The new estimate of young vegetarians comes from a recent federal Centers for Disease Control and Prevention study of alternative medicine based on a survey of thousands of Americans in 2007. Information on children’s diet habits was gleaned from about 9,000 parents and other adults speaking on the behalf of those under 18.

One of the theories surrounding this influx of young vegetarians is the easy access of factory farming footage found on YouTube. I’ve observed similar footage myself on television – pigs being beaten and abused, chickens looking sick and broken and just wrong. Very upsetting.

“Compassion for animals is the major, major reason,” said Richard Schwartz, president of Jewish Vegetarians of North America, an organization with a newsletter mailing list of about 800. “When kids find out the things they are eating are living animals — and if they have a pet….”

Case in point is Nicole Nightingale, 14, of Safety Harbor, Fla. In 2007, Nightingale was on the Internet to read about chicken when she came across a video on YouTube that showed the birds being slaughtered. At the end, viewers were invited to go to the Web site peta.org — People for the Ethical Treatment of Animals.

Young vegetarians are especially in need of healthy diet guidance, many choosing to eat fries, donuts, chips, and lots of cheese instead of making lean, iron- and protein-rich choices.

Vegetarian doesn’t mean low-calorie,” said Dr. Christopher Bolling, who directs weight management research at Cincinnati Children’s Hospital Medical Center. He said roughly 10 to 15 percent of the overweight kids who come to his medical center’s weight loss program have tried a vegetarian diet at some point before starting the program.

Processed packaged food is not the best choice, but having some frozen low fat chick patties and veggie corndogs in the freezer help to provide a child with a decent jumping off point. Canned beans, tortillas, pita bread, peanut butter, whole wheat bread, fruits, nuts, and sunflower seeds…. these are quick and easy items that an older child can throw together himself for a boost of protein and good carbs for energy.

Having some good go-to menu ideas like a pizza recipe (I make my dough in the bread machine – fast and painless), some pasta options, breakfast for dinner (always a hit at my house) can keep busy school nights from being a stressed out nightmare of confusion when time is tight and the homework is still not done.

Don’t forget the healthy snacks…. like the Cutie’s Mandarins featured in my giveaway.  Click here for entry information.

Image credit: Bailey Smith

Post from: Blisstree

Rising number of adolescent vegetarians

Here’s a stuffing recipe for you low-carbers out there. It arrived in my email from South Beat Diet.com. I’m posting it with a couple of substitutions – vegetable broth and we aren’t going to be cooking it inside of anything. This recipe is full of lots of healthy fruits, nuts, vegetables, texture, and flavor.

Another serving idea is to prepare the stuffing, then serve it “stuffed” into the top of grilled portabella mushrooms.  For tips on portabella grilling look here.  My daughter, Sarah, recently discovered mushrooms. Thank goodness, because I like to throw them in everything.  Hopefully, we can get her older sister to give them a try.

Wild Rice, Dried Cranberry, and Walnut Stuffing (Phase 2)

Makes 8 servings

Description
Although we call it stuffing, this colorful dish is almost too pretty to hide inside the bird. Be sure to use cranberries without added sugar, available at natural-food stores.

Tip: Leeks can be gritty. The easiest way to clean them is to trim off the root end, then thinly slice. Put slices in a colander and run cold water over them, separating layers with your fingers to wash away any hidden dirt.

Ingredients
*4 cups reduced-sodium vegetable broth
2 cups wild rice, rinsed
1 tablespoon olive oil
2 medium leeks, trimmed, thinly sliced and cleaned
2 large celery stalks, thinly sliced
1 cup chopped walnuts
1 cup (4 ounces) dried cranberries (unsweetened)
5 teaspoons chopped fresh sage
Salt and black pepper

Instructions
Place broth in a medium-size saucepan; bring to a boil over high heat. Stir in rice; cover and reduce heat to low. Cook 45 minutes or until rice is tender and liquid has absorbed.

Meanwhile, warm oil in a large skillet over medium heat. Add leeks and celery; cook 10 minutes, until softened, stirring. Transfer to large bowl.

Stir rice into bowl with vegetables. Add walnuts, cranberries, sage, salt, and pepper.

Coat a large casserole dish with nonstick cooking spray; add stuffing and an additional 1/4 cup broth. Bake in preheated 350°F oven for about 20 minutes.

Make-ahead tip: Just cover and refrigerate bowl after adding walnuts, cranberries, sage, salt, and pepper. Keeps for 1 day in refrigerator. Let come to room temperature before continuing with recipe.

Nutritional information
336 calories
13 g total fat (1 g sat)
86 mg cholesterol
48 g carbohydrate
11 g protein
5 g fiber
13 mg sodium

*substitution to original recipe

Image credit – Michelle

Post from: Blisstree

Tasty, Low Carb Wild Rice “Stuffing”