As Earth’s population grows to a projected 9 billion people by 2050, can our global community keep eating flesh like we’ve been doing for centuries? No, according to a 2010 report by the United Nations Environment Programme, an international panel of sustainable resource management experts. Examining the food demands of a growing population and associated environmental and sustainability issues, Assessing the Environmental Impacts of Consumption and Production recommends “substantial worldwide diet change away from animal products.”

Making the case for a holistic view, Will Tuttle, Ph.D., suggests in World Peace Diet: Eating for Spiritual Health and Social Harmony that we start to see the connections between our food choices and the health and well-being of ourselves, our families, communities and the world.

Web of Understanding

At the center of the web of life is the food we all share to sustain our bodies. Tuttle insists that we celebrate this and regard each meal as a feast. “Food preparation is the only art that allows us to literally incorporate what we create. It is also the only art that fully involves all five senses,” he says. We honor this wonderful activity most by sharing our cooking efforts with others, blessing the food and eating mindfully.

The problem at the center of life, maintains Tuttle, is that we involve animals in our food chain, an act that “introduces suffering, whether physical, mental or emotional.” This is a truth we try to hide from, what he calls the ”cultural shadow”. “The worst examples include factory farming, but even the best methods ultimately involve killing other animals for food,” he says.

One of Tuttle’s more controversial claims is that the herding culture—raising, dominating, selling, killing and owning animals—sets up a harmful physical, emotional and cultural dynamic, extolling domineering and aggressive behavior. “The herding culture requires male dominance and a mentality that might makes right,” observes Tuttle. “It also sees females as primarily breeders, not beings.” Based on contemporary research in anthropology, sociology and psychopathology, he maintains that the actions required to both dominate animals and eat their meat can lead to more aggressive and violent behavior.

Tip: Cook whole-grain or spinach pasta, potatoes, rice or another recommended grain in a large quantity to store in the refrigerator for use in stir-fries, salads and other meals later in the week.



One recent study seems to support his claim. Dr. Neil Barnard, in his book, Foods That Fight Pain, remarks that, “Plant-based diets also help tame testosterone’s activity.” Barnard cites a Massachusetts male aging study of 1,552 men ages 40 to 70, which indicated that men eating more fruits and vegetables than meat were less domineering and aggressive, because the increased sex hormone-binding globulin produced by plants helps keep testosterone in check.

“If we continue the meat-centric way of eating, we’re going to continue to have the problems that come with it,” says Tuttle. “The way forward is plant-based agriculture.”

Practicing a World Peace Diet

The Tuttles shop for fresh, organic and non-GMO (genetically modified organism) foods and favor what they call “blueprint recipes”, that vary from day to day. Each outlines the makings of a dish and encourages cooks to be intuitive in how they fill in the details.

For a typical breakfast, for example, Tuttle and his wife, Madeleine, will make a green smoothie that includes kale, banana, apple, grapes, ground flax, chia seeds, cinnamon and fresh ginger. “It’s a flexible drink,” says Tuttle. “We will swap out whatever organic fruits and vegetables we have so that we vary the flavor from time to time.” For example, they might use parsley, spinach, or chard leaves in place of kale, or citrus in place of grapes.

Lunch is usually a wrap-type sandwich, sometimes using fresh leaf lettuce or a whole-wheat tortilla. One recent example of such a wrap combined tomatoes, peppers, sprouts, walnuts, tempeh and avocado. A dinnertime blueprint recipe involves a base of cooked rice, quinoa, pasta, mashed potatoes or polenta, topped with a vegetable ragout, cooked or raw.

“You could live the rest of your life mixing and matching these ingredients and never have the same meal twice,” notes Tuttle. “We have been doing it for 30 years. If we all choose to eat like this, the world could feed everybody on a fraction of the land now consumed by agriculture.”



Learn more at WorldPeaceDiet.org/articles.htm.

Judith Fertig blogs at AlfrescoFoodAndLifestyle.blogspot.com from Overland Park, KS.

Peace Blueprint Recipes

When sitting down to eat, look at what’s been created to nourish all those gathered. Enjoy the colors, smells, tastes and love that blesses the food. May the principle of Oneness govern all beings.

Green Smoothie

To start the day, use a high-powered Vitamix-type blender to reduce whole fruits and vegetables to a smooth juice. If using a regular blender, cut the fruits and vegetables into small pieces and strain the purée after blending.

Yields two servings

1 banana, sliced

1 large apple, peeled, cored and chopped

½ cup seedless green grapes 1 cup chopped kale leaves

1 cup baby spinach leaves

1 Tbsp grated fresh ginger

1 Tbsp ground flax seeds

¼ cup ground chia seeds

¼ tsp ground cinnamon

¼ tsp ground cloves

1 cup purified water

Place all ingredients in the blender and blend until smooth. Strain, if necessary, to remove larger pieces; pour into two glasses and serve.

Whole Wheat and Vegetable Wrap

For lunch, a simple wrap can provide a daily change-up mixing in different fresh ingredients plus a plant-based flavoring like dried herbs, spices or garlic stirred into the Vegenaise or homemade eggless mayonnaise.

Yields two servings

2 10-inch whole-wheat tortillas

2 Tbsp Vegenaise

1 tsp prepared horseradish, or to taste

1 cup fresh lettuce, torn into pieces

½ cup sprouts

½ cup chopped fresh tomatoes

½ cup shredded fresh carrots

½ cup diced fresh cucumber

1 ripe avocado, peeled, pitted and sliced

¼ cup toasted walnuts

Toast walnuts by placing them on a baking sheet in a 350-degree oven for 15 minutes. Cool, and then chop.

Place the tortillas on a flat surface. In a small bowl, mix the Vegenaise and horseradish together. Spread the mixture on the tortillas. Top each tortilla with half the lettuce, sprouts, tomatoes, carrots, cucumber, avocado and walnuts. Roll each tortilla into a wrap and serve.

Raw Vegetable Ragout with Brown Rice

Start dinner with a base of cooked rice, potatoes, quinoa or polenta and top it with a vegetable medley.

Yields two servings

Rice:

1 cup brown rice

2¼ cups water

Raw Vegetable Ragout:

1 cup red bell pepper, cut into strips

½ cup finely chopped celery

½ cup pitted Kalamata olives, chopped

¼ cup finely chopped Italian parsley

¼ cup toasted, chopped walnuts

3 Tbsp extra virgin olive oil

1 garlic clove, minced

1 Tbsp lemon juice

1 tsp coarse kosher or sea salt

Bring the water to a boil in a medium saucepan over high heat. Stir in the rice, reduce the heat and simmer covered until tender, about 40 minutes.

While the rice is cooking, combine the red bell pepper, celery, Kalamata olives, Italian parsley and walnuts in a medium-sized bowl. In a small bowl, whisk together the olive oil, garlic, lemon juice and salt. Pour the dress ing over the vegetables, stir until well blended, and then let rest until the rice is done.

To serve, spoon the cooked rice onto each plate and top with the raw vegetable ragout.



Source: Adapted from Intuitive Cooking, by Madeleine Tuttle (WorldPeaceDiet.org).

HEALTHY WORLD SHOPPING LIST

by Madeleine W. Tuttle

Allow an hour to explore and buy the following basics to stock the pantry, always choosing organic and foods that have no genetically modified (GM or GMO) ingredients. In certain Asian traditions, only the most enlightened members of a monks’ community are allowed to cook food for their fellows, with good reason. The more love that goes into meal preparation, the better the outcome will be.

Staples

Grains: rice, millet, whole-grain spaghetti or angel hair noodles, couscous, quinoa, buckwheat, wild rice, cornmeal

Veggies: (in season) pumpkin/squash, leek, onions, garlic, kale, cabbage, ginger, horseradish, broccoli, peppers, mushrooms, carrots, lettuce/greens, sprouts, edamame, spinach, tomatoes, cucumbers, celery, avocado, cilantro, peas (fresh or frozen), yams, potatoes

Proteins: tofu, tempeh, seitan; lentils, split peas, beans and other legumes

Dried herbs: peppermint, Italian seasoning mix, basil, dill, cilantro, paprika, cayenne, curry, turmeric, pepper, nutmeg powder, cumin seeds, rosemary, nutritional yeast

Fruits: citrus, apples, bananas, grapes, berries, avocado and others

Additions

Meat analogs: Gardein, Tofurkey, Field Roast, Beyond Meat, Sun Burger, Fakin’ Bacon

Nuts and seeds: almonds, walnuts, hazelnuts, pine nuts; raisins; flax, sunflower seeds, sesame seeds

Oils and sauces: tahini (sesame butter), Vegenaise dressing, tomato sauce, olive oil, coconut oil, tamari or shoyu

Sweeteners: Sucanat, stevia, coconut sugar, rice syrup, date syrup/sugar, agave nectar

Dairy: plant-based milks (e.g., soy, rice, hemp, coconut, almond, oat, tapioca), cheeses, yogurts, and creams; and nut butters such as almond, cashew, and peanut butters and sesame tahini

Others: spelt flour, Celtic salt, vanilla, cacao powder, shredded coconut