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Amelia Islander

What is “No Meat March” All About?

Mar 28, 2014 02:00AM
Some of us on Amelia Island have taken the No Meat March challenge. That means giving up meat and animal products for an entire month. No Meat March is a 31-day event that provides an opportunity for the community to join together for a greater good. Participants seek to promote a healthier, more connected relationship with our planet and its inhabitants. This amount of time is perfect to help detoxify your body, discover new foods, and develop a healthy habit.

While eating meat is a personal choice, No Meat March-ers feel strongly that the consumption of meat is one of the root causes of heart disease, diabetes, cancer, environmental pollution, massive deforestation, and a host of other ails disrupting earth's equilibrium. Our interconnected biosphere is reaching a critical mass, and the time has come for us to find effective solutions for this problem.

There is a direct connection between our personal health and the health of our environment. Our health is a gift, and digestion of meat takes a heavy toll on our internal systems. By reducing our meat intake, we allow our body a much-needed rest. As we give our bodies a rest it also begins to affect our community and planet by slowing the excessive demand for meat products.

Here’s a great recipe to wind up “No Meat March.” For more recipes and to find out more about the project visit: www.nomeatmarch.com.

Florida Avocado Wrap

Ingredients: 2 extra large wraps (any variety) 1/2 Florida Avocado, peeled and sliced into thick strips 1 medium yellow tomato, sliced thick (red works too) 1 small sweet onion, sliced 4 Tbsp lime juice (or lemon) 1 Tbsp apple cider vinegar (or more lime juice) 2 tsp maple syrup 6 Tbsp spicy bean spread, nut spread, or hummus 1 cup shredded carrots fresh ground black pepper optional: pumpkin seeds

Preparation:

1. Slice your avocado in half. Rub the extra half with lime juice, cover and stick in the fridge for later use. Or make 4 wraps and use the whole thing. Remove the pit and slice into long thick strips. Set aside in a bowl and coat in lime juice and a pinch of salt and pepper.

2. Slice your onion and tomato. Place in separate bowl and toss with the EVOO, maple syrup, splash of lime juice and apple cider vinegar (or more lime juice). Note, you can also use lemon juice if you'd prefer.

3. Grab your bean/nut spicy spread. See above recipe for options. I used a chipotle hummus dip mixed with a splash of lime juice to thin it out a bit.

4. Warm your tortillas in the oven until they are soft and pliable.

5. Spread a nice amount of your spread onto the wrap.

6. Add about 4 long slices of avocado, a few slices of tomato, onion, shredded carrots and a pinch of pepper. You can add an extra splash of the veggie marinade juices (maple/EVOO/lime) if you'd like.

7. Carefully roll up your wrap and fold in a paper towel to make it easier to slice. Serve.