The term vegetarian which was first coined in the 1840s by the British Vegetarian Society had nothing to do with vegetables. The society founders based the name on the Latin word vegetus meaning active, lively or vigorous.
Of course vegetarianism is not for everyone. But interspersing some vegetarian meals in between meals focused around meat can be fun, add variety, reduce your grocery bill and are incredibly healthy. Research clearly indicates that vegetarians tend to be healthier and live longer than those who consume meat regularly. A l960 twenty one year study of almost 28,000 adults revealed that the greater the meat consumption, the greater the death rate regardless the cause.
So, if you're looking for ways to increase variety in your meals as well as your vitality, try some vegetarian meals. Here's a few of my personal favorites.
QUICK & EASY FRUITY SHAKE
l box soft tofu
l c apple juice, or white grape juice for a sweeter taste
l ripe banana
3-4 ripe strawberries, blueberries, peach or other favorite fruit
l Tbsp. honey
Mix in blender on high until smooth
Add flax seed or wheat germ for a bigger nutritional punch!
MY FAVORITE STEDDA ( meat-free sandwiches)
Grate 1/3- 1/2 cucumber, add 1 tsp. dill & allow to sit for 3-5 min then drain excess juice
Garnish with mixed sprouts, onion or avocado
Dress with 1-2 Tbsp tofu mayo & 1 Tbsp salsa
Serve on hearty brown bread
PASTA WITH ARTICHOKE HEARTS
l jar marinated artichoke hearts
l small can black olives, drained
1/2 c chopped onion
1 med tomato chopped
1-2 Tbsp chopped garlic
2-3 Tbsp olive oil
4-6 oz organic whole wheat pasta
Lightly saute garlic & onion in oil add black olives, artichoke hearts plus marinating juices & tomato do not over cook. Serve with pasta garnish with Parmesan of feta cheese if desired.
BLACK BEAN SOUP
1-2 c organic black beans
1-2 bay leaves
1-2 Tbsp garlic
1 small- med onion chopped
2 cubes vegetable stock or one can vegetable stock
1 tsp spike
1/3 c BBQ sauce, from the health food store
Soak beans over night if possible, drain, readd water enough to cover beans. Add garlic, stock onion, bay leaf & spike. Cook until beans are tender. Add BBQ sauce & sea salt if needed. Remove bay leaf. Blend 1/2 of soup in blender to give a smoother creamier texture. Serve with salsa & corn chips.
ENJOY! Till next time, Rebecca.