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  1. <?xml version='1.0' encoding='UTF-8'?><?xml-stylesheet href="" type="text/css"?><feed xmlns='' xmlns:openSearch='' xmlns:blogger='' xmlns:georss='' xmlns:gd="" xmlns:thr=''><id>,1999:blog-25226996</id><updated>2024-02-04T00:01:41.205+02:00</updated><category term="salad recipes"/><category term="favorite websites"/><category term="mushroom recipes"/><category term="tofu recipes"/><category term="non dairy recipes"/><category term="nuts recipes"/><category term="vegan cake recipes"/><category term="smoothie recipes"/><category term="soup recipes"/><category term="curry recipes"/><category term="raw recipes"/><category term="cold soup recipes"/><category term="apple recipes"/><category term="sandwich spread recipes"/><category term="vegan bread recipes"/><category term="bean recipes"/><category term="broccoli recipes"/><category term="chutney-pickle recipes"/><category term="vegan pie/quiche recipes"/><category term="avocado recipes"/><category term="dates recipes"/><category 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term="wild rice"/><category term="yam recipes"/><category term="zinc"/><category term="zucchini recipes"/><title type='text'>The Vegan Diet</title><subtitle type='html'>THE IDEAL WAY OF LIFE. HEALTHY, GREEN AND CRUELTY FREE.</subtitle><link rel='' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href=''/><link rel='hub' href=''/><link rel='next' type='application/atom+xml' href=';max-results=25&amp;redirect=false'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><generator version='7.00' uri=''>Blogger</generator><openSearch:totalResults>240</openSearch:totalResults><openSearch:startIndex>1</openSearch:startIndex><openSearch:itemsPerPage>25</openSearch:itemsPerPage><entry><id>,</id><published>2011-11-01T20:14:00.000+02:00</published><updated>2011-11-01T20:14:36.614+02:00</updated><category scheme="" term="Benjamin Zephaniah"/><category scheme="" term="links"/><category scheme="" term="vegan cookbooks"/><category scheme="" term="vegan links"/><category scheme="" term="World Vegan Day"/><title type='text'>WORLD VEGAN DAY</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  2. &lt;div style=&quot;text-align: justify;&quot;&gt;Today, the 1.11.11, &amp;nbsp;is World Vegan Day and is the first day of World Vegan Awareness Month 2011. Worldwide many events have been planned over&amp;nbsp;the coming month and whether you are interested in taking the plunge and giving up all animal products for life, taking the &lt;a href=&quot;; target=&quot;_blank&quot;&gt;Evolve 30 Day Vegan&amp;nbsp;Pledge&lt;/a&gt; or just joining &lt;a href=&quot;; target=&quot;_blank&quot;&gt;Meatless Mondays&lt;/a&gt;, there is a ton of usefull infomation available on and offline for you to make that decision.&lt;br /&gt;
  3. &lt;br /&gt;
  4. &lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  5. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;&lt;i&gt;&lt;br /&gt;
  6. &lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  7. &lt;b&gt;&lt;i&gt;Useful Links&lt;/i&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;div style=&quot;text-align: left;&quot;&gt;Vegan Organisations&amp;nbsp;(please feel free to add your own in comments section):&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;SOUTH AFRICA&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;USA&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;UK&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;AUSTRALIA&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;AUSTRALIA-NSW&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;NZ&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;HOLLAND&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;HONG KONG&lt;/a&gt;&lt;/div&gt;&lt;div&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;JAPAN&lt;/a&gt;&lt;br /&gt;
  8. &lt;br /&gt;
  9. &lt;br /&gt;
  10. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;&lt;i&gt;Free Vegan Recipe Books&lt;/i&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;There are thousands of Vegan Blogs and groups which give fabulous, tasty recipes but here are a few excellent free pubs to download.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  11. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;The Vitalita Culinary Group (VCG)&lt;/a&gt; has two free, .pdf, vegan cookbooks to download.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1)A Taste of Vitality: Nutrient-Dense Cooking&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2)Desserts of Vitality: Extraordinary Non-Dairy Desserts&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  12. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;The Vegan Culinary Experience&lt;/a&gt; has many wonderful free magazines, each with it&#39;s own topic, giving many recipes and articles. The latest .pdf being Quick &amp;amp; Easy. Sign up today.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  13. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;The Vegan/Vegetarian Cooking School has two useful, free recipe booklets to download:&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;Mini-cookbook for those with arthritis!&amp;nbsp;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a href=&quot;; target=&quot;_blank&quot;&gt;Mini-cookbook for those with&amp;nbsp;severe food allergies or coming off a cleanse!&lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  14. &lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;br /&gt;
  15. &lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;br /&gt;
  16. &lt;/div&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;
  17. &lt;b&gt;&lt;i&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #38761d;&quot;&gt;I Am What You See -&amp;nbsp;by Benjamin Zephaniah&lt;/span&gt;&lt;/i&gt;&lt;/b&gt;&lt;br /&gt;
  18. &lt;b&gt;&lt;i&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #38761d;&quot;&gt;&lt;br /&gt;
  19. I am what you see&lt;br /&gt;
  20. I’ve got no bodies inside me&lt;br /&gt;
  21. All of me is me&lt;br /&gt;
  22. I will not eat nobody else&lt;br /&gt;
  23. So I am what you see&lt;br /&gt;
  24. I do not plan to eat dead sheep&lt;br /&gt;
  25. I will not eat a hen&lt;br /&gt;
  26. I’m so proud of what I am&lt;br /&gt;
  27. So I will say again&lt;br /&gt;
  28. I’ve got no bodies inside me&lt;br /&gt;
  29. All of me is me&lt;br /&gt;
  30. I will not eat nobody else&lt;br /&gt;
  31. So I am what you see&lt;/span&gt;&lt;/i&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #38761d;&quot;&gt;&lt;br /&gt;
  32. &lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;color: #38761d;&quot;&gt;&lt;br /&gt;
  33. &lt;/span&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=1209475764463651934&amp;isPopup=true' title='14 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='WORLD VEGAN DAY'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>14</thr:total></entry><entry><id>,</id><published>2011-11-01T20:13:00.000+02:00</published><updated>2011-11-01T20:13:18.683+02:00</updated><category scheme="" term="kale"/><category scheme="" term="kale recipes"/><category scheme="" term="pasta recipes"/><category scheme="" term="smoothie recipes"/><category scheme="" term="sweet potato recipes"/><title type='text'>Getting Greens With Kale</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Kale is the same&amp;nbsp; cruciferous vegetable family as cabbage, cauliflower and broccoli. It is thought to have originated in Asia and was brought to Europe around 600 B.C. There are three main types of kale, the original curly kale and the much later varieties of dinosaur (Tuscan) and ornamental (salad savoy) kale.&lt;br /&gt;
  34. &lt;br /&gt;
  35. Said to be one of the most nutritious vegetables, kale contains excellent amounts of vitamins A, C, and K, very good amounts of copper, tryptophan, potassium, vitamin B6 (pyridoxine) and fibre, and good amounts of vitamins B1 (thiamin), B2 (riboflavin), B3 (niacin) and E, iron, magnesium, folate, phosphorous, omega_3 and protein. Kale is also high in&amp;nbsp; lutein, zeaxanthin, glucosinolates, kaempferol, quercetin and beta carotene.&lt;br /&gt;
  36. &lt;br /&gt;
  37. Kale, like the other cruciferous vegetables, has wonderful health benefits. Steamed kale and to a lesser extent raw kale is known to lower cholesterol levels due to it&#39;s fiber-related nutrients.&amp;nbsp; It has a definite role to play in support of the body&#39;s detoxification processes.The many flavonoids, carotenoids and glucosinolates in kale an other cruciferous, give antioxidant and anti-inflammatory benefits, and ongoing studies state that they lower cancer risks if added regularly to our daily diet. Plus the carotenoids in kale help lower the risk of cataracts. &lt;br /&gt;
  38. &lt;br /&gt;
  39. Note: Kale contains oxalates so those with kidney or gallbladder problems should not eat too much of it. Oxalates also reduce calcium absorption so eat kale at a different time to any calcium supplements you might be taking.&lt;br /&gt;
  40. &lt;br /&gt;
  41. When purchasing kale look for firm, dark coloured leaves with no signs of wilting or yellowing. The smaller the leaves the milder and sweeter the flavour. The best time to purchase is late Winter to early Spring. Always purchase organic kale as normal commercial kale can contain pesticides. Store, without washing,&amp;nbsp; in airtight containers in the fridge. Refrigerated,it should last up to a week. After washing, kale can be eaten raw, dehydrated, steamed or added to stir fries.&lt;br /&gt;
  42. &lt;br /&gt;
  43. So when adding greens to you daily meals do not forget about kale. &lt;/div&gt;&lt;br /&gt;
  44. &lt;div style=&quot;text-align: center;&quot;&gt;***************************&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Dehydrated Salted Kale Chips &amp;nbsp;&lt;/b&gt;&lt;br /&gt;
  45. By Donna October at &lt;a href=&quot;;&gt;The Healthy Eating Site&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  46. 2 bunches of kale, rinse and remove stem&lt;br /&gt;
  47. 3 tbsps. extra virgin olive oil or hemp seed oil&lt;br /&gt;
  48. 1 tbsp. apple cider vinegar&lt;br /&gt;
  49. Celtic or Himalyan sea salt to taste&lt;br /&gt;
  50. &lt;br /&gt;
  51. Mix the oil, apple cider vinegar and salt in a large mixing bowl. It’s easy to add more salt later and adjust it to your taste. Tear, or roughly chop the kale leaves up into bite-sized pieces. Think potato chip size, they will shrink a bit once they are dehydrated. Toss the kale pieces into the bowl with the oil and vinegar. Periodically mix the kale as you are adding it by tossing the kale in the oil and ACV mixture. Get your hands in there and massage the oil into the kale. You’re aiming to have the oil and ACV evenly coating all of the kale. It’s easier to do this if you add a bit of kale, toss and massage, add some more kale, toss and massage and repeat until you have used up all the kale. Place a Teflex sheet on top of a dehydrator tray and drop a handful or two of the coated kale leaves onto it. Try to spread the kale around so it’s not all clumped together, but you don’t have to be too particular about placing each individual piece because it will shrink and separate a bit as it’s dehydrating. Dehydrate overnight at 105-110 degrees F. It should take 10-12 hours, but times may vary due to humidity, size of the ‘chips’ and how thinly you can spread them on the sheets. In the morning, turn the kale onto a regular dehydrator tray to finish it off. Dehydrate for another 2-4 hours until crispy. NOTE: I’ve now found that if I don’t spread them too thick on the sheets, that after 10-12 hours of dehydrating they will be done without having to turn them. Eat fresh from the dehydrator or store in a tightly sealed glass jar to keep them crisp. I’m not sure how long they will keep because they never last for more than 2 days around me ;-) ~ Donna&lt;br /&gt;
  52. &lt;br /&gt;
  53. &lt;b&gt;Refreshing Plant Blood&lt;/b&gt;&lt;br /&gt;
  54. Kristen Suzanne of Kristen&#39;s Raw &lt;br /&gt;
  55. For more juicing recipes check out my e-book, Kristen Suzanne&#39;s &lt;a href=&quot;;&gt;EASY Raw Smoothies, Juices, Elixirs &amp;amp; Drinks.&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cucumber&lt;br /&gt;
  56. 1 zucchini&lt;br /&gt;
  57. 1 apple&lt;br /&gt;
  58. 3-4 leaves kale&lt;br /&gt;
  59. &lt;br /&gt;
  60. Juice these ingredients and enjoy a refreshing and blissful beverage. &lt;br /&gt;
  61. &lt;br /&gt;
  62. &lt;b&gt;Kale with Cranberries&lt;/b&gt;&lt;br /&gt;
  63. From &lt;a href=&quot;;&gt;Elana&#39;s Pantry&lt;/a&gt; (if visiting, sign up for her fab newsletter) &lt;br /&gt;
  64. &lt;br /&gt;
  65. 2 bunches kale&lt;br /&gt;
  66. 1/4 cup pine nuts&lt;br /&gt;
  67. 1/4 cup dried cranberries&lt;br /&gt;
  68. 3 tbsps. olive oil&lt;br /&gt;
  69. &lt;br /&gt;
  70. Steam the kale until it is bright green. Meanwhile, in a cast iron skillet, toast the pine nuts. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl. Add dried cranberries and olive oil. Toss and serve. Serves 8&lt;br /&gt;
  71. &lt;br /&gt;
  72. &lt;b&gt;Yammy Kale &lt;/b&gt;&lt;br /&gt;
  73. From &lt;a href=&quot;;&gt;Dr McDougall&#39;s&lt;/a&gt; Newsletter - April 2011&amp;nbsp; &lt;br /&gt;
  74. We grew several varieties of kale in our garden last year and they all kept producing over the winter months. My favorite is the Lacinato blue kale because it is just a bit more tender than the other varieties~Dr McDougall&lt;br /&gt;
  75. &lt;br /&gt;
  76. 2 Garnet yams, peeled and cut into chunks &lt;br /&gt;
  77. 1 1/2 cups water or vegetable broth&lt;br /&gt;
  78. 1 onion, chopped &lt;br /&gt;
  79. 2 cloves garlic, minced &lt;br /&gt;
  80. 3 cups Lacinato kale,thinly sliced &lt;br /&gt;
  81. 1 tbsp. vegetarian Worcestershire sauce &lt;br /&gt;
  82. 1/2 to 1 tsp. Sambal Oelek chili paste &lt;br /&gt;
  83. 1 tbsp. fresh lemon juice&lt;br /&gt;
  84. &lt;br /&gt;
  85. Place the yams and water or broth in a large sauté pan. Cover, bring to a boil, reduce heat and cook until yams are just barely tender, about 5 to 10 minutes depending on the size of the chunks. Add the onion and garlic and continue to cook over medium low heat until liquid has been reduced by half. Add the kale, Worcestershire sauce and chili paste. Continue to cook until kale is ten-der, stirring occasionally. Stir in the lemon juice just before serving. Serve over brown rice or other whole grains. Hint: This may also be made with other varieties of kale, just remove the hard stem before slicing the kale. Garnet yams are the bright orange-fleshed sweet potatoes with reddish colored skins. Servings: 4&lt;br /&gt;
  86. &lt;br /&gt;
  87. &lt;b&gt;Fat-Free Kale and Sweet Potato Soup&lt;/b&gt;&lt;br /&gt;
  88. By John Mitzewich From &lt;a href=&quot;;&gt;American Food at;/a&gt;&amp;nbsp;&amp;nbsp; &lt;br /&gt;
  89. &lt;br /&gt;
  90. 1 quart/litre vegetable broth&lt;br /&gt;
  91. 3 cups water&lt;br /&gt;
  92. 1/2 tsp. salt&lt;br /&gt;
  93. 1 1/2 lbs / 680 gms sweet potatoes or yams, peeled and cut into 1&quot; / 2cm cubes&lt;br /&gt;
  94. 1 clove garlic, minced&lt;br /&gt;
  95. pinch of cayenne&lt;br /&gt;
  96. 1 large bunch kale, washed and chopped into 1-inch pieces&lt;br /&gt;
  97. salt and fresh ground black pepper to taste&lt;br /&gt;
  98. fresh lemon wedges (optional)&lt;br /&gt;
  99. &lt;br /&gt;
  100. In a 4 quart/ 2 litre saucepan, over high heat, bring the broth, water, salt, garlic, cayenne, and sweet potatoes to a simmer. Reduce heat to low and simmer for 15-20 minutes, until the sweet potatoes are fork tender. Using a potato masher or a whisk, mash about 1/2 of the cubed sweet potatoes into the broth to thicken. The more you mash the thicker the texture. Add the kale and push down into the hot soup. Once the kale all wilts simmer on low for 15-20 minutes, or until the kale is tender and tasty. Undercooked kale can have a slightly bitter flavor that mellows with cooking. Season with salt and pepper, and serve hot with a squeeze of fresh lemon. The lemon is optional, but really brings out the flavor of the kale and sweet potato. Makes about 10 servings.&lt;br /&gt;
  101. &lt;br /&gt;
  102. &lt;b&gt;Wilted Kale Salad with a Creamy Chipotle Dressing&lt;/b&gt;&lt;br /&gt;
  103. By Russell James &lt;a href=&quot;;&gt;The Raw Chef&amp;nbsp;&lt;/a&gt;&amp;nbsp; &lt;br /&gt;
  104. &lt;br /&gt;
  105. For the wilted kale&lt;br /&gt;
  106. 2 heads kale (this will seem like a lot but will wilt down when the salt is added)&lt;br /&gt;
  107. 2 tsps. salt&lt;br /&gt;
  108. 1 cup baby tomatoes, sliced&lt;br /&gt;
  109. 1/2 cup hulled hemp seeds&lt;br /&gt;
  110. &lt;br /&gt;
  111. For the dressing&lt;br /&gt;
  112. 2 avocados&lt;br /&gt;
  113. 1 chipotle pepper*&lt;br /&gt;
  114. 1/2 cup olive oil&lt;br /&gt;
  115. 1 tsp. agave&lt;br /&gt;
  116. 1/4 cup lemon juice&lt;br /&gt;
  117. Chipotle soak water as needed to blend&lt;br /&gt;
  118. &lt;br /&gt;
  119. *If not using chipotle peppers, substitute with 1/2 teaspoon each of onion powder, cumin, chili powder, garlic powder and tamari/nama shoyu.&lt;br /&gt;
  120. Remove the stems and then wash and cut the kale into small pieces. Place into a bowl, add salt and start to massage the kale until it wilts and takes on a ‘cooked’ texture. Add the tomatoes and hemp seeds to the bowl and mix in by hand. Blend all remaining ingredients in a high-speed blender until creamy and mix into kale by hand.Serves 2 – 4&lt;br /&gt;
  121. &lt;br /&gt;
  122. &lt;b&gt;Sesame Noodles with Kale&lt;/b&gt;&lt;br /&gt;
  123. From the &lt;a href=&quot;;&gt;VegetarianTimes&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;This recipe demonstrates a practical way to boil pasta and a green vegetable together in one pot to create a colorful entrée. You&#39;ll start out with a huge amount of kale, but the greens shrink dramatically as they cook. Just be sure to use a very large pot.&lt;br /&gt;
  124. &lt;br /&gt;
  125. 1 large bunch kale - about 1-1/2lbs. / 680gms.&lt;br /&gt;
  126. 12 ozs. / 340gms udon, soba, spaghetti or fettuccine&lt;br /&gt;
  127. 2 tbsps. toasted sesame oil or to taste&lt;br /&gt;
  128. 2 tbsps. tamari or to taste&lt;br /&gt;
  129. 2 tbsps. toasted white or black sesame seeds&lt;br /&gt;
  130. &lt;br /&gt;
  131. While you are bringing a large pot of water to a boil, hold bunch of kale together, slice off and discard thickest part of stem (about 1&quot; / 2 cm). Still holding kale in a bunch, slice remaining stems and leaves as thin as you can. Set kale in sinkful (or large bowl) of water and swish vigorously to remove any grit. (Repeat this process with fresh water if kale seems especially sandy.) Lift out kale, place in colander and rinse thoroughly. When water has come to a rolling boil, add pasta and cook for 5 minutes less than cooking time indicated on package. Add kale stems and leaves in a few batches, pressing down with back of large spoon to submerge each batch. Continue cooking, uncovered, over high heat until kale and pasta are tender, about 5 minutes. (Kale tends to remain on top of pasta. Press it under water&amp;nbsp;il and tamari and toss with fork. Taste and add more sesame oil and tamari if necessary. Add sesame seedfrom time to time with back of large spoon.) Drain pasta and kale and return to pot. Add sesame os and toss again. Serve hot or at room temperature. 4 Servings.&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=5211084652114637651&amp;isPopup=true' title='16 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Getting Greens With Kale'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>16</thr:total></entry><entry><id>,</id><published>2011-03-17T01:09:00.000+02:00</published><updated>2011-03-17T10:22:42.108+02:00</updated><category scheme="" term="vegan links"/><title type='text'>Happy St Patrick&#39;s Day</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Just a quick note to wish all my Irish visitors a happy St Patrick&#39;s Day. If you haven&#39;t decided what food to serve here are a few useful, last minute, links with recipes:&lt;br /&gt;
  132. &lt;br /&gt;
  133. 1)Erin Go Bragh and That&#39;s No Blarney!&amp;nbsp; at &lt;a href=&quot;;&gt;Vegetarians in Paradise &lt;/a&gt;&lt;br /&gt;
  134. 2)Vegan St. Patrick’s Day at &lt;a href=&quot;;amp;catId=7&quot;&gt;VegNews&amp;nbsp; &lt;/a&gt;&lt;br /&gt;
  135. 3)5 Vegan St Patrick’s Day Recipes at &lt;a href=&quot;;&gt;Care2&amp;nbsp; &lt;/a&gt;&lt;br /&gt;
  136. 4)Ten Ways To Go Green On St. Patrick’s Day at &lt;a href=&quot;;&gt;Ecorazzi&lt;/a&gt;&lt;br /&gt;
  137. 5)Top 8 Irish Recipes for St. Patrick&#39;s Day at &lt;a href=&quot;;&gt;Vegetarian;/a&gt;&lt;br /&gt;
  138. &lt;br /&gt;
  139. Have a terrific time!&lt;/div&gt;&lt;br /&gt;
  140. &lt;span style=&quot;font-size: xx-small;&quot;&gt;Technorati : &lt;/span&gt;&lt;span class=&quot;status action&quot;&gt;&lt;b&gt;Z8S69G8HMQ8V&lt;/b&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=701305045067198698&amp;isPopup=true' title='5 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Happy St Patrick&#39;s Day'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>5</thr:total></entry><entry><id>,</id><published>2011-03-04T16:00:00.000+02:00</published><updated>2011-03-04T16:00:09.277+02:00</updated><category scheme="" term="iodine"/><category scheme="" term="mushroom recipes"/><category scheme="" term="sea vegetable recipes"/><category scheme="" term="sea vegetables"/><category scheme="" term="seaweed"/><category scheme="" term="soup recipes"/><category scheme="" term="sushi recipes"/><title type='text'>Seaweed for Iodine</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  141. &lt;div style=&quot;text-align: justify;&quot;&gt;We require iodine to remain healthy. Vegans do not eat eggs, fish or cheese which contain iodine, therefore we need to look for foods that&amp;nbsp;do. Iodized salt contains iodine, but many of us have cut down on salt or we are using salt that is not iodized, we need to find other&amp;nbsp;sources. Thankfully that is quite easy as most seaweed (sea vegetables) contain enough iodine to satisfy our iodine requirements easily.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  142. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Internally iodine is mainly stored in the thyroid where it is necessary for the formation of the thyroid hormones. These hormones control the&amp;nbsp;body&#39;s temperature, cell production, nerve and muscle function, metabolism, protein synthesis and the health of hair, teeth and skin. Low&amp;nbsp;intake can cause many problems including lethargy, depression, tingling or numbness in hands and feet, weight gain, hair loss, dry skin and in&amp;nbsp;more extreme cases a goitre (enlarged thyroid gland).&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  143. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Many may remember having iodine tincture, dabbed on our cuts and abrasions, when we were children. It is still one of the finest items for our&amp;nbsp;first aid boxes being an excellent antibiotic as it kills 90% of bacteria, fungi, viruses, yeasts and molds on the skin. Internally, if our body has sufficient iodine it will help to fight many infections.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  144. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;There are hundreds of seaweeds but the majority of us are only able to get the dried version from health shops or the better supermarkets. Some&amp;nbsp;of the most common seaweeds are Kelp, kombu, wakame, arame, nori and dulse. Seaweed is also high in calcium, iron, vitamin A, niacin, protein&amp;nbsp;and fiber.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  145. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Kombu&lt;/i&gt; is a wide , thick dark green seaweed with a strong flavour and is sold fresh, frozen, in powdered form, pickled and as dried strips. It&amp;nbsp;is popular as the main ingredient in a Japanese soup stock called Dashi and can be cooked in grain and vegetable dishes. It is a natural&amp;nbsp;tenderizer for beans and makes them more digestible. It has an excellent iodine content.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  146. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Wakame&lt;/i&gt; is a long thin seaweed and turns bright green after soaking and it has a sweeter flavour than kombu. Fresh it is eaten in salads and&amp;nbsp;vegetable dishes and dried it is used in miso soup. Note that dried wakame expands to seven times its original size when soaked and that it has&amp;nbsp;contains fucoxanthin, that is said to reduce fat storage and help burn fatty tissue.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  147. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Arame&lt;/i&gt; is a large brown seaweed that becomes thin and black when dried. It is sweet and mild and perfect for those who are not used to seaweed.&amp;nbsp;It is used in salads, soups and grain dishes.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  148. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Nori&lt;/i&gt; is thin sheets of red dried seaweed, heated over a flame it turns dark green. It is used to wrap around sushi, as a condiment.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  149. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Dulse&lt;/i&gt; is a red seaweed with a tangy flavour. It is used in soups and baked dishes. Also used as a condiment and snack.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  150. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;i&gt;Kelp&lt;/i&gt;, also known as bladderwack is sold in powdered form and can be used as a salt substitute or natural tenderizer for beans which makes them&amp;nbsp;more digestible.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  151. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;If you find you do not like eating seeweed or even using it as a condiment, it is also available in capsule/tablet form from your local health&amp;nbsp;shop. Note that some foods stop proper absorption of iodine and those are soy, flax seeds, and raw cruciferous vegetables (broccoli, Brussels&amp;nbsp;sprouts, cauliflower, and cabbage). Therefore eat them at separate times to a seaweed dish or taking the capsules/tablets.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  152. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Store dried seaweed in airtight containers in a cool, dark place. They have a long shelf life. When soaking add some sea salt to the water.&amp;nbsp;Use the soaking water in cooking as it contains many nutrients from the&amp;nbsp;seaweed.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  153. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;***************************&lt;/div&gt;&lt;br /&gt;
  154. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Vegan Dashi&lt;/b&gt; (basic Japanese soup stock)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;By Hiroko Kato &amp;nbsp;From the &lt;a href=&quot;;&gt;Vegetarian Resource Group&amp;nbsp;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;The Japanese usually make dashi with kombu and shaved dried bonito fish, or small dried fish, this Zen Buddhist style soup is satisfying enough&amp;nbsp;and Vegan. Keeping dashi in the refrigerator or freezer, to use anytime you want.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  155. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;5 cups water&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;5 pieces kombu 1&quot;/2cms long each and cut in thirds crosswise &amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;5 dried shiitake mushrooms, cleaned and rinsed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  156. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Clean kombu with a slightly damp cloth. Place water in a saucepan. Soak the kombu and shiitake mushrooms in the water until tender (+/-3hrs).&amp;nbsp;Heat the water over high heat and reduce heat once it boils. Remove kombu just below boiling point. After around five minutes, remove saucepan&amp;nbsp;from the heat. The boiling time depends on the size of shiitake mushrooms and the soaking time. Remove the shiitake mushrooms from the water,&amp;nbsp;and save them for use in other recipes. Notes: You can make dried shiitake mushrooms by drying raw shiitake mushrooms in the sun for a couple&amp;nbsp;of days.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  157. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Norimaki Sushi Rolls&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;By Simon Rimmer From &lt;a href=&quot;;&gt;B.B.C. Food&amp;nbsp;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Many people think &#39;sushi&#39; means raw fish, but it actually means vinegared rice.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&amp;nbsp;&amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;150g/5oz sushi rice, rinsed thoroughly and drained&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;225ml/8fl oz water&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;25g/1oz sugar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;50ml/2fl oz rice wine vinegar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;4 sheets dried nori (roasted and rolled seaweed)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;wasabi paste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;cucumber, peeled, de-seeded and cut into batons&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;red pepper, de-seeded and cut into batons&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;salt&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;soy sauce and pickled red ginger, to serve&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  158. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;For the dipping sauce&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;100ml/3fl oz rice vinegar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;75g/3oz sugar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 small red chilli, finely chopped&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  159. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Put the rice in a pan with the water and bring to the boil. Cover and simmer for five minutes, then take off the heat, leave covered and allow&amp;nbsp;to cool.When the rice is cool, put it in a bowl, season and add the sugar and vinegar. Mix well.Lay out the nori sheets and spread a little&amp;nbsp;wasabi on each. Put a line,about 2.5cm/1in wide, of rice a little way in from the bottom edge. &amp;nbsp;Press some cucumber and pepper into the rice.&amp;nbsp;Top with more rice and roll the nori sheets up tightly. Chill for 30 minutes, then cut into 4cm/1in long pieces. Cut off and discard the uneven&amp;nbsp;ends. Make a dipping sauce by heating the vinegar, sugar and chilli until the sugar dissolves.Serve the sushi rolls with the dipping sauce,&amp;nbsp;extra wasabi paste, soy sauce and pickled red ginger. Serves 6&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  160. &lt;center&gt;&lt;iframe frameborder=&quot;0&quot; marginheight=&quot;0&quot; marginwidth=&quot;0&quot; scrolling=&quot;no&quot; src=&quot;;amp;bc1=FFFFFF&amp;amp;IS2=1&amp;amp;bg1=FFFFFF&amp;amp;fc1=000000&amp;amp;lc1=0DA32E&amp;amp;t=thevegandiet-20&amp;amp;o=1&amp;amp;p=8&amp;amp;l=as1&amp;amp;m=amazon&amp;amp;f=ifr&amp;amp;asins=1584795387&quot; style=&quot;height: 240px; width: 120px;&quot;&gt;&lt;/iframe&gt;&lt;/center&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=8291688552138628441&amp;isPopup=true' title='6 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Seaweed for Iodine'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>6</thr:total></entry><entry><id>,</id><published>2011-02-05T15:12:00.000+02:00</published><updated>2011-02-08T17:00:43.775+02:00</updated><category scheme="" term="bay leaf recipes"/><category scheme="" term="bay leaves"/><category scheme="" term="coconut recipes"/><category scheme="" term="dessert recipes"/><category scheme="" term="green bean recipes"/><category scheme="" term="mushroom recipes"/><category scheme="" term="rice recipes"/><category scheme="" term="sauce recipes"/><category scheme="" term="tomato recipes"/><category scheme="" term="Valentine&#39;s Day"/><title type='text'>Bay Leaves for Valentine&#39;s Day</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;;&gt;Available from McFadden Farms&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Valentine&#39;s Day is around the corner and thinking of it brings an old, old tradition to mind. The night before Valentine&#39;s Day, young women in Europe and Britain, placed a few bay leaves either under their pillows or in little red bags pinned to them. This was said to let them see,in their dreams, who their future husbands would be. The Victoria ladies also liked to chant “&lt;i&gt;Good Valentine, be kind to me, in dreams let me my true love see&lt;/i&gt;&quot;, as they prepared their little bags. &lt;br /&gt;
  161. &lt;br /&gt;
  162. Most of us have bay leaves (Laurus nobilis), also known as Turkish bay, bay laurel, or sweet bay, in our kitchens. They are well known for the wonderful flavour they impart when cooked in both savoury and sweet dishes. They are also known for their medicinal properties.&lt;br /&gt;
  163. &lt;br /&gt;
  164. Bay leaves contain folate, dietary fiber, vitamins A, C and B6, calcium, manganese, iron and phyto-nutrients. Their oil contain cineole, linalool, alpha-pinene, alpha-terpineol acetate, mucilage, tannin, and resin. Bay leaves properties include being an anti-inflammatory, anti-oxidant, anti-bacterial and anti-fungal.&lt;br /&gt;
  165. &amp;nbsp;&amp;nbsp; &lt;br /&gt;
  166. Some of the health benefits bay leaves have due to their excellent properties are stimulating the appetite, aiding in the digestion and absorption of food, reducing flatulence, and treating upper digestive tract disorders. Bay leaves also help both externally and internally by easing arthritic aches and pains and as an aid in the treatment of bronchitis. Some find the tea to be useful in the treatment of migraines. A tea made from bay leaves can cure dandruff. Rub into the scalp and leave on for half an hour before rising. Do this regularly.&lt;br /&gt;
  167. &lt;br /&gt;
  168. WARNING: Pregnant women should avoid eating in excess as they can cause menstruation.&lt;br /&gt;
  169. &lt;br /&gt;
  170. In the kitchen bay leaves are known for their being an ingredient in a bouquet garni and in court bouillon. It should be noted for those growing their own tree that the fresh bay leaf is very mild and does not develop its full flavor and aroma until several weeks when it is fully dry. Bay leaves are generally crushed or ground before cooking. If cooking with whole leaves, remove before serving the food as they can cause choking or cut the tongue. Use in rice and vegetable dishes, sauces, pickling, puddings and as a tea. &lt;br /&gt;
  171. &lt;br /&gt;
  172. A bay leaf tree in a pretty pot is a great present for both a male or female on Valentine&#39;s Day as it is a present that will live forever.&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;***********************&lt;br /&gt;
  173. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Thyme and Mushroom Gravy&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;By Celia Brooks Brown From &lt;a href=&quot;;&gt;BBC-Food&amp;nbsp; &lt;/a&gt;&lt;/div&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  174. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 onion, sliced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tsp fresh thyme leaves&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 bay leaf&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;50gms / 1-3/4ozs mushrooms, coarsely chopped&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp plain flour&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;125mls / 4-1/2fl ozs port or other fortified wine&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;250mls / 8-1/2fl ozs&amp;nbsp; vegetable stock&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp dark soy sauce&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  175. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Heat the oil in a saucepan, add the onion and fry until golden. Add the herbs and mushrooms and cook until softened (about five minutes). Sprinkle with the flour and cook, stirring, for about two minutes. Stir in the port or wine, vegetable stock and soy sauce and simmer, stirring, until the gravy has thickened slightly (3-5 minutes). Remove and discard the bay leaf. Pour the gravy into a jug and serve. Serves 4.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  176. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Turkish Pilaf&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;By Niki of &lt;a href=&quot;;&gt;Nikibone&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;/a&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  177. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 tbsps Vegan marg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup rice&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1-1/2 cups finely chopped onion&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 tsps salt&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 bay leaf, crumbled&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 tsp cinnamon&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 cup raisins&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 cup sliced toasted almonds&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cups vegetable stock&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  178. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Preheat the oven to 375F/190C. melt the margarine in a skillet. Stir in the rice and cook over low heat until all the grains glisten. Add the onion and cook, stirring until they are soft. Put the mixture into a 1.5 quart casserole. Add the salt, bay leaf, cinnamon, raisins and almonds. Heat the broth to a boil, mix with all the ingredients in the casserole, cover and bake for 45 minutes.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  179. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Spanish Green Beans and Tomatoes&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;By Jed at &lt;a href=&quot;;&gt;AllRecipes&amp;nbsp;&amp;nbsp;&amp;nbsp;&lt;/a&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;A traditional Spanish side dish~Jed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  180. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cloves garlic, crushed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 lbs / 0.9kg fresh green beans, cut into 1&quot; / 2cms lengths&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;3 cups canned diced tomatoes with their juice&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsps chopped fresh chives&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;3 tbsps pine nuts&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps lemon juice&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 bay leaf&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;salt and pepper, to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  181. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Heat oil in a large saucepan over medium heat. Add garlic; cook and stir until fragrant, about 2 minutes. Reduce heat if garlic begins to brown. Add green beans, then continue to cook and stir until bright green but not quite tender, about 4 minutes. Mix in tomatoes, lemon juice and pine nuts, and season with chives, bay leaf, salt and pepper. Bring to a boil, stirring often. Reduce heat and simmer gently uncovered for 25 to 30 minutes. Remove and discard bay leaf before serving&amp;nbsp;&amp;nbsp; Serves 6&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  182. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Coconut Payasam&lt;/b&gt; (Better than Rice Pudding!)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From the &lt;a href=&quot;;&gt;Go Dairy Free Newsletter &lt;/a&gt;- Recipe by Chef Jason of the &lt;a href=&quot;;&gt;Vegan Culinary Experience&lt;/a&gt;.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;This is a nice accompaniment to a spicy dish as the coolness, starchiness, and sweetness of the dish will counteract the spicy course. Try serving this with a spicy cauliflower and tomato dish ~ Chef Jason&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  183. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 cup of long grain rice&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1-1/2 cups of coconut milk&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1-1/2 cups of almond milk&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Option: Almond milk instead of coconut milk&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp of currants or raisins&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 tsp ground cardamom&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 bay leaves&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;4 tsp of slivered almonds&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;4 tsp of turbinado sugar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Option: 1/4 cup of broken vermicelli&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  184. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Bring the coconut and almond milk to a boil. Add all of the ingredients and stir. Cover the pot and reduce the heat to low. Cook this for about 18-20 minutes. Chill the dessert for about 30 minutes. Add more coconut milk as necessary once it is fully chilled. Option: Break the vermicelli, then toast it over a medium heat in a dry pan until it browns. Add it to the pot with the rest of the ingredients.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Presentation: Try serving this in a small glass. It’s the right size for a dessert and it showcases the color of the dessert. Leave a bay leaf in the glasses, too, as it looks exotic and provides a good color contrast. 4 servings.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  185. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Almost Hands-Free Dill Pickles&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;RealSimple&lt;/a&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  186. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;4 Kirby cucumbers (about 1 pound), quartered lengthwise&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;3/4 cup white wine vinegar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 small sweet onion (such as Vidalia or Walla Walla), thinly sliced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cloves garlic, smashed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps sugar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp dill seed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp black peppercorns&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 bay leaf&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;kosher salt&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  187. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Place the cucumbers in a 1 quart/0.95litre jar or some other container with a tight-fitting lid. In a bowl, combine the vinegar, onion, garlic, sugar, dill seed, peppercorns, bay leaf, 2 teaspoons salt, and ¾ cup hot tap water. Stir until the sugar dissolves. Pour the vinegar mixture into the jar with the cucumbers, cover, and refrigerate for at least 1 day before serving. The pickles will last up to 1 week.Makes 16 spears&lt;/div&gt;&lt;br /&gt;
  188. &lt;center&gt;&lt;iframe frameborder=&quot;0&quot; marginheight=&quot;0&quot; marginwidth=&quot;0&quot; scrolling=&quot;no&quot; src=&quot;;amp;bc1=FFFFFF&amp;amp;IS2=1&amp;amp;bg1=FFFFFF&amp;amp;fc1=000000&amp;amp;lc1=3D832B&amp;amp;t=thevegandiet-20&amp;amp;o=1&amp;amp;p=8&amp;amp;l=as1&amp;amp;m=amazon&amp;amp;f=ifr&amp;amp;asins=1604691999&quot; style=&quot;height: 240px; width: 120px;&quot;&gt;&lt;/iframe&gt;&lt;/center&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=3835620231866252128&amp;isPopup=true' title='8 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Bay Leaves for Valentine&#39;s Day'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>8</thr:total></entry><entry><id>,</id><published>2010-12-07T15:41:00.000+02:00</published><updated>2010-12-07T15:41:07.784+02:00</updated><category scheme="" term="couscous"/><category scheme="" term="couscous recipes"/><category scheme="" term="fig recipes"/><category scheme="" term="mushroom recipes"/><title type='text'>Convenient Couscous</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;For hundreds of years couscous has been a staple grain dish in the Mediterranean &amp;nbsp; countries. Basic couscous is made by rolling and shaping moistened semolina. The end result is tiny round pellets. In some parts it is also made with barley, millet, yams or cornmeal. &lt;br /&gt;
  189. &lt;br /&gt;
  190. Nowadays,the commercial, ready made semolina product has become a popular dish Worldwide due to it being quick and easy to prepare. It has already been pre-steamed so only requires to be soaked for 10 minutes in boiling water or lightly steamed.&lt;br /&gt;
  191. &lt;br /&gt;
  192. Couscous is one of the healthiest grain products and has a much low glycemic load than regular pasta. It contains thiamin (B1), riboflavin (B2 niacin), pantothenic acid  (B5), pyridoxine (B6), and folate, and containing four times as much. It has a good protein content of 3.6 grams per every 100 calories.&lt;br /&gt;
  193. &lt;br /&gt;
  194. So if you haven&#39;t tried it before, why not buy a box and try it out. I am sure it will become part of your staple foods. It can be served hot or cold in savoury and sweet dishes. When creating a dish allow 100g / 4oz of uncooked couscous per person.&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;****************&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Festive Couscous&lt;/b&gt;&lt;br /&gt;
  195. Adapted from a recipe by Nigella Lawson at &lt;a href=&quot;;&gt;B.B.C. Food&amp;nbsp;&amp;nbsp;&lt;/a&gt;&amp;nbsp; &lt;br /&gt;
  196. &lt;i&gt;This is one of those wonderful dishes that demands little but delivers massive dividends. Just sprinkle the spiced couscous with fresh coriander and those vibrant jewels of pomegranate seeds and present at the table in all its magnificence ~ Nigella&lt;/i&gt;&lt;br /&gt;
  197. &lt;br /&gt;
  198. 675g / 1lb 8oz couscous&lt;br /&gt;
  199. 100g / 4oz golden sultanas&lt;br /&gt;
  200. 1/4 heaped tsp ground cinnamon&lt;br /&gt;
  201. 1/2 heaped tsp paprika&lt;br /&gt;
  202. 1/2 heaped tsp ground cumin&lt;br /&gt;
  203. 1/2 heaped tsp ground coriander&lt;br /&gt;
  204. 2 1/2 tsps salt&lt;br /&gt;
  205. 1 litre / 1 3/4 pints freshly boiled water&lt;br /&gt;
  206. 5 1/2 tbsp vegetable stock&lt;br /&gt;
  207. 1 1/2 tbsps extra virgin olive oil&lt;br /&gt;
  208. 1 pomegranate&lt;br /&gt;
  209. 1 handful fresh coriander, chopped&lt;br /&gt;
  210. salt and freshly ground black pepper&lt;br /&gt;
  211. &lt;br /&gt;
  212. Place the couscous, sultanas, spices and salt into a microwave-proof bowl and mix well. Add the freshly boiled water to the bowl and then cover the bowl with cling film or tight fitting cover. Leave the mixture to sit for 10-15 minutes, until the water has been absorbed by the couscous. Remove the cling film or cover from the bowl and stir the couscous with a fork to separate the grains. Add the vegetable stock and the olive oil to the couscous. Stir the mixture again and season to taste with salt and freshly ground black pepper. If necessary, re-cover and microwave on full power for 1-2 minutes, or place in a warm oven to heat through. Transfer the couscous to a serving dish. Slice the pomegranate in half and extract about a quarter of the seeds by hitting the outer shell of the fruit with a rolling pin. Sprinkle them over the couscous with the chopped coriander and serve. Serves 8 as side dish.&lt;br /&gt;
  213. &lt;br /&gt;
  214. &lt;b&gt;Israeli Couscous with Saffron, Olives, and Vegetables&lt;/b&gt;&lt;br /&gt;
  215. From the &lt;a href=&quot;;&gt;Vegetarian Times&lt;/a&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;br /&gt;
  216. &lt;i&gt;Oil-cured Moroccan olives, such as Beldi, add a distinct, salty flavour to this dish. For a milder taste, use kalamata olives.&lt;/i&gt;&lt;br /&gt;
  217. &lt;br /&gt;
  218. 2 cups couscous&lt;br /&gt;
  219. 4 tsps canola oil&lt;br /&gt;
  220. 2 bulbs fennel, slivered, grated, or finely chopped (1 cup)&lt;br /&gt;
  221. 1 medium leek, white and pale green parts finely chopped (1/2 cup)&lt;br /&gt;
  222. 6 cloves garlic, chopped (2 tbsps)&lt;br /&gt;
  223. 1/2 cup dry white wine&lt;br /&gt;
  224. 2 cups shelled fresh or frozen peas&lt;br /&gt;
  225. 1 cup low-sodium vegetable broth&lt;br /&gt;
  226. 4 plum tomatoes, chopped (1 cup)&lt;br /&gt;
  227. a few saffron threads (I use turmeric~Jackie)&lt;br /&gt;
  228. 2 cups baby arugula leaves (rocket)&lt;br /&gt;
  229. 1/2 cup chopped, pitted oil-cured or kalamata olives&lt;br /&gt;
  230. 3 tbsps olive oil&lt;br /&gt;
  231. fresh basil leaves, for garnish&lt;br /&gt;
  232. &lt;br /&gt;
  233. Prepare couscous according to package directions. Set aside. Heat canola oil in large skillet over medium-high heat. Add fennel, leek, and garlic, and cook 3 to 5 minutes, or until lightly browned. Stir in wine, and cook 1 minute to deglaze pan. Add peas, and let wine reduce 1 minute more, then add broth. Add couscous, tomatoes, and saffron; season with salt and pepper, if desired. Cover, and let stand 5 minutes. Stir in arugula, and remove from heat. Season with salt and pepper, if desired. Spoon into bowls, then top with olives, olive oil, and basil. Serves 6&lt;br /&gt;
  234. &lt;br /&gt;
  235. &lt;b&gt;Couscous with Mushrooms and Sun-Dried Tomatoes&lt;/b&gt;&lt;br /&gt;
  236. By BBC Nutritionist from Honey We&#39;re Killing the Kids at &lt;a href=&quot;;&gt;B.B.C. Food&amp;nbsp;&lt;/a&gt;&amp;nbsp; &lt;br /&gt;
  237. &lt;br /&gt;
  238. 85g / 3oz sun-dried tomatoes, from a bag (not stored in oil)&lt;br /&gt;
  239. 535ml / 19fl oz water&lt;br /&gt;
  240. 215g / 7½oz couscous&lt;br /&gt;
  241. 1 tbsp olive oil&lt;br /&gt;
  242. 4 1/2 cloves garlic, crushed and chopped&lt;br /&gt;
  243. 1 1/2 bunches spring onions, chopped&lt;br /&gt;
  244. 25g / 1oz fresh basil leaves&lt;br /&gt;
  245. 3/4 lemon, juice only&lt;br /&gt;
  246. salt and freshly ground black pepper&lt;br /&gt;
  247. 170g / 6oz mushrooms, sliced&lt;br /&gt;
  248. &lt;br /&gt;
  249. Place the sun-dried tomatoes into a bowl with the water. Soak for 30 minutes, until rehydrated. Drain in a sieve over a bowl, reserving the water, and roughly chop the tomatoes. Place a medium saucepan over a medium heat. Add the reserved sun-dried tomato water and bring to the boil. Add the couscous and stir in. Remove the saucepan from heat, cover with a lid and allow to sit for five minutes, until liquid has been absorbed by the couscous. Gently fluff the couscous with a fork. Meanwhile, heat the olive oil in a shallow pan. Add the chopped sun-dried tomatoes, garlic, and spring onions and sauté for five minutes, until the spring onions are tender. Add the basil and lemon juice and season, to taste, with salt and freshly ground black pepper. Add the mushrooms and continue cooking for 3-5 minutes, until browned and cooked through. Add the mushroom mixture to the couscous, stir through to mix well and serve. Serves 3&lt;br /&gt;
  250. &lt;br /&gt;
  251. &lt;b&gt;Fig and Pistachio Couscous&lt;/b&gt;&lt;br /&gt;
  252. From &lt;a href=&quot;;&gt;Recipes4us&amp;nbsp;&amp;nbsp; &lt;/a&gt;&lt;br /&gt;
  253. &lt;br /&gt;
  254. 240ml / 8fl.oz. Water&lt;br /&gt;
  255. 1 tbsp olive oil&lt;br /&gt;
  256. salt&lt;br /&gt;
  257. 175g / 6oz dried Figs, thinly sliced&lt;br /&gt;
  258. 1 heaped tbsp Pistachio Nuts, chopped&lt;br /&gt;
  259. 175g / 6oz Couscous&lt;br /&gt;
  260. 1 level tsp Ground cinnamon&lt;br /&gt;
  261. ¼ tsps ground allspice&lt;br /&gt;
  262. 4 spring onions, chopped&lt;br /&gt;
  263. 8 basil leaves, shredded&lt;br /&gt;
  264. &lt;br /&gt;
  265. Place the water, oil, salt, figs and nuts in medium saucepan, bring to boil then remove from heat and stir in couscous and spices. Cover and leave to stand until water is absorbed, about 5 minutes. 2. Transfer to a large bowl, fluff with fork and allow to cool completely. Stir in the spring onions and basil. Serve at room temperature. Serves 4.&lt;br /&gt;
  266. &lt;br /&gt;
  267. &lt;b&gt;Couscous Pudding&lt;/b&gt;&lt;br /&gt;
  268. Recipe submitted by &lt;a href=&quot;;&gt;Spark People&lt;/a&gt; user ANTIOCHIA. &lt;br /&gt;
  269. &lt;br /&gt;
  270. 3 cups soy milk&lt;br /&gt;
  271. 1/4 cup raisins&lt;br /&gt;
  272. 1/4 cup sugar&lt;br /&gt;
  273. 2 tsps margarine / Earth Balance&lt;br /&gt;
  274. 1 cup couscous&lt;br /&gt;
  275. 1 tsp vanilla&lt;br /&gt;
  276. cinnamon for sprinkling on top&lt;br /&gt;
  277. soy creamer (Optional)&lt;br /&gt;
  278. &lt;br /&gt;
  279. Put the soy milk, raisins, sugar, and margarine in a saucepan and bring to a boil. Remove from heat. Stir in the couscous and vanilla. Cover and let stand 5 minutes. Serve warm or cold sprinkled with cinnamon. You may pour on additional soy milk or use soy creamer - Silk makes a good creamer ~ Antiochia. Servings 8&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=6416291034212902774&amp;isPopup=true' title='7 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Convenient Couscous'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>7</thr:total></entry><entry><id>,</id><published>2010-11-01T14:41:00.000+02:00</published><updated>2010-11-01T14:41:50.681+02:00</updated><category scheme="" term="apple recipes"/><category scheme="" term="dessert recipes"/><category scheme="" term="World Vegan Day"/><title type='text'>World Vegan Day 2010</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  280. &lt;br /&gt;
  281. &lt;br /&gt;
  282. &lt;div style=&quot;text-align: justify;&quot;&gt;The 1st of November is World Vegan Day and is the first day of the World Vegan Awareness Month. World Vegan Day was established in 1994 by Louise Wallis of The Vegan Society U.K., to mark the 50th anniversary of the founding of the Vegan Society in 1944 by Donald Watson. He coined the name &lt;b&gt;&lt;i&gt;Vegan&lt;/i&gt;&lt;/b&gt; for non-dairy vegetarians.&lt;/div&gt;&lt;br /&gt;
  283. &lt;br /&gt;
  284. &lt;br /&gt;
  285. &lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-size: x-small;&quot;&gt;&lt;i&gt;It is a great delusion to suppose that flesh of any kind is essential to health.&lt;/i&gt;&amp;nbsp;&lt;/span&gt;&lt;/b&gt;&lt;br /&gt;
  286. &lt;b&gt;&lt;span style=&quot;font-size: x-small;&quot;&gt;William Booth, Founder of the Salvation Army&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;&lt;br /&gt;
  287. &lt;br /&gt;
  288. &lt;br /&gt;
  289. &lt;div style=&quot;text-align: justify;&quot;&gt;There are many reasons that people become Vegan. The main reason being the barbaric cruelty to animals, whether farmed or wild, for our food and clothing, product testing, and sport. What gives us the right to torture and kill animals? Nature provides us with many alternatives to eat and wear. Other reasons people become Vegan include the impact of factory farming on the environment and our health, and in some cases for religious reasons. We are all Earthlings and one species should have no more rights than another.&lt;/div&gt;&lt;br /&gt;
  290. &lt;br /&gt;
  291. &lt;br /&gt;
  292. &lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-size: x-small;&quot;&gt;&lt;i&gt;We all love animals. Why do we call some &#39;pets&#39; and others &#39;dinner&#39; ?&amp;nbsp;&lt;/i&gt;&amp;nbsp; K. D. Lang&amp;nbsp; Singer&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;&lt;br /&gt;
  293. &lt;br /&gt;
  294. &lt;br /&gt;
  295. &lt;div style=&quot;text-align: justify;&quot;&gt;Many non-Vegans ask what we eat. A simple Google search will show millions of tasty and nutritious Vegan recipes on the Web. In my right side panel you will find many Vegan blogs who provide some wonderful recipes plus a visit to &lt;a href=&quot;;&gt;Vegan MoFo&lt;/a&gt; (meals for a month) will give you a list of over 240 bloggers who will be posting daily Vegan recipes for the whole of November. Your only problem will be deciding on which delicious dishes to choose!&amp;nbsp; &lt;/div&gt;&lt;br /&gt;
  296. &lt;br /&gt;
  297. &lt;br /&gt;
  298. &lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-size: x-small;&quot;&gt;&lt;i&gt;Compassion is the foundation of everything positive, everything good. If you carry the power of&amp;nbsp;&lt;/i&gt;&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-size: x-small;&quot;&gt;&lt;i&gt;compassion to the marketplace and the dinner table, you can make your life really count.&lt;/i&gt;&amp;nbsp;&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;&lt;span style=&quot;font-size: x-small;&quot;&gt;Rue McClanahan Actress&lt;/span&gt;&lt;/b&gt;&lt;/div&gt;&lt;br /&gt;
  299. &lt;br /&gt;
  300. Have a wonderful &lt;a href=&quot;;&gt;World Vegan Day&lt;/a&gt;.&lt;br /&gt;
  301. &lt;br /&gt;
  302. &lt;br /&gt;
  303. &lt;div style=&quot;text-align: center;&quot;&gt;*******************&lt;/div&gt;&lt;br /&gt;
  304. &lt;br /&gt;
  305. &lt;br /&gt;
  306. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Raw Apple Crumble&lt;/b&gt;&lt;br /&gt;
  307. From the &lt;a href=&quot;;&gt;Dr McDougall October Newsletter&lt;/a&gt; Created by Guest Chef Cathy Fisher&lt;br /&gt;
  308. This is a great dessert because it’s easier and faster to make than an apple pie or crisp, and requires no baking. Instead of refined sugars, this recipe uses dates for sweetness, and lemon juice and nutmeg for that extra zing.&lt;br /&gt;
  309. &lt;br /&gt;
  310. &lt;b&gt;Topping:&lt;/b&gt;&lt;br /&gt;
  311. 1 cup walnuts&lt;br /&gt;
  312. 4 pitted dates&lt;br /&gt;
  313. &lt;b&gt;Apple filling:&lt;/b&gt;&lt;br /&gt;
  314. 3 apples, peeled, sliced and large diced&lt;br /&gt;
  315. 1 tablespoon lemon juice&lt;br /&gt;
  316. 2 apples, peeled, sliced and large diced&lt;br /&gt;
  317. 2 tablespoons lemon juice&lt;br /&gt;
  318. 6 pitted Medjool dates&lt;br /&gt;
  319. ¼ cup raisins&lt;br /&gt;
  320. ¼ teaspoon cinnamon&lt;br /&gt;
  321. ¼ teaspoon nutmeg&lt;br /&gt;
  322. &lt;br /&gt;
  323. Topping: Blend the walnuts and 4 dates in a food processor until the texture is a little smaller than Grape Nuts. Spoon into a small bowl and set aside.&lt;br /&gt;
  324. Filling: Toss the 3 peeled, sliced and diced apples with 1 tablespoon of lemon juice and set aside in a bowl. Next, in the food processor, blend the remaining 2 apples, 2 tablespoons of lemon juice, 6 pitted dates, raisins, cinnamon, and nutmeg. Toss this mixture with the sliced apples.&lt;br /&gt;
  325. Serve: Place one-fourth of the apple filling into a small dessert dish and sprinkle with date-nut topping. Serves 4. Preparation: 15 minutes; cooking time: 0 minutes; serves: 4&lt;br /&gt;
  326. Notes: Use a good eating apple, such as a Gala, Fuji or Pink Lady in this recipe.&lt;/div&gt;</content><link rel="related" href="" title="World Vegan Day 2010"/><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=5618134470055599547&amp;isPopup=true' title='5 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='World Vegan Day 2010'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>5</thr:total></entry><entry><id>,</id><published>2010-09-29T12:40:00.000+02:00</published><updated>2010-09-29T12:40:16.516+02:00</updated><category scheme="" term="black beans"/><category scheme="" term="brownie recipes"/><category scheme="" term="dip recipes"/><category scheme="" term="salad recipes"/><category scheme="" term="soup recipes"/><category scheme="" term="turtle beans"/><title type='text'>Thrifty Black Beans</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  327. &lt;div style=&quot;text-align: justify;&quot;&gt;Black beans, also known as turtle beans, are generally available both dried and canned. Like most common beans they are said to have originated&amp;nbsp;in South America and Central America, becoming a main part of the diet of the Indians in those areas. Today black beans are a main ingredient&amp;nbsp;in Mexican, Cuban and Brazilian menus.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  328. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;They are very nutritious, health giving and economical. Black beans contain an excellent amount of molybdenum, very good amounts of folate,&amp;nbsp;dietary fibre, manganese, and tryptophan, and good amounts of thiamin, phosphorus,magnesium and iron. A cup of cooked black beans contains 15&amp;nbsp;grams of protein and is only around 230 calories, an excellent protein meal for Vegans.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  329. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;The beans have excellent health benefits. They have a low glycemic index which will stabilize blood sugar levels and provide energy. The fibre&amp;nbsp;will reduce cholesterol and prevent constipation. Black beans contain the most antioxidents out of all the types of beans and contain far more&amp;nbsp;per weight than oranges. The iron in the beans will help boost the hemoglobin in the blood especially if they are eaten with vitamin C, like a&amp;nbsp;glass of fresh juice or a freshly sliced tomato salad for example.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  330. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;When purchasing ready made meals and delicatessen salads, note that many contain sulphites. The molybdenum content in black beans is an aid in&amp;nbsp;detoxifying these sulphites. So adding black bean soup or salad, when purchasing deli food, will be a plus to those who are allergic to&amp;nbsp;sulphites.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  331. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Note: Beans contain purines which break down into uric acid. Therefore those with gout or those who sufffer from kidney stones should not eat&amp;nbsp;them in excess. For those that find beans bloat, why not try Vegan digestive enzymes?&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  332. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;When purchasing dried black beans check that there is no insect damage or mould. The dry beans should be stored in an airtight container in a&amp;nbsp;cool, dry, dark area. They can be stored for up to a year. Canned black beans are also very nutritious but check there that they do not contain&amp;nbsp;additives. Always buy organic beans where possible.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  333. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;There are many ways to serve black beans. Some you will find below. Enjoy!&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  334. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;***************&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Black Bean and Mango Salad&amp;nbsp;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;By Jolinda Hackett of &lt;a href=&quot;;&gt;Vegetarian at &amp;nbsp;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  335. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 15oz / 425gm can black beans, drained and rinsed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cups mango, diced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup sweet red bell pepper, diced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 green/Spring onions, thinly sliced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup cilantro (coriander) leaves, chopped&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup fresh lime juice&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp. olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 seeded Jalapeno pepper, minced or hot sauce to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Salt to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  336. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Combine all ingredients, including beans in bowl. Toss and serve.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  337. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Easy Black Bean Soup&amp;nbsp;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;The Cat-Tea Corner™ Recipe Collection&lt;/a&gt; (great site to visit if you are Vegan, love cats and/or love tea).&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  338. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 onion, chopped&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;oil for sautéeing&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 garlic cloves, scored&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup water&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 can 15oz / 425gm black beans, not drained&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 can 14oz / 397gm diced tomatoes, not drained (plain or seasoned)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/3 cup white rice (optionally basmati)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;salt and ground cayenne pepper to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cups strong prepared Lapsang Souchong tea (use twice as much tea leaf as usual)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  339. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Sauté the onion in the oil in a 2 quart/ 1 litre pot. When it&#39;s soft and slightly browned, drop in the garlic and sauté about a minute longer. Pour in&amp;nbsp;the water, beans with liquid, tomatoes with liquid, and the rice. Bring to a boil, then lower the heat and cover. Let it simmer for about 1/2&amp;nbsp;hour, until the rice is nice and soft. (While it&#39;s cooking, make and eat some salad; try lettuce, roasted red peppers, and olives.) Once the&amp;nbsp;soup is finished cooking, season it with salt and cayenne. Stir in the tea. Then pour the soup into a blender -- including the garlic cloves --&amp;nbsp;and blend until pureed but you can still see flecks of black bean. (We had to do this in two batches to not overload the blender.) Dee-lish&amp;nbsp;with some crusty bread. About 4 servings.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  340. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Black Bean Dip with Veggies&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From that wonderful website &lt;a href=&quot;;&gt;All-Creatures .org&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  341. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cups black beans, cooked or canned&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp. garlic powder&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp. chili powder&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp. cumin, powdered&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp. lemon juice&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 tsp. red pepper powder (optional)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  342. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Place all the ingredients in a blender and run at &quot;high&quot; until smooth. &amp;nbsp;It may be necessary to stop the blender from time to time, and mix the&amp;nbsp;ingredients with a spoon or spatula to ensure that all the ingredients are thoroughly and uniformly mixed. &amp;nbsp;(The amount of seasoning is often&amp;nbsp;subjective; so, we suggest you taste a little and add additional seasoning if necessary.) &amp;nbsp;When finished, scoop out the bean dip into a bowl&amp;nbsp;and place it in the center of a large platter. &amp;nbsp;Cut the veggies into 2&quot; / 4cm lengths and split as necessary to keep bite sized. &amp;nbsp;We suggest broccoli&amp;nbsp;florets, carrots, cauliflower florets, celery, cucumbers, green and red bell peppers, scallions, etc. &amp;nbsp;Arrange the veggies around the dip on&amp;nbsp;the platter in two piles for each variety of veggie, so that they are opposite each other. &amp;nbsp;This way everyone sitting around the table can&amp;nbsp;reach some of each. &amp;nbsp;Enjoy!&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  343. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Finger Lickin&#39; Black Beans&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;Spark People&lt;/a&gt; submitted by IAMTHEAMYGDALA&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  344. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 15oz / 425gm can black beans&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 14oz / 397gm can reduced salt sweet corn&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 onion&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 red bell pepper&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp. olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup apple cider vinegar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup water&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp. cumin&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp. cayenne pepper&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp. fresh cilantro (coriander) chopped&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;+/-2 cloves of garlic&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  345. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Sautee onion and red pepper in olive oil. When almost done, add garlic and sautee until cooked. Add can of black beans, corn, water, vinegar,&amp;nbsp;cilantro, cumin, and cayenne pepper. Bring to a boil and then reduce to a simmer. When mixture has reduced somewhat (usually 15 to 20 minutes)&amp;nbsp;dinner is served! Servings: 4&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  346. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Black Bean Brownies&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;ireallylikefood&lt;/a&gt;&amp;nbsp;&amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;These brownies taste&amp;nbsp;just as good, if not better, than the real thing. It&#39;s super easy.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  347. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;15 oz / 425gm. can black beans, drained and rinsed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 whole bananas&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/3 cup agave nectar&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup cocoa powder&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp. cinnamon&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp. vanilla extract&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup raw sugar (optional)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup instant oats (NOT rolled oats)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  348. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Preheat oven to 350F/177C. Grease an &quot;8x8&quot; / 20cm x20cm pan and set aside. Combine all ingredients, except oats, in a food processor blender and blend until&amp;nbsp;smooth. Stir in oats and pour batter into pan. Bake approximately 30 minutes or until toothpick inserted comes out clean. Allow to cool before&amp;nbsp;slicing. You will be SO suprised to see how good these taste!&amp;nbsp;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=7823229019768638571&amp;isPopup=true' title='10 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Thrifty Black Beans'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>10</thr:total></entry><entry><id>,</id><published>2010-09-09T22:38:00.000+02:00</published><updated>2010-09-09T22:38:51.639+02:00</updated><category scheme="" term="barley recipes"/><category scheme="" term="broccoli"/><category scheme="" term="broccoli recipes"/><category scheme="" term="pine nut recipes"/><category scheme="" term="salad recipes"/><category scheme="" term="tofu recipes"/><title type='text'>Broccoli a Super Veg</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  349. &lt;div style=&quot;text-align: justify;&quot;&gt;Broccoli (Brassica oleracea italica) has been cultivated for over 2000 years. It is said to have been developed from the cabbage by the ancient Etruscans of the Eastern Mediterranean&amp;nbsp;region. Broccoli only reached France around the 16th Century, and spread throughout Europe and the US around the 18th Century. It is only in recent years that it has not only been&amp;nbsp;recognised as versatile vegetable but also appreciated for it&#39;s excellent health benefits. Broccoli is actually an &amp;nbsp;edible flower and not a true vegetable..&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  350. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;It contains excellent amounts of dietary fibre, vitamins A, C and K, folate and beta-carotene. Broccoli also contains a very good amount of manganese, tryptophan, potassium,&amp;nbsp;phosphorus, magnesium, iron and vitamins B2 and B6. &amp;nbsp;It has a good amount of calcium, one cup cooked broccoli contains 71.8 mg of calcium. Broccoli contains lesser amounts of most&amp;nbsp;vitamins, minerals and aminos.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  351. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Health wise the folate is needed for the normal growth of the tissue and is good for pregnant women. The vitamin C, which is an antioxidant and anti-inflammatory, &amp;nbsp;helps prevent colds&amp;nbsp;and aids with absorption of it&#39;s iron content. Broccoli also contains the phytonutrients indoles and isothiocyanates, which many studies have linked to cancer prevention.. It is also one of&amp;nbsp;the few vegetables that contain cysteine and helps when there is a need, mainly with infants and the elderly, to augment l-cysteine levels in the body and help them, when required, to&amp;nbsp;absorb nutrients from food. L-cysteine is also &amp;nbsp;required by the body for collagen production and assisting &amp;nbsp;in skin elasticity and texture. Broccoli is also useful in cataract prevention.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  352. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Steamed broccoli is said to provide special cholesterol-lowering benefits. When steamed the dietary fibre binds together with bile acids in the digestive tract making it easier for bile acids&amp;nbsp;to be excreted, and the result is the &amp;nbsp;lowering of cholesterol levels. Raw broccoli still has cholesterol-lowering ability just not as much. Another broccoli benefit is that good supplies of&amp;nbsp;vitamin A and K help keep our vitamin D metabolism in balance.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  353. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Note : Raw broccoli and broccoli sprouts have been said to contain natural substances that can interfere with problem thyroids, resulting in goiters. Cooking has been reported to&amp;nbsp;inactivate this effect.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  354. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;When purchasing broccoli select bright to dark green heads which have compact clusters of tightly closed flowerets. Stalks and stem leaves should be tender yet firm. Look carefully at the&amp;nbsp;cut ends of the broccoli stalks and make sure they are closed. Open ended stalks tend to be older and tougher. Frozen broccoli is also good. It normally contains only the florets which are&amp;nbsp;richer in beta-carotene than the stalks. The downside is that it has twice as much sodium, half as much calcium and far less vitamin C as fresh broccoli..&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  355. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;When storing broccoli, never wash beforehand, keep dry. Store in a vented plastic bag or container in the refrigerator for up to 3 days. Another method is to submerge the stem in a bowl&amp;nbsp;filled with ice water. Cover the broccoli heads with a plastic bag, and change the ice water daily for up to 3 days. Wash broccoli thoroughly just before using. Trim the tough portion of the&amp;nbsp;stem about one inch from the bottom and chop for use. Do not overcook broccoli as it will not taste good and your kitchen will stink.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  356. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Serve raw in smoothies and salads, lightly steamed for 4 to 5 minutes, or stir fried. Once steamed can be blended for sauces or soups. Enjoy!&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;*******************&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Steamed Broccoli with Almonds, Lemon Zest, and Red Pepper Flakes&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;Whole Living&amp;nbsp;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  357. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 head broccoli, broken into florets, stems chopped into 1-inch pieces&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 to 2 tsps extra-virgin olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps slivered almonds, toasted&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;zest of 1/2 lemon&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;pinch crushed red pepper flakes&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  358. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Place a steamer basket in a saucepan filled with 1 inch water. Bring to a boil. Add broccoli. Cover, and cook until crisp-tender, 4 to 6 minutes. Transfer to a serving bowl. Drizzle with olive&amp;nbsp;oil and add almonds, lemon zest, and red pepper flakes; toss to combine. Serve immediately. Serves 4&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  359. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Quick &amp;amp; EasyBroccoli Salad (Rawfood)&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Recipe by Danielle. From the Aug 2010 &lt;a href=&quot;;&gt;4 Health Inc Newsletter &amp;nbsp;&lt;/a&gt;&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  360. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Salad&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;5 cups of shredded broccoli (I stuck mine in the VitaMix for a few minutes and let it get chopped up... quick and easy ~ Danielle)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup of onions (optional)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup sunflower seeds&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup of chopped tomatoes&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tsps dill (or a handful of fresh dill)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup flax seeds&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  361. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Dressing&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup of raw brazil nuts (soaked)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;3 tbsps of maple syrup&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup of water&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;sprinkle of celtic salt (or other sea salt)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  362. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;In a high speed blender or food processor, combine all of the ingredients for the dressing. It should come out nice and creamy. Mix together all of the other ingredients. Add the dressing&amp;nbsp;and mix. Simply enjoy.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  363. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Golden Bow&lt;/b&gt;l&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From the &lt;a href=&quot;;&gt;Vegetarian Times &lt;/a&gt;&amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;The secret to this recipe is double-frying the tofu cubes to give them an extra-crisp exterior. This recipe was a winner in their 2008 Restaurant Poll, and is a popular entrée at The Grit in&amp;nbsp;Athens, Georgia.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  364. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps vegetable oil, divided&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;15oz/425g extra-firm tofu, drained and cut into 1/2-inch dice&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tsps low-sodium soy sauce, plus more to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cups steamed broccoli&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;8oz/227g sliced mushrooms&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup finely chopped onion&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup diced yellow bell pepper&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup sliced yellow squash&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 cup shredded cabbage&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 cup grated carrots&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps nutritional yeast, or more to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cups cooked brown rice&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  365. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Heat 1 tbsp oil in large nonstick skillet over high heat. Add tofu, and sauté 10 to 15 minutes, tossing with spatula, until light golden brown all over. Sprinkle with soy sauce, and sauté 2 to&amp;nbsp;3 minutes more to further brown tofu. Transfer tofu to paper-towel-lined plate. Drain and rinse skillet, and wipe dry. Heat remaining 1 Tbs. oil over high heat. Add tofu and all vegetables.&amp;nbsp;Sauté 5 to 7 minutes, or until tofu is browned and vegetables are tender, tossing constantly with spatula. Sprinkle with soy sauce to taste. Sprinkle nutritional yeast over tofu to coat. Sauté&amp;nbsp;a few seconds more. Remove from heat. Serve over brown rice. Serves 4.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  366. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Broccoli with Onions and Pine Nuts&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;Mother Earth News&lt;/a&gt; &amp;nbsp;&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  367. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;3 tbsps pine nuts, or chopped, slivered almonds&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tsps extra-virgin olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup chopped onion, (about 1 medium)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 tsp salt, or to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;4 cups broccoli florets&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tsps balsamic vinegar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;freshly ground pepper, to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  368. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Toast pine nuts (or almonds) in a medium dry skillet over medium-low heat, stirring constantly, until lightly browned and fragrant, 2 to 3 minutes. Transfer to a small bowl to cool. Add oil&amp;nbsp;to the pan and heat over medium heat. Add onion and salt; cook, stirring occasionally, adjusting heat as necessary, until soft and golden brown, 15 to 20 minutes. Meanwhile, steam&amp;nbsp;broccoli until just tender, 4 to 6 minutes. Transfer to a large bowl. Add the nuts, onion, vinegar and pepper; toss to coat. Serve immediately. Yield: 4 servings, 3/4 cup each.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  369. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Squash, Broccoli and Barley Salad&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Recipe by Jennifer Joyce &amp;nbsp;From &lt;a href=&quot;;&gt;BBC Good Food &lt;/a&gt;&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;A flavour-packed, unusual salad that&#39;s delicious warm or cold.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  370. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 butternut squash , peeled and cut into long pieces&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;250g/9oz pearl barley&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;300g/ 10.5oz Tenderstem broccoli , cut into medium-size pieces&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;100g/3.5oz SunBlush tomatoes , sliced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 small red onion , diced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps pumpkin seeds&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp small capers , rinsed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;15 black olives , pitted&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;20g/4tsps pack basil , chopped&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  371. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Dressing&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;5 tbsps balsamic vinegar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 tbsps extra-virgin olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp Dijon mustard&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 garlic clove , finely chopped&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  372. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Heat oven to 200C/392F/gas 6. Place the squash on a baking tray and toss with olive oil. Roast for 20 mins. Meanwhile, boil the barley for about 25 mins in salted water until tender, but al&amp;nbsp;dente. While this is happening, whisk the dressing ingredients in a small bowl, then season with salt and pepper. Drain the barley, then tip it into a bowl and pour over the dressing. Mix&amp;nbsp;well and let it cool. Boil the broccoli in salted water until just tender, then drain and rinse in cold water. Drain and pat dry. Add the broccoli and remaining ingredients to the barley and mix well. This will keep for 3 days in the fridge and is delicious warm or cold.&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=8693944016462345090&amp;isPopup=true' title='16 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Broccoli a Super Veg'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>16</thr:total></entry><entry><id>,</id><published>2010-08-13T20:29:00.000+02:00</published><updated>2010-08-24T13:43:49.419+02:00</updated><category scheme="" term="drinks recipes"/><category scheme="" term="lime recipes"/><category scheme="" term="salad recipes"/><category scheme="" term="tomato recipes"/><category scheme="" term="watermelon"/><category scheme="" term="watermelon recipes"/><title type='text'>Wonderful Watermelon</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;I don&#39;t know anyone who doesn&#39;t enjoy eating watermelon on a hot, Summer day. Apart from being a wonderful thirst quencher it has a cooling effect on the body. Watermelons are part of the same family as cucumber, squash, and pumpkin. The watermelon is thought to have originated in the Kalahari Desert of Africa. They have been harvested for over 5,000 years and this was even depicted in Ancient Egyptian hieroglyphics. Early explorers used watermelons as canteens.&lt;br /&gt;
  373. &lt;br /&gt;
  374. There are many varieties of watermelon. They come shaped round, cylindrical and now even square, seeded and seedless. Not only do they come in the normal red coloured flesh but also now with orange, yellow, pink, or white flesh. Many raw foodies prefer organic, red fleshed, watermelons with seeds, as they feel they are more nutritious than the more modern varieties.&lt;br /&gt;
  375. &lt;br /&gt;
  376. Even though watermelons are around 90% water they are very nutritious. They are an excellent source of beta-carotene, giving an excellent supply of vitamin C and A, a very good source of B6, and a good source of vitamin B1, potassium and magnesium..Red and pink fleshed watermelons contain the red pigment lycopene. Lycopene like the beta-carotene is a potent carotenoid antioxidant. Studies have found watermelons contain up to 40% more lycopene than found in raw tomatoes. &lt;br /&gt;
  377. &lt;br /&gt;
  378. Health wise they are excellent. The beta-carotene antioxidants in watermelon help neutralize free radicals and build the immune system. This helps in the prevention of many medical problems from asthma to heart attacks. They also alleviate some of the symptoms of&amp;nbsp; arthritis. The lycopene has been in extensive and on-going studies into its antioxidant and possible cancer-preventing properties.&amp;nbsp;&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  379. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;The vitamin B6, helps brain function and helps convert protein to energy and the vitamin A helps with eye health.&amp;nbsp; The potassium contained helps lower blood pressure and alleviates leg cramps. Watermelon also contains the amino acids citrulline and arginine that help maintain the arteries and heart health. On top of everything watermelon seed tea is said to alleviate bladder infections. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  380. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;When purchasing, pick a watermelon with a smooth skin, free of bruises, dents and cuts. It should seem heavy in weight for it&#39;s size. It should have a light spot on the underside where it rested on the ground while ripening in the sun. To test for ripeness, slap with your hand and it should give a high pitched, not flat (under-ripe) or hollow (over-ripe) sound . They can be stored uncut for up to a week at room temperature in a dry area of the home. Wash well before cutting. Once cut, refrigerate.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  381. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Watermelon can be prepared in many ways, the flesh can be sliced, cubed or scooped into balls. Both the seeds and the rind are also edible. Although normally eaten raw they can be turned into pickles, jams and jellies. Dried watermelon slices make a sweet-like snack. A cup of diced watermelon is only 49 calories so it can be enjoyed by all. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  382. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Useful websites:&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;What to do with the rind? Go &lt;a href=&quot;;&gt;HERE&lt;/a&gt; for recipes. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;How to cut a watermelon? Go &lt;a href=&quot;;&gt;HERE&lt;/a&gt; to watch a video and find out how.&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;/div&gt;&lt;br /&gt;
  383. &lt;div style=&quot;text-align: center;&quot;&gt;********************&lt;/div&gt;&lt;br /&gt;
  384. &lt;b&gt;Watermelon Salad with Jalapeño and Lime&lt;/b&gt;&lt;br /&gt;
  385. From the &lt;a href=&quot;;&gt;Vegetarian Times&lt;/a&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;br /&gt;
  386. Black sesame seeds add a nice colour contrast to this dish, but if you can’t find them, white sesame seeds work just as well.&lt;br /&gt;
  387. &lt;br /&gt;
  388. 3 tbsps lime juice&lt;br /&gt;
  389. 2 tbsps olive or avocado oil&lt;br /&gt;
  390. 1/8 tsp lime zest&lt;br /&gt;
  391. &amp;nbsp;2 cups seedless watermelon, cut into 1/2-inch cubes&lt;br /&gt;
  392. 1 jalapeño pepper, seeded and sliced&lt;br /&gt;
  393. 1/4 cup basil or Thai basil, cut into thin strips&lt;br /&gt;
  394. 1 tsp black sesame seeds&lt;br /&gt;
  395. 1/2 tsp sea salt&lt;br /&gt;
  396. &lt;br /&gt;
  397. Whisk together lime juice, oil and lime zest. Set aside. Place watermelon cubes in single layer in large shallow dish. Pour lime juice mixture over watermelon, and gently toss to combine. Cover, and refrigerate until ready to serve. Place 5 jalapeño rings each in 4 shallow serving bowls. Mound 1/2 cup watermelon in centre of each bowl. Divide marinade among bowls. Sprinkle with basil, sesame seeds and salt, and serve. Serves 2.&amp;nbsp; Calories per serving: 181&lt;br /&gt;
  398. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  399. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  400. &lt;b&gt;The Green Watermelon&lt;/b&gt;&lt;br /&gt;
  401. By Annmarie Gianni at the &lt;a href=&quot;;&gt;Renegade Health Show&lt;/a&gt;&amp;nbsp;&amp;nbsp; &lt;br /&gt;
  402. &lt;br /&gt;
  403. 1 cucumber&lt;br /&gt;
  404. 2 stalks celery&lt;br /&gt;
  405. handful fresh cilantro (coriander) &lt;br /&gt;
  406. 3 kale leaves&lt;br /&gt;
  407. small piece garlic, peeled&lt;br /&gt;
  408. 1 cup watermelon&lt;br /&gt;
  409. &lt;br /&gt;
  410. First, make a juice from all of the ingredients except for the watermelon. Then, blend the juice with the watermelon. This recipe can be found in our &quot;Smoothies for Optimal Health&quot; book. &lt;br /&gt;
  411. &lt;br /&gt;
  412. &lt;br /&gt;
  413. &lt;b&gt;Watermelon Aguas Frescas&lt;/b&gt; (sugar-free version)&lt;br /&gt;
  414. From &lt;a href=&quot;;&gt;Elana&#39;s Pantry&lt;/a&gt; blog - A great place for gluten-free recipes.&amp;nbsp;&amp;nbsp; &lt;br /&gt;
  415. A popular fruit beverage from Mexico.&lt;br /&gt;
  416. &lt;br /&gt;
  417. 2 cups watermelon, sliced into 1 inch cubes, discard rinds&lt;br /&gt;
  418. 1/4 cup lime juice, fresh squeezed&lt;br /&gt;
  419. 10 drops stevia&lt;br /&gt;
  420. ice (lots)&lt;br /&gt;
  421. &lt;br /&gt;
  422. Place watermelon, lime juice and stevia in a Vita-Mix (or other high speed blender) and purée on highest setting until liquefied. Fill 2 large glasses to the top with ice. Pour watermelon mixture over ice. Serves 2.&lt;br /&gt;
  423. &lt;br /&gt;
  424. &lt;br /&gt;
  425. &lt;b&gt;Grilled Watermelon and Tomato Salad&lt;/b&gt;&lt;br /&gt;
  426. From &lt;a href=&quot;;&gt;treehugger&amp;nbsp; weekday vegetarian&amp;nbsp;&lt;/a&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;br /&gt;
  427. &lt;br /&gt;
  428. 4 3/4 inch inch thick slices of seedless watermelon&lt;br /&gt;
  429. 4 ripe heirloom tomatoes, sliced into wedges&lt;br /&gt;
  430. 4 tbsps extra virgin olive oil&lt;br /&gt;
  431. Kosher salt and fresh ground pepper, to taste&lt;br /&gt;
  432. 1 tbsp fresh lemon juice&lt;br /&gt;
  433. 4 tsps aged balsamic vinegar&lt;br /&gt;
  434. 8 small leaves fresh opal basil&lt;br /&gt;
  435. 8 small leaves of fresh green basil&lt;br /&gt;
  436. Maldon sea salt, for garnish&lt;br /&gt;
  437. &lt;br /&gt;
  438. Prepare a charcoal grill outdoors for direct grilling over high heat. Or, indoors, place a grill pan over high heat until very hot. Using a 3 1/2&quot; / 9 cm cookie cutter, cut the watermelon flesh into four rounds. Place on the grill grates or in grill pan, directly over the heat. Grill on one side only, until grill-marked, and the melon emits a slightly smoky aroma, about 2 minutes. Transfer rounds, grill-marked sides up, to a platter. Place the tomato wedges in a large bowl and toss gently with 2 tablespoons of the olive oil. Season to taste with kosher salt, pepper, and lemon juice. Place a watermelon slice, grill-marked side up, in the centre of each of four appetizer plates. Top each with an equal portion of tomatoes. Drizzle each salad with 1/2 tablespoon of remaining olive oil, and top each with 1 teaspoon balsamic vinegar. Garnish with opal basil and green basil and a few grains of Maldon salt, and serve. Serves 4.&lt;br /&gt;
  439. &lt;br /&gt;
  440. &lt;br /&gt;
  441. &lt;b&gt;Sparkling Watermelon Juice &lt;/b&gt;&lt;br /&gt;
  442. From &lt;a href=&quot;;&gt;Dr Ben Kim&#39;s&lt;/a&gt; wonderful health website . &lt;br /&gt;
  443. &lt;br /&gt;
  444. 8 cups of ripe watermelon chunks&lt;br /&gt;
  445. 12 ozs / 350 mls sparkling mineral water&lt;br /&gt;
  446. ice cubes&lt;br /&gt;
  447. small handful of mint leaves (optional)&lt;br /&gt;
  448. &lt;br /&gt;
  449. Use a strong blender to purée watermelon chunks and mint leaves together. Add a few splashes of sparkling water to get things going, if necessary. Combine watermelon purée with sparkling water in a large pitcher. Chill for one hour before serving over ice cubes in tall glasses. Makes about 6 servings. Please note: This recipe is suitable for anyone on a Full Body Cleanse program.&lt;br /&gt;
  450. &lt;br /&gt;
  451. &lt;br /&gt;
  452. &lt;b&gt;Watermelon Rind Jelly&lt;/b&gt;&lt;br /&gt;
  453. From the &lt;a href=&quot;;&gt;Watermelon Rind&lt;/a&gt; website.&amp;nbsp; &lt;br /&gt;
  454. &lt;br /&gt;
  455. 4 cups cubed watermelon rind&lt;br /&gt;
  456. 3 ozs / 85 gms liquid fruit pectin&lt;br /&gt;
  457. 2 tbsps fresh lemon juice&lt;br /&gt;
  458. 1 tsp ground cinnamon&lt;br /&gt;
  459. 3 1/2 cups white sugar&lt;br /&gt;
  460. &lt;br /&gt;
  461. To begin this recipe you will first want to take out your blender and plug it in. Next add in your cubed watermelon rind, and blend it until it&#39;s a purée. Next take out a saucepan, and add in the watermelon rind puree, white sugar, lemon juice, and ground cinnamon. Moving along, place the saucepan over medium heat, and bring the contents to a boil. Stir as often as needed to keep the contents from burning. Next add in the liquid fruit pectin, and continue stirring. You will want to cook these ingredients for fifteen minutes, then remove the saucepan from the burner. Next skim off the foam, and pour the jelly mix into canning jars and seal them. Refrigerate the jelly after the jars have been opened. We hope you have enjoyed this unique recipe, please be sure to check out our many other watermelon rind based creations.&lt;br /&gt;
  462. &lt;br /&gt;
  463. &lt;br /&gt;
  464. &lt;b&gt;Pickled Watermelon Rind&lt;/b&gt;&lt;br /&gt;
  465. From &lt;a href=&quot;;&gt;Martha Stewart&amp;nbsp;&lt;/a&gt; &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  466. 1 pound / 450 gms watermelon rind (from a 3-pound piece watermelon)&lt;br /&gt;
  467. 3 tbsps plus 1 teaspoon coarse salt&lt;br /&gt;
  468. 1 1/2 cups cider vinegar&lt;br /&gt;
  469. 1 1/2 cups sugar&lt;br /&gt;
  470. 2 tbsps pickling spice&lt;br /&gt;
  471. Directions&lt;br /&gt;
  472. &lt;br /&gt;
  473. Using a vegetable peeler, peel outer skin and tough green layer from watermelon rind; cut rind into 2-by- 1/2-inch strips. In a medium saucepan, combine 5 cups water with 3 tablespoons salt; bring to a boil. Add rind. Cook at a rapid simmer over medium-high until crisp-tender, about 5 minutes. Drain, and transfer to a heatproof bowl (reserve saucepan). In reserved saucepan, combine vinegar, sugar, pickling spice, remaining teaspoon salt, and 1 cup water. Bring to a boil, stirring to dissolve sugar and salt; pour hot liquid into bowl with rind. Use a small plate to submerge rind into liquid. Let cool to room temperature. Transfer to a container; cover and refrigerate in liquid at least 2 hours and up to 2 weeks. Serves 8.&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=5798924512386100353&amp;isPopup=true' title='17 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Wonderful Watermelon'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>17</thr:total></entry><entry><id>,</id><published>2010-07-27T14:13:00.000+02:00</published><updated>2010-07-27T14:13:48.037+02:00</updated><category scheme="" term="bean recipes"/><category scheme="" term="chocolate recipes"/><category scheme="" term="magnesium"/><category scheme="" term="quinoa recipes"/><category scheme="" term="raw recipes"/><title type='text'>Magnesium in a Vegan Diet</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Magnesium is extremely necessary for good health, being one of the major elements required by our body. Like all minerals, magnesium cannot be made in our body and must therefore be plentiful in our diet. Thankfully, even with soils depleted of minerals and further loss of nutrition during transportation, most Vegans, eating a balanced diet, should find that it provides enough magnesium.&lt;br /&gt;
  474. &lt;br /&gt;
  475. Not only is magnesium necessary for the metabolism of carbohydrates, fats, protein and amino acids, it is essential for maintaining normal nerve and muscle functioning, ensures strong bones, keeps our blood circulating properly and is important for the secretion of parathyroid hormones. Magnesium has also been called Nature&#39;s tranquillizer.&lt;br /&gt;
  476. &lt;br /&gt;
  477. Although not common, magnesium deficiency can be caused by consumption of large amounts of fats, alcoholism, excess calcium, vitamin D or zinc supplements,&amp;nbsp; antibiotics, gastrointestinal problems,&amp;nbsp; poorly controlled diabetes, diuretics, over exercising, and other factors. The result being that this could cause muscle cramps, anxiety, insomnia, fatigue, migraine headaches,&amp;nbsp; imbalanced blood sugar levels, raised blood pressure and in severe cases even abnormal heart rhythms.&lt;br /&gt;
  478. &lt;br /&gt;
  479. Most vegetable based foods contain reasonable amounts of magnesium, here are some examples:&lt;br /&gt;
  480. almonds&amp;nbsp; &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/4 cup&amp;nbsp; &amp;nbsp;&amp;nbsp;&amp;nbsp; 168mg&lt;br /&gt;
  481. avocado&amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp; &amp;nbsp; 1 med&amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;&amp;nbsp;&amp;nbsp; 70 to 100mg&lt;br /&gt;
  482. banana &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1 med &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;&amp;nbsp; 33mg&lt;br /&gt;
  483. barley cooked whole grain &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 61mg&lt;br /&gt;
  484. black beans boiled &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;61mg&lt;br /&gt;
  485. blackstrap molasses&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1 tbsps &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;48mg&lt;br /&gt;
  486. Brown long grain rice cooked&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;42mg&lt;br /&gt;
  487. cashew nuts &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/4 cup&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 148mg&lt;br /&gt;
  488. chocolate dark-75-85% cacao 1 bar/101gms 230mg&lt;br /&gt;
  489. corn cooked &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;26mg&lt;br /&gt;
  490. flax seeds&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 2 tbsps&amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;&amp;nbsp; 70mg&lt;br /&gt;
  491. lentils boiled &amp;nbsp;&amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp; 36mg&lt;br /&gt;
  492. millet whole grain cooked &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;53mg&lt;br /&gt;
  493. oats bran &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;96mg&lt;br /&gt;
  494. peanut butter natural &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 2 tbsps&amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;&amp;nbsp; 51mg&lt;br /&gt;
  495. potato unpeeled baked&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1 potato &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;55mg&lt;br /&gt;
  496. quinoa cooked&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup&amp;nbsp;&amp;nbsp; &amp;nbsp; &amp;nbsp; 59mg&lt;br /&gt;
  497. soybeans boiled &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp; &amp;nbsp;&amp;nbsp; 74mg&lt;br /&gt;
  498. spinach boiled &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;79mg&lt;br /&gt;
  499. Swiss chard boiled &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;76mg&lt;br /&gt;
  500. tempeh&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;58mg&lt;br /&gt;
  501. tofu &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup &amp;nbsp; &amp;nbsp;&amp;nbsp; 127mg&lt;br /&gt;
  502. tomato raw &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1 med &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;&amp;nbsp; 13mg&lt;br /&gt;
  503. wheat germ &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/4 cup &amp;nbsp;&amp;nbsp;&amp;nbsp; &amp;nbsp;69mg&lt;br /&gt;
  504. zucchini boiled &amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 1/2 cup&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; 19mg&lt;br /&gt;
  505. &lt;br /&gt;
  506. Recommended Dietary Allowances for magnesium differ slightly depending on who set up the lists but basically the most common mentioned are children under 13 years old 80mg to 240mgs and teenagers and adults from 310mgs to 420mgs. If you feel you are not absorbing sufficient magnesium from your foods and wish to take a supplement it is important to take the right kind of magnesium which is magnesium citrate malate. It is significantly easier to absorb and gentler on your gut. &lt;br /&gt;
  507. &lt;br /&gt;
  508. Over cooking can reduce magnesium content of foods so make sure that you include raw, lightly steamed or quickly stir fried dishes in your meal plans. As far as nuts are concerned there is very little loss of magnesium either from roasting or from processing whole nuts into butters.&lt;br /&gt;
  509. &lt;br /&gt;
  510. Why not enjoy the treat of small slab of dark chocolate and know you are getting a nice boost of magnesium.&lt;/div&gt;&lt;br /&gt;
  511. &lt;div style=&quot;text-align: center;&quot;&gt;*************************&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Magnesium Rich Recipes&lt;/b&gt;&lt;br /&gt;
  512. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;&lt;/b&gt;&lt;br /&gt;
  513. &lt;b&gt;Raw Chocolate Avocado Mousse&lt;/b&gt;&lt;br /&gt;
  514. From &lt;a href=&quot;;&gt;California Avocado &lt;/a&gt;&lt;br /&gt;
  515. Recipe Provided By Chef Kimberly Morabito, Table Nectar (Oakland, CA)&lt;br /&gt;
  516. &lt;br /&gt;
  517. 2 ¾ oz raw cashews (soaked 3 hours)&lt;br /&gt;
  518. 3 oz extra virgin coconut oil&lt;br /&gt;
  519. 6 oz agave nectar&lt;br /&gt;
  520. 6 oz cold purified water&lt;br /&gt;
  521. 2 oz unsweetened cacao powder&lt;br /&gt;
  522. ¾ oz organic, Non-GMO soy lecithin granules&lt;br /&gt;
  523. 2 tsp vanilla extract&lt;br /&gt;
  524. 1 tsp vanilla powder (optional)&lt;br /&gt;
  525. 1 tsp ground cinnamon&lt;br /&gt;
  526. &amp;nbsp;¼ tsp ground cardamom&lt;br /&gt;
  527. ? tsp sea salt&lt;br /&gt;
  528. 1 large Fresh California Avocado (8oz), pitted, peeled and coarsely chopped&lt;br /&gt;
  529. &lt;br /&gt;
  530. Drain the soaked cashews. Place all ingredients except the avocado into a food processor or high-powered blender.&amp;nbsp; Process until smooth. Add the chopped avocado to mixture and process while occasionally scraping down the sides of the bowl until mixture is silky smooth. Divide mixture evenly into 6 bowls or glasses.&amp;nbsp; Refrigerate at least 30 minutes to set before serving.&amp;nbsp; For a much firmer mousse, refrigerate 8 hours or more.&amp;nbsp; Serve.&amp;nbsp;&amp;nbsp; Serves : 6&amp;nbsp; Yield : 3-1/2 cups&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  531. &lt;br /&gt;
  532. &lt;b&gt;Spinach-Quinoa Salad with Cherries and Almonds&lt;/b&gt;&lt;br /&gt;
  533. Adapted from the &lt;a href=&quot;;&gt;Vegetarian Times &lt;/a&gt;&lt;br /&gt;
  534. This salad is perfect for picnics because it&#39;s filling and won&#39;t get soggy. It also works well with couscous or bulgur.&lt;br /&gt;
  535. &lt;br /&gt;
  536. 1/4 cup sliced almonds&lt;br /&gt;
  537. 1 1/2 cups quinoa, rinsed and drained&lt;br /&gt;
  538. 2 cups spinach leaves&lt;br /&gt;
  539. 2 cups fresh cherries, pitted and halved, or 1 cup dried cherries, chopped&lt;br /&gt;
  540. 1 cucumber, peeled, seeded and cut into 1/3-inch dice (about 1 1/2 cups)&lt;br /&gt;
  541. 1 15oz / 425gms can chickpeas, rinsed and drained&lt;br /&gt;
  542. 1 small red onion, finely chopped (about 1/2 cup)&lt;br /&gt;
  543. 1/4 cup plain soy yogurt&lt;br /&gt;
  544. 3 tbsps olive oil&lt;br /&gt;
  545. 2 tbsps fresh lemon juice&lt;br /&gt;
  546. 2 cloves garlic, minced (about 2 tsp.)&lt;br /&gt;
  547. &lt;br /&gt;
  548. Preheat oven to 350F/177C. Spread almonds on baking sheet, and toast 7 to 10 minutes, shaking pan occasionally, or until golden brown. Cool. Bring 3 cups salted water to a boil in pot over medium-high heat. Stir in quinoa. Reduce heat to medium low, cover, and simmer 15 minutes, or until all liquid has been absorbed. Remove from heat and cool, covered, in pot. Lay 5 or 6 spinach leaves flat on top of one another on cutting board. Roll tightly into cylinder, then slice into slivers. Repeat with remaining spinach. Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl. Whisk together yogurt, olive oil, lemon juice and garlic in small bowl. Pour over salad, and toss to coat. Season to taste with salt and pepper. Chill 30 minutes to allow flavours to develop, then serve. Serves 6.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  549. &lt;br /&gt;
  550. &lt;b&gt;Brown Rice and Black Beans&lt;/b&gt;&lt;br /&gt;
  551. From &lt;a href=&quot;;&gt;Rodale where health meets green&lt;/a&gt;.&amp;nbsp;&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;br /&gt;
  552. &lt;br /&gt;
  553. 1 1/2 cups canned black beans, rinsed and drained&lt;br /&gt;
  554. 2 cups cooked brown rice&lt;br /&gt;
  555. 1 cup chopped tomatoes&lt;br /&gt;
  556. 1/2 tsp ground cumin&lt;br /&gt;
  557. 2 teaspoons chopped garlic&lt;br /&gt;
  558. 2 tbsps chopped fresh cilantro (coriander)&lt;br /&gt;
  559. salt&lt;br /&gt;
  560. ground black pepper&lt;br /&gt;
  561. &lt;br /&gt;
  562. In a 10&quot;/25cm no-stick skillet over medium-high heat, combine the beans, rice, tomatoes, cumin and garlic. Cover and cook for 5 minutes, stirring occasionally, or until the beans are hot. Add the cilantro and salt and pepper to taste.&lt;br /&gt;
  563. &lt;br /&gt;
  564. Further reading:&lt;br /&gt;
  565. &lt;a href=&quot;;&gt;Magnesium Food Chart&amp;nbsp; &lt;/a&gt;&lt;br /&gt;
  566. &lt;a href=&quot;;&gt;Magnesium: The Lamp of Life&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;/a&gt;&lt;br /&gt;
  567. &lt;a href=&quot;;&gt;Use Tips from David Wolfe to Increase Bone Density &lt;/a&gt;&lt;br /&gt;
  568. &lt;br /&gt;
  569. &lt;br /&gt;
  570. &lt;center&gt;&lt;iframe frameborder=&quot;0&quot; marginheight=&quot;0&quot; marginwidth=&quot;0&quot; scrolling=&quot;no&quot; src=&quot;;amp;bc1=FFFFFF&amp;amp;IS2=1&amp;amp;bg1=FFFFFF&amp;amp;fc1=000000&amp;amp;lc1=4BA534&amp;amp;t=thevegandiet-20&amp;amp;o=1&amp;amp;p=8&amp;amp;l=as1&amp;amp;m=amazon&amp;amp;f=ifr&amp;amp;asins=034549458X&quot; style=&quot;height: 240px; width: 120px;&quot;&gt;&lt;/iframe&gt;&lt;/center&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=8082822647402389965&amp;isPopup=true' title='14 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Magnesium in a Vegan Diet'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>14</thr:total></entry><entry><id>,</id><published>2010-07-01T09:21:00.000+02:00</published><updated>2010-07-02T11:39:11.948+02:00</updated><category scheme="" term="blog exchanges"/><title type='text'>Expose YourBlog!</title><content type='html'>&lt;div style=&quot;text-align: center;&quot;&gt;&lt;a href=&quot;;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;
  571. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;A new blog exchange launched on the 1st June and has already over 60 very active members. It&#39;s name is Expose YourBlog! and it was created by Don Bell, a blogger, and his team. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  572. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;With the demise of many blog exchanges and others being&amp;nbsp;poorly run, it was great to hear about EYB.&amp;nbsp;I signed up immediately and I am glad I did. I found many old blogging friends from Blog Explosion and Blog Soldiers there, an added perk. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  573. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;What I found exceptional in the beginning was that start up problems were handled by Support promptly after they were reported, a huge plus. Everything now runs smoothly and it is a pleasure to surf and read new posts on favourite blogs. Blogs are approved within 24 hours, mine were done in a few hours!&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  574. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;EYB has many features apart from the blog surfing side. There is an active, friendly forum and a new&amp;nbsp;24/7 radio station, RadioEYB. The D.J. Devin, provides various genres of music, and will be having&amp;nbsp;scheduled blog owner interviews, blog reviews, blog software reviews, and internet and world news slots as well. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  575. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;There are also contests of various kinds. One of the current ones is to earn advertising space, always welcome by bloggers needing extra exposure!&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  576. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Why not give it a try? Click &lt;a href=&quot;;&gt;HERE&lt;/a&gt; or on the graphic above. Looking forward to seeing you there :) &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=2033914157439395357&amp;isPopup=true' title='11 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Expose YourBlog!'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><thr:total>11</thr:total></entry><entry><id>,</id><published>2010-06-08T19:33:00.000+02:00</published><updated>2010-06-08T19:33:41.182+02:00</updated><category scheme="" term="fig recipes"/><category scheme="" term="figs"/><category scheme="" term="green bean recipes"/><category scheme="" term="salad recipes"/><category scheme="" term="smoothie recipes"/><title type='text'>Fantastic Figs</title><content type='html'>&lt;div class=&quot;zemanta-img&quot; style=&quot;display: block; float: left; margin-bottom: 1em; margin-left: 1em; margin-right: 1em; margin-top: 1em; width: 310px;&quot;&gt;&lt;a href=&quot;; rel=&quot;nofollow&quot;&gt;&lt;img alt=&quot;Euphorbia labatii&quot; height=&quot;133&quot; src=&quot;; style=&quot;border-bottom-style: none; border-color: initial; border-left-style: none; border-right-style: none; border-top-style: none; border-width: initial; display: block;&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;span class=&quot;zemanta-img-attribution&quot;&gt;Image via &lt;a href=&quot;;&gt;Wikipedia&lt;/a&gt;&lt;/span&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;There is nothing nicer than a fresh, organic, wonderfully sweet fig. Sadly they are not available all year round, so the next best option are dried &lt;a class=&quot;zem_slink freebase/en/common_fig&quot; href=&quot;; rel=&quot;wikipedia nofollow&quot; title=&quot;Common fig&quot;&gt;figs&lt;/a&gt;. Figs are very nutritious, great for your&amp;nbsp;health, and can be added to both sweet and savoury dishes.&lt;br /&gt;
  577. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  578. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Figs are the fruit of the Ficus tree, which is a member of the Mulberry family. They can be traced thousands of years ago to Egypt and later to Greece and Rome where they were held in&amp;nbsp;high esteem. &amp;nbsp;Spanish missionaries introduced them to the Americas. Figs come in many varieties and colours, like the pale green/yellow Calimyma with amber flesh, the dark purple &amp;nbsp;Mission with pink flesh and the green Adriatic with tan flesh.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  579. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;They are a very healthy fruit to add to your five-a-day, whether they are fresh or dried. &amp;nbsp;They are a good source of soluble and insoluble dietary fiber, potassium, manganese, iron, vitamin&amp;nbsp;B6 and calcium. Figs are low in sodium but high in fruit sugars. &amp;nbsp;Internally figs&#39; potassium helps to control blood pressure, their fiber content is a good weight management aid and also&amp;nbsp;relieves constipation, their calcium helps to promote good bone density and drinking fig juice helps to soothe irritated bronchial passages.. Externally the juice of green figs is said to&amp;nbsp;soften corns, reduce skin pigmentation, and relieve many other skin problems. Fig leaves are said to help diabetic patients reduce their amount of insulin intake.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  580. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Note : Figs contain measurable amounts of oxalates. Therefore individuals with kidney or gallbladder problems may want to avoid eating figs.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  581. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Fresh Figs are very perishable so only purchase what you intend eating in a few days. Store figs in the fridge. &amp;nbsp;They can also be frozen. Freeze individually then store in a plastic container&amp;nbsp;in the freezer for up to 3 months. &amp;nbsp;Freezing will change the texture and the figs will be much softer when thawed, but will still be very tasty. Some people like to dehydrate any excess figs&amp;nbsp;rather than buy commercially dried figs. If buying commercially dried figs, look for those that are organic, sun-dried, and which have no added sulphites. &amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  582. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Figs are in season in the North at the moment, so those lucky enough to see them in your local shops, pop a few in your basket and enjoy a very tasty treat.&lt;/div&gt;&lt;br /&gt;
  583. &lt;div style=&quot;text-align: center;&quot;&gt;**************************&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;i&gt;There was an Old Person of Ischia,&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;i&gt;Whose conduct grew friskier and friskier;&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;i&gt;He danced hornpipes and jigs,&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;i&gt;&amp;nbsp;&amp;nbsp; &amp;nbsp; and ate thousands of figs,&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;i&gt;That lively Old Person of Ischia.&lt;/i&gt;&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;Edward Lear &amp;nbsp;(1812-1888)&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;
  584. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;************************** &amp;nbsp;&amp;nbsp;&lt;/div&gt;&amp;nbsp;&amp;nbsp; &lt;br /&gt;
  585. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Fig and Mint Salad&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;;/a&gt; &amp;nbsp; By Jolinda Hackett,&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;This unusual combination of figs and fresh mint makes for an unusual raw food salad ~ Jolinda&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  586. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;handful of fresh strawberries, sliced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 fresh figs, sliced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp agave nectar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp balsamic vinegar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp fresh mint, chopped&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  587. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Toss together all ingredients in a large bowl until fruits are well coated. Enjoy!&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  588. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Nutty Fig Bites&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;By &lt;a href=&quot;;&gt;The Vegan Chef &amp;nbsp; &amp;nbsp;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  589. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;20 dried figs&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup pecans or peanuts&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 cup raisins&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 tsp cinnamon&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/3 cup peanut butter&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;finely chopped peanuts&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  590. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;In a food processor, place the figs, pecans, raisins, and cinnamon, and process for 1 minute to combine. Add the peanut butter and pulse a few times to combine. Using your hands, roll the&amp;nbsp;mixture into 1-inch balls, and then roll the balls in the finely chopped peanuts. Store in an airtight container. Yield: 2 Dozen&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  591. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Fresh Fig and Rose Smoothie&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From the &lt;a href=&quot;;&gt;Chocolate and Zucchini&lt;/a&gt; blog.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  592. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 ripe black figs (about 250gms/9ozs)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 or 3 large oranges (about 250 ml / 1 cup juice)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tsps rose water, plus more to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  593. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Remove the very tip of the fig stems and quarter the figs. Juice the oranges. Combine the quartered figs, orange juice, and rose water in a blender, and whizz until smooth. Taste,&amp;nbsp;and add a little more rose water if desired.&amp;nbsp;Serves 2&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;&lt;br /&gt;
  594. &lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Marinated Green Bean Salad with Dried Figs, Almonds and Olive Vinaigrette&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;California Figs&lt;/a&gt;&amp;nbsp;&amp;nbsp;&amp;nbsp;Created by The Chef&#39;s Table Restaurant, Fresno, CA&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  595. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 shallot, white part only, minced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cloves garlic, thinly sliced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps balsamic vinegar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 tbsps virgin olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup pitted mixed ripe and green olives, chopped fine&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cups fresh green beans, trimmed, cut crosswise in 1/2-inch length, and blanched&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 dried California figs, diced 1/4-inch&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;4 tbsps sliced almonds, toasted&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  596. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;In large bowl, combine shallot, garlic, vinegar, olive oil and olives; mix well. Add green beans, figs and almonds; toss to coat well. Cover and chill. Divide and serve on lettuce leaves, if&amp;nbsp;desired. Serves: 4&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=7140693639278373979&amp;isPopup=true' title='11 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Fantastic Figs'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><thr:total>11</thr:total></entry><entry><id>,</id><published>2010-05-07T18:02:00.000+02:00</published><updated>2010-06-01T11:07:02.128+02:00</updated><category scheme="" term="calcium"/><category scheme="" term="quinoa recipes"/><category scheme="" term="salad recipes"/><title type='text'>Calcium in a Vegan Diet</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;One question asked by people when becoming Vegan is, will they get enough calcium without supplementation? Yes they will, as calcium is found in most veggies, fruit, nuts, cereals and&amp;nbsp;seeds. Plus the fact that plant protein does not cause calcium loss from bones, unlike animal protein. Research has shown that people&amp;nbsp;who live in countries where the diet is typically plant based have little osteoporosis, even when calcium intake is lower than that in dairy consuming countries.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  597. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Calcium is not only required for bone health it is necessary for the teeth, blood clotting, metabolising iron, the transmission of nerve impulses, the regulation of the heart&#39;s rhythm and it&amp;nbsp;alleviates insomnia. It is a major mineral in our bodies and is approximately 2% of our body weight.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  598. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Some examples calcium content of plant food :&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tablespoon blackstrap molasses 200mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup broccoli&lt;span class=&quot;Apple-tab-span&quot; style=&quot;white-space: pre;&quot;&gt; &lt;/span&gt;170mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 med baked potato &lt;span class=&quot;Apple-tab-span&quot; style=&quot;white-space: pre;&quot;&gt; &lt;/span&gt;26mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup cubed acorn squash 90mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 med avocado 30mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup cubed papaya 50mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 dry figs 100mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 cup golden raisins 43mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup boiled white beans 150mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tablespoons almonds &amp;nbsp;50mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tablespoons Brazil nuts 80mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tablespoons sesame seeds 170mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup quinoa 80mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup hummus 120mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 glass Alpro Soya Milk &amp;nbsp;240mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;8oz soy yogurt 150 to 300mg&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  599. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Daily allowances (RDA&#39;s) vary by country but basically they state under 8 years - 200 to 800mg, 9 to 12 years 800 - 100mg, 13 to adult 1200mg, adult 1000mg, seniors 1200mg, &amp;nbsp;Which with a&amp;nbsp;balanced Vegan diet is easily achievable. Vitamin D either obtained by sitting in the sunshine for around half an hour per day or by supplementation will aid with absorption and use of&amp;nbsp;calcium. If you feel the need to take calcium supplementation note that it is best taken in the evening before bed. Note that other causes of calcium loss from the body, other than animal&amp;nbsp;protein, are high sodium intake, caffeine, and smoking. Some medications also affect calcium absorption and calcium loss so check with the pharmacist when filling a script.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  600. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;On the other side of the coin, the well-known author and supporter of the raw-Vegan lifestyle, &lt;a href=&quot;;&gt;David Wolfe&lt;/a&gt; &amp;nbsp;states &quot;&lt;i&gt;Calcium does not build bones. This is one&amp;nbsp;of the biggest misconceptions ever&lt;/i&gt;.&quot; He believes that silicon and magnesium are the keys to increasing bone density and we should stop taking calcium and start taking them to increase our bone density. &amp;nbsp;Read &amp;nbsp;&lt;a href=&quot;;&gt;&lt;i&gt;Use Tips from David Wolfe to Increase Bone Density&lt;/i&gt;&lt;/a&gt;. and decide for yourself.&amp;nbsp;&lt;/div&gt;&lt;br /&gt;
  601. &lt;div style=&quot;text-align: center;&quot;&gt;******************&lt;/div&gt;&lt;br /&gt;
  602. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Toasted Quinoa Salad&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;Chet Day&lt;/a&gt; &amp;nbsp; by Karen Railey &amp;nbsp; &amp;nbsp; &amp;nbsp; &amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  603. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;3/4 cup uncooked quinoa&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup diced carrots&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 cup chopped red bell pepper&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup minced parsley or cilantro&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 sliced green onions&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;juice of 1 lemon and 1 lime (or 1 - 2 tablespoons of each)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1-1/2 tablespoons tamari soy sauce&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cloves minced or pressed garlic&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 teaspoon chili sauce (tobasco) (or use a pinch of cayenne, a few red pepper flakes, etc.)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  604. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Rinse quinoa and drain. Put in a pot and dry toast until a few grains begin to pop. Add 1-1/2 cups of water, bring to a boil, cover and simmer for about 15 minutes, or until the water is absorbed. Remove from heat and let stand for 10 minutes. Fluff with a fork and let cool. Mix carrot, red pepper, parsley and green onion in large bowl. Add cold quinoa and toss to combine, Whisk together lemon and lime juices, tamari, garlic and chili sauce. Pour over salad and combine well. Chill until serving time. This recipe can be fun. Try throwing in a few fresh raw peas, some fresh raw corn, fresh sliced raw green beans, etc.&lt;/div&gt;&lt;br /&gt;
  605. &lt;div class=&quot;zemanta-related&quot;&gt;&lt;h6 class=&quot;zemanta-related-title&quot; style=&quot;font-size: 1em; margin: 1em 0pt 0pt;&quot;&gt;Related articles by Zemanta&lt;/h6&gt;&lt;ul class=&quot;zemanta-article-ul&quot;&gt;&lt;li class=&quot;zemanta-article-ul-li&quot;&gt;&lt;a href=&quot;; rel=&quot;nofollow&quot;&gt;Calcium-Rich Foods&lt;/a&gt; (;/li&gt;
  606. &lt;/ul&gt;&lt;/div&gt;&lt;div class=&quot;zemanta-pixie&quot; style=&quot;height: 15px; margin-top: 10px;&quot;&gt;&lt;a class=&quot;zemanta-pixie-a&quot; href=&quot;; title=&quot;Reblog this post [with Zemanta]&quot;&gt;&lt;img alt=&quot;Reblog this post [with Zemanta]&quot; class=&quot;zemanta-pixie-img&quot; src=&quot;; style=&quot;border: medium none; float: right;&quot; /&gt;&lt;/a&gt;&lt;span class=&quot;zem-script more-related more-info pretty-attribution&quot;&gt;&lt;script defer=&quot;defer&quot; src=&quot;; type=&quot;text/javascript&quot;&gt;
  607. &lt;/script&gt;&lt;/span&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=3518167965069031915&amp;isPopup=true' title='12 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Calcium in a Vegan Diet'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><thr:total>12</thr:total></entry><entry><id>,</id><published>2010-04-12T14:38:00.000+02:00</published><updated>2010-04-12T14:43:15.970+02:00</updated><category scheme="" term="mushroom recipes"/><category scheme="" term="tofu"/><category scheme="" term="tofu recipes"/><category scheme="" term="vegan breakfast recipes"/><category scheme="" term="vegan cake recipes"/><title type='text'>Tofu Revisited</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  608. I &amp;nbsp;realized last week that I had not eaten tofu for at least a month. I wasn&#39;t avoiding it, I just didn&#39;t think to buy it. Time to correct that as it is a wonderful food for Vegans due to it&amp;nbsp;containing all nine essential amino acids the body needs to build protein. In other words tofu a complete protein. It might not be as high quality protein&amp;nbsp;as soy beans themselves but as part of a balanced Vegan diet it &amp;nbsp;will give us a good and inexpensive portion of our required daily protein (RDA +/- 50 grams).&lt;br /&gt;
  609. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  610. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Tofu, or &lt;a class=&quot;zem_slink freebase/en/tofu&quot; href=&quot;; rel=&quot;wikipedia nofollow&quot; title=&quot;Tofu&quot;&gt;bean curd&lt;/a&gt; as it is known in the East, originated in China over 2000 years ago. It only became popular in Japan around the 1600&#39;s and in the West as late as the 1960&#39;s. It is made&amp;nbsp;from dried soybeans and comes two main styles, silken and firm. It is nutritious as it is an excellent source of tryptophan, a very good source of manganese, iron and protein, and a good&amp;nbsp;source of calcium, omega_3, selenium, copper, phosphorus, and magnesium. A cup of tofu will give you approximately 20 grams of protein.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  611. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Healthwise tofu is low in saturated fat and studies indicate that regular intake of tofu and other soy products lowers LDL (bad cholesterol) levels. Tofu also contains isoflavones which&amp;nbsp;act like a mild form of HRT and so help to relieve menopausal symptoms and assist with maintaining healthy bones. The iron in tofu with the assistance of the copper it contains aids&amp;nbsp;oxygenation of the blood which in turn lifts energy levels. Tofu&#39;s selenium content helps reduce levels of &amp;nbsp;free radicals and also DNA repair.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  612. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Warning: Anyone allergic to soy beans will also be allergic tofu. Tofu also contains oxalates so those with existing and untreated kidney or gallbladder problems may want to avoid&amp;nbsp;eating tofu regularly.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  613. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Storage of tofu depends on it&#39;s packaging. Long-life boxed silken tofu can be kept without refrigeration until expiry date or opening. Once opened should be refrigerated and used within&amp;nbsp;a couple of days. &amp;nbsp;Refrigerated tofu can be kept in the fridge for a few weeks but once opened should be in a container filled with water and used within a few days. Change the water&amp;nbsp;daily. Tofu can be frozen as well. Drain the water, wrap in freezer wrap or foil, and freeze for up to 3 months. The texture changes once frozen, it becomes spongy and chewy.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  614. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Tofu has very little flavour, so is easy to add to almost any dish whether sweet or savoury. One last point, make sure your tofu is made from organic soy beans and not GMO soy&amp;nbsp;beans. &amp;nbsp;Enjoy!&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  615. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;********************&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Tofu and Wild Mushrooms&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;Weekday Vegetarian&lt;/a&gt; by Kelly Rossiter at Treehugger&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Taken from the book Ancient Wisdom, Modern Kitchen by Yuan Wang, Warren Sheir and Mika Ono&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  616. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;8 dried shiitake mushrooms&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp sesame oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1&quot; / 2cm piece of fresh ginger, peeled and minced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cloves of garlic, peeled and minced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 green onions, cut into 1/4&quot; / 1/2cm pieces, roots and tough tips discarded&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 package firm tofu, cut into 1 inch cubes&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp cold water&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp powdered kudzu, arrowroot, cornstarch of other thickener&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp soy sauce, or to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp lemon juice, or to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  617. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Soak the shiitake mushrooms in 1 1/2 - 2 cups of water for 20 minutes, or until soft. Drain, reserving the liquid for later use. Cut off and discard the stem, if desired, and slice the remainder&amp;nbsp;in 1/4 inch pieces. Heat the oil in a wok or skillet over medium-high heat. Add the ginger and garlic and cook for 30 to 60 seconds, until fragrant. Add the shiitakes, green onions, and&amp;nbsp;tofu. Add 1 cup of the mushroom liquid, cover and cook over medium-high heat for 5 to 7 minutes, turning the tofu once, until the tofu is cooked through. In a small bowl, stir together&amp;nbsp;the water and the kudzu until no lumps remain. Add the kudzu mixture and soy sauce to the tofu mixture and stir. Cook for another minute. Lemon juice to taste.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  618. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Scrambled Tofu&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;;/a&gt;&amp;nbsp;&amp;nbsp; By Kate L Pugh&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;I think it&#39;s the dill and nutritional yeast that make this taste like eggs. I&#39;m in the UK as well - I use Engevita nutritional yeast distributed by Marigold, from my local health food shop. I use&amp;nbsp;Sainsbury&#39;s own-brand plain tofu - it&#39;s best if the tofu hasn&#39;t been frozen. ~ Kate&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  619. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp finely-chopped onion&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;vegetable stock to saute&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 pack / 150gms / 5oz plain tofu (not silken), grated&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsp nutritional yeast flakes&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/8 tsp garlic granules&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 tsp dried dill&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;salt and freshly-ground black pepper to taste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  620. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Using a non-stick pan, gently saute the onion in a little vegetable stock until softened but not browned. Add the tofu and stirfry for about another 10 minutes. Meanwhile, mix the&amp;nbsp;nutritional yeast, garlic granules and dill with &amp;nbsp; &amp;nbsp;a few tbsp water to form a thinnish sauce. Season with plenty of salt and pepper. Add the sauce to the pan and stir and cook until the&amp;nbsp;liquid is gone and the scrambled tofu is fairly dry. Serve on toast. Serves 1-2&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  621. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Mini Coconut Cream Pies&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From the &lt;a href=&quot;;&gt;Vegetarian Times&lt;/a&gt;&amp;nbsp;&amp;nbsp; &amp;nbsp;These little coconut pies are sturdy enough to travel in a lunch box or picnic basket.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  622. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/3 cup sweet flake coconut&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 oz / 180gms soft silken tofu, drained&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/3 cup raw sugar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;5 tbsps cornstarch&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 14oz / 390ml can light coconut milk&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp vanilla extract&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/8 tsp coconut extract&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 mini Vegan graham cracker pie crusts&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  623. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Preheat oven to 350°F / 175°C. &amp;nbsp;Spread coconut on baking sheet, and toast 5 minutes, shaking pan occasionally, or until golden. Blend tofu in blender or food processor 2 to 3 minutes, or&amp;nbsp;until smooth. Set aside. Whisk together sugar and cornstarch in saucepan. Whisk in coconut milk, and cook over medium-high heat 8 minutes, or until thickened, whisking constantly.&amp;nbsp;Remove pan from heat. Fold in tofu, vanilla and coconut extracts, and coconut. Divide among mini pie crusts, and chill. &amp;nbsp;Makes 6 pies.&lt;/div&gt;&lt;br /&gt;
  624. &lt;div style=&quot;text-align: center;&quot;&gt;********************&lt;/div&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;font-size: 16px; font-weight: bold;&quot;&gt;Related articles by Zemanta&lt;/span&gt;&lt;br /&gt;
  625. Tofu, more tofu, test recipes at &lt;a href=&quot;;&gt;Seitan Is My Motor&lt;/a&gt; blog.&lt;br /&gt;
  626. Potted Tofu at&amp;nbsp;&lt;a href=&quot;;&gt;Notes from the Vegan Feast Kitchen&lt;/a&gt; blog.&lt;br /&gt;
  627. Tofu Feta from &lt;a href=&quot;;&gt;My Veggie Kitchen&lt;/a&gt; blog. &lt;br /&gt;
  628. Homemade Tofu Recipe at &lt;a href=&quot;;&gt;Vegan Food at Suite 101&lt;/a&gt;&lt;br /&gt;
  629. &lt;span class=&quot;Apple-style-span&quot; style=&quot;font-size: 16px; font-weight: bold;&quot;&gt;&lt;span class=&quot;Apple-style-span&quot; style=&quot;font-size: medium; font-weight: normal;&quot;&gt;&lt;a href=&quot;; rel=&quot;nofollow&quot;&gt;Tofu 101: Kicking Off the T&amp;amp;T Challenge&lt;/a&gt; (;/span&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=5722617329644033670&amp;isPopup=true' title='4 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Tofu Revisited'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>,</id><published>2010-03-15T20:10:00.000+02:00</published><updated>2010-03-17T00:52:27.718+02:00</updated><category scheme="" term="cellophane noodles"/><category scheme="" term="cold soup recipes"/><category scheme="" term="mung bean recipes"/><category scheme="" term="mung beans"/><category scheme="" term="sprout recipes"/><title type='text'>Mung Beans - Nutritious and Tasty</title><content type='html'>&lt;center&gt;&lt;div class=&quot;zemanta-img&quot; style=&quot;display: block; margin: 1em; width: 310px;&quot;&gt;&lt;/div&gt;&lt;a href=&quot;; rel=&quot;nofollow&quot;&gt;&lt;img alt=&quot;Fresh uncooked bean sprouts on a dish&quot; height=&quot;150&quot; src=&quot;; style=&quot;border-style: none; display: block;&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;span class=&quot;zemanta-img-attribution&quot;&gt;Image via &lt;a href=&quot;;&gt;Wikipedia&lt;/a&gt;&lt;/span&gt;&lt;br /&gt;
  630. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;/div&gt;&lt;/center&gt;&lt;br /&gt;
  631. &lt;div style=&quot;text-align: justify;&quot;&gt;We all know of bean sprouts, having seen them in supermarkets or in Chinese and Thai food, but not everyone knows that they are sprouted mung beans. Mung beans are seeds of the&amp;nbsp;pods of the Vigna radiata plant which is part of the legume family. They are native to Asia. In the West mung beans were originally grown as animal feed.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  632. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Mung beans are small and dark green in colour and in many places also known as moong and green gram. &amp;nbsp;They are sweet, and soft, and they are easily digested. They are sprouted, &amp;nbsp;split and hulled (mung dal), or&amp;nbsp;ground and their starch extracted and made into cellophane noodles. Mung dal, &amp;nbsp;is referred to as the &quot;queen of lentils&quot; &amp;nbsp;in Asia, is&amp;nbsp;light yellow in colour and is used in many Ayurvedic dishes.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  633. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Mung dal and mung beans are a source of protein, dietary fiber, &amp;nbsp;B vitamins, magnesium, phosphorous, folic acid (folate), iron, manganese, zinc, copper and aminos. &lt;a class=&quot;zem_slink freebase/en/sprouting&quot; href=&quot;; rel=&quot;wikipedia nofollow&quot; title=&quot;Sprouting&quot;&gt;Sprouting&lt;/a&gt; the&amp;nbsp;whole beans improves on their nutritious content and adds vitamin C. &amp;nbsp;They are low in sodium and a cup of bean sprouts contains 3 grams of protein and a cup of boiled mung beans&amp;nbsp;contains 14 grams of protein.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  634. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Enjoy the sprouts in stir frys, salads and added to sandwich fillings. &amp;nbsp;Neither whole mung beans not mung dal needs soaking before cooking and have a butter soft&amp;nbsp;consistency once cooked and are used in soups, stews, and salads. &amp;nbsp;Due to it&#39;s energy and strength giving benefits&amp;nbsp;mung dal is part of a popular Ayurvedic dish called Kicharee. It is eaten&amp;nbsp;during cleansing and detoxification programs, when recovering from illness, by the elderly, and also to balance one at the change of seasons.&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  635. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;So pick up a packet of mung dal or a packet of mung beans to cook and to sprout today. &amp;nbsp;Inexpensive, tasty and nutritious!&lt;br /&gt;
  636. &lt;br /&gt;
  637. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;**********************&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;
  638. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Kicharee&amp;nbsp;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From Pukka Herbs&#39; &lt;a href=&quot;;&gt;Ayurvedic Recipes&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Try eating kicharee regularly: it is easy to digest, very nourishing and delicious.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  639. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/3 cup split mung dal&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2/3 cup basmati rice (or other grain)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;3-4 cups of water (a ratio of 1:3 or 1:4).&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/2 tsp each of organic turmeric, ginger, roasted cumin and coriander. Adjust flavour to your preference.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;seasonal vegetables like spinach, peas, seaweeds, shitake mushrooms.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  640. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Simmer the mung dal and rice in the water. Add all the herbs and then the vegetables. The best practice is to cook it on a very low heat in a covered saucepan and DO NOT stir it after all&amp;nbsp;the ingredients are added or it will go mushy. Stir in a teaspoon of hemp seed oil at the end.&lt;/div&gt;&lt;br /&gt;
  641. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Rockin&#39; Pumkin Soup&lt;/b&gt; (Raw)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;Raw Pleasure&lt;/a&gt;, created by Jenergy &amp;nbsp; &amp;nbsp; &amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;For a long time I believed that raw pumpkin soup was not possible. &#39;Tis! This is one of my favourite raw dishes. Easy on the tummy, easy on the eye and a treat for the taste-buds! &amp;nbsp;~&amp;nbsp;Jennie&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  642. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Soup&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cups diced butternut pumpkin, diced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;½ cup of brazil nuts&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;½ teaspoon of salt&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;½ clove garlic&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;½ teaspoon ground cumin&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 kaffir lime leaf&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1-2 cups of water, depending on how you like your consistency&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Croutons&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;corn kernals, off one cob&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 red or yellow capsicum, diced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 small cucumber, diced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup of mung bean sprouts&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  643. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;In your high speed blender add the pumpkin, brazil nuts, salt, garlic, cumin, kaffir lime leaf and water. Blend on high until smooth. Pour into a bowl and add your croutons.&amp;nbsp;Jennie&#39;s Note: Whenever I make a soup I like to dice in some fresh vegies for the chew factor. When we chew our mouth releases saliva which is the first stage of digestion with our food.&amp;nbsp;This helps our tummy immeasurably. I&#39;ve used my favourites for this recipe but you can also use carrots, celery, tomato, other greens, finely chopped nuts or seeds, parsnip, cauliflower or&amp;nbsp;broccoli. When it comes to vegetable croutons you are only limited by your imagination. Go for it. Have fun!&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  644. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Gingery Mung Bean Sprouts Pancake&lt;/b&gt; (Gluten-Free)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;All Recipes&lt;/a&gt; By Kaoru &amp;nbsp;&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;This is a savory pancake. Make it with plenty of mung bean sprouts! Unlike other bean sprouts, mung sprouts are eaten cooked in Japan. They are economical and nutritious! I created&amp;nbsp;this recipe for my wheat-free diet, but if you like go ahead and use wheat flour for barley flour. It tastes like good old Japan to me!! ~ Kaoru&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  645. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps / 10 gms minced fresh ginger root&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp / 15 mls tamari&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 tsp sea salt&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 tbsps / 55 gms barley flour&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup / 60 mls water&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup / 105 gms &amp;nbsp;mung bean sprouts&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp vegetable oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp sesame oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;ground cayenne pepper to taste (optional)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  646. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;In a medium bowl, mix together ginger, tamari, sea salt, barley flour, and water. Stir in mung bean sprouts, coating the sprouts with the batter. You may want to break some sprouts into&amp;nbsp;smaller pieces before adding to the batter. Heat vegetable oil and sesame oil in a large skillet over medium heat. Reduce heat to low, and pour in batter to make one 6 inch pancake. Cook for&amp;nbsp;about 4 minutes on each side. Serve hot or cool. Sprinkle cayenne pepper or more soy sauce over the cooked pancake if you like!&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  647. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Mungous Dip&lt;/b&gt; (similar to Hummus, but Green)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;Yoga Murrieta&lt;/a&gt; &amp;nbsp; &amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  648. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 cup mung beans&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;4 cups Water&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 limes squeezed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 cloves garlic minced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps sesame tahini paste&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps extra virgin olive oil&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp salt&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;squirt Braggs&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 tsp black pepper&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;dash of cayenne pepper&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Bring mung beans to boil in water and turn heat to low and continue to boil for 35-40 minutes until done. Or pressure cook for 12 minutes with a quick release. Strain mung beans and&amp;nbsp;smash or blend with the rest of the ingredients. Use as a dip with green vegetable slices for the Green Diet or the Mungs Beans &amp;amp; Rice Diet. Vegetables such as cucumber or zucchini&amp;nbsp;slices, bell pepper squares or celery sticks, etc... Enjoy.&lt;/div&gt;&lt;div class=&quot;zemanta-pixie&quot; style=&quot;height: 15px; margin-top: 10px;&quot;&gt;&lt;span class=&quot;zem-script more-related more-info pretty-attribution&quot;&gt;&lt;script defer=&quot;defer&quot; src=&quot;; type=&quot;text/javascript&quot;&gt;&lt;/script&gt;&lt;/span&gt; &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=7183466576197713719&amp;isPopup=true' title='7 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Mung Beans - Nutritious and Tasty'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><thr:total>7</thr:total></entry><entry><id>,</id><published>2010-02-08T19:29:00.000+02:00</published><updated>2010-03-17T01:03:10.959+02:00</updated><category scheme="" term="lentil recipes"/><category scheme="" term="onion recipes"/><category scheme="" term="onions"/><category scheme="" term="raw food recipes"/><category scheme="" term="salad recipes"/><category scheme="" term="soup recipes"/><category scheme="" term="vegan diet"/><title type='text'>I Love Onions</title><content type='html'>&lt;center&gt; &lt;br /&gt;
  649. &lt;div class=&quot;zemanta-img&quot; style=&quot;display: block; margin: 1em; width: 210px;&quot;&gt;&lt;a href=&quot;;&gt;&lt;img alt=&quot;List of Filipino dishes&quot; height=&quot;133&quot; src=&quot;; style=&quot;border-style: none; display: block;&quot; width=&quot;200&quot; /&gt;&lt;/a&gt;&lt;span class=&quot;zemanta-img-attribution&quot;&gt;Image via &lt;a href=&quot;;&gt;Wikipedia&lt;/a&gt;&lt;/span&gt;&lt;/div&gt;&lt;/center&gt;&lt;br /&gt;
  650. &lt;div style=&quot;text-align: justify;&quot;&gt;I cannot imagine my kitchen without onions in some form or another. Onions, like garlic and leeks, are members of the Allium family. Today I will discuss the&amp;nbsp;common onion which can be found in our supermarkets every day of the year. If the organic ones are available or you have grown them yourself, all the better.&lt;br /&gt;
  651. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;For thousands of years, right back to the Bronze Age, onions have been grown in Asia and the Eastern Mediterranean countries. Ancient cultures used them as a currency, for strength,&amp;nbsp;as an aphrodisiac and in some as part of religious ceremonies. Generally in history up until today they have been reconised for their great medicinal powers and culinary flavour.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  652. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Nutritionally onions are a very good source of vitamin B6  (pyridoxine), vitamin C, dietary fibre, chromium, a good source of manganese, potassium, phosphorus, copper, tryptophan and&amp;nbsp;the trace element molybdenum. Plus they also contain powerful sulphur compounds and flavournoids like quercetin, a potent antioxidant,  with all their added healthy benefits.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  653. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Studies show that regular consumption of onions and other members of the allium family, assists in the lowering of blood pressure and cholesterol levels, improving glucose tolerance,&amp;nbsp;assists in the maintenance of good gastrointestinal, ovarian, breats and prostate health. Also, Vegans take note,  onions are excellent for bone health (Journal of Agricultural and Food&amp;nbsp;Chemistry). Onions also assists people with arthritis as their anti-inflammatory properties are said to reduce the severity of pain and swelling.  For the same reason they are helpful with&amp;nbsp;respiratory problems and colds.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  654. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;When purchasing onions make sure their outer skins are dry and unpunctured. They should be very firm. If the tops are still attached they should be fresh looking. Store at room&amp;nbsp;temperature, away from bright light, in a well ventilated area. Once cut store in the refrigerator. Both useful in salads and cooked foods. If you have excess onions they can be pickled,&amp;nbsp;dehydrated, frozen, or even made into onion marmelade, all ways they remain tasty.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  655. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;If eating for health reasons the best onions are the stronger tasting, more pungent ones eaten raw but as there are so many ways to have them, if eaten daily, whether cooked or raw you&amp;nbsp;should easily reap their benefits. If eating for pure enjoyment note that when cooked at low temperatures, they become more sweet the longer they are cooked. After chopping, roll fresh&amp;nbsp;leaves of parsley between your hands and it will remove the smell. If you have problems with chooping tham by hand, buy one of those little onion choppers that are so inexpensive these&amp;nbsp;days.....forget about cutting under water or with a slice of bread in your mouth!&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  656. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;The thing is to enjoy onions, whatever way you like to eat them.  I know I do.&lt;/div&gt;&lt;br /&gt;
  657. &lt;div style=&quot;text-align: center;&quot;&gt;**********************&lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;br /&gt;
  658. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Vegan French Onion Soup&amp;nbsp;&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;Low Carb Recipes&amp;nbsp;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  659. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;8 cups onions cut in thin half circles&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;6 cups water&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;4 fresh garlic bulbs pressed or minced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1/4 cup tamari soy sauce&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tbsps powdered vegetable broth&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tsps olive oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  660. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;A simple fat free delicious onion soup that was altered to nonfat from the original recipe. In a large non stick skillet saute half the onions until they are a deep brown but not burned. The&amp;nbsp;trick is to cook them until they are well browned and tender yet still have a little firmness. Add a little water at a time to keep onions from sticking. Repeat with remaining onions. In a 3-4 qt&amp;nbsp;/ 3 litre pot place all the sauteed onions the garlic and water. Bring to a boil reduce heat and simmer covered about 20 min or until soup broth is quite flavourful. Turn burner to lowest&amp;nbsp;heat. Add tamari and vegetable broth powder. Add a little more water if desired. Optional: Serve hot topped with Vegan cheese and croutons or French bread. Servings: 8&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  661. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Puy Lentil, Red Onion and Herb Salad&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;A light but filling side dish that would be great for a barbecue.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Recipe from &lt;a href=&quot;;&gt;BBC Good Food by olive magazine&amp;nbsp;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  662. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 small red onion , halved and finely sliced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 lemons , juiced&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;2 tsp golden caster sugar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tsp ground cumin&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 garlic clove , crushed&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;300g Puy lentils (large green lentils)&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;small bunch coriander , leaves picked&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;small bunch parsley , leaves picked&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  663. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Put the onion in a bowl with the lemon juice, sugar, cumin and garlic. Toss and leave to marinate for 10 minutes. Cook the lentils until just tender, rinse and drain. Toss with the onion mix,&amp;nbsp;season well then add the herbs and toss again.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  664. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  665. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Fresh Red Onion Marmalade&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;From &lt;a href=&quot;;&gt;Waitrose&lt;/a&gt;&amp;nbsp;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  666. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp oil&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;3 large red onions, finely chopped&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1 tbsp mustard seeds&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;50g / 2ozs brown sugar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;1tbsp sweet chilli sauce&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;125ml  / 1/2cup red wine&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;75ml / 1/3cup balsamic vinegar&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  667. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Heat 1 tablespoon oil in a pan, add 3 large, finely sliced red onions and 1 tablespoon mustard seeds and cook for 5 minutes. Add 50g brown sugar, 1 tablespoon sweet chilli sauce and 75ml&amp;nbsp;cold water. Cover and cook for 15 minutes, then add 125ml red wine and 75ml balsamic vinegar. Bring to the boil and simmer for 15-20 minutes until syrupy, then serve.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  668. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;b&gt;Raw Food Recipes&lt;/b&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a href=&quot;;&gt;Raw Onion Rings at Rawmazing Healthy Raw Onion Rings&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a href=&quot;;&gt;Raw Food Recipe for Onion Bread – The Renegade Health Show&lt;/a&gt;&amp;nbsp;&lt;/div&gt;&lt;div class=&quot;zemanta-pixie&quot; style=&quot;height: 15px; margin-top: 10px;&quot;&gt;&lt;span class=&quot;zem-script more-related pretty-attribution&quot;&gt;&lt;script defer=&quot;defer&quot; src=&quot;; type=&quot;text/javascript&quot;&gt;
  669. &lt;/script&gt;&lt;/span&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=4057899676836554089&amp;isPopup=true' title='9 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='I Love Onions'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><thr:total>9</thr:total></entry><entry><id>,</id><published>2010-01-22T16:42:00.000+02:00</published><updated>2010-02-01T05:33:52.127+02:00</updated><title type='text'>Watercress - A Superfood</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Most people do not realize that watercress (nasturtium officinale) is one of our most nutritious vegetables. It is one of the oldest green leafy vegetables known to man. It is a hardy perennial plant and semi-aquatic, is found in it&#39;s wild state on the banks of rivers in many parts of Europe and Asia. Both the Roman and Ancient Greeks held the plant in high regard.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  670. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Watercress is an excellent source of the beta-carotene (converts to vitamin A in the body), vitamins B1, B6, C, E and K. It is also a good source of dietary fibre, folic acid (folate), iodine, phosphorous, selenium, potassium, iron, calcium and copper. On top of that it&#39;s carotenoid content of  lutein and zeaxanthin and the flavornoid quercetin make it truly a superfood. Gram for gram it has more antioxidants than broccoli and tomatoes, more vitamin C than oranges, more absorbable iron than spinach, more potassium than bananas, more quercetin than broccoli and even more calcium than milk.  &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  671. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Therefore, when eaten, watercress benefits our whole body:  &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Lutein, zeaxanthin and zinc for the eyes.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Iron, zinc and vitamin A for hair and nails.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Iodine for the thyroid.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Folic acid, iron, vitamin B6 &amp;amp; C for the blood.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Calcium, magnesium, phosphorous, manganese and vitamins for the bones.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Vitamins A, E &amp;amp; C for the skin.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Carotenes, zinc, vitamins A, C &amp;amp; E for the immune system.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Vitamin K assists in blood clotting when injured.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  672. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Externally fresh watercress juice has been used to stimulate thick hair growth, to heal acne and eczema, and to lighten freckles.&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  673. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Another watercress health plus is that it contains high levels of a type of glucosinolate, called phenylethyl isothiocyanate (PEITC), which is thought to be a main factor in cancer prevention. Currently a clinical study is being done at the University of Southampton, England in which it is investigating watercress’s potential ability to suppress breast cancer cell development. The results are due to be announced on 2 March 2010.  This follows previous research carried out by the University of Ulster, Coleraine, and published in the American Journal of Clinical Nutrition in February 2007 which found that watercress increased the ability of cells to resist DNA damage caused by free radicals and that daily intake of watercress significantly reduced levels of DNA damage found in blood cells. DNA damage is considered to be an important trigger in the early stages of cancer.  For more detail, Listen to the BBC interview on 15th Feb 2007 with Professor Ian Rowland of the University of Ulster &lt;a href=&quot;;&gt;here. &lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  674. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;When purchasing buy fresh, dark green, organic watercress. Once purchased it can be stored in a container or plastic bag for a couple of days in the vegetable drawer of the fridge. Eat as soon as possible for the best health benefits. Why not try to grow your own, either in your garden or in a container?  Watercress is a wonderful addition to salads, sandwiches and vegetable juices. delicious in soups and stir fries as well. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  675. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Useful links:&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a href=&quot;;&gt;Growing Watercress in a Container &lt;/a&gt;&lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a href=&quot;;&gt;Growing Watercress in Your Garden &lt;/a&gt;&lt;/div&gt;&lt;br /&gt;
  676. &lt;div style=&quot;text-align: center;&quot;&gt;***********************&lt;/div&gt;&lt;b&gt;Picnic Green-and-Gold Gazpacho&lt;/b&gt;&lt;br /&gt;
  677. From &lt;a href=&quot;;&gt;Vegetarian Times &lt;/a&gt;&lt;br /&gt;
  678. For easy transport and serving, pack this soup in a tight-closing bottle or wide-mouthed Thermos, and pre-assemble skewers of lime wedges and radish quarters to pack in a resealable plastic bag. Because the gazpacho is blended, guests can sip it from small cups rather than using spoons.&lt;br /&gt;
  679. &lt;br /&gt;
  680. 1 cup radishes&lt;br /&gt;
  681. 1 cup watercress&lt;br /&gt;
  682. 1/2 cup fresh basil leaves&lt;br /&gt;
  683. 4 green onions, coarsely chopped&lt;br /&gt;
  684. 3 large yellow or green zebra tomatoes, cut into quarters&lt;br /&gt;
  685. 2 tbsps lime juice&lt;br /&gt;
  686. 1 tbsp olive oil&lt;br /&gt;
  687. 1 tbsps prepared horseradish&lt;br /&gt;
  688. 1/2 tsp celery salt&lt;br /&gt;
  689. 1/4 tsp vegan Worcestershire sauce&lt;br /&gt;
  690. Lime wedges and radish quarters, for garnish&lt;br /&gt;
  691. &lt;br /&gt;
  692. Place radishes, watercress, basil, and green onions in bowl of food processor, and pulse until finely chopped and almost smooth. Add tomatoes, lime juice, olive oil, horseradish, celery salt, and Worcestershire sauce, and pulse until finely chopped. Season with salt and pepper, and thin with water if soup is too thick. Thread lime wedges and radish quarters onto 6 toothpicks. To serve: Ladle soup into glasses, and garnish with lime-and-radish skewers. Serves 6&lt;br /&gt;
  693. &lt;br /&gt;
  694. &lt;br /&gt;
  695. &lt;b&gt;Watercress and Red Bell Pepper Salad&lt;/b&gt;&lt;br /&gt;
  696. From &lt;a href=&quot;;&gt;Rhio&#39;s Raw Energy &lt;/a&gt;&lt;br /&gt;
  697. &lt;br /&gt;
  698. 2 bunches watercress, chopped&lt;br /&gt;
  699. 3 red bell peppers, julienne&lt;br /&gt;
  700. 1/2 cup pumpkin seeds, ground&lt;br /&gt;
  701. 3 tbsp dehydrated onion, flaked or powdered (or use fresh minced onion, to taste)&lt;br /&gt;
  702. 1-2 garlic cloves, pressed&lt;br /&gt;
  703. small piece of fresh ginger, pressed (use garlic press)&lt;br /&gt;
  704. 1/2 lemon, juiced&lt;br /&gt;
  705. 1 tbsp flaxseed oil (or use 1 tbsp. of half flaxseed oil and half sesame oil)&lt;br /&gt;
  706. Nama Shoyu or Celtic sea salt, to taste (optional)&lt;br /&gt;
  707. for garnish: clover or alfalfa sprouts&lt;br /&gt;
  708. &lt;br /&gt;
  709. Mix the first four ingredients together in a large bowl. Set aside. In a small bowl, blend the oil, lemon juice and seasoning, to taste. Pour over the salad and toss well. Transfer to serving bowls and garnish with clover or alfalfa sprouts all around the edge. Serves 2-4, depending on how hungry you are. Keeps 1 day in fridge.&lt;br /&gt;
  710. &lt;br /&gt;
  711. &lt;br /&gt;
  712. &lt;b&gt;Sauteed Watercress with Yellow Squash and Sesame Seeds&lt;/b&gt;&lt;br /&gt;
  713. From &lt;a href=&quot;;&gt;Gourmet | July 2004 &lt;/a&gt;&lt;br /&gt;
  714. &lt;br /&gt;
  715. 1 tbsp soy sauce&lt;br /&gt;
  716. 2 tsps fresh lemon juice&lt;br /&gt;
  717. 1 tsp sugar&lt;br /&gt;
  718. 1 med yellow summer squash (6 oz/180gms)&lt;br /&gt;
  719. 1/2 tbsp vegetable oil&lt;br /&gt;
  720. 1 bunch watercress coarse stems discarded&lt;br /&gt;
  721. 1/2 tsp sesame seeds, toasted&lt;br /&gt;
  722. &lt;br /&gt;
  723. Stir together soy sauce, lemon juice, sugar, and a pinch of salt in a small bowl. Cut a 1/4-inch-thick slice lengthwise from each of the 4 sides of squash. Discard squash core, then cut slices lengthwise into 1/8-inch-thick strips. Heat oil in a 10-inch skillet over moderately high heat until hot but not smoking, then sauté squash, stirring, 1 minute. Add watercress and half of soy mixture, then cook, stirring, until watercress is just wilted, about 1 minute. Transfer vegetables with tongs to a small bowl, discarding any excess liquid. Drizzle with remaining soy mixture and sprinkle with sesame seeds. Serve immediately.&lt;br /&gt;
  724. &lt;br /&gt;
  725. &lt;br /&gt;
  726. &lt;b&gt;Watercress and Barley Salad&lt;/b&gt;&lt;br /&gt;
  727. Adapted from &lt;a href=&quot;;&gt;Whole Living &lt;/a&gt;&lt;br /&gt;
  728. Grains make a salad more substantial. They also continue to absorb moisture as they sit, so if you&#39;ve made the salad in advance, you might need to add more dressing or lemon juice to perk it up when serving. For a change of pace, try substituting 3 1/2 cups of another cooked whole grain, such as brown rice or quinoa, for the barley.&lt;br /&gt;
  729. &lt;br /&gt;
  730. 1 cup pearled barley, rinsed and drained&lt;br /&gt;
  731. Coarse salt&lt;br /&gt;
  732. 1/3 cup fresh lemon juice&lt;br /&gt;
  733. 2 tsps vegan Dijon mustard&lt;br /&gt;
  734. 1 tsp agarve syrup or other sweetener&lt;br /&gt;
  735. 1/3 cup extra-virgin olive oil&lt;br /&gt;
  736. Ground pepper&lt;br /&gt;
  737. 2 med carrots, cut into small diced pieces&lt;br /&gt;
  738. 1 med cucumber, peeled, halved lengthwise, seeded, and cut into medium-size diced pieces&lt;br /&gt;
  739. 1/2 small red onion, minced&lt;br /&gt;
  740. 1/4 cup minced fresh dill&lt;br /&gt;
  741. 1 large bunch watercress, stems trimmed, torn into bite-size pieces&lt;br /&gt;
  742. 1/3 cup toasted sunflower seeds&lt;br /&gt;
  743. &lt;br /&gt;
  744. In a large pot, bring 2 quarts water to a boil over high heat. Add barley and 1/2 teaspoon salt; reduce to a simmer and cook, uncovered, until barley is tender but still chewy, about 35 minutes. Drain; rinse barley under cold running water until cool. Drain well, and transfer to a large bowl. Whisk together lemon juice, mustard, syrup, and oil in a small bowl; season with salt and pepper. Set aside. Add carrots, cucumber, red onion, dill, and dressing to large bowl with barley. Toss to combine. At serving time, add watercress and sunflower seeds; toss to combine. Place salad on platter to serve family-style, or mound on individual plates. Serve at room temperature. Serves 4-6.&lt;br /&gt;
  745. &lt;br /&gt;
  746. &lt;br /&gt;
  747. &lt;b&gt;Chana Masal (Spicy Chickpeas) with Watercress  &lt;/b&gt;&lt;br /&gt;
  748. From &lt;a href=&quot;;amp;cat=1&quot;&gt; &lt;/a&gt;&lt;br /&gt;
  749. &lt;br /&gt;
  750. 1 can organic chickpeas (garbanzo)  in water or 1 ½ cups precooked+ ½ cup water&lt;br /&gt;
  751. ½ onion, diced&lt;br /&gt;
  752. 3 tbsp olive oil&lt;br /&gt;
  753. Juice from of one lemon, ( approx 2 tbsp)&lt;br /&gt;
  754. ½ tsp curry powder&lt;br /&gt;
  755. ½ tsp coriander powder&lt;br /&gt;
  756. ½ tsp cumin&lt;br /&gt;
  757. ½ tsp garam masala&lt;br /&gt;
  758. 1 large bunch of watercress or two handfuls, rinsed &amp;amp; trimmed&lt;br /&gt;
  759. &lt;br /&gt;
  760. In a large skillet or frying pan, saute onions and garlic in olive oil until soft about 3-5 minutes. Add chickpeas straight from the can., including all the water. Add the spices and lemon juice, cover, and simmer about 10-15 minutes, stirring occasionally, adding more water if needed, until chick peas are browned and soft. Reduce heat, add spinach and cover. Allow spinach to wilt for 2-4 minutes. Serve immediately.</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=8145195841926366219&amp;isPopup=true' title='8 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Watercress - A Superfood'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>8</thr:total></entry><entry><id>,</id><published>2010-01-07T16:31:00.000+02:00</published><updated>2010-01-08T09:22:25.172+02:00</updated><category scheme="" term="chickpea recipes"/><category scheme="" term="olive recipes"/><category scheme="" term="olives"/><category scheme="" term="orange recipes"/><category scheme="" term="raw food recipes"/><category scheme="" term="salad recipes"/><title type='text'>Olives - The Taste of the Mediterranean</title><content type='html'>&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;br /&gt;
  761. &lt;/div&gt;&lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: left;&quot;&gt;&lt;br /&gt;
  762. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Olives are a great addition to most savoury meals and have been popular since Ancient times. They are fruits of the Olea europaea tree and native to the Mediterranean region. Many types of olives are available in stores but basically they fall into either the unripe green olive or the ripe black olive category. They are usually available whole, pitted or stuffed in bottles or tins.  Sun-dried olives are becoming popular as well.&lt;br /&gt;
  763. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  764. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;They cannot be eaten right off of the tree due to their bitterness, so they need to be cured. This is done in various ways like oil-curing, lye curing and brine-curing.  Everyone has their particular favourite olive type, mine remains the plain, organic, spring water and sea salt cured, large, green olive.&lt;br /&gt;
  765. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  766. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Olives are a great low calorie, low fat food being only +/-7 calories per olive depending on size. The fatty acids in olives are 75% monounsaturated. Olives are also a good source of vitamin E, iron, copper, and dietary fiber. They have many health benefits. The monounsaturated fats in olives combined with their vitamin E and polyphenols gives excellent anti-oxidant protection, reduces inflammation, and prevents the oxidation of cholesterol in the body. Olives are also said  to be excellent in alleviating the severity of arthritis and the side effects of menopause.&lt;br /&gt;
  767. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  768. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Once opened a bottle of olives should be refrigerated. They should be used up within a couple of weeks. To pit an olive just press down on it with the flat side of a knife until you feel the pit pop out.&amp;nbsp; &lt;br /&gt;
  769. &lt;/div&gt;&lt;br /&gt;
  770. &lt;div style=&quot;text-align: center;&quot;&gt;*********************&lt;br /&gt;
  771. &lt;/div&gt;&lt;br /&gt;
  772. &lt;br /&gt;
  773. &lt;center&gt;&lt;i&gt;The whole Mediterranean ... the wine, the ideas ... seems&amp;nbsp;&lt;/i&gt;&lt;/center&gt;&lt;center&gt;&lt;i&gt;to ride in the sour pungent taste of those black olives ...&lt;/i&gt;&lt;/center&gt;&lt;center&gt;&lt;i&gt; A taste older than meat, older than wine.&amp;nbsp;&lt;/i&gt;&lt;/center&gt;&lt;center&gt;&lt;i&gt;A taste as old as cold  water.&lt;/i&gt;&lt;br /&gt;
  774. Lawrence Durrell (1912-1990) &lt;br /&gt;
  775. &lt;/center&gt;&lt;br /&gt;
  776. &lt;div style=&quot;text-align: center;&quot;&gt;*********************&lt;br /&gt;
  777. &lt;/div&gt;&lt;br /&gt;
  778. &lt;b&gt;Stir-Frei Pad Thai&lt;/b&gt;   (Raw Food)&lt;br /&gt;
  779. From &lt;a href=&quot;;&gt;Rawganique &lt;/a&gt;&lt;br /&gt;
  780. Pad Thai is a classic Thai dish that just got a rawsome facelift! Your guests will appreciate this dish. Pad Thai means Thai stir-fry; Thai means &#39;free&#39; in Thai and &#39;free&#39; is &#39;frei&#39; in German; hence, stir-frei (be free!) Pad Thai.&lt;br /&gt;
  781. &lt;br /&gt;
  782. 1/16 cup ginger&lt;br /&gt;
  783. 1/3 cup hemp oil&lt;br /&gt;
  784. 1 tsp coriander seeds&lt;br /&gt;
  785. 1 1/2 tsps tamarind (no salt or additives)&lt;br /&gt;
  786. juice of 1 lemon&lt;br /&gt;
  787. 1 clove garlic&lt;br /&gt;
  788. 3 black olives (pitted, raw, organic, sun-dried, salted OK)&lt;br /&gt;
  789. 1 medium tomato, sliced&lt;br /&gt;
  790. 1 handful crimini or other mushrooms, quartered&lt;br /&gt;
  791. Nama Shoyu, 3 tsps or to taste&lt;br /&gt;
  792. 4 zucchinis&lt;br /&gt;
  793. 2 cucumbers&lt;br /&gt;
  794. &lt;br /&gt;
  795. Blend the ginger, olive oil, coriander seeds, tamarind, lemon juice, olives, and garlic in a high speed blender such as the Champ HP3 until well liquefied. Turn the zucchinis and cucumbers into fine angel hair spaghetti with the Spiral Slicer and toss the resulting &#39;noodles&#39; with the sauce. Add Nama Shoyu (unpasteurized soy sauce) to taste. Garnish with a sprig of parsley as well as tomato &amp;amp; crimini mushroom slices and red bell pepper rings on the side. Enjoy!&lt;br /&gt;
  796. &lt;br /&gt;
  797. &lt;br /&gt;
  798. &lt;b&gt;Winter Cabbage Wraps with Garlic-Ginger Dip&lt;/b&gt;  (Raw Food)&lt;br /&gt;
  799. From Karen Knowler, &lt;a href=&quot;;&gt;The Raw Food Chef&#39;s Newsletter&lt;/a&gt;   ~ sign up for some great ideas &lt;br /&gt;
  800. Raw cabbage? Not necessarily my idea of fun - or at least it wasn&#39;t until I tried this recipe! Cabbage doesn&#39;t always &quot;feel&quot; right in summer, but at this time of year when lettuce loses some appeal, this is the perfect replacement. I invite you to suspend disbelief long enough to make this and eat it... you&#39;ll be very glad you did! ~ Karen&lt;br /&gt;
  801. &lt;br /&gt;
  802. For the wraps:&lt;br /&gt;
  803. white cabbage leaves&lt;br /&gt;
  804. avocado&lt;br /&gt;
  805. tomatoes&lt;br /&gt;
  806. black pitted olives&lt;br /&gt;
  807. coriander (cilantro)&lt;br /&gt;
  808. &lt;br /&gt;
  809. For the dip: &lt;br /&gt;
  810. olive oil&lt;br /&gt;
  811. water&lt;br /&gt;
  812. lemon juice&lt;br /&gt;
  813. lime juice (optional)&lt;br /&gt;
  814. coriander (cilantro)&lt;br /&gt;
  815. garlic&lt;br /&gt;
  816. fresh ginger&lt;br /&gt;
  817. &lt;br /&gt;
  818. To make the wraps: Open the cabbage leaf and make a thick column of avocado slices down the middle, leaving a fair amount of space either side. Pile on slices of fresh tomato, pieces of black pitted olives and top with a generous amount of fresh coriander.&lt;br /&gt;
  819. To make the dip: Pour a small amount (about 3 tablespoons) of olive oil into a small bowl. Add the juice of half a lemon, and, if you have one, the juice of a lime. 3) Add about 20 stalks of finely chopped fresh coriander, a small piece of ginger finely chopped, and half a bulb of garlic, finely chopped. Add water to make the mixture less oily, but obviously do not water it down too much, or the taste will be spoiled. Serve the dip in a tiny dipping bowl and your cabbage wraps laid open or secured with a cocktail stick. Prepare for true winter decadence.Use this dip to give an oriental twist to the cabbage wraps.&lt;br /&gt;
  820. &lt;br /&gt;
  821. &lt;br /&gt;
  822. &lt;b&gt;Tapenade&lt;/b&gt; (Raw Food)&lt;br /&gt;
  823. From &lt;a href=&quot;;&gt;Dr McDougall&#39;s Newsletter &lt;/a&gt;&lt;br /&gt;
  824. This tapenade makes a wonderfully flavourful sandwich spread. It’s also a wonderful dip with crackers or baked pita chips for parties.&lt;br /&gt;
  825. &lt;br /&gt;
  826. 1 cup pitted kalamata olives&lt;br /&gt;
  827. 1 small clove garlic, smashed and peeled&lt;br /&gt;
  828. 2 tbsps capers&lt;br /&gt;
  829. 1 tbsp fresh thyme leaves&lt;br /&gt;
  830. 3 tbsps roughly chopped fresh flat-leaf Italian parsley&lt;br /&gt;
  831. freshly ground black pepper to taste&lt;br /&gt;
  832. 3 tbsps water&lt;br /&gt;
  833. &lt;br /&gt;
  834. Pop the garlic through the feed tube of a food processor and process until minced. Add the rest of the ingredients all at once and pulse until nearly smooth, yet still has some texture.&lt;br /&gt;
  835. &lt;br /&gt;
  836. &lt;br /&gt;
  837. &lt;b&gt;Orange and Black Olive Salad &lt;/b&gt;(Raw Food)&lt;br /&gt;
  838. From &lt;a href=&quot;;&gt;Family Oven &lt;/a&gt;&lt;br /&gt;
  839. Mint and coriander infuse this orange and black olive salad with Mediterranean flavors. Serves 4. &lt;br /&gt;
  840. &lt;br /&gt;
  841. 5 Valencia or navel oranges &lt;br /&gt;
  842. 1/3 cup chopped fresh mint &lt;br /&gt;
  843. 2 tbsps chopped pitted black olives &lt;br /&gt;
  844. 1 tbsp extra-virgin olive oil &lt;br /&gt;
  845. 1 clove garlic, finely chopped&lt;br /&gt;
  846. 1/2 tsp ground coriander&lt;br /&gt;
  847. pinch of sugar &lt;br /&gt;
  848. salt to taste&lt;br /&gt;
  849. lettuce leaves &lt;br /&gt;
  850. &lt;br /&gt;
  851. With a sharp knife, remove skin and white pith from oranges and discard. Working over a bowl, cut orange segments from their surrounding membranes and let them fall into the bowl. Squeeze any remaining juice from the membranes into the bowl. Add mint, olives, oil, garlic, coriander and sugar. Season with salt and toss gently. Serve on lettuce leaves.&lt;br /&gt;
  852. &lt;br /&gt;
  853. &lt;br /&gt;
  854. &lt;b&gt;Mediterranean Flatbread Pizza  &lt;/b&gt;&lt;br /&gt;
  855. By Chef Jason Wyrick From the &lt;a href=&quot;;&gt;Vegan Culinary Experience &lt;/a&gt;&lt;br /&gt;
  856. &lt;br /&gt;
  857. 1 cup. of garbanzo beans (chickpeas), rinsed&lt;br /&gt;
  858. ¼ cup of water&lt;br /&gt;
  859. ¼ cup of tahini&lt;br /&gt;
  860. ¼ cup of olive oil&lt;br /&gt;
  861. ¼ tsp. of salt&lt;br /&gt;
  862. 1/8 tsp. of cayenne pepper&lt;br /&gt;
  863. 1 tsp. of lemon juice&lt;br /&gt;
  864. 20 pitted Kalamata olives&lt;br /&gt;
  865. 1tbsp. of fresh tarragon leaves&lt;br /&gt;
  866. 1 flatbread crust&lt;br /&gt;
  867. &lt;br /&gt;
  868. Blend together the garbanzo beans, water, tahini, olive oil, salt, and lemon juice until it is smooth. [*Note that not all blenders work the same, so you may have to adjust the water content to get this smooth.] Spread the blend over the flatbread crust, leaving about ½” of the crust exposed. Sprinkle the cayenne pepper over the spread. Place the olives evenly on top of the spread. Bake the pizza on 350F/175C for 50 minutes or until the crust is golden. Remove the pizza from the oven. Sprinkle the fresh tarragon leaves over the pizza just before serving (do not use dried tarragon). The flavors of this pizza go well with most Middle Eastern drinks. Try a cinnamon tea or Arabic coffee.&lt;br /&gt;
  869. &lt;br /&gt;
  870. &lt;br /&gt;
  871. &lt;br /&gt;
  872. &lt;center&gt;&lt;iframe frameborder=&quot;0&quot; marginheight=&quot;0&quot; marginwidth=&quot;0&quot; scrolling=&quot;no&quot; src=&quot;;amp;bc1=FFFFFF&amp;amp;IS2=1&amp;amp;bg1=FFFFFF&amp;amp;fc1=000000&amp;amp;lc1=1FC54B&amp;amp;t=thevegandiet-20&amp;amp;o=1&amp;amp;p=8&amp;amp;l=as1&amp;amp;m=amazon&amp;amp;f=ifr&amp;amp;asins=1605296449&quot; style=&quot;height: 240px; width: 120px;&quot;&gt;&lt;/iframe&gt;&lt;/center&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=8175237454686417210&amp;isPopup=true' title='4 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Olives - The Taste of the Mediterranean'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>4</thr:total></entry><entry><id>,</id><published>2009-12-22T12:46:00.000+02:00</published><updated>2009-12-22T12:53:59.323+02:00</updated><category scheme="" term="blog links"/><category scheme="" term="Christmas"/><category scheme="" term="links"/><category scheme="" term="vegan links"/><title type='text'>Last Minute Christmas Links</title><content type='html'>&lt;center&gt; &lt;br /&gt;
  873. &lt;div class=&quot;separator&quot; style=&quot;clear: both; text-align: center;&quot;&gt;&lt;a href=&quot;; imageanchor=&quot;1&quot; style=&quot;margin-left: 1em; margin-right: 1em;&quot;&gt;&lt;img border=&quot;0&quot; src=&quot;; /&gt;&lt;/a&gt;&lt;br /&gt;
  874. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;/div&gt;&lt;br /&gt;
  875. &lt;/center&gt;&lt;br /&gt;
  876. Wishing my readers and their families a wonderful Christmas. I hope the links below help those of you, like me, who haven&#39;t totally organised their Christmas yet.&lt;br /&gt;
  877. &lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;
  878. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Recipes : &lt;br /&gt;
  879. 1)&lt;b&gt; Vegan Christmas or Yule&lt;/b&gt; by &lt;a href=&quot;;&gt;Vegan Family House&amp;nbsp; &lt;/a&gt;:&amp;nbsp; Includes recipes like Cashew Nut Roast with Sage and onion stuffing, Creamy mushroom Puff, and Easy, Last Minute Christmas Fruit Cake.&lt;br /&gt;
  880. 2) &lt;b&gt;Christmas Recipes&lt;/b&gt; by Cherry at &lt;a href=&quot;;&gt;Parsley Soup &lt;/a&gt;: Includes recipes like Chestnut Roast, Orange and Walnut Mince Pies, Vegan Mincemeat and Chocolate Brandy Truffles.&lt;br /&gt;
  881. 3)&lt;b&gt; Simple Vegan Candy Recipes&lt;/b&gt; by Bryanna Clark Grogan at &lt;a href=&quot;;&gt;Vegsource&lt;/a&gt; : Includes recipes like One Pan Vegan Fudge, Chocolate-Soy Ganache, Vegan Coffee Truffles.&lt;br /&gt;
  882. 4)&lt;b&gt; Raw Food Christmas Recipes&lt;/b&gt; by Hayley Nichols at &lt;a href=&quot;;&gt;Suite101&lt;/a&gt; :Includes Mock Turkey and Raw Pumpkin Pie.&lt;br /&gt;
  883. &lt;/div&gt;5&lt;b&gt;) Gifts from the Kitchen: Vegan Sweets Extravaganza!&lt;/b&gt; by &lt;a href=&quot;;&gt;Care2 Green Living&amp;nbsp;&amp;nbsp;&amp;nbsp; &lt;/a&gt;: Includes Raspberry-Chocolate Cookies, Vegan Lemon Biscotti and Vegan Mixed Dream Cookies&lt;br /&gt;
  884. 6)&lt;b&gt; Vegetarian/Vegan Barbecue Recipes&lt;/b&gt; by &lt;a href=&quot;;&gt; &lt;/a&gt;: Includes Barbecued Stuffed Acorn Squash, Curried Grilled Seitan Kebabs, Spicy Chili Potatoes and Tequila-flavored Portobella Mushrooms.&lt;br /&gt;
  885. &lt;br /&gt;
  886. &lt;div style=&quot;text-align: center;&quot;&gt;**************************&lt;br /&gt;
  887. &lt;br /&gt;
  888. &lt;/div&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;A Few of My Favoutite Bloggers&#39; Christmas Posts :&lt;br /&gt;
  889. &lt;i&gt;a) Christmas Treats&lt;/i&gt; from &lt;a href=&quot;;&gt;Eat&#39;n Veg&#39;n Vegan Food&amp;nbsp;&lt;/a&gt;&amp;nbsp;&amp;nbsp; &lt;br /&gt;
  890. &lt;i&gt;b) New World Wassail: A Drink to Your Health&lt;/i&gt; from &lt;a href=&quot;;&gt;Fat Free Vegan Kitchen&amp;nbsp;&lt;/a&gt;&amp;nbsp; &lt;br /&gt;
  891. &lt;i&gt;c) Dairy-Free Homemade Bailey&#39;s Irish Cream&lt;/i&gt; from &lt;a href=&quot;;&gt;Go Dairy Free &lt;/a&gt;&lt;br /&gt;
  892. &lt;i&gt;d) I&#39;m Dreaming of a Green Christmas&lt;/i&gt; from &lt;a href=&quot;;&gt;In The Raw&lt;/a&gt;&amp;nbsp; &lt;br /&gt;
  893. &lt;i&gt;e) Karen&#39;s Christmas Punch&lt;/i&gt; from &lt;a href=&quot;;&gt;Living in the Raw&lt;/a&gt; &lt;br /&gt;
  894. &lt;i&gt;f) Whole Grain Apple-Almond Cake to Serve Holiday Guests&lt;/i&gt; from &lt;a href=&quot;;&gt;Vegan Feast Kitchen&amp;nbsp; &lt;/a&gt;&lt;br /&gt;
  895. &lt;i&gt;g) Last Minute Holiday Treats&lt;/i&gt; from &lt;a href=&quot;;&gt;Seitan is My Motor &lt;/a&gt;&lt;br /&gt;
  896. &lt;i&gt;h) Green Your Christmas&lt;/i&gt; from &lt;a href=&quot;;&gt;Urban Sprout &lt;/a&gt;&lt;br /&gt;
  897. &lt;/div&gt;&lt;br /&gt;
  898. &lt;div style=&quot;text-align: center;&quot;&gt;**************************&lt;b&gt;&amp;nbsp;&lt;/b&gt;&lt;br /&gt;
  899. &lt;br /&gt;
  900. &lt;/div&gt;&lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;Talking Turkeys &lt;/b&gt;&lt;br /&gt;
  901. by &lt;a href=&quot;;&gt;Benjamin Obadiah Iqbal Zephaniah&lt;/a&gt;&lt;br /&gt;
  902. &lt;br /&gt;
  903. Be nice to yu turkeys dis christmas&lt;br /&gt;
  904. Cos&#39; turkeys just wanna hav fun&lt;br /&gt;
  905. Turkeys are cool, turkeys are wicked&lt;br /&gt;
  906. An every turkey has a Mum.&lt;br /&gt;
  907. Be nice to yu turkeys dis christmas,&lt;br /&gt;
  908. Don&#39;t eat it, keep it alive,&lt;br /&gt;
  909. It could be yu mate, an not on your plate&lt;br /&gt;
  910. Say, Yo! Turkey I&#39;m on your side.&lt;br /&gt;
  911. I got lots of friends who are turkeys&lt;br /&gt;
  912. An all of dem fear Christmas time,&lt;br /&gt;
  913. Dey wanna enjoy it, dey say humans destroyed it&lt;br /&gt;
  914. An humans are out of dere mind,&lt;br /&gt;
  915. Yeah, I got lots of friends who are turkeys&lt;br /&gt;
  916. Dey all hav a right to a life,&lt;br /&gt;
  917. Not to be caged up an genetically made up&lt;br /&gt;
  918. By any farmer an his wife.&lt;br /&gt;
  919. &lt;br /&gt;
  920. Turkeys just wanna play reggae&lt;br /&gt;
  921. Turkeys just wanna hip-hop&lt;br /&gt;
  922. Can yu imagine a nice young turkey saying,&lt;br /&gt;
  923. &#39;I cannot wait for de chop&#39;,&lt;br /&gt;
  924. Turkeys like getting presents, dey wanna watch christmas TV,&lt;br /&gt;
  925. Turkeys hav brains an turkeys feel pain&lt;br /&gt;
  926. In many ways like yu an me.&lt;br /&gt;
  927. &lt;br /&gt;
  928. I once knew a turkey called...Turkey&lt;br /&gt;
  929. He said &quot;Benji explain to me please,&lt;br /&gt;
  930. Who put de turkey in christmas&lt;br /&gt;
  931. An what happens to christmas trees?&quot;,&lt;br /&gt;
  932. I said &quot;I am not too sure turkey&lt;br /&gt;
  933. But itÕs nothing to do wid Christ Mass&lt;br /&gt;
  934. Humans get greedy an waste more dan need be&lt;br /&gt;
  935. An business men mek loadsa cash&#39;.&lt;br /&gt;
  936. &lt;br /&gt;
  937. Be nice to yu turkey dis christmas&lt;br /&gt;
  938. Invite dem indoors fe sum greens&lt;br /&gt;
  939. Let dem eat cake an let dem partake&lt;br /&gt;
  940. In a plate of organic grown beans,&lt;br /&gt;
  941. Be nice to yu turkey dis christmas&lt;br /&gt;
  942. An spare dem de cut of de knife,&lt;br /&gt;
  943. Join Turkeys United an dey&#39;ll be delighted&lt;br /&gt;
  944. An yu will mek new friends &#39;FOR LIFE&#39;. &lt;br /&gt;
  945. &lt;/div&gt;&lt;br /&gt;
  946. &lt;br /&gt;
  947. &lt;div style=&quot;text-align: center;&quot;&gt;&lt;b&gt;&lt;span style=&quot;color: red;&quot;&gt;MERRY CHRISTMAS EVERYONE&lt;/span&gt;&lt;/b&gt;&lt;br /&gt;
  948. &lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=5758435552035324752&amp;isPopup=true' title='3 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Last Minute Christmas Links'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>3</thr:total></entry><entry><id>,</id><published>2009-11-17T12:56:00.000+02:00</published><updated>2009-11-18T08:11:07.886+02:00</updated><category scheme="" term="mushroom recipes"/><category scheme="" term="pasta recipes"/><category scheme="" term="the urban vegan"/><category scheme="" term="tofu recipes"/><category scheme="" term="vegan bread recipes"/><category scheme="" term="vegan cake recipes"/><category scheme="" term="vegan cookbooks"/><title type='text'>A New Favourite Book - The Urban Vegan</title><content type='html'>&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;;&gt;&lt;img style=&quot;margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 144px; height: 144px;&quot; src=&quot;; alt=&quot;&quot; id=&quot;BLOGGER_PHOTO_ID_5405034655576498018&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;br /&gt;I have been a fan of Dynise Balcavage&#39;s blog &lt;a href=&quot;;&gt;The Urban Vegan&lt;/a&gt;  for years. I love reading about her daily life, her food, her cats, and trying out her delicious Vegan recipes.&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;br /&gt;Dynise describes herself as having been cooking since the age of seven. She lives in a large city with it&#39;s variety of food and has travelled to 30 countries with their special  local foods. This is probably why she has many ideas to choose from when she decides to create or adapt a recipe for Vegans.&lt;br /&gt;&lt;br /&gt;I was therefore thrilled when Dynise decided to publish a cookbook as I knew I would enjoy it. The book is called &lt;span style=&quot;font-style: italic;&quot;&gt;The Urban Vegan - 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine&lt;/span&gt;.  My copy of the book arrived on Friday.&lt;br /&gt;&lt;br /&gt;The large format paperback and the fact even the longer recipes fit onto one page, will make it easy to work with in the kitchen. An added bonus to the tasty recipes given are that each one is accompanied by an interesting description. I have one word to describe the dishes...scrumptious. They will be loved by both Vegan and Omnivores. There is even a &lt;span style=&quot;font-style: italic;&quot;&gt;Happy Hour&lt;/span&gt; or &lt;span style=&quot;font-style: italic;&quot;&gt;Sundowner&lt;/span&gt; section as I call it.&lt;br /&gt;&lt;br /&gt;The first couple of recipes I tried out  were the &lt;span style=&quot;font-style: italic;&quot;&gt;Sweet Potato Gnocchi with the Basil-Fennel Cream&lt;/span&gt; and the &lt;span style=&quot;font-style: italic;&quot;&gt;Easy Passion Fruit Mousse&lt;/span&gt;. They were both delicious.&lt;br /&gt;&lt;br /&gt;I suggest you pop out and get this book or order online as I am sure, like me, you will add it to your favourite cookbooks.&lt;br /&gt;&lt;br /&gt;&lt;center&gt;&lt;iframe src=&quot;;amp;bc1=FFFFFF&amp;amp;IS1=1&amp;amp;nou=1&amp;amp;bg1=FFFFFF&amp;amp;fc1=000000&amp;amp;lc1=009900&amp;amp;t=thevegandiet-20&amp;amp;o=1&amp;amp;p=8&amp;amp;l=as1&amp;amp;m=amazon&amp;amp;f=ifr&amp;amp;asins=0762752815&quot; style=&quot;width: 120px; height: 240px;&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot; scrolling=&quot;no&quot;&gt;&lt;/iframe&gt;&lt;/center&gt;&lt;br /&gt;&lt;/div&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=8876470889870751530&amp;isPopup=true' title='9 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='A New Favourite Book - The Urban Vegan'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>9</thr:total></entry><entry><id>,</id><published>2009-10-27T11:32:00.000+02:00</published><updated>2009-10-27T14:59:10.438+02:00</updated><category scheme="" term="cookie recipes"/><category scheme="" term="halloween"/><category scheme="" term="holiday recipes"/><category scheme="" term="peanut butter"/><category scheme="" term="peanut butter recipes"/><title type='text'>Trick or Treat with Peanuts</title><content type='html'>&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;;&gt;&lt;img style=&quot;margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 80px; height: 75px;&quot; src=&quot;; alt=&quot;&quot; id=&quot;BLOGGER_PHOTO_ID_5397210613920435890&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div style=&quot;text-align: center; font-style: italic;&quot;&gt;&lt;span style=&quot;font-size:85%;&quot;&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;When witches go riding,&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;and black cats are seen,&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;the moon laughs and whispers,&lt;/span&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;‘tis near Halloween.&lt;/span&gt;&lt;br /&gt;&lt;/span&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Rather than give out too many sweets this Halloween why not try some healthy peanut butter treats? Use a pure, raw, organic, peanut butter.&lt;br /&gt;&lt;br /&gt;Peanuts are actually legumes, like beans and peas, and not nuts. They are very nutritious, containing a complete protein and are high in  polyunsaturated and mono-unsaturated oils.  Peanuts also contain dietary fibre, manganese, vitamin E, niacin (B3), pantothenic acid (B5), folic acid (folate), tryptophan, copper and silicon.&lt;br /&gt;&lt;br /&gt;Health wise peanuts are one of the best snack foods. Only one ounce of peanuts contains as much as 70mgs of Resveratrol which is said to protect against atherosclerosis by preventing the oxidation of the LDL cholesterol causing plaque build up in  arteries. Chicago Health and Ageing Project, did a study on niacin-rich foods such as peanuts and found they can  lower the risk of developing Alzheimer’s disease. Eating peanuts can also boost your antioxidant intake.&lt;br /&gt;&lt;br /&gt;Note: Approximately 2% of the population are allergic to peanuts. So be cautious when giving to children for the first time. They are also high in calories/kilojoules so eat sparingly if on a weight-loss diet.&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: center;&quot;&gt;***********&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Halloween Links&lt;/span&gt;&lt;br /&gt;&lt;br /&gt;&lt;a href=&quot;;amp;catId=7&quot;&gt;The Official Guide to Vegan Halloween Candy  &lt;/a&gt;&lt;br /&gt;&lt;a href=&quot;;&gt;Vegan Halloween Treats &lt;/a&gt;&lt;br /&gt;&lt;a href=&quot;;&gt;Vegan Halloween : Tricks and Treats &lt;/a&gt;&lt;br /&gt;&lt;a href=&quot;;&gt;Summoning the Spirit of Vegan Halloween &lt;/a&gt;&lt;br /&gt;&lt;a href=&quot;;&gt;Martha Stewart Halloween Central &lt;/a&gt;&lt;br /&gt;&lt;a href=&quot;;&gt;What to do with Pumpkin Seeds&lt;/a&gt;&lt;br /&gt;&lt;a href=&quot;;&gt;Pumpkins for Halloween&lt;br /&gt;&lt;/a&gt;&lt;br /&gt;&lt;div style=&quot;text-align: center;&quot;&gt;***********&lt;br /&gt;&lt;br /&gt;&lt;div style=&quot;text-align: left;&quot;&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Halloween Peanut Butter Recipes&lt;/span&gt;&lt;br /&gt;&lt;/div&gt;&lt;/div&gt;&lt;/div&gt;&lt;/div&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Spiders&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;VegWeb Halloween Recipes &lt;/a&gt;&lt;br /&gt;&lt;br /&gt;200 gms / 7-8 ozs cooking chocolate (dairy-free)&lt;br /&gt;100 gms plain fried noodles&lt;br /&gt;1 tbsp of crunchy peanut butter&lt;br /&gt;&lt;br /&gt;Melt chocolate and peanut butter together.  Add noodles and stir until noodles are covered in chocolate.  Put teaspoons full of the mixture on a tray.  Put in fridge until set (about 15 minutes).  Serves: 30&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Easy Vegan Peanut Butter Fudge &lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;AllRecipes &lt;/a&gt;&lt;br /&gt;&lt;br /&gt;3/4 cup / 170gms vegan margarine&lt;br /&gt;1 cup / 260gms peanut butter&lt;br /&gt;3 2/3 cups / 460gms confectioners&#39; sugar&lt;br /&gt;&lt;br /&gt;Lightly grease a 9&quot;x9&quot; / 23cmx23cm baking dish.  In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners&#39; sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into squares. Serves 24.&lt;br /&gt;Flawless Fudge Advice : Once the fudge reaches soft-ball stage 240F / 115C, do not stir it or even shake the pan until it has cooled to about 110F / 43C. When pouring the fudge from the saucepan to the serving pan, don&#39;t scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge.&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Health Fudge &lt;/span&gt;(RAW)&lt;br /&gt;From  &lt;a href=&quot;;&gt;100HealthyRawSnacks&lt;/a&gt;&lt;br /&gt;&lt;br /&gt;½ cup walnuts or almonds&lt;br /&gt;½ cup raisins&lt;br /&gt;½ cup dates&lt;br /&gt;1 cup sunflower seeds&lt;br /&gt;1 cup peanut butter&lt;br /&gt;½ cup carob/cocoa powder&lt;br /&gt;½ cup sesame seeds&lt;br /&gt;½ cup desiccated coconut&lt;br /&gt;&lt;br /&gt;Place nuts in a food processor and process until coarsely chopped, add dates and raisins and blend until smooth. Add all other ingredients and blend until well combined Press into dish  or pan and chill, covered for several hours to harden. Cut into squares.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Peanut Butter Rice Krispie Treats&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;HealthDiaries &lt;/a&gt;&lt;br /&gt;&lt;br /&gt;1 cup organic brown sugar&lt;br /&gt;1 cup brown rice syrup&lt;br /&gt;1 cup pure natural peanut butter (no added oils or corn sysrup)&lt;br /&gt;7 cups puffed organic brown rice cereal&lt;br /&gt;&lt;br /&gt;Combine sugar and brown rice syrup in saucepan and bring to a near boil while stirring often. Continue stirring until sugar dissolves. Remove from heat. Add peanut butter and mix well. Add puffed rice and mix well. Press the mixture into a greased pan and put in the fridge for several hours to cool and harden. If you want it to harden faster, stick it in the freezer for about an hour. Cut into squares and enjoy!&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Peanut Butter Oatmeal Cookies&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;Big Oven&lt;/a&gt;   &lt;br /&gt;Fantastically soft cookies bursting with peanut buttery goodness!&lt;br /&gt;&lt;br /&gt;6ozs / 170gms silken FIRM tofu&lt;br /&gt;1/2 cup unsweetened apple sauce&lt;br /&gt;1/2 cup canola oil&lt;br /&gt;1/4 cup soy milk&lt;br /&gt;1 1/2 cups smooth peanut butter&lt;br /&gt;2/3 cup brown sugar&lt;br /&gt;4 tsps molasses&lt;br /&gt;2 tsps vanilla&lt;br /&gt;3 cups quick cook oats&lt;br /&gt;2 cups whole wheat pastry flour&lt;br /&gt;2 tsps baking soda&lt;br /&gt;1 tsp salt&lt;br /&gt;1/2 tsp cinnamon&lt;br /&gt;&lt;br /&gt;In a medium bowl mix flour, oats, soda, salt and cinnamon. In a large bowl, cream peanut butter and sugar. In a blender or food processor crumble tofu, add apple sauce, oil and soy milk. Whiz until smooth. Add to the p/b - sugar mix. Beat in molasses and vanilla. Fold in oat/flour mix. Drop onto ungreased cookie sheet and flatten slightly. Bake 350* for 15-17 minutes. Let cool for 5 minutes before moving off cookie sheet. Cool completely and store in an air tight container.  Yield: 45 Servings&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-size:78%;&quot;&gt;Technorati: &lt;a href=&quot;; rel=&quot;tag&quot;&gt;halloween&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;trick or treat&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;vegan diet&lt;/a&gt;  &lt;a href=&quot;; rel=&quot;tag&quot;&gt;halloween recipes&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;vegan halloween&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;links&lt;/a&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=907773742235122791&amp;isPopup=true' title='8 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Trick or Treat with Peanuts'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>8</thr:total></entry><entry><id>,</id><published>2009-10-01T09:31:00.000+02:00</published><updated>2009-10-01T10:09:42.223+02:00</updated><category scheme="" term="brussels sprouts"/><category scheme="" term="brussels sprouts recipes"/><category scheme="" term="salad recipes"/><category scheme="" term="stir fry recipes"/><title type='text'>Tasty, yes tasty, Brussels Sprouts!</title><content type='html'>&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;;&gt;&lt;img style=&quot;margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 100px; height: 100px;&quot; src=&quot;; alt=&quot;&quot; id=&quot;BLOGGER_PHOTO_ID_5387531609678195938&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;Love them or hate them, Brussels sprouts are good for you and if cooked properly can be very tasty!  Like cabbage and broccoli they belong to the Brassica family.  They are thought to be native to Belgium, specifically to a region near Brussels, hence their name. Brussels sprouts are generally available all year round but are at their best from Autumn through to Spring especially when there is a light frost.&lt;br /&gt;&lt;br /&gt;Nutritionally they are an excellent source of vitamins C and K, a very good source of vitamin A, B1 (thiamin), B6 (pyridoxine), folate (folic acid), manganese, dietary fibre, potassium and tryptophan, and a good source of omega_3 fatty acids, iron, phosphorus, protein , magnesium, vitamin B2 (riboflavin), vitamin E, copper, beta carotene and calcium. They also contain numerous phytochemicals which include sulforaphane, indole-3-carbinol, glucosinolates and phenols. A cup of Brussels sprouts contains +/- 60 calories.&lt;br /&gt;&lt;br /&gt;Brussels sprouts, unlike most vegetables,  are fairly high in protein (+/-4 gms per cup). The protein is incomplete as it does not provide all the essential amino acids but when combined with whole grains the protein is made complete.  Being high in dietary fibre (+/-5 gms per cup) they will make you feel full without loads of extra calories, nourish the cells lining the walls of the colon,  and help maintain  a healthy colon.&lt;br /&gt;&lt;br /&gt;Recent studies have shown that the phytonutrients in Brussels sprouts signal our genes to increase production of the enzymes involved in detoxification, which is the cleansing process through which our bodies eliminate harmful compounds. The high amounts of vitamin A, C and beta-carotene assists the body in fighting against infection and have the added advantage of promoting supple, glowing skin.&lt;br /&gt;&lt;br /&gt;On top of that, other studies show Brussels sprouts have significant cardiovascular benefits as well. The phytonutrient indole-3-carbinol they contain lowers liver cells&#39; secretion of the cholesterol transporter, apoB.  ApoB  is the main carrier of LDL cholesterol to tissues, and high levels have been linked to plaque formation in the blood vessels, causing cardiovascular disease.&lt;br /&gt;&lt;br /&gt;When purchasing choose firm, compact, bright green and evenly sized sprouts. The organic Brussels sprouts are best as they have higher phytonutrient levels than conventionally grown varieties.  To store, keep unwashed and untrimmed Brussels sprouts in a plastic bag or container in the vegetable compartment of the refrigerator.  They can be kept for around 5 days. If you have to many to use in that period they can be frozen by blanching them first for between three to five minutes. and then freezing.&lt;br /&gt;&lt;br /&gt;To prepare, cut the stem from each Brussels sprout and pull off outer wilted or yellowed leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves. If cooking whole cut an &quot;X&quot; deep into the stem end of each sprout which will help them cook quicker. To preserve the folate and vitamin C it is best to cook them as briefly as possible.   This will also prevent the release of the unpleasant smelling suphur compounds which happens when overcooking.  Overcooked Brussels sprouts are slimy, smelly and tasteless which is probably why many were put off eating them in the past.  Boil or stir fry them for 5-8 minutes or steam them for under 10 minutes.&lt;br /&gt;&lt;br /&gt;I hope that the recipes below will help you to enjoy Brussel sprouts as much as I do.  Remember do not overcook!!&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: center;&quot;&gt;++++++++++++++&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Brussels Sprout Salad with Almonds and Parmesan&lt;/span&gt;&lt;br /&gt;Created by Colin Cowie  From &lt;a href=&quot;;&gt;  &lt;/a&gt;&lt;br /&gt;&lt;br /&gt;1 cup slivered almonds&lt;br /&gt;2 lbs / 900 gms Brussels sprouts&lt;br /&gt;1/4 cup olive oil or 3 tbsps olive oil and 1 tbsp truffle oil&lt;br /&gt;3 tbsps fresh lemon juice&lt;br /&gt;2 tbsps finely sliced chives&lt;br /&gt;1/2 tsp salt&lt;br /&gt;1/4 tsp freshly ground black pepper&lt;br /&gt;3 tbsps Parmesan cheese (optional or use Vegan Parmesan~Jackie)&lt;br /&gt;&lt;br /&gt;Preheat oven to 350F / 175C.  Place almonds on baking sheet. Bake 10 to 12 minutes, or until golden brown. Set aside to cool. Meanwhile, slice sprouts as thinly as possible. In large bowl, whisk together olive oil, lemon juice, chives, salt and pepper. Add sprouts, almonds and  cheeze. Toss until combined. Serves 10 as side dish.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Stir Fried Brussels Sprouts&lt;/span&gt; &lt;span style=&quot;font-weight: bold;&quot;&gt;(1)&lt;/span&gt;&lt;br /&gt;By &lt;a href=&quot;;&gt;Mayo Clinic staff  &lt;/a&gt;&lt;br /&gt;In this recipe, quickly caramelized shallots add a sweet note to the sprouts.&lt;br /&gt;&lt;br /&gt;3 tsps extra-virgin olive oil&lt;br /&gt;3 shallots, thinly sliced (I use spring onions~Jackie)&lt;br /&gt;1/4 tsp plus 1/8 tsp salt&lt;br /&gt;1 lb / 450 gms Brussels sprouts, trimmed and cut into quarters&lt;br /&gt;1/2 cup vegetable stock or broth&lt;br /&gt;1/4 tsp finely grated lemon zest&lt;br /&gt;1 tbsp fresh lemon juice&lt;br /&gt;1/4 tsp freshly ground black pepper&lt;br /&gt;&lt;br /&gt;In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and saute until soft and lightly golden, about 6 minutes. Stir in the 1/8 teaspoon salt. Transfer to a bowl and set aside. In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the Brussels sprouts and saute until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, the 1/4 teaspoon salt, and the pepper. Serve immediately. Serves 4.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Stir Fried Brussels Sprouts (2)&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;VegBox   &lt;/a&gt;&lt;br /&gt;This recipe is quick, easy and delicious. It might even tempt committed sprout haters back into the dining room.&lt;br /&gt;&lt;br /&gt;Up to 30 Brussels sprouts&lt;br /&gt;1 tbsps sesame oil (or vegetable oil)&lt;br /&gt;1 tbsp soy sauce or tamari&lt;br /&gt;1 tbsp sesame seeds&lt;br /&gt;&lt;br /&gt;If the sprouts are still on their stem, gently snap them off. Wash the sprouts and remove any yellowing leaves. If you think there might be bugs in your sprouts, soak them in warm, salted water for 10 minutes. This brings the bugs out... Rinse well before cooking.  Slice the sprouts in half and dry them thoroughly. Heat the oil in a wok or large frying pan, until hot. Add the sprouts and cover. Cook, turning occasionally, for up to 3-5 minutes. (Test them after 3 minutes or so. They should be soft, but still with plenty of texture and a little crunch). Add the soy sauce and sesame seeds. Serve immediately.  Serves 4 as a side dish.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Stir Fried Brussels Sprouts (3)&lt;/span&gt;&lt;br /&gt;From the &lt;a href=&quot;;&gt;Vegetarian Times     &lt;/a&gt;&lt;br /&gt;We’ve paired them with omega-3-rich walnuts and walnut oil, then thrown in some dried cranberries for extra tangy flavour and antioxidant flavournoids~Vegetarian Times&lt;br /&gt;&lt;br /&gt;2 tsp olive oil&lt;br /&gt;½ cup coarsely chopped walnuts&lt;br /&gt;1½ lb/ 700 gms Brussels sprouts, trimmed and halved&lt;br /&gt;2 medium shallots, halved and sliced (¼ cup)&lt;br /&gt;1 clove garlic, minced (1 tsp.)&lt;br /&gt;¼ cup coarsely chopped dried cranberries&lt;br /&gt;1 tbsps agave syrup&lt;br /&gt;1 tbsps walnut oil&lt;br /&gt;&lt;br /&gt;Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired.  Serves 6.&lt;/div&gt;&lt;br /&gt;&lt;center&gt;&lt;iframe src=&quot;;amp;bc1=FFFFFF&amp;amp;IS2=1&amp;amp;nou=1&amp;amp;bg1=FFFFFF&amp;amp;fc1=000000&amp;amp;lc1=48C331&amp;amp;t=thevegandiet-20&amp;amp;o=1&amp;amp;p=8&amp;amp;l=as1&amp;amp;m=amazon&amp;amp;f=ifr&amp;amp;asins=0762752815&quot; style=&quot;width: 120px; height: 240px;&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot; scrolling=&quot;no&quot;&gt;&lt;/iframe&gt;&lt;/center&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;font-size:78%;&quot; &gt;Technorati: &lt;a href=&quot;; rel=&quot;tag&quot;&gt;Brussels sprouts&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;phytonutrients&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;vegan recipes&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;Brussels sprouts recipes&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;Vegan recipes&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;Vegan diet&lt;/a&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=7968106013090171156&amp;isPopup=true' title='15 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Tasty, yes tasty, Brussels Sprouts!'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>15</thr:total></entry><entry><id>,</id><published>2009-08-20T22:29:00.000+02:00</published><updated>2009-08-20T22:51:22.498+02:00</updated><category scheme="" term="caraway recipes"/><category scheme="" term="caraway seeds"/><category scheme="" term="salad recipes"/><category scheme="" term="soup recipes"/><category scheme="" term="vegan bread recipes"/><title type='text'>Aromatic Caraway</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;;&gt;&lt;img style=&quot;margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 80px; height: 80px;&quot; src=&quot;; alt=&quot;&quot; id=&quot;BLOGGER_PHOTO_ID_5372145960379644082&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;Caraway was recorded as being cultivated as far back as 1552B.C. in Egypt and is said to be the oldest cultivated spice in Europe. The plant is a member of the parsley family and the part usually used is the fruit, which is dried and sold as caraway seed, or distilled to extract the 3% to 7% essential oil it contains. In areas where the caraway plant is grown the young leaves are often added to salads, the older leaves cooked like spinach and the roots are boiled and eaten like any other root vegetable.&lt;br /&gt;&lt;br /&gt;Although caraway is mainly used for it&#39;s wonderful flavouring it also has healing properties. The fruit contains a hydrocarbon, carvene and an oxygenated oil, carvol. It also contains the minerals magnesium, phosphorous, potassium, zinc, copper, manganese,  calcium, and iron. Chewing caraway seeds or massaging the affected area with diluted caraway oil can relieve indigestion, expel flatulence, ease IBS colon discomfit and menstral cramps. A few drops of the oil in warm water, when gargled, will ease a sore throat. Plus, since ancient times midwives have found caraway useful to stimulate breast milk in nursing mothers and for easing colic in babies.&lt;br /&gt;&lt;br /&gt;Many German and Northern European dishes contain caraway. The seeds are sprinkled in and on bread, muffins and scones, added to potato salad, sauerkraut, lentil soup and to many sweet and savoury apple dishes.  Many people, at some stage in their lives, had Caraway Comfits which are caraway seeds encrusted in white sugar. The Russians and the Germans even make a liqueur called Kummel from caraway. If you haven&#39;t tried caraway before, sprinkle a few seeds the next time you make a potato or cabbage dish and see if you like it&#39;s unique spicy flavour.!&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: center;&quot;&gt;**************************&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Beet, Cabbage, and Carrot Slaw with Caraway Seeds&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;Whole Living    &lt;/a&gt;&lt;br /&gt;&lt;br /&gt;1 tsp caraway seeds&lt;br /&gt;2 tbsps freshly squeezed lemon juice&lt;br /&gt;1 tbsp white or yellow miso paste&lt;br /&gt;1 small shallot, halved lengthwise and thinly sliced into half-moons&lt;br /&gt;2 tbsps extra-virgin olive oil&lt;br /&gt;freshly ground pepper&lt;br /&gt;2 1/2 cups julienned or grated beets (about 2)&lt;br /&gt;2 cups finely shredded red cabbage (1/4 medium)&lt;br /&gt;1 1/2 cups julienned or grated carrots (about 3)&lt;br /&gt;&lt;br /&gt;Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside. In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temp. Serves 6.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Hungarian Vegan Goulash Soup&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;VegWeb   &lt;/a&gt;&lt;br /&gt;Recipe submitted by;br /&gt;&lt;br /&gt;1 large onion, diced&lt;br /&gt;3 medium potatoes, diced&lt;br /&gt;2 cups diced rutabaga (or turnip)&lt;br /&gt;1 roasted red bell pepper, finely minced&lt;br /&gt;1 clove garlic, finely minced&lt;br /&gt;1 1/2 tsps caraway seeds&lt;br /&gt;2 tbsps Hungarian sweet paprika&lt;br /&gt;2 quarts / 2 litres vegetable stock&lt;br /&gt;salt and pepper to taste&lt;br /&gt;2 tbsps corn starch, dissolved in 1/2 cup COLD water&lt;br /&gt;1 tbsp olive oil&lt;br /&gt;&lt;br /&gt;Saute the diced onion in the olive oil until translucent. Add the paprika, stir for 1 minute. Add garlic, saute for 2 minutes more. Add this mixture to the vegetable broth. Add the diced potatoes &amp;amp; rutabaga, caraway seeds, salt, and pepper. After simmering for 25 minutes (NOT boiling), add the corn starch mixture to thicken. This recipe is based on my grandmothers which used beef and beef broth.  Its absolutely delicious, and on a cold day, I&#39;ll eat a large bowl of this with vegan bread for dipping into it.  As a variation, one can remove 12oz / 350mls of vegetable broth, and add 12ozs / 350mls of dark vegan beer.  Adding 2 diced parsnips is also a nice variation, if one likes them. Serves: 6-8&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Caraway Rye Crackers&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;RecipeZAAR&lt;/a&gt;&lt;br /&gt;By Tina and Dave&lt;br /&gt;You can add different seeds, spices...vary the flours...the options are endless! Source: The Flavor Makers Cook Book, Iara Lewin ( .  Makes 30 crackers&lt;br /&gt;&lt;br /&gt;1 cup rye flour&lt;br /&gt;3/4 cup all-purpose flour&lt;br /&gt;2 tsps caraway seeds&lt;br /&gt;1 tsp sugar&lt;br /&gt;3/4 tsp baking soda&lt;br /&gt;1/2 tsp garlic salt&lt;br /&gt;1/4 tsp onion salt&lt;br /&gt;1/3 cup vegetable oil&lt;br /&gt;ice-cold water&lt;br /&gt;&lt;br /&gt;Preheat oven 350F / 175C. Mix all the dry ingredients. Add the oil and stir with fork until moistened. Sprinkle the water, a little at a time, stirring until the mixture forms a ball. (For the next step I used a silicon sheet, folded in half ~ Tina). Divide the dough in half and place one half between 2 large sheets waxed paper. Roll the dough until 1/16 inch thick. Remove the top sheet of paper and cut dough into 1- 1/2 inch shapes or rectangles. Repeat with remaining dough. Put the crackers on ungreased baking sheets and prick each cracker 2 or 3 times with a fork. Bake for 10 to 15 minutes, or until crisp and golden brown. Cool and serve with whatever takes your fancy!&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Vegan Irish Soda Bread&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt; Vegetarian Cooking    &lt;/a&gt;&lt;br /&gt;By Jolinda Hackett&lt;br /&gt;Vegan soda bread is also much lower in fat than a traditional Irish soda bread, which uses buttermilk.&lt;br /&gt;&lt;br /&gt;1 1/2 tsp Ener-G Egg Replacer&lt;br /&gt;2 tbsps water&lt;br /&gt;1 cup soy milk&lt;br /&gt;1 tbsp vinegar&lt;br /&gt;3/4 cup whole wheat flour, plus 1 tsp&lt;br /&gt;3/4 cup white flour&lt;br /&gt;1/2 tsp baking powder&lt;br /&gt;1 tbsp baking soda&lt;br /&gt;1 1/2 tbsps vegan margarine&lt;br /&gt;1/2 cup raisins (optional)&lt;br /&gt;1 tbsp caraway seeds (optional)&lt;br /&gt;&lt;br /&gt;Preheat oven to 375F / 190C and lightly grease a loaf pan. Whisk together the egg replacer and water until foamy. In a small bowl, combine the soy milk and vinegar. This will serve as the buttermilk replacement for your vegan Irish soda bread. In a separate large bowl, combine 3/4 cup wheat flour, white flour, baking powder, and baking soda. Cut in the vegan margarine and stir to combine. Slowly combine the egg replacer, and soy milk and vinegar with the dry ingredients. Gently toss together the 1 tsp of whole wheat flour with the raisins to coat, and add caraway seeds. Add raisins and caraway seeds to dough, stirring to combine. Pour dough into greased loaf pan and bake for 45 minutes.&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;center&gt;&lt;iframe src=&quot;;amp;bc1=FFFFFF&amp;amp;IS2=1&amp;amp;bg1=FFFFFF&amp;amp;fc1=000000&amp;amp;lc1=009900&amp;amp;t=thevegandiet-20&amp;amp;o=1&amp;amp;p=8&amp;amp;l=as1&amp;amp;m=amazon&amp;amp;f=ifr&amp;amp;asins=0738212725&quot; style=&quot;width: 120px; height: 240px;&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; scrolling=&quot;no&quot; frameborder=&quot;0&quot;&gt;&lt;/iframe&gt;&lt;/center&gt;&lt;br /&gt;&lt;span style=&quot;font-size:78%;&quot;&gt;Technorati Tags : &lt;a href=&quot;; rel=&quot;tag&quot;&gt;caraway&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;caraway+seeds&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;bread+recipes&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;vegan+recipes&lt;/a&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=7221902582659657889&amp;isPopup=true' title='11 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Aromatic Caraway'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>11</thr:total></entry><entry><id>,</id><published>2009-08-07T12:08:00.000+02:00</published><updated>2009-08-07T12:25:48.686+02:00</updated><category scheme="" term="chutney-pickle recipes"/><category scheme="" term="peach recipes"/><category scheme="" term="peaches"/><category scheme="" term="salad recipes"/><category scheme="" term="vegan ice cream"/><title type='text'>Everything is Just Peachy!</title><content type='html'>&lt;div style=&quot;text-align: justify;&quot;&gt;&lt;a onblur=&quot;try {parent.deselectBloggerImageGracefully();} catch(e) {}&quot; href=&quot;;&gt;&lt;img style=&quot;margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 58px; height: 58px;&quot; src=&quot;; alt=&quot;&quot; id=&quot;BLOGGER_PHOTO_ID_5367162260424267890&quot; border=&quot;0&quot; /&gt;&lt;/a&gt;There is nothing like a freshly picked organic peach, warm from the tree. Sadly many of us are not able to either grow them, or buy them at local farmers markets due to our climate. All is not lost though as whichever way we do manage to obtain them.... fresh, dried, frozen, tinned or juiced they have that special flavour that makes one&#39;s mouth water at the thought of them.&lt;br /&gt;&lt;br /&gt;Peaches are said to have originally been cultivated in China a couple of thousand years ago, and were considered a symbol of longevity. They were further developed in Persia and Italy and finally arrived in Western Europe and the Colonies around the 16th Century.  There are two main types of peach, the clingstone and the freestone, and they come in over 700 varieties.&lt;br /&gt;&lt;br /&gt;Nutritionally the peach is high in vitamin C and A, dietary fibre, niacin and potassium. They contain carbohydrates and have a low glycemic load which are make them an excellent source of energy. Their phytonutrient, antioxidant and beta carotene content, assist in maintaining optimum health by fighting free radicals and disease.  A medium peach is around 40 calories and with their dietary fibre make them an excellent slimming food. Peaches have a slight laxative and a strong diuretic effect on the body so are also recommended to people suffering from rheumatism and gout.&lt;br /&gt;&lt;br /&gt;When selecting fruit to eat within a couple of days, note that a red colour does not indicate ripeness. Look for a deep yellow colour in varieties like yellow cling peaches and a creamy white colour in the whiter flesh varieties. They should have a sweet smell and give slightly to pressure when gently squeezed.  If buying firm peaches for eating later in the week it is better to ripen at room temperature, in a paper bag, before chilling.  They can be stored in the fridge for around 5 days.&lt;br /&gt;&lt;br /&gt;Once cut peaches do oxidise, so to prevent them browning, dip in a mix of water and lemon juice. It is not necessary to peel peaches but if you do this can be done the same as with tomatoes, put in boiling water for a few seconds, then plunge into icy water and the skins will slide off. Be adventurous with peaches and add them to both sweet and savoury dishes whether served at breakfast, lunch or supper.&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;div style=&quot;text-align: center;&quot;&gt;*******************&lt;br /&gt;&lt;/div&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Fresh Ontario Peach Relish&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;amp;node=3443&quot;&gt;Ontario Tender Fruit                       &lt;/a&gt;&lt;br /&gt;This fresh topping is absolutely perfect on veggie burgers.&lt;br /&gt;&lt;br /&gt;2 tbsp / 30mls orange juice&lt;br /&gt;2 tbsp / 30mls red wine vinegar &lt;br /&gt;2 tbsp / 30mls extra virgin olive oil&lt;br /&gt;2 tsp / 10mls raw brown sugar &lt;br /&gt;1 tsp / 5mls dried hot red pepper flakes&lt;br /&gt;2 cups / 500mls fresh Ontario peaches, chopped &lt;br /&gt;1/2 cup / 125mls roasted red peppers, chopped &lt;br /&gt;1/2 cup / 125mls cucumber, chopped &lt;br /&gt;1/4 cup / 50mls shallots or spring onions, minced &lt;br /&gt;1/4 cup / 50mls mint, chopped &lt;br /&gt;1/4 cup / 50mls cilantro, chopped&lt;br /&gt;salt and pepper to taste&lt;br /&gt;&lt;br /&gt;In bowl, whisk together, orange juice, vinegar, oil, brown sugar and red pepper flakes. In another bowl, combine peaches, roasted red peppers, cucumber, shallots, mint and cilantro. Drizzle with dressing and gently toss to combine. Mix in salt and pepper. If not using immediately, cover and refrigerate for up to 2 days. Makes 2-1/2 cups.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Peach &amp;amp; Snow Pea Stir-Fry with Home-Made Teriyaki Sauce&lt;/span&gt;&lt;br /&gt;From the &lt;a href=&quot;;&gt;Vegetarian Times     &lt;/a&gt;&lt;br /&gt;A teriyaki sauce comes together quickly and easily, so make your own at home rather than buying a commercial brand.&lt;br /&gt;&lt;br /&gt;Teriyaki Sauce&lt;br /&gt;1/3 cup low-sodium soy sauce&lt;br /&gt;2 tbsp sherry or sake&lt;br /&gt;1/4 cup sugar, or to taste&lt;br /&gt;1 1/2 tbsp grated fresh ginger&lt;br /&gt;2 tbsp minced garlic&lt;br /&gt;2 tbsp cornstarch&lt;br /&gt;&lt;br /&gt;Stir-Fry&lt;br /&gt;8 oz/230gms water chestnuts&lt;br /&gt;2 oz/60gms teriyaki-flavored baked tofu&lt;br /&gt;8 oz/230gms sliced bamboo shoots&lt;br /&gt;4 oz/115gms round or flat rice stick noodles&lt;br /&gt;2 tbsp vegetable oil&lt;br /&gt;1 peach, sliced&lt;br /&gt;3 oz/80gms snow pea pods, trimmed&lt;br /&gt;&lt;br /&gt;To make Teriyaki Sauce: Combine all ingredients in small bowl, and set aside. To make Stir-Fry: Place water chestnuts, tofu and bamboo shoots in Teriyaki Sauce, and set aside. Meanwhile, bring large pot of water to a boil, and cook noodles until tender, about 8 minutes. Drain, rinse and drain again. Set aside. Heat oil in large wok or skillet over medium heat. When hot, add water chestnuts, tofu, bamboo shoots and Teriyaki Sauce, and stir-fry for 2 minutes. Add peach slices and snow pea pods, and stir-fry 2 to 3 minutes more. Remove from heat, and set aside. To serve, portion noodles on individual plates, and spoon Stir-Fry over top. Serves 4.&lt;br /&gt;Wine Suggestions : A suitable wine match for teriyaki is often Riesling; and one of the flavour characteristics often attributed to fruit-forward Riesling is &quot;peachy.&quot;&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Spinach Salad with Peaches and Pecans&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;All Recipes   &lt;/a&gt;&lt;br /&gt;Submitted By: Robin Durawa&lt;br /&gt;Crisp spinach, succulent peaches and aromatic pecans pair with poppyseed dressing in this terrific salad ~ Robin&lt;br /&gt;&lt;br /&gt;3/4 cup pecans&lt;br /&gt;2 ripe peaches&lt;br /&gt;4 cups baby spinach, rinsed and dried&lt;br /&gt;1/4 cup poppyseed salad dressing&lt;br /&gt;&lt;br /&gt;Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside. Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing. Serves 4.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Tomato and Peach Salad&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;Meals Matter &lt;/a&gt;&lt;br /&gt;Submitted by: gretchenalice&lt;br /&gt;&lt;br /&gt;2 large tomatoes, cut in wedges&lt;br /&gt;4 large peaches, pitted and cut up&lt;br /&gt;1/4 cup red onion thinly sliced&lt;br /&gt;1/4 cup balsamic vinegar&lt;br /&gt;1/4 cup extra virgin olive oil&lt;br /&gt;ground pepper to taste&lt;br /&gt;&lt;br /&gt;In a large bowl, combine tomatoes, peaches and onions. Mix vinegar and olive oil and toss with tomatoe peach mixture. Season with freshly ground pepper. Cover and set aside, at room temperature, for one hour.&lt;br /&gt;Cook&#39;s Notes : I think it is best to start with cold tomatoes and peaches and then let set at room temperature.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Peach Sorbet&lt;/span&gt;&lt;br /&gt;From the &lt;a href=&quot;;&gt;VeggieTable     &lt;/a&gt;&lt;br /&gt;You can make sweet and refreshing peach sorbet without an ice cream machine.&lt;br /&gt;&lt;br /&gt;1 lb / 450gms peaches, unpeeled&lt;br /&gt;1 cup orange juice&lt;br /&gt;3 tbsp sugar&lt;br /&gt;1 tbsp orange liqueur&lt;br /&gt;1 tbsp lemon juice&lt;br /&gt;&lt;br /&gt;Cut the peaches in half, remove the pit, and place peach pieces in blender. Add remaining ingredients and purée. Taste and add more sugar or lemon juice as needed. Pour into container&lt;br /&gt;and freeze. After four hours, remove from freezer and blend again. Return to freezer for at least a half hour before serving. Yield 3 cups&lt;br /&gt;Notes : This basic recipe can be adapted with apricots in place of or in addition to peaches, and/or apple or white grape juice instead of orange.&lt;br /&gt;&lt;br /&gt;&lt;br /&gt;&lt;span style=&quot;font-weight: bold;&quot;&gt;Wheat-Free, Sugar-Free Peach Cobbler&lt;/span&gt;&lt;br /&gt;From &lt;a href=&quot;;&gt;Recipe ZAAR&lt;/a&gt;  Recipe #180187&lt;br /&gt;Submitted by: XxXxkittykat&lt;br /&gt;&lt;br /&gt;Crust&lt;br /&gt;2 tbsp vegan butter&lt;br /&gt;1 cup rice flour&lt;br /&gt;1/2 tsp stevia powder&lt;br /&gt;2 tsp baking powder&lt;br /&gt;1/2 tsp xanthan gum&lt;br /&gt;1/4 tsp salt&lt;br /&gt;1/4 tsp nutmeg&lt;br /&gt;1 1/2 tsp Ener-G Egg Substitute, mixed in 2 tbsps water&lt;br /&gt;1/3 cup rice milk&lt;br /&gt;1/2 tsp vanilla&lt;br /&gt;&lt;br /&gt;Filling&lt;br /&gt;3 cups unsweetened sliced peaches&lt;br /&gt;2 tsp lemon juice&lt;br /&gt;1/2 tsp cinnamon&lt;br /&gt;1/4 tsp stevia powder&lt;br /&gt;1/4 tsp salt&lt;br /&gt;2 tbsps vegan butter&lt;br /&gt;&lt;br /&gt;Preheat oven to 350F / 175C. Crust: combine rice flour, butter, stevia, baking powder, xanthan gum, salt, and nutmeg in a medium sized bowl. In a small bowl, beat egg replacer, rice milk, and&lt;br /&gt;vanilla. Slowly mix wet ingredients into the dry. Set aside. Filling: In a medium sized bowl combine all ingredients except vegan butter plus 2 tbsps water(or juice if canned peaches were used). Place filling in a baking dish and dot with vegan butter. Spoon crust on top layer of peaches. Bake for 35 minutes or until crust is golden. Serves 4.&lt;br /&gt;&lt;br /&gt;&lt;center&gt;&lt;iframe src=&quot;;amp;o=1&amp;amp;p=8&amp;amp;l=as1&amp;amp;asins=0762752815&amp;amp;fc1=000000&amp;amp;IS2=1&amp;amp;lt1=_blank&amp;amp;m=amazon&amp;amp;lc1=%20%20009900&amp;amp;bc1=FFFFFF&amp;amp;bg1=FFFFFF&amp;amp;f=ifr&amp;amp;npa=1&quot; style=&quot;width: 120px; height: 240px;&quot; marginwidth=&quot;0&quot; marginheight=&quot;0&quot; frameborder=&quot;0&quot; scrolling=&quot;no&quot;&gt;&lt;/iframe&gt;&lt;br /&gt;&lt;/center&gt;&lt;span style=&quot;font-size:78%;&quot;&gt;Technorati tags:&lt;/span&gt; &lt;span style=&quot;font-size:78%;&quot;&gt;&lt;a href=&quot;; rel=&quot;tag&quot;&gt;peaches&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;peach+recipes&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;vegan+peach+cobbler&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;vegan+diet&lt;/a&gt; &lt;a href=&quot;; rel=&quot;tag&quot;&gt;peach+salads&lt;/a&gt;&lt;/span&gt;</content><link rel='replies' type='application/atom+xml' href='' title='Post Comments'/><link rel='replies' type='text/html' href=';postID=8504737304676993468&amp;isPopup=true' title='6 Comments'/><link rel='edit' type='application/atom+xml' href=''/><link rel='self' type='application/atom+xml' href=''/><link rel='alternate' type='text/html' href='' title='Everything is Just Peachy!'/><author><name>Jackie</name><uri></uri><email></email><gd:image rel='' width='32' height='32' src=''/></author><media:thumbnail xmlns:media="" url="" height="72" width="72"/><thr:total>6</thr:total></entry></feed>

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