Looking for a zesty recipe that will be just as fun to prepare as it will be to eat? This tasty entree is an excellent source of protein, mainly because it is chock-full of nutritious garbanzo beans. Like most beans, garbanzos are rich in soluble fiber, the best type of fiber, which helps to eliminate cholesterol from the body. They are also a useful source of folate, vitamin E, potassium, iron, calcium, and more. As a high-potassium, high-fiber food, they will help reduce blood pressure, as well as prevent blood sugar levels from rising too rapidly after a meal. Wanna add a little something extra? Try serving it up with some fresh avocado!

Ingredients:

1 15-ounce can garbanzo beans (chick peas)
1/2 cup water-packed roasted red pepper
3 Tbs. lemon juice
1 Tbs. tahini
1 garlic clove, peeled
1/4 tsp. cumin
8 corn tortillas
1/2 cup chopped green onions
1/2 to 1 Cup salsa

1. Drain beans and blend in a food processor with the next five ingredients. Process until very smooth, 1 to 2 minutes.
2. Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat.
3. Sprinkle with chopped onions and salsa.
4. Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes.
5. Flip and cook the second side for 1 minute.
6. Remove from the pan and cut in half.
7. Repeat with the remaining tortillas.

Makes 8 quesadillas.

Visit the COK website for more recipes and veg info!

Eating a diet rich in vegetables may be one way to reduce the risk of developing Alzheimer's disease, research suggests. US scientists found that a diet high in unsaturated, unhydrogenated fats - found in vegetables and some oils - may help
lower risk.

The researchers found that the risk of developing the disease was highest among those who consumed the highest levels of saturated fat - found in meat and dairy products. Conversely, people whose diet contained high levels of unsaturated fat were up to 80% less likely to develop Alzheimer's disease.

Lead researcher, Dr Martha Clare Morris, said people should consider a switch to such a diet - if only because of abundant evidence that it helps to reduce the risk of heart disease.

To read the full article, click here!

In the name of choice and nutrition, Oregon's Eugene 4J School District is trying new vegetarian meal options in all elementary schools. Alongside the mac-n-cheese and enchilada, Eugene elementary kids could try tofu sloppy Joe's for lunch.

Fox Hollow Elementary's Cook Cindy Green, a long time vegetarian, helped refine the District's tofu recipe. She says "It's good to learn to like other foods. It's just good to have other choices. You don't always have to have a hamburger." Nutrition officials believe once kids try and get used to tofu, it will become more popular.

In addition to tofu, hummus is occasionally on the menu. Eugene elementary school lunches include at least two meatless meals every day.

For details read the full article!

Sourced from fresh fruit, these naturally fat-free bars are high in fiber, Vitamin C, iron, and potassium. No added sugar, and no artificial ingredients or preservatives. Choose from four delicious flavors: Apple, Apple-Cherry, Apple-Strawberry, or Apple-Blueberry. They make a great on-the-go breakfast!

To purchase this and other products, visit the Vegetarian Site!