Indulge yourself with this exotic Coconut Stir-Fry recipe. Although its name suggests that it’s a nut, coconut is actually a seed! Tropical coconut is rich in many B vitamins, folic acid, vitamin C, calcium, iron, magnesium and potassium. Even though coconut contains some saturated fat, unlike animal products, its fatty acids do not raise cholesterol or contribute to heart disease.

Ingredients:

1 Tbs. extra virgin olive oil
1- 2 Tbs. water
1 large carrot, chopped
1/2 yellow bell pepper, thinly sliced
1/2 red bell pepper, thinly sliced
1 zucchini, thinly sliced
5 oz. portabella mushrooms, thickly sliced
1 cup shredded coconut
1 oz. dried diced apple, mango, or papaya
1 Tbs. soy sauce
3 dashes tabasco sauce
salt and pepper (to taste)
1 tsp. toasted sesame seeds (optional)

Directions:

1. Heat olive oil and water in a large, deep skillet for 1 minute.
2. Add vegetables and sauté over high heat until softened (about 7-10 minutes), stirring frequently; add more water if needed to keep mixture from drying out.
3. Turn heat down slightly and add coconut, fruit, soy sauce, and tabasco sauce; stir well and season to taste with salt and pepper.
4. Transfer to a serving dish, sprinkle with sesame seeds and serve over brown rice.

For this and other great veg recipes, visit www.VegParadise.com!

Edward & Sons supplies innovate natural and organic vegetarian foods to stores throughout North America and the world. Since 1978 they have been guided by their motto, “Convenience without Compromise,” working hard to produce products that are free of artificial flavors, chemical preservatives, and hydrogenated fats.

Edward & Sons has an extensive line of products including instant soups and crackers, sauces, brown rice snaps, artichoke hearts, tropical fruit and more. You can try their organic coconut in flakes for the recipe above.

For nutritional and product information, visit www.EdwardAndSons.com!

Compounds found in broccoli and other green vegetables could inhibit the growth of breast cancer cells, according to a study recently presented at the National Cancer Research Institute Conference. While the cancer-fighting properties of green veggies have been previously researched, this study reports that the compounds may also make the tumor cells more susceptible to pharmaceutical approaches.

Past studies have proposed that the compounds naturally found in cruciferous vegetables, such as broccoli and cabbage, could help prevent hormone-responsive tumors, such as breast, ovarian and prostate cancer.

To read the full article, click here!

Lillie Ogden may be young, but she’s made her own decisions about leading a healthy lifestyle. A 12-year-old from Boulder, CO, Lilly has played sports her whole life and especially loves soccer. Realizing that she needs to stay healthy for peak performance on or off the field, Lilly decided to get the junk food out of her diet. In August of 2005, Lilly became a vegetarian. She says, “Health wasn’t my only reason for changing my diet… I also hated that animals were being slaughtered to provide my dinner. I wanted to make a difference, and to do so I had to change my ways.”

Lilly is currently working on a school project about vegetarianism. She is researching how a vegetarian diet can impact hunger, the environment and economies around the world, along with her own health and athletic performance. As a feature in Vegetarian Times magazine, Lilly’s articles will be posted for everyone to read.

To read more about Lillie, visit www.VegetarianTimes.com!

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