I came across this post by a member of Veggieboards who goes by phi in responce to a previous post:
You are probably going to be less outraged by a murder out of jealousy (which is a more "natural" occurrence) than you would be if someone held millions of women in captivity, had them raped, their newborns taken away and put in a dark box for a few years to lie in their own excrement and eat industrial waste, then had them strapped onto a conveyor belt by one foot, their throats slit (sometimes less than perfectly), dunked them in boiling water and then started cutting their limbs off to sell them to you.
phi then showed me his blog, on which I found an amazing post. And who am I not to show this to you?
Today is the best day of my life: Fresh Air Day! I’m not sure what happened to this planet—the only home I have known—before I was born. None of us have memories of what was before the Dark Age. Before today we did not even refer to it as dark, simply because we had never seen daylight. All we knew was that, for one reason or another, we were growing up in little stalls within a big, dark structure, barely able to move at all. We would eat the same bland food every day and wonder if this had once been a world teeming with lush vegetation producing succulent fruit in abundance and if so, what could have caused the cataclysm that forced us to rely on this gray, mealy guck for sustenance. We had never seen anyone truly healthy, but judging by the purulent lesions on our bodies and the constant visceral pain, it did not take a genius to figure out our diet was less than optimal. There were thousands of us in that building, and our excrement was removed only to the extent necessary to keep the concentration of ammonia in the air at a level that would allow the bulk of us to survive, albeit uncomfortably.
Today is different. Early in the morning, we all had to leave and board a vehicle. There seemed to be a considerable measure of urgency involved. Fortunately I was one of the last ones to enter the cage-like trailer used to transport us and as a result am located near the top. I’m not even sure the ones at the bottom will survive the trip. I saw the sky today for the first time in my life. It is blue, but this world’s sun is so bright it literally hurts our eyes. The true blessing of it all, however, is the air: no ammonia, no methane, less carbon dioxide than we are used to, just a faint hint of hydrocarbons, most likely fuel. I never knew life could be this great! I can’t wait to see our destination and the wonders it may hold for us.
The planet is Earth. The year is A.D. 2010. We are pork. Resistance is futile.
Wow. This seriously hits the hammer on the nail. Don't you think it's about time we try to change this? Sadly, this is the life of a poor pig forced to grow to maturity in today's factory farms. It makes things seem even more horrible when we can put the feelings to them.
If you're thinking of going vegetarian, please visit Go Veg.
Saturday, August 28, 2010
Wednesday, August 25, 2010
Tostada
Ingredients:
16" corn tortilla
1/4 cup fat free refried Black beans
Chopped onion
Taco Bell restaurant sauce
Salad greens
Directions:
Bake tortilla in oven until crisp. This will take about 15-20 minutes at 450 degrees.
Remove tortilla, spread warmed beans over the tortilla.
Add other toppings as desired.
Makes 1, 125 calorie tostada.
16" corn tortilla
1/4 cup fat free refried Black beans
Chopped onion
Taco Bell restaurant sauce
Salad greens
Directions:
Bake tortilla in oven until crisp. This will take about 15-20 minutes at 450 degrees.
Remove tortilla, spread warmed beans over the tortilla.
Add other toppings as desired.
Makes 1, 125 calorie tostada.
French Toast
1 loaf of bread
1 cup nondairy milk
1 tsp. ground cinnamon
1 tsp. vanilla extract
4 tbs. vegan butter
Syrup
Directions:
Cut bread into 1/2 inch slices. In a shallow bowl, mix together milk, cinnamon, nutmeg, and vanilla with a fork. Set aside.
Melt butter in a large skillet over medium heat. Dip each slice of bread into milk mixture, then place in hot skillet. Cook until each side is golden brown.
Remove from heat. Drizzle with syrup.
8-9 servings
62 calories each
I'm a French toast fiend, so I obviously love this one.
1 cup nondairy milk
1 tsp. ground cinnamon
1 tsp. vanilla extract
4 tbs. vegan butter
Syrup
Directions:
Cut bread into 1/2 inch slices. In a shallow bowl, mix together milk, cinnamon, nutmeg, and vanilla with a fork. Set aside.
Melt butter in a large skillet over medium heat. Dip each slice of bread into milk mixture, then place in hot skillet. Cook until each side is golden brown.
Remove from heat. Drizzle with syrup.
8-9 servings
62 calories each
I'm a French toast fiend, so I obviously love this one.
Potato Salad in Radicchio Cups
Ingredients:
8 medium-sized creamy yello potatoes, quartered (peeling optional)
1/2 cup vegan mayo
4 scallions (white and green parts), finely chopped
2 small-size carrots, peeled and finely chopped
2 tbs. finely chopped fresh parsley
2 celery stalks, finely chopped
1 small-size red onion, finely chopped
1 tbs. lemon juice
1 tsp. salt
Blakc pepper
24 small size radicchio, Boston lettuce, or endive leaves
Directions:
Steam or boil potatoes until tender but not too soft. Drain and cool, and cut into cubes.
In a large-size bowl, combine cooled potatoes with mayo, scallions, carrots, parsley, celery, onion, lemon juice, and salt. Add more mayo, if necessary. Season with pepper and mix well.
To serve, place 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.
Makes 24 cups with 44 calories in each.
8 medium-sized creamy yello potatoes, quartered (peeling optional)
1/2 cup vegan mayo
4 scallions (white and green parts), finely chopped
2 small-size carrots, peeled and finely chopped
2 tbs. finely chopped fresh parsley
2 celery stalks, finely chopped
1 small-size red onion, finely chopped
1 tbs. lemon juice
1 tsp. salt
Blakc pepper
24 small size radicchio, Boston lettuce, or endive leaves
Directions:
Steam or boil potatoes until tender but not too soft. Drain and cool, and cut into cubes.
In a large-size bowl, combine cooled potatoes with mayo, scallions, carrots, parsley, celery, onion, lemon juice, and salt. Add more mayo, if necessary. Season with pepper and mix well.
To serve, place 2 tablespoons potato salad in each radicchio (or lettuce or endive) leaf.
Makes 24 cups with 44 calories in each.
Vegan "Mayo"
Ingredients:
12 oz firm silken tofu
3 tbs freshly squeezed lemon juice
2 tbs extra-virgin olive oil
1 tsp dry mustard
1/2 tsp salt
Combine the tofu, lemon juice, olive oil, mustard, and salt in a blender and puree until emulsified, about 1 minute.
1 1/2 cups
22 calories per tablespoon
Love it! lol
12 oz firm silken tofu
3 tbs freshly squeezed lemon juice
2 tbs extra-virgin olive oil
1 tsp dry mustard
1/2 tsp salt
Combine the tofu, lemon juice, olive oil, mustard, and salt in a blender and puree until emulsified, about 1 minute.
1 1/2 cups
22 calories per tablespoon
Love it! lol
Tuesday, August 24, 2010
Asian Lettuce Wraps
Ingredients:
4 tbs. Water, divided
2 tbs. Minced garlic
1 tbs. Grated or finely minced fresh ginger
1 red bell pepper, seeded and finely chopped
1 large carrot, peeled and finely chopped
1 package extra-firm tofu
1 tbs. Chili paste
2 tbs. Light brown sugar
2 tsp sesame seeds
10 Boston bibb of butter lettuce leaves, rinsed and patted dry
10 basil leaves
2 small cucumbers, peeled and julienned
2 tbs. Light miso paste
Directions:
Heat 2 tablespoons water in a sauté pan over medium heat. Add garlic and ginger, and cook for 2 minutes, until they soften. Add red pepper and carrot, and cook for another minute.
Meanwhile, crumble tofu in a separate bowl until pretty small, resembling breadcrumbs. Add to sauté pan, and cook for 10 minutes, thoroughly combining with vegetables. Add chili paste, and stir to combine.
To make miso sauce, place brown sugar and remaining 2 tablespoons water in a saucepan, and dissolve over low-medium heat. Remove from heat, and stir in miso paste and sesame seeds. Add to tofu mixture and thoroughly combine.
To make wraps, trim edges of lettuce leaves to make them uniform. Add basil and cucumber before adding mix.
Servings: 10
Calories: 72
Yum! I'm addicted to miso lol
4 tbs. Water, divided
2 tbs. Minced garlic
1 tbs. Grated or finely minced fresh ginger
1 red bell pepper, seeded and finely chopped
1 large carrot, peeled and finely chopped
1 package extra-firm tofu
1 tbs. Chili paste
2 tbs. Light brown sugar
2 tsp sesame seeds
10 Boston bibb of butter lettuce leaves, rinsed and patted dry
10 basil leaves
2 small cucumbers, peeled and julienned
2 tbs. Light miso paste
Directions:
Heat 2 tablespoons water in a sauté pan over medium heat. Add garlic and ginger, and cook for 2 minutes, until they soften. Add red pepper and carrot, and cook for another minute.
Meanwhile, crumble tofu in a separate bowl until pretty small, resembling breadcrumbs. Add to sauté pan, and cook for 10 minutes, thoroughly combining with vegetables. Add chili paste, and stir to combine.
To make miso sauce, place brown sugar and remaining 2 tablespoons water in a saucepan, and dissolve over low-medium heat. Remove from heat, and stir in miso paste and sesame seeds. Add to tofu mixture and thoroughly combine.
To make wraps, trim edges of lettuce leaves to make them uniform. Add basil and cucumber before adding mix.
Servings: 10
Calories: 72
Yum! I'm addicted to miso lol
Garlic Bread
Ingredients:
1 baguette (French bread)
4 or 5 garlic cloves, minced
2 tbs. Minced fresh parsley
¼ cup extra-virgin olive oil
1/8 teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
½ cup nondairy cheese, shredded (optional)
Directions:
Preheat oven to 350 degrees F. Cut baguette in half, length-wise.
In a small-size bowl, combine garlic, parsley, olive oil, cayenne pepper, and salt. Grind some fresh pepper into the bowl.
Spread mixture evenly on each side of baguette, using the back of a spoon. Place the bread, face up, on a baking sheet, and bake for 10 minutes.
If you want to add cheese, take bread out of oven after 10 minutes, sprinkle on cheese, turn oven up to broil, and pop bread back in for 2 minutes, until sides are golden brown and cheese is melted.
Remove from oven and let cool. Using a serrated knife, cut bread into single servings, on an angle, for a pretty presentation.
24 servings/slices of bread
79 calories
1 baguette (French bread)
4 or 5 garlic cloves, minced
2 tbs. Minced fresh parsley
¼ cup extra-virgin olive oil
1/8 teaspoon cayenne pepper
¼ teaspoon salt
Freshly ground black pepper
½ cup nondairy cheese, shredded (optional)
Directions:
Preheat oven to 350 degrees F. Cut baguette in half, length-wise.
In a small-size bowl, combine garlic, parsley, olive oil, cayenne pepper, and salt. Grind some fresh pepper into the bowl.
Spread mixture evenly on each side of baguette, using the back of a spoon. Place the bread, face up, on a baking sheet, and bake for 10 minutes.
If you want to add cheese, take bread out of oven after 10 minutes, sprinkle on cheese, turn oven up to broil, and pop bread back in for 2 minutes, until sides are golden brown and cheese is melted.
Remove from oven and let cool. Using a serrated knife, cut bread into single servings, on an angle, for a pretty presentation.
24 servings/slices of bread
79 calories
Frushi!!!! (Fruit Sushi w/ Strawberry Dipping Sauce)
The best dessert in the world! Great follow up to some stir fry or other Asian dish, or just by itself.
Ingredients for Frushi:
1 cup short grain or sushi rice, rinsed
1 cup water
1 cup unsweetened coconut milk
1-2 packets Splenda
Pinch of salt
4 ripe nectarines
¼ cup fruit preserves
1 pint fresh strawberries, thinly sliced
36 berries (raspberries, blueberries, blackberries)
Ingredients for reduction sauce:
2 cups diced strawberries
½ teaspoon black pepper
2 tsp. Orange juice
½ cup water
2 tablespoons balsamic vinegar
Directions:
To make the frushi, add rice, water, and coconut milk to a pot, and bring to a boil. Lower heat, and simmer until the liquid is absorbed and the rice is soft.
Next, stir Splenda and salt in with the rice. Gently fluff rice with a fork to distribute evenly. Let rice cool completely.
To prepare the sauce add dried strawberries, pepper, orange juice, water, and vinegar to a pot and heat over medium heat until reduced to a syrupy consistency. Strain it through a fine-mesh strainer until completely smooth. Reserve for later use.
Blanch nectarines in boiling water for 60 seconds. Place in a bowl of ice water to cool, then peel off skin. Thinly slice half-moons from the fruit pit.
Create oblong mounds from the cooled rice – these become the pieces of sushi – by pressing bits of rice between the palms of your hands. Then carefully spread a thin layer of preserves on top of each mound, and top with a nectarine slice, a strawberry slice, and a berry.
Drizzle with strawberry reduction sauce to finish.
Makes 36 pieces, with 56 calories a piece.
Yum! ^-^
Ingredients for Frushi:
1 cup short grain or sushi rice, rinsed
1 cup water
1 cup unsweetened coconut milk
1-2 packets Splenda
Pinch of salt
4 ripe nectarines
¼ cup fruit preserves
1 pint fresh strawberries, thinly sliced
36 berries (raspberries, blueberries, blackberries)
Ingredients for reduction sauce:
2 cups diced strawberries
½ teaspoon black pepper
2 tsp. Orange juice
½ cup water
2 tablespoons balsamic vinegar
Directions:
To make the frushi, add rice, water, and coconut milk to a pot, and bring to a boil. Lower heat, and simmer until the liquid is absorbed and the rice is soft.
Next, stir Splenda and salt in with the rice. Gently fluff rice with a fork to distribute evenly. Let rice cool completely.
To prepare the sauce add dried strawberries, pepper, orange juice, water, and vinegar to a pot and heat over medium heat until reduced to a syrupy consistency. Strain it through a fine-mesh strainer until completely smooth. Reserve for later use.
Blanch nectarines in boiling water for 60 seconds. Place in a bowl of ice water to cool, then peel off skin. Thinly slice half-moons from the fruit pit.
Create oblong mounds from the cooled rice – these become the pieces of sushi – by pressing bits of rice between the palms of your hands. Then carefully spread a thin layer of preserves on top of each mound, and top with a nectarine slice, a strawberry slice, and a berry.
Drizzle with strawberry reduction sauce to finish.
Makes 36 pieces, with 56 calories a piece.
Yum! ^-^
Pan-Grilled Portobello Mushrooms in Herb Marinade
Ingredients:
8-12 large-size Portobello mushrooms
1-cup balsamic vinegar
1-cup tamari soy sauce
1-cup water
2-3 sprigs fresh rosemary (1 tsp dried)
2-3 sprigs fresh thyme (1 tsp dried)
2-3 sprigs oregano/marjoram (1 tsp dried)
Small amount of olive oil, for sautéing
Freshly ground black pepper, to taste
Directions:
Remove stems from underside of mushrooms and lightly wipe tops with a damp paper towel.
In a large-size bowl, combine vinegar, tamari, water, rosemary, thyme, and oregano/marjoram. Stir to combine. Add mushrooms and make sure the marinade covers each one. You may need to move them around to give the marinade a chance to coat the top mushrooms. Marinate mushrooms for as little as 30 minutes or for as long as overnight in the refrigerator.
When ready to cook, add some oil to a large-size sauté pan, and turn heat to medium. Remove mushrooms from marinade, but do not discard marinade. Put as many mushrooms as you can fit in the pan, tops down. They will shrink as they cook. Cook for 3-5 minutes, until lightly browned. Turn and cook 3-5 minutes longer.
Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms. Cover and cook for 5-7 minutes. Flip mushrooms, and cover and cook for 5-7 minutes longer. When fork-tender, remove from pan. Two mushrooms per person.
62 calories
8-12 large-size Portobello mushrooms
1-cup balsamic vinegar
1-cup tamari soy sauce
1-cup water
2-3 sprigs fresh rosemary (1 tsp dried)
2-3 sprigs fresh thyme (1 tsp dried)
2-3 sprigs oregano/marjoram (1 tsp dried)
Small amount of olive oil, for sautéing
Freshly ground black pepper, to taste
Directions:
Remove stems from underside of mushrooms and lightly wipe tops with a damp paper towel.
In a large-size bowl, combine vinegar, tamari, water, rosemary, thyme, and oregano/marjoram. Stir to combine. Add mushrooms and make sure the marinade covers each one. You may need to move them around to give the marinade a chance to coat the top mushrooms. Marinate mushrooms for as little as 30 minutes or for as long as overnight in the refrigerator.
When ready to cook, add some oil to a large-size sauté pan, and turn heat to medium. Remove mushrooms from marinade, but do not discard marinade. Put as many mushrooms as you can fit in the pan, tops down. They will shrink as they cook. Cook for 3-5 minutes, until lightly browned. Turn and cook 3-5 minutes longer.
Remove fresh herb sprigs from marinade, and pour marinade into pan, reserving some for additional batches of mushrooms. Cover and cook for 5-7 minutes. Flip mushrooms, and cover and cook for 5-7 minutes longer. When fork-tender, remove from pan. Two mushrooms per person.
62 calories
Fresh Berry Parfait
Ingredients:
2 pints strawberries, stemmed and quartered
1-pint blueberries
1-pint raspberries
Juice and zest from 1 lemon
1 container nondairy plain of vanilla yogurt
2 tbs. Red maple syrup or agave nectar
Sliced almonds, toasted
Directions:
Divide strawberries among 6 wine or fluted glasses, followed by blueberries, then raspberries. Distribute lemon juice among glasses, adding some to each batch of berries.
Spoon yogurt on top and drizzle on the maple syrup or agave nectar. Garnish with almonds and lemon zest, and serve.
6 servings
117 calories
2 pints strawberries, stemmed and quartered
1-pint blueberries
1-pint raspberries
Juice and zest from 1 lemon
1 container nondairy plain of vanilla yogurt
2 tbs. Red maple syrup or agave nectar
Sliced almonds, toasted
Directions:
Divide strawberries among 6 wine or fluted glasses, followed by blueberries, then raspberries. Distribute lemon juice among glasses, adding some to each batch of berries.
Spoon yogurt on top and drizzle on the maple syrup or agave nectar. Garnish with almonds and lemon zest, and serve.
6 servings
117 calories
Honeydey Melon in Coconut Milk
Ingredients:
1 can (14 oz) unsweetened coconut milk
3 tbs. Splenda
Juice from ½ lime (or to taste)
1 large-size honeydew melon, chilled and diced
Zest from 1 lime, for garnish (optional)
Shredded coconut, for garnish (optional)
Directions:
Fill a large bowl with ice and cold water. In a smaller bowl, stir together coconut milk, Splenda, and lime juice, until Splenda dissolves. Place this bowl inside the larger bowl, and let chill for 10 minutes. Stir occasionally.
Divide melon among serving dishes, and add a few tablespoons of coconut mixture on top. Garnish with lime zest and shredded coconut, if desired. Serve immediately.
4-6 servings
210 calories
1 can (14 oz) unsweetened coconut milk
3 tbs. Splenda
Juice from ½ lime (or to taste)
1 large-size honeydew melon, chilled and diced
Zest from 1 lime, for garnish (optional)
Shredded coconut, for garnish (optional)
Directions:
Fill a large bowl with ice and cold water. In a smaller bowl, stir together coconut milk, Splenda, and lime juice, until Splenda dissolves. Place this bowl inside the larger bowl, and let chill for 10 minutes. Stir occasionally.
Divide melon among serving dishes, and add a few tablespoons of coconut mixture on top. Garnish with lime zest and shredded coconut, if desired. Serve immediately.
4-6 servings
210 calories
Sunday, August 22, 2010
Something I found on PETA2
I was looking through the recipe board on peta2, and I found this little tidbit that I figured I would share with you. This is courtesy of vegan4life2 on the PETA2 boards.
There are many many reasons to stop eating meat. Nutritional, environmental, cruelty free living reasons. Global meat consumption has increased from under 50 million tons annually to over 200 million tons in the last 50 years. The amount of animal manure produced in the U.S. is 130 times greater than the amount of human waste. This is causing more environmental and health problems than ever seen before. Here are 15 good reasons to stop eating meat (or at least cut down):
Health Reasons
1. Lower risk of cancer. The Physicians Committee for Responsible Medicine has reported that vegetarians are less likely to get cancer by 25 to 50 percent.
2. Lower risk of heart disease. Researchers Dr. Dean Ornish and Dr. Caldwell Esselstyn have a program that includes a vegetarian diet and is currently one of the few programs that has been proven to reverse heart disease. A vegetarian diet reduces cholesterol.
3. Lower risk of osteoporosis. Studies have shown that too much protein in our diet causes loss of bone calcium. Meat eaters generally get far more protein than they need or can use.
4. Lower risk of kidney and gallstones. The calcium leached from the bones by the body’s efforts to neutralize the acids produce by too much protein intake can end up forming kidney stones and gall stones.
5. Factory farmed animals carry disease. According to the FDA poultry is the number one source of food-borne illness. Despite the heavy use of pesticides and antibiotics, up to 60% percent of chickens sold at the supermarket are infected with live salmonella bacteria. Approximately 30% of all pork products are contaminated with toxoplasmosis. We are increasingly at risk from highly contagious diseases like Mad Cow Disease and Foot and Mouth disease in sheep and cattle.
6. Factory-farmed animals contain toxic chemicals. Meat contains accumulations of pesticides and other chemicals up to 14 times more concentrated than those in plant foods. Half of all antibiotics used in the U.S. are used in farm animals and 90% of those are not used to treat infections but are instead used as growth promoters. Environmental Reasons
7. Inefficient use of agriculture. 70% of U.S. grain production is used to feed farm animals. The grains and soybeans fed to animals to produce the amount of meat consumed by the average American in one year could feed seven people for the same period.
8. Inefficient use of water. It takes 2640 gallons of water to produce one pound of edible beef. The water used to raise animals for food is more than half the water used in the United States.
9. Inefficient use of energy. Calories of fossil fuel needed to produce 1 calorie of protein in beef: 28. Calories of fossil fuel needed to produce 1 calorie of protein in soybeans: 2.
10. Environmental Pollution. Raising animals for food is the biggest polluter of our water and topsoil. Factory farm animal waste pollutes the ground and groundwater horribly.
11. Destruction of natural habitat. It takes more land to raise animals for food than it does to produce the equivalent nutritional value by raising edible plants. Rain forests are being destroyed to make room for huge cattle ranches. Coyotes and other animals are poisoned and shot by western cattle ranchers who consider federal land to be their land for grazing. Animal Rights Reasons
12. Animals on factory farms are over-crowded. They spend their brief lives in crowded and ammonia-filled conditions, many of them so cramped that they can't even turn around or spread a wing.
13. Animals on factory farms are tortured. Within days of birth, for example, chickens have their beaks seared off with a hot blade. Animals are hung upside down and their throats are sliced open, often while they're fully conscious.
14. Animals on factory farms are treated like machines. They are pumped up with drugs, fed their own waste and forced to grow or produce as fast as possible. They are subjected to 24-hour artificial lighting while being crammed into tiny cages one on top of the other to make it easier to harvest.
15. We don’t need to eat animals! Most of us in the U.S. don’t eat animals because we must in order to survive. We eat them because we want to. We are subjecting animals to torture, damaging the environment unnecessarily and subjecting ourselves to greater risk of disease just to satisfy a desire, not a need. You can get a totally balanced diet without eating meat. All vegetables contain protein and too much protein consumption is unhealthy. Grains, legumes and soybeans contain plenty of protein. Vegetarian foods do not have to be boring. Spice it up! For example, veggies and rice with some Teriyaki sauce is delicious and as filling as any meat dish you can think of while being far more healthy for you and easier on animals and the environment. Why not give a vegetarian diet a try and give our environment a break. Your body will thank you and so will the Earth!
There are many many reasons to stop eating meat. Nutritional, environmental, cruelty free living reasons. Global meat consumption has increased from under 50 million tons annually to over 200 million tons in the last 50 years. The amount of animal manure produced in the U.S. is 130 times greater than the amount of human waste. This is causing more environmental and health problems than ever seen before. Here are 15 good reasons to stop eating meat (or at least cut down):
Health Reasons
1. Lower risk of cancer. The Physicians Committee for Responsible Medicine has reported that vegetarians are less likely to get cancer by 25 to 50 percent.
2. Lower risk of heart disease. Researchers Dr. Dean Ornish and Dr. Caldwell Esselstyn have a program that includes a vegetarian diet and is currently one of the few programs that has been proven to reverse heart disease. A vegetarian diet reduces cholesterol.
3. Lower risk of osteoporosis. Studies have shown that too much protein in our diet causes loss of bone calcium. Meat eaters generally get far more protein than they need or can use.
4. Lower risk of kidney and gallstones. The calcium leached from the bones by the body’s efforts to neutralize the acids produce by too much protein intake can end up forming kidney stones and gall stones.
5. Factory farmed animals carry disease. According to the FDA poultry is the number one source of food-borne illness. Despite the heavy use of pesticides and antibiotics, up to 60% percent of chickens sold at the supermarket are infected with live salmonella bacteria. Approximately 30% of all pork products are contaminated with toxoplasmosis. We are increasingly at risk from highly contagious diseases like Mad Cow Disease and Foot and Mouth disease in sheep and cattle.
6. Factory-farmed animals contain toxic chemicals. Meat contains accumulations of pesticides and other chemicals up to 14 times more concentrated than those in plant foods. Half of all antibiotics used in the U.S. are used in farm animals and 90% of those are not used to treat infections but are instead used as growth promoters. Environmental Reasons
7. Inefficient use of agriculture. 70% of U.S. grain production is used to feed farm animals. The grains and soybeans fed to animals to produce the amount of meat consumed by the average American in one year could feed seven people for the same period.
8. Inefficient use of water. It takes 2640 gallons of water to produce one pound of edible beef. The water used to raise animals for food is more than half the water used in the United States.
9. Inefficient use of energy. Calories of fossil fuel needed to produce 1 calorie of protein in beef: 28. Calories of fossil fuel needed to produce 1 calorie of protein in soybeans: 2.
10. Environmental Pollution. Raising animals for food is the biggest polluter of our water and topsoil. Factory farm animal waste pollutes the ground and groundwater horribly.
11. Destruction of natural habitat. It takes more land to raise animals for food than it does to produce the equivalent nutritional value by raising edible plants. Rain forests are being destroyed to make room for huge cattle ranches. Coyotes and other animals are poisoned and shot by western cattle ranchers who consider federal land to be their land for grazing. Animal Rights Reasons
12. Animals on factory farms are over-crowded. They spend their brief lives in crowded and ammonia-filled conditions, many of them so cramped that they can't even turn around or spread a wing.
13. Animals on factory farms are tortured. Within days of birth, for example, chickens have their beaks seared off with a hot blade. Animals are hung upside down and their throats are sliced open, often while they're fully conscious.
14. Animals on factory farms are treated like machines. They are pumped up with drugs, fed their own waste and forced to grow or produce as fast as possible. They are subjected to 24-hour artificial lighting while being crammed into tiny cages one on top of the other to make it easier to harvest.
15. We don’t need to eat animals! Most of us in the U.S. don’t eat animals because we must in order to survive. We eat them because we want to. We are subjecting animals to torture, damaging the environment unnecessarily and subjecting ourselves to greater risk of disease just to satisfy a desire, not a need. You can get a totally balanced diet without eating meat. All vegetables contain protein and too much protein consumption is unhealthy. Grains, legumes and soybeans contain plenty of protein. Vegetarian foods do not have to be boring. Spice it up! For example, veggies and rice with some Teriyaki sauce is delicious and as filling as any meat dish you can think of while being far more healthy for you and easier on animals and the environment. Why not give a vegetarian diet a try and give our environment a break. Your body will thank you and so will the Earth!
Breakfast Banana Split
Ingredients:
2 ripe bananas
6 fresh strawberries
1/2 cup fresh blueberries
2 containers (6 0z) non dairy yogurt
1/4 cup granola
4 maraschino cherries
Directions:
Peel the bananas and slice each one lengthwise. Place each banana in its own serving dish.
For each dish, place half of the strawberries and half of the blueberries on the banana slices. Spoon yogurt over the berries, and top with the remaining berries. Sprinkly with granola, and garnish with cherries, 2 per dish.
Makes two dishes with 233 calories for each one. ^-^
2 ripe bananas
6 fresh strawberries
1/2 cup fresh blueberries
2 containers (6 0z) non dairy yogurt
1/4 cup granola
4 maraschino cherries
Directions:
Peel the bananas and slice each one lengthwise. Place each banana in its own serving dish.
For each dish, place half of the strawberries and half of the blueberries on the banana slices. Spoon yogurt over the berries, and top with the remaining berries. Sprinkly with granola, and garnish with cherries, 2 per dish.
Makes two dishes with 233 calories for each one. ^-^
Saturday, August 21, 2010
Fruity Pops!
Makes for the perfect treat on a hot summer day, or if you're freezing and still want something cold because you're just cool like that.
Ingredients:
12 raspberries
1/2 cup water
1/2 cup any flavor juice
1 small banana
5 strawberries
1/2 of an orange
Directions:
1. get a small tray around 7 by 5 inches and about 1 inch tall. Smash all the fruits together in a mixer add water and the juice then pour into tray.
2. Freeze for about 3 to 4 hours. When it's ready take out and cut 3 lines the long way and about 10 lines the wide way.
3. Now you have great tasting (and healthy) popsicles
Makes three 77 calorie servings. ^-^
Ingredients:
12 raspberries
1/2 cup water
1/2 cup any flavor juice
1 small banana
5 strawberries
1/2 of an orange
Directions:
1. get a small tray around 7 by 5 inches and about 1 inch tall. Smash all the fruits together in a mixer add water and the juice then pour into tray.
2. Freeze for about 3 to 4 hours. When it's ready take out and cut 3 lines the long way and about 10 lines the wide way.
3. Now you have great tasting (and healthy) popsicles
Makes three 77 calorie servings. ^-^
Carrot and Ginger Salad
You know I couldn't have a vegan site without a salad recipe. This one has a little spice in its flavors. Makes for a great side dish. ^-^
* 4 large, firm but not woody carrots, peeled and grated
* 1/4 cup lemon juice
* 1 1/2 TBS finely chopped mint
* 1 1/2 TBS finely grated ginger
* Salt and freshly ground black pepper
Directions:
Mix all the ingredients in a bowl, adding a scant 1/4 teaspoon salt and plenty of black pepper. Cover and chill until required.
Keeps well for a day or two refrigerated.
Serves 4, and only 35 calories per serving!
* 4 large, firm but not woody carrots, peeled and grated
* 1/4 cup lemon juice
* 1 1/2 TBS finely chopped mint
* 1 1/2 TBS finely grated ginger
* Salt and freshly ground black pepper
Directions:
Mix all the ingredients in a bowl, adding a scant 1/4 teaspoon salt and plenty of black pepper. Cover and chill until required.
Keeps well for a day or two refrigerated.
Serves 4, and only 35 calories per serving!
Miso Soup
I've been addicted to Miso soup ever since I found some in my favorite store. Here's an easy recipe that's only 120 calories per cup!
2-3 tbsp miso
4 green tea bags
green onionscabbage/bok choy shreded
tsp red dried chile seeds
cellery chopped
4 mushrooms quartered
8 cups water
boil water-
add miso-
put on medium heat-
added cabbage, celery, and tea bags-
leave till cabbage has softened-
add mushrooms and chiles-
cook for 10min-
remove soup from heat, add thinly chopped green onions.
Can be served with or without the veggies.
Stores for about 1 1/2 weeks in air tight container in fridge.
Soy can be added if you need protien
2-3 tbsp miso
4 green tea bags
green onionscabbage/bok choy shreded
tsp red dried chile seeds
cellery chopped
4 mushrooms quartered
8 cups water
boil water-
add miso-
put on medium heat-
added cabbage, celery, and tea bags-
leave till cabbage has softened-
add mushrooms and chiles-
cook for 10min-
remove soup from heat, add thinly chopped green onions.
Can be served with or without the veggies.
Stores for about 1 1/2 weeks in air tight container in fridge.
Soy can be added if you need protien
Spaghetti
Ingredients:
1/2 lb. whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
2 Tbs. chopped kalamata olives
Directions:
1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.
Delicious. Makes 6, 1 cup servings with a total of 258 calories in each. ^-^
1/2 lb. whole-wheat spaghetti
3 Tbs. olive oil
4 large garlic cloves, peeled, halved, and sliced (3 Tbs.)
1 1/2 lb. ripe tomatoes, coarsely chopped (6 cups)
3/4 cup cooked chickpeas
2 Tbs. fresh chopped sage, plus more leaves for garnish
2 Tbs. chopped kalamata olives
Directions:
1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.
2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.
3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.
Delicious. Makes 6, 1 cup servings with a total of 258 calories in each. ^-^
Easy "Cheesy" Enchiladas
Ingredients:
2 cups firm silken tofu (about 14 ounces), sliced into cubes
1 cup salsa
1/2 cup green bell pepper, diced
1/2 cup vegan cheddar cheese, shredded
1/2 cup vegan mozzarella cheese, shredded
1/4 cup TVP, rehydrated in warm water(textured vegetable protein)
1/4 cup unsweetened soymilk
1/4 tsp chili powder
12 (6-inch) flour tortillas
vegan sour cream (optional)
Preparation:
Heat oven to 350 degrees. Lightly grease a 7 by 12 inch baking dish.
In a large bowl, stir together tofu, 1/2 cup salsa, the bell pepper, 1/4 cup vegan cheddar cheese, 1/4 cup vegan mozzarella cheese, the TVP, soy milk and chili powder.
Place about 1/3 cup filling down center of each tortilla; roll up and place seam-side down in baking dish. Top with remaining 1/2 cup salsa.
Bake 10 minutes. Remove from oven; sprinkle with remaining 1/4 cup each Cheddar and mozzarella cheese. Return to oven; bake 10 to 15 minutes or until heated through and cheese is just melted. Top with sour cream if using. Makes twelve low-fat and low-calorie tofu and tvp enchiladas.
100 Calories per Enchilada
I've tried this one. It's delicious. ^-^
2 cups firm silken tofu (about 14 ounces), sliced into cubes
1 cup salsa
1/2 cup green bell pepper, diced
1/2 cup vegan cheddar cheese, shredded
1/2 cup vegan mozzarella cheese, shredded
1/4 cup TVP, rehydrated in warm water(textured vegetable protein)
1/4 cup unsweetened soymilk
1/4 tsp chili powder
12 (6-inch) flour tortillas
vegan sour cream (optional)
Preparation:
Heat oven to 350 degrees. Lightly grease a 7 by 12 inch baking dish.
In a large bowl, stir together tofu, 1/2 cup salsa, the bell pepper, 1/4 cup vegan cheddar cheese, 1/4 cup vegan mozzarella cheese, the TVP, soy milk and chili powder.
Place about 1/3 cup filling down center of each tortilla; roll up and place seam-side down in baking dish. Top with remaining 1/2 cup salsa.
Bake 10 minutes. Remove from oven; sprinkle with remaining 1/4 cup each Cheddar and mozzarella cheese. Return to oven; bake 10 to 15 minutes or until heated through and cheese is just melted. Top with sour cream if using. Makes twelve low-fat and low-calorie tofu and tvp enchiladas.
100 Calories per Enchilada
I've tried this one. It's delicious. ^-^
An Introduction of Sorts
I've tried the blogging thing maybe once. This, I believe, was a little too personal since I'm a very private person. As a result, I've decided that I will make a seperate blog. This time, I would make it on a specific topic. I have a determined idea as to what I will be doing this time instead of simply throwing some thoughts together and letting it go as it would.
This time, I plan on making a blog specifically for a topic close to my heart (and stomach). Here is where you will find vegan recipes that are not only delicious, but low in calories as well. I'm a constant dieter. lol
I love finding new recipes and trying them out. And who am I to not share them with other like minded individuals such as you who has clicked on this and is reading this now? I'm sure many, dieting vegheads and meat eaters (though I wish you would make the switch to vegetarianism), would like to try these recipes. I promise none of these recipes will be over 400 calories, unless it's extremely delicious and I'm having a naughty day. lol
Peace and Love,
Lady Avarice
This time, I plan on making a blog specifically for a topic close to my heart (and stomach). Here is where you will find vegan recipes that are not only delicious, but low in calories as well. I'm a constant dieter. lol
I love finding new recipes and trying them out. And who am I to not share them with other like minded individuals such as you who has clicked on this and is reading this now? I'm sure many, dieting vegheads and meat eaters (though I wish you would make the switch to vegetarianism), would like to try these recipes. I promise none of these recipes will be over 400 calories, unless it's extremely delicious and I'm having a naughty day. lol
Peace and Love,
Lady Avarice
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