Tag Archives: vegetarianism

New recipe – Runner beans stew

Very much in season and extremely easy to grow – Runner Beans.

runner beans

Runner beans need to be topped and tailed and may also need stringing before use. They should be sliced lengthways before cooking and plunged into boiling salted water and cooked until al dente. Runner beans are used in salads (young can be eaten raw) as well as added to stews, casseroles, soups and broths. They are also served as a vegetable side dish or mixed with other beans. Flavours and ingredients that go well with runner beans include tomatoes, garlic, lemon juice and chillies.

One of most popular runner beans recipes can be found in Your Instinct‘s Recipes section under:

Runner beans stew

Runner beans are a good source of Vitamins A and C and folic acid. 

What is your favourite recipe including runner beans?

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Best Speech You Will Ever Hear – Gary Yourofsky TheAnimalHolocaust

Gary Yourofsky’s entire inspirational speech on animal rights and veganism held at Georgia Tech in summer of 2010. Listen to this amazing speaker who will blow away the myths, fill your mind with interesting facts, and help you make ethical choices for a healthy heart and soul. His charismatic preachy style is one of a kind – a must-see for anyone who cares about nonhuman animals or wishes to make the world a better place.

Avocado: The World’s Most Perfect Food?

Did you know that the avocado has been called the world’s most perfect food and has many health benefits?

AvocadoIt has achieved this distinction because many nutritionists claim it not only contains everything a person needs to survive — but it has also been found to contribute to the prevention and control of Alzheimer’s, cancer, heart disease, diabetes and other health conditions.

The avocado (Persea gratissima or P. americana) originated in Puebla, Mexico and its earliest use dates back to 10,000 years B.C. Since AD 900, the avocado tree has been cultivated and grown in Central and South America. In the 19th century, the avocado made its entry into California, and has since become a very successful commercial crop. Ninety-five percent (95%) of U.S. avocados are gown in Southern California. Continue reading

New recipes – Courgette

Courgette/ zucchini is another underrated vegetable (it is actually a fruit from plant-science point of view) which is simply delicious and so versatile. Most of the time they are served cooked or baked, in various pasta or rice dishes, stir-fries or soups, however they can also be eaten raw in salads or raw pasta dishes.

courgetteOne of the main courgette’s properties (along with other squashes) is cancer prevention, by inhibiting cell mutations, especially effecting in preventing colon and lung cancer.

It is rich in nutrients like magnesium and potassium which help normalise blood pressure and plays an important role in cardiovascular health in general. The vitamin C content along with carotenoids stops the oxidation of bad cholesterol in the blood, therefore prevents the occurrence of strokes and heart attacks. Apart from Vitamin C they contain lutein which can serve as an herbal remedy for people with vision disorders and for sharpening the eyesight. Continue reading

Soak your nuts ;-)

nuts and seedsMany raw food recipes call for soaked nuts or seeds. There are several reasons for soaking nuts ranging from flavour to increased nutritional value. Sometimes it is simply to prepare the food to be soft enough that it will blend more smoothly.

Enzyme Inhibitors

Tree nuts and seeds are highly concentrated fat and protein, given by nature to ensure that an actively growing sprout will have all the nourishment it needs. Just like any other raw foods, nuts and seeds contain enzymes. We want the benefit of those enzymes, and that’s one reason we choose to eat food without subjecting it to intense heat. However, till the germination conditions for nuts and seeds are met—like moist soil, or in our case a soaking process — the enzymes in most nuts and seeds stay dormant, held hostage by so called enzyme inhibitors (another brilliant natural mechanism to ensure the proliferation of the species). Continue reading

Eat the rainbow :-)

You’ve likely heard this tossed about by foodies, nutritionists, and diehard vegetable fans. But what does it mean? It is really just a fancy way to say you should eat a balanced diet, and that you should buy every colour fruit or vegetable available at your local market. Why?

Kitchen 101 NutritionFruits and vegetables get their colours (and other unique characteristics like smell, texture, etc) from various phytochemicals. Each phytochemical has its own set nutrients. Since the phytochemicals that make something red are different from the phytochemicals that make something green, the nutrients, and health benefits  of those two plants are going to be different. Simply said, you can’t get the same vitamins and minerals from red fruits that you can get from green vegetables. This is why you should eat the rainbow. Continue reading

Quinoa, the perfect ingredient – does it appear on your plate

I’ve just added Quinoa to the list of ‘super-foods’ on Your Instinct. You can read more about its nutritional facts by following the link:

Superfoods: Quinoa

quinoaIt is not a surprise that the demand for quinoa worldwide has multiplied in the recent years. It obviously does not come without a price. As it is manly grown in Peru and Bolivia, it has caused some adverse effect on the land diversity and many locals can no longer afford it due to the increased price. This always needs to be taken into consideration when we make our conscious choices about the food supply. We should try to get our ingredients locally, ideally growing our own. It is also important to maintain a variety in our diet. Continue reading

Confused with labels and ingredients… You are not alone!

Even if you are growing your own food, you still need to get some ingredients from the shops and various suppliers. We all know how important is checking the label  nowadays. Couple of recent food scandals hopefully opened a few more eyes to how ruthless the food industry is. Let’s look a little closer on some examples of misleading labelling we should be aware of. Most of them will appear to mean a healthy choice, but in fact the reality is quite different…

100 natural‘Natural‘ or ‘All natural’: it seems that the FDA has not defined it officially, so there is a lot of room for interpretation and maneuver when it comes to the ingredients, including added preservatives or sodium. The worrying fact is that a lot of people still think that ‘natural’ is better/greener than ‘organic’. Continue reading

What is your opinion on soya?

It’s been widely promoted for so many years, but is it really good for you? Almost every coffee shop nowadays offers a soya milk as an alternative to diary. I must say that personally I never bought into the soya propaganda, I did use it, but in moderation, somehow deep down I was rather cautious about it.

soya milkI came across couple of interesting articles while doing my research about soya recently, it’s been said that we shouldn’t really be eating soya that has not been (traditionally) fermented. That would include soya milk, yogurt, tofu etc. Continue reading

So… where to get our food supplies

One country seems to be off the list immediately. I’m sure most of you have  heard a few horror stories about animal treatment in China, however it doesn’t stop there. It’s the food quality in general and it seems that organic is not much better!

You need to make your own choices, but this article may help you along the way:

‘Organic’ from China exposed: The shocking truth about ‘organic’ foods grown in the world’s worst environmental cesspool

organic labelAnother factor is the questionable morality of big corporations. If you are familiar with so called ‘corporate mentality’ you surely are already avoiding their products. If you are not, however, you may wish to follow this link about the United States’ organic food deception to help you make an informed decision when buying organic from ‘big brands’. Continue reading