Educator, Author/Writer, Speaker & Consultant

Vegetarian Connection's Home Page
Meet Jill Nussinow, The Veggie Queen
Jill's Cookbook The Veggie Queen
Jill's Products
Veggie Queen Presentations
Jill's Schedule
Veggie Queen Press Room
Jill's recipes
The Veggie Queen Newsletter
Veggie Queen Resources
Contact Jill Nussinow


Newsletter Archive: March 2007

Veggie Queen Adventures
 
Tales from the farm and more
March 2007
IN THIS ISSUE
Soy Yogurt May Help with Diabetes
It's Spring, It's Asparagus
Greetings! 
Spring is in the air and I've been busy teaching and working on projects. I visited the Natural Foods Expo in Anaheim this month and saw all the new products coming out.
I'm still sticking to a whole foods diet despite the temptation of the convenience of prepared foods. If you choose the convenience foods go for a brand like Amy's Kitchen (I work with them.) But still read the labels and eat lots of fresh veggies.
Soy Yogurt
Soy Yogurt May Help with Diabetes

A study reported in the December issue of the Journal of Food Biochemistry showed that eating soy yogurt may help control Type 2 Diabetes and high blood pressure. The most effective type was plain soy yogurt. You can certainly add your own fruit to it, and it will be lower in sugar than the fruit-added yogurts.

In my opinion, the beneficial effect may have something to do with eating fermented food containing naturally occuring priobiotics. (I'll tell you more in upcoming issues.)

Soy yogurt is becoming more widely available. If you have a favorite brand, let me know.

Asparagus
Easy Asparagus in time for Spring Holidays
 
Fresh asparagus has been here in California now for a few weeks. And likely come from here to where you live.
The easiest, and perhaps the tastiest way, to prepare asparagus is by roasting it or quickly steaming it.
Here's my recipe for roasted asparagus. Serve with the Lemony Garlic Aioli recipe below.
 
1  pound asparagus, tough ends cut or snapped off
2  teaspoons olive oil
Salt and pepper, to taste
Preheat the oven to 400 degrees.
Coat the asparagus with the oil and put on a baking sheet.
Roast for 15 to 20 minutes, shaking occasionally. Remove from the oven and sprinkle with sea salt and freshly ground black pepper. Serve hot.

Lemon Garlic Aioli
 
This easy-to-prepare dip also goes well with artichokes, another wonderful spring crop. I have a similar recipe in my book called Zesty Lemon Garlic Dip. Be sure to zest the lemon before you juice it. The miso is a fermented soy product that is salty but adds a lot of flavor.
 

12.3 oz Mori Nu lite silken tofu

4 cloves garlic, minced fine

1 1/2 tablespoons Mellow White or other light miso

1 tablespoon lemon zest

=BC cup fresh lemon juice

2-3 tablespoons water or broth

 

Combine all ingredients in a blender or food processor. Add more water or broth if you find the mixture too thick.

Note: Other ingredients that  you might want to add are capers or nutritional yeast.


Join Our Mailing List
Please check out The Veggie Queen blog to view my new posts to see what I've been doing.
 
And check The Veggie Queen website for updates on where I will be and when.
 
Sincerely,
 

Jill Nussinow
The Veggie Queen
The Veggie Queen: P.O. Box 1710 | Windsor | CA | 95492

 

2003-2007 All Rights Reserved © The Vegetarian Connection
Website by Apple Creek Design Studios, LLC

Artwork by Michel Stong