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Vegetarian Kids Recipes

KEEP AWAY FROM CHILDREN! New News In Soft Drinks

4 September, 2013 (18:07) | Healthy Beverages, Vegetarian Kids Recipes | No comments


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RECIPES: Honey Lemonade, Berry Breeze,  Tangy Tomato Juice

By Rae Udy

Many scientific studies have established a link between consuming soda drinks and health conditions like weight gain and diabetes. But new research by Shakira Suglia, Sc.D., and colleagues from Columbia University, the Harvard School of Public Health and the University of Vermont concludes these drinks can make children hyper, irritable and unable to focus. Published in Journal of Pediatrics, the researchers have found soda pop and processed juice drinks can also make children aggressive, violent and even suicidal.About 3,000 five-year-old children enrolled in the Fragile Families and Child Wellbeing Study participated. The children came from 20 large U.S. cities, and their mothers reported information on their soft drink drinking patterns and their behavior.
It was found 43 percent of children consumed at least one serving of soda or other soft drink per day, and four percent consumed four or more servings daily. The increase in soda consumption among the children corresponded to aggression issues and attention disorders became more pronounced. “We found that the child’s aggressive behavior score increased with every increase in soft drinks servings per day,” says Dr. Suglia.
“Soft drinks are highly processed products containing carbonated water, high-fructose corn syrup, aspartame, sodium benzoate, phosphoric or citric acid, and often caffeine, any of which might affect behavior,” say the authors of the Journal of Pediatrics study. Although this study cannot identify the exact association between soft drink consumption and problem behaviors, limiting or eliminating a child’s soft drink consumption may reduce behavioral problems.

Fun drinks made with healthy ingredients can replace soft drinks and processed juices. Try these easy-to-make nutritious beverages and dress them up with fresh fruit or veggies. Add a small slice of lemon, lime or orange for color in Honey Lemonade. Fresh blueberries or slices of strawberries are great to top Berry Breeze. Long thin celery or carrot sticks make excellent stir sticks for kids of all ages.

 http://www.sciencedaily.com/releases/2013/08/130816094628.htm

http://www.jpeds.com/content/JPEDSSuglia

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Anti-aging Power of Blueberries Great for Vegetarians

28 May, 2011 (10:13) | Salad and Salad Dressings, Vegan Breakfasts, Vegetarian Breakfast, Vegetarian Desserts, Vegetarian Kids Recipes, Whole Grain Breads | No comments


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RECIPES: Blueberry-Lemon Muffins, Blueberry-Pineapple Ambrosia, Berry Baked Apples

By Rae Udy

Research at Tufts University has uncovered the anti-aging powers of blueberries and other dark colored fruits and vegetables.

James Joseph, a nutrition researcher at the Jean Mayer USDA Human Nutrition Research Center on Aging at Tufts and author of “The Color Code” wrote, “Many of the ailments that we’ve come to fear – cancer, heart disease, diabetes and osteoporosis among others – are not inevitable at all, by fortifying our diets with colorful fruits and vegetables, we may prevent many of these diseases from striking in the first place.”
In 1999, Joseph first reported blueberries can help slow memory loss and improve coordination, thanks to the antioxidants that give them their dark blue color. Improvements in balance were also significant.
( http://enews.tufts.edu/stories/1154/2002/03/11/PowerOfBlue )
( http://enews.tufts.edu/stories/619/2004/09/09/NothingToBeBlueAbout )
According to the Blueberry council, http://blueberrycouncil.org/nutrition.php ,blueberries are an excellent source of vitamin C. A one cup serving provides 14mg or almost 25 percent of the daily requirement. They are also a good source of dietary fiber and manganese.
Blueberries rank among the highest on per serving basis of antioxidants with 6,552 micromoles. Substances called polyphenols give blueberries their blue hue and are the major contributors to the antioxidant activity of blueberries.
( http://blueberrycouncil.org/nutrition.php )
With just 80 delicious calories per cup and virtually no fat, blueberries offer many important nutrition and health benefits. The following recipes are from the Blueberry Council website.

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Make Vegetarian Chips and Dip for National Chip and Dip Day

25 March, 2011 (12:05) | Vegan Snacks, Vegetarian Appetizers, Vegetarian Kids Recipes, Vegetarian Lunch Recipes | 1 comment


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RECIPES: Pita Crisp Chips, Hummus, Rainbow Veggie Chips, Vegetarian Sausage and Bean Dip, Fruit Salsa with Cinnamon Chips

By Rae Udy

March 23rd is National Chip and Dip Day according to http://statesymbolusa.org. Control the amount of fat and calories in your chips and dips and save some money by making your own.
Pita Crisp Chips are very easy to make and inexpensive compared to the packaged alternative. They pair well with Hummus dip for a high protein, low-fat chip and dip combo.
Rainbow Veggie Chips take advantage of low-cost vegetables to create crispy and colorful chips. Vegetarian Sausage and Bean Dip is the perfect accompaniment to these delightful chips. Look for vegetarian sausage in the freezer section of most groceries near the frozen waffles.
Go for a sweet chip and dip with a fun recipe my mom sent me from her local newspaper. Fruit Salsa with Cinnamon Chips is so tasty it could pass for dessert.
Nutrition breakdown by MasterCook Deluxe.
http://statesymbolsusa.org/National_Symbols/American_Hollidays.html

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Celebrate Meatout on March 20th with Vegan Recipes

18 March, 2011 (14:22) | Vegan Breakfasts, Vegan Main Dish, Vegan Snacks, Vegetarian Breakfast, Vegetarian Desserts, Vegetarian Kids Recipes, Vegetarian Lunch Recipes, Vegetarian Main Dish | No comments


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RECIPES: Irresistible French Toast, Easy Black Bean Burritos, Coconut Portabella Stir-Fry, Mocha Chocolate Mousse

By Rae Udy

Meatout, observed March 20th, shares and explores the joys and benefits of a plant-based diet. Meatout is an international campaign helping expose people to a wholesome diet of fruits, vegetables and whole grains.
Meatout was launched in 1985 by FARM, Farm Animal Rights Movement, and has become one of the world’s largest annual diet education events. Thousands of people in all 50 states and a host of other countries are involved in meatless cooking demonstrations, exhibits and festivals.
The American Cancer Society, the National Cancer Society, Johns Hopkins University and the American Heart Association have also launched their own campaigns to promote plant-based foods.
Meatout.org offers a seven-day menu with delicious and nutritious recipes to try. Sign up for Meatout Mondays and receive an online newsletter with vegan recipes, book reviews, health news and inspirational stories. Request a free 32-page booklet with nutritional information and recipes at http://VegKit.org to arrive by snail mail.
The following recipes are just a sample available at the site, http://meatout.org. From breakfast to dessert, all recipes are vegan and simple to make and fun and nutritious to eat.
Sources:
http://meatout.org/
http://meatout.org/about.htm
http://farmusa.org/

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BAM! Help Tweens Eat Healthy!

27 January, 2011 (14:14) | Healthy Beverages, Salad and Salad Dressings, Vegan Breakfasts, Vegan Snacks, Vegetarian Appetizers, Vegetarian Desserts, Vegetarian Kids Recipes, Vegetarian Lunch Recipes | No comments


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RECIPES: Fruit Dipping, Apple-Hazelnut Salad In A Cup, Salsa Fresca, Strawberry Banana Cooler, Fruit Slushy in a Can

By Rae Udy

A healthy body needs nutrients for growth, development and energy but getting tweens to eat the proper foods can be a struggle.
Designed for kids 9-13 years old, the website Bam! Body and Mind, at bam.gov/sub_foodnutrition/index.html , provides information needed for children and their parents to help make healthy lifestyle choices.
( http://www.bam.gov/sub_foodnutrition/index.html )
This Centers for Disease Control and Prevention site, offers games to help tweens choose the right foods in the cafeteria, answers questions about food and nutrition and provides fun and easy-to-make recipes for the whole family.
( www.cdc.gov/nutrition/ )

Have you wondered about how much food a 9-13 year old should eat? This site breaks down how many fruits, vegetables, grains, protein, dairy and fats needed for this group.
A more active child in the target age range, should try to eat 2 cups of fruits, 3 cups of veggies, 7 ounces of whole grains, 6 ounces of protein, 3 cups of low-fat milk and 6 teaspoons of fats or oils each day. A less active 9-13 year old would need slightly less.
( www.bam.gov/sub_foodnutrition/diningdecisions_questions.html )
Confused on how foods measure up in cups, ounces and teaspoons? The site has a fun “count decoder” to help. For example, 1 ounce of grain is counted as a slice of whole grain bread, packet of instant oatmeal or 1 cup cooked rice.
( www.bam.gov/sub_foodnutrition/dining_pop_count.html )

The following is just a sample of the delicious and nutritious recipes located in the Cool Treats section, http://bam.gov/sub_foodnutriton/cool treats_alone.html.
http://www.bam.gov/sub_foodnutrition/cooltreats_alone.html

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January is National Oatmeal Month

24 January, 2011 (17:49) | Vegan Breakfasts, Vegetarian Kids Recipes, Whole Grain Breads | 1 comment


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RECIPES: Swiss Oatmeal, Apple Almond Granola, Oatmeal Muffins, Quick Oatmeal Bread

By Rae Udy

The winter weather is here and what better way to warm up than with a bowl of piping hot, wholesome oatmeal for National Oatmeal Month.
( http://library.thinkquest.org/2886/foo.htm )

Heath benefits associating oatmeal with helping lower cholesterol have been documented for many years. According to the American Cancer Society, oatmeal contains both soluble and insoluble fiber to help fight cancer, diabetes and heart disease as well.
( http://health.learninginfo.org/benefits-oatmeal.htm )
Oatmeal provides a variety of nutrients including vitamin E, zinc, selenium, copper, iron, manganese and magnesium. One cup of regular, quick or instant contains 307 calories and almost 11 grams of protein.
( http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl )

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Eat Well during October for National Breast Cancer Awareness Month

6 October, 2010 (13:05) | Healthy Beverages, Vegan Breakfasts, Vegan Snacks, Vegetarian Desserts, Vegetarian Kids Recipes, Vegetarian Soups | No comments


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RECIPES: Yam Biscuits and Peach Soup by Holly Clegg from National Breast Cancer Awareness Month Website: http://www.nbcam.org/index.cfm

By Rae Udy

October is National Breast Cancer Awareness Month. This year will mark a quarter-century of helping bring awareness, education and empowerment about this disease.
According to the American Cancer Society, there are now about 2.5 million breast cancer survivors living in America.
What can you do to decrease your risk of breast cancer?
Some common risk factors you really can’t control. The highest risk factor for breast cancer is being female. The disease is about 100 times more common in women than men.
The risk of breast cancer also increases with age and is especially high for women 60 and older. It is uncommon for women younger than 35 to develop breast cancer, but it does occur.
If you have had breast cancer or another breast disease there is an added risk for breast cancer. If a family member or close relatives have had breast cancer it is important to know how old they were when diagnosed.
There are other risk factors that are estrogen related. Women who begin menstruating before age 12 are at increased risk of developing breast cancer, as well as women who have a first pregnancy after age 25-35 or those who have had no children are at a higher than average risk.
Some risks you can control in your daily life by eating well. According to the NBCAM website, nbcam.org, decreasing your daily fat intake of especially saturated and hydrogenated fats will help prevent breast cancer and other health problems such as heart disease and stroke.
Increase fiber in your diet by including whole grains, vegetables and fruits. Eat plenty of fresh fruit and vegetables not only for fiber content but for antioxidant properties.
Evidence also suggests that a small increase in risk for breast cancer in women who average 2 or more drinks per day of beer, wine or distilled liquor. Although smoking is not linked to causing breast cancer, it can increase the chance of blood clots, heart disease and other cancers that may spread to the breast.
Staying active may be the best way to avoid risk of breast cancer and more health problems. The US Surgeon General recently reported many health problems can be avoided by engaging in a moderate amount of physical activity on most days of the week.
These recipes are on the NBCAM website from author Holly Clegg. This informative site also offers links to breast cancer hospitals, mammography centers and low cost screening locations near you.
Sources:
http://www.nbcam.org/index.cfm
http://www.nbcam.org/patient_questions_answers.cfm

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Peaches are a Peach of a Fruit

12 September, 2010 (11:53) | Vegan Breakfasts, Vegan Snacks, Vegetarian Appetizers, Vegetarian Desserts, Vegetarian Kids Recipes | No comments


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RECIPES: Peach Blueberry Crisp, Peachy Keen Syrup, Peach Salsa, Layered Peach Pops

By Rae Udy

Local peaches are ready for picking right now and roadside stands, farmers markets and peach orchards in our area offer great bargains for healthful peaches. http://sulphurspringsfarmersmarket.com/experience/guide-to-produce-grown-in-texas
According to the USDA, peaches contain no cholesterol or sodium and just a trace of fat. They are high in fiber and are a great source of niacin, vitamins C and A and potassium. One cup of fresh peach slices contain just 60 calories and provide about 1.4 grams protein. Peaches are also a good source of calcium and iron.
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
Choose peaches firm to the touch with flesh that yields with gentle pressure. Avoid peaches with blemishes, dark spots, dents or a hint of green because they will never fully ripen. Store ripe peaches at room temperature for three to four days or keep them in the fridge for 5-6 days.

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PEACH BLUEBERRY CRISP

1 cup uncooked old-fashioned oatmeal
½ (one-half) cup brown sugar
½ (one-half) cup whole wheat flour
½ (one-half) cup butter or margarine
4 cups blueberries, fresh, whole frozen or canned
¼ (one-quarter) cup unbleached white flour
2 cups sliced peaches

Preheat oven to 350 degrees. Combine oatmeal, brown sugar and whole wheat flour. Cut in butter with pastry blender or two knives until well blended. Place well drained berries in bottom of eight-by-eight inch baking dish and toss with white flour. Arrange peach slices on top. Sprinkle crumb mixture evenly over fruit and bake for 35-40 minutes or until golden brown. Serve with Peachy-Keen Syrup. Yields nine servings.

PEACHY-KEEN SYRUP

1 cup honey
1 teaspoon ground cinnamon
4 cups fresh, ripe, sliced peaches

Combine honey and cinnamon and mix well. Bring mixture to a low boil, reduce heat and simmer five minutes or until thickened. Add peaches and mix well. Serve warm at breakfast or brunch over whole grain waffles, pancakes or French toast. Chill and serve for dessert over cobblers, fresh fruit or frozen yogurt. Yields four cups.

PEACH SALSA

4 large fresh peaches
½ (one-half) cup red bell peppers
¼ (one-quarter) cup Anaheim chili peppers
¼ (one-quarter) cup jalapeno peppers
¼ (one-quarter) cup red onions
¼ (one-quarter) teaspoon red pepper flakes
¼ (one-quarter) cup fresh lime juice
1 Tablespoon fresh cilantro, chopped

Peel peaches, if desired and discard seed. Cut into one-quarter inch cubes. With rubber gloves on, remove stem end and seed pod from peppers. Chop bell peppers into small dice and slice Anaheim and jalapeno peppers into thin slices. Chop onions into one-quarter inch pieces. Add red pepper flakes, lime and cilantro. Carefully stir fruit mixture. Cover and chill for one hour to blend flavors. Serves 10 as dip for baked corn chips or warm whole grain tortillas.

LAYERED PEACH POPS

2 cups strawberries
¾ (three-quarter) cup honey, divided
6 kiwifruit, peeled and sliced
2 cups sliced peaches
12 (3-ounce) paper cups or small popsicle molds
12 Popsicle sticks

Puree strawberries with one-quarter cup honey in blender or food processor. Divide mixture evenly between 12 cups or popsicle molds. Arrange on cookie sheet and freeze about 30 minutes or until firm. Meanwhile, rinse processor and process kiwifruit with one-quarter cup honey. When strawberry layer is firm, pour kiwifruit puree into molds. Insert popsicle sticks and freeze about 30 minutes or until firm. Repeat process with peaches and remaining one-quarter cup honey. Pour peach puree into molds and freeze until firm and ready to serve, about two hours. Yields 12 small popsicles.

Celebrate July with Ice Cream All Month Long

2 July, 2010 (16:58) | Vegan Snacks, Vegetarian Desserts, Vegetarian Holiday Menus, Vegetarian Kids Recipes | 2 comments


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RECIPES: Soy Nut Ice Cream, Strawberry Sundaes, Peach Jam Ice Dream, Pecan Praline Ice Cream, Vanilla Ice Cream

By Rae Udy

President Ronald Reagan designated July as National Ice Cream Month in 1984. In the proclamation, ice cream was recognized as a fun and nutritious food enjoyed by 90 percent of Americans.
Start the celebration tomorrow, July 1st, with Creative Ice Cream Flavor Day. Soy Nut Ice Cream is creative and is an alternative for vegans and for people with dairy allergies.
July 7th is National Strawberry Sundae Day and a great day to have everyone pitch in and make their own sundaes.
On the 17th peaches are the star for National Peach Ice Cream Day. Peach Jam Ice Dream can be made in your freezer if you don’t have a ice cream maker. Vegans can enjoy this easy recipe also. Try your favorite jams for a new treat each time you make it.
Pull out all the stops for National Ice Cream Day on the 18th by serving up a southern favorite, Pecan Praline Ice Cream. There is nothing low-fat about this ice cream but calcium and protein are plentiful.
National Vanilla Ice Cream day is on the 23rd of July. This version is the old-fashioned kind with a little extra work to provide a better quality ice cream.
Have a cool month of ice cream.
http://library.thinkquest.org/2886/jul.htm

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The Irish and Potatoes Go Together for Vegetarians

18 March, 2010 (15:28) | Vegan and Vegetarian Side Dishes, Vegan Main Dish, Vegan Snacks, Vegetarian Appetizers, Vegetarian Holiday Menus, Vegetarian Kids Recipes, Vegetarian Lunch Recipes, Vegetarian Main Dish | 1 comment


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RECIPES: Grandma Toots’ New Potatoes and Button Mushrooms, Spicy Baked Potato Skins and Tater Options, Fresh Potato Nachos For One

By Rae Udy

Today is St. Patrick’s Day and a great day to remember all things Irish, and there isn’t anything more Irish than potatoes.
There aren’t many foods that can claim a historical event started with them, but the potato can. In 1845, a blight ruined most of the potato crop in Ireland causing the Irish Potato Famine and the death of 750,000.
Today, potatoes are the number one vegetable crop in the world and Americans eat more potatoes, pound for pound, than any other vegetable.
Potatoes are a very good source of vitamin C with over 26 percent daily value. They are also a good source of B vitamins, potassium, manganese and dietary fiber. One medium baked potato has about 130 calories and is almost fat-free.
http://www.whfoods.com/genpage.php?tname=foodspice&dbid=48
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl

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