This is an exotic delicious main dish or it can be used as a side dish. Just the smell of Aloo Dum can make you hungry! To make this dish, potatoes are fried and then soaked in the spicy aromatic gravy. This is a perfect dish for any dinner party.
- 4 medium size potatoes
- 2 tablespoons oil
- 1 teaspoon cumin seed
- ⅛ teaspoon asafoetida
- 1 tablespoon besan (chickpea flour)
- 6 whole red chillies
- ¼ cup yoghurt
- 1 tablespoon sesame seeds
- 1 tablespoon desiccated coconut
- ½ cm knob fresh ginger
- 1 green chilli, or adjust to taste
- 1 tablespoon ground coriander
- 1 tablespoon fennel seed
- ½ teaspoon turmeric
- ½ teaspoon red chilli powder, or to taste
- ½ teaspoon paprika
- 1 teaspoon salt, or to taste
- ½ teaspoon garam masala
- about 2 tablespoons chopped coriander
- oil to fry
- Peeled and cut the potatoes into 1 cm cubes.
- Heat the oil in a frying pan over medium high heat. Frying pan should have at least 2 cm of oil. To check if the oil is ready, put one piece of potato in the oil. The potato should sizzle right away. If potatoes are fried on low heat they will be very oily.
- Fry the potatoes till they are cooked through; turn the potatoes few times while frying. Take out potatoes with a slotted spoon (this allows excess oil to drip back into the frying pan) and place on a paper towel. Keep aside.
- Heat the pan on medium heat and stir-fry the sesame seeds for about a minute until seeds lightly change colour. Take them out and keep aside.
- Blend sesame seeds, coconut, ginger, green chilli, and mix it into a paste. Use water as needed to blend into paste.
- In a small bowl mix, sesame paste, yoghurt, ginger, green chilli, ground coriander, fennel seed, paprika, red chilli powder, and turmeric into a paste. Keep aside.
- Heat the oil in a saucepan. Test the heat by adding one cumin seed to the oil; if seed cracks right away oil is ready.
- Add the asafoetida and cumin seeds. After the cumin seeds crack, add whole red chilli and besan (gram flour). Stir-fry for about half a minute until the besan is golden-brown.
- Add the spice paste and stir-fry for about 2 minutes on medium heat until the spices starts to separate from the oil.
Yield: Serves 4
Tea Time Snacks is an important part of the Indian Culture. This sections of showcases tea time snack recipes of India like Samosas, Aloo Vada, Dhokla, Bajjia, Farsaans, Pakodas, Mathris, Khakras, Chevdo, Spicy Mixture and many more.
They come in all different sizes, shapes and colours. The seed is an embryonic plant itself and the origin of nutrition. A plant goes to great lengths to produce each seed and fill it with high concentrations of vitamins, minerals, proteins, essential oils and dormant enzymes. If you’re looking for a high quality, nutritious and filling snack, seeds are tough to beat. Let’s look at the ten healthiest seeds on Earth and how to consume them.
Food is a necessity of life. It sustains us and it’s the building block to different processes our body undergoes to keep it running smoothly. We know that what we eat can have negative effects as well. If we eat the wrong things we can experience anything from weight gain…More
Think you can avoid glyphosate by buying organic? Think again. A new investigation by Tropical Traditions reveals that many products in the organic grain market in the U.S. contain glyphosate residue at levels almost the same as conventional grains.
|You’ve taken the first step by setting a goal. Now it’s time to start achieving it. Fitness is a vital part of life. And a vital part of being fit is eating right. If you want to be and feel your best in the body, then follow some of these ways to change your daily diet without going on a diet.|
Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water. It first became popular in the 1960’s under the influence of living food enthusiast Dr. Ann Wigmore, the original founder of the Hippocrates Health Institute. Born in Lithuania, “Dr. Ann”, as she was called, is believed to have acquired the recipe from her Baltic origins. The beverage is closely related to the traditional Romanian drink, called Bors, a fermented wheat bran used to make a sour soup called ciorba. Rejuvelac is a cultured probiotic-rich drink made by fermenting freshly sprouted grains in water, traditionally wheat is used, but we also use rye as well as gluten-free millet and quinoa. Plus, we show you how to make rejuvelac from sprouted wheat as well as sprouted quinoa.
Rejuvelac is also an essential ingredient to making your own Vegan cheeses. (Check out this blog’s Food section for Miyoko Schinner’s recipes for making meltable Mozzerella cheese and your own Vegan butter.)
Organic Quinoa Seeds – 16oz – 1lb – http://bit.ly/1GlGT8h
Wheat Seed (for Wheatgrass): Hard Red – Organic 8oz to 50lbs – http://bit.ly/1Pls9v8
Organic Wheatgrass Sprouting Seed, Mountain Rose Herbs – 4oz to 1lb – http://bit.ly/1BaKkjq
Organic Kamut Grain – 16oz – 5lbs – http://bit.ly/1L6Efo2
Jarden 52505 Wide Mouth Ball Jar, 32-Ounce, Case of 12
Sprout-Ease – Econo-Sprouter Toppers Set – 3 Piece(s) – http://amzn.to/1KP9uGs
Ball Mason Jars Wide-Mouth Can or Freeze – 16 oz 12pk – http://amzn.to/1QWhIfu
Jarden 52505 Wide Mouth Ball Jar, 32-Ounce, Case of 12 – http://amzn.to/1G3eBML
Rejuvelac Page: http://bit.ly/1FHiICl
Additional Sourced Info:
All information is for educational purposes only and is the personal view of the author; not intended as medical advice, diagnosis or prescription. This information has not been evaluated by the FDA and is not intended to cure or prevent any disease.
The health benefits of dill include its ability to boost digestive health, as well as provide relief from insomnia, hiccups, diarrhea, dysentery, menstrual disorders, respiratory disorders, and cancer. It is also good for oral care, and can be a powerful boost for your immune system and can protect you from bone degradation. It is also an anti-inflammatory substance, which means that it can protect you against arthritis. Furthermore, it can reduce excess gas, and is considered a carminative.
Dill, scientifically known as Anethum Graveolens, has been used for culinary and medicinal purposes for hundreds of years. Both the seeds and the leaves can be used. Apart from giving a strong, tangy, appetizing flavor and taste, dill has many medicinal properties, which mainly come from certain compounds called Monoterpenes, as well as flavonoids, minerals and certain amino acids.
Ok, so you eat kale, drink bone broth, and brew your own kombucha, but there are some super healthy foods you never give a second thought to- but you should!
There are plenty of healthy foods that probably never see your shopping cart, others that you may never have heard of, or some of these you might have simply forgotten about. So keep reading and find out the 15 super nutritionally dense foods you probably aren’t eating but that you will be after you read this list!
America has known about lemons since at least the 16th century, when Christopher Columbus brought them to what is now Florida. Lemons (and limes) were very valuable at the time for the protection they offered against scurvy. During the Gold Rush in California, lemons were so popular and in such unbelievably high demand that people were willing to pay the unheard price of $1 each. This would be expensive even for today, but imagine that in the 1800’s!
Although high levels of vitamin C and alkalizing effects on the body are no doubt among the great reasons to always keep lemons around (or to plant your own tree) these sour fruits have a type of antioxidant known as flavonoids that can fight inflammation, heart disease, and cancer, according to the Journal of Agricultural and Food Chemistry.
The Ancient Egyptians thought that drinking the juice or eating lemons would protect you from poison. Although there are many health benefits to lemons and their juice, protection from poison might not be one of them, but they will certainly help to protect you from disease and infection, which can save your life. They are also powerful cleaning and beauty agents, which are almost as important, right?!
Well, although we might not have quite a million things listed here, it might seem like it. This list contains valuable information about how you can use lemons for your health, for cleaning, for beauty treatments, and more!
Keep reading to find out just how valuable lemons actually are and why people would pay a buck a piece for one!
How incredible would it be if you could lose weight fast with one simple drink and of course few exercises? It may sound hard to believe, but there is a way that you can actually burn fat and shed pounds really fast and easy!
How? This simple drink is the secret to losing weight.
Ingredients for Sleeping Weight Loss Drink
With these simple ingredients, which you can pick up at your local grocery store, you can whip up this weight loss drink (which is also super tasty) in no time:
- 1 lemon
- 1 cucumber
- 1 tablespoon of grated ginger
- 1 tablespoon of aloe vera juice
- A bunch of either cilantro or parsley
- ½ glass of water
Simply add the ingredients together, blend them and drink a glass of the juice before bedtime.
How it Works
By drinking just one glass of this juice before bed, you will greatly reduce your fat levels – especially your belly fat. If you drink it nightly, and after waking up you do some cardio workouts for about 30 minutes you will notice results in just a few days.
It’s not uncommon to develop fat while you sleep. Why? Because when you go to sleep, your metabolism significantly slows down. The ingredients in this drink will give your metabolism a jump start so that it will continue burning fat while you sleep.
How is this possible? – Because the ingredients in the drink are all proven to speed up the metabolism, so when you consume them you before you go to bed, your metabolism keeps running on high.
Cucumbers are very powerful for fighting fat. They are a key element in any weight loss program. One full cucumber contains just 45 calories and they are high in fiber and water content, two things that are keys to cutting fat; plus, they are very refreshing and give this drink a wonderful taste.
Parsley and cilantro are very low in calories and they are both loaded with antioxidants, as well as vitamins and minerals that are extremely powerful for easing water retention, thus, they help to deflate an inflated tummy.
Ginger steps up the metabolism and also prevents constipation, two things that are very powerful for fighting off that unwanted belly fat. This ingredient will help to burn off that stubborn belly fat while you sleep.
Lemon juice is very effective for flushing out toxins that accumulate in the body. As such, when you drink lemon juice, you will be able to blast off that belly fat. You’ll also feel a whole lot better because the impurities that have built up in your system will be cleaned out.
Aloe vera juice is exceptionally powerful for weight loss. It is full of antioxidants and helps to delay the development of free radicals in the body that cause inflammation and bloat. This juice also helps to stimulate your metabolic rate, which can help to greatly reduce your body mass index.
Sip this healthy drink before bed and you’ll wake up feeling lighter and more energetic.
Dr. Nicholas Gonzalez discusses the benefits and value of juicing. He talks about why it can be so beneficial for the body and who might want to try it.
Many people are claiming that coconut water has a magical effect on our health. You may have heard about the coconut oil and some benefits it offers. In this article you will learn about the biggest benefits of coconut water of which you may never heard.
½ lb hot cooked potatoes
½ lb grated raw potatoes
2 cups flour
1 tsp baking soda
1½ cups buttermilk
butter for frying
salt and pepper
Drain, peel and mash the hot potatoes.
Stir in the raw potatoes, flour and baking soda. Add salt and pepper to taste.
Mix well with enough buttermilk to make a stiff batter.
Shape into 3 inch patties about ¼ inch thick and fry on hot greased griddle until crispy and golden on both sides.
Yield 12 cakes
Oatcakes are part of the Beltane ceremony. Their roundness is symbolic of the life-giving sun whose return is marked by this festive sabbat. During Beltane a huge bonfire is kept going all night long. Pieces of the cake are thrown into the fire as an offering to the protective deities.
Participate in this ancient custom by casting the oatcakes into an outside bonfire or even your fireplace. Begin by blessing these cakes. Say a prayer of gratitude, giving thanks to the Goddess and God for their abundance. Pass around the cake in a clockwise direction. Invite each of your guests to take a piece of the cake. Say:
We are each a part of the joyous circle of love.
As we cast the bread into the fire,
We fuse together into the One Being,
That always was and always will be.
Recommend to your guests that they remember the joy in their hearts
as they experience the gaiety of the season.
2 TB vegetable shortening
1/3 cup boiling water
3 cups medium rolled oats
1 teaspoon minced fresh sage
1/4 teaspoon baking soda
1/2 teaspoon salt
Preheat the oven to 350 degrees F (175 C). In a small pan, heat the shortening and water, until the shortening has melted. remove from heat and let cool.
Mix the oats, sage, baking soda, and salt together in a bowl. Mix the cooled liquid and the oat mixture, adding water,if necessary, to maintain a dough-like consistency.
Pat the dough into a circle, about 8 inches in diameter. Place on an ungreased baking sheet. Bake for about 40 minutes.
Cut into 8 wedges, then leave to cool on a wire rack.
Need something to satisfy your late night french fry craving? Rosemary and Garlic Roasted Sweet Potatoes may be your new favorite late night treat. I love making sweet potato fries with a chipotle dipping sauce but, late at night I don’t feel like doing all that prep so I came up with something a little simpler. I cut sweet potatoes into wedges instead of a french fry cut and roast them with rosemary and garlic. They ended up having so much flavor so they didn’t even need a dipping sauce. The edges became golden brown and caramelized along with the fresh fresh garlic giving them an incredible flavor that will really satisfy you late at night.
Click on above image to continue reading …
Choosing to eat sugar- and additive free-is all very well and good when you’re in the comfort of your own home, but what about when you’re required to bake for work or family celebrations? This tried and tested Hummingbird Cake recipe has been a winner with even the fussiest of eaters and is my ‘go to’ celebration cake recipe.
Hummingbird Cake is a delicious blend of coconut, pineapple and banana, just like a Pina Colada, which means that no added sugars or flavors are required with this sensation of flavours!
- 1 cup Medjool dates
- 250 grams Gluten Free Self-Raising flour
- 2 ripe bananas mashed
- 1 cup fresh pineapple diced
- 1/2 tsp cinnamon
- 50 grams shredded coconut
- 1 cup coconut oil
- 1/2 cup chopped walnuts
- 1/2 cup honey
- 2 tablespoons chia seeds (soaked in 1 tablespoon water) or use 2 eggs if you prefer
- Pre-heat oven to 350 degrees Farenheit
- In a food processor blend together the dates, chia seeds (or eggs), honey and coconut oil. Add this mixture to all of the other ingredients and stir gently. Pour into a round cake pan that has been oiled and lined with grease proof paper. Bake for 30-45 minutes until a skewer inserted into the centre comes out clean. Leave in the pan for 10 minutes, then turn out onto a cooling rack. This is a very dense cake which will not rise a lot.
- To ice this I use 1 cup of labneh (yoghurt that has been drained to make cream cheese) and 2 tablespoons honey mixed together, then decorated with pineapple slices and shredded coconut.
Yield: 30 pieces
Preparation time: 20 minutes + 1 hour chilling time
Cooking time: 15 minutes
Main Ingredient: tea and pistachios
115 gm butter, softened
40 gm. icing/confectioners sugar
150 gm. plain/all-purpose flour
1 tbsp finely ground good-quality Earl Grey tea leaves
½ tsp salt
1 tsp lemon zest (optional)
1 tsp vanilla
1/2 cup pistachios, chopped (you can substitute nuts of choice or omit completely for a plainer but still flavorsome cookie)
In the bowl of an electric mixer, beat the butter and icing sugar until pale and fluffy.
Add the flour, vanilla, ground tea leaves,salt and zest and combine
Blend in pistachios until just combined.
Wrap the dough in plastic wrap and chill for at least one hour.
Preheat the oven to 180°C fan bake. Line 2 baking sheets with baking paper.
Lightly flour a surface and roll out the dough to a ½ cm thickness. Using a cookie cutter of your choice, cut out as many cookies as possible.
Place on the baking sheets approximately 3 cm apart.
Bake for approximately 15 minutes until the bottoms are just golden.
Let the cookies cool and firm on the baking sheet for about 10 minutes before transferring to a cooling rack.
Store in a cool, dry place in an airtight container for up to a week.
4 large potatoes, peeled and cut into fours
1 large carrot, peeled and sliced
2 lbs shrimp, peeled, butterflied and deveined
1 large onion, cubed
1 1/2 tsp salt
1 can coconut milk
1/4 cup water
1 box S&B med-hot curry blocks
2 1/2 cups water
1 tsp cilantro, this is just a topping on top of your curry (optional)
Start to boil your carrots and potatoes in the 2 1/2 cups water, boil until fork goes half way through then lower heat to simmer.
While waiting for the vegetables to cook you’re going to start frying the onions in a separate pan with 1 tbsp oil until lightly brown in color. Now add in the curry blocks by crushing it between your fingers to make smaller pieces add in the 1/4 cup water and coconut milk and let it simmer for 5 minutes. This is just like making a coconut curry thickener for your curry.
Next step is to add the coconut mixture into the potatoes and carrots (leaving it in the water it’s already simmering in) stir together and cover.
Last step is to pan fry the shrimp until light orange in color and drain out any fluid that came out of the shrimp and add it straight into the curry. Simmer together for another 5-8 minutes before serving over hot rice.
Master Tonic is an amazingly beneficial immune booster, and your grandmother probably keeps a bottle somewhere in the house!Most of the evidence proving its efficacy is kept as a secret, but the number of people who have experienced and witnessed its benefits should have already convinced you to try it.
A simple shot of the Master Tonic Immune Booster every day keeps the most aggressive forms of viruses and infections away. We have listed all the ingredients you need to prepare this powerful immune booster ….
Source: Healthy Food House
1/2 cup plain dry bread crumbs
1/4 cup plus 2 tablespoons grated Parmesan cheese, divided
2 tablespoons butter, melted
1 1/2 teaspoons Italian Seasoning, divided
1 package (16 ounces) frozen broccoli florets, thawed
1 package (16 ounces) frozen cauliflower florets, thawed
2 tablespoons butter
1 large onion, chopped (1 cup)
2 tablespoons flour
1 teaspoon Garlic Salt
1/4 teaspoon Black Pepper, Coarse Ground
1 1/4 cups milk
4 ounces (1/2 package) cream cheese, cubed
Preheat oven to 350°F.
Mix bread crumbs, 2 tablespoons of the Parmesan cheese, 2 tablespoons melted butter and 1/2 teaspoon of the Italian seasoning in small bowl. Set aside. Cut up any large broccoli or cauliflower florets into bite-size pieces.
Melt 2 tablespoons butter in large skillet on medium heat. Add onion; cook and stir about 5 minutes or until tender. Stir in flour, remaining 1 teaspoon Italian seasoning, garlic salt and pepper.
Add milk; cook and stir until thickened and bubbly.
Add cream cheese and remaining 1/4 cup Parmesan cheese; cook and stir until cream cheese is melted. Add vegetables; toss gently to coat. Spoon into 2-quart baking dish. Sprinkle top evenly with crumb mixture.
Bake 40 minutes or until heated through and top is lightly browned.
Next time you have a gathering at your place, Malama your friends by offering these delicious smoothies!
1 cup rice milk (or other plant milk)
1 tablespoon apple cider vinegar
¾ cup ʻulu (breadfruit) flour
½ cup cornmeal
½ cup corn flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup coconut oil, plus more for greasing pan
⅓ cup maple syrup
⅓ cup applesauce
2 teaspoons vanilla extract
Preheat the oven to 325.
Put the rice milk and the apple cider vinegar in a bowl and set aside.
Put the ʻulu flour, cornmeal, corn flour, baking powder, baking soda, and salt into a medium bowl and mix together.
Add the coconut oil, maple syrup, apple sauce, and vanilla extract to the bowl and combine.
Add the milk and vinegar mixture to the batter and combine.
Spoon the batter into greased loaf pan and smooth top.
Bake for 50 minutes.
“Sweet potatoes are incredible: they’re bursting with nutritional goodness with all their antioxidants, and their anti-inflammatory properties, as well as being awesome blood sugar-regulators. Each cup contains an almost unrivaled amount of vitamin A, with more than four times your daily need of this antioxidant boosting vitamin, which is essential for strengthening your body’s immunity against infection.
Their bright color also doses you up on anti-inflammatories which have been shown to reduce inflammation on the brain and nerve tissue. Each serving also contains lots of wonderful fibre, which gives each brownies a ‘slow burning’ quality, meaning their energy is used up much more slowly than low-fibre carbohydrates – like normal brownies, so you’ll be fuller, more energized and more satisfied for way longer! So if you needed an excuse to eat brownies then here it is! They’re healthy!
Don’t forget that raw cacao is also a superfood as it is such an insanely rich source of antioxidants, one of the best in the world, as well as being packed with a number of other beneficial nutrients: manganese, which helps oxygenate the blood; magnesium, which helps maintain healthy bodily nerves, muscles and bones; and sulphur, which builds strong nails and hair, and promotes beautiful skin.” -Ella Woodward
Makes 10 brownies
- 2 medium to large sweet potatoes
- 2/3 of a cup of ground almonds
- 1/2 a cup of buckwheat flour (brown rice flour will also work)
- 14 medjool dates
- 4 tablespoons of raw cacao
- 3 tablespoons of pure maple syrup
- a pinch of salt
1. Start by pre-heating the oven to 350ºF, then peel the sweet potatoes. Cut them into chunks and place into a steamer for about twenty minutes, until they become really soft.
2. Once they are perfectly soft and beginning to fall apart remove them and add them to a food processor with the pitted dates – this will form one of the sweetest, creamiest, most delicious mixes ever!
3. Put the remaining ingredients into a bowl, before mixing in the sweet potato date combination. Stir well.
4. Place into a lined baking dish and cook for about twenty minutes, until you can pierce the brownie cake with a fork bringing it out dry. Remove the tray and allow it to cool for about ten minutes – this is really important as it needs this time to stick together! Remove the brownies from the tray, leaving it another few minutes before cutting them into squares – then dig in and enjoy!
Source: Mind Body Green
Orange Chicken; A good orange chicken should have just that little bit of sweetness and tangyness to it without being completely overpowering. It should also have that beautiful, slightly sticky gloss and marinade that perfectly coats the chicken. Most orange chicken recipes will have you fry the chicken first to get it nice and crispy, but if you want to make this dish healthier, skip the breading and the frying. Cook the chicken pieces in a skillet, then pour the sauce over and let the chicken and sauce boil until you get that perfect gloss. If you want to be even healthier, skip using chicken altogether and opt for Seitan vegetarian protein, which can be cut up like chicken and prepared per the recipe with the addition of vegetarian chicken boulion, or by adding Vegan “Chickin” pieces that you will find in your local grocery store’s frozen foods section under “healthy foods.”
- 1 cup chicken broth
- 1/2 cup freshly squeezed orange juice
- 1/2 cup honey
- 1/3 cup soy sauce
- 1/4 cup rice wine vinegar
- 3 cloves garlic, minced
- 1 tablespoon orange zest
- 1 teaspoon Sriracha (or to taste)
- 1/4 teaspoon ground or grated ginger
- 1/4 teaspoon white pepper
- 1 1/2 lbs boneless chicken breasts cut into 1″ chunks
- 1 cup and 2 tablespoons cornstarch, divided
- 2 large eggs, beaten
- 1 cup vegetable oil
- 1/2 teaspoon sesame seeds
- Make the marinade: whisk together chicken broth, orange juice, honey, vinegar, soy sauce, garlic, orange zest, sriracha, ginger, and white pepper in a bowl.
- In a large zipper-lock bag or lage bowl, combine the chicken and 2/3 cup of the marinade. Marinate the chicken for at least 30 minutes, turning the bag occasionally. Drain the chicken from the marinade and discard the marinade.
- Heat the remaining mardinade in a medium saucepan over medium heat. Bring the marinade to a boil. Stir together 2 tablespoons of cornstarch with 2 tablespoons cold water, then stir that into the marinade. Cook, stirring frequently, until thickened (about 1-2 minutes. Keep warm.
- One at a time, dip the chicken into the beaten eggs, then dredge in the remaining 1 cup cornstarch, pressing in to coat.
- Heat the vegetable oil in a large saucepan. In batches, add the chicken and fry until golden brown and cooked through (about 1-2 minutes). Transfer to a paper towel-lined plate, then discard the excess oil. Serve the chicken immediately, tossed with the marinade and garnished with sesame seeds.
In generations prior, our grandparents were consuming foods that were healthier than the pesticide ridden, genetically modified and hormone injected food that is rampant today. Before big box food companies became money hungry and clever, there was a plethora of foods being distributed that were pure and non manipulated.
To increase their profit margin, increase the longevity of produce lasting and increase the size of harvests, many companies today have resorted to methods like using heavy pesticides and genetically modifying plants to make their crops more resistant to bugs and more resilient against the elements. In other words, the focus shifting from creating healthful, quality foods to creating adulterated foods that endanger the health of the masses.
Over the years, the nutritional villain has been deemed many different things; two of which are fat and sugar. This was simply a way to direct attention away from the actual issue, which is the quality of our food. Merely all whole foods can be eaten in moderation with no health risks.
However, eating too much of foods that are pumped full of chemicals is the true health detriment. Our grandparents may have seemingly indulged too much; but the contrary is true. Our bodies need fat and sugar as two of the crucial macronutrients in our diets.
Thus, they might have eaten meals that have a significant fat and/or sugar intake; but their bodies were able to remain balanced and healthy because the pesticides, GMO’s and hormones from animal products were not an issue.
(Click on the above image to read the entire article.)