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Healthy Chocolates | Paleo, Vegan, Vegetarian | ahealthierfitterme
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Healthy Chocolates | Paleo, Vegan, Vegetarian | ahealthierfitterme - Video

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Vegetarian Vegan Lentil Soup Frugal Meal
Here is a great tasting vegan frugal meal that will warm your insides. Vegetarian lentil soup is a great cheap meal on a cold winter day.

By: Our Vegan Life

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Vegetarian Vegan Lentil Soup Frugal Meal - Video

Vegetarian nutrition is the set of health-related challenges and advantages of vegetarian diets.

If well-planned and fortified to balance their deficiencies, vegetarian and vegan diets can become nutritionally adequate and can be appropriate for all stages of the life cycle, including during pregnancy, lactation, infancy, childhood, and adolescence.[1] When fortified, a vegetarian diet can provide adequate protein, iron, zinc, vitamin B12, and calcium intake, though these nutrients can be dangerously low and may compromise children's health and development in non fortified vegetarian diets, and when not enough calories are consumed.[1][2]

Evidence suggests that vegetarians have lower rates of coronary heart disease, obesity, hypertension, type 2 diabetes,[1] and osteoporosis.[3] Vegetarian diets tend to be rich in carbohydrates, omega-6 fatty acids, dietary fibre, carotenoids, folic acid, vitamin C, vitamin E, potassium and magnesium. They are generally low in saturated fat, cholesterol, and animal protein.

The Oxford Vegetarian Study showed that the health of vegetarians compares favourably with that of meat-eaters (excluding pescetarians).[4] British vegetarians have lower death rates than non-vegetarians,[4] although this is at least partly due to non-dietary lifestyle factors, such as a low prevalence of smoking and the generally high socioeconomic status of vegetarians, or to aspects of the diet other than the avoidance of meat and fish.[5]

Loma Linda University School of Public Health has conducted three cohort studies that identify the health benefits of a vegetarian diet.[6] The University is a Seventh-day Adventist health science institution. The first study, funded by the US Public Health Service in 1958 and limited to Adventists in California, included many vegetarians. The next cohort of California Adventists, the Adventist Health Study-1 (AHS-1), collected data from 1974 to 1976. From 2002 to 2007 the Adventist Health Study-2 (AHS-2) collected dietary data from 96,000 church members from the United States and Canada. Many scientific articles have been published on the health and nutrition properties of a vegetarian diet from these cohort studies.[7] The most recent AHS-2 study includes findings on metabolic syndrome,[8]Vitamin D absorption[9] and type-2 diabetes[10]

The 2010 version of Dietary Guidelines for Americans, a report issued by the U.S. Department of Agriculture and the U.S. Department of Health and Human Services every five years, states that

In prospective studies of adults, compared to non-vegetarian eating patterns, vegetarian-style eating patterns have been associated with improved health outcomeslower levels of obesity, a reduced risk of cardiovascular disease, and lower total mortality. Several clinical trials have documented that vegetarian eating patterns lower blood pressure.

On average, vegetarians consume a lower proportion of calories from fat (particularly saturated fatty acids); fewer overall calories; and more fiber, potassium, and vitamin C than do non-vegetarians. Vegetarians generally have a lower body mass index. These characteristics and other lifestyle factors associated with a vegetarian diet may contribute to the positive health outcomes that have been identified among vegetarians.[11]

Vegetarians may avoid the negative health effects of processed red meat: A 1999 meta-study of five studies comparing vegetarian and non-vegetarian mortality rates in Western countries found that in comparison with regular meat eaters, mortality from ischemic heart disease was 34% lower in people who ate fish but not meat (pescetarians), 34% lower in ovo-lacto vegetarians, 26% lower in vegans and 20% lower in occasional meat eaters.[12] A 2010 study found that heart disease is not linked with unprocessed red meat.[13]

Doctors Dean Ornish, T. Colin Campbell, John A. McDougall, Caldwell Esselstyn and Neal D. Barnard claim that high animal fat and protein diets, such as the standard American diet, are detrimental to health.[14][15][16] They also state that a lifestyle change incorporating a low fat vegetarian or vegan diet could not only prevent various degenerative diseases, such as coronary artery disease, but reverse them.[17][18][19][20][21]

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Vegetarian nutrition - Wikipedia, the free encyclopedia

Yotam Ottolenghi, who burst onto the American scene out of almost nowhere a few years ago, is back. He has a new cookbook, Plenty More, and is touring the country.

Ottolenghi, who has four restaurants in London, was virtually unknown in this country when his first book, Plenty, was published. A vibrantly flavored vegetarian cookbook based on the flavors of the Middle East, it was a runaway bestseller (to date it has more than 500 reviews on Amazon, with an average rating of 4 1/2 out of 5 stars).

He followed that up with the even-more popular Jerusalem. Ottolenghi, who was raised in a Jewish family in that city, co-wrote the book with his business partner Sami Tamimi, who was raised in a Palestinian family only a few miles away.

His newest book is Plenty More, another collection of vegetarian recipes.

I interviewed him for Live Talks LA in front of a crowd of almost 500 of his fans at All Saints Church in Beverly Hills. The full video podcast of that talk will be available soon on iTunes, but until then, here are seven takeaway moments, edited and abridged.

On the success of Plenty.

Plenty came at a time when many people were deciding to begin to cook more vegetables, and everybody knows how bad vegetarian food used to be. And also how exclusive the vegetarian movement was If youre not one of us, youre not anything. I think the vegetarian movement wasnt doing itself any favors by this attitude. Im happy to say that things have become more relaxed. A lot of people have realized that youre not going to get more people to eat more vegetables if you insist that they become exclusively vegetarian or if youre cooking food that is [vegetarian because it is] just void of something. That kind of attitude is all about self-denial and I dont think self-denial is very constructive or attractive.

On the Ottolenghi effect

Im a little bit a victim of my own success, in a sense. When I cook something that is slightly less, uh, noisy, I give it to tasters and they say, Yes, that is quite good, but it is not an Ottolenghi. We all know what it means. It means that there is a certain set of expectations that you need surprise in an Ottolenghi dish, there are layers of flavor that kind of come and go in the eating experience. And that is difficult sometimes. I made a really delicious pea soup a few months ago and we were tasting it and they said it was brilliant, its got this great color from the process, and it was really nice and fresh, but it didnt have that something that really distinguished it from other pea soups. We found a way around that, we made some specially flavored crumbs. But you know, thats just the way it is. There is a certain set of expectations and I go around trying to meet them.

On the visual presentation of the food in his books.

More:
Ottolenghi on vegetarian cooking, the Middle East, feeding a 2-year-old

By Joe Yonan Editor, Food and Travel October 27 at 8:00 AM

Plenty of writers more eloquent than I have weighed in on the Thug Kitchen controversy. If you havent been following, heres a shorthand version: A 20-something white couple in California have been writing an anonymous blog that marries the expletive-filled lingo of urban African American culture with vegan recipes. (The subtitle of the couples new cookbook by Rodale gives you an idea: Eat Like You Give a F---.)

They were unmasked as the publication date neared, and outcries of privilege, appropriation, racism and modern-day blackface hit the Internet. My favorite assessments were from two of my favorite writers on issues of African American food: culinary historian Michael Twitty and cookbook author Bryant Terry. On his blog, Afroculinaria, Twitty wrote, Thug Kitchen is as much now a part of American cultural history as the early cookbooks that used the language of former slaves to communicate authenticity and entertainment as a stamp of authority. On CNN.com, Terry wrote, If Guidos Kitchen were revealed to be the work not of a blue-collar, East Coast Italian-American, but of an Asian hipster living in the Bay Area, wouldnt his credibility be shattered?

Ultimately, Terry complained of a worse problem: The central joke in Thug Kitchen the idea of a thug browbeating you to make, say, tempeh with arugula is based on a lie. Whether or not the hipsters and health nuts charmed by Thug Kitchen realize this, vegetarian, vegan and plant-strong culture in the black experience predates pernicious thug stereotypes, he wrote.

My own Facebook feed blew up with, among other things, an exchange between one poster who defended her decision to buy their book with the statement, Thug Kitchens recipes were/are simple and easy to make with ingredients that easily adaptable to my picky palate and another who responded, If you choose to like something regardless of its origins in racism, oppression and appropriation ... then you are part of the problem, not part of the solution.

If any of you consider food a frivolous subject, Ill give you a moment to reconsider.

To be honest, I hadnt given all that much thought to the blog, beyond editing an article that included it last year, long before the writers identities were revealed. In the midst of the latest controversy, though, I couldnt wait to page through the review copy of their book after it landed on the pile. As much as I was bothered by all the things that Twitty, Terry and others articulated, I wanted to see whether there was much culinary value behind the gimmick.

This is not a full-fledged cookbook review, because I tested exactly one Thug recipe: black bean tortas, the Mexican sandwiches. But boy, did I have trouble with it. A coconut chipotle mayo that was supposed to thicken from the addition of ground chia seeds did no such thing, leaving it the consistency of whipped Thousand Island dressing. I immediately replaced it with a much simpler idea: vegan mayo whisked with a little canned chipotle sauce. The black beans that were supposed to get all creamy and thick to be spooned by the f---ton on the rolls needed a good 20 minutes of cooking, a step that went unmentioned in the book. Without that step, they were soup. I heavily adapted the recipe for publication.

Whether or not you agree that Thug Kitchens gimmick is inappropriate and offensive, in the case of the tortas, at least, I think its safe to say that the authors might have needed to spend less time thinking up thuggish ways of writing recipes and more time making sure they work.

See more here:
Weeknight Vegetarian: Black bean tortas, hold the expletives (and the appropriation)

Community Media Lab is a public outreach project launched by Heritage.com providing a learning-based and collaborative environment where community contributors can experiment, learn and grow.

Stephen Frye has covered the police beat and courts for The Oakland Press and now serves as online editor for http://www.theoaklandpress.com.

Jerry Wolffe works as the disability rights advocate for the Macomb-Oakland Regional Center and is a former reporter with The Oakland Press. He still writes the Voices of Disability column and created a blog for those who miss reading his articles in the paper. In his blog, he writes profiles of extraordinary people with disabilities, civil rights and inspires his readers and to help others find the way to a world where no one is judged by how they look or their talents but are loved because they are alive.

Pat Caputo is a sports columnist for The Oakland Press who covered the Tigers from 1986-98, and the Lions from 1998-2002.

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Jiffy Mix launches vegetarian version of famous corn muffin mix

Organic farming is a form of agriculture that relies on techniques such as crop rotation, green manure, compost, and biological pest control. Depending on whose definition is used, organic farming uses fertilizers and pesticides (which include herbicides, insecticides and fungicides) if they are considered natural (such as bone meal from animals or pyrethrin from flowers), but it excludes or strictly limits the use of various methods (including synthetic petrochemical fertilizers and pesticides; plant growth regulators such as hormones; antibiotic use in livestock; genetically modified organisms;[1] human sewage sludge; and nanomaterials.[2]) for reasons including sustainability, openness, independence, health, and safety.

Organic agricultural methods are internationally regulated and legally enforced by many nations, based in large part on the standards set by the International Federation of Organic Agriculture Movements (IFOAM), an international umbrella organization for organic farming organizations established in 1972.[3] The USDA National Organic Standards Board (NOSB) definition as of April 1995 is:

Organic agriculture is an ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony."[4]

Since 1990 the market for organic food and other products has grown rapidly, reaching $63 billion worldwide in 2012.[5]:25 This demand has driven a similar increase in organically managed farmland which has grown over the years 2001-2011 at a compounding rate of 8.9% per annum.[6] As of 2011, approximately 37,000,000 hectares (91,000,000 acres) worldwide were farmed organically, representing approximately 0.9 percent of total world farmland (2009).[7]

Traditional farming (of many kinds) was the original type of agriculture, and has been practiced for thousands of years. Forest gardening, a traditional food production system which dates from prehistoric times, is thought to be the world's oldest and most resilient agroecosystem.[8]

Artificial fertilizers had been created during the 18th century, initially with superphosphates and then ammonia-based fertilizers mass-produced using the Haber-Bosch process developed during World War I. These early fertilizers were cheap, powerful, and easy to transport in bulk. Similar advances occurred in chemical pesticides in the 1940s, leading to the decade being referred to as the 'pesticide era'.[9] But these new agricultural techniques, while beneficial in the short term, had serious longer term side effects such as soil compaction, soil erosion, and declines in overall soil fertility, along with health concerns about toxic chemicals entering the food supply.[10]:10

Soil biology scientists began in the late 1800s and early 1900s to develop theories on how new advancements in biological science could be used in agriculture as a way to remedy these side effects, while still maintaining higher production. In Central Europe Rudolf Steiner, whose Lectures on Agriculture were published in 1925.[11][12][13]:[14] created biodynamic agriculture, an early version of what we now call organic agriculture.[15][16][17] Steiner was motivated by spiritual rather than scientific considerations.[13]:1719

In the late 1930s and early 1940s Sir Albert Howard and his wife Gabrielle Howard, both accomplished botanists, developed organic agriculture. The Howards were influenced by their experiences with traditional farming methods in India, biodynamic, and their formal scientific education.[11] Sir Albert Howard is widely considered to be the "father of organic farming", because he was the first to apply scientific knowledge and principles to these various traditional and more natural methods.[18]:45 In the United States another founder of organic agriculture was J.I. Rodale. In the 1940s he founded both a working organic farm for trials and experimentation, The Rodale Institute, and founded the Rodale Press to teach and advocate organic to the wider public. Further work was done by Lady Eve Balfour in the United Kingdom, and many others across the world.

There is some controversy on where the term "organic" as it applies to agriculture first derived. One side claims term 'organic agriculture' was coined by Lord Northbourne, an agriculturalist influenced by Steiner's biodynamic approach, in 1940. This side claims the term as meaning the farm should be viewed as a living organism and stems from Steiner's non scientific anthroposophy.[19] The second claim is that "organic" derives from the work of early soil scientists that were developing what was then called "humus farming". Thus in this more scientific view the use of organic matter to improve the humus content of soils is the basis for the term and this view was popularized by Howard and Rodale. Since the early 1940s both camps have tended to merge.[20][21]

Increasing environmental awareness in the general population in modern times has transformed the originally supply-driven organic movement to a demand-driven one. Premium prices and some government subsidies attracted farmers. In the developing world, many producers farm according to traditional methods which are comparable to organic farming but are not certified and may or may not include the latest scientific advancements in organic agriculture. In other cases, farmers in the developing world have converted to modern organic methods for economic reasons.[22]

Original post:
Organic farming - Wikipedia, the free encyclopedia

The Northeast Organic Farming Association of New Jersey, a nonprofit that supports organic food and farming in New Jersey, is offering farmers a sneak peek into the organic certification process through a three-session course called Road to Certification.

This course will be held at the Geraldine R. Dodge Foundation, in Morristown, on Monday evenings Nov. 24, Dec. 1, and Dec. 8 from 6-9 p.m.

Featuring presentations by organic farmers, an organic inspector and an accredited certifying agent, attendees will have the opportunity to explore organic certification with professionals in the industry.

We have been getting numerous requests for this course, so we are excited to finally be able to offer it, said Camille Miller, NOFA-NJs Executive Director. There are so many questions about what it means to be certified, how to do it and whether its worth it. This class brings all of the players into the room and gives farmers a chance to really learn about the process."

Attendees will receive an introduction to organic certification, including an overview of the regulations; an in-depth look at the Organic Systems Plan; and an overview of the process in stages, from transitioning to inspection to certification and beyond. Its designed to help farmers organize their path to certification and prepare them for each step. Organic certification can offer distinct advantages to farms such as price premiums in the market and a popular consumer guarantee but the increased management time and record-keeping that it requires may be a deterrent for some.

Its our hope that this class will help interested farmers start off on the right foot, which can save them time and money, said Justine Cook, NOFA-NJs Director of Farm Operations.

The course registration fee is $200 for NOFA-NJ members and $250 for non-members. Additional details and registration information is available at http://www.nofanj.org.

This course is sponsored in part by the Specialty Crop Block Grant Program of the Agricultural Marketing Service, USDA, Project #1243 and the Beginning Farmer and Rancher Development Program of the National Institute of Food and Agriculture, USDA, Grant #2011-49400-30739.

The Northeast Organic Farming Association (NOFA-NJ) is dedicated to supporting organic and sustainable food, farming, and gardening in New Jersey through education, technical assistance, and policy action. NOFA-NJ is a 501(c)(3) nonprofit organization.

For more information, visit http://www.nofanj.org.

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Organic certification class offered for North Jersey farmers

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white noise - FAN - 90 min sleep sounds - afternoon nap / relaxing music
White noise can help you pay less attention to external sounds, so your brain can relax better. Research has shown that a steady, monotonous stream of the same peaceful sound, such as white...

By: blue wolf

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white noise - FAN - 90 min sleep sounds - afternoon nap / relaxing music - Video

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Relaxing music and beautiful nature Part 16 Full-HD
Relaxing music and beautiful nature Part 16 Full-HD Relaxing music with beautiful nature. Flowers, animals, landscape, all nauture has to offer for those who are willing to see. We hope...

By: PhotoCaleidoscope

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Relaxing music and beautiful nature Part 16 Full-HD - Video