| 51 | sarahb5 wrote:
Why? I was only joking about the steak but there's no reason why she shouldn't be perfectly healthy eating a vegetarian diet - just have to get the balance right and find meals she enjoys or that the whole family can enjoy I think it's great she's eating fish and she may be perfectly fine if she eats a lot of fish. But it's my personal opinion that you need meat. Especially if you are a growing girl. I worry that this is a way she is finding to control what she is eating and further down the track she could try and control things further and become anorexic. Just my personal opinion. vmax2 - 2016-01-16 17:09:00 |
| 52 | vmax2 wrote:
I think it's great she's eating fish and she may be perfectly fine if she eats a lot of fish. But it's my personal opinion that you need meat. Especially if you are a growing girl. I worry that this is a way she is finding to control what she is eating and further down the track she could try and control things further and become anorexic. Just my personal opinion.
No you don't need meat or fish - you need protein but can get it from plenty of other sources sarahb5 - 2016-01-16 21:25:00 |
| 53 | vmax2 wrote:
I think it's great she's eating fish and she may be perfectly fine if she eats a lot of fish. But it's my personal opinion that you need meat. Especially if you are a growing girl. I worry that this is a way she is finding to control what she is eating and further down the track she could try and control things further and become anorexic. Just my personal opinion. Vegetarian cultures abound in this world, and they all manage just fine. awoftam - 2016-01-16 22:01:00 |
| 54 | awoftam wrote:
Vegetarian cultures abound in this world, and they all manage just fine. Actually, they don't. there is a huge problem of women becoming iron deficient in vegetarians in India. "Anaemia affects over 800 million women worldwide. In India, it is classified as a major public health problem as it is estimated that 52% of nonpregnant women of reproductive age are anaemic [1]. Although the primary cause of anaemia is iron-deficiency, it is seldom present in isolation. More frequently it coexists with a number of other causes, such as malaria, parasitic infection, nutritional deficiencies, and haemoglobinopathies. The importance of iron-deficiency as cause of anaemia varies by region. While as low as 50% of anaemia in sub-Saharan Africa may be attributable to iron-deficiency (due to high prevalence of HIV, hookworm, malaria, and other infectious diseases) the proportion of anaemia caused by iron-deficiency increases to over 70% among premenopausal women in India [2, 3]. " " Although a vegetarian diet is likely to contain iron in amounts equivalent to that in omnivorous diets, animal-based haemoglobin iron is better absorbed (15–40% absorption) compared with plant-based nonhaemoglobin iron (1–15% absorption), despite variations in body iron stores [18]. Nutritionists recommend that vegetarians need to increase dietary iron by 80% to compensate for a lower iron availability of 10% from a vegetarian diet compared with 18% from an omnivorous diet [19]. This recommendation constitutes a major challenge in India where the majority of vegetarians subsist on inadequate quantities of iron-poor staples such as lentils, wheat bread, green peppers, and rice." http://www.hindawi.com/journals/isrn/2012/765476/ buzzy110 - 2016-01-17 11:12:00 |
| 55 | Have bumped "The easy and tasty vegetarian recipe thread" heaps of recipes on there. 1olly1 - 2016-01-17 22:40:00 |
| 56 | buzzy110 wrote:
Actually, they don't. there is a huge problem of women becoming iron deficient in vegetarians in India. "Anaemia affects over 800 million women worldwide. In India, it is classified as a major public health problem as it is estimated that 52% of nonpregnant women of reproductive age are anaemic [1]. Although the primary cause of anaemia is iron-deficiency, it is seldom present in isolation. More frequently it coexists with a number of other causes, such as malaria, parasitic infection, nutritional deficiencies, and haemoglobinopathies. The importance of iron-deficiency as cause of anaemia varies by region. While as low as 50% of anaemia in sub-Saharan Africa may be attributable to iron-deficiency (due to high prevalence of HIV, hookworm, malaria, and other infectious diseases) the proportion of anaemia caused by iron-deficiency increases to over 70% among premenopausal women in India [2, 3]. " " Although a vegetarian diet is likely to contain iron in amounts equivalent to that in omnivorous diets, animal-based haemoglobin iron is better absorbed (15–40% absorption) compared with plant-based nonhaemoglobin iron (1–15% absorption), despite variations in body iron stores [18]. Nutritionists recommend that vegetarians need to increase dietary iron by 80% to compensate for a lower iron availability of 10% from a vegetarian diet compared with 18% from an omnivorous diet [19]. This recommendation constitutes a major challenge in India where the majority of vegetarians subsist on inadequate quantities of iron-poor staples such as lentils, wheat bread, green peppers, and rice." http://www.hindawi.com/journals/isrn/2012/765476/ It is a simple thing to get plenty of iron in a vegetarian diet. A good friend of mine (vegetarian) did indeed have a child that was low in iron - Not because of poor nutrition but the child had been ill & when doctors tested his blood, they discovered that as a result of the illness the iron levels were critically low & they wanted to administer intravenous doses of an iron formula.
My friend said that they would like to do it naturally & the Dr agreed to give them 2 weeks before testing again. The child was fed plenty of dark green leafy vegetables (most efficient way of iron absorption for humans) mostly spinach & silver beet in his mashed potatoes. On re-test 2 weeks later the little boy was completely over his illness & his iron levels were above the standard level for any normal child. The Dr was amazed that a vegetarian diet could achieve this. The sad thing is that most medical professionals are incorrectly taught that meat & dairy is a necessary part of the human diet. My parents are complete vegetarians (nothing but plant based food) & have been for over 20 years. They are in their late 70s and still running a 550 acre farm (farming sheep & beef:) Neither of them have any supplements or any medications for anything as they have perfect health! Goes to show that if you do it correctly then a vege diet is far superior. 1olly1 - 2016-01-17 23:08:00 |
| 57 | Further to my husband comment last night. Vitamin c was taken at the same time when our friends were giving their son the mashed potatoes and silverbeet/spinach, as it is vital to have vitamin c when the bodies is absorbing iron.
OP we have become vegetarian and I did find it hard at the start but there area lot of recipes out there that are easy and that can be frozen.
Barbara Oneill can often be seen on Firstlight Tv and you tube, I have found her very knowledgeable on nutrition. 1olly1 - 2016-01-18 09:19:00 |
| 58 | The main thing is that she doesn't just eat vegetables only. My mother did that and ended up going to the next world caused by malnutrition. dalkemade - 2016-01-18 09:49:00 |
| 59 | Plenty of ways for vegetarians to achieve effective (and safe) iron levels - http://www.healthaliciousness.com/articles/food-sources-of-i
ron.php sampa - 2016-01-18 12:56:00 |
| 60 | WOW ... tried making these and they really are very very good. And fast too :) Cauliflower & Cumin Fritters 1 small cauliflower
1 cup flour (I used whole wheat but regular is fine too, for gluten-free use your favorite flour)
3 tbsp chopped parsley
1 garlic clove, crushed
2 shallots, finely chopped
4 farm fresh eggs
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 1/2 tsp salt
1 tsp black pepper
sunflower oil (enough to coat the bottom of your frying pan) 1. Put all the sauce ingredients in a bowl and whisk well. Taste - looking for a vibrant, tart, citrusy flavor - and adjust the seasoning. Chill or leave out up to an hour.
2. To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into little florets. Add them to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.
3. While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt & pepper in a bowl and whisk together well to make a batter. When the mixture is smooth and homogeneous, add the warm cauliflower. Mix to break down the cauliflower into the batter.
4. Pour the sunflower oil into a wide pan to a depth of 1.5 cm and heat up. When it is very hot, carefully spoon in generous portions of the oil. Space the fritters apart with a spatula if need be - making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don't burn. They should take 3-4 minutes on each side.
5. Remove from the pan and set on a kitchen towel. Serve with the lime sauce on the side. Lime Sauce:
1 cup Greek yogurt
2 tsps finely chopped cilantro/flat parsley or coriander
grated zest 1 lime
2 tsp lime juice
2 tbsp olive oil
salt & pepper Edited by bluetigerrr at 12:46 pm, Tue 30 Jul Quote
bluetigerrr (330 330 positive feedback) 12:39 pm, Tue 30 Jul #1
Yum, they sound nice. I often do the curried zucchini fritters from the Revivie cook book, they are also delicious. Quote
cookessentials (1219 1219 positive feedback) 1:12 pm, Tue 30 Jul #2
Oh, it that right? My sister has that book ... I'll crib it off her and try them. These ones (as above) are from Yotam Ottolenghi's cookbook. His website is here: http://www.ottolenghi.co.uk/ Really amazing food he makes :) Quote
bluetigerrr (330 330 positive feedback) 1:42 pm, Tue 30 Jul #3
I am pretty sure I posted the recipe on the vegetarian thread for someone. Quote
cookessentials (1219 1219 positive feedback) 8:15 pm, Tue 30 Jul #4
Here is a copy and paste of the recipe from the vegetarian thread. I did not have black sesame seeds, so just used ordinary. I now, also make them using an extra courgette to bulk them up a little more. I don't do exact measurements either, I tend to put a good amount of the Thai chilli sauce in to suit our taste and I also add freshly ground pepper and lime salt. Quote
cookessentials (1219 1219 positive feedback) 9:43 am, Wed 31 Jul #5
cookessentials wrote:
Yum, they sound nice. I often do the curried zucchini fritters from the Revivie cook book, they are also delicious. I love my 2 Revive cookbooks - perhaps the first one slightly more than No 2. Use them at least a couple of times a week. Jeremy has reminded me how versatile chickpeas are. Quote
maynard9 (206 206 positive feedback) 12:16 pm, Wed 31 Jul #6 bev00 - 2016-08-09 23:21:00 |
| 61 | bev00 wrote:
WOW ... tried making these and they really are very very good. And fast too :) Cauliflower & Cumin Fritters 1 small cauliflower
1 cup flour (I used whole wheat but regular is fine too, for gluten-free use your favorite flour)
3 tbsp chopped parsley
1 garlic clove, crushed
2 shallots, finely chopped
4 farm fresh eggs
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 1/2 tsp salt
1 tsp black pepper
sunflower oil (enough to coat the bottom of your frying pan) 1. Put all the sauce ingredients in a bowl and whisk well. Taste - looking for a vibrant, tart, citrusy flavor - and adjust the seasoning. Chill or leave out up to an hour.
2. To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into little florets. Add them to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.
3. While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt & pepper in a bowl and whisk together well to make a batter. When the mixture is smooth and homogeneous, add the warm cauliflower. Mix to break down the cauliflower into the batter.
4. Pour the sunflower oil into a wide pan to a depth of 1.5 cm and heat up. When it is very hot, carefully spoon in generous portions of the oil. Space the fritters apart with a spatula if need be - making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don't burn. They should take 3-4 minutes on each side.
5. Remove from the pan and set on a kitchen towel. Serve with the lime sauce on the side. Lime Sauce:
1 cup Greek yogurt
2 tsps finely chopped cilantro/flat parsley or coriander
grated zest 1 lime
2 tsp lime juice
2 tbsp olive oil
salt & pepper Edited by bluetigerrr at 12:46 pm, Tue 30 Jul Quote
bluetigerrr (330 330 positive feedback) 12:39 pm, Tue 30 Jul #1
Yum, they sound nice. I often do the curried zucchini fritters from the Revivie cook book, they are also delicious. Quote
cookessentials (1219 1219 positive feedback) 1:12 pm, Tue 30 Jul #2
Oh, it that right? My sister has that book ... I'll crib it off her and try them. These ones (as above) are from Yotam Ottolenghi's cookbook. His website is here: http://www.ottolenghi.co.uk/ Really amazing food he makes :) Quote
bluetigerrr (330 330 positive feedback) 1:42 pm, Tue 30 Jul #3
I am pretty sure I posted the recipe on the vegetarian thread for someone. Quote
cookessentials (1219 1219 positive feedback) 8:15 pm, Tue 30 Jul #4
Here is a copy and paste of the recipe from the vegetarian thread. I did not have black sesame seeds, so just used ordinary. I now, also make them using an extra courgette to bulk them up a little more. I don't do exact measurements either, I tend to put a good amount of the Thai chilli sauce in to suit our taste and I also add freshly ground pepper and lime salt. Quote
cookessentials (1219 1219 positive feedback) 9:43 am, Wed 31 Jul #5
cookessentials wrote:
Yum, they sound nice. I often do the curried zucchini fritters from the Revivie cook book, they are also delicious. I love my 2 Revive cookbooks - perhaps the first one slightly more than No 2. Use them at least a couple of times a week. Jeremy has reminded me how versatile chickpeas are. Quote
maynard9 (206 206 positive feedback) 12:16 pm, Wed 31 Jul #6 These sound good but why would anyone boil cauliflower? I haven't boiled a vegetable since 1981, steam is the way to go! aphra1 - 2016-08-10 08:16:00 |
| 62 | Why does vegetarianism bring out such crap attitudes from people? Just accept that some people choose a way of living, as others choose religion or other beliefs, and get on with your own life.
Obesity is more of a problem in the World than any dietary deficiency that a vegetarian might have. In my experience, people who choose a vegetarian diet have tended to be more informed about foods. Can you say the same about the fast-food junkies? It's a personal choice. amasser - 2016-08-13 22:21:00 |
| 63 | amasser wrote:
Why does vegetarianism bring out such crap attitudes from people? Just accept that some people choose a way of living, as others choose religion or other beliefs, and get on with your own life.
Obesity is more of a problem in the World than any dietary deficiency that a vegetarian might have. In my experience, people who choose a vegetarian diet have tended to be more informed about foods. Can you say the same about the fast-food junkies? It's a personal choice. +1
Yes. It's ridiculous. You wouldn't hassle anyone that says "I don't like fish" or "I can't eat dairy" or "I don't want to live I the city" or any other lifestyle choices. And they think they're so funny. kaylin - 2016-08-17 15:58:00 |
| 64 | Cauliflower & Cumin Fritters 1 small cauliflower
1 cup flour (I used whole wheat but regular is fine too, for gluten-free use your favorite flour)
3 tbsp chopped parsley
1 garlic clove, crushed
2 shallots, finely chopped
4 farm fresh eggs
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 1/2 tsp salt
1 tsp black pepper
sunflower oil (enough to coat the bottom of your frying pan) 1. Put all the sauce ingredients in a bowl and whisk well. Taste - looking for a vibrant, tart, citrusy flavor - and adjust the seasoning. Chill or leave out up to an hour.
2. To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into little florets. Add them to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.
3. While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt & pepper in a bowl and whisk together well to make a batter. When the mixture is smooth and homogeneous, add the warm cauliflower. Mix to break down the cauliflower into the batter.
4. Pour the sunflower oil into a wide pan to a depth of 1.5 cm and heat up. When it is very hot, carefully spoon in generous portions of the oil. Space the fritters apart with a spatula if need be - making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don't burn. They should take 3-4 minutes on each side.
5. Remove from the pan and set on a kitchen towel. Serve with the lime sauce on the side. Lime Sauce:
1 cup Greek yogurt
2 tsps finely chopped cilantro/flat parsley or coriander
grated zest 1 lime
2 tsp lime juice
2 tbsp olive oil
salt & pepper Edited by bluetigerrr at 12:46 pm, Tue 30 Jul Quote
bluetigerrr (330 330 positive feedback) 12:39 pm, Tue 30 Jul #1
Yum, they sound nice. I often do the curried zucchini fritters from the Revivie cook book, they are also delicious. Quote
cookessentials (1219 1219 positive feedback) 1:12 pm, Tue 30 Jul #2
Oh, it that right? My sister has that book ... I'll crib it off her and try them. These ones (as above) are from Yotam Ottolenghi's cookbook. His website is here: http://www.ottolenghi.co.uk/ Really amazing food he makes :) Quote
bluetigerrr (330 330 positive feedback) 1:42 pm, Tue 30 Jul #3
I am pretty sure I posted the recipe on the vegetarian thread for someone. Quote
cookessentials (1219 1219 positive feedback) 8:15 pm, Tue 30 Jul #4
Here is a copy and paste of the recipe from the vegetarian thread. I did not have black sesame seeds, so just used ordinary. I now, also make them using an extra courgette to bulk them up a little more. I don't do exact measurements either, I tend to put a good amount of the Thai chilli sauce in to suit our taste and I also add freshly ground pepper and lime salt. Quote
cookessentials (1219 1219 positive feedback) 9:43 am, Wed 31 Jul #5
cookessentials wrote:
Yum, they sound nice. I often do the curried zucchini fritters from the Revivie cook book, they are also delicious. I bev00 - 2017-08-14 21:09:00 |
| 65 | Cauliflower & Cumin Fritters 1 small cauliflower
1 cup flour (I used whole wheat but regular is fine too, for gluten-free use your favorite flour)
3 tbsp chopped parsley
1 garlic clove, crushed
2 shallots, finely chopped
4 farm fresh eggs
1 1/2 tsp ground cumin
1 tsp ground cinnamon
1/2 tsp ground turmeric
1 1/2 tsp salt
1 tsp black pepper
sunflower oil (enough to coat the bottom of your frying pan) 1. Put all the sauce ingredients in a bowl and whisk well. Taste - looking for a vibrant, tart, citrusy flavor - and adjust the seasoning. Chill or leave out up to an hour.
2. To prepare the cauliflower, trim off any leaves and use a small knife to divide the cauliflower into little florets. Add them to a large pan of boiling salted water and simmer for 15 minutes or until very soft. Drain into a colander.
3. While the cauliflower is cooking, put the flour, chopped parsley, garlic, shallots, eggs, spices, salt & pepper in a bowl and whisk together well to make a batter. When the mixture is smooth and homogeneous, add the warm cauliflower. Mix to break down the cauliflower into the batter.
4. Pour the sunflower oil into a wide pan to a depth of 1.5 cm and heat up. When it is very hot, carefully spoon in generous portions of the oil. Space the fritters apart with a spatula if need be - making sure they are not overcrowded. Fry in small batches, controlling the oil temperature so the fritters cook but don't burn. They should take 3-4 minutes on each side.
5. Remove from the pan and set on a kitchen towel. Serve with the lime sauce on the side. Lime Sauce:
1 cup Greek yogurt
2 tsps finely chopped cilantro/flat parsley or coriander
grated zest 1 lime
2 tsp lime juice
2 tbsp olive oil
salt & pepper Edited by bluetigerrr at 12:46 pm, Tue 30 Jul Quote
bluetigerrr (330 330 positive feedback) 12:39 pm, Tue 30 Jul #1
Yum, they sound nice. I often do the curried zucchini fritters from the Revivie cook book, they are also delicious. Quote
cookessentials (1219 1219 positive feedback) 1:12 pm, Tue 30 Jul #2
Oh, it that right? My sister has that book ... I'll crib it off her and try them. These ones (as above) are from Yotam Ottolenghi's cookbook. His website is here: http://www.ottolenghi.co.uk/ Really amazing food he makes :) Quote
bluetigerrr (330 330 positive feedback) 1:42 pm, Tue 30 Jul #3
I am pretty sure I posted the recipe on the vegetarian thread for someone. Quote
cookessentials (1219 1219 positive feedback) 8:15 pm, Tue 30 Jul #4
Here is a copy and paste of the recipe from the vegetarian thread. I did not have black sesame seeds, so just used ordinary. I now, also make them using an extra courgette to bulk them up a little more. I don't do exact measurements either, I tend to put a good amount of the Thai chilli sauce in to suit our taste and I also add freshly ground pepper and lime salt. Quote
cookessentials (1219 1219 positive feedback) 9:43 am, Wed 31 Jul #5
cookessentials wrote:
Yum, they sound nice. I often do the curried zucchini fritters from the Revivie cook book, they are also delicious. I bev00 - 2017-08-14 21:09:00 |
| 66 | ** bump ** (some great recipes here....) |
| 67 | bump bev00 - 2019-08-12 00:18:00 |
| 68 | Have a look on this website. Amazing variety here. https://www.bluezones.com/recipes/ jan2242 - 2019-08-12 10:11:00 |
| 69 | I have absolutely no qualms about anyone choosing to eat a vegetarian/keto/dairy free/ or any other kind of diet. My concern is when a child in a household decides that they are no longer going to eat what the rest of the family does and expects the parent/caregiver to change the menu and cook separately for that child? Not in my household! You choose to eat differently, then you also choose to educate yourself on how to source, cook and eat a healthy diet within your choice of foods. Costs cannot be to the detriment of the remainder of the household budget. I think this will take care of the "fad" choices some teenage girls are drawn into and only those that have made a serious thought out decision to change their diets will proceed. These are just my thoughts and how I would be discussing any changes of diet with any of my youngsters. herself - 2019-08-12 11:49:00 |
| 70 | I agree with the post above. OP, good on you for wanting to cook nutritious meals in line with your daughter's dietary preference. It looks like she's vegan rather than vegetarian, if she's not having dairy either? I would offer the concern, though, that she really needs to educate herself on how to eat healthily on that eating plan, rather than just rely on you to do all the work. If she would be happy with just a few veges only, and that's all she bothered to get herself if she was on her own, she would be very malnourished and sick in a short time. There are lots of options for vegans and vegetarians but the person doing the eating needs to be doing the research. Is there a way you can involve her in meal-planning and studying nutritional requirements - that way you would be educating her as well. Edited by kitty179 at 1:41 pm, Mon 12 Aug kitty179 - 2019-08-12 13:40:00 |
