Vegetarian Experience

Howdy!

I thought Id quickly write about my experience with being a vegetarian in terms of why I chose to cut out meat, how I emotionally felt about it, how it physically affected me after the three month mark, and why I decided to start eating meat again. Yes I went on a bit of a rollercoaster with my diet however I feel as though I needed to go through it in order to understand what works for me and my limits with meat consumption.

So here it is,

Back in the day, well around 6 months ago when I was travelling Europe solo I found myself in an Argentinian restaurant ordering a 300 gram beef tenderloin in Milan with my beautiful cousin. As it arrived on my plate, all I could think about was the fact that I was eating an animal. I had never felt this before and it was the first time I understood why some people become vegetarian and never look back. Ever since that evening my want for meat fizzled away and I made the conscious decision when I arrived back to Melbourne that I did not want to eat animal protein again. I cut out red meat, poultry and fish for a good three months. I started to add beans and pulses to my meals and was having quite a good time soaking the beans and watching them sprout and then cooking them in a pot. The whole experience of cooking beans entertained me for quite some time. I did not feel the need for meat at all, and I found myself even starting to feel repulsed from eggs (but I never gave them the flick).

Everything was going fine and dandy until I started to feel fatigued on a regular basis, hungry every two hours, my digestion slowed down and I felt bloated almost every day. These symptoms started to happen around 3 months after I gave up meat, which is usually when you begin to feel the affects on your body after making the change. On top of that, my acupuncture practitionor told me that my thyroid glands were not working properly (they became under active), which explained all of my symptoms. Around this time I started to crave the feeling of biting into flesh. I know that may sound a little strange but that is the best way of explaining the way I was feeling. It was as if the inner mammal in me was crying out for prey. I decided to listen to my bodies needs and started to introduce fish back into my diet, and not long after that I re introduced chicken and now I am back eating red meat once again. I still do not feel 100% okay with the consumption of another animal, however I have put my health first in order to support my under active thyroid and adrenal fatigue.

Sarah and I are back at drinking bone broths together, slow cooked meals, crispy skinned king fish and pan fried curry chicken. We source grass fed, organic meat and shop at local farmers markets and healthful stores. The fact that we only buy the best meat you can find and we only eat meat in moderation makes me feel slightly better inside.

So why have I just explained my feelings about eating animals to you guys? Because as we post about organic food and living a conscious lifestyle, I wanted to keep you all in the loop with my vegetarian adventures and to give you an insight into why I personally chose to make a rather big change to my life.

Anyway thats all from me now,

Its time for a drink, ciao!

Melanie

Advertisements

Carrot Mash infused with Basal and Garlic

Super simple carrot mash that can be incorporated to any meal!

photo-39

Ingredients:

– Organic carrots, approximately four medium to large (the more carrots used the more mash you will make)

– One clove of garlic

– Basal paste

– Coconut oil

– One cup of water (you will need more if you use more carrots)

Method:

– Wash, peel and cut carrots into small chunks (approximately 2cm by 2cm)

– In a large pan (we use a wok), add one teaspoon of coconut oil, one teaspoon of basal paste, and one garlic clove that has been cut into quarters

– Turn the pan on medium to high heat, and cook until the garlic turns golden

– Once golden turn down the heat to low and add the carrots with approximately one cup of water (if you have more carrots you will need more water and vise versa)

– Place the lid on and let it simmer until most of the water has been absorbed by the carrots (you should easily be able to place a knife through the carrots at this stage)

– Once this stage has been reached, turn up the heat and cook the carrots until the remainder of the water has been absorbed. Cook until the carrots begin to brown

– Turn off the heat and place the carrots on a plate (you can stop here and enjoy them as they are – great add to any salad, side to any dish or as a simple delicious snack!)

– If you want to continue to make it into a mash, grab a fork and flatten/squash each chunk. You don’t want to turn it into a ‘sloppy’ mash. You still want it to be more of a ‘chunky’ mash so it adds more texture to a dish

– And voila! You have made your basal and garlic infused carrot mash!

We enjoy our mash in the mornings on toast topped with avocado. However it can be used as a dip, side to any dish or in a salad!

Enjoy!

Love M xxx