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cornel vegetarian recipes

Meatless Monday School and University Roundup

July 31 2017 Meatless Monday 

Meatless Monday School and University RoundupIts almost time to go back to school! That gives us a great opportunity to put the spotlight on several academic institutions that are part of the Meatless Monday campaign and encouraging sustainable eating habits on campus. Here are a few colleges and universities making the move to meatless once a week! Cornell University: Student activists first introduced Meatless Monday on campus in 2015 and have since garnered the support of more than 2,500 students. They raise awareness on campus by signing students up for a weekly newsletter touting the benefits of going meat-free once a week and reminding them that Cornells dining halls offer several vegetarian options. The on-campus campaign demonstrates that going meatless is not only a great option for their health and the environment but an easy change to their campus lifestyle! In addition to the newsletter, students are also invited to take an online pledge to go meatless once a week. University of Pennsylvania: This past January, the University of Pennsylvania joined the Meatless Monday movement and began offering meatless options to students interested in participating. While the dining halls will still offer meat to students who arent quite ready to come on board, Penn Dining believes that participating in Meatless Monday will educate students on the impact of skipping meat for one day a week. By offering a variety of meatless meals, Penn Dining is hoping to pique the curiosity of even more students. Hendrix College: The Arkansas school caters to the dietary needs of all of its students while promoting the same sustainability practices endorsed by Meatless Monday. The schools award-winning dining hall offers vegan and vegetarian food choices on a daily basis while inviting students to join in on meat-free dining on Meatless Mondays. Among their vegetarian menu items are ratatouille and vegan pizza with roasted red pepper sauce. In addition to working with local farmers and recycling programs, Hendrix also has a garden on campus that provides much of the produce in the dining hall. Arizona State University: Another Meatless Monday participant, Arizona State University also offers vegetarian and vegan meal offerings in all of its residential dining halls. With options ranging from burrito bowls, noodles, pizzas, and sandwiches, ASU is part of a growing number of universities promoting healthy and sustainable meal choices for students! Did your school make the list? Meatless Monday is implemented in colleges and universities across the globe and is only getting more popular. Students who are interested in finding out more about sustainable, healthy food and if you think your school would like to come on board, take a look at our implementation guide and get in touch with us at info@meatlessmonday.com!   Photos courtesy of Hendrix College. The post Meatless Monday School and University Roundup appeared first on Meatless Monday.

In Response to Our March Article, Can Dogs and Cats Go Vegetarian?

February 24 2016 Vegetarian Times 

In Response to Our March Article, Can Dogs and Cats Go Vegetarian? Several readers pointed out that our March story Can Dogs and Cats Go Vegetarian? seemed to advocate feeding cats a vegetarian or vegan diet. While we strive to present expert information, even when the experts offer differing viewpoints, we agree with Bruce Kornreich, DVM, Ph.D, Associate Director of the Cornell Feline Health Center at the Cornell University College of Veterinary Medicine with a specialty in cardiology, who says: Cats, like many species such as birds of prey and dolphins, are obligate carnivores, meaning they require a strict meat diet. Cats need certain essential amino acids (those they cannot produce on their own), the most often mentioned is taurine. Since cats cannot produce this on their own in significant amounts, if they dont have enough taurine in their diet, there can be deleterious effects on their heart, eyes and reproductive systems. We presented this article in response to the many questions and comments weve received from readers who are feeding their pets a vegetarian diet (or contemplating it). We urge readers to discuss the health consequences of a vegetarian diet for their pets with a veterinarian before proceeding. 

3 Ways to Stick To Your New Year’s Resolutions

January 12 2016 Vegetarian Times 

If you’re one of the many people who resolved to drop a few pounds this year, or just to eat healthier, you’re not alone. Nutrition counselor and Cornell-certified plant-based nutrition expert Sara Sullivan shares her insight here on how to stick to your New Year’s resolution. Sara has counseled many people to successfully manage their weight, and she’s the instructor of our popular online course, 6 Weeks to Plant-Powered Weight Loss, featuring 80+ healthy recipes designed to help you lose weight, along with tips and techniques for rethinking what you eat.  Bonus: If you sign up for 6 Weeks to Plant-Power Weight Loss by January 25th, you’ll get Vegetarian Times’ fantastic e-book, Quick & Healthy 30-Minute Meals for FREE. This online book includes an additional 53 recipes that are all under 400 calories and, better yet, all take less than 30 minutes, so you can have healthy eats in short order.   Did you know that fewer than 2% of people actually follow through on their New Year’s resolutions? Yes, it is true. With the arrival of the New Year, I thought I would share my favorite tips for actually following through with your resolutions. No one wants to make resolutions, only to give up a few weeks later with that familiar feeling of disappointment. To prevent resolution breakdown, here are three tips to help you set good goals and keep your resolutions throughout the year! 1: Be Realistic The surest way to fall short of your goal is to make your goal unattainable. Many people have the problem of making overambitious resolutions that are too challenging to stick with. For instance, resolving to never touch your favorite food again is setting yourself up to fail. Think small: Don’t bite off more than you can chew. Instead, strive for a goal that is attainable, such as avoiding a favorite food more often than you do now. Resolutions don’t have to be huge to be positive. In fact, starting off with smaller goals will help you stay on track for the year. Instead of saying you want to lose 20 pounds, commit to cooking healthier meals, or drinking less soda. The big goals will follow once you’ve been succeeded with the smaller ones. As you rack up small successes throughout the year, you’ll build confidence in yourself. #2: Buddy Up You aren’t in this alone! Whether its someone you know who wants to lose weight or learn how to eat healthier, find a friend who will help you keep your resolutions. Meet to share your goals and kick off your plan, then check in weekly (by phone, email, etc.) to report to each other what youve accomplished. Plan to meet again 4 to 5 weeks later (that’s when most people quit) to review and modify your goals. This approach will help keep you focused and feeling successful. See if someone in your life wants to help meet a goal together, or will at least help hold you accountable for yours! #3: Dont give up!  Do bear in mind that a slip-up is almost inevitable at some point, and you must not let this become an excuse to give up. Instead, start over again! Dont become critical of yourself. Recommit to your goals for just the next 24 hours. You can do anything for 24 hours. Do the best you can each day, and take it one day at a time. Be persistent, patient and kind to yourself. Finally, it’s important to remember that most of our resolutions involve change, and change is hard. Change is emotional and it can leave us feeling stressed. Stress makes us more likely to fail. So, instead of giving up on your resolutions at the first sign of struggle, cut yourself some slack, but keep at it. You’ll get there eventually. How do you ensure you’ll succeed in keeping your New Year’s Resolutions or accomplish your goals? Please share your best tips in the comments below.

5 Things to Know About 6 Weeks to Plant Powered Weight Loss

October 14 2015 Vegetarian Times 

One of the tasty desserts from Plant Powered Weight Loss.   We are more than excited to launch our new online course, 6 Weeks to Plant Powered Weight Loss. Theres a good chance you already know that this program is an easy-to-follow course designed to help you lose extra weight in a healthy, plant-based way. But there just might be a few things you dont know. Once youre ready to start your weight loss journey, use code PLANTPOWER25 to save 25%. 1. Instructor Sara Sullivan is passionate and qualified. Sara has a certification in Plant-Based Nutrition from Cornell University, completed a 2-year program and a certification as a Nutrition Counselor, and completed a 1,000 hour program and received her certification as a Holistic Health Practitioner. 2. The recipes are easy, quick to make, and easily adaptable. Most of the 80 plus recipes in the course can be made in less than 30 minutes and made in advance.  All of these recipes are vegetarian, but many can be easily altered (if theyre not already) to be vegan. 3. You can win even more consulting. If you sign up on or before October 15th, you can be eligible to win an additional 6 weeks of one-on-one, personal consultation from Nutritionist Sara Sullivan. 4. Youll get the support you need. Enrolling in the course gives you access to our private Facebook group where youll get the chance to ask questions directly to Certified Nutritionist and instructor Sara Sullivan. You can also share your thoughts and experiences and get support and motivation from other students. 5. The recipes wont feel like diet foods. With items like, Chili, Asian Noodle Salad, Guacamole, and Mushroom, Spinach and Avocado Omelets, you wont feel deprived. Chocolate Cheesecake Bars, Peanut Butter Cookies, and Key Lime Coconut Bites are just a few of the healthy desserts.

Is Low-Fat Always Better Than Full-Fat?

May 21 2015 Vegetarian Times 

Is Low-Fat Always Better Than Full-Fat?Illustration: Stephanie Birdsong Nope! It’s a myth. It wasnt so long ago that we began blaming fat for all the things that ail us, leading to widespread fat phobia and the proliferation of lower-fat foods on store shelves. Yet opting for only low-fat or fat-free items might be hurting, not helping, our health and weight-loss efforts. Researchers at Cornell University discovered that labeling snacks as low-fat ups their consumption at a single sitting by as much as 50 percent. Why? ?A low-fat label can increase what people perceive to be an appropriate serving size, and temper the guilt associated with, say, polishing off a bag of reduced-fat chips; similarly, a study in the journal Appetite found that people tend to underestimate the calories in candy presented as low-fat, and also perceive the candy to be more healthful than full-fat versions. Such miscalculations can lead to excessive calorie intake and potential weight gain. Worse still, reduced-fat versions of grocery products arent necessarily ?a nutritional upgrade. When fat is removed from such items as peanut butter, frozen yogurt, and salad dressings, manufacturers tend to make up for the ?loss of flavor and texture by pumping in more sugar and salt, which raise ?heart disease risk. Not to be overlooked are nutritional assists from fats. A type of unsaturated fat called oleic acid, packed into foods including olive oil, converts to a hunger-curbing compound in the body, thus helping curtail between-meal trips to the cookie jar. Fat also improves absorption of fat-soluble vitamins, such as the vitamin D added to milk. And, according to research from Purdue University, even just a bit of the monounsaturated fat in canola oil- or olive oil-based dressings promotes absorption of health-protective carotenoid antioxidants supplied by salad veggies. Fat Chance Adults should get 20 to 35 percent of their calories from fat, according to the USDA and the Department of Health and Human Services. Start with these naturally fat-rich plant foods that provide plenty of nutritional perks. Almond butter supplies magnesium, a mineral that aids in lessening heart disease risk. ?Spread on crackers, apple slices, and celery sticks. Here’s how to make your own almond butter. Avocado boosts dietary fiber intake to help kick-start weight loss. ?Blend into smoothies, chocolate desserts, and dips. Hemp seeds are a good source of plant-based protein, delivering about ?10 grams per 3-tablespoon serving. ?Add to yogurt, salads, and soups. Bottom Line: Dont always fear the fat. In most cases, youre better off selecting the full-fat versions of grocery goods, and simply paying attention to portions to keep calories in check.

Dig Inn is Changing the Way People Eat

June 1 2015 Meatless Monday 

Dig Inn is Changing the Way People Eat Dig Inn is a thriving chain of fast-casual restaurants thats making healthy food accessible like never before. As part of their Spring Into Summer promotion, Dig Inn is collaborating with Meatless Monday. Its less about a marketing tactic to get people in the door on Monday, said founder Adam Eskin. Its more, were in support of anything that furthers the cause. We see it as an opportunity to support an organization and a movement. Offering Meatless Monday options is not a big stretch for Dig Inn, since 70% of the food they serve is vegetables. We cook everything fresh here every day...and its crazy the amount of vegetables that we cook, said Dig Inn chef Matt Weingarten. When it comes to meat hes most concerned about finding the right source, for the highest quality and lowest environmental impact. But when it comes to cooking and recipes, he says, I spend more of my time thinking about how I cook our vegetables than how I cook our meat. Dig Inn already has eleven locations in Manhattan and by the end of 2016 they hope to be in Boston, Chicago, and L.A. They feature unique sandwiches and hearty protein-filled salads, but the signature offering is called Marketplates. You start with an entrée (salmon, steak, or veggie options like tofu) then you get to add ridiculously good hot sides (like roasted sweet potatoes and upstate mac) and cold sides (spinach w/­­ mango, asparagus w/­­radish.) By the time you get to the end of the line you want to double back and try all the things you couldnt fit this trip through. And you get all this for around $10-12. Affordable food for everyone, said Eskin. Whats the point otherwise? If we just wanted to do fancy, high-end vegetables, we could probably do well and make money, but what impact would that have? In order to have impact, accessibility has to be on your radar. But it cant be to the detriment of the quality of food you serve. Its a balancing act, but what weve been able to do with supply and food opps has allowed us to charge a little less than everyone else. With no restaurant experience other than being a busboy at age 15, Eskin was asked by the equity firm he worked for to parachute in and save a flagging restaurant investment. He soon saw that what was happening in the grocery channel with Whole Foods was going to happen in the restaurant world as well.  For me the idea became wildly obvious. This type of food, in this type of setting, he said, referring to his new Madison Park location. With this amount of speed and accessibility, at this price point, and with this much care and commitment to the food and where it comes from. For him its about building a nice business and having fun doing it, but its also about effecting change. Eskin is troubled by the obesity problem in the U.S., and got positively giddy when a large group of teens sat near us, their plates overflowing with Dig Inn specials. Thats what gets me excited. When you getem early, its like, You are eating kale for life, kid! Imagine what happens when theyre older and feeding their kids. Thats why the opportunity for us, as a business, is so important. The restaurant business is notoriously difficult, and when you add to that the extra prep that comes with a predominantly vegetarian menu, the desire to source ingredients locally, and relentless competition, its daunting. We didnt pick the easiest path, says Eskin. Actually just the opposite. We took the most complicated and challenging path and are trying to make that work. When it does, its very rewarding. One thing they have in their favor: theyve built solid relationships with their suppliers over time, to the point where they actually list farms where their food comes from on their menu. Whether its helping partners pay for seeds up front or sending them to Cornell to learn about food safety, they continue to invest in relationships and engage with partners at every level that is mutually beneficial. Another smart practice: recruiting people from outside of the restaurant industry. Were getting a ton of amazing talented people who want to join us just because of what were trying to accomplish, said Eskin. And were figuring out how to take their passion, intellect and experience and put it to use inside the four walls of our company. Analytics are at the core of their business. Youd expect that from a numbers guy like Eskin, but Chef Weingarten also sees their value. Analytics are huge for helping us understand our customers preferences and what is selling well. Im kind of a systems guy. I get geeky about how to get things done. And to work within this model and say, hey, we can cook vegetables this fast and this good in this many locations...for me as a craftsman, I love it.   Having come from a fine dining background, he feels fortunate to have learned under masterful chefs and brings that experience to what he does every day at Dig Inn. Thanks to analytics they could immediately answer what their most popular vegetables are – its seasonal, but Brussels sprouts lead over the year, with kale and cauliflower not far behind. We just put kale & rhubarb as one of our sides, said Chef Weingarten. Its pickled so it stays firm, crispy, and juicy, both sweet & sour. Folks internally said, I dont eat rhubarb but they tried it and...so far its got a 100% conversion rate.  Success for Weingarten is to introduce people to new flavors and new foods. To put out kohlrabi and have everyone digging on kohlrabi. And thats just a matter of time. These kids, he said referring to the teens, theyre going to be down with kohlrabi. Just as Meatless Monday is trending upward, Dig Inn is on a similar trajectory. Were leading the change and thats where we want to be, said Weingarten. We all want to have better food thats more accessible at an affordable cost. And the more the big food systems adjust to that, the better it is for all. The post Dig Inn is Changing the Way People Eat appeared first on Meatless Monday.


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