Home |  News | Newsletter | Vegetarian Expos | Recipes | Links | About

ªø«C³q°T ²Ä¤Q¤K´Á EHVA Newsletter No. 18

ªø«C°·±d¯À­¹±À¼s¤¤¤ßµo¦æ ¤G¢Ý¢Ý¤G¦~¤»¤ë


¥»´Á¥Ø¿ý

¥»©uªA°È¤Î¤u§@³ø§i

ªA°È¤Î¤u§@¶µ¥Ø
ªA°È¤Î¤u§@¶µ¥Ø ªA°È¤H¦¸ ¸q¤u¤H¦¸ ¸q¤u®É¼Æ
¤¤¡B­^¦Ñ¤H¤¤¤ß¤åºtÁ¿ 280 30 120
¦Ñ¤H¤¤¤ß±À®³±À¼s 200 40 160
¥Ü½d°·±d¯À­¹¤ÈÀ\ 240 30 150
ªø«C¯À­¹VCD¿ý¼v - 20 100
¨­Åé½Õ¾i¯Z 60 12 60
«O°·±À®³¯Z 40 15 60
¤½¦@±Ð¨|»P«Å¾É 3600 50 400

¡mªø«C°·±d¯À­¹ ©ß¿j¤Þ¥É¿èII¡n§Y±N§¹¦¨ ·q½Ð´Á«Ý

¥»¤¤¤ß§Y±Nµo¦æ¡mªø«C°·±d¯À­¹ ©ß¿j¤Þ¥É¿èII¡n­¹ÃХܽd¤§¼v¹³¥úºÐ(VCD)¤Î¿ý¼v±a¨Ãªþ­¹ÃСC½Ðª`·N¥»¤¤¤ßºô¯¸¤Î¥»³q°T¦³Ãö½T¤Áµo¦æ¤é´Á¤§³q§i¡C

Åé½èª¾¦h¤Ö¡H¾i¥Í¸Ó¦p¦ó¡H¤§¤G

¥Û¤j¤Ò½Í¾i¥Í

¤»®ðªk¹ï©ó®ðÆ{¯gªº¹ïªv²¨¸Ñ§@¥Î

¤»®ðªk¬O§Ú°ê¥j¥N¬y¶Çªº¤@ºØ¾i¥Í¡B°·¨­¡B©µ¦~¡B׶¯f¤èªk¡C°_·½©óÃQ®Ê«n¥_´Â¡A¥Ñ·í®É³Q´LºÙ¬°³³¥P¯Îªº¾i¥Í¦W®a³³¥°´º¥ý¥Í©Ò³Ð¨£¡C¤èªk¬O§Q¥Î¤f¤¤µo¥X¤»ºØ¤£¦PªºÁn­µ¡AÂǥѸgµ¸®¶°ÊÅ餺ªº¤­Å¦¤»µÆ¡A²£¥Í²¨¸ÑÀ£¤Oªº§@¥Î¡C¨ä¤¤¨C¤@ºØÁn­µ¬ÛÀ³¤@ºØ¯S©wªºÅ¦µÆ¡A¤»ºØÁn­µ­è¦n²[»\¥þ¨­ªº¾¹©x¡C¥Ñ©ó³³¥P¯Îªº¤èªk¦bÁ{§É¤W¯à²£¥Í¨ãÅ骺¥\®Ä¡A¤£¦ý¦b·í®É¼s³Q±µ¨ü¡A¹³¤Ñ¥x©vªº´¼ªÌ¤j®v´N¸`±Ä³o¤»®ð²z½×¦b¥Lªº¤p¤îÆ[µÛ§@¤º¡Cªñ¥N¾i¥Í®aµJª÷°ó¦Ñ¥ý¥Íªº¾i¥Í®Ñ¤¤¡A´£¨ì¸Ö¤H§ùÎAÅb¥ý¥Íªº¸Ö¡u¦wÁI¥¼¥²¶·¤s¤ô¡A·À«o¤ßÀY¤õ¦Û²D¡v¡C¦Ü©ó­n¦p¦ó¥h¤ß¤õ¡HµJ¦Ñ¥ý¥Í¤Þ¥Î©ú¥N¾i¥Í®a§NÁ¾¥ý¥Í¡u¿B©yªø¨þ¡vªº­n³Z¡C¨þ¦rªº­«ÂI¦b©óµo¥X¨þ­µ¡A¦Þ©è¤U¤úÅi¡C¨þ´N¬O¤»®ð¤»­µ¨ä¤¤¤§¤@­µ¡C

¦³Ãö¤»®ð¾i¥Íªº¸ê®Æ¦p¤U¸`¿ý¡G

¨Ì¾Ú¡u¤p¤îÆ[¡v

¤»®ð

¤­Å¦¤»µÆ

¤­©x

¹|¤ê

¹ïªv

¨þ

¤ß¡B¤p¸z

¤f

¤ß°tÄݨþ

¥h·Ð¤U®ð

§j

µÇ¡B»H¯Ö

¦Õ

µÇÄݧj

¥h´H

©I

µÊ¡B­G

¦Þ

µÊ©I

¥h¼ö

¤f¥|

ªÍ¡B¤j¸z

»ó

ªÍ¤f¥|¸t¬Òª¾

¸É³Ò

¼N

¨x¡BÁx

²´

¨xŦ¼ö¨Ó¼N¦r¦Ü

´²·ð®øº¡

¼H

¤TµJ

¤TµJ

¤TµJ¾Ã³B¦ý¨¥¼H

¥hµhªv­·

³³¥°´º¤§¤»®ðªv¯fªk

¤­¦æ

¤»¦r

¤­Å¦¤»µÆ

¤­©x

ºq³Z

©u¸`

¹ïªv

ª÷

¤f¥|

ªÍ¡B¤j¸z

»ó

ªÍª¾¡u¤f¥|¡v®ð¤âÂùÀº

”

¥h³Ò·¥

¤ô

§j

µÇ¡B»H¯Ö

¦Õ

µÇ¡u§j¡v©ê¨ú½¥ÀY¥­

¥V

¥h´H

¤ì

¼N

¨x¡BÁx

²´

¨x­Y¡uµê¡v®É¥Ø¸C·ú

¬K

¥hº¡¥h·ð

¤õ

¨þ

¤ß¡B¤p¸z

¦Þ

¤ß¡u¨þ¡v³»¤W³s¤e¤â

®L

¥h·Ð

¤g

©I

µÊ¡C­G

®B

µÊ¯f¡u©I¡v®É¶·¼¼¤f

¥|©u

¥h¼ö

®ð

¼H

¤TµJ

¤TµJ

¤TµJ´H¼öª×¡u¼H¡v¹ç

¥|©u

¥hµhªv­·

·ðÀã¹ïÅé½èªº¼vÅT¡G

·ðÀã¬O¯ª°êÂå¾Ç½×¯f±`¥Îªº¦Wµü¡C°ò¥»¤W¡A·ð¬O·ð¡AÀã¬OÀã¡A¨Ã¤£¬Û¦P¡C¦ý¬O¡A©¼¦¹¤§¶¡¤S¦s¦b±K¤ÁªºÃö«Y¡CÀ㪺°ò¥»²Õ¦¨¬O¤ô¥H¤Î²Ó­Mªº¥NÁª«¡BÀç¾iª«¡BÆQÃþµ¥¡CÀã¦s¦b©ó²Õ´¶¡¡A²Ó­M¶¡»Ø¡C·í¨­Åé¶}©l°I°h®É¡A·|¼vÅT®ð¦åªº¥¿±`´`Àô¡C¦¹®É©¹©¹·|¿ðº¢¥NÁª«ªº±Æ°£¡A¦Ó°±¯d¦b§½³¡²Õ´¡C³o´N¬OÀã¶}©l¾®»E§Î¦¨ªº®É­Ô¡C²Õ´°I°h¶V¼F®`¡AÀã§Î¦¨ªºµ{«×¶VÄY­«¡C²Ö¿n¹L¦hªºÀã·íµM·|¼W¥[¤ßŦ­t¾á¡A¶i¦Ó¼vÅT®ð¦å¹B¦æ¡C©ó¬O§Î¦¨´c©Ê´`Àô¡A¦³Ãª¨­Åé°·±d¡C°£¤F¨­Åé°I°h©Î§½³¡¨ü¶Ë·|³y¦¨À㪺§Î¦¨¡CÄá¨ú­¹ª«¤£·í¤]·|¥[³tÀ㪺§Î¦¨¡CÁ|¤Z°ª³J¥Õ¡B°ª¿}¡B°ªÆQªº­¹ª«®e©ö³y¦¨·»½è©Êº¯³zÀ£¼W°ª¡A¼W¥[¥þ¨­©ÊªºÀã¡A¤]·|³y¦¨´`Àô¤Wªº»Ùê¡C¤W­z­¹ª«¡q°£°ªÆQ¥~¡r¥H¤Î¨¯»¶¡B°ªªo¯×ªº­¹ª«¡A¬Ò¬°°ª¼ö¶qªº¨ÑÀ³ªÌ¡A±N¨Ï¨­ÅéÂରÀã¼öÅé½è¡CÀã¼öªºÅé½è¤SºÙ¬°¹L±ÓÅé½è¡C®e©ö²£¥Í¿}§¿¯f¡B°ª¦åÀ£¡B¤ßŦ¯fµ¥¦UºØ¤å©ú¯f¡C·íµM¡A°¾­¹½­µæ¤ôªG¹ï¨­Å骺°·±d¤]¤£ºÉ²z·Q¡F¦]¬°³o¨Ç­¹ª«°ò¥»¤WÄÝ©ó´H©Êªº­¹ª«¡C¹L­¹ªº«áªG¬O®e©ö§Î¦¨´HÀ㪺Åé½è¡A·Ó¼Ë¹ï¨­Å骺®ð¦å´`Àô¦³¤£§Qªº¼vÅT¡C©Ò¥H»¡¡A­Y­nÁקKÀã¼ö©Î´HÀãÅé½èªº§Î¦¨¡A°ß¦³°í«ù§¡¿Å¶¼­¹ªº­ì«h¡A¤~¬O³Ì¦X²zÁ×Àã§Î¦¨ªº¿ìªk¡C®Ú¾Ú«e¤HªvÀ㪺¸gÅç¡G¡u²zÀã·í²z®ð¡v¡C²z®ð­º­«¹B°Ê¡A¬¡¤Æ¤ßŦ¥\¯à¡A¤×¨ä¬O¦³®ñ¹B°Ê¡A¥i¥HÀ°§U¥þ¨­ªº´`Àô¡A¶i¦Ó¹F¨ì׶ÀãÁ×À㪺¥Øªº¡C

¦Ü©ó¤°»ò¬O·ð©O¡H·ð»PÀ㤧¶¡¤S¦³¤°»òÃö«Y©O¡H·í¨­Å骺ÂH½¤²Õ´©M¸¢Åé¨ü¨ì¨ë¿E®É¡A·|¥[³t¤Àªc¤@ºØÂH¸Y©Êªº²GÅé¡C¥¦ÄÝ©óÂH©Ê¦h¿}Åé¡A¤SºÙ¬°ÂH²G¯À¡C·ðªº²Õ¦¨´N¬O¥]§tÂH²G¯À¥H¤Î¥Õ¦å²y¡BµL¾÷ÆQÃþ¡B¤W¥Ö²Ó­M©M¤ô¡C·ð¥i¤À¬°¯U¸qªº·ð©M¼s¸qªº·ð¨âºØ¡C¯U¸qªº·ð¡A¤]´N¬O§Ú­Ì¤@¯ë©Ò¼ô±xªº·ð¡A¦s¦b©ó©I§l¹D¨t²Î¡C¦Ü©ó¼s¸qªº·ð©O¡H¥¦©MÀ㪺Ãö«Y¬O«D±`±K¤Áªº¡A¦]¬°¥¦¤À¥¬¦b¥þ¨­¡C·í¨­Åé¨ü¶Ë©Î¨ü¨ì¬YºØµ{«×ªº¨ë¿E®É¡A§½³¡ªºµ²½l²Õ´¡A¤]·|¤ÀªcÂH©Êªº¦h¿}Åé¦Ó§Î¦¨·ð¡C·í¤HÅé¦Ñ¤Æ®É¡A¨­Åé¤×¨ä®e©ö¨ü¨ì¨ë¿Eªº¼vÅT¦Ó¥Í·ð¡C¨äµo¥Íªº³¡¦ì©¹©¹´N¬O®e©ö»EÀ㤧³B¡C¦¹¤GªÌ¤¬¬°§@¥Î¡A¦]¦¹Ãö«Y±K¤Á¡A§Î¦P³·¤W¥[Á÷¡CµL½×¬O¯U¸q©Î¼s¸qªº·ð¡A¥¦­Ìªº§Î¦¨³£©M©ÒÄá¨úªº­¹ª«¦³Ãö¡C¥ý½åªº¸gÅç¡G¡u·ð¥Í¦Ê¯f­¹¥Í¨a¡v´N¬O³Ì¦nªº»¡©ú¡C¨ä¹ê¥Í·ð¥»¨­¨Ã¤£¬O¤@¥óÃa¨Æ¡A¥¦¬O¨­Åé¦ÛµM±Æ°£¦³®`ªº¨ë¿E¤¸¡A¬Æ¦Ü¥i¥H»¡¬O±Æ¬rªº¦ÛµM¤ÏÀ³¡C¦pªG¨S¦³·ðªº§Î¦¨¡A§Ú­Ìªº¨­Åé±N´î¤Ö±Æ¿B©Î©t¥ß¨ë¿E¤¸ªº¾÷·|¡C¤]´N¬O»¡¡A·|¼W¥[­t¾á¤~¥i¹F¨ì²M²z«OÅ@¨­Å骺¥Øªº¡C­Y¬O³s·ð³£¥Í¤£¥X¡A«h¨­Åé±N§ó§Î°I°h¡BµL§U¡C¦]¦¹¥j¤H´£¥X¡uµL·ð«h¦º¡vªºÄ_¶QÁ{§É¸gÅç¡C

±q¾i¥Íªº¥ß³õ¦Ó¨¥¡A¤£ºÞ¬O׶Àã©Î¤Æ·ð¡A¦pªG­n²£¥Í¯u¥¿¦³®Äªºµ²ªG¡A°È¥²¨c¨c°O¦í¥H¤Uªº­ì«h¡G¥²¶·¦P®ÉµÛ­«¹B°Ê¡B½Õ®§¡B¶¼­¹¦³¸`¡B¥Í¬¡¦³§Ç¡A¨Ï¨­Å骺®ð¦å´`Àô«ì´_¥¿±`¡CµL½×§Q¥Î­¹ª«©ÎÃĪ«¨Ó¹ïªv·ðÀã³£¥u¬O¼È®Éªv¼Ð¡A¨Ã¤£¯à¹F¨ìªø»·ªº«O°·¾i¥Í¥\®Ä¡C¡ò

ªø«C­¹Ãпý¼v°O»D¡@¡@¡@

¬¡°Ê³ø¾É¡@¡@¡@¡@¡@¡@»Â²Q¯Â

ªø«C²Ä¤G¤ùVCD­¹Ãпý¼v²×©ó¶}Ãè¤F¡C³o¦¸ªººt­û¡A§Ú­Ì½Ð¨ì¤F´X¹ï¤Ò©dÀÉ¡A¤@¹ï¥À¤k¤Î¤@¹ï©j©fªá¡C§Æ±æ¯àÂǦ¹Àç³y¥X°ü°Û¤ÒÀH¡A¥À¤k¡B©n©f±¡²`ªº©¯ºÖ®a®x®ðª^¡C®ÄªG¦p¦ó¡A½Ð¤j®a«ø¥Ø¥H«Ý¡C

²Ä¤@­Ó¤u§@¤Ñ­º¥ý¤JÃ誺¬O¼y²»¤Î¦wµØ¤Ò°ü¡C¼y²»¥­¤é¯º¼H¼Hªº¹³­ÓÀ±°Ç¦ò¡C²Ä¤@¦¸³o»ò¥¿¸g¤K¦Ê¦a­±¹ïÃèÀY¡A³ºµMºò±i°_¨Ó¤F¡C²Ä¤@­Ó¤¶²Ðªø«CÂN§÷®ÆªºÃèÀY¡AN.G.¤F¦n´X¦¸¡C¤UÃè®É¡A½å¥êÄ׭Ǫ½»¡ºt­û¿ú¤£¦nÁÈ­ù¡I

¤£¹L¤@¦^¥Í¨â¦^¼ô¡A±µ¤U¨Óªºµµ¦Ì­á¥Ñ¥L¦Ñ­ô¿W¦Û¤W¥x¡C¥LÃä°µÃ仡¡A©çÄá°_¨Ó´N¶¶¦h¤F¡C©ç§¹«á¡A§Ú­Ìª½©I¥H¥Lªº¬[¶Õ¡AÀ³¸Ó¥i¥H¿W·í¤@­±©çÄá¤@¤ùÅͯº©MµNµæ­Ý¨ãªºVCD¡C

±µµÛ¥Ñ¯À­¹¶}µoÅU°Ý§õÂEÄR¤W³õ¡C¦oºë©ó¼pÃÀ¡A¥Ü½d®É¥u¨£¦o®U®U¹D¨Ó¡A¥x­·¦Û¦bí°·¡C²Ä¤@­ÓÃèÀY¡A±qÀY¨ì§À¨S³Q³Û°±¡A¦ý®É¶¡µyªø¡C¾Éºt½Ð¦o¥u»¡¤£°µ¡A¦A¿ý­µ¤@¦¸¡A¥H«K¥L¨Æ«á°Å±µ¡A¦ý¥u»¡¤£°µ¤ñÃ仡Ãä°µÁÙÃø¡C³Ì«á¾Éºt¥u¦n©ñ±ó¡AÁÙ¬O¦^®a«á¦A¤U¤u¤Ò°Å±µ§a¡I

¦A¨Ó½ü¨ì¦N©÷©MºÑ¯ø¤Ò°ü¡C¥L­Ç¦b®a¤j·§·Ç³Æ¥R¤À¡A©Ò¥H©çÄá¹Lµ{¶¶§Q¡C²Ä¤@­Ó¤u§@¤Ñ¤­ÂI´N¦¬¤u¤F¡C¨â¦ì¨¯­Wªº¾ÉºtÁÙ¨Ó±o¤Î¦^®a³­¤Ó¤Ó¡B¤p«Ä¦Y±ßÀ\¡C¾Ú»¡¡A¨â¦~«e©çÄá²Ä¤@¤ùVCD®É¡A¦³¤@¤Ñ¦£¨ì±ß¤W¤Q¤@ÂI¤~µ²§ô¡C

²Ä¤G­Ó¤u§@¤Ñ¡A§Ú­Ì©ç¿ý¤F¤C¹Dµæ¡C·í¤Ñ¬O¤j´¸¤Ñ¡AJack®aªº¼p©Ð¡q©çÄá²{³õ¡r¦³­Ó¤j¤Ñµ¡¡A§ë¶i¨Óªº¶§¥ú·|¼vÅT¥´¿O®ÄªG¡C¾Éºt¤§¤@ªº¤pÀsÁÙ±oª¦¤W«Î³»¥Î¥¬»\µÛ¨Ç¡A¥H¾×¦í¶§¥ú¡C¥L¯¸¦b«Î³»¤W¡Aª½»¡³o¥i¬O«_µÛ¥Í©R¦MÀIªº©O¡I¨¯­W¤F¡I¤j¾Éºt¡I

Tiffany©MBonnie©n©f¥Ü½d°µ³¥½_¨F©Ô¡C¦o­Ì¥­±`­^¤åÁ¿ºD¤F¡A¬°¤F³o¦¸¿ý¼v¡A©n©f­Ç¯S§O·Ç³Æ¤F¤¤¡B­^¤å¤Îª`­µ¤j¦r³ø¡C¬ÝµÛ¤j¦r³øÁ¿¤¤¤å¥xµü¡A¤]¦¨¥\¦a¤¶²Ð¤F«ç»ò°µ³¥½_­J®ç¨F©Ô¡C

©P¨q­s¤Î¸©¸©¥À¤kÀÉ­t³d°µPasta with Portabella mushroom¡C¨q­s¬Oªø«C¤j¼p¤§¤@¡C¥Ü½d°_¨Ó¾r»´´N¼ô¡A¤@¤U´N¿ý¦n¤F¡CPasta§¹¦¨«á¡A¸©¸©­¢¤£¤Î«Ý¥Î¤â®ºµÛ¦Y±N°_¨Ó¡C¾Éºt¶¶¶Õ½Ð¦o¸É­ÓÃèÀY¡AºÝ°_Pasta¦¨«~¡A¥Î¸_¤l®µ°_Pasta¦Y¤@¤f¡AµM«á»¡¡G¡§¦n¦n¦Y³á¡I¡¨¡C

»AÁø¥Ü½d¯N¥Õµæ¡C¦o¼pÃÀºë´ï¡A¯N¥Õµæ¤S¬O¦oªº®³¤â¦nµæ¤§¤@¡C¥u¨£¦o®U®U¹D¨Ó¡A¯N¥ÕµæªºÂ¬ªù¦b©óÄѯ»­n¥ýª£­»¡FÄѽk­n©M±o³nµw¾A¤¤¡C¥Õµæ¤]­n¥ýª£³nÅý¤ô¤À¥X¨Ó¡C¥æ¥N§¹²¦¡A¦Aª£°µ´X¤U¡C¿ý¼v¶i¦æªº¬Û·í¶¶§Q¡I

ªø«Cªº¥t¤@¦ì¤j¼p§d©yª³¤¶²Ð¯À³Â±C¨§»G¡C¦Ê»D¤£¦p¤@¨£¡A³o¹D¦Wµæ¦b¦o¼ô½mªºÁ¿¸Ñ¡Bª£°µ«á¡A°¨¤W­»®ð¥|·¸¡C¦b®ÇªºÆ[²³ª½©I¤£Ãø¶Ü¡I¦^®a«á¤@©w­n¸Õ¸Õ¬Ý¡C³o´N¬O­¹Ãпý¼vªº¥Øªº¡C¬Ý§O¤H¥Ü½d¤ñ¬Ý­¹ÃЮe©ö¤W¸ô¡C

¿ûµ^¦Ñ®v²Q»ö­t³d¤¶²Ð¸q¤j§QÀ\«eÂI¤ßBruschette¡C¦o¥D­×Án¼Ö¡A§Ú­Ì°_Ài½Ð¦o°Û¬q¸q¤j§Qºq¼@¦A¨Ó±Ð°µµæ¡A¥i±¤¦o¨SµªÀ³¡C­n¬O¥[¤W²¢¬üªººqÁn¡A³o¹DBruschette¤@©w§ó§l¤Þ¤H¡C²Q»ö»R¥x¸gÅçÂ×´I¡A­±¹ïÃèÀY¤¶²Ð¤@¹D¤pÂI¤ß¡AÃø¤£­Ë¦o¡A«Ü§Ö´N¿ý¦n¤F¡C

·¨¥ý¥Í¥Ü½d°µ¦n¦Yªº»Ä»¶´ö¡C­º¥ý¬O¼õ°ª´ö¡A¦A§â§÷®Æ©ñ¶i¥h¡A¥[¶Â¾L¤ÄÍÀ¡C¥L»¡­J´Ô¯»¤@©w­n¤ñÍÀ¯»¥ý¥[¤J´öùØ¡A§_«h´²¤£¶}¡C·¨¥ý¥Í°µ¨Æ¥J²Ó¡A¨§»G¤Á±o¤u¤u¾ã¾ã¡A¤@¬Ý´Nª¾¬O¼pªL°ª¤â¡I»Ä»¶´ö¤W®à«á¡A¥L®a¤j¤p©jGrace»¡¤ñ¦b®a°µ±oÁÙ¦n¦Y¡A¥i¯à¬O¦³­ÓÃèÀY­«©ç´X¦¸¡A¶Â¾L¦h¤F¡A´N§ó¦³¨ý¹D¡C

³Ì«á¥Ñ¥É­»À£¶b¤¶²Ðª£²a¤s¡C¦o²`ª¾²a¤sªº¥\®Ä»PÀç¾i»ù­È¡C¤¶²Ð§÷®Æ®É´£¨ì²a¤sªº¦hºØ¦n³B¡G¸ÉµÇ¡B°·µÊ¡B¯qªÍ¡B±jºë¡A¥i­°§C¦å¿}¤ÎÀ°§U¸z½¤ªºÃ­©w©Êµ¥µ¥¡C²a¤sªº¦n³B¹ê¦b¤Ó¦h¡A¥H¦Ü¦oÁ¿¤F³o§Ñ¤F¨º¡A³s³sN.G.¡C¾Éºt¥u¦n½Ð¦o¤ÆÁc¬°Â²¡A´£­«ÂI§Y¥i¡A¨ä¥L¥\®Ä¥H«á®Ç¥Õ®É¦A¥[¤J¡C¦n¤£®e©ö¤j¥\§i¦¨¡A¬Ý¬Ý¿ö¤w¸g¬O±ß¤W¤KÂI¤F¡C

³o¦¸¤j³¡¤Àªººt­û³£¬Oªì¦¸¤WÃèÀY¡C¦³¤H¥x­·Ã­°·¡A¦³¤Hµyµy©Ä³õ¡C¦ý¾ãÅé¦Ó¨¥¡A©çÄá¹Lµ{ºâ¬O¶¶§Q¡Cªø«C²Ä¤G¤ùVCD­¹ÃЩçÄá¡A¦b¤Q¤G¦ìÁ{®Éºt­û¡A¨â¦ì­Ý¾¾Éºtªº³q¤O¦X§@¤U¡A¨â­Ó¤u§@¤Ñ´N§¹¦¨¤F¡C¥Û¤j¤ÒÅ¥»¡¤j®a·U¨Ó·U¾r»´´N¼ô¡A»¡¤µ¦~¥X¤T¤ùVCD§a¡I¬Ý¨Ó§Ú­Ì±o»°§Ö¦A¥hª«¦â¨Çºt­û!

©çÄá«áªº¹õ«á°Å±µ¤u§@´N¦³³Ò¤¨©ú¼æ¤j¾Éºt¤F¡C¹õ«eªº¤u§@¤j®a¬Ý±o¨ì¡A¹õ«áªº¤u¤Ò¤j®a¬Ý¤£¨ì¡C¾Ú»¡¡A¨C¤@¹Dµæ¦Ü¤Ö±oªá¨â­Ó¤p®É°Å±µ¡C¥L¦Ê¦£¤¤ÁÙ±o©âªÅ­t³d¦¹¨Æ¡C§Ú­Ì¥Ñ°Jªº·PÁÂ¥L¡C¡ò

Functional Food: Hawthorn Berry (Shan Zha) Drink -- ¤sÝÓ¯ù­^Ķ

Translated by Parkson Wong

(Chinese version, by Dr. Hung-Ying Shih, was published on EHVA Newsletter (13), March, 2001)

Hawthorns are small, shrubby, thorn-bearing deciduous trees; belonging to the genus Crataegus, of the rose family. Hawthorn berry has a sweet and sour taste and its nature is warm. Chinese traditional medical application uses Hawthorn berries to remove food stagnancy, especially those caused by animal protein indigestion. Hawthorn berries are also used to remove blood stasis. As a functional food, hawthorn berries can be used to strengthen the stomach and aid digestion. Modern pharmacological research found that hawthorn berries could lower blood pressure, lower blood cholesterol level, and strengthen heart function. Hawthorn berries can benefit people with high blood pressure or coronary arteriosclerotic cardiopathy.

Procedure: Put 0.4 oz. of dried hawthorn berries, 1 slice of licorice, and 3 cups of water in a pot, bring to a boil. Simmer for 3 minutes.

A Healthy Perspective of the Vegetarian Food (3c) -- ±q°·±d½Í¯À­¹­^Ķ(3c)

Translated by Jack Houng

(Chinese version, by Dr. Hung-Ying Shih, was published on EHVA Newsletter (11), Sept. 2000)

This concludes the previous discussion on grains, legumes and nuts. According to the food guide pyramid published by the U.S. Department of Agriculture, people should get fifty to sixty percent of their calories from carbohydrates. Only then can the health be maintained. Some people who are on certain diet exclude rice in order to keep nice figures. Eventually this will affect their health. Long grain rice is a good source of carbohydrate due to its mild nature and digestibility. When people are physically strong, they can consume any kind of carbohydrate. Otherwise, they should eat more rice and fewer wheat products. Once a while, barley which is rich in rough fiber can be eaten to help bowel movement and urination. For people who are afraid of laxative's damaging effect, buckwheat can be used to relieve constipation and discomfort in the stomach.

In addition to carbohydrates, proteins are also needed to provide nutrition to the body. Sources of plant based protein include soybeans, peas, lentils, green (mung) beans, adzuki beans and peanuts. These legumes are not so digestible due to their greater fat and protein content.

Nuts are warm in nature and can help the movement of the stomach and intestines. However, if they are not processed properly, they might not have such good effect. For example, stir fried sugared chestnuts are great for people who are strong. They can help cure diarrhea and strengthen the waist and legs (which is great for mountain climbing). But when one doesn't feel well, to digest the stir fried sugared chestnuts will sap a lot of energy. The result is: the more you eat, the more tired you become.

Sesame seeds are mild in nature and sweet in flavor. They can nourish the blood, increase the secretion of breast milk, as well as, lubricate the intestines and nurture the hair. A basic principle to remember is that things that can lubricate the intestines are often hard to be digested or absorbed. Sesame seeds should be ground before eating or cooking to increase their digestibility. Soaking sesame seeds overnight, then pan roasting lightly before grinding will make them even more digestible. ¡ò

A Healthy Perspective of the Vegetarian Food (4a) -- ±q°·±d½Í¯À­¹­^Ķ(4a)

Translated by Jack Houng

(Chinese version, by Dr. Hung-Ying Shih, was published on EHVA Newsletter (12), Dec. 2000)

The Nature, Flavors and Herbal Properties of Common Vegetables

Introduction to Common Vegetables

In the following section, we will introduce some common vegetables and their nature, flavors, and herbal properties. These vegetables include baby Bok Choy, Napa cabbage, Yu Choy, turnip green, Chinese mustard green, spinach, cabbage, cauliflower, lettuce, broccoli, celery, chive, and onion. Among these, Yu Choy and mustard green are hot in nature while chive and onion are warm in nature. The rest are either cool or cold. Therefore, we need to pay attention to the cold-hot balance principle so that we will not upset our stomach and intestines (a symptom known as ¡§cold stomach¡¨).

According to Traditional Chinese Medicine (TCM), baby Bok Choy can ¡§relieve heat and irritation¡¨ and is listed as mild in nature. Since it can alleviate heat, it should probably be close to cool in nature. Cabbage is mild in nature. Lettuce, broccoli, celery, and spinach are all cool in nature, while Napa cabbage is cold in nature. Vegetables that are cool in nature can act as diuretics and thus are helpful in dealing with infections of the urinary system such as urethritis or vaginitis. In fact, a good way to treat these problems is not to take antibiotics or drink cranberry juice, but to eat more Bok Choy, baby Bok Choy and Napa cabbage. These vegetables are cool or cold in nature, and will help disperse water and dampness. One must note that unless the body is in heat condition, eating too many cool or cold natured vegetables will change body constitution to cold type. Mustard green, chive, onion and Yu Choy are the rare vegetables that are warm or hot in nature. Vegetarians should eat at least one of these in every meal.

Stem Vegetables

Common stem vegetables include asparagus, bamboo shoots, and bean sprouts. They are all cold in nature. According to TCM, asparagus can ¡§clear fire and relieve heat¡¨. Bamboo shoots can ¡§clear heart fire and alleviate heat¡¨. Mung bean sprouts can ¡§remove toxin and benefit triple heater¡¨. Asparagus and spinach contain large amount of oxalic acid and uric acid. For people who have difficulties eliminating oxalic acid and uric acid, the excess two acids will combine calcium ions in the body to form crystals (stones). Deposits of the crystals in tissues around the joints can trigger attacks of gout. If the stone forms in the kidney, it could result in kidney failure. Seniors who suffer arthritis or gout with swollen and painful joints; or people whose urine has distinct scent after eating asparagus and spinach should restrict their intake of these two vegetables.

Our ancestors discovered food that had been processed at high temperature or cooked for a long period of time would have its cold nature destroyed partially or altered. Thus its impact of changing the body constitution to coldness will be reduced. The canned bamboo shoot is a good example. It is not as cold in nature as regular bamboo shoot because it has been sterilized at high temperature and its fiber softened. Therefore, canned bamboo shoots are more digestible.

Root Vegetables

Root vegetables include potato, sweet potato, taro, Chinese radish (daikon), carrot, lotus root, and burdock. Potato is mild in nature, and helps ¡§nourishing the vitality (qi) and strengthening the spleen¡¨. Sweet potato is also mild in nature and helps ¡§movement in the intestines and stomach, and alleviating constipation¡¨. Taro is mild in nature and helps ¡§movement in the intestines and lubricating the center (stomach and spleen)¡¨. Daikon is cool in nature and helps ¡§removing food stagnation and preventing mucus due to heat condition from forming¡¨. Carrot is mild in nature and helps ¡§nourishing the spleen and treating minor indigestion¡¨. Lotus root is cool in nature and helps ¡§strengthening the spleen and stanching blood¡¨. Burdock is cold in nature and helps ¡§relieving swelling heat and quenching thirst¡¨. What we must note is that these root vegetables should not be eaten frequently. We often eat potato, sweet potato and taro as main sources of carbohydrates, but these vegetables are very sticky in nature and will cause flatulence.

Chinese radish (daikon) is a very important vegetable contributing to the wellness of the body, especially in the winter. There is a famous Chinese saying, ¡§eating more ginger in the summer and more Chinese radish in the winter¡¨. This is because during the winter, many people eat hot food (especially in northern China where hot pot stew is very popular). The cool nature of daikon and its ability to aid digestion can be used to balance the heat from over-eating the hot food. If one eats too much cold food in the summer, then eating ginger is a must, because ginger can warm the stomach. These methods help us to balance the outcome of our excessive changes in eating habits influenced by different seasons. However, we will emphasize again that it is not necessary to eat too much of these root vegetables.

Lotus root helps ¡§strengthening the spleen and stanching blood.¡¨ Many children's nasal polyps are swollen so their noses bleed easily. A simple cure is to eat more lotus root. Either lotus root juice, or stir-fried lotus root is effective while lotus root powder is not. We mentioned earlier that lotus root can stanch blood. It doesn't necessarily mean we should also eat more lotus roots when other parts of the body bleed. Why then is lotus root effective in stanching nose bleeding? This actually has to do with the ¡§affinity¡¨ of lotus root in relation to nasal polyp. Theoretically, when we eat something, the food will be distributed evenly throughout the body. The concentration is all the same throughout. However, the amount of time that the food remains in a specific area will be different. Lotus root has stronger affinity with the nasal polyp; therefore it stays there longer and becomes effective.

Burdock: Once, some people thought that burdock could treat diabetes so they ate a lot of it. But burdock is cold in nature, bitter in flavor with herbal properties of relieving swelling heat and quenching thirst. It must be very cold in order to relieve swelling heat and quench thirst. Thus it is okay to eat burdock once a while; but do not treat it as medicine. The side effect of its ¡§cold nature and bitter flavor¡¨ will start to affect the body after eating too much of it.¡ò    (To be continued )

¦p¦ó´£°ª¨­Å骺¯à¶q¡H¡q¤@¡r

°·±d·sª¾ºë¿ï ªL·Å¸Î Ķ¦Û Consumer Reports on Health, Vol. 14,No.1

¦b¹qµø¤W¡A§A¥i¥H¬Ý¨ìºô²y°·±N¥Ö¯S¤s´¶©Ô´µ²r§]ºû¥L©R¤Y¥H¡§´£°ª¯à¶q¡¨ªºµe­±¡Cºô¯¸¤W¦³­Ó¤½¥qÁnºÙ¥¦ªº²£«~³Ì±µªñ¡§§Ö³t¯à¶q¡¨¡C³Á¤ù»s«~Wheatie Energy Crunch¦b²°¤l¤Wªº»¡©ú®Ñ´£¨ì¡§¯à¶q¡¨¦³¤Q¤G¦¸¤§¦h¡C¥i´£°ª¯à¶q¬O²£«~ªº­«­n½æÂI¡C¦b°µ¤ß²z´úÅç®É¡Aı±o¦Û¤v§Ö¼Öªº¤H³q±`¤]»{¬°¦Û¤v¦³¸û°ªªº¯à¶q¡C

ÁöµM³o¨Ç»s³y°Ó«ÅºÙ¥L­Ìªº²£«~¥i¥H´£°ª¯à¶q¡C°ò¥»¤W¡A¯à¶q±o¥Ñ¤HÅé¦Û¤v»s³y¡A¦Ó¤£¯à¨ú¥©¶R²{¦¨ªº¡C¯à¶q¨Ó¦Û¤é¥ú¡A¸g¥Ñ´Óª«ªº¥ú¦X§@¥Î¡AÀx¦s¦b¥i³Q­¹¥Îªºª«½èùØ¡C¤H­ÌÄá¨ú³o¨Ç­¹ª««á¡A¯à¶q´N¶JÂæb¤HÅ骺²Ó­M¤º¡C§Y¨Ï¦b¥ð®§ª¬ºA¡A¤H­Ì¤´µM»Ý­n§Q¥Î³o¨Ç¶J¦sªº¯à¶q¨Óºû«ù¨­Å骺Åé·Å¡B¤ßŦªº¸õ°Ê¡BªÍ³¡ªº©I§l¡B®ø¤Æ¨t²Î¡BµÇŦªº¹B§@¤Î¸£³¡ªº¥\¯à¡C

³z¹LÊ^¤ºª«½èªº¥Í¤Æ¤ÏÀ³¥i¥H²£¥Í¨­¤ß§@¥Î©Ò»Ýªº¯à¶q¡C§Aªº°·±d±¡§Î¡B¥Í¬¡¤è¦¡¤Î®a±Ú¥v³£¥i¯à¼vÅT¨­Ê^ªº¯à¶q¡C¦^µª¤U­±¤Q­Ó°ÝÃD¡A¦A°Ñ·Ó«á­±ªº°Q½×¡A¥i¥H¹ï¦Û¤vªº¯à¶q«×°µ¤@µfµû¦ô¡C

¯à¶q«×´úÅç¡G

1. §Aªº¦~¬ö¬O

  • (a) ¶W¹L60·³
  • (b) ¦b25·³»P60·³¤§¶¡
  • (c) ¦b15·³»P24·³¤§¶¡

2. §Aªº°·±dª¬ºA

  • (a) «Ü®t
  • (b) ´¶³q
  • (c) «Ü¦n

3. §A¨C±ß©Ò»ÝºÎ¯v®É¶¡

  • (a) 4-5¤p®É
  • (b) 6-7¤p®É
  • (c) ¶W¹L7¤p®É

4. §AªAÃĶܡH

  • (a) ¨C¤Ñ³£ªA¤@ºØ©Î¦hºØÃĪ«
  • (b) «Ü¤Ö
  • (c) ´X¥G±q¤£

5. §A¹B°Ê¶Ü¡H

  • (a) ½Ö¦³®É¶¡¡H
  • (b) ´²¨B¦Ó¤w
  • (c) Á|­«¨Ã±`¨«¸ô

6. §A¤÷¥ÀªºÅé®æ¤Î¥Í¬¡¤è¦¡

  • (a) ¹L­«¡A«Ü¤Ö¹B°Ê
  • (b) ¤¤µ¥Ê^®æ¡A¤¤«×¹B°Ê¶q
  • (c) °¾½G¡Aºë¤O¥R¨K

7. §Aªº½L¤l¤W³£¸Ë¨Ç¤°»ò­¹ª«¡H

  • (a) §t°ª¥d¬¥¨½ªº­¹ª«
  • (b) ¤£¤@©w
  • (c) ªo¯×¤Î¥÷¶q³£«Üª`·Nªº­¹ª«

8. ·í§A¤U¤È¶·­n´£¯«®É¡A§A¿ï¾Ü

  • (a) ¤@ªM©@°Ø¤Î¿}ªGbar¡qcandy bar¡r
  • (b) ¯à¶qbar¡qenergy bar¡r
  • (c) ¬õÅÚ½³¡Aµw¨Å¹T¤Î»æ°®

9. §AªºÊ^­«

  • (a) Âå¥Í»¡§Ú¥²¶·´îªÎ
  • (b) ¤¤µ¥
  • (c) ½G¥Bµ²¹ê

10. §A±`±¡ºü§C¸¨¡Aºò±i¶Ü¡H

  • (a) ±`±`
  • (b) °¸¦Ó
  • (c) ´X¥G¤£´¿

µª®×¡G¦pªGµª®×¤j¦h¼Æ¬O¡§a¡¨ªº¸Ü¡A§Aªº¯à¶q¸û§C¡C¤Ï¤§¡A­Y¦h¼Æ¬O¡§c¡¨ªº¸Ü¡A¯à¶q¸û°ª¡C½Ð°Ñ·Ó¤U­±ªº¸ÑÄÀ¡C

«ÝÄò¡E¡E¡E

¥ÛÀY°O¡@

¤ß±o¤À¨É¡@¡@¡@¡@¡@¡@¡@¡@®L¼ä¾È

¸Ü»¡¤ë«e¡A¦Ñ®v¶Ç±Â¤F±ÆµÇµ²¥Ûªº¤è«Kªkªù«á¡A¨â¥ó¨Ƥ£¬ù¦Ó¦P¦a¡A¦b§Ú²{¦b¥Í¬¡¤¤­«²{¡C

§Ú¨Ã¤£¬O­Ó¯à¦^®a«á¶Ô°µ¥\½Òªº¾Ç¥Í¡C¥i¬O½Ò°ó¤W¡A¦b¦Ñ®vÄY®æ·þ¾É­n¨D¤U¡A©Ò§¹¦¨ªº´N¤w«D±`¥iÆ[¡C³o±Æ¥Û¾÷Ãö¤@¸g±Ò°Ê¡A¦ü¥G´NªiÀܬ¤´é¶Õ¤£¥i¾×¡C

¥ý¬O¤é¥HÄ~©]ªº¤f°®¦ÞÀê¡AÀH¨­¤@²~¤ô¬Oµ´¤£¥i¤Ö¡C¥u®t¨S±µ®Ú¤ôºÞ¨ì³ïÄV¡A¤ô³Ü¦h¤F¹ê¦b¹ï¨­Åé¥X²M¦s³fÂø³f¦³·¥¤jªºÀ°§U¡C¤£©È¦U¦ì¬Ý©x¯º¸Ü¡A³o¤@®É´Áªº¤p¸¹§¡¶³²H­·²M±oºò¡AµM¦Ó¤Z¨Æ¦³§Q¥²¦³¹ú¡A¦¹¼Î¤]°k¤£±¼¡C¤ô³Ü¦h¤F¡A¦ÛµM´N­n±`©¹´Z©Ò³ø¨ì¡C¬°¤FÁקK¨Ï¥ÎÃh¥¥®É¥´±´¥X¨Óªº¦U¤j¤p°Ó¸¹¤½¨p´Z©Ò°_¨£¡A§Ú´X¥G¦b®a¸T¨¬¤F¨â­Ó¬P´Á¡C

´¿¥H¬°¨º¬q°V½m«Ä¤l­Ì¨Ï¥Î°¨±íªº¤£³ô¦^­ºªº¤é¤l¤w¦¨¾ú¥v¡A¤£·|¦A¨Ó¡CµL©`§Ú¤S¦A«×©M¥¦¿Ë¤Á¤F°_¨Ó¡CµL¥L¡A¥u¦]§Úªº¦¨ÁZ³£¦b¨ä¤¤«G¬Û¡C

¨ä¹êµÇµ²¥Û¦]¦U®a¼tµP¤£¦P¦Ó¤j¦³¥X¤J¡A½Ò°ó¤W¦³¦P­×±Æªº¬O³f¯u»ù¹ê¦p¸H¦Ì²Éªº·¥¤p¸H¥Û¡C¦Ó¯ó¥]¦p¦A¤U¡A³s±Æ¥Û¤]¤£ª§®ð¡C¥u¸¨±o¦p´Öµ¶¯ë¹ê¦b©M¥ÛÀYªg¤£¤WÃ䪺µÇµ²´Ö¡CÁà·@°üÁÙ¬O±o¨£¤½±C¡A¬Y¤é¿³°_°®¯Ü±N¥¦­Ì¼´°_¡C¤@½Ð¦Ñ®vªk²´Å²©w¡A¤G½Ð¦P­×­Ì¶®«U¦@½à¡A¤£¥ç¼Ö¥G¡C

±Æ¥Ûªñ¤@­Ó¤ë¡A¤~ª¾¤£¦¨¥\«K¦¨¤¯ªºÄY­«©Ê¡C¦b¦¹Á¹L¦Ñ®v¦A³y¤§®¦¡C¯¬¦P­×­Ì±Æ¥Û¦¨¥\¡A¼Æ¶q¥i»\¸U¨½ªø«°¡C¯¬¦P­×­Ì±Æ¥Û¶¶§Q¡AÅé­«°_½X¤j¶^¤Q¤ç¡C

½sªÌªþµù¡G ±Æ¥Û´Á¶¡ª`·N¨Æ¶µ¦p¤U¡G

  • ¥²¶·³Ü¤j¶qªº¤ô¡A¥H§UµÇ¥Ûªº±Æ¥X¡C
  • ÁקK­¹¥Î§t¯ó»Ä©ÎáIËï°ªªº­¹ª«¡q°Ñ·Óªí¤@¡Aªí¤G¡r¡C
  • §Q¥ÎÄá¨ú°ª¾¯¶qºû¥Í¯ÀCªv¯f¡qVitamin C Therapy¡rªÌ¥²¶·³Ü§ó¦h¶qªº¤ô¡A¥Hµ}ÄÀascorbic acid¡qºû¥Í¯ÀCªº¥D­n¦¨¥÷¡rªº¿@«×¡C«Øij¤£­n¥Î¤¤©M¹Lªººû¥Í¯ÀC¡qBuffered Vitamin C¡r¡F¦]¬°¨ä¤¤§t¶tÂ÷¤l¡A®e©ö§Î¦¨µ²´¹¡C

ªí¤@¡G§t¯ó»Ä°ªªº­¹ª«

Īµ«¡B²¢µæ¡BµÔµæ¡BîÊÂæ¯ó¡B»Z¤½­^¡B°Ò¶V¾ï¡BµLªáªG¡B¾L®ß¡qGooseberries¡r¡B§õ¤l¡B¤j¶À¸­¡qRhubarb¡r¡BÂЬ֤l¡B¬õ¯ù¡B¥©§J¤O¡B¥i¥i¡B©@°Ø¡B°Êª«½¦¡]Gelatin¡^¡B­J´Ô¡C

ªí¤G¡G§táIËï°ªªº­¹ª«

ÅÁ³½¡B¤û¦×´ö¡B¸£¡B°ª´ö¡BÃZ¡B¦×´ö¡B¦×¥Ä¡B¤ßŦ¡B«C³½¡BµÇŦ¡B¨xŦ¡BÄJ³½¡B¦×ºë¡B¸H¦×¡A³½§Z¡B¨F¤B³½¡B¤z¨©¡B¯ØŦ¡B»Ã¥À¡C¡ò

ªø«C¯À­¹ÃС@¡@¡@¡@¡@¡@¡@¡@¡@¯ÀÅÚ½³¿|

§÷ ®Æ¡G

¥ÕÅÚ½³

4 ½S 4 ¯s¥q

­J´Ô¯»

½ ¯ù°Í

ªø§ÎÁW¦Ì

6 ªM¡q 6¯s¥q/ªM¡r

ÆQ

1 ¯ù°Í

¥ô¦ó¯À°ª´ö

11 ªM

¤p³Á¼á¯»

1 ½ ªM

¾ñÆVªo

2´ö°Í

Á¤¤ù

5 ¤ù

·Ç ³Æ¡G

  1. ÁW¦Ì¬~²b¡A¥[¹LÂo¤ô®ûªw¤T¤p®É«á¡AÃw°®³Æ¥Î¡C
  2. ¥ÕÅÚ½³¬~²b¡A¥h¥Ö¡A«d¦¨²Óµ·¡C
  3. ¯À°ª´ö°µªk¡G±N12ªM¤ôµNºu¡A¥[¤J¨â½S¬~²b¹Lªº¶À¨§ªÞ¡A¥Î¤¤¤õµN45¤ÀÄÁ¡C¥[1¯ù°ÍÆQ¤Î1¯ù°Í¿}¡CÃw¥X¶À¨§ªÞ´ö³Æ¥Î¡C

°µ ªk:

  1. ±NÃw°®¹LªºÁW¦Ì©ñ¶iªG¥Ä¾÷¡A¥[¤J¤­ªM¯À°ª´ö¡C¥Î°ª³t¥´¤@¤ÀÄÁ¡C°±¤@¤U¡A¦A¥´¤@¤ÀÄÁ¡C±N¦Ì¼ß­Ë¤J®e¾¹¤¤³Æ¥Î¡C
  2. ¶}¤j¤õ¡AÁç¼ö«á¡A¥[¤J2´ö°Í¾ñÆVªo¡A5¤ùÁ¤¤ù¡AÃz­»¡C¨ú¥XÁ¤¤ù¡C¥[¤J¥ÕÅÚ½³µ·¤Î6ªM¯À°ª´ö¡Cª£2¤ÀÄÁ¡CÂà¥Î¤¤¤õ¿T¡C»Ý­n¤W¤U½°Ê«ÝÅÚ½³µ·§e³z©úª¬§Y¥i¡C
  3. ±N¥´¦nªº¦Ì¼ß»P¼á¯»ÅÍ©Õ§¡¤Ã¡A¥[¤Jª£¦nªºÅÚ½³µ·¤Î¨ä´ö¥Ä¡C¦A¦¸½Õ¤Ã¡C
  4. ±N¥H¤WÅÚ½³µ·¦Ì¼ß­Ë¤J16x12¯N½L¡C¥Î¤j¤õ»]¬ù¤@¤p®É§Y¥i¡C¡q­Y»]Å¢¤£°÷¤j¡A¥i¥Î¨â­Ó9x9¯N½L¡C¡r

ªþ ª`¡G

»]¦nªºÅÚ½³¿|¤Á¤ù«á¡AªgÂæªo©Î¨ä¥L½Õ¨ý®Æ§Y¥i­¹¥Î¡C³ß¦n·ÎÅÚ½³¿|ªÌ¡A¥i¥Î¤¤¤õ·Î¦n¦A­¹¡C

®É ¶¡¡G

90¤ÀÄÁ

¥÷ ¶q¡G

25¤H¥÷

½Õ ®Æ¡G

¶uÆQ¡G89.6²@§J/¥÷ ªo¡G1.12²@¤É/¥÷ ¿}¡G0.16¤½§J/¥÷


EHVA Recipe Radish Cake

Ingredients:

Chinese radish (daikon)

4 lb 4 oz

Pepper

½ tsp.

Long grain brown rice

6 cups (6 oz/cup)

Salt

1 tsp.

Any vegetable stock

11 cups (6 oz/cup)

Wheat starch

1 ½ cups (6 oz/cup)

Olive oil

2 Tbsp

Ginger slices

5 slices

Preparation:
  1. Wash brown rice. Soak it in distilled water for three hours. Rinse and drain.
  2. Wash daikon, remove the skin and shred it into thin, matchstick pieces.
  3. Example for vegetable stock: Boil 2 pounds of soybean sprouts with 12 cups of water in a large pot over high heat. Cook over medium heat for 45 minutes. Add 1 tsp. of salt and 1 tsp. of sugar. Save the soup and discard soybean sprouts.
Procedure:
  1. Add rinsed brown rice, 5 cups of vegetable stock in a blender. Liquefy for 1 minute. Turn off. Liquefy again for another minute. Pour the thick rice milk in a container.
  2. Heat wok over high heat. Add 2 Tbsp. of olive oil, 5 slices of ginger. Stir fry until fragrant. Discard the ginger. Add shredded daikon and 6 cups of vegetable stock. Stir fry for 2 minutes. Simmer over medium heat, stir daikon once a while to keep the heat even until daikon becomes transparent.
  3. Add wheat starch to the rice milk. Mix well. Stir in cooked daikon and its soup.
  4. Pour the above mixture to a 16X12 pan. Steam for about an hour. (Use two 9X9 pans if the steamer is not big enough.)
Note:

After the cake is done, let it cool before slicing. Eat it with soy sauce. You can also fry the radish cake slices if desired.

Time:

90 minutes

Serving: 25 servings
Seasoning:

Sodium¡G89.6 mg/serv. Oil¡G 1.12 ml/serv Sugar¡G0.16 mg/serv


ªø«C¯À­¹ÃС@¡@¡@¡@¡@¡@¡@¡@¡@­»Û£¥É¦Ì¿|

§÷ ®Æ¡G

¥É¦Ì¯» (cornmeal)

¨âªM

¾ñÆVªo

1 ´ö°Í

(¥É¦Ì¿|)

¤ë®Û¸­ (bay leaves)

2 ¤ù

¹LÂo¤ô

4 ªM

(°t®Æ)

¤Á¤Bªºµf­XÅøÀY (µLÆQ)

2 Åø (14.5¯s¥q/Åø)

·sÂA¤E¼h¶ð (sweet basil)

¾ñÆVªo

2 3´ö°Í

6 ´ö°Í

»[ (¤Á¸H)

6 ä

ÆQ

½ ¯ù°Í

µf­Xªd (tomato paste)

2 ´ö°Í

¿}

2 ´ö°Í

ªàµæ

1 ªM

·sÂA­J´Ô¯» ¤Ö³\

·sÂA­»Û£

8 ¦·

»¶´Ô¯» ¤Ö³\

°s

2 ´ö°Í

¸q¤j§Q­»µæ (Parsley) 3´ö°Í

·Ç ³Æ¡G

  1. »[¨ï¦¨ªd¡C¤E¼h¶ð¡A¸q¤j§Q­»µæ¤Á¸H³Æ¥Î¡C
  2. ªàµæ¬~²b¡A¤Á¤B¡C­»Û£¬~²b¤ÁÁ¡¤ù³Æ¥Î¡C

§@ ªk¡G

(¥É¦Ì¿|)
  1. ¶}¤j¤õ¡AÁ礤©ñ4ªM¹LÂo¤ô¡Bªo¤Î¤ë®Û¸­¡C¤@¤â¤p¤ß¦a±N¸Ë¦bªM¤¤ªº¥É¦Ì¯»Åx¤J¤ô¤¤¡qÅx¦¨Á¡Á¡ªº¤@¼h¡r¡A¥t¤@¤â¥Î¨@ÅÍ©Õ§¡¤Ã¡C­«ÂÐ¥H¤W¨BÆJ¡C¶¶¦P¤@­Ó¤è¦VÅͤåɦ̯»¼ß¡A¤@¥¹¥É¦Ì¯»¼ß¦³ªwªj¥X²{®É¡A¥ß¨èÂà¤p¤õ¡C
  2. Ä~ÄòÅͩեɦ̵°¡C¬ù¤­¡B¤»¤ÀÄÁ«á¡Aµ°¶}©lÅܸY¡A¦¹®ÉÅͩհʧ@­n§Ö¡A¥H§KÂHÁç¡C¤j¬ù¦AÅͤ@¨â¤ÀÄÁ¡A§Y¥iº¶¤õ¡C¨ú¥X¤ë®Û¸­¡C
  3. ±N¥É¦Ì¿@µ°¥­çE¦b8X10ªº¯N½LùØ¡C«Ý¾®©T¦¨¥É¦Ì¿|®É¤Á¶ô¡C

(°t®Æ)

  1. ¶}¤¤¤j¤õ¡AÁç¼ö«á¡A©ñ¾ñÆVªo¤Î¤j»[ªd¡AÃz­»¡q¤j»[ª£¦Üµy§e¶À¦â¡r¡CÀH«á©ñ¤J­»Û£¤ù¡Aª£³n¡A¥[ªàµæ¤B¡Cª£¬ù¥b¤ÀÄÁ¡CÂत¤õ¡C
  2. ¥[¤J¨âÅø±a¥Äªº¤Á¤Bµf­X¡Bµf­Xªd¡AÅÍ©Õ§¡¤Ã¡C±µµÛ©ñ°s¡BÆQ¡B¿}¡B»¶´Ô¯»¡CµN¤­¤ÀÄÁ¡C¦A©ñ·sÂAªº­J´Ô¯»¤Î¤Á¸Hªº¤E¼h¶ð¡A©Õ¤Ã¡CµN¦Ü¦¬¥Ä§Y¥i¡C
  3. ±N¤Á¦nªº¥É¦Ì¿|¸m©ó½L¤¤¡C§âµN¦nªº°t®Æ§¡¤Ã¦a²O¦b¿|¤W¡C³Ì«á¦AÅx¨Ç¤Á¸Hªº¸q¤j§Q­»µæ¡C

ªþ ª`:

  1. ¥t¤@­Ó°µ¥É¦Ì¿|ªº¤èªk¦p¤U¡G®e¾¹ùØ¥[¤J2ªM¹LÂo¤ô¡A ±N¥É¦Ì¯»¥[¤J¤ô¤¤¡CÅÍ©Õ¤@¤U¡C®ûªw¤Q¤ÀÄÁ¡C¶}¤¤¤õ¡A Á礤©ñ2ªM¹LÂo¤ô¡Aªo¤Î¤ë®Û¸­¡CºCºC¦a­Ë¤J¥H¤Wªº¥É ¦Ì¯»¤ô¡CÃä­ËÃäÅÍ©Õ¡C¶¶¦P¤@­Ó¤è¦VÅͤåɦ̯»¼ß¡C¤@ ¥¹¥É¦Ì¯»¼ß¥X²{ªwªj®É¡A¥ß¨èÂà¤p¤õ¡C¨ä¾l»P¤Wªk¦P¡C
  2. ¦bwhole Food©Î´¶³q¶W¥«¶R±o¨ì°®ªºpolenta¡q¸û²Êªº cornmeal¡r¡C¥i¥Î¤W­z¤Gªk±N°®ªºpolentaµN¦¨¥É¦Ì¿@µ° ¡CµNªº®É¶¡¶·­n¤[¨Ç¡A¤j¬ù¤Q¤ÀÄÁ¡C
  3. ¥i¥Î¹qÁç¡A¹q¤lÁç¥HµNµ}¶ºªº¤è¦¡µN°®ªºpolenta¡C¨ä»P ¤ôªº¤ñ¨Ò¬O1¤ñ2¡CµN¦n«á¡A¶X¼ö­Ë¤J¯N½L¡AçE¥­¡A«Ý ¾®©T¦¨¥É¦Ì¿|®É¤Á¶ô¡C
  4. ­Y­n¥É¦Ì¿|§ó¤J¨ý¡A¦b¦¬¥Ä«e¡A±N¤Á¦nªº¥É¦Ì¿|©ñ¶i°t ®Æ¤¤¡A¥Î¤p¤õµN¨â¤T¤ÀÄÁ¡C°_Áç¡A¥[¸q¤j§Q­»µæ§Y¥i­¹ ¥Î¡C

¥÷ ¶q¡G

15 ¤H¥÷

½Õ ®Æ¡G

¶uÆQ¡G37.3²@§J/¥÷ ªo¡G6.5²@¤É/¥÷ ¿}¡G0.53 ¤½§J/¥÷

EHVA Recipe

Polenta with Shitake Mushroom

Ingredients:

Cornmeal

2 cups

Olive oil

1 Tbsp.

(Polenta)

Distilled water

4 cups

Bay leaves

2 pieces

(Sauce)

Diced Tomato (no salt) (14.5oz/can)

2 cans

Tomato paste

Cooking wine

2 Tbsp.

2 Tbsp.

Garlic

6 cloves

Olive oil

6 Tbsp.

Celery (diced)

1 cup

Salt

½ tsp.

Fresh shitake mushroom

8 pieces

Sugar

2 Tbsp.

Sweet basil (chopped)

3 Tbsp.

Hot pepper a little (optional)

Italian parsley (chopped)

3 Tbsp.

Black pepper (freshly ground)

a little
Preparation:
  1. Mince the garlic. Chop sweet basil, Italian parsley. Set aside.
  2. Wash and dice celery. Wash and cut Shitake mushroom into thin slices.

Procedure:

(Polenta)
  1. Pour four cups of water in a saucepot. Turn to high heat. Using one hand to sprinkle cornmeal onto the water to form a thin film, using the other to stir the cornmeal with water evenly at one direction. Repeat the process. Please note that if the cornmeal mixture starts bubbling, turn to low heat immediately.
  2. Keep stirring for 5-6 minutes until the mixture becomes thick. Stir quickly for another 1-2 minutes. Turn off heat. Remove the bay leaves.
  3. Immediately pour the above mixture into an 8X10 baking pan. Set aside until firm. Cut into desired sizes.

(Sauce)

  1. Heat wok over medium high heat. Add 6 Tbsp. of olive oil, minced garlic. Stir fry until aromatic (the color of garlic turns to slightly yellow). Add Shitake mushroom, stir fry until tender. Add diced celery. Stir fry for half a minute. Turn to medium heat.
  2. Add two cans of diced tomato, tomato paste. Mix evenly. Add wine, salt, sugar and hot pepper. Cook for 5 minutes. Turn to low heat.
  3. Add freshly ground black pepper and chopped sweet basil. Cook until the sauce is thickened.
  4. Place cut polenta pieces on a plate. Top polenta with the above prepared sauce. Sprinkle chopped Italian parsley and ready to serve.
Note:
  1. Another method to make polenta is as follows: Place two cups of water in a container. Gradually add cornmeal in the water. Stir evenly. Soak cornmeal for 10 minutes. Place another two cups of water in a saucepot. Heat it over medium heat. Slowly add the above cornmeal mixture to the water, stirring constantly at one direction. As soon as the mixture starts bubbling, turn to low heat. The rest will be the same as the above.
  2. Dry polenta (coarse cornmeal) in bulk is available at Whole Food market; packaged dry polenta is available at other supermarkets. It can be used to make polenta following the abovementioned procedures. The cooking time may be slightly longer (about 10 minutes).
  3. One can also use rice cooker to cook coarse cornmeal (dry polenta). The ratio of coarse cornmeal to water is 1:2.
  4. To add more flavor in polenta, one can cook polenta pieces to the prepared sauce (before it was thickened) for 2 to 3 minutes.
Servings: 15 persons
Seasoning: Sodium¡G37.3 mg/serv. Oil¡G6.5 ml/serv Sugar¡G0.53 gm/serv

¥»©uªø«C¬¡°Ê

  • 4/2 Hayward ¦Ñ¤H¤¤¤ß±À®³±À¼s¡q¤@¡r
  • 4/7 ¼w¥úªk®v¶ê±I¤T©P¦~°O¬ö©Àªk·|
  • 4/10 Walnut Creek ¥xÆWªø½ú·|±À®³±À¼s¡q¤@¡r
  • 4/11 St. Clement Hall ¦Ñ¤H¤¤¤ß¾i¥ÍÁ¿®y
  • 4/14 ¨­Åé½Õ¾i¯Z¡q¤@¡r
  • 4/28 ªø«C¯À­¹VCD¿ý¼v¡q¤@¡r
  • 5/5 ªø«C¯À­¹VCD¿ý¼v¡q¤G¡r
  • 5/5 ¨­Åé½Õ¾i¯Z¡q¤G¡r
  • 5/7 Cupertino¿Ë¤l¼Ö¶é¾i¥ÍºtÁ¿
  • 5/11 ¨¾Àù¨ó·|¯ÀÀ\
  • 5/19 ¨­Åé½Õ¾i¯Z¡q¤T¡r
  • 5/22 Castro Valley¦Ñ¤H¤¤¤ß¾i¥ÍÁ¿®y
  • 6/2 Sacramento ¶À¤ó¤j·H¾i¥ÍÁ¿®y¤Î±À®³±À¼s
  • 6/7 Hayward ¦Ñ¤H¤¤¤ß¯ÀÀ\
  • 6/9 Cupertino Library Community Room «O°·±À®³¯Z¤Î½Æ²ß
  • 6/12 Hayward ¦Ñ¤H¤¤¤ß±À®³±À¼s¡q¤G¡r
  • 6/18 Walnut Creek ¥xÆWªø½ú·|±À®³±À¼s¡q¤G¡r

v¥»¦~«×ºaÅA¸³¨ÆªÚ¦Wv

µL¦W¤ó30¡B¿à¦N©÷/³¯ºÑ¯ø¡B§õ¼y²»/Á¦wµØ¡BµL¦W¤ó29¡BKenneth C. Hu¡BªL¶é¼w¡BµL¦W¤ó28¡B»Â²Q¯Â¡B³¯¤ô·½/³¯§dÀA»ñ¡BMaster Consulting Inc.¡BµL¦W¤ó27¡B³¯²Q¬Â¡BµL¦W¤ó26¡BµL¦W¤ó25¡B¶À©v­õ¡BLin-li Hsu¡BRen-Chau James & Shun-Hwa Jennifer Hu¡B¨F±Ó¡Bªô·O¦ã¡BµL¦W¤ó24¡B¼ï§Ó¦¨/ÅUÄõ¬Ã¡BµL¦W¤ó23¡BKenneth and Sandra Hu¡B³¯·çµ^¡BÀsµ¾¶³/½±¿P¬Ã¡BµL¦W¤ó22¡BµL¦W¤ó21¡BµL¦W¤ó20¡BµL¦W¤ó19¡BµL¦W¤ó18¡BJie Chen & Wen-June Hsu¡B§d«Ø¼ý/¤ýÄ_¼z¡BµL¦W¤ó17¡BInru Kuo & Liang Hwa Tse¡B±ö¤åµ^¡BµL¦W¤ó16¡BµL¦W¤ó15¡BAnn & Lin Sha¡BJenny & Gerald Chen¡B®}«n¥ú¡BShue-Hwei Hung¡BµL¦W¤ó14¡B¬x­^³Ç¡BCynthia Tsun Chang¡BµL¦W¤ó13¡BµL¦W¤ó1