vegetarian Newsletter


November 12 2009 Vegetarian Newsletter

Greetings and Happy Holidays!!!

We've moved into the cooler months of the year this fall season. During that time it's always good to take a look at migrating to some of your more substantial staples. This issue focuses on two different types of rice [Forbidden and Kalijira] and millet for those warming, stick to your ribs, meal additions that should take you well into your winter in warmth, from the inside out.


Try some variations with your rices and other grains like millet, teff, amaranth, quinoa [the last two not truly grains], etc. Use them to make stuffings, porridge, pilafs, soup/stew additions, grind them into flour and put them in breads, puddings, etc. Play with them and innovate something new and nutritious.



Here are the latest articles from the Vegetarian site at

Forbidden Rice Recipe
by Jason Hodge, Editor - Vegetarian & Personal Chef sites
The atmosphere in our house pleasantly shifted with the aromatic perfume of mellow smokiness and savory flavor. It was after I started cooking the forbidden rice. Our palates were whetted and our interests piqued waiting for our bowl of this new rice to be plated.


Kalijira Coconut Rice
by Jason Hodge, Editor - Vegetarian & Personal Chef sites
As a vegetarian you always have to try new things to keep yourself from getting into a rut. I took a chance on a new type of rice from Bengal; and to my enjoyment found another new vegetarian food favorite. It's called Kalijira Rice and here's what I did with it.


Millet Ginger Porridge
by Jason Hodge, Editor - Vegetarian & Personal Chef sites
Millet's around 11% protein by weight, high in fibre, has a nutty, buttery flavor, is versatile [being able to easily go from sweet to savory and be paired with everything from breakfast through dinner] and it tastes great! Here's one of the ways I use millet when I'm making porridge.



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Let's spread the word! Health is wealth, so make your friends and family rich with this newsletter. Pass it along.

Any questions or comments? Please send them my way. I'd love to be of service to you and get you the answers that are most important to you.

As always... it's been a pleasure sharing with you. Until next time...

Jason Hodge
Vegetarian Editor
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