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Meat free for a day

  • Published at 03:56 pm March 23rd, 2017
Meat free for a day
With the seasonal cough, allergy, and fever bringing you down, don’t you wish that you could just wave a magic wand to make it all go away? What if I told you that you already have the magic wand, and it’s in your kitchen? Eating food that is not meant for our anatomy, causes disease. Did you know that our digestive system and anatomy is similar to those of our ancestors the primates? If you were to compare the anatomy of human beings and those of other classes of animals, you would find that we are anatomically herbivorous. Vegan/plant based food, with its densely packed nutrients and fibre, and lack of cholesterol, is extremely healthy for us. Adopting a vegan diet improves health, and even allows people to wean themselves off prescription medications. Medical research indicates that lifelong vegetarians and vegans visit hospitals 22% less often than meat eaters. Furthermore, if admitted to a hospital, human herbivores spend a shorter time there than their meat eating counterparts. Let’s face it, it’s not going to be easy to give up meat so quickly, but if you allow yourself to go meatless at least one day every week, then you are well on your way to making significant changes to your health. If one day should lead to two days, and two days should lead to two months of eating only vegan food, then we won’t judge. Potato quesadilla This hearty, hefty, potato+spinach quesadilla with guacamole will happily compete (and win!) with its meaty counterpart. It takes minutes to make and I can tell you that we are probably good till dinner! Below is the recipe. Make it, eat it, enjoy it to save your health, the animals and the planet. Ingredients: 6-8 flour tortillas 3-4 medium sized potatoes 3-4 cups of spinach One medium sized onion, chopped 3-4 cloves of garlic Dried red chilli flakes 3-4 tbsp of nutritional yeast (optional) Salt to taste Olive oil Directions: Boil the potatoes. Peel the skin. Mash it with yeast, red chilli flakes and salt. Set aside. We are looking for a creamy but thick consistency here. In a skillet, sauté the onion in a little bit of olive oil. Add garlic and then the spinach a few minutes later. Stir till the spinach wilts down and has cooked through. Set aside. Take a tortilla. Spread in a thick layer of the potato stuffing and over it the spinach. Put another tortilla on top. In a hot skillet (no oil), grill the quesadilla till the tortilla is nice and crisp on both sides. For the Guacamole, simply mix avocado, chopped tomatoes, cilantro, lime juice and sea salt to taste. Serve the guacamole with a little bit of green hot sauce over the hot quesadilla and say mammamamam mia!! Spicy black bean soup Kick that cold off with this spicy, black bean soup, packed with flavours and nutrients! This soup makes up a meal, but if you feel that it’s going to feel lonely on the table, then feel free to have a side dish of turmeric rice or mashed potatoes to go with it. [caption id="attachment_54148" align="alignright" width="300"]Courtesy Courtesy[/caption] Ingredients: 1 tbsp vegetable oil 1 medium onion, chopped 2 garlic clove, finely chopped 2 tsp chilli powder 1 tsp ground cumin ¼ tsp crushed red pepper 2 can black beans 2 cans water (just fill the above cans once emptied) 1 veg stock cube A small bunch of fresh cilantro, coarsely chopped Lime wedges Directions: In a 3-quart saucepan, heat oil over medium heat. Add the onion and cook, stirring occasionally, until, tender for five to eight minutes. Stir in garlic, chilli powder, cumin, and crushed red pepper; cook 30 seconds. Stir in beans, water, and the broth cube; heat to boiling over high heat. Reduce heat and simmer for 15 minutes. Spoon one-third of the mixture into a blender; cover, with the centre part of the cover removed to let steam escape, and purée until smooth. Pour puree into bowl. Repeat with remaining mixture. Sprinkle with cilantro and serve with wedges of lime. Makes about 6 2⁄3 cups or first-course servings.