There are plenty of reasons to eat a plant based based diet and it appears that the health benefits from such a lifestyle are no longer in doubt.
As recently as September, a landmark study on vegetarianism/veganism was presented at the annual Academy of Nutrition and Dietetics Conference. This study followed thousands of Seventh Day Adventist (vegetarians) over 30 years and concluded , in a nutshell ( sorry I couldn’t resist), ” that the kinds of foods frequently consumed in vegetarian diets — fruits, vegetables, nuts, legumes — can reduce a person’s risk for diseases, such as cancer, heart disease, and type 2 diabetes, control body mass index and waist size, and boost brain health. ” For more information: http://www.everydayhealth.com/diet-nutrition/1011/eat-vegetarian-live-longer.aspx
Life is flexible and while you may not want to throw out the turkey with the gravy, adopting a weekly intake that includes meatless meals will not only open you up to a whole new world of tastes but just may make you smarter!
There is no better place to be a vegetarian then here in Shanghai. Starting with the Shanghai Veggie Club, they welcome all eaters , meat and non-meat to their popular monthly events at local vegetarian and vegan restaurants. Check out their veggie friendly website at www.shanghaivegetarians.com
Want to try a local place on your own? Shanghai has many great vegetarian eateries and it seems like I hear of a new one opening up every week. Here is a very brief list to get you started:
KUSH 98 YanPing Road, near XinZha Road
Qimin Organic Hot Pot 47 Shaanxi Bei Lu
Kechara Tea House G113, Block 28, 570 Huaihai Xi Lu, near Hongqiao Lu 淮海西路570号28号楼G113, 近虹桥路
Anna Maya 3 Taojiang Lu, 桃江路3号
Juju Tree Vegetarian Lifestyle 258 Fengxian Lu, 奉贤路258号 ( plus two other locations)
Brother 7 Vegan Restaurant Taiwan Zone, B2, SML Plaza, 618 Xujiahui Road
And I will finish with a veggie recipe that will brighten up any fall table:
Homestyle Squash and Pinto Beans Serves 4
Ingredients: 1/4 cup vegetable broth, 1/2 cup chopped onion, 2 teaspoons minced seeded jalapeno pepper, 2 garlic cloves, minced 1 cup sliced yellow squash (1/2-inch thick), 1 cup sliced zucchini (1/2-inch thick), 1/2 cup fresh corn kernels, 1 can pinto beans, drained, 1 (14.5-ounce) can diced tomatoes, undrained, 3 fresh thyme sprigs
Directions: Heat broth in a large skillet over medium-high heat. Add onion, jalapeno, and garlic and sauté 2 minutes. Stir in squash and zucchini and sauté 2 minutes. Add corn, beans, tomatoes and their liquid, and thyme. Cover, reduce heat, and simmer 10 minutes. Discard thyme. Serve over brown rice. *Recipe from Brie Turner-McGrievy, M.S., R.D.
Eat Well,Live Well, Have fun !