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Great Reasons to Go Vegetarian

Those who have chosen to go vegetarian appreciate knowing that their food choices can not only be tasty and healthy, but compassionate and humane as well. Not to mention the enormous benefit of plant-based diet to our rapidly deteriorating environment. Did you know that vegetarian diets:

...are arguably the most healthy way to eat. Numerous studies have shown that vegetarians tend to have lower rates of obesity (a significant and timely point, now that our nation has become so fat, with 300,000 Americans dying each year of obesity-related diseases, according to our Surgeon General), heart disease, hypertension, kidney disease, osteoporosis, arthritis, and adult-onset diabetes.

...give their practitioners the edge against cancer. Studies of vegetarians show that death rates from cancer are much lower than those experienced by the general population. Research has shown that vegetarians have a stronger immune system, possibly due to higher than average intake of vitamin-packed vegetables, grains, and legumes. Fiber-rich vegetarian diets may reduce the risk of cancers of the digestive organs.

...help guard against gender-related cancers such as breast cancer, uterine cancer, and prostate cancer.

...protect against heart disease. Health experts agree that eating foods high fiber and complex carbohydrates can help reduce the risk of heart disease. In addition, plant-based proteins reduce cholesterol levels, while animal protein raises them.

...help avoid some of the most virulent forms of food-borne illnesses caused by e coli, salmonella, and listera. Food-borne illness, a majority related to contaminated meat, sickens 750,000 Americans each year enough to send them to hospitals (this doesn't count unreported cases) and is believed to kill about 5,000. Food-borne illness is particularly dangerous to children, whose immune systems may not be developed enough to withstand the dangers of contaminated meat products. Other benefits of plant-based diets are numerous and include:

Weight control: It's hard to get fat—or stay fat—on a balanced vegetarian diet. Grains, legumes, many types of vegetables, and soyfoods are bulky and filling, yet contain little or no fat. They provide a feeling of fullness that keeps the body fueled and satisfied for hours.

Economy: It's hard to match the economic value of bulk grains and legumes supplemented with fresh produce carefully chosen in season. Even a ready-to-eat food such as tofu aver ages about $1.75 a pound—less expensive than quality meats and fish. Variety: Those who eliminate meat almost inevitably discover a world of diverse foods. And diversity is not only fun and appetizing, it's also a healthful way to eat, ensuring a balance of essential nutrients.

Ecology: Many environmentally aware consumers derive satisfaction from "eating low on the food chain" —that is, getting the bulk of their diets from plant-based foods. It's not only good for the body, reducing the intake of pesticide and animal antibiotic residues, but also for the planet as livestock deplete enormous land and water resources. Consider that:

Raising livestock contributes to the loss of millions of tons of irreplaceable topsoil each year.

It takes 25 gallons of water to produce a pound of wheat, as compared to 390 gallons of water to produce a pound of beef.

Livestock produce massive amounts of excrement, which has been shown to pollute soil, water, and air.

A sense of compassion: Animal agribusiness is one of the cruelest practices imaginable. Millions of sentient creatures are subject to confinement, overcrowding, disfigurement (as in the common practice of debeaking poultry) only to face an equally cruel demise in the slaughterhouse (which, by the way is no picnic for its human workers). I can’t imagine enjoying the results of such misery on my plate. A primarily plant-based diet is a more humane way to enjoy the fruits of the earth.

Animal agribusiness also primarily goes to feed those who already have enough to eat. The tons of grain that used to feed animals each year could be put to better use by feeding it directly to those who need it most.

Many links for you to check out :

Cheesy Pasta Bake

Ingredients (use vegan versions):

1 box Mori Nu tofu, extra firm

enough pasta to fill an 8x8 pan (hand full)

8 ounces of your favorite marinara

1/2 block of vegan gourmet mozzarella

spices: parsley, basil, garlic

optional: cayenne

Directions

Cook the spaghetti halfway. You don't want it to be mushy once you bake it.

While that's cooking, drain the box of tofu and put it into a medium/small bowl. Squish with a fork into small pieces.

Add the parsley, basil and garlic (add more of the spices you like best). I mix in a lot of all three. Blend with your fork but don't squish the tofu into too tiny of pieces.

Then, grate your mozzarella. Use 1/3 to 1/2 of a block of vegan gourmet mozzarella. Put aside.

Drain pasta. Put the pasta into the pan. Add all of the tofu ricotta mix. Mix them together.

Now pour your pasta sauce on top of the pasta/ricotta mixture. Pour a little more sauce than you think, so it doesn't dry out.

Mix all three ingredients well. You can even put some of the extra ricotta on top, if you had any left over.

Once you've mixed the pasta, ricotta and sauce so that it's equally spaced in the pan, simply add the vegan gourmet mozzarella on top. Use as much as you like.

It's important to spray the top of the cheese with your Pam or other oil spray. This makes the cheese on top melt smoothly and have a golden color when it's done.

Bake on high, at least 400 degrees (even up to 500) until it bubbles. Don't be afraid to let it cook until it bubbles and starts turning brown.

Serves: 4

Skip the fake meat products & go with FRESH REAL FOODS.

http://www.thegardendiet.com/

http://www.hacres.com/home/home.asp

see some of use full links here.......

http://vegetarian.allrecipes.com/

http://www.ivu.org/recipes/

http://vegkitchen.com/vegetarian-tips.htm

start with a big juicy med. rare burger and to he!! with the rabbit food

potatoes, carrots, onions and cabbage...boil it. yummy. pinto beans, use pork fat for taste and thickness of 'soup'. fried potatoes with pam or other non- fat spray. hell if i know, i cook to my taste... i hardly ever eat meat.