It’s been something I’ve been thinking about for quite some time. I love animals and I am having a hard time getting my head around the way animals are treated in the meat industry. We always tend to look towards the mass meat industry but even in the more sustainable small farms, the animals are killed at some point.
Don’t get me wrong: I am no saint and I love meat. But I was having more and more problems with how things are going in the world. And than last week I watched three documentaries on that subject Cowspiracy, Forks over Knives and Food choices. By that time I had already made the decision but those docu’s confirmed I really wanted to go forward with this.
And it maybe sounds simple; stop eating meat and fish but it’s not entirely as simple as that. I didn’t eat a lot of meat to begin with, but moving from small amounts to non at all is a bigger step than even I suspected. Plus I live together with a dude aka a meatlover. Plus I shoot lots of meat for my job. Which I will still do of course.
I’m now in my first week as a vegetarian. 🙂 I keep a record of what I eat so that I know if I eat enough. Without the bulk and proteins that meat provides you need to make sure to get enough nutrients in. Vegetables and fruit provide a great deal of that but don’t provide as much in calories. I don’t intend to keep a food journal forever but for now it’s a good way of checking how I am doing in terms of macro-nutrients.
I even thought of going all out vegan but for now that is too big a step. There is also lots wrong with the dairy industry but I will try and choose organic where ever possible.
On top of that and not necessarily related, I am starting school for my degree in nutrition next month. Really looking forward to learning all there is to learn about food! The course is one year, after which you are officially allowed to run a practice but my idea is to continue with other courses after that. Or I might be sick and tired of school. Haha.. Who knows?
For now I am sharing this great recipe with you which is delicious and can be eaten warm or cold.
Roasted cauliflower with quinoa
- 150 gr quinoa
- 1/2 cauliflower in florets
- 100 gr green asparagus
- 20 gram pumpkin seeds
- 20 gr sunflower seeds
- 50 gr roasted almonds
- 40 gr lamb's lettuce
- 1/2 tsp chili flakes
- 1/2 tsp turmeric
- 2 tbsp almond butter, white
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
Preheat the oven to 200˚C.
Place the cauliflower on a large baking tray and sprinkle with oliveoil. Add some turmeric, chiliflakes and pepper and salt. Roast in the oven for 10 minutes. Add the asparagus and continue roasting for another 15 minutes.
In the meantime cook the quinoa according to package instructions. Drain and leave to cool.
Add the roasted vegetables, the sunflower seeds, roasted almonds and the pumpkin seeds to the quinoa and make the dressing by mixing the ingredients. Add the lamb's lettuce as the last item and serve immediately.