How Can You Choose the Best Juicer?

For vegetarians, a juicer is a must have appliance. There are very many brands which are available in the market with different capacity and capability; different sizes and designs etc. It is prudent to select one which will suit your needs. To get the best juicer, you must evaluate the following key parameters:

Working efficiency 

Juicing is a labor intensive exercise though the entire process has been automated by juicers. To juice all your fruits and vegetables effortlessly, it is important that you go for an efficient juicer. A juicer which does not eject pulp or introduces either heat or oxygen to the juice is considered highly inefficient. You must avoid such appliances. Before you buy any juicer read customer reviews about the juicer. If possible, you can consult a friend who loves juicing for whatever reason.

Ease of cleaning 

Juicers which are used frequently tend to accumulate a lot of dirt therefore; it will be pointless to own an appliance which will be hard to clean. There are those appliances with twin gear, complex designs with numerous sieves and filters. This may not only be difficult to clean but also be very frustrating. This is an important aspect you must consider. Remember juices ferment faster due to presence of sugar.

Warranty 

Almost all appliances are susceptible to either damage or malfunction. Companies which sell genuine product will give their customers an exclusive warranty for every product they purchase. Only buy those products with a warranty. This will save you on the extra repair costs and the cost of purchasing a new item.

Type of fruits and vegetables which the juicer can process 

Juicers are designed differently and the manufacturer will specify various types of foods the appliance can process. Therefore, you must read the user manual. You will get all the details on which types of foods a blender can process. Premium juicers can process a wide range of fruits and therefore, they are slightly expensive.

Cost 

There are very many factors which determine cost of a juicer. For instance, robust and premium juicers which can process a wide range of fruits and vegetables will be slightly expensive. Furthermore, the brand will also determine the cost of a blender. There are those brands which are more expensive than others. Basically, the price of juicers is always a game changer or a deal breaker while shopping for these items. Under no circumstance must you go for a cheaper product simply because you want the cheapest product. Again, you must not buy these products expensively for no apparent reason. Before you buy these appliances, visit several shops to compare the prices.

Feed chute 

The diameter of the feed chute is another important factor to consider. The normal range spans between 1.5 inches and 4 inches. There quite a number of juicers with varying chute diameter; go for one which suits your needs. It is advisable to go for larger one so that you may not me limited by the size of the chute.

Usage and quality of juice the appliance can produce 

There are those juicers which are robust and they can perform heavy juicing tasks. On the other hand, there are those which are delicate and therefore, they can break down if you use them for heavy juicing processes. You should go for robust juicers as much as they could be slightly expensive.

Blending all these parameters together will be a sure way to buy a suitable juicer. The choice is all in your hands but you can also visit bestjuicecleanse website for more guidance and information about juicers.

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Pan-Grilled Tofu and Eggplant Wraps

These tasty vegetarian wraps look and taste much "heavier" than they are. Extra-firm tofu stands up well to pan-grilling, and eggplant, onion, and bell pepper add their own grilled-vegetable goodness.

The richest flavor here comes from the creamy, garlicky Mediterranean-style sauce, made extra rich with the addition of nutty tahini. It's a thick sauce, but you can adjust the consistency to your own liking by adding a little water to thin it.

Note: If you don't have a grill pan, use a hot, heavy (preferably cast-iron) skillet to sear the tofu and vegetables.

Makes 4 wraps

Ingredients

For the Garlic-Yogurt Sauce

6 oz plain Greek yogurt

2 garlic cloves, finely chopped

2 tbsp tahini

1 tbsp freshly squeezed lemon juice

1/2 tsp ground cumin

water, for thinning, as needed

sea salt

freshly ground black pepper

For the Wraps

8 1/3-inch-thick slices of extra-firm tofu, about 3 X 2-inch rectangles

1/4 tsp each ground cumin, turmeric, chile powder, garlic powder

olive oil, for brushing

1 small eggplant, sliced lengthwise in half, each half sliced into 1/4-inch half-moon pieces (about 16 total; reserve remainder for another use)

sea salt

freshly ground black pepper

1 small onion, sliced into thin 1-inch strips

1/2 large red bell pepper, sliced into thin 1-inch strips

4 8-inch whole-wheat tortillas

Preparation

For the Garlic-Yogurt Sauce

Combine the yogurt, garlic, tahini, lemon juice, and cumin in a medium bowl. Stir in a little water, if desired, for a thinner consistency (should be fairly thick). Season with salt and pepper and set aside.

For the Wraps

Place the tofu slices on layers of paper towels and cover with more layers to drain moisture. Let stand 15 minutes.

Combine the ground cumin, turmeric, chile powder, and garlic powder in a small bowl. Set the spice mixture aside.

Preheat the oven to its lowest temperature.

Heat a grill pan over medium-high heat and brush with olive oil. Season the eggplant slices with salt and pepper and grill until tender and lightly charred, about 3 minutes per side. Transfer to a heatproof plate and keep warm in the oven.

Brush the grill pan with a little more oil and add the onion and bell pepper slices. Season with salt and pepper and grill, stirring frequently, until tender and lightly charred, 3-4 minutes. Transfer to the same plate with the eggplant and keep warm.

Blot the tofu with paper towels and sprinkle both sides with salt, pepper, and the reserved spice mixture. Brush the grill pan with more oil and grill the tofu until brown and charred in places, 2-3 minutes per side. (Turn the pieces carefully with a spatula to try to prevent breaking.

Lay the tortillas on a work surface and spread a line of garlic-yogurt sauce slightly left of center down each one, using about half the sauce.

Divide the tofu slices on top of the sauce and top with eggplant, onion, and bell pepper. Dollop the remaining sauce over the filling. Starting on the left side, roll the wraps tightly over the filling.

Brush the grill pan with more oil and place the wraps in seam-side down (2 at a time, if needed). Press with a large spatula or grill press and grill until char marks appear, 1-2 minutes. Turn and grill 1 minute longer.

Transfer to a cutting board and cut each wrap in half on the diagonal. Serve right away.

For more recipes and cooking tips from Pamela Steed Hill, check out The Briny Lemon.

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Festive Cherry Beet Slaw

Come holiday time, festive side dishes go over really well. Most fall into the vegetable or bread/stuffing category. Many people also enjoy the standard jellied cranberry sauce or the cranberry-orange relish with its beautiful colors of red and orange. But here I offer an alternative that's just as delicious and just as brilliant in color that will surely add to the festivity at your holiday table.

To make my Cherry Beet Slaw you will need:

1 large apple - unpeeled

1 medium raw red beet

1 large carrot or 2 medium ones

1 lime - juiced

1-2 packets of stevia

1/3 cup dried pitted tart cherries

1/4 teaspoon ginger powder (optional)

Directions:

Shred the apple, beet and carrots into a bowl.

Add the dried cherries. The ones I use are tart pitted Montmorency cherries.

Add the lime juice and stevia. Mix well.

I love using Stevia. It's my go-to sweetener. You may only need one packet so please do test the sweetness level and adjust according to your taste. If you want to add a little spice, by all means add in the ginger powder and adjust that to your taste as well.

The beets will color the other ingredients but the bright orange from the carrots will pop through so this is a beautiful dish.

Warning: Beets stain! Be careful about splashing the juice on your clothing. As for your hands, you'll probably need to wash several times to get the bright red stain off. Also, the bright red color of beets is from a compound called betanin. It's not broken down in the body, and in higher concentrations, may temporarily cause urine and stool to look a bit red; fear not, it's harmless and will dissipate once the food is out of your system.

Obviously this is the type of recipe that you can adjust based on amount needed and sweetness level. There is a lovely earthiness from the root veggies and the dish is a festive slaw that can easily be a side dish or a dessert, albeit not a traditional one.

Nutritionally speaking: Beets are a good source of Vitamin C, Iron and Magnesium, and a very good source of Dietary Fiber, Folate, Potassium and Manganese. The bad news is that they are generally high in sugars as are carrots. Carrots are a good source of Thiamin, Niacin, Vitamin B6, Folate and Manganese, and a very good source of Dietary Fiber, Vitamin A, Vitamin C, Vitamin K and Potassium.

Lastly for those of you who just have to have your cranberries, of course you can substitute them for the cherries. I've even come across orange flavored cranberries so they would work well too. But try the cherries as they really add a nice flavor to the slaw. Happy holidays!

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Heirloom Grains: Our New Heritage All Over Again?

GIVEN THE RECENT ACQUISITION of quinoa in many pantries, there's an increased interest in healthful heirloom grains. For the most part, these grains have been harvested and eaten for hundreds, if not thousands of years. What do they have in common? These grains are unaltered, neither through hybridization, nor genetic engineering. In whole grain form, they provide more fiber, protein, calcium, vitamins, and nutrients than modern-day wheat. And they are gluten-free.

The major drawbacks of these heritage grains: they're sometimes difficult to obtain and they have to be cooked longer. But the cooking time can be decreased if soaked overnight. Also, some can be fried before boiling, similar to fried rice. If these heirloom or heritage grains aren't soaked or fried first, it may take hours to cook them. But they are usually more flavorful, often with a nutty taste. Also, these grains are less likely to cause weight gain.

Throughout most of history man has been close to famine and the answer was the development of hybrid wheat, corn, and rice that packed on the pounds. In most of the first world nations today, there is an abundance of food; consequently, the consumption of those hybrid grains causes weight gain and, in some cases, morbid obesity.

These heirloom grains can be found in some breads, soups, cereals, snacks, and salads. They include:

· Spelt, ancient wheat grown as long as 5,000 years ago in Mesopotamia.

· Teff, a minuscule grain that has been grown for hundreds of years in Ethiopia.

· Farro, precursor of wheat, one of the first cultivated grains grown in ancient Egypt.

· Millet, grown in northern China over 5,000 years ago, and in Africa for at least the past 2,000 years

· Some of the others include sorghum, amaranth, einkorn, emmer and, of course, quinoa.

Following is one of my favorite heirloom grain recipes.

Millet with Mixed Mushrooms

· 2 cups dried mixed mushrooms, soak 15 minutes in pre-boiled water

· 4 tablespoons flaxseed oil

· 4 tablespoons butter, that's ½ stick

· One large Walla Walla sweet onion, chopped

· 2 cups millet, soak 1 hour

· 2 tablespoons minced garlic

· 2 cups sliced baby Portobello mushrooms

· 1 tablespoons soy sauce

· ¼ cup cream sherry

· 1 teaspoon thyme

· Salt and pepper to taste

1) Remove and wring mixed mushrooms into the remaining water, keep the water in reserve, and chop the reconstituted mixed mushrooms.

2) In 2 tablespoons butter and 2 tablespoons oil sauté onion for 5 minutes. Add the pre-soaked millet, the mushroom soaked water, and one cup water, bring to boil, cover, simmer for 30 minutes, and salt to taste.

3) In the remaining butter and oil, add garlic, all mushrooms, and sherry, sauté for ten minutes, and add pepper and thyme.

4) Place the millet on plates, top with the mushrooms, and enjoy a healthful meal.

In the spirit of Unbroken, Tears in the Darkness, and With the Old Breed, the author of this article has written a World War II, creative non-fiction book under the pen name Chris Gregory. Dismounted Liberty, about a young man's challenging youth, his survival of the Bataan Death March, and horrific treatment as a POW, is available in paperback and kindle edition formats on Amazon at http://www.amazon.com/Chris-Gregory/e/B00FYXT8BA

To learn more about this heart-wrenching story, go to http://www.BuckshotPie.com

Happy reading and best wishes for 2015!

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Indian Vegetarian Food Is Known for Being Healthy, Flavourful and Delicious

Many Indian recipes were developed according to the laws and principles of nature, or dharma. These principles state that we are basically what we eat, as different foods affect our bodies in different ways. We eat to live, not live to eat, and there is both a right way and a wrong way to go about it.

Northern Indian cuisine

Northern Indian cuisine is typically from the Punjab region of the country, otherwise known as the land of five rivers. The region has very fertile soil and ample means for irrigation. As a result, it is very rich in agriculture and is known as the "bread basket of India". Punjab was partitioned into two provinces in 1947 when Pakistan was carved out of India. Hence the western portion is now an eastern province of Pakistan. Hence, the cuisine has quite the diversity when it comes to the way food is prepared. Sometimes the spices in each dish vary from one region to another, depending on migration and family tradition.

Restaurant food tends to be heavier and richer due to the generous use of fats such as oil and clarified butter, or ghee, whereas home-cooked meals are simpler and have more flavour. Local specialties to the Punjab region are a food lover's dream. For example, makki di roti, a thick tortilla-like bread made of corn flour, or sarson da saag, a vegetable dish made of dark rapini-like leafy greens often served with the corn roti.

Indian Vegetarian Diet

The practice of a mainly vegetarian diet in Indian culture began thousands of years ago. It was evident in the sacred Vedic texts, which are ancient books of wisdom passed down through the ages. These texts support a meatless lifestyle, and are seen in Hindu tradition to be the first rule in obeying the will of a higher power.

In Hinduism, cows are considered to be a sacred animal. The slaughter of cows and the eating of their flesh is seen as taboo. The Rigveda text refers to the cow as a goddess. But there are other reasons behind a mainly vegetarian diet in Indian culture besides these religious principles.

Karma is defined as "the sum of a person's actions in this and previous states of existence" and is viewed as "deciding their fate in future lifetimes." In other words, what goes around comes around. Eating the flesh of another animal is seen as inflicting unnecessary pain and cruelty for your own gain, and has consequences for your life after this one.

Even though religion is the most prevalent reason for eating a vegetarian diet across India, there are other more practical reasons as well. A diet that restricts meat and is rich in fruits, vegetables and grains has been shown to lower the risk of certain ailments such as high blood pressure, high cholesterol and dental problems. It has also been shown to reduce or prevent certain cancers. In addition, the foods from this type of vegetarian diet are digested more quickly than meats, therefore providing the body with more energy.

Some key components of the Indian vegetarian diet:

Bread - Naan and roti are both traditional Indian breads made with wheat or flour, then cooked on a stove or in a tandoor

Rice - Rice has been a staple of vegetarian cuisine for centuries and can be flavoured in a number of ways. Rice pilaf, biryani and kheer are some examples.

Curries - Refers to gravies and vegetable dishes cooked in spices, and can vary by region.

Fried - Savoury and sweet delicacies such as pakoras, samosas, poori, gulab jamun.

Sweets - Typically made with milk, nuts, dried fruits and certain grain and bean flours.

Preparation Methods

One thing that makes Indian food so delightfully fresh and tasty is simply how it's prepared. Below are some of the more common and traditional ways of cooking Indian food:

Tandoori ­­- While most people associate tandoori with spicy roasted dishes, tandoori simply refers to cooking in a tandoor, a metal or clay oven that is heated with wood or charcoal. It allows for slow heating and the long roasting times are essential to creating savoury vegetable or meat dishes, as well as breads such as naan and tandoori roti.

Tawa - This is a large, flat metal pan used like a griddle for making flatbreads like roti, and can also be curved on the edges to hold meats or vegetables, quite similar to a wok.

Fried - Foods fried in oils or clarified butter add a crispy crunch to vegetables, fish or meats which are first dipped in a spiced batter.

When it comes to Indian cooking, there is no right or wrong way to cook your meal. It is just a matter of becoming familiar with the spices and other ingredients, as well as the basic preparation methods. If you have the inclination to learn, we can help you to add some spice and sizzle by introducing you to a whole new selection of meal ideas for your culinary repertoire. http://globalvegetarian.ca

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Fried Japanese Tofu Recipes

To make these fried Japanese tofu recipes you will need:

1 - 2 blocks of extra firm tofu

Potato starch

Oil (I used olive oil)

Sweet rice wine

Soy Sauce

Other ingredients you may use are scallions, mushrooms, ginger, dashi, daikon radish, Nori

My Happy and Delicious Accident

My son decided a year ago to cut out meat and dairy products from his diet. He was living on his own so I didn't have a need to make vegan or vegetarian food.

Now that he is home I search recipe blogs for yummy vegan dishes for him.

The other night I made something tasty on my own with what we had available - tofu, sriracha sauce, and soy sauce without a recipe.

I squished all the water out trying not to break the tofu. The paper towels were soaking wet. Once it was as dry as I could get it I sliced it into cubes - probably 2 inches each.

In a separate bowl I put sriracha sauce, soy sauce, garlic flakes, and some seasoning. After mixing it and putting some gloves on I placed the tofu cubes into the sauce. I gently moved the pieces in the bowl to make sure I covered each piece.

While I let this sit I heated some olive oil in a frying pan on low heat. Once heated I added the pieces one by one placing a lid on top.

After about 3 - 6 minutes I flipped them - they were brown on one side. Be careful and keep the heat low or use protective gloves because the grease does splatter.

I removed them from the fire a few minutes later.

Next, I reheated some rice with soy sauce and sriracha along with scallions, thinly sliced carrots, and broccoli.

Finally, I placed the rice on the plate with the fried tofu on top. I tried a bit myself and my mouth did a happy dance. I actually made something yummy.

My son ate his meal with enjoyment.

What did I just make? I know from eating at Japanese restaurants that they have something like this so I searched online.

It's called Agedashi Tofu. You make in a similar way except you add a coating to it.

Below are a few mouth-watering recipes I found online.

1. Agedashi Tofu by Nami of Just One Cook Book

She uses soft tofu in her recipe along with vegetable oil, potato starch, dashi (kombu dashi for vegetarian - she has a homemade recipe on her blog), mirin, soy sauce, scallion, daikon radish and Japanese seven spice.

Included is a step-by-by step photo tutorial as well as video tutorial.

She suggest squeezing the liquid out of the tofu for 15-minutes. I think I may have done 5-minutes so I'll have to try getting more of the water out next time.

After chopping the onions and grating the radish (and making the sauce) she deep fries the tofu. Agedashi is crispy on the outside and creamy on the inside. Read the rest of her tutorial as well as some interesting tidbits about this appetizer on her blog Just One Cook Book.

justonecookbook.com/recipes/agedashi-tofu-2

2. Deep Fried Tofu by Bebe Love Okazu

This recipe looks very simple.

- drain the tofu

- coat it with potato starch

- fry it

- make sauce and cut up vegetables

- serve

Visit Judy Ung's blog Bebe Love Okazu for the complete recipe.

bebeloveokazu.com/2011/08/16/agedashi-tofu

Tip: Tofu frying tips from Andrea Nguyen of Viet World Kitchen vietworldkitchen.com/blog/2012/06/tofu-frying-tips

3. Fried Tofu in Dashi Sauce by Natsuko Kure

For this version you'll need soft tofu, potato starch, Enoki mushroom, chives, salad oil, Dashi stock and Dashi flakes (make sure it is vegetarian), soy sauce, mirin, and Nori seaweed.

Tip: Drain Your Tofu The Right Way - Natsuko drains her tofu using the microwave. Visit her to see how she does it.

cookmap.com/en/recipes/agedashi-tofu-fried-tofu-in-dashi-sauce

Don't these recipes sound yummy?

Next time I cook for my son I'm going to try draining the tofu as Natsuko suggests as well as taking a few pointers from Andrea on frying so I don't get splattered with grease.

Have you made Japanese fried tofu? Which of the three recipes will you try?

And now I'd like to invite you to follow me on Pinterest as I learn cooking by trying various recipes.

I'm Sara a mom on a journey to be a better cook. Follow my Recipe Trails Pinterest board as I try different foods from around the world. My latest obsession is Vegan and Asian Recipes. I write about blogging tips, crafts, and life at Momwithahook blog Get Updates [http://crochetbusiness.com/cbb-updates/] when I publish new articles.

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From Meat to Vegetarian: It's a Life-Style Choice

As a non-vegetarian, you've been accustomed to eating meat your whole life. Consequently, your body is addicted to that food group. When meat is eliminated, some people may experience significant withdrawal, something similar to quitting caffeine or smoking. It's important to know that synthetic chemicals and hormones are regularly used in food production animals. Such hormones are injected into cows to increase their milk production and length of lactation, and as many as six different hormones are used within the meat production process to promote growth in livestock. As your body rids itself of these toxins that have been built up from years of meat consumption, withdrawal will affect not only your body but your emotional state as well.

The good news is that after the withdrawal from meat is complete and you've successfully transitioned to a vegetarian lifestyle, you will feel significantly better within days. As you continue with your meatless diet, your body will start to heal itself. You will become healthier, more likely to fight off harmful bacteria that makes you sick, and biologically stronger than ever before. As great as all of this sounds, those that have just switched or are thinking of choosing vegetarianism undoubtedly have some nutritional concerns that need to be addressed before making the switch.

Let's take a closer look at some of these health issues and how they can be addressed.

Common Health Concerns

Because beef, pork, and poultry have been found to be nutrient-dense and packed full of protein and other essential vitamins, the question most asked by those wanting to become vegetarian is: "Will I get enough protein?" The short answer is yes. Here are some great sources of meatless protein:

Whole grains

Tofu

Beans

Lentils

Nuts and seeds

Eggs

Low-fat dairy products

Some of these may surprise you, but it's true! The USDA recommends that 10-35% of your diet be comprised of protein, and by combining one or more plant-based proteins, you'll be supporting your daily protein intake in the best way possible. This plant-based protein chart will help you to become familiar with the best foods for your new lifestyle.

Some other nutrients that come into question as part of a vegetarian diet are:

Iron - It is completely possible to meet your iron intake requirements with plant-based sources. Most breads and cereals are fortified with iron during the production process, but there are several other sources of natural iron such as spinach, broccoli and other dark, leafy greens; dried fruit and prunes; seeds like pumpkin and sesame; and blackstrap molasses. Preparing your food in iron cookware will also help increase your iron intake.

Calcium - This is very essential for a healthy immune system and stronger bones, and most vegetarians can meet their USDA recommended daily amounts of 1000mg with low-fat and fat-free dairy products such as milk, cheese and yogurt. You can also choose to include calcium-fortified breads and cereal to your diet. There are several plant-based sources of calcium as well, such as dark green, leafy vegetables like kale, spinach, mustard, and turnip or collard greens; dried fruit like figs; sunflower seeds, broccoli and bok choy.

Vitamin D - Your body needs adequate calcium in order to absorb vitamin D, so both are equally important in a vegetarian diet. There are very few natural food sources that include vitamin D, but incorporating food such as vitamin-D fortified milk, cereals, eggs, mushrooms, tofu and ricotta cheese into your daily diet will ensure you won't become deficient in this important nutrient. It is also recommended that you get healthy doses of sunlight to encourage your body's own vitamin D production. Adding a vitamin D supplement to your diet is another option.Making these foods a natural part of your everyday diet will help you transition to becoming a vegetarian in less time than you think.

Much like quitting smoking or reducing caffeine consumption can heighten cravings and intensify need, it is better to start eliminating meat in small steps to avoid total withdrawal. The steps to get there are relatively simple and focus on making positive diet choices one at a time until you find yourself fully immersed in the vegetarian lifestyle.

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