Re: Recipe source

I, too, have given up red meat.  I do eat pork but all our portions of
chicken, pork, and fish are small.  Usually, we have close to the seven
servings of fruit/vegetables.  Over the past few years, I have found some
vegetarian cookbooks on sale and now have several favorites.  If you use
herbs/spices and cook fresh vegetables, you can have delicious, filling
meals.  When I visited one of my sisters last week, she made several meals
that included some unusual, local beans because she knows I love beans. 
One was a sweet green bean, much like a blackeye in shape but
delicious...like sweet summer corn.  The other was a darker and, of course,
some local butter beans.  Ymmmm.


> [Original Message]
> From: Jesse Bell <silverhawk@flash.net>
> To: <gardenchat@hort.net>
> Date: 7/26/2006 1:16:00 PM
> Subject: Re: [CHAT] Recipe source
>
> In my 20's I slowly became more vegetarian. I grew up in a "meat and
> tatos" family (midwestern farmers) and my family always had a side of
> beef in the freezer. If I eat ANY meat at all now, it's poultry or fish.
> Mostly fish. But now I have to be careful because of the amount of
> mercury they are finding in fish. *sigh* People ask me how I stay so
> thin....I don't eat much meat. I eat lots and lots of veggies and fruit.
> I love carbs, but I don't pig out on them. My youngest step-daughter has
> been struggling with her weight for a long time...I finally challenged
> her last month...I told her to stop eating so much meat, and completely
> STOP eating red meat for 3 months and see what happens. She is thinning
> down already. Red meat has a lot of fat, and is the hardest meat for
> your body to digest.
>
>    
>   
> james singer <islandjim1@verizon.net> wrote:
>   What goes around... I guess. Back when I was younger, and knew a whole 
> lot more than I know now, my doctor recommended a vegetarian diet based 
> on beans and rice. Fortunately, I knew better--and continued my 
> carnivore habits until I reached a svelte 220 or more pounds.
>
> Now that I'm more mature and have reached my senses--and made a truce, 
> if not a peace, with them--I'm mostly following Lackner's advice. 
> Beans, rice, chili peppers, tomatoes, onions, garlic, and [ahem] lamb 
> chops.
>
> The lamb chops were my idea, not Jerry's.
>
> On Jul 26, 2006, at 11:43 AM, Johnson Cyndi D Civ 95 CG/SCSRT wrote:
>
> > I jumped on the low-carb bandwagon a few years back. Lost quite a bit 
> > of
> > weight too. I was surprised at what I thought I couldn't give up and 
> > turned
> > out not to miss at all - like potatoes and rice. I still strictly 
> > limit my
> > carb intake although it has gotten boring; maybe I'll check out the 
> > South
> > Beach thing too.
> >
> > Cyndi
> >
> > -----Original Message-----
> > From: owner-gardenchat@hort.net [o*@hort.net] On 
> > Behalf
> > Of Andrea Hodges
> > Sent: Wednesday, July 26, 2006 3:33 AM
> > To: gardenchat@hort.net
> > Subject: Re: [CHAT] Recipe source
> >
> > Thanks Bonnie! That sounds good, and something that I'll be able to eat
> > eventually. Right now I'm only eating protein and leafy greens (a few
> > mushrooms in there too) in order to get myself used to less carbs. I do
> > really feel better already, although a bit weird since it's so unlike 
> > my
> > normal diet of lots of rice and potatoes.
> > ----- Original Message -----
> > From: "Bonnie Holmes" 
> > To: "gardenchat" 
> > Sent: Tuesday, July 25, 2006 11:08 PM
> > Subject: [CHAT] Recipe source
> >
> >
> >> The Mayo Clinic's website has recipes for various diets that might
> >> help those who need them...some of the recipes are quite good.
> >>
> >>
> >> http://www.mayoclinic.com/health/healthy-recipes/RE99999
> >>
> >> Farfalle with fresh tomato sauce
> >> Dietitian's tip: Extra-virgin olive oil is cold pressed from ripe
> >> olives using no chemicals or heat. It's the least processed of the
> >> different grades of olive oil. As a result, it retains the highest
> >> levels of antioxidants found in the oil. Antioxidants appear to
> >> protect the body from age-related changes and certain diseases.
> >>
> >> SERVES 4
> >> Ingredients
> >> 4 tomatoes, about 2 pounds total weight, peeled and seeded, then cut
> >> into 1/2-inch dices
> >> 1/2 cup fresh basil cut into slender ribbons, plus whole leaves for
> >> garnish
> >> 3 tablespoons chopped red onion
> >> 3 tablespoons extra-virgin olive oil
> >> 1 tablespoon red wine vinegar
> >> 1 clove garlic, finely minced
> >> 3/4 teaspoon salt
> >> 1/4 teaspoon freshly ground black pepper
> >> 1/2 pound farfalle (bow tie) pasta
> >>
> >>
> >> Directions
> >> To make the sauce, in a large bowl, combine the tomatoes, basil,
> >> onion, olive oil, vinegar, garlic, salt and pepper. Toss gently to 
> >> mix.
> >>
> >> Fill a large pot 3/4 full with water and bring to a boil. Add the
> >> farfalle and cook until al dente (tender), 10 to 12 minutes, or
> >> according to package directions. Drain the pasta thoroughly.
> >>
> >> Divide the pasta among warmed individual bowls. Top each serving with
> >> sauce and garnish with a fresh basil leaf.
> >> Nutritional Analysis
> >> (per serving)
> >> Calories372Cholesterol0 mg
> >> Protein10 gSodium463 mg
> >> Carbohydrate58 gFiber5 g
> >> Total fat12 gPotassium662 mg
> >> Saturated fat2 gCalcium43 mg
> >> Monounsaturated fat8 g
> >>
> >>
> >> MAYO CLINIC HEALTHY WEIGHT PYRAMID SERVINGS
> >> Vegetables3
> >> Carbohydrates3
> >> Fats2
> >>
> >> DIABETES MEAL PLAN EXCHANGES
> >> Starches3
> >> Nonstarchy vegetables2
> >> Fats2
> >>
> >> DASH EATING PLAN SERVINGS
> >> Grains and grain products3
> >> Vegetables3
> >> Fats and oils2
> >>
> >> Source: This recipe is one of 150 recipes collected in The New Mayo
> >> Clinic Cookbook, published by Mayo Clinic Health Information and
> >> Oxmoor House, and winner of the 2005 James Beard award.
> >>
> >>
> >> Bonnie Zone 7/7 ETN
> >>
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> Island Jim
> Southwest Florida
> 27.0 N, 82.4 W
> Hardiness Zone 10
> Heat Zone 10
> Minimum 30 F [-1 C]
> Maximum 100 F [38 C]
>
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