Friday Food Fast Facts
March 29, 2019
Fourth Friday of Lent
“Greater scarcity of water will lead to an increase in the cost of food and the various products which depend on its use.”
— Pope Francis, Laudato Si
Going Meatless Helps Conserve Water
Approximately 1,850 gallons of water are needed to produce a single pound of beef while approximately 39 gallons of water are needed to produce a pound of vegetables.
Americans consume nearly four times the amount of animal protein than the global average. When compared with current food intake in the United States, a vegetarian diet could reduce water consumption by up to 58 percent per person.
Source: Meatless Monday
Mindful Eating Practice
Choose one meal today for this practice – it can be alone or with others.
As you sit down with your food, take a few conscious breaths. Gaze at the meal, and notice all of the different ingredients that make it up – reflect on the journey that each took to arrive at your plate, and all of the people, plants and animals involved in the process.
If you’d like, you can say this blessing:
Thank you for this food.
Thank you to the Earth for providing the fruits, vegetables, nuts and grains for us,
Thank you to the farmers who worked so hard in the fields,
Thank you to the people who brought it to the market,
Thank you to our cooks and helpers who put in so much energy that this food could come to us.
May I use the energy of this food to help the people
Who don’t have enough to eat right now,
Who don’t have access to shelter, clothes or medicine,
And may we also use the energy of this food to help the environment and animals.
May all living beings be full of loving kindness.
As you eat, continue to practice presence by taking your time and fully tasting each bite. Afterwards, pause to reflect on any thoughts or desires that arise.
Source: CODEPINK, “21 Days of Mindfulness”
You may wish to try a new recipe or two, found below:
Cheese and Avocado Omelet
- Four large eggs,
- 2 Tablespoons of milk
- One-quarter teaspoon of salt,
- 1 ripe avocado, peeled and diced,
- One-eighth teaspoon fresh ground black pepper,
- Three-quarters of a cup of Colby Jack cheese shredded, and
- One-half cup prepared salsa or picante sauce.
Beat eggs along with milk, salt and pepper. Heat butter over med-high heat in a 10-inch skillet. When butter is bubbly, add eggs. Cook for two minutes or until eggs begin to set. Lift edges of omelet gently to allow uncooked portion to flow to edges and set. Cook three minutes more. Sprinkle avocado and cheese evenly over omelet. Fold one edge over, slide onto serving platter. Heat salsa in same skillet, then pour over omelet and serve. Serves 2. Recipe from Meatless Dishes in Twenty Minutes.
- 2 Tablespoons of butter or margarine,
- One onion, thinly Sliced,
- One bay leaf,
- Ground cumin, pinch,
- Ground cinnamon, pinch,
- One cup of rice,
- One cup frozen mixed vegetables (may use fresh, sauté in oil first if using fresh),
- 2 cups of water or vegetable stock,
- Salt and pepper to taste, and
- Dash of Cayenne pepper.
Melt butter in saucepan over medium heat. Saute the onion for five minutes or until golden. Add bay leaf, cumin and cinnamon. Cook for one minute. Add the rice and cook, stirring constantly until rice is transparent. Add frozen vegetables, cook one minute. Add water, salt, pepper and cayenne. Bring to boil. Cover and reduce heat to lowest setting. Cook 20 minutes. Remove lid, remove bay leaf. Fluff before serving. Serves 4. Recipe from The Jumbo Vegetarian Cookbook.