Update my dinner status, I'm making this tonight.
11 chefs marked this as Favorite
Servings: 1 Servings
Total Time (median): 0 : 00 Active Time: 0 : 00
US/Metric: [convert to metric]
Ingredients
Preparation
"When the U.S. Dept. of Agriculture brought out its new food guide pyramid, at least one group felt left out: vegetarians. A nutrition expert from New York Medical College has now remedied the problem. "Arlene Spark, Ph.D., clinical assc. prof. of nutrition, developed a pyramid that helps nonmeat eaters build a healthful diet. Her pyramid matches the USDA version in overall organization, but it offers substitutes for the meat/fish group and for the dairy group. In addition, the veg. pyramid includes special recommendations for vegans....These recommendations ensure that vegans obtain all needed nutrients." Top portion of pyramid: "Vegans Must Consume Daily" veg. oil (3-5 tsp) and Blackstrap molasses (1 tbs.) and Brewers yeast (1 tbs.) 2nd portion: "Milk and Milk Substitutes Group" milk, yogurt, cheese and fortified soy milk (with added calcium, vitamins B12 and D) (2-4 servings) "Meat/Fish Substitutes Group" dry beans, nuts, seeds, peanut butter, tofu, and eggs (2-3 servings) 3rd portion: "Vegetable Group" 3+ servings "Fruit Group" 2-4 servings 4th portion (bottom of pyramid): "Grains and Starchy Vegetables Group" bread, cereal, rice, pasta, corn, potatoes, and green peas (6-11 servings) Posted by mangelo!kehrbaum@cbs1.attmail.com (kehrbaum) to the Fatfree Digest [Volume 15 Issue 23] Feb. 23, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9@aol.com using MMCONV. Archived through kindness of Karen Mintzias, km@salata.com. 1.80? File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
