Jul 31, 2016

Meat Free Week

By Amie Shuttleworth

Meat Free Week (1-8 August 2016) starts today which is about making the choice to eat less meat, care more and feel good.  As reducing meat consumption forms part of Cundall’s One Planet Philosophy and targets, this year we are supporting this awareness campaign that motivates action.

I started a 5:2 diet 3 years ago. This isn’t the one you may be thinking of, it was one based around doing what I can to make a positive impact, being vegan for 5 days per week and 2 days a week ‘off’. I thought it would be really hard, I would go hungry, I would get bored. But, actually, it’s been really easy and also much cheaper than my previous diet!

Going meat free for one week creates a great opportunity to get people thinking about how much meat they eat and the impact excess consumption may have. By doing this challenge you will also discover delicious meals that will have a positive effect on your health and the environment.

Reducing your meat consumption may reduce your risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. It can also help reduce your carbon footprint and save precious resources like fresh water, whilst also diverting grains that would otherwise be fed to livestock, to people that live in hunger.

We are inviting staff to swap their usual meat packed meals for various vegetarian options and to support this we are running two competitions, one asking staff to share pictures of their vegetarian meals on social media and a vegetarian recipe competition.

To help encourage everyone to take the challenge, I share my favourite vegan recipe below. I hoope that you try it and I would also love to hear how you got on!

Pad Thai

Spiralise / cut finely:

1 small Zucchini (courgette)
1 red capsicum (pepper)
1 carrot (carrot)

Put in a blender for 2 minutes the following ingredients:

4 tbsp of rice vinegar
4 tbsp of water
2 garlic cloves
1 tbsp tamarin (or soy sauce)
1 tbsp lemon
1 1/2 tbsp peanut butter (Palm oil free)
1/2 tbsp coconut sugar (or just any sugar okay)
1 tbsp chopped ginger
1 tsp salt
1 cup coriander

Once it’s all wizzed up in the blender pour onto noodles (if you want completely raw, buy kelp noodles that don’t need soaking, or just rice noodles are okay too), then add the raw veggies on top.

Low impact, fast, healthy, cheap dinner.

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Amie Shuttleworth, Sustainable Cundall, Uncategorized


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