I Love Onions

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I cannot imagine my kitchen without onions in some form or another. Onions, like garlic and leeks, are members of the Allium family. Today I will discuss the common onion which can be found in our supermarkets every day of the year. If the organic ones are available or you have grown them yourself, all the better.

For thousands of years, right back to the Bronze Age, onions have been grown in Asia and the Eastern Mediterranean countries. Ancient cultures used them as a currency, for strength, as an aphrodisiac and in some as part of religious ceremonies. Generally in history up until today they have been reconised for their great medicinal powers and culinary flavour.

Nutritionally onions are a very good source of vitamin B6 (pyridoxine), vitamin C, dietary fibre, chromium, a good source of manganese, potassium, phosphorus, copper, tryptophan and the trace element molybdenum. Plus they also contain powerful sulphur compounds and flavournoids like quercetin, a potent antioxidant, with all their added healthy benefits.

Studies show that regular consumption of onions and other members of the allium family, assists in the lowering of blood pressure and cholesterol levels, improving glucose tolerance, assists in the maintenance of good gastrointestinal, ovarian, breats and prostate health. Also, Vegans take note, onions are excellent for bone health (Journal of Agricultural and Food Chemistry). Onions also assists people with arthritis as their anti-inflammatory properties are said to reduce the severity of pain and swelling. For the same reason they are helpful with respiratory problems and colds.

When purchasing onions make sure their outer skins are dry and unpunctured. They should be very firm. If the tops are still attached they should be fresh looking. Store at room temperature, away from bright light, in a well ventilated area. Once cut store in the refrigerator. Both useful in salads and cooked foods. If you have excess onions they can be pickled, dehydrated, frozen, or even made into onion marmelade, all ways they remain tasty.

If eating for health reasons the best onions are the stronger tasting, more pungent ones eaten raw but as there are so many ways to have them, if eaten daily, whether cooked or raw you should easily reap their benefits. If eating for pure enjoyment note that when cooked at low temperatures, they become more sweet the longer they are cooked. After chopping, roll fresh leaves of parsley between your hands and it will remove the smell. If you have problems with chooping tham by hand, buy one of those little onion choppers that are so inexpensive these days.....forget about cutting under water or with a slice of bread in your mouth!

The thing is to enjoy onions, whatever way you like to eat them. I know I do.

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Vegan French Onion Soup 

From Low Carb Recipes 

8 cups onions cut in thin half circles

6 cups water

4 fresh garlic bulbs pressed or minced

1/4 cup tamari soy sauce

2 tbsps powdered vegetable broth

2 tsps olive oil

A simple fat free delicious onion soup that was altered to nonfat from the original recipe. In a large non stick skillet saute half the onions until they are a deep brown but not burned. The trick is to cook them until they are well browned and tender yet still have a little firmness. Add a little water at a time to keep onions from sticking. Repeat with remaining onions. In a 3-4 qt / 3 litre pot place all the sauteed onions the garlic and water. Bring to a boil reduce heat and simmer covered about 20 min or until soup broth is quite flavourful. Turn burner to lowest heat. Add tamari and vegetable broth powder. Add a little more water if desired. Optional: Serve hot topped with Vegan cheese and croutons or French bread. Servings: 8

Puy Lentil, Red Onion and Herb Salad

A light but filling side dish that would be great for a barbecue.

Recipe from BBC Good Food by olive magazine 

1 small red onion , halved and finely sliced

2 lemons , juiced

2 tsp golden caster sugar

1 tsp ground cumin

1 garlic clove , crushed

300g Puy lentils (large green lentils)

small bunch coriander , leaves picked

small bunch parsley , leaves picked

Put the onion in a bowl with the lemon juice, sugar, cumin and garlic. Toss and leave to marinate for 10 minutes. Cook the lentils until just tender, rinse and drain. Toss with the onion mix, season well then add the herbs and toss again.

Fresh Red Onion Marmalade

From Waitrose 

1 tbsp oil

3 large red onions, finely chopped

1 tbsp mustard seeds

50g / 2ozs brown sugar

1tbsp sweet chilli sauce

125ml / 1/2cup red wine

75ml / 1/3cup balsamic vinegar

Heat 1 tablespoon oil in a pan, add 3 large, finely sliced red onions and 1 tablespoon mustard seeds and cook for 5 minutes. Add 50g brown sugar, 1 tablespoon sweet chilli sauce and 75ml cold water. Cover and cook for 15 minutes, then add 125ml red wine and 75ml balsamic vinegar. Bring to the boil and simmer for 15-20 minutes until syrupy, then serve.

Raw Food Recipes

Raw Onion Rings at Rawmazing Healthy Raw Onion Rings

Raw Food Recipe for Onion Bread – The Renegade Health Show 

Spicy, Aromatic Oregano

There are very few Mediterranean dishes that don't have the herb oregano (origanum vulgare) in their ingredients. Oregano is often called "wild majoram" and they are closely related. Native to Europe, where oregano has been used since ancient times, but only became popular in the U.S. after it was brought back by G.I.'s returning from duty in Italy during WW2.

Oregano is anti-bacterial and a potent anti-oxident. It is a very good source of iron, manganese and dietary fiber and is also a good source of calcium, vitamins A, B6, C, E and K, folate, copper and magnesium.

Fresh oregano is superior in flavor to the dried form. Being fairly easy to grow it is worth keeping a bush in your kitchen garden or potted and placed on a sunny window sill. If buying dried oregano check that it is organic and has not been irradiated.

If purchased fresh it can be stored in the refrigerator for a few days wrapped in a damp cloth. Oregano can also be frozen. As it turns bitter when cooked, add in the last few minutes of cooking. Fresh Oregano is wonderful with tomato dishes and salad, with eggplant and zuccini (baby marrows) and dried oregano is excellent added to salad dressings or scattered on garlic bread as well as in stews and soups.

You will really enjoy it's aromatic flavor.

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Recipes of the Day

Mediterranean Chickpeas
Vegan Outreach
from The Vegetarian Way

2 medium onions, chopped
3 cloves garlic, minced
1 Tbsp olive oil
3 cups cooked chickpeas
1 10-oz package frozen chopped spinach, defrosted
1 28-oz can crushed tomatoes
1 cup chopped fresh tomatoes
1 tsp crushed red pepper flakes
1 tsp dried oregano
juice of 2 lemons
salt & black pepper, to taste

Sauté the onions and garlic in the olive oil in a large saucepan over medium heat until the onions are tender. Add chickpeas, spinach, tomatoes, pepper flakes, and oregano. Cover and simmer for 30 min. Add lemon juice, salt, and pepper.

Vegan Greek Salad
Vegetarian Resource Group
Traditionally this dish would contain Feta cheese. Enjoy this vegan version!

1 cucumber, peeled, seeded, halved, and cut in 1/4-inch slices
3-4 plum tomatoes
Small red onion, finely chopped
1/4 head thinly sliced green cabbage
1 washed, seeded, and sliced green bell pepper
1/3 cup pitted Kalamata olives
1 tbsp chopped fresh coriander or parsley
1 tbsp chopped fresh oregano or marjoram
Pinch of salt
Pinch of pepper
1 tbsp Greek olive oil
2 tbsp lemon juice

Mix all the ingredients together in a salad bowl and serve. Serves 6.

Olives and Lentil Salad
Vegetarian Resource Group
Enjoy this delicious salad!

1 cup green lentils, rinsed and soaked for half hour
1/2 cup pitted oil cured black olives broken into pieces
Note: The only way to pit these wrinkled olives is by hand. Try rolling them
between your fingers with some pressure to break the pit from the flesh, which makes it easier to rip them apart.)
2 tbsps capers
1/4 cup chopped fresh oregano
1 peeled and chopped garlic clove
1/2 cup chopped parsley
5 tbsps lemon juice or juice of one lemon
1 tbsp extra virgin olive oil

Place drained lentils in a saucepan. Cover them with three inches of cold water. Bring lentils to a boil, cover the saucepan, and simmer for 30 minutes. Drain water and set lentils aside.
Mix together olive pieces, capers, oregano, garlic, parsley, and lentils. Mix lemon juice and olive oil into a dressing with a pinch of salt and pepper to taste, and drizzle on the salad. Serve with warm, crisp bread. Serves 4.

Bean Spread with Italian Herbs
FatFreeVegan
Submitted by: Courtney
(makes about 1 to 1&1/2 cups, or 3-4 servings--which is not very much at all! ;)
Double or triple the recipe at will--extras freeze well, although they will probably need a little flavor boosting when they're thawed.)

1/2 onion, minced
1 clove garlic (peeled but left whole)
1 small stalk celery, chopped fine
1/4 cup green pepper, chopped (optional)
2 tbsp tomato paste
1 tsp basil
1/2-3/4 tsp oregano
optional dash cayenne
1 cup cooked, mashed beans (black-eyed peas, white beans, or soybeans-- measure beans before mashing for stronger flavored spread, after mashing for milder)
1-2&1/2 tsp vinegar to taste (white vinegar is good here, or your favorite, or a combination of the two)
1/2 tsp salt
dash black pepper

Sauté the onion and the whole clove of garlic in sauté liquid (broth, water) on medium until the onion is soft. Add celery and green pepper and cook until the onion is transparent. Crush the garlic with a fork (in the pan, or remove from pan to smoosh it and then throw it right back in). Add tomato paste and herbs and simmer briefly. Remove from heat, and combine with the mashed beans. Add vinegar, salt, and pepper to taste.

This is really yummy in sandwiches or on toast with sliced fresh tomatoes and other traditional sandwich veggies. And it's especially good with a little roasted garlic spread on the bread or toast as well!

Variations:
1. Italian Bean Spread with Roasted Garlic: Mix some roasted garlic into the finished spread to taste.
2.Zippy Bean Spread: Omit the basil from the basic recipe. When the onion is almost cooked, add 1/2 tsp cumin, a dash of cayenne, and an optional 1 tsp coriander.
3. Quick Bean Spread: Stir 1/4-1/2 cup flavorful tomato sauce into mashed beans, and correct for salt.
4. Bean Spread with Parsley: Omit the tomato paste and herbs. Add 1/4 cup chopped fresh parsley to the onion and celery before you remove the pan from the heat. Add 1 tsp soy sauce and the juice of 1/2 of a lemon as you mix the veggies with the beans.

"Oregano is the spice of life." Henry J. Tillman

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Tabs: oregano herbs vegan+recipes

Have a Plum Sunday

Plums come in hundreds of varieties and they vary in size, colour and taste. They are wonderful raw, cooked and dried (prunes).

They are an excellent source of vitamin C, B2, A and K, calcium, magnesium, iron, potassium and fiber. The phenols in plums are excellent anti-oxidents. Plums are free of sodium and cholesterol and low in calories.

They are known to combat fluid retention. Plus the skin of a plum stimulates bowel movement which is why stewed prunes are quite popular for children and the elderly. To avoid this problem, peel the plum before eating.

A warning for people with untreated kidney or gall bladder problems. Plums contain oxalates and therefore should be eaten with caution or totally avoided.

When purchasing make sure that the skin is not split or wrinkled. Can be ripened at home in a paper bag. They are ripe when they have a bit of give at the stalk end. Once ripe they can be stored for a few days in the fridge. Always eat at room temperature when they are their juiciest.

Try the many sweet varieties juiced (do not forget to remove the stone first), added to veg and fruit salads, as toppings on flans, waffles and soy yogurt. There are also many ways to use the more tart varieties in chutneys, jams and puddings. Why not also try the new hybrid, the plumcot (plum-apricot) as they are said to be wonderful.

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"An umeboshi plum is a little Japanese salt plum. The best thing for motion sickness is to take one of these plums . . . and tape it to your belly button. I'm not kidding you. " Marilu Henner

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Recipes of the Day

Plum Pudding
from Vegans in Paradise

1/2 cup (120 ml) macadamia nuts
4 dried apricots
3 plums
1/4 tsp sea salt
1/2 tsp vanilla extract
1/2 tsp lemon juice

Blend until smooth and creamy, then serve.

Plum Crumble with Ginger Date Syrup
from Vegan-Food

1 cup plain white flour
1 cup plain wholemeal flour
1 cup jumbo oats
1 1/2 cups soft brown sugar
Approx. 200 g / 7 oz vegan margarine
2 lb / 1 kg or approx. 12 plums
Handful of dates, chopped
Thumb-sized chunk of ginger, peeled and grated

1. To make syrup, place 1/2 cup of the sugar in a pan, with the ginger, dates and 1/2 cup water. Bring to the boil, stirring in the sugar until it dissolves. Cover, and set aside.
2. Mix the flour and oats together in a bowl. Chop the marg into chunx and rub into the oat mixture. You will know if you have the right amount, as the mixture should resemble breadcrumbs. If it still looks 'floury', add more marg. Stir in the rest of the brown sugar.
3. Slice the plums thinly, then arrange in a thick layer at the bottom of a baking tray. Pour syrup over the top, then top with crumble mixture. (I divide the ingredients between 2 baking trays, and freeze one for future use at this point).
4. Splash top with a little water, then bake in a hot oven (200C/390F/gas 6) for 35-40 mins.

Makes 4 generous (6 smaller) portions, or 2x 2 generous (3 smaller) portions. Freezes well.

Vegan Plum Dumplings
from recipes4us

1kg/2.2lb Potatoes, peeled and chopped
1/2 tsp of salt
120ml/4fl.oz. Maple Syrup
150g/6oz Whole Wheat Flour
4 Ripe Plums
Vegetable Oil
2 tsp Ground Cinnamon

1. Place the potatoes in a large pan of salted water . Bring to the boil then cook for 20 minutes or until very soft. Drain well, reserving the cooking liquid for use later in the recipe, then return to the pan and mash until quite smooth - do not mash too much. Allow to cool.
2. Add the maple syrup to the mashed potato and mix well then slowly add the flour to make a dough that's not too thick, but not too sticky either.
3. Cut the plums into quarters, removing the stones (16 pieces in all).
4. Divide the dough into 16 portions and flatten each portion with your hand on a floured worksurface. Place a piece of fruit in centre of each dough portion, gather up the edges to seal then roll each portion into ball, completely encasing each piece of fruit. Repeat process to make 16 dumplings.
5. Bring potato water that was set aside earlier back to a boil in a very large saucepan, with extra water if necessary to 3/4 fill the pan. Add the oil.
6. Drop 8 of the dumplings carefully into the boiling water, keeping it at a rolling boil, and cook until they float to the surface. Remove with a slotted spoon and keep warm whist you cook the remainder of the dumplings.
7. To serve - Sprinkle the dumplings with cinnamon and serve warm.

Dried Plum Butter
from http://www.vegparadise.com/cookingwith74.html

2 cups (480 ml) dried apple slices
12 pitted prunes
18 pitted dates
1 cup (240 ml) water
1/2 cup (120 ml) water

1. Combine the apple slices, prunes, dates and the 1 cup (240 ml) of water in a 2-quart (2 liter) saucepan. Cover and bring it to a boil over high heat. Turn the heat down to low, and steam for 10 minutes.
2. Transfer the cooked fruits, liquid and all, to a food processor. Add the remaining water a little at a time while pureeing to desired consistency.
3. Store the "butter" in a covered container in the refrigerator where it will keep for 2 to 3 weeks. Makes about 3 cups (720 ml).

Fruited Bulgur and Lentil Salad
from Vegetarian Times
This light version of the classic Middle Eastern bulgur salad, or tabbouleh, has a delicious and healthful twist: the addition of dried fruits and red lentils. It’s good warm or cold. The recipe makes enough for a great light dinner one night plus lunch-to-go the next day. Add wheat crackers and some shredded lettuce or cabbage if you like.

1 cup medium bulgur
1/2 cup red lentils
1/2 cup shredded carrots
1/2 cup chopped dried plums or dates
1/2 cup chopped dried apricots
1/3 cup chopped parsley
1/4 cup chopped fresh mint
3 tbsps. fresh lemon juice
1 1/2 Tbs. olive oil
3 tbsps pine nuts, toasted
Salt and freshly ground black pepper to taste

1. Bring 1 1/2 cups lightly salted water to a boil in large saucepan. Stir in bulgur. Remove pan from heat, cover and let stand 30 minutes, or until liquid is absorbed. Fluff bulgur with fork, transfer to bowl and let cool.
2. Meanwhile, combine lentils in saucepan with enough water to cover by 1/2 inch. Heat over medium heat, and cook until lentils are tender, about 5 minutes. Drain, rinse under cold running water and drain well.
3. Add lentils, carrots, dried plums, apricots, parsley, mint, lemon juice, oil and pine nuts to bulgur, and toss to mix. Season to taste with salt and pepper.
Serves 6

Tags: plums plum pudding vegan diet Marilu Henner

Versatile Green Lentils

Lentils are one of the oldest cultivated legumes and evidence has been found of them being around for over 6,000 years ago. The main three types generally available are red, brown and green lentils.

I have found that the green lentils are most useful as they do not have to be soaked and take only 20 minutes to cook. There are also many brands of organic green lentils on the market which is a big plus.

Green lentils are very nutritious and are high in soluble fiber so are easily digestible. They contain vitamin B1, B2 and B6, calcium, iron and complex carbohydrates. They are low in sugar and sodium, high in protein and are a low glycemic index food. Lentils are also great when trying to trim down as they make you feel full longer, thus keeping you from overeating and snacking between meals.

They can be stored for up to a year before becoming very dry and taking longer to cook. Once cooked they can be stored in the fridge for up to 5 days and frozen for up to 6 months.

They are wonderful to make burgers, cottage pie, in soups and stews and in salad...a useful, versatile plant protein.

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Recipes of the day

Green Lentils
from Chefs.com

1 tbsp canola oil
1 onion cooked and chopped
1 carrot cooked and chopped
1 bay leaf
2 cloves garlic minced
3-1/2 cups water or unsalted vegetable stock
1-1/2 cups lentils rinsed

Heat oil in a heavy nonstick skillet over medium high heat. Sauté onion, carrot, bay leaf and garlic 3-4 minutes, or until onion softens. Add water and lentils. Bring to a boil. Reduce heat to low, cover partially and simmer 45-50 minutes, until lentils are soft, skimming foam as it rises. Remove bay leaf and season with sea salt to taste. It is important that you wait to salt until lentils are fully cooked. Otherwise the skins will not soften. This basic recipe can be used to create cooked lentils for burgers and loafs, casseroles and stews, salads, pates and dips or thinned with vegetable stock for soup. Serves: 6

Lentil and Leek Risotto
from VRG

2 cups well-scrubbed leeks, chopped
1 clove garlic, minced
1/2 cup red pepper, finely chopped
1 tbsp olive oil
3 cups vegetable broth or water
1-1/4 cups brown rice
Salt and pepper to taste
Pinch of basil
1 cup pre-cooked lentils
1/4 cup freshly chopped parsley
1/4 cup finely grated carrots

In a 4-quart deep pot with cover, sauté leeks, garlic, and red pepper in oil. When soft, add broth or water, and stir in rice along with seasonings. Reduce heat and simmer covered for about 40 minutes or until rice is done. Uncover, stir in cooked lentils and re-heat until piping hot. Garnish with parsley and grated carrot before serving.

Tags : green lentils plant protein vegan diet organic

Cereal of the Week - Brown Rice

Brown rice, which has only the outer hull removed, retains, along with its bran layer, a variety of vitamins and minerals, including niacin, Vit B6, magnesium, manganese, phosphorus, selenium and Vit E. The oil in whole brown rice, lowers cholesterol.

It contains only a small amount of protein, but that is of good quality because of its relatively high level of the amino acid lysine. The oil in whole brown rice, not its fiber, lowers cholesterol.

One cup of brown rice supplies 88% of your daily requirement of manganese which is required for producing energy from protein and carbohydrates and protection against damage by free radicals. It supplies 27.3% of the daily requirement of selenium which is required for thyroid hormone metabolism, antioxidant defense systems, and immune function and DNA repair. It also contains 14.0% of daily fiber requirements.

There are many varieties of brown rice:
Long-grain: Generally used in the West and in Indian dishes.
Medium-grain: Used commercially in rice cereals/cakes and in soups and stews.
Short-grain Sticky rice: Used in the Far East.
Sweet rice: Used in puddings and also in Japanese dishes.
Quick-cooking: Cooks in +/- 10 minutes.

If stored correctly in a tightly closed container in the refrigerator, brown rice stays fresh for up to one year. As a rule of thumb you use two cups of water with one cup of brown rice when cooking and it take 30 to 45 minutes to cook.

Aromatic Lentil and Brown Rice Pilaf
The Meatless Gourmet by Bobbie Hinman
Serving Size: 4

2 teaspoons vegetable oil
1/2 cup onion -- chopped
2 cloves garlic -- crushed
2 tablespoons slivered almonds
2 3/4 cups water
3/4 cup brown rice -- uncooked
1/2 cup lentils -- uncooked
1/4 cup raisins
2 vegetable bouillon cubes
1 teaspoon curry powder
1/4 teaspoon ground cumin
1/4 teaspoon ground ginger
1/8 teaspoon ground allspice
1/8 teaspoon salt
1/8 teaspoon pepper

Heat oil in a medium saucepan over medium heat.
Add onion, garlic, and almonds.
Cook and stir until onion is tender and almonds are lightly browned, about 5 minutes.
Add remaining ingredients and bring mixture to a boil.
Reduce heat to low, cover and simmer 40 to 45 minutes, until water has been absorbed.
Remove from heat and let stand covered, 5 minutes, then fluff with a fork and serve.

New Fashioned Rice Pudding
ivg.com

3 cups cooked short or medium grain rice, white or brown
1 liter vanilla soy milk
1 cup pitted chopped dates
3/4 cup raisins or currants
1/2 teaspoon nutmeg
1 teaspoon vanilla

Put all except nutmeg and vanilla into a large, heavy sauce pan.
Bring to a boil, reduce to a simmer and simmer, stirring constantly for 10 minutes.
Remove from heat and add nutmeg and vanilla, stir.
Serve warm or chilled.
Note: The simmering causes the dates to "dissolve", giving the pudding a very rich, sweet flavor.

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With The De Vinci Code being so hot you might like to read an excellent article on Da Vinci: Leonardo da Vinci's Ethical Vegetarianism

Da Vinci Quotes:

"Truly man is the king of beasts, for his brutality exceeds theirs. We live by the death of others: We are burial places!"

"I have from an early age abjured the use of meat, and the time will come when men such as I will look upon the murder of animals as they now look upon the murder of men."

Tags: brown rice vegan recipes Da Vinci Code

Herbs - Rosemary

Please visit my new tenant Life is Fresh. This gardening Blog has lots of interesting entries from growing herbs to how to make your lucky bamboo curly. I certainly will be taking a good look at this blog as being Vegan I use herbs for health, cooking and making my own beauty products.

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Rosemary

Talking about herbs I would like to discuss Rosemary today being one of my favorite herbs. Usage of rosemary dates back to 500 b.c., when it was used as a culinary and medicinal herb by the ancient Greeks and Romans.

In The Kitchen

Rosemary give a wonderful taste and fragrance to roasted vegetables, especially potatoes.

Lentil, Garlic and Rosemary Soup from VeganFamily

A cleansing and fortifying soup for the winter, combining the immune boosting properties of garlic and rosemary with the nutritious content of the lentils and carrots (zinc, iron and carotenes) . This recipe makes a large pot of soup - will feed 6 people at 2 sittings or you could freeze half for later.

2 cups of red lentils
approx 9 or 10 cups of water
1 whole bulb of garlic, peeled and finely chopped
either a large sprig of fresh rosemary, finely chopped or two teaspoons of dried
4 medium carrots diced quite small
seasalt to taste

Place the lentils in a large saucepan and cover with the water - bring to the boil while preparing the other ingredients. Reduce to a simmer and add the garlic, rosemary and carrots. Cook for a further 20 minutes until everything is ready and add the salt.


Olive Rosemary Flatbread from VegetarianTimes

1 tablespoon active dry yeast or 1/4 ounce / 8 grams package yeast
1 1/2 cups lukewarm water
7 tablespoons olive oil
3 cups bread flour, plus extra for kneading
1/2 cup whole wheat flour
2 teaspoons coarse salt
2 large cloves garlic, minced
1/4 cup finely chopped kalamata olives
1 teaspoon minced fresh rosemary

In a large bowl, sprinkle yeast over water and stir with fork to dissolve. Let stand 5 min. Whisk in 4 tablespoons olive oil.

In separate bowl, mix bread flour, whole wheat flour and 1 teaspoon salt. Add flour, one cup at a time, to yeast mixture, stirring well after each addition. When dough begins to come away from sides of bowl, turn out onto lightly floured work surface. Knead in garlic, olives and 1/2 teaspoon rosemary. Continue kneading, adding more flour as nec, until dough is shiny, elastic and no longer sticky, about 10 min.

Transfer dough to lightly oiled bowl and turn to coat all sides with oil. Cover bowl with plastic wrap and set aside until dough triples in volume, about 2 hrs.

Punch down dough and place in a greased 13 x 9 inch (33 x 23 centimeter) baking sheet. Press and pat dough until it covers entire surface of pan. Cover with a towel and let rise until dough reaches top edge of sheet, about 45 minutes.

Preheat oven to 400F/205C. Just before baking, dimple dough with fingertips and drizzle surface with 2 tablespoons olive oil. Sprinkle with remaining 1/2 teaspoon rosemary and remaining 1 teaspoon salt. Place on middle oven rack. Put an empty baking dish on lower rack. Quickly pour 1 cup boiling water into empty dish and close door. Bake until bread is well risen and golden 20 - 25 min. Remove bread from pan to wire rack. Brush surface with remaining 1 tablespoon oil. Cut into squares and serve warm.

Makes 16 servings

Health and Beauty

Warning: Avoid rosemary if pregnant, have high blood pressure or epilepsy.

Applied to the skin, rosemary essential oil helps strengthen the capillaries and has a rejuvenating effect. For this reason, rosemary is a common ingredient used in many cosmetics, including skin toners, creams, soaps and hair products.

Rosemary contains chemicals called quinones, which have been shown in laboratory studies to inhibit carcinogens. Thus, this herb is ranked high on the list of cancer-prevention and reduction foods.

Rosemary Tea: Put a few sprigs in a cup and pour over boiling, leave for a few minutes and drink the tea. It improves circulation, stimulates the liver, eases joint pain and headache pain and relieves cold symptoms

Bathe away stress, strain, and fatigue with a soak in a bath with a few drops of rosemary oil or a few sprigs of rosemary - so invigorating, it wakes up the system.

Rosemary Foot Bath for tired feet: In a foot bath place warm water with 2 drops of rosemary oil, 2 drops of camomile oil and 3 teaspoons of cider vinegar. Relax and soak feet for 15 minutes.

Anti-dandruff conditioner : 5 teaspoons extra virging olive oil, 2 teaspoons of rosemary oil, 2 drops camomile oil, 1 drop of lavender oil and a 2 capsules of vitamin E oil. Massage into hair and scalp, cover head with a towel and leave on for an hour. Shampoo hair.

Tags: health Vegan herbs organic Vegan Recipes