Meatless Monday—How About Vegetable Couscous?
INTERESTING PIECE ON NPR THIS MORNING about how meat played an important evolutionary role in making our brains bigger—and us smarter. (Cooking did, too, by breaking down nutrients so the body could absorb them more effectively.)
Of course, what was good for evolution isn’t necessarily good for us now, given that we have a vastly different lifestyle from early Homo sapiens. (Not much chasing down of wildebeest.) This far down the evolutionary road, we’ve gone a little overboard with the meat, eating on average half a pound a day, a quantity that’s not so healthy, studies show (especially if it’s red or processed meats)—and that well exceeds any protein needs we might have.
Eating less meat is part of what makes a traditional Mediterranean diet more healthy, of course. If it seems hard to get there from here, Meatless Monday is one way to take a step in the right direction. The public awareness campaign was created in 2003 by Johns Hopkins Bloomberg School of Public Health with a goal of reducing people’s meat consumption by 15% “in order to improve your personal health and the health of the planet.” Monday was chosen as a good day for setting a pattern for the whole week.
Food editors and bloggers jumped on board, providing recipes for meatless dishes in their various publications. Chefs have, too. Mario Batali, who’s been called “Meat’s Best Friend”—two of his restaurants are Bar Jamon and Carnevino—announced that all 14 of his restaurants would feature two meatless dishes every Monday. Wolfgang Puck launched Meatless Mondays at his Pizzeria & Cucina in Las Vegas. And less surprisingly, given the proven health benefits, hospitals and schools have signed on.
You can, too. The Meatless Monday website publishes new recipes every Monday. Or you can choose your own favorite meatless main dish.
Mediterraneanista’s Meatless Monday pick for today is a North African vegetable stew that’s a favorite in our family: