Archive for the ‘Vegetarian’ Category
BABY Chicken plays with Kitten (Vegetarian Love) Cute Cat Funny Puppy Animals Meat Lean Protein – Video
Posted: October 15, 2014 at 5:49 pm
BABY Chicken plays with Kitten (Vegetarian Love) Cute Cat Funny Puppy Animals Meat Lean Protein
MEATvideo.com (MUST SEE-Factory Farms), FamousVeggie.com (Guess Who, Find out Why?), VeganBodyBuilding.com, BlackVegetarians.org, VeganHealth.org (Dietitians...
By:
VeganMotorcyclePilotRead the original post:
BABY Chicken plays with Kitten (Vegetarian Love) Cute Cat Funny Puppy Animals Meat Lean Protein - Video
Vegetarian Society of Hawaii – part 2 – Video
Posted: at 5:49 pm
Vegetarian Society of Hawaii - part 2
OM speaks at the Vegetarian society of Hawaii. Sep 2014. Radiant health and Self realization.
By:
OMline AshramRead more from the original source:
Vegetarian Society of Hawaii - part 2 - Video
Vegetarian Society of Hawaii – part 3 – Video
Posted: at 5:49 pm
Vegetarian Society of Hawaii - part 3
OM speaks at the Vegetarian society of Hawaii. Sep 2014. Radiant health and Self realization.
By:
OMline AshramRead more from the original source:
Vegetarian Society of Hawaii - part 3 - Video
Vegetarian Society of Hawaii – part 1 – Video
Posted: at 5:49 pm
Vegetarian Society of Hawaii - part 1
OM speaks at the Vegetarian society of Hawaii. Sep 2014. Radiant health and Self realization.
By:
OMline AshramView original post here:
Vegetarian Society of Hawaii - part 1 - Video
Vegetarian Society of Hawaii – part 5 – Video
Posted: at 5:49 pm
Vegetarian Society of Hawaii - part 5
OM speaks at the Vegetarian society of Hawaii. Sep 2014. Radiant health and Self realization.
By:
OMline AshramGo here to read the rest:
Vegetarian Society of Hawaii - part 5 - Video
Vegetarian Salads – Video
Posted: at 5:49 pm
Yum yum #vegetarian #veggies #greenbeans #tofu #delicious #foodporn #lunchtime #yum – Video
Posted: at 5:49 pm
Yum yum #vegetarian #veggies #greenbeans #tofu #delicious #foodporn #lunchtime #yum
Yum yum #vegetarian #veggies #greenbeans #tofu #delicious #foodporn #lunchtime #yum Watch at our site: http://foodandplate.com/ Light Awash Kevin MacLeod (incompetech.com) Licensed under...
By:
Frank OlsonSee the article here:
Yum yum #vegetarian #veggies #greenbeans #tofu #delicious #foodporn #lunchtime #yum - Video
Home Care Assistance Toronto/York Region Comments on October as World Vegetarian Month and Details Importance of …
Posted: October 14, 2014 at 11:47 am
Toronto, Canada (PRWEB) October 14, 2014
Home Care Assistance Toronto/York Region (HomeCareAssistance-Toronto.com), the leading provider of non-medical, in-home senior care in the Greater Toronto Area, is weighing in on the significance of October being World Vegetarian Month and how diet plays a crucial role in in-home senior care.
World Vegetarian Day on October 1 was the start of what has been established since 1977 (officially in 1978) as World Vegetarian Month. Meat eaters are asked to participate by refraining from eating any meat, fish, or bird for at least a few days out of the week. (Source: World Vegetarian Day marks the start of a meat free month, CTV News web site, October 1, 2014; http://www.ctvnews.ca/lifestyle/world-vegetarian-day-marks-the-start-of-a-meat-free-month-1.2034403.)
World Vegetarian Month is more about creating awareness of considering how we fuel our bodies, says Lester Fix, vice president of Home Care Assistance Toronto/York Region. Not eating meat is symbolic of making healthy eating decisions, which is why this month is so widely regarded.
Fix explains that World Vegetarian Month is also important to the in-home care that Home Care Assistance Toronto/York Region provides to seniors within its communities. Thats because a healthy diet for seniors is crucial to their daily energy levels.
Im not saying that all the seniors for whom we provide in-home care should become vegetarians. What I am saying, however, is that their diet needs to be considered and monitored by our caregivers, both for frequency and quality of meals, he adds. Many seniors receiving in-home care have specialized diets that prevent them from eating certain foods. Our caregivers need to be aware of this and adhere to the diet restrictions of the senior they are caring for.
The central Home Care Assistance web site and database provide seniors and caregivers with recipe suggestions that are in line with healthy eating, Fix concludes. And Home Care Assistance Toronto/ York region is always providing resources and information to help guide an overall healthy lifestyle for the seniors we provide with in-home care.
Serving the Greater Toronto Area, Home Care Assistance Toronto/York Region provides older adults with high-quality and consistent care, helping them live happier, healthier lives in the comfort of their homes. In an effort to fully address its mobile and homebound clients lifestyle needs, Home Care Assistance Toronto/York Region provides both hourly home care and live-in home care. On top of that, Home Care Assistance Toronto/York Region is so certain its customers will be 100% satisfied with its services that it doesnt require a long-term contract. To learn more about Home Care Assistance Toronto/York Region, visit the companys web site at http://www.HomeCareAssistance-Toronto.com or call Home Care Assistance Toronto/York Region at 905-597-5825.
Read the original here:
Home Care Assistance Toronto/York Region Comments on October as World Vegetarian Month and Details Importance of ...
Weeknight Vegetarian: Yotam Ottolenghi on Plenty More
Posted: October 13, 2014 at 4:53 pm
By Joe Yonan Editor, Food and Travel October 13 at 7:00 AM
If there was a vegetarian cookbook of the decade, it would have to be Plenty, Yotam Ottolenghis 2011 international bestseller, which has helped introduce scores of home cooks to the glories of zaatar, pomegranate molasses, preserved lemons and other formerly esoteric Middle Eastern ingredients. At the same time, it proved to any doubters that vegetarian cuisine can be wonderfully vibrant and exciting.
Ottolenghi, 45, is a wildly successful London chef-restaurateur with a column in the Guardian that for years focused on vegetarian cooking. But he isnt a vegetarian. Hes an Israeli-born omnivore with a lifelong appreciation of vegetables who brings his infectious curiosity and unerring palate to the subject of plant-based cooking. The author of two bestselling books (Ottolenghi and Jerusalem) with his Palestinian business partner, Sami Tamimi, hes back to meat-free dishes with Plenty More (Ten Speed Press).
The new book is arranged by cooking technique (chapters have titles like Tossed, Grilled, Roasted and Mashed). After trying and loving several recipes, I talked with Ottolenghi by telephone. Edited excerpts of our conversation follow.
How do you think differently about cooking vegetables from cooking meat?
Vegetables need a little bit more help than meat, I find. So I focus on things like char-grilling or roasting, which intensifies the flavor or adds a little smoky aroma, and marinating, leaving something in the marinade for quite a while. Those offer an extra dimension of flavor to vegetables.
What is key to me are the cooking techniques. Theres a kind of common knowledge about what it means to cook meat well: prime cuts cook very quickly, cheap cuts cook longer. That doesnt necessarily get applied to vegetables, and thats what Im trying to do here. If you take Brussels sprouts or cauliflower and you roast them or grill them or marinate or serve them raw and shred them, these are ways of achieving very, very different things.
Why do you think Plenty struck such a chord?
One reason is that the vegetables are put in a context where they can really make a statement. The other reason is that I use a set of Middle Eastern ingredients that I grew up with that are absolutely fantastic and were bound to be discovered anyway, and I implemented them in a modern context. I was in the right place at the right time. Tahini, for example, is such a key ingredient in Middle Eastern cooking, and five to 10 years ago most people didnt know about it and didnt cook with it. But to me, its almost as important in cooking as olive oil.
What are your new favorite ingredients, things you think might catch on next?
I’m a vegetarian, what am I doing in Buenos Aires?
Posted: at 4:53 pm
Sometimes things dont go as planned and those moments often make for the best stories. Tripping columns offer readers a chance to share their wild adventures.
Holding a heavy steak knife was a forgotten art, and the medium-rare round eye in front of me looked like the Grand Canyons topography, with its nuances of red, brown and white. But Im a vegetarian, I hadnt eaten meant in nearly two years. What was I doing in La Cabrera, one of Buenos Aires trendiest steakhouses?
Lets rewind. Ill spare you the details about the vegetarian plane food that was surprisingly tasteless on the flight over (they gave us steamed vegetables and placed them between two buns, forgetting the sauce, not even bothering with salt and paper or butter for the bread). Bland is the word youre looking for.
I was starving by the time we got to the Chilean airport; in a moment of desperation, I ordered a coffee with a croissant from a random vendor. No croissants? No problem, I said, Ill take a vegetarian sandwich of any sort. Result: grilled cheese and ham. Of course...
I got sick the day after we landed with some sort of 24-hour stomach flu. After that, I tried to keep it minimal, drinking water and eating dried goods until I felt better. And when I did feel better, I was hungry. Real hungry.
Unfortunately, every restaurant we went to had vegetarian options that only left me begging for more: salads made of greens (they couldnt specify which greens), tomatoes with an olive or two, sprinkled with processed cheese. Or white toast with grilled cheese, panini style. I barely finished my plates.
Some restaurants had excellent vegetarian pizzas, falafel sandwiches and empanadas, but I grew tired of eating so much dough and got discouraged by how few vegetarian options there were to choose from. It was like being in a candy store where there were no caramels or licorice or Dulce de leche. An impossible situation.
I was hungry for a good meal. Starving.
So I ordered a steak and frites with a glass of Malbec.
When it arrived at last, I was on the edge of beastly hunger and could not see, could not even imagine, the cow that it once was. The smell of pepper, nuts and charcoal opened my nostrils wide I barely remembered that I was a vegetarian.
Go here to read the rest:
I'm a vegetarian, what am I doing in Buenos Aires?