Vegetarians in Paradise/The China Study Book Review/Diet/Nutrition/Weight Loss. Each issue the VIP birds endeavor to soar to the highest literary peak to peck out the most unique, informative, and accomplished book that contributes to vegetarian enlightenment. This month we feature a book that shows the relationship between animal protein and diseases of nutritional extravagance. The China Study: the Most Comprehensive Study of Nutrition Ever Conducted and the Startling Implications For Diet, Weight Loss and Long-Term Health By T.
Colin Campbell with Thomas M. Benbella Books, 2005 $24.95 hardcover If T. In the book The China Study Campbell, Professor Emeritus of Nutritional Biochemistry at Cornell University, and his son Thomas M. What credentials does Campbell possess that give him the credibility to attack these industries that are so prominent in our society? The study involved 65 counties in 24 different provinces of China. In rural China 9 to 10% of total calories comes from protein, yet only 10% of that amount is derived from animal foods. Reviewed April 2005. Kale and Potato Purée Recipe at Epicurious. Photo by John Kernick yield Makes 8 servings active time 40 min total time 40 min At first glance, your guests will think this is creamed spinach. One bite and they'll be thrilled to find it's much more exciting than that.
Kale, a hearty green, brightens potatoes that have been cooked in cream. Smooth and substantial, this dish is a welcome foil for pork roast with winter fruits or other roasted meats. Preparation Cook kale in a pot of boiling salted water (1 1/2 tablespoons salt for 4 quarts water), uncovered, until tender, about 7 minutes. While kale cooks, peel potatoes and cut into 1/2-inch pieces.
Purée potato mixture with kale in 2 batches in a food processor until just smooth (use caution when blending hot liquids). Cooks’ note: Purée can be made 1 day ahead and chilled. Sauteed Swiss Chard with Onions Recipe at Epicurious. Photo by Ditte Isager yield Makes 8 (side dish) servings active time 30 min total time 50 min Italians are crazy for dark leafy greens of all kinds, and Swiss chard is a particular favorite in the fall.
Preparation Cut stems and center ribs from chard, discarding any tough portions, then cut stems and ribs crosswise into 2-inch pieces. Heat oil and butter in a large heavy pot over medium heat until foam subsides, then cook onions and garlic with 1/2 teaspoon salt and 1/4 teaspoon pepper, covered, stirring occasionally, until onions begin to soften, about 8 minutes. Cooks' notes: · Chard can be washed, dried, and cut 2 days ahead and chilled in sealed bags lined with dampened paper towels. · Chard can be cooked 4 hours ahead and reheated over low heat on stove or in a microwave oven. Calories101 Carbohydrates10 g (3%) Fat7 g (10%) Protein3 g (7%) Saturated Fat2 g (12%) Sodium364 mg (15%) Polyunsaturated Fat1 g Fiber3 g (13%) Monounsaturated Fat3 g Cholesterol8 mg (3%) Reviews.
Corn Chowder Recipe. Slow Cooker: Black Bean Chili - Cooking. Ahhh . . . I love this stuff. This is not your ordinary chili but reflects the rich combinations of ingredients found in real Mexican cuisine. You might even think of it as a bean mole, since it combines many of the spices and ingredients, including both chile powder and cocoa powder, usually found in mole poblano. It has flavor, and I love it with or without the cornbread crust. It’s best sprinkled with lots of cheese, sliced black olives, scallions and cilantro. . • 1 pound (2 cups) dried black beans• 6 cups water• 6 allspice berries• 1 stick cinnamon• 1 teaspoon cumin seed• 1 teaspoon coriander seed• 1/4 teaspoon aniseed • 1 (28-ounce) can crushed tomatoes• 1 medium onion, diced• 3 cloves garlic, finely minced• 1/4 cup diced red bell pepper• 1/4 cup diced green bell pepper• 1 teaspoon dried Mexican oregano• 1 to 2 tablespoons chile powder• 1/4 cup cocoa powder 1. 2. 3. 4. 5.
Lynn Alley is a writer who lives in Southern California. Slow Cooker: Enchilada Soup - Cooking. My grandfather was a big enchilada man—he even made his own enchilada sauce from scratch. He learned the technique from the cooks on the ranch where he grew up and passed his recipe on to my mom and me. Enchiladas and beans taste like home to me, and this slow cooker soup recipe is so delish, I can almost see Gramps smiling down from heaven. MAKES 4 to 6 SERVINGS OF SLOW COOKER ENCHILADA SOUP. • 6 dried California or New Mexico chiles• 7 cups water, divided• 1 tablespoon vegetable oil• 1 medium onion, chopped• 4 cloves garlic, minced• 1⁄3 cup dried pinto beans• 4 large tomatoes, coarsely chopped• 1 teaspoon cumin seed• 2 teaspoons dried Mexican oregano• Salt Toppings:• 1 cup tortilla chips made from stone-ground cornmeal• 1 cup grated sharp cheddar cheese or smoked Gouda• 1/2 cup sliced black California olives• 1/2 cup sliced scallions• 1/4 cup chopped fresh cilantro• 1/2 cup sour cream 1.
Remove seeds, stems and veins from chiles, then tear into pieces. 2. 3. 4. Slow Cooker: Corn Chowder Soup - Cooking. Though corn chowder soup is usually made with bacon, I like to add smoked salt and smoked Gouda to this slow-cooker soup recipe instead. If the potatoes are organic (and I hope they are; you don’t want to know what kind of heinous fumigants are used on conventionally farmed potatoes), leave the skins on them for extra flavor and a more rustic feel. MAKES 4 to 6 SERVINGS OF SLOW COOKER CORN CHOWDER SOUP. • 4 tablespoons butter or ghee• 1 medium onion, chopped• 1 pound small potatoes, sliced• 1 bay leaf• 4 sprigs fresh thyme• 6 cups water• 4 cups fresh or frozen corn• 2 poblano chiles, roasted, peeled and diced OR 1 (4-ounce) can diced roasted chiles• 1 cup half-and-half• 1 cup grated smoked cheddar or Gouda cheese, divided• Salt (preferably smoked)• Chopped chives, for garnish 1.
In a large sauté pan, melt butter over medium heat and sauté onion for about 10 minutes, or until lightly browned. 2. 3. 4. 5. Lynn Alley is a writer who lives in Southern California. Red Beans. Red Lentil And Carrot Soup With Coconut For The Crock Pot Recipe - Red.Food.com - 113554.
Cranberry Mustard Dipping Sauce | mothering. Chicken And Turnip Soup Recipe - Food.com - 144645. Red Beans and Rice Recipe. If you have access to ham hocks and not shanks, you may want to make up the difference in meat (hocks have much less meat) with sausage. Just take 1/2 pound of Andouille sausage, slice, brown first before adding to the beans with the ham shanks. If you do not eat pork, you might try making this with smoked turkey sausage, in which case I would replace some of the water with chicken stock. Ingredients 1 lb dry small red beans1 1/2 to 2 lbs meaty ham shanks4 cups water4 cloves garlic, minced1 large onion, chopped (about 2 cups)1 1/2 cups chopped celery1 cup chopped green bell pepper1 Tbsp Worcestershire sauce2 teaspoons of Cajun or Creole seasoning (Tony Chachere's or Zatarains) or to taste*Tabasco sauce**Salt and pepper to tasteCooked white rice (from about 3 cups raw rice) Method 1 Place dried beans in a large bowl and cover them with cold water by a couple of inches.
Let soak for 8 hours or overnight. 3 Remove ham shanks from the pot to a dish. Serve over rice.