Even though I’m not a huge meat eater, the thought of going vegetarian for a week feels a bit daunting, but I’m going to give it a go!
I’m totally behind this and the awareness it raises is really positive, especially with people’s diets changing. It’s almost impossible to avoid knowing that veganism is on the rise and also the ‘flexitarian’ diet, which is a mostly vegetarian diet with occasional consumption of meat.
I guess my diet is flexitarian – I enjoy eating meat, but I only purchase free-range, organic meat, the eggs I eat come from our little bantams and we have our milk & butter delivered from a local farm in glass bottles, where they know the names of all the cows.
Animal welfare is of huge importance to me, so being aware of what meat I’m eating means I buy less, but of higher quality. I also love cooking so spending time in the kitchen whipping up supper makes me a happy girl!
Yesterday I had a real craving for roasted butternut squash, so I picked one up on my lunch and daydreamed about this salad all the way home.
All I did was chop up some butternut squash, roast it with some chilli flakes and cumin, then whilst that was cooking I knocked up the salad part. For the salad I drained and rinsed a tin of black beans, added some fresh sweetcorn, sliced up cucumber, tomato and radish, then picked some fresh herbs (basil, mint and coriander), chopped them up and added this in.
I made a quick dressing of olive oil, lemon juice and Dijon mustard, which I added after I stirred in the butternut squash and few salad leaves. As I was feeling rather peckish I topped the salad off with half an avocado and as you can see it made plenty, so we had leftover today for lunch and it tasted just as good.
Two days in and I’m really enjoying the ride – best of luck if you’re taking part!
A x
Abi in the Garden 