Monday, October 21, 2013

Meat Free Mondays

Meatless Monday is a global campaign attempting to change the health of the population and the planet, by reducing the amount of meat eaten worldwide. Monday, the start of the work week, is when many people re-set their goals, re-establish routines and think about their impact on the world around them a little more, before the hectic nature of modern life pulls them back into its clutches.

Australians are the among the highest meat-eaters in the world, and this is impacting our health, and the health of our planet. Red meat is generally high in saturated fat, which is associated with heart problems, and has been linked with some cancers, particularly bowel cancer. Meat production, particularly grain-fed beef,  requires a greater input of water than the production of grains or many vegetables. This meat production puts extra strain on our planet. Meatless Monday is about being kind to our bodies and kind to the planet.

Many of us can manage a meat free breakfast and even a meat free lunch, but when it comes to the evening meal we are pre-programmed to look for meat on our plate. It doesn't have to be that way, start your Meat Free Monday campaign with a bowl of pumpkin soup for dinner, made using vegetable stock, rather than chicken stock. The next week try a mixed vegetable stir-fry with brown rice. As the weeks progress you can become more adventurous in your Meat Free Monday journey. This recipe for a Roast Vegetable Salad may inspire you.

Roast Vegetable Salad

1 sweet potato, cut into thick slices
½ butternut pumpkin, cut into chunks
1 zucchini, sliced into 2.5 cm pieces
1 red capsicum, seeded and quartered
1 red onion peeled & quartered
1 punnet cherry tomatoes, halved
2 avocados, sliced
1 cup baby spinach leaves
1 tablespoon pine nuts, toasted
2 cloves garlic, crushed
2 teaspoons Herbies Greek Seasoning
1 tablespoon balsamic vinegar
2 tablespoons olive oil

1. Pre-heat oven to 200C.

2. Place sweet potato, pumpkin, zucchini, red onion and red capsicum in a mixing bowl. Add 1½ tablespoons olive oil, garlic and Greek Seasoning and toss to make sure all the vegetables are coated in oil.

3. Spread the vegetables evenly onto a baking tray and season with freshly ground pepper.

4. Bake in oven for approx.  40 minutes or until tender and golden brown. Remove from the oven and allow to cool.

5. Place cooled vegetables into a serving bowl. Add tomatoes, avocado, baby spinach, balsamic vinegar and a little more olive oil. Toss well. Sprinkle with pine nuts.

No comments:

Post a Comment