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#WorldMeatFreeDay on This #MeatlessMonday

June 13, 2016 , , , , , , ,

grilling goodness

grilling goodness

I am extremely happy to see the popularity and creativity devoted each week to #MeatlessMonday.  This idea is catching on fast with all kinds of people.  I am not sure why this trend has caught the attention of everyone.  Do they notice because they want better health, the end to the suffering of the animals, or because they want a better outcome for the planet?  Whatever it is, the world is starting to understand the benefits of plant based diets.  When I gave up eating animals in North Carolina in 1969 I was viewed as subversive at the very least. I have eaten some fish and a few bites of a chili dog (circa 1970) since my decision on Easter of 1969 to become a vegetarian.  Since that time the regular diet of my fellow Americans has steadily slid down a very unhealthy slope of factory farming and addiction to foods and drinks devoid of nutrients and full of chemicals.

I credit my good health to my dietary regime, although it has not been perfect.  Too much strict avoidance of anything sets up a magnetic attraction to the forbidden.  Meat is not forbidden for me, but I would never want to eat a dead animal. I still eat dairy, honey and eggs although I do see the vegan alternatives as better and worth trying.  I do make more vegan cuisine than ever before, and may someday embrace it fully.  For now, Monday will suffice for inspiration and dedication to the vegan cause.  What I love about this trend is the ease with which anyone can find information, recipes, and guidance.  I love the website TryVeg.com, full of helpful tips for anyone interested in the subject.

I have never found that bugging people to follow my diet was an effective way to approach this.  I am a great cook, and would rather seduce them with gourmet succulence than beat them over the head with the cruelty issue.  I encourage you to find a recipe today, or any day, under the hashtag #MeatlessMonday.  See why the vegans are all the rage. Bon Appetit, gentle reader.

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