Posts Tagged vegetarian
–PETA has launched a limited-edition sheet of U.S. postage PhotoStampsTM featuring famous vegetarians throughout history.
Stella McCartney: “[Vegetarianism is] a philosophy of how you conduct your life and time on the planet. … One of the things I was taught growing up was, ‘Do unto others as you would have done to yourself.’”
Sarah Silverman: “When I was 9 or 10 years old, my dad took me over to a neighboring farm to help get stuff for the meal. The farmer, Vic, told me to look at all the turkeys and pick one out. I saw a cute one with a silly walk and cried, ‘Him!’ Before my pointing finger had even dropped to my side, Vic had grabbed the turkey by the neck and slit [the animal's] throat. Blood and feathers went flying. I had sentenced that turkey to death! Up until then, I didn’t know where meat came from—and I’ve been a vegetarian ever since.”
Bob Barker: “The answer to enjoying life is nutrition. I recommend that you become a vegetarian and exercise if you want to enjoy the golden years. … I became a vegetarian about 25 years ago, and I did it out of concern for animals. But I immediately began having more energy and feeling better.”
Edie Falco: “Once you’ve seen [the undercover factory-farming footage], you can’t pretend you didn’t. It’s over. The stamp is in my brain, and the idea that we commit such atrocities against animals—it will be our fatal flaw as humans, I think, to not bring the situation to light and stop it.”
Natalie Portman: “Eating for me is how you proclaim your beliefs three times a day. That is why all religions have rules about eating. Three times a day, I remind myself that I value life and do not want to cause pain to or kill other living beings. That is why I eat the way I do.”
Sir Paul McCartney: “If anyone wants to save the planet, all they have to do is just stop eating meat. That’s the single most important thing you could do. It’s staggering when you think about it. Vegetarianism takes care of so many things in one shot: ecology, famine, cruelty.”
Morrissey: “I think animals look to humans for protection, and of course humans lead them into slaughterhouses, which to me is just like an image of leading children into a slaughterhouse. There’s no difference.” Morrissey’s stringent views on vegetarianism inspired his album with The Smiths’ titled Meat is Murder.
My favorite superfoods: Brussels sprouts; kale; quinoa; watermelon; winter squash; tomatoes; chickpeas; romaine lettuce; dark chocolate; and brown rice.
–Corn is a good source of vitamin C.
–Ginger contains properties to help w/ inflammation [and of course nausea and vomiting which is why ginger ale has been popular when people feel upset stomachs].
–The Incas called Quinoa chisaya mama — “mother of all grains.”
–Sage (Salvia officianalis)–Latin= save. Used by Greeks to treat snake bites. Contains antimicrobial/ antioxidant properties.
–Turmeric is medicinally utilized as an antiseptic and antibacterial.
–A dish prepared with spinach is called “Florentine” because in Florence in 1500s, spinach was Catherine de Medici’s favorite food.
–Spinach originated in Nepal.
–Cabbage is a good source of omega-3 fatty acids.
–Kale has two times the levels of antioxidants as other leafy greens. I love kale.
–Tea contains antioxidant phytochemicals which make teas beneficial in combating disease.
–Dark chocolate is a source of manganese, copper, iron and magnesium. It contains antioxidant flavonol which according to studies can lower blood pressure, improve blood flow and reduce blood clotting.
–Asparagus has vitamins A, C, K and is high in fiber.
–Collard greens are high in calcium and potassium and antioxidants.
–Brussels sprouts contain omega-a fatty acids, 150% of daily recommend value of vitamin C, fiber and antioxidants.
–Romaine lettuce has vitamins B1 and B2, vitamins A, C, and K plus iron and potassium.
–Chickpeas contain vitamins B6 and antioxidants.
–Sunflower seeds have vitamin B6, fiber, protein, iron and vitamin E.
I make quinoa once a week like a good level 7 non-dairy vegetarian.
super easy and something I make each week as it’s delicious and filled with protein and fiber. quinoa is an amazing grain.
also I use chickpeas sometimes or regular (not red) quinoa which I buy in bulk at Whole Foods.
recipe adapted from VEGANOMICON
2 tbsp olive oil
1 small yellow onion, chopped
2 cloves garlic, minced
1 tsp ground cumin
1 tbsp coriander seeds, crushed
1 cup quinoa
1 can black beans (15 oz)
2 cups vegetable broth
in a small pot over medium heat, saute the onions in olive oil for about 7 minutes. add garlic and saute another 2 min.
add coriander, cumin & saute an additional minute.
add the quinoa. saute 2 minutes.
add the black beans and vegetable broth. cover. bring to a boil. reduce heat. cover. cook approximately 18 minutes until the quinoa has absorbed all liquid.
I add either Brussels sprouts (as pictured) or broccoli & it’s a complete meal.
recipe from Vegetarian Times Complete Cookbook 
1 cup dry white beans
8 cups water [I used 2 cups vegetable broth]
1 bay leaf
1 medium onion
1/2 cup chopped celery
1/4 cup water
3/4 tsp salt
1 qt chopped Swiss chard leaves
in soup pot:
combine the beans with water and bay leaf. Bring to a boil, lower the heat and simmer, with the lid ajar, until the beans are tender– about 1 1/2 hours
in a skillet:
saute the onion and celery in 1/4 c. water until soft and add to beans
Add salt and chard.
Cook until the chard is tender but still bright green, about five min.
Remove and discard the bay leaf.
buy it at Amazon: Vegetarian Times Complete Cookbook