| Free booklets  |  Free samples  |  Recipes  |  Weight Loss Chart  |                                |   Workout Chart  | BMI Calculator  |  BMR Calculator  |  Affiliates  | Oh, the wonderful things you can do with okara You can whip up some pancakes That’s what you can do. You can stew up some soup, You can soup up some stew. You can add it to flour to make muffins and cake. Even scones and soufflés, Oh the things you can make. You can even make meat balls, and sausage, and fish. I could go on for pages If that’s what you wish. But where do you get it, this marvelous stuff? You make it yourself and the stuff isn't tough. You start off with soybeans, they're easy to get. And soak them in water, they love to get wet and the longer they soak the bigger they get. They swell and they swell till they're three times the size they were at the start, now they're fat little guys. I hate what comes next, it couldn't be fun, to be put in a blender and get chopped up and spun. and your bones turn to soymilk before it gets done. But then to get boiled. What a terrible thought. To get dumped in a pot and that pot it gets hot. I wouldn't want that, Oh no, I would not! The milk is delicious, but cows don't like it a bit. Milk can't come from a bean cause a bean's not a bit like a cow, and they're off in a snit. The pulp is strained out of the milk by the way. And up until now it was all thrown away, or fed to the cows who were happy that way. We call it okara when we use it to bake those wonderful goodies that great tasting cake The sandwiches that I take to the lake. And the cows are contented they don't mind what we do. We eat the okara, not beef in our stew, and they know that most soymilk is used for tofu.   Erase the bulges of your holiday food indiscretions Order the No-diet Diet today and we'll pay the shipping charges. You pay only $16.95

You'll actually enjoy dieting Your meals get bigger, and your waistline smaller, with okara. Higher in fiber than All Bran  -  Higher quality protein than steak Lower in calories than any other food. For centuries okara was only eaten by the lowliest of peasants. Most of it - and there was plenty left over from making soymilk and tofu - was dumped onto waste heaps or spread on rice paddies for fertilizer. Nobody wanted it. It looked like wet sawdust, had little taste, few calories, and spoiled quickly. But those were times when there were no refrigerators and peasants needed all the calories they get. But things have changed and the same factors that kept it from becoming popular for more than two thousand years, now make it an exciting diet aid for people in first-world countries where obesity has become a critical health problem. "The perfect protein food! I'm having fun trying out your recipes! I especially love the scones and muffins. They make such handy snack food whenever I'm hungry. I actually crave them." June Lloyd. Almo, Id. Most people outside the Orient have never even heard of okara. If you ask someone in a supermarket if they stock it, you will probably be pointed to okra - a green vegetable shaped something like a native warrior spearhead - in the vegetable department. Even oriental food store clerks are likely to respond with blank stares when asked about okara. Explain to them that it's a soy product, however, and you'll get an instant "Ahhh sooh" and be led to the well-stocked tofu shelves. No okara. Commercially though, okara has silently found its way into soy burgers, sausages, chicken, fish, cookies, cereals, and even into cosmetics and paint. Few people are aware of the fantastic versatility of soy and the full scope of its applications. Okara's neutral flavor is easily changed to suit any taste, by the flavor of whatever it mixed with; meat, fruit, vegetable, herb, or spice. It is high in nutritional value, with 16% of the highest quality protein, less than 20% fat, and 64% carbohydrates - of which more than half can be insoluble fiber depending on its moisture content. Best of all, it contains only ninety-four calories per cup. There is nothing else that even begins to compare with okara as a diet food. It adds bulk to pancakes, muffins, and various other baked goods, and makes fantastic sausages, hamburgers, and chicken replacements, with less calories. Which means that anyone wanting to lose weight can do so without having to cut back on their food intake - exactly what is needed to make America slim and fit again. History of the bean You might be surprised to learn that Henry Ford, creator of the automobile industry, was also the main mover of the soy industry. In the late 1920's, Henry somehow became interested in finding new industrial uses for the high protein and oil content of the soybean. In 1931, the year after my own birth - which had nothing to do with Henry - he decided to use his laboratory facilities in Dearborn, Michigan, for soybean research and was rewarded with the discovery of an oil that made a superior enamel for painting cars, and a soybean meal that could be molded into horn buttons. The Chinese were already working with soybeans and Ford called on Eugene Richards, his company representative in China, to investigate Chinese soybean processing methods. After visiting a major bean factory, Richards submitted a report of the factory's equipment and techniques, and noted incidentally, that the workers labored in the nude. Ford borrowed many of the ideas from the report for his River Rouge soybean facility, but didn't adopt the dress policy. By 1935, Ford cars sported many soybean-derived parts including gearshift knobs, door handles, window trim, and accelerator pads. In 1941, Henry Ford unveiled a handmade plastic car derived from the 'honorable bean'. About the same time Henry Ford was developing plastic and oil products out of soy, T.A. Van Gundy started marketing the first known commercial okara-based food product in the U.S. It was a sandwich spread called 'Soy Spread' packed in cans containing okara, salt, mace, and other seasonings. It had a soft consistency and was said to taste and smell like potted chicken. In 1931, a USDA official said that okara could be used in various recipes including stuffed green peppers, gingerbread, macaroons, and chocolate fudge. He also noted that it could be ground to make a flour. In 1932 Madison Foods began making and marketing a "steaklike meat analog" called Vigorost, made from wheat gluten and okara, plus peanut meal and seasonings. Containing 19.4% protein, it was used for entrees, sandwiches, and salads. When World War II began in 1939, all interest in developing soy food products was lost. It wasn't until the late 70s that it came alive again when soymilk started to flow from Japan to Eden Foods in Clinton, Michigan. By 1991, there were at least 35 companies making or importing soymilk and production had grown to more than 9.8 million gallons per year. By 1995, sales hade increased to 16.3 million gallons and have soared ever since.     About the No-Diet book Okara - FREE diet-food Some great diet aids Good Foods list Record your progress Looking Good Contest Reader's Recipes Now You're Cooking blog   How to make and bake with okara. FREE 20-page okara e-booklet Your e-mail address will not be shared Name: E-mail: Tell your friends about okara so we can send them a booklet too!