Archive for November 2010
Vegetarian Diet For 6 Pack
November 23, 2010 | 
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The Truth about Abs is a program written by Mike Geary, who is an individual nutritionist and trainer. It is an eBook coming into being in 2004, which represents an efficient way to lose weight and to gain six sexy abs. Instead of telling you how to train their abs, it gives a guidance to do body exercises. Treat the belly as a part of the whole body, as when you are doing body exercises, the belly will help to give some strength.
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In this way, the fat on the belly can be burnt and abs can be built. Besides, do the exercises intensively and fat loss will be obvious in a short period. There are 8 levels both for the body and abs exercises respectively. There is no need for you to join the membership of a fitness club—doing workouts at home is time-saving and convenient, more importantly, the same effect can be achieved in your room with this program.
Unlike other books of the same kind, this one does not ask you to follow some strict recipes. It just gives a very simple meal plan, and you can choose your own food based on the principles of the plan. What’s more, The Truth about Abs is also represented by the diet program. So you can build your figure with nutrition-balanced diets.
In addition, the book has a guarantee, that is, if you fail to achieve anything following the book in two months, you can claim to have all your money back.
So, why not find your self-esteem with its guidance right now?
Step By Step Video Guide Click here
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Vegetarian Recipes: Why Vegans Don’t Consume Dairy Products
As with most dietary questions, vegans are split on the issue of dairy products – not so much on the question of whether or not they are acceptable, but instead for what reasons they should not be consumed.
All vegans (or at least true vegans) abstain from consuming dairy products. Some do so for nutritional reasons; others abstain for ethical reasons.
Those who do it for nutritional reasons cite a range of health problems related to the consumption of dairy products, including high cholesterol. Many also have a problem digesting lactose or have a blood-iron or diabetic problem related to milk protein, casein. In addition to this, milk and cheese often contain small portions of undesirable hormones that are added to dairy cow feeds to increase production.
Those who abstain from consuming dairy products for ethical reasons also have a range of reasons for doing so.
Some cite the poor treatment of dairy cows as a main reason for not consuming milk and cheese. They note that dairy cows are forced to become pregnant once each year to maintain a constantly high yield of milk. They are also fed numerous steroids to increase production.
Others who abstain for ethical reasons often cite the maltreatment of dairy cow offspring. They note that calves are not allowed to spend time with or suckle from the mother, but instead are prematurely removed to be reared for either veal production, beef production, or as replacement dairy cows.
The calves selected for “veal” production are often forced to live in crates so tiny that they cannot turn around. They must face in one direction; they cannot groom themselves; and they are fed hormone-laden feed until they are sent off to be slaughtered.
If you are a prospective vegan, you may want to take some time now to think about what is best for you. Ask yourself whether you wanted to become a vegan for ethical reasons, dietary reasons, or both. And from there, determine whether or not these arguments were strong enough to compel you to do so. Either way, you should emerge with a stronger viewpoint and a better understanding of what you do and do not want.
Victorian Superfoods – Healthy And Simple Vegetarian Recipes
They may not have known what a superfood was, but the victorians were as concerned with healthy eating as we are now. Taken from the book ‘Early Vegetarian Recipes’, these dishes offer tasty ideas for using ingredients with extra nutritional oomph!
Beetroot and Onion Salad – by Mary Pope 1893
Beetroot can be a much abused vegetable, but really is deserving of the superfood tag. Full of folate, betacarotene and potassium as well as some iron and vitamin C, it has historically been regarded as increasing resistance to disease and good for convalescents. Onions are also an excellent food, used in traditional medicine to treat colds and asthma amongst other things. You could try this salad with the beetroot grated raw with the celery for extra crunch, which really brings out the earthy sweet flavour..
Recipe: Boil a beetroot and when it is cold peel and slice it. Peel a large Spanish onion and cut it carefully in thick slices in a wire vegetable basket. Place alternate layers of beet, shredded celery and onion in a dish and pour over a salad sauce or mayonnaise.
Tortilla Dulce – by Charles Walter Forward 1891
We all know that eating our greens is good for us, not only did our mothers say so, but the evidence just keeps getting stronger. You really do need dark green leafy vegetables for good health and should eat a portion every day.
This unusual recipe is a wonderfully surprising mix of flavours and makes for a great brunch or light supper. You could use any greens that are in season, and watercress makes an especially good addition. The cinnamon could be swapped for nutmeg for a slightly citrus tang.
Recipe: 1 large handful of sorrel, endive, or spinach, 2 eggs, 1 large cupful of peas, 2ozs butter (or sunflower oil), 1 dessertspoonful of castor sugar, a pinch of powdered cinnamon.
Drain and slice the vegetables, and put with the butter, the cinnamon, sugar, salt and pepper into a pan with a drop of water to wilt. Beat and stir in the eggs. Cover with a lid. To brown on top, place the pan under a hot grill (broiler). Shake the pan occasionally, and when brown on both sides turn carefully out.
Millet Pudding – by Thirza Tarrant 1881
Millet is gluten free and easy to digest. It’s also high in protein and a range of other nutrients including B vitamins, magnesium and zinc. No wonder it is loved by healthy eaters everywhere! This recipe also works well as a vegan dish – use soya or rice milk and as suggested at the end, leave out the egg and stir in some fruit
Ingredients: – ½ lb of millet, nearly 3 pints of milk, 1 egg, and 3ozs of sugar.
How made: – Pick and wash the millet – throwing away any seeds which rise to the top of water, as they are not good, and soak over night. Drain and heat with the milk in a pan. When boiling add the sugar; boil again for twenty minutes, then set aside to cool, when the beaten egg should be stirred in. Set over the fire again and boil till ready, stirring occasionally to prevent burning to the saucepan. If desired, it may be turned into a buttered dish and baked the last half hour.
Note. – To millet boiled in water may be added, when about half done, rhubarb cut in short lengths, stoned raisins, or any other fruit, with sugar to taste omit egg in this case.