Dear (((EveryBit))) Readers,
Welcome November! A month that reminds us all to be thankful, and thankful we should be. We are all still breathing, we are alive, healthy, we have a roof over our heads, and food on our tables. Due to this unprecedented pandemic many people lost loved ones, their jobs, and some even lost their homes, so let’s be extra thankful this year, we do have reasons to do so.
In this issue I’m sharing a recipe that gives Thanksgiving a contemporary touch; the “Roasted Butternut Squash and Spinach” is delicious, practical, and it has that Thanksgiving taste we all love.
Considering this is the time to be thankful, in this issue I’m presenting the main benefits and positive impacts of vegetarian and vegan diets we are all thankful for.
A Glance at Vegetarianism: We all know vegetarian and vegan diets cause great impacts in both our lives, and the planet, but how exactly are vegetarians and vegans helping the environment? Below you can find the main benefits and positive impacts vegetarianism and veganism are responsible for:
- Reducing Global Warming: In its 2006 report, the United Nations said raising animals for food generates more greenhouse gases than all the cars and trucks in the world combined.
- Avoiding Excessive CO2 production: According to the UN Report, when emissions from land use and land use change are included, the livestock sector accounts for 9 per cent of CO2 deriving from human-related activities, but produces a much larger share of even more harmful greenhouse gases.
- Saving Large Amounts of Water: Estimates of the water required to produce a kilo of beef vary, from 13,000 liters8 up to 100,000 liters. Whichever figure you use, the damage is plain when you consider that the water required to produce a kilo of wheat is somewhere between 1,000-2,000 liters.
- Reducing Destruction of Topsoil and Tropical Rainforests: Thirty percent of the earth’s entire land surface—a massive 70% of all agricultural land—is used for rearing farmed animals. Much of this is grazing land that otherwise would host natural habitats such as valuable rainforests. Livestock production is responsible for 70% of deforestation in the Amazon region of Latin America, where rainforests are being cleared to create new pastures.
Quote of the Month: “I can’t believe they used to eat animals” – Future Generations
Recipe: “Roasted Butternut Squash and Spinach”
A contemporary take on Thanksgiving. A tasty recipe to be thankful for!
Ingredients:
1 medium butternut squash
2 tbsp. olive oil
1 tsp. olive oil
Kosher salt
Pepper
1/4 c. sliced almonds
1/4 tsp. ground cinnamon
1 pinch cayenne pepper
4 c. baby spinach
Directions:
1. Heat the oven to 425 degrees F. On a large rimmed baking sheet, toss the butternut squash with 2 tablespoons oil and 1/2 teaspoon each salt and pepper. Roast for 20 minutes.
2- Meanwhile, in a small bowl, toss the almonds with the remaining teaspoon oil, then the cinnamon and cayenne. Scatter the almonds over the squash and continue roasting until the almonds are golden brown and the squash is tender, about 5 minutes more.
3- Scatter the spinach over the squash and almonds and let sit for 1 minute, then gently fold together.
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