When the leaves fall and the weather cools there’s nothing like staying home and enjoying some hearty homemade chili. This recipe features a variety of delicious fall vegetables including celery, which contains vitamin C and several other active compounds. These vital nutrients promote good health and have been associated with lower cholesterol and cancer prevention. Celery belongs to the same family as carrots, fennel, parsley and dill. Its seeds can be used as food, seasoning, and natural remedy.

Ingredients:

1 cup dried kidney beans, with water
1 cup bulgar or cracked wheat
1/4 cup tomato paste
1/2 red pepper, diced
1/2 green pepper, diced
1 medium carrot, diced
2 stalks celery, chopped small
1 cup corn kernels, fresh or frozen
1 pinch cayenne pepper
2 thin slices fresh ginger, peeled
1 clove garlic, minced
1/2 cinnamon stick
3 Tbs. olive oil
1 tsp. each ground paprika, cumin, coriander, fennel, salt
1/4 cup parsley, minced
1 bay leaf
1 Tbs. soy sauce

Directions:

1. Soak beans for 4 hours in hot water or overnight. Drain, rinse, add 6 cups of unsalted water, bring to boil, and simmer for 2 hours.
2. Add bulgar and tomato paste to kidney beans and water; add bay leaf, cinnamon stick, cayenne and ginger slices, returning to boil; cover and simmer again.
3. Preheat frying pan on medium; prepare the vegetables, including garlic clove; sauté the vegetables in oil for 5 minutes; add remaining spices and sauté another two minutes.
4. Add a few tablespoons of water, cover, and steam for 10 minutes.
5. Transfer veggies to the bean mix and cook about 15 minutes; add minced parsley and soy sauce to taste.

For this and other great recipes, visit www.SavvyVegetarian.com!

Learn the secrets of cultures that generate some of the world’s healthiest and oldest people! This extraordinary new book is written by bestselling author John Robbins, who famously wrote Diet for a New America and rejected his Baskin-Robbins inheritance. Robins highlights cultures with diets high in fruits, vegetables, nuts, whole grains and other foods that are naturally low in calories, protein, sugar and fat. They cherish their children and their elders, foster a positive mental attitude, and value vigorous and regular physical activity. In contrast, residents of industrialized nations have stressful lives, stuff themselves with processed foods, and drive everywhere. In challenging readers to give up bad habits and adopt smarter routines, Robbins shares his inspirational synthesis of years of research into healthy aging.

For more information about this book, visit www.RandomHouse.com!

New research from Harvard Medical School reveals that younger women who regularly eat red meat face an increased risk of breast cancer. The study, a recent feature on the front page of the Washington Post, examined data from more than 90,000 female nurses. Researchers found that the more red meat the women consumed in their 20s, 30s and 40s, the greater their risk for developing breast cancer in the next 12 years. Those who consumed the most red meat had nearly twice the risk of those who rarely ate red meat.

Researchers say the study provides even more motivation to limit consumption of red meat, which is already known to increase the risk of colon cancer. The findings are particularly important because the type of breast cancer the study associated with red meat consumption has been increasing. This may have to do with carcinogenic substances produced by cooking meat or growth hormones fed to cows.

Breast cancer is the most common form of cancer in women. It strikes nearly 213,000 U.S. women each year and kills nearly 41,000.

To read the full article, visit www.WashingtonPost.com!

Rebecca Ford grew up on a Wisconsin dairy farm. Three years ago, during her first year at the University of Minnesota, she encountered Compassionate Action for Animals (CAA), a student vegetarian group. After learning about factory farming and the exploitation of animals, she made the switch to a vegan diet. Rebecca has since become active in sharing her compassionate diet with those around her. She joined CAA in hosting the fourth annual Twin Cities Turkey-Free Thanksgiving Feast. Thanks to the group, nearly 200 people from campus and surrounding communities enjoyed a smorgasbord of traditional holiday foods with an animal-friendly twist. The menu included Tofurky, a delicious turkey alternative, vegan sides such as garlic mashed potatoes and sushi, and decadent vegan pumpkin-coconut pie.

When going home to Wisconsin for the holidays, Rebecca's entire family celebrated with an all-vegan menu. They decided it would be a chance for them to cook new foods together. "And this way I can give thanks that I'm having a cruelty-free meal," says Rebecca.

To read more about the Thanksgiving Feast, click here!

Thanks for reading this week's issue of Meatout Mondays! Share the veggie love with your friends and family... forward this e-mail or sign them up!

Meatout Mondays is published each week by:
FARM - Farm Animal Reform Movement
10101 Ashburton Ln Bethesda, MD 20817
info@meatoutmondays.org

To unsubscribe, click here. If you are not a member of this list and would like to be, click here.