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Vegan Snacks

Canning Pickles From Family Recipes

19 August, 2014 (16:38) | Canning for the Vegetarian, Vegan Snacks | No comments


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RECIPES: Mrs Moroni Dill Pickles, Bread and Butter Pickles

By Rae Udy

My love of pickles goes back a long time! One Christmas my Grandma Toots even gave me a gallon jar of my favorite dill pickles for a Christmas present. My best gift that holiday! She also baked me my own pumpkin pie but that’s just how she was.

I begged my mother-in-law, Grace Weese, for these pickle recipes after a Thanksgiving banquet. Patricia Bott from Brigham City, Utah gave Grace the recipe for Mrs Moroni Dill Pickles on August 19, 1963. These pickles are so crisp it takes effort to bite through it. The best dill pickle ever. This one is not processed so plan on making a small batch to keep in the fridge. But, they won’t be there for long!

Med Sandall from Park Valley, Utah shared her Bread and Butter Pickles with Grace in the same year. This sweet and salty pickle is great on sandwiches, chopped in salad and diced in deviled eggs.

Although high in sodium, pickles have nutritional value. They are low in calories and fat, and provide vitamin C, calcium, fiber and protein to a healthy diet.

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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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Vegan and Vegetarian Recipes for National Peanut Month

21 March, 2011 (18:57) | Vegan Main Dish, Vegan Snacks, Vegetarian Appetizers, Vegetarian Lunch Recipes, Vegetarian Main Dish | No comments


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RECIPES: Cooking Raw Peanuts-Oven Roasting, Microwave Oven Roasting Raw Peanuts, Oil Roasting Raw Peanuts, Veggie Fritters with Thai Peanut Sauce

By Rae Udy

March is National Peanut Month and according to the Peanut Institute, peanut-institute.org, Texas is a major producer of Spanish, Runner and Valencia Peanuts.
Commercial production of peanuts began in Texas about 1906, when four or five carloads were grown, thrashed, and sold to a peanut oil, butter, and confectionery factory in Paris. The Handbook of Texas Online sites this as the first confectionery factory in the state.
Peanuts are a good source of protein by providing almost 7 grams in a 1-ounce serving. Peanuts do not contain cholesterol or trans-fats and are a great source of potassium, vitamin E and fiber. They also contain other important vitamins and minerals such as folic acid, thiamin, niacin, copper, manganese, phosphorous, magnesium, and zinc.
Raw peanuts are available in the produce sections of grocery stores and you can roast peanuts in the oven, microwave oven or deep fryer at home. The finished product can be seasoned with salt, vegan Parmesan cheese, chili powder, or whatever suits your taste buds.

( http://peanut-institute.org/peanut-facts/growing-and-variety.asp )
( http://library.thinkquest.org/2886/foo.htm )
( http://tshaonline.org/handbook/online/articles/afp01 )
( http://texaspeanutboard.com/nutriton.html )
( http://whfoods.com/genpage.php?tname=foodspice&dbid=101 )

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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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February is American Heart Month

23 February, 2011 (15:37) | Vegan and Vegetarian Side Dishes, Vegan Main Dish, Vegan Snacks, Vegetarian Desserts, Vegetarian Main Dish | No comments


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RECIPES: Sweet & Nutty Stir-Fry. Take-a-Break Snack Mix

by Rae Udy

February is American Heart Month, according to the American Heart Association. During the month, their goal is to raise funds for heart research and to provide education about heart disease and stroke.
Heart disease is the number one killer of American men and women. According to the Center for Disease Control and Prevention, about every 25 seconds an American will have a coronary event.
Some heart attacks are sudden and intense, but, according to the CDC website, http://cdc.gov/Features/HeartMonth/, most start slowly with mild pain.
Chest discomfort in the center of the chest that lasts more than a few minutes, or goes away and comes back is one sign a heart attack may be happening. Other symptoms include pain and discomfort in other areas of the upper body, such as, one or both arms, the back, neck, jaw or stomach.
Shortness of breath, breaking out in a cold sweat, nausea or light-headedness are more warnings of heart problems.
The AHA, the National Heart, Lung, and Blood Institute, the American Red Cross and the National Council of Aging urge people to know the signs of a heart attack and know the importance of calling 911 immediately at the onset of symptoms.
The AHA recommends eating a wide variety of nutritious foods daily. Fresh fruit and vegetables, fiber-rich grains, nuts, legumes and seeds are smart food choices that will benefit your long-term heart health.
These recipes are just two of the many offered on the AHA website, heart.org. Main dish Sweet & Nutty Stir-Fry is light and filling at the same time and Take-a-Break Snack Mix is fun to have on hand anytime.
( http://americanheart.org/print_presenter.jhtml?identifier=4441 )
( http://americanheart.org/presenter.jhtml?identifier=1200010

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2011 Food Trends from the Mayo Clinic

2 February, 2011 (18:18) | Blog, Vegan and Vegetarian Sandwiches, Vegan Snacks, Vegetarian Appetizers, Vegetarian Desserts | No comments


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RECIPES: Pita Wedges with Green Olive Tapenade, Peach Crumble

By Rae Udy

Food trends are always changing and according to the Mayo Clinic website, http://mayoclinic.com/health/comments/MY01645 , these six food trends will be popular in 2011.
Home food preservation and canning is a popular trend continuing from the weak economy. More people are taking this step to control the amount of sugar, salt and preservatives in their diet.
With more women in the workforce,more men are in the kitchen than ever before.
Technology can help in the kitchen with instant information online or on your phone about food nutrition, recipes and coupons to download.
Local buying is also a popular food trend. Consumers want to know where their food came from and patronize local merchants at the same time.
Expanding the comfort zone and trying new foods is one way to wake up your taste buds and improve your outlook towards nutritious foods.
Baby boomers are always looking for the new ‘super food’ to supply nutrients to help preserve vitality and delay aging. The search is still on, but you will find an abundance of super foods in your produce aisle, according to Mayo Clinic nutritionists, Jennifer Nelson, M.S., R.D. and Katherine Zeratsky, R.D.
These recipes from the Mayo Clinic website, http://mayoclinic.com/health/meatless-recipes/RE00104 , include a nutritional breakdown, dietitian tips and helpful hints.

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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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Figs Bring Health Benefits During National Fig Week

4 November, 2010 (10:09) | Vegan Breakfasts, Vegan Snacks, Vegetarian Desserts, Vegetarian Soups | No comments


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RECIPES: Spicy Moroccan Potato Fig Stew, Easy Fig Bars, Fig Candy

By Rae Udy

What do Texas, the Mediterranean region and northern India have in common? Figs! Fig trees easily grow in our area for the edible fruit we love to eat fresh or dried.
November 1-7 is National Fig Week and the perfect time to learn more about this unusual fruit. Figs have been an important food crop for thousands of years and they are a healthy addition to our diet.
Fresh and dried figs are packed with nutrition. One fresh medium fig, about 2-1/4 inches, contains 37 almost fat-free calories, 1.4g of dietary fiber and 18mg of calcium.
Dried figs are equally nutritious and versatile as well. Each dried fig contains 21 calories, .8g dietary fiber and 14mg of calcium. Dried figs are rich in copper, manganese, potassium and vitamin K.
There are many health benefits associated with eating figs. Figs high fiber content helps healthy bowel function and prevents constipation. The fiber in figs also fills you up and not out to help reduce weight.
Dried figs contain phenol, Omega-3 and Omega-6 fatty acids to reduce the risk of coronary heart disease.
http://library.thinkquest.org/2886/foo.htm
http://aggie-horticulture.tamu.edu/extension/fruit/figs/figs.html
http://fnic.nal.usda.gov/professional-and-career-resources/food-associations/dried-fruits-nuts-and-legumes
http://organicfacts.net/healthy-benefits/fruit/health-benefits-of-figs-oranjeer.html

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Fall and Pumpkins Go Together

4 November, 2010 (09:50) | Vegan and Vegetarian Side Dishes, Vegan Breakfasts, Vegan Snacks, Vegetarian Appetizers, Vegetarian Desserts, Vegetarian Holiday Menus | No comments


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RECIPES: Pumpkin Seeds, Sweet and Sour Pumpkin, Pumpkin Bread

By Rae Udy

Have you carved your Halloween pumpkin yet? Did you save the tasty seeds? Jack-o-lanterns are definitely the most popular way to use fresh Fall pumpkins but don’t forget how nutritious pumpkins and their seeds are.
According to the National Agricultural Library at the USDA website, nal.usda.gov, 1 cup of canned pumpkin contains 83 almost fat-free calories and provides 2.69g protein and 64mg calcium. Pumpkin is one of the best food sources of vitamin A with 38,129 international units.
Each ounce of whole pumpkin seeds, roasted without salt, provides 5 grams of protein and they are a very good source of phosphorous, magnesium and manganese. Pumpkin seeds are also a good source of zinc, iron and copper so save the pumpkin seeds from the kids Jack-o-lanterns and easily turn them into tasty snacks.
If you have fresh pumpkin available, try cooking up Sweet and Sour Pumpkin. This delicious side dish adds color and great taste to any holiday table.
Pumpkin Bread is great toasted up for breakfast, filled with low-fat cream cheese for a light lunch and served warm for dessert.

http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
Pumpkin, canned without salt
http://www.nal.usda.gov/fnic/foodcomp/cgi-bin/list_nut_edit.pl
Pumpkin seeds, roasted without salt

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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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