Avocados contain lutein, an antioxidant found to help maintain healthy eyes. Due to their mono and polyunsaturated fat content, avocados are a healthy substitution for foods rich in saturated fat. Avocados have lots of vitamin K, as well as fiber, folic acid, and potassium. Try this rich Avocado and Green Chili Soup straight from Linda McCartney's cookbook.

Ingredients:

2 ripe avocados
3 cups soymilk
4 oz. canned green chilies
1 medium onion, chopped
salt and pepper, to taste
2 Tbs. lemon juice
2 Tbs. dry sherry

Directions:

1. Cut the avocados in half and remove the pits.
2. Scoop out the avocado pulp and puree in a blender.
3. Add the remaining ingredients to the blender and puree until evenly smooth.
4. Pour the mixture into a serving bowl, garnish with chopped chilies or fresh parsley, and serve at room temperature.

For more veggie recipes, visit www.IVU.org!

Need a holiday gift idea? Show others how much you care about their health with the gift of quick and easy meat-free recipes. Vegan Done Light is more than just a cookbook – the dishes in this book provide inspiration and proof that you can easily meet all dietary needs.

With unique vegan dishes, the book includes recipes for breakfast, entrées, sides, snacks, and desserts. Every recipe comes complete with a full-color photo and nutrition information.

To shop online, visit www.VeganDoneLight.com!

Children with diets high in dairy are more likely to develop cancer as adults according to new research. The study, published this month in The American Journal of Clinical Nutrition, examined the food consumption of nearly 5,000 children living in England and Scotland. Follow-up results revealed that high dairy intake during childhood was associated with a near-tripling in the odds of colorectal cancer compared with low intake. The findings were independent of meat, fruit, and vegetable intake and socioeconomic indicators.

To read the full article, click here!

Stuart Spears and Glendora Green are working towards a better future by helping kids eat a healthy, well-balanced diet. As head chefs at International Charter School and Academy of SCICS in Chicago, they serve all vegetarian and vegan meals. Both chefs get creative to ensure that students have options for lunch that are nutritious, tasty, and fun! Daily entrée menu offerings include sloppy Joes, veggie burgers and dogs, “steak” sandwiches, burritos, veggie gumbo with tofu, jerk tofu, curry tofu with noodles, pinto beans and rice with collards greens. Soymilk and rice milk and juice are available at no additional cost to students, and fresh fruit and a garden salad are provided daily. The vegetarian items are discussed as part of the school wide science and health curricula.

Stuart and Glendora recently won the 2007 Golden Carrot Award sponsored by The Healthy School Lunch Campaign. The program, a project of Physicians Committee for Responsible Medicine (PCRM), is dedicated to improving the food served to children in schools by educating government and school officials, food service workers, parents, and others about the food choices best able to promote children’s health.

To read the full article, click here!

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