The Big BLOB Weight Loss Blog

Over the years studies have consistently shown that changing to a diet of soy protein can significantly reduce your cholesterol by as much as 20 to 30 percent.

Now, in this country (vs Japan or China) it is highly unlikely that many of us would radically change our diets. However a study done by Dr. Anderson and published in the New England Journal of Medicine found that replacing some animal protein with soy protein could still result in a significant reduction in total cholesterols levels of up to 9.3 percent.

How can you lower your cholesterol by using soy protein? The easiest and fastest way is by subsitiuting some of your animal protein for soy protein.

Start with soy milk instead of milk. Make sure you don’t purchase the soy drinks with added sugar! There are also low-fat varieties of soy milk. Since soy milk tastes different from regular milk it may take you a couple of trys to find a brand you like and to get used to the taste.

I use soy milk in smoothies and when mixing my protein powder drinks.

Soy burgers, breakfast sausages and hot dogs are another good soy choice. Add soy crumbles (soy burgers) to your pasta sauces instead of ground beef … no one will be able to tell the difference!

Soy nuts are great. Get your children started on using them as a healthy snack … you too!

There are varieties of soy cheeses and even soy yoghurt … and if you have a nearby health food store, look for soy-nut butter.

I’m very aware that many people THINK they don’t like tofu. But that’s probably because they haven’t really given it a chance. Tofu is relatively tastless … it absorbs the flavour of the surrounding sauce. You can get tofu in a variety of textures from soft to very firm.

I have several cheesecake recipes that use tofu exclusively or in combination with regular cream cheeze. I’ve served this to guests without them ever knowing they were eating healthy tofu!! If you don’t tell anyone, they don’t have anything to go eweeeeu about!!

Given the impact that soy protein can have on your overall cholesterol levels, you owe it to yourself to start incorporating it into your regular eating plans.

Melanie

This Can\’t Be Tofu!: 75 Recipes to Cook Something You Never Thought You Would–and Love Every Bite

The Art of Tofu (Deluxe Edition)

In my part of the country (Vancouver Canada) the red pepper season is in full swing. Though you can get red peppers all year round, right now they are almost the same price as the green ones. Note … I’m talking about the mild large red peppers, not the molten lava small red peppers.

I make a very simple but hugely popular appetizer with roasted red peppers. This makes the perfect hostess gift when I am invited to a BBQ.

Roasted Red Pepper Appetizer

On an outdoor grill, over a gas stove top, or under the broiler, heat mild red peppers until they are charded and black all over.

Put them into a plastic bag or into a glass or plastic bowl with a lid. Let them sweat and cool down.

Once they have cooled so that you don’t burn your fingers, remove the charred skin.

Cut into very very thin slices or dice … keeping some of the juice.

Crush and chop fresh garlic cloves. I like garlic and normally use one clove for each of the red peppers. Mix garlic in with the peppers. NOTE: granulated garlic or any of the garlic powders don’t work.

Then pour in a good quality olive oil. I usually use a light olive oil, vs the greener virgin varieties. Cover the red pepper and garlic mixture. Let this sit for at least 2 hours.

Salt lightly just before serving.

You can then refrigerate it for up to a week. Let it come to room temperature before serving.

I serve this on crackers, or on lightly toasted baguette slices. I also use this on thin crust pizzas and as an add on for bruchettas, and even hamburgers.

Yummmmm. This is hugely addictive and your hosts will invite you just because you bring this with you!!

Melanie

PS. I know the concoction above can be preserved … but it never sticks around long enough for that.