Whew! I just returned from Walt Disney World. The family had a great time but dining was always a burden. It seems to me that there are not a lot of CM-LO friendly options at the resort’s numerous restaurants. Many times a certain seafood dish had mixes of meat and or meat sauces. Especially on last Friday, the first Friday of Lent, extra caution had to be taken. I had to ask for substitute preparation for the food so that I could be completely meatless. It is tough to dine out unless you see a vegetarian dish listed. But you also need to ask what the components of the sauce are as well. A great percentage of chefs will use chicken broth in lieu of plain water or milk for many of their sauces. This as you know is not a CM-LO food. Vegetarian stock should be used. If you make a chicken dish use chicken broth. If you are cooking fish or seafood, then make a stock with just the fish and no meats. I was floored to see a clams and mussels dish with sausage buried in the stock. Always beware and ask! If your waiter doesn’t know then ask the cook! By the way, the Disney waiters are well informed and will tell you the specifics of the dishes if asked! Food for thought and food for Lent. CertifiedMeatless is the best! Make it a CM-LO day!

Hello all. Today is the First Friday of the month. It is a special day of mortification and prayer. Remember Lent is coming soon so it is good to get into that mode of thinking and action! Today should be a day of abstinence from slaughtered landed meats and their by-products. Choose from hundreds of products listed on our web-site http://CertifiedMeatless.com . Need some ideas? Look at our newly updated recipes link. You will find wonderful vegetarian and seafood recipes from all over the world.

This is from the U.S. National Health Library

I just came across this fascinating diet which I will blog more of in the days to come! This diet fits in great with a meatless food or should I say CertifiedMeatless diet. Try to tinker with your Meatless Wednesday meal tonight with ideas from here. The Mediterranean diet has fewer meats and carbohydrates and more plant-based foods and monounsaturated (good) fat than a typical American diet. Many people who live in Italy, Spain, and other countries in the Mediterranean region have eaten this way for centuries.

Following the Mediterranean diet may lead to more stable blood sugars, lower cholesterol and triglycerides, and a lower risk of heart disease and other health problems.

How to Follow the Diet
The Mediterranean diet is based on:

Plant-based meals, with just small amounts of meat and chicken, when they are used
Larger servings of grains, fresh fruits and vegetables, nuts, and legumes
Foods that naturally contain high amounts of fiber, antioxidants, and other nutrients
Plenty of fish and other seafood that are rich in omega 3 fats
Olive oil, a healthy, monounsaturated fat, as the main source of fat used to flavor and prepare foods
Food that is prepared and seasoned simply, without sauces and gravies
Flavorful meals that bring out the natural taste of foods
Dining with others at a relaxed pace
Foods Not in the Diet
Foods that are eaten in small amounts or NOT at all in the Mediterranean diet include:

Red meats
Sweets and other desserts
Eggs
Butter

Thanks to the U.S. National Health LIbrary

CertifiedMeatless keeps giving great information for Certifed Meatless Monday! This is some new information from the US Dept. of Agriculture:
Research Will Help Improve Soybeans and Other Legumes
WASHINGTON, January 13, 2010—U.S. Department of Agriculture (USDA) scientists are part of a team that has sequenced the majority of the soybean genome, providing an unprecedented look into how this important legume crop converts four critical ingredients—sunlight, water, carbon dioxide and nitrogen—into protein and oil, the basic building blocks for many consumer products. The research team from 18 federal, state, public and private organizations published their research today in the journal Nature.
“Soybean and other legumes play a critical role in global food security and human health and are used in a wide range of products, from tofu, soy flour, meat substitutes and soy milk to soy oil-based printing ink and biodiesel,” said Molly Jahn, USDA Deputy Under Secretary for Research, Education and Economics. “This new information about soybean’s genetic makeup could lead to plants that produce more beans that contain more protein and oil, better adapt to adverse environmental conditions, or are more resistant to diseases.”
This sequencing of the soy genome is the culmination of more than 15 years of collaborative research. The team used a so-called “whole-genome shotgun” (WGS) approach to sequence 85 percent of the 1.1 billion nucleotide base pairs that spell out soy’s entire DNA code. The sequence also provides researchers with a critical reference to use in deciphering the genetics of some 20,000 other legume species.
Check out more at http://CertifiedMeatless.com