Slow Cooker Coconut Curry with Lentils
December 3, 2012
During this busy time of year, coming home to a meal that is already prepared is a little slice of heaven. Enjoy
The aromas of this protein-packed, super simple Curry will fill your kitchen with mouthwatering fragrance all day long. Serve over hot cooked basmati rice.
Lentils are a nutritionally mighty member of the legume family and a very good source of cholesterol-lowering fiber. They also manage blood-sugar disorders since their high fiber content prevents blood sugar levels from rising rapidly after a meal. Lentils also provide good to excellent amounts of six important minerals, two B-vitamins, and protein—all with virtually no fat. The calorie cost of all this nutrition? Just 230 calories for a whole cup of cooked lentils. This tiny nutritional giant fills you up—not out.
Slow Cooker Coconut Curry with Lentils
ingredients
- 3 tbsp water or vegetable stock
- 1 large onion minced
- 3 cloves garlic, minced
- 2 tbsp curry powder
- 1 tsp ground coriander
- 1/8 tsp cayenne pepper
- 4-5 cups chopped veggies – such as potatoes, bell peppers, cauliflower, green beans, yams
- 1 (14.5 ounce) can diced tomatoes
- 3/4 cup brown lentils, rinsed and drained
- 2 bay leaves
- 1/2 cup vegetable broth
- salt and pepper to taste
- 1/2 cup coconut milk
directions
- Heat water or broth in a medium-size skillet, over medium heat and saute the onion, garlic, curry powder, coriander, and cayenne in a few tablespoons of water for 3-5 minutes.
- Transfer the onion mixture to the slow cooker. Add the chopped veggies, lentils, bay leaves and broth. Season with salt and pepper. Cover and cook on Low until the vegetables are tender, about 6-8 hours.
- A few minutes before serving, stir in the coconut milk, taste and adjust seasonings. Serve with basmati rice.
Endurance Curry
February 28, 2011
Easy to make when you’d rather run than cook, and easy to make on a busy weeknight. This curry can made ahead of time and it’s even better the next day. It’s Power-Packed with fiber, protein, carbohydrates, vitamins and anti-oxidants; and turmeric, garlic and ginger help fight inflammation and enhance heart health. Cook this up tonight!
Serves 2
Ingredients
- 2 tbsp olive oil or coconut butter
- 1 medium to large onion peeled and roughly chopped
- 2 cloves of garlic, peeled and crushed
- 2 tbsp fresh ginger, grated
- 1 1/2 tsp ground turmeric
- 1 tsp ground cumin
- 1/4 tsp chili powder or hot paprika or a shake of hot pepper sauce
- 1 14-ounce can (small can) of tomatoes, or 2 tomatoes, chopped
- 1 19-ounce can of chickpeas, drained and rinsed
- 1 cup broccoli florets or diced sweet potato
- 2 handfuls of sliced fresh baby spinach leaves
- ½ can to 1 can coconut milk (add to your desired taste)
- 1 heaped tbsp chopped fresh coriander leaves (optional)
- Whole Wheat pita bread to serve
Directions
- Heat the oil in a frying pan and sauté the onion for about 4-5 minutes until soft.
- Stir in the garlic, ginger and spices and sauté for a few seconds then tip in the tomatoes and break them up with a wooden spoon, spatula or fork.
- Bring to the boil, add the drained, rinsed chickpeas and broccoli or sweet potato, cover the pan and simmer for 7-8 minutes.
- Chuck in the spinach and coriander if using and cook for another 3-4 minutes.
- Add salt to taste (you may need slightly more than usual). Add desired amount of coconut milk. Serve with whole wheat pita bread.
Check out these amazing nutritional benefits:
Turmeric
- Purifies the blood, and also warms it and stimulates formation of new blood tissue
- Is anti-arthritic and acts as a natural anti-bacterial
- May be added to high-protein food to assist digestion and prevent the formation of gas
- Is effectively used to maintain the flora of the large intestine
Ginger
- Has anti-inflammatory properties that can lessen the pain of rheumatoid arthritis
- It is well known for its warming action on the upper respiratory tract, so it has been used to treat colds and flu; it has been found to be effective in cramps caused by stomach gas and stimulates digestion
- Has a wholesome effect on the circulatory system as it makes the platelets less sticky and is of great benefit in case of circulatory disorders
Garlic
- Can be described as a food that may help prevent atherosclerosis and diabetic heart disease, as well as reducing the risk of heart attack or stroke
- Lessens the amount of free radicals present in the bloodstream
- Is a very good source of vitamin C, the body’s primary antioxidant defender in all aqueous (water-soluble) areas, such as the bloodstream, where it protects LDL cholesterol from oxidation
- Contains anti-inflammatory compounds, along with the vitamin C in garlic, especially fresh garlic, may help reduce the pain and inflammation of osteoarthritis and rheumatoid arthritis
3 Recipes to Fuel Your Day
November 26, 2010
Are you looking for recipes full of flavour, nutrients, and relatively easy to prepare – here you go. These tips and recipes from our members will set you up for a full day of meals, plus leftovers
- Cheryl, who handles all our registration, sent her smoothie tips, I added my comments. Elation Centre always recommends a nutrient-filled smoothie as the perfect way to start your day.
- Robin brought her Muhammara Dip to our running wrap-up party last week and it was a huge hit. It is very easy to make, serve it with whole-wheat pita wedges and lots of veggies for dipping, this makes a complete lunch
- And Paula shared a recipe for a Buddha Bowl, this is usually rice or rice noodles, piled high with lightly cooked veggies and a sauce. Paula’s recipe is adapted from Food and Drink magazine all the ingredients are easy to find at a well-stocked grocery store (yes even lemon grass). Pour a cup of tea or a nice glass of wine, get into the meditative groove of chopping and in 45 minutes or less you have an amazing meal
Do you have a favourite vegetarian week-night meal? Let us know about it!
Smoothie Tips from Cheryl
- Raw cacao nibs – I’ve been adding them to my smoothie for a little crunch and yumminess!! Full of anti-oxidants, cacao is unroasted chocolate, the nibs are available at all health food stores
- Cayenne pepper – I don’t love smoothies in the fall and winter…they make me cold!! So I’ve been adding a couple of shakes of cayenne pepper…it spices them up nicely and adds some warmth.
- Kale – I’m not always sure what to do with it. I usually add it to spaghetti sauce. But, lately I’ve been adding it to my smoothies…I can’t really taste it and it stays raw!! Kale is anti-inflammatory and full of calcium
- Organic molasses – I’ve been adding a teaspoon to my smoothies as a sweetener…adds a bit of iron too. Great source of iron, make sure to buy organic Blackstap Molasses
Muhammara (Middle Eastern roasted pepper and walnut dip)
This popular Middle Eastern purée made from roasted red peppers, toasted walnuts, and pomegranate syrup, a nice alternative to hummus. If pomegranate syrup is unavailable, reduced pomegranate juice may be substituted. Simply simmer 2 cups pomegranate juice uncovered in a small saucepan over low heat until it is reduced to 1/4 cup.
Ingredients:
- ¾ cup bread crumbs, toasted
- ¾ cup ground walnuts or pistachios
- 1-300ml jar roasted red pepper
- 1 clove garlic, minced
- 1 small onion, finely chopped
- 2 tablespoons hot pepper paste (can substitute with 1 jalapeño pepper seeded and finely chopped, or 1/8 to ¼ cayenne pepper)
- 3 tablespoons lemon juice
- 4 teaspoons pomegranate syrup (see top notes)
- 1-2 teaspoons cumin
- 1 teaspoon Spanish smoked hot paprika or Hungarian hot paprika
- ¼ cup olive oil
- Salt and pepper to taste
- Pita bread or vegetable crudités to serve
Directions:
1.Toast bread crumbs in a dry skillet until golden.
2.Put the nuts in a food processor and whiz until finely ground. Set a side.
3. Put roasted red peppers in a food processor and whiz until smooth. Add pepper and bread crumbs to ground nuts. Add remaining ingredients except the olive oil to the nut mixture and mix until well incorporated. Slowly add the olive oil and mix well.
Miso Buddha Dragon Bowl with Lemon Grass & Rice Noodles
Thick, salty paste made by cooking and fermenting soybeans and grains is called miso. Like fine wines, each miso has its own distinct flavour, colour and aroma. They can be used with nut butters, tapenade and even pesto. Lemon grass, similar in shape to a scallion but longer, imparts a rich, ethereal lemon flavour not mimicked by lemon zest. Trim to the lower third, strip away the tough outer leaves and chop the softer inner core. Dried thin rice noodles are very easy to use. They readily take on the taste of the foods with which they are cooked. Stored in a dry, cool place they will last indefinitely. Recipe from Food and Drink magazine
Ingredients:
- 2 tbsp (25 mL) toasted sesame oil
- 1 cup (250 mL) red onion, thinly sliced
- ½ cup (125 mL) shiitake mushrooms, thinly sliced
- 1 cup (250 mL) sweet red pepper, thinly sliced
- 1 medium carrot, grated
- 2 celery stalks, thinly sliced
- ⅓ cup (75 mL) finely chopped lemon grass, white parts only, about 3 stalks
- 2 tbsp (25 mL) garlic, finely chopped
- 2 tbsp (25 mL) fresh ginger, finely chopped
- 1 can (398 mL) coconut milk
- ½ cup (125 mL) unpasteurized miso (Tradition Miso is our favourite local brand)
- 6 cups (1.5 L) cold water
- 12 oz (375 g) thin dry rice noodles
- 1 cup (250 mL) chopped cashews
- 4 green onions, thinly sliced
- 4 to 6 cilantro sprigs
- ¼ cup (50 mL) sweet chili hot sauce (optional)
Directions:
1. Heat oil in a wok or large frying pan over medium heat. Add red onion; cook 5 minutes or until softened. Add mushrooms and red peppers; cook for 2 minutes. Add carrot and celery; continue cooking for 4 minutes or until softened.
2. Add lemon grass, garlic and ginger; stir to combine. Cook for 2 minutes. Add coconut milk, miso and water. Bring to a simmer, lower the heat and cook for 20 minutes, uncovered.
3. Meanwhile, prepare rice noodles. Pour boiling water over noodles in a bowl until totally covered; let stand for 10 minutes to rehydrate. Then drain in a colander.
4. Divide noodles, heaping in centre of each soup bowl. Ladle stock over noodles. Garnish to taste with peanuts, green onions, cilantro and chili sauce.
Serves 4 to 6
Cupcakes & a Great Book for Earth Day
April 22, 2010
Happy Earth Day! Wishing everyone a glorious, gratitude-filled day.
Here is my suggestion for celebrating Mother Earth:
- Get outside; walk, run, bike, hike, reflect. Then come home with a big smile on your face.
- Whip up an easy vegan meal, check out our many recipes for suggstions, hint – the Curried Quinoa Salad with Mango is everyone’s favourite
- Make sure to add dessert – my latest favorite is a raw food treat from Bo Rinaldi of Blosoming Lotus Restaurant - Vanilla Cupcakes with Key Lime Icing! The recipe is below. And here is a link to another yummy recipe for chocolate cupcakes
- And finally curl up with a good book and a cup of tea. On a whim I purchased Where the Blind Horse Sings by Kathy Stevens and was so thrilled to find the review below by John Robbins on the Earth Save International Website
Vanilla Cupcakes with Lime Frosting – Makes 12 cupcakes (or 24 small ones)
From the Complete Idiot’s Guide to Eating Raw
- 1 cup almonds
- 1 cup macadamia nuts
- ½ cup pumpkin seeds
- 6 pitted dates, soaked at least 30 minutes
- ½ cup sunflower seeds
- ½ cup almond butter
- Pinch cinnamon
- Pinch cardamom
- 1½ tsp freshly squeezed lime juice
- 6 Tbsp agave nectar*
- ½ ripe avocado mashed
- 1 tsp vanilla extract
- Place almonds, macadamia nuts, sunflower seeds, pumpkin seeds, almond butter, agave nectar, vanilla extract, cinnamon and cardamom in a food processor fitted with an S blade. Process for 15-30 seconds or until sticky mixture of small chunks forms. (Note – if you don’t have a large food processor, do this in 2 batches.)
- With a spoon or small ice cream scoop, measure out 12 cupcakes onto a parchment paper-lined plate. Flatten tops with spoon to hold frosting.
- Place avocado, dates and lime juice in a blender or the food processor, and process until smooth and creamy.
- Chill in the refrigerator for at least 30 minutes to allow icing to solidify as much as possible before spreading on top of cupcakes.
- Frost cupcakes and chill in the refrigerator for at least 1 hour before serving
Where the Blind Horse Sings – Love and Healing at an Animal Sanctuary
By Kathy Stevens
Review by John Robbins
Every now and then, a book comes along that grabs you and doesn’t let go. Written by the founder and director of Catskill Animal Sanctuary, a haven for abused and discarded farmed animals, Where the Blind Horse Sings is such a book.
Author Kathy Stevens is an exceptional writer. Her story of the birth of Catskill Animal Sanctuary and of the two and four-legged characters who live there is lyrical and alive, alternately funny and moving. Much of the narrative focuses on a blind horse, a former cockfighting rooster, and a ram who arrived so explosive and violent that Stevens briefly contemplated euthanasia as the only way to keep other animals (including the humans) safe. But patience and love persevered, eventually paying off in spades. Suffice it to say that Buddy, Paulie, and Rambo each evolved into larger than life teachers, and through Stevens’ skilled storytelling, their lessons linger long after the book is finished.
Beyond the writing, though, it is Stevens’ intimacy with the animals about whom she writes that distinguishes Where the Blind Horse Sings from other books about farmed animals and horses. Unlike most authors of such books, she is not a researcher interviewing others about their experiences with animals. Stevens lives and works with the animals: she knows of whom she speaks. When she writes, “Rambo arrived full of testosterone and rage,” it is because she was the one to welcome him. When later she describes the night the transformed sheep summoned her to come to the assistance of a blind turkey inadvertently left outside on a cold November night, I wept at the collective victory shared by the human and the sheep she describes as “her greatest teacher.”
While commentary about the devastating impact of agribusiness is interspersed throughout the book, it is certainly not the book’s focus. Joy is its focus: a clear-headed, unambiguous sharing of the joy its author derives from sharing her life with animals the vast majority of the world sees as mere commodities. The animals arrive angry or terrified, but in their safe haven, become so much more than Stevens, a former educator, imagined possible of a horse or a cow, a pig or a chicken. Who they become has changed her life; it might just change yours. It is certainly a book to share with those in your life who’ve not yet made the connection between diet and kindness.
(Information on the work of Catskill Animal Sanctuary available at www.casanctuary.org)
Kid-Friendly Quinoa Sushi
April 12, 2010
Here is a delicious kid-friendly recipe forwarded by local foodie Korey Kealey of FoodThought.com. This protein-packed vegan recipe from Lucy Waverman’s Globe and Mail article, is an easy and delicious version of sushi. Using nori as a wrap instead of bread reduces your processed-food intake, reduces calories and ups your intake of minerals.
According to WHFoods.com “Sea vegetables contain the broadest range of minerals of any food, containing virtually all the minerals found in the ocean-the same minerals that are found in human blood. Sea vegetables are an excellent source of iodine and vitamin K, a very good source of the B-vitamin folate, and magnesium, and a good source of iron and calcium, and the B-vitamins riboflavin and pantothenic acid. In addition, sea vegetables contain good amounts of lignans, plant compounds with cancer-protective properties.”
And of course using quinoa instead of white rice ensures this version is high in protein (even without traditional fish fillings) and high in fibre and B-vitamins. Enjoy!
Lucy’s Recipe Note: Rinse the quinoa before cooking it to remove the powdery residue. Wash it under cold water until the water runs clear. You might be tempted to put wasabi in these rolls, but its flavour doesn’t work well with the quinoa. I used avocado for the kids, which they did not like, but you can fill them with anything you wish.
Ingredients
- 2 cups water
- 1 cup quinoa
- 2 tablespoons seasoned rice wine vinegar
- Pinch salt
- 1 English cucumber
- 1 red pepper
- 1 large avocado
- 6 nori leaves
Method
Place water in a pot and bring to boil. Add quinoa, cover, turn heat to low and cook for 12 minutes or until the quinoa is tender and water has been absorbed. Add seasoned rice wine vinegar and salt and stir until combined. Remove from heat and let cool on a cookie sheet.
Cut cucumber, red pepper and avocado into long julienne strips. Cut each nori leaf in half, lengthwise.
Lay one piece of nori so that the longest edge is facing you on a bamboo rolling mat. Sprinkle on ¼ cup of prepared quinoa and use damp fingers to press it into an even rectangle leaving ¾-inch of nori uncovered at the top. Lay a row of each vegetables down the middle of the quinoa. Using your rolling mat as a guide, compress and roll sushi into an even cylinder. Repeat with remaining ingredients until you have 12 rolls. Let stand a few minutes to soften nori and cut into pieces to serve. Serve with soy sauce for dipping. Serves 6.
The Vegan Cook’s Bible
March 29, 2010
The soup recipe is from The Vegan Cook’s Bible by Pat Crocker, it’s an excellent resource for expericnced cooks and those new to Vegan cooking. I choose this recipe because our Bryson Farm delivery this week included most of the veggies used to make this deep, rich soup, including mushrooms, carrots, sweet potatoes and onions; enjoy!
Roasted Mushroom and Wild Rice Soup
Serves 6
10 oz mushrooms cut into 1/2 inch pieces
1 cup cubed sweet potato or squash
4 cloves garlic
4 tbsp olive oil, divided
2 tbsp tamari or soy sauce
1 tbsp rice vinegar
1 onion, chopped
1 carrot, diced
1/4 cup red wine or grape juice
1/2 cup wild rice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
sea salt and freshly ground pepper
6 cups vegetable stock
1 can (19 oz) black beans rinsed and drained
1. Preheat Oven to 375 degrees. Lightly oil a rimmed baking sheet and spread mushrooms, sweet potato and garlic in one layer. Drizzle 2 tbsp of the oil, tamari and rice vinegar over the vegetables. Bake in a preheated oven for 30 minutes.
2. Meanwhile, in a large saucepan, heat remaining oil over medium heat. Add onion and cook, stirring occasionally, for 3 minutes or until slightly softened. Add carrots and cook for 5 minutes or until vegetables are softened.
3. Stir in roasted mushrooms, sweet potatoes, garlic and any pan juices. Add red wine and cook, stirring often, for 3-5 minutes, until wine is evaporated. Stir in wild rice, cinnamon, nutmeg, salt and pepper. Cook stirring for 30 seconds to mix well. Cover, reduce heat to medium-low and simmer for 45 minutes, or until rice is tender. Add black beans and cook for 5 minutes or until heated through.
Veggie Soup, Meat-Free Monday
March 8, 2010
Hmm what to make for supper? Monday’s are always busy and I need to cook something fast and not too filling as I have to teach yoga in the evening. So Soup usually fits the bill
I’ve been receiving a weekly basket of organic veggie from Bryson Farms for 5 weeks now and am always amazed and the quality and variety. This week we received beets, carrots, celery, parsnips, Swiss chard, sweet potatoes, cauliflower, onions, radish sprouts, pea sprouts, spring mix, a beautiful red pepper, and I think I’ve forgotten a few things. Scanning at the list of ingredients, it looks like I have all the makings for a delicious root vegetable soup.
I usually use a cook book for inspiration and then add and subtract ingredients depending on what I have on hand. Vive le Vegan is loaded with easy to make and delicious vegan recipes, for my soup tonight I used her Harvest Soup as my template
Monday Night Root Veggie, Swiss Chard and Lentil Soup
2 tbsp olive oil
1 onion chopped
3 stalks celery, chopped
2 cloves garlic, chopped
4 small parsnips, sliced
1 tsp salt, pepper to taste
1 small turnip, peeled and chopped
1 1/2 cups cauliflower cut into small pieces
2 sweet potatoes, peeled and diced
2 tsp dried oregano
1 tsp dried thyme
1 tsp mustard powder
4 cups vegetable stock
2 cups water (approximate)
2 bay leaves
1/2 cup red lentils, rinsed
1/4 cup millet, rinsed
5 Swiss chard leaves, stems removed. Leaves and stalks sliced thinly
Heat olive oil in a large pot over medium heat and saute onion, garlic, celery, parsnips, salt and pepper for 5 minutes or so. Add turnip, cauliflower and sweet potatoes, oregano, thyme and mustard powder. Stir around to coat the veggies with the herbs and saute for 5 more minutes with the pot covered (medium heat). Add the stock, water, bay leaves, lentils and millet, cook on medium-low, slightly covered, for 15-20 minutes. Remove from heat, add Swiss chard, cover the pot and let sit for 5-10 minutes. Remove bay leaves and adjust seasonings.
Note: the millet and red lentils gives the soup a nice thick taste and texture, and add extra protein. Make sure to rinse before you add them to the soup.
Cuban Flavour
February 18, 2010
Hi Everyone! Miami and Key West are beautiful and the food is amazing; both cities have the most amazing Cuban restaurants, loaded with flavours and very simple.
Most Cuban cooking relies on a few basic spices, such as garlic, cumin, oregano, and bay laurel leaves. Many dishes use a sofrito as their basis. The sofrito consists of onion, green pepper, garlic, oregano, and ground pepper quick-fried in olive oil. The sofrito is what gives the food its flavor. It is used when cooking black beans, stews, and tomato-based sauces.
Below is a recipe is from one of my favorite vegan blogs, Fat Free Vegan.
No storms here in the sunny south but I may just need this recipe when I get home – lots of winter still left! Enjoy!
Stormy Black Bean Soup
Vary the amount of spices in this to suit your taste. I used the minimum amounts given, which put this right at the outer edge of my daughter’s spice tolerance.
1 large onion, chopped
3 cloves garlic, minced
1 green bell pepper, chopped
2 cans (or 3 cups) black beans, rinsed and drained
1 tbsp. oregano
1 tsp. cumin
2 bay leaves
1-2 tsp. chile powder
generous grating of black pepper
1-2 tsp. minced chipotle chiles in adobo sauce
2 15-ounce cans diced tomatoes
4-5 cups vegetable broth or water
1 cup fresh or frozen corn kernels (optional)
lime wedges
In a large pot, saute the onions, garlic, and bell pepper until the onions soften, about 3 minutes. Add the beans, seasonings, and tomatoes, and stir to combine. Add 3 cups vegetable broth or water. Reduce the heat to a simmer, and cook, uncovered, for about 1 hour, adding additional water or vegetable broth as needed to keep a soupy consistency. Just before serving, add the corn, if you like, and heat through. Serve in bowls with lime wedges. Makes 4-6 servings.
Meat-Free Monday
February 8, 2010
Welcome to Meat-Free Monday, below is a message from Paul McCartney who founded MFM in the UK. The website is loaded with great info and lots of recipes.
The US based Meatless Monday campaign also has a website full of helpful hints and recipes to get you on your way. Just in time for Valentine’s Day, there is a great quinao chili recipe posted today, with cocoa. In fact they have a whole day of recipes listed – makes it easy to go meatless!
From Sir Paul:
Ok, here’s the story on Meat Free Monday. In 2006, the United Nations issued a report which stated that the livestock industry as a whole was responsible for more greenhouse gas emissions than the whole of the transport sector put together.
I found this interesting particularly because people at the UN are not a vegetarian society and therefore, could not be accused of bias. They pointed out the following facts:
The Livestock industry produces gases that are extremely dangerous for the future of our environment.
The two main gases, methane and nitrous oxide, are considered to be more harmful than CO2 (methane is 21 times more powerful than CO2 and nitrous oxide is 310 times more powerful than CO2) so the data suggests that this is causing a highly dangerous situation for ourselves and, more importantly, for future generations.
Methane also remains in the atmosphere for 9 to 15 years; nitrous oxide remains in the atmosphere for 114 years, on average, and is 296 times more potent than CO2 – the gases released today will continue to be active in degrading the climate decades from now.
Livestock production is land intensive: a recent report by Greenpeace on land use in the largest meat producing state in Brazil found that livestock (cattle) production was responsible for vastly more deforestation than soya.
A third of all cereal crops, and well over 90% of soya, goes into animal feed, not food for humans. Eating less meat will free up a lot of agricultural land which can revert to growing trees and other vegetation, which, in turn, will absorb more carbon dioxide from the atmosphere.
Livestock production is water intensive: it accounts for around 8% of global human water use. The estimated 634 gallons of fresh water required to produce one 5.2 ounce (150g) beef burger would be enough for a four-hour shower. For comparison, the same quantity of tofu requires 143 gallons of water to produce.
Livestock production is the largest source of water pollutants, principally animal wastes, antibiotics, hormones, chemicals from tanneries, fertilizers and pesticides used for feed crops, and sediments from eroded pastures.
The meat industry is set to double its production by 2050 so even if they manage to lower emissions by 50%, as they have promised to, we will still be in the same position.
With this in mind, my family and I launched Meat Free Monday in the UK, an idea which has been gaining support from people like Tom Parker-Bowles who, after a lifetime of denigrating vegetarians, recently wrote in his Daily Mail column, “I wince at the memory of my boorish antics” and who pronounced himself “intrigued” by MFM: “There’s no doubting the plain common sense of the message…Meat Free Monday is something to really savour”. Another supporter is Al Gore who stated that initiatives like Meat Free Monday “represent a responsible and welcome component of a comprehensive strategy for reducing global warming pollution and simultaneously improving human health.”
Even a number of schools have already done this in the UK with great success. The town of Ghent in Belgium has a meat free day and, amazingly, Sao Paulo has one even though Brazil is a large exporter of meat. In Sweden, the government is now labeling food to give the consumer the opportunity to understand the dangers of indiscriminate food consumption and there are many more examples appearing online.
The point is that so many people these days are looking for ways to “do their bit” for the environment. We recycle – something we never would have dreamt of doing in the past. Many people now drive hybrid cars but most people understand that we cannot leave this important issue to the politicians of the world. Recently, at the Copenhagen Conference for Climate Change, this issue was not even on the agenda and so I believe it is once again left to us, the people, to do it ourselves.
It’s amazingly easy to take one day in your week, Monday or any other day, and not eat meat. When you think about it, there are so many great alternatives, for instance, in Italian cooking, so many of the dishes are vegetarian already and Thai and Chinese cuisine are the same. All it means is that you have to think a bit about what you’ll eat that day but, in actual fact, far from being a chore, it’s a fun challenge.
Having been a vegetarian for over 30 years, I find it very simple and in fact, tasty and most enjoyable.
So there it is! Next Monday – don’t eat meat and do your bit to save this beautiful planet of ours. For more information, ideas and lots of meat free recipes, go to the official Meat Free Monday website.
Rock on ya’ll!
Paul