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veganmovement2012:

Cow’s milk alternatives 

(via mindturbulence)

veganmovement2012:

This is interesting. After reading this, you’ll never look at a banana in the same way again.

Bananas contain three natural sugars -sucrose, fructose and glucose combined with fiber. A banana gives an instant, sustained and substantial boost of energy.

Research has proven that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world’s leading athletes.

But energy isn’t the only way a banana can help us keep fit. It can also help overcome or prevent a substantial number of illnesses and conditions, making it a must to add to our daily diet.

DEPRESSION: According to a recent survey undertaken by MIND amongst people suffering from depression, many felt much better after eating a banana. This is because bananas contain tryptophan, a type of protein that the body converts into serotonin, known to make you relax, improve your mood and generally make you feel happier.

PMS: Forget the pills - eat a banana. The vitamin B6 it contains regulates blood glucose levels, which can affect your mood.

ANEMIA: High in iron, bananas can stimulate the production of hemoglobin in the blood and so helps in cases of anemia.

BLOOD PRESSURE: This unique tropical fruit is extremely high in potassium yet low in salt, making it perfect to beat blood pressure So much so, the US Food and Drug Administration has just allowed the banana industry to make official claims for the fruit’s ability to reduce the risk of blood pressure and stroke.

BRAIN POWER: 200 students at a Twickenham school ( England ) were helped through their exams this year by eating bananas at breakfast, break, and lunch in a bid to boost their brain power. Research has shown that the potassium-packe d fruit can assist learning by making pupils more alert.

CONSTIPATION: High in fiber, including bananas in the diet can help restore normal bowel action, helping to overcome the problem without resorting to laxatives.

HANGOVERS: One of the quickest ways of curing a hangover is to make a banana milkshake, sweetened with honey. The banana calms the stomach and, with the help of the honey, builds up depleted blood sugar levels, while the milk soothes and re-hydrates your system.

HEARTBURN: Bananas have a natural antacid effect in the body, so if you suffer from heartburn, try eating a banana for soothing relief.

MORNING SICKNESS: Snacking on bananas between meals helps to keep blood sugar levels up and avoid morning sickness.

MOSQUITO BITES: Before reaching for the insect bite cream, try rubbing the affected area with the inside of a banana skin. Many people find it amazingly successful at reducing swelling and irritation.

NERVES: Bananas are high in B vitamins that help calm the nervous system..

Overweight and at work? Studies at the Institute of Psychology in Austria found pressure at work leads to gorging on comfort food like chocolate and chips. Looking at 5,000 hospital patients, researchers found the most obese were more likely to be in high-pressure jobs. The report concluded that, to avoid panic-induced food cravings, we need to control our blood sugar levels by snacking on high carbohydrate foods every two hours to keep levels steady.

ULCERS: The banana is used as the dietary food against intestinal disorders because of its soft texture and smoothness. It is the only raw fruit that can be eaten without distress in over-chronicler cases. It also neutralizes over-acidity and reduces irritation by coating the lining of the stomach.

TEMPERATURE CONTROL: Many other cultures see bananas as a ‘cooling’ fruit that can lower both the physical and emotional temperature of expectant mothers. In Thailand , for example, pregnant women eat bananas to ensure their baby is born with a cool temperature.

So, a banana really is a natural remedy for many ills. When you compare it to an apple, it has FOUR TIMES the protein, TWICE the carbohydrate, THREE TIMES the phosphorus, five times the vitamin A and iron, and twice the other vitamins and minerals.. It is also rich in potassium and is one of the best value foods around So maybe its time to change that well-known phrase so that we say, ‘A BANANA a day keeps the doctor away!’

(via kjohnson19)

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gastrogirl:

vegan mint chocolate oreo cupcakes.

(via mindturbulence)

gastrogirl:

oatmeal pumpkin cream pies.

(via mindturbulence)

lickystickypickywe:

Your Asian vegetables lined up.

Wombok /Chinese Cabbage  - Wombok’s sweet, mild flavor and crunchy texture make it ideal for many uses. Try it shredded in coleslaw or use the leaves as wrappers during steaming. It can also be stir-fried, steamed or added to soup. Pickled wombok is popular in many countries and makes a wonderful relish. Keep for up to 2 weeks in the fridge.

Pak Choy or Baby Pak Choy  - Pak Choy has a sweet, mild flavor and a firm texture. Separate the leaves, wash and chop leaves and stems roughly before cooking. Pak Choy is great in a stir fry, added to soup or simply steam then drizzle with soy sauce or sesame oil. Keep for up to a week in a plastic bag in the fridge.

Baby Buk Choy  - It is usually has a slightly stronger flavor than Pak Choy, but is similarly great stir fried, steamed or added to a soup or casserole. Divide the leaves, wash and chop roughly before cooking. Keep for up to a week in a plastic bad in the fridge.

Buk Choy - Buk Choy is like two vegetables in one - juicy, crunchy stems and mildly peppery dark green leaves. To prepare, separate the leaves from the stems. Cut the stems diagonally so that they soak up more flavors from the sauce. Add the stems first when stir frying or steaming as they take a little longer to cook.

Gai Lan / Chinese Broccoli  - It may taste a little like head broccoli but it’s crunchy stems and thick leaves give it a texture all its own. The stems, leaves and flower buds can all be stir fried, steamed or added to soups and casseroles. Thick stems should be cut in half and added before the leaves as they take longer to cook. 

Gai Choy - It is sometimes known as Chinese mustard, has a definite spicy, mustardy flavor. There are many varieties. Some have thick sets and large, crinkly leaves, others are small and delicate. Mature gai choy needs to be cooked by stir frying, steaming or pickling. Fresh, young gai choy leaves can be added to salads for a peppery bite.

Baby Choy Sum - Baby Choy Sum is extremely easy to prepare and cook. Rinse and roughly chop the whole bunch then stir fry, steam or boil for only a few minutes before serving. Its mild flavor and crunchy texture go well with many meals.

Choy Sum - Choy sum’s mild flavor, crunchy stems and soft leaves go well with many different foods and flavors. Simply wash and roughly chop the whole bunch then stir fry or steam or add to soup, stew or even curry. Keep for up to a week in a plastic bag in the fridge.

Kangkong  - It is a common vegetable in many parts of Asia particularly in the Philippines. The hollow stems have a crunchy texture which contrasts well with the tender leaves. The flavor is mild to slightly sweet making it great in salad or lightly stir fried with chili and garlic. Cook on a high heat until the leaves are just wilted. Use immediately or store in a plastic bag in the fridge for up to 2 days.

En Choy  - En choy’s bright red color comes from antioxidants called betalains, similar to those found in beetroot. Its flavor and texture is similar to English spinach and the combination of red and green adds interest to any meal. The leaves and shoot tips should be lightly steamed or stir fried until just wilted. Use immediately or wrap damp stems in paper or plastic and store in the fridge for up to 2 days.

Tung Ho  - There are many varieties of Tung ho or ‘chrysanthemum greens’. Some have deeply lobed leaves while others are more oval and rosette. It is strongly aromatic with a pleasant texture and somewhat bitter flavor accentuated by overcooking. Steam, blanch, stir fry with other vegetables or add to stew or soup. Keep up to 3 days in the fridge wrapped in plastic.

Chi Qua  - Chi quas are sometimes called “hairy melons” because of their coating fine hairs. Their flavor and texture is rather like zucchini but with much thicker skin. Peel and slice before adding to a stir fry, soup, casserole or even grilling on the BBQ. Alternatively cut the chi qua in half, scoop out the center, stuff with mince or rice and bake. Store in a cool place for up to a fortnight (14 nights).

Sin Qua  - It has a spongy texture and mild flavor a little like zucchini. The hard ridges which run its length are usually peeled off before the sin qua is sliced and added to a stir fry, soup, curry or casserole. Grated sin qua can be added to an omelette. Choose firm, young sin quas and store in a cool place wrapped in paper or plastic for up to 5 days.

White Radish - White radish is usually milder than red radish, but can still be quite hot and peppery. Japanese varieties are called daikon, while Chinese call them lo bok. White radish can be grated and added raw to salads, pickled, stir fried or steamed in savory cakes and omelets. Keep for up to a fortnight (14 nights) in a plastic bag in the fridge.

Shui Qua - The shui qua or ‘sponge luffa’ is closely related to the sin qua and has similarly mild flavor and spongy texture. Young, tender shui quas can be cut in half, the seedy centre scooped out, then stuffed with a mince or rice mixture and steamed or baked. Overmature shui quad can be made into the ‘loofahs’ we use in the bath or shower.

Fu Qua - Fu qua is also known as bitter melon’, and for good reason! Excess bitter flavor can be removed by soaking thin slices in salt. Remove the seeds and pith. It can also be used fresh in salads, stir fried, added to curry or pickled. Choose fu quad which are firm and bright green and store in a cool place (not the fridge) for up to one week.

Lotus Root- Delicate lacy slides of lotus root keep their crunchy texture even after cooking, so they are a wonderful way to add texture and interest to a stir fry, soup or stew. Lotus is juicy with a slightly sweet but rather mild flavor, best served with other ingredients and sauces. Scrub or scrape the skin to ensure it is clean then slice finely before cooking.

Snake Bean- Snake beans are similar to green beans but with a stronger flavor and denser texture. They are simply cut into short lengths and cooked the same way as other beans; boiled, steamed, stir fried, added to casseroles etc. Keep for up to 5 days wrapped in plastic in the fridge.

Seng Qua  - It is also called ‘long melon’. It is similar to chi qua but tends to be lighter colored and smooth skinned instead of hairy. Peel and slice thinly or cut into chunks. Try basting thin slices with chili, garlic, and soy and grilling on the BBQ. Store in a cool place for up to 14 nights.

I love me some bok choy and some lotus root.  The Asian name I know for lotus root is 蓮根 (renkon), which is its Japanese name.  No clue what its Mandarin Chinese name is.

(via lickypickystickyme)

dontyoueven:

I’m gonna make these.