By [http://ezinearticles.com/?expert=Lissette_V]Lissette V
Meat is everywhere these days. There's an almost limitless variety of it in the supermarkets, it's served in almost every fast food restaurant around today, and it's even served in the most basic of school cafeterias. You almost can't escape it if you're living in the west, and many ask the vegetarians "why would you want to?" With meat being such a staple in most of our diets and it tasting so delicious, why do some choose to avoid meat and cook and serve vegetarian food recipes, exclusively?
It turns out their reasons are many, but some of the common reasons I hear vegetarians giving for "going vegetarian" include the growing belief that the meat many of us are eating today is becoming less and less healthy; the research that is showing our "mass production" approach to farming is taking a serious toll on the environment; and the increasing awareness we have of animals, of the emotions and experience they're living, and the connection we share with them.
In terms of how meat is becoming less healthy to eat, the growing concerns mostly have to do with the growth hormones that are used to fatten the animals up and have them produce more. With all the chemicals we pump into farm animals today, those make their way into our system too when we eat the animals after they've been slaughtered and packaged and placed in the grocery store freezer. Also, keeping the animals cooped up on smaller patches of land with little or no room to roam means they end up getting less exercise, which results in animals with more body fat, which we consume and is not as healthy. Some also believe that the severely negative emotions of fear the animals experience in their final moments that are flowing flood through their blood and into the tissue of the meat as they take their last breaths, results in chemical toxins from this process that are harmful to eat. This alone is reason enough for many vegetarians to dine exclusively on plants and use vegetarian recipes to make their meals.
The negative environmental impact of mass producing farm animals is another reason many are turning to vegetarian food recipes. When we use the chemicals that we do on so many "farm" animals, those animals pass the chemicals back into the earth and the planet's water when they expel. Also related is the negative impact all their manure is having on the local water supply in these areas as the huge quantities of it get absorbed into the earth. And then there's all of the toxic fluids these animals release when they meet their end at our hands: all of that chemically-laced, fear-filled toxic blood is also absorbed into the ground, into the water, and is also polluting our planet.
And then, many are refusing to eat today because they're developing an increased awareness of animals and the fact that animals experience emotions and have a perceptual experience similar to our own in many ways. When thinking of eating a hamburger, as an example, a lot of vegetarians have pictures come up for them of the mistreated animals that were sacrificed in order to make that burger, and it turns them off of the meat and onto alternative options for getting protein and nutrients, like using vegetarian dinner recipes to make healthy meals.
Of course, there are some good arguments that can be made in favor of eating meat, too. The point of this little article was to simply raise awareness for vegetarianism, of the reasons people have for turning to it, and why many today are using vegetarian food recipes to lead their lives in a consciously different way. Some people love to eat meat, and they have their reasons for it; and some people love to live the vegetarian life, and they have their reasons for.
Lissette V. is a self-proclaimed super chef who is passionate about [http://vegetarianfoodrecipes.org/]vegetarian food recipes. Check out here blog with quick and easy [http://vegetarianfoodrecipes.org/vegetarian-dinner-recipes/vegetarian-dinner-recipes-mexican-tuna-salad-with-corn-tostadas]vegetarian dinner recipes that you can often cook in less that 30 minutes.
Article Source: [http://EzineArticles.com/?Why-Vegetarian-Food-Recipes-Are-The-Only-Real-Dietary-Choice-For-Some&id=6489625] Why Vegetarian Food Recipes Are The Only Real Dietary Choice For Some
Wednesday, February 29, 2012
Monday, February 27, 2012
Vegetarian Chilly Chili
By [http://ezinearticles.com/?expert=Shaw_Rabadi]Shaw Rabadi
I love chilli... Period. It is the type of food that, as a chef/cook, you can really dive into and experiment with many different ingredients. I enter my restaurant into at least one or two chili competitions a year for this reason. For 8 years straight I have won 'best vegetarian chili', as well as numerous 'most creative' and 'most original' chili prizes. One of my favorite chilli's that ever came out of these contests was what I called "Porky Peanut Butter and Popcorn," which was a peanut butter based, pork chili in which you would put popcorn on top of to add a bit of salt and something quite unique. Sounds weird, but it was a huge hit.
My vegetarian chilli's have varied over the years, and my most recent recipe is less than what one might expect from a typical "chilli." The reason for this... well, it's served cold. I can't tell you how many non-believers showed up at my booth the first year I entered my 'Chilly Chilli,' but I can tell you how many of them left my booth as believers... Ok I can't really, but it was a lot.
Prepare and serve this delicious chilli on a hot summer day for meat eaters and vegetarians alike and make everyone happy, chilly, and satisfied. NEVER be afraid to experiment or add/take away things you like/don't like and make it your own. Your friends and family will be sure to ask for your new recipe to serve at their own parties
Chilly Chilli (Vegetarian Chilli)
Ingredients:
− 8 oz artichoke hearts (in juice)
− 16 oz chickpeas (in juice)
− 16 oz kidney beans (in juice)
− 16 oz black beans (in juice)
− 3 oz tortilla chips
− 2 oz "Picante" sauce
− 4 oz crushed tomatoes
− 4 oz tomatoes, Pur�e
− 1 tsp chopped garlic
− � cup finely chopped onions
− � cup finely chopped red peppers
− � cup finely chopped green peppers
− � cup finely chopped scallions
− � tsp coriander
− 1 cup chopped parsley
− 3 tbsp chili powder
− � tsp white pepper
− 1 tsp black pepper
− � tsp paprika
− � cup red-hot sauce
Method:
− Puree chickpeas, kidney beans and black beans (reserve a few of each of the beans and the bean liquid for a garnish ).
− Puree tortilla chips extra fine.
− Mix all the remaining ingredients and add beans and liquid.
− Serve chilled with garnish of kernel corn, chopped tortilla chips and chopped chives, scallion or cilantro.
Note: After a day of enjoying this chili cold, you may put in a pot and cook for 20-25 minutes on a good simmer and serve hot on a chilly night.
Get more awesome recipes, cooking tips, and stories at the site below!
Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!
Visit http://www.TheMediterraneanDigest.com for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.
Eat Better, Fresher, Smarter!
Article Source: [http://EzineArticles.com/?Vegetarian-Chilly-Chili&id=6495813] Vegetarian Chilly Chili
I love chilli... Period. It is the type of food that, as a chef/cook, you can really dive into and experiment with many different ingredients. I enter my restaurant into at least one or two chili competitions a year for this reason. For 8 years straight I have won 'best vegetarian chili', as well as numerous 'most creative' and 'most original' chili prizes. One of my favorite chilli's that ever came out of these contests was what I called "Porky Peanut Butter and Popcorn," which was a peanut butter based, pork chili in which you would put popcorn on top of to add a bit of salt and something quite unique. Sounds weird, but it was a huge hit.
My vegetarian chilli's have varied over the years, and my most recent recipe is less than what one might expect from a typical "chilli." The reason for this... well, it's served cold. I can't tell you how many non-believers showed up at my booth the first year I entered my 'Chilly Chilli,' but I can tell you how many of them left my booth as believers... Ok I can't really, but it was a lot.
Prepare and serve this delicious chilli on a hot summer day for meat eaters and vegetarians alike and make everyone happy, chilly, and satisfied. NEVER be afraid to experiment or add/take away things you like/don't like and make it your own. Your friends and family will be sure to ask for your new recipe to serve at their own parties
Chilly Chilli (Vegetarian Chilli)
Ingredients:
− 8 oz artichoke hearts (in juice)
− 16 oz chickpeas (in juice)
− 16 oz kidney beans (in juice)
− 16 oz black beans (in juice)
− 3 oz tortilla chips
− 2 oz "Picante" sauce
− 4 oz crushed tomatoes
− 4 oz tomatoes, Pur�e
− 1 tsp chopped garlic
− � cup finely chopped onions
− � cup finely chopped red peppers
− � cup finely chopped green peppers
− � cup finely chopped scallions
− � tsp coriander
− 1 cup chopped parsley
− 3 tbsp chili powder
− � tsp white pepper
− 1 tsp black pepper
− � tsp paprika
− � cup red-hot sauce
Method:
− Puree chickpeas, kidney beans and black beans (reserve a few of each of the beans and the bean liquid for a garnish ).
− Puree tortilla chips extra fine.
− Mix all the remaining ingredients and add beans and liquid.
− Serve chilled with garnish of kernel corn, chopped tortilla chips and chopped chives, scallion or cilantro.
Note: After a day of enjoying this chili cold, you may put in a pot and cook for 20-25 minutes on a good simmer and serve hot on a chilly night.
Get more awesome recipes, cooking tips, and stories at the site below!
Shaw H. Rabadi, restaurant owner/chef/author, invites you to Eat, Drink, and Be Mediterranean with him for a happier, healthier life!
Visit http://www.TheMediterraneanDigest.com for information on his newly released story-cookbook, "Savor the Spices of Life" and more info on eating, cooking, and living a heart healthier life.
Eat Better, Fresher, Smarter!
Article Source: [http://EzineArticles.com/?Vegetarian-Chilly-Chili&id=6495813] Vegetarian Chilly Chili
Saturday, February 25, 2012
7 Easy Ways to Use Up That Zucchini!
By [http://ezinearticles.com/?expert=Kim_J_Wilson]Kim J Wilson
Do you find your refrigerator overrun with zucchini each summer? I just can't bring myself to throw any away (I have serious feelings of guilt and remorse if any fresh veggies don't get used in a timely fashion)- so over the years my son John and I have come up with quite a range of zucchini recipes.
Zucchini is a great veggie. It's fairly neutral in flavor and can be crisp, tender or soft in preparation. It is low in calories (about 35 calories per cup) and is entirely fat-free. One cup contains 340 mg. of potassium, 530 IUs of vitamin A and 70 mg. of phosphorus. It's also a good source of fiber if consumed with the skin intact (4 grams per cup).
So how do we use up our overabundance of zucchini?
Here are some really simple recipes:
Broiled Zucchini Cut off ends and slice, end to end, in half. Lay halves on a baking sheet and drizzle with olive oil or dot with organic butter/coconut butter and sprinkle lightly with sea salt and oregano. Broil on the top rack until the tops are lightly browned. A great easy side dish.
Veggie Dippers Slice zucchini into sticks or rounds for serving with hummus or other veggie dips.
Fresh Veggie Dip Who said veggies can't be a main ingredient in the dip as well as serve as a "dipper"?! Puree the following ingredients together in a food processor: 2 zucchini, 1/8 cup red/sweet onion, 4 cloves garlic, 1/4 cup fresh parsley, juice of 1 lemon (about 1/4 cup), 1/4 cup tahini (sesame paste), 2 Tbsp. olive oil, 1 tsp. ground cumin, 1/2 tsp. sea salt, opt: 1 tsp. dill weed. Dip away!
Zucchini Fritters Combine 3/4 cup water with 1 cup bean flour (gram or besan flour, made from channa dal and available from Indian groceries, is an excellent choice), 1/2 tsp. ground cumin, 1/2 tsp. sea salt and a pinch of cayenne. Mix in 1 grated zucchini and cook for a couple of minutes on each side on a hot oiled skillet.
Sauteed Zucchini Saute 1 sliced onion in a couple of tablespoons of olive oil until tender. Thinly slice 2-3 zucchinis and add to saute pan with 1/4 tsp. sea salt and 1/2 tsp. Italian seasoning. Another great side.
Zucchini on the Grill Slice large zucchini into long 1/2" diagonal slices. Toss in a ziploc bag with an oil-and-vinegar-based dressing plus a pinch of sea salt. Grill on each side for a couple of minutes. Tender and tasty!
Zucchini Pasta Many people are surprised by how easy and tasty this recipe is. The trickiest part is finding a spiral slicer (Joyce Chen has a Saladacdo Spiral Slicer that is excellent and inexpensive). It's really worth buying this tool. You could alternatively use a vegetable peeler and make fettucini-style noodles instead of spaghetti-style noodles. In any case, slice raw zucchini into pasta noodles and then top with raw or cooked pasta sauce. The "noodles" are nice and light and a little "al dente". My husband was really surprised by how good this is! You don't feel "weighed down" by it like with traditional pasta.
... oh, and of course there's zucchini bread, zucchini muffins, zucchini cookies and on and on. But this is a good simple sampling. I hope you enjoy trying a couple!
My son and I collaborated on a zucchini recipe booklet, John's Zucchini Book, a number of summers ago. You'll find about 30 other great zucchini recipes in its pages (28 of which happen to be gluten-free). Visit my website to learn more about it. You can also find more zucchini recipes at my blog (information below).
Kim Wilson has spent over 12 years working exclusively with whole foods to develop recipes that satisfy a variety of needs (for those just beginning to eat healthy to serious raw-fooders to those with extensive food allergies and health conditions like candida)- all in a tasty, enjoyable and affordable way. Her recipes are free of animal products, wheat, gluten, soy, dairy, eggs, yeast, sugar and other problematic foods. What's left, you might ask? Only the good stuff! For more information and recipes visit her website at http://www.simplynaturalhealth.com or her WHOLEmade recipe blog at [http://www.simplynaturalhealth.com/recipeblog/]http://www.simplynaturalhealth.com/recipeblog/.
Article Source: [http://EzineArticles.com/?7-Easy-Ways-to-Use-Up-That-Zucchini!&id=6491424] 7 Easy Ways to Use Up That Zucchini!
Do you find your refrigerator overrun with zucchini each summer? I just can't bring myself to throw any away (I have serious feelings of guilt and remorse if any fresh veggies don't get used in a timely fashion)- so over the years my son John and I have come up with quite a range of zucchini recipes.
Zucchini is a great veggie. It's fairly neutral in flavor and can be crisp, tender or soft in preparation. It is low in calories (about 35 calories per cup) and is entirely fat-free. One cup contains 340 mg. of potassium, 530 IUs of vitamin A and 70 mg. of phosphorus. It's also a good source of fiber if consumed with the skin intact (4 grams per cup).
So how do we use up our overabundance of zucchini?
Here are some really simple recipes:
Broiled Zucchini Cut off ends and slice, end to end, in half. Lay halves on a baking sheet and drizzle with olive oil or dot with organic butter/coconut butter and sprinkle lightly with sea salt and oregano. Broil on the top rack until the tops are lightly browned. A great easy side dish.
Veggie Dippers Slice zucchini into sticks or rounds for serving with hummus or other veggie dips.
Fresh Veggie Dip Who said veggies can't be a main ingredient in the dip as well as serve as a "dipper"?! Puree the following ingredients together in a food processor: 2 zucchini, 1/8 cup red/sweet onion, 4 cloves garlic, 1/4 cup fresh parsley, juice of 1 lemon (about 1/4 cup), 1/4 cup tahini (sesame paste), 2 Tbsp. olive oil, 1 tsp. ground cumin, 1/2 tsp. sea salt, opt: 1 tsp. dill weed. Dip away!
Zucchini Fritters Combine 3/4 cup water with 1 cup bean flour (gram or besan flour, made from channa dal and available from Indian groceries, is an excellent choice), 1/2 tsp. ground cumin, 1/2 tsp. sea salt and a pinch of cayenne. Mix in 1 grated zucchini and cook for a couple of minutes on each side on a hot oiled skillet.
Sauteed Zucchini Saute 1 sliced onion in a couple of tablespoons of olive oil until tender. Thinly slice 2-3 zucchinis and add to saute pan with 1/4 tsp. sea salt and 1/2 tsp. Italian seasoning. Another great side.
Zucchini on the Grill Slice large zucchini into long 1/2" diagonal slices. Toss in a ziploc bag with an oil-and-vinegar-based dressing plus a pinch of sea salt. Grill on each side for a couple of minutes. Tender and tasty!
Zucchini Pasta Many people are surprised by how easy and tasty this recipe is. The trickiest part is finding a spiral slicer (Joyce Chen has a Saladacdo Spiral Slicer that is excellent and inexpensive). It's really worth buying this tool. You could alternatively use a vegetable peeler and make fettucini-style noodles instead of spaghetti-style noodles. In any case, slice raw zucchini into pasta noodles and then top with raw or cooked pasta sauce. The "noodles" are nice and light and a little "al dente". My husband was really surprised by how good this is! You don't feel "weighed down" by it like with traditional pasta.
... oh, and of course there's zucchini bread, zucchini muffins, zucchini cookies and on and on. But this is a good simple sampling. I hope you enjoy trying a couple!
My son and I collaborated on a zucchini recipe booklet, John's Zucchini Book, a number of summers ago. You'll find about 30 other great zucchini recipes in its pages (28 of which happen to be gluten-free). Visit my website to learn more about it. You can also find more zucchini recipes at my blog (information below).
Kim Wilson has spent over 12 years working exclusively with whole foods to develop recipes that satisfy a variety of needs (for those just beginning to eat healthy to serious raw-fooders to those with extensive food allergies and health conditions like candida)- all in a tasty, enjoyable and affordable way. Her recipes are free of animal products, wheat, gluten, soy, dairy, eggs, yeast, sugar and other problematic foods. What's left, you might ask? Only the good stuff! For more information and recipes visit her website at http://www.simplynaturalhealth.com or her WHOLEmade recipe blog at [http://www.simplynaturalhealth.com/recipeblog/]http://www.simplynaturalhealth.com/recipeblog/.
Article Source: [http://EzineArticles.com/?7-Easy-Ways-to-Use-Up-That-Zucchini!&id=6491424] 7 Easy Ways to Use Up That Zucchini!
Thursday, February 23, 2012
The Raw Foods Diet Plan
By [http://ezinearticles.com/?expert=Calvin_H_Johnson]Calvin H Johnson
Many people cringe at the though of trying a fad diet or always hearing about the "diet" word. However, eating only raw foods is much more than a fad and is a very healthy way thousands of people are losing weight and being much more healthy generally.
There are only three basic rules to the raw foods diet. The first rule is to simply eat only naturally made foods. The most popular list of all natural foods are fruits. Cut up fruits can be a perfect breakfast or mid day snack, including pineapple, mangoes, and apples. Vegetables are a great side for lunch and diner, and many people who enjoy eating raw foods prepare red bell peppers as a side, as they are a great source of vitamins. Another great snack are almonds or other natural nuts as they are absolutely loaded with protein and can provide natural energy. For a great lunch idea, eating beef jerky and a side salad is a small but filling lunch. For dinner, some of the main staples are chicken and beef. It is important to eat plenty of fish and chicken as they dishes are loaded with protein and will keep you full and energized throughout the day. Do not feel limited or stuck on what your options are for making your lunch and dinner, as the internet is loaded with resources that can help you find plenty of delicious options.
The second rule of the raw foods diet is extremely important. The rule is that you can not eat any foods that are not raw. This includes fast food, no exceptions. Even if it your birthday, if you want to lose weight fast you can not enjoy that piece of birthday cake or that side of ice cream.
Finally, the last rule of eating only raw foods is to be creative! There are a lot of variations you can use to make recipes that may not have even been discovered yet.
If you have tried different diets in the past and have not had success, try eating only natural raw foods for a month and see where you are. If you are strict and follow through on your diet, you will start shedding pounds very quickly. You will feel fully energized throughout the day and not only will you be able to enjoy delicious food, but you will feel filled up after your meal.
For more information on Raw Foods, please visit our website at http://rawfoodsdietweightloss.com
Article Source: [http://EzineArticles.com/?The-Raw-Foods-Diet-Plan&id=6499111] The Raw Foods Diet Plan
Many people cringe at the though of trying a fad diet or always hearing about the "diet" word. However, eating only raw foods is much more than a fad and is a very healthy way thousands of people are losing weight and being much more healthy generally.
There are only three basic rules to the raw foods diet. The first rule is to simply eat only naturally made foods. The most popular list of all natural foods are fruits. Cut up fruits can be a perfect breakfast or mid day snack, including pineapple, mangoes, and apples. Vegetables are a great side for lunch and diner, and many people who enjoy eating raw foods prepare red bell peppers as a side, as they are a great source of vitamins. Another great snack are almonds or other natural nuts as they are absolutely loaded with protein and can provide natural energy. For a great lunch idea, eating beef jerky and a side salad is a small but filling lunch. For dinner, some of the main staples are chicken and beef. It is important to eat plenty of fish and chicken as they dishes are loaded with protein and will keep you full and energized throughout the day. Do not feel limited or stuck on what your options are for making your lunch and dinner, as the internet is loaded with resources that can help you find plenty of delicious options.
The second rule of the raw foods diet is extremely important. The rule is that you can not eat any foods that are not raw. This includes fast food, no exceptions. Even if it your birthday, if you want to lose weight fast you can not enjoy that piece of birthday cake or that side of ice cream.
Finally, the last rule of eating only raw foods is to be creative! There are a lot of variations you can use to make recipes that may not have even been discovered yet.
If you have tried different diets in the past and have not had success, try eating only natural raw foods for a month and see where you are. If you are strict and follow through on your diet, you will start shedding pounds very quickly. You will feel fully energized throughout the day and not only will you be able to enjoy delicious food, but you will feel filled up after your meal.
For more information on Raw Foods, please visit our website at http://rawfoodsdietweightloss.com
Article Source: [http://EzineArticles.com/?The-Raw-Foods-Diet-Plan&id=6499111] The Raw Foods Diet Plan
Tuesday, February 21, 2012
Become a Vegetarian
By [http://ezinearticles.com/?expert=Nida_Hansi]Nida Hansi
Parents often tell children to finish their vegetables because it is good for them. The truth is that vegetables are good for everyone. In fact, some people live on them alone. Becoming a vegetarian can help you become healthier, help with weight loss, keep animals and the environment safe and so much more. Although it may take some effort, becoming a vegetarian is not really very difficult.
The first step to becoming a vegetarian is finding a good reason to do so. This is something that shouldn't be taken too lightly. Changing your eating habits can really have a big effect, so you need to consider why you are doing it. Wanting to become healthier, caring for animals and others are often good reasons. Those with good reasons are often able to stick to this change better than those without solid intentions.
The next thing to do is read up and do some research. There are different levels of being a vegetarian and it takes different amounts of effort. Find out what it is all about and what you need to know about it. By learning these things you can brace yourself for what you are about to take on. It will also help you clear any questions that you might have and offer a good amount of guidance for you as well. During this time it will be good to look for forums or support groups which you can turn to during the process of becoming a vegetarian.
Once you've been able to find reasons and gather the information you need, goal setting is up next. While some people go cold turkey and just switch to vegetables suddenly it may be better to go for a gradual change. Set your goals for each week and cut back on your meat consumption slowly. You can start by eliminating one type of meat a week. This will help you get a feel of things without jumping into it too quickly. At the same time, meeting each goal will give you a drive to go further and do more.
Lastly, don't forget to try out new vegetarian recipes. This will help you expand your menu and let you discover new dishes. By finding new things to eat you do not feel deprived and will not be tempted to switch back to old eating habits. This can also be incorporated with your goals.
If you [http://www.solidgoals.net]set your goals publicly it can help to keep your goals on track. Our [http://www.solidgoals.net]goal setting website, Solid Goals, is ideal for this.
Article Source: [http://EzineArticles.com/?Become-a-Vegetarian&id=6494479] Become a Vegetarian
Parents often tell children to finish their vegetables because it is good for them. The truth is that vegetables are good for everyone. In fact, some people live on them alone. Becoming a vegetarian can help you become healthier, help with weight loss, keep animals and the environment safe and so much more. Although it may take some effort, becoming a vegetarian is not really very difficult.
The first step to becoming a vegetarian is finding a good reason to do so. This is something that shouldn't be taken too lightly. Changing your eating habits can really have a big effect, so you need to consider why you are doing it. Wanting to become healthier, caring for animals and others are often good reasons. Those with good reasons are often able to stick to this change better than those without solid intentions.
The next thing to do is read up and do some research. There are different levels of being a vegetarian and it takes different amounts of effort. Find out what it is all about and what you need to know about it. By learning these things you can brace yourself for what you are about to take on. It will also help you clear any questions that you might have and offer a good amount of guidance for you as well. During this time it will be good to look for forums or support groups which you can turn to during the process of becoming a vegetarian.
Once you've been able to find reasons and gather the information you need, goal setting is up next. While some people go cold turkey and just switch to vegetables suddenly it may be better to go for a gradual change. Set your goals for each week and cut back on your meat consumption slowly. You can start by eliminating one type of meat a week. This will help you get a feel of things without jumping into it too quickly. At the same time, meeting each goal will give you a drive to go further and do more.
Lastly, don't forget to try out new vegetarian recipes. This will help you expand your menu and let you discover new dishes. By finding new things to eat you do not feel deprived and will not be tempted to switch back to old eating habits. This can also be incorporated with your goals.
If you [http://www.solidgoals.net]set your goals publicly it can help to keep your goals on track. Our [http://www.solidgoals.net]goal setting website, Solid Goals, is ideal for this.
Article Source: [http://EzineArticles.com/?Become-a-Vegetarian&id=6494479] Become a Vegetarian
Sunday, February 19, 2012
The Easy Way to Impress Your Guests - Basil Pesto and Tomato Tart
By [http://ezinearticles.com/?expert=Adam_D_Levy]Adam D Levy
Make sure you use the best quality tomatoes possible for this recipe. The UK tomato season is from around June to October so even though tomatoes are widely available all year round, I think they are a little bit firmer and a little bit tastier during the summer. You can also get a much wider variety of tomatoes during the summer, I used sugardrop tomatoes for this recipe, which are sweeter than your regular tomatoes and when roasted for the 15 minutes that this recipe needs taste amazing. Some recipes tell you to remove the seeds to stop it getting all soggy, but using small cherry tomatoes means that they don't give off too much liquid.
You can use a jar of pesto but I think a good homemade one is a hundred times better (that's right, 100 times!). If the pesto was for a pasta sauce I would make it a bit chunkier and chop everything by hand or use a pestle and mortar, but for this tart a smooth pesto works better so using a food processor is fine (and much easier!)
Serve the tart with a simple side salad, topped with a few shavings of parmesan and serve as soon as you take it out the oven to keep the pastry nice and crispy. I haven't given exact amounts of each ingredient as it doesn't make too much of a difference whether you have 10 extra basil leaves or an extra pine nut or two, just make sure it has the taste and consistency that you are looking for.
For the Pesto:
1 Clove of Garlic
3 Large Handfuls of Fresh Basil Leaves
1 Large Handful of Pine Nuts
1 Large Handful of Freshly Grated Parmesan Cheese
Extra Virgin Olive Oil
Half a Small Lemon
Sea Salt and Freshly Ground Pepper
For the Tart:
Homemade Pesto
Ready Rolled Puff Pastry
A Handful of Best Quality Cherry Tomatoes
For the Side Salad:
Mixed Salad Leaves
Extra Virgin Olive Oil
Lemon Juice
Best Quality Balsamic Vinegar
Sea Salt
1. For the pesto, place all of the ingredients in a food processor (like i said before, if this is for a pasta sauce take the time and chop everything by hand) and pulse until everything has combined but before it turns into a puree. If it is all still looking a bit dry add another splash of olive oil.
2. Cut out the puff pastry into a rough circle (I prefer the slightly rough-round-the-edges look to a perfect circle) and prick with a fork leaving a 1cm edge all the way round.
3. Put a generous dollop (I think that's the technical term for a measurement of pesto) on the pastry and spread it round, leaving the 1cm border free. Then, cut the tomatoes into 3-4mm slices and layer them on top of the pesto. Sprinkle a little bit of salt on top of the tart and place it on a baking tray in the middle of an oven at 180 degrees for 10-15 minutes.
4. Whilst the tart is cooking, dress your salad leaves with the oil, lemon juice, balsamic, salt and pepper.
5. When the edge of the pastry is a beautiful golden colour and the tomatoes have that slightly dried out look, take the tart out of the oven and serve straight away along with the side salad.
This recipe is from my blog dedicated to all things food. If you would like to see this recipe and ones like it, including the vibrant photos that look as good as the food tastes please visit: http://lemonandlime.blogspot.com/
Enjoy!
Adam
Article Source: [http://EzineArticles.com/?The-Easy-Way-to-Impress-Your-Guests---Basil-Pesto-and-Tomato-Tart&id=6531633] The Easy Way to Impress Your Guests - Basil Pesto and Tomato Tart
Make sure you use the best quality tomatoes possible for this recipe. The UK tomato season is from around June to October so even though tomatoes are widely available all year round, I think they are a little bit firmer and a little bit tastier during the summer. You can also get a much wider variety of tomatoes during the summer, I used sugardrop tomatoes for this recipe, which are sweeter than your regular tomatoes and when roasted for the 15 minutes that this recipe needs taste amazing. Some recipes tell you to remove the seeds to stop it getting all soggy, but using small cherry tomatoes means that they don't give off too much liquid.
You can use a jar of pesto but I think a good homemade one is a hundred times better (that's right, 100 times!). If the pesto was for a pasta sauce I would make it a bit chunkier and chop everything by hand or use a pestle and mortar, but for this tart a smooth pesto works better so using a food processor is fine (and much easier!)
Serve the tart with a simple side salad, topped with a few shavings of parmesan and serve as soon as you take it out the oven to keep the pastry nice and crispy. I haven't given exact amounts of each ingredient as it doesn't make too much of a difference whether you have 10 extra basil leaves or an extra pine nut or two, just make sure it has the taste and consistency that you are looking for.
For the Pesto:
1 Clove of Garlic
3 Large Handfuls of Fresh Basil Leaves
1 Large Handful of Pine Nuts
1 Large Handful of Freshly Grated Parmesan Cheese
Extra Virgin Olive Oil
Half a Small Lemon
Sea Salt and Freshly Ground Pepper
For the Tart:
Homemade Pesto
Ready Rolled Puff Pastry
A Handful of Best Quality Cherry Tomatoes
For the Side Salad:
Mixed Salad Leaves
Extra Virgin Olive Oil
Lemon Juice
Best Quality Balsamic Vinegar
Sea Salt
1. For the pesto, place all of the ingredients in a food processor (like i said before, if this is for a pasta sauce take the time and chop everything by hand) and pulse until everything has combined but before it turns into a puree. If it is all still looking a bit dry add another splash of olive oil.
2. Cut out the puff pastry into a rough circle (I prefer the slightly rough-round-the-edges look to a perfect circle) and prick with a fork leaving a 1cm edge all the way round.
3. Put a generous dollop (I think that's the technical term for a measurement of pesto) on the pastry and spread it round, leaving the 1cm border free. Then, cut the tomatoes into 3-4mm slices and layer them on top of the pesto. Sprinkle a little bit of salt on top of the tart and place it on a baking tray in the middle of an oven at 180 degrees for 10-15 minutes.
4. Whilst the tart is cooking, dress your salad leaves with the oil, lemon juice, balsamic, salt and pepper.
5. When the edge of the pastry is a beautiful golden colour and the tomatoes have that slightly dried out look, take the tart out of the oven and serve straight away along with the side salad.
This recipe is from my blog dedicated to all things food. If you would like to see this recipe and ones like it, including the vibrant photos that look as good as the food tastes please visit: http://lemonandlime.blogspot.com/
Enjoy!
Adam
Article Source: [http://EzineArticles.com/?The-Easy-Way-to-Impress-Your-Guests---Basil-Pesto-and-Tomato-Tart&id=6531633] The Easy Way to Impress Your Guests - Basil Pesto and Tomato Tart
Friday, February 17, 2012
Vegetable Juice Recipes
By [http://ezinearticles.com/?expert=Richard_Dean_Basa]Richard Dean Basa
People want to be healthy but because of their busy lifestyles it becomes hard to prepare meals that the body can benefit from. Humans need at least 5 to 9 servings of fruits and vegetables a day but this is not often met resulting to vitamin deficiencies, illnesses and weakening of the immune system. Vegetable juice recipes make it possible to take in all the necessary vitamins and minerals in just one drink. They are proven to be safer and more effective than taking expensive dietary supplements.
Taking in the vegetables in the form of juice makes you sure that you are taking the right ingredients. Many herbal supplements nowadays contain more chemicals than actual nutritive values in every pill.
What are the benefits of learning vegetable juice recipes?
1. They help you save money in the long run. Cancer and other illnesses can cost you thousands of dollars and even your life, by simply choosing to learn more vegetable fruit juice recipes you spice up your options and you add years to your life and your loved ones.
2. Vegetable juice recipes can actually help you lose weight, choose drinking and serving it to your family instead of soda and other sweet drinks.
3. They help you practice your creativity and knowledge on the effects of vegetables in the body. It helps you understand how you can prevent and cure certain illnesses and might even inspire you to live a healthier life. Drinking vegetable juice can empower and motivation a person to do more for their health and well-being.
Easy to do vegetable fruit juice recipes:
Recipe #1
Carrot, cucumber, celery and apple juice
Prepare:
3 carrots
1 apple
1 celery stick
� a cucumber
� a lemon
Be sure to wash the ingredients in order to remove pesticides and fertilizers that have been used to produce the vegetables. Cut the ends of the carrots as well as the celery and the core of the apple. Cut them into tiny pieces, mix they well, place them on a blender.
Recipe #2
Carrots, tomatoes and apple juice
Prepare:
6 carrots
2 apples
2 plum tomatoes
A pinch of ginger
Wash the carrots and apples and remove the parts that you don't need, use a juicer, mix the carrots and the apples and then afterwards add a pinch of ginger, this juice is best served chilled.
Recipe #3
Broccoli, carrot, apples and beetroot juice
Prepare:
(225 g) of broccoli
(170 g) of carrots
(55 g) of beetroot
(55 g) apples
You can add honey for sweet taste
Be sure to wash the broccoli and carrots as well as the beetroot and the apples. It would be best to soak them in water for at least 30 minutes before preparation in order to remove pesticides. After that, remove the hard ends from the carrots and make separate the broccoli into florets. Slice the beetroots, use the juicer and mix all of the ingredients.
The cool green juice mix
9oz of green apples
4� oz of broccoli
3 oz of celery
1 oz) of parsley
6 oz of cucumber
Wash all the ingredients properly to avoid ingesting pesticides. Cut them into small pieces and remove the hard parts. Use a juicer and use a tall glass. Serve chilled.
Wash, core the apples and cut into small pieces. Separate the broccoli into florets. Cut the ends from the celery. Juice all of the ingredients and serve with ice.
For more info on vegetable fruit juice, visit http://www.bestjuicingsecrets.com/vegetable-juice-recipes/
Article Source: [http://EzineArticles.com/?Vegetable-Juice-Recipes&id=6545761] Vegetable Juice Recipes
People want to be healthy but because of their busy lifestyles it becomes hard to prepare meals that the body can benefit from. Humans need at least 5 to 9 servings of fruits and vegetables a day but this is not often met resulting to vitamin deficiencies, illnesses and weakening of the immune system. Vegetable juice recipes make it possible to take in all the necessary vitamins and minerals in just one drink. They are proven to be safer and more effective than taking expensive dietary supplements.
Taking in the vegetables in the form of juice makes you sure that you are taking the right ingredients. Many herbal supplements nowadays contain more chemicals than actual nutritive values in every pill.
What are the benefits of learning vegetable juice recipes?
1. They help you save money in the long run. Cancer and other illnesses can cost you thousands of dollars and even your life, by simply choosing to learn more vegetable fruit juice recipes you spice up your options and you add years to your life and your loved ones.
2. Vegetable juice recipes can actually help you lose weight, choose drinking and serving it to your family instead of soda and other sweet drinks.
3. They help you practice your creativity and knowledge on the effects of vegetables in the body. It helps you understand how you can prevent and cure certain illnesses and might even inspire you to live a healthier life. Drinking vegetable juice can empower and motivation a person to do more for their health and well-being.
Easy to do vegetable fruit juice recipes:
Recipe #1
Carrot, cucumber, celery and apple juice
Prepare:
3 carrots
1 apple
1 celery stick
� a cucumber
� a lemon
Be sure to wash the ingredients in order to remove pesticides and fertilizers that have been used to produce the vegetables. Cut the ends of the carrots as well as the celery and the core of the apple. Cut them into tiny pieces, mix they well, place them on a blender.
Recipe #2
Carrots, tomatoes and apple juice
Prepare:
6 carrots
2 apples
2 plum tomatoes
A pinch of ginger
Wash the carrots and apples and remove the parts that you don't need, use a juicer, mix the carrots and the apples and then afterwards add a pinch of ginger, this juice is best served chilled.
Recipe #3
Broccoli, carrot, apples and beetroot juice
Prepare:
(225 g) of broccoli
(170 g) of carrots
(55 g) of beetroot
(55 g) apples
You can add honey for sweet taste
Be sure to wash the broccoli and carrots as well as the beetroot and the apples. It would be best to soak them in water for at least 30 minutes before preparation in order to remove pesticides. After that, remove the hard ends from the carrots and make separate the broccoli into florets. Slice the beetroots, use the juicer and mix all of the ingredients.
The cool green juice mix
9oz of green apples
4� oz of broccoli
3 oz of celery
1 oz) of parsley
6 oz of cucumber
Wash all the ingredients properly to avoid ingesting pesticides. Cut them into small pieces and remove the hard parts. Use a juicer and use a tall glass. Serve chilled.
Wash, core the apples and cut into small pieces. Separate the broccoli into florets. Cut the ends from the celery. Juice all of the ingredients and serve with ice.
For more info on vegetable fruit juice, visit http://www.bestjuicingsecrets.com/vegetable-juice-recipes/
Article Source: [http://EzineArticles.com/?Vegetable-Juice-Recipes&id=6545761] Vegetable Juice Recipes
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