It all started in 2010. I was taking an education class and I was to observe a high school teacher teaching Precalculus. I was further assigned to write reflections of every such observation. Well, my first day did I observe all that went down in that classroom. Actually, it was not a thing but rather a girl. She had blonde hair, and well she was undeniably gorgeous. I would spend hours looking at her, and she would look back at me. It was in that classroom that I noticed her water bottle. Among a couple of cross country stickers, I noticed she had one promoting vegetarianism. I didn’t know it, but my mind had already decided to go the extra mile and go vegetarian. That night, after I returned to my dorm, I hastily put together a chicken breast sandwich. I would be lying if I said it was satisfying in some way: it was bland, and left a empty feeling in my mouth. Feeling angry, I impulsively shoved the rest of those chicken processed slices of protein into my trash can. Yes, at that time it was exactly that: an impulse. However, I should be frank to the reader, I had abstained from eating dark meat, because my favorite animals were cows,and I hence did not enjoy eating them. It was not until this week that I learned that this behavior was actually an exampleof a tennet of various Indian religions (e.g. buddihsm), and it was called Ahimsa. In short, Ahimsa is the kindness and non-violence towards all living things. So, my eventual migration to the herbivore table may have been an act of inevitability. 

And vegetarianism was somewhat of a mixed bag for me, especially living in a college dorm, where cooking my own food at my leisure was less possible. My dining hall did serve some vegetarian food, but it was not as good as the rest of the other food that they served, which was to be expected. In fact the best thing they ever serve is their “Eggplant Port Au Prince,” which is apparently French for fried eggplant. I joke about it, but those little crispy chips were heavenly. Sometimes, they served seitan, which is a meat substitute made from gluten flour. But, it was often dry and hard to chew; hardly a viable substitute for chicken. Instead, I relied on the school’s Marketplace, basically a glorified food court. There, I could have vegetable sushi, cheese pizza, egg salad sandwiches, eggplant sliders, and occasionally pesto ravoli. Yes, these were good, and I never got tired of them. I didn’t really miss meat either. It was really the convenience of fast food that a vegetarianism diet lacked. I couldn’t go to McDonalds, order a Fish-wich, and walk out the door with three dollars less and three minutes less. No sir, I immediately saw an increase in the time I needed to eat and order food, not necessarily in that order. 

Still, I saw positive benefits in other aspects of my life. Over the course of two weeks, I had lost ten pounds, which anyone could see in how much fat my face had lost. I really looked like a different person, and this is coming from a runner who is pretty much in shape any day of the week. I no longer felt sluggish after eating, and rather I felt energized. I had to watch my diet, to be sure I was not deficient in Vitamin B6 or B12. I worried about getting enough protein, but in reality I had more than enough from legumes, nuts, and soy. But, this was actually a blessing. It encouraged me to eat more fruits and vegetables and to be more aware of what I eat Additionally, a meatless diet was good for the environment, for transporting and maintaining livestock releases unnecessary gases into the atmosphere.When I finally moved into an apartment, vegetarianism encouraged me to cook and learn how to cook better. In fact, vegetarian cooking encourages creativity and versatility. For example, today I made lentil burgers for my brother’s birthday. As it turns out, forming patties from lentils and pan searing them, gave them a “corned-beef-esque” taste. They were really wonderful, and my family thought so too. Perhaps more importantly, I felt good for doing something that just felt right. There was never any doubts that what I was doing was worth it. My gut told me that it was right. I am an atheist, but vegetarianism is something that I nonhesitantly believe in. And that just feels good, believing in something seems to add purpose into life, even if it is something that doesn’t  have quite as an influential impact on life as a existential or nonexistential deity would.

Then in the summer of 2011, I had decided to go even further out in the field. It was time to become a full-fledged vegan. It of course was harder to do. I had to give up many things: eggs, cheese, and biscuits to name a few. I would miss the many breakfast dishes involving eggs, while cheese would be something else. The more I abstained from cheese, the more I thought of it as gross. Any way I looked at it I no longer saw a savory dairy treat, but instead I saw a slab of animal fat. Milk on the other hand was easily replaced by soy milk, although it took two weeks to get used to the taste. I had to be careful when buying groceries: I had to scan every item I had bought before, to be sure that it was vegan. In addition to dairy products, I could not eat honey, gelatin, and refined white sugar. Similarly, I had to explain my diet to waiters and waitresses when I ate at restaurants. Even worse, some of them did not know what a vegan diet really was! If I just said a vegan diet, some of them would nod their heads as if they knew what they were nodding for, but when my entree came there was cheese on my pasta! I quickly learned to tell them about every food item I couldn’t eat. It was a bit odd I admit to ask so many questions just to order food, but I quickly grew accustomed to it. 

In regard to my cooking, the sky was the limit. I quickly learned more about cooking, and I even learned some recipes for vegan baking. For instance, it was easy to use figs, soy milk, chocolate powder, and almonds to make a nice chocolate cake. Of course, by its very nature most vegan recipes are healthy, so I began to lose even more pounds! By this time, it was easy to see veins in my hands, and some, but not many ligaments in my legs and arms. If I worked on my abs, I could clearly see a six pack beginning to form. It was great; it really was. I felt really healthy, and I had no doubt that veganism had extended my life span by at least a good five years.

A different effect that I never had thought possible was that my veganism had encouraged my family to be more healthy. My sister started to eat like a vegetarian, refusing to eat dark meat, and eating white meat very rarely. My parents then refrained from eating dark meat and only ate fish meat, while, my brother and his wife are encouraged to eat more vegetarian recipes. 

Of course, it always brightened my day to know that I was doing a service to those poor animals being milked for the products that they could make. Bees for their honey, forced to live in these tight contraptions that we call their home, cows milked so much that their exhaustion can be seen even in their eyes, and  chickens forced to live in tight quarters and lay eggs many times more times than they should are just some examples of what is going on in the world. It is sad, yet it is happening to many more animals. It seriously is a tragedy, and to think that I would have never been a part of this or even aware of what is happening if I hadn’t become a vegan is beyond influential. 

Now, today I still live a vegan life. I never approached that girl that in a surprising way convinced me to try the vegetarian lifestyle, but I can tell you that it was the best thing to ever happen to me. It made me a better person: humbler, healthier, and more self-aware. I am proud to call myself a vegan, and I sincerely hope that at the very least the reader will consider trying going vegetarian for a day. 

Image via Wikipedia

Timing is the key when buying meat. Track numbers for a few weeks and pricing trends will jump out at you. Once you’re familiar with the sales cycles in your area, you’ll know when it’s time to load your cart, and your freezer. When prices inch back up, you can stroll past the butcher, knowing that your freezer is stocked with meat you bought on sale.

The days following holidays are often prime times for the best prices. On the day after Thanksgiving, as people crowd the malls for bargains or fight in the electronics-store aisles over the season’s hot toy, consider a less frenzied outing. Turkey prices that day are incredible, and there’s usually no one throwing elbows to snag those bargain birds. Again, in times like these, the freezer is your best friend, allowing you to stock up when prices drop. This way, you essentially pay the same low price for meat at all times.

So remember, the day after Thanksgiving is your time to load up while everyone else is somewhere standing in line, fighting crowds!

Living in the beautiful climate of Antigua Guatemala a cool salad is always a choice to go with a great Flank Steak Diner. The problem those first time travelers to Guatemala find is that fresh produce does not last well no matter what you try. Salad makings suffer the most and finding a way to keep and have a fresh salad for those cool Antigua nights is not always the easiest.

What I have found is a way to create a way to keep those Salad fixins from the El Mercado Market crisp and refreshing for more then a few days. The trick is I shop about mid day at the market in Antigua and look for the best produce I can find. Upon returning to our Villa La Antigua I wash the produce in a light bath of Vinegar water. Vinegar is your friend in Central America as it acts as a disinfectant as well.

For my cool salad as the picture shows below I cut and prepare fresh:

Carrots, Onion red and white, Radish, Cucumber, Garlic lots of cloves about 6, Red Peppers, Hot Peppers about 3, Tomato and some celery. Or you can make what ever you want. 

I place the prepared vegetables in a container as shown. I add, Vinegar and Olive oil, salt and pepper. I then place the mixture in the direct afternoon sun turning and mixing the vegetables throughout the afternoon.

I take the mixture in and serve for two an appropriate amount on a small head of fresh lettuce. Lettuce is not available like those jumbo things we see in Canada. I use the split lettuce head as a bowl and place a serving size on each head.

Then back to the refrigerator.

You will find this mixture will last three to fours days and stay crisp and fresh. Only the lettuce you need to be shopping for every other day.

Antigua Guatemala Cool Salad Recipes

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While in Antigua Guatemala on vacation and talking about food and great recipes one cannot miss the idea of the great Carne or Beef in Central America and in particular Guatemala. Beef in Antigua comes from the Guatemala Highlands and is all grass fed.

Also Carne or Beef in Guatemala is not aged. Thus cooking beef in Antigua you need to take a few of my hints to create that moist beef we are used to in Canada and the US. Self aging the beef or tenderizing is the key not to have a lovely hunk of Beef turn into a Carne of brick.

For this recipe we head out Mercado de Antigua the cost for this recipe to feed 4 people is less then 50Q.

Most days at the Mercado de Antigua market you will find in the center of the Antigua Market a large selection of fresh Carne or Beef. Meat is not refrigerated in the market so you will find your meat hanging on a hook awaiting your request to for the most part have the butcher cut a piece of beef to the size you want.

Now for this recipe I have Flank Steak that must be marinated over night in Coca-Cola Light. Or in parts of the rest of the work Diet Coke. Coke adds no flavor to the beef it does however break down the connective tissue of the beef and helps with the process of tenderization of the beef. All important hints for those first time Traveler and Vacationers to Antigua Guatemala.

Simply place your meat from the Antigua Market into anything that will hold it. Add the ingredients for the marinating or tenderizing recipe to the mix. I leave my beef out over night sealed or covered to keep the critters from getting into it.

In the morning I will stir the mixture around.

GRILLED CARNE ASADA

½ lbs Flank Steak

1 Package Meat Tenderizer
1/2 bottle Coca-Cola Light
2-3 teaspoons of crushed red pepper
2-3 teaspoons of crushed garlic
juice of 3-4 limes
salt, pepper

Antigua Guatemala Recipes Grill

To cook the beef I use a small grill I purchased at the market. Wood Charcoal is also available. This charcoal is real not treated or processed and adds great flavor to the meat. I gill the meat about 7 minutes on each side till medium rare. I slice the meat across the grain and serve.

Oh and the weather report for Antigua Guatemala for grilling. Same as ever other weather report for Antigua Guatemala sunny and warm with a clear day for November 8, 2011

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While in traveling to Antigua Guatemala and offering food recipes for travelers I must first talk about the prices of wine and the massive choices of wines available in Antigua. The five bottles of wine shown above I purchased at the super market in Antigua.

The Super Market is located almost across from the Mercado de Antigua on the 5th Calle. It is easy to find as the Super Market spans a city block. Parking is offered on the south side of the Super Market yes you must pay for the parking. The cost of these five bottles totaled 149Q or about 4 dollars a bottle a fraction of what we are used to paying in the US and Canada for the same wine.

A number of other Liquor and Wine stores exist in Antigua right below the famous arches of La Antigua is another great wine shop. However prices are higher then you will find at the Super Market in Antigua. However if you are having a party and want to impress your guests the point is many choices exist depending on your pocket book. Liquor store hours are not like in the US or in Canada they are open late and most are seven days a week.

Today we are talking about a basic appetizer common the Central America.

Ceviche de Camaron

Ceviche is marinated in a citrus-based mixture, with lemons and limes being the most commonly used. In addition to adding flavor, the citric acid causes the proteins in the seafood to become denatured. Traditional style ceviche was marinated for about 3 hours. Modern-style ceviche, created by Peruvian chef Dario Matsufuji in the 1970s, usually has a very short marinating period. With the appropriate fish, it can marinate in the time it takes to mix the ingredients, serve, and carry the ceviche to the table.

Ceviche(also spelled cebiche or seviche)is a seafood dish popular in the coastal regions of the Americas, especially Central and South America. The dish is typically made from fresh raw fish marinated in citrus juices such as lemon or lime and spiced with chilli peppers. Additional seasonings such as onion, salt, coriander/cilantro, and pepper may also be added.

I shop for all the making for this great appetizer at the Mercado de Antigua the cost for this recipe to feed 10 people is less then 100Q. Most days at the Mercado de Antigua one can find fresh shrimp each day. The shrimp comes fresh from places like Livingston Guatemala each day.

Image via Wikipedia

Start with 10 minutes in advance
This recipe makes 10 servings
ingredients -

3 pounds peeled shrimp headless
1 onion
1 bunch of cilantro
1 sprig hiervabuena
3 tomatoes
3-5 lemons
Salt and pepper
1 dash Worcestershire sauce
1 little tomato sauce

preparation -
Cook the shrimp in water for 5 minutes and then everything is chopped and stir.
Served with a GALLO (aka Famous) cold club soda and cookies.

I prefer having my Ceviche with either a glass of white wine or a Gallo Beer.  Either way  you will enjoy this recipe from Antigua Guatemala whether you are sitting in the warm climate of Guatemala or at home in any other country.

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Food preparation and storage I have found is always and issue in Central American Countries. While produce may look fabulous at the market ounce refrigerated with a day a lovely bunch of Cilantro has turned to a black mush in the bottom of your fridge.

A number of factors impact what happens to food purchased at for example the Antigua, Guatemala Market (El Mercado), most of this fresh product at the Antigua Market has been refrigerated, the sudden shock of cold appears to trun even the hardest carrot into well a soft mess. To avoid these events over the years of living in Central America and in particular Guatemala I have learned a number of tricks I plan to share with travelers over the next six months.

The first is Cilantro or “Chinese parsley” redirects here. This can also refer to the unrelated Heliotropium curassavicum. Coriander, like many spices, contains antioxidants, which can delay or prevent the spoilage of food seasoned with this spice. A study found both the leaves and seed to contain antioxidants, but the leaves were found to have a stronger effect.

Coriander

In Central America Cilantro or Coriander abounds at fresh markets. It is also easy to grow however, stopping this great spice from turning to a mess in the old crisper has been a common issue. A Mayan woman in Lake Atitlan Guatemala gave me the answer to all the problems and a means to keep this great herb fresh and crisp as the day you purchased it.

At the Antigua, Guatemala Market (El Mercado) Cilantro is sold with the roots on, in other words the herb was simply pulled out of the ground roots and all. Most likely to make room for another crop. First when you get this lovely bunch of Cilantro or Coriander home to your Casa in Antigua do not wash of refrigerate the bunch. Water and cold appear to be the killier of Cilantro or Coriander. Trim any brown or yellow leaves off of the Cilantro or Coriander bunch.

Then cut what you plan to use that day only off the Cilantro or Coriander bunch. As the pictures at the top shows this is a week old bunch of Cilantro or Coriander purchased at the Antigua, Guatemala Market (El Mercado) for about $2Q or about 25 cents for use in one of my Antigua Guatemala Recipes. I have taken a plastic water bottle cut the top off and filled with water. Then left the bunch sitting outside in the full sun. Each day I would trim off brown leaves other then that I have let the Cilantro or Coriander bunch sit in water to feed the roots.

NO refrigeration.

Does this mean the flavor is lost in the Cilantro or Coriander when used in a Guatemala Food Recipe that  I have prepared. Well some night I have to cook for more then two people. To date no one has said they did not feel the intense flavor of Cilantro in my various Guatemala Recipe.

Give it a try you will not be fooled again.

More Guatemala food recipes from the Yokobsens’s travel adventure to come.

If there is a relationship between food and sex, then it seems that it is unlikely to be anywhere near as strong as it supposedly is. That unforgettable scene in front of the refrigerator, between Kim Basinger and Mickey Rourke in the film nine and a half weeks, which was as close to pornographic eating as it gets, genuinely was the exception rather than the rule.

Sex happens after meals a lot of the time, without doubt, but most times the things we are eating before the sexual congress have little bearing on the outcome of those activities, nor do they provide the supposed aphrodisiac help for which they are renowned.

No matter which way you put it, the secret of the superb sex after eating, lies not in the oysters consumed, but in the electricity between the participants.There is another volume of supposed aphrodisiac food recipes due for release shortly, dubbed The Aphrodisiac Encyclopedia by Mark Douglas Hill, but it will not magically spice up your sex life.

As many of these so-called sex secret volumes are, this is another mish-mash of dubious historical fact, layman-type psychology and pseudo-science masquerading as fact. No real evidence supporting the ability of any one foodstuff to actively stimulate sexual arousal has ever been discovered. yet the public still go for it.

Even the best prepared, supposedly sexy food cannot guarantee that sex will automatically be dessert, especially if the meal consumed was several courses and therefore in need of serious digestion. Chances are that meal will send you both to sleep before anything else, so try not to get your wires crossed.

The grape, in the shape of wine, is the only truly sexy aid to seduction, far better than any of the standard things promoted so fiercely, like figs, oysters and the like, because the wine will certainly have the effect of lowering the inhibition levels, and that is far more important than the supposed sexiness of raw shell-fish sliding down the gullet.

When Basinger’s film character was so tantalizingly fed those strawberries with champagne, you can be quite certain that it was the fermented grape at work as she felt her passions rising. No doubt there genuinely can be something sexual about eating a meal with a significant other, but the food involved is irrelevant.

Far more important is the intimacy of the act, the elemental nature as clearly demonstrated in that iconic movie. Both acts, Sex and eating, are instinctive, so your elemental self has the lead role when it comes to preparing, sharing and enthusing over that pre-sex feast.

It is never the food, of any type, that provides the atmospheric intimacy of seduction, but the way the whole thing is approached by those taking part. Intensity is without a doubt the sexiest element of  them all, regardless of the menu on offer. Food and sex can go hand in hand, but consumption never guarantees coitus, only mutual attraction can do that.

There is a 58 year old woman that makes Cannabutter and uses it most of her recipes using this ingredient.Sandy Moriaty has a non growing tumor in her skin and high blood pressure.This causes her  to have severe headaches.The cannabis works with the high blood pressure and prevents the headaches.

Ms Moriaty’s cook book is called,”Aunt Sandy’s Medical Marijuana Cookbook”

When asked why she decided to write this book she said,”If it works for my situation ,imagine what it can do for people with very serious diseases like cancer.”

“Use of mrijuana for medical reason is not about getting stoned or of any kind of social outlet”,says a professor of socialogy at The University of Southern Maine, Wendy Chapkis.She has also written a book on the subject.She also said that she is very glad that people have written cookbooks of recipes with using the ingredient marijuana for medical purposes and that for people that don’t already smoke pot,that ingesting it in food is the easiest way.

Ellen Lenox Smith of Rhode Island is a maijuana medical user but cannot follow the recipes in the cookbooks because of her other many food allergies.But,she is happy that the books are there to help those people that can use the recipes and educate them on the benefits of the use of pot.

Ellen was diagnosed with two rare diseases,sarcoidosis, a condition that produces tiny lumps of cells on various body organs that can affect organ function, and Ehlers-Danlos syndrome, which causes fragile skin and joint instability.She has tried other traditional forms of cure for theses diseases and she was unable to tollerate them.

There are doctors out there that will give prescriptions to patients for certain medical situations to obtain marijuana.And then there are some doctors that won’t.There are directories of these doctors online.

Also,there are only 14 states that approve of the possesion and use of marijuana for medical purposes.

The popularity of raw foods made some new franchise when it comes to cookbook. The best raw food cookbook ever made is released this summer. The 50 Healthy Raw Food Recipes is full of surprising, irresistible and very easy raw food recipes. It is dairy free and gluten free. Most of them are vegan and also suitable for diabetics and they’ll surely improve a person’s health like nothing else. It’s a handy downloadable digital cookbook full of beautiful pictures. Consumers find sensational raw food suggestions to get a family eating raw uncooked food and loving them.

Everybody knows that raw food is a nice and great food choice. Salads are the best and a great way to serve lots of fresh raw vegetables. But does a persons imagination stall once you get past lettuce, carrots and tomatoes, with maybe some pesto.. Everybody can help consumers with The Best Of Raw Food’s selection of delicious raw food recipes.

50 Healthy Raw Food Recipes have and contains the cream of the raw food recipes. Here’s a sample of what’s recopies inside: Breakfast recipes from Oatmeal to Banana Coconut Pancakes. Lunch recipes from Lettuce Wraps to Greek Salads. Dinner Recipes From Sushi to Lasagna. Deserts from Chocolate Cake to Mango Mousse. Snacks from Flax Crackers with Guacamole to Dates with “Goat Cheese”. Juice recipes from Green Vegetable Juice to Pineapple Juice. Smoothie recipes from Avocado Soup to Strawberry Milkshakes. Kids Favorites from Coconut Meal to Banana Cookies.

If you want to join the fun and celebrate Flag Day this year, here are a few ideas, including hosting a party at your house or apartment.

First and most importantly, get out your flag. After all, it is Flag Day. Fly the stars and stripes proudly outside of your home.

If you have kids, share the importance of Flag Day with them. Explain the meeting behind the 13 stripes and 50 stars (each stripe represents each of the 13 original colonies, and each star represents each of the 50 current U.S. states). You can also take out the glue, construction paper, markers and scissors and create crafts that commemorate Flag Day, including a patriotic pinwheel, flag made of popsicle sticks or painted patriotic plant pots.

Find a parade in your area. Many cities around the United States have parades to celebrate Flag Day, including the largest parade in Troy, N.Y., that draws in more than 50,000 spectators.  One of the oldest Flag Day parades is in Fairfield, Wash., which began in 1909 and has held a parade every year since then. If you can’t find a parade close to you, organize one. It can be something small that includes drums, patriotic tunes and of course, the flag.

Host a get together at your house or apartment. Whip up some delicious patriotic recipes, from a roasted red pepper dip that you can serve with blue corn tortilla chips to a cake decorated to resemble the flag. How you serve your dishes is equally as important as how the dishes taste. Present the dip in a star-shaped bowl, and don’t forget to garnish. If you rather serve cupcakes, use a star-shaped cupcake pan. Don’t forget items for the grill, such as hot dogs and hamburgers. Decorate your home with subtle references to the flag (items like red roses, white carnations and blue balloons are appropriate).

Freshen up your flag knowledge with flag facts. Learn how to properly display the flag with a guide on flag etiquette. You can also find out more about the origins of the “Star Spangled Banner.”

So, get out and celebrate Flag Day on June 14. Whether you’re planning on being a spectator in a parade or hosting a get together, remember to freshen up on your flag facts and celebrate the nation’s history.