Meatless Monday

Eight years ago, after watching the documentary Earthlings, I made the decision to make Meatless Monday an every night occurrence by becoming a vegetarian. At the time I didn’t know any other vegetarians. Friends and family were confused as to why I would give up meat. They joked I would not be able to resist bacon for more than a week. I was on a new path. My energy levels increased, I was focused and not turning back.

I noticed that my food budget began going father, eating a plant based diet was less expensive then buying meat for each meal. This got me thinking about how affordable eating healthy could be. If I could save so much money changing my diet I was curious as to why the price of meat was to high. The fact is livestock requires so much more food, water, land, and energy than plants to raise and transport.

The environmental impact food production has on our planet is one reason I have continued my vegetarian lifestyle.

A Case For Meatless Monday

In America, on average we eat 270.7 pounds of meat per person a year. That is more than almost every other country except Luxumbourg. There are quite a few resources that are consumed to get that piece of meat on the table. Meat eaters consume 160% more land resources than people who eat a plant-based diet.


Meatless Monday

A case for Meatless Monday – What’s the fuss about?

Climate control regulators have been focusing on the beef industry as the leading contributor of methane gas production in the world. Cows, sheep, goats, yaks and giraffes acquire nutrients from a plant-based diet by fermenting it in a specialized stomach prior to digestion. The byproduct of this fermentation is methane. This methane gas has twenty times the heat-trapping ability as carbon. One cow can produce approximately 100 kilograms of methane gas which would be like you or I burning 235 gallons of gasoline in our car.

Livestock in the U.S. also produce 2.7 trillion pounds of manure each year. That’s about ten times more waste than was produced by all the American people. This waste can and has in many instances leeched into the water supply.


Meatless Monday

With more than 17 billion livestock in the world huge amounts of water are utilized to irrigate the grains and hay fed to the animals. It takes 6+ pounds of feed to make one pound of beef, 3.5 pounds for pork and 2 pounds for chicken. 1/3 of the crops grown worldwide go to feed animals.

The water it takes to produce one ton of beef is equilivant to filling your bath tub 140,000 times says the Pacific Institute. That breaks down to 53 gallons of water per burger. In California for example it takes 2,464 gallons of water to produce one pound of beef according to the Water Education Foundation. To put that in perspective it takes 25 gallons of water to produce one pound of wheat. With California and many other states and nations in a drought this is something to reflect on.


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The United States Geological Survey reports that 40 percent of fresh water used in the U.S. is used for livestock while 13 percent was used for domestic purposes. When a person chooses to switch to a plant based diet they will save 162,486 gallons of water annually. Switching to a plant-based diet or reducing the amount of meat in your diet is by far the most important choice you can make to save water.

There are also issues with the humane treatment of livestock. The contribution the meat industry is adding to deforestation. The hormones and antibiotics used on our meat are also a concern. According to an analysis of U.S. Food and Drug Administration data by the Johns Hopkins University’s Center for a Livable Future, 80 percent of the antibiotics sold in 2009 were for use on livestock and poultry, and only 20 percent was for human medical use. Our oceans are being over-fished, devastating our marine ecosystems. There are a multitude of concerns to deal with.

A case for Meatless Monday – So what’s the solution?

A popular trend call “Meatless Monday” has begun. “When a family of four takes meat and cheese off the menu one day a week, it’s like taking their car off the road for five weeks or reducing their daily showers by three minutes” states the Environmental Working Group.

A case for Meatless Monday – But meat is essential to a healthy diet.

Unlike essential vitamins and minerals the body needs to functional optimally there are no essential proteins. There are essential amino acids the body needs which can be converted into protein for the body and there are plant and legumes that supply these nutrients to our bodies.

There are plenty of plant-based items that provide protein to our bodies. Hemp tops the charts as it can produce up to 293 pounds of usable protein per acre which is more than seven times more protein per acre than meat.

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Skipping the meat is not only environmentally friendly it could improve your personal health. For many meat is an important aspect of their diet providing iron, zinc and vitamins B-12, B-6 and niacin to the body. Inversely scientific evidence is associating the high meat consumption levels with a wide range of health problems including obesity, cancer (for the most up to date information on the over 7,000 clinical studies of the links between diet and cancer, visit the World Cancer Research Foundation and National Cancer Institutes websites), cardiovascular disease and type-2 diabetes.

The American Cancer Society advises people to limit consumption of red meat and all processed meats. If you are eating red meat you should limit your consumption to 2-3 small portions per week and no more then 3 ounces of meat at a sitting.

You might be thinking what will I serve for dinner if I don’t serve meat? We have the solution. Sign up for our 9 irresistible vegetarian recipes and our weekly update which includes new recipes for you to try. Click here to subscribe: Our Wellness Revolution

The bottom line is our demand for animal based products is diverting precious resources like land, water and fossil fuels to produce farmed animals instead of feeding the estimated billion plus people that are malnourished in the world. Everyone has the ability to positively impact our environment. We can change the environment one meal at a time. Consider taking on the challenge of Meatless Monday.


Meatless Monday Resources:

Environmental Working Group

Food and Drug Administration

Johns Hopkins-Center for a Livable Future 


Pacific Institute

United States Geological Survey

Washington Post



Thai Coconut Lentil Soup

Thailand is a food lovers paradise. Loving the seasoning of the country, I set out to reinvent non traditional Thai dishes to hold the warm aroma and unmistakable seasoning of the country. This Thai Coconut Lentil Soup is nutrient dense and will keep you feeling full for hours.

Thai Coconut Lentil Soup

What You’ll Need:
1 white onion
1 – 2 inch” piece ginger (2 tbsp minced)
1/2 red serrano pepper, or to taste
*1 tbsp coriander seed
*4 tsp whole cumin seeds
*1 1/2 cups red lentils
4 cups vegetable stock
1 (14 oz) can coconut milk
1 1/2 tsp sea salt
1 1/2 tsp freshly ground black pepper

Thai Coconut Lentil Soup

What You’ll Do:
To cook the soup, heat a large heavy-bottomed pot over medium heat. Toast the coriander and cumin for approximately 1-2 minutes, or until they just start to smoke and release their aroma.

Next, add the oil, followed by the onions and serrano pepper. Cook for approximately 5 to 7 minutes or until the onions are soft, translucent and starting to brown.

*Note: If desired, omit the oil and dry-sauté the onions with a bit of vegetable stock or water.

Thai Coconut Lentil Soup

Next, add the ginger, lentils, stock, coconut milk, salt and pepper. Bring to a simmer, turn the heat to low, cover and let cook for 40 minutes or until the lentils are totally soft and broken down. Stir occasionally to ensure the lentils are not sticking to the bottom of the pot. If needed, add more water or stock until you reach your desired consistency.

Meanwhile, zest and juice the lemons. Chop the cilantro and set aside. To finish the soup, add the lemon juice, lemon zest and cilantro. Serve into warmed bowls and top with diced avocado and more cilantro and/or chili flakes, if desired.



Lentils are beneficial to the heart, circulation and stimulates the adrenal system. Lentils are a nutrient dense food. One cup of cooked lentils can provide us with the following nutrients daily.Thai Coconut Lentil Soup

Soaking Nuts and Seeds

There are many health benefits to soaking nuts and seeds. Some of these benefits include reduced phytic acid, to neutralize enzyme inhibitors and encourage the production of beneficial enzymes while neutralizing toxin in the colon—keeping it clean. It also makes the proteins more absorbable by the body, reduces tannins, and it can break down gluten, easing digestion and vitamin absorption.

Raw nuts or seeds are an easy on-the-go snack. What most people do not know is that raw nuts and seeds have enzyme inhibitors within them, toxic substances such as tannic acid & goitrogens and phytic acid for their protection.

These may be terms we have not heard before, so let’s break them down.

Phytic acid is a compound that binds itself to minerals like iron, magnesium, zinc, calcium, manganese and chromium in the gut, which prevents the digestive system’s ability to break the nut or seed or grain down properly. If you have seen undigested bits of nuts or seed in your stool, this is why.

Individuals with anemia, low zinc levels, osteoporosis and other illness related to low mineral absorption could benefit from soaking nuts before consuming. When soaking nuts, the phytic acid is broken down and nutritional value and digestion is increased.

Goitrogens suppress the proper functioning of the thyroid gland by interfering with iodine uptake. Soaking nuts help reduce goitrogens and increases the necessary minerals needed for a healthy thyroid.

Enzyme inhibitors neutralize vital enzymes the body naturally produces, leading to illnesses and an enzyme-depleted gut. Enzymes are essential for optimal functioning of the body and used in thousands of chemical reactions throughout the body.

Bloating, constipation, diarrhea, heartburn, irritable bowels and gas are signs of enzyme deficiencies.

Soaking nuts and dehydrating these delicious morsels can improve their taste and texture.

Soaking Nuts, Seeds & Legumes

How do I go about soaking nuts and seeds?
Dissolve one tablespoon of salt in water, pour over nuts or seeds, using just enough water to cover. Leave in a warm place for at least 7 hours, preferably overnight. Drain in a colander. Discard the water used for soaking, never reuse it. Spread nuts/seeds on a stainless steel pan. Place in a warm 150℉, turning occasionally, until thoroughly dry and crisp. The longer they soak, the longer it takes to dry. Use an oven thermometer to keep track of the temperature. At 200℉, enzymes will be destroyed. A dehydrator is the preferred method of drying; it will take 12-24 hours until completely dry. Store in an airtight container.

*If you want an extra boost, add cayenne pepper before you begin the drying process.

Soaking nuts and seeds is easy. You now have the info needed to begin soaking nuts and seeds at home.  In the comments below, let us know how you like soaking nuts and seeds better than the raw alternative and if you notice a difference after eating them. Share this post with a friend or loved on that could benefit from this information.

Resource: FoodMatters