Help

[Guest guest]

> Also, for starchy and thickness in chili I have been known to add

> potatoes - I love my chili this way, my husband thinks it is

> polluted, he likes it " strait up " !

 

I like mine straight up too... But I have been know to serve it on

potatoes....

[Guest guest]

we use the " extra's " off stuff we've already used.. like potato peels, celery

tops, carrot peels, th end of the cucumber, the inside of sweet peppers, even

apple peels. stuff that i would throw in the compost anyway. and also fresh

stuff, just a little. then I'm not really wasting as much, just kind of..

recycling it. it seems really weird at first but does for a really rich and

guilt-free broth.

 

elisa

" Amy P. " <aviva_ha> wrote:

 

When cooking, how do you know when to add say carrots or pototoes

that take some time to cook and softer veggies that do not need as

much time to cook?

 

Also when I make mock chicken soup, I start by boiling all the

veggies for about 6 hours, I then discard them (unless this is a base

for a thinker soup - then I mill them) and add new carrots, pototoes

and onions. - Anyone else? (This kind of feels " bad " and wasteful -

but i am getting all of the " good stuff' out of the veggies and

tossing mush - that would not be pleasant to eat anyway.)

 

 

 

 

 

[Guest guest]

Re making broth or stock:

 

>we use the " extra's " off stuff we've already used..

like potato >peels, celery tops, carrot peels, th end

of the cucumber, the >inside of sweet peppers, even

apple peels. stuff that i would >throw in the compost

anyway. and also fresh stuff, just a little. then I'm

not really wasting . . .

 

I keep a plastic container in the fridge and a baggie

in the freezer to receive these trimmings - otherwise

I would have pretty boring broth. But with the

trimmings over a week or more there are all sorts of

great flavours and nutrients in there. It's a great

system - nice to know that others use it!

 

Of course, we do have to compete a bit with one of my

little hounds, who thinks that all trimmings from

tomatoes, zucchini, etc., are hers and hers alone. The

whimper of protest as they go in the fridge! (save a

little for her, of course).

 

Pat

 

 

 

 

 

Dress up your holiday email, Hollywood style. Learn more.

http://celebrity.mail.

[Guest guest]

When i have organic potatoes and carrots I use most of it but toss peels if

there may

be chemical residue... I do enjoy hot soup on a cold day especially when i have

the

sniffles. Needing a quick meal for myself I bought a bag of fresh coldslaw in

the

produce department. Since its hard to find organic, i recommend washing the

chopped

veggies before using it in a recipe.

This soup takes less than 10 minutes:

Boil water in small pot [filling it half way]. Add left over brn rice and half

cup coldslaw

[chopped cabbage,carrot,etc]. Cook at medium heat so it doesnt boil away

nutrition while

adding italian herbs and paparika or cayanne, garlic and onion pwds. Just use

the

seasonings u have handy and keep it simple. In 5 minutes when veggies are

cooked, add

miso or tamari, nutritional yeast, and cold-pressed oil. Turn down heat to low

and let

the mixture merge. This will warm u up and keep you off your feet when you're

tired and

hungry. Happy Winter Solstice times! David*

, elisa <lavendercowz> wrote:

> we use the " extra's " off stuff we've already used.. like potato peels, celery

tops,

carrot peels, th end of the cucumber, the inside of sweet peppers, even apple

peels.

stuff that i would throw in the compost anyway. and also fresh stuff, just a

little. then

I'm not really wasting as much, just kind of.. recycling it. it seems really

weird at first

but does for a really rich and guilt-free broth.

>

> elisa

> " Amy P. " <aviva_hadas> wrote:

>

> When cooking, how do you know when to add say carrots or pototoes

> that take some time to cook and softer veggies that do not need as

> much time to cook?

>

[Guest guest]

I'll tell ya' - I have a Champion Juicer, a blender, a dehydrator and food

processors (large and small, but that is not necessary, I just happened to have

them). People use different equipment, but I would do whatever gets the job

done with the least fuss. Have a beautiful day!

 

Brenda

-

Debbie

rawfood

Wednesday, June 15, 2005 7:10 PM

[Raw Food] help

 

 

I'm just getting started with the raw food lifestyle. Do I need a

juicer AND a vitamix? What about one of those Bosch machines?

Thank you for your help and info?

 

 

 

 

 

 

 

 

[Guest guest]

Debbie, I have bought a Vita Mix and never regretted it. I am lucky enough to

have already had a juicer and I do use both. However, I don't use a juicer much

and if I were going to buy one, I'd have to go with the Vita Mix. It's a great

tool even if you decide to no longer be raw. For instance you can make hot

steamy soup in four minutes. And ice cream too. It is strong and should last a

long long time.

As for a juicer, I do not use mine much, but I use it for watermelon juice and

I do love that.

Good luck, Lane

-

Debbie

rawfood

Wednesday, June 15, 2005 7:10 PM

[Raw Food] help

 

 

I'm just getting started with the raw food lifestyle. Do I need a

juicer AND a vitamix? What about one of those Bosch machines?

Thank you for your help and info?

 

 

 

 

 

 

 

 

[Guest guest]

Hi Dusty. Signing up for this e-list was a good idea. Make sure you go

to the web page and check out the recipe files.

 

What I would suggest for you as a new vegetarian is 1) order one or more

of the free vegetarian starter kits. See

http://www.bostonveg.org/go_veggie.html#kits.

 

Go to this site for information on vegetarian nutrition:

 

http://www.vrg.org.

 

Check out this site on setting up a vegetarian pantry:

http://www.vegkitchen.com/Veg_pantry.htm

 

 

Frequently check http://www.vegsource.com, which is a portal to all

kinds of vegetarian information.

 

In my personal experience, when I first became vegetarian I gained

rather than lost weight because I added more eggs and dairy. I did not

know that you REALLY don't need animal products. We have been so

brainwashed into thinking we do, but we don't.

 

As far as meals go, vegetarians usually consider bean dishes the main

course. You can opt for transitional foods - various kinds of meat and

fish analogues like veggie burgers and seitan strips and TVP/TSP. The

analogues are processed food and not as healthy as beans, sprouts, etc.

The healthiest vegetarians consider salad the main course.

 

In general, try to have more fresh organic, colorful foods (lots of

phytonutrients). Have less processed foods, eggs, dairy. Avoid refined

carbohydrates and stick with whole grains or sprouted grains. Avoid

solid fats, especially anything with partially hydrogenated fats (ie.,

trans fats). Minimize sugar and especially high fructose corn syrup.

 

 

 

 

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

Christie, I assume you are looking for a vegan main dish that is

suitable for a holiday meal but is also not too complicated to feed your

vegan friend.

 

I think this recipe from Dr. John McDougall's web site might work:

 

Peanut Tofu Sauce

Preparation Time: 5 minutes

Servings: variable

1 12.3 ounce package silken tofu

½ cup peanut butter

2 tablespoons soy sauce

2 teaspoons hot chili sauce (hot sauce will work)

 

Place the tofu in a food processor and process briefly. Add the

remaining ingredients and process until very smooth.

Hints: This is a richer sauce because of the peanut butter, so keep

this for special occasions. This may be thinned out with some water for

a dressing consistency or used thick as a sauce. To make this even more

spicy, add more of the hot chili sauce. To warm this sauce, heat in a

double boiler over boiling water. This is good on sweet potatoes, rice

and veggies, or salads.

2005 John McDougall

 

You can make this more or less hot to your taste by adjusting the hot

sauce. I added more. Start with less and add until it tastes right to

you.

 

You can put this sauce on yams or sweet potatoes or over rice and

veggies, which you already make.

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

[Guest guest]

Hi, Hermingilde!

 

I'm normally just a lurker but I've had the same problem. Really, it

just amounts to the fact that your big crockpot cooks smaller amounts

too fast. I had to start doubling (or tripling, even) the amount I

was putting in so that it wouldn't burn (which gave us lots of

leftovers!). The other thing you can do instead is turn it on when

you get home on high and leave it for an hour or two instead of

cooking it all day. The effect is about the same as cooking a bigger

amount on low all day, in my experience.

 

Good luck!

 

Karey

 

 

 

[Guest guest]

i read that you can cook things slower if you put the ceramic insert with

ingredients in the fridge over night, and then cook it on low right out of the

fridge. that should buy you an extra hour or two, if i remember things

correctly.

 

herminigilde <herminigilde wrote: I am a recent member, and I have

deveopled a problem with the recipes I

am finding on line and in cook books. I have a huge crock pot, and I

don't know if that is the problem or if it is something else, but what

ever I cook gets done in about two thirds the time listed in the recipe

even if cooked on low. I can only use the pot if I am home and awake

to prevent very awful dinners, defeating the purpose in my opinion. A

friend told me about putting a bowl surrounded by water in the crock

pot but knew nothing more than that and had never tried it. Does

anyone have any advice?

 

Thanks, Herminigilde

 

 

 

 

 

 

 

[Guest guest]

> your big crockpot cooks smaller amounts too fast.>

 

Another option would be to buy a smaller crockpot, like a 3 qt or so

-- of course, that's if you can afford it and have the space to store

it. If you use your crockpot a lot, it would probably be good to have

an extra one. I don't use mine very often, but it's still good to have

both a large and a small one. I really need to use them more, so

that's why I joined this list.

[Guest guest]

There are good, free, downloadable booklets at www.viva.org.uk

(http://www.viva.org.uk/guides/l-plate/vegan/index.htm

http://www.milkmyths.org.uk/htbdf/ and more) but I wouldn't worry too much.

It's pretty simple really: eat what you like :-)

 

Cheers

 

Mike

 

 

On

Behalf Of borders1233

16 April 2006 15:12

 

help

 

I am 53years old and have been a vegetarian for 12 years now. Its time to

take teh next step and become vegan. Has anyoen got any tips for me on this

journey? Thanks Dianne in OZ

 

 

 

 

 

To send an email to -

 

[Guest guest]

PS Take a B12 supplement regularly, eat the occasional seaweed or take an

iodine supplement, eat brazil nuts other nuts rich in selenium occasionally,

keep a good Omega 3 balance by eating flax seed oil, hemp oil etc.

 

That's the small print :-)

 

 

On

Behalf Of Michael Benis

16 April 2006 19:35

 

RE: help

 

There are good, free, downloadable booklets at www.viva.org.uk

(http://www.viva.org.uk/guides/l-plate/vegan/index.htm

http://www.milkmyths.org.uk/htbdf/ and more) but I wouldn't worry too much.

It's pretty simple really: eat what you like :-)

 

Cheers

 

Mike

 

 

On

Behalf Of borders1233

16 April 2006 15:12

 

help

 

I am 53years old and have been a vegetarian for 12 years now. Its time to

take teh next step and become vegan. Has anyoen got any tips for me on this

journey? Thanks Dianne in OZ

 

 

 

 

 

To send an email to -

 

[Guest guest]

Hi Dianne,

 

for me it was a gradual step, first I eliminated milk from my diet,

then yogurt, then butter, then eggs and so forth,

The whole process took a few months.

 

Some people can become vegan overnight, but for some it is more gradual.

 

follow, your own intuition, and you will see that your body will adjust

and then you will feel wonderful!

 

my motivation was that I love animals so much, that it didn't make

sense for me to eat them.

 

 

 

, " borders1233 " <diatkins wrote:

>

> I am 53years old and have been a vegetarian for 12 years now. Its time

> to take teh next step and become vegan. Has anyoen got any tips for me

> on this journey? Thanks

> Dianne in OZ

>

[Guest guest]

Well it usually depends on the individual. For me I never did eat eggs,fish,pig or red meat out of choice, and rarely did I eat chicken.My father was a milkman so I used to get up at 4:30 from a young age to help on the milk round, so used to come home smelling of stale milk, so was never fond of the ole moo juice. So it wasnt hard.I went from omnivore to vegan. Depends what you eat now, and if you want to seek out analogue replacements ( i.e. scheese instead of cheese, soya milk instead of moo juice, fishless fingers etc ). You could replace things one at a time and gradually, or please your concience and make a clean sweep. Its always different for everyone. The Valley Vegan.............borders1233 <diatkins wrote: I am 53years old and have been a vegetarian for 12 years now.

Its time to take teh next step and become vegan. Has anyoen got any tips for me on this journey? ThanksDianne in OZTo send an email to -

[Guest guest]

Hi Dianne~

 

I would have to say that you already have a great start at it, now

all you have to do is find substitutes for the products that you are

already using.

 

What type of animal products are you still eating?

 

Nikki

 

 

, " borders1233 " <diatkins

wrote:

>

> I am 53years old and have been a vegetarian for 12 years now. Its

time

> to take teh next step and become vegan. Has anyoen got any tips

for me

> on this journey? Thanks

> Dianne in OZ

>

[Guest guest]

Hi

thanks to all those have replied so far. I think giving one food away at a time sounds good for me. I am still having milk - free range eggs - cheese. No animal flesh at all.

I am not fussed on the substitutes eg soy milk or soy cheese. But I feel that with so much factory farming happening I need to make this stand. Maybe I will get use to the substitutes in time.

Dianne in Australia

What type of animal products are you still eating?Nikki

[Guest guest]

Hi Dianne

 

Welcome to Vegan Chat. My main advice would be that there may be times when

you eat something and then find out it is not vegan. It makes you feel bad,

but these things happen, so just keep trying, and keep reading labels.

 

Jo

-

" borders1233 " <diatkins

 

Sunday, April 16, 2006 3:12 PM

help

 

 

> I am 53years old and have been a vegetarian for 12 years now. Its time

> to take teh next step and become vegan. Has anyoen got any tips for me

> on this journey? Thanks

> Dianne in OZ

>

>

>

>

>

> To send an email to -

>

[Guest guest]

it will be hard at 1st but it gets easy as time gos on . have you ever thout bout trying things like soy milk , soy cheese etc ,, good luck .Dianne Atkins <diatkins wrote: Hi thanks to all those have replied so far. I think giving one food away at a time sounds good for me. I am still having milk - free range eggs - cheese. No animal flesh at all. I am not fussed on the substitutes eg soy milk or soy cheese. But I feel that with so much factory farming happening I need to make this stand. Maybe I will get use to the substitutes in time. Dianne in

Australia What type of animal products are you still eating?Nikki

24 FIFA World Cup tickets to be won with Mail. Learn more

[Guest guest]

DO I!

I just turned VEGAN and I can tell you Stick to as whole as foods as

possible. I tried some vegan stuff that was processed and it made me

WAY sick.

 

But cutting out wheat dairy and Eggs cleaned out my system. So BE

PREPARED! Drink TONS AND TONS of water.

Start taking a vegan multi-vitamin and there are great recipes on

www.vegweb.com

 

Good luck!

Joy

 

 

 

 

, " borders1233 " <diatkins wrote:

>

> I am 53years old and have been a vegetarian for 12 years now. Its time

> to take teh next step and become vegan. Has anyoen got any tips for me

> on this journey? Thanks

> Dianne in OZ

>

[Guest guest]

, " Cynthia Gadarian " <cgadarian

wrote:

> the series, just go to Frederick News-Post online, and search Ft.

Detrick in

> the archives.

>

> Cynthia

>

 

 

I went here. Archives are not free and fee based. Moreover, no

articles like you said comeup.

https://www.fredericknewspost.com/

[Guest guest]

rvijay:

 

In this online response to the series (see below) the paper did not

include the timeline listing each " medical error " and each " procedure "

established to eliminate the " errors " . I was just saying that the mental

picture of a medical tech strapping down an " Ebola infected " monkey and

getting bit, then a dry description of how to avoid these " medical errors "

in the future, made me upchuck. I had the article forwarded to the list but

it is also copied below. It seems that the newspaper was covering its butt

by mentioning how much good Fort Detrick is doing, how safe they are, the

newspaper didn't mean it, etc. You've got to understand that this series

ran over 4 days. Fredericktonians and Fort Detrick have always had a

hate-hate relationship.

 

Cynthia

 

__________________________

 

 

Detrick safety imperative

 

Publish 04/21/06

 

 

By

 

 

The three-part series on Fort Detrick published earlier this week in The

News-Post focused on that institution's safety record. The stories examined

various safety issues that have been part of Detrick's long and important

history studying infectious biological agents.

 

What emerged from the series was not surprising: Safety incidents are part

of the installation's history, and for the most part they resulted from

human error -- generally the failure to follow prescribed safety procedures.

 

 

Fort Detrick appears to have always been acutely aware that there are

inherent dangers associated with the substances and programs it is working

on. To address those dangers, policies, procedures and protocols are in

place.

 

Over time, however, those involved in the programs, both managers and

workers, sometimes failed to follow them, and mishaps eventually occurred --

some of them serious in scope.

 

Accidents, in the truest sense of the term, do happen. When human beings are

handling materials such as glassware or hypodermic needles, things will get

broken and needle sticks will occur.

 

But failure to follow prescribed procedures and policies is a different

matter. It is human nature to become less attentive, perhaps even a bit

blas®, with time, no matter what the danger, from using a circular saw, to

manning an ICBM silo, to handling hazardous biological agents.

 

Moreover, strictly following every procedure to a " T " involves added effort

and sometimes seemingly unnecessary repetition. Failure to don proper

protective clothing or equipment such as a hard hat or safety glasses is a

commonplace violation of safety requirements. In an environment where

hazardous bioagents are being used, the number and complexity of safety

precautions are magnified.

 

While not every needle stick, dropped flask or failure to note a posted

warning can be prevented, workers and managers should be required, under

penalty of censure, to follow the safety protocols that have been

established for their work and facilities.

 

In particular, managers need to be held strictly accountable for safety

breaches in the departments and personnel they supervise.

 

In an interview for The News-Post Detrick series, Col. George Korch Jr.,

commander of the base's U.S. Army Medical Research Institute of Infectious

Diseases, said, " The role of command is to ensure people in the laboratory

never lose respect and become callous and sloppy. They're responsible to

themselves, their fellow workers and their families. " We would add to that

list: the community.

 

If Col. Korch's words are heeded, safety concerns and problems at Fort

Detrick will likely not become issues. With complex new Level 4 facilities

coming to Detrick in the next decade, his prescription for safety is

imperative.

 

In addition, accidents of major proportions, even terrorist attacks, must be

planned for. To that end, we also encourage Detrick officials to work

closely and cooperatively with local officials to keep lines of

communication open and to ensure that well-conceived emergency planning is

in place.

 

 

 

----------

----

 

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Copyright 1997-06 Randall Family, LLC. All rights reserved. Do not duplicate

or redistribute in any form.

The Frederick News-Post Privacy Policy. Use of this site indicates your

agreement to our Terms of Service.

 

On

Behalf Of rvijay

Saturday, April 22, 2006 9:35 PM

 

Re: HELP

 

, " Cynthia Gadarian " <cgadarian

wrote:

> the series, just go to Frederick News-Post online, and search Ft.

Detrick in

> the archives.

>

> Cynthia

>

 

 

I went here. Archives are not free and fee based. Moreover, no

articles like you said comeup.

https://www.fredericknewspost.com/

 

 

 

 

 

To send an email to -

 

[Guest guest]

, " Cynthia Gadarian " <cgadarian

wrote:

>

> rvijay:

>

> In this online response to the series (see below) the paper did not

> include the timeline listing each " medical error " and each " procedure "

> established to eliminate the " errors " .

 

Don't worry about it. They will sort it out eventually.

 

Vijay

[Guest guest]

Just a couple of thoughts on this thread -

 

I know I read somewhere that there is not much advantage to the low-fat

dressings. I like the tip I got from when I was in Weight Watchers:

always get dressing on the side. Dip your fork into the salad dressing

before each bite, so you get a taste of dressing. The salad tastes

better, but you get a lot less of the fatty dressing. Other healthy

ideas to improve the taste of salad: add toppings like fresh herbs,

slices of avocado (fat, but a healthy fat), nuts (same thing - healthier

fats), strawberries, jicama.

 

One way to get more nutrition is to add whole grains. They are

nutritionally dense.

 

 

from Maida

Citizens for Pets in Condos, http://www.petsincondos.org

South Florida Vegetarian Events, http://www.soflavegevents.net

 

 

 

 

 

[Guest guest]

I can't stand salad dressing. It tastes like tangy gloop to me but i like

having juicy tomatoes, a few slices of avocado and a squeeze of lemon or

lime. Yum!

Good idea about dipping the fork in Maida - i do that when i have mustard

with my veggies!

 

 

On 5/2/06, Maidawg <maidawg wrote:

>

> Just a couple of thoughts on this thread -

>

> I know I read somewhere that there is not much advantage to the low-fat

> dressings. I like the tip I got from when I was in Weight Watchers:

> always get dressing on the side. Dip your fork into the salad dressing

> before each bite, so you get a taste of dressing. The salad tastes

> better, but you get a lot less of the fatty dressing. Other healthy

> ideas to improve the taste of salad: add toppings like fresh herbs,

> slices of avocado (fat, but a healthy fat), nuts (same thing - healthier

> fats), strawberries, jicama.

>

>