Meatout Mondays - Kick the Meat Habit One Day at a Time!
June 29, 2009
Recipe
Crisp Carrot Slaw

This colorful, versatile recipe makes it fun and effortless to get those all-important fruits and vegetables loaded with antioxidants, vitamins and minerals. You can substitute ingredients like pecans or almonds in place of walnuts or add dried fruit, such as cherries or raisins. Spice it up with cumin or calm it down by leaving out the garlic. Using a food processor to shred the carrots and the cabbage makes this an easy salad to put together in 10 minutes or less.

Ingredients:

2 cups baby carrots, shredded
1 cup red cabbage, shredded
1 yellow bell pepper, julienned
½ cup chopped or broken walnuts
Cumin, to taste
½ cup olive oil
1 clove garlic, crushed (optional)
2 Tbs. Dijon mustard
2 Tbs. balsamic vinegar

Directions:

  1. Make the dressing first so the flavors have time to blend; put crushed garlic clove and mustard in bottom of small mixing bowl.
  2. Add balsamic vinegar and whisk until blended.
  3. Add ½ cup olive oil very slowly while continuously whisking; set dressing aside while preparing slaw.
  4. Shred carrots and cabbage (hint: using shredding blade on food processor makes it easier).
  5. Slice pepper julienne-style into fine strips.
  6. Blend all vegetables together in a bowl; add walnuts and blend again.
  7. Remove garlic clove from dressing, stir with a whisk if it’s separated; add dressing to taste.

For this recipe, click here; for more great vegan recipes, visit www.ChooseVeg.com!

product
Clif Bar: Natural Energy

Clif Bar is a company that loves food: learning about food, talking about food, cooking food, and especially eating and sharing food. And because our food choices affect the physical, social, and environmental fabric of our lives, the folks at Clif Bar make their products represent everything they’re about: whole, all-natural, organic ingredients, providing good nutrition and great taste for sustained energy. All of their products are completely free of trans fats, hydrogenated oils, and high fructose corn syrup. Clif Bar’s product line includes natural energy bars and nutrition bars, as well as hydration and performance drinks that nourish and satisfy. They’re good for the planet, good for your body, and good for your soul.

For nutritional and product information, visit www.ClifBar.com!

health
It's True! Carrots Boost Vision

Results of a five-year UK study confirm that the antioxidants in yellow and orange fruits and vegetables such as squash, peaches, sweet potatoes, and carrots help slow down sight loss in older adults. Researchers showed the intake of high levels of carotenoids (antioxidants found in fruit and vegetables) preserved macular pigments, slowing the progression from age-related macular degeneration (AMD). AMD is an incurable eye disease affecting the central part of the retina, causing blurred vision.

A study of more than 400 people, with an average age of 77, found that carotenoids lutein and zeaxanthin, combined with vitamins C, E and zinc helped patients with AMD.

In order to obtain enough lutein and zeaxanthin, as well as other important antioxidants, be sure to eat five to nine servings of colorful fruits and vegetables every day. Dark, green leafy veggies like kale, green leaf lettuce, and beet greens also contain substantial amounts of these nutrients.

To read the full article, click here!

Inspiration
Support Academic Freedom

Support Academic Freedom at Cornell! Your vote can help reinstate Dr. T. Colin Campbell’s Plant-Based Nutrition course “Vegetarian Nutrition.”

Plant-based nutrition represents a forward-looking view of nutrition that Dr. Campbell developed during his more than 40 years experience in experimental research and 20 years in public policy. It is a successful Cornell course approved by the Department of Nutritional Science and offers the best of his work as well as the latest information from leading experts in the field.

Please click here to sign the Online Petition.

For information about Dr. Campbell's Plant-Based Nutrition Certificate Program available to the general public through e-Cornell click here.

T. Colin Campbell's well-known book, The China Study, examines the relationship between the consumption of animal products and illnesses such as cancer, diabetes, coronary heart disease, obesity, autoimmune disease, osteoporosis, degenerative brain disease, and macular degeneration.

Visit Dr. Campbell's website at www.PlantBasedNutrition.org.

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