Vegetarianism is a Higher level View

[MJA]

Hello MJA,

Your mission, should you decide to accept it, is to post a food diary, stating briefly what you eat for your meals and snacks.

This is not an onorous task, especially if done once a day.

As much detail as you want to use for clarification, recipes not expected unless you are so inclined.

This is your opportunity to teach me the better way that you are so enthusiastic about. Since you once ate a diet more similar to mine, I am coming from the premise that you will have selected alternatives that are tasty and satisfying.

Thanking you in advance for your consideration of my request.

labelwench

Wow! Thanks LW,

Well then, this is my yummy healthy usual start to my day:
A bowl of whole grains with raisons, Pumkin seeds, berries, bannanas, and some vanilla yogurt for the splash of protien I need.

Try it, you'll like it too.

=
MJA

[labelwench]

Why, thank you, MJA,

I do believe this shall be an exercise with great benefit.

There is an organic vanilla yogurt that I use in moderation, having tried soy yogurt and found it not to my palate. (Majority of yogurts in regular grocery stores are packed with sugar and cornstarch or other thickeners.)

As a type O blood group, I am observant of which dairy products I use, mostly butter and uncoloured cheese, sparingly.

A bowl of whole grains with raisons, Pumkin seeds, berries, bannanas, and some vanilla yogurt for the splash of protien I need.

With grains, my blood group tolerates some, but not all. Oatmeal, rice, buckwheat, rye, wild rice (which is a grass) and I would use organic rice milk. The fruits and seeds you list are agreeable to me, also.

Much common ground. Let us continue in this vein.

[racecar]

I have around 20 vegetarian recipe books (vegan and raw foods). Did you know that you can still have your oreo cookies and ice cream?

I'm not against vegetarianism. I don't want people to think of meat eaters with horror and pity in their eyes. It's not that I'm not open to it. Slow learner, maybe. I don't have any answers. Intellect, emotion, tradition, culture, nature, nurture, ease and comfort....reason...

I wish you all well...need a recipe, give me a call. I'm making a lemon pie today. (makes me pucker, xoxox)

ciao

[labelwench]

Hello MJA,

Enjoyed a bowl of reconstituted prune plums with pumpkin seeds and pecans for a snack yesterday.

Still waiting for your lunch and dinner suggestions, and variations. Labelwench is in earnest when she makes a request. Me student, you teacher. Does not look good on resume to have student starve to death, LOL.

Hope you have an opportunity to share your menu suggestions.

Racecar suggests lemon pie for dessert! I made lemon curd one time and it turned out most excellent. The humble lemon is most versatile.

Regards,

Labelwench

[Wick]

My breakfast, 5 days a week is 1/2 cup rolled seven grain cereal, 2 Tbsp dried cranberries, 2 Tbsp golden raisins, 1/8 cup peanuts, 1/3 cup plain yogurt, and a teaspoon of homemade apricot preserves. Stir together and let sit for about 2 minutes (for the grain to soften in the yogurt. Really yummy and I never get tired of it.

Wick

[labelwench]

As part of nutritional research, I have read the ingredients on every flavour, style, and brand of yogurt carried by Loblaws, and it is no small number.

Of that, even many of the plain varieties have ingredients other than milk and bacterial culture. The Astro Balkan Style and The PC Organic Plain and Vanilla are acceptable to me. All others have thickening agents and copious amounts of sugar.

Type B blood types do excellently on dairy products, type O's must be quit selective.

I practice food combining, blood type observance and avoidance of as many processed ingredients as possible, one reason that fruit, vegetables, some dairy, some seeds, grains and nuts, and most meats work well with my metabolism.

On a side note, CBC News ran a headline that the Inuit peoples suffer a diabetes rate that is 3-5 times higher than the national average. Research is laying the blame right on the doorstep of changing diet. They used to eat almost exclusively a wild food diet, which was over 80 % meat and fish. In a few short decades, the surfeit of processed foods has wrought seriously adverse effect.

Even in horses, a species with which I have long affiliation, the needs of the foal differ from the weanling, the mare, the stallion, the animal at work or standing idle. Between breeds, there is disparity again. Feed alfalfa to a pony or certain easy-keeping breeds, and you could well be on the road to colic, founder or even cause demise. It seems quite apparent to me that the physical needs between individual humans would be no less different and that there is unlikely to be one diet that suits all.

That being said, I am still most happy to seek the commonalities when I have persons such as Wick and MJA who are willing to take the time to share. Recipe books abound. I am interested in the tried and true.

Meanwhile, whatever is it that vegetarians have for lunch and dinner? When you have company in? C'mon, c'mon,....this can't possibly be difficult. You eat several times each day, do you not?

After work, I had apple pie and a cup of coffee. Several hours later, I cooked a spelt dish (PC Blue Menu, out of a box cause the ingredients did not look too lethal), and a broccoli stir fry, with beef. However, please note that the veggies and grain far outnumbered the protein ingredient.

I look forward to your helpful suggestions. All and any are welcome to contribute in this practical manner.

Best regards,

Labelwench

[Wick]

LW,

My tactic is to eat less meat, not to eat none at all. One of the ways I do this by eating nuts (brazil, almonds, filberts, peanuts, some walnuts, very occasionally pecans). I also am very fond of hummus. Hummus can be prepared at home, it is rich in good fats and in protiens. The added benefit of hummus is that you can make it from stored ingredients--dried garbanzo beans, lemon juice (I use RealLemon in the wintertime), tahini (which is an oil derived from the sesame seed) and sea salt. Those are the basic ingredients. To these you add your choice of spices and vegetables. My favorite is three-pepper hummus to which you add either fresh or dried green, red and jalapeno peppers. Very yummy. There are lots of good recipes on line.

That said, I am not of the mind that a person of your genetic makeup can healthily go vegetarian. We are products of the earth from which we are drawn and largely from the region of the earth from which we are drawn. Hundreds of thousands of years of evolution are involved in your creation. Consequently, the foods of your ancestors are the best foods for you. If that means you eat meat, well then, eat meat. It would not be medically wise to do anything else.

We live in a time when it is possible for many people to lessen the meat they eat and in time we may even evolve away from meat, but this should happen in an evolutionary manner--very slowly. To change the patterns of nutrition quickly would not only be devestating to peoples such as the Inuit, but would also be devestating for several domestic species of animals.

There has been a great deal of research done on this matter and much of it indicates that were it not for animal husbandry for meat production, a number of domestic species would become extinct. Among these would be meat-bred chickens, white turkeys, non-dairy cattle, some sheep (if there wool is not high quality), some goats (ditto), most pigs, etc.

If there is no benefit to humans in keeping these kinds of animals their species will not continue.

This question is a very complex one. In trying to save a species from becoming a food source, we may well bring about its ultimate extinction.

Wick

[racecar]

http://www.animal-rights-library.com...m/singer05.htm

I don't particularly crave meat, today. I did when I was pregnant for my boys, fish for my daughter.

I've found that avacado fills a need.

Big Matt with cheese (Matt Amsden's RAWvolution)

-ketchup
-onion bread
-lettuce
-yellow onion
-pickles
-tomato
-stone ground mustard
-nut loaf burger patty
(soaked, ground almonds,walnuts, sunflower seeds,mushrooms,onion,celery,parsley,garlic,tarrag on,cayenne,cumin, nama shoyu, olive oil) we added juiced carrot pulp and baked them.
-sunflower seed cheese (We didn't use)

[racecar]

LW, I'm a cook, recipe books are inspiration. I usually change things to suit my pantry, tastes, and pocketbook. Tried and True I've cooked for communities, including vegetarians.

What do you like?

[racecar]

http://www.beyondveg.com/nicholson-w...-eating%20evid