Add this sauce to your choice of protein, vegetables and/or rice to bring a delicious layer of flavor to your meal.
Ingredients: 1/2 cup packed brown sugar 1/2 cup rice vinegar or red wine vinegar (or vinegar of choice) 1/3 cup ketchup 1 8 oz can pineapple chunks or rings in juice (use juice) 1 1/2 Tbsp cornstarch 1 Tbsp tamari or Bragg liquid aminos
Jill Ovnik is a certified food educator and culinary instructor for The Cancer Project, a not-for profit organization based in Washington D.C., a Food For Life Instructor for www.PCRM.org and the founder of www.vegangal.com
Did you know that in 1909 the average American ate less than 4 pounds of cheese per year? Today it has moved up to 33 pounds per year. The United States government accepts about $140 million from the cheese industry, which they send back into Dairy Management Inc. (a corporation overseen by the USDA whose purpose is to market dairy products). DMI spends the rolled over money on advertising and marketing more and more cheesy foods, such as the Ultimate cheese pizza –which featured a whole pound of cheese. Approximately 70% of the calories in cheese come from animal fat. To put it in perspective, a serving of cheddar contains as much fat as 8 slices of bacon.
Researchers have found that cheese is produced with extra hormones that can cause a variety of adverse health effects such as rheumatoid arthritis, asthma, digestion problems and acne. Additionally, dairy consumption has been linked to a variety of hormone-related cancers including breast and prostate. Cheese has also been found to contain casomorphins, chemicals, which like opiates, attach to the pleasure centers of the brain. This fuels your desire to have cheese. You can sub out new products on the market or use safer plant/nut based recipes to replace cheese cravings.
For more information on cheese pick up The Cheese Trap by: Neal Barnard, M.D., and find some great non-cheese based recipes at www.HealthyFactsInc.com under the Recipe Index (scroll on Home Tab).
Did You Know... ?
PAPAYA offers rich sources of antioxidant nutrients such as carotenes, vitamin C (more than 200% of RDA) and flavonoids; the B vitamins, folate and pantothenic acid; and the minerals, potassium, copper, and magnesium; and fiber. This tropical fruit is good for diabetics, digestion, immunity boosting, arthritis, eye health, weight loss, cholesterol lowering, and healthy skin and hair.
Never expect a green papaya to taste good. The color will turn from green to orange or yellow as it ripens. Cut lengthwise, discard seeds, scoop flesh into a large bowl and mix in the juice of 1 lime for the most refreshing and addictive of fruit combinations!