The 10 in 10 Diet is a total system that makes it easy to transition off meat and cook healthy food conveniently while keeping your grocery bill under $150 a month per person, and reducing our contribution to climate change – with a goal in mind of 10% reduction of CO2 in 2010. It's a way to fast track to a simpler, more peaceful life. It's totally possible to really enjoy food while eating more like the majority of people in the world.
I made this cute 3-minute video in Text-to-Movie:
Residential hands-on cooking weekends with Lynn Shwadchuck Details.
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"We have lived our lives by the assumption that what was good for us
would be good for the world. We have been wrong. We must change our
lives so that it will be possible to live by the contrary assumption,
that what is good for the world will be good for us. And that requires
that we make the effort to know the world and learn what is good for
it." —Wendell Berry In this low-carbon vegetarian diet you'll find a limited
menu of carefully worked out meals and recipes to help you get off the
cycle of eating mindlessly (and expensively) now and feeling guilty
about it later. This is the complete opposite of making a hobby of
experimenting with gourmet cooking. It's also not about being too much
of a stickler for any 'ism'. |
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- This simple system is vegetarian, organic when not prohibitively expensive, low on wheat and dairy but not lacking a molecule of either.
- Packaged food is avoided, but not banned.
- Local food in season is given priority, mostly as a practice for the possibility of future contractions in food distribution.
- Milk is used sparingly. The book The China Study cooled me off on dairy.
- Eggs are used mostly for for baking – in our case from farmer neighbors whose chickens we have met personally.
- I make yogurt to keep the yeast in check, say no more.
One key item is the cabbage soup we almost always eat for lunch. I believe it was a major factor in my fairly painlessly reducing my weight by two clothes sizes last year.
My methods are as important as the ingredients in creating a lifestyle of mindful cooking. Just as restaurants train line cooks in specific procedures, I'm providing my way.
You can take all the anxiety out of vegetarian nutrition, food spending, snacking, and cooking. This frees up space in your mind, money in your pocket and time in your day. (I was interviewed for a segment on 'Contentment' for a series on The 16 Guidelines for Life in The Hamilton Spectator Online. You can watch the video here.)
My methods are as important as the ingredients in creating a lifestyle of mindful cooking. Just as restaurants train line cooks in specific procedures, I'm providing my way.
You can take all the anxiety out of vegetarian nutrition, food spending, snacking, and cooking. This frees up space in your mind, money in your pocket and time in your day. (I was interviewed for a segment on 'Contentment' for a series on The 16 Guidelines for Life in The Hamilton Spectator Online. You can watch the video here.)
Cheap Breakfasts Cheap Lunches Cheap Suppers Cheap Bread
My road to frugal eating Recipes to print Climate Change Diet
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