Apricots make a great snack or an exciting addition to salads or desserts. They are high in fiber and their beautiful orange color is due to beta carotene, a powerful antioxidant. Fresh apricots are plentiful in vitamins C and A, promoting good vision and preventing free radical damage to cells and tissues. Enjoy this colorful Apricot Pasta Salad before the summer ends.

Ingredients:

4 oz. corkscrew (fusilli) pasta
6 fresh apricots, sliced
2 small zucchini, diced
1 red bell pepper, sliced
1 Tbs. chopped fresh basil
2 cups salad greens

For dressing:
1 fresh ripe apricot (remove pit)
1 Tbs. white vinegar
1/2 Tbs. sugar
2 Tbs. olive oil
1 Tbs. chopped fresh basil

Directions:

1. Cook pasta as package directs; rinse in cold water, drain and let cool.
2. Combine pasta, apricots, zucchini, red pepper and basil in bowl; set aside.
   
3. Make the dressing by combining pitted apricot, vinegar and sugar in blender, and whirl until blended; with blender running, slowly add vegetable oil until thick and smooth; stir in basil.
   
4. Toss all salad ingredients with salad dressing and serve on a bed of salad greens.

For this and other veg recipes, visit Vegetarian.About.com!

There are so many reasons to eat a vegan diet—health and nutrition, weight loss, green and sustainable living, and prevention of cruelty to animals. With over 200 mouth-watering recipes and tips for converting meat- and dairy-based dishes into vegan ones, The Complete Idiot’s Guide to Vegan Cooking will help you to enjoy a healthy vegan diet without sacrificing taste.

Authors Beverly Lynn Bennett and Ray Sammartano are long-time experts on the subject. Beverly is an experienced vegan chef, writer, animal advocate, and the author of the e-cookbook Eat Your Veggies!. Ray is a musician, web developer, and long-time vegan cook who has devoted himself to spreading the vegan message for the past 15 years.

To buy the book online, visit www.Buy.com!

An increased intake of antioxidants through fruit and vegetable consumption can decrease cancer risk by 50 percent. A recent study examined the dietary habits of more than 900 people, quantifying dietary and supplemental intake of antioxidants. Findings reveal that antioxidants obtained through dietary sources, rather than supplemental sources, were associated with risk reductions in the occurrence of Barrett's esophagus, a precursor to esophageal cancer. Barrett's esophagus is caused by acid reflux and most sufferers are in their 40s and 50s.

Study participants who consumed the most vitamin C and beta-carotene through dietary sources were found to have a 52 and 44 percent reduction in Barrett's esophagus risk compared to people with the lowest intake. The highest dietary intake of vitamin E was associated with a 75 percent reduction risk. Researchers note that there are likely to be other unmeasured compounds in fruits and vegetables that affect the early stages of cancer development. That's why eating fruits and vegetables consistently proves to be more beneficial than using supplements.

To read the full article, click here!

Ever heard of a vegan cowboy? Former cattle rancher, Howard Lyman (also known as “The Mad Cowboy”), tours the country sticking up for animals raised for food. Community groups host inspiring events and invite Howard to impart his knowledge about cruelty within the animal agriculture industry and the many benefits of veganism.

Last spring, Northern Vegans coordinated an unforgettable event at Northern Michigan University featuring a presentation from Howard. Students and community members (even others traveling more than 100 miles) gathered to hear Howard speak, reaching about 150 people. Northern Vegans are a group of dedicated individuals who work to spread a message of compassion. Since forming in 2006, they have conducted regular outreach at Northern Michigan University, even helping to launch VegNMU, the student veg group on campus. When caring people work together, change is possible for the animals.

For additional photos and more info, visit www.NorthernVegans.com!

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