Food Point

1- you will live much longer. The vegetarians live approximately seven years of longer, and vegans (which does not eat any livestock product) approximately 15 years longer than of the meat eaters, according to a study of university of Loma Linda. These results are supported by the project of health of China (the greatest study of population on the mode and health up to now), which noted that Chinese people which eats the least quantity of large and animal products the low have risks of cancer, the heart attack and other degenerative diseases chronic. And an UK trial which detected 6.000 vegetarians and 5.000 eaters of meat during 12 years noted that the vegetarians were 40 percent less to die of cancer during this time and 20 percent less the probable one to die of other diseases.

2- you will save your heart. The cardiovascular disease is always the killer of the number one in the United States, and the American mode standard that (SAD) ’s charged with grease saturated and cholesterol with the meat and dairy is mainly to blame. Young children also that age 3 who are increased on food of fast preparation and exposure of industrial food signs cardiac disease early, according to the study of heart of Bogalusa made at the university of the State of Louisiana. The cardiovascular disease is found in one in nine old women 45 to 64 and in one in three women more than 65. The heart attacks are also more mortals with the sex righter: 53 percent of women who make die heart attacks of them, compared with 47 percent of the men. Today, the average American male eating a meat mode has a possibility of 50 percent of died of the cardiac disease. Its risk falls with 15 percent if it cut the meat; it goes to 4 percent if it cut the meat, the dairy and eggs. Partially responsible is the fact that the fruit and vegetables are full with the antioxydant food which protects the heart and its arteries. , Produced more no saturated grease or cholesterol contains. In addition, the cholesterol levels for vegetarians are 14 percent lower than meat eaters.

3 -you can put more money in your investment funds mutualist. Replacing the meat, chicken and fish by vegetables and fruits is estimated to cut invoices of food by an average of $4.000 per year.

4 -will reduce your cancer risk to you. A study in the international newspaper of Cancer concluded that the red meat is strongly associated with breast cancer. The National institute against Cancer says that the women who eat meat day labourer are almost four times more probably to catch breast cancer than those which put T. On the other hand, the women which consume at least a portion of vegetables per day reduce their cancer risk of the centre by 20 percent in 30 percent, according to Harvard looks after the study of health. The studies made in the German research center on cancer with Heidelberg suggest that it either because the vegetarians the immune systems are more effective while killing in addition to cells of tumour than meat eaters ‘. The studies also found assistances factory-based of a mode to protect itself from cancers from prostate, two points and skin.

5 you will add the color to your dish. The meat, the chicken and the fish tend to come to the tedious nuances from brown and beige, but the fruit and vegetables come in all the colors from the rainbow. the phytochemicals of Disease-combat are responsible to give to product their rich and various tonalities. Thus cooking by color is a good manners to ensure you about eating a series of natural substances which amplify immunity and prevent a range of the diseases.

6 you you will insert in your old jean. On average, the vegetarians are thinner than meat eaters, and when we follow a mode, we maintain the weight in addition to up to seven years longer. That ’s because the modes which are higher out of plant proteins are much lower in grease and of the SAD calories. The vegetarians are also less to fall victim to the weight-related disorders like the cardiac disease, the race and the diabetes.

7 will give you with your body a cleaning. By giving up assistances of meat purge the body of the toxins (environmental pesticides, pollutants, condoms) this overload our systems and disease of cause. When people begin formal programs of detoxication, their first stage is to replace meats and the dairy products by fruit and vegetables and juices. Those contain phytochemicals which helps us that, of detox naturally says Chris Clark, M.D., the medical director of Raj, a curative center of Ayurvedic with Fairfield, Iowa, which specializes in programs of detox.

n a pressure cooker heat the oil on a medium flame.
Add the mustard and cumin seeds and heat till mustard seeds start splattering.
Add the onions and sautee till golden brown.
Add turmeric powder and saute for another minute.
Add mashed ginger, garlic and green chillies and sautee for about 1 minute.
Add the bay leaf, cinnamon stick, cardamom and cloves and saute for about 2 minutes.
Add the chopped tomatoes and saute till the tomato smell disappears and mash the tomato with your stirring spoon.
Now add the potatoes and stir for 1 minute.
Add the chilli powder, coriander powder, pepper powder, garam masala and saute for about 1 minute.
Add the potatoes and stir well for about 1 minute coating the potatoes with the mixture.
Add the cleaned mutton pieces and stir till mutton turns slightly pale on the outside - approximately 3 minutes.
Now add the yoghurt, lime juice and salt and stir well mixing all the ingredients in the cooker. Let it cook for about 2 minutes.
Now add the water and coriander leaves and stir well.
Close the lid of the pressure cooker and let it cook for about 3 whistles and then off the gas.
Let the pressure escape from the cooker and then open it.
Check if the mutton is cooked thoroughly. If not switch on the gas and let it cook on medium flame till the mutton is cooked.
You may add additional water if you want more gravy or if you need more water for the mutton to cook.
Check for the salt content and add salt if required.
You may chose to add one boiled add cut into two halves at the end to the curry for those who love boiled egg.
Garnish with coriander leaves and serve warm.

1. Use small pieces of lumber as a turkey rack. We all know turkey cooks better if it’s sitting up on a rack, not in the bottom of the pan stewing in its own juices. But how many of us actually bother to get this special piece of equipment for something we cook only a couple of times a year? Metal jar lids are usually recommended for improvising a rack, but wood does nicely too. We used two eight-inch long,unfinished pieces of 1×2 - finish grade. (Yes, wood can be both finish grade - the non-splintering kind used for woodwork that shows - and unfinished.)
2. Stuff the turkey only partway, with vegetables and spices. This is an idea I got from Rick Rodgers’ Turkey Cookbook. One onion, one carrot, one stick of celery, and a few spoonfuls of spices are all you need for a small turkey. The turkey cooks much more quickly, and the vegetables combine well with leftover turkey, gravy, and mashed potatoes to make a pie the next day.
3. Put the turkey neck on to boil on top of the stove, and if you need liquid to keep the pan drippings from burning, use that. When you’re getting ready to make gravy, combine the remaining liquid with the pan drippings. Take as much as you need for the gravy and put it in the fridge so the fat will rise to the top. (Save the rest for later.) Then spoon off the fat, thicken, and there’s your gravy.
4. Make raw cranberry sauce or relish. This is something else I got from The Turkey Cookbook. Just grind up the berries with sugar, maple syrup, fruit, and nuts. No standing over a pot of boiling water and sugar - no settling for canned cranberry sauce, either. And it tastes great.
5. Bake some pumpkin pie filling without a crust. Got too much filling for your piecrust? (This happens a lot, no matter what the recipe on the canned pumpkin label says.) Just pour the excess into a greased baking dish and bake it along with the pie. This makes a somewhat lighter dessert for the days after Thanksgiving, with enough of the pumpkin pie flavor to bring the holiday mood back for a moment.