Vegetarianism - WEIGHT CONTROL

Vegetarianism refers to the belief and practice of eating foods derived from the plant kingdom only. Meat or slaughtered animals (e.g. fish, shellfish, fowl, poultry) is typically excluded from the diet, as well as animal products or produce such as honey and eggs. Vegetarianism practice, however, varies, with some abstaining from meat but not from animal products like eggs.

Based on their strictness of diet, there are four types of vegetarians:

* Lacto-ovo-vegetarianism diet excludes meat, poultry, and fish but includes eggs, dairy, and honey.

* Lacto-vegetarianism excludes meat, poultry, fish, and eggs but consumes dairy and honey.

* Ovo-vegetarianism excludes meat, poultry, fish, and dairy; eats eggs and honey.

•Veganism excludes all meats and other foods derived from animals such as milk, cheese, eggs, and honey.

WHY PEOPLE GO VEGETARIAN

Though vegetarianism has been practiced for centuries by societies such as India, it's popularity in the western world surged only in the 20th century, particularly due to the growing concern on how to improve bodily health. Some have adopted vegetarianism for ideological reasons (e.g. environmental and economic vegetarianism).

Health and nutrition

Various studies have shown that a diet that abstains from meat lower one's risk of getting deadly diseases such as heart disease. Consumption of meat has been linked with increased risk of developing cancer.

Regular consumption of vegetables, on the other hand, lowers one's risk for developing diseases such as cancer, hypertension, and osteoporosis. Vegetarian diet provides nutrients such as carbohydrates, fiber, and folate, high levels of vitamins, minerals, phytochemicals and antioxidants. These elements are essential in combating or preventing development of diseases. Vegetables have also low levels of cholesterol and saturated fat, and so prevent heart disease and hypertension.

WEIGHT CONTROL

According to the American Dietetic Association, vegetarians have lower body mass index. This is because vegetables are rich in essential nutrients and amino acids, yet low in cholesterol, trans-fat, and saturated fat. People who'd like to lose or control body weight the healthy way must resort to a vegetarian diet.

RELIGIOUS REASONS

Indians account for approximately 70% of the world's vegetarians. Majority of the Indian's vegetarianism is directly linked with their Hindu belief that all animals are sacred. Buddhism and Jainism also holds vegetarianism as a moral conduct that can help believers achieve spiritual progress. Jainism espouses all-around non-violence , while Theravadin Buddhists consider taking of life and eating meat as sinful acts.

ECOLOGICAL REASONS

Commercial production of meat and animal products or industrial animal farming, according to a United Nations report, is one of the top contributors of air and water pollution, greenhouse gas emissions, climate change, and loss of biodiversity. Forests have been lost: millions of acres of vegetation have been cleared to make way for cattle grazing. Growing of crops to feed the animals take up almost 50% of the US' water supply . 80% of all agricultural land in the country is used to grow these crops.

ECONOMIC REASONS

Animal production is many times more expensive than grain or vegetable production. Economic vegetarians believe that raising of animals for meat consumption requires use of resources that could otherwise be used to curb world starvation.

ETHICAL REASONS

Some people believe that animals are sentient beings and have rights to live as much as humans. Killing of animals, therefore, is viewed as morally wrong.

Popcorn Recipes - A Healthy Choice

Popcorns contain more fiber as compared to other snacks made out of flour. There are many different delicious popcorn recipes for health conscious individuals.
Popcorns are fun and convenient whole grain snacks. It is an excellent source of fiber. It also helps steady one’s blood sugar levels. Aside from this, it can be incorporated as a low-fat snack, having a lot of nutritional benefits.
By experimenting with some healthful ingredients on your popcorn, one can achieve a healthy balanced diet without any risks. Below are some of healthy popcorn recipes that can meet your daily needs, for a delicious and quick snack mixture.
Peppy PopcornPreparation Time: 10 minutesIngredients:• 14 cups popcorn, air-popped• 2 tbsp. parmesan cheese, grated• 1/4 tsp. dried oregano• 2 tsp. paprika
In a small bowl, mix oregano, paprika and cheese. Sprinkle these onto the popcorn and toss. It can yield up to 14 cups. You can also melt organic raw cheese with organic milk and pour this over the popcorn.



Nutrition Data for 1 cup serving: 30 calories/0.5 grams fatSpicy Peanut Curry PopCornPreparation time: 10 minutesNumber of serving: 1Ingredients:• 8 cups air-popped popcorn( no oil or salt)• 1 teaspoon chili paste (Sambal Oelek)• 2 tablespoons Better than Peanut Butter• 1 teaspoon curry powder
Air-pop about ½ cup of corn kernels. Put peanut butter on a microwave cup. Add sambal with small amounts of water. Stir in order to make out a creamy and thick peanut butter mixture. Microwave it approximately 30 seconds. Fold the peanut butter mixture onto the popcorn.Praline Popcorn Crunch
Ingredients:• 12 cups popped popcorn• 1/2 cup margarine• 1 cup firm-pack brown sugar• 1/2 teaspoon vanilla• 1/4 cup honey• 1 cup pecan halves• 1/2 teaspoon baking soda
Grease a 15x10 inch baking pan and place the popcorn on top. Combine sugar, honey and margarine in a 1 ½ quart saucepan. Cook and stir constantly with a wooden spoon. Place this in medium heat until it boils.
Cook this for about 5 minutes and then remove from the heat. Mix vanilla and baking soda then pour it over the popped corn. Next, add some pecans, stir until evenly coated and bake at 300 degrees for about 15 minutes. Stir gently for five more minutes and lay everything down on waxed paper. Lastly, allow to cool and break into chunks.
Popcorn Trail MixFull Recipe: 1 quartYield: 3 cups
Ingredients:1 quart air-popped popcorn8 ounces raisins6 ounces dried fruit (apricots, apples, etc.), dicedAdd diced fruit and raisins to a large bowl of popped corn. Combine and toss thoroughly.
Nutritional Information (based on 3-cup serving)o Protein 8g; Calories 651; Carbohydrate 162g ; Fat 5g; Saturated Fat 3g; Fiber 15g; Sodium 420 mg.Other nutritional ingredients that can be mix in popcorn are:o 1 /3 cup chopped dried fruit provides iron and fibero 2 tbsp. soy nuts gives fiber and calciumo 2 tbsp. whole almonds gives protein, iron and fibero 2 tbsp shredded Parmesan cheese gives protein and calciumo 10 pretzel sticks gives B vitaminso 2 tbsp. pumpkin seeds gives protein and fibero 1 /2 cup dry unsweetened cereal gives iron and B vitamins
While enjoying your favorite movies at home you can prepare popcorn in just a few minutes. There are many ways to include popcorn on one’s healthy diet.

Free Tasty Cabbage Soup Recipes

The variety of cabbage known today is well beyond the ten fingers of your hands. Use whichever is available to you and you can work magic in the kitchen. There are famous soup preparations that you can try at home. These variations can help you if you want delicious soups or if you are one of the followers the cabbage soup diet.
There are a number of benefits when you use the cabbage soup diet. Here are some of them:
- Weight loss- Better vitamin intake- Better digestion- Stronger resistance to common ailments- Younger skin
Whatever variety you choose, cabbage soup diet will do wonders for your body. One doesn’t need to be a cooking expert to prepare a very nice bowl of cabbage soup. Here are some exciting recipes to aid you in your diet:



1. Original Cabbage Soup
- 1 head cabbage- 6 medium onions- 6 green onions- 6 carrots- 2 bell peppers- 3 large tomatoes- 5 stalks celery- 4 oz uncooked brown rice- Salt and freshly-ground black pepper
Slice the vegetables in small pieces. Put in a pot of cold water and bring to a boil. Let the mix simmer uncovered for around 10 minutes. Cover and adjust the heat to low. Let the soup simmer until the vegetables are soft enough. You can add the rice while the soup is simmering. Add salt and pepper to taste.
2. Refreshing Cabbage Soup
- 3 cups of chicken or beef broth- 1 1/2 cups of green cabbage, finely shredded- 1 tbsp of prepared mustard- 1 tsp of sugar- 2 cups of buttermilk- 1 cucumber, finely diced- 1 tbsp fresh dill, minced- 2 tbsp fresh parsley
In a medium saucepan, heat the broth and add the cabbage. Let this simmer for around 10 minutes. Remove the pan from heat and mix in the mustard, dill, and sugar. Stir in the buttermilk and add the cucumber. Chill the soup for about 2.5 hours or depending on your refrigerator. Put some parsley to garnish the soup and enjoy the soup ice cold. A yummy soup on a hot summer day!
3.The Military Diet Cabbage Soup
- 1 large head of cabbage- 1 large bunch of celery- 2 bunches of green onion- 1 large can of whole tomato- 2 cans of chicken broth- 3 large bell peppers- Salt and pepper to taste
Military way is short and simple. Chop all the vegetables and add to a large pot of chicken broth. Add the whole tomatoes and cook with low fire for 15 minutes. Serve. Woohah!
4. Zucchini Cabbage Soup Recipe
- ½ medium head of cabbage, diced- 3 small zucchini, diced- 1 large clove of garlic, crushed and minced- ¼ tsp dried basil- ½ tsp black pepper- Salt to taste- 12 ounces of V-8 vegetable juice- 2 tbsp tomato paste- 1 can French Onion Soup- 1-2 cups chopped spinach- ½ cup sliced carrots- Dash of Worcestershire sauce
Mix all ingredients and cook with low heat for 10-15 minutes. Serve and enjoy!
5. Weight Watchers Cabbage Soup
- 1 large dark green cabbage- 1 red, 1 green, 1 yellow pepper- 1 head of celery- 2 carrots- 2 lbs of mushroom- 3 big leeks- Small bag spinach- Big bag water cress- Big bag rocket leaves- 3 onions- 1 can Weight Watchers chicken soup
Combine all the ingredients and bring to a boil. Upon boiling, decrease heat and let the soup cook for another 10 to 15 minutes.
These are just a few samples of how you can prepare the very healthy cabbage soup. You can consult friends, cook books, or browse the internet for more exciting dishes you can do with your cabbage diet soup variations.

Free 5 Tasty Cabbage Soup Recipes

The variety of cabbage known today is well beyond the ten fingers of your hands. Use whichever is available to you and you can work magic in the kitchen. There are famous soup preparations that you can try at home. These variations can help you if you want delicious soups or if you are one of the followers the cabbage soup diet.
There are a number of benefits when you use the cabbage soup diet. Here are some of them:
- Weight loss- Better vitamin intake- Better digestion- Stronger resistance to common ailments- Younger skin
Whatever variety you choose, cabbage soup diet will do wonders for your body. One doesn’t need to be a cooking expert to prepare a very nice bowl of cabbage soup. Here are some exciting recipes to aid you in your diet:
1. Original Cabbage Soup
- 1 head cabbage- 6 medium onions- 6 green onions- 6 carrots- 2 bell peppers- 3 large tomatoes- 5 stalks celery- 4 oz uncooked brown rice- Salt and freshly-ground black pepper
Slice the vegetables in small pieces. Put in a pot of cold water and bring to a boil. Let the mix simmer uncovered for around 10 minutes. Cover and adjust the heat to low. Let the soup simmer until the vegetables are soft enough. You can add the rice while the soup is simmering. Add salt and pepper to taste.



2. Refreshing Cabbage Soup
- 3 cups of chicken or beef broth- 1 1/2 cups of green cabbage, finely shredded- 1 tbsp of prepared mustard- 1 tsp of sugar- 2 cups of buttermilk- 1 cucumber, finely diced- 1 tbsp fresh dill, minced- 2 tbsp fresh parsley
In a medium saucepan, heat the broth and add the cabbage. Let this simmer for around 10 minutes. Remove the pan from heat and mix in the mustard, dill, and sugar. Stir in the buttermilk and add the cucumber. Chill the soup for about 2.5 hours or depending on your refrigerator. Put some parsley to garnish the soup and enjoy the soup ice cold. A yummy soup on a hot summer day!
3.The Military Diet Cabbage Soup
- 1 large head of cabbage- 1 large bunch of celery- 2 bunches of green onion- 1 large can of whole tomato- 2 cans of chicken broth- 3 large bell peppers- Salt and pepper to taste
Military way is short and simple. Chop all the vegetables and add to a large pot of chicken broth. Add the whole tomatoes and cook with low fire for 15 minutes. Serve. Woohah!
4. Zucchini Cabbage Soup Recipe
- ½ medium head of cabbage, diced- 3 small zucchini, diced- 1 large clove of garlic, crushed and minced- ¼ tsp dried basil- ½ tsp black pepper- Salt to taste- 12 ounces of V-8 vegetable juice- 2 tbsp tomato paste- 1 can French Onion Soup- 1-2 cups chopped spinach- ½ cup sliced carrots- Dash of Worcestershire sauce
Mix all ingredients and cook with low heat for 10-15 minutes. Serve and enjoy!
5. Weight Watchers Cabbage Soup
- 1 large dark green cabbage- 1 red, 1 green, 1 yellow pepper- 1 head of celery- 2 carrots- 2 lbs of mushroom- 3 big leeks- Small bag spinach- Big bag water cress- Big bag rocket leaves- 3 onions- 1 can Weight Watchers chicken soup
Combine all the ingredients and bring to a boil. Upon boiling, decrease heat and let the soup cook for another 10 to 15 minutes.
These are just a few samples of how you can prepare the very healthy cabbage soup. You can consult friends, cook books, or browse the internet for more exciting dishes you can do with your cabbage diet soup variations.

Herbal Beverages - Buabok

Name Buabok (Buabok Juice):
Ingredients Buabok leavesFresh waterSyrupCrushed Ice
Many herbs and spices used in Thai cuisine have beneficial medicinal properties. Herewith some examples ( you can find some technical terms below)

"Phrik" in Thai Chilli is an erect, branched, shrub-like herb with fruits used as garnishing and flavouring in Thai dishes. There are many different species. All contain capsaicin, a biologically active ingredient beneficial to the respiratory system, blood pressure and heart. Other therapeutic uses include being a stomachic, carminative and antiflatulence agent, and digest
"Yi-ra" in Thai Cumin is a small shrubbery herb, the fruit of which contains 2 to 4 % volatile oil with a pungent odour, and which is used as a flavouring and condiment. Cumin's therapeutic properties manifest as a stomachic, bitter tonic, carminative, stimulant and astringent.

"Kra-thiam" in Thai Garlic is an annual herbaceous plant with underground bulbs comprising several cloves. Dried mature bulbs are used as aflavouring and condiment in Thai cuisine. The bulbs contain 0.1 to 0.36 % garlic oil and organic sulfur compounds. Therapeutic use are as antimicrobial, diaphoretic, diuretic, expectorant, antiflatulence and cholesterol lowering agents.
"Khing" in Thai Ginger is an erect plant with thickened, fleshy and aromatic rhizomes. Used in different forms as a food, flavouring and spice, Ginger rhizomes contain 1 to 2 % volatile oil. Ginger's therapeutic uses are as a carminative, antinauseant and antiflatulence agent.
"Kha" in Thai Greater Galanga is an erect annual plant with aromatic, ginger-like rhizomes, and commonly used in Thai cooking as a flavouring. The approximately 0.04 volatile oil content has therapeutic uses as carminative, stomachic, antirheumatic and antimicrobial agents.

"Maeng-lak" in Thai Hoary Basil is an annual herbaceous plant with slightly hairy and pale green leaves, eaten either raw or used as a flavouring, and containing approximately 0.7 % volatile oil. Therapeutic benefits include the alleviation of cough symptoms, and as diaphoretic and carminative agents.
Kaffir Lime.jpg - 6270 Bytes KAFFIR LIME (Leech Lime, Mauritus Papeda, Porcupine Orange)
"Ma-krut" in Thai The leaves, peel and juice of the Kaffir Lime are used as a flavouring in Thai cuisine. The leaves and peel contain volatile oil. The major therapeutic benefit of the juice is as an appetizer.
"Ta-khrai" in Thai This erect annual plant resembles a coarse grey-green grass. Fresh leaves and grass are used as a flavouring. Lemongrass contains 0.2-0.4 % volatile oil. Therapeutic properties are as a diuretic, emmanagogue, antiflatulence, antiflu and antimicrobial agent.
"Ma-nao" in Thai Lime is used principally as a garnish for fish and meat dishes. The fruit contains Hesperidin and Naringin, scientifically proven antinflammatory flavonoids. Lime juice is used as an appetizer, and has antitussive, antiflu, stomachic and antiscorbutic properties.
"Sa-ra-nae" in Thai The fresh leaves of this herbaceous plant are used as a flavouring and eaten raw in Thai cuisine. Volatile oil contents give the plant several therapeutic uses, including carminative, mild antiseptic, local anaesthetic, diaphoretic and digestant properties.
"Phrik-Thai" in Thai Peper is a branching, perennial climbing plant from whose fruiting spikes both white and black pepper are obtained. Used as a spice and condiment, Pepper contains 2-4 % volatile oil. Therapeutic uses are as carminative, antipyretic, diaphoretic and diuretic agents.
(Holy Basil)
"Ka-phrao" in Thai Sacred Basil is an annual herbaceous plant that resembles Sweet Basil but has narrower and oftentimes reddish-purple leaves. The fresh leaves, which are used as a flavouring, contain approximately 0.5 % volatile oil, which exhibits antimicrobial activity, specifically as a carminative, diaphoretic, expectorant and stomachic.
"Hom, Hom-lek, Hom-daeng" in Thai Shallots, or small red onions, are annual herbaceous plants. Underground bulbs comprise garlic-like cloves. Shallot bulbs contain volatile oil, and are used as flavouring or seasoning agents. Therapeutic properties include the alleviation of stomach discomfort, and as antithelmintic, antidiarroheal, expectorant, antitussive, diuretic and antiflu agents.

Free Collard Greens Recipe - How to Clean and Cook Collard Greens

Collard greens have long been a favorite of many Southerners. However, because so many collard greens recipes contain ham hocks or other meats that contain a great deal of fat, the nutritional value of this vegetable is often overlooked. Collards are a healthy source of fiber. They contain vitamin C and anti bacterial and anti-cancer agents. There are many ways to cook collard greens.
If you choose to flavor your greens with a smoked ham hock, smoked neck bones or turkey legs (the healthier choice) you will want to put them in a stock pot with cold water over a medium flame. The amount of meat used will depend on the amount of greens that you are cooking. Allow the meat to cook for 2-3 hours or until it is falling off the bone.
While this is cooking you will need to "pick" and wash your greens. Picking means to remove the large stems. Removing too many stems will also remove flavor and nutrients. Once you have removed the stems you will then roll up the leaves and cut them into strips or you may prefer to tear them.



The next step is to wash the greens. This is very important as you want to make sure to remove any dirt or sand. It is recommended to begin by soaking the greens in water with salt and vinegar for about 10 minutes. Pour the water off and repeat the process. If the first water that is poured off does not appear to be too dirty you may not need to "soak" the greens for the second time. However, you will want to continue to wash and rinse the greens as many times as necessary until you are satisfied that the greens are clean. Once you are satisfied rinse them one last time and put them into the pot with the meat.
For additional seasoning you will want to add chopped garlic cloves or garlic powder, crushed red pepper, 1 chopped onion or onion powder, salt, black pepper, one tablespoon of sugar and 1-2 tablespoons of vinegar. Once the pot comes to a boil you will cover and allow the greens to simmer on medium stirring occasionally. The greens may take anywhere from thirty minutes to an hour on medium heat. You may prefer to simmer them on low for up to two hours. The greens will be done when they are tender to taste.
Another collard greens recipe that has recently gained popularity is "sautéed collard greens." You will pick and wash and cut the greens as described in the previous recipe. You will then blanch the greens in boiling water for about 30 minutes and drain them. Then place bacon drippings into a skillet. Use approximately two tablespoons of bacon drippings for each bunch of greens. Add one chopped onion sauteing until tender. Add the greens, salt, pepper and sugar, cooking until tender. Once you have tried collard greens you will understand their popularity.

Wendy Pan

Gourmet Taste With Cilantro

Cilantro is a common ingredient in salsa and Mexican dishes but did you know it dates as far back as the ancient Egyptians? Coriander seeds which stem from the same plant as cilantro have been found in Egyptian tombs and writings involving coriander can be seen in Sanskrit which dates from around 1500 BC.
Cilantro is a versatile herb that is is commonly used in salsas, dips, dressings and sauces. This aromatic, citrus flavored herb is a member of the carrot family and can be used dried or fresh. The seeds from this herb are harvested and dried and are known as coriander. The green stems and leaves are the herb known as cilantro.

Cilantro is sometimes sold in the grocery store as something else and if you can’t find it in your supermarket try looking for Mexican parsley. Since cilantro is commonly used in Mexico and Mexican cooking, it is often called Mexican parsley but it is good in other types of cooking as well and you can even find Chinese recipes calling for Chinese parsley which is the same as cilantro.
When looking for cilantro in your supermarket look for nice fresh bunches much like bunches of parsley. In fact, you will probably find it right next to the parsley in the produce section. Don’t purchase the parsley by mistake though because it is not the same thing! You can easily tell the difference between cilantro and parsley by inspecting at the leaves and smelling the herb. The leaves of cilantro are wider than parsley and cilantros scent is very aromatic.
Cooking with fresh cilantro is a great way to make gourmet foods and the longer you keep your bunch of cilantro fresh the better! When you bring cilantro home from the supermarket put the bunch in a glass of water like a bouquet with only the stems submerged. Loosely cover the green leaves with a plastic bag which will help keep your cilantro fresh.
When cooking with cilantro, remember, it is best when you crush the tender leaves with a mortar and pestle. This helps to release the full bodied flavor. Always add the cilantro towards the end of cooking. The delicate nature of cilantro does not hold up to heat so waiting until the very end will insure the best taste from the versatile and aromatic herb.

Stir Fry Chicken With Zucchini

This dinner- a healthy quick recipe for Stir Fry Chicken with Zucchini and Noodles is a busy mom's dream come true. It is an extra quick and easy chicken recipe that is inexpensive to boot. The noodles cook in 1 minute once the water boils and the chicken only needs a few minutes of stir frying. The dish is low in fat and healthy, and sure to be a hit for dinner on those busy nights. Why not bring out the chopsticks and practice up on your skills.
To thinly slice the chicken, place the breasts in the freezer for a few minutes to partially freeze the meat. The breasts will then be firm but not hard and easy to slice thin. Be careful not to freeze solid however, frozen chicken is nearly impossible to slice. Instead of the ramen noodles, you could also serve this recipe over stir fried rice or alone with additional vegetables.



Stir Fry Chicken with Zucchini and Noodles
1whole or 2 halves chicken breast, diced or sliced thin
1 Tablespoon oil
1 clove garlic crushed, or 1 teaspoon minced garlic
2 tablespoons light soy sauce
1/2 cup bamboo shoots, sliced into matchsticks
14 cup canned mushroom slices
1 1/2 cups diced zucchini
1 Tablespoon cornstarch
1/4 cup water or chicken broth
3-4 packages chicken flavored ramen noodles depending on your guests
Put on the water for the noodles. Ramen noodles cook fast, follow the package directions, but you will drain them for serving. There is no need to cook them separately, just do them all in the same pot. When the cooking time is up, take them off the heat; keep them warm until the chicken is done, then drain.
Stir fry the chicken over high heat with the garlic in a small amount of oil. When it turns white, add the soy sauce and continue stirring for a 2 to 3 minutes.
Add the zucchini, bamboo shoots, and mushrooms. Continue cooking for a few more minutes
Mix the cornstarch with the water or broth. Stir into the mixture and cook, stirring until thickened.
Serve the Chicken with Zucchini over a bed of drained ramen noodles. Serves 4.

Coming Out Vegetarian

For a practicing vegetarian or vegan it is hard to know when exactly you should share your dietary ethics with a potential mate. It starts with that first dinner. As you hover over the menu you begin to wonder if you should tell your date or not. You’re afraid of their reaction so you keep it quiet and order a salad. The more dates you go on the harder it is to admit it. But you have to bring it up at some point, hopefully before they are brining you a breakfast in bed featuring bacon, ham and eggs. There is a fear that if you bring it up too early they’ll dismiss you before getting to know you. Wait to long and it seems like you were keeping it secret. What are we supposed to do?

Veggies have a bad reputation in the popular media. Often times we are depicted as being humorless hippies or unhinged radicals. I’ve had more then a few dates go sour once I “came out”. I could tell they became nervous, afraid that I was judging them because they ordered fish. I made my decision to give up meat out of ethical and environmental concerns but I don’t judge people who do not make the same choice. One particularly spectacular date resulted in the guy beginning to argue with me that I was a hypocrite because I still ate eggs and dairy products, which was odd since he was in the middle of eating veal Marcella. More common have been the guys who start asking me a long list of questions about what I do and don’t eat.
“How about shrimp?” No. That’s meat.

“Clams?” Again, no.
“What about sushi? Is sushi meat?”
It is a little scary how little some people know, or think, about what they put into their bodies. I’m sure that the conversations are even more difficult for vegans who give up all animal products. A vegan friend of mine recounted a story where she had to explain to a guy that cheese is actually made from milk. He apparently was under the belief that there were Cheddar Trees somewhere in Wisconsin.
But after all these bad incidents I’ve learned that the best way to disclose your vegetarian lifestyle is to make is a non-issue. Instead of having some grand pronouncement just slip it into the conversation, for example, you could ask the waiter to highlight any special meatless dishes for you. Where the conversation goes from there is up to your date to ask any questions he has. This works out well since you are addressing their concerns directly instead of overwhelming them with your entire conversion story.
One of the questions they are likely to ask is about why you made to choice to give up animal products. Answer honestly, but try to be as neutral as possible. If your choice was prompted by concerns over mad cow disease and other disease found in tainted meat it might be better to phrase it as “food safety” concerns instead of getting into the details, especially if your date ordered a hamburger. If your concern is environmental you can simply present the unbiased facts, that cattle farming is high inefficient and leads to an increase in greenhouse gases. But it is important that you don’t lie or minimize your true feelings. If you really believe that eating meat is a barbaric practice then there is no point to you dating a meat eater with the hopes of converting them. How would you feel if the situation was reversed and your boyfriend or girlfriend was constantly trying to convince you to eat meat?
Like anything in the dating world the key is to be yourself. If you feel self conscious about your choice to be a vegetarian then that will show through to your date. And if you find yourself being rejected because of your diet choices don’t take it personally. Would you really want to be with a person who cares more about what you eat then who you are?

Zest of Lemon, Juice, Horseradish, Mustard, Paprika Emergency Recipe Substitutions and Cooking Tips

It is fun to make recipes that have been in the family for ages and vintage cookbooks are also a great source of unique recipes. But this can also mean needing an ingredient you haven't stocked in your kitchen for ages! Knowing an ingredients "equivalent" or substitution can save the day. Mom demystifies zest, horseradish, mustard and paprika and provides emergency substitutions for these ingredients.
Horseradish: Horseradish gives recipes a kick. It is the secret ingredient in my grandmother's crab dip. The taste is strong, sometimes described as tangy and hot. Sort of like very strong radishes. Fresh horseradish root is twice as strong as bottled. Prepared, or bottled horseradish is mixed with vinegar and other flavors. 1 tablespoon fresh horseradish equals 2 tablespoons of bottled. Horseradish is also served alongside Prime Rib and other meats. You can also substitute 1 teaspoon of wasabe, or Japanese horseradish or a few drops of hot sauce. Keep in mind these substitutions are much hotter than horseradish so start with small amounts and adjust to taste.
Mustard: Mustard is another ingredient used in casseroles and dips to give recipes a kick. 1 teaspoon of dry mustard equals 1 tablespoon of prepared mustard. You can also start with 1 teaspoon of Dijon mustard and add more, adjusting to taste. Before chilies and peppers arrived from the New World, Europeans used mustard and horseradish to spice up dishes. Try adding a few drops of hot sauce or a dash of chili pepper if you don't have any mustard.

Paprika: Paprika is made from sweet, mild red peppers and has a light, delicate taste. Its bright red color is also makes it a popular garnish. If your recipe calls for a dash of paprika on top, it is probably there more for coloring than for flavor. My grandmother's hot dip calls for a sprinkle of paprika after baking. You can substitute a dash of chili powder for color instead. Chili powder has a smokier taste and is stronger so use sparingly. Cayenne pepper is also red, but it is even hotter, so beware. Another option is to decorate the top of your creation with something else, like minced parsley.
Lemon Zest or Citrus Juice: Lemons add a bit of zip or tartness to sauces. If your cottage garden is out of lemons at the moment, all is not lost. 1 teaspoon shredded lemon peel (zest) equals 1/2 teaspoon lemon extract or 2 tablespoons lemon juice. The juice of one lemon equals about 2-3 tablespoons. You can also substitute 3/4 cup lime juice for one cup of lemon juice. Or Substitute 1/2 cup vinegar for every cup of lemon juice.

Long Lasting and Delicious Frozen Vegetables

Frozen vegetables are commercially packed vegetables that are sold in the frozen section of any store. Usually frozen vegetables found in store include peas, corn, cauliflower, spinach and many others. It includes the mixture of vegetables also. Vegetables may be processed or cut in different way into various forms that are cooking or eating. Frozen vegetable have several advantages over fresh vegetables like they are available throughout the year, they have practically endless life when they are kept in freezer and they have been processed a step for eating. In some cases, they are more economical to purchase than fresh vegetables. It is believed that frozen vegetables are much better than fresh vegetables as they are free from pathogens. Generally boiling of vegetable loses the important nutrients that include vitamins and other nutrients that prevent cancer. These days, all of us are giving priority to nutrition, so we always look for nutritional content vegetables. Frozen vegetable contains all important nutritions that are good for our health. It is true that frozen vegetable do not possess softness of fresh that fresh vegetable possess, but when fresh vegetables are stored and send for long distance, they loose most of their original nutrients whereas frozen vegetables losses very few. Frozen vegetables are long lasting and they are convenient to use and ready for use straight from the freezer. You should be assured that frozen vegetables you are purchasing should be fresh, wholesome and safe. Due to busy lifestyle of every one has increased the demand for convenience vegetables. Freezing stops bacterial growth. There are many industries that are providing frozen vegetable that are very cost effective. The packaging of frozen vegetables is moisture free. Industries have quality control team for checking the products carefully and gives it customized packaging. Siam Canadian is the one of the leading providers of frozen vegetables and carved vegetables at low cost. They provide these services to across the world.