10 RULES FOR THE VEGETARIAN FESTIVAL

1. Cleanliness of bodies during the festival

2. Clean kitchen utensils and to use them seperately from other who do not join the festival

3. Wear white during the festival

4. Behave physically and mentally

5. No meat eating

6. No sex

7. No alcoholic drinks

8. People at mourning period should not attend the festival

9. Pragnant ladies should not watch any ritual

10. Ladies with period should not attend the ritual

History Phuket Vegetarian Festival

Phuket's Vegetarian festival (or jia chai in local Hokkien Chinese dialect) began in 1825, when the govenor of Thalang, Praya Jerm, moved the island's principal town from Ta Reua in Thalang District to Get-Hoe in Kathu District, where were tin mines and Chinese miners. Kathu was then still covered by jungle and fever was rife. It happened that a traveling opera company (called ngiu in Thai or pua-hee in Hokkien dialect) came from China to perform for the miners When the whole company grew sick from an unnamed malady, they kept to a vegetarian diet to honor two of the emperor gods, Kiew Ong Tai Teh and Yok Ong Sone Teh. The sickness afflicting the opera troupe then disappeared. This greatly interested the people of Kathu, who asked how it was done. The answer came that ritual vegetarianism with its attendant ceremonies had been the cause, with the result that people embraced the faith enthusiastically. Thus the festival began:starting the first evening of the ninth lunar month, it continued until the ninth evening; the aim was to bring good luck to individuals as well as to the community

It later happened that one familiar with the festival volunteered to return to Kansai, in China, where he invited the sacred Hiao Ho-le or Hiao lan (incense smoke) and Lian Tui (name plaques), which have the status of gods, to come stay in Kathu. He also brought holy writings used in the ceremonies, returning to Phuket on the seventh night of the ninth month. The people, upon hearing of his arrival, went in procession to Bang Niao Pier to bring him and his sacred cargo back. This was the origin of the processions that figure so greatly in the festival. The afternoon before the festival begins, a great pole at each temple is raised, called the Go Teng pole, with which the gods are invited to descend. At midnight the pole is hung with nine lanterns, signalizing the opening of the fest. Two important gods are also invited down at midnight to preside over ceremonies; these are Yok Ong Hong Tae and Kiew Ong Tai Tae.

Aside from this, there are other ceremonies throughout the fest, notably: invocation of the gods Lam Tao, who keeps track of the living, and Pak Tao, who keeps track of the dead; processions of the gods' images; and feats of the Ma Song-like bathing in hot oil, bladed ladder climbing and fire-walking. The festival ends with merit making ceremonies at each temple (sadoh kroh) and the send-off of the gods on the last night (when fireworks are at their most impressive). Ma Song, or entranced horses, are devotees whom the gods enter during the fest. They manifest supernatural powers and perform self-tortures in order to shift evil from individuals onto themselves, and to bring the community good luck. Ma Song fall into two categories: those who, having had an intimation of impending doom, want to extend their lives; and people specially chosen by the gods for their moral qualities. Throughout the festival fireworks and drums are sounded, especially during ceremonies. It is held that the louder they are the better, because the noise drives away evil spirits. Participants in the fest keep to a strict vegetarian diet for a varying number of days, usually no less than three. This they do to make themselves strong in mind and body; they refrain from all vice, eating animal flesh, and killing animals. The festival thus promotes good hygiene, brightness and inner peace.

Phuket Vegetarian Festival : 28 September - 07 October 2008

The Phuket Vegetarian Festival is an annual event held during the ninth lunar month of the Chinese calendar. It is believed that the vegetarian festival and its accompanying sacred rituals bestow good fortune upon those who religiously observe this rite. During this time, local residents of Chinese ancestry strictly observe a 10-day vegetarian or vegan diet for the purposes of spiritual cleansing and merit-making. Sacred rituals are performed at various Chinese shrines and temples and aesthetic displays such as walking barefooted over hot coals and ascending ladders with bladed rungs are performed by entranced devotees known as "Ma Song".

Negative Calories

Negative Calories

What are negative calories?

Your body expends a certain amount of energy, every minute of every day. It gets it's energy from the calories in the foods that you eat. Any calories that are consumed, but not used, are stored in the body as fat. So, in order to lose weight, you need to be consuming fewer calories than the body is using. Everything the body does requires energy, even digesting food. This is where negative calories come in. Some foods take more calories to digest and process than the foods themselves contain. For example, let's say that a carrot has 5 calories, but it takes 25 calories to digest and process it. So, the body would need to find 20 more calories in order to digest that carrot, and to get those extra calories, the body burns calories from existing fat. Obviously, the term 'negative calorie' is somewhat misleading, as all food has calories. So the negative calorie foods do have calories in them, they just take more calories to digest than the food itself actually contains.

Some of the negative calorie foods are:

Vegetables: Asparagus, Beets, Broccoli, Cabbage, Carrot, Cauliflower, Celery, Chicory, Hot Chili, Cucumber, Garden cress, Garlic, Green Beans, Lettuce, Onion, Radish, Spinach, Turnip, Zucchini

Fruits: Apple, Blueberries, Cantaloupe, Cranberry, Grapefruit, Honeydew Melon, Lemons, Limes, Mangoes, Oranges, Papayas, Peach, Pineapple, Raspberry, Strawberry, Tomatoes, Tangerines, Watermelon

In order to get the maximum benefit you would want to eat these fruits and vegetables as close to fresh as you can get them. Canned fruits and vegetables may have sugars and other additives that reduce or eliminate the negative calorie effect of these foods. It is also a good idea to not eliminate meat, eggs, and dairy products completely, since your body still needs protein, and other nutrients contained in meats and dairy products.

There are critics who argue that eating negative calorie foods cannot lead to weight loss. On the other side of the coin, there are plenty of people who say that the negative calorie diet does work. But whether or not the negative calorie diet works, it is still beneficial to eat more fruits and vegetables. They still contain a lot of vitamins and minerals, without a lot of calories or fat. Negative Calories

Negative Calories: Health Benefits Of Kale

Negative Calories: Health Benefits Of Kale

You've probably heard it before, that you need to include leafy green vegetables in your diet. Vegetables like spinach, lettuce, cabbage and kale. If you've never had kale, then you should include it in your diet. It provides a lot of nutrition value with very few calories. It can be cooked in many different ways. It can be sauteed, braised, steamed, boiled, or just eaten raw.

The health benefits of kale are many. For example, kale contains organosulfur compounds, which appear to lessen the occurence of certain types of cancer. Exactly how these compounds fight cancer isn't clear, although it is believed that these compounds activate enzymes in the liver, which aid in detoxifying the body. These enzymes then help to clear carcinogens from the body.

Kale is also good for the eyes. Some of the carotenoids present in kale act to filter out UV light, thus protecting the eyes, and lowers the risk of cataracts. Kale is an excellent source of beta-carotenes as well, which are the compounds in carrots that promote good vision and healthy eyes.

Kale is an excellent source of vitamin C. Vitamin C is an important antioxidant, which helps to fight free-radicals, thus preventing damage to cells, which could lead to cancer. Vitamin C also helps to prevent cholesterol buildup. Free radicals oxidize cholesterol, which causes it to build up in the arteries. Since vitamin C neutralizes free radicals, it prevents the oxidatin of cholesterol, and therefore, keeps it from building up in the arteries.

The mineral manganese is present in kale. This mineral helps the body to produce energy from carbohydrates and proteins. Manganese is also an antioxident, helping to protect the mitochondria from free-radical damage.

In addition to these benefits, kale is also a good source of fiber, calcium, and vitamin E. Adding kale to your diet can very much benefit your health, by adding these and other essential nutrients. Here's a recipe for a great soup using kale.

Caldo Verde

2 Tbsp. Extra Virgin Olive Oil
1 medium onion, diced
4 cloves of garlic, minced
4-6 medium potatoes, peeled and thinly sliced.
2 quarts cold water or chicken stock
1 lb linguica sausage
2 tsp. salt
pepper
1 lb kale rinsed, and thinly sliced.

In a medium saucepan, heat the olive oil over medium high heat. Add the onion and garlic and cook for about 3-4 minutes, until tender. Add the potatoes, and cook for another 3-4 minutes, stirring constantly.

Add the water or chicken stock to the saucepan, bring to a boil, then cover the pan, and boil gently for about 20 minutes.

While the soup is boiling, remove the linguica from it's casing, and crumble into a large skillet. Cook over medium high heat until cooked through, and most of the fat has rendered out, about 10 minutes.

Mash or puree the potatoes. Add the linguica, and salt and pepper to taste, and continue to cook for another 5 minutes.

Add the kale, and cook for a few minutes more, until the kale is tender. Remove from the heat and serve.

Negative Calorie Diet
Negative Calorie Diet

Lunch Box Contest Winner #1

I am pleased to present you all with the First Place Winner and youngest competitor in the Vegan Lunch Box Contest!

"My name is Abraham and I am 9 years old.

"Like your son, I am homeschooled so I usually don't pack a lunch for school. My mother often shows me your pictures and told me about your contest. I decided to make one of my favorite vegan lunches and enter it.

"Like you, I have a blog. I put up a lot of pictures of the meal there: The Little Giant.

"I call this lunch 'Artist's Palate'.

"In addition to my bamboo spreader and a cloth napkin, I took rice cakes, peanut butter, raisins, dried coconut, two blackberries, a few cherry tomatoes, some sweet red pepper slices, and a few green beans.

"I also packed two tiny "donut" peaches that we found at the farmer's market. Everything was organic except the raisins and all of the vegetables are local, too."

Thank you so much, Abraham, for entering the contest and showing us the artistic side of fresh fruits and vegetables. Lunchtime at your house looks like fun!

Abraham's free autographed copy of Vegan Lunch Box is on its way. I'll introduce you all to the second place winner next week.

Have a great weekend, everyone!

Organic Fortnight 6-21st Sept

Organic Fortnight

It appears The Vegetarian Society are fully supportive of The Soil Associations Organic Fortnight that runs 6th Sept to the 21st Sept. In a statement posted on The Vegetarian Society's website today they announced that if consumers had concerns about GM and Animal welfare then The Vegetarian Society advises that people should 'source products that are certified by The Soil Association’s Organic Symbol' (See position statement of Vegsoc council )

There is currently a campaign to encourage vegetarian Society members to vote at the Vegetarian Society AGM to introduce welfare standards so that battery milk and other Battery factory produced dairy products will no longer be acceptable to be approved by the Vegetarian Society Seedling scheme. Campaigners also want to see a ban on feeding GM soya and grain to herds producing dairy products within the Vegetarian approved food chain. (See www.poor-cow.co.uk )

David Pye - Vegetarian Society Trustee says "It would be a poor use of the charity’s resources to develop animal welfare criteria when this has already been done by the Soil Association." (See rationales opposing animal welfare)

The Soil Association must be delighted at this Vegetarian Society endorsement of their organic scheme as they enter their Organic Fortnight awareness week.

The Soil Association now have 200 staff working in their trademark licence division and 40 inspectors endorsing nearly 60,000 products. Despite the high demand for vegetarian products and no real competition apart from The Vegan Society the Vegetarian Society have a fraction of that figure approved with only 5,000 products licensed to carry the vegetarian seedling trademark.

David Pye admits 66% of Vegetarian Society's currently approved products are of a standard too low to be approved if husbandry and GM feed standards for cows were introduced.

Campaigners urge members to vote to introduce animal welfare standards. They fear the Vegetarian Society trademark will become obsolete in the wake of Food Standards Agency guidelines on vegetarian products that give Trading Standards officers teeth under trade descriptions laws to protect vegetarian labelling claims.

See www.poor-cow.co.uk

Vegetarian Society AGM

Letter to Vegetarian Society members

Diet: What 2,000 Calories Looks Like

Lunch was not photo worthy but definitely some righteous grub. I used the leftover roasted veg, stirred it up in some hot olive oil and then added some leftover creamy tomato sauce. I served it over pan-fried polenta slices. Very tasty. I've still got more of the roasted veg left for tomorrow - making pizzas.

I had a big breakfast salad today and just noshed on fruit and crackers. I don't know why I've been so peckish lately. Sometimes I don't feel completely satisfied by my major meals (like supper). I am sure this is because not only am I eating vegetarian but calorie restricted too. Now that I am about six months into my weight loss (with about the same to go until my goal); I admit I am getting a little bored.

You don't realize how little food you are eating on a calorie restricted diet until you see in photos exactly what those calories look like. I know many people will look at the photos below and think - wow that seems like plenty of food - but please understand that up until six months ago I was probably eating at least twice that in calories per day.

Here is what 2,000 calories per day looks like:


Breakfast - 325 Calories
1 cup oatmeal with raisins
1 cup of fruit
1 cup coffee or tea
1 banana







Lunch - 350 Calories
1 bowl of soup
1 small tossed salad
2 tablespoons reduced fat oil and vinegar dressing
12 oz water
4 saltine crackers







Lunch - 305 Calories
1 medium baked potato
2 tablespoons sour cream
2 tablespoons salsa
1 cup sliced melon
12 oz water







Midday Snack - 290 Calories
1 whole wheat English muffin
2 pats low fat butter
1 hard boiled egg
1/2 cup of fruit
8 oz fruit juice
8 oz water






Dinner - 430 Calories
2 cups of cooked pasta
½ cup of tomato sauce
2 tablespoons of grated cheese
1 small tossed salad
2 tablespoons of oil and vinegar salad dressing
12 oz of water






Evening Snack - 300 Calories
1 cup of cereal
8 oz 2% milk
1 banana
1 coffee or tea


Total Calories = 2,000


Photos from Dr. Stephen Butler and Leslie Stefanowicz, NP at MyPhotoDiet.com.

Wonderful Extra Virgin Olive Oil

In the mediterranean countries of Europe people eat a lot of olive oil and it is becoming more and more popular worldwide due to it's flavor and it's health benefits. The best olive oil to use is organic cold pressed extra virgin olive oil which comes from the first pressing of the olives and is produced by physical means with has no chemicals or heat treatment used.

Olive Oil contains both omega-3 and omega-6 fatty acids which important in preventing cardiovascular disease. It is rich in Vitamins A, D, E and K, and the flavenoid polyphenols in olive oil are natural anti-oxidants which have many beneficial effects from healing sunburn to lowering cholesterol. It is very easy to digest.

Store in a cool dark place as extra virgin olive oil is sensitive to heat and light. I personally never keep a bottle longer than a month so that I get the best nutritional benefits from it.

Whatever is not used in the kitchen can be used in your bath or on your hair as it is a wonderful conditioner for dry skin and hair. Sophia Loren says olive oil is vital for maintaining her youthful looks. Can also soften cuticles by soaking your nails in it for 30 minutes and it is wonderful for chapped lips.

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Recipe of the Day

Caponatina
Oliveoilsource.com

You can eat this bruschetta style on toast points or topped over pasta. Will keep up to two weeks in the refrigerator

4 medium eggplants peeled and diced
4 onions sliced
1 1/2 cups olive oil
12 green olives
capers
12 large black olives pitted and diced
1 tablespoon of pine nuts
1/2 cup wine vinegar
1/4 cup sugar
Salt and Pepper
1/2 cup tomato sauce
4 stalks celery diced

Fry eggplant in 1 cup olive oil until browned. Remove from skillet
Add onions, browning gently over medium heat in another 1/2 cup olive oil.
Add tomato sauce and celery and cook until tender.
Add capers, olives and pine nuts, and the fried eggplant.
Heat wine vinegar and sugar until dissolved. Add this to eggplant mixture
Salt and pepper to taste.
Allow to simmer until flavors mix.


"For the LORD thy God bringeth thee into a good land, a land of brooks of water, of fountains and depths that spring out of valleys and hills; A land of wheat, and barley, and vines, and fig trees, and pomegranates; a land of oil olive, and honey; A land wherein thou shalt eat bread without scarceness, thou shalt not lack any thing in it" The Bible

Lemon Juice Day

Lemon Juice Day E-Cards

Did you know that 29th August is Lemon Juice Day ? Lemon juice is healthy and nutritious with many, many uses. It has excellent amounts of vitamin C, citric acid and flavonoids, good amounts of folate and dietary fiber, and to a lesser degree the B vitamins, magnesium and phosphorus.

The vitamin C and flavornoids in lemon juice make it an excellent antioxidant, antibacterial and antiviral. Drinking the juice regularly builds up the immune system, increasing resistance to infection and fighting free radicals, improving circulation, strengthening the blood vessel walls, preventing atherosclerosis and varicose veins, helps reduce some of the symptoms of arthritis, guards against degenerative eye disease, damage caused by aging and lowers histamines in the body.

Potassium, an electrolyte, is one of the main blood minerals and is involved in nerve function, muscle control and blood pressure. Drinking lemon juice with it's high potassium will helps maintain the required levels. It is depleted with exercise and that is why athletes are often seen with a lemon which they squeeze for juice to drink from a hole in the top. The phosphorus in lemon juice aids in digestion of proteins like dried beans. The stomach is also assisted by the juice as it has an alkaline effect in the body and prevents heartburn and stomach acid naturally. The folate is very necessary during pregnancy to prevent birth defects and a few spoons of lemon juice in a glass of water will help with morning sickness

The citric acid, which gives lemons their sourness, has helped seamen ward off scurvy for hundreds of years, aids in slowing down the oxidation in apples, bananas and avocados, preventing them from turning brown and removes stains and odors from hands. It also helps beauty wise as it has a bleaching effect and is used to lighten freckles, age spots, black areas under the eyes and also to lighten hair. It is wonderful natural astringent.

When purchasing lemons for juicing, pick the ones with thin skins and heavy in weight for their size, as they will have the most juice. Always buy organic lemons which are fully yellow with no green coloring as they will be ripe and not too sour. Be careful not to buy overripe lemons which are wrinkled with soft patches. They can be stored at room temperature, out of bright light, for up to a week. When squeezing roll them on the counter to soften and so get more juice. Five to six lemons will give around one cup of juice. If there is too much juice to use that day it can be frozen in ice trays for later use. A cupful is +/- 60 calories.

Lemon juice can be added to salad dressings, smoothies, tea, sweet and savory dishes, and made into marmalade. Have a happy Lemon Juice Day !

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When fate hands you a lemon, make lemonade
Dale Carnegie

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Raw Lemonade
From the Karen Knowler's Raw Food Coach Newsletter
A refreshing drink that will keep for hours and give you a pep talk from the inside out!

2 organic lemons
2 cups / 500 ml pure water
3-5 tbsps agave syrup
ice cubes (optional)

Juice the lemons using a normal juicer, or hand held citrus press. You can juice with or without the peel still on (I made mine with the peel juiced as well as the flesh, but you need to go easy on the peel as in excess can make you feel a bit queasy ~ Karen). Pour 2 cups / 500 ml of water into your blender jug and add the lemon juice and 3 tbsps of agave syrup. Blend on full until well mixed. Taste test. Add more agave as desired. Add ice cubes if desired and blend again. Pour into a tall glass and serve with a straw for a great breakfast drink or hot day refreshment. This makes enough for 2-4 people depending on glass size. Feel free to add apples for a sweeter twist on this tangy drink.


Herbin' Ranch Dip
From Kristen's Raw Newsletter
This is the one of the most nutritious, delicious ways to have ranch dip, but without guilt. I love serving this dip at summer picnics with vegetable crudite or as a dressing on your favorite greens ~ Kristen.

1/2 cup raw cashews, unsoaked
1/2 cup raw pine nuts, unsoaked
1 zucchini, peeled and chopped
1 tbsp extra virgin coconut oil
3 tbsps fresh lemon juice
1 clove garlic
1 tsp onion powder
1 tsp sea salt
1/2 tsp tarragon
1/8 tsp white pepper
1/4 cup fresh basil, not packed
1/4 cup fresh dill, not packed

Blend all of the ingredients, except the fresh basil and dill, until creamy and smooth. Pulse in the basil and dill. This will stay fresh for 4-5 days when stored in an airtight container (mason jar works great) in the refrigerator. This dip also freezes well. Yield 1 1/2 cups. To make this as a dressing, simply add more water until you reach the desired consistency.


Raw Carrot Pate'
From Loloville Raw Food Recipes

5 carrots
2 cups almonds, soaked 12-48 hours and blanched
1/4 cup carrot or other fresh juice
1/4 cup finely chopped green onions
3 tbsps lemon juice
Celtic salt to taste
ground kelp

Process in food processor or champion juicer with solid plate. Roll in lettuce leaves, use on salads, or rolled in Nori.


Tabbouleh Primavera
From the Vegetarian Times Newsletter

1 head Boston lettuce, leaves separated
1 tsp freshly ground black pepper
1 cup bulgur wheat
1 lb/450g/2 cups thin asparagus, trimmed & cut into 1/2"/1cm pieces
1 medium red bell pepper, finely diced (1 cup)
5 tbsps olive oil
4 oz/110g crunchy sprouts, mixed bean sprouts or radish sprouts
4 scallions, thinly sliced
2 medium carrots, shredded (1 cup)
2 medium tomatoes, cut into 1/2-inch dice (1 1/2 cups)
1/3 cup chopped fresh flat-leaf parsley
3 to 4 tbsps fresh lemon juice
2 tbsps chopped fresh mint (optional)
1 tsp salt

In medium saucepan, bring 3 cups water to a boil over high heat. Stir in bulgur. Reduce heat to low, cover and simmer until tender, about 15 minutes. Drain in fine-meshed sieve and let cool to room temperature, about 15 minutes. Meanwhile, in medium skillet, combine asparagus and 1/2 cup water. Cover and simmer over high heat for 2 minutes. Drain and rinse under cold water until cool. Return asparagus to skillet with bell pepper and 1 tablespoon olive oil. Cook over high heat until crisp-tender, about 2 minutes. In large bowl, combine asparagus mixture, cooled bulgur and remaining 4 tablespoons olive oil. Add remaining ingredients except lettuce and toss well. Serve over lettuce leaves. 8 Servings

An Apple a Day

Apples have been a popular fruit for thousands of years. There have been many debates on their origin. Was it an apple in the garden of Eden ? There are hundrens of varieties of apples to suit every taste.

Due to their reputation that they are are a muscle tonic, diuretic, laxative, antidiarrheal, antirheumatic, and stomachic it is no wonder the saying "An apple a day keeps the doctor away" was created.

Easy on the digestion, apples contain malic and tartaric acids that inhibit fermentation in the intestines. Apples are a good source of soluble fiber such as pectin which helps to prevent cholesterol buildup in the lining of blood vessel walls and therefore reducing the incident of atherosclerosis and heart disease. They also contain insoluble fiber which provides bulk in the intestinal tract, holding water to cleanse and move food quickly through the digestive system.

Apples contain flavonoids, antioxidants that improve immune function and prevent heart disease and some cancers. Green apples act as a liver and gall bladder cleanser and may aid in softening gallstones. Eating raw apples gives the gums a healthy massage and cleans the teeth.

A medium size apple is approx 80 calories and contains vitamins A, B1, B2 and C, calcium, phosphorous, iron, potassium, zinc and folic acid. As most of their nutrients are contained just under the skin it is best to buy the organic variety, whenever possible, so the skin can be eaten.

Use of apples is very easy as they can be eaten raw and cooked in both sweet and savory dishes. Also Applesauce is often used as a fat substitute in cooking.

Apple and Brown Rice Pilaf

1/2 onion, minced
1 tbsp virgin olive oil
1 1/2 cups brown rice
1 1/4 cups veg stock broth
1/2 tsp dried thyme, crushed
salt and pepper to taste
2 cups tart apples, cored and diced
2 tbsp parsley, chopped

Saute onion in oil in non-stick pan until tender.
Sstir in rice and brown slightly.
Stir in stock, thyme, salt and pepper
Bring to boil. Cover tightly and reduce heat and simmer until liquid absoebed and the rice cooked.
Remove from heat; stir in apples and parsley.
Serve warm or cold. Makes 4 servings.

Apple-Oat Bars
Vegetarian Times
Charmingly old-fashioned, these wholesome bars pair the comforting flavors of apples and oats. They’re the perfect snack to pack in a lunch box or enjoy with a cup of tea.

1 1/2 cups unbleached all-purpose flour
1 cup old-fashioned rolled oats
1 cup packed light brown sugar
3/4 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp vegetable oil
1/3 cup apple cider or apple juice
3 cups peeled, chopped tart apples, such as Granny Smith
1/4 cup coarsely chopped walnuts, toasted, optional

Preheat oven to 350F. Lightly grease 9-inch square baking pan, or coat with nonstick cooking spray.
Mix flour, oats, brown sugar, baking powder, salt, cinnamon and nutmeg in mixing bowl. Using fork or fingertips, work in oil and cider until mixture resembles coarse crumbs.
Press about 1 1/2 cups oat mixture firmly into bottom of prepared pan. Sprinkle with apples. Mix walnuts into remaining oat mixture, sprinkle evenly over apples and pat into even layer.
Bake 30 to 35 minutes, or until top is golden and apples are tender when pierced with a fork. Cool completely on a wire rack before cutting into bars.

Apple Shake

1 orange, juiced
2 green apples, seeded and chopped
1 ripe banana
1 tbsp brewers yeast

Place all ingredients in a blender and blend until smooth.

Apple Butter with Carolina B.
101cookbooks.com
This recipe makes roughly 40 ounces of apple butter. So you can make 5 small 8-ounce jars (great as gifts or house warming presents), or a couple large sized jars, it's up to you.

4 pounds of apples, peeled and cut into bite sized chunks (we used a mix of empire, gala, and Fuji apples - but any type of flavorful apple will do)
Roughly 1/2 gallon of apple cider
2 cups of sugar (use roughly 1/2 cup per pound of fruit)
1 1/2 tsp cinnamon
1/2 tsp cloves
Juice of one lemon

Prepare the jars: Heat oven to 225 and place jars (but not lids) on the baking racks. Jars will need to stay in the oven for at least 20 minutes. Wash the lids with hot water and let them dry completely on a clean towel.

Make the apple butter: In a big, heavy pot over medium/med-high heat add the apples and enough apple cider to just cover the apples. Bring to a simmer. A bit of a foam will form, you want to skim that off a couple of times (don't obsess). Cook the apples until they are tender throughout, roughly 20-30 minutes. Take the apples off the heat, let them cool for a couple minutes, and then puree in a blender, in small batches (don't fill the blender over half full with the hot liquid or you will have a mess). The puree should be the consistency of a thin applesauce.

Put the puree back in the big pot over medium heat. Bring puree to a simmer (you need it to hit 220F on a candy thermometer). Then, while stirring, slowly sprinkle in the sugar, cinnamon, cloves, and lemon juice. Continue to simmer over medium/med-low heat. It takes quite a while from this point until the apple butter reduces and really thickens up, anywhere from 1 to 2 hours (try to keep it around 220F). Make sure you stir regularly, you don't want it to burn or cook to the bottom of the pot. You are looking for the apple butter to thicken up and darken. Towards the end it gets a bit messy, the simmer becoming more lava-like - it also sounds different, lots of plop and slop noises and lots of spattering coming from the pot. Remove from heat.

Fill your your biggest, deepest pot with water and bring to a rolling boil. The water level will need to cover the jars.

Fill the jars:Using tongs carefully remove each jar from the oven and fill to within 1/4 inch of the top with the apple puree. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close tightly. Using tongs place each of the jars in the boiling water and boil for 10 minutes.

Getting Your Aminos ?

There are 8 amino acids which the human body cannot manufacture out of a total of 23 amino acids. In many circles it is thought that these 8 essential amino acids are only available from animal protein. This is false as all 8 are available from a plant based diet. Some plant foods contain all 8 and others a few.

Briefly here is a breakdown of those amino acids.
Tryptophan, necessary for the body to produce niacin, which helps the body produce serotonin, that acts as a calming agent in the brain, reduces aggressive behavior, assists in sleep and regulates appetite. Found in mushrooms, spinach, raw tofu, buckwheat, most nuts, bananas, mustard greens, asparagus and many other veggies.
Lysine, necessry for calcium absorption, growth and bone development in children and aids in the production of hormones, enzymes and antibodies. Also with iron and vitamin C involved in collagen formation. Found in beans, potatoes, brewer's yeast, tomatoes, pumpkin and other veggies.
Methionine, necessary for the formation of blood proteins, globulins, and albumins. Is an antioxident and helps with the breakdown of fats. Found in beans, garlic, lentils, soybeans, onions, seeds, nuts, bananas and many vegetables.
Isoleucine, necessary for infant growth, nitrogen balance in adults and regulating blood sugar and energy levels. Found in chickpeas, lentils, almonds, cashews, rye, seeds, soy protein, bananas, avocado and many veggies.
Leucine, helps with the regulation of blood-sugar levels and it assists in the growth and repair of bones, muscle tissue and skin.
Found in corn, brown rice, beans, nuts, soy flour, whole wheat and many veggies.
Phenylalanine, necessary for brain functions like memory and learning, is a mood enhancer and controls obesity. Found in almonds, avocados, beans, peanuts, bananas, tomatoes, seeds and many veggies.
Threonine necessary for maintaining protein balance in the body and is important in the formation of collagen and elastin. Found in wheat germ, nuts, beans, papaya, banana and some vegetables.
Valine, necessary for better muscle metabolism, tissue repair, and nitrogen balance. Found in grains, mushrooms, peanuts, almonds, soy protein and root vegetables.

Foods which do contain all 8 amino acids are bananas, tomatoes, dates, carrots, corn and most nuts. Combine foods in a meal to do the same.

If you are worried for any reason that you are not eating correctly, supplements like Bragg Liquid Aminos (Non-GMO) are available or ask for help at your local health store.

Cutting Calories and Saving D'oh: 25 Lessons "The Simpsons" Taught Me About Cheap, Healthy Eating

The Simpsons TV show turns the big Two-Oh next year, making them older than Miley Cyrus, post-Soviet Russia, and everything I own, save a dearly beloved 5th grade softball jersey. Like all good Americans, I adore the show, and always have. I owned a Bartman tee in 1990, can quote “Treehouse of Horror IV” word for word, and even as an adult, model myself after eight-year-old Lisa, who is everything that’s right about our society.

What amazes me most about The Simpsons (beyond the college classes and bible studies) is the effect it’s had on my vernacular. Each day, I’m guaranteed to quote a four-fingered Springfieldian at least once – usually unconsciously, usually “D’oh!” (“Excellent,” and “You don’t win friends with salad” creep in there, too.) And when a show’s been around for so long that it actually CHANGES THE WAY YOU SPEAK, you’re bound to pick up a lesson or two along the way.

So today, sweet readers, CHG is taking a temporary pop culture detour. With the assistance of the characters themselves (or at least their dialogue), here are the 25 rules of cheap, healthy eating I’ve gleaned from 19 years of watching Homer & Co.

1) There is such a thing as being too frugal.

Marge: Lisa, I made you some homemade Pepsi for the dance; it's a little thick but the price is right.
~~~

2) Keeping a budget and paying with cash are two of the easiest, most effective ways to regulate expenditures. Without them, you might not be aware of how much you’re spending.

Moe: Say, Barn, uh, remember when I said I'd have to send away to NASA to calculate your bar tab?
Barney: Oh ho, oh yeah, you had a good laugh, Moe.
Moe: The results came back today. You owe me seventy billion dollars.
Barney: Huh?
Moe: No, wait, wait, wait, that's for the Voyager spacecraft. Your tab is fourteen billion dollars.
~~~

3) Mass-market food companies are there to make money, not to make you healthy.

[Marge has decided to go into the pretzel business.]
Marge: What's my territory?
Frank Ormand: Your territory? Well, let me put it this way: wherever a young mother is ignorant as to what to feed her baby, you'll be there. Wherever nacho penetration is less than total, you'll be there! Wherever a Bavarian is not quite full, you'll be there!
Marge: Don't forget fat people! They can't stop eating!
Homer: (passing by) Hey! Pretzels!
~~~

4) Those same corporations spend billions marketing junk foods towards American consumers, and despite our best intentions, we’ve become both accustomed and prone to their suggestions.

Homer: Hey, it's the first day of the month. New billboard day. [Drives by, reads first billboard] "This year, give her English muffins." Whatever you say, Mr. Billboard.
~~~

5) It helps to stay current on news about food, nutrition, cost, and cooking, but don’t believe everything you read.

Marge: I don't have e-mail. (crowd gasps)
Homer: Oh Marge, you got to get on the Net. It's got all the best conspiracy theories! Did you know that Hezbollah owns Little Dolly Snack Cakes?
~~~

6) Diet and exercise are the only consistently proven, non-surgical paths to weight loss. Everything else is bunk.

Marge: Homer, has the weight loss tape reduced your appetite?
Homer: Ah, lamentably no. My gastronomic rapacity knows no satiety.
~~~

7) Portion sizes have increased tremendously in America over the last few decades, and are a giant factor in U.S. weight gain. This is especially true for restaurant food and takeout.

Homer: Is this the biggest steak you got? 72 oz.? I thought this was supposed to be a steakhouse, not a little girly, underpantsy, pink doily, tea party place!
Waiter: Well, we do have one steak available upon special request. We call it Sir Loin-A-Lot. It's the size of a boogieboard.
Homer: Ooh, I'll have that one! And to drink ... meatballs.
~~~

8) Eating at home as much as possible is a simple way to regulate nutritional intake and save money.

Apu: Poor Mr. Homer! Could it be that my snack treats are responsible for his wretched health?
[A customer enters.]
Customer: Gimme some jerky.
Apu: Would you like some vodka with that?
~~~

9) Planning menus and shopping ahead of time will prevent last-minute supermarket sprees and oft-pricey impulse purchases.

Marge: Homer, I have to go out to pick up something for dinner.
Homer: Steak?
Marge: Hmm, money's too tight for steak.
Homer: Steak?
Marge: Eh, sure. Steak.
~~~

10) When grocery shopping, it helps to look for whole foods and stick to the perimeter of the store. It’s healthier and less expensive overall.

Homer: Olive oil? Asparagus? If your mother wasn't so fancy, we could just shop at the gas station like normal people.
~~~

11) Instead of purchasing pre-made sauces, mixes, and dressings, create your own at home. The end product will be way tastier, and it’s often cheaper and better for you, as well.

Homer: Got any of that beer that has candy floating in it? You know, Skittlebrau?
Apu: Such a beer does not exist, sir. I think you must have dreamed it.
Homer: Oh. Well, then just give me a six-pack and a couple of bags of Skittles.
~~~

12) Cutting down on meat will make a significant difference in your food budget and calorie intake.

Apu: Let's see ... Farmer Billy's smoke-fed bacon, Farmer Billy's bacon-fed bacon, Farmer Billy's travel bacon ... Mr. Simpson, if you really want to kill yourself, I also sell handguns!
~~~

13) The surest way to diet/budget defeat is to make absolute changes without allowing for the good stuff. Don’t forget to indulge every once in awhile.

Lisa: (to Homer) Is it really worth risking your lives for some sugar?
Marge: (from kitchen) Dessert's on! I steamed some limes!
Lisa: Godspeed.
~~~

14) Read labels and be wary of health claims. A lot of times they’re just plain bogus. Whole, untouched foods will always be the best way to eat.

Homer: Wanna bite of my doughnut?
Lisa: No, thanks. Do you have any fruit?
Homer: This has purple stuff inside. Purple is a fruit.
~~~

15) While you’re at it, don’t forget to check expiration dates. Especially on bargain-priced foods. Sometimes it’s been marked down because it’s about to go bad.

Homer: Apu, I'm returning a yogurt I wasn't completely satisfied with.
Apu: [opens the bag] OH MY GOD! If a dead fish and a homeless person had a baby, and the baby puked, and the dog ate the puke, this smells like the rear end of that dog! I'll give you any yogurt in the store just take that thing with you when you go!
~~~

16) Know that fat isn’t always a bad thing. There are good ones – usually naturally-occurring – like those found in avocados, peanuts and eggs.

[Homer has just snatched and stomped on Lenny’s egg sandwich.]
Homer: I saved your life! That egg sandwich could have killed you -- by cholesterol.
Lenny: Sheesh -- forget it, Homer. While it has been established that eggs contain cholesterol, it yet has not been proven they conclusively actually raise the level of serum cholesterol in the human bloodstream.
Homer: So, one of those Egg Council creeps got to you too, huh?
~~~

17) Just because a food is fat-free doesn’t mean it’s low in calories or better for you. Sugar, high fructose corn syrup, and other sweeteners can be just as deleterious to your health.

Dr. Hibbert: Sugar is not only fattening but it's also terribly, terribly addictive. … Uh, is my carton of Pixie Sticks in?
Apu: No, it hasn't come in yet.
Dr. Hibbert: Dammit. When they come in you call me at this number.
[hands over a card]
Apu: 911?
~~~

18) Condiments, toppings, and add-ons are a quick way to pile on fat and calories.

Homer: I'm on a bit of a health kick, so I'll take the low-fat vanilla. With the following toppings: Snickles, Gooey Bears, Charlottesville Chew, Nice 'n Many, Kat Kit, Herschel Smooches, Mrs. Badbar, and Milk Dudes.
~~~

19) Parental habits are key (if not THE key) in how kids learn to eat. Children mirror what they see at home, so it’s important for moms and dads to model healthy behaviors.

Homer: Don't fill up on those vegetables, kids. Save room for nachos!
Lisa & Bart: All right!
Marge: [disapprovingly] Mmm…
~~~

20) Make eating an experience rather than a chore. Use all your senses to enjoy it fully. The overall slow-down means you’ll consume less.

Homer: I smell cake! Cake that says (sniff sniff) "Farewell" and (sniff sniff) "Best Wishes"!
Nelson: Your old man has an awesome nose.
Bart: Oh, that's nothing. He can hear pudding.
~~~

21) Buy recycled grocery bags. They’re frugal, better for the earth, and you never know when they’ll come in handy for something else.

Belle: Are you wearing a grocery bag?
Homer: I have misplaced my pants.
~~~

22) Speaking of a frugal item with several applications: buy white vinegar. It’s more than a foodstuff. It’s an EVERYTHING.

Mr. Burns: I need to have my eyes re-balled and my brain flushed out with vinegar.
Smithers: Oh and your legs will be back from the shop tomorrow.
Mr. Burns: Excellent.
~~~

23) Read reviews. For all things, everywhere. Restaurants, cookware, recipes – you name it. You might not unilaterally agree with a commenter, but an unbiased opinion (or several hundred unbiased opinions) will keep you from wasting valuable resources and time.

[Homer has become a restaurant critic.]
Sea Captain: I had enough of Homer! His bad reviews are sinking our businesses!
Akira: Then why did you put yours on the window?
Sea Captain: Yarrrr. It covers up the ‘D’ from the health inspector.
~~~

24) Food is almost always tied to emotions. Exploring how and why you eat is vital to understanding issues you may have with it.

Comic Book Guy: Oh, loneliness and cheeseburgers are a dangerous mix.
~~~

25) Remember, true dietary or financial change is possible only through repeated action. It takes a lot of tries to change a behavior fully, so don’t panic if you foul up. Of course, you have to commit in the first place.

Homer: [after watching Barney's movie] Wow, I'll never drink another beer again.
Vendor: Beer here.
Homer: I'll take ten.
~~~

And that’s it. Readers, do you have a favorite Simpsons quote that taught you something valuable? Post away!
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If you dig this article, you might also enjoy…

• 11 Things Dwight K. Schrute Taught Me About Food and Frugality
• Free Cooking Lessons Part II: A Beginner's Guide to TV Chefs
• When Food Frugality Pays Off: See Ya, Sallie Mae

(Photos courtesy of Flickr members specialcakes/tracey, hbrinksman, wasianed, jthm4242, joel foreman, soundkiosk, and candied kisses.)