As a part of my GreenHouse goals, I’ve decided to take it upon myself to become a vegetarian this year. For health reasons and to better my personal contributions to sustainability, I think this is a really great decision - but it’s going to be very difficult since I’m surrounded by meat eaters and I grew up in a meat-dominated culture.

Just living in America makes it difficult. But it’s a challenge I’m willing to take on, and I really believe I can do it.

For anyone who is interested in vegetarian-ness, wants to Go Veg with me, or who is randomly surfing the web looking for pictures of vegetables, this page is for you.

Feel free to send me suggestions, recipes, etc.

Benefits to Going Veg:

• Some studies suggest that when animals experience fear, the adrenaline rush causes a release of epinephrine, steroids, and other stress hormones into the bloodstream. These are then ingested by the meat eater, presenting a range of toxins that can accumulate in the blood.

• Steady blood sugar is easily achieved with a nutritious vegetarian diet, and the cycle of blood sugar peaks and crashes is almost eliminated without the meat and unhealthy carb combinations.

• With the body in harmony and free of harmful toxins and chemical buildup, vegetarians may live longer than their fellow meat eaters. According to William Cstelli, MD, director f or the Farmingham Heart Study, vegetarians can live up to 3-6 years longer than meat eaters.
• With a diet rich in antioxidants, phytochemical, and vitamins, vegetarians naturally lower their risk of cancer and other diseases. Meat eaters, especially those that indulge in fatty meats are at a much higher risk of cancer.

• Meat-based diets take in animal cells and fats, along with chemicals and by products used on the animals during processing. This can include chmicals sprayed on the dead animal, preservatives, and other unnatural ingredients used for packaging and mass distribution.

• Fruits, vegetables, and soy products are never injected with growth hormones and other chemicals that may harm the human body.

Alternative Thanksgiving Entree:

Vegetarian Harvest Vegetable Soup
2 sweet potatoes
4 yukon gold potatoes
8 celery stalks
8 carrots
4 parsnips
2 zucchini
1 cup olive oil

salt & pepper to taste

1. Chop and boil all ingredients in a pot with water covering all veggies.

2. Once cooked, put half of the soup in a blender and puree, returning it to the pot.

3. Salt and pepper to taste.

Serve with corn bread or whole wheat biscuits.