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Vegetarian Soups

Vegan Sausage Soup and Cornbread

16 January, 2014 (17:19) | Articles, Vegan Main Dish, Vegetarian Lunch Recipes, Vegetarian Main Dish, Vegetarian Soups, Whole Grain Breads | No comments


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Easy to make Vegan Sausage Soup pairs perfectly with Vegan Tex-Mex Cornbread for a hearty and delicious lunch or dinner.

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Vegan Winter Soups Lighten Up While Warming Up

2 January, 2012 (14:18) | Articles, Vegan Main Dish, Vegetarian Main Dish, Vegetarian Soups | 2 comments


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RECIPES: Vegan Onion Soup, Vegan Corn Chowder, Crock Pot Vegan Vegetable Soup

by Rae Udy

Soups are nutritious, easy to prepare and taste wonderful during the cold winter. These light vegan soup recipes are a natural for winter and cooking in the crock pot allows cooking without any stirring.

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Vegan Soups On! Warm You Up Not Fill Out

23 February, 2011 (15:14) | Articles, Vegan Main Dish, Vegetarian Lunch Recipes, Vegetarian Main Dish, Vegetarian Soups | No comments


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RECIPES: Vegan Minestrone, Without the Cream of Mushroom Soup, Spicy Vegan Caribbean Soup

By Rae Udy

When the weather is cold outside we need to warm up on the inside and that means soups on. Vegan soups can be hardy and flavorful without filling you out.
Vegan Minestrone is an Italian staple and a hearty but low-calorie soup. Colorful and low in fat, this soup fills you up and not out.
Satisfy your creamiest soup desires while sticking to your diet when you make Without the Cream of Mushroom Soup. This soup gets its smooth texture from your choice of rice, soy or nut milk. This soup is high in protein and great taste.
SpicyVegan Caribbean Soup brings heat from both the outside and the inside. Top with nutritious brown rice to add protein and a nutty taste of whole grain.
Warm up to these vegan soups and you won’t go away hungry.

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November is American Diabetes Month

2 December, 2010 (16:31) | Vegan and Vegetarian Side Dishes, Vegetarian Desserts, Vegetarian Soups | No comments


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RECIPES: Cajun French Fries, Cream of Broccoli Soup, Pumpkin Pie

by Rae Udy

November is American Diabetes Month and time to communicate the seriousness of the disease and the importance of diabetes prevention and control.
http://diabetes.org/in-my-community/programs/american-diabetes-month/

According to the American Diabetes Association website http://diabetes.org, recent studies indicate that early detection and treatment can decrease the chance of developing the complications of diabetes.
Diabetes is often called a silent killer because so many people don’t know they have diabetes or they have no symptoms present. Type 1 diabetes symptoms include, frequent urination, unusual thirst, extreme hunger, unusual weight loss and extreme fatigue and irritability.
Type 2 diabetes may have any of the type 1 symptoms along with frequent infections, blurred vision, cuts and bruises that are slow to heal, tingling and numbness in the hands and feet and recurring skin, gum or bladder infections.
( http://diabetes.org/diabetesbasics/symptoms/ )
The ADA’s top diabetes super foods are beans, leafy green vegetables, citrus fruits, sweet potatoes, berries, tomatoes, whole grains, nuts and fat-free milk and yogurt. These foods have a low glycemic index and are packed with important nutrients.
http://forecast.diabetes.org/print/node/1234

Tracking what you eat can help manage diabetes. MyFoodAdvisor at http://diabetes.org has a database of over 5,000 foods to easily add up the carbohydrates, fat and 20 other nutrients you consume in a day. The site also offers hundreds of easy-to-make recipes to include in your healthy diet.

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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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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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Vegetarian and Vegan Chili is Perfect for Fall and Football

1 October, 2010 (19:08) | Articles, Vegan Main Dish, Vegetarian Lunch Recipes, Vegetarian Main Dish, Vegetarian Soups | No comments


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RECIPES: Cornbread Chili, Tofu Chili, White Bean Chili
By Rae Udy

Chili is the perfect food for fall and football. Try these vegetarian chili recipes for some different and nutritious varieties of a fall favorite.
Cornbread Chili is a meal in itself and is ready to put into the oven in just minutes. Buy a cornbread or corn muffin mix free of trans fats to top the nutritious beans and veggies to keep this chili low in fat.
Tofu Chili is full of low-fat vegetables and protein-rich tofu to provide a light but filling main dish in a bowl. One serving provides 24 per cent of your daily value needed for protein and 69 percent for vitamin A.
White Bean Chili is quick-to-make and delicious to eat. Look for vegetarian and vegan sausage in the freezer section of most grocery stores near the frozen waffles section. There are many varieties available and some are more spicy than others, my favorite is MorningStar Farms veggie sausage patties.

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Sweet, its National Honey Month

12 September, 2010 (12:06) | Canning for the Vegetarian, Vegan Main Dish, Vegetarian Desserts, Vegetarian Main Dish, Vegetarian Soups | No comments


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RECIPES: Cranberry Lip Gloss, Steamy Creamy Tomato Soup, Garden Stir-Fry, Honey Roasted Apples

By Rae Udy

Orange Blossom, Clover and Eucalyptus. Flowers? Trees? Some exotic location? No, these are some of the more than 300 unique kinds of honey available in the United States.
September is National Honey Month and its going to be sweet! Pure honey contains the natural sweet substance produced by honey bees from the nectar of plants, according to the National Honey Board.
The color and flavor of honey differ depending on the bees source of nectar, in general, lighter colored honeys are mild in flavors, while darker honeys are usually more robust.
Honey is an all-natural sweetener without any added ingredients. Primarily carbohydrates and water, with trace enzymes, minerals, vitamins and amino acids. One tablespoon of honey provides 17 grams of carbohydrates and 64 calories.
Honey also contains a variety of antioxidants, like flavonoids and phenolic acids, that help eliminate free radicals. Darker honeys have more antioxidant content than lighter colored honeys.
Honey is a natural healer for the skin and lips. Try Cranberry Lip Gloss to keep chapped lips at bay the natural way. The following recipes are from honey.com and show the versatility of delicious, nutritious honey.
Sources:
library.thinkquest.org/2886/foo.htm
honey.com/nhb/about-honey/

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Okra, the Vegetable You Love or Hate

12 September, 2010 (11:31) | Canning for the Vegetarian, Salad and Salad Dressings, Vegan and Vegetarian Side Dishes, Vegan Main Dish, Vegetarian Main Dish, Vegetarian Soups | No comments


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RECIPES: Spicy Okra Fry, Pickled Okra, Lentil Okra Soup, Okra Tomato Salad

By Rae Udy

Okra is one food you either love or hate. My family is mixed on the verdict, but there is no doubt eating okra is good for you.
According to Fruits and Veggies More Matters, http://www.fruitsandveggiesmorematters.org/?page_id=2467
a serving of 7 3-inch pods contain just 25 calories and are fat and cholesterol free. They are a great source of dietary fiber with 12 percent daily value in each serving.

Okra also provides 2 grams of protein and 30 percent dv of vitamin C, and is a good source of vitamin A, calcium and iron.
Enjoy okra in side and main dishes, soups and pickles.
http://www.fruitsandveggiesmorematters.org/?page_id=2467

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Vegetarian Recipes for the Crock Pot

20 January, 2010 (12:41) | Vegan Main Dish, Vegetarian Appetizers, Vegetarian Desserts, Vegetarian Lunch Recipes, Vegetarian Main Dish, Vegetarian Soups | 1 comment


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RECIPES: Crock of Low Fat Creamy Spinach Dip, Crock Pot Boston Baked Beans, Peach Crock Pot Crumble

By Rae Udy

In the 1950’s, a Chicago company created the first slow cooker. Naxon Utilities Corporation called it the Beanery All Purpose Cooker and it was designed to help people cook baked beans. A simple ceramic pot fitted inside a metal pan with heating elements around the inside helped maintain a low temperature for many hours.
In 1970 Rival bought the Beanery and it was reinvented as the Crock Pot and cooking has never been the same. Crocks Pots now come in many sizes from one to seven quarts.
http://ezinearticles.com/?The-History-of-the-Crock-Pot-Yesterday,-Today-and-Beyond&id=3170417
http://en.wikipedia.org/wiki/Slow_cooker
http://www.ehow.com/about_4570273_electric-crockpots.html
What started as an invention to help cook beans, the Crock Pot is now used to create dishes from appetizers to desserts.
This easy recipe for Crock of Low-fat Creamy Spinach Dip is best for a small crock pot. Ready in about an hour and a half without watching and stirring, this creamy dip is great served with crunchy fresh vegetables.
Boston Bakes Beans were made for the Crock Pot because the pot was invented for cooking beans, but there is a warning about cooking beans in a slow cooker.
According to the US Food and Drug Administration, some raw beans like red kidney, can become toxic when cooked at low temperatures. To avoid illness, soak raw beans for five hours in water, drain thoroughly, then boil for at least 10 minutes in fresh water before using in Crock Pot recipes.
http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/ucm071092.htm
Under # 11. Education and Background Resources
Desserts are also easily adapted to the Crock Pot. Peach Crock Pot Crumble takes advantage of canned fruit to create a delicious and nutritious treat without any fuss.

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