Amazing Vegetarian Recipes

The avocado is a tree native to Mexico and Central America, classified in the flowering plant family Lauraceae along with cinnamon, camphor and bay laurel. Avocado or alligator pear also refers to the fruit, botanically a large berry that contains a single seed. Avocados are commercially valuable and are cultivated in tropical and Mediterranean climates throughout the world. They have a green-skinned, fleshy body.

Commercially, they ripen after harvesting. Trees are partially self-pollinating and often are propagated through grafting to maintain a predictable quality and quantity of the fruit.

A typical serving of avocado (100 g) is moderate to rich in several B vitamins and vitamin K, with good content of vitamin C, vitamin E and potassium (right table, USDA nutrient data). Avocados also contain phytosterols and carotenoids, such as lutein and zeaxanthin.

By eating a variety of foods, you get the whole component of nutrients vitamins, minerals and fiber. It’s easier to absorb iron, for example, when you’re also eating Vitamin C.

High avocado intake was shown in one preliminary study to lower blood cholesterol levels. Specifically, after a seven-day diet rich in avocados, mild hypercholesterolemia patients showed a 17% decrease in total serum cholesterol levels. These subjects also showed a 22% decrease in both LDL (harmful cholesterol) and triglyceride levels and 11% increase in HDL (helpful cholesterol) levels.

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In a study of obese patients on a moderate fat diet (34% of calories), additional consumption of one avocado (136 g) per day over 5 weeks produced a significant reduction of circulating LDL, an effect the authors attributed to the combination of avocado monounsaturated fats, dietary fiber and the phytosterol, beta-sitosterol.

Vegetarianism can be adopted for different reasons. Many object to eating meat out of respect for sentient life. Such ethical motivations have been codified under various religious beliefs, along with animal rights. There are varieties of the diet as well: an ovo-vegetarian diet includes eggs but not dairy products, a lacto-vegetarian diet includes dairy products but not eggs, and an ovo-lacto vegetarian diet includes both eggs and dairy products.

A vegan diet excludes all animal products, including eggs, dairy, beeswax and honey. Some vegans also avoid animal products such as leather (and possibly silk) for clothing and goose-fat for shoe polish.

Various packaged or processed foods, including cake, cookies, candies, chocolate, yogurt and marshmallows, often contain unfamiliar animal ingredients, and may be a special concern for vegetarians due to the likelihood of such additions. Often, products are reviewed by vegetarians for animal-derived ingredients prior to purchase.

On average, vegetarians consume a lower proportion of calories from fat (particularly saturated fatty acids), fewer overall calories, more fiber, potassium, and vitamin C, than do non-vegetarians.

Vegetarians vary in their feelings regarding these ingredients, however. For example, while some vegetarians may be unaware of animal-derived rennet’s role in the usual production of cheese and may therefore unknowingly consume the product, other vegetarians may not take issue with its consumption. Semi-vegetarian diets consist largely of vegetarian foods, but may include fish or poultry, or sometimes other meats, on an infrequent basis

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Those with diets containing fish or poultry may define meat only as mammalian flesh and may identify with vegetarianism. A pescetarian diet has been described as „fish but no other meat“. The common use association between such diets and vegetarianism has led vegetarian groups such as the Vegetarian Society to state that diets containing these ingredients are not vegetarian, due to fish and birds being animals.

The lemon is a species of small evergreen tree native to Asia. The tree’s ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste.

The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. Lemon juice, rind, and zest are used in a wide variety of foods and drinks.

Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.

Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced such as apples, bananas, and avocados, where its acid denatures the enzymes.

Lemon juice is frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday. Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice, and other dishes. The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods.

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Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving. Other essential nutrients, however, have insignificant content. Lemons contain numerous phytochemicals, including polyphenols and terpenes. As with other citrus fruits, they have significant concentrations of citric acid (about 47 g/l in juice).

Breakfast is the first meal taken after rising from a night’s sleep, most often eaten in the early morning before undertaking the day’s work. Breakfast foods vary widely from place to place, but often include a carbohydrate such as grains or cereals, fruit, vegetables, a protein food such as eggs, meat or fish, and a beverage such as tea, coffee, milk, or fruit juice.

Coffee, milk, tea, juice, breakfast cereals, pancakes, waffles, sausages, sweetened breads, fresh fruit, vegetables, eggs and toast with butter, margarine, jam or marmalade are common examples of Western breakfast foods.

Some nutritional experts have long referred to breakfast as the most important meal of the day, citing studies that find that people who skip breakfast are disproportionately likely to have problems with concentration, metabolism, weight, and cardiac health.

The nutritionist Monica Reinagel has argued the metabolic benefits have been exaggerated, noting the improvement in cognition has been found among children, but is much less significant among adults.

Breakfast in modern Japanese households comes in two major variations: Japanese-style and Western-style. Japanese-style breakfasts are eaten widely in Japan, but are often eaten only on weekends and non-working days. Younger Japanese couples may prefer Western-style breakfasts because they are generally less time-consuming to prepare. The standard Japanese breakfast consists of steamed white rice, a bowl of miso soup, and Japanese styled pickles.

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Traditionally, Korean breakfasts consist mainly of rice and soup dishes. These can include small amounts of fish or beef, and some form of broth, stew or porridge. Like all Korean meals, breakfast is usually served with banchan, or side dishes consisting of kimchi, steamed eggs and tofu.