Perhaps we aren’t as unconscious as I thought when it comes to food...
Flexitarianism is taking the food world by storm and while it’s hard to define (semi-vegetarian? occasional meat-eater? omnivore with a conscience?), many have succumb to its wiles. However you choose to cut it, flexitarianism is a way of eating that embraces vegetarian ideals without restricting one’s self from enjoying the occasional filet of salmon, the infrequent roast chicken dinner. The flexitarian is ethically minded when it comes to food (i.e. what does my eating do to the environment?) and flexible when it comes to eating. A diet based largely in vegetarian recipes with an open mouth toward sustainable fish and organic meat is the name of the game. I like this food trend and I think, whether we label ourselves as such or not, many of us have adopted this practice in pliability without even realizing our participation in a nation-wide trend. Five days out of seven, I cook vegetarian. Partly, because it’s inexpensive, but mostly, because I like the way it makes my body and mind feel. When I do get the chance to enjoy a roast chicken dinner I appreciate it all the more. Celebrate being flexible, open and conscious in regards to food: your body and world will thank you for it.
Sample “flexitarian” dishes for your enjoyment:
Apple, Smoked Almond and Blue Cheese Salad (you won’t miss the crumbled bacon – these standout ingredients fill any such void)
Spring Leek and Bacon Risotto with Poached Egg (the only meat is the bacon – why not try getting it organic and locally produced?)