During World War I, the U.S. Food Administration, now called the FDA, urged families to reduce consumption of key staples to aid the war effort. “Food Will Win the War,” the government proclaimed, and “Meatless Monday” and “Wheatless Wednesday” were introduced. Herbert Hoover, the first ‘food administrator’, was in charge and American’s would come to refer to his programs as ‘Hooverizing.’

A poster from the era stated, ‘Eat less wheat, meat, sugar and fats to save for the Army and our Allies. Why Monday? For most Americans the structured week begins on Monday. We set our intentions for the next six days and plan ahead. Studies have shown that we are more likely to maintain behaviors throughout the week that begin on Monday. That makes Monday the perfect day to make a change for your health and the health of our planet by reducing meat consumption.

Here is an absolutely delicious recipe to get you started-no meat, no dairy, no wheat and great taste! Perfect…

Aztec Stew
Quinoa is a seed with an excellent protein profile.
Pronounced Keen-Wa, you need to rinse before using.
Serves 12

4 cups carrot juice freshly juiced or buy fresh
2 tablespoons olive oil
1 medium onion, coarsely chopped
4 cloves garlic, coarsely chopped
1 1/2 cups sliced shiitake mushrooms
6 cups low sodium tomato juice
1 1/2 tablespoons chili powder
2 cups yams, peeled and cubed (other winter squash)
1/2 cup quinoa, thoroughly rinsed
1 1/2 cups zucchini, ½” inch slices
2 cups kidney or adzuki beans, cooked, or 1-15oz. can.
1 1/2 cups corn, fresh or frozen
Lemon juice, to taste

Juice carrots and set aside. Prepare vegetables as directed.

Heat oil in a large, heavy pot and sauté onions, garlic and shiitake mushrooms about 5 minutes.

Add tomato and carrot juices, chili powder, yams and quinoa and bring to a boil.
Reduce heat to a simmer and cook, covered for 15 minutes.

Just as the yams are beginning to be tender, add zucchini. Simmer, covered, until vegetables are all tender, about 10 minutes more.

Add the beans and corn, and cook until heated through. Season to taste with fresh lemon juice. Sprinkle with cilantro or parsley and serve!

Per Serving: 271 Calories; 3g Fat (7.8% calories from fat); 9g Protein; 59g Carbohydrate; 10g Dietary Fiber; 0mg Cholesterol; 485mg Sodium.

It’s important to eat seasonally, so here are some suggestions for you:

Spring: Peas, green beans,
Summer: Tomatoes, zucchini, corn, edamame, celery, carrots
Autumn: Pumpkin, broccoli, kale, parsnips
Winter: Winter squash, such as butternut squash or yams, spinach,

Lemon and carrots
Serve with a mixed green salad with lemon vinaigrette, which brings out the flavor of the carrots nicely. If you like, place baby spinach leaves in the bottom of a warm bowl and pour the hot stew over the top. Let sit for a minute before serving. Garnish with a lemon wedge.