All kinds of nuts make great additions to main dishes. This recipe combines the rich taste of hazelnuts with tender linguine noodles. Seasoned with oregano, basil, and garlic simmered in olive oil, this pasta dish is the perfect blend of flavors. In addition to providing a healthy protein source, hazelnuts provide fiber, vitamin E, magnesium, and heart-healthy B vitamins. Give this unique combination a try!

Ingredients:

16 oz. linguine noodles
2 Tbs. olive oil
1 bundle fresh spinach or other vegetable (optional)
4 cloves garlic, diced
1/2 cup crushed hazelnuts
1 fresh tomato, diced
1 Tbs. sun dried tomato
fresh oregano and basil (to taste)

Directions:

1. Boil noodles; rinse and set aside.
2. In a pan, heat olive oil and sauté the garlic.
3. Add crushed hazelnuts, spinach (or other vegetable), herbs, and sun dried tomatoes; stir until spinach is wilted.
4. Add pasta and toss; add diced tomatoes at the end to keep them crisp and serve.

For this and other great recipes, visit www.VegWeb.com!

Looking for a convenient product made with organic, high quality ingredients? SoyBoy is Northern Soy’s amazing line of 100% all-natural tofu ravioli. A protein-rich, heart-healthy food, these Italian specialties are non-dairy, cholesterol-free, and low in fat and sodium. Choose from 3 tofu-filled varieties: Original, made with superior durum flour for a light texture; Ravioli Rosa, which combines the light taste of tomato pasta with a roasted sweet red pepper filling; and Ravioli Verde, which highlights the subtle flavors of spinach pasta and adds it to a garden herb-seasoned tofu. They’re excellent prepared with your favorite veggie pasta sauce.

Northern Soy’s owners, Andy and Norman, have been vegetarian for many years. In 1976, they started their tiny enterprise to promote a veg lifestyle and now they’ve grown into an environmentally friendly company providing employment for more than thirty people.

For this and other great products, visit www.SoyBoy.com!

Studies reveal that eating more nuts is good for your heart. One study of more than 30,000 Seventh-Day Adventists concluded that those who ate nuts one to four times each week had a 27 percent reduced risk of heart disease compared to those who ate nuts less than once per week. Those who ate nuts five or more times a week cut their risk of death from heart disease in half. Later research on the same group showed that those who ate nuts daily lived nearly three years longer than those who don't.

The Nurse's Health Study of 86,016 women showed similar results. Participants who ate five or more ounces of nuts a week reduced their risk of death from heart attacks by 35 percent. In nonsmokers and nondrinkers (of alcohol), the frequent nut users reduced their risk by 52 percent.

Scientists note that while nuts are high in fat, the fat is mostly unsaturated, which has a beneficial effect on health. The protein in nuts is high in arginine, a precursor to nitric oxide, which is needed to help keep blood vessels relaxed and open and help prevent clotting.

For the full article, click here!

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