Planning to Go Vegetarian
An article published by Harvard Health Publishing, entitled “Becoming a Vegetarian," stated, “People become vegetarians for many reasons, including health, religious convictions, concerns about animal welfare or the use of antibiotics and hormones in livestock, or a desire to eat in a way that avoids excessive use of environmental resources.
Some people follow a largely vegetarian diet because they can't afford to eat meat. Becoming a vegetarian has become more appealing and accessible, thanks to the year-round availability of fresh produce, more vegetarian dining options, and the growing culinary influence of cultures with largely plant-based diets.”
Consequently, Hauke Fox explained the following in his article, “The Beginner’s Guide to Going Vegetarian”: “Going vegetarian is a big lifestyle change, and without a clear motivation, it will be difficult to go through with it for long. It’s the same as with everything else: if you don’t see the purpose in what you are doing, you will eventually stop doing it, because you feel it’s not important, or boring, or annoying. The main three arguments: health, environment, and animal welfare. Health: First of all, I have to disappoint you.
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It is difficult to argue that a well-executed vegetarian diet is healthier than a well-executed diet including meat.” One interesting article, “Vegetarian Diet: How to Get the Nutrients You Need,” stated that “a vegetarian diet excludes or limits animal flesh and products. Becoming a vegetarian is a big choice. For most people, it means changing a lifetime of eating behaviors. You might switch to a vegetarian diet for health reasons or personal beliefs.
Some people care about the ethics of using and harming animals. Other concerns include the effects of the food industry on our environment. Some religious groups ban eating certain foods. Whatever your reasons, becoming a vegetarian is an adjustment. You’ll need to learn new habits and replace old food choices. When dining out, you should call ahead to check the menu. It also helps to surround yourself with other like-minded people.”
In addition, the benefits of transitioning to this diet are as follows: lower cholesterol levels lower blood pressure lower intake of saturated fats decreased risk of type 2 diabetes, heart disease, and certain cancers healthier body weight Consuming Root Crops and Its Benefits Reader’s Digest enumerated five reasons to eat more root vegetables: Reduce your cancer risk – A compound found in raw carrots reduced the risk of cancer developing in rats, according to a study published in the Journal of Agricultural and Food Chemistry. Rats that ate carrots or feed with added falcarinol (a substance in carrots that gives the vegetable protection against fungal diseases) were one-third less likely to develop full-scale tumors than rats not fed carrots or feed with falcarinol. Get your folate – Add a couple of medium sliced parsnips to your veggie roasting tray and you’ll get more than 20 percent of your daily folate.
This B vitamin is essential if you are trying to conceive, are pregnant, or are breastfeeding, as it helps prevent neural tube defects. Absorb more iron – Toss a cup (250 mL) of diced white turnip into the pot the next time you make a stew or curry. It has about one third of your daily needs of vitamin C, a powerful antioxidant that helps with the absorption of iron and also assists the body in making collagen for bones and cartilage. Increase your exercise stamina – Drinking beet juice could help you exercise longer, according to a study published in the Journal of Applied Physiology in 2009.
After drinking two cups (500 mL) of the juice daily for six days, eight male participants were able to cycle up to 16 percent longer than when they drank a placebo. The study shows how the nitrate contained in beet juice leads to an improved use of oxygen. In another study, drinking the same amount of beet juice daily was found to significantly reduce blood pressure. Boost your beta – Putting carrots into your favorite winter soup or chicken pot pie lets you take full advantage of an excellent source of beta-carotene.
The body converts this antioxidant into vitamin A, which is important for vision and bone growth. It also helps to regulate the body’s immune system. Furthermore, Allene Edwards stated, “Root vegetables are exactly what the name implies – they are the root of the plant. The most common root vegetables have become family staples: potatoes, sweet potatoes, carrots, onions, beets, and radishes. Some are treasured spices: garlic, ginger, horseradish, and turmeric. And then there are the more adventurous root vegetables that you may or may not have cooked or eaten: daikon radishes, turnips, parsnips, rutabagas, Jerusalem artichokes, celeriac, kohlrabi, yuca, jicama, maca root, and more.
Due to their ability to absorb vitamins and minerals from the ground, root vegetables grown in rich soil are full of nutrients and are an excellent source of fiber. Many are high in vitamin C, B vitamins, and vitamin A. Many are antioxidants. Several have remarkable healing properties.” Cooking a Quick and Easy Stew Isabella Gladd stated, “Cold, blustery days become cozy when cooking stew all day turns into a warm, soul-satisfying dinner in the evening. As a verb, stew means to cook slowly.
As a noun, it is a dish of mixed vegetables and meat. Served over fresh biscuits, hot rice or nothing at all, the concoction of meat and vegetables simmering for hours fills a home with the aroma of basic goodness.” “The only rules are to use good, fresh ingredients because you’re not doing much to them, to stir in enough salt (I like to salt the meat ahead if there’s time) and to keep the heat low and constant. You want a mellow simmer, not a rollicking boil.
One of the best recipes of this hands-off ilk is Scotch broth, a dense mix of meat (usually lamb, sometimes beef), barley and root vegetables. Because the technique is so basic, the variations are vast. Use whatever vegetables you like, adding the leafy ones (kale, cabbage, spinach, chard) at the end of cooking and the sturdy ones (potatoes, sweet potatoes, turnips, rutabaga, parsnip, carrots) and grains (barley, wheat berries, farro) at the beginning with the meat,” says Melissa Clark of the NY times. New to parsnips? Check out this delicious and easy recipe that will put parsnips, leeks and parsley into your diet!
Enjoy the recipe below for a new perspective on cooking stew.
Quick and Easy Nootropic Vegetarian Stew
Serves 41 tablespoon extra virgin olive oil
1 yellow onion, chopped
1 scoop Momental Mind unflavored
1 medium-sized carrots, diced
1 medium-sized sweet potato, diced
1 plantain, diced
1 parsnips, diced
2 stalks celery, chopped into small pieces
1 pint water 400g or
1 can tomatoes 250g tofu, drained and diced
2 tablespoons parsley, chopped
- In a large pan, over medium heat, heat oil and sauté onion until translucent.
- Add carrots, Momental Mind (unflavored) sweet potato, plantain, parsnips, and celery. Cover and fry for approximately 5 minutes until everything is softened.
- Add water and canned tomatoes. Bring to a boil and simmer for about 10 minutes. Stir in tofu.
- Turn off heat and sprinkle with parsley.