Introduction

April 28, 2009

That's a great list, thanks Joe!

Audrey S.

On Tue, Apr 28, 2009 at 12:41 PM, ZippyPo <joestud469 wrote:

>

> I am on a high raw vegan diet and have no problems with protein.

> Basically if you are going to transition to a whole foods diet you

> can throw out counting calories and carbs for example.

> Your body will adjust to what you are eating.

> Enjoy the lifestyle and never make it a chore.

>

> Check out this link it has a very comprehensive list of everything that has

> protein in it.

> This a Omnivore list so it covers everyone.

>

> http://www.fatfreekitchen.com/nutrition/high-protein-foods.html

>

> <%40>,

> " Jammi " <jammi.girl wrote:

> >

>

> Does anyone know if green beans and wax beans have protein in them?

> >

> > I have a little fibromialgia type trouble with nuts (possibley nuts in

> conjunction with chocolate, but don't the two always go together?), and can

> only eat them about every fourth day, so I'm looking for other protein

> sources. Yes, beans and whole grains I know. Dairy and eggs. Does that about

> cover it?

> >

> > As for the TV question going around...I'm love watching " House " every

> night. It's my down time. I sure needed that last night after attending a

> funeral!

> >

> > Good to meet everyone. Have a great day!

> >

>

April 29, 2009

> Basically if you are going to transition to a whole foods diet you

> can throw out counting calories and carbs for example.

Counting?! Oops, haven't done that for years! Maybe that's why I'm overweight.

Actually, I used to count, obsessively. But that was high school and annorexia,

sooo long ago. I gave that up for life once I realized how crazy it was..

Worrying about weight isn't all it's cracked up to be. Now I just want to be

healthy. I often say that I eat a very healthy diet which I suppliment with

plenty of junk. Avoiding the junk every other day seems to be a good transition

into a healthier lifestyle for me. I'm practicing self control, and getting

into the habit of avoiding certain things without mourning their loss, which is

always a relaps waiting to happen. Next week I'll go for two days of being good,

and one day vacation. The next I'll add another day and so on, until I feel

comfortable enough emotionally to naturally choose whole foods over processed.

Gardening helps with that. I keep emagining fresh grape juice. Guess I should

just make some anyway, huh? Even if it is storebought.

Thanks for the list. I'd forgotten about spinach, something I added to some

chickpea stew just yesterday. Oh, I have some leftover...maybe that would make a

good breakfast!

June 3, 2009

Hi Carolyn,

You have plenty of vegetarian friends in here.

Please browse the recipe files. You won't believe your eyes.

Donna

Through violence, you may 'solve' one problem, but you sow the seeds for

another. Dalai Lama

--- On Tue, 6/2/09, Carolyn Taylor <suziet1947 wrote:

Carolyn Taylor <suziet1947

Introduction

Tuesday, June 2, 2009, 5:35 PM

I enjoy following a vegetarian diet. Several of my children are also vegetarian.

Several years ago I had a network of friends on the internet who provided lots

of encouragement and suggestions. I miss that and am hoping to find similiar

help on this site.

SuzieT

June 3, 2009

Hi Groupies

This is Vikas from New Delhi, India.

I am vegetarian by birth, but I did meddle with some non-veg food when

in college and then am back to being a vegetarian.

I am not sure what recipes you have shared on this group already, but

here is one from my stable...

Coconut Rice (Nariyal Chawal)

Serves: 4

Cooking time (approx.): 8 minutes

Style: South Indian Vegetarian

4 teacup(s) cooked long grain rice (called Basmati rice in India)

2 teacup(s) grated coconut

1 teaspoon(s) mustard seeds

2 teaspoon(s) each of split black gram and split bengal gram

½ teaspoon(s) asafoetida

4 green chilli(es) chopped

2 red chilli(es) broken into bits

4 tablespoon(s) butter or ghee (clarified butter)

a few curry leaves and salt to taste

a handful of fried cashewnuts to garnish.

1. Heat butter / ghee (clarified butter) on medium level in a large

heavy-bottomed vessel for about 2 minute(s). Add the mustard seeds

and fry till they splutter.

2. Now add the grams, red chilli bits, asafoetida and fry for a few

seconds till the grams turn light brown. Add the chopped green

chilli(es), curry leaves and the grated coconut. Saute on medium / low

heat for about 4 minutes till the coconut is light brown in color.

3. Add the rice and salt to the coconut mixture and mix well. Keep

on low heat for 2 minute(s) or till the rice is flavored with the

coconut mixture. Garnish with fried cashewnut bits.

Enjoy.

Vikas

On Thu, Jun 4, 2009 at 8:17 AM, <rashmivkashyap wrote:

>

> Hello!

> I'm a new member from California. We are a vegetarian family from India. We

> have been vegetarians all our lives. Now we have a 3 yr old daughter who is

> not a fan of our south Indian food . And I don't know to cook anything but

> Indian food! I have to cook something different for her everyday. I was

> delighted to find this group on (by accident!).

> I'm hoping to get some easy, healthy & of course veggie dishes. I have not

> yet viewed any recipes on the group site yet. But I'm sure I'll be

> overwhelmed and very very happy!

>

> Thanks for accepting me as a member and hope to post a recipe soon.

>

> -Rashmi

>

June 4, 2009

Hi All

Here is a list of the healthiest food I got in a mail forward.

Hope you people appreciate.

The HeaLthiest Foods on the Planet

The following is a " Healthy food hot list " consisting of the 29 food

that will give you the biggest nutritional bang for you caloric buck,

as well as decrease your risk for deadly illnesses like cancer,

diabetes and heart disease. Along with each description is a

suggestion as to how to incorporate these power-foods into your diet.

FRUITS

01. Apricots (Khubani in Hindi)

The Power: Beta-carotene, which helps prevent free-radical damage and

protect the eyes. The body also turns beta-carotene into vitamin A,

which may help ward off some cancers, especially of the skin. One

apricot has 17 calories, 0 fat, 1 gram of fiber. Snacks on them dried,

or if you prefer fresh, buy when still firm; once they soften, they

lose nutrients.

02. Avocados (Ruchira in Hindi)

The Power: Oleic acid, an unsaturated fat that helps lower overall

cholesterol and raise levels of HDL, plus a good dose of fiber. One

slice has 81 calories, 8 grams of fat and 3 grams of fiber. Try a few

slices instead of mayonnaise to dress up your next burger.

03. Raspberries (Rasbhari in Hindi)

The Power: Ellagic acid, which helps stall cancer-cell growth. These

berries are also packed with vitamin C and are high in fiber, which

helps prevent high cholesterol and heart disease. A cup has only 60

calories, 1 gram of fat and 8 grams of fiber. Top plain low-fat yogurt

or oatmeal (another high fiber food) with fresh berries.

04. Mango (Aam in Hindi)

The Power: A medium mango packs 57mg of vitamin C, almost your

whole-recommended daily dose. This antioxidant helps prevent arthritis

and boosts wound healing and your immune system. Mangoes also boast

more than 8,000 IU of vitamin A (as beta-carotene). One mango has 135

calories, 1 gram of fat and 4 grams of fiber. Cut on up and serve it

over leafy greens. Bonus: Your salad will taste like dessert!

05. Cantaloupe (Kharbooja in Hindi)

The Power: Vitamin C (117mg in half a melon, almost twice the

recommended daily dose) and beta-carotene - both powerful antioxidants

that help protect cells from free-radical damage. Plus, half a melon

has 853mg of potassium - almost twice as much as a banana, which helps

lower blood pressure. Half a melon has 97 calories, 1 gram of fat and

2 grams of fiber. Cut into cubes and freeze, then blend into an icy

smoothie.

06. Cranberry Juice (Karaunda in Hindi)

The Power: Helps fight bladder infections by preventing harmful

bacteria from growing. A cup has 144 calories, 0 grams of fat and 0

fiber. Buy 100 percent juice concentrate and use it to spice up your

daily H20 without adding sugar.

07. Tomato (Tamatar in Hindi)

The Power: Lycopene, one of the strongest carotenoids, acts as an

antioxidant. Research shows that tomatoes may cut the risk of bladder,

stomach and colon cancers in half if eaten daily. A tomato has 26

calories, 0 fat and 1 gram of fiber. Drizzle fresh slices with olive

oil, because lycopene is best absorbed when eaten with a little fat.

08. Raisins (Kishmish in Hindi)

The Power: These little gems are a great source of iron, which helps

the blood transport oxygen and which many women are short on. A

half-cup has 218 calories, 0 fat and 3 grams of fiber. Sprinkle

raisins on your morning oatmeal or bran cereal - women, consider this

especially during your period.

09. Figs (Anjir in Hindi)

The Power: A good source of potassium and fiber, figs also contain

vitamin B6, which is responsible for producing mood-boosting

serotonin, lowering cholesterol and preventing water retention. The

Pill depletes B6, so if you use this method of birth control, make

sure to get extra B6 in your diet. One fig has 37 to 48 calories, 0

fat and 2 grams of fiber. (Cookie lovers - fig bars have around 56

calories, 1 gram of fat and 1 gram of fiber per cookie). Fresh figs

are delicious simmered alongside a pork tenderloin and the dried

variety make a great portable gym snack.

10. Lemons/Limes (Nimbu in Hindi)

The Power: Limonene, furocoumarins and vitamin C, all of which help

prevent cancer. A wedge has 2 calories, 0 fat and 0 fiber. Buy a few

of each and squeeze over salads, fish, beans and vegetables for fat

free flavor.

VEGETABLES

11. Onions (Pyaz or Kanda in Hindi)

The Power: Quercetin is one of the most powerful flavonoids (natural

plant antioxidants). Studies show it helps protect against cancer. A

cup (chopped) has 61 calories, 0 fat and 3 grams of fiber. Chop onions

for the maximum phyto-nutrient boost, or if you hate to cry, roast

them with a little olive oil and serve with rice or other

vegetables.

12. Artichokes (Haathi Chak in Hindi)

The Power: These odd-looking vegetables contain silymarin, an

antioxidant that helps prevent skin cancer, plus fiber to help control

cholesterol. One medium artichoke has 60 calories, 0 fat and 7 grams

of fiber. Steam over boiling water for 30 to 40 minutes. Squeeze lemon

juice on top, then pluck the leaves off with your fingers and use your

teeth to scrape off the rich-tasting skin. When you get to the heart,

you have found the best part!

13. Ginger (Adrak in Hindi)

The Power: Gingerols may help reduce queasiness; other compounds may

help ward off migraines and arthritis pain by blocking

inflammation-causing prostaglandins. A teaspoon of fresh gingerroot

has only 1 calorie, 0 fat and 0 fiber. Peel the tough brown skin and

slice or grate into a stir-fry.

14. Broccoli (Hari Phool Gobhi in Hindi)

The Power: Indole-3-carbinol and sulforaphane, which help protect

against breast cancer. Broccoli also has lots of vitamin C and

beta-carotene. One cup (chopped) has 25 calories, 0 fat and 3 grams of

fiber. Don't overcook broccoli - instead, microwave or steam lightly

to preserve phytonutrients. Squeeze fresh lemon on top for a zesty and

taste, added nutrients and some vitamin C.

15. Spinach (Palak in Hindi)

The Power: Lutein and zeaxanthin, carotenoids that help fend off

macular degeneration, a major cause of blindness in older people.

Plus, studies show this green fountain of youth may help reverse some

signs of aging. One cup has 7 calories, 0 fat and 1 gram of fiber. Add

raw leaves to a salad or sauté with a little olive oil and garlic.

16. Bok Choy (Chinese cabbage)

The Power: Brassinin, which some research suggests may help prevent

breast tumors, plus indoles and isothiocyanates, which lower levels of

estrogen, make this vegetable a double-barreled weapon against breast

cancer. A cup will also give you 158mg of calcium (16 percent of your

daily recommended requirement) to help beat osteoporosis. A cup

(cooked) has 20 calories, 0 fat and 3 grams of fiber. Find it in your

grocer's produce section or an Asian market. Slice the greens and

juicy white stalks, then sauté like spinach or toss into a stir-fry

just before serving.

17. Squash (Butternut, Pumpkin, Acorn or Kaddu in Hindi)

The Power: Winter squash has huge amounts of vitamin C and

beta-carotene, which may help protect against endometrial cancer. One

cup (cooked) has 80 calories, 1 gram of fat and 6 grams of fiber. Cut

on in half, scoop out the seeds and bake or microwave until soft, then

dust with cinnamon.

18. Watercress and Arugula (Chandra Shur in Hindi)

The Power: Phenethyl isothiocyanate, which, along with beta-carotene

and vitamins C and E, may help keep cancer cells at bay. One cup has

around 4 calories, 0 fat and 1 gram of fiber. Do not cook these leafy

greens; instead, use them to garnish a sandwich or add a pungent,

peppery taste to salad.

19. Garlic (Lahsun in Hindi)

The Power: The sulfur compounds that give garlic its pungent flavor

can also lower LDL ( " bad " ) cholesterol, lower blood pressure and even

reduce your risk of stomach and colon cancer. A clove has 4 calories,

0 fat and 0 fiber. Bake a whole head for 15 to 20 minutes, until soft

and sweet and spread on bread instead of butter.

GRAINS/BEANS/NUTS

20. Quinoa (No Hindi name)

The Power: A half cup of cooked quinoa has 5 grams of protein, more

than any other grain, plus iron, riboflavin and magnesium. A half-cup

has 318 calories, 5 grams of fat and 5 grams of fiber. Add

to soup for a protein boost. Rinse first, or it will taste bitter.

21. Wheat Germ

The Power: A tablespoon gives you about 7 percent of your daily

magnesium, which helps prevent muscle cramps; it is also a good source

of vitamin E. One tablespoon has 27 calories, 1 gram of fat and 1 gram

of fiber. Sprinkle some over yogurt, fruit or cereal.

22. Lentils (DAl in Hindi)

The Power: Isoflavones, which may inhibit estrogen-promoted breast

cancers, plus fiber for heart health and an impressive 9 grams of

protein per half cup. A half-cup (cooked) has 115 calories, 0 fat and

8 grams of fiber. Isoflavones hold up through processing, so buy

lentils canned, dried or already in soup. Take them to work, and you

will have a protein packed lunch.

23. Peanuts

The Power: Studies show that peanuts or other nuts (which contain

mostly unsaturated " good " fat) can lower your heart-disease risk by

over 20 percent. One ounce has 166 calories, 14 grams of fat and 2

grams of fiber. Keep a packet in your briefcase, gym bag or purse for

a protein-packed post-workout nosh or an afternoon pick me up that

will satisfy you until supper, or chop a few into a stir-fry for a

Thai accent.

24. Pinto Beans (Type of Rajmah )

The Power: A half cup has more than 25 percent of your daily

requirement of folate, which helps protect against heart disease and

reduces the risk of birth defects. A half-cup (canned) has 103

calories, 1 gram of fat and 6 grams of fiber. Drain a can, rinse and

toss into a pot of vegetarian chili.

25.Low fat Yogurt (Dahi in Hindi)

The Power: Bacteria in active-culture yogurt helps prevent yeast

infections; calcium strengthens bones. A cup has 155 calories, 4 grams

of fat, 0 grams of fiber. Get the plain kind and mix in your own fruit

to keep calories and sugar down. If you are lactose intolerant, never

fear - yogurt should not bother your tummy.

26. Skim Milk (Safreta Dood in Hindi)

The Power: Riboflavin (a.k.a. vitamin B2) is important for good vision

and along with vitamin A might help improve eczema and allergies.

Plus, you get calcium and vitamin D, too. One cup has 86 calories, 0

fat and 0 fiber. If you are used to high fat milk, don't go cold

turkey; instead, mix the two together at first. Trust this fact: In a

week or two you won't miss it!

Cheers

Vikas

On Thu, Jun 4, 2009 at 9:56 AM, Vikas <onevikas wrote:

> Hi Groupies

>

> This is Vikas from New Delhi, India.

>

> I am vegetarian by birth, but I did meddle with some non-veg food when

> in college and then am back to being a vegetarian.

>

> I am not sure what recipes you have shared on this group already, but

> here is one from my stable...

>

> Coconut Rice (Nariyal Chawal)

> Serves: 4

> Cooking time (approx.): 8 minutes

> Style: South Indian Vegetarian

>

> 4 teacup(s) cooked long grain rice (called Basmati rice in India)

> 2 teacup(s) grated coconut

> 1 teaspoon(s) mustard seeds

> 2 teaspoon(s) each of split black gram and split bengal gram

> ½ teaspoon(s) asafoetida

> 4 green chilli(es) chopped

> 2 red chilli(es) broken into bits

> 4 tablespoon(s) butter or ghee (clarified butter)

> a few curry leaves and salt to taste

> a handful of fried cashewnuts to garnish.

>

> 1. Heat butter / ghee (clarified butter) on medium level in a large

> heavy-bottomed vessel for about 2 minute(s). Add the mustard seeds

> and fry till they splutter.

> 2. Now add the grams, red chilli bits, asafoetida and fry for a few

> seconds till the grams turn light brown. Add the chopped green

> chilli(es), curry leaves and the grated coconut. Saute on medium / low

> heat for about 4 minutes till the coconut is light brown in color.

> 3. Add the rice and salt to the coconut mixture and mix well. Keep

> on low heat for 2 minute(s) or till the rice is flavored with the

> coconut mixture. Garnish with fried cashewnut bits.

>

> Enjoy.

>

> Vikas

>

> On Thu, Jun 4, 2009 at 8:17 AM, <rashmivkashyap wrote:

>>

>> Hello!

>> I'm a new member from California. We are a vegetarian family from India. We

>> have been vegetarians all our lives. Now we have a 3 yr old daughter who is

>> not a fan of our south Indian food . And I don't know to cook anything but

>> Indian food! I have to cook something different for her everyday. I was

>> delighted to find this group on (by accident!).

>> I'm hoping to get some easy, healthy & of course veggie dishes. I have not

>> yet viewed any recipes on the group site yet. But I'm sure I'll be

>> overwhelmed and very very happy!

>>

>> Thanks for accepting me as a member and hope to post a recipe soon.

>>

>> -Rashmi

>>

June 12, 2009

i absolutely love indian food, so you have me on your side!

for your daughter....i've got two burgers (all veg) on my blog.

>Hello!

I'm a new member from California. We are a vegetarian family from

India. We have been vegetarians all our lives. Now we have a 3 yr old

daughter who is not a fan of our south Indian food . And I don't know

to cook anything but Indian food!

August 10, 2009

Hi Cami,

You might like to get in touch with Denise, the owner of Leafy Greens Cafe

in St. Petersburg, FL, a raw restaurant. Denise tells the story of how raw

foods cured her of lupus.

I went to Leafy Greens a few times and loved it. But I moved away from that

part of the state, so I haven't been able to go back there.

I also love Ani Phyo's recipe books.

Judy Pokras

vegwriter

http://Green-Advertising.blogspot.com

Specializing in promoting raw vegan

and other green businesses.

Editor/founder/publisher

Raw Foods News Magazine

www.rawfoodsnewsmagazine.com

An online magazine celebrating raw vegan cuisine since March 2001, and

featuring authoritative info, breaking news, and fun interactive features on

the raw vegan lifestyle. Have you signed up for our free e-newsletter?

Author

The Little e-Book of Raw Holiday Recipes

http://www.rawfoodsnewsmagazine.com/modules.php?op=modload & name=News & file=articl\

e & sid=205

On Mon, Aug 10, 2009 at 4:20 PM, cptnspeaking <cptnspeakingwrote:

>

> Hello,

>

> My sister-in-law recently sent one of Ani Phyo's cookbooks, and I loved it!

> I hadn't previously considered becoming a vegan because I have so many

> allergies to various beans, soy, and many grains, but looking at her

> recipes, I'm thinking this may be something I can do after all - I could eat

> all but a handful of recipes and was so happy! I am personally not pursuing

> veganism because of ethics/morals (although I respect others opinions), but

> I do appreciate the numerous health benefits that can be realized. My doctor

> has been encouraging me to eat more vegan meals because animal proteins can

> increase lupus symptoms. I have systemic lupus erythematosus and am

> fortunate enough to be able to manage without immune suppressants (steroids,

> chemo, etc.) for now and hope that healthy living will continue to grant me

> more time without resorting to more toxic medications. For now I am trying

> the diet part time to see how things go. Because of my lupus, I have

> problems absorbing nutrients and may have to resort to animal protein

> occassionally. I'm hopeful though. Previously I was on whole food diet with

> animal protein added to the majority of meals. I am not a stranger to making

> all of my own meals.

>

> I look forward to mostly lurking and learning more. Thanks for letting me

> join.

>

> Cami

>

August 19, 2009

Welcome Karla,

You'll love your new chosen lifestyle and also the members of this group.

Just wait until you get a chance to try some of the great *tried and true*

recipes in the files.

Lots of fun filled adventures ahead for you.

Life is just way too much fun sometimes.

Deanna in Colorado

********************************************************************** Karla

Roller <karlaroller2009 wrote:

(.... I am only beginning I am committed to the vegetarian lifestyle and

progressing to becoming a vegan....)

October 24, 2009

Nita---There are LOTS of us on here who don't have a traditional celiac

diagnosis who avoid gluten for our health, because we know it makes us sick

and that's all we need to know. You will find plenty of support here about

avoiding gluten from the intuitive knowledge it doesn't work for you.

Sally

On Sat, Oct 24, 2009 at 2:56 PM, nita_sage <wm1nana1 wrote:

>

> Hi everyone, thank you for letting me join this group. Someone asked if I

> had been formally diagnosed with Celiac, and the answer is no. I have

> another auto-immune disease (Hashimotos (sp)). When I was diagnosed about 25

> years ago the allergist and PC both said that the chances of having another

> auto-immune disease crop up were very good. I had an extended RNY about a

> year ago, and have had a lot of trouble with awful smelling gas, diarrhea,

> and very painful bloating. My surgeon said that sometimes when having an

> ERNY (extended RNY) gluten becomes your enemy. I fought it for the past

> year, but when I started to do some research I found that I have more of the

> symptoms of Celiac than I realized. So I eliminated gluten about 4 days ago,

> and am just amazed at the difference I see in just this short time. I know

> that someone mentioned that I really should get a formal diagnosis, and they

> are probably right, but the idea of going back to feeling so lousy at this

> point is very frightening. I am just now starting to see light at the end of

> the tunnel and for once it is not a train. Thank you for all of the advice

> you bring to me. I hope to learn more and more about this disease and not

> let it get me down. I LOVE to cook from scratch and being Italian I am

> looking forward to experimenting with all sorts of gluten free pasta and

> bread recipes. Maybe that is why my whole childhood ( I was diagnosed with a

> spastic colon at the age of 9) was filled with many gastric issues. This is

> a blessing to finally be able to say, my tummy feels good. Nita

>

> P.S. I was thinking of cross posting this to other Gluten free groups that

> I have joined, so if this is a repeat, just delete it.

>

--

" If you want to write fiction, the best thing you can do is take two

aspirins, lie down in a dark room, and wait for the feeling to pass. If it

persists, you probably ought to write a novel. "

—Lawrence Block, Writing the Novel From Plot to Print

October 25, 2009

Congratulations on finding such an important piece of the puzzle Nita!

It was similar for me. Trail-and-error over many years led me to gf diet. As

soon as I started it, I knew I had found something important. Going back onto

the pain and despair of a gluten diet, just for a test to tell me what I already

know, is essentially out of the question for me. Oh well. :-)

Thankfully, we each choose our own Path, as suits us best. :-)

Deborah

,snip> <snip> I eliminated gluten about 4 days ago, and am just amazed at the

difference I see in just this short time. I know that someone mentioned that I

really should get a formal diagnosis, and they are probably right, but the idea

of going back to feeling so lousy at this point is very frightening. I am just

now starting to see light at the end of the tunnel and for once it is not a

train. Thank you for all of the advice you bring to me. I hope to learn more and

more about this disease and not let it get me down. I LOVE to cook from scratch

and being Italian I am looking forward to experimenting with all sorts of gluten

free pasta and bread recipes. Maybe that is why my whole childhood ( I was

diagnosed with a spastic colon at the age of 9) was filled with many gastric

issues. This is a blessing to finally be able to say, my tummy feels good. Nita

.

February 28, 2010

Welcome, Erin. Lots of good stuff in the recipe files.

I love making the casseroles my mom made while I was growing up -- and

making them vegetarian! Frozen soy crumbles, or even easier (and cheaper),

TVP (http://en.wikipedia.org/wiki/Textured_vegetable_protein) will be great

assets when you're subbing for ground beef or ground turkey. Have fun with

it!

Audrey

On Sun, Feb 28, 2010 at 3:01 PM, Irishis <irishis98 wrote:

>

> Hi I'm Erin, thanks for letting me be here. I'm a brand new vegetarian.

> Right now I'm having fun trying to recreate favorite recipes without meat

> and then totally fooling my kids.

>

> __._,_.__

>

May 6, 2010

Hi,

My name is Stephanie - I am in Florida and have been semi-vegetarian and for 19

years (with a few stints of full vegetarianism). I have 7 year old triplets who

were raised so far eating everything. Recently one daughter announced that due

to her love of animals she can no longer bear to eat them, and we respect her

decision. I joined this group to get ideas and information about her nutrition

requirements as an athletic (she's on a gymnastic team and practices 7 hours a

week) growing girl. I'd also love some recipes because although she wants to be

a vegetarian, she's not so fond of vegetables! I found a great vegetarian food

pyramid that helped loosen up my protein paranoia and changed her vitamins to

ensure she's getting B12 and Zinc which seems to be the most difficult things to

get when you're not eating meat.

Thanks for all help offered.

Stephanie

May 6, 2010

Welcome, Stephanie! Fruit is your friend. If your daughter gets some good,

healthy smoothies in her throughout the week, you can " sneak " in spinach

(blueberries cover the green color nicely), tofu cubes for extra protein, raw

cashews for extra protein, cooked white beans for extra protein (don't start

with 1/2 can--start with one or two teaspoonfuls!), or anything else you think

your daughter needs to have. Give her avocado and coconut for healthy fats, and

have her eat walnuts, and sprinkle flaxseed and raw sunflower seeds on her

salads (fruit salads as well as green salads).

Recently, Hallelujah Acres magazine featured a young girl who was a gymnast,

while eating a largely raw vegan diet. They analyzed her diet from a nutritional

standpoint, and it was far superior to the SAD diet, and even superior to what

they expected! Hallelujah Acres also has wonderful recipes on their website! It

is a Christian organization, but if you're not Christian--don't worry. Recipes

and nutritional information are not religious topics! The web addy is

www.hacres.com .

Good luck! Marilyn

Stephanie <larream

Thu, May 6, 2010 12:18 pm