There are so many reasons to celebrate the holidays, but health should be the most important. Prepare for good health in the upcoming winter months by taking care of yourself. A plant-based diet free of cholesterol and low in saturated fat will help keep you strong and energetic. Nurture your body and taste buds with this toasty Holiday Stuffed Pumpkin.

Ingredients:

pumpkin, 10" diameter with stem
2 cups short-grain brown rice
1 cup barley or wheat berries
2 tsp. olive oil
1/2 cup onion, chopped
3/4 cup celery, chopped
1 cup sliced apples
1 sweet red pepper, chopped finely
1 tsp. dried sage
1/2 tsp. dried thyme
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/4 tsp. ground cloves
1 cup garbanzo beans (chickpeas), cooked
1/2 cup raisins or dried cranberries
1/2 cup almonds, chopped
1/4 cup chopped parsley
1 tsp. soy sauce
grated black pepper (to taste)

Directions:

1. Preheat oven to 400 F; carefully cut off the top the pumpkin with the knife angled toward the center of the pumpkin (so the lid won’t fall in); clean seeds and strings out of the pumpkin.
2. Pour a couple Tbs. of water into it, oil the cut edges of both the pumpkin and its lid, and bake both parts on a baking sheet for 40 minutes, or until soft when poked with a fork.
3. Cook the grains according to package directions.
4. Sauté the onion until translucent, then add apples, celery, herbs and spices, and cook until the apples are just starting to get soft; add some water if needed.
5. Mix in beans, raisins, nuts, parsley, soy sauce, and red pepper and heat gently; add grains and mix well.
6. When the pumpkin is baked, stuff it; replace lid tightly.
7. Lower the oven temperature to 350º and bake on a baking sheet for about 30 more minutes.

For great veggie recipes, visit www.VRG.org!

There’s an exciting new product on the market... and It’s All Good! It's All Good is a brand of new meat-alternatives made from healthy grains and nutritious vegetables. Not only is it quick and easy to prepare, but its amazing taste will leave you pining for more. This animal-friendly product contains no artificial flavors, ingredients, or preservatives and it’s a great source of protein without trans fat. With 8 different varieties, you’ll have to try them all until you find your favorite!

It’s All Good products will be available nationwide soon in natural food chains, but if you’re lucky enough to have a Fresh & Easy store close to you, you can get your Veggie Chick’n Breasts in a herb Dijon marinade.

For more information about their products, visit www.ItsAllGoodFoods.com!

A Toronto physician has found that an amino acid in pumpkin seeds can promote calmness in stressful situations. Published in the most recent issue of the Canadian Journal of Physiology and Pharmacology, Craig Hudson, M.D., notes that subjects who consumed pumpkin seeds reported feeling calmer and had slower heart rates.
Organic pumpkin seed flour, pressed to remove the oil, contains a high amount of the amino acid tryptophan (22 mg per gram), a precursor to both melatonin and serotonin. Combined with carbohydrates to cross the blood-brain barrier more effectively, the tryptophan reacts to light to ease stress during the daytime and promote sleep at night. Some subjects not only felt less stressed and more relaxed during the day, but also lost weight and reported having more vitality.

To read the full article, click here!

Lin Silvan and Robert Jacobucci celebrated Thanksgiving by hosting a vegan Peaceful Potluck, open to everyone! Working hard year-round to promote compassion, the couple takes every opportunity to speak out on behalf of the animals and educates other about the impact of their food choices.

Lin and Robert met in a dance hall in South Jersey 20 years ago and married soon afterwards. Four years into their marriage, they became vegans, discovering that they could eat well and that various ailments went away. When they moved to Eugene, OR, they were surprised to find no "veg booths" at Earth Day events. Then, they founded the Eugene Veg Education Network (EVEN) in 2005. "Food choices have a big impact on the environment," says Robert. "It's a major decision we make three times a day."

An essential resource in Oregon, EVEN encourages people to switch to a plant-based diet and creates a supportive environment so that those making that transition can flourish. Their free public services include monthly gatherings with local and national speakers, tabling events, printing and distributing informational pamphlets, fielding hundreds of questions from e-mails and phone calls per week, and much more!

To read about their organization, visit www.EugeneVeg.org!

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

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