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  The Taoist diet is more than just a way of eating; it's a holistic approach to nourishment that emphasizes balance, simplicity, and harmony with nature. Rooted in ancient Chinese philosophy, this dietary practice encourages conscious consumption to enhance physical health, mental clarity, and spiritual well-being. Let's explore the principles, benefits, and food choices associated with the Taoist diet. Principles of the Taoist Diet Balance and Harmony At the heart of Taoism is the concept of yin and yang — the idea that opposing forces complement each other to create a balanced whole. The Taoist diet reflects this philosophy by promoting a balance between different types of foods, such as: Yin Foods : Cooling and moistening, including fruits, vegetables, and certain grains. Yang Foods : Warming and drying, such as meats, spices, and some nuts. Simplicity and Naturalness Taoists advocate for consuming foods in their most natural state. This means: Whole Foods : Minimally proce...

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Vip$$>>>>>< Image Source > By Linda Murdock   Black-eyed peas, also called cowpeas and cousin to the smaller field peas, probably came to America via the slave trade. They had more use as animal fodder before coming to the table of the two-legged. The beans themselves are beige in color, but have a black "eye" that gives them the name. You can buy them canned, fresh (frozen) or dried.  Although more popular in the South, make these potassium and protein rich, fiber-filled peas unique to your own diet by spicing them with your favorite flavors. As with many legumes, they are neutral in taste and easy to enhance with seasonings. In the South folks like to add the flavor of crisp crumbled bacon, along with red or green bell peppers, chopped onions, chili powder and black pepper. To be authentic you should use ham hocks (or a ham bone) or fatback to aid in flavoring. It is the pork's fat and salt that add that special flavor.  There are many recipes for t...

  Credit < Farberware Programmable Digital Pressure Cooker, 6 Quart - Walmart.com > Pressure Cooker - A Healthy Way to Cook By Oh Chia Huey   The first benefit that anyone will think of for using a pressure cooker is the speed in food preparation. It can speed up the cooking process up to 70% of the time compared to traditional style cooking. This is seen in simmering and preparing soup dishes. As time is saved, energy saving follows and less heat generated in the house. In the ingredients, we also can observe that nutrients of food are better maintained due to the cooking method requires less liquid to cook and therefore less vitamin and minerals will drain out from the food. The food is therefore taste better with the original flavor preserved better. Pressure cooker are best when use for simmering, stewing and steaming food such as vegetable, beans, meat or poultry. However it is not suitable to deep fry any food; saute or browning the food in the pressure pot before ...

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  These pancakes and the accompanying syrup will make you think you're having apple pie for breakfast. Apple Pecan Pancakes with Apple Spice Syrup 1 cup (250 ml) all-purpose flour 2 Tbs (30 ml) brown sugar 2 tsp (10 ml) baking powder 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) ground cinnamon 3/4 cup (180 ml) plus 2 Tbs (30 ml) milk 2 eggs, separated, whites stiffly beaten 1 tsp (5 ml) vanilla extract 1/2 cup (125 ml) peeled and finely chopped apple 1/2 cup (125 ml) finely chopped pecans Combine the flour, brown sugar, baking powder, salt, and cinnamon in a mixing bowl. Stir in the milk, egg yolks, and vanilla. Fold in the apple, pecans, and beaten egg whites. Using a 1/4 cup (60 ml) measure, drop onto a hot, lightly greased griddle or skillet. Turn when bubbles form on the surface and the edges are golden brown. Serve with apple spice syrup (recipe below). Makes 12 pancakes. Reproduced by permission of  Worldwide Recipes

  Credit Picture |  Fresh Strawberry-Banana Bread {Recipe} (famfriendsfood.com) If fresh strawberries are not available in your part of the world right now, then hold off on making this recipe. The fresh strawberries really are a must, and after all, the recipe will keep longer than the bread. Fresh Strawberry Bread 2 cups (500 ml) fresh strawberries, washed and hulled 1 3/4 cups (430 ml) bread or all purpose flour 1 tsp (5 ml) baking soda 1 tsp (5 ml) salt 1/4 tsp (1 ml) baking powder 3/4 cup (180 ml) sugar 1/3 cup (80 ml) butter or other shortening 2 eggs 1/3 cup (80 ml) water 1/2 cup (125 ml) chopped walnuts Cream cheese, softened (optional) Ground cinnamon (optional) Crush enough of the strawberries to fill 1 cup (250 ml). Pour into a small saucepan and heat over a medium flame. Bring to a boil and cook for 1 minute, stirring constantly, then remove from the heat and allow to cool. Slice the remaining strawberries and chill. In a medium bowl combine the flour, baking soda,...

  I can't honestly say that this is an authentic Greek dish, but many of its ingredients are Greek and it tastes great, so who cares. Pita Stuffed with Eggs 2 Tbs (30 ml) butter 4 to 6 eggs, beaten 1 medium tomato, chopped 2 scallions (green onions, spring onions) green and white parts, finely chopped 1/2 cup (125 ml) crumbled feta cheese 1/2 tsp (2 ml) dried oregano Salt and freshly ground pepper to taste 4 to 6 pita breads Melt the butter in a large skillet over moderate heat. Combine the eggs, tomato, scallions, feta, oregano, salt, and pepper and pour into the skillet. Cook as you would scrambled eggs, until set. Cut pockets in the pita breads with a serrated knife. Fill the breads with the egg mixture. If the pitas are large, you might want to cut them in half before filling. Serves 4 to 6. Reproduced by permission of  Worldwide Recipes

Eggs Benedict 4 to 6 eggs 2 to 3 English muffins, halved, toasted, and buttered OR 4 to 6 slices toasted, buttered bread 4 to 6 slices Canadian bacon or ham 1 cup (250 ml) blender hollandaise (see below) Place 2 inches (5 cm) of salted water in a large, wide saucepan or skillet and bring it to a simmer over moderate heat. Do not boil. Crack the eggs, one at a time, into a small bowl or tea cup and gently lower the egg into the water. Repeat with all the eggs. Simmer for 3 to 5 minutes, until the desired degree of doneness. Remove the eggs with a slotted spoon or small strainer and drain on a clean dish towel. Quickly saute the Canadian bacon or ham, just to warm it through. Place the Canadian bacon on the English muffin halves, top with a poached eggs, and spoon the hollandaise sauce over all. Serves 4 to 6.   Reproduced by permission of Worldwide Recipes

Easy Pumpkin Bread 1 3/4 cups (430 ml) all-purpose flour 1/4 tsp (1 ml) double-acting baking powder 1 tsp (5 ml) baking soda 1/2 tsp (2 ml) salt 1/2 tsp (2 ml) ground cinnamon 1/4 tsp (1 ml) ground cloves 1 cup (250 ml) sugar 1/3 cup (80 ml) shortening or butter 2 eggs 1 cup (250 ml) canned pumpkin 1/3 cup (60 ml) milk combined with 1/2 tsp (2 ml) vanilla extract 1/2 cup (125 ml) chopped nuts (optional) 1/2 cup (125 ml) raisins or chopped dates (optional) Sift together the flour, baking soda, salt, cinnamon, and cloves. In a large bowl beat the sugar, shortening, and eggs until light and fluffy. Add the pumpkin and beat to incorporate. Add the sifted dry ingredients in 3 portions, alternating with the milk. Do not beat any more than necessary to combine the ingredients. Fold in the optional nuts, raisins, or dates. Pour into a greased 9 x 5 inch (22 x 12 cm) loaf pan and bake in a preheated 350F (180C) oven for about 1 hour, until the loaf has shrunk from the sides of the pan and a too...

Greek Braised Green Beans and Potatoes 2 Tbs (30 ml) butter 1/2 cup (125 ml) chopped onion 1 lb (450 g) green beans (haricots), ends nipped and cut into 1 in (3 cm) pieces 4 medium potatoes, peeled and cut into 1/4 in (5 mm) slices 1/2 cup (125 ml) chicken broth or water 1/2 tsp (2 ml) dried oregano Salt and freshly ground black pepper to taste Melt the butter in a large saucepan over medium heat. Saute the onions until limp, and add the beans, stirring to combine. Arrange the potato slices on top of the beans. Pour in the chicken broth and sprinkle with the oregano, salt, and pepper. Cover and reduce the heat. Simmer 15 to 20 minutes, until the vegetables are tender. Serves 4 to 6. Reproduced by permission of | Worldwide Recipes      

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