Vegetarian Ideas and Becoming Vegetarian

Taree Cotton Tote – Spruce
Stylish, casual tote bags for the environmentally friendly shopper. 100% cotton. Machine washable. Each measures 12×14″.

Borage Oil Vegetarian Caps GLA 240 mg., LA 370 mg., Oleic 160 mg., 90 ct.
Health from the Sun 100% Vegetarian capsule. Borage oil is the first Borage oil in a 100% vegetarian capsule. Borage oil is nature’s best source of GLA, an important omega-6 fatty acid which is rarely found in food. (Promotes flexible joints and healthy skin*) Processed without the chemical solvent hexane. Pharmaceutical laboratory tests guarantee purity and truth-in-labeling. *These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure or prevent any disease. Directions: 2 capsules daily with a meal.

SABRA VEGETARIAN SALAD 7/oz
SABRA VEGETARIAN SALAD 7/oz

Goji Juice Gold 100% Pure Organic Goji Berry Juice – CASE OF 12 x 32 FL. OZ. BOTTLES – Kosher & Vegetarian
Hailed as a cure all to some and an anti aging elixir to others. The Goji berry has been the focus of a lot of attention and academic research. Known for it’s unique properties, it’s considered one of the most nutrient dense foods in the world. That means it’s packed with healthy, life enriching nutrients and vitamins. Known and used in Asian culture for centuries, it is well respected as a health promoting food.

Low-fat Cranberry Muffins with Apple-Peach Sauce
Muffins

2 c. whole wheat or unbleached white flour

2 t. baking powder

1/2 t. salt

1 banana

3 tablespoon tofu

1/5 c. oil

1/4-1/2 c. brown sugar or maple syrup

1 1/2 c. lowfat soy milk or rice milk

Dried cranberries

Combine dry ingredients. Blend tofu and banana together in food processor or blender

untill smooth. Combine wet ingredients. Mix wet and dry together thoroughly and stir

in cranberries. Spoon into greased muffin tin. Fill each muffin mold 3/4 full. Bake

at 400 degrees for about 20 minutes.

Apple-Peach Sauce

3 or 4 medium-sized, ripe peaches
3 ripe apples or 1 cup unsweetened applesauce
Core and slice apples and peaches (peel if desired), and place in a saucepan

(covered) with 1 teaspoon water, on medium heat. Cook until “sauce-y”, stirring

periodically. Mash, and serve hot on muffins. If you use applesauce, add when

peaches are just beginning to become tender.

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