that you are getting the most pure form of the vitamins.

Although green smoothies may look off-putting because of their bright green color, they are actually very delicious, as they are made up of 60% fruit and 40% greens. The fruit is the main flavor in the drink, so even if you don't like salad, you can get your greens in because you don't taste them. After your first drink, the color won't bother you anymore, as your mouth will associate the green with delicious.

Here's how you make a green smoothie.

1. Cut up some fresh fruit and put it into a high-speed blender container. Regular blenders don't have the horse power that you need to make a smoothie that has a nice smooth texture. So unless you don't mind a lot of chunks, a high speed blender is recommended.

Select only a few fruits at a time for the best tasting smoothie.

Fruits are anything that has seeds in it. An apple is a fruit, but a tomato, avocado, cucumber, and red bell pepper are also fruits.

My favorite combination is banana, mango, and strawberries.

2. Add water to the blender so the fruit is covered. Pure spring water is best.

3. Top up the blender with fresh green leafy vegetables.

Each morning be sure to rotate which greens you use in your smoothie so your body doesn't build up high levels of any one alkaloid. Some of the greens you can choose from include kale, parsley, spinach, bok choy, dandelion greens, swiss chard, and lettuce.

4. Blend until smooth and enjoy!

Keep it simple - don't mix in too many ingredients. If you keep it to only fruits, green leafy vegetables, and water, you will get the best results. Another bonus is that it will be easier for your body to digest. So skip all the powders, seeds, and other additives that you may be tempted to throw in there.

So now that you know how easy it is to incorporate more greens into your daily diet, start blending and reap the rewards of improved health.

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Mushroom Manchurian

I was a hungry and inquisitive teenager when there was an unexpected eruption of Indian pubs popping open around me; ripe time for new flavours and surroundings. I mean pubs that served Indian food. On the menu was a whole, liberated jumble of deep-fried breads, dosa's (probably with cheese) pizza's (of course with chilli and maybe even paneer) and then chips that had been doused in chilli sauce (I inhale deeply and regretfully at the memory of that tart chilli) and most notably Indo-Chinese Food. All this colourful food whacked sporadically in the middle of a wobbly, red coated table.

I believe this cuisine originates from the Chinese community in Calcutta and is pretty widespread in the big cities of India. Neither Indian, nor Chinese in origin, this variety of food teases with a dance on the tongue and the mind where the routine is actually, oddly familiar but not quite known. Overflowing with flavour and curious modernity, I can see why this type of bite is popular in pubs because it is strong and punchy and ideal with drinks-a-flowing!

Loud and impactful throws of garlic and ginger, cumin and coriander, hot chilli but then wait...5-spice and soy sauce? Don't worry, the essences collide and then embrace passionately. They'll intoxicate you into heady state and don't be surprised if you're doddering out of the pub afterwards.

Confusing as it is, it's addictive. It's the sort of food that hits the spot when you're famished. Crispy and sweet, spongy and tangy, spicy and...more, more, more...So much so, that even though you are suave, polished and worldly now and even though you eat foods of the world that are cooked for you by a super-chef and presented beautifully in Michelin style...you still come home to Indo-Chinese food, now and again. Like when you were 17 and eating Hakka noodles with your friends.

As always, let me know how you go...

Recipe

Ingredients
250g Mushrooms (I used chestnut mushrooms)Oil for deep frying

Ingredients for the batter

150g of plain flour6 tbsp. corn flour3 cloves garlic, 5g knob of ginger and 1 large red chilli minced togetherSalt to taste1 tsp. of Chinese 5 spice powder200ml water

Ingredients for the sauce

3 tbsp. soy sauce4 tbsp. tomato ketchup (Groan. I know, but it's necessary in this recipe)1 tbsp. caster sugar1 ? tbsp. rice wine vinegar1 large red pepper, sliced2 cloves garlic, chopped2 green chillies, finely chopped4-5 spring onions, chopped horizontally1 tsp. Chinese 5-spice2 tbsp. vegetable oil

Method

1. Heat some oil, in preparation of letting the mushrooms sizzle and swim in it- and that too dressed.
2. Wash and chop the mushrooms into bite sized chunks and set aside.
3. To make the batter, combine the ingredients and whisk together, we don't want any lumps but it should be pretty thick.
4. Coat the mushrooms with the batter and drop them, individually into the oil. Don't overcrowd the pan or else they'll stick together-that's not nice. When the mushrooms have achieved a golden brown colour, drain them on to kitchen paper to remove the excess oil.
5. To make the sauce, heat 2 tbsp. oil in a pan and then add the garlic, spring onions, green chillies and red pepper and stir-fry until the peppers have softened a little; this should take 3-4 minutes. Then add the soy sauce, ketchup, 5-spice, vinegar, sugar and stir through and bring to a gentle simmer, before mixing in thoroughly the mushrooms. Serve immediately to ensure that the mushrooms stay nice and crispy. Try and share, I know it's hard.

Deena Kakaya, Vegetarian Food Writer
http://www.deenakakaya.com/
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My vision is to share rousing, sensational world-influenced recipes for you the open-minded busy person who loves to eat. I'd love to know that you actually make these recipes, not simply read about them. Like me, many of my recipes have an uncomplicated Indian strand, but that's the reality of modern cuisine, isn't it? And I promise to share all this with you,with a story...its always more fun that way.

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Italian Spinach Balls With Parmesan, Romano and Mozzarella Cheeses

I arrived 15 minutes early for my shift at the public library book store. The two departing volunteers were discussing vegetarian food. "I'll give you my recipe for Italian spinach balls," one said. His statement aroused my curiosity. Though I had heard of spinach balls, I had never tasted or made them.

My curiosity led me to an Internet search and to my surprise, found many recipes for this classic Italian dish. All of them contained either bread crumbs or flour to hold the chopped spinach together. Eggs helped bind the meat ball mixture as well. One recipe called for nutmeg, a common ingredient in creamed spinach. Another called for lean ground beef.

"The Cooking of Italy," by Waverly Root, in my cookbook collection, contained more information. Because he lived in Italy, Root is familiar with the food, and describes it as colorful and harmonious. "Italians obviously believe that the pleasure of eating (and living) is enhanced by preserving the characteristic tastes of separate ingredients (and the personalities of the individuals)," he writes.

Root's recipe for spinach balls differs from the ones I found on the Internet. The balls are cooked in boiling water first, transferred to a buttered baking dish, sprinkled with cheese, and broiled. Reading the recipe made me salivate and I decided to make my own version of it.

I followed the basic recipe, adding half Parmesan and half Romano cheese for more flavor. Large balls are ideal for a sandwich or casserole. Smaller ones make tasty appetizers and may be served plain or with sauce. Since I was going to make a casserole, I made large balls, cooked them in the oven, and added them to tomato sauce. Within minutes, the kitchen smelled like a pizzeria. This recipe will help you get the vegetables you need and satisfy your yearning for Italian food.

Ingredients

10-ounce package frozen chopped spinach, thawed

1/2 cup Italian bread crumbs

1 cup grated Parmesan and Romano cheese

2 large eggs, room temperature

1 teaspoon onion powder

Salt and pepper to taste (may be omitted)

2 tablespoons melted butter

2 tablespoons olive oil

2 cups no-salt tomato sauce

Mozzarella cheese, shredded

Method

Put spinach in a strainer and press out every drop of water. Transfer spinach to a large mixing bowl and add all remaining ingredients, except the Mozzarella. Form the mixture into 18 large balls or 36 small ones. Cover a rimmed baking pan with release aluminum foil. Set the balls on the pan, leaving an inch between them, and bake in a 350-degree oven for 20 minutes. Remove from oven and increase heat to 425 degrees. Coat a baking dish with cooking spray. Spoon tomato sauce on bottom and set meat balls in sauce. Sprinkle with Mozzarella cheese and bake, uncovered, for 10-12 minutes, or until balls start to brown. Serve with Italian bread and fresh fruit. Makes 6 servings.

Copyright 2011 by Harriet Hodgson

http://www.harriethodgson.com/

Harriet Hodgson has been an independent journalist for 30+ years. Her 24th book, "Smiling Through Your Tears: Anticipating Grief," written with Lois Krahn, MD, is available from Amazon.

Centering Corporation published her 26th book, "Writing to Recover: The Journey from Loss and Grief to a New Life" and a companion journal. The company also published her latest book, "The Spiritual Woman: Quotes to Refresh and Sustain Your Soul."

Hodgson has another new book out, "101 Affirmations to Ease Your Grief Journey: Words of Comfort, Words of Hope," also available on Amazon. Please visit her website and learn more about this busy author and grandmother.

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Exciting Meal Choices For The Vegetarian Family

While many people think of backyard barbecues during the summer complete with fish, chicken, and burgers, you can enjoy some great summer meals even if you are a vegetarian. There is no need to miss out on the flavors of summer just because you choose to avoid eating meat. You will find there are plenty of great alternatives that you can cook up for a wonderful barbecue, picnic, or just a nice family dinner together. Here is a look at a few exciting meal choices for the vegetarian family that are sure to be a big hit.

Tasty Portobello Burgers

You do not have to miss out on a summer favorite - burgers. Vegetarians will find that Portobello burgers provide plenty of flavor without the meat. Since you are using no meat, you are able to save some of the fat and calories that come with eating ground beef burgers. You will need just a few ingredients to turn out these tasty burgers for the whole family. You will need some larger Portobello mushrooms. Make sure you take off the stems before you are ready to cook the mushrooms. While you can cook these mushrooms on the stove top, you will get the best flavor by cooking them out on the grill. Brushing them with a bit of olive oil that includes garlic will give them plenty of flavor. Usually grilling for about 4-5 minutes for each side is going to be plenty. Enjoy using a variety of toppings, such as feta cheese, red peppers, lettuce, sliced onions, and more.

Veggie Ribbon Side Dish

Another of the exciting meal choices for the vegetarian family during the summer is a nice veggie ribbon side dish. This is a dish that is full of color, flavor, and healthy nutrients. This type of a dish is best made with zucchini and carrots. A vegetable peeler can be used to make ribbons from the vegetables. Simply add a bit of olive oil to a skillet and heat with some minced onion and garlic. Add in the veggie ribbons for a few minutes, using salt and pepper to season them. One they are tender crisp, add a bit of thyme and serve the vegetables immediately.

Raspberry Rhubarb Dessert Bar Recipe

Not only do you need some nice main dishes and sides during the summer months, but it is always nice to finish up your meal with a nice dessert that is tasty and refreshing as well. Here is a recipe for an especially tasty dessert that includes both raspberry and rhubarb for a healthy finish to your summer meal.

What You'll Need:

1 tablespoon of cornstarch,2 large oranges, juiced (use just the juice)5 cups of raspberries, fresh? cups of rhubarb, diced1 cup of rolled oats, uncooked1/3 cup of granulated sugar? cup of whole wheat flour? cup of all purpose flourTablespoon of orange zest, grated? cup of light brown sugar, firmly packed? teaspoon of ground ginger? teaspoon of ground cinnamon? teaspoon of baking powder? cup of canola oil? teaspoon of salt, optionalAlmonds, finely chopped

How to Make It:

Preheat your oven to 350. Take a 9-inch baking dish and spray with cooking spray. In a small bowl, whisk together the cornstarch and a tablespoon of the orange juice. Combine the raspberries, orange zest, rhubarb, brown sugar, and 3 tablespoons of the orange juice in a saucepan, heating on medium high heat. Simmer the mixture. Lower the heat and simmer partially covered for about 5-9 minutes, making sure rhubarb has become tender. Stir the cornstarch mix into the pan, cooking until the mix thickens. Remove pan from the heat and allow to cool.

In another big bowl, combine together granulated sugar, ginger, flours, oats, salt, baking powder, and cinnamon. Add in the oil and the rest of the orange juice, using a fork to mix until it becomes crumbly. Take two cups of the mixture and press into your baking dish. Pour the raspberry rhubarb mix on top of the crust, spreading evenly. Take the rest of the oat mixture and add in almonds. Sprinkle it on top of the filling. Bake at 350 for about 30 minutes or until the topping is golden. Cool and then cut into bars.

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Recipes For Success On Your Raw Food Diet

When one first goes on a raw food diet, they may find it quite easy to eat whole fruits, vegetables, salads and nuts for the first few weeks. Just the fact that preparation is much simpler than a cooked food diet, not to mention the way it will improve their health is a wonderful incentive to do well with it.

Within the first week of starting a raw food diet, most will begin to feel the positive effects to their health and wellbeing. That becomes incentive to stay on the diet knowing it is helping to somewhat detox your body and improving your health. After a while though you may feel that you are eating the same things repetitiously and may tire of it.

If you are planning on staying on a Raw Food diet for more than a few weeks, or even years, you will find it necessary to look for a variety of different recipes. You may be really gung ho at first about starting your raw food diet, but if you don't vary your foods or eat the same things all the time you may get bored and give up. You will find if you research and learn what nutrients come from what, you will be able to put together a balanced raw food diet that you can be happy with. If you don't, you may start craving unhealthy foods again, and you don't want that.

If you do your homework, you will find there are raw food diet recipes that can be substituted for much of the different types of cooked dishes that you now enjoy. You don't have to live on just salads! There are appetizers, main dishes, and a vast amount of desserts you can make. Smoothies made with whole fruits and green veggies are both delicious and packed with vitamins, minerals and nutrients essential to good health. You can make raw food diet bars that are pleasing and filling. You can even make vegan pizzas by using a nut base for the "dough".

You should start out your raw food diet with a plan to cover all of your nutritional needs. There are websites for people who want to track their success in losing weight, or just those who want to keep track of what they eat. These sites often offer a printable spread sheet so you can keep track of and monitor what you are eating and what nutrients you may be lacking in your raw diet. You can make a food diary and follow it for a couple of weeks until you are certain you are eating healthy in your raw diet. One such website is fitday.com. Check it out; you may be glad you did.

In the case where you find you are lacking certain nutrients, you'll have to do your homework and find a raw food source that contains what you lack. There will be some foods that contain a certain nutrient you lack that you don't care for. This is where the raw food diet recipes will help you. There may be a certain combination of the food you don't like, prepared with other foods you do like so you don't really taste the one you don't like. When there's a will, there's a way, so to speak.

Your nutritional needs may not be fully met on a raw food diet, so in that case, you may have to find another raw source. Raw food diets generally don't have enough calcium for our body's needs. What the Government recommends in the amount of calcium we require is not agreed by many. Some raw fooders believe that meat eaters lose absorption of calcium into their bodies due to a substance in animal products that blocks it. There is nothing however that confirms this claim.

You may find some die hard raw fooders who use raw dairy products to supplement the calcium they are lacking. This is very dangerous however, as salmonella, e-coli and other dangerous and often deadly bacteria's may be present due to the lack of pasteurization. Some may go outside the box for this and use a calcium supplement although not raw, safer. There are certain fruits and vegetables very high in calcium that could simply be eaten more of such as broccoli, cabbage, oranges, raw almonds to name a few. By adding extra of these raw foods in the daily diet you should cover the deficit.

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Raw Food Diet Ideas

Raw foods are becoming popular again. It's a kind of cultural idea that is wonderful and beneficial to good health. Many years ago, around 1980, I was involved with a Wheat Grass Institute and teaching people about raw foods, how to live on them every day, and how to use raw foods to heal from illness. The entire raw food lifestyle was pretty basic back then, when it was mostly sprouts, juices and vegetables and creative salads and sprouted breads or patties.

These days, we have gourmet raw food chefs that are amazing. They make the most wonderful creations of all kinds of combinations of raw foods, making them into patties, loafs, raw pizza, raw apple pie, raw crackers, raw sprouted grain bread, raw "spaghetti sauce" with grated zucchini and more. Or, they bring together magical combinations of foods, like almonds, walnuts and some veggies, maybe a little onion, some carrot and put those in a food processor with seasonings such as soy sauce for a high protein "nut cheese" mixture we can put on our salad.

Here are a few quick ideas on how to integrate super healthy raw foods into your daily routine.
Let's start with avocados. Avocados provide essential fatty acids and concentrated protein easy to add to a salad. Add some lettuce, tomato, cucumber and cabbage to jazz it up a bit. A favorite breakfast combination is avocado and banana just sliced together, a delicious way to combine fat, protein with carbs, to slow down blood sugar overload from the carbs in the banana, and easy enough for a baby to digest.

Sprouts are another amazing part of the raw food diet. What sprouts do for us is give us a very vital seven-day nutrient, containing powerful enzymes and life force of early plant growth; they are super rejuvenating and restorative to life force of the body. We rarely have to grow our own sprouts anymore since so many of them are generally sold in grocery stores. It's easy to pick up everything from wheatgrass to alfalfa and clover sprouts or traditional Oriental mung bean sprouts.

We can make some incredible dips and dressings out of raw foods. For instance, soak a half a cup of sunflower seeds, in a cup of water overnight (begins the sprouting process, making more digestible). Put in the blender with a little soy sauce, a bit of curry powder, some nice spices and herbs, and maybe a touch of honey and/or lemon juice. Blend the mixture till smooth, and you've got an incredible vegetable dip or salad dressing that's very nourishing, and filled with protein and essential fatty acids.

Another fun raw food concept is to make dehydrated vegetable chips. Slice zucchini, sweet potatoes or other seasonal raw vegetables, and put a few herbs on them and possibly a little bit of soy sauce or earth salt and chili pepper. Dry them in a dehydrator or low-temperature oven and they'll be like a potato chip but with no fat. They're not fried and not cooked, just a fun, healthy raw food snack that mimics something familiar, so it helps us with dietary transition towards more raw.

Another treat to make in the dehydrator is vegetable/nut patties. Soak nuts and seeds such as almonds and sunflower seeds, drain and grind in a food processor. Put into a mixing bowl, and add grated zucchini squash, yellow squash, carrots, maybe some diced peppers. Add favorite herbs and spices for seasoning: a little oregano, dill, a pinch of curry and cumin. Stir and you'll have a nice soft mixture. Form the mix into patties, and dehydrate these for about 12-15 hours. You will have a nice little patty that can be served along with salad for a snack or as a main dish.

Adding raw foods to the diet will increase vitality, energy and immune system health. Give these ideas a try and look for more raw food ideas.

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3 Recipes With Cantaloupe

The variety of melons called muskmelons consists of a juicy, edible fruit that is characterized by its round shape and a ribbed exterior. Cantaloupes are a type of muskmelons..

Extensive variation occurs in this fruit. Some cantaloupes are substantial and others are small; some have pink or yellow flesh yet others have white or light-green flesh. The flesh of these fruits contains a large amount of water; therefore, their food value is not high, being just a little more than half as much as that of apples.

If melons good enough for the table are desired, they ought to be

selected with care. To be just at the correct stage, the blossom end of the melon should be a little soft while pressed with the fingers. If it is very soft, the melon is maybe over ripe; but if it does not give with pressure, the melon is still unripe.

Various ways of serving cantaloupes exist. If they are to be served natural as a breakfast food or a lunch dessert, cut them crosswise into halves, or, if they are large, divide them into sections lengthwise.

With the melons cut in the desired fashion, remove all the seeds but keep the melons on ice until they are to be served. The pulp of the melon can also be cut from the rind yet then diced and used in the making of fruit salads.

Again, the pulp can be partly scraped out of the melon and the rinds then filled with fruit mixtures and served with a salad dressing for a salad or with fruit juices for a cocktail. The pulp that is scraped out may be diced and utilized in the fruit mixture.

Recipe 1

FRUIT IN CANTALOUPE SHELLS

During cantaloupe season, a delightful fruit salad can be knocked up by combining several different sorts of fruit with the flesh of cantaloupe and serving the mixture in the cantaloupe shells. Such a salad is an excellent one to serve if light refreshments are needed or when something unusual is required for a pleasant lunch.

Cut cantaloupes in half crosswise, yet, using the French cutter, cut some of the meat into round balls. Dice the rest but mix with any blend of fruit desired. Position this in the cantaloupe shells after cutting points in the top edge. Garnish with the balls cut from the cantaloupe yet serve with any desired dressing. You can also sprinkle nuts on top to add a variation of textures.

Recipe 2

FRESH FRUIT COMPOTE

1 cup fresh blueberries

1 cup fresh strawberries, halved

1 cup sliced fresh peaches, peeled

1 cup fresh blackberries or raspberries

1 cup watermelon balls

1 cup cantaloupe balls

1 cup seedless grapes

1/2 cup sparkling wine (or sweet) wine, chilled

2 tbs thawed orange juice, frozen, concentrated, undiluted

Mix together all of the fruit in a large glass or ceramic bowl and gently stir to mix. Add the orange juice and wine and gently stir again. Chill with a wrapping on it for at least 20 minutes. Toss again gently before serving.

Recipe 3

ERDBEER BOWLE (Strawberry Wine Punch)

1/2 pt strawberries, stemmed, rinsed, cut in half

1 tbs granulated sugar

1/2 bottle German Riesling, well chilled

1 tbs brandy (preferably Alsbach Uralt)

1/2 bottle German Sekt well chilled

Bowle is a typical German party wine punch. During the month of May, throughout Germany, bowle is served flavoured with fresh woodruff (Waldmeister), a sweet scented herb with white flowers, which grows particularly well in wooded and shady areas away from hot sun. Later, during strawberry season, bowle is prepared with strawberries which grow abundantly everywhere. As German summer season progresses, bowle is prepared with other fruits like peaches, chunks of juicy watermelon, cubes of bright orange cantaloupe, or plump raspberries.

Put the strawberries in a large covered glass jar (a sun tea jar will be fine), sprinkle them with sugar and drizzle them with the brandy. Set them aside to marinate for two hours to allow the sugar to draw out the juice from the berries.

Add white wine, stir, and set aside for two more hours. When ready to serve, pour into a punch bowl. Add Sekt and serve chilled in wide champagne style glasses, making certain to distribute strawberries with the wine.

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Eating Vegetarian on a Tight Budget

One of the best ways to slash a significant amount of money off the grocery bill is to go vegetarian. Meat, by definition, is a value added process that converts grass and (mostly) grain into animal protein. Although these meat products are heavily subsidized (in the USA, at least), the price still remains high. One pound of ground red meat can go for $2.50 a pound, or roughly 1000 calories. That same $2.50 could buy two and a half pound of dry beans, or 1500 calories. It's a mere bonus that beans fix nitrogen into the soil and are actually beneficial for soil health, where as industrial meat production is generally the worst kind of bad for soil health.

Vegetarians can feel cash strapped at the grocery store, too. There are some simple tips you can take to start saving money on your food - you'll end up eating healthier, too!

Start Cooking More
By cooking almost all your own meals, you will immediately begin to start saving money. This means cooking all three meals of the day. It's easy to go out for lunch almost every day, but by doing so you'll be dropping at least $5 for a subpar meal, and it's probably unhealthy to boot. A nicer meal will run you $10 - $8 but, again, it probably does your body no good, and the costs will start to add up quickly. Try eating a simple breakfast - fruit, toast, yogurt - and preparing more significant lunches and dinners to eat. There are plenty of easy foods to slap together that are completely healthy and easy to make.

Buy Whole Foods
Rather than subsisting off of processed foods - also a value added process - like frozen dinners, fake meats, and snack foods, it's better to purchase whole vegetarian foods. Buying whole grains and beans in bulk is one of the best places to get the most calories per dollar - and they're great for your health. Quinoa, brown rice, millet, whole grain pasta, black beans, pinto beans, and garbanzo beans, among others, are all great foods to buy. Also stock up on fresh vegetables at the store. An organic head of lettuce might run you $2, but that can easily provide the foundation of 4-5 salads, more than covering its cost. Also consider buying lots of fruits that have a long shelf life, like bananas, apples, oranges, and kiwis. These make for great snacks throughout the day, taking the place of expensive snack bars that quickly eat up a food budget.

Buy In Bulk
Head over to Costco and buy food you can store in large amounts. Some items that are expensive to get at the health food store are much cheaper at wholesale food stores, such as coffee, maple syrup, honey, grains, beans, and frozen vegetables. There are all sorts of vegetarian food here to stock up on here.

Grow Your Own
Growing your own fruits and vegetables is marginally cheaper - once you take into consideration all the tools, seeds, amendments, and labor - but if you're looking to save money over the long term, this is the way to go. Once you get a garden up and going, it will give for a long time to come, given it's taken care of properly. A single 30' x 30' garden is more than enough space to provide a family of four with all the vegetables they need throughout the year, and probably a bumper crop of some items to pawn off on neighbors. Not only will you save plenty of cash, your vegetables will be fresher and more nutritious, you'll get to experience the joys of working outdoors, and you'll increase your knowledge and autonomy.

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A Cauliflower Recipe You Will Actually Love

Do you hate cauliflower? Well, then you've probably never had roasted cauliflower. Most of the time, cauliflower is steamed, which makes it bland and mushy. But roasted cauliflower has a nutty, buttery flavor that positively melts in your mouth. You can sprinkle it with cheese, dust it with spices, and even dunk it in barbecue sauce. Follow these simple steps to a delicious, simple and healthy treat.

Cauliflower is full of vital nutrients, including fiber, folate, vitamin C and water. Some studies have even shown that compounds in cauliflower can help protect against cancer, especially prostate cancer. This vegetable is also low in carbohydrates and fats, so it is an excellent addition to any diet.

Normally white, a cauliflower can also be lime green, dark purple or neon orange. These color variations don't really affect the flavor, but colorful vegetables do tend to have more nutrients.

Recipe:

Break the cauliflower into small florets. The smaller they are, the faster they cook. Don't make them too small, though, or they will be difficult to pick up.Put the florets in a baking dish. The dish can be made of any material, but a metal dish will give the cauliflower a slightly crispier exterior because it is a better conductor of heat.Drizzle olive oil, melted butter, or any other type of oil you have on hand over the florets. Toss them around to thoroughly coat. Olive oil provides the healthiest type of fat, so if you're trying to watch your health, that's the type you should use.Sprinkle the cauliflower with any spices that you like. Cumin and paprika go well together on cauliflower, as do pepper and nutmeg.Put the cauliflower in the oven at 450 degrees for 30 minutes.Take the cauliflower out and sprinkle it with grated cheese. Any type of cheese will do, but a gooey soft cheese such as sharp cheddar, gouda, fontina or mozzarella will work best.Put the cauliflower back in for 5 to 10 minutes, or until the cheese melts and the cauliflower is golden-brown.

Serve the cauliflower as a side, or use it as a substitute for potatoes. Roasted cauliflower can also make a simple and delicious appetizer or addition to a party tray. Set it next to a bowl of hummus, baba ganoush and spicy yogurt sauce, or put it on top of toasted bread slices spread with a creamy lemon aioli. You could even eat it as a snack instead of popcorn or chips!

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Article Submitted On: May 17, 2011

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Vegetarian Options - Tempeh Vs Tofu

Vegetarian options for sources of protein are abundant and high quality at the same time as being low calorie and nutritious. You have certainly heard of tofu but might not have heard of tempeh. What is the difference and which is better? This article will answer these questions and more.

Tofu is made from soybeans and originates from China. First, soy milk is made then the milk is coagulated and then the curds, much like cheese are formed into soft white blocks. Tofu does not have much taste on its own and should never be eaten like this. It should always be marinated or seasoned and preferably pressed before seasoning. The more water you can press out of your tofu, the more space for seasoning.

Tempeh is also made from soybeans but it is the soybeans themselves that are cultured naturally and put through a fermentation process. This method makes the soybeans stick together into its firm block form we see in markets today. It's definitely more meaty in texture than tofu. It`s origins are Indonesian and tempeh is still an important source of protein in the islands.

The main difference between tofu and tempeh is the texture. While tofu is soft and devoid of flavor, tempeh has a firm texture and a stronger flavor. As for nutritional value, tofu is high in protein. A serving of tofu has as much protein as a similar serving of hamburger. Tofu is a good source of calcium, iron and B-complex vitamins, it's low in carbs and calories and contains lots of protein: 40 grams per cup! Tempeh is often used for veggie burgers, vegetarian cutlets and bacon. Tempeh is also high in protein at 30 grams for 1 cup and also has lots of B-complex vitamins.

Since both sources of vegetarian protein are high in protein and contain many nutritional advantages, which is better? Well, most vegetarians consume both regularly as there are countless tasty recipes that can be created with each of these versatile vegetarian foods. Some say that tempeh is better because it is slightly less processed, others say that tofu is better because it is higher in protein.

In my opinion, it is a personal choice in taste since both foods are incredibly nutritious and good for you. My favorite is tofu since it is just so flexible and takes on the taste of whatever seasoning you give it. It is perfect for making sauces, desserts, main meals, dairy substitutes like feta cheese and cream cheese and the list goes on and on...Tofu soup, tofu steaks, tofu pot pie, pudding, cheesecake, etc... Tempeh is not quite as flexible and is best reserved for a main meal, whether it be breakfast, lunch or dinner. Tempeh is perfect for making reuben sandwiches, chycken salad, chili, stroganoff, tortillas and bourguignon.

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Healthy Recipe Ideas: Creamy Green Dip and Fresh Veggies

Getting healthy and staying healthy can be easy for some people. Others may have to work on getting in shape and staying in shape. One of the best ways to maintain a healthy weight is to keep a healthy diet. Eating lots of fresh fruits and fresh vegetables is one of the ways to make sure you get all the nutrients and vitamins you need on a daily bases.

Include All Your Favorite Fresh Vegetables on an Appetizer Tray

You can choose from all your favorite types of veggies when you make your own fresh vegetable tray. You will always know exactly what is in the snack food you are eating when you make your own creamy green onion dip. For instance, you might like to include anything from carrots, tomatoes, cauliflower, broccoli, mushrooms, cucumbers, celery or even cheese sticks too.

Have Fun while Making Easy Party Appetizers

Whether or not you are interested in healthy recipe ideas, if you love fresh veggies and you love cream dips you will enjoy making and eating this particular recipe. It is here just in time for any spring or summer parties you might like to attend or host. Making your own appetizers from scratch can save you time and money while you are party planning.

Experiment with Different Types of Appetizer Recipes

Another great thing about serving this type of recipe is that so many others enjoy dipping fresh vegetables, assorted crackers, breads, and chips into rich creamy dips. They are the ideal choice whether the party is at your house or you are taking a platter to a potluck dinner in your community for a large group. Most importantly, you should always enjoy yourself whether you are making or eating different types of appetizer recipes..

Recipe for Creamy Green Dip and Fresh Veggies

What You Need

? cup sour cream? cup freshly chopped dill? cup freshly chopped chives? cup freshly chopped parsley1/3 cup mayonnaise2 Tablespoons water1 Tablespoon rice vinegar? teaspoon salt1/8 teaspoon cayenne pepper2 packages softened cream cheese 6 ounceFresh baby carrotsSliced cucumbersRipe olivesSliced bell pepperCherry tomatoesCelery sticks

How to Make It

Allow the cream cheese to reach room temperature by placing it out onto the countertop about 20 minutes before preparation time.

using a blender or food processor add the sour cream, freshly chopped dill, chopped chives, chopped parsley, mayonnaise, water, rice vinegar, salt and cayenne pepper. Process until well blended. Cut the softened cream cheese in to small enough chunks to place in the blender or food processor and then process until the mixture is smooth and creamy.

Transfer the cream green dip into a decorative serving bowl. Serve along with a fresh vegetable tray with such vegetables as fresh baby carrots, sliced cucumbers, ripe olives, sliced bell pepper, cherry tomatoes and celery sticks and any other of your favorite finger foods.

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Cooking Brussels Sprouts

Most people don't like brussels sprouts, because most people eat them overcooked. Once you try a nice steamed one, just a little bit crunchy, it should have a great nutty flavor. They go well with garlic flavors, onions, and different mustards. This article lists some different ideas for cooking brussels sprouts in ways that are simple, quick, delicious, and low calorie.

When preparing your vegetable to be steamed, you'll want to let them sit for about ten minutes in a bowl of water. This way any dirt or debris that has collected under the leaves will find it's way out and float up in the water. Once you've got them cleaned, you'll want to either steam them whole, or cut them in half. Then you simply put them in your steamer, cooking them with whatever flavors you want (or adding the flavors afterward).

A nice simple way to eat them is to steam them with sliced onion, and then add melted butter, thyme, oregano, salt, and pepper. This is delicious and easy.

To compliment their great nutty flavor, toasted almond slivers to the end dish make a great addition. You can steam the brussels sprouts with some onion, and then mix it up with butter (optional, cut it out or use sparingly for a lower calorie dish) and some lemon juice, salt, and pepper.

To mix things up a bit and add some more vegetables in there, steam your sprouts with some new potatoes (quarter them and cook them on a separate tray for best cooking times). Once done, mix them up with some fresh chives, salt, and pepper.

Peppers also steam very well. Try steaming some peppers cut into strips with some brussels sprouts and then mixing them with some basil, mustard, butter, salt, and pepper. Whipping the flavors together with a fork and using them as a dip is a great way to really impress people, but still keep things really simple in the kitchen.

If you're looking for a great dressing for your vegetables, try mixing up some olive oil, lemon juice, Dijon mustard, a couple cloves of garlic, salt, and pepper. Pour this on the plate and then place your vegetables on top. This is a great, light, easy to make dressing that you can roll your sprouts in. Whatever other vegetables you decide to steam with it (peppers, asparagus, potatoes, carrots, etc) will taste great in this simple dressing.

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Creamy Carrot-Squash Soup With Seasoned Pita Chips

Carrots are a great way to add color and nutritive value to your healthy eating plan. They're low calorie, flavorful, and a great source of vitamins, minerals and fiber your body needs.

Carrots are orange because they contain large amounts of beta-carotene, which the human body converts into vitamin A. Beta-carotene is also an immune system booster and powerful antioxidant. Carrots are high in other nutrients as well, such as vitamins B6, K, and C, iron, and copper. And of course, they're very low in calories, weighing in at a mere 50 calories per cup.

Carrots add color and flavor to this hearty, satisfying soup which has a fraction of the fat and calories found in most creamy soups. To make it the centerpiece of a healthy meal, serve it with a crisp, refreshing salad and seasoned pita chips, as described below.

Creamy Carrot-Squash Soup

1/2 medium butternut squash
2 tablespoons olive oil
1 onion, diced
1 pound carrots, peeled and diced
4 cloves garlic, crushed
1 2-3 inch-long piece of fresh ginger, peeled and sliced thin
4 cups water
1/2 teaspoon cinnamon
salt and pepper to taste

Preheat the oven to 350 degrees. Scoop the seeds out of the butternut squash half and discard. Place the cleaned squash cut side down on a greased baking sheet. Bake for 30 to 40 minutes, or until softened. Allow the squash to cool, then scoop the flesh out of the skin using a large spoon. Discard the skin and set the squash aside.

Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook, stirring frequently, until the onion is translucent. Pour in the water, and add the squash, carrots and ginger. Bring to a boil, and cook together for at least 20 minutes, or until the carrots and ginger are tender. Remove from heat and allow mixture to cool slightly.

Puree the mixture in a blender or food processor, or transfer to a bowl and beat with an electric beater. Add boiling water to thin out soup if necessary. Return the soup to the pot, and heat thoroughly. Stir in the cinnamon, salt and pepper before ladling the soup into serving bowls.

Seasoned Pita Chips

6 whole-wheat pita rounds
1 tablespoon oil
2 teaspoons oregano
salt and pepper

Preheat the oven to 425 degrees. Split each pita in half, making each pita into two rounds. Brush the cut sides with oil and sprinkle with seasonings.
Cut each pita round into as many wedges as you'd like and spread them, herbed-side up, on two baking sheets. Bake for 8-10 minutes, or until wedges are crisp and golden brown.

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Vegetarian Cooking and Meatless Mondays

The ones that are already into vegetarian cooking really do not need to read this article at all. So maybe you'd like to read one of my other articles. Vegetarian cooking for you is probably pretty much old hat, and this article is to highlight the meatless Mondays for the meat-eaters out there.

So, returning to meatless Mondays are you carnivores still with me?

It is actually not a new thing at all, in fact, Presidents Wilson, Truman and Roosevelt stirred up the nation by voluntary meatless days during both world wars, and it worked. Now being revitalized by The Monday Campaigns, along with the Johns Hopkins Bloomberg School of Public Health oh, non-profit I need to add.

The amount of meat that Americans and other Western cultures consume is so large the health of the nation is in danger. Lets face it, most meat eaters consume meat up to three times a day and not the most healthiest of meats either.

Take an average day.

Depending on where you live and your lifestyle a lot of people start the day with eggs and bacon or ham. Some will stop and get a breakfast burger usually with bacon or ham in it and others will choose not to eat at all. It's nice to see that many people eat cereal which is a good thing.

Now, later in the day

There's not a lot of information about what the afternoon has in the way of food. People who take food with them will usually opt for some sort of meat sandwich, roll or bun easy to make. Others want food that is prepared for them, in other words, restaurants, cafes, fast food which are oriented towards meat.

So we come to the last meal of the day.

You guessed it meat. Meat is usually the most important part of the meal, it's what everything else is focused around such as pork for dinner, steak for dinner or was that chicken tonight. Nobody seems to mention vegetables, hopefully, there will be some.

So let's add this up. Meat for breakfast, probably meat for lunch and it's a safe bet that there is meat for dinner.

Duh, don't need a mathematician to figure out that it equals meat overload.

Welcome to meatless Mondays. This is to improve your health and, as a bonus, the health of the planet.

So lets look again at breakfast, lunch and dinner and see if you can do it by doing some vegetarian cooking.

Breakfast Products: Whole-meal toast with peanut butter for protein with your coffee. Or maybe a muesli with yogurt.

Lunch Order: Salad or go to the vegetarian options at your favorite restaurant or cafe. And if you're ordering fast food ask them to make it with a veggie pattie, or just take out the meat you may have to shop around at fast food outlets to find ones that offer veggie burgers.

Dinner: Now it is really exciting. You can go online and get lots of recipes for vegetarian food if you want to do it yourself or go to the online vegetarian store below. But really it is just a case of replacing the piece of red or white meat with something else. You can easily get frozen prepared dishes from the vegetarian section of your supermarket, if you don't feel like cooking.

Did you know that if we all started to cut out meat once a week, we can improve our health, reduce our carbon footprint and lead the world in the race to reduce climate change. Now you do not have to do any major vegetarian cooking to start, in fact you do not have to call yourself a vegetarian it's just for one day a week - meatless Monday. Just try it and put a little adventure in your life.

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Garden of the Gods - Southwest Black Bean Burgers

The Garden of the Gods is not your typical floral extravaganza. Instead, of perennials, red rocks sprout from the ground, sandstone monoliths soaring into a watercolor sky. The park, located on the outskirts of Colorado Springs, is a study in russets and browns that meanders through sparse vegetation in the foothills of the Rocky Mountains. It is easy to see why the otherworldly beauty of the place inspired local Native Americans to deem the ground holy. We spend the morning hiking the gentle paths through the stone garden and, when thirst finally takes its toll in the dry Colorado air, we cross the street for a cool drink and something to eat in the visitor center.

An organic structure, the visitor's center is molded in sweeping curves and set into the hillside. Upon entering, we are greeted with a panoramic view of the garden nestled in the lap of Pike's Peak still wearing winter white. I stand mesmerized by the sweeping vista while my husband orders burgers--bison for himself and black bean for me--and then follows me out onto the stucco terrace where we sit watching the shadows play over the red rocks. I will not soon forget the crispy edges of my back bean patty smothered in BBQ sauce and topped with crispy lettuce, red onions, soft green avocado slices, and ripe tomatoes, nor will I forget the sacred setting I am enjoying it in.

It seems wherever I go, I collect recipes like souvenirs. I don't get the black bean burger recipe, but I do come home and fiddle around until I come up with a version of my own.

Southwest Black Bean Burgers

Use a cast iron skillet to get a nice crust on these vegetarian burgers

1 can black beans, rinsed and drained

? cup unflavored bread crumbs

? small onion, diced

1 Tablespoon diced jalapeno peppers

? Tablespoon molasses

1 Tablespoon fresh, chopped cilantro

? teaspoon chili powder

? teaspoon sea salt

Sliced sharp cheddar cheese

2 onion topped hamburger buns

Mayonnaise

BBQ sauce

Sliced red onion

Sliced avocado

Sliced ripe red tomatoes

Torn lettuce

1. Mash beans with the back of a fork to make a thick paste

2. Add bread crumbs, onion, peppers, molasses, cilantro, chili powder and sea salt

3. Form into two patties

4. Fry in a little hot olive oil on medium high for about 3 minutes on each side or until crispy and hot through.

5. Place sliced cheese on burgers, cover, and turn off heat

6. While cheese is melting, toast buns and spread with mayonnaise and BBQ sauce

7. Assemble burgers

Travel Addict, Laura LaBrie, has been wandering the globe swimming in crystal clear underground caves, climbing Mayan Pyramids, laughing with local people, greeting wild crocodiles, and sampling native foods. She often finds herself writing about her adventures in an effort to bring you along for the ride so you too might experience the wonder of this great blue planet and ponder its secrets and hidy holes. You can find Laura on line at http://www.littletinyrocks.com/. She'd be more than happy to sit and chat with you.

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The Ups and Downs of Organic Vegetables - Useful Facts You Ought to Know

There is a big difference when we say we eat organic vegetables and conventionally grown vegetables. The term organic, when used to describe fruits and vegetables, connotes something that is not altered from its natural state by pesticides and preservatives. While it may be difficult to distinguish organic vegetables from conventional ones, there are strict government guidelines set by the US Department of Agriculture. Fruits and vegetables can only be labeled organic if they met these standards. Having a thorough understanding of the advantages and disadvantages of organic vegetables will certainly help you choose which one to buy.

Advantages of Organic Vegetables

Organic veggies are grown naturally. This means that there are no artificial or commercial pesticides, herbicides, fungicides or fertilizers that are applied to the vegetables from the time they are planted up to the time that they are harvested. In organic farming all the farming materials used are natural. For example, the fertilizers that make the soil fertile come from animal manure and compost and the pesticides that are used to repel pests are also other naturally-sourced materials. This ensures that organic vegetables grow and are harvested in their purest form. This makes organic vegetables taste better than conventionally grown ones.

The pesticides that are sprayed on conventionally grown vegetables will always leave residues that cannot be easily removed by washing. As such, there is always that possibility that we can ingest these residues when we eat the vegetables. The accumulation of pesticide residues in our bodies carries with it the risk of various serious diseases like cancer, tumors and allergies, among others. These pesticides can be passed on from the mother to child during pregnancy and through breast milk. Moreover, studies show substantial evidence that links pesticide exposure to fetal abnormalities, low birth weight, behavioral problems and impaired motor skills. Children who are exposed to pesticides at the early stage life are prone to various growth and developmental retardation.

Disadvantages of Organic Vegetables

Organic veggies are relatively more expensive than the conventionally- grown veggies. This difference can be attributed to the costly farming methods of organic veggies and the fact that very few farmers go organic. There is more manual work required in organic farming since they do not use chemicals in improving their crops. And this adds up to the cost. For example, instead of spraying the vegetables with herbicides they normally resort to manual weeding and crop rotation which is doubly expensive. Also, achieving organic certification from the government entails added expense.

In terms of freshness, organic veggies are always fresher than traditionally grown vegetables. This is because organic veggies do not get artificial waxes or preservatives to stay fresh. By the time they reach the customer they are naturally fresh. However, since they do not get sprayed with preservatives and other artificial chemicals they also have shorter shelf lives.

It is not easy to buy organic vegetables. Because of its very cumbersome farming method the supply of organic vegetables in the market is very limited. The increasing demand for organically grown veggies has also made it difficult to get as the demand constantly outnumbers the supply.

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A Simple Vegan Dish

Some people may feel that veganism means leading a life that's without any excitement. Since a vegan means not only refraining from eating any meat but also abstaining from the sort of lifestyle that many people would associate with having a good time, some see it as a dreary lifestyle that lacks fun or spontaneity. Things could never be farther from the truth.

While refraining from anything that has animal content in it means renouncing a lot of things considered by many as good food there are still a lot dishes and recipes that can be created using only vegetables and fruits that are not only mouth wateringly delicious, but very healthy at the same time. In the same vein people who do not eat or use animal products lead very normal lives that are fun filled. What is more, they know that they are doing the right thing in helping our fellow animals.

Just to prove that a vegan dish can be as tasty as anything that has meat in it, here is a simple vegan recipe that can be cooked quite easily. Try it and you will agree that vegetables can stand on their own:

You will need a small block of tofu, sliced thinly and deep fried, a cupful of dried seaweeds ( this can be bought in Korean or Japanese specialty stores) onions and garlic sliced thinly, three teaspoonful of soy sauce, and three teaspoonful of cooking oil. Saute the garlic and the onions then place the seaweeds into the pan stir until the weeds soften, then pour in the soy sauce. Continue stirring it, you could add a little water if you feel that it's too dry. Afterwards add the fried tofu pieces. This dish is best served while still hot.

This dish is very simple and tasty.

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Vegan Pizza: Tasty Facts, Wide Options

Many new vegans (persons who do not eat meat, eggs or dairy products), or hosts who are serving vegan guests for the first time, may have a hard time coming up with creative, tasty dishes. Vegan pizza is often a simple and easy choice. However, after solving the puzzle up to that point, many people get in a rut and things start to get a little stale.

But there are many facts about vegan pizza that many people -- including long-time vegans -- do not know.

For instance, did you know that the original, authentic, Italian pizza is traditionally vegan, i.e. no meat and no cheese? It is called the Marinara, and because of the simple but special ingredients used, and the cooking method, many pizza connoisseurs choose this pure version as their favourite pizza.

In addition to the Marinara, there are a number of other vegan pizza choices available.

Vegan pizzas are available at your favourite pizza place, you can buy it frozen, or make it at home. While it is not common to find a pizzeria that serves authentic Marinara pizzas, it is easy to get a cheeseless pizza from any pizza restaurant by just asking to hold the cheese.

Very good frozen vegan pizzas are also becoming more readily available, too, and tastier.

Then there is the home-made pizza option, which may be the best choice if you want a more authentic Italian pizza, if you would like to use cheese and meat vegan substitutes, or if you want to use non-traditional pizza crusts.

With regard to toppings, you can go cheeseless (in traditional Italian or modern vegan style), use vegan cheese substitutes, or nutritional yeast "cheese" sauce (very nutritious, rich in protein and B-vitamins). Vegan Cheese substitutes, it must be noted, have not traditionally been able to reproduce the familiar "stringy" quality of melted mozzarella on vegan pizza, with the exception of one brand which is tapioca- and arrowroot- based rather than soy-based.

That's not all. While pizza dough is already vegan, not many people know that there are significant differences in types of flour, and not all flour is available everywhere. The fact is that the single most important component of a pizza is the base, not the toppings. Authentic Italian pizza needs "00" flour, not readily available in North America, but this gives a distinctive airy and stretchy texture, and handles perfectly when forming into a circle.

It is perfectly possible to make good (but not authentic Italian) pizza crusts using regularly available baking flour (beer is often a good addition), or whole wheat flour. But outside of that there are tasty gluten-free pizza crusts available, using tapioca and manioc flour (from Brazil), or seeds, vegetables, and legumes (in a modern vegan variation).

In a more traditional European gourmet mode, one can also use puff pastry as the pizza base to make very interesting vegan pizzas. Sun-dried tomatoes, olive oil, garlic and mustard seeds, mushroom and artichoke, thinly sliced potato with olive oil and rosemary (a traditional European favourite that is virtually unknown in America), all go beautifully on flaky puff pastry.

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Vegetarian Options: Stuffed Cabbage Rolls

Stuffed cabbage rolls are a crowd pleaser; if you make them once, you'll be asked to make them again and again. Their savory flavor makes them an excellent special occasion entree, perfect for holidays, Sunday dinners, and family gatherings. This recipe can easily made vegetarian or vegan by following the substitution recommendations.

Cabbage is an excellent source of vitamin K; one cup of cabbage contains over 90% of the recommended daily allowance of the vitamin, which plays an important role in metabolism and protein synthesis. The same cup of cabbage also contains 50% of the recommended daily vitamin C allowance, and is an excellent source of fiber, manganese, vitamin B6 and folate, riboflavin, calcium, potassium, vitamin A, tryptophan, protein and magnesium. Obviously, cabbage gives you a lot of bang for your nutritional buck.

Ingredients:

2 quarts water
1 large head of cabbage, green or red
2 tablespoons butter (substitute Butter-Flavor Crisco for a vegan version)
1 large onion, chopped
3 cloves of garlic, chopped
2 cups cooked white rice
1 pound ground turkey (substitute 1 package Morningstar Farms Cooking Crumbles for a vegetarian/vegan version)
Salt and pepper to taste
1 tablespoon dried parsley
2 celery stalks, chopped fine
1 green pepper, chopped fine
4 cups tomato sauce

Directions:

Boil two quarts of the water in a large pot. Core the cabbage and carefully peel off the individual leaves, running under hot water if necessary to loosen them. Boil the leaves two at a time for two to three minutes minutes. Remove the cooked leaves to a collandar. Reserve two cups of the cooking water. Cut out the bottom of the center vein on each leaf.

Melt the butter or Crisco in a pan and add the onion and garlic, sauteeing until golden brown. Remove from heat and mix the onion and garlic mixture in a bowl with ground meat, rice, salt, pepper, parsley, green pepper, and celery.

Place 1/4 to 1/3 cup of the rice mixture on each cabbage leaf. Roll the leaves up by folding in the sides, then rolling from the bottom of the leaf. Carefully place the finished rolls back in the pot used to boil the water. The rolls do not need to be perfect, by any means, as long as they are placed close together in the pot.

Combine the tomato sauce and the reserved cabbage water in a bowl. Pour enough into the pot to almost cover the cabbage. Bring to a boil over medium-high heat, then reduce the heat to low and simmer for two to three hours, gently pressing the rolls down into the sauce periodically. Add more of the tomato sauce and water mixture to the pot as needed. Let the rolls stand for a few minutes before dishing them up. Serve on beds of white rice or mashed potatoes.

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Delicious Vegetarian Picnic Foods

For the vegetarian looking to get out of the house and enjoy the nice weather, a picnic is a soothing getaway. However, many of the traditional picnic foods, such as burgers, hot dogs and chicken, are not suitable for non-meat eaters. Check out these suggestions on appetizing picnic foods that are great for vegetarians.

Appetizers

There are countless combinations of vegetarian appetizers to take on picnics, but one of the easiest appetizers is the cheese platter. There are a lot of different types of cheese to choose from, such as goat cheese, Brie, Asiago, and fromage frais. It's always wise to include varying textures, types and flavors of of cheese to provide attendees with maximum options. An assortment of crackers surrounding the cheese can add a whole other level of taste and variation to the appetizer.

Another easy vegetarian appetizer is party mix. Depending on the preferences of picnic attendees, you can put a whole range of food in the party mix, including peanuts, cashews, raisins, corn cereal, M&M candy, dried fruits and more. You can either make party mix yourself or buy prepackaged party mix from the store.

Side dishes and salads

Cole slaw is a quintessential side dish of the picnic and is also a scrumptious dish suitable for vegetarians. Cole slaw contains vegetarian-friendly ingredients like carrots, cabbage, green onions and herbs. Though it's traditionally made with mayonnaise, there are other options to spice things up, such as herb dressing and tofu mayonnaise.

Yet another interesting dish appropriate for non-meat eaters makes use of grain. Couscous salad, though not a traditional picnic food, gives vegetarians a fresh option. All this meal requires is couscous, almonds, orange juice, feta cheese, beetroot, mint and olive oil.

Main foods

For those looking to fill up on foods other than salads, sandwiches can make a very satisfying meal. For example, one delicious vegetarian sandwich is the veggie sandwich. The contents of this sandwich depend on what the eater likes, but avocado, cucumbers, tomatoes, spinach, mushrooms, bell peppers and lettuce are just a few ingredients you could add.

Another great option to consider is fajita wraps. These dishes can be easily made with a variety of different ingredients, including those that are used in the veggie sandwich. Fajita wraps can also be served cold, making them ideal picnic foods.

Desserts

It is not a picnic, unless there is a tasty dessert. Vegetarian desserts typically don't differ too much from regular picnic desserts. Slices of watermelon make refreshing picnic snacks on warm days, but, if you're looking for something more complex, banana bread is a flavorful alternative. Some of the ingredients for this dessert include brown sugar, oil, bananas, eggs, flour and more.

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How To Make Easy Party Appetizers: Sun Dried Tomato Spinach Artichoke Dip

While learning how to make these easy party appetizers, you will find that you can create an interesting burst of refreshing flavor when you add sun dried tomatoes to any dip as well as other types of foods. Here you will complement the mouthwatering flavors of fresh spinach, artichoke hearts, as well as various types of cheeses and hot spicy red roasted peppers with the down to earth flavor of sun dried tomatoes. Adding sun dried tomatoes to any dish provides a quality or gourmet to the mixture.

You can create a tempting hot and spicy yet creamy type of dip for dipping anything from assorted fancy crackers and gourmet bread slices to fresh cut vegetables and wide range of flavorful chips. These appetizers will go well with just about anything else you plan to serve. Whether you are making this dish to serve at home while watching your favorite games or movies on a flat screen television or you are attending or hosting a gourmet dinner party for all your friends and associates. You can make a delicious impression no matter when and where you plan to serve your homemade appetizers.

Recipe for Sun Dried Tomato Spinach Artichoke Dip

What You Need

3 teaspoons butter or margarine1 teaspoon chopped garlic? cup chopped onion4 cups fresh spinach? cup blanched slivered almonds? cup softened cream cheese1 cup grated parmesan cheese? cup mayonnaise1 can drained chopped artichoke hearts? cup drained chopped sun dried tomatoes in oil1/3 cup chopped red roasted peppers3 drops hot pepper sauceSalt and pepper to tasteFresh parsley sprigsPaprika

How to Make It

Allow the cream cheese to soften to room temperature by setting it out onto the kitchen counter about 20 minutes before preparation time.

Preheat the oven to 350 degrees Fahrenheit.

Using a large saucepan over a medium heat you will add the butter or margarine. Stir while melting and then add the chopped garlic and chopped onion. Add the blanched slivered almonds. Cook until the vegetables and nuts are lightly browned and then add the fresh spinach. Stir while cooking until spinach is wilted. Remove from heat.

Using a large mixing bowl you will add the softened cream cheese, grated parmesan cheese, and mayonnaise. Combine to blend well and then fold in the drained chopped artichoke hearts, drained chopped sun dried tomatoes in oil and the chopped red roasted peppers.

Add the few drops of hot pepper sauce and then salt and pepper to taste. Fold this mixture into the spinach mixture and combine thoroughly. Pour this mixture into a deep sided baking dish. Garnish with fresh parsley sprigs and paprika. Place in the preheated oven to bake for about 25 minutes or until the dip is bubbling hot. Remove from heat and allow the dip to cool for about 15 minutes before serving with assorted breads, crackers, chips and or fresh vegetables.

As you can see making easy party appetizers is not so difficult. You can make them too or you might want to know how to make an easy cold appetizer recipe. You are in luck since our family loves to share these delicious recipes and you can find more when you visit our website today.

EasyAppetizerRecipes.net - You Make the Appetizers, We Help You Make Them Delicious

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3 Delicious Vegetarian Main Courses

Here are three delicious vegetarian main courses:

No. 1:

Portabello Mushroom Lasagne

6 Servings

1 pound ground soya
4 vegetarian sausages (mild or hot)
1 medium onion
garlic salt to taste
pepper to taste
6 substantial Portabello mushrooms
1 substantial container ricotta cheese
1 egg
Lots of grated mozarella cheese
Canned spaghetti sauce (or create your own)

How to Prepare:

Preheat oven to 350F degrees

Remove soya sausage meat from casings. Brown soya sausage and minced soya beef with onions, adding garlic salt and pepper to taste. Wash mushrooms and scrape out the black gills.

Beat egg into ricotta cheese. Spread a small amount of spaghetti sauce in a large baking dish or shallow roasting pan to avoid sticking.

Generously pack every mushroom cap with ricotta mixture and place in the baking dish or roasting pan ricotta side up. Top every cap with a handful of the grated mozarella. Then top every cap with a liberal amount of the soya meat/onion mixture. Top every cap with another handful of mozarella.

Pour spaghetti sauce over each cap and around the bottom of the pan. Top with the remaining mozarella cheese.

Bake at 350 for 30-35 minutes.

Allow to cool for about 10

No. 2

Baked Tomatoes With Provencale Stuffing

4 Servings

4 md tomatoes - unpeeled, cored, pulp removed
1 T olive oil
3/4 c onions, chopped
2 cloves garlic, ground
1/2 T fresh parsley, chopped
2 t fresh basil, chopped
1 1/2 t fresh thyme, chopped
1/2 t salt
1/4 t black pepper
3/4 c bread crumbs
1/4 c plus 2 tablespoons Parmesan cheese

Bring the oven to 375F. Core tomatoes and scoop the insides out to leave whole skins.

Heat skillet with oil to medium heat and saute onion and garlic for about 3 minutes. Stir in tomato cores, herbs and seasonings. Saute for around 4 minutes or until the moisture disappears.

Remove from heat and stir in breadcrumbs and a cup measure of the Parmesan cheese. Keep the remainder of the cheese for later.

Stuff the tomatoes with the mixture and sprinkle uniformly with the remaining quantity of Parmesan cheese.

Bake for around 15 minutes.

No. 3

Franconia Root Vegetables

6 Servings

6 lb potatoes, peeled
1 1/2 lb small carrots, trimmed and scraped (or substantial carrots, cut carefully in ovals)
1 lb small turnips, peeled, sprout end (or substantial turnips, trimmed
12 small white onions
a little margarine
1 t dried thyme leaves, crumbled
Salt and freshly ground pepper to taste
1/4 c parsley, chopped
1 large marrow, cored

Drop potatoes into a saucepan of cold, salted water. Over high heat, bring water to a boil, reduce heat to medium |and cook potatoes for 12 minutes. Drain, let cool for a few minutes, pat dry, and cut into quarters (or halve horizontally and trim each half into ovals).

Meanwhile, drop carrots, turnips, and onions into boiling salted water to cover. Lower heat to medium, cover, and boil until barely tender (10 to 15 minutes, depending on size). Drain, at once cool under running water, and set vegetables aside.

Around one hour before marrow will be served, position potato quarters in margarine (at least 1/2 cup) and turn them to coat. (If you are allowed you can use a little unsalted butter).

Position in oven (wherever there's room, including the bottom shelf) yet roast for 45 minutes, turning each 10 minutes or so to brown all sides uniformly. Add carrots, turnips, and onions. Sprinkle with thyme, salt, and pepper.

Keep roasting and turning frequently until vegetables are tender and uniformly browned (around 15 minutes or slightly longer). Using tongs (or a slotted spoon) and draining off excess fat, remove to serving dish and sprinkle with parsley.

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How To Make Easy Party Appetizers: Spicy Spinach Artichoke Dip

Do you love all things spicy from the way you dress to the foods you eat? Alternatively, maybe you just love the creamy goodness of a variety of cheeses. You can blend your desire for hot spicy foods and creamy cheese sauces when you learn how to make this easy to make spicy spinach artichoke dip.

Whether you are planning a fancy dinner party to impress everyone you know and even some you may not already know or you just want to enjoy a great time while entertaining yourself and your family, you can always count on great tasting appetizers to tide everyone over until it is time for the main course.

Of course, since easy party appetizer are so simple to make you might want to make them to serve as quick snacks while watching your favorite movie or maybe even your favorite ball game on a large flat screen television in the comforts of your own home. This recipe provides the robust flavors of red roasted jalapeno peppers, artichokes and baby spinach leaves as well as parmesan cheese, ricotta cheese and cream cheese. It is sure to please anyone who has a craving for hot spicy foods.

Regardless of why you might want to make a delicious dip for chips, breads or fresh vegetables, if you enjoy the spiciness of hot peppers and the creamy flavors of different types of cheeses this is a recipe you will want to try using. Everyone will enjoy it whether you are attending a tailgate party or a potluck dinner. Just remember to bring along plenty of crackers, breads, or fresh veggies for dipping.

Recipe for Spicy Spinach Artichoke Dip

What You Need

1 Tablespoon olive oil3 Tablespoons minced red roasted jalapeno peppers1 ? cups chopped artichoke1 cup shredded baby spinach leaves? cup grated parmesan cheese1/3 cup ricotta cheese1/3 cup softened cream cheese1 small package shredded mozzarella cheese3 red roasted jalapeno peppersAssorted chipsAssorted crackersAssorted fresh vegetables

How to Make It

Rub the olive oil over the whole jalapeno peppers and then broil them until the skins begin to crack and dark areas begin to appear. Remove from broiler and then set 3 red roasted jalapeno peppers aside for garnish. Chop the remaining peppers finely and then chop the artichokes and shred the spinach leaves.

Lightly apply cooking spray or butter a shallow casserole dish.

Combine the minced roasted jalapeno peppers, chopped artichokes, shredded baby spinach leaves, grated parmesan cheese, ricotta cheese, and softened cream cheese. Mix well and then pour into the casserole dish. Top with shredded mozzarella cheese and then arrange the 3 red roasted jalapeno peppers on top of the dip and cheese. Drizzle a little olive oil over the top peppers and cheese. Return to the broiler until the top is hot and bubbly.

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Buy Organic Food Online - A Bunch of Advantages

The present generation is emphasizing a lot more to intake organic food products in order to stay healthy and fit. People prefer it to the synthetic foods due to certain reasons. One major reason is the high content factor of toxins and pesticides in synthetic foods, which is absent in all the genuine organic food products available in the market.

Foods that are tagged organic are said to contain greater nutritional values are rich in minerals, vitamins and nutrients. Not only does it contain these nutritional elements but also the percentage of nutritional content is said to almost fifty percent greater than the foods prepared through the synthetic way. The organic products are said to be less risky in terms of contamination of diseases like obesity, liver problems and even cancer. Due to these crucial factors, the new generations are opting strongly in using only the organic eatable products available in the market.

Although these health eatables are now being sold at a whole lot of places, but sometimes there arises some critical conditions when certain particular product remains unavailable in the market. This leads to again changing the feeding habit to the synthetic foods available in the market. During these critical situations, the best way to look for these healthy food products is through the online medium. There are a whole lot of stores, which sells organic food online. These can be said as "blessings in disguise" and provides immense help with minimal of effort. Not only do these stores help in providing the foods during the time of unavailability in the market, but these websites also help those who are physically unfit to undergo shopping physically. Moreover, the facility of facing no crowd while shopping can be availed while staying at the comfort of your home.

The vegan stores online available mostly sell organic food products and find many customers on a daily basis. However, the recent surveys have observed that here are many online stores available, which sell fake products. You need to be extremely cautious about these websites and need to stay away from them. Those websites that sell the genuine food products have a genuine mark tagged on their home pages. These are given by the medical food associations and certified food testers.

Another advantage of buying these products online is that the products will be delivered right at your doorstep without any additional cost within a short period

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Real Hummus: 5 Secret Ingredients Found In Real Hummus

Hummus.

What could be so complicated about this pasty creation made of chick peas? Up until I met Orly, the Queen of Hummus, I did not know of the subtle skill it took to make this tasty item and was certain that preservatives, garlic to overcome the lack of freshness out of a container with an expiration date three weeks out didn't ruin the outcome of this food. I was in for a real treat and education.

So, I walk into this restaurant, in Boca Raton a couple years back, and order hummus. Not thinking that anything special was about to happen, I get ready to eat. I look for chop sticks because I always eat with them, not liking the metal from standard utensils. Of course, they are not there because I am not home and am in a Mediterranean European Cafe. I settle for my fork, and wow! My taste buds experienced something exotic and amazing. I couldn't believe that it had taken me all that time in a life of plenty to experience "the real thing." Now, my eyes had been opened to the way this food was supposed to taste. So, what made it spectacular? Here are five reasons that pop out at me.

A Cook's Love.

As with many foods, the person preparing the food must put special love into it: the love of cooking, the love of food, the love of eating, the love of preparing and offering food to another human being. One or all of these. This love comes out in the flavor. There are only so many ingredients in this dish, so it makes sense to think that the preparer's love is one of them.

The Technique.

Next, we look at the technique. It seems silly thinking that the technique is an ingredient. But, it is. If we take 5 ingredients, one recipe and ask two different people to make the food, the variation will be in the technique. Life experience, attitude, confidence, personal balance, familiarity with food will make the difference. I learned a while back that "good kung fu" is an expression used to refer to someone who uses good technique to successfully complete a task. The expression is often used for the person who prepares wonderful food or as a compliment for any skill.

The Quality of Ingredients.

The person who takes great pride in the quality of ingredients buys the freshest, most expensive ones because s/he knows the effect this will have on the taste of the food. Chances are the more experience the preparer has, the higher quality the ingredients will be. The spices will be more internationally diverse, based upon the preparer's exposure to different countries and cultures. At the same time, best suppliers will be employed.

Ambiance.

How does ambiance affect taste? We are creatures who like comfort, visual and otherwise. We like what we see and smell, especially when we are going to eat. We enjoy looking around and seeing smiley restauranteurs who welcome us into their restaurant as if it were their own home, people who know our name and story. Why? We like to be listened to and welcomed in.

Freshness.

Finally, let's talk about freshness. This goes for chick peas, paprika, garlic, oil, veggies for salad or to stuff our pita. These are all part of the incredible. If the veggies on the plate are organic, we notice it. It rounds out the effect on our taste buds that comes from our delicacy like no other. It helps to trust the people who run a restaurant to use fresh, hopefully organic vegetables, locally grown. Only fresh tastes fresh, and this makes a huge difference.

Conclusion.

I am reminded of the way I imagine my great grandparents were, picking their own vegetables in the old country: growing, caring for, picking and preparing their own veggies for the family. Oh, wait, I grew, cared for and picked my own veggies in the cement gardens of the center of downtown NYC when there was a community garden on the corner of Lafeyette and 3rd St. Which is another reason I was so surprised when I tasted the real mccoy of this chick pea paste just a few years back, in, of all places, Florida. NYC's Greenwich Village, where I lived for eight years, several decades ago, had hummus on every corner, in every cafe and food establishment. It was the era when hummus came to America and became standardized on the menu. I lived a block away from many Middle Eastern cafes so had heavy hummus experience. Bottom line, all the experience before, did not taste like the stuff I ate recently.

I guess the moral here is ABO, Always Be Open. Every day is a new adventure that will teach us many things if we are not too busy to notice them. Including the fact that "real hummus" is hard to find.

Diane Gold cares about quality of life, be it in health, balance and personal safety, environment and music. She is available for corporate and personal tai chi, kung fu, chi kung, stress management, consulting. Training is available traditionally and virtually. For all services or if you wish to make a comment, please go to:
http://www.dianegold.com/.
If you are curious about Orly's hummus, you can check out http://www.apropokafe.com/.

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How to Make Vietnamese Dipping Sauce for Vegetarians?

Vietnamese dipping fish sauce is staple of Vietnamese cuisine. But what about Vietnamese vegetarians, how to you fix up a good tasty sauce for some Asian vegetarian dishes, some wonder? What would we use as a dipping sauce? Here comes the answer: Soy Lime Dipping Sauce - Nuoc Tuong Pha. This sauce is specifically used for the Vietnamese spring rolls with mushroom and tofu, a version of spring rolls for vegetarians. This sauce is also served for vegetarian dishes, and served to people who prefer soy sauce over fish sauce.

Recipe for Soy Lime Dipping Sauce - Nuoc Tuong Pha
1 clove garlic
1 fresh Thai bird chili
2 1/2 tbsp sugar
1/3 cup soy sauce, preferably Chinese style
2 - 2 1/2 tbsp fresh lime juice
1/4 cup water, or to taste

Cut the garlic and chilies into thin slices and place them in a mortar with sugar and pound into a paste. (You can also mince the garlic and chili by hand using a chef knife, make sure to mince it very well.) Transfer to a small bowl and add the soy sauce, lime juice and water. Stir until well blended. This sauce will keep up to 3 weeks if stored in the refrigerator in a tight lidded jar.

Makes about 1 cup

To learn more about Vietnamese recipes and cooking skills, please visit http://www.vietfoodrecipes.com. This site is updated regularly, so come back often and remember to sign up for the 'VietChef Corner' Newsletter to have our recipes and useful articles delivered directly to your mailbox.

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An Eccentric Lifestyle Popular in the Early 19th Century Has Left Us the Graham Cracker and More!

By Geoff Ficke Geoff Ficke
Level: Platinum

Geoff Ficke has been a serial entrepreneur for almost 50 years. As a small boy, earning his spending money doing odd jobs in the neighborhood, ...

The Presbyterian Reverend Sylvester Graham, an early 19th century proponent of an extreme, aesthetic lifestyle, is largely forgotten today. During his life, however, he was amazingly popular and many of the theories he espoused are actually popular to this day, though he is rarely credited with their acceptance. He was also widely reviled and a controversial figure of derision.

Rev. Graham promoted a strict form of vegetarianism at a time when meat was a staple and considered essential to a healthy lifestyle. He held a number of extremely controversial diet and wellness ideas which he championed and was militant in defending. His followers were so dedicated that they became known as Grahamites.

Speaking before adoring crowds, Rev. Graham spoke boldly and powerfully against women wearing corsets, any type of gratuitous sexual activity and nihilism. His encouragement of a Spartan lifestyle was widely reported in the media.

In an age when bathing was rare and oral care primitive Grahamites practiced both; daily and religiously. Temperance was strictly enforced among Grahamites. Excitement was discouraged. They also did not use spices to enrich the taste of food, as these additives were considered to excite the senses and encourage sexual activity. Consuming meat, butter and white bread were forbidden. Especially white bread!

The elimination of white flour from their diet became central to the lifestyle and philosophy of Grahamites. Rev. Graham preached about the evils of white flour which was considered crucial by bakers in producing whiter loaves and more commercially appealing bread. He despised any food that contained additives and chemicals. Darker types of bread were considered a foodstuff for the lower classes during the Industrial Revolution. Graham set out to change this perception.

He created the recipe for Graham bread. It was made from un-sifted flour and contained no alum or chlorine, both present in the white bread of that time. He believed that bread should be coarse not fluffy and uniform like the loaves then being mass produced in industrial bakeries. A variant of the recipe for Graham bread lead to the creation of Graham crackers, popular to this day. Grahamites consumed massive quantities of Graham crackers to supplement their exceedingly bland diet.

Grahamism died out soon after Rev. Sylvester Graham's death in 1857. His death in Northampton, Massachusetts, where a restaurant named Sylvester's stands on the site of his home, marked the zenith of his movement. His influence, however, had touched such important Americans as Horace Greeley, Dr. John Harvey Kellogg and his brother William Kellogg. Their creation of Kellogg's Corn Flakes, and founding of the Battle Creek Institute, was heavily linked to their belief in Grahamism.

It has been over 150 years since the death of Rev. Sylvester Graham. It is generally forgotten that he is responsible for the creation of ubiquitous Graham Crackers, still found in most home larders. And yet, many of the principle ideas which he pioneered and were forgotten after he was deceased are again au courant today.

Modern nutritionists strongly endorse limiting the consumption of meat and refined, processed foods in the diet. Dark, multi-grain breads are promoted as key elements of a healthy diet. A vegetarian or vegan type of diet is increasingly popular. Daily bathing and proper oral care are cornerstones of hygiene and personal care. All of these ideas were key, if controversial planks in the philosophy that was central the Grahamist lifestyle. Today we accept them as factual truths, supported by science and research data.

Geoff Ficke has been a serial entrepreneur for almost 50 years. As a small boy, earning his spending money doing odd jobs in the neighborhood, he learned the value of selling himself, offering service and value for money.

After putting himself through the University of Kentucky (B.A. Broadcast Journalism, 1969) and serving in the United States Marine Corp, Mr. Ficke commenced a career in the cosmetic industry. After rising to National Sales Manager for Vidal Sassoon Hair Care at age 28, he then launched a number of ventures, including Rubigo Cosmetics, Parfums Pierre Wulff Paris, Le Bain Couture and Fashion Fragrance.

Geoff Ficke and his consulting firm, Duquesa Marketing, has assisted businesses large and small, domestic and international, entrepreneurs, inventors and students in new product development, capital formation, licensing, marketing, sales and business plans and successful implementation of his customized strategies. He is a Senior Fellow at the Page Center for Entrepreneurial Studies, Business School, Miami University, Oxford, Ohio.

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

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Article Submitted On: May 19, 2011

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How to Make a Vegetarian Pizza From Scratch

Most people like a pizza but then pizzas are very suitable for all types of diets. Vegetarianism is no exception. In this article I am going to show you how to create a vegetarian pizza from scratch and the pizza I have chosen is a rather curious one.

Americans might not immediately recognize it as a pizza there are other, especially German, examples of something like this Moroccan pizza from Marrakesh.

Marrakesh Pizza (Khboz Bishemar)

1 packet of dry active bread yeast
1/4 cup lukewarm water

FILLING ========================

1/4 lb vegetable suet - (approx 1 cup tightly packed)
3 tbls parsley, chopped
1/2 cup onion, finely chopped
1/4 tsp cumin, heaped, ground
1 red chile pepper, dried
1 tsp paprika, heaped tsp

DOUGH ==========================

2 cups strong, unbleached flour
1 tsp salt

GARNISH ========================

4 tsp sweet butter, margarine (melted) or oil

Sprinkle the yeast over 1/4 cup lukewarm water. Stir to dissolve and leave to stand in a warm position for 10 minutes or until the yeast has been activated and doubled in volume.

Meanwhile, create the filling. Chop or grind the suet; pound the parsley, onion and spices in a mortar or chop finely to a paste. Mix with the suet and set aside.

Mix the flour with the salt then make a well in the center. Pour in the activated yeast together with enough lukewarm water to form a ball of dough. (Add more water if the dough appears to be difficult to handle). Knead well until smooth and elastic or for around 20 minutes. Separate the ball of dough into 4 equal parts.

Lightly flour a board. Start patting the first ball of dough down to a disc shape, stretching and flattening it to create a rectangle approximately 8 x 14 inches. Spread one-quarter of the filling in the center. Fold the right and then the left side of the dough on to the filling.

Press down on this 'package' and start flattening and stretching it (with the filling inside) until it is the same size (8 x 14 inches) as before. Reiterate the folding, this time right side into the center and left side under. Repeat with the other 3 balls of dough. Set aside, covered, in a warm place for 45 minutes.

Heat a griddle. Prick the 'packages' with a fork six or seven

times on both sides. Place on the griddle - they will begin to fry in the fat released from their fillings. Fry the 'packages' 10 minutes on both sides, until crisp. Dot each package with a teaspoonful of sweetened melted butter or oil before serving.

You can have these Moroccan pizzas from Marrakesh with anything, but there is already a fat content, so it would be better to have them with a salad or even fruit. To complement this dish, drink what the Moroccans would drink - mint tea. Moroccans drink pints of sweet mint tea every day brewed from mint that just seems to grow wild everywhere.

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Vegetarian Black Bean Soup With Super Immunity Herbs and Spices

Let's dish up a bowl of delicious, Vegetarian Black Bean Soup, garnished with diced red peppers and a bit of chopped cilantro. Along with it we'll serve a winter salad made of chopped red cabbage, organic tomatoes, a squeeze of lime juice, a nice sprinkle of fresh dill weed, a few drops of virgin olive oil and a tiny bit of hot sauce or chili pepper.

Now, let's review how we made this Vegetarian Black Bean Soup.

Start out with 3-4 quarts water in a large (6 quart) sauce pan. Add 2-3 1" chunks fresh ginger root. Ginger has a tremendous effect on the hormonal systems of the body? It is called an adaptogen, and helps the body make hormones.

Next add several large cloves of garlic. You can actually leave the peeling on as it is highest in vitamin C and will cook into the soup.

Garlic contains allicin, which is very similar to penicillin, and helps fight bacteria and viruses. Elephant garlic is a wonderful choice, because it's so big and full of garlic goodness.

Dice and add one whole onion, whatever you have - red, white, purple, and add it to the soup pot to contribute to the yummy broth.

Add a heaping teaspoon of curry powder, a great Indian spice blend that has great protective effects on the body.

Cumin gives the broth a hearty flavor, and in Mexico where it is used daily there is little to no cancer. Add 1/2 teaspoon.

Add a heaping tablespoon of oregano. It may seem like a lot, but studies have shown oregano to be effective against viruses such as herpes. It's an amazing herb and just the aroma in your home will add protection agains illness. Find it in bulk at your natural food store.

Nest let's add 1-2 teaspoons green chili powder or red chili powder. In the Southwest U.S. chilis are a native protective food, added to almost everything, and a very traditional seasoning for black beans! Be sure to add according to your family's taste as to how much spicy flavor they enjoy. A small amount can disappear into this soup without notice and add protective qualities.

The quick easy way to make this soup is to add 2 large (30 oz.) cans black beans and simmer with the other ingredients for 30 minutes.

NOTE: Alternately soak dry black beans for 12-24 hours (which actually begins the sprouting process) and then simmer them for 6 hours.

Just before serving blend 1-2 cups of the broth and beans in blender (hold cover on with towel - caution) and add back to soup pot for a creamier broth.

At this point burner should be off. Throw in a handful of chopped fresh cilantro (which helps detoxify metals from the body) and is a great seasoning for beans. Garnish with diced red peppers. And there you have it, Vegetarian Black Bean Soup. Get out your bowl. Yummy!

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Green And Red Salsa Is Not Just For Christmas

Spaghetti sauce comes in different flavors and colors. There is the traditional red sauce, upon which marinara, Bolognese and Putanesca are based. There are the different variations on Alfredo sauce, but they are all based upon the basics of cream and cheese. Then there is pesto, basil, oil, and spices. Sauces are said to be the backbone of Italian cooking.

In Mexican cuisine, the equivalent to these sauces are the salsas. Salsas also come in different varieties. Fresh salsa is a perennial favorite, although many restaurants only served cooked varieties.

To construct the perfect fresh salsa, you will need:

What You Need:

6 Roma tomatoes, chopped4 minced cloves of garlic2 seeded and finely minced fresh jalape?os1 red bell pepper, finely diced1 half red onion, finely dicedthe juice of one limecilantro to tastesalt and pepper to taste

How to Make It:

Combine all the ingredients in a bowl, cover, and store in the refrigerator for several hours to allow the flavors to meld. If you prefer a spicier salsa, you can add more jalape?os.

For something a little different, eliminate the red pepper, and substitute a small can of diced pineapple, drained. Or add a half can each of drained black beans and corn. If you do the latter, double the amount of lime juice.

Or you can get away from tomato salsa all together, and opt for Salsa Verde. The green color comes from the tomatillos. For the uninitiated, a tomatillo is that little green ball that seems to come wrapped in green paper. The paper is the husk, so you will have to remove them before cooking.

Salsa Verde, green salsa, contains:

What You Need:

24 ounces fresh tomatillos, husks removed1 serrano chili1 clove of garlic1 tsp salt1/2 cup fresh chopped cilantro leaves [not the stems. They taste soapy]1 cup chopped white onion.

How to Make It:

Rinse the tomatillos, and then place in a pot with enough water to cover. Bring them to a boil and simmer uncovered until the color has changed and they become soft, about 10 minutes. Do not cook too long though, lest they fall apart.

Drain the tomatillos and place in a blender, along with the chili, garlic, and salt. Blend until smooth. Stir in the cilantro and onion.

There are many variations on these salsas. There is no right or wrong. Just do what tastes good.

Another favorite, that goes well with either salsa, it guacamole.

Rather than use the Haas avocado, the little green ones, try a Homestead variety. They are much bigger than the Haas, and they have a wonderful, buttery flavor that compliments almost anything.

Many people make guacamole by just mashing up avocados and adding lime juice. It can be much more interesting.

What You Need:

One ripe Homestead avocado, peeled and choppedjuice of three limestwo Roma tomatoes, choppedone Serrano pepper, finely choppedone fresh jalape?o, finely choppedfresh cilantro

How to Make It:

Squeeze the lime juice and place in a bowl. Chop the avocado and toss in the lime juice. Mix in the tomatoes and peppers. Cover tightly and refrigerate for about an hour to let the flavors mingle. Take it out and taste it. Add a little salt to taste if necessary. Mix in just a few finely chopped cilantro leaves.

All of these may be served with tortilla chips, or with fresh tortillas.

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