Return of the FlexitarianPrint
Hi hi hi, we’re back! I am currently trying to figure out my new camera and organize recipes and holiday pictures. A lengthy post is on the way. For now, enjoy this awkward Christmas tree shot…
And my gift to you is a cookbook recommendation. It’s rustic and simple and approachable for any cook. The recipes are vegetarian, but even meat lovers will enjoy the delicious transformation and elevation of vegetables presented in this book. The recipes are handwritten, which just charms me to bits. Please check out The New Moosewood Cookbook by Mollie Katzen. Moosewood has several cookbooks, all enticing, but this is a revised and updated version of the original featuring all the classics. It was listed by the New York Times as one of the top ten best-selling cookbooks of all time. You can find it at Borders, Barnes & Noble or on Amazon.
And today seems like a good day to explain my dietary motivations. If I had to pick one term out of the hundreds that are floating around these days to capture my eating practices, it would most likely be “flexitarian.” Basically, I don’t eat a lot of meat, but I don’t morally disagree with the consumption of meat.
I eat for good health, for humane treatment of animals and for responsible use of our environment and resources. That’s it. I eat mostly fresh fruits and vegetables, legumes and whole grains. I avoid processed foods and artificial ingredients. I eat animal products such as cheese and dairy VERY sparingly. I eat fish or meat maybe once a month, and when I do, I choose only organic, naturally and humanely raised products–and locally raised is an extra bonus. I think eating meat and animal products in strict moderation is just as effective as no meat at all when it comes to health risks and benefits. I try to source locally and eat according to the season as much as possible. This naturally diversifies and enriches my diet, ensures I am paying attention to the source of my food, and supports local farmers and responsible manipulation of our environment.
So, that’s me. That’s why you don’t see meat recipes here. BUT you might find a very special one from time to time. In between, though, I’ll seduce you with beans and vegetables.
Stay with me this week–Thistles and Clover interview is in the works as well as many family recipes and holiday pictures. Good to be home and talking with you again…