Wednesday, 25 July 2012

Vegetarianism and "Benefits of Being a Healthy Veggie-eater"-A guest post by Michael Fetterman

Few days back when I got a mail from Michael Fetterman asking they want do a guest post in my blog I was honored and very happy.

I agreed and they have sent me this post which very very useful for all.
Michael Fetterman and his team writers who produce the content and they send it out to bloggers as a guest post so that all of us can get benefits from that......

I got a nice and very interesting subject 'Vegetarianism' and "Benefits of Being a Healthy Veggie-eater".

I am by birth I just loved this article and I am happy to share this with you all....I thank Michael Fetterman and his team for selecting my blog for this article.....
Over to Michael Fetterman and his team..


Vegetarianism is a smart lifestyle choice. Some people like it because they are concerned about destructive meat production. Others do it for health reasons. A few studies actually suggest that vegetarians are less likely to suffer from clinical depression. A strict vegetarian is called a Vegan. He or she is usually against killing animals, and hates to see industrialized agriculture be in pain. They avoid eating all animal products including meat, fish, dairy and eggs. Four reasons why it is important to become a vegetarian are: health benefits, restoration of the planet, protection from food-borne illnesses and weight control.

Health advantage
Researchers have found a link between a vegetarian diet and longevity. Some studies show that vegetarians live 7-15 years longer than meat eaters. They have a reduced risk of cancer and heart disease, and a lower body mass index. Fruits and vegetables are rich in antioxidants that protect the heart and arteries. The rate of obesity among vegetarians is very low.

Our planet
The production of meat is environmentally damaging and unsustainable. Vegetarians believe that if grain were given directly to people instead of animals, then there would be an ample amount of food to feed the planet. Harvesting grains, vegetables and fruits is more energy efficient. Unfortunately, animal farming generates significant amounts of nitrous oxide and methane. Both of these gases contribute to global warming.

Food-borne illnesses
Contaminated meat has been linked to such ailments as botulism, salmonella, campylobacter, e. coli, listeria and of course mad cow disease.
About 5,000 people die from these diseases every year. A plant-base diet helps children and adults avoid getting food-borne sicknesses.

Weight Control
Very few true vegetarians are obese. Most vegetarian food is bulky and filling, but low-fat. Your body feels fueled and satisfied for hours. They consume about 500 fewer calories than people who eat meat. Fruits, vegetables and grains are comprised of complex carbohydrates that are starchy, full of fiber and naturally low-fat. Cutting calories leads to weight loss. It is a good idea to plan meals in advance. Make sure that they are balanced. Choose a variety of foods that you enjoy. Some of the frozen meals are easy to prepare in the microwave. Vegetables can be sauteed, broiled or grilled to seal in their flavor. Veggie burgers are delicious and have a lot of protein. Cheese and tofu are also high in protein and quite tasty.

Being a vegetarian is important because of the impact it has on a person's health and the environment. People who don't eat meat can extend their lives up to 15 years, and avoid being exposed to food-borne illnesses. A vegetarian diet is sustainable. Industrialized agriculture contributes to climate change. The production of grains and vegetables does not destroy the environment. If you do not eat meat, then you are a de facto environmentalist. You are not in collusion with polluting the air and water. Your actions do not cause cruelty to animals. Your ecological footprint is reduced and you have gone green!

Brian Solomon likes to write about health and food, and he is a contributing author at

2)Benefits To Being A Healthy Veggie-Eatier

Unlike many other common snacks, vegetables are not riddled with unnatural chemicals, flavor enhancers or food coloring. They are simple, easy and delicious if you know the best ones to pick. Far more beneficial to human health than the average potato chip or snack cake, vegetables can help you to fill your belly even as you provide your body with a number of amazing benefits. Following are just a few things that fresh, brightly colored produce can do for your body when consumed on a regular basis.

Crunching Your Way To Healthier Teeth

Many people are surprised to learn that crisp, crunchy vegetables can actually clean and brighten the teeth. The more fresh carrots, broccoli and other raw produce that you eat, the less plaque build-up that you will have. In fact, many vegetables even help to protect the teeth by applying a natural coating. Broccoli is one of these. When eaten fresh it creates a clear coating that overlays the tooth enamel, protecting it from coffee, wine, cigarette and other common stains. The vitamins and other nutrients that vegetables contain can even help to slowly restore the tooth enamel, allowing for a healthier and stronger smile overall.

Digestive Regularity

Regulating the digestive system is often as simple as eating lots of fiber-dense selections. Nothing contains more fiber than a serving of raw vegetables. Several servings per day will ensure that bowel movements are regular and that the stools are soft and easy to pass. This can be especially beneficial for all those who suffer from hemorrhoids. A fiber-dense diet will help these individuals to avoid straining during bowel movements, allowing eruptions of piles to clear up much more rapidly.

Cancer Fighting Antioxidants

Fresh fruits and vegetables contain a number of nutrients that are essential for gaining and maintaining optimal health. The antioxidants that they contain, however, actually help people to avoid the formation of cancers cells. This is one of the foremost benefits of sticking to a healthy, fresh and natural diet and one that is especially important for those who have a higher genetic likelihood for developing cancer. Even when eaten lightly steamed, vegetables can help the body to achieve the ideal pH balance, which some believe makes it far less likely that cancer cells will form.

Adding Versatility And Intrigue To Your Daily Menu

Believe it or not, vegetables help to make meals fun. Few kids are likely to agree with this fact, but it is simply undeniable that the adult dinner plate can become more colorful, flavorful and alive with the addition of vegetables. Whether sliced, diced or chopped, vegetables can make soups, stews, salads and other dishes far more desirable. They are essential for creating stir fry, chow mein and colorful pasta sauces. They are perfect for flavoring meats and can add a whole lot of extra intrigue to the basic cheese omelet.

Ultimately, those who are careful to include a rich variety of vegetables in their diet tend to look better and feel better as well. From the teeth down to the digestive track, the body can benefit greatly from regular doses of all-natural fiber. Beyond even these things, however, lies the fact that these water-dense, dietary additions tend to be very filling and some, like celery, are even negative calorie. Those wishing to trim their waistlines and create a smoother, slimmer physique overall can certainly benefit from becoming a healthy veggie-eater.

Frank Moore likes to lead a healthy lifestyle; he is a contributing author at

So I hope this is very very useful for all of you..Please leave your valuable comments and views after reading this article.....


Wednesday, 18 July 2012

No oil Dahi Vada(Steamed)

This months recipe for this month's from-fried-to-fav-part-2 Challenge
was preparing Dahi vada with out using oil....So I choose the steamed version.....this is actually tastes good and taste as similar to Idlies....

I am not a good fan of Dahi vada's...but my hubby is a great fan of I thought of preparing this steamed version for him......

Belive me...after preparing it I too enjoyed this steamed version of dahi here is the recipe....

The recipe is adapted from
Source: Steamed Dahi vada


For Steamed Vada:

Urad lentil 1/2 cup(small)
Mung Lentil 1/2 cup(small)
Ginger - 1 inch (grated)
Salt as per taste or ½ tsp
green chilly 2-3 chopped
sodium bicarbonate ½ tsp

For Dahi:

Yogurt(curd) 250gm
Salt ½ tsp
Ground cumin 2 tsp(roasted)
Red chilli powder - ½ tsp
Chaat masala podwer 1tsp
Fresh coriander 2 tbsp(finely chopped)(optional)

How Prepare Spicy yogurt:

Beat the yogurt by adding 1/2 cup of water now add all other ingredients under 'For Dahi'(except chopped coriander) and mix well and keep this spicy yogurt in a fridge till the vada is ready.

How Prepare steamed Vada

Wash both the lentils and soak in water for 4-6 hours. Drain water from soaked lentil and add in a grinder and grind without water (or add little water)and make a coarse paste. and add into a bowl.

Apply oil to Idli stand and keep the idli pan on fire for steaming(add water as much required). or u can use steamer.

Add salt, ginger,chopped green chilly to the lentil paste and beat the mixture( if you feel that the mixture is thin then you can add 2-3 tsp of semolina to it).At last add sodium bicarbonate to the paste and mix well. Dahi Vada mixture is ready.

Now take a ladle full of mixture and fill in the idli stand, flatten the mixture with wet hands into the shape of Dahi Vada. and keep the stand in the steaming pan close the lid and cook for about 15-20 mins, and then turn off the gas. Take out the Idli stand from the steam, let it cool off then remove the Dahi Vadas and place them in plate or bowl.Keep aside for 5 mins to get it cool.

Take 2 glass of warm water by adding 1/2tsp of salt and dip the vada's in this water for 5 mins and take out from the water and squeeze of the water from the vada.

Serving dahi vada

Place 2-4 Vadas in a bowl

Now pour spicy yogurt on top of it and garnish with chilly powder, ground black pepper and coriander leaves and serve
Dahi Vada is now ready to eat.

Entering this recipe to the below event by Nupur

from-fried-to-fav-part-2 Challenge

Tuesday, 3 July 2012

Savory Spinach and Tofu Eggless Quiche

Here is our this months Eggless baking challenge was fun baking this Quiche.....

June month's Egg less Baking Challenge

Baking quiche is quite new for me....when I got the recipe for last months challege,,,,I was thinking that I will not do this,,,,but after searching in you tube,,I got many recipe for preparing Quiche....

And I am so so busy now days,,,,that not able to do any work only,,,so I was postponing this from quite few days..but now that all are up with their recipe,,,I grabed all my energy and yesterday completed this challenge....

While baking this quiche I noticed that its so easy and simple recipe..and I was very much worried about the result,,,,but beleive me it was such a great hit which I never expected..... And it got over yesterday only.....

Thanks to Gayathri who made me to bake this quiche,,,or else I never ever had tried this recipe .....and here is my recipe...

As we don't like cheese much I have used very little cheeses in my recipe....u can add as much as u like....


For Crust:
1 1/4 cup of whole wheat flour
4 tablespoons olive oil
1/4 cup water
1/4tsp of salt

For Quiche Filling:

1TBSP of olive oil
1 pack fresh spinach leave, cleaned and stemmed(I have used baby spinach)
1/4 teaspoon ground cinomom
1 onion, chopped
1 small bell pepper sliced
2-3 slice cheese
Firm tofu 100 gm
milk 1/2 cup
pickled olive 10 chopped
1 tsp Red chilly flacks
salt and pepper to taste
1/2 cup of frozen sweet corn


to prepare crust

Preheat oven to gas mark 6/400 degrees F (200 degrees C). Spray a quiche dish with non-stick cooking spray.

mix the salt and flour in a big bowl and add olive oil mix it with hand properly(it should resemble coarse sand) and then add half of the water mix well to make dough,,if the flour is still dry add another half of the water and knead to make dough..

now roll the dough(keep a plastic sheet under the dough) in circle around 1cm thick and arrange this crust sheet in the pic dish...prick the base with the fork and bake for around 20-25 mins.

to prepare filling

heat oil and add sliced bell pepper saute for 1min then add chopped onion again for a min and then add spinach leaves mix well and turn of the heat. Now add the salt pepper, chilly flacks and chopped olive mix well and keep aside to get cool.

add the tofu in a blender and make smooth paste. add this past to the filling mixture and mix then well by adding milk. Now the filling is ready.

Take the crust ,chop one slice of cheese sheet and keep in the base of the crust and then fill with the filling,,,,again chop another 2 sheet of cheese and keep on top of it......Now bake the quiche for about 55 mins to 60 mins.

Once it truns brownnish in color its done....turn of the oven and the spicy savory Spinach Tofu Eggless Quiche is ready to serve.......