Posts Tagged: vegetarian

pregnancy — Comments Off
12
Apr 11

Maximize Your Fertility – Even While You Eat A Vegetarian Diet

There is no reason why even strict vegetarians cannot have fertility levels equal to meat-eating women, and there is no reason why their pregnancy and the health of their future baby should not be normal. But vegetarians must be aware of their special needs to ensure they are not compromising their chances to conceive. One of the most important things a vegetarian can do is to identify any nutritional deficiencies they may have.

If these deficiencies are identified and dealt with fertility levels should return to normal.

Vegetarians can be divided into three groups – those who eat eggs, dairy products, and plants; those who eat dairy products and plants; and those who eat only plants. This final group, vegans, obviously has the highest risk factor for having nutritional deficiencies, due to their lack of meat, fish, eggs, and dairy products from their diet.

One of the main problems encountered by all vegetarians is a lack of protein in their diet. Proteins are made up of 21 different amino acids, and of those 21, 9 cannot be made in the body. They must come from your diet, or a protein deficiency will result. These 9 amino acids – known collectively as “essential amino acids” – are found in many plants. However, only a few of these essential amino acids can be found in each type of plant, so vegetarians must effectively combine foods in their diet to ensure all essential amino acids are covered. Examples of foods eaten together that compliment each other and contain good quality amino acids: beans and rice, macaroni and cheese, and corn and black-eyed peas.

The more strict a vegetarian is, the more difficult it will be to meet the recommended daily amount of amino acids. But if care is taken to consume the right combinations of foods, it can be accomplished.

Another concern for vegetarians is the level of zinc in their diets. Most people obtain the zinc in their diets in animals products. Vegetarians who wish to obtain the required zinc from vegetable sources should try to eat macaroni, potatoes and their skin, black-eyed peas, and green peas – all are good vegetarian sources of zinc. This effort should be supplemented with a daily multivitamin, since consuming the recommended daily amount of zinc through these foods alone would be almost impossible.

Something else that vegetarians need to be aware of are deficiencies in iron and vitamin B12. Vitamin B12 is a problem, in particular, since it is not found in any plant food. Good sources of vitamin B12 include milk, eggs, and fortified breakfast cereal.

A good, daily multivitamin (preferably the prenatal variety) is essential for vegetarians. Consuming the required vitamins and minerals through food alone is unrealistic for vegetarians. Having said that, a diet that is balanced and varied, that contains as many of the fertility enhancing vitamins and minerals as possible, will still be of great benefit to non-meat eaters.

Holidays — Comments Off
9
Apr 10

Vegetarian Thanksgiving – No Turkeys?

What comes to your mind when you first think of Thanksgiving? The big fat golden-brown turkey? To millions, a Vegetarian Thanksgiving would mean no heaps of turkey meat at their dining table to feast on, but to the turkeys it would mean freedom to LIVE.

Thanksgiving is a time for giving thanks to God for blessings received during the year. It is usually a family day, celebrated with joyous reunions, feastings and prayers. Families and friends come together to enjoy the Maceys Thanksgiving Parade and Football. Although it is a major celebration in the United States and Canada, other countries like Japan, South Korea, the Philippines, Laos, Liberia, Puerto Rico, the Virgin Islands, etc also celebrate this joyous holiday.

Vegetarian Thanksgiving is a term which has slowly become popular all over, not only with the vegetarians but also among the non vegetarians. Being veg. is a journey, not a destination – even with its back roads, detours and speed bumps. Thanksgiving used to be a vegetarian’s worst nightmare, but no longer. More and more vegetarian groups are holding dinners and celebrations, and there are even caterers and food companies specializing in a wide selection of meatless alternatives.

The living and the dead! If turkeys were our companions, we would be terribly upset with the death of any one of them; but because they are “food”, we are indifferent to their death. Thousands of free-range turkeys are raised in a single warehouse-like structure forced to stand on accumulated fecal waste and breathe in ammonia fumes. These turkeys are then taken to the slaughterhouse through transport containers where they are hung upside down in shackles. There they cry out in fear and pain as they await their own slaughter. Think of how much it hurts when we get a little speck in our eye, and we might understand the degree of suffering that the turkeys are been forced to endure day after day. When left the way God intended turkeys to be, they have a wonderful and close family life. It is not human to deprive them of this gift from God.

There is a lot more to explore at a thanksgiving dinner table than just turkeys. Some food items that I can suggest, which I found from some great recipe sites, would be:

APPETIZERS/STARTERS

Guacamole, a Relish plate of sliced vegetables (Crudit鳩 and White wine.

MAIN COURSE

Vegan Nut Roast ?la PeTA

Ingredients:

The roast?

Two tablespoons oil or margarine

2 large onions, chopped fine

5 cloves garlic, minced

3 cups raw cashews

1 1/2 cups bread

1 cup soup stock (or water)

Salt and pepper

1/2 teaspoon nutmeg

2 tablespoons lemon juice

The stuffing?

3 cups bread cubes, toasted

Two tablespoons margarine, melted but not hot

1/2 to 3/4 cup finely-chopped onion

1 cup chopped celery

1/2 teaspoon thyme

1/2 teaspoon marjoram

1/2 teaspoon sage

3 tablespoons parsley, chopped

Salt to taste

Method:

Cook the onion and garlic in the oil or margarine until tender, and remove from the heat.

Chop the cashews by hand or in a food processor; cut up the bread as well. Add the cashews and bread to the onion, then add the vegetable stock, salt and pepper, nutmeg, and lemon juice. Put half of this mixture into a small, non-stick loaf pan. Mix together all the ingredients from the second list. Put the mixture on top of the stuff in the loaf pan, and add the rest of the first mixture so that there are three layers of food in the pan. Place the pan on a baking sheet or in a larger loaf pan, and bake at 400 degrees F for half an hour. The top should be browned. Let the roast cool for a few minutes, then turn the pan over and serve the roast on a plate. Serve with gravy if desired, keeping in mind that it is a very rich dish.

Notes:

The roast will take about an hour to prepare. This recipe makes roughly six servings.

Other main courses items could be: Home-made bread, Salad, Steamed carrots and green beans, Mashed potatoes, rolls, Bread stuffing, Red wine, Vegan Bisquits, Vegan Nut Roast with Stuffing ?la PeTA, Vegan Gravy and Simple Cranberry Sauce.

DESERT

Vegan Pumpkin Pie

Ingredients:

1 350-g box of silken firm tofu, drained

1 heaping cup of cooked or canned pumpkin

1 to 1 1/4 cups brown or golden sugar, not packed tight

dash salt

4 teaspoons blended “pumpkin pie spice” OR:

1 teaspoons cinnamon

1/2 teaspoon ground dry ginger

1/2 teaspoon ground cloves

1/2 teaspoon allspice

1 teaspoons nutmeg

1 pie crust

Method:

Heat oven to 375 degrees F. Blend the tofu in a food processor or with a blender until smooth and cream-like, for about four minutes. Stop the machine every once in a while to scrape large pieces of tofu down into the machine’s blades. Add the cooked pumpkin and blend some more, again stopping the machine and scraping the mixture down. The result should be a light orange-colored paste with no lumps of tofu. Put the paste into a large mixing bowl and add the sugar, salt, and spices. Mix well and spoon it into the pie crust; decorate with cheerful shapes of leftover crust, if desired. Bake 30 to 40 minutes or until the crusts are dark brown. Serve warm or chilled, plain or topped with whipped cream or ice cream.

Notes:

This pie takes about two hours to prepare. A single good-sized sugar pie pumpkin will usually yield enough material for two pies: the recipe doubles easily. The pie refrigerates and freezes well.

Other Desert items could be: hot cocoa, Vegan Pumpkin Pie and Butter Tarts.

Sean Carter writes on holidays, Thanksgiving and events around the world. He also writes on family, relationships, inspiration, religion, love and friendship. He is a writer with special interest in ecard industry. He writes for 123greetings.com. He also writes blogs on thanksgiving4all.blogspot.comThanksgiving Blogspot