Monday, November 26, 2012
Sunday, November 25, 2012
Sunday, October 21, 2012
German Spicy Lentil Soup with "Veggie Meat-Free Sausages" |
Spicy Lentil Soup with Sausages - Germany
This lentil soup is a complete Meal in a bowl. It is great served with large slices of crusty bread.
|
2. Stir in the garlic and spices. Cook for a further minute or two, then stir in the lentils. Gradually stir in the stock and the tomato juice. Cover and simmer for about 20 minutes until the vegetables are tender.
3. Remove the soup from the heat and season with salt and pepper. Cut the sausages in thick slices.
4. Stir in the sausage slices, or alternatively serve the soup in large bowls and arrange slices of sausages on top of the soup. Garnish with parsley.
Recipe taken from Linda McCartney's On Tour
The Cumin and Coriander is the secret to this recipe! ; ) as well as the Chilli Pepper if you dare!
Field Roast Meat-Free Sausages - http://www.fieldroast.com/products/food-service/field-roast-sausages/ OR
Field Roast Meat-Free Frankfurters - http://www.fieldroast.com/products/retail/frankfurter/
Linda McCartney's FB Page- https://www.facebook.com/LindaMcCartneyFoods
Friday, October 19, 2012
Broccoli Naan Pizza |
Broccoli Naan Pizza
Instead of using the standard regular pizza dough crust, I decided to try it with the Indian Naan Herb Garlic bread. I thought it turned out rather well and I felt the bread stayed soft inside and while the outside layer had a little bit of crispiness. I did not even use any Vegan Cheeze, taste great this way!
Instead of using the standard regular pizza dough crust, I decided to try it with the Indian Naan Herb Garlic bread. I thought it turned out rather well and I felt the bread stayed soft inside and while the outside layer had a little bit of crispiness. I did not even use any Vegan Cheeze, taste great this way!
Ingredients -
1. Indian Garlic Herb Naan Bread
2. Broccoli
3. Salad Topping ( Mixture of nuts that comes in a bottle)
4. Favorite Vegan Marinara/Tomato/Pizza/Pasta Sauce
Bake in Oven for just a short while till Naa bread is lightly crisp on the outside.
Bake in Oven for just a short while till Naa bread is lightly crisp on the outside.
Wednesday, October 17, 2012
Monday, October 15, 2012
Singapore Style Veggie Vermicelli |
Singapore Style Veggie Vermicelli
This is what the original version looks like that comes with meat --
http://
All the ingredients in the original recipe are substituted with vegan options. There is Vegetarian imitation "Oyster" sauce now but I just used sea salt & pepper and cut out the meat. It gives a clearer taste in my opinion :)
Saturday, October 13, 2012
Steamed Portabello Mushroom and Bok Choy |
So simple but yummyyy
For the sauce - Fermented Soy Bean Paste mixed with water to steam with the dish. http://www.shopthai.eu/
Ingredients -
1. Portabello Mushroom
2. Bok Choy
3. Fermented Soy Bean Sauce
Put all ingredients onto a plate and add the fermented soy bean sauce with a little bit of water. Steam for a short few minutes.
Veggie Hummus Tofu Mushroom Avocado Light Italian Herb Flatbread Wrap |
Lunch inspired by Seed Kitchen in Venice, CA. Came up with my own version of ingredients
Ingredients -
Ingredients -
1. Tofu (Fry till it's firm & brown on the outside but remain soft inside)
2. Avocado
3. Tomatoes
4. Mushrooms
5. Italian Herb Flatbread spread with Hummus
Garbanzo Bean Tofu Veggie Cutlet |
Ingredients -
Garbanzo beans, tofu, kale, spinach, leafy salad greens, oats, flaxseeds and a little sunflower non dairy milk all mixed together into a blender to form a paste constituency.
Garbanzo beans, tofu, kale, spinach, leafy salad greens, oats, flaxseeds and a little sunflower non dairy milk all mixed together into a blender to form a paste constituency.
Heat a frying pan with a little grapeseed/extra virgin olive oil. Coat blended Garbanzo Bean Tofu Veggie paste with more oats, scoop paste into frying pan and form a shape, and lightly brown the Garbanzo Tofu Veggie paste till it's slightly crispy like a cutlet.
Serve with sweet chilli sauce or country gravy
Thursday, March 29, 2012
Vegan Italian "Meatless Eggplant Sausage Cheeze" Pizza
Vegan Italian "Meatless Eggplant Sausage Cheeze" Pizza
Ingredients -
1. Vegan Large/Medium Pizza Crust - http:// 2. Field Roast Italian Eggplant Vegan Meatless "Sausage" - http://www.fieldroast.com/ 3. Daiya Non-Dairy Vegan "Cheeze" - http://www.daiyafoods.com/ 4. A jar of your favourite vegan pasta sauce Method - 1. Lay all ingredients onto pizza crust, brush edge of pizza crust lightly with olive oil and bake in oven 400 degrees F until crust is lightly browned....that's it :) * Daiya Non - Dairy "Cheeze" is available at Whole Foods and at some groceries. * Field Roast Vegan Italian Meatless "Sausage" and products are available at Whole Foods. |
Vegan Non-Dairy "Cheeze" Pizza
Vegan Non-Diary "Cheeze" Pizza
Ingredients -
1. Vegan Large/Medium Pizza Crust - http://www.rusticcrust.com/ready-made-pizza-crust.html 2. Vegan Daiya Shredded Non-Dairy "Cheeze" or any Vegan Non-Dairy "Cheeze" that comes in a variety of flavours - http://www.daiyafoods.com/ 3. A jar of your favourite vegan pasta sauce Method - 1. Lay all ingredients onto pizza crust, brush edge of pizza crust lightly with olive oil and bake in oven 400 degrees F until crust is lightly browned and "cheeze" melted....that's it :) * Daiya Vegan "Cheeze" is available at Whole Foods and sometimes at certain groceries. |
Thursday, March 22, 2012
Vegan Veggie Macaroni and 'Cheese'
Vegan Veggie Macaroni and 'Cheese' |
Simple & Fast Vegan Veggie Macaroni & 'Cheese'
Ingredients -
1. Macaroni or Pasta
2. Daiya Non- Dairy Cheese
3. Sweet Green Peas and Tomatoes
4. Almond Milk/Soy Milk
Method -
1. Cook Macaroni/pasta till al dente - Drain water
2. In a pot, add and heat Almond/Soy Milk, Daiya "Cheese" and sweet green peas.
3.Add Macaroni/pasta and lastly tomatoes into pot.
4. Mix well till "Cheese" melt. Serve
Ingredients -
1. Macaroni or Pasta
2. Daiya Non- Dairy Cheese
3. Sweet Green Peas and Tomatoes
4. Almond Milk/Soy Milk
Method -
1. Cook Macaroni/pasta till al dente - Drain water
2. In a pot, add and heat Almond/Soy Milk, Daiya "Cheese" and sweet green peas.
3.Add Macaroni/pasta and lastly tomatoes into pot.
4. Mix well till "Cheese" melt. Serve
Wednesday, March 21, 2012
Vegan Cauliflower Frito Misto
Vegan Cauliflower Frito Misto |
This is a popular dish on Sublime Vegan Restaurant in Fort Lauderdale, Florida's menu under "Appetizers". Since this original dish calls for deep frying, I decided to make my own simpler version with lesser ingredients and by just light stir-frying.
Vegan Cauliflower Frito Misto
INGREDIENTS -
FOR THE TEMPURA BATTER:
1. Brown Rice Flour
2. Grounded or whole Flaxseeds
3. Cauliflower (Separate cauliflower florets, a small stem portion is OK. Dip cauliflower florets into batter until they are evenly coated.)
4. Grapeseed/olive/flaxseed oil
5. Sweet Chilli Sauce
6. Cilantro, Parsley, Chives and Black Sesame Seeds for garnish
To make the batter:
Combine Brown rice flour and flaxseeds in mixing bowl. Gradually add more water if mixture is too thick until batter is the consistency of syrup.
Method -
1. Heat oil (use sparingly, not flood the whole pan with oil) and lightly fry them in batches until light brown and crispy on the outside. Drain well on paper towels.
2. Add Sweet Chilli sauce in a heated frying pan until hot without any oil. Toss heated Sweet Chilli sauce over the cauliflowers.
3. Garnish with black sesame seeds, chopped chives, parsley and cilantro. Serve hot immediately.
FOR THE TEMPURA BATTER:
1. Brown Rice Flour
2. Grounded or whole Flaxseeds
3. Cauliflower (Separate cauliflower florets, a small stem portion is OK. Dip cauliflower florets into batter until they are evenly coated.)
4. Grapeseed/olive/flaxseed oil
5. Sweet Chilli Sauce
6. Cilantro, Parsley, Chives and Black Sesame Seeds for garnish
To make the batter:
Combine Brown rice flour and flaxseeds in mixing bowl. Gradually add more water if mixture is too thick until batter is the consistency of syrup.
Method -
1. Heat oil (use sparingly, not flood the whole pan with oil) and lightly fry them in batches until light brown and crispy on the outside. Drain well on paper towels.
2. Add Sweet Chilli sauce in a heated frying pan until hot without any oil. Toss heated Sweet Chilli sauce over the cauliflowers.
3. Garnish with black sesame seeds, chopped chives, parsley and cilantro. Serve hot immediately.
*Recipe taken from Sublime Vegan Restaurant ---
100 FAVOURITE DISHES - FRITO MISTO AT SUBLIME
http:// blogs.browardpalmbeach.com/ cleanplatecharlie/2010/01/ frito_misto_sublime_fort_la uderdale.php
100 FAVOURITE DISHES - FRITO MISTO AT SUBLIME
http://
Friday, March 16, 2012
Vegan Vegetable Sub
Thursday, March 15, 2012
Blueberry Pudding
Blueberry Pudding |
Blueberry Pudding
by Gretchen Tseng on Sun, Feb 19th, 2012
The blueberries from the farmers market near me have been
outrageously good lately (I can’t seem to get enough!). A few months
ago I received a recipe for Berry “Yogurt” from Dr. Fuhrman’s daily
recipe e-mail (I am a member of Dr. Fuhrman’s Member Center).
The recipe looked so simple and refreshing. Somehow it has taken me
months to get around to making this treat…a treat that literally took
two minutes to make from start to finish.
Since blueberries have been so wonderful lately I decided to make
this berry pudding with blueberries exclusively. I wanted to go for
more of a pudding consistency vs. yogurt and thus increased the flax
meal to 4 Tbs. rather than 2Tbs. The results were great! Since my
blueberries were sweet on their own, I did not add anything other than
the dates. If you tend to have a big sweet tooth, you may want to keep
some stevia on hand in case you would like the pudding to be sweeter. I
recommend blending it as written below and tasting it prior to adding
any additional sweetener.
INGREDIENTS
2 cups blueberries, washed
¾ cups So Delicious Unsweetened Coconut Milk
4 Tbs. ground flax meal (I used Bob’s Red Mill)
4 Medjool dates, pitted
Place all ingredients in your Vitamix (or blender) and blend for approximately 1 minute.
Chill before serving.
*Article link - http://goodveg.squidoo.com/recipes/veggie-grettie/blueberry-pudding
*Credit - Thank you to Jeri Carr for sharing this recipe.
*Credit - Thank you to Jeri Carr for sharing this recipe.
Wednesday, March 14, 2012
Christian Vegan – Not an Oxymoron!
The Joyful Vegan: Stories of Transformation
Sharing stories and inspiration about the pains and joys of choosing vegan in a non-vegan world.
Christian Vegan – Not an Oxymoron!
February 13, 2008 by joyfulvegan
I was raised in a carnivorous family. When I was a senior in
high school we moved to a farm that had cows, chickens, pigs, horses,
and rabbits. I stopped eating chicken when the family slaughtered 100
“old” egg laying hens in one day. It was really disgusting.
Lacking knowledge and support, eventually I did return to eating chicken.
I read John Robbins, May All Be Fed
in 1993. I became a vegetarian for several years then went vegan in
1995. I moved to a new city in 1996 and began attending a church. I
did not know any other vegans in the church. I was ridiculed about not
eating what the Lord had provided. Eventually, I did return to eating
animals again.
In May of 2007, I began another attempt at losing weight. This one
was a bible study at my church. It was based around the food pyramid
and food group exchanges. It wasn’t working (the yo-yo effect 5 pounds
on – 5 pounds off). So in July I discovered food combinations – eat
protein with starch and vegetables with starch – but don’t mix proteins
and vegetables. Also, don’t mix fruit with any foods. The author
recommended eating only fish (no milk, cheese, eggs, chicken, beef,
pork, ect.) So that is how I lost 30 pounds. In January, my church
began 3 day water fast followed with 18 day Daniel fast (vegetables
only). That is when my sister recommended I watch “Earthlings”.
Normally I can not watch cruel things. But I prayed for strength to be
able to bear up. I wanted to be able to influence my husband to become a
vegan. He is so tender hearted and loves animals. I can not get him
to kill things like spiders and roaches. If I find one in the house, he
catches it and releases it outside. I was able to watch the movie
twice, once alone and once with him. What a tragedy in epic
proportions! I know God did not intend the world to be so cruel. As a
Christian, we have the Lord’s Prayer, Matthew 10:6
” Your kingdom come, your will be done on earth as it is in heaven.”
Every time an image from the movie comes into my head I cry out to
God with that prayer. The great news is that my husband agreed to
become a vegan! Although I was a little upset with him when he took
both our leather coats and donated them to the clothes closet for the
needy without consulting with me. Ouch! Oh well.
I’ve listened to the pod casts; they are so inspiring and empowering.
Thank you! I now believe I have the knowledge to enable me to stick
to my convictions.
I thought about my journey and the revelation that God has given me
in regards to being a Christian Vegan. I did want to share this
information to equip fellow Christians with biblical support for vegans.
Some Christians will refer to God’s covenant with Noah after the
flood in order to justify eating animals. According to Genesis 9:3 God
said,
“Everything that lives and moves will be food for you. Just as I gave you the green plants, I now give you everything.”
We only have to recall that this was after the fall. The world was
not in God’s perfect will. You have to go back to the beginning of
Genesis to find God’s perfect will (when God had his way). God created a
garden in Eden for Adam and Eve. In Genesis 1:29, God said,
“I give you every seed-bearing plant on the face of the whole earth
and every tree that has fruit with seed in it – I give every green plant
for food.”
In God’s perfect will, all mankind were to be vegan. Not only that,
but in the next verse, Genesis 1:30 , God makes it clear that all
animals were vegan.
“And to all the beasts of the earth and all the birds of the air and
all the creatures that move on the ground-everything that has the breath
of life in it-I give every green plant for food”.
Some people will argue that killing animals is godly because of the
animal sacrifices in the Old Testament. But, Jesus made it clear in
Hebrews 10: 7-8
Then I said, ‘Here I am—it is written about me in the scroll— I have
come to do your will, O God. First he said, “Sacrifices and offerings,
burnt offerings and sin offerings you did not desire, nor were you
pleased with them” (although the law required them to be made).
In Matthew 10, Jesus told us to pray that God’s kingdom will come.
We know what God’s kingdom will be like. We know there will be no more
death. In Revelation 21:4
“He will wipe every tear from their eyes. There will be no more death
or mourning or crying or pain, for the old order of things has passed
away.”
In Romans 8:19-22, it is clear that creation is crying out for a future glory.
“The creation waits in eager expectation for the sons of God to be
revealed. For the creation was subjected to frustration, not by its own
choice, but by the will of the one who subjected it, in hope hat the
creation itself will be liberated from its bondage to decay and brought
into the glorious freedom of the children of God. We know that the
whole creation has been groaning as in the pains of childbirth right up
to the present time.”
I hope the above biblical references will empower fellow Christians
to stand strong in their convictions to stop the suffering in this world
and possibly influence other Christians to become Vegan!
~ Deb
Article website - http://joyfulvegan.wordpress.com/2008/02/13/christian-vegan-%E2%80%93-not-an-oxymoron/
Steamed Miso Tofu with Cabbage
Steamed Miso Tofu with Cabbage |
Ingredients -
1. 12-14 oz Organic Extra Firm Tofu (cut into cubes)
2. Cabbage (sliced)
3. Chives & Parsley (sliced)
4. Miso paste ( about 1 1/2 Tablespoon, adjust to taste)
5. Ginger paste ( about 1 teaspoon)
6. Garlic Powder (a dash)
7. Nori Seaweed (cut into thin slices)
7. Nori Seaweed (cut into thin slices)
Method
1, Steam tofu and cabbage together for about 8-10 minutes. (check accordingly, depending on quantity used)
2. Combine Miso, garlic powder, ginger with a bit of water enough to make a soupy sauce and mix in a small bowl. Heat and warm it up.
3. Pour and cover Miso sauce over the Steamed Tofu and Cabbage.
4. Garnish with Nori Seaweed, parsley and chives....serve hot.
2. Combine Miso, garlic powder, ginger with a bit of water enough to make a soupy sauce and mix in a small bowl. Heat and warm it up.
3. Pour and cover Miso sauce over the Steamed Tofu and Cabbage.
4. Garnish with Nori Seaweed, parsley and chives....serve hot.
Tuesday, March 13, 2012
Vegan Fettucine Alfredo
Vegan Fettucine Alfredo |
Ingredients -
1. 12 ounces silken tofu
2. 1 cup
non-dairy milk (almond, soy or cashew milk)
3. ¼
tsp nutmeg
4. A few cloves of garlic
5. Onion
6. ½
cup nutritional yeast/flaxseed
7. 2
cups
whole wheat/vegetable pasta, cooked
8. Vegetables (added would be nice)
Method:
1. Blend tofu with non-dairy milk, nutmeg, garlic, onion and
a light dash of cayenne pepper (optional, or alternatively, add a drop
or two of hot sauce) until smooth and creamy.
2. Transfer mixture to a
saucepan and whisk in nutritional yeast,flaxseed, and 1 tbsp vegan
parmesan/shredded vegan non-dairy "cheese". Cook over medium heat and allow to thicken. Taste, add salt
and black pepper to taste and adjusting other seasonings (more
Parmesan, more garlic, etc) as desired.
3. Toss with 2-3 cups of cooked
whole wheat, brown rice or vegetable pasta and vegetables if using. Serve
immediately.
Monday, March 12, 2012
Vegan Spicy Hot Lady's Finger Stir Fry
Vegan Spicy Hot Lady's Finger Stir Fry |
Was craving for something spicy and garlicky with a nice texture, Lady's Fingers also known as Okra, came to mind. For something quick, simple to dish out and to tantilate your taste buds, give this recipe a try.
Ingredients -
1. Lady's Fingers, also known as Okra (usually found at most Asian markets or in the vegetable freezer section in most regular groceries).
2. Cabbage & Tomatoes (optional)
3. Garlic (a few cloves chopped up)
4. A Vegan spicy hot or mild Asian Chilli Sauce (The traditional recipe calls for a "Sambal Chilli Paste" which contains shrimp) or use any of your favorite Asian Chilli sauce.
Method -
1. Brown garlic first with a little light oil in a frying pan, then put one or two tablespoons of the Chilli sauce to the pan.
2. Next add Lady's Fingers & Cabbage and continue stir frying. Add a little water to the frying pan.
3. Lastly, put in the tomatoes.
4. Serve with brown rice.
4. Serve with brown rice.
Stir frying process just about 15 minutes, depending on the quantity of vegetables used and nice when vegetables still retain its crunchiness.
Sunday, March 11, 2012
I'm a Vegan. I do not believe in harming animals just for the sake of a
meal. Veganism is not a fad or a trend but, quoting M Butterflies Katz,
"Veganism: A Truth Whose Time Has Come". Veganism is about being awake,
aware and simply, mindfulness. Awakened to the truth, coming to terms with
ourselves, accepting the truth with understanding and no longer wishing to
participate directly or indirectly where our actions would cause harm to
the death of billions and billions of animals every day.
Eversince becoming Vegan, I'm learning to embrace the joy of experimenting cooking Vegan recipes, mostly derived from foods that we used to eat as meat eaters do before becoming Vegan and just making little changes, turning them into vegan meatless healthier versions. Basically simple ingredients, fuss free and winging it around the kitchen. Afterall, being Vegan is joyous and fun!
I also want to add that I am aware that being Vegan is not all just about food alone. It is a lifestyle, but hey, we spend at least 3 meals each day everyday eating, so we might as well acknowledge that it is actually quite significant. It is also one of the things we can do to participate with loved ones, family, friends, animal companions and share a meal with other non-vegans together.
Eversince becoming Vegan, I'm learning to embrace the joy of experimenting cooking Vegan recipes, mostly derived from foods that we used to eat as meat eaters do before becoming Vegan and just making little changes, turning them into vegan meatless healthier versions. Basically simple ingredients, fuss free and winging it around the kitchen. Afterall, being Vegan is joyous and fun!
I also want to add that I am aware that being Vegan is not all just about food alone. It is a lifestyle, but hey, we spend at least 3 meals each day everyday eating, so we might as well acknowledge that it is actually quite significant. It is also one of the things we can do to participate with loved ones, family, friends, animal companions and share a meal with other non-vegans together.
I don't think Veganism is about trying to be perfect or to arrive at but rather
about constantly being mindful of our actions and how our actions
affects all sentient living beings, people and our planet. It's a constant journey. Here to
share and learn from one another.
Ahimsa! :)
Ahimsa! :)
Friday, March 9, 2012
Vegan "Cheezy" Veggie Portobello Mushroom
Vegan "Cheezy" Veggie Portobello Mushroom |
Ingredients -
1. Portobello Mushroom
2. Daiya 'Mozzarella' Non-Dairy "Cheese"
3. Sweet Potatoes
4. Tomatoes
5. Red & Green Bell Peppers
6. Onions....cook till caramelized.
7. Mango Poppy Seeds Sauce (or any of your favorite sauce)
2. Daiya 'Mozzarella' Non-Dairy "Cheese"
3. Sweet Potatoes
4. Tomatoes
5. Red & Green Bell Peppers
6. Onions....cook till caramelized.
7. Mango Poppy Seeds Sauce (or any of your favorite sauce)
Method -
1. Caramelize onions with olive oil/grape seed/flax seed oil and set aside.
1. Caramelize onions with olive oil/grape seed/flax seed oil and set aside.
2. Add shredded non-dairy "Mozzarella Cheese" on top of the Portobello mushroom. Then put Portobello mushroom in a skillet/pan with a bit of water over the stove with heat on and cover skillet/pan with a lid to allow Portobello mushroom/"Cheese" to steam/soften just a little without over cooking it and when ready, set aside.
3. Then lightly Saute all the veggies with a bit of olive oil, or even with just a little water in a skillet/pan until vegetables soften but still crunchy. A dash of Herb seasonings to taste.
4. Spread vegetables over the portobello mushroom and drizzle a little Mango Poopy Seeds Sauce (optional).
Wednesday, March 7, 2012
YIKES! Top 10 Foods Highest in Cholesterol to AVOID
Cholesterol is a steroid lipid (fat) found in the blood of all animals
and is
necessary for proper functioning of our cell membranes and production of
hormones. While there can be negative health benefits associated with
low cholesterol, cholesterol deficiency is rare. Our bodies already
manufacture all the cholesterol we need, so it is not necessary to
consume more.
Excessive consumption of cholesterol has been shown to increase the risk
of heart disease and stroke. Cholesterol is only found in animal food
products,
and thus, vegans are likely to have lower cholesterol than non-vegans.
The current recommended daily allowance (RDA) for cholesterol is 300mg.
Below is a list of high cholesterol foods. It is recommended that you
buy a Cholesterol Test Kit, so you can monitor your cholesterol levels at home and see which diet works best for you. To lower your cholesterol, read the article on cholesterol lowering foods.
#1: Egg Yolk
The yolks of eggs have the most cholesterol of any food with
1234mg per 100 gram serving or 411% of the RDA. A single egg yolk will
provide 210mg (70% RDA) of cholesterol, while a whole egg provides
slightly more with 212mg (71% RDA). Thus all the cholesterol in eggs is
found in their yolks.
#2: Caviar (Fish Roe)
A
common spread for breads in Northern and Eastern Europe, caviar is
packed with cholesterol. 100 grams provides 588mg (196% RDA), that is
94mg (31% RDA) per tablespoon.
#3: Liver, Pate, Foie Gras
Cholesterol
is manufactured by the liver, and therefore liver in cuisine contains a
lot of cholesterol. The liver from most any meat will contain 564mg of
cholesterol per 100 grams or 188% of the RDA. Foie Gras (and most pâtés)
contain 255mg (85% RDA) per 100g serving,or 20mg (7% RDA) per tablespoon.
#4: Butter
Common
in cakes, cookies, on bread, and vegetables, butter is everywhere. 100
grams of butter packs 215mg (72% RDA) of cholesterol, one stick has more
with 243mg (81% RDA), and one tablespoon contains 30mg (10% RDA).
#5: Shrimp (Prawns, Camarones)
100
grams of shrimp will contain 195mg (65% RDA) of cholesterol. A single
large shrimp contains 11mg (4% RDA), and an ounce of shrimp will provide
around 55mg (18% RDA).
#6: Fast Foods (Breakfasts)
Fast foods, the breakfasts in particular, are packed with cholesterol. A
ham, egg, and cheese biscuit will provide 172mg (57% RDA) per 100g
serving, or 246mg (82% RDA) of cholesterol per biscuit. An egg and
sausage biscuit has even more with 261mg (87% RDA).
#7: Oil Packed Fish
Although thought to be good for your heart, the oil of fish, and oil
packed fish, do contain quite a bit of cholesterol. Oil packed Atlantic
Sardines carry 142mg (47% RDA) of cholesterol per 100g. That is 131mg
(44% RDA) per can, and 17mg (6% RDA) in a single sardine.
#8: Cheese
A vegetarian source of protein, and also a good source of calcium,
cheese is a tasty addition to most any dish. Port de Salut contains the
most cholesterol with 123mg (41% RDA) per 100 gram serving. That is
21mg (7% RDA) per one inch cube. Other cheeses high in cholesterol
include: Fontina (39% RDA), Gouda (38%), Cream Cheese (37% RDA), Gruyere
(37%), and Cheddar (35% RDA).
#9: Processed Meats (Sausage, Lamb, Duck)
The
amount of cholesterol in any processed meat depends on the cut used,
and the amount of fat added during processing. Liver sausage and
bratwurst will contain around 158mg (50% RDA) of cholesterol per 100
gram serving. That is 63mg (21% RDA) per link. In terms of meats, lamb
and duck will contain the most cholesterol all things being equal.
#10: Shellfish (Oysters, Clams, and Mussels)
Shellfish can be eaten raw, baked, steamed, fried, or made into
chowder. Wild Eastern Oysters contain the most cholesterol with 105mg
(35% RDA) per 100g serving. That is 30mg (10% RDA) per ounce, or 7mg (3%
RDA) per oyster.
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