Comments on: Spring clean your diet: The Blissful Chef eCookbook has arrived! http://www.theredwhiteandgreen.com/2010/02/22/spring-clean-your-diet-the-blissful-chef/ Caring about the environment is patriotic. Wed, 01 Feb 2012 13:02:05 +0000 hourly 1 http://wordpress.org/?v=3.1 By: Michael http://www.theredwhiteandgreen.com/2010/02/22/spring-clean-your-diet-the-blissful-chef/comment-page-1/#comment-1257 Michael Tue, 23 Feb 2010 15:30:25 +0000 http://www.theredwhiteandgreen.com/?p=2326#comment-1257 I actually do think that grass-fed, locally produced meat is a viable option, and if I were to eat meat, it would be of that variety; unfortunately, it is a bit hard to find where I live, and I don't have the time to seek out grocers with organic meat products. I also think that the Meatless Mondays idea is fantastic! I try to foist it upon my friends every week...hopefully someday, they'll bite (pun intended)! I actually do think that grass-fed, locally produced meat is a viable option, and if I were to eat meat, it would be of that variety; unfortunately, it is a bit hard to find where I live, and I don’t have the time to seek out grocers with organic meat products. I also think that the Meatless Mondays idea is fantastic! I try to foist it upon my friends every week…hopefully someday, they’ll bite (pun intended)!

]]> By: Jennifer Grayson http://www.theredwhiteandgreen.com/2010/02/22/spring-clean-your-diet-the-blissful-chef/comment-page-1/#comment-1256 Jennifer Grayson Tue, 23 Feb 2010 14:56:43 +0000 http://www.theredwhiteandgreen.com/?p=2326#comment-1256 Michael, my reasons for reducing my meat consumption were very similar to yours -- except my eye-opener was the <a href="http://www.meatlessmonday.com" rel="nofollow">Meatless Monday </a>campaign. I do still eat small amounts of grass-fed, locally raised meat, since I believe that farm animals are essential to sustainable agriculture. Michael, my reasons for reducing my meat consumption were very similar to yours — except my eye-opener was the Meatless Monday campaign. I do still eat small amounts of grass-fed, locally raised meat, since I believe that farm animals are essential to sustainable agriculture.

]]> By: Jennifer Grayson http://www.theredwhiteandgreen.com/2010/02/22/spring-clean-your-diet-the-blissful-chef/comment-page-1/#comment-1255 Jennifer Grayson Tue, 23 Feb 2010 14:52:42 +0000 http://www.theredwhiteandgreen.com/?p=2326#comment-1255 Jennifer, thanks for the inspiration to break out my wok again! I forgot how much I love making stir-fry. And I'm addicted to chinese eggplant -- that cooked up with a little bit of garlic and basil is just heaven as far as I'm concerned. Jennifer, thanks for the inspiration to break out my wok again! I forgot how much I love making stir-fry. And I’m addicted to chinese eggplant — that cooked up with a little bit of garlic and basil is just heaven as far as I’m concerned.

]]> By: Michael http://www.theredwhiteandgreen.com/2010/02/22/spring-clean-your-diet-the-blissful-chef/comment-page-1/#comment-1253 Michael Mon, 22 Feb 2010 19:38:37 +0000 http://www.theredwhiteandgreen.com/?p=2326#comment-1253 My top reason is that I started working as well, an "environmental relations coordinator" and one of my jobs was to learn about environmental issues worldwide. I was not a super-carnivore, but before 2009, when I lived in South Korea I did eat a fair amount of meat (it's quite a meaty nation). Anyway, learning more and more about factory farming, hormone treatments, the inhumanity of food production, the true price of cheap meat and other things, I decided to become a fairly strict lacto-ovo-vegetarian. Even though I absolutely love sushi, the true price and impact that we have on our environment through meat consumption was something that I could not in good conscience contribute to. And as I enjoy finding new culinary delights to prepare, vegetarian cooking is like opening a whole new world of artistic curiosities and expressions! My top reason is that I started working as well, an “environmental relations coordinator” and one of my jobs was to learn about environmental issues worldwide. I was not a super-carnivore, but before 2009, when I lived in South Korea I did eat a fair amount of meat (it’s quite a meaty nation). Anyway, learning more and more about factory farming, hormone treatments, the inhumanity of food production, the true price of cheap meat and other things, I decided to become a fairly strict lacto-ovo-vegetarian. Even though I absolutely love sushi, the true price and impact that we have on our environment through meat consumption was something that I could not in good conscience contribute to.

And as I enjoy finding new culinary delights to prepare, vegetarian cooking is like opening a whole new world of artistic curiosities and expressions!

]]> By: Jennifer http://www.theredwhiteandgreen.com/2010/02/22/spring-clean-your-diet-the-blissful-chef/comment-page-1/#comment-1251 Jennifer Mon, 22 Feb 2010 18:29:09 +0000 http://www.theredwhiteandgreen.com/?p=2326#comment-1251 Top reason for eating less meat in 2010...um, bad for you, bad for the Earth, bad for the animal? I've been a vegetarian for a few years now and keep finding more reasons to stay that way. If you're sick of western style veggie cuisine, Asian style is very different and often vegan to boot. Kevin and I often stir-fry flat rice noodles with tofu, shiitake mushrooms, baby corn, bok choy, or whatever other vegetables we have on hand. It's easy to dress up with sesame oil, peanut sauce, and chili oil for a more Thai taste, or to stick with soy sauce, garlic, and ginger. I turn the heat up to high at the end so the noodles go slightly golden and crispy. Yum! I think I just decided what I was making tonight. Sometimes we also just stirfry lots of veggies and throw them over brown rice. I really like the way Asian food often lets the flavor of fresh vegetables shine -- I'm not a big fan of tomato or other heavily flavored sauces. Top reason for eating less meat in 2010…um, bad for you, bad for the Earth, bad for the animal? I’ve been a vegetarian for a few years now and keep finding more reasons to stay that way.

If you’re sick of western style veggie cuisine, Asian style is very different and often vegan to boot. Kevin and I often stir-fry flat rice noodles with tofu, shiitake mushrooms, baby corn, bok choy, or whatever other vegetables we have on hand. It’s easy to dress up with sesame oil, peanut sauce, and chili oil for a more Thai taste, or to stick with soy sauce, garlic, and ginger. I turn the heat up to high at the end so the noodles go slightly golden and crispy. Yum! I think I just decided what I was making tonight.

Sometimes we also just stirfry lots of veggies and throw them over brown rice. I really like the way Asian food often lets the flavor of fresh vegetables shine — I’m not a big fan of tomato or other heavily flavored sauces.

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