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A connection between meat eating and violent behavior? I’ll start by saying that as often as I’ve heard this kind of statement tossed around, I’ve always passed it off as unsubstantiated and unscientific. I’d be interested if anyone does have some medical/scientific information that would back it up, however. It does seem at least somewhat possible that the chemicals released as the animals go through the horror that is slaughter could remain in the muscles and organs, and thus be absorbed into and impact our systems, were we to eat those muscles and organs. (That is so gross to even think about.)
Then again, how likely is it that these chemicals would survive exposure to air, heat, and just plain time?
These are things I don’t know.
But the question has been asked, quite seriously, by my vegan friend Jesse, who I wrote about recently. The guy who went vegan…
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I not only love this recipe because of it’s simplicity, but it’s SO delicious! I use it on waffles, pancakes, in smoothies, on hot quinoa cereal, basically anywhere you’d use nut butter! I recommend letting the flavors meld for 30 minutes after you mix it up (makes the flavors pop more!).
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When I’m working on books I never really know what recipes to share on the blog, and what can wait for the book. This is something I knew I had to share right away.
It’s not the same as soy tofu – it doesn’t have the same texture or taste, but it is a protein-rich medium for all kinds of delicious sauces (like chermoula, pictured above), or to be fried up and used in a variety of recipes, like the grain-free pad thai from my next book, pictured below.
It can also be cut into chip shapes, shallow fried and enjoyed as a high-protein alternative to potato chips, to turn a chip sandwich into a balanced meal.
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