To see and feel love is the only real purpose and value in any situation – a course in miracles
I was really hoping to get this post out yesterday which was World Environment Day but I spent the evening hanging out at the beach and celebrating the day by soaking up our beautiful natural world.
The big topic of conversation with my friends yesterday was the effect of meat consumption on human health, the environment and, last but not least, the suffering of animals in the factory farm system.
I read an article recently that if the human population keeps growing at the rate it is, food supplies will have to increase by 70%. 70%! Imagine cutting down that many more forests to raise animals to eat? Forests which cool the planet to raise cattle whose gas when fed an unnatural diet of grains (which we are currently feeding most cattle) create methane gas that damages the ozone layer and contributes to global warming. Is it just me, or does that sound like a very sad recipe for disaster and a burning hot planet? And beyond the environmental consequences of excessive meat consumption, it does our bodies good too to stay away from too much meat.
And don’t think that you have to give up meat. Change doesn’t have to be so black and white. The less meat we all eat the better our health is, the less animals we hurt and the healthier and cleaner our world is. Every meal that we eat beans and grains and veggies is a big step in the right direction. If every person ate, say, half the meat they are currently eating, the planet would be transformed. The transformation would be a cleaner environment, less cruelty and healthier humans. It’s a win/win/win.
And to get started, here is my hummus recipe. I whip this up in my blender, serve with an herb flat bread and a big salad full of veggies and avocado and dinner is served. Yummy, healthy and cruelty-free. Oh, and the magic is in the truffle oil.
Homemade Olive Hummus
- 1 can chickpeas or 1 1/2 cups cooked chickpeas
- fresh lemon juice from 1 large lemon
- 1/4 cup tahini
- 1 small garlic clove, minced
- 3 chopped black olives
- 2 T Italian parsley
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon truffle oil
- Salt to taste
Blend all ingredients together and serve.