‘Friday Food Fast Facts’
March 8, 2019
First Friday of Lent
“We commit ourselves to deepen our understanding of the principles of eco-justice and environmental responsibility. On the basis of this understanding we will join with other concerned citizens to shape public policy.”
— Sisters of Providence Acts of Chapter 1991
For many Christians, Lent is an opportunity to pray, contemplate and reflect upon how our choices and actions impact our relationship with God, each other and with the whole Earth community. Lent is also a time when some choose to fast by abstaining from eating meat one more day a week or simply becoming more intentional about their food choices.
In this spirit, the Congregation of the Sisters, Servants of the Immaculate Heart of Mary Food Ecotone group has offered the “Friday Food Fast Fact” sheet, with information about how reducing our meat consumption can have a positive impact upon the planet.
Whether you choose to skip meat for one meal, one day a week – or you simply want to learn more – the Food Ecotone Group invites you to make these “Friday Food Fast Facts” part of your Lenten reflection.
We invite you to view the following two-minute video: “Why Taking Time Away from Meat Can Make a Difference.”
We think you’ll agree that eating less meat can lead to:
- Reduced pollution,
- Conservation of Earth’s resources,
- Combatting world hunger, and
- Better health outcomes for individuals.
“As members of one sacred Earth community, we Sisters of Providence commit ourselves individually and communally to care for our resources and to make decisions regarding their current and future use as we seek to balance our individual and SP communal economic needs with the sustainability needs of Earth community.”
—Sisters of Providence Land Ethic Committee
You may wish to try a new recipe or two, found below:
Egg Salad-Avocado Wrap
- Combine one chopped hard-boiled egg and two hard-boiled egg whites, one-fourth mashed avocado, one teaspoon lemon juice, and two teaspoons of chives. Spread on an 8-inch whole-wheat tortilla. Top it with Romaine lettuce or mixed field greens, and roll into a wrap. Serve it with a fresh fruit salad of kiwi and sliced strawberries, for a light and healthy lunch. Serves 1. Recipe from Woman’s Day Magazine.
Tomato and Cheese Macaroni
For the Tomato Sauce:
- Two tablespoons of olive oil,
- One small onion, finely chopped,
- Two garlic cloves, minced,
- One tablespoon fresh basil, finely chopped,
- One 28-ounce can diced tomatoes in liquid, and
- Salt and pepper to taste.
For the Macaroni:
- Two cups macaroni noodles cooked according to package directions,
- One and one-third cups grated Swiss or cheddar cheese,
- One cup grated parmesan cheese,
- One-fourth cup fresh bread crumbs,
- One tablespoon finely chopped fresh basil, and
- One tablespoon butter or margarine.
Preheat the oven to 375-degrees. Make the sauce in a large frying pan, heat the oil over medium heat. Add the onion and garlic. Sauté for 3-5 minutes or until onion is soft. Add the tomatoes, including the liquid, basil, salt and pepper. Cook for 10 minutes, stirring occasionally. Mix both cheeses together in a small bowl. Grease a casserole dish. Spoon a third of the tomato sauce into the dish. Top with a third of the cooked macaroni and a third of the cheese. Repeat the layers twice. Sprinkle the top with bread crumbs and basil and dot with butter or margarine. Bake for 25 minutes or until golden brown. Serves four to six. Recipe from The Jumbo Vegetarian Cookbook.