Why meatless monday

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Taking small steps that build over time can help people sustain healthy behavior. Frequent messages can improve behaviors. Meatless Monday is a global movement powered by a growing number of individuals, hospitals, universities, worksites and restaurants.

This is our future and at Kendal we see more residents, staff and potential residents demanding plant-based options. Kendal at Oberlin regularly offers vegan and vegetarian menu options that enable residents to make healthy dietary choices. The following vegan recipe is from Kendal at Oberlin chef, Wayne Jacobs.

Made with fresh sweet corn, it will be a perfect addition to your Meatless Monday meal. It is so good that it was included in a vegan cookbook, written by Ann Crile Esselstyn. Put shallot, celery and broth in a medium saucepan. Bring to a boil and then reduce the heat to maintain a simmer. Cook until the vegetables are soft, about 10 minutes. Transfer the shallot mixture to a food processor, add the corn and balsamic vinegar.

Process until smooth. Return the soup to the pan and heat until just simmering. Watch closely — do not overcook the soup or it will lose its vibrant color. Remove from heat, add pepper to taste and serve. For more tips on vegetarian diets, read Vegetarian Diet: Healthy and Easy. You can also sign up for our Kendal Connection newsletter to receive helpful articles on active living, life-long learning and health tips. But did you know that even one day of cutting out meat a week leads to extreme health benefits?

Meatless Monday is a movement that encourages its followers to do exactly this: eat a meat-free diet one day a week. Though the thought of skipping meat may appear daunting to a busy, student-budget driven undergrad, committing to Meatless Mondays can be so much easier and affordable than it appears. Not to mention, eating meat-free even one day a week has extreme benefits for both you and the environment. Eating healthier will leave you feeling physically stronger and with more energy.

Meat is generally more expensive than plant-based proteins like legumes and grains, and vegetarian meals are generally cheaper than meat-based meals. Studies show that meat production is a substantial producer of greenhouse gases as compared to plant produce.