Vegetarian diets may lead to lower blood pressure, improved cholesterol levels, healthier weight and less incidence of Type 2 Diabetes, all of which can reduce the risk of heart disease and stroke. A vegetarian diet consists of eating plant-based foods while avoiding meat. A vegan diet is different from a vegetarian diet because it avoids all animal products and byproducts. This means removing all dairy and eggs from your diet. Some people may choose to exclude things like honey and gelatin as well. Vegetarian and vegan diets can provide all the nutrients you need at any age, as well as some additional health benefits. Vegetarian diets often have lower levels of total fat, saturated fat and cholesterol than many meat-based diets, and higher intakes of fibre, magnesium, potassium, folate and antioxidants such as vitamins C and E. A vegetarian eating plan can provide all the nutrients you need but requires careful planning. We recommend that you: Fill half your plate with vegetables and fruit.
Males will leave their own pods when mating in order to avoid inbreeding. Once a female is pregnant, gestation takes about 15 to 18 months. Mothers give birth (usually to a single calf) once every five years or so. The calf is about 2. 4 metres long and weighs somewhere around 140kgs. Rearing of the young is taken up by all members of the pod. Weaning begins when the calf is about a year old, and takes a year to complete. How long do Orcas live? A female Orca in the wild will live an average of 50 to 80 years. However some tracked Orcas have been noted as living over 100 years. A male Orca in the wild will live an average of 30 years, however some tracked have been living over 60 years. How many Killer Whales are there today? Estimates put the minimum number of Killer Whales in the wild today at 50, 000. The United States' National Marine Fisheries Service (a division of the National Oceanic and Atmospheric Administration) breaks that number down to approximately: Antarctic – 25, 000 Tropical Pacific – 8, 500 Northeast Pacific – 2, 000-2, 700 Norway and Greenland – 500-1, 500 Do Orcas have any predators?
The Noisy Friarbird ( Philemon corniculatus) is a passerine bird of the honeyeater family Meliphagidae native to southern New Guinea and eastern Australia. It is one of several species known as friarbirds whose heads are bare of feathers. It is brown-grey in colour, with a prominent knob on its bare black-skinned head. It feeds on insects and nectar. Taxonomy The Noisy Friarbird was first described by ornithologist John Latham in 1790. Its specific epithet is derived from the Latin corniculum "(having a) little horn". [ 1] It is sometimes known as a Leatherhead. [ 2] Wirgan was a name used by the local Eora and Darug inhabitants of the Sydney basin. [ 3] Molecular study shows its closest relative to be the Silver-crowned Friarbird within the genus Philemon. [ 4] DNA analysis has shown honeyeaters to be related to the Pardalotidae (pardalotes), Acanthizidae (Australian warblers, scrubwrens, thornbills, etc. ), and Maluridae (Australian fairy-wrens) in a large Meliphagoidea superfamily.
While they are edible, they are not that tasty! US: sugar pumpkin or butternut squash. Australia: common ideal types include Jap/Kent, Jarradale, Queensland Blue or Butternut Pumpkin (which is called butternut squash in the US) If you're not a fan of chopping and peeling pumpkin, try my No-Chop Roasted Pumpkin Soup! How to make pumpkin soup from scratch Place peeled pumpkin, onion, garlic, broth/stock and water into a pot; Boil rapidly for 15 minutes until pumpkin is very tender; Use a stick blender or transfer to blender to blitz smooth; and Adjust salt and pepper to taste, then add either milk OR cream – whichever you prefer. The secret ingredients are the garlic and onion. It makes all the difference to add extra savouriness! How to add flavours to pumpkin soup While plain pumpkin soup is my favourite and the way I serve it most often, sometimes it's nice to change things up by adding other flavours! Here are a few suggestions: Curried pumpkin soup – stir in a touch of curry powder once you blitz it, add little by little Thai red curry – start by sautéing 2 tbsp red curry paste in 1/2 tbsp oil over medium heat.
Grease or line the wells of a standard 12-cup muffin tin and set it aside. In a blender or food processor, place the oats and process until ground into a powder. Transfer the oat flour to a large mixing bowl, add the baking powder, baking soda, salt, and pumpkin pie spice, and whisk to combine well. Add about 4 of the 5 ounces of the chocolate chips, and whisk to distribute the chips throughout the dry ingredients. Set the bowl aside. Into the same blender or food processor, add the pumpkin puree, sour cream, eggs, vanilla, and coconut palm sugar, and blend until very smooth. Transfer the wet mixture to the bowl of dry ingredients, and mix by hand until combined. Divide the batter evenly among the prepared wells of the muffin tin. The wells should be completely full. Shake the muffin tin back and forth to distribute the batter in an even layer in each well. Sprinkle the tops evenly with the remaining chips. Place the muffin tin in the center of the preheated oven and bake for 20 minutes, or until the tops of the muffins spring back when pressed gently in the center.
Rice has been growing in Vietnam for centuries. When the country was under French rule, the influence of French cuisine overtook a lot of the cooking but even then, rice flour was always applied in adapted recipes compared to wheat. There are more than 140 rice flour dishes in the pantheon of Vietnamese cooking. From hearty breakfast pancakes to lunch sandwiches and dinner plates, rice flour is used throughout Vietnamese cuisine in so many key ways. In Vietnamese restaurants in Toronto, rice flour is a common ingredient. Thanks in large part to healthy eating and the gluten-free movement, there's been more interest in rice flour as an alternative to wheat. Why is Vietnamese Cuisine So Diverse? In Vietnamese cuisine, there's a little of everything. You have fresh ingredients from farms. Japanese, Chinese, Indian, Thai, and neighbours all have shared ingredients and recipes with Vietnamese families. There's a history of French colonialism in the Vietnam region as well. The French brought a variety of French cuisine favourites, adapting them alongside the availa On top of the part that these ethnic and national cultures have to play, there are also gluten-free, vegetarian, and low-calorie dishes naturally incorporated into Vietnamese cuisine.