How To Maintain Your Perfect Weight & Health And Still Eat You Favorite Foods

by Monique M. Sharp


How many times have you lost weight and gained the weight right back after a couple of weeks? It can be a little discouraging to gain the weight after all your hard work and dedication. We tend to go back to eating our favorite foods and completely stop exercising. Well, this report will give you a solution on balancing your food intake and minimal exercise to maintain your perfect weight and health and still eat your favorite foods.

Eat variety of foods to minimize repeated exposure to food toxins, sprays, etc. All foods are handled differently in different parts of the country.

If you eat conventional fruits and vegetables, be extra cautious on what you put into your body, repeatedly. Conventional foods contain pesticides and other chemicals. It is always best to eat organic foods which are grown naturally without any chemicals.

Eat organic foods if you can. Certain foods are laced with dangerous pesticides. Wash all fresh foods thoroughly especially melons, as there have been several cases of salmonella poisoning found from cutting into the melons before washing them. Grow your own if possible.

When selecting organic foods at your local grocery store look for the “organic” label on each produce or the organic section. Conventional produce can be larger and look better than organic produce. Organic foods are somewhat costly, however, it is better to pay now than later.

Eat more fiber to speed dangerous toxins through the intestinal tract and to bind and neutralize them before they can do any harm. Fiber should be part of every meal. It is found in whole grains, beans, legumes, vegetables, and fruits. Processed foods lack fiber, be sure and add fresh food to every meal. Fiber also cuts down on food reactions and blood sugar fluctuations, in addition to preventing constipation.

Here is a meal plan that will allow you to have a balance diet and still eat your favorite foods:


A.M. Fruit/Fresh Smoothie/Fresh Juice

Snack Vegan Treat/ Fruit

Lunch Sandwich w/ small salad/Wraps/Veggies w/ small salad

Snack Friut

P.M. Stir-fryVeggies/Steamed Veggies/ Raw Veggies/ Soup/Salad

P.M. Friday & Saturday ANYTHING YOU DESIRE!

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Vegetarian Gourmet Recipes - Meatless Makeovers

By [http://ezinearticles.com/?expert=Cathy_O]Cathy O

Three years ago I decided to go "meatless." It wasn't a difficult decision as I wasn't a voracious carnivore to begin with, however there were a few dishes that I missed that contained meat and wondered how I was going to live without these favorites.
Rather than resign myself to the notion that these dishes could never be converted over to a meatless status, I decided to pull myself up by my vegetarian bootstrings (cotton, of course), and see if I could find a way to convert these meat-ies to meatless.
The first was my Grammy's recipe for American Chop Suey, actually, almost everyone's Grammy made this or some variation of it. I tried different ways but this one comes the closest:

Meatless American Chop Suey
1 vidalia onion chopped

1-2 tbsp. butter

1/2 pkg Quorn (brandname) veggie grounds frozen

2 cans Campbells Tomato Soup

1 tblsp. catsup (yes catsup, you can't really taste it, it just adds a rich color to the sauce)

sea salt and pepper to taste

1 lb of your favorite fancy pasta in its rigati form, that means with lines, or something like like gemelli or rotini

Melt butter in a medium sized skillet over low heat. Add vidalia onion and gently saute until translucent. Add frozen Quorn grounds and heat till thawed. Add 2 cans soup and cook over low heat for 5-7 minutes. Add catsup salt and pepper and cook an additional 102 minutes.
Bring 4 quarts of water to a boil. Add pasta and cook until al dente. Drain thoroughly and add sauce to pasta. Stir to incorporate completely. Serve. Serves 4-6 people as a side.
This next one is an adaptation of a Greek-Middle-Eastern recipe for Dolma. I loved this dish as a youngster summering on Cape Cod. A wonderful Lebanese family "turned me on" to this dish and I have finally found a way to make it meatless and spectacular!

Veggie Dolmas

1 jar of Grapeleaves in brine

Filling:2 cup basmati rice cooked

1/2 cup currants

1/2 cup of pine nuts ground

1/2 cup quorn grounds thawed

2 tbsp. dried mint (or 1/4 cup fresh mint chopped fine)

1 tbsp. dried parsely (or 1/4 cup fresh parsely chopped fine)

1 tsp dried oregano (or 1/8 cup fresh oregano chopped fine)

1 tsp. sea salt

2 tsp pepper

1 small can tomato paste

Juice of 2 lemons

Remove the grape leaves from the jar, rinse and unfold carefully and rinse again. Lay paper towels and pat dry. Gently remove any stems that are still on the leaves.
In a large bowl mix the filling ingredients together till they are well incorporated.
Carefully separate a few of the leaves and line the bottom of a 1-2 gallon stock pot.
To roll take a leaf, place 1 heaping tsp of filling in the center of the leaf about 1/2 inch up from the bottom edge. Fold 1/2 inch up over the filling, fold each side toward the middle, then beginning at the bottom again roll the whole package up till you have a 1-2" "log.
Continue with the rolling process till you use up all the filling.
Line the rolled leaves up in a circular pattern in the stock pot till all are in. Pour the juice of both lemons gently over the rolled leaves. Place a dinner plate on top with a stone in the middle to keep in place. Gradually add cold water till it just covers the leaves.
Bring contents to a boil then reduce and simmer for abount 1/2 hour till tender. Drain water by holding on to stone to keep plate in place and gently pour out cooking water. Leave plate on till almost cool.
Remove plate and serve with plain yogurt, yummy.
These can be frozen in 1-2 serving sizes for later. I like to do it this way then microwave them for a minute and a half for a quickie meal.

Cathy O is a successful author who provides information on [http://www.a1-gourmet.com/gift-baskets]gourmet gift baskets, [http://www.a1-gourmet.com]gourmet food, and gourmet [http://www.a1-gourmet.com/recipe-directory.htm]recipes. "In addition to being a freelance writer, I also dabble in Aromatherapy, Herbalism and painting when I am so inspired. Living in the Lake region of Western Maine has been of tremendous inspiration to me and I am proud and happy to call it home."
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Vegetarian Chili

Three Recipes for Healthful Meals the Whole Family Will Love
By Gabe Mirkin, M.D.

Chili seasonings bring out the best in vegetables and beans; your family and friends will never miss the meat. You can improvise with these recipes, using whatever type of beans you like, and adding or subtracting other ingredients to match your personal preferences. You can always freeze any leftovers.

Easy Veggie Burger Chili

4 frozen veggie burgers

1 16-ounce bag frozen pepper-onion mix

1 28-ounce can crushed tomatoes

1 16-ounce can pink beans

1 16-ounce can chick peas

2 cups frozen corn

1 tablespoon mild chili powder

1 teaspoon ground cumin

pinch cayenne, to taste

Cooked barley or other whole grains of your choice

Break the veggie burgers into 1" chunks. Combine them with all of the other ingredients in a large pot. Bring to a boil and simmer 5 minutes or more, until ready to serve. Ladle over the cooked whole grains of your choice.

6-8 servings

Chafing Dish Chili

This recipe will serve a crowd; it's perfect for a buffet, or just freeze the leftovers for future "fast food" meals.

2 large onions, chopped

2 green peppers, chopped

4 cloves garlic, chopped

3 tablespoons mild chili powder

1 tablespoon ground cumin

1/2 teaspoon cinnamon

1/2 teaspoon cayenne pepper, or to taste

5 cups bouillon (or bouillon + beer)

1 pound green lentils

1 cup uncooked bulgur

2 28-ounce cans Italian plum tomatoes, undrained, broken up

Combine all ingredients in a large pot and bring to a boil. Reduce the heat and simmer, stirring occasionally, 30-40 minutes, until the lentils are tender. Turn off the heat and let it sit until ready to serve (or make ahead and refrigerate.)

Reheat and transfer to a chafing dish or other buffet serving dish. Surround with mugs or small bowls with handles, and your choice of:

Optional serving accompaniments

Salsa

Chopped cilantro

Red, green and yellow bell pepper slivers

Guacamole

Cooked whole grains

Bottled hot pepper sauce

10-12 servings

Squash Chili

1 winter squash, about 2 pounds

1 large onion, chopped

1/2 pound mushrooms, quartered or cut in 1/2" pieces

4 garlic cloves, minced

1 tablespoon mild chili powder

1 teaspoon thyme

1 teaspoon oregano

pinch cayenne, to taste

2 cups bouillon

1 red bell pepper, cut in 1/2" pieces

1 can small red or pink beans, drained

2 cups frozen baby lima beans

2 cups frozen corn

2 tablespoons cider vinegar, or to taste

freshly ground black pepper

Cooked barley or other whole grains of your choice

Pierce the squash with a knife in 2 or 3 places. Set in a microwave dish and microwave on high for 3 minutes. When cool enough to handle, cut the squash in half and scoop out the seeds. Return to the microwave and cook about 8 minutes more, or until you can easily remove the flesh from the skin.

Meanwhile, bring the onion, mushrooms, garlic, spices and bouillon to a boil in a large pot. Reduce the heat and simmer 5-10 minutes or until the onion is softened. Add the squash flesh, cut in chunks, along with the red pepper, pink beans and lima beans. Return to boiling, reduce the heat and simmer 5-10 minutes more, or until the lima beans are cooked. Stir in the corn and vinegar and adjust the seasonings. Serve over cooked whole grains.

6-8 servings

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Dr. Gabe Mirkin has been a radio talk show host for 25 years and practicing physician for more than 40 years; he is board certified in four specialties, including sports medicine. Read or listen to hundreds of his fitness and health reports at http://www.drmirkin.com/

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Health Benefits of Juicing

The health benefits of juicing have just recently started becoming mainstream knowledge.

Lots of us have at one time or another drank freshly squeezed orange juice (and loved it!), but if you haven’t tried a papaya-mango-carrot blend, you don’t know what you’re missing.

Aside from the delicious and unique tastes that can be accomplished through juicing, the ease with which you can get the proper amount of fruits and veggies into your system makes a using a juicer a healthy lifestyle option.

The invention of the home juicer made it possible for everyone and of every budget range to enjoy the convenience and benefits of juicing right from their kitchen counter top.

With juicers starting in price at around $200.00, they’re a feasible gift to give and certainly a justifiable purchase.

Diet is so vastly important in the prevention of disease. There are diseases that are prevalent in modernized areas, like America and Europe, which have NEVER shown up in a single native resident of places where the diet consists of mostly fruit and vegetables – like Africa.

British researchers stationed in Africa have, for a period of 30 years, not seen a single case of prostate cancer, colon cancer, hernia or diverticulitis.

The only explanation researchers have for this lack of disease is the fact that their diet is mostly composed of fruits and vegetables and ours is not.

How Juicing Diet Helps Our Digestion

Often, by cooking and processing foods, the sensitive micro-nutrients found in fresh foods are destroyed.

By eating a diet rich in organic fruits and vegetables and getting the essential micro-nutrients needed in your diet, you can live a healthier, happier, more productive life and reduce the chances of getting many diseases.

Ideally, the body requires one pound of vegetables per 50 pounds of body weight. The problem is that eating raw fruit and vegetables in such large doses can be very difficult.

By eating a lot of the same fruits or vegetables, you are not getting enough of a mixture of the fruits and vegetables needed. Having too much of the same food too often can also increase the chance of becoming allergic to it.

Another benefit of juicing is that it makes foods easier for us to digest, so nutrients can be used by the body quicker than if they were just eaten.

The best way to begin is to purchase a cheaper brand juicer. That way you won’t lose a lot of money if you decide that this is not for you. Remember; a cheap model will produce low quality juice and tend to be louder.

The health benefits of juicing are far too numerous to list because of all the nutrients you’re liable to ingest that you never would have before.

By getting and staying healthy now through juicing, you’re potential for developing serious ailments is monumentally decreased. If you invest in a juicer and use it daily, you’ll start feeling healthier and more energized that you thought was possible.


Additional Benefits of Juicing Info

Juicing is a great way to give your body the essential micro-nutrients and minerals needed to keep healthy.

The best way to begin a regular juicing routine is to do it the same time each day and only begin with the vegetables and fruits that you enjoy eating whole.

Fresh fruit and vegetable juices should be consumed right away. When they are stored, they can lose their nutritional value very quickly. However, if you really want to store them, do it properly.

Juice is sensitive to air, so it should be kept in an airtight glass container and filled right up to the top to make sure that there is the least amount of air inside the container as possible. Keep the container away from light by wrapping it in aluminum foil and storing it in the refrigerator.

Fruit and vegetable juices should be consumed at room temperature. If they have been stored in the refrigerator, remove them at least half an hour before consuming. Never drink juice that is over 24 hours old, as all of the nutritional value and main benefits of juicing will have been lost.

Alien writes for dandruff . He also writes for home remedies and get rid of dark circles

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Recipes -- Healthy Snacks

By: Vicki Churchill

In today's hectic life style it probably feels like there is no time for healthy eating, or you simply can not find recipes that are both healthy and quick to make. As a result it is tempting to reach for the quick and easy snacks such as potato chips or candy.

Do you ever run out of healthy recipes for snacks, or find them to time consuming?

Snacking is a major part of our lives, especially when it comes to kids. This article looks at why healthy snacks are important for all the family and will provide you with some straightforward and interesting recipes.

Foods with natural colours are on the whole good for you, like red apples, yellow bananas or orange carrots. Possibly the most important thing to remember is variety, a balanced diet will keep you healthy and fit as well as feeling good.

First of all I am going to give you some snacking tips.

Always make your snacks interesting

A rice cake is better than a packet of potato chips but is probably considered boring, so why not spread peanut butter and raisins on the top, or find some quick recipes for a salsa.

Prepare snacks in advance When you have some time chop up carrots, celery sticks, cucumber portions and other vegetables, place them in a sealed container in the fridge so as soon as you feel like snacking you can reach for the healthier option

Keep snacks with you To save yourself getting caught out needing a snack when you are out keep snacks with you in your bag. Again the easiest and quickest are fruit and vegetables.

Swap food When shopping always think of a healthier alternative to what you pick up. Instead of potato chips go for low fat crackers or rice cakes. If you want biscuits chose one that contains fruit alternatively make your own (see recipes to follow)

Buying packed or ready made food and snacks usually means it will be less healthy than making your own. I will now provide a few easy recipes to make that are both tasty and good for you

OAT BISCUITS Melt in Microwave - 1 dessert spoon golden syrup1 dessert spoon cold water4oz margarine Stir in 1 teaspoon bicarbonate of soda(It will become frothy)Now add - 1 cup oats1cup SR flour 3/4 cup sugar

Mix together dried and melted ingredients.Roll into balls the size of a teaspoon.Put onto a greased tray and squash balls. Cook 125 degrees 10 - 15 minutes, until light golden brown.

QUICK SMOOTHY RECIPE

2 x bananas

1 tablespoon of honey

2 cups of almond/rice milk

1 x tablespoon of yoghurt

Method Peel the bananas, break them up into pieces and place them in a large bowl

Take a fork and mash the banana so that it changes from lumpy to soft squidgy and creamy.

Add the honey and yoghurt, mix well with a fork until it's all creamy

Place the milk into the bowl and whisk the mixture with your fork until everything is mixed and pour into glasses.

MUSTARD AND LEMON CHICKEN 4 skinless chicken breasts halved

1.5 tablespoons of Dijon mustard

2 teaspoons of Earth Balance Butter

2 tablespoons of lemon juice

½ teaspoon of tarragon


Preheat oven to 375 degrees. Place chicken in a shallow oven proof dish

In a saucepan, melt the margarine, add the mustard, lemon juice, and tarragon. Stir well and pour over chicken.

Bake in the oven for 30-45 minutes or until cooked

There are simply heaps of quick, easy, fun and surprisingly nutritious recipes for all the family to enjoy.


About The Author

Vicki Churchill is the owner of http://www.simplecookery.com, a site that specializes in Recipes and cooking tips to save you time in the kitchen.



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Colon Healthy Recipes

Colon Healthy Recipes And Foods

Author: Lee Dobbins

Having a healthy colon is the key to long term health and finding good colon healthy recipes is one way to help keep your body healthy. While it might be difficult to actually locate recipes that are labeled to be healthy for the colon, you can learn to recognize them by the ingredients that they contain- namely fresh fruits and vegetables. In addition, a healthy recipe will contain little or no white flour and white sugar. Perhaps the best recipe for colon health, however is to include lots of fruits and vegetables in your meals as described below.

The large intestine or colon is where the results of the entire digestive process gather up to leave the body. Due to poor eating habits, most people have an unhealthy colon resulting in constipation. If your colon is not in tip top shape, food can get trapped in the lining and start to rot. It can also become hardened in there and can even be trapped in your colon for years!

Of course, food plays a big role in the health of your colon. There are many arguments for the pros and cons of a vegan diet, however when it comes to colon health, a vegetarian way of eating has many benefits.

Animal foods are hard to digest where plant foods are quite easy to digest. So, colon healthy recipes will include little or no animal foods and be based mainly on whole grains, fruits and vegetables. In addition to good colon health, using recipes made with these foods will have a pronounced effect on your overall health in general.

Vegetables and fruits are very colon friendly and can be processed or digested quite easily by the body. They contain a variety of vitamins and minerals as well as enzymes and fiber- all things that are essential to good health. Fiber, in particular, is good for your colon health as it adds bulk which helps to pass the food along the digestive tract.

One simple and easy breakfast recipe could be a fruit salad with oatmeal (not the packaged or instant stuff). Natural fruit juice can be quite healthy too although it does not have fiber and drinking a lot of water will help with the digestive process.

Always try to include a salad for lunch with lots of dark leafy greens. Stay away from the iceburg and try to include romaine lettuce and spinach as these have more vitamins. Broccoli, carrots, cauliflower and kale are great additions to any salad. Don't forget the olives and artichokes for a little zest. Instead of bottled dressing which is probably loaded with sugar, try olive oil and vinegar- you might even mix in some fresh herbs and create your own salad dressing recipe!

For snacks, stay away from anything that comes in a package and go for raw nuts, fruit, veggies or even a nice fruit smoothie- made with real fresh fruit, of course! If you need something crunchy try spreading all natural peanut butter on celery (this can also help to satisfy any cravings for sweets).

Colon healthy recipes for dinner follow the same common sense rules. Try cutting down on the red meat and eating fresh fish along with a salad and perhaps some steamed broccoli, zucchini and carrots. If you need something more substantial try adding brown rice, corn on the cob or potatoes.

Just like with any other aspect of your health, eating nutritious healthy foods is a sure fire way to keep your colon, and your whole body, in good health.

Source: Submit Articles at ArticlesBase.com

About the Author:

Lee Dobbins writes for Colon Articles where you can learn more about keeping your colon healthy as well as get more information on colon healthy recipes.

Marinated Collards/kale by Monique M. Sharp

1 bundle of organic collards/kale ½ cup extra virgin olive oil
¼ cup *Shoyu/tamari sauce
2-3 tbsp 100% maple syrup
2-3 cloves garlic, minced
2 tbsp ginger root, minced
1 tbsp jalapenos, minced
3-4 thinly sliced yellow onions 3 button mushrooms, sliced

Clean and cut collards very thin.
Pour olive oil onto every piece of collard.
Add all ingredients and mix well.
Chill and marinate for 45 minutes to 1 hour. Serve.

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How To Maintain Your Perfect Weight & Health

Vegetarian Recipes to Transform Your Life

By Monique Sharp

Is it time to make changes for the betterment of your health, although, you just do not know how? Are you tired of living day by day doing the same thing over and over and getting the same results? Well, it starts with you! In order to make changes in your life right now, you have to be open and non-resistant to change. Transformation is a process which most people are afraid of because it requires them to live outside of their box. We go through our whole lives thinking we are living because we go to work, pay the bills, eat junk food and then expect to have excellent health.

Your body is your temple,your life source, and what we put into it is clearly visible through your measure of health, well being and longevity. We all strive to live a quality life and age gracefully, so why not feed it foods that will aid us on our journey.

The first step to transforming your mind is to be open to eating healthier by preparing these transitional recipes from the e-cook book: Quick & Easy Vegetarian Recipes To Heal Your Body. These recipes will allow you to have familiar tasty healthy food, such as, Buffalo Tofu 'Wangs' and Marinated Collards. You will not only enjoy every recipe, but you will be enticed to try other healthy foods. This e-cook book is the bridge to the other side of EATING HEALTHY & TRANSFORMING YOUR LIFE! Here is a delicious recipe from the e-cook book that is healthy, hearty and satisfying:

Succulent Seductive Salad

1 lb tofu (firm)
1 tsp dried oregano
1 cup spelt flour
½ cup pecans
5-8 tomato slices
4-5 avocado slices
1 ½ cup safflower oil
¼ cup shaved carrots
1 Ib mixed field greens
½ tsp granulated garlic
1-2 tbsp 100% maple syrup
1 tbsp Earth Balance Butter
1 tbsp. turbinado sugar/ raw sugar
¼ cup red onions, sliced thinly
2 tbsp chopped fresh cilantro

Citrus-ginger Dressing

½ cup olive oil
2 tbsp. Shoyu sauce
2 tbsp. 100% maple syrup
1 tbsp. fresh ginger, minced
1 fresh tangerine
any citrus fruit, juiced
½ tsp. oregano/basil, dried

Cut tofu into cubes. Add oregano and garlic to flour. Coat tofu with seasoned flour. Heat oil in skillet and add coated tofu to hot oil. Cook until all sides are golden brown. Drain. Heat another skillet with butter. Add maple syrup and tofu and stir until tofu becomes a brown caramel color. Repeat #3 process, but add pecans and sugar in place of tofu. Set aside and cool. Layer mixed greens, tofu, pecans, tomatoes, onions, avocados, carrots and cilantro. Stir citrus-ginger dressing and add to salad to serve.

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Benefits and Advantages of Vegetarianism
by Abhinabha Tangerman


Vegetarianism is defined as the avoidance of food which is obtained by killing animals. Over the years vegetarianism has gained a growing number of followers. In my own native country of The Netherlands the percentage of vegetarians has increased from 1.9% of the total population in 1999 to 4.5% in 2005. What can be so attractive about the vegetarian diet?
Vegetarianism goes back a long way. History’s first famous vegetarian was the Greek statesman, mathematician and philosopher Pythagoras (569-475 BC). He abolished the sacrificing of animals under his rule and was a fervent advocate of meat abstinence throughout his life. He is considered the founder of vegetarianism in Europe and even until the 19th century vegetarians were still called ‘pythagoreans’. Pythagoras was a vegetarian on moral grounds primarily. He was deeply convinced that the killing of animals for personal consumption was an act of dire barbarism, leading to man’s moral and spiritual decline.
"As long as man continues to be the ruthless destroyer of lower beings, he will never know health or peace. For as long as men massacre animals, they will kill each other. Indeed, he who sows the seed of murder and pain cannot reap joy and love". Pythagoras
In India Ghandi echoed Pythagoras’ beliefs in his passionate claim that “the greatness of a nation and its moral progress can be judged by the way its animals are treated.” Recently this utterance became the inspiration behind a new political party for animal rights in The Netherlands, who at the recent elections in November 2006 earned a surprising two seats in Parliament.
People become vegetarians for different reasons. Some choose the vegetarian way of life based on health related motives, others become vegetarians out of silent protest against the suffering and mistreatment of animals in slaughterhouses, while still others shun meat for spiritual reasons. The Buddhist’s vegetarian diet is a logical consequence of the Buddha’s doctrine of *ahimsa* or non-violence towards all sentient beings. Eating meat is seen as being part of the killing process and thus leads one away from the path to enlightenment. Fruits and vegetables are believed to stimulate mental and physical purity, while meat is said to cloud the mind and hinder one’s meditation. Spiritual philosopher Sri Chinmoy explains, “When we eat meat and fish, the aggressive, animal consciousness enters into us. Our nerves become agitated; they become restless and aggressive, and this can interfere with our meditation.”
Adversaries of vegetarianism often claim that a vegetarian diet misses out on essential nutrients, especially protein. However, this claim has never been backed by scientific evidence and is merely a widespread myth, as all essential nutrients are readily available from vegetarian sources, such as fruits, vegetables, grains, dairy, nuts and seeds.
More recently a contrary view has won wider public appeal, which argues that not shunning but eating meat poses considerable health risks. This view has been scientifically proven, as meat eaters tend to consume unwholesome fat and an excess of protein, which increases the risk of cardiovascular disease. To quote dr. William Castelli, Director of the Framingham Heart Study, "Vegetarians have the best diet. They have the lowest rates of coronary disease... Some people scoff at vegetarians, but they have a fraction of our heart attack rate and they have only 40 percent of our cancer rate." Elaborate studies in England and Germany have also shown this 40 percent ratio.
Finally, the vegetarian diet could prove to be a solution to the world’s food problem. Roughly half of the world’s corn crops are fed to cattle while every day an average of 40,000 children die of starvation. The same food that is now given to animals for meat production could put an end to world hunger. The environment would also benefit from the change in diet. Cattle farming uses up far more land, crops and energy than does agriculture. Large parts of the South-American rainforests are cleared to grow crops for cattle-fodder. The earth further suffers from the emission of nitrogen caused by animal manure, causing acid rain and the pollution of our drinking water.
The world’s greatest mathematician, himself a devout vegetarian, sums it up beautifully:
“Nothing will benefit human health and increase the chances for survival of life on earth as much as the evolution to a vegetarian diet" Albert Einstein
*Sources: www.vegetariers.nl (website of the Dutch Vegetarian Association)
http://www.pcrm.org/health/veginfo/vegetarian_foods.html (website of the Physicians Committee for Responsible Medicine)
Abhinabha Tangerman is happily vegetarian for nearly 10 years of his life. He runs marathons and studies meditation with spiritual teacher Sri Chinmoy. http://www.srichinmoycentre.org/
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Cucumber Salad Recipes
09th November 2005
Author: Robin Svedi

Cucumbers are a good source of vitamins' C, A and K. They are loaded with potassium and low in cholesterol, sodium and saturated fat. That's all the information you are going to get from me on that subject. These are my own home recipes and I wouldn't know where to start counting their calories. Relax, enjoy the fruits of your labor!

Greek Salad Recipe

1 or 2 fresh-picked cucumbers
1 head of iceberg lettuce, torn into bite sized pieces
3 medium sized fresh tomatoes, sliced
1 small red onion1 green pepper, diced
1 red pepper, diced
1 pound Feta cheese?
cup pitted Greek olives?
cup pitted black olives
Italian herbal style dressing

Combine the first 6 ingredients in a large bowl and mix well. Crumble the Feta cheese evenly over the top of the salad and then add the olives on top of that. To keep the salad from wilting, don't add the dressing until you are ready to serve.Makes 4 large or 8 small servings.

Simple Cucumber Salad Recipe

2 or 3 Fresh picked cucumbers, sliced
1/3 cup of red wine vinegar
1/4 cup granulated sugar

Combine the vinegar and sugar in a medium sized bowl and mix until sugar is dissolved. Toss in the cucumbers and voila! This recipe can also be used with fresh tomatoes or for a real taste treat, use both together.

For more fresh vegetable recipes and gardening tips visit, Fresh Cooking from your Garden at www.gardenandhearth.com/GardenCooking.htm.
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