Last Minute Christmas Links

Wishing my readers and their families a wonderful Christmas. I hope the links below help those of you, like me, who haven't totally organised their Christmas yet.

Recipes :

1) Vegan Christmas or Yule by Vegan Family House  :  Includes recipes like Cashew Nut Roast with Sage and onion stuffing, Creamy mushroom Puff, and Easy, Last Minute Christmas Fruit Cake.

2) Christmas Recipes by Cherry at Parsley Soup : Includes recipes like Chestnut Roast, Orange and Walnut Mince Pies, Vegan Mincemeat and Chocolate Brandy Truffles.

3) Simple Vegan Candy Recipes by Bryanna Clark Grogan at Vegsource : Includes recipes like One Pan Vegan Fudge, Chocolate-Soy Ganache, Vegan Coffee Truffles.

4) Raw Food Christmas Recipes by Hayley Nichols at Suite101 :Includes Mock Turkey and Raw Pumpkin Pie.

5) Gifts from the Kitchen: Vegan Sweets Extravaganza! by Care2 Green Living    : Includes Raspberry-Chocolate Cookies, Vegan Lemon Biscotti and Vegan Mixed Dream Cookies

6) Vegetarian/Vegan Barbecue Recipes by About.com : Includes Barbecued Stuffed Acorn Squash, Curried Grilled Seitan Kebabs, Spicy Chili Potatoes and Tequila-flavored Portobella Mushrooms.

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A Few of My Favoutite Bloggers' Christmas Posts :

a) Christmas Treats from Eat'n Veg'n Vegan Food   

b) New World Wassail: A Drink to Your Health from Fat Free Vegan Kitchen  

c) Dairy-Free Homemade Bailey's Irish Cream from Go Dairy Free

d) I'm Dreaming of a Green Christmas from In The Raw 

e) Karen's Christmas Punch from Living in the Raw

f) Whole Grain Apple-Almond Cake to Serve Holiday Guests from Vegan Feast Kitchen 

g) Last Minute Holiday Treats from Seitan is My Motor

h) Green Your Christmas from Urban Sprout

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Talking Turkeys

by Benjamin Obadiah Iqbal Zephaniah



Be nice to yu turkeys dis christmas

Cos' turkeys just wanna hav fun

Turkeys are cool, turkeys are wicked

An every turkey has a Mum.

Be nice to yu turkeys dis christmas,

Don't eat it, keep it alive,

It could be yu mate, an not on your plate

Say, Yo! Turkey I'm on your side.

I got lots of friends who are turkeys

An all of dem fear Christmas time,

Dey wanna enjoy it, dey say humans destroyed it

An humans are out of dere mind,

Yeah, I got lots of friends who are turkeys

Dey all hav a right to a life,

Not to be caged up an genetically made up

By any farmer an his wife.



Turkeys just wanna play reggae

Turkeys just wanna hip-hop

Can yu imagine a nice young turkey saying,

'I cannot wait for de chop',

Turkeys like getting presents, dey wanna watch christmas TV,

Turkeys hav brains an turkeys feel pain

In many ways like yu an me.



I once knew a turkey called...Turkey

He said "Benji explain to me please,

Who put de turkey in christmas

An what happens to christmas trees?",

I said "I am not too sure turkey

But itÕs nothing to do wid Christ Mass

Humans get greedy an waste more dan need be

An business men mek loadsa cash'.



Be nice to yu turkey dis christmas

Invite dem indoors fe sum greens

Let dem eat cake an let dem partake

In a plate of organic grown beans,

Be nice to yu turkey dis christmas

An spare dem de cut of de knife,

Join Turkeys United an dey'll be delighted

An yu will mek new friends 'FOR LIFE'.

MERRY CHRISTMAS EVERYONE

A New Favourite Book - The Urban Vegan

I have been a fan of Dynise Balcavage's blog The Urban Vegan for years. I love reading about her daily life, her food, her cats, and trying out her delicious Vegan recipes.

Dynise describes herself as having been cooking since the age of seven. She lives in a large city with it's variety of food and has travelled to 30 countries with their special local foods. This is probably why she has many ideas to choose from when she decides to create or adapt a recipe for Vegans.

I was therefore thrilled when Dynise decided to publish a cookbook as I knew I would enjoy it. The book is called The Urban Vegan - 250 Simple, Sumptuous Recipes from Street Cart Favorites to Haute Cuisine. My copy of the book arrived on Friday.

The large format paperback and the fact even the longer recipes fit onto one page, will make it easy to work with in the kitchen. An added bonus to the tasty recipes given are that each one is accompanied by an interesting description. I have one word to describe the dishes...scrumptious. They will be loved by both Vegan and Omnivores. There is even a Happy Hour or Sundowner section as I call it.

The first couple of recipes I tried out were the Sweet Potato Gnocchi with the Basil-Fennel Cream and the Easy Passion Fruit Mousse. They were both delicious.

I suggest you pop out and get this book or order online as I am sure, like me, you will add it to your favourite cookbooks.

Herbs Glossary

W

Wheatgerm Flour: It is used as body massage when mixed with double cream. It is useful for cleansing and softening.

Wheatgerm Oil: It is rich unsaturated oil, rich in vitamin E. It has healing properties.

Witch Hazel: It is made from alder bushes. It is widely used in skin tonics for its astringent properties.

Y

Yeast: Brewer’s yeast is rich source of Vitamin B and Protein. When taken internally, helps acne and dryness of skin scalp. Powdered Brewer’s yeast is used I cleansing facemasks.

Yarrow: Yarrow has grayish, feathery, ethereal–looking leaves and small daisy–like flowers. Yarrow has been used for headaches, fever and influenza. It also cures diarrhea and excessive menstruation.

Yoghurt: It is fermented liquor made from milk; natural yoghurt contains enzymes. It is used as base for cleansing and cleansing facemasks.

Z

Zinc Oxide: It is a heavy white powder. It has mild astringent and antiseptic properties. It is used as dusting powder with benzoated lard to make soothing ointment. Calamine lotion contains a small quantity of zinc oxide.

Trick or Treat with Peanuts

When witches go riding,
and black cats are seen,
the moon laughs and whispers,
‘tis near Halloween.

Rather than give out too many sweets this Halloween why not try some healthy peanut butter treats? Use a pure, raw, organic, peanut butter.

Peanuts are actually legumes, like beans and peas, and not nuts. They are very nutritious, containing a complete protein and are high in polyunsaturated and mono-unsaturated oils. Peanuts also contain dietary fibre, manganese, vitamin E, niacin (B3), pantothenic acid (B5), folic acid (folate), tryptophan, copper and silicon.

Health wise peanuts are one of the best snack foods. Only one ounce of peanuts contains as much as 70mgs of Resveratrol which is said to protect against atherosclerosis by preventing the oxidation of the LDL cholesterol causing plaque build up in arteries. Chicago Health and Ageing Project, did a study on niacin-rich foods such as peanuts and found they can lower the risk of developing Alzheimer’s disease. Eating peanuts can also boost your antioxidant intake.

Note: Approximately 2% of the population are allergic to peanuts. So be cautious when giving to children for the first time. They are also high in calories/kilojoules so eat sparingly if on a weight-loss diet.

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Halloween Links

The Official Guide to Vegan Halloween Candy
Vegan Halloween Treats
Vegan Halloween : Tricks and Treats
Summoning the Spirit of Vegan Halloween
Martha Stewart Halloween Central
What to do with Pumpkin Seeds
Pumpkins for Halloween

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Halloween Peanut Butter Recipes

Spiders
From VegWeb Halloween Recipes

200 gms / 7-8 ozs cooking chocolate (dairy-free)
100 gms plain fried noodles
1 tbsp of crunchy peanut butter

Melt chocolate and peanut butter together. Add noodles and stir until noodles are covered in chocolate. Put teaspoons full of the mixture on a tray. Put in fridge until set (about 15 minutes). Serves: 30


Easy Vegan Peanut Butter Fudge
From AllRecipes

3/4 cup / 170gms vegan margarine
1 cup / 260gms peanut butter
3 2/3 cups / 460gms confectioners' sugar

Lightly grease a 9"x9" / 23cmx23cm baking dish. In a saucepan over low heat, melt margarine. Remove from heat and stir in peanut butter until smooth. Stir in confectioners' sugar, a little at a time, until well blended. Pat into prepared pan and chill until firm. Cut into squares. Serves 24.
Flawless Fudge Advice : Once the fudge reaches soft-ball stage 240F / 115C, do not stir it or even shake the pan until it has cooled to about 110F / 43C. When pouring the fudge from the saucepan to the serving pan, don't scrape the sides or bottom of saucepan or you may introduce unwanted sugar crystals into your finished fudge.

Health Fudge (RAW)
From 100HealthyRawSnacks

½ cup walnuts or almonds
½ cup raisins
½ cup dates
1 cup sunflower seeds
1 cup peanut butter
½ cup carob/cocoa powder
½ cup sesame seeds
½ cup desiccated coconut

Place nuts in a food processor and process until coarsely chopped, add dates and raisins and blend until smooth. Add all other ingredients and blend until well combined Press into dish or pan and chill, covered for several hours to harden. Cut into squares.


Peanut Butter Rice Krispie Treats
From HealthDiaries

1 cup organic brown sugar
1 cup brown rice syrup
1 cup pure natural peanut butter (no added oils or corn sysrup)
7 cups puffed organic brown rice cereal

Combine sugar and brown rice syrup in saucepan and bring to a near boil while stirring often. Continue stirring until sugar dissolves. Remove from heat. Add peanut butter and mix well. Add puffed rice and mix well. Press the mixture into a greased pan and put in the fridge for several hours to cool and harden. If you want it to harden faster, stick it in the freezer for about an hour. Cut into squares and enjoy!


Peanut Butter Oatmeal Cookies
From Big Oven
Fantastically soft cookies bursting with peanut buttery goodness!

6ozs / 170gms silken FIRM tofu
1/2 cup unsweetened apple sauce
1/2 cup canola oil
1/4 cup soy milk
1 1/2 cups smooth peanut butter
2/3 cup brown sugar
4 tsps molasses
2 tsps vanilla
3 cups quick cook oats
2 cups whole wheat pastry flour
2 tsps baking soda
1 tsp salt
1/2 tsp cinnamon

In a medium bowl mix flour, oats, soda, salt and cinnamon. In a large bowl, cream peanut butter and sugar. In a blender or food processor crumble tofu, add apple sauce, oil and soy milk. Whiz until smooth. Add to the p/b - sugar mix. Beat in molasses and vanilla. Fold in oat/flour mix. Drop onto ungreased cookie sheet and flatten slightly. Bake 350* for 15-17 minutes. Let cool for 5 minutes before moving off cookie sheet. Cool completely and store in an air tight container. Yield: 45 Servings

Technorati: halloween trick or treat vegan diet halloween recipes vegan halloween links

Tasty, yes tasty, Brussels Sprouts!

Love them or hate them, Brussels sprouts are good for you and if cooked properly can be very tasty! Like cabbage and broccoli they belong to the Brassica family. They are thought to be native to Belgium, specifically to a region near Brussels, hence their name. Brussels sprouts are generally available all year round but are at their best from Autumn through to Spring especially when there is a light frost.

Nutritionally they are an excellent source of vitamins C and K, a very good source of vitamin A, B1 (thiamin), B6 (pyridoxine), folate (folic acid), manganese, dietary fibre, potassium and tryptophan, and a good source of omega_3 fatty acids, iron, phosphorus, protein , magnesium, vitamin B2 (riboflavin), vitamin E, copper, beta carotene and calcium. They also contain numerous phytochemicals which include sulforaphane, indole-3-carbinol, glucosinolates and phenols. A cup of Brussels sprouts contains +/- 60 calories.

Brussels sprouts, unlike most vegetables, are fairly high in protein (+/-4 gms per cup). The protein is incomplete as it does not provide all the essential amino acids but when combined with whole grains the protein is made complete. Being high in dietary fibre (+/-5 gms per cup) they will make you feel full without loads of extra calories, nourish the cells lining the walls of the colon, and help maintain a healthy colon.

Recent studies have shown that the phytonutrients in Brussels sprouts signal our genes to increase production of the enzymes involved in detoxification, which is the cleansing process through which our bodies eliminate harmful compounds. The high amounts of vitamin A, C and beta-carotene assists the body in fighting against infection and have the added advantage of promoting supple, glowing skin.

On top of that, other studies show Brussels sprouts have significant cardiovascular benefits as well. The phytonutrient indole-3-carbinol they contain lowers liver cells' secretion of the cholesterol transporter, apoB. ApoB is the main carrier of LDL cholesterol to tissues, and high levels have been linked to plaque formation in the blood vessels, causing cardiovascular disease.

When purchasing choose firm, compact, bright green and evenly sized sprouts. The organic Brussels sprouts are best as they have higher phytonutrient levels than conventionally grown varieties. To store, keep unwashed and untrimmed Brussels sprouts in a plastic bag or container in the vegetable compartment of the refrigerator. They can be kept for around 5 days. If you have to many to use in that period they can be frozen by blanching them first for between three to five minutes. and then freezing.

To prepare, cut the stem from each Brussels sprout and pull off outer wilted or yellowed leaves. Wash them well under running water or soak them in a bowl of water to remove any insects that may reside in the inner leaves. If cooking whole cut an "X" deep into the stem end of each sprout which will help them cook quicker. To preserve the folate and vitamin C it is best to cook them as briefly as possible. This will also prevent the release of the unpleasant smelling suphur compounds which happens when overcooking. Overcooked Brussels sprouts are slimy, smelly and tasteless which is probably why many were put off eating them in the past. Boil or stir fry them for 5-8 minutes or steam them for under 10 minutes.

I hope that the recipes below will help you to enjoy Brussel sprouts as much as I do. Remember do not overcook!!

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Brussels Sprout Salad with Almonds and Parmesan
Created by Colin Cowie From Oprah.com

1 cup slivered almonds
2 lbs / 900 gms Brussels sprouts
1/4 cup olive oil or 3 tbsps olive oil and 1 tbsp truffle oil
3 tbsps fresh lemon juice
2 tbsps finely sliced chives
1/2 tsp salt
1/4 tsp freshly ground black pepper
3 tbsps Parmesan cheese (optional or use Vegan Parmesan~Jackie)

Preheat oven to 350F / 175C. Place almonds on baking sheet. Bake 10 to 12 minutes, or until golden brown. Set aside to cool. Meanwhile, slice sprouts as thinly as possible. In large bowl, whisk together olive oil, lemon juice, chives, salt and pepper. Add sprouts, almonds and cheeze. Toss until combined. Serves 10 as side dish.


Stir Fried Brussels Sprouts (1)
By Mayo Clinic staff
In this recipe, quickly caramelized shallots add a sweet note to the sprouts.

3 tsps extra-virgin olive oil
3 shallots, thinly sliced (I use spring onions~Jackie)
1/4 tsp plus 1/8 tsp salt
1 lb / 450 gms Brussels sprouts, trimmed and cut into quarters
1/2 cup vegetable stock or broth
1/4 tsp finely grated lemon zest
1 tbsp fresh lemon juice
1/4 tsp freshly ground black pepper

In a large, nonstick frying pan, heat 2 teaspoons of the olive oil over medium heat. Add the shallots and saute until soft and lightly golden, about 6 minutes. Stir in the 1/8 teaspoon salt. Transfer to a bowl and set aside. In the same frying pan, heat the remaining 1 teaspoon olive oil over medium heat. Add the Brussels sprouts and saute until they begin to brown, 3 to 4 minutes. Add the vegetable stock and bring to a simmer. Cook, uncovered, until the brussels sprouts are tender, 5 to 6 minutes. Return the shallots to the pan. Stir in the lemon zest and juice, the 1/4 teaspoon salt, and the pepper. Serve immediately. Serves 4.


Stir Fried Brussels Sprouts (2)
From VegBox
This recipe is quick, easy and delicious. It might even tempt committed sprout haters back into the dining room.

Up to 30 Brussels sprouts
1 tbsps sesame oil (or vegetable oil)
1 tbsp soy sauce or tamari
1 tbsp sesame seeds

If the sprouts are still on their stem, gently snap them off. Wash the sprouts and remove any yellowing leaves. If you think there might be bugs in your sprouts, soak them in warm, salted water for 10 minutes. This brings the bugs out... Rinse well before cooking. Slice the sprouts in half and dry them thoroughly. Heat the oil in a wok or large frying pan, until hot. Add the sprouts and cover. Cook, turning occasionally, for up to 3-5 minutes. (Test them after 3 minutes or so. They should be soft, but still with plenty of texture and a little crunch). Add the soy sauce and sesame seeds. Serve immediately. Serves 4 as a side dish.


Stir Fried Brussels Sprouts (3)
From the Vegetarian Times
We’ve paired them with omega-3-rich walnuts and walnut oil, then thrown in some dried cranberries for extra tangy flavour and antioxidant flavournoids~Vegetarian Times

2 tsp olive oil
½ cup coarsely chopped walnuts
1½ lb/ 700 gms Brussels sprouts, trimmed and halved
2 medium shallots, halved and sliced (¼ cup)
1 clove garlic, minced (1 tsp.)
¼ cup coarsely chopped dried cranberries
1 tbsps agave syrup
1 tbsps walnut oil

Heat large skillet over medium-high heat. Add walnuts, and toast 3 to 4 minutes, or until fragrant. Transfer to plate, and set aside. Wipe out skillet, and return to heat. Add olive oil, and swirl skillet to coat bottom. Add Brussels sprouts, and cook 5 minutes, or until browned, stirring occasionally. Add shallots and garlic, and cook 1 minute more. Stir in cranberries, agave, and 1 cup water. Partially cover pot, reduce heat to medium, and simmer 5 to 7 minutes, or until most of liquid has evaporated and Brussels sprouts are just tender, but not soft. Transfer to serving bowl. Stir in walnut oil and toasted walnuts, and season with salt and pepper, if desired. Serves 6.

Technorati: Brussels sprouts phytonutrients vegan recipes Brussels sprouts recipes Vegan recipes Vegan diet

Aromatic Caraway

Caraway was recorded as being cultivated as far back as 1552B.C. in Egypt and is said to be the oldest cultivated spice in Europe. The plant is a member of the parsley family and the part usually used is the fruit, which is dried and sold as caraway seed, or distilled to extract the 3% to 7% essential oil it contains. In areas where the caraway plant is grown the young leaves are often added to salads, the older leaves cooked like spinach and the roots are boiled and eaten like any other root vegetable.

Although caraway is mainly used for it's wonderful flavouring it also has healing properties. The fruit contains a hydrocarbon, carvene and an oxygenated oil, carvol. It also contains the minerals magnesium, phosphorous, potassium, zinc, copper, manganese, calcium, and iron. Chewing caraway seeds or massaging the affected area with diluted caraway oil can relieve indigestion, expel flatulence, ease IBS colon discomfit and menstral cramps. A few drops of the oil in warm water, when gargled, will ease a sore throat. Plus, since ancient times midwives have found caraway useful to stimulate breast milk in nursing mothers and for easing colic in babies.

Many German and Northern European dishes contain caraway. The seeds are sprinkled in and on bread, muffins and scones, added to potato salad, sauerkraut, lentil soup and to many sweet and savoury apple dishes. Many people, at some stage in their lives, had Caraway Comfits which are caraway seeds encrusted in white sugar. The Russians and the Germans even make a liqueur called Kummel from caraway. If you haven't tried caraway before, sprinkle a few seeds the next time you make a potato or cabbage dish and see if you like it's unique spicy flavour.!

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Beet, Cabbage, and Carrot Slaw with Caraway Seeds
From Whole Living

1 tsp caraway seeds
2 tbsps freshly squeezed lemon juice
1 tbsp white or yellow miso paste
1 small shallot, halved lengthwise and thinly sliced into half-moons
2 tbsps extra-virgin olive oil
freshly ground pepper
2 1/2 cups julienned or grated beets (about 2)
2 cups finely shredded red cabbage (1/4 medium)
1 1/2 cups julienned or grated carrots (about 3)

Make dressing: In a small bowl, combine caraway, lemon juice, miso, and shallot. Slowly whisk in oil until emulsified. Season with pepper. Set aside. In a large bowl, combine beets, cabbage, and carrots. Drizzle dressing over vegetables, and toss until combined. Serve chilled or at room temp. Serves 6.


Hungarian Vegan Goulash Soup
From VegWeb
Recipe submitted by roseman@hal.com

1 large onion, diced
3 medium potatoes, diced
2 cups diced rutabaga (or turnip)
1 roasted red bell pepper, finely minced
1 clove garlic, finely minced
1 1/2 tsps caraway seeds
2 tbsps Hungarian sweet paprika
2 quarts / 2 litres vegetable stock
salt and pepper to taste
2 tbsps corn starch, dissolved in 1/2 cup COLD water
1 tbsp olive oil

Saute the diced onion in the olive oil until translucent. Add the paprika, stir for 1 minute. Add garlic, saute for 2 minutes more. Add this mixture to the vegetable broth. Add the diced potatoes & rutabaga, caraway seeds, salt, and pepper. After simmering for 25 minutes (NOT boiling), add the corn starch mixture to thicken. This recipe is based on my grandmothers which used beef and beef broth. Its absolutely delicious, and on a cold day, I'll eat a large bowl of this with vegan bread for dipping into it. As a variation, one can remove 12oz / 350mls of vegetable broth, and add 12ozs / 350mls of dark vegan beer. Adding 2 diced parsnips is also a nice variation, if one likes them. Serves: 6-8


Caraway Rye Crackers
From RecipeZAAR
By Tina and Dave
You can add different seeds, spices...vary the flours...the options are endless! Source: The Flavor Makers Cook Book, Iara Lewin (BNLImp@aol.com) . Makes 30 crackers

1 cup rye flour
3/4 cup all-purpose flour
2 tsps caraway seeds
1 tsp sugar
3/4 tsp baking soda
1/2 tsp garlic salt
1/4 tsp onion salt
1/3 cup vegetable oil
ice-cold water

Preheat oven 350F / 175C. Mix all the dry ingredients. Add the oil and stir with fork until moistened. Sprinkle the water, a little at a time, stirring until the mixture forms a ball. (For the next step I used a silicon sheet, folded in half ~ Tina). Divide the dough in half and place one half between 2 large sheets waxed paper. Roll the dough until 1/16 inch thick. Remove the top sheet of paper and cut dough into 1- 1/2 inch shapes or rectangles. Repeat with remaining dough. Put the crackers on ungreased baking sheets and prick each cracker 2 or 3 times with a fork. Bake for 10 to 15 minutes, or until crisp and golden brown. Cool and serve with whatever takes your fancy!


Vegan Irish Soda Bread
From About.com Vegetarian Cooking
By Jolinda Hackett
Vegan soda bread is also much lower in fat than a traditional Irish soda bread, which uses buttermilk.

1 1/2 tsp Ener-G Egg Replacer
2 tbsps water
1 cup soy milk
1 tbsp vinegar
3/4 cup whole wheat flour, plus 1 tsp
3/4 cup white flour
1/2 tsp baking powder
1 tbsp baking soda
1 1/2 tbsps vegan margarine
1/2 cup raisins (optional)
1 tbsp caraway seeds (optional)

Preheat oven to 375F / 190C and lightly grease a loaf pan. Whisk together the egg replacer and water until foamy. In a small bowl, combine the soy milk and vinegar. This will serve as the buttermilk replacement for your vegan Irish soda bread. In a separate large bowl, combine 3/4 cup wheat flour, white flour, baking powder, and baking soda. Cut in the vegan margarine and stir to combine. Slowly combine the egg replacer, and soy milk and vinegar with the dry ingredients. Gently toss together the 1 tsp of whole wheat flour with the raisins to coat, and add caraway seeds. Add raisins and caraway seeds to dough, stirring to combine. Pour dough into greased loaf pan and bake for 45 minutes.

Technorati Tags : caraway caraway+seeds bread+recipes vegan+recipes

Herbs Glossary

S

Salt: Salt mixed in equal quantity with bicarbonate of soda is an excellent tooth powder. Salt also makes a good scrub for the body to tone the skin and improves blood circulation.

Sesame Oil: It is polyunsaturated oil. Used in all cosmetics. It is very useful to prevent sun tanning as it absorbs ultra violet rays.

Soap Flakes: Soap Solutions used as emulsifying agent.

Stearic Acid: Stearic acid is a natural fatty acid. It is a crystalline white substance in wax form. It is useful in making creams and body lotions.

Strawberry: Strawberry has lots of medicinal value. In fever and excessive perspiration strawberry leaves work as good medicine. The plant is also helpful in curing diarrhea, over - copious menstruation, threatened abortion, risk of hemorrhage and digestive system. Strawberry contains maximum iron contents and cures anemia. Strawberry juice can be used to treat serious skin ailments. Strawberry juice is useful to treat discolored teeth by cleaning teeth with juice.

Sugar: Sugar is a very good face scrub. Lather skin with soap, then take handful of sugar and scrub, rinse off and apply lemon juice. This thoroughly cleanses and stimulates the skin.

Sulphur: Sulphur is a yellow powder used in acne preparations. It slows down the activity of the oil producing glands. Some people are allergic to sulphur so give a patch test on skin before using it fully.

Sunflower Oil: Sunflower oil is rich in Un – polysaturates. Widely used in creams.

T

Tea: Tea contains tannin that has soothing and healing effect. Tannin is used in sun creams as it absorbs ultra violet rays it prevents sun burning. Tea bags are soothing eye pads.

Thyme: Thyme grows wild on dry banks. Thyme has heavily scented flowers. Thyme has great cleansing properties. Thyme is a good digestive and a liver tonic too. It cures various illnesses like psychological disorders, headaches, hysteria, halitosis and various female ailments.

Tomato: Tomato is slightly acidic vegetable, containing potassium and vitamin C. Useful to treat blackheads, open pores and greasy skin.

Turnips: Turnip can be used raw, grated or boiled in cleansing skin care masks.

Turtle oil: Turtle oil is rich in vitamins. It is used in rich nourishing creams. It is effective oil but it smells very bad.

V

Vaseline: It is just like petroleum jelly.

Vinegar: Vinegar is acid. Dilute vinegars with eight times of water in it. Use this solution for softening of the skin.

Vitamins: Vitamins are valuable for skin and hairs. Vitamin A is useful for dry skin and acne. It also has soothing property. Vitamin B improves health of skin and hairs. Vitamin C heals acne. Vitamin D absorbs in skin and gives healing effect. Vitamin C has healing effects. Vitamin F cures dry and chapped skin. It is often used in face and skin creams.

Everything is Just Peachy!

There is nothing like a freshly picked organic peach, warm from the tree. Sadly many of us are not able to either grow them, or buy them at local farmers markets due to our climate. All is not lost though as whichever way we do manage to obtain them.... fresh, dried, frozen, tinned or juiced they have that special flavour that makes one's mouth water at the thought of them.

Peaches are said to have originally been cultivated in China a couple of thousand years ago, and were considered a symbol of longevity. They were further developed in Persia and Italy and finally arrived in Western Europe and the Colonies around the 16th Century. There are two main types of peach, the clingstone and the freestone, and they come in over 700 varieties.

Nutritionally the peach is high in vitamin C and A, dietary fibre, niacin and potassium. They contain carbohydrates and have a low glycemic load which are make them an excellent source of energy. Their phytonutrient, antioxidant and beta carotene content, assist in maintaining optimum health by fighting free radicals and disease. A medium peach is around 40 calories and with their dietary fibre make them an excellent slimming food. Peaches have a slight laxative and a strong diuretic effect on the body so are also recommended to people suffering from rheumatism and gout.

When selecting fruit to eat within a couple of days, note that a red colour does not indicate ripeness. Look for a deep yellow colour in varieties like yellow cling peaches and a creamy white colour in the whiter flesh varieties. They should have a sweet smell and give slightly to pressure when gently squeezed. If buying firm peaches for eating later in the week it is better to ripen at room temperature, in a paper bag, before chilling. They can be stored in the fridge for around 5 days.

Once cut peaches do oxidise, so to prevent them browning, dip in a mix of water and lemon juice. It is not necessary to peel peaches but if you do this can be done the same as with tomatoes, put in boiling water for a few seconds, then plunge into icy water and the skins will slide off. Be adventurous with peaches and add them to both sweet and savoury dishes whether served at breakfast, lunch or supper.

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Fresh Ontario Peach Relish
From Ontario Tender Fruit
This fresh topping is absolutely perfect on veggie burgers.

2 tbsp / 30mls orange juice
2 tbsp / 30mls red wine vinegar
2 tbsp / 30mls extra virgin olive oil
2 tsp / 10mls raw brown sugar
1 tsp / 5mls dried hot red pepper flakes
2 cups / 500mls fresh Ontario peaches, chopped
1/2 cup / 125mls roasted red peppers, chopped
1/2 cup / 125mls cucumber, chopped
1/4 cup / 50mls shallots or spring onions, minced
1/4 cup / 50mls mint, chopped
1/4 cup / 50mls cilantro, chopped
salt and pepper to taste

In bowl, whisk together, orange juice, vinegar, oil, brown sugar and red pepper flakes. In another bowl, combine peaches, roasted red peppers, cucumber, shallots, mint and cilantro. Drizzle with dressing and gently toss to combine. Mix in salt and pepper. If not using immediately, cover and refrigerate for up to 2 days. Makes 2-1/2 cups.


Peach & Snow Pea Stir-Fry with Home-Made Teriyaki Sauce
From the Vegetarian Times
A teriyaki sauce comes together quickly and easily, so make your own at home rather than buying a commercial brand.

Teriyaki Sauce
1/3 cup low-sodium soy sauce
2 tbsp sherry or sake
1/4 cup sugar, or to taste
1 1/2 tbsp grated fresh ginger
2 tbsp minced garlic
2 tbsp cornstarch

Stir-Fry
8 oz/230gms water chestnuts
2 oz/60gms teriyaki-flavored baked tofu
8 oz/230gms sliced bamboo shoots
4 oz/115gms round or flat rice stick noodles
2 tbsp vegetable oil
1 peach, sliced
3 oz/80gms snow pea pods, trimmed

To make Teriyaki Sauce: Combine all ingredients in small bowl, and set aside. To make Stir-Fry: Place water chestnuts, tofu and bamboo shoots in Teriyaki Sauce, and set aside. Meanwhile, bring large pot of water to a boil, and cook noodles until tender, about 8 minutes. Drain, rinse and drain again. Set aside. Heat oil in large wok or skillet over medium heat. When hot, add water chestnuts, tofu, bamboo shoots and Teriyaki Sauce, and stir-fry for 2 minutes. Add peach slices and snow pea pods, and stir-fry 2 to 3 minutes more. Remove from heat, and set aside. To serve, portion noodles on individual plates, and spoon Stir-Fry over top. Serves 4.
Wine Suggestions : A suitable wine match for teriyaki is often Riesling; and one of the flavour characteristics often attributed to fruit-forward Riesling is "peachy."


Spinach Salad with Peaches and Pecans
From All Recipes
Submitted By: Robin Durawa
Crisp spinach, succulent peaches and aromatic pecans pair with poppyseed dressing in this terrific salad ~ Robin

3/4 cup pecans
2 ripe peaches
4 cups baby spinach, rinsed and dried
1/4 cup poppyseed salad dressing

Preheat oven to 350 degrees F (175 degrees C). Arrange pecans on a single layer on a baking sheet and roast in preheated oven for 7-10 minutes, until they just begin to darken. Remove from oven and set aside. Peel peaches (if desired) and slice into bite-sized segments. Combine peaches, spinach and pecans in a large bowl. Toss with dressing. Serves 4.


Tomato and Peach Salad
From Meals Matter
Submitted by: gretchenalice

2 large tomatoes, cut in wedges
4 large peaches, pitted and cut up
1/4 cup red onion thinly sliced
1/4 cup balsamic vinegar
1/4 cup extra virgin olive oil
ground pepper to taste

In a large bowl, combine tomatoes, peaches and onions. Mix vinegar and olive oil and toss with tomatoe peach mixture. Season with freshly ground pepper. Cover and set aside, at room temperature, for one hour.
Cook's Notes : I think it is best to start with cold tomatoes and peaches and then let set at room temperature.


Peach Sorbet
From the VeggieTable
You can make sweet and refreshing peach sorbet without an ice cream machine.

1 lb / 450gms peaches, unpeeled
1 cup orange juice
3 tbsp sugar
1 tbsp orange liqueur
1 tbsp lemon juice

Cut the peaches in half, remove the pit, and place peach pieces in blender. Add remaining ingredients and purée. Taste and add more sugar or lemon juice as needed. Pour into container
and freeze. After four hours, remove from freezer and blend again. Return to freezer for at least a half hour before serving. Yield 3 cups
Notes : This basic recipe can be adapted with apricots in place of or in addition to peaches, and/or apple or white grape juice instead of orange.


Wheat-Free, Sugar-Free Peach Cobbler
From Recipe ZAAR Recipe #180187
Submitted by: XxXxkittykat

Crust
2 tbsp vegan butter
1 cup rice flour
1/2 tsp stevia powder
2 tsp baking powder
1/2 tsp xanthan gum
1/4 tsp salt
1/4 tsp nutmeg
1 1/2 tsp Ener-G Egg Substitute, mixed in 2 tbsps water
1/3 cup rice milk
1/2 tsp vanilla

Filling
3 cups unsweetened sliced peaches
2 tsp lemon juice
1/2 tsp cinnamon
1/4 tsp stevia powder
1/4 tsp salt
2 tbsps vegan butter

Preheat oven to 350F / 175C. Crust: combine rice flour, butter, stevia, baking powder, xanthan gum, salt, and nutmeg in a medium sized bowl. In a small bowl, beat egg replacer, rice milk, and
vanilla. Slowly mix wet ingredients into the dry. Set aside. Filling: In a medium sized bowl combine all ingredients except vegan butter plus 2 tbsps water(or juice if canned peaches were used). Place filling in a baking dish and dot with vegan butter. Spoon crust on top layer of peaches. Bake for 35 minutes or until crust is golden. Serves 4.


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