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Friday, June 26th, 2009
1:07 pm
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Monday, April 6th, 2009
3:26 am
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Thursday, March 26th, 2009
11:00 am
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Thursday, March 5th, 2009
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Monday, June 30th, 2008
8:07 pm
Vegetarian Cook Book Recipes

Sometimes being a vegetarian seems no fun at all, especially on the weekend barbeque where everyone else is enjoying grilled sticks and many other grilled delicacies. But no more, before this weekend get yourself a new vegetarian cook book full of vegetarian recipes and enjoy as others are doing. Vegetarian cook books are a great way to enjoy vegetarian dishes which you never know existed.

Vegetarian cook books are in general helpful for beginners who want to experiment with the vegetarian culinary but never know how to start with that. Now get mouth watering vegetarian dishes right out of your kitchen and set the mood of parties and weekends.

Before starting to purchase a vegetarian cook book understand what suits your taste buds as there are lot many vegetarian recipes which you could ever imagine. If beginner it is always better to start with the simple recipes than experimenting much with the culinary. The best way out is to understand your taste first and shortlist a few recipe cook books. It helps a lot to read the reviews and excerpts of such recipe cook books to make a choice.

To start with your vegetarian cook book recipe experience we will share on recipe with the courtesy of cookbookclub.net.

Vegetarian Lasagna Recipe
Lasagna Noodles
10 ounce Pk frozen chopped Broccoli
14 1/2 ounce Can Tomatoes
15 ounce Can Tomato Sauce
1 cup Chopped Celery
1 cup Chopped Onion
1 cup Chopped Grn/Sweet Red Pepper
1 1/2 teaspoon Dried Basil crushed *
Bay leaves
Clove garlic minnced
Beaten Egg
2 cup Lo-fat Ricotta or Cottage Ch
1/4 cup Grated Parmesan Cheese
1 cup Shredded Mozzarella Cheese

* or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook noodles and broccoli separately according to their package directions; drain well. Set aside.

For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally.
Remove bay leaves.
Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce.
Repeat layers, ending with the sauce.
Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella.
Bake 5 minutes more or till heated through. Let stand 10 minutes before serving.

About the Author:

Looking for more information on Vegetarian Cook Book Recipes check out cookbookclub.net your guide to Vegetarian Cook Book Recipes

More and more - s and w fine foods distributor of foods
Wednesday, June 18th, 2008
12:07 am
A Christmas Borscht Recipe

Christmas borscht recipe
Serves 8 people.

In modern times, Xmas is the one time that a family gets to sit down and dine together for 2 or 3 days or more. Good old fashioned Xmas dinners are great, but after a while you really aren't looking forward to yet another meal cooked with Turkey.

That is when it is a clever idea to serve up a recipe slightly different, and this Christmas Borscht Recipe is definitely that!

Recipe ingredients

32 oz beets, diced canned
3 cup water
1 stalk of celery
1 carrot, chopped into quarters
1 bay leaf
1 garlic clove, peeled
1/4 teaspoon whole peppercorns
1/4 teaspoon salt
1 tablespoon lemon juice
1 teaspoon sugar
A little sour cream or dill sprigs for garnishing

Recipe instructions

Drain the beetroot, reserving liquid and put beetroot aside.

In a good sized pan mix the liquid from the beets, water, celery, carrot, bay leaf, garlic, peppercorns and salt.

Bring to a rolling boil.

Cover, reduce heat and simmer for 15 minutes.

Remove vegetables and seasonings with a slotted spoon.

Stir in reserved diced beetroot, lemon juice and sugar.

Continue simmering for 10 minutes or until heated through.

Serve topped with sour cream (or dill sprigs as a garnish)

If you are looking for other tasty festive recipes, you can find a good collection at Christmas Recipes EU (.recipes.eu.com/recipes25subcat0)

We hope you have a great Xmas meal and enjoy the festive season.

About the Author: Ekaterina Wakefield is a staff writer at: Recipes EU, (.recipes.eu.com) which offers thousands of recipes, including a selection of tasty Christmas Recipes (.recipe-ideas.co.uk/christmas-recipes.htm).

Ask me - best recipes: chocolate velvet cheesecake
Thursday, August 17th, 2006
8:05 pm
Pumpkin Oatmeal Biscuits with Maple Cream Cheese Frosting (Sugar-Free, Low-Fat, Low-Cal, High Fiber)
I doubt any of you happen to have all these ingredients lying around like I did, but if you take the time to make them, THEY ARE SO GOOD I COULD CRY.

Whole Wheat Pumpkin Oatmeal Biscuits with Maple Cream Cheese Frosting

Preheat oven to 400.

In a large bowl, mix the following with an electric mixer:

2 cups Hodgson Mill Whole Wheat Graham Flour
1/3 cup Egg Beaters
1 can pumpkin
3 Tbsp. I Can’t Believe It’s Not Butter Spray (pour out of container)
3 Tbsp. Sugar-Free White Chocolate Torani Syrup (add more to taste if not sweet enough.)
1 Tsp. Vanilla Extract
1 Tsp. salt
1.5 Tsp. baking powder
1 Tsp. baking soda
1 Tbsp. cinnamon
½ Tsp nutmeg
½ Tsp ginger

Also put the following in a microwaveable bowl and heat for 2 minutes:
2/3 cup Bob’s Red Mill Steel Cut Oats
1/3 cup Bob’s Red Mill High Fiber Cereal
½ cup water

Add the oatmeal/cereal mix to the large bowl, and continue to blend until thoroughly mixed. Let stand at room temp for 25-35 minutes. Then put in 24 muffin cups, or plop golf ball size blobs onto a cookie sheet. Bake for 15 minutes.

While muffins/biscuits are baking, make the icing (below).

In a small bowl, mix the following ingredients with a spoon until smooth:
2/3 container fat-free cream cheese
3.5 Tbsp. Smart Balance Light
4 Tsp. Walden Farms Marshmallow Dip
1.5 Tsp Cary’s Sugar Free Maple Syrup

When you take the biscuits out of the oven, put a dollop (about 1 Tsp.) of icing on each one. Let it warm a little, and then spread it around. Move biscuits/muffins off cookie sheet, and put in Tupperware container once icing is dry. Keep refrigerated.

Makes 24.

Nutrition info (per biscuit, including icing): 88 Cal. 2.4 g fat 14 g. carbs 3.8 g protein 3 g fiber And 50% of your RDA of Vitamin A! :)
Monday, February 21st, 2005
1:21 am
Hello - GI rating
Hi I'm new here. Does anyone have the GI rating food listing, or can someone tell me how to rate foods? I'm new to this, and I'm not sure what to do yet. Sorry if I'm way off. Help is much appreciated.
Thursday, February 10th, 2005
3:29 pm
I was hoping I’d find others doing this but it seems dead here :(
Sunday, June 27th, 2004
4:11 pm
New Community

User Info

A community for anyone interested in the low-carb lifestyle who wants more information and discussion on low-carb research, veggie recipes, side dishes, and all aspects of low-carb vegetarian or pescetarian lifestyles, etc. Not an "anti-meat" community. This is as much for omnivores as it is for those avoiding or just occaisionally choosing alternatives to meat.

Lets bust the MYTH that low-carb is only about eating meat!

Need some new ideas for getting in your full allotment of healthy carbs?

Come join and begin the posting!

X-posted, of course
Friday, April 23rd, 2004
9:37 am
Low Sugar and No Sugar options
Some products people might be interested in. I don't want to bog this down with huge details. So if you want details, just email me what you want to know about. I can also email .pdf files of nutritional info.

I get all of these online from Quixtar. You have to be referred by a member to join (join as at Client for FREE). So if you want to join, you can use my IBO # 1533494 and last name WILSON.

If you don't want to join, then email me and I can make an order for you by credit card or PayPal.

XS Energy Drinks
0 carbs and no sugar energy drinks. Compare to something like Red Bull, but no carbs or sugar and only 12 calories. Flavors are Cran-Grape, Citrus Blast, Tropical Blast (also in non-caffinated), and Tea-Berry Blast with green and black teas (good to detox body).

Carb Blocker 2
Block up to 500 carbs per meal. And believe it or not, it's guaranteed. This dietary supplement provides an exclusive blend of natural plant extracts that blocks both sugars and starches to help you lose weight. See it here.

Trim-Advantage Protein Bars
Is it candy or is it a protein bar? Protein bars that actually taste GOOD. With only 4 grams of net available carbs. Good energy source without risking adding fat. Flavors: Carmel Vanilla, Chocolate Mint, Fudgy Brownie with Almonds, Orange Creme, Roasted Peanuts (my favorite), and Stawberry Creme.

Ready-To-Go Protein Shakes with Soy
It’s a meal replacement drink that offers 15 grams of soy and dairy protein, plenty of amino acids, and only 140 calories. Flavors: Chocolate Carmel, Chocolate Fudge, Strawberries and Cream, and Vanilla.

These are all good things to use every day, or simply to keep on hand when you're craving so that you don't binge on something unhealthy and fattening.

There are a lot more products I could recommend. All are guaranteed satisfaction by Quixtar so I've tried a lot of things and they've all been better than anything else I've ever found.

Outside of Quixtar, there is the Lean For Life weight management program that has helped a lot of people.

Thank you.

Current Mood: motivated
Sunday, July 13th, 2003
7:56 pm

This is a community for people who want to live a healthier lifestyle. I created this community because I was afraid for my health. I may not be overweight, but I was on the fast track to diabetes from the foods that I ate. Lots of refined sugars, cookies for dinner, white bread, and just about every other food that is known to really spike your insulin levels.

My husband started Atkins for his own health, and while that may have been a good choice for him, it was not the choice for me. So after reading different books, websites, talking to different people, what made the most sense for my own health was to watch the glycemic index and eat the "good carbs," meanwhile eating a whole lot less of the "bad carbs."

So, why have you joined? What is your story? What do you have to share with us? Good websites, books, recipes, etc? Jump on in and tell us your story!
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