Over the past few years, the Boy and I have made a natural progression to eating a more vegetarian based diet. Whilst not completely giving up eating meat all together, our intake has been dramatically reduced such that our initial goal of a Meatless Monday has now extended into several days a week.
Our reasons for vegetarianism are twofold.
Our first reason comes back to being compassionate human beings. Can we truly justify the way we farm production animals? Housed in completely unnatural environments with cramped stocking densities and fed highly processed foods such as pellets and other animal proteins? Worst still, how can we know that every animal that is slaughtered for our consumption didn’t suffer in the process? Many of you may have seen Animals Australia’s shocking footage of our live export cattle in Indonesia abattoirs last year. We were all left outraged and distraught at the horrific treatment of these innocent beasts. But these events are by no means isolated and happen all around the world every day. While I understand that sometimes brutal death is a part of life in the natural world, I am certain a lion hunting a gazelle in Africa doesn’t stop to consider her prey’s welfare before she kills it. But unlike these majestic big cats, we humans choose to slaughter animals to eat on a much larger scale than is necessary for our own survival.
Our second reason for changing our diet is purely selfish. It is a well-known fact that the more vegetables you include in your diet the healthier you will be. Eating a predominantly vegetarian diet has been proven to help prevent cancer, diabetes and heart disease, lower blood pressure and slow the aging process. In fact a study on a group of 70,000 participants recently published in the medical journal JAMA Internal Medicine showed that vegetarians even live longer. And who doesn’t want to live a long and healthy life? These are all wins in my humble opinion.
A logical progression from vegetarianism has been to consider taking it one step further and going raw. Back in late 2011 the Boy and I shared a very enjoyable lunch at The Raw Kitchen in Fremantle. This was my first experience with raw food and I was fascinated to learn that you can make dairy-free cheese, cream and even cheese cake made purely from nuts.
Back in the week before our wedding I received a blender from OmniBlend to review and I thought this was a perfectly timed gift for me to start trying out some raw recipes. The Boy proposed that I try and create some more manly raw dishes for him so he could switch our regular Meatless Monday into a Raw Food Meatless Monday instead! We called it the Raw Food Meatless Monday Man Challenge!
So here it is….Week One of the Raw Food Meatless Monday Man Challenge!
- 1 cup of water
- ½ banana (frozen or fresh)
- ¼ cup pineapple pieces
- ¼ cup kale, chopped or minced
- 1 tbsp maple syrup
- ½ tsp cinnamon
- Place all ingredients into the blender and blend on high for one minute or until smooth. Drink immediately.
- ½ butternut pumpkin chopped into small cubes
- ½ to 1 tbsp curry powder (to you preference)
- ½ tsp real cinnamon
- ⅓ tsp pink Himalayan salt
- One young coconut (for both the water and the meat)
- Black pepper, parsley, shredded dried coconut to garnish
- Gradually add pumpkin and coconut water into the blender on low speed until smooth. Add remaining ingredients and then blend on medium to high until a smooth consistency. Season with cracked black pepper and parsley and/or some grated dried coconut
The Boy’s review of the Tropical Green Smoothie and Curried Raw Butternut Pumpkin Soup:“While I have struggled with the idea of giving up meat I have come to realise over the last few years the catastrophic damage that the meat industry has had on the environment. Added to that is the fact I can no longer justify to myself the suffering of another animal purely for my selfish enjoyment of the taste of their flesh. Therefore over the last year in what has at times been a difficult process we have gradually removed animal flesh from our diet. With this in mind I thought it would be a good idea to take advantage of the OmniBlend Whole Food Blender review that Chomp had been asked to do and get her to make some Raw Vegan dishes for us to try. The first of what will be five weeks of what will be known as Raw Food Meatless Monday was a dish of raw Curried Butternut Pumpkin Soup along with a Tropical Green Smoothie. Now I must say the idea of cold pumpkin soup doesn’t sound entirely appealing however the dish turned out to be a very satisfying meal with the coconut nicely accenting the pumpkin and curry flavours. The fact it was cold wasn’t even noticed as the meal was quickly devoured… this soup would make a great meal on a hot summer’s day. The Tropical Green Smoothie was very refreshing and is definitely best served fresh and cold. A very filling drink that could easily be a meal on it’s own… I wonder what it would be like with a little vodka and crushed ice on a hot day?”
Over the next coming weeks I will be publishing some blender recipes that I have created with my OmniBlend. The concept is for each Monday to not only stick with Meatless Monday and eat only vegetarian but to take it to the next level and make it a Raw Food Meatless Monday. For the whole day we will only eat raw, vegan, gluten free, dairy free and fructose friendly.