VSS eNewsletter 3 Sep 2005
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VSS eNewsletter 3 September 2005
Biopolis is a major centre for biomedical sciences, located near NUS. Phase 1 is a 185,000sqm biomedical complex of 7 buildings completed in April04. Several key government agencies, publicly-funded research institutes and R&D labs of pharmaceutical and biotech companies are located there. As befits this modern setting, Biopolis boasts three veg eateries:
Vegaan --Fusion Vegetarian Cuisine
30, Biopolis Street ,
#01-01 Matrix Block
Tel: 6462 1422
Hrs: 8am-8pm Mon-Sat
30, Biopolis Street ,
#01-01 Matrix Block
Hrs: 8am-8.30pm Mon-Sat
Raj Prime Vegetarian Restaurant ('Tumeric' Branch)
20, Biopolis Way ,
#01-03 Centros Block
Tel: 6478 9495
Opening Hrs: 11am-9.30pm Mon-Sat
Local activist and writer, Betty L Khoo will be speaking about organic-biodynamic food, Sat, 10 Sep at Kampung Senang, Block 840, Tampines Street 82, #01-111. The talk starts at 1.15pm, but a delicious vegetarian lunch is served from 11.30am. Why not sample the food first? That will spark your appetite to hear Betty explain how the food is grown and its many benefits.
The talk is free. The food is reasonably priced, with the brown rice set at $5, and soup, drink and dessert at $1 each. Please ring or email to confirm a seat (& reserve lunch) – ph: 67852568; email: battyboo@... or email@.... Also, ask about the regular weekend lunch and other programmes at Kampung Senang.
The Encyclopedia of Foods and Their Healing Power is a three-volume set. Volume 1 describes 600+ foods. Volume 2 talks about which foods can help in the treatment and prevention of 140+ specific diseases. Volume 3 talks about setting up a healthy kitchen and includes about 300 recipes. These recipes fall into a wide number of vegetarian categories.
This richly illustrated, research-based book is notable for explaining both the pluses and the minuses of specific foods, such as mushrooms. The price is S$380, with a 10% discount for subscribers to this Newsletter. No GST, no postage: the 3 volumes will be delivered to your home. For information, contact Home Health Education Service, sheewai@..., 9743.8362.
A large-scale, long-term study of US physicians is providing support for a diet high in fruits and vegetables to reduce ischemic stroke risk. So says Jing Ma, M.D., Ph.D., assistant professor of medicine, Brigham and Women’s Hospital, Harvard Medical School in an article in the Stroke: Journal of the American Heart Association: http://www.americanheart.org/presenter.jhtml?identifier=3022378.
Here’s a brief report on a vegetarian restaurant in an unlikely place: St Petersburg , Russia : http://www.vegetarianbaby.com/articles/russia.shtml.
No, this isn’t about eating or not eating future butterflies. This is about a great quote found on the same website as the article about Russia - Vegetarian Baby & Child: http://www.vegetarianbaby.com.
The quote is: "Teaching a child not to step on a caterpillar is as valuable to the child as it is to the caterpillar." That is probably an exaggeration, but it does make the point that we should educating children about how we treat our fellow animals. What we eat is an important part of that education and a key way that we can put that education into action.
The VSS cookbook was mentioned in an article in Today newspaper last Thursday: http://www.todayonline.com/pdflive/0109VOL030.pdf. The cookbook, New Asian Traditions, should be available at major bookstores, but you might want to call first to be sure. The Today article also features a photo of two vegetarians eating yellow watermelon. Here’s a great recipe, not in the VSS cookbook, for a unique soup made from yellow watermelon – red watermelon works too.
Yellow Doll Watermelon Ginger Soup with Cardamom Cream
Taken from "Hope's Edge: The Next Diet for a Small Planet" by Frances Moore Lappe and Anna Lappe (Tarcher, US$26.95)
4 cups yellow doll or regular watermelon flesh, seeded
1 tablespoon minced fresh ginger
3 tablespoons fresh lime juice
1 teaspoon sugar (optional, to taste)
1/4 teaspoon cayenne
1/4 teaspoon salt (or to taste)
Small peppermint leaves
Cardamom Cream (see ***Note)
In a blender, process the melon, ginger, lime juice, sugar, cayenne and 2 cups water until smooth. Add salt to taste and refrigerate until chilled. Garnish with mint and Cardamon Cream. Makes 6 servings.
***Note: To make cream, puree One-quarter cup toasted cashews, 1 teaspoon white (shiro) miso, 1/2 teaspoon ground cardamom, 1/4 teaspoon salt and 1/2 cup water in a blender.
Per serving: 54 calories (32 percent from fat), 1.9 g fat (0.3 saturated, 0.9 g monounsaturated), 0 cholesterol, 1.2 g protein, 9.3 g carbohydrates, 0.6 g fiber, 161 mg sodium.
Disclaimer: The information provided in this Newsletter is solely for the consideration of the subscribers, and does not constitute an endorsement by VSS.
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