Friday Food Fast Facts
March 22, 2019
Third Friday of Lent
(Note: This is the third of seven Friday Food Fast Fact blogs during the Lenten season)
“We commit ourselves … to live as citizens of Earth community with a common future. We commit to setting specific, measurable personal and group goals for simple living, wise use of Earth’s resources and love for one another.”
—Sisters of Providence 2006 Chapter Decision on Justice/Right Relationship (excerpt)
The livestock sector – raising cows, pigs and chickens – generates as much greenhouse gas emissions as all cars, trucks and automobiles combined.
Greenpeace.org recommends several ways to reduce the amount of greenhouse gas emissions into the environment. Here are two suggestions that may challenge us into action:
- Commit to reducing your meat and dairy consumption by a few meals per week and tell five friends about your choice to find alternative proteins, and
- Make fresh fruits and vegetables a bigger part of your diet.
Check out “What if the World Went Vegetarian,” for more information about gas emissions and meat production.
As we gather with friends and family for a meatless meal, may this simple prayer remind us of the importance of balance in all we do:
Loving God, bless all those gathered here today as we come together in friendship and fellowship.
Thank you for the blessings of our individual and collective God-given gifts.
Place in our hearts the desire to make a difference to our families, to our community, to our country, and to the many cultures and peoples worldwide.
Give us balance in times of distraction and uncertainty.
Help us move towards our goals with determination and always with an abundant sense of humor.
Thank you for food in a world where many know only hunger,
For our faith in a world where many know fear,
For friends in a world where many know only loneliness.
Please bless this food we are about to share, those who prepared it, those who serve it, and those who have worked to make today the special occasion that it is.
For all of this we give you thanks.
You may wish to try a new recipe or two, found below:
Power Lunch Plate
Arrange one sliced apple, 10 almonds, 15 baby carrots, eight slices of Melba toast, and one inch cube of Swiss cheese on a plate.
Serves 1. Recipe from Women’s Day Magazine.
This is a perfect lunch for a summer day or for those busy times when there isn’t much time to cook. Even with its quick preparation, this lunch is chock full of protein, fruits and vegetables along with healthy carbohydrates to help give a boost of energy.
- 8 ounces egg noodles, uncooked
- 2 Tablespoons of butter or margarine
- 1 medium yellow onion, chopped
- 1 teaspoon garlic, minced
- 4 cups (12 ounces) mushrooms, sliced
- 2 Tablespoons of brandy or cognac, if desired
- 1 Tablespoon Worcestershire sauce
- 1 Tablespoon Dijon-style Mustard
- 1 cup sour cream
- 2 teaspoons of all-purpose flour
- Fresh chopped chives and freshly ground black pepper for garnish.
Cook noodles according to package directions. Melt butter in a skillet, and cook onion and garlic for two minutes, stirring occasionally. Add mushrooms, cook for four more minutes. Add brandy, if desired, and carefully ignite using a lighted match. Shake skillet until flames subside. Add Worcestershire sauce and mustard, mix well. Combine sour cream and flour in small bowl and mix well. Reduce heat to medium-low and stir sour cream mixture into the mushroom mixture. Cook for two to three minutes or until thickened and bubbly, stirring frequently. Drain noodles well and spoon mushroom mixture over noodles. Sprinkle with chives and fresh ground black pepper, if desired. Suggestion: Serve with a tossed green salad and crusty whole grain bread. Serves four. Recipe from Meatless in Twenty Minutes.