Valuable quotes

"No person is your friend who demands your silence, or denies your right to grow." ~~



"The minute you start talking about what you're going to do if you lose, you've already lost." ~~



Cree Prophecy - "When all the trees have been cut down, when all the animals have been hunted, when all the waters are polluted, when all the air is unsafe to breathe, only then will you discover you cannot eat money." ~~


Monday, August 13, 2007

"Meat me at the ballgame"...not!

Well, it sort of always was, but since I learned that Citizens Bank Park, home of the Philadelphia Phillies was voted number one by PETA for vegetarian friendly ballparks, it almost makes a girl wanna totter off to a ball game or two...or three, just to support their decision to come into a healthier eating environment and not leave vegans out in the cold nibbling only on peanuts & popcorn. PETA releases their top ten list of the most vegetarian friendly ballparks every year, but things have changed a little this year. The Phillies home has been ranked as number ONE! Who would have thought the city famous for its Cheese Steak sandwich would have a stadium ranking first in vegetarian friendly eats?

Numbers two through ten include:


2. San Francisco Giants’ AT&T Park
3. Seattle Mariners’ Safeco Field
4. San Diego Padres’ PETCO Park
5. St. Louis Cardinals’ Busch Stadium
6. Colorado Rockies’ Coors Field
7. Toronto Blue Jays’ Rogers Centre
8. Florida Marlins’ Dolphin Stadium
9. Oakland Athletics’ McAfee Coliseum
10. A tie between: Arizona Diamondbacks’ Chase Field; and Houston Astros’ Minute Maid Park.

The article on PETA-owned GoVeg, also lists 11 runners-up, and gives a brief synopsis of what you can find to eat at the top fields. And if you want to vote your city, they are now taking nominations for their next top ten update: most vegetarian-friendly cities. Entry form is located at the bottom of the ballpark article.

It's not easy to remove meat from your diet I've been told, but a growing number of people are doing just that! For so many reasons, it's just a better way of life. Whether people are driven by compassion for animals as I am, or whether it's because of the numerous findings that get published every week. Like the recent study in the Proceedings of the National Academy of Sciences that tells of scientists from the University of California in San Diego believing that eating red meat introduces a potentially dangerous molecule into the body tissues - this has also been investigated by other researchers as well. It appears that eating red meat can cause heart disease and cancer by triggering a harmful immune response. With each successive study they find out more and more.

There have always been studies on meat consumption & it's affect on the human body - and whether it causes heart disease and cancer. But those previously have always focused on saturated fats and chemicals produced during the cooking process. The new research focuses on a sugar called N-glycolylneuraminic acid (Neu5Gc). Tests on human volunteers - all members of the research team - confirmed that if the sugar is present in the diet, it is absorbed into body tissues such as the blood vessels. The tests also suggested that because the molecule is not naturally present in the body, it is viewed as an invader by the immune system, which is sparked into action.
The Mayo Health organization also tells us this:-

DEATH FROM HEART ATTACK
American Males 50%
Vegetarian Males 13%
Vegan Males 3%
Vegan does not consume meat, nor dairy products, but even the division between meat eaters and vegetarian is significant to get attention.

Then the British Medical Journal findings:-

VEGETARIAN DIETS and LONGEVITY: A study of 11,000 vegetarian and health-conscious people followed for an average of 17 years found that they had an overall mortality level 44 percent below that of the general population.

Aside from the obvious problems with animal fats in our bodies, they have also noticed that human beings who don't eat meat are less aggressive.

And ALBERT EINSTEIN:-

Albert stated, "Nothing will benefit human health, and increase the chances for survival of life on Earth, as much as the evolution to a Vegetarian Diet."
Albert must have been one of those brainy kids who grew up to be vegetarian.

A Southampton University team in the UK has already found there's a high IQ link to being vegetarian. Intelligent children are more likely to become vegetarians later in life, this study says. They found those who were vegetarian by 30 had recorded five IQ points more on average at the age of 10.
And while you may not agree that all these people are intelligent, you have to admit that vegetarians are in good company.

FAMOUS VEGETARIANS:
Beginning with Albert Einstein (Vegan, Scientist, Humanitarian), we have
Socrates, Pythagoras, Plato, St Francis, Voltaire, Leonardo da Vinci, Sir Isaac Newton (190 IQ Astrologer, Scientist), Ben Franklin (165 IQ Astrologer, Scientist, Printer, Political Activist), Thomas Edison, George Bernard Shaw, H.G. Wells, Emerson, Clara Barton (Nurse & 1st Pres of Red Cross), Thoreau, Voltaire, Isadora Duncan (Dancer), Horace Greeley, John Milton, HG Wells, Leo Tolstoy, John Wesley, Benjamin Spock, Upton Sinclair, Percy Bysshe Shelley, Mary Wollstonecraft Shelley, Louisa May Alcott, Dr Albert Schweitzer, Gandhi, Cesar Chavez

VEGETARIAN STARS: Drew Barrymore, Paul McCartney, Fiona Apple, Stevie Nicks, Tobey Maguire, Shania Twain, Penelope Cruz, Natalie Portman, Michael Bolton, Ashley Judd, Steve Martin, Woody Harrelson, Julia Stiles, Brigitte Bardot, Richard Gere, Jennie Garth, Pamela Anderson (your kidding?), Joaquin Phoenix, Keenen Ivory Wayans, Alicia Silverstone, Kirsty Alley, William Shatner, K.D. Lang, Sara Gilbert, Jerry Garcia, Linda McCartny, Lindsey Wagner, Billy Crystal, Bryan Adams, Bob Barker, Kim Basinger, Jeff Beck, Lisa Bonet, David Bowie, Christie Brinkley (need I say more), Skeeter Davis, Elvira, Melissa Etheridge, Peter Falk, Peter Gabriel, Jennie Garth, Sara Gilbert, Philip Glass, Bobcat Goldthwaite, Elliot Gould, Dick Gregory, Richie Havens, Doug Henning, Dustin Hoffman, Steve Howe (Yes), Chrissie Hynde (Pretenders), Janet Jackson, Michael Jackson, Andrew Jacobs (US Congressman Ind), Steve Jobs (Apple), Casey Kasem, KD Lang, Annie Lenox, Phil Lesh, Marv Levy, Haley Mills, Kevin Nealon, Olivia Newton-John, Kate Pierson (B-52's), Phylicia Rashad, Fred Rogers (TV's "Mister Rogers"), Todd Rundgren, Boz Scaggs, Fred Schneider (B-52's), Jerry Seinfeld, Rick Springfield, Michael Stipe (REM), John Tesh, Lindsay Wagner, Dennis Weaver, Vanessa Williams, Wendy O. Williams, and genius Grace Slick.

VEGETARIAN ATHLETES: Hank Aaron, Ridgely Abele, Adreas Cahling, James Donaldson, Roy Hilligan, Anton Innauer, Sixto Linares, Robert Parish, Bill Pickering, Stan Price, Murray Rose, Surya Bonaly (Fr) Olympic figure skater, Andreas Cahling (Sw) champion body builder & Olympic gold medalist in the ski jump, Chris Cambell (USA) Olympic wrestler, Desmond Howard (USA) pro football & Heisman trophy winner, Peter Hussing (Gr) boxing champ, Billie Jean King (USA) tennis champ, Carl Lewis (USA) Olympic runner & gold medallist, Ingra Manecke (Gr) discus throw champ, Bill Manetti (USA) power lift champ, Edwin Moses (USA) Olympic gold medallist & world record in track, Martina Navratilova (USA) tennis champ, Paao Nurmi (Fin) runner & Olympic gold medallist and 20 world records, Bill Pearl (USA) 4 time Mr Universe, Dave Scott (USA) 6 time Ironman triathlon champ, and many more Olympic Champions....
Check here for many more famous vegetarians.

Stay tuned for some great recipes too. I still have them packed but I'll pass along one now and get you some good ones later, I promise.
This is my soup and it makes a lot so make sure you have storage space in your refrigerator. Or invite friends in, toss a salad together & chill some wine...mmmmm

Minestrone Soup
Give yourself about an hour to make this up.


* 2 tablespoons olive oil

* 5 potatoes, peeled and cubed

* 5 carrots, chopped

* 4 stalks celery, chopped

* 1 sweet onion, chopped

* 3 cloves garlic, chopped

* 1 (6 ounce) can tomato paste

* 1 (15 ounce) can kidney beans, drained and rinsed

* 1 (14 ounce) can vegetable broth

* 1 1/2 quarts water

* 3 tablespoons chopped fresh basil

* 2 tablespoons chopped fresh oregano

* 1 tablespoon salt

* 2 cups uncooked elbow macaroni

DIRECTIONS:

1. Heat olive oil in a large pot over medium heat. Stir potatoes, carrots, celery, onion and garlic into pot. Mix in tomato paste, beans, broth and water. Season with basil, oregano and salt. Cook and stir 30 minutes, or until vegetables are tender.
2. Mix macaroni into pot. Continue cooking 10 minutes, or until macaroni is tender.
At serving time, ladle soup into heavy soup bowls and sprinkle with Parmesan cheese. Serve with a Romano Oregano bread for dipping.

And another recipe. Since the movie 'Ratatouille' was such a big hit, it got me thinking again of the meal. This isn't a fancy recipe but it's very good and easy to do. Pretty much your...

Basic Traditional Ratatouille.

*1 large eggplant (or 2 smaller ones) peeled
*2 medium zucchini
(you can also add cubed yellow squash)

*1 or 2 green bell peppers, (it's pretty to use different colored peppers too)
*1/4 cup olive oil (or as much as needed)
*1 yellow onion sliced really thin
(also for variation you may add leeks & diced small red potatoes)

*2 cloves garlic, minced
*2 firm ripe tomatoes, chopped (reserve seeds & juice)
*2 tbsp. minced basil, oregano, marjoram (or mix these together)
*2 tbsp. chopped parsley (optional)
*salt & pepper to taste.

DIRECTIONS:

Cut the eggplant, zucchini & peppers into cubes or I like strips (1/2" dice or 3 by 1/2" julienne); set aside

Heat 2 tbsp of the oil in a large skillet over medium heat. Saute eggplant until it begins to brown. Remove from pan and reserve.

In the pan, heat remaining oil. Add onion, zucchini and pepper. Cover, reduce heat & cook 10 minutes.
Add the garlic and tomatoes - cook 5 minutes longer. Toss in reserved eggplant and herbs. Cook til all veggies are tender, about 10 minutes. Sprinkle with salt and pepper. (I also like to use sea salt & freshly ground white pepper but it's up to each person)
Serve this hot or at room temperature
if you're not a meat eater, with linguine cooked el dente . Or couscous or brown or wild rice. Or with (recipe follows) crepes. Just suggestions.

If you prefer meat then I can't help a whole lot, but I have had it with Morning Star Farms Tomato and Basil Pizza Burger and it was yummy.

Basic Crepes

Here is the basic recipe for crepes.

INGREDIENTS:

  • 4 eggs

  • 1 cup flour

  • 1/2 cup milk

  • 1/2 cup water

  • 1/2 teaspoon salt

  • 2 tablespoons melted butter

DIRECTIONS for regular crepe pan:

Measure all ingredients in to blender jar; blend for 30 seconds. Scrape down sides. Blend for 15 seconds more. Cover and let sit for 1 hour. (This helps the flour absorb more of the liquids.)

Heat crepe pan.

Lightly grease. Measure about 1/4 cup batter into pan. Tilt pan to spread batter. Once crepe has lots of little bubbles, loosen any edges with spatula. Flip crepe over. This side cooks quickly. Slide crepe from pan to plate.

If using a crepe maker then click HERE for those directions.

Makes 12-14 crepes.

Harvest Lasagna

prep time: 10 minutes / Cook time: 24 minutes

*9 oz stemmed spinach leaves - about 5 cups
*1 container (15 oz)of reduced fat ricotta cheese
*1 1/2 cup shredded reduced fat mozzarella cheese
*1/2 cup grated Parmesan cheese
*1 egg white
*2 tbsp. fresh parsley, chopped
*1/2 tsp. salt
*1/4 tsp. fresh ground black pepper
*1/2 cup chopped onion
*1 cup bell pepper, chopped
*2 medium zucchini, chopped
*2 tsp. garlic, minced
*1 jar (26 oz) tomato-basil sauce
*8 no-boil lasagna noodles (I prefer Barilla)

DIRECTIONS:

1. Put spinach in an 8" square microwavable dish and cook on high for 4 minutes or til wilted.

2. Drain any liquid, remove spinach to a bowl and mix with ricotta, half the mozzarella, half the Parmesan, the egg white, 4 tsp. of parsley, salt and black pepper.

3. Wipe out baking dish and generously coat with cooking spray. Mix in onions, pepper, zucchini and garlic. Tightly cover with plastic wrap and cook on high for 5 minutes, or til veggies are soft - stirring once during that time.

4. Uncover and scrape veggies out onto a plate.

5. Spread a layer of tomato sauce over bottom of the same baking dish. Add a layer of two noodles. The manufacturer suggests baking the noodles first before using in recipes, but I find that they're thin enough to cook in this recipe without pre-cooking. Spread a third layer, this time of the cheese, covering the noodles completely. Then spread another layer of veggies over the cheese layer, then sppon on a quarter of the sauce, making sure the noodles are completely covered.

6. Repeat layer of noodles, cheese, veggies and sauce for a total of four layers of noodles. To the final layer with the remaining sauce.

7. Cover tightly with microwave-safe plastic wrap and cook on high for 10 minutes or til noodles are almost tender.

8. Scatter remaining mozzarella and Parmesan over the top and cook uncovered on high for 5 minutes or til the cheeses are melted.
Sprinkle with remaining parsley and let sit to set for 5 minutes before cutting.
Enjoy!

Broccoli-Cauliflower Tetrazzini

INGREDIENTS

8 oz. uncooked spaghetti, broken into thirds
1 (1-lb.) pkg. frozen broccoli, carrots and cauliflower
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 cups skim milk
1/2 cup grated Parmesan cheese
Dash pepper
1 (4.5-oz.) jar Green Giant® Sliced Mushrooms, drained
2 tablespoons grated Parmesan cheese

DIRECTIONS
1. Cook spaghetti as directed on package. Drain; rinse with hot water. Cover to keep warm; set aside. Cook vegetables until crisp-tender as directed on package. Drain; set aside.
2. Meanwhile, heat oven to 400°F. Grease 13x9-inch (3-quart) glass baking dish. Melt butter in medium saucepan over medium heat. Stir in flour until smooth. Gradually add milk, cooking and stirring until well blended. Cook 6 to 10 minutes or until mixture boils and thickens, stirring constantly. Stir in 1/2 cup Parmesan cheese and the pepper.
3. Spoon cooked spaghetti into greased baking dish. Top with cooked vegetables and sliced mushrooms. Pour milk mixture over mushrooms. Sprinkle with 2 tablespoons Parmesan cheese.
4. Bake at 400°F. for 15 to 20 minutes or until mixture bubbles around edges and is thoroughly heated.

High Altitude (3500-6500 ft) Bake at 400°F. for 20 to 30 minutes.




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