A few years ago, my sister and I started a health and wellness blog. One of the most popular series was our selection of Meatless Monday recipes. While our site is being revamped and improved I thought that the Meatless Monday tradition should live on.
Why Meatless Monday? When I first started Meatless Monday, I was still eating meat. I’m not here to judge you if you do. But there’s no fighting some facts about eating less meat. Going meatless at least one day a week is good for you and the planet.
From the Washington Post
Much of the focus on the climate impact of meat has been on cattle, and with good reason. Any way you slice it, beef has the highest environmental cost of just about any food going, and the cow’s digestive system is to blame. Ruminants — cows, sheep, goats and also yaks and giraffes — have a four-chambered stomach that digests plants by fermentation. A byproduct of that fermentation is methane, a greenhouse gas with some 20 times the heat-trapping ability of carbon. One cow’s annual output of methane — about 100 kilograms — is equivalent to the emissions generated by a car burning 235 gallons of gasoline.
If you aren’t a plant based person coming up with recipes may seem daunting- but friends that’s why I’m here. I’m committed to making this process easier, should you choose to give it a shot. Each week I’ll post one recipe. Service. Seva. We’re all in this together. And hey- don’t be shy!! If you have some great recipes and would like to share them- let me know! I’d be happy to do a guest post with a link to your blog or social media networks!
Let’s start our own food yoga movement!!!
Check out the recipe below.
Kale and Snow Pea Sauté with Rainbow Quinoa Salad
- large bunch of kale chopped
- snow peas
- garlic- 3 cloves chopped
- juice from one lemon
- medium onion- roughly chopped
- 2 tablespoons olive oil (I used lemon infused)
- quality balsamic
- salt and pepper to taste
- Blanch veggies for two minutes
- Pat dry veggies
- Heat large skillet with olive oil
- First add garlic and onions- quickly cook until fragrant
- Add scallions and veggies
- Sauté for six minutes or so (a bit longer if you like your veggies cooked through more)
For the quinoa salad
(for 4 servings)
- 2 cups cooked rainbow quinoa
- medium red onion sliced and cut in halves
- cherry tomatoes- cut in halves
- feta (optional)
- 1 tablespoon olive oil
- 1 tablespoon quality balsamic vinegar
Toss all ingredients.
The veggies can be used as sandwich filling (think wrap with hummus- yum) or tossed with pasta!!