Thursday, August 28, 2008

Cookbook Author & Lecturer Susan Delaine Serves Up Healthy Eating Cooking Demonstration at the Fayette County Public Library

Cookbook author and lecturer Susan Delaine teams up with Fayette County Library to share her expertise with members of the community who would like to learn more about how to prepare balanced, healthy meals. "Her approach to meal planning and preparation is especially helpful for moms on the go who are looking for nutritional meals for their families. We are very pleased she has joined us to offer a cooking demonstration to teach our residents these skills," states Chris Snell, director of the Fayette County Public Library.

Susan Delaine is the author of Balancing the Bowl, an allergen-free recipe cookbook that offers a variety of recipes that are gluten-free (GF), casein-free (CF), wholesome, family friendly and affordable. Written for those who are caring for autistic children on a daily basis, readers can find delicious meal solutions, but easy-to-understand food guides, a clear explanation of the autism-and-diet link and a glossary of simple definitions.

Susan will demonstrate for attendees how to prepare grilled sesame ginger chicken skewers with sesame butter, and banana bread muffins.

Susan's media appearances include Good Day Atlanta, WXIA-TV, NPR, Atlanta Parent Magazine, Fayette Woman and Chicago News at 11. Susan has a "hands on approach" as she teaches students how to make a healthy and better choice for themselves and their family.

The "healthy eating" cooking demonstration and book signing will take place on Saturday, September 13th at the Fayette County Public Library, 1821 Heritage Park Way, Fayetteville, GA 30214. Proceeds benefit the Friends of Fayette County Library. Admission is free. Pre-registration is required; visit
Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone

Wednesday, August 27, 2008

Turn On the Heat-- We're Ready to Pig Out

CC Note: The competition in Newnan sounds like it's "hog heaven."

Most police officers don’t appreciate being called pigs, but when it comes to name calling, three University of West Georgia police officers don’t mind it at all. Lt. Charlie Marlar, Lt. Ned Watson and Sgt. Billy Stuart are the “Smokin’ Pigs Barbeque” team that has been rubbing and smoking their way through the state since last August.

Each team member has their own specialty in the four meat categories allowed in the contests. Billy smokes the ribs, Ned specializes in brisket and Charlie handles the chicken and pork. They are already planning for their fifth barbeque competition in October.

“It seems we are always preparing for the next competition,” said Charlie, who is a team captain of sorts. “A lot of the staple materials we reuse, but many have to be replaced.”

The list of equipment and ingredients needed for a successful outing can be a long one. A smoker the size of a small submarine is an important piece of equipment. The Smokin’ Pigs’ cooker has been custom designed out of a discarded propane gas tank and attached to a trailer.

Carefully chosen utensils, carefully bought meat, spices for the secret sauces and rubs, and seasoned wood are also on the list.

And not just any wood will do. At least four months of seasoning is needed for the best gourmet wood that ranges from peach, cherry and apple to hickory, oak and pecan.

Other items on the list are paper products, electric cords, lights, a sink, hose, pipe, a tent, soap and food for meals for what can be a 48-hour campout next to a hot wood box full of flaming chips.

The cooking gets so serious, teams hide their makeshift kitchens with tarps. It’s a sweaty, competitive and fun affair that brings sons and daughters, mothers and in-laws, aunts and uncles and friends together on judging day to taste the entries and support the team.

It is a Father-Son affair for Ned and his 14-year-old son, Bradley. “I love to cook and began cooking when I was about Bradley’s age,” said Ned. “He’s seen me in kitchen growing up and he enjoys cooking, too. He enjoys cooking together.”

Billy said when he joined the Pigs, he just wanted to learn how to cook. “I like to eat barbeque,” said Billy. “So, I thought I should learn to cook it. Since I am so competitive, I’ve stuck with it. Hopefully, I can perfect my recipe and win.”

Charlie showed him the basics and the sergeant went on from there. He has his own recipe for the rub that he puts on his ribs and a honey glaze that finishes off the meat at the end. It takes him six hours to cook the ribs with a 3-2-1 method. Three hours smoked with a rub, two hours smoked in foil and one hour cooked bare with a glazing applied toward the end.

“The rub is a typical Kansas City rub with paprika, chili powder and cayenne,” said Billy. “I’m tinkering with it and looking for that winning recipe. If I gave up anything more of the ingredients, though, I’d be giving away my secrets.”

The team has not placed in the top ten but had their first top ten call for their pork, a step in the right direction. Judges score on appearance, taste and tenderness, and it’s not only a matter of being a great cook, but also giving judges what they want.

Right now, what the judges seem to like and what the barbeque trend is favoring is a spicy flavor for the pork, spicy and sweet for the chicken and ribs, and a bold taste for the brisket.

Competition is tough with restaurants and professional barbeque suppliers sponsoring many of the contestants. The Smokin’ Pigs are new to the circuit and since they have a day job at a state institution, they don’t have the money and the time to compete as often as they would like. But, nonetheless, they did beat the Jacks Old South team, a Food Network favorite, in two out of four meat categories at a recent cook off.

“The judging is very subjective and it is difficult to know what the judges are looking for,” said Charlie. “What we decided to do is cook to our own tastes and alter them to what research shows the trends to be.”

Research includes reading up on the latest techniques and recipes, googling competitions and lots and lots of practice.

While camping out and eating leftover barbeque may sound like a mini vacation, the first weekend the team cooked together has been labeled the worst ever by all.

With the outdoor temperature hovering over 100 degrees and a low in the 90s the following morning at 5 a.m., the camp and the cooking was hot, muggy and miserable. And the Smokin’ Pigs did not win or place.

But, their experiences have improved since then and the team is now tweaking their recipes for the Coweta Up in Smoke BBQ Cook Off in Newnan this October.

“We would not be able to have our little weekend trips if our families were not involved,” said Charlie. “All of our parents and wives, aunts and uncles, cousins and neighbors have shown up at the competitions and have supported our efforts.”

Fayette Front Page

Tuesday, August 26, 2008

California Avocados Act As "Nutrient Booster" For Athletes And Non-Athletes Alike

CC Note: One of our caped cuisine fanatics just loves avocados. With that said, please enjoy another recipe she tried and loved. She liked it so much she even brought samples over to our Fayetteville office for the staff. Keep it up. We just love great food!

(NAPSI)-Optimal nutrition is essential for athletes to fuel their bodies through intense workouts. However, the importance of nutrition applies to non-athletes as well. Consuming a diet rich in carbohydrates, lean proteins and beneficial fats is crucial for overall health and an integral part of a training regimen. California avocados can serve as a component of just such a diet, as they provide primary mono and polyunsaturated fats, which are essential for both athletes and non-athletes, and are a healthy substitute when eaten in place of foods rich in saturated fat.

Also, California avocados are naturally sodium-free and cholesterol-free and act as a nutrient booster, by enabling the body to absorb more fat-soluble nutrients, such as alpha- and beta-carotene and lutein, in foods that are eaten with the fruit.

An excellent example of a training meal is the following recipe for Cilantro Chicken with California Avocado and Pickled Tomato Salsa, as it combines all the performance nutrition essentials into one delicious dish.

Cilantro Chicken with California Avocado and Pickled Tomato Salsa

Serves 4


4 (6 oz.) boneless chicken thighs or breasts, with skin

Salt and freshly ground black pepper, to taste

¼ cup extra virgin olive oil

¼ cup freshly squeezed lime juice

1 bunch cilantro leaves, chopped

1 Tbsp. ground cumin

4 scallions, trimmed

Pickled Tomato Salsa (recipe below)

2 ripe, fresh California avocados, peeled, seeded and cut in ½-inch dice

2 cups cooked brown basmati rice


1. In a shallow, nonreactive dish, season chicken on all sides with salt and pepper. Combine olive oil, lime juice, cilantro and cumin in a small bowl. Brush mixture on scallions and pour remainder over chicken, tossing to evenly coat. Allow to marinate at room temperature for 30 to 45 minutes.

2. Preheat broiler or grill. Beginning with skin side toward the heat source, broil or grill chicken until just cooked through, about 12 minutes per side for thighs and about 9 minutes per side for breasts. Grill or broil scallions about 2 minutes per side.

3. Toss Pickled Tomato Salsa with diced avocados and reserve until chicken is cooked.

4. To serve, arrange grilled chicken over a bed of basmati rice. Mound avocado salsa mixture on top of chicken. Garnish with grilled scallions. Serve immediately.

Pickled Tomato Salsa


1 lb. tomatoes, peeled, seeded and cut in quarters

½ bunch scallions, white and green parts, thinly sliced

2 Serrano chiles, with seeds, thinly sliced in rounds

½ cup white vinegar

2 ½ Tbsp. brown sugar

2 tsp. salt

4 tsp. freshly grated ginger

1 Tbsp. minced garlic

2 tsp. yellow mustard seeds

2 tsp. cracked black peppercorns

2 tsp. ground cumin

1 tsp. cayenne

½ tsp. turmeric

½ cup extra virgin olive oil


1. In a large bowl, toss tomatoes with scallions and chiles.

2. In a medium saucepan, bring vinegar to a boil. Add brown sugar and salt and cook until dissolved, about 1 minute. Remove from heat and reserve.

3. Measure ginger, garlic, mustard seeds, cracked peppercorns, cumin, cayenne and turmeric onto a plate and place near stove. In another medium saucepan, heat oil over moderate heat until just smoking. Add spices and cook, stirring constantly with a wooden spoon, until aromas are released, about 2 minutes. Remove from heat and stir in vinegar mixture. Immediately pour over reserved tomato mixture. Stir to combine, cover with plastic wrap, and refrigerate 3 to 4 hours or several days.

4. Before serving, remove tomatoes from juices, roughly chop, and return to pickling liquid.

Note: To peel tomatoes, remove the cores and score an X on the underside. Blanch for 15 seconds in boiling water and immediately plunge into iced water to prevent continued cooking. Peel with a paring knife.

For other recipe ideas featuring California avocados, visit

Fayette Front Page
Fayetteville, Peachtree City, Tyrone

Thursday, August 21, 2008

One Creative Kid Chef Could Win a $25,000 Scholarship Fund

CC Note: Come on Fayette County! Grab that peanut butter jar and get going!

(NAPSI)-As parents prepare for the back-to-school season, packing school lunches such as the traditional peanut butter and jelly sandwich is a great way to stick to the family budget and satisfy even the pickiest eaters. A recent survey conducted by Kelton Research on behalf of The J.M. Smucker Company found a variety of ways adults prefer to eat their sandwiches made with peanut butter--69 percent of consumers prefer to use creamy peanut butter while 36 percent like their sandwiches toasted. However, for the past six years, thousands of kid chefs from across the country have been able to think outside the "lunch box" and create butterfly pancakes, lettuce wraps and even a "Monstwich" using Jif® peanut butter and their own imagination to earn scholarship funds.

From August 4 through November 14, 2008, the makers of Jif peanut butter are accepting entries for the 7th Annual Jif Most Creative Peanut Butter Sandwich Contest™. The grand-prize winner will receive a $25,000 scholarship fund and four runners-up will be awarded a $2,500 scholarship fund. The contest is open to children ages 6 to 12.

Last year's most creative peanut butter sandwich was influenced by a child's love of Chinese food. Eleven-year-old Samuel Sosa of Riverside, California, hit a home run with his "Crunchy Chinese Fortune Cookie Sandwich," consisting of Jif Creamy peanut butter, celery and apple on wheat bread crimped into the shape of a fortune cookie. The "fortune cookies" are served with a dipping sauce of Jif Creamy peanut butter, coconut milk, soy sauce, brown sugar, lemon juice, sesame oil and chili powder. Samuel added more creativity to his sandwich by handwriting fortunes such as "Smile, Mom Loves You" for his "cookies."

Jif is also offering up something for adults to help spark their creativity. For years, choosy moms have made Jif their No. 1 choice of peanut butter, which is why Jif is inviting adults to share stories--250 words or less--of how moms make the best choices for their families in the Jif Moms Voice their Choice Contest™. One grand-prize winner will win a trip to New York City to serve as a judge at the 7th Annual Jif Most Creative Peanut Butter Sandwich Contest final live judging event in March 2009. Last year's winner and mother of two, Mary Grabowski, from Commerce, Mich., said in her winning essay "The way I make the best choices for my family is simply by using two things: my heart and my head. The job of 'Mom' is the hardest job in the world but is definitely the most rewarding."

For Official Rules, entry form, recipes or to learn more about the contests, visit

Fayette Front Page
Community News You Can Use
Fayetteville, Peachtree City, Tyrone

Tuesday, August 19, 2008

100-Calorie Quick Picks

CC Note: Special to the Fayette Front Page

(NAPSI)-Take one look down the snack aisle or at a vending machine and you’ll notice that 100-calorie choices are a popular weight-management trend. And you’re likely to eat less when the package is small than when it’s large, according to research conducted at Cornell University.

To give you plenty of snack options, we’ve put together some of our favorite 100-calorie snacks that you can try at home:

• Frozen banana--Peel a small banana, place on a popsicle stick, roll in 2 tablespoons yogurt and sprinkle with 1 tablespoon crushed Total Cranberry Crunch or low-fat granola. Freeze until yogurt is firm.

• Total trail mix--Toss ¼ cup Whole Grain Total with 1 tablespoon raisins and 2 teaspoons peanuts.

• Salsa dunk--Enjoy ½ cup baby carrots, ½ cup broccoli florets, and 20 pretzel sticks with ¼ cup of your favorite salsa.

• Yogurt parfait--Layer ½ of a 6-ounce container of light yogurt with blueberries in a tall glass. Sprinkle with a couple tablespoons Total cereal.

• Open-face quesadilla--Sprinkle a 6-inch corn tortilla with 2 tablespoons reduced-fat shredded cheese and microwave about 15-20 seconds, or until bubbly. Cut into wedges and top with salsa.

• Minibowl--Enjoy 1/3 cup Total Honey Clusters served with 1/3 cup skim milk.

• Souper snack--Heat a cup of tomato soup; sprinkle ¼ cup oyster crackers over top.

• Cheesy corn--Sprinkle 2 tablespoons Parmesan cheese onto 4 cups of freshly popped 94 percent fat-free microwave popcorn.

• Strawberry smoothie--In a blender, blend together 1 cup frozen unsweetened strawberries with ½ cup skim milk.

• Ants on a log--Spread 2 teaspoons peanut butter on 2 celery sticks; top each with 3 or 4 raisins.

• Minipizza--Top half an English muffin with 1 tablespoon pasta sauce and 2 tablespoons reduced-fat mozzarella cheese. Heat in microwave or toaster oven until cheese bubbles.

• Roast beef roll-ups--Wrap thin slices of lean roast beef around 4 asparagus spears, carrot or celery sticks.

• Grilled pineapple--Place 3 slices canned pineapple (canned in juice or water) on a small baking sheet. Sprinkle with 1 teaspoon brown sugar and broil until sugar bubbles.

• Middle Eastern snack--Dip 10 cherry tomatoes into 2 tablespoons hummus.

• Sweet potato treat--Microwave a medium sweet potato until soft, about 7 or 8 minutes. Let cool a couple of minutes, cut in half and sprinkle with ground cinnamon or nutmeg.

by Mindy Hermann

Mindy Hermann, M.B.A., R.D., is a nutrition writer for women’s, health and fitness magazines. She is the co-author of “Change One” and the American Medical Association’s “Family Health Cookbook.”

Fayette Front Page
Fayetteville, Peachtree City, Tyrone

Monday, August 18, 2008

Puff Piece: A Rich And Creamy Yet Simple Dessert

Quick and easy? What a great dessert! We made it over the weekend and fell in love. Watch out-- I'll be bringing it to the next gathering!

(NAPSI)-Some of the most delectable desserts are served at weddings or fancy restaurants. But for those with a hankering for luscious treats, many favorites can be made simply and enjoyed at any time.

One example is Croquembouche, most commonly seen as a wedding cake. An airy tower of cream puffs, this tasty creation doesn’t require a professional pastry chef to assemble-just a trip to the Frozen Dessert section of your supermarket and 10 minutes in the kitchen. Kozy Shack cream puffs create a quick Croquembouche, with flaky pastry. Be it a formal party, a friendly get-together or a family meal, the following recipe can serve as a masterful ending:

Cream Puff Tower


2 packages (8.8 oz. each) Kozy Shack Frozen Cream Puffs®, thawed

¾ cup prepared caramel sauce

Spread 2 to 3 tablespoons caramel sauce on flat serving platter, forming a 9-inch circle. Place one ring of 11 cream puffs around the outside to form a circle; fill in the center of the circle with 6 cream puffs. Continue layering cream puffs and sauce 3 more times to form a tower. Top with one final cream puff and drizzle remaining sauce over the top.

To learn more and for additional recipes, visit the Web site at

Fayette Front Page
Fayetteville, Peachtree City, Tyrone

Saturday, August 16, 2008

FDA Warns Consumers Not to Eat Certain Mussel Products from Bantry Bay Seafood

The U.S. Food and Drug Administration (FDA) is warning consumers against eating certain frozen cooked mussel products made by Bantry Bay Seafoods, imported from Ireland, because they may be contaminated with azaspiracid toxins, a group of naturally occurring marine toxins known to cause nausea, vomiting, diarrhea, and stomach cramps.

Azaspiracid toxins are odorless, tasteless, and cannot be destroyed or neutralized by freezing or cooking, including boiling. Individuals who have experienced gastrointestinal symptoms such as those noted above after eating any of the products listed below should consult their health care professional. Symptoms typically occur within hours of consumption and persist for two to three days.

In July, two people in Washington state became ill after eating the company's "Mussels in a Garlic Butter Sauce." FDA tested unopened product from the same production lot and found that it contained the azaspiracid toxins.

Consumers should throw out the following Bantry Bay Seafood frozen cooked products with "Best before end" dates ranging from January 23, 2009, to November 15, 2009:

  • Mussels in a Garlic Butter Sauce
  • Mussels in White Wine Sauce
  • Mussels in Tomato and Garlic Sauce

The "Best before end" dates are displayed on the side of the box in the following format: MM:DD:YY. Products to be thrown out are marked with dates 01:23:09 through 11:15:09.

These products are sold frozen in 1 pound cardboard packages in stores throughout the United States.

The FDA also recommends that retailers and foodservice operators remove these products, and any food in which these products were used as an ingredient, from sale or service.

Azaspiracid toxins were an unknown marine toxin until 1995, when they were identified and linked to an outbreak of foodborne illnesses associated with consumption of Irish shellfish. The toxins have since been identified in other shellfish from the west coast of Europe. They have never been detected in shellfish harvested from U.S. waters.


Fayette Front Page

Wednesday, August 13, 2008

Tomato Pie is in High Season

CC Note:There's something about summer and home grown tomatoes that gets the lips smacking. There's something even better about combining summer home grown tomatoes and Vidalia onions in one dish.

Try this recipe out tonight. There won't be any leftovers!

There are several versions of tomato pies available. Since I'm from the low country, I happen to really like this one. Try it and see.....

Low Country Tomato Pie

6 slices bacon, cooked and diced
6-10 tomatoes, either sliced or diced
1 Vidalia onion, sliced
Salt & pepper to taste

Layer in a pre-cooked deep dish pie crust which has been cooled.

Combine 1 cup mayo (I use light) and 1 cup grated cheese (parmesan or sharp, according to taste preference). Spread over tomato/onion layers.

Bake 30 minutes at 350 degrees.

Fayette Front Page
Fayetteville, Peachtree City, Tyrone

Tuesday, August 12, 2008

Fresh Blueberries for Luscious Salads

CC Note: We bit into this salad recipe and will be doing it again and again. We give it 4 chocolate covered strawberries in our rating system of new dishes.

(ARA) - Blueberries are most abundant and least expensive in the summer, making it an ideal time to get your fill of these little blue gems. Stock the fridge and freezer with blueberries to make meals, snacks and desserts that are easy on the cook. Blueberries never need to be peeled, pitted, stemmed or chopped –just a quick rinse and they’re ready to eat or add to recipes.

Try these ideas for making quick, delicious salads that are enjoyable any time:

* Toss blueberries, chopped pineapple, jalapeno pepper and cilantro with lime juice and serve beside grilled chicken breasts.

* Stir blueberries into your favorite tuna salad and scoop onto baby spinach.

* Whirl vinaigrette salad dressing and blueberries in the blender until smooth and toss with green salads.

Blueberries are not only convenient, they also provide nutrients our bodies need every day. You can find more blueberry recipes and information at

“Blueberry-Mango Colada Salad” is cool and fresh, boasting bright colors and sweet fruit flavors. With just three ingredients, this delicious salad is a snap to make. Spoon it into stemmed glasses and enjoy as a light fruit dessert. Another option is to serve with meat sizzling from the grill or with simple chicken sandwiches.

Blueberry-Mango Colada Salad

2 cups fresh blueberries
2 mangos, peeled, seeded and chopped (about 1-3/4 cups)
1/4 cup frozen pina colada mix, thawed

In a large bowl, toss blueberries, mangos and pina colada mix. Into four martini glasses or dessert dishes, spoon fruit mixture, dividing evenly. Garnish with blueberries, mango slices and thin lime slices threaded onto long toothpicks, if desired.

YIELD: 4 portions

Courtesy of ARAcontent

Fayette Front Page
Fayetteville, Peachtree City, Tyrone

Monday, August 11, 2008

School Lunch Packing 101

CC Note: All over Fayette County early this morning, the sounds of groans filled the air as moms had to start the daily grind of preparing school lunches. Here are some tips as you get your children ready to face the day at school.

(NAPSI)-Busy parents know the school year means a packed planner filled with everything from recitals to soccer games to parent-teacher conferences. As time gets stretched, they often fall back on routines, one of which is what they pack for lunch.

“Everyone needs some shortcuts to help during the busy school season, especially when it comes to packing a lunch,” says nutrition expert Bridget Swinney, M.S., R.D. “But it’s important to give your kids variety, make it fun and filled with favorites so you can feel confident your kids will eat their lunch and stay nourished throughout the day. Kid-favorite sandwiches always do the trick. For moms who want more sandwich options, Oscar Mayer has a 98% Fat Free Bologna with .5 grams of fat and 1 gram of sugar.”

Following are some tips to help parents pack a lunch they know their kids will love and they can feel good about sending in their backpacks.

Get Kids Involved--Help your kids get excited about lunchtime by including them in the process. Invite them along to the grocery store and have them pick out nutritious foods from each food group. They’ll be more likely to eat foods they picked out, and they might just learn about the food groups during the process.

Support the Sandwich Standbys--Remember the sandwich classics that your kids love and you know they’ll look forward to eating. For those concerned about sugar in their kids’ lunches, you may be surprised to learn that a sandwich made with Oscar Mayer Beef Bologna has only 4 grams of sugar, making it a kid favorite you can feel good about packing. Plus, the balance of nutrients it provides will help your kids feel full throughout the day.

Save Time--Use the weekends to think ahead about packing lunches. Cut up vegetables and fruit, premake sandwiches and stock up on healthy snacks so there’s minimal preparation in the morning. Alternate new combinations with kid favorites like bologna. Some varieties like Oscar Mayer Beef Bologna are made with premium beef and no fillers--it’s so easy it’s sure to be an adult favorite, too.

Make it Fun--Break out of a lunchtime rut by brainstorming creative ways to capture your kids’ appetites and attention. Encourage them to “play with their food” by using cookie cutters to create sandwiches in fun shapes or wrap their sandwich in a whole grain tortilla and cut into bite-sized pinwheel pieces. Of course, including a quick note or joke will brighten any child’s day.

Take a Dip--Kids love to dip their foods, so let them have fun with it. First combine an assortment of veggies like carrots, grape tomatoes and red bell peppers. Then include a dip of your choice like low-fat dressing, hummus or yogurt for some dipping fun.

For more lunchtime ideas, visit

Fayette Front Page
Fayetteville, Peachtree City, Tyrone

Monday, August 4, 2008

More Meat-eaters Trying Vegan Foods for Taste, Health and Safety

(ARA) – Ah, the love of the burger – it’s a unifying American experience. But if the fat content in fast food burgers makes your heart burn with shame, and meat recalls have you worrying about what’s in that burger you made at home, you’re not alone. Is it any wonder that interest in vegan alternatives to traditional meat meals is on the rise – even among people who still consider themselves meat-eaters?

“People are understandably concerned about what they’re serving their families,” says Gary Torres of Food for Life, a vegan food company that is seeing increased interest in meat-free foods. “But it’s not just confirmed vegans who are seeking these alternatives. We’re seeing increased interest in vegetarian and vegan foods by people who don’t consider themselves to be followers of either lifestyle.”

The health advantages and expanded availability of more vegan choices seem to be key factors inspiring more people to incorporate meat-free meals into their lifestyles, Torres says.

Not sure if you can incorporate vegetarian or vegan foods into your family’s diet? Consider the following:

* A simple Google search turns up hundreds of Web sites designed to help you “go vegan.” In fact, you can even find sites that will help you locate restaurants in your area that serve vegan or vegetarian dishes.

* It’s easier than ever to find cookbooks filled with delicious vegan and vegetarian dishes you can prepare at home.

* Numerous studies point to the health benefits of vegetarian and vegan diets – from help in losing weight to alleviating symptoms of some types of arthritis and diabetes.

* Vegan and vegetarian food products are going mainstream in grocery stores. Many products deliver the benefits of vegan foods without sacrificing the flavor and texture consumers demand. For example, Food for Life’s new baked (not fried) Moophrey burgers mimic the flavor and texture of quality ground beef. And in taste tests conducted by the company, more kids chose baked Cluckphrey Patties over traditional chicken nuggets. Both products are made with all-natural, non-genetically modified vegetable ingredients. Visit to learn more.

And if you’re still not convinced that vegan foods fit into your family’s lifestyle, consider this – you may already have vegan foods in your pantry. Items you already use, but never knew were vegan range from Kool-Aid and Fritos to Sunbeam bread, Krispy Kreme fruit pies and Ore-Ida Tater Tots, according to

Courtesy of ARAcontent

Fayette Front Page