Vegetarianism and wholefood cookery are enjoying a new surge of
popularity in the developed world as a reaction to the high-fat,
high-sugar, high-starch junk foods that have so dominated our diets
for the past 30 years.
The
first pleasure of vegetarian food or whole food cookery is the
goodness it brings to your tables. The freshness and flavor of
natural foods, unrefined and free from additives, offers a range of
ingredients that is infinitely rich and subtle. But whole food eating
doesn't only satisfy the palate, it brings long-term health benefits
too.
Our
Western diet tends to be soft, sweet and high in animal fats.
Over-refined and processed foods contain fewer vitamins and
minerals, and chemical additives can cause unpleasant side effects.
The foods closest to nature -fresh fruit and vegetables, unrefined
grains, nuts and pulses - are high in vitamins and minerals, high in
fiber and low in fat. They provide cheaper protein and satisfy at
moderate calories levels.
So
vegetarianism also makes economic and ecological sense. A field of
soy beans will yield 30 times as much protein as the same field
given over to the rearing of beef cattle. Other healthy products -
for instance yoghurt, complement much vegetarian fare. It is perhaps
the best known of all cultured milk products and has had an amazing
rise from relative obscurity as an indigenous Middles Eastern food
to a world-wide popularity - all within the last 20 or so years.
Today aficionados of yoghurt are able to enjoy a wide selection of
the product and the truly devoted sleuth may be able to track down
some very unusual varieties.
This vegetarian recipes is an enticing collection of favorite
recipes that makes an inspiring addition to any contemporary
kitchen. |
