If you’ve been a vegetarian for any length of time you likely knew this in the back of your mind. You might have even become a vegetarian for one of these reasons. But hard evidence like this makes it much easier to argue your point at the dinner table and feel good about passing on the ribeye. Understanding the benefits of being vegetarian makes the diet that much more appealing.

I originally cut out meat because I moved to a place with few organic and free range options and then gradually realized that (1) I didn’t really need meat and (2) It’s cruel to eat it anyway. Here are a few more reasons.

A recent study at the Loma Linda Medical Center in California found one of the main benefits of being vegetarian is that the diet reduces your greenhouse gas emissions by one-third. Additionally, the study of more than 96,000 Seventh Day Adventists in the U.S. and Canada found that the mortality rate for non-vegetarians was 20 percent higher than for vegetarians and semi-vegetarians.

“The study sample is heterogeneous and our data is rich. We analyzed more than 73,000 participants. The level of detail we have on food consumption and health outcomes at the individual level makes these findings unprecedented,” said Sam Soret, Ph.D., MPH, associate dean at Loma Linda University School of Public Health and co-author of the study, reported in Science World Report.

Researchers contend that humans should consider the large scale production of a vegetarian diet both for health of the planet and the health of the human race.

“Throughout history, forced either by necessity or choice, large segments of the world’s population have thrived on plant-based diets,” said Joan Sabate, M.D., DrPH, nutrition professor at the Loma Linda University School of Public Health and co-author of the study, according to a news release.

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Image: Brandon Shea

The post More Benefits of Being Vegetarian: You Live Longer and So Does the Environment (Hopefully) appeared first on EcoSalon.

Bag the greasy chips and try out this low-sodium, healthy alternative.

Oh, the deliciously clever ways we have found to sneak in our veggies! Chips made from vegetables are for sure a healthier alternative to the processed, fried and sodium-packed versions commonly found corrupting grocery store aisles near and far. Luckily, our options have expanded in recent years, with the market now offering a variety of baked and low-sodium chips to choose from, including the highly popular Terra Chips that, albeit fried, are made of a mixture of taro, sweet potato, yuca, batata, parsnip and ruby taro.

However, when I want a more rustic version of vegetable chips that allow me to get the best of both worlds – baked and vegetable-based (as opposed to corn-based) – I like to make them myself using whatever vegetables I have on hand. It’s the perfect way to finish off any leftover vegetables from the week that are rounding their last leg. Root vegetables work best, because they hold their shape – using the same instruction below, experiment with beets, carrot, zucchini, and even kale.

For this recipe, I used sweet potato. White potatoes are bashed for their capacity to dramatically tip the blood sugar scale, but if you switch to sweet potatoes, that sugar spike is 30-percent less. Sweet potatoes are also an excellent source of beta-carotene and potassium. They can reduce the risk of breast cancer by as much as 25 percent and are also useful in reducing blood pressure.

This recipe is a foundational one. You can add whatever spices you’d like to appeal to your own tastes. One potato makes enough for one person, so multiply the amounts in the ingredient list depending on how many people you are serving. You can assume a 1/2 potato per person if making this for a large party.

Serves 1

Ingredients:

• 1 large sweet potato
• 1 tbsp extra-virgin olive oil
• 1 tsp sea salt
• 1/2 tsp black pepper

Directions:

Slice thin discs along the width of the sweet potato. Don’t slice too thin so that the sweet potato is transparent and don’t slice too thick so that the sweet potato bakes and softens much like a full-sized potato would.

I recommend using a mandoline to cut the sweet potato into same-width pieces. However, be very careful – the mandoline only looks harmless. In my experience, regardless of how skilled and attentive you think you are in the kitchen, the mandoline will prove otherwise, leading to an unintentional slip and cut. Having learned my lesson(s), I avoid using it altogether and revert to knife skill instead. As long as all pieces come out with the same width, you’ve done well.

Assemble the slices in a medium sized bowl. Coat with olive oil, salt and pepper. Toss with your hands until all the pieces are evenly coated.

Place the slices on a baking sheet so that each has its own space. Bake at 375 degrees Fahrenheit for approximately 25-30 minutes. About 15 minutes into baking, flip each piece. Keep an eye out on them for the last 10 minutes, making sure none burn.

When they’re finished, remove from the pan and let cool. They will harden as they cool.

These don’t last very long at all. I would say one potato is equivalent to one serving, but that’s really an understatement. Did you question why only 4-5 chips are left for me to photograph? Yum. These chips are so worth making.

Bon Appetit!

Aylin Erman currently resides in Istanbul and is creator of plant-based recipe website GlowKitchen.

The post Recipe: A Dose of Vegetables with Sweet Potato Chips appeared first on EcoSalon.

This past Sunday, I hosted a brunch for a group of friends. I was cruising around the internet looking for inspiration for a savory bread pudding type dish that could be assembled the night before and then leisurely baked in the morning. I found this wonderful sounding Mexican Bread Pudding on the Homesick Texan blog. I ended up creating my own savory pudding with artichokes, leeks, fontina, and feta all layered between thin slices of fluffy, eggy challah bread. It was fabulous, but this sweet pudding will haunt me until I try it. And I definitely think you should!

I couldn’t resist posting another asparagus recipe this week, as those delightful green shoots are still plentiful in the market. This Thai Inspired Asparagus Salad with Meyer Lemon is one of two finalists for Your Best Asparagus Recipe contest on the fabulous Food 52. Give it a whirl.

Finally, for a healthy, euro-style veg-centric hors d’ oeuvres, check out this recipe for Spring Greens Marmalade created by Paula Wolfert and posted on Culinate. I can’t think of a better way to use the tender spring greens abundant in the market right now.

The post 3 Seasonal Recipes to Try This Week: Mexican Bread Pudding, Thai-Inspired Asparagus Salad, Spring Greens Marmalade appeared first on EcoSalon.