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Mid-Hudson Vegetarian Society, Inc.
38 East Market Street, Rhinebeck, New York 12572 USA -  845-876-2626
Vegetarian - Vegan - Animal Rights - Health - Nutrition - Environment

The mission of the Mid-Hudson Vegetarian Society, Inc. is to promote the vegetarian ethic in the Mid-Hudson (New York) region, educate the community and aid anyone in the pursuit of a totally vegetarian (vegan) cruelty-free and healthful lifestyle.

Newsletters
2003 SPECIAL SUMMER HEALING ISSUE

President's Message

As I write this I look out my windows and see the most abundant green we have seen in a few years.  The winter snow and spring rain have caused everything to grow faster and bigger and brighter than usual.  Looking on all this green is calming and invigorating at the same time.  Do you know that "eating green" can do the same thing for us from the inside out?

Our human digestive tract is designed to break down and assimilate a variety of plant materials, extracting the vitamins, minerals, antioxidants, carbohydrates and proteins that we need for energy, growth, cellular repair, digestion, and elimination of free radicals.  The fiber in green vegetables, although not a nutrient, is needed to move food along through the digestive tract in a timely manner.  Health food stores, vitamin shops and even supermarket shelves are filled with supplements that claim the same benefits.  Nonetheless, extracting individual components of food and bottling them does not provide the same nutritional rewards as eating the whole food itself.  Many people would be better off bypassing the bottles on the store shelves and heading straight to the produce department.

Better yet, shop at your local farmer's market or green market. It is a way to support local farmers.  Most locations also have at least one organic grower.  When we buy food that is locally grown it is fresher and kinder to the environment because no packaging material is used and it does not need to be transported.  The fresher, local food also has more nutrients.

Salad greens are wonderful during the summer, but so are bok choy, chard, kale, collards, and broccoli rabe.  These and other green vegetables are good for steaming or light sautéing.  You can even take a chance and prepare a vegetable even if you don't know its name (yes, I have done that).

Try seasoning greens with cumin, sweet Hungarian paprika, and lemon juice, and add a bit of olive oil.  I got this tip from a Moroccan cookbook.  It is a combination I would not have thought of - and it is delicious.

A vegetarian who dies not eat enough vegetables?  Yes, there are many of these.  If this is you, try eating a few servings of greens every day for three weeks.  Warning, your skin will start to glow and your mood will soar. I think of greens as kitchen Prozac.

I have become aware recently of the huge environmental stress caused by electricity and the release of Freon gas (which harms the ozone layer) owing to commercial refrigeration. It is still being used, and although it is illegal to make Freon in the U.S., it is not illegal to use it.

Just as "convenience foods" are available in growing amounts, "healthful" versions are becoming more available.  Compare the choices in veggie burgers today with five years ago.

Remember also that beans are an excellent source of protein. They are full of fiber, protein and are low in fat.  You can cook them in the evening or early morning and they are ready to be added to a stir-fry, rice dish, or salad.  Here is an innovative burger recipe I hope you will try.  It is made from easily available ingredients and, of course, it is good tasting.

Please remember to RSVP for all events that you wish to attend. Many events need volunteers - so please help out.

Roberta Schiff, President

Return to 2003 SPECIAL SUMMER HEALING ISSUE

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