Vegetarian Information

Vegetable juices are known for promoting health and beauty and are commonly used in spas that run along Ayurvedic lines. They are usually (with the exception f beetroot and carrot) low in sugar (low glycemic quotient) and hence do not lead to weight gain and can be consumed without fear by everyone.

Vegetable juices are very rich in enzymes that promote digestion and support the stomach enzymes, therefore enhancing the “life energy” of the human body. They are rich in vitamins such as B complex, beta carotene, Vitamin C and such minerals as potassium (good for hypertensives) sodium, magnesium and many electrolytes that are vital for nerve conductions.

These juices, once cooled in refrigerator, can be consumed as summer coolers and are great for stomach.

After all, summer is when there is a maximum outbreak of stomach disorders. these juices are also known for their medicinal value - they plan an important role in preventing and curing diseases.

Vegetable juices for Summer-

Cabbage juice:

Raw cabbage juice has many minerals, it contains sulphur and chlorine which help dissolve mucus and phlegm in the tissues. Raw juice is taken on an empty stomach ulcers and acidity. Those suffering from irritable bowel movements benefit greatly from raw cabbage juice. It is good for piles and also has anti-aging and rejuvenating properties. Cabbage juice should not be consumed in excess by hypothyroid patients.

Methis/fenugreek leaves:

The juice is very cooling and aromatic. It is also a great cure for indigestion, flatulence and liver disorders. It is teeming with iron content.

Myth: Calcium is only found only in milk.

Fact: Calcium is found in good quantities in all leaves, soya products and nuts.

Random Tip- Benefits of Summer vegetables- Mint: Mint is a popular summer vegetable for obvious reasons. Mint has iron, phosphorus, sulfur and chlorine. It has cooling and cleansing properties. Even the ancient Romans, Indians and Chinese are aware of its benefits. It serves as an excellent digestive because it has enzymes in it. Mint can balance the constitutions of women with irregular menstrual cycles. Its been said that mint tea is good for liver too because it serves as an excellent detoxifier. Methanol oil, which is an extract of mint, is extremely effective for dental problems. and the list of benefits can go on and on….

How to cook: It is best eaten as chutney with coriander leaves, onion, black salt and pepper, or as a garnish sprinkled on salads. Considered to be good for all constitutions.

Must Read: Benefits of Mushrooms, Potato, Brinjal, Green Beans, Pumpkin, Bottle Gourd. Also learn how to cook them at http://www.weightloss-health.com/vegetables%20benefits2.htm

Radish leaves:

They have diuretic and laxative properties, useful for urine problems and also good for kidney stones. Radish leaf juice mixed with lemon juice is given to jaundice patients for speedy recovery.

Spinach leaves:

There are also diuretic, laxative and rich in iron. The leaves are excellent sources of calcium and beta-carotene. Carrot and spinach juices treats bleeding gums while spinach juice with coconut water is an excellent cure for nephritis and kidney disorders.

About the Author: Ashley Green

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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 gourmet gift baskets, gourmet food, and gourmet 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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From ancient times till the nineteenth century cooking was basically a survival skill. The nineteenth century marked the division of cooking into two main categories.

The two branches were defined by the French, were there is ‘normale cuisine’ which means home cooking, and ‘haute cuisine’, which is cooking conceived like an artform. The major difference between the two branches is that one form should be considered as practical cooking while the other is more like cooking with a view to demonstrating skill.

The boundary between ~normale cuisine~ and ~haute cuisine~ gets thinner and thinner over time. New professional kitchen equipment and more information about cooking allow people to perform like chefs at home.

Haute cuisine cooking gathers different techniques and ingredients together in an artform. Haute cuisine thrives to gather as many aromas and subtle variations as possible to let our taste buds discover the variations of even the most ordinarily food. Color is also an important factor in this type of cooking.

While cooking was mainly a means to survive, food cooking techniques were simple ~ roasting by the fire, or wrapping in leaves to steam. The first revolution in cooking took place twelve thousand years ago, when pottery was invented.

Pottery opened the door to new cooking techniques like stewing, boiling, and frying. Actually, the heart of modern cooking is the combination of these simple techniques.

Historically, the three most important cooking styles are Italian, Chinese, and French. The oldest is Chinese. Its most popular equipment is the wok, which is a special frying pan, where food is prepared fast and effectively. Food ingredients circulate permanently inside the wok. Its design also allows to fully utilize the heat.

Chinese cuisine chops ingredients in small pieces. On one hand, this saves fuel, which is a scarce commodity, and on the other ~ since maximum surface of the ingredient is exposed to heat, dishes are prepared in no time at all.

Chinese food is considered light and fresh. Sauces and various flavors and aromas help to fine-tune the taste of Chinese food. Chinese dishes are light and fresh and Chinese restaurants are very popular internationally.

Because fuel was also a rare resource in Italy, Italian cooking, similarly to Chinese, relies on the fast and efficient exposure of ingredients to heat. The main ingredient of Italian cuisine is pasta, to which small pieces of meat, rice, corn, and tomatoes are added.

In the beginning, French cuisine involved too many spices and was heavy. This was changed by Catherine de M~dici, a French Queen, born in Italy. In 1534 she came to France, together with a crowd of Florentine chefs and bakers. They introduced new equipment that revolutionized French cooking and set new standards all over Western Europe.

Today it is very different. We can expect to find everything mentioned above and much more besides in most cities in the developed world. When next you find yourself spoilt for choice, think of those earlier gourmets who would be amazed at your good fortune!

David Owenforth is the Operator of
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