Vegetarian Meal Quotes

If slaughterhouses had glass walls, the whole world would be vegetarian.

The statement by Paul McCartney that, although he was a pacifist, he couldn’t be at this time of war. Which is as daft as being a vegetarian between meals.

This for many people is what is most offensive about hunting—to some, disgusting: that it encourages, or allows, us not only to kill but to take a certain pleasure in killing. It's not as though the rest of us don't countenance the killing of tens of millions of animals every year. Yet for some reason we feel more comfortable with the mechanical killing practiced, out of view and without emotion by industrial agriculture.

A pacifist between wars is like a vegetarian between meals.

My message is, as it alway has been, moderation: meat as a main course on three days a week, eggs on one, fish on one other and some form of vegetarian meal on the rest constitute a perfectly acceptable, interesting and varied diet.

Everyone's a pacifist between wars. It's like being a vegetarian between meals

Half the dogs in America will receive Christmas presents this year, yet few of us ever pause to consider the life of the pig-an animal easily as intelligent as a dog-that becomes the Christmas ham.

He was a vegetarian, and never ate at any meal more than a few herbs and green vegetables. Then

There is no place left for the buffalo to roam. There’s only corn, wheat, and soy. About the only animals that escaped the biotic cleansing of the agriculturalists are small animals like mice and rabbits, and billions of them are killed by the harvesting equipment every year. Unless you’re out there with a scythe, don’t forget to add them to the death toll of your vegetarian meal. They count, and they died for your dinner, along with all the animals that have dwindled past the point of genetic feasibility.

Later on, towards the middle of my life, I grew more and more opposed to alcoholic drinks: I, an opponent of vegetarianism, who have experienced what vegetarianism is, — just as Wagner, who converted me back to meat, experienced it, — cannot with sufficient earnestness advise all more spiritual natures to abstain absolutely from alcohol. Water answers the purpose. . . . I have a predilection in favour of those places where in all directions one has opportunities of drinking from running brooks. In vino Veritas: it seems that here once more I am at variance with the rest of the world about the concept 'Truth' — with me spirit moves on the face of the waters. . . . Here are a few more indications as to my morality. A heavy meal is digested more easily than an inadequate one. The first principle of a good digestion is that the stomach should become active as a whole. A man ought, therefore, to know the size of his stomach. For the same reasons all those interminable meals, which I call interrupted sacrificial feasts, and which are to be had at any table d'hôte, are strongly to be deprecated. Nothing should be eaten between meals, coffee should be given up — coffee makes one gloomy. Tea is beneficial only in the morning. It should be taken in small quantities, but very strong. It may be very harmful, and indispose you for the whole day, if it be taken the least bit too weak. Everybody has his own standard in this matter, often between the narrowest and most delicate limits. In an enervating climate tea is not a good beverage with which to start the day: an hour before taking it an excellent thing is to drink a cup of thick cocoa, feed from oil. Remain seated as little as possible, put no trust in any thought that is not born in the open, to the accompaniment of free bodily motion — nor in one in which even the muscles do not celebrate a feast. All prejudices take their origin in the intestines. A sedentary life, as I have already said elsewhere, is the real sin against the Holy Spirit.

Before we eat any meal, vegetarian or meat, we should always remember the beings that have died so that we can eat. Their lives were just as important to them as your life is to you. Think of them with gratitude and pray that their sacrifice will be a cause for them to be reborn in a higher realm—and for you to be healthy, so that you can quickly, quickly reach full enlightenment in order to lead them to that same state.

At times the differences concerned me. Could I ever be with a man who’d never, in his entire life, eaten sushi? Could I, a former vegetarian, conceivably spend the rest of my life with a man who ate red meat at every meal? I’d never thought about it before. And, most concerning, could I ever--in a million years--live so far out in the country that I’d have to traverse five miles of gravel road to reach my house? The Magic 8-Ball in my head revealed its answer: OUTLOOK NOT SO GOOD.

We shared a Marlboro Man-prepared meal of rib eye steaks, baked potatoes, and corn. I’d been a vegetarian for seven years before returning home to Oklahoma and hadn’t touched a speck of beef to my lips in ages, which made my first bite of the rib eye that much more life-altering. The stress of the day had melted away in Marlboro Man’s arms, and now that same man had just rescued me forever from a life without beef. Whatever happened between the cowboy and me, I told myself, I never wanted to be without steak again.

Jobs and Kottke became serious vegetarians during their freshman year. “Steve got into it even more than I did,” said Kottke. “He was living off Roman Meal cereal.” They would go shopping at a farmers’ co-op, where Jobs would buy a box of cereal, which would last a week, and other bulk health food. “He would buy flats of dates and almonds and lots of carrots, and he got a Champion juicer and we’d make carrot juice and carrot salads. There is a story about Steve turning orange from eating so many carrots, and there is some truth to that.” Friends remember him having, at times, a sunset-like orange hue.

I have placed my wager on a vegetarian diet and I have enough respect for people like Frank, who have bet on a more humane animal agriculture, to support their kind of farming. This is not in the end a complicated position. Nor is it a veiled argument for vegetarianism. It is an argument for vegetarianism, but it’s also an argument for another, wiser animal agriculture and more honorable omnivory. If we are not given the option to live without violence, we are given the choice to center our meals around harvest or slaughter, husbandry or war. We have chosen slaughter. We have chosen war. That’s the truest version of our story of eating animals. Can we tell a new story?

Bring on the veggies In 1980, the first Guidelines directed consumers to “Eat foods with adequate starch and fiber.” By 1990, that had become “Choose a diet with plenty of vegetables, fruits, and grain products.” Today, the new, direct directive is to make half of your plate vegetables and fruits. Maybe the whole plate: The Guidelines say right out, no mincing words here, those vegetarian-style diets are associated with a variety of health benefits including lower weight, a lower risk of heart disease, and — best of all — a longer life. Finally, two new charts, Appendix 8 and Appendix 9, detail (respectively) “Lacto-ova Adaptations of USDA Food Patterns” (meal planning for vegetarians who eat dairy products)

Imagine that you are a seamstress who works in a cloth shop in the city of Corinth, in Greece, in the year 56. Eutychus, a guy who lives next door to you and works in a leather workshop nearby, has just joined a new club, and he tells you about it. First, they don’t meet in the daytime, but either early, before light, or after dark. There are only enough of them to fill a decent-sized dining room, but they call themselves the “town meeting.” You’re not quite sure what they do at these meetings. They don’t appear to worship any god or goddess that you can see. They use the term “god” sometimes, but this god doesn’t have a name, and to you that would be bizarre. Remember, you are pretending that you’re a Greek living in the year 56 in Corinth. To you, these people look as if they don’t believe in gods at all; they look like atheists. The people in this new club have a very high respect for a criminal Jew who led some kind of guerrilla war and was executed long ago, somewhere in Syria. Eutychus says, though, that this Jew is still alive somewhere. In fact, Eutychus says that the Jew “bought” him, although you didn’t know that Eutychus was ever a slave. In fact, you’re pretty sure he wasn’t a slave. So what does it mean that this guy bought him? At these town meetings they eat meals—which is not unusual since most clubs in your society eat meals—but they call the meals the “boss’s dinner,” or sometimes “the thank-you.” Some people say they eat human flesh at these dinners, but you doubt that because for some reason they seem to be vegetarians. You doubt whether vegetarians would eat human flesh. Eutychus says that to initiate new members into their club, they “dip them,” naked, and then they “get healthy.” Once you’re in the club, they call you “comrade,” and you have sex with anyone and everyone, because it doesn’t matter anymore whether you’re a man or a woman; in fact, they kind of figure you’re neither—or both.

We had a second date that night, then a third, and then a fourth. And after each date, my new romance novel protagonist called me, just to seal the date with a sweet word. For date five, he invited me to his house on the ranch. We were clearly on some kind of a roll, and now he wanted me to see where he lived. I was in no position to say no. Since I knew his ranch was somewhat remote and likely didn’t have many restaurants nearby, I offered to bring groceries and cook him dinner. I agonized for hours over what I could possibly cook for this strapping new man in my life; clearly, no mediocre cuisine would do. I reviewed all the dishes in my sophisticated, city-girl arsenal, many of which I’d picked up during my years in Los Angeles. I finally settled on a non-vegetarian winner: Linguine with Clam Sauce--a favorite from our family vacations in Hilton Head. I made the delicious, aromatic masterpiece of butter, garlic, clams, lemon, wine, and cream in Marlboro Man’s kitchen in the country, which was lined with old pine cabinetry. And as I stood there, sipping some of the leftover white wine and admiring the fruits of my culinary labor, I was utterly confident it would be a hit. I had no idea who I was dealing with. I had no idea that this fourth-generation cattle rancher doesn’t eat minced-up little clams, let alone minced-up little clams bathed in wine and cream and tossed with long, unwieldy noodles that are difficult to negotiate. Still, he ate it. And lucky for him, his phone rang when he was more than halfway through our meal together. He’d been expecting an important call, he said, and excused himself for a good ten minutes. I didn’t want him to go away hungry--big, strong rancher and all--so when I sensed he was close to getting off the phone, I took his plate to the stove and heaped another steaming pile of fishy noodles onto his plate. And when Marlboro Man returned to the table he smiled politely, sat down, and polished off over half of his second helping before finally pushing away from the table and announcing, “Boy, am I stuffed!” I didn’t realize at the time just how romantic a gesture that had been.

THE DIET-GO-ROUND LOW-CALORIE DIETS Diets began by limiting the number of calories consumed in a day. But restricting calories depleted energy, so people craved high-calorie fat and sugar as energizing emergency fuel. LOW-FAT DIETS High-calorie fats were targeted. Restricting fat left people hungry, however, and they again craved more fats and sugars. FAKE FAT Synthetic low-cal fats were invented. People could now replace butter with margarine, but without calories it didn’t deliver the energy and satisfaction people needed. They still craved real fat and sugar. THE DIET GO-ROUND GRAPEFRUIT DIETS Banking on the antioxidant and fat-emulsifying properties of grapefruit, dieters could eat real fat again, as long as they ate a grapefruit first. But even grapefruits were no match for the high-fat American diet. SUGAR BLUES The more America restricted fat in any way to lose weight, the more the body rebounded by storing fat, and craving and bingeing on fats and sugars. Sugar was now to blame! SUGAR FREE High-calorie sugars were replaced with no-calorie synthetic sweeteners. The mind was happy but the body was starving as diet drinks replaced meals. People eventually binged on excess calories from other sources, such as protein. HIGH-PROTEIN DIETS The new diet let people eat all the protein they wanted without noticing the restriction of carbs and sugar. Energy came from fat stores and dieters lost weight. But without carbs, they soon experienced low energy and craved and binged on carbs. HIGH-CARB DIETS Carb-craving America was ripe for high-carb diets. You could now lose weight and eat up to 80 percent carbs—but they had to be slow-burning, complex carbs. Fast-paced America was addicted to fast energy, however, and high-carb diets soon became high-sugar diets. LOW CHOLESTEROL The combination of sugar, fat, and stress raised cholesterol to dangerous levels. The solution: Reemphasize complex carbs and reduce all animal fats. Once again, dieters felt restricted and began craving and bingeing on fats and sugars. EXERCISE Diets weren’t working, so exercise became the cholesterol cure-all. It worked for a time, but people didn’t like to “work out.” Within 25 years, no more than 20 percent of Americans would do it regularly. VEGETARIANISM With heart disease and cancers on the rise, red meat was targeted. Vegetarianism came into fashion but was rarely followed correctly. People lived on pasta and bread, and blood sugars and energy levels went out of control. GRAZING High-carb diets were causing energy and blood sugar problems. If you ate every 2 hours, energy was propped up and fast-paced America could keep speeding. Fatigue became chronic fatigue, however, with depression and anxiety to follow. FOOD COMBINING By eating fats, proteins, and carbs separately, digestion improved and a host of digestive, energy, and weight problems were helped temporarily. But the rules for what you could eat together led to more frequent small meals. People eventually slipped back to their old ways and old problems. THE ZONE Aimed at fixing blood sugar levels, this diet balanced intake of proteins, fats, and carbs. It worked, but again restricted certain kinds of carbs, so it didn’t last, and America was again craving emergency fuel. COFFEE TO THE RESCUE Exhausted and with a million things to do, America turned to legal stimulants like coffee for energy. But borrowed energy must be paid back, and many are still living in debt. FULL CIRCLE Frustrated, America is turning to new crash diets and a wave of high-protein diets. It is time to break this man-made cycle with the simplicity of nature’s own 3-Season Diet. If you let nature feed you, you will not starve or crave anything.

Spaghetti alla puttanesca is typically made with tomatoes, olives, anchovies, capers, and garlic. It means, literally, "spaghetti in the style of a prostitute." It is a sloppy dish, the tomatoes and oil making the spaghetti lubricated and slippery. It is the sort of sauce that demands you slurp the noodles Goodfellas style, staining your cheeks with flecks of orange and red. It is very salty and very tangy and altogether very strong; after a small plate, you feel like you've had a visceral and significant experience. There are varying accounts as to when and how the dish originated- but the most likely explanation is that it became popular in the mid-twentieth century. The first documented mention of it is in Raffaele La Capria's 1961 novel, Ferito a Morte. According to the Italian Pasta Makers Union, spaghetti alla puttanesca was a very popular dish throughout the sixties, but its exact genesis is not quite known. Sandro Petti, a famous Napoli chef and co-owner of Ischian restaurant Rangio Fellone, claims to be its creator. Near closing time one evening, a group of customers sat at one of his tables and demanded to be served a meal. Running low on ingredients, Petti told them he didn't have enough to make anything, but they insisted. They were tired, and they were hungry, and they wanted pasta. "Facci una puttanata qualsiasi!" they cried. "Make any kind of garbage!" The late-night eater is not usually the most discerning. Petti raided the kitchen, finding four tomatoes, two olives, and a jar of capers, the base of the now-famous spaghetti dish; he included it on his menu the next day under the name spaghetti alla puttanesca. Others have their own origin myths. But the most common theory is that it was a quick, satisfying dish that the working girls of Naples could knock up with just a few key ingredients found at the back of the fridge- after a long and unforgiving night. As with all dishes containing tomatoes, there are lots of variations in technique. Some use a combination of tinned and fresh tomatoes, while others opt for a squirt of puree. Some require specifically cherry or plum tomatoes, while others go for a smooth, premade pasta. Many suggest that a teaspoon of sugar will "open up the flavor," though that has never really worked for me. I prefer fresh, chopped, and very ripe, cooked for a really long time. Tomatoes always take longer to cook than you think they will- I rarely go for anything less than an hour. This will make the sauce stronger, thicker, and less watery. Most recipes include onions, but I prefer to infuse the oil with onions, frying them until brown, then chucking them out. I like a little kick in most things, but especially in pasta, so I usually go for a generous dousing of chili flakes. I crush three or four cloves of garlic into the oil, then add any extras. The classic is olives, anchovies, and capers, though sometimes I add a handful of fresh spinach, which nicely soaks up any excess water- and the strange, metallic taste of cooked spinach adds an interesting extra dimension. The sauce is naturally quite salty, but I like to add a pinch of sea or Himalayan salt, too, which gives it a slightly more buttery taste, as opposed to the sharp, acrid salt of olives and anchovies. I once made this for a vegetarian friend, substituting braised tofu for anchovies. Usually a solid fish replacement, braised tofu is more like tuna than anchovy, so it was a mistake for puttanesca. It gave the dish an unpleasant solidity and heft. You want a fish that slips and melts into the pasta, not one that dominates it. In terms of garnishing, I go for dried oregano or fresh basil (never fresh oregano or dried basil) and a modest sprinkle of cheese. Oh, and I always use spaghetti. Not fettuccine. Not penne. Not farfalle. Not rigatoni. Not even linguine. Always spaghetti.

The Right Intake Protein, protein, protein. Is there any other food group that causes so much angst? Have too little and you may be in trouble, have too much and you may be in greater trouble. Proteins are the main building blocks of the body making muscles, organs, skin and also enzymes. Thus, a lack of protein in your diet affects not only your health (think muscle deficiency and immune deficiency) but also your looks (poor skin and hair). On the other hand, excess protein can be harmful. “High protein intake can lead to dehydration and also increase the risk of gout, kidney afflictions, osteoporosis as well as some forms of cancer,” says Taranjeet Kaur, metabolic balance coach and senior nutritionist at AktivOrtho. However, there are others who disagree with her. "In normal people a high-protein natural diet is not harmful. In people who are taking artificial protien supplements , the level of harm depends upon the kind of protein and other elements in the supplement (for example, caffiene, etc.) For people with a pre- existing, intestinal, kidney or liver disease, a high-protein diet can be harmful," says leading nutritionist Shikha Sharma, managing director of Nutri-Health.  However, since too much of anything can never be good, the trick is to have just the right amount of protein in your diet.  But how much is the right amount? As a ballpark figure, the US Institute of Medicine recommends 0.8 gm of protein per kilogram of body weight. This amounts to 56 gm per day for a 70 kg man and 48 gm per day for a 60 kg woman.  However, the ‘right’ amount of protein for you will depend upon many factors including your activity levels, age, muscle mass, physical goals and the current state of health. A teenager, for example, needs more protein than a middle-aged sedentary man. Similarly, if you work out five times a day for an hour or so, your protein requirement will go up to 1.2-1.5 gm per kg of body weight. So if you are a 70kg man who works out actively, you will need nearly 105 gm of protein daily.   Proteins are crucial, even when you are trying to lose weight. As you know, in order to lose weight you need to consume fewer calories than what you burn. Proteins do that in two ways. First, they curb your hunger and make you feel full. In fact, proteins have a greater and prolonged satiating effect as compared to carbohydrates and fats. “If you have proteins in each of your meals, you have lesser cravings for snacks and other such food items,” says Kaur. By dulling your hunger, proteins can help prevent obesity, diabetes and heart disease.   Second, eating proteins boosts your metabolism by up to 80-100 calories per day, helping you lose weight. In a study conducted in the US, women who increased protein intake to 30 per cent of calories, ended up eating 441 fewer calories per day, leading to weight loss. Kaur recommends having one type of protein per meal and three different types of proteins each day to comply with the varied amino acid requirements of the body. She suggests that proteins should be well distributed at each meal instead of concentrating on a high protein diet only at dinner or lunch. “Moreover, having one protein at a time helps the body absorb it better and it helps us decide which protein suits our system and how much of it is required by us individually. For example, milk may not be good for everyone; it may help one person but can produce digestive problems in the other,” explains Kaur. So what all should you eat to get your daily dose of protein? Generally speaking, animal protein provides all the essential amino acids in the right ratio for us to make full use of them. For instance, 100 gm of chicken has 30 gm of protein while 75gm of cottage cheese (paneer) has only 8 gm of proteins (see chart). But that doesn’t mean you need to convert to a non-vegetarian in order to eat more proteins, clarifies Sharma. There are plenty of vegetarian options such as soya, tofu, sprouts, pulses, cu

What troubles me most about my vegetarianism is the subtle way it alienates me from other people and, odd as this might sound, from a whole dimension of human experience. Other people now have to accommodate me, and I find this uncomfortable: My new dietary restrictions throw a big wrench into the basic host-guest relationship. As a guest, if I neglect to tell my host in advance that I don’t eat meat, she feels bad, and if I do tell her, she’ll make something special for me, in which case I’ll feel bad. On this matter I’m inclined to agree with the French, who gaze upon any personal dietary prohibition as bad manners. Even if the vegetarian is a more highly evolved human being, it seems to me he has lost something along the way, something I’m not prepared to dismiss as trivial. Healthy and virtuous as I may feel these days, I also feel alienated from traditions I value: cultural traditions like the Thanksgiving turkey, or even franks at the ballpark, and family traditions like my mother’s beef brisket at Passover. These ritual meals link us to our history along multiple lines—family, religion, landscape, nation, and, if you want to go back much further, biology. For although humans no longer need meat in order to survive (now that we can get our B-12 from fermented foods or supplements), we have been meat eaters for most of our time on earth. This fact of evolutionary history is reflected in the design of our teeth, the structure of our digestion, and, quite possibly, in the way my mouth still waters at the sight of a steak cooked medium rare. Meat eating helped make us what we are in a physical as well as a social sense. Under the pressure of the hunt, anthropologists tell us, the human brain grew in size and complexity, and around the hearth where the spoils of the hunt were cooked and then apportioned, human culture first flourished. This isn’t to say we can’t or shouldn’t transcend our inheritance, only that it is our inheritance; whatever else may be gained by giving up meat, this much at least is lost. The notion of granting rights to animals may lift us up from the brutal, amoral world of eater and eaten—of predation—but along the way it will entail the sacrifice, or sublimation, of part of our identity—of our own animality. (This is one of the odder ironies of animal rights: It asks us to acknowledge all we share with animals, and then to act toward them in a most unanimalistic way.) Not that the sacrifice of our animality is necessarily regrettable; no one regrets our giving up raping and pillaging, also part of our inheritance. But we should at least acknowledge that the human desire to eat meat is not, as the animal rightists would have it, a trivial matter, a mere gastronomic preference. By the same token we might call sex—also now technically unnecessary for reproduction—a mere recreational preference. Rather, our meat eating is something very deep indeed.

Ask for “pure-vegetarian, no-oil” meals or a fruit plate. On

Whoopee!” Michael said as his barbecued fish arrived. “Look at that! Amazing.” A meal was never just a meal; with Michael Foot it was a celebration. Nearly every mouthful got its own cry of satisfaction. I remembered, though, that on the boat he had been excited about the fishing and then sobered by seeing the fish pulled on board. He was going to eat it, but for that moment he did not like staring death in the face. Now, even with the whole fish—head and all on his plate, he devoured his delicacy without a qualm. While we talked, Michael put his head down and dug in. All he managed to utter, again and again, was “now, now, delicious.” Later I questioned him, “You’re not really against fishing, are you Michael?” “Well, not really, but every now and again I’m shaken.” Even after what I told you about Benjamin Franklin?” “Yes,” he insisted. I had told Michael the story from Franklin’s autobiography. Although he was a vegetarian, Franklin had been lured by the wonderful smell of sailors cooking fish aboard ship and had forsaken his principles, pointing out that he had watched the fish opened up and saw inside them smaller fish. He reasoned that if the bigger fish could eat the smaller fish, he could eat the bigger fish. “Good excuse that is,” Michael conceded, but he had read Brigid Brophy’s brief in favour of vegetarianism and been persuaded (mostly). “My father was a seaman,” I said to Michael gravely, “and it would be hard to convince me.

Butler prepared them a meal. Nothing fancy. Vegetarian spring rolls, followed by mushroom risotto with crème caramel to finish.

Fermierul i-ar spune veganului că până și el are un „serios conflict de interese” cu alte animale. Cerealele pe care le mănâncă veganul sunt recoltate cu niște combine, care fac fărâme șoarecii de câmp, în timp ce roțile tractorului condus de fermier zdrobesc marmotele ascunse în vizuinile lor, iar pesticidele lui doboară păsările cântătoare din aer; după recoltare, noi exterminăm orice animal care ar putea să ne mănânce recoltele. Uciderea animalelor este, probabil, inevitabilă, indiferent ce am alege să mâncăm. Dacă ar fi ca America să adopte brusc regimul vegetarian, nu este câtuși de puțin limpede că numărul total de animale care trăiesc pe pășuni și miriști ar însemna și mai multe culturi intensive. Dacă scopul nostru este să ucidem cât mai puține animale cu putință, oamenii ar trebui să încerce, probabil, să mănânce cel mai mare animal care poate trăi pe cea mai mică suprafață cultivată: fripturi de vită finisată cu iarbă pentru toată lumea.

Ready for the diet and lifestyle recommendations of the most comprehensive review of the literature by an unbiased panel of the best-regarded experts in the world? Here goes: 1. Be as lean as possible, within the normal range of body weight. [Aim for the lower end of normal body mass index (BMI). In this book, we have seen that a plant-based diet is the best way to maintain low body weight.] 2. Be physically active as part of everyday life. 3. Limit consumption of energy-dense foods. Avoid sugary foods. [In other words, eat foods low in fat and high in fiber and water content. Foods low in fat and high in fiber are plant foods, not animal proteins.] 4. Eat mostly foods of plant origins. [The personal recommendation within this public health goal is to have at least five servings of fruits and veggies each day, and include pulses and unprocessed cereals with every meal.] 5. Limit intake of red meat and avoid processed meat. [The public health goal within the recommendation is to consume less than 300 grams (2/3 of a pound) per week. Being completely vegetarian does reduce cancer risk, but we can’t rule out the possibility that the difference is due to other aspects of a healthy lifestyle.] 6. Limit alcoholic drinks. 7. Limit consumption of salt. Avoid moldy cereals (grains) or pulses (legumes). 8. Aim to meet nutritional needs through diet alone. [That is, without dietary supplements.]

A Southern Vegetarian’s Story By Erin Stewart, Alabama Grits It wasn’t easy being a vegetarian in Huntsville, Alabama, but I managed it throughout my high school years. At least I thought I did. I remember one trip with my parents that threw everything into doubt. It was a Saturday, and we had reservations at Miss Mary Bobo’s, the famous restaurant in Lynchburg, Tennessee, the home of Jack Daniel’s whiskey. Miss MaryBobo’s is known for serving at least one item cooked in Jack Daniel’s at every meal: this time it was the apples. What really interested me, though, was the greens. I think they were mustard greens. I was just eating my third bite when a large man next to me turned to our hostess, who was watching us all eat at one communal table, and said, “Miss Mary Bobo, these are the best greens I’ve ever had. What’s your secret?” Without a second thought, she replied, “Why, real lard, of course.” I must confess: I took one more bite before I put my fork down! (Don’t tell anyone!) To this day, those are some of the best greens I’ve ever tasted.

to rise for three hours. Preheat your oven to 475 degrees and put any toppings you’d like onto the focaccia at this time. Bake for twenty minutes or until it’s golden, rotating it

over medium-high heat in a large saucepan. Add

Brahminical practices in particular–were manifested in several ways among the Essenes: 1. They practiced strict non-violence. 2. They were absolute vegetarians and would not touch alcohol in any form. Nor would they eat any food cooked by a non-Essene. Edersheim says: “Its adherents would have perished of hunger rather than join in the meals of the outside world.” 3. They refused to wear anything of animal origin, such as leather or wool, usually making their clothes of linen. 4. They rejected animal sacrifice, insisting that the Torah

Vegetarianism announces that it will destroy the pleasure of meals as they are now experienced. Thus it is a given that vegetarians will be unable to determine the shape of the discourse when eating with meat eaters.

Masood was a strict vegetarian so there was no tandoori. Instead, the meal featured sarson da saag made with green mustard leaves and eaten with corn-flour roti, dal makhani—a dish of lentils with cream—and a thick stew of red beans and rice called rajma.

Reuben Sandwich YIELD: 4 SERVINGS WHILE LIVING in New York City, I became a sucker for sandwiches, which for me represent the American spirit and lifestyle: easy, unstructured, and casual. They are convenient, fast, and mess-free and may well be the most versatile of all foods. Sandwiches can be healthful or decadent, light or heavy, with ingredients to please vegetarians and carnivores. Made with pita, regular bread, tortilla wraps, or baguettes, they can reflect different ethnic traditions. I believe it was James Beard who said not many people understand a good sandwich. I like to think that I still do. I first tasted this sandwich in a restaurant near 42nd Street a few weeks after I arrived in New York. With a cold beer and a bit of salad, it makes a perfect meal for either lunch or dinner. You can use commercial Russian or Thousand Island dressing on the sandwich or create your own Russian dressing. I sometimes make the Reuben with pastrami, although corned beef is the traditional choice, and I use rye as well as pumpernickel bread. Be sure to use good Swiss cheese (Emmenthaler or Gruyère). I prefer the sauerkraut available in plastic bags to the canned varieties. RUSSIAN DRESSING ½ cup mayonnaise 3 tablespoons ketchup 1 tablespoon fresh or bottled horseradish 1 teaspoon Worcestershire sauce Good dash Tabasco hot pepper sauce SANDWICHES 8 large slices pumpernickel bread (each about 6 by 4 inches in diameter, ½ inch thick, and weighing about 1 ounce) 6 ounces Swiss cheese (preferably Emmenthaler or Gruyère), cut into enough slices to completely cover the bread (about 1½ ounces per sandwich) 1⅓ cups drained sauerkraut 8 ounces thinly sliced corned beef (not too lean) 2 tablespoons unsalted butter 2 tablespoons corn or peanut oil FOR THE DRESSING: Mix all the dressing ingredients together in a small bowl. FOR EACH SANDWICH: Spread 2 pieces of the bread with 1 tablespoon each of the Russian dressing, and arrange enough cheese slices on both pieces of bread to cover them. Measure out about ⅓ cup of the sauerkraut and spread half of it on top of one of the cheese-covered slices. Cover with 2 ounces of the corned beef, then spread the remaining half (⅙ cup) of sauerkraut on top. To finish, top with the other cheese-covered slice of bread. Repeat with the remaining ingredients to make 3 additional sandwiches. At serving time, melt the butter with the oil in a nonstick skillet, and sauté the sandwiches, covered, over medium to low heat for about 8 minutes, 4 minutes per side, until the cheese on the sandwiches has melted and the corned beef is hot. Serve immediately.

After shelling, I put the acorns in the blender with water, (3 cups water per 1 cup acorns) and "liquefy" them. Make sure that you blend them until they are "finely" ground. YOU MUST GRIND THE ACORNS AND YOU MUST LEACH THEM. You'll use this same water to leach them. I keep acorns leaching in large-mouthed, quart-size canning jars, in the refrigerator. The blended meal will settle to the bottom. Every day for about at least a week, I pour the darkened water off and add fresh. The water will get clearer every day. This leaching process is done to remove tannic acid contained in the acorns. Be careful that you don't pour out your acorn meal.

What would she eat? Meat? Vegan? Vegetarian? Pescatarian? More important, would her taste buds be open to spices? I call this research ocular reconnaissance. The woman meanders toward one of the butchers and points to a goliath-sized leg of lamb---definitely a carnivore. I wonder how she'd prepare her meal---perhaps with slices of garlic stuffed into the meatiest parts of the top, slow roasted with rosemary, with potatoes on the side, the juices, the herbs, infusing into everything. Served with a mint sauce? Or is she the type who colors outside the lines and does something less traditional?

Truffles, foie gras, seafood, and caviar for forty-five people exceeded the restaurant's resources in both finances and prep time. The food at family meal was intended to be simple but tasty. We cooks took turns organizing and cooking for the restaurant staff before the first seating of the evening. In the early years, hand-stretched pizza had made regular appearances, as did roasted chicken, spaghetti and meatballs, and vats of chicken noodle soup. Recently, though, some newer recruits in the kitchen had turned family meal into more of a family feud. Eager to show Alain their individual style and prowess, the newbies had whipped up ten square feet of vegetarian lasagna with made-from-scratch ribbons of pasta, individual Beef Wellingtons with flaky pastry crusts, pillowy gnocchi dunked in decadent Bleu d'Auvergne with a finish of nutmeg grated tableside. Irritatingly good but, in my opinion, completely missing the point.

She covered the bread dough with plastic wrap and put it in the sun, she pulled out her blender and added the ingredients for the pots de crème: eggs, sugar, half a cup of her morning coffee, heavy cream, and eight ounces of melted Schraffenberger chocolate. What could be easier? The food editor of the Calgary paper had sent Marguerite the chocolate in February as a gift, a thank-you- Marguerite had written this very recipe into her column for Valentine's Day and reader response had been enthusiastic. (In the recipe, Marguerite had suggested the reader use "the richest, most decadent block of chocolate available in a fifty-mile radius. Do not- and I repeat- do not use Nestlé or Hershey's!") Marguerite hit the blender's puree button and savored the noise of work. She poured the liquid chocolate into ramekins and placed them in the fridge. Porter had been wrong about the restaurant, wrong about what people would want or wouldn't want. What people wanted was for a trained chef, a real authority, to show them how to eat. Marguerite built her clientele course by course, meal by meal: the freshest, ripest seasonal ingredients, a delicate balance of rich and creamy, bold and spicy, crunchy, salty, succulent. Everything from scratch. The occasional exception was made: Marguerite's attorney, Damian Vix, was allergic to shellfish, one of the selectmen could not abide tomatoes or the spines of romaine lettuce. Vegetarian? Pregnancy cravings? Marguerite catered to many more whims than she liked to admit, and after the first few summers the customers trusted her. They stopped asking for their steaks well-done or mayonnaise on the side. They ate what she served: frog legs, rabbit and white bean stew under flaky pastry, quinoa.

Welcome to The Nest Vegetarian Restaurant, For the breathtaking views of Zanzibar's white sandy beaches and tranquil blue ocean, for truly delicious creative meals inspired from all corners around the globe.

Why choose the only 100% vegetarian restaurant in Zanzibar? For the breathtaking views of Zanzibar's white sandy beaches and tranquil blue ocean, for truly delicious creative meals inspired from all corners around the globe.

INDIVIDUAL BAKED EGG CASSEROLES Prep Time: 10 minutes / Cook Time: 30 minutes / Serves 2 vegetarian In case you were wondering . . . eggs are back on the Do Eat list! The yolks don’t raise your cholesterol (it’s the butter and bacon that do that!) and in fact, they’re a good source of protein, healthy fats, vitamin D, choline, and antioxidants. Eggs also pair nicely with vegetables, which makes them perfect for any meal. 1 slice whole-grain bread 4 large eggs, beaten 3 tablespoons milk ¼ teaspoon salt ½ teaspoon onion powder ¼ teaspoon garlic powder Pinch freshly ground black pepper ¾ cup chopped vegetables (any kind you like—e.g., cherry tomatoes, mushrooms, scallions, spinach, broccoli, etc.) 1.Heat the oven to 375°F and set the rack to the middle position. Oil two 8-ounce ramekins and place them on a baking sheet. 2.Tear the bread into pieces and line each ramekin with ½ of a slice. 3.Mix the eggs, milk, salt, onion powder, garlic powder, pepper, and vegetables in a medium bowl. 4.Pour half of the egg mixture into each ramekin. 5.Bake for 30 minutes, or until the eggs are set.

Like him, Cooper was a proponent of a low-protein, high-carbohydrate diet, believing “The proportions in the menu should be 10 percent protein, 30 fats and 60 per cent carbohydrates. It is impossible to emphasize too strongly that our health and energies depend on our foods.” In 1913, she authored The New Cookery, a low-protein vegetarian cookbook. She’s also responsible for this little ditty: “In many ways, the breakfast is the most important meal of the day, because it is the meal that gets the day started,” quoted in Good Health magazine, edited by none other than Dr. John Harvey Kellogg. After all, Frosted Flakes, they’re GRRRREEEEEAAAATTTT!

With Landsberg, Vivekananda had resumed vegetarianism and was happy to eat simply after the dinner parties and receptions. But Landsberg could not appreciate how cooking could be in some sense sacred, not least because Vivekananda was also a messy cook and Landsberg hated having to clean up after him: 'I regarded it as unworthy of men of spiritual aspirations to waste the greatest part of their time with thinking and speaking of eating, preparing and cooking the food, and washing dishes, while the frugal meals required by a Yogi could be had quicker and cheaper in any restaurant .... I only wonder that this 'doing our own cooking' suggested by some evil demon, did not land me in the lunatic asylum.

Dharma Master Cheng Yen is a Buddhist nun living in Hualien County, a mountainous region on the east coast of Taiwan. Because the mountains formed barriers to travel, the area has a high proportion of indigenous people, and in the 1960s many people in the area, especially indigenous people, were living in poverty. Although Buddhism is sometimes regarded as promoting a retreat from the world to focus on the inner life, Cheng Yen took the opposite path. In 1966, when Cheng Yen was twenty-nine, she saw an indigenous woman with labor complications whose family had carried her for eight hours from their mountain village to Hualien City. On arriving they were told they would have to pay for the medical treatment she needed. Unable to afford the cost of treatment they had no alternative but to carry her back again. In response, Cheng Yen organized a group of thirty housewives, each of whom put aside a few cents each day to establish a charity fund for needy families. It was called Tzu Chi, which means “Compassionate Relief.” Gradually word spread, and more people joined.6 Cheng Yen began to raise funds for a hospital in Hualien City. The hospital opened in 1986. Since then, Tzu Chi has established six more hospitals. To train some of the local people to work in the hospital, Tzu Chi founded medical and nursing schools. Perhaps the most remarkable feature of its medical schools is the attitude shown to corpses that are used for medical purposes, such as teaching anatomy or simulation surgery, or for research. Obtaining corpses for this purpose is normally a problem in Chinese cultures because of a Confucian tradition that the body of a deceased person should be cremated with the body intact. Cheng Yen asked her volunteers to help by willing their bodies to the medical school after their death. In contrast to most medical schools, here the bodies are treated with the utmost respect for the person whose body it was. The students visit the family of the deceased and learn about his or her life. They refer to the deceased as “silent mentors,” place photographs of the living person on the walls of the medical school, and have a shrine to each donor. After the course has concluded and the body has served its purpose, all parts are replaced and the body is sewn up. The medical school then arranges a cremation ceremony in which students and the family take part. Tzu Chi is now a huge organization, with seven million members in Taiwan alone—almost 30 percent of the population—and another three million members associated with chapters in 51 countries. This gives it a vast capacity to help. After a major earthquake hit Taiwan in 1999, Tzu Chi rebuilt 51 schools. Since then it has done the same after disasters in other countries, rebuilding 182 schools in 16 countries. Tzu Chi promotes sustainability in everything it does. It has become a major recycler, using its volunteers to gather plastic bottles and other recyclables that are turned into carpets and clothing. In order to promote sustainable living as well as compassion for sentient beings all meals served in Tzu Chi hospitals, schools, universities, and other institutions are vegetarian.

Socrates   Patricia Van Winkle: How did you get started on a vegetarian diet?   Socrates: Does the man choose a diet or does a diet choose the man?   Van Winkle:  Hmm. . . OK.  So you say that people are closely linked to vegetables.  Can you elaborate?   Socrates:  A human being in reality is just a human bean.   Van Winkle:  I’m not quite following you.  How so?   Socrates:  If you take away its leg, a legume is just u and me.   Van Winkle:  Alright.  I think I see where you’re going with that.  And how would you say a vegetarian diet affected you?   Socrates:  If you eat a meal of meat, you will be happy for 30 minutes.  If you eat a meal of vegetables you will be happy for 30 years.  (Pause) Unless some shithead gives you hemlock and tells you it’s a V8.

Table of Contents Your Free Book Why Healthy Habits are Important Healthy Habit # 1:  Drink Eight Glasses of Water Healthy Habit #2:  Eat a Serving of Protein and Carbohydrates Healthy Habit #3:  Fill Half Your Plate with Vegetables Healthy Habit #4:  Add Two Teaspoons of Healthy Oil to Meals Healthy Habit #5:  Walk for 30 Minutes Healthy Habit #6:  Take a Fish Oil Supplement Healthy Habit #7:  Introduce Healthy Bacteria to Your Body Healthy Habit #8:  Get a “Once a Month” Massage Healthy Habit #9:  Eat a Clove of Garlic Healthy Habit #10:  Give Your Sinuses a Daily Bath Healthy Habit #11:  Eat 25-30 Grams of Fiber Healthy Habit #12:  Eliminate Refined Sugar and Carbohydrates Healthy Habit #13:  Drink a Cup of Green Tea Healthy Habit #14:  Get Your Vitamin D Levels Checked Yearly Healthy Habit #15: Floss Your Teeth Healthy Habit #16: Wash Your Hands Often Healthy Habit #17:  Treat a Cough or Sore Throat with Honey Healthy Habit #18:  Give Your Body 500 mg of Calcium Healthy Habit #19:  Eat Breakfast Healthy Habit #20:  Sleep 8-10 Hours Healthy Habit #21:  Eat Five Different Colors of Food Healthy Habit #22:  Breathe Deeply for Two Minutes Healthy Habit #23:  Practice Yoga Three Times a Week Healthy Habit #24:  Sleep On Your Left Side Healthy Habit #25:  Eat Healthy Fats Healthy Habit #26:  Dilute Juice with Sparkling Water Healthy Habit #27:  Slow Alcohol Consumption with Water Healthy Habit #28:  Do Strength Training Healthy Habit #29:  Keep a Food Diary Healthy Habit #30:  Exercise during TV Commercials Healthy Habit #31:  Move, Don’t Use Technology Healthy Habit #32:  Eat a Teaspoon of Cinnamon Healthy Habit #33:  Use Acupressure to Treat Headache and Nausea Healthy Habit #34:  Get an Eye Exam Every Year Healthy Habit #35:  Wear Protective Eyewear Healthy Habit #36:  Quit Smoking Healthy Habit #37:  Pack Healthy Snacks Healthy Habit #38:  Pack Your Lunch Healthy Habit #39:  Eliminate Caffeine Healthy Habit #40:  Finish Your Antibiotics Healthy Habit #41:  Wear Sunscreen – Over SPF 15 Healthy Habit #42:  Wear a Helmet for Biking or Rollerblading Healthy Habit #43:  Wear Your Seatbelt Healthy Habit #44:  Get a Yearly Physical Healthy Habit #45:  Maintain a First Aid Kit Healthy Habit #46:  Eat a Banana Every Day Healthy Habit #47:  Use Coconut Oil to Moisturize Healthy Habit #48:  Pay Attention to Hunger Cues Healthy Habit #49:  Eat a Handful of Nuts Healthy Habit #50:  Get a Flu Shot Each Year Healthy Habit #51:  Practice Daily Meditation Healthy Habit #52:  Eliminate Artificial Sweeteners Healthy Habit #53:  Sanitize Your Kitchen Healthy Habit #54:  Walk 10,000 Steps a Day Healthy Habit #55:  Take a Multivitamin Healthy Habit #56:  Eat Fish Twice a Week Healthy Habit #57:  Add Healthy Foods to Your Diet Healthy Habit #58:  Avoid Liquid Calories Healthy Habit #59:  Give Your Eyes a Break Healthy Habit #60:  Protect Yourself from STDs Healthy Habit #61:  Get 20 Minutes of Sunshine Healthy Habit #62:  Become a Once a Week Vegetarian Healthy Habit #63:  Limit Sodium to 2,300 mg a Day Healthy Habit #64:  Cook 2+ Home Meals Each Week Healthy Habit #65:  Eat a Half Ounce of Dark Chocolate Healthy Habit #66:  Use Low Fat Salad Dressing Healthy Habit #67:  Eat Meals at the Table Healthy Habit #68:  Eat an Ounce of Chia Seeds Healthy Habit #69:  Choose Juices that Contain Pulp Healthy Habit #70:  Prepare Produce After Shopping

Cooking for the students and staff at Ever After High wasn't an easy feat, because there were so many palates to please. For example, fairies were known to have finicky appetites and preferred delicate, crustless sandwiches. Those from Wonderland insisted on hot tea with every meal. The vegetarians wanted organic salad bar options, while the Track and Shield team liked chowing down on heaping plates of barbecued ribs with smashed pumpkin.

MARINATED VEGGIE KABOBS WITH HALLOUMI AND FLATBREAD Serves 4 Prep time: 10 minutes, plus 20 minutes to marinate Cook time: 12 minutes VEGETARIAN | QUICK & EASY The distinctively salty Cypriot cheese halloumi makes this simple grilled veggie kabob dish into a satisfying, yet light, meal. Using summer vegetables like tomatoes, peppers, and zucchini makes this a great dish for grilling outside on a hot summer day. If you prefer, you can cook the skewers under the broiler or on a grill pan on the stove.

based miracle diet can help stabilize and even reverse the conditions. The elimination of all processed foods means that sugar consumption is drastically reduced; most sugars come from fruits and the

Black Bean Burgers My husband and I have been married for many years, and I’d say as marriages go, ours is pretty darn good. We have four kids, work pretty hard, and spend a lot of time together, which is just fine with us since we really like each other and all that. Now, I will confess that there has been one steady source of marital conflict through the years, and that is the fact that I gosh darn love a good meatless burger. I can’t really explain it. It must be a throwback to my vegetarian days. I don’t know…I just love them. I’ll never, ever forget the time, very early in our marriage, that Ladd and I went out to eat and I ordered--gasp--a veggie burger from the menu. The look on his face--it is etched in my memory. From where he stood, he didn’t even know burgers without meat existed. In his experience, a burger was meat, much like rain was water. It sent shockwaves through his being, and rattled the very foundation of our marriage. Over the years, I’ve tried to help my beloved cattle rancher husband understand my position: that my love of meatless burgers has no hidden meaning. It doesn’t mean I don’t also love big, beefy burgers. It doesn’t mean I’m going to start making the family drink shots of wheatgrass juice every morning. I just like the taste of weird, mushy concoctions meant to resemble hamburger patties. Call me wacky! I love you, Ladd. But I also love meatless burgers. And I know in my heart that those two things can coexist.

A vegan diet simply means there are no animal products on the menu—no meat, dairy, or eggs. “Vegetarian” means meatless, so a vegetarian meal might be vegan or might not, depending on whether it includes cheese or other dairy products. Some people use the term “plant-based,” which nowadays is synonymous with “vegan.” Some say “whole-foods plant-based,” meaning they not only are skipping animal products but are generally preferring whole grains and other intact foods over processed foods, such as sugar, flour, and the like.

Zucchini Gratin Gratin de Courgettes All through that first summer, the zucchini never stopped coming. Often, the vegetables were so abundant we made a full meal of them. 3 pounds of zucchini, cut into ⅛-inch slices 1 red onion, diced ¼ cup olive oil ¼ teaspoon coarse sea salt 1 good pinch cinnamon ¼ cup (packed) dill, chopped, with some stems 1 cup aged sheep’s milk cheese or Parmesan, freshly grated Preheat the oven to 350°F. In a large mixing bowl, toss all the ingredients, except the cheese, together. Transfer to a 9-by-13-inch casserole dish. Bake for 1 hour. The key is to not move the zucchini around, so it takes on the nice layered look of lasagna. Remove from the oven. Let it rest for 10 to 15 minutes. Turn on the broiler. Top the zucchini with the grated cheese—I use an aged sheep’s milk cheese with a texture close to Parmesan. Put the oven rack a bit higher and cook until cheese is melted and beginning to brown, 3 to 4 minutes. You can serve this alongside meat or fish, but we usually eat it as a vegetarian dinner with wild rice. Serves 4 as a side dish, 2 to 3 as a light main course