Vegetarian Star

Like Vegetarian Star suggested when Jamie Oliver‘s kids couldn’t recognize a tomato, Ellie Krieger recommends emphasizes adding colors to the plate to get kids to eat more fruits and vegetables.

While promoting produce with Michelle Obama at the White House, “I got kids to try every color of the rainbow. I like making it about color instead of telling children to eat vegetables,” she told Express Night Out.

The Food Network Healthy Appetite with Ellie Krieger chef and registered dietitian testified at Congress recently about hunger and obesity and the $1 organic apple dilemma.

“I bought an organic apple the other day and it was almost $1. If I were really hungry, I might be buying that $1 meal instead,” Krieger said.

Like the $1 value meal and Fast Food Giant X consisting of a factory farmed produced meat patty?

Krieger, who says she’d be happy if “everyone cooked with whole grains, and lots of fruits and vegetables,” demonstrates her vegetable marketing techniques on her own 7 year old daughter and they frequently make  trips to the farmers market.

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Recently we told you about chef Dave Lieberman, author of 10 Things You Need To Eat, and his bravado regarding his quinoa cooking skills.

Seems Dave recommends you buy his book to teach you how to cook it, versus reading the instructions off the package.

Having never tried Lieberman’s advice, we’ll bite our tongues, especially since he recommends some many other tasteful, vegetarian foods.

In the 10 list of things, only one item, seafood, isn’t plant based.

Take a look at some of the others you may want to add to your shelf or refrigerator.

Tomatoes–“Loaded with lycopene, a phytochemical that gives tomatoes their color; strong anti-cancer and cardiovascular-protective properties. Slightly sweet, savory and acidic.”

Avocados–“Loaded with monounsaturated fats and contain no cholesterol; high in potassium (60% more than a banana) and fiber; low in calories.”

Nuts–“Contain Omega 3 fatty acids, improves energy levels, lowers coronary heart disease, raises HDL cholesterol (good kind), lowers triglycerides (bad kind).”

Berries (all)–“Loaded with nutrients and enormous levels of antioxidants.”

Want more superfoods? Visit here to read the entire list.

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Aldo Zilli has taken best restaurant in The Independent‘s Best of Green awards.

Signor Zilli was converted into a vegetarian Italian restaurant in London, Zilli Green, a few months ago.

Although the UK Metro came up short with nice things to say about it, The Independent says Zilli Green wins for featuring multi-cultural seasonal dishes and avoiding the stereotypical vegetarian entrees like veggie burgers.

Bonus: The head chef at Zilli Green, Enzo di Marino, has been a vegan for 12 years, so he’s had plenty of experience sampling anything served to you.

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Alicia Silverstone recently discussed the idea of whether consuming yeast is healthy on her website, The Kind Life.

Yeast is full of B vitamins, something vegetarians may be missing if not supplemented, but are the tiny microorganisms a good way of getting them?

Silverstone called upon her good buddy, vegetarian chef and cookbook author, Christina Pirello, for some advice.

“Nutritional yeast is super yum and has a cheesy taste,” Silverstone wrote. “Lots of vegans get excited about it because they feel it is a good source of b-12, but superheroes and the macro community feel like it’s a bad guy, so I avoid it.?”

Pirello said that some might want to avoid yeast if they experience digestive issues, because it’s believed to inhibit digestion when it expands in the digestive tract.

Think of rising bread rising in your stomach, making a big, bloated ball out of you.

“That said, there is nothing wrong with yeast if you are healthy and strong and well… no reason not to use it,” Pirello says. “I use it in small amounts in some of the breads I bake to create lightness… usually in combination with a sourdough starter so I get the best of both worlds… the fermented benefit of sourdough but the lightness of yeast, plus sourdough allows me to use less yeast. But in truth, there is no problem with yeast if your health and digestion is strong.?”

Yeast and yeast containing foods should also be avoided if trying to overcome a systemic yeast (Candida) infection.

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If you go to a live Anthony Bourdain show, don’t expect to see tofu being sauteed.

And don’t be afraid to be the butt of a joke.

The chef who once said it wasn’t polite to eat vegetarian when traveling and that “vegetarians, and their Hezbollah-like splinter faction, the vegans, are a persistent irritant to any chef worth a damn” wasn’t throwing compliments to meatless eaters when he spoke to syracuse.com.

“I’m making some vegetarian jokes, that’s for sure. … I’m genuinely angered at the idea of vegetarian traveling — that’s the crux of my discomfort with vegetarians.”

But he did say he’ll have a conversation with some of them.

How thoughtful.

“I’m comfortable having conversations with vegetarians. There are vegetarians I can talk to.”

For example, Bourdain wants you to talk about killing animals for food cause he’s bored to death about being asked what’s the worst meal he’s ever eaten.

“I’d much rather have someone get in my face about animal rights than softball questions.”

Somebody’s gotta ask him why he ate chicken in India after meeting some and petting them.

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Alice Waters is one of the Michael Pollans in the food world.

Not vegetarian, and maybe showing no intentions of going there, she does support eating less meat and using locally grown items to lessen our environmental impact.

One way to get people to eat less meat is to raise the price of it.

Organic, grass fed varieties of meat cost more, and if more people who are part time vegetarians choose to only buy this option, it may greatly reduce the number of animals being raised for food.

“I eat meat, but no meat that isn’t pastured is acceptable, and we probably need to eat a whole lot less.,” Waters told MNN. “But by choosing to eat only pasture-fed, that encourages you to eat differently: “If I can’t get real meat, I don’t want it.” And since it’s more expensive, you’re inclined to eat less.”

What’s your take on Water’s opinion?

Will promoting the consumption of only pasture fed or “ethically raised” meat effectively lessen the numbers of animals raised for food?

Would it be easier to get people to spend more money to only buy these types of meats or convince them eating no meat at all is a better option?

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One of Rachael Ray‘s dozens of Food Network shows, 30 Minute Meals, focuses on preparing comfort foods with convenience, using fresh ingredients while speeding up some of the processes normally required for that slow cooked flavor.

Not only are Ray’s meals quick and delivered to the table in 30 minutes or less, many of her dishes featured are vegetarian friendly.

Her Meat Free and Fabulous episode of 30 Minute Meals, for example, featured a Meat Free BLT Spaghetti with Butter Lettuce, Leek and Tomato plus Stuffed Young Zucchini.

Other vegetarian quickie meals featured include Radicchio Pasta Salad and a whole wheat skillet lasagna.

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As previously reported, Food Network chef Mario Batali‘s new cookbook features an extensive section of meatless recipes.

What’s more, Delaware Online is reporting that Mario’s 15 restaurants are featuring less meat as main courses on the menu than before.

Is Mario ready to open a completely vegetarian restaurant?

Not yet.

But he is encouraging his fans of Italian food to make changes.

“You don’t have to be an obsessive monk. You just have to try to do a little better — and maybe not every day.”

Doing better without being obsessive allowed Mario to lose several pounds, but doing a little better can do a lot for the environment too.

According to Environmental Defense, if every American skipped just one meal of chicken a week and traded it for a vegetarian meal, it would be the equivalent of taking a half million cars off the road in carbon dioxide savings.

Could you do a little better this week and trade the chicken sandwich for a PB & J?

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