ONE HUNDRED & ONE REASONS TO GO VEGETARIAN
People Land Air Water Efficiency Animals Health
If you’d like the full report go to www.fstnfrsh.com and download for free!
Later still in my travels hither and yon I revelled in the various vegetarian cuisines. I tasted and tested many in each country and re-created to a simpler, healthy yet timeless version. Not only are they quick and easy, fast and fresh but become the quintessence of a medicinal menu when rounded out with fresh salad or soup. I even designed a course for a Perth Naturopathic school on medicinal menus for degenerative diseases with sample recipes for healing.
So here are my favourite dozen from 12 countries with a little introduction on each. Once more, I’ve share notes on variations and substitutions to modify each formula to your preferences, requirements and mostly imagination and presentation.
Thus you have more than a recipe but a ‘Wilder Wellness’ formula for continued good health with less calories, fat, cholesterol and cost. Also it’s not just one more curry or stir-fry but an archetype or epitome of my journeys of both lessons and creativity. I share them vegetarian, vegan or raw with you and plenty of room for your own creativity. Of course do look up (Google) the great info on vegan and raw foods, shopping, storage, sprouting and all. I didn’t want to do just another barley mushroom casserole or nut loaf from the seventies. These are specific and authentic formulas from various personal passages on our planet.
On my chef jackets I now have ETHICUREAN Culinary Consultant. This is a new word to describe a new kind of food philosopher, advisor, instructor and eater - a diner whose ethical concerns take priority over epicurean whims. Now, Ethicureans like their food as delicious as everyone else, but they insist it falls into at least some of four categories - sustainable, organic, local and ethical - SOLE food, for short. It can get complicated but do your best too and I’ll help you!
|File size:||496 KB|
About the Author
Susanne E Wilder, CFE, Cert IV, Dip Ed, BS FNIM is a Home Economist (Washington State University), Reformed Cordon Bleu Chef, nutrition consultant, travel writer, culinary consultant in the food industry to worldwide resorts. Additionally she is an in and instructor/trainer with three decades of experience in the foodservice and consumer food segments as well as a media spokesperson for wellness and lifestyle. Avocationally, Susanne is also a Hatha Yoga instructor, as well as a roller-blading, biking, kayaking, and fishing bon vivant! Currently she is working on new formulas and PR for various organic and healthy Australian food clients. She enjoys experiencing and writing food and adventure travel articles for IFWTWA (International Food Wine Travel Writers Association) and many other on and off line publications.