Mampir yuk … di negeri VEGAN, vegetarian. Pola makan yang berselera dan bersahaja. Karena dunia modern menawarkan begitu banyak pilihan menarik, so peduli pada menu yang lebih sehat sangat berarti bagi berlangsungnya kehidupan.Karena upaya-upaya vegan ternyata lebih simple dan menghidupkan rasa cinta kasih yang nyata. Mau ngobrol/kasih comment boleh banget ... Ngintip menu di dapur vegan silakan. Selamat menikmati, enjoy yah ...
Earlier days, it was common belief that non-vegetarian diet is superior to vegetarian diet. People used to think that non-vegetarian diet provides us more power and it is full of energetic ingredients. This theory attracted more and more people and ultimately a large number of people of the world adopted non-vegetarian diet. But now this concept is changing.
According to the new developments in medical sciences, vegetarian diet is closer to and is more useful for human nature. It is more scientific for human body. Because of this, people are now adopting vegetarian diet as part of new life-style. It is a fact that the non-vegetarian diet contains cholesterol and saturated fatty acid. These are the root cause of problems like coronary heart disease, cerebro-vascular accidents (strokes), eye diseases and high blood pressure. In a non-vegetarian diet, only 60 % of its content is useful for human body, rest 40 % contains harmful and toxic products. In addition to it, non-vegetarian diet is generally heavy for stomach and produces acidity, which in turn can cause many diseases of gastrointestinal system.
Another significantly important difference between vegetarian and non-vegetarian diet is that the former contains dietary fibers whereas non-vegetarian diet is lacking in fiber. These dietary fibers are very useful for human body because it has been observed that the people who eat diet rich in these dietary fibers have low incidence of diseases like coronary heart diseases, cancer of intestinal tract, piles, obesity, diabetes, constipation, hitatus hernia, diverticulitis, irritable bowel syndrome, dental caries and gallstones. The food stuffs rich in these dietary fibers are cereals and grains, legumes, fruits with seeds, citrus fruits, carrot, cabbage, celery, green leafy vegetables, apples, melons, peaches, pears etc.
Many disease causing organisms can travel in the body of human being by consumption of non-vegetarian diet and can produce serious diseases, whereas a vegetarian diet is free of these. For example, Bovine Spongi cause Encephalopathy and mad cow disease is also a product of consumption of non-vegetarian diet. Similarly the bacteria known as salmonella typhimurium can travel in the body of human being by consumption of eggs, which can cause diseases, like pneumonia, bronchitis. These bacteria belong to the group of typhoid disease producing organisms.
According to a study, it has been observed that the body of non-vegetarian animals contain 10 times more amount of hydrochloric acid than that of vegetarian ones, but human body should not have the same amount of hydrochloric acid. This establishes the fact human body is basically meant for a vegetarian diet.
Influenced by all these facts, Mr. Robins, a well-known writer of America, has mentioned in his book "Diet for New America" that if Americans want to live long they should avoid non-vegetarian diet and eggs. Not only Americans but also Britishers and Germans are also adopting vegetarian as dietary style of their lives. Therefore in a nut shell, we can say if we want a healthy and disease free life, we must adopt vegetarian diet as our diet pattern. (God's Angel - bkanjushree@gmail.com)
Ada ciri yang berbeda dari masing-masing daerah. Kalau sayur asem Jakarta biasanya pakai kemiri & terasi kuahnya berasa gurih dan berwarna keruh. Yang ini sayur asem 100 % gaya yogya, berkuah bening rasa nano-nano …. asem manis pedas. Segarrrr banget untuk disantap di siang-siang yang panas. Silakan dicoba.
Bahan:
2 buah jagung manis, potong bulat 2 cm
1 buah labu, potong kotak-kotak 2 x 2 cm
100 gr kacang panjang, potong 3 cm
50 gr kacang tanah, rebus duluan hingga empuk, tiriskan
1 ½ liter air
Bumbu:
4 buah asam jawa, rendam dengan air lalu saring
2 ruas jari lengkuas
2 buah cabai merah potong 2 cm
2 sdm gula pasir
Cara membuat:
1. Masak air masukkan semua bumbu hingga mendidih.
2. Masukkan sayuran: kacang tanah, jagung dan labu biar matang, lalu masukkan kacang panjang. Matangkan hingga sayuran lunak.
3. Kuah bening serasa segar asam manis. Sajikan dengan tahu dan tempe garit.
Ingat-ingat nenek saya dulu senang mengolah tempe semangit. Duh, kenapa sih nenek ini, tempe busuk aja masih dimakan? Setelah umur makin bertambah, lidah sudah menjelajah beragam selera, jenuh dengan olahan resto, kembali pada kesederhanaan menu nenek memang berbeda rasanya. Woow … ternyata enak dan kesederhanaan itu semakin bermakna. Dengan sentuhan vegan DIY (do it yourself), kini kita kembali pada sambal tumpang nenek versi vegan.
Bahan
250 gram tempe lewat 2 hari (tempe semangit)
6 buah tahu goreng, potong-potong 2 x 2 cm
4 lembar daun jeruk purut
3 lembar daun salam
1 ruas jari lengkuas
1 batang sereh dikeprek
500 ml santan kelapa
1 sdm minyak goreng untuk menumis bumbu
Bumbu dihaluskan:
3 butir kemiri sangrai
5 cabai merah
1 ruas jari kencur
½ sdt gula pasir
1 sdt ketumbar bubuk
½ sdt merica bubuk
Pelengkap:
Sayuran rebus: bayam dan taoge
Cara Membuat:
1. Taruh bumbu dalam kantong plastik, kukus dalam dandang bersama tempe semangit hingga matang. Angkat dan sisihkan.
2. Tumbuk-tumbuk tempe jangan terlalu halus, biji kedelai harus tetap utuh.
3. Haluskan semua bumbu lalu tumis hingga wangi. Masukkan dalam panci tuangi santan, masukkan daun jeruk, sereh, salam dan lengkuas. Didihkan.
4. Masukkan tahu dan tempe. Aduk-aduk sampai menyatu dan mendidih.
5. Hidangkan dengan sayuran rebus biar semakin menggugah selera.
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