Category: Vegetarian

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DO NOT EAT (crickets for iron)

Iron absorption from house crickets and fortified maize porridge with crickets is low, which may be explained by the presence of chitin and other inhibitors in the cricket biomass.

Absorption of iron from edible house crickets: a randomized crossover stable-isotope study in humans — The American Journal of Clinical Nutrition, Volume 116, Issue 4, October 2022, Pages 1146–1156, https://doi.org/10.1093/ajcn/nqac223

Always remember to eat a well balanced diet.

And find other dietary sources for iron besides crickets.

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Trouble in Paradise – June 2023

So far, it’s been a pleasant summer. We have had temps in the 80’s until recently.

What happens in the summer when it starts getting hot?

BEER happens. Willpower gone. There’s beer in the house.

I’ve been holding steady at 172 for a few months. But the arrival of beer weather does concern me.

The Boss has been working tirelessly in the yard and it looks the best it has in years. New shrubs, flowers, perennials and rose bushes were added this year. As for me, I try to find plants that I can’t kill. Meet Pepper Plant #4.

Readers with sharp eyes will note this tiny thing already has two peppers. Yeah, I cheated and bought a plant that already had fruit. I still remember the horrors of my last Pepper Plant 08.02.18. So I cheated. Pepper Plants #3 and #2 are in a pot and about twice the size of #4. No fruits yet, but I remain hopeful.

There’s basil on the patio too. I taught myself how to prune basil properly and hopefully I’ve learned something from watching hours of basil pruning videos on YouTube. Upon careful inspection today the plant needs to be pruned. So tonight’s meal will be Pasta with Vegetables, Olive oil, and Garlic. I don’t think I’ve ever written this recipe down but One Rotisserie Chicken, 50 Meals – #6 Pasta with Chicken, Vegetables, Oiive Oil and Garlic is close enough. No chicken or squash tonight. I’m heading down the broccoli route with lots of fresh basil and garlic. Go 4 cloves. Or more.

The basil is healthy and my new pepper plant has peppers. Hopefully this summer will be better than The Tomato Plant – 2014 Final Update. My basil didn’t’ do well that year either.

Time for a beer and to give thanks for not living in Texas anymore.

Update –

I used about a half cup of fresh basil.

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The Big Bet on Meat Alternatives Fails

Existing meat substitutes are not as affordable as real meat and not similar enough in taste. And they have not been proven to be healthier than real meat. So many consumers cannot justify spending money on plant-based products in order to help the planet.

The Big Bet on Meat Alternatives Fails — https://www.newsweek.com/big-bet-meat-alternatives-fails-1805425#Echobox=1686529746

I just had my annual wellness checkup. I’ve reached the point in life where all of my doctors are younger than me.

I’ve gained 4 pounds over the past 2 months. Trips to Colorado, Texas and Owasso might have had something to do with it. SugarSaltFat. I’m not panicking. Yet. Over time I’ve gotten much calmer about my sudden bursts of weight gain. Just need to eliminate the causes and get back to doing what worked in the past.

I am an omnivore, and my diet is not meat heavy. I feel better eating less meat and tend to gain weight whenever I overindulge in meat. A few weeks ago I kept a food diary. Between 66 and 75% of my meals are meat-free. Remember that what works for me may not work for you.

I stopped buying and eating fake meat products quite some time ago. The rise and fall of bleeding plant burgers doesn’t surprise me. What surprises me are vegetarians who return to meat eating ways.

It’s not as though the ethical concerns that first drive people to vegetarianism magically disappear when they decide, for whatever reason, to eat meat again. This kind of dissonance between our values and our actions can be super uncomfortable, and most of the people I spoke to often feel guilty about eating animals and polluting the environment, or struggle with the ick factor when they have to handle or cook meat. “When I stopped being vegetarian, I was very upset with myself and felt that I was betraying my values and the animals,” says Sent. “I spent at least a year eating meat, fish, and eggs in secret.”

After Years of Being Vegetarian, They Couldn’t Help But Eat Meat Again — https://www.bonappetit.com/story/vegetarians-eat-meat-again

I loved being plant-based. My running idol (besides my own father – hi, Dad) is the one and only Scott Jurek, and he’s vegan. And there are plenty of things I owe to my vegetarianism. First, my awareness of my personal environmental impact. Second, the acknowledgement of my privilege to choose healthier vegetarian options when for some it’s not as accessible. And lastly, the understanding that my choices don’t make me a better person, nor make anyone else a lesser person. The biggest barrier halting me from transitioning to an omnivore diet was shame. Practical concerns aside, I was afraid of what other people who had only known me as a vegetarian might think of my sudden change of plan. I was wracked with guilt for even considering breaking my vegetarianism.

A Vegetarian Runner’s Quest to Become a Meat Eater — https://www.outsideonline.com/food/food-culture/a-vegetarian-runners-quest-to-become-a-meat-eater/

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Eat Broccoli, Protect Your Gut

Broccoli is known to be beneficial to our health. For example, research has shown that increased consumption of the cruciferous vegetable decreases incidence of cancer and type 2 diabetes. In a recent study, researchers found that broccoli contains certain molecules that bind to a receptor within mice and help to protect the lining of the small intestine, thereby inhibiting the development of disease. The findings lend support to the idea that broccoli truly is a ‘superfood.’

Penn State. “Broccoli consumption protects gut lining, reduces disease, in mice: Researchers discover that a certain molecule in broccoli interacts with a receptor in mice to promote gut health.” ScienceDaily. http://www.sciencedaily.com/releases/2023/04/230406152639.htm (accessed April 9, 2023).
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Sugo Finto

  • 1 small sweet onion, small dice
  • 1 stalk celery, small dice
  • 1 large carrot, small dice
  • 3-4 cloves garlic, minced
  • dried basil, parsley
  • Salt and black pepper
  • white or brown sugar
  • 3-4 Tbsp extra virgin olive oil
  • 2 Tbsp butter
  • 15 oz can stewed tomatoes
  • 28 oz can crushed tomatoes

This is a poor man’s meat sauce: the vegetables are cut smallish to simulate the texture of ground beef. The inspiration for my version comes from a cookbook I’ve had since 1986. I wasn’t happy with a number of my sugo sauces until I started using stewed tomatoes instead of 100% plain crushed tomatoes. Then finally, Chinese-Italian success!

Saute the vegetables in olive oil until soft and fragrant.

Add dried basil and parsley (if using dried) now.

Add the stewed tomatoes and simmer over low heat uncovered until the tomato chunks start to break up. Smash the rest of the tomato chunks with a wooden spoon. You want somewhat chunky but not super chunky.

Add the can of crushed tomatoes, mix well, and simmer over low heat for at least one hour.

Add salt, pepper, a little sugar, butter and parsley (if using fresh). Adjust seasonings until you get that perfect balance between salt and sweet.

You’re ready for pasta.

This sauce freezes well. Half of the sauce was enough for Baked Rigatoni with Ricotta and Parmesan (no recipe for this, yet).

This pasta sauce will be invaluable when your kid turns into a teenager, comes home and announces she has stopped eating meat to save the planet.

Trust me on this.

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