VEGETARIAN JOURNAL



Vegetarian Journal 2006 Issue 1

Vegan Cooking Tips


Adding Citrus to Your Menu

by Chef Nancy Berkoff, RD, EdD, CCE

Everybody seems to be looking for ways to consume at least five servings of fruits and vegetables on their daily menus. Some ways are easy—grab an apple, choose a green salad for lunch, pile a sandwich with tomatoes, onions, and coleslaw, etc.

Sometimes, though, especially when your favorite fresh fruit isn’t in season, it may seem difficult for some individuals to include so many fruit and veggie servings. That’s when citrus comes in. Oranges, grapefruit, lemons, and limes are usually available throughout the year. Tangerines, clementines, pummelo (Asian grapefruit), Oro Blanco grapefruit, kumquats, and Moro oranges (with deep red interiors) are seasonal additions to the citrus menu. When fresh citrus isn’t available, look to frozen orange and grapefruit concentrates.

Citrus is extremely versatile. Here are some ways to include citrus (and additional servings of fruit) in your menu:



Excerpts from the 2006 Issue 1:
Weight Control the Vegan Way
Keep your New Year’s resolutions with guidance from Reed Mangels and recipes from Nancy Berkoff.
La Bodega y el Vegetariano
Intern Cecilia Peterson explores palate-pleasing shopping and cooking sin carne.
Beliefs and Personality Traits: What Sets Vegetarians Apart from the Rest?
Intern Melissa Wong looks to scientific studies to explore what makes people go vegetarian and what makes them remain so.
Nutrition Hotline
How can I cut down on my spending when I buy soymilk? Is the calcium in fruit juices vegan? What can vegans do to lower their cholesterol?
Note from the Coordinators
Notes from the VRG Scientific Department
Chef Nancy Berkoff and volunteer Ralph Estevez staff the VRG booth at the School Nutrition Association Convention.
Scientific Update
Vegan Cooking Tips
Adding Citrus to Your Menu, by Chef Nancy Berkoff, RD, EdD, CCE
Vegetarian Survey
Veggie Bits
Book Reviews
Catalog
Vegetarian Action
Encouraging Humane Organizations to go Vegetarian for Fundraising Events, by Mark Rifkin.
Look for These Products in Your Local Market

The Vegetarian Journal published here is not the complete issue, but these are excerpts from the published magazine. Anyone who wishes to see everything should subscribe to the magazine.

Thanks to volunteer Stephanie Schueler for converting this article to HTML.



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Last Updated
Jan. 21, 2006

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