Hummus

Hummus (hummous), is available packaged. This wonderful Middle Eastern spread is made from chick peas and tahini. It´s also simple to make yourself. This is a common vegetarian "transition" food as almost everyone loves it at first bite.

Dulse

Dulse is a flavorful, purple sea vegetable with a nutlike taste.

Chayote

Chayote is a pale green gourdlike fruit used as a vegetable in Southwestern cooking. White, bland flesh can be prepared in any way suitable for summer squash, such as stuffing and baking or raw in salads. Called mirliton in the South and christophene in France.

Lacto Vegetarian

A lacto vegetarian eats no meat, fish, poultry, or eggs, but does include dairy products to some extent in the diet.

Lacto Ovo Vegetarian

A lacto ovo vegetarian eats no meat, fish, or poultry but does include dairy products and eggs to some extent in the diet.

Flaxseeds

Flaxseeds are tiny, oval-shaped brown seeds, also called linseeds. Bland in flavor, they are rich in Omega-3 fatty acids. Very high in fiber. Vegans sometimes use a slurry of ground flaxseeds and water as an egg replacer in baked goods.

Jicama (HEE-kah-mah)

A jicama is a large, beet-shaped Mexican root vegetable with thin brown skin and crisp, white flesh. Can be eaten raw or cooked. The taste is between an apple and a pear, but not as sweet.

Basmati Rice

Basmati rice is a flavorful, long-grain rice from India. It is available in white or brown.

Amino Acids

Amino acids are the building blocks of protein molecules. Of the numerous types of amino acids, the body requires 20 different ones, 11 of which are made in the body, 9 of which must be taken in from the food we eat so they are called the "essential amino acids". Amino acids are also important in making enzymes and some of the hormones that regulate body processes. The essential amino acids are Isoleucine, Leucine, Lysine, Methionine, Phenylalanine, Threonine, Tryptophan, Valine, and Histidine. The non-essential amino acids are Glycine, Glutamic acid, Arginine, Aspartic acid, Proline, Alanine, Serine, Tyrosine, Cysteine, Asparagine, Glutamine.

Asiago Cheese

Asiago cheese is an Italian cheese with a mild, delicate tang and a thin, supple yellow rind. Originally ewe´s milk, now usually made of cow´s. Parmesan or Romano are suitable substitutes.

Couscous

Couscous is essentially a very tiny pasta. It is made of durum wheat that has been ground, steamed and dried. It is available in refined or whole grain forms and cooks quickly (in about five minutes). Couscous is used in Middle Eastern, North African, and Mediterranean foods.

Chinese Cabbage

Chinese cabbage has a large oval head with tender, thin, crinkled leaves that shade from white at the bottom to light green at the tips. It is mild in flavor and crisp in texture. Also called Napa cabbage.

Coriander Seed

Coriander seed is the dried, ripe fruit of a coriander plant, a relative of parsley. Coriander leaves are also known as cilantro or Chinese parsley. The seeds and leaves are not similar in flavor.

Free Radicals

In the normal course of metabolism, your body produces small, high-energy particles that have a single electron in their outer shell (such molecules are unstable because electrons prefer to be paired). These are called free radicals, and they can be very damaging in their search for another electron. Free-radicals continuously attack cells, inciting virtually every chronic disease you can think of - clogged arteries, heart attacks, cancer, diabetes, cataracts, arthritis, and all the degenerative brain diseases such as Parkinson´s, ALS, and Alzheimer´s are all associated with free radicals.

Flaxseed Oil

Flaxseed oil is a tremendous vegetable source of essential fatty acids. Reports show 80% of Americans are deficient in essential fatty acids. Using cold pressed flaxseed oil on salads or other foods that are not cooked (you cannot cook with it because heat makes flaxseed oil rancid) can be a good addition to the diet and is recommended for anyone attempting to lose weight. The flaxseed , due to the significant amounts of omega-3 essential fatty acids, has recently been reported to help prevent and treat heart disease and prevent blood clots.

Arborio Rice

Arborio rice is a short-grain rice from Italy used to make the classic Italian dish of risotto. Arborio´s high starch content gives the dish its characteristic creamy texture.

Horseradish

Horseradish is an ancient herb with spiky leaves and white, pungent roots. Often grated and used in sauces or as a condiment. Bottled white horseradish is preserved in vinegar; bottled red horseradish is packed in beet juice.

Hydrolyzed Vegetable Protein (HVP)

Hydrolyzed vegetable protein (HVP) is a protein obtained from any vegetable, including soybeans. The protein is broken down into amino acids by a chemical process called acid hydrolysis. HVP is a flavor enhancer that can be used in soups, broths, sauces, gravies, flavoring and spice blends, and canned and frozen vegetables.

Legumes

Legumes are a large group of plants that produce seed pods that split along both sides when ripe. Legumes commonly used for human consumption include beans, lentils, peanuts, peas and soybeans.