Vegetarian Recipes | Carot Salad

Carrot Salad in Thai Peanut Sauce

Ingredients:

• 3 tbsp oil
• 3 tbsp water or veggie broth + 2 tbsp
• 1/2 yellow or white onion, chopped
• 2 tbsp soy sauce
• 3 tbsp Thai peanut sauce or salad dressing
• 1 tbsp vinegar (white or apple cider)
• 1 tbsp lime juice (lime is better, but lemon may be substituted)
• 2 cups chopped or baby carrots
• sesame seeds (optional)

Preparation:

In a small bowl, mix together the peanut sauce, soy sauce, vinegar, 2 tablespoons of water or broth and lime juice and set aside.

Cooking Direction:

· Sautee the onion in 3 tablespoons oil and 3 tablespoons broth or water until slightly soft.

· Add carrots, cover, and simmer 3-5 minutes.

· Reduce heat, add the sauce mix, cover and simmer another 5-7 minutes until carrots are soft, stirring frequently.

· Add sesame seeds and cook one more minute. Serve over rice or other grain.

Nutrition of carrots

Everybody knows carrots very well. They are very nutritious plants that can grow everywhere easily. Generally, carrots are low in saturated fat and cholesterol, high in dietary fiber, vitamin A, vitamin C, vitamin K, potassium, thiamin, niacin, vitamin B6, folate, and manganese. The nutritional value and health benefits of carrots make them ideal for maintaining optimum health and weight loss. Carrots are credited with many medicinal properties; they are said to cleanse the intestines and to be diuretic, re-mineralizing, stimulant, flatulence, chronic coughs, dysentery, windy colic, chronic renal diseases and a host of other uses. Carrot is rich in alkaline elements which purify and revitalize the blood. They nourish the entire system and help in the maintenance of acid-alkaline balance in the body.

Eating carrots is also good for allergies, anemia, rheumatism, tonic for the nervous system. Everyone knows they improve vision; But it does not stop there the delicious carrot is good for diarrhea, constipation (very high in fiber), intestinal inflammation, cleansing the blood (a liver tonic), an immune system tonic. Carrots are traditionally recommended to weak, sickly or rickety children, to convalescents or pregnant women, its anti-anemic properties having been famous for a long time.

They are effective on skin problems including broken veins/capillaries, burns, creeping impetigo, wrinkles and sun damage. Carrots also help in stimulating milk flow during lactation. Carrot is also effective against roundworms and dandruff. Pureed carrots are good for babies with diarrhea, providing essential nutrients and natural sugars.

Consumed in excessive quantities, carrots can cause the skin to turn yellow; this phenomenon, which is called Carotenemia and caused by the carotene contained in carrots, is frequently seen in young children but is not at all dangerous

Nutritional analysis of 100 grams of uncooked carrot (USDA source) equivalent to one average 7 inch carrot and NO FAT or CHOLESTEROL!

This is the main analysis of key ingredients for an average carrot:

Water 91.6 g

Proteins 1.1 g

Lipids 0 g

Sodium 95 mg

Potassium 220 mg

Glucides 7.6 g

Iron 0.7 mg

Carbohydrates 10 g

Fiber 3.1 g

Energy 33 kcal

Vitamin A 2813 mcg

Calcium 44 mg

Phosphorus 37 mg

Niacin 0.7 mg

Vitamin C 4 (mg)

Vitamin E 0.5 (mg)

Zinc 0.2 (mg)

Nutrition of Vegetables

Vegetable Nutrition For a Healthy Life
by: Shelley Green

Fruit and vegetables are brimming with fibre, plus a whole range of vitamins and minerals, and because they're low in calories, they make an important and healthy addition to any diet. Here is some information for you about vegetable nutrition. "Eat your fruits and vegetables" is one of the tried and true recommendations for a healthy diet, and for good reason. Eating plenty of fruits and vegetables can help you ward off heart disease and stroke, control blood pressure and cholesterol, prevent some types of cancer, avoid a painful intestinal ailment called diverticulitis, and guard against cataract and macular degeneration, two common causes of vision loss."5 A Day" is a national health programme in the USA and also in the UK to explain why you need vegetable nutrition as well as fruit and to encourage you to eat more servings of fruit and vegetables every day. People all over the world are becoming more and more aware of how important fruit nutrition and vegetable nutrition is to stay healthy.

In general, yellow and dark green vegetables are excellent sources of vitamin A. Green leafy vegetables are rich in calcium, iron, magnesium, vitamin C and many of the B vitamins. The greener the leaf, the richer the nutrients will be. Here are some suggestions to think about color to pack nutritional power in your diet: · White: Eat cauliflower more often than potatoes, onions and mushrooms.· Green: Add more dark lettuces, such as romaine and red leaf lettuce, spinach, broccoli and Brussels sprouts to replace iceberg lettuce and green beans. · Yellow-orange: Substitute more carrots, winter squashes, sweet potatoes, cantaloupe, oranges and grapefruit for corn or bananas. · Red: Select tomatoes, red peppers and strawberries in favor of apples. If you are trying to watch your weight, an idea is to make sure you are not eating too many calories if you are adding these foods to your diet. increasing the amounts of fruits and vegetables you eat can promote weight control, but only if they replace higher fat foods like ice cream, meat and chips to help you consume fewer calories. But if fruits and vegetables are simply added to what you already eat, total calories won't significantly drop and weight loss should not be expected. The most important thing to do is to vary the fruit and vegetables that you eat from day to day. This is to give your body a variety but to also keep you interested in your food. There are always great new recipes, ideas and ways to make your food look and taste great!

About The Author

Shelley Green is the owner of http://www.vegetable-delivery.com, a site that specializes in vegetable delivery including organic vegetables, organic fruit, fruit and vegetable boxes, and also other recommended sites.

Vegetarian Recipes | Delicate Mushroom with black bean

Ingredient:

• 2 cloves garlic, minced
• 3 tablespoon tamari
• 1 can black bean
• 1/2 tablespoon cumin
• 1/2 onion
• 1/4 cup white cooking sherry
• 1/4 cup vegetable broth
• 1 cup mushroom, sliced
• 1/4 tablespoon black pepper

Direction:

• Saute onion and garlic in the sherry, vegetable broth, and tamari.
• Add mushroom, cumin, and black pepper ;saute for about 5 minutes
• Add black bean and cook for about 20 minutes
• Serve with rice
  

become a vegetarian

Here I want to share my experience why I become a vegetarian.
When I was in child I loved meat and really hate vegetables (just like a child in common). It was like that until I met a friend of my senior high school. She introduced me how to live my day better through vegetarian. After that day, I've just suddenly related to the spiritual community. I learned meditation, yoga, mantra, bhajan, kirtan, and I found that they are related each other. I found that this combination made me feel more peaceful. It was 8 years ago.
Now, I'm still a vegetarian. Eventhough some people around me said that I'm strange, however, I'm proud not to do any harm to the lovely animal.
Peace to the world!