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Effect of Animal products on environment.pdf
- 1. FOOD AND OUR ENVIRONMENT -Ankita Chatterjee
- 2. CONTENTS 6.DIET PLAN A suggested plan for the week 1.TRANSITION TO VEGAN How animal products affects our environment? Why we should be vegan? 2.ALTERNATIVES TO Animal's milk Egg Animal's cheese 3.FOODS AND DAILY QUANTITIES Foods we should include in our diet and their quantity 4.SOURCES FOR:- Protein Calcium Iron Vitamin C 5.FOOD FOR Fighting Bacteria Fighting pain 7.DALIYA Ingredients Recipe for cooking My experience as a beginner 8.MATAR- PANEER CURRY Ingredients Recipe for cooking My experience as a beginner
- 3. Deforestation Transition to vegan The livestock industry is one of the leading causes of deforestation in all Amazonian countries and contributes to 80% of the forest's deforestation. deforestation creates fields for cultivating grain crops that will feed farm animals raised for meat, eggs, and dairy products worldwide Climate Change Livestock farming is the activity that produces more greenhouse gases than driving cars, totaling 14.5% of all emissions caused by human activities. In 2016, just three of the largest meat companies in the world, JBS, Cargill, and Tyson, were responsible for more greenhouse gases (GHG) than all of France Soul erosion and contamination Animal products' water footprint is way larger than vegetables'. For examples l, While most vegetables have an average water footprint of 322 liters per kg and fruits 962, chicken consumes 4,325l / kg, beef, an absurd 15,415l / kg, and, per liter of milk, 1020 liters of water are used. Affect of Animal products on environment
- 4. -Animals feel fear and pain. Animals would like to be free, and not exploited. If it's wrong to eat a dog, it is wrong to eat a chicken. Heart disease (our number one killer) is preventable on a plant- based diet. Vegans live healthier and longer. Meat is worse for global warming than cars. Farmed animals use more than 70% of the water consumed. The grain used to feed farmed animals could feed the world's hungry. WHY WE SHOULD BE VEGAN?
- 5. Ideas T O S U B S T I T U T E A N I M A L M I L K Oat Milk Add creaminess to lattes and cappuccinos. Pea Milk A high protein-base for smoothies and shakes. Soy Milk Substitute for dairy milk when cooking or baking. Macadamia nut Milk Cashew Milk Coconut Milk Add nuttiness to lattes, hot cocoa and dessert recipes. Pour over cereal or granola for a hint of sweetness. Add to stoop, stews and curries- or make ice cream. Pecan Maple Milk Almond Coconut Creamer Almond milk Decadent enough to drink by glass- or splash into coffee. A rich velvety substitute, for half and half. Simple and balanced - great for soaking overnight oats.
- 6. Ground Flax Seed Chia Seed Soy rotein Ripe Banana Applesauce Peanut Butter Soy rotein Ideas T O S U B S T I T U T E E G G S F O R B A K I N G 1 TBSP Ground Flax 1 TBSP Chia Seed 1 TBSP Soy Protein Powder 1 TBSP Agar Agar 1 TBSP Water 3 TBSP Water 1 Cup Water 1 TBSP Water 1 egg 1 egg 1 egg 1 egg 1/2 Mashed Banana 1/4 Cup unsweetened Applesauce 1 TBSP Peanut butter 1 egg 1 egg 1 egg
- 7. CASHEW CREAM CHEESE Soak 2 cups of cashews overnight in a bowl of water Add the cashews to a blender along with: 4 tbsp nutritional yeast 4 tsp lemon juice ½ tsp garlic powder ½ cup of water Salt and pepper to taste Whizz until creamy and delicious. Eat it with anything! Experiment with herbs and spices to create a taste sensation! Ideas T O S U B S T I T U T E A N I M A L C H E E S E
- 8. Number of Servings Foods And Quantities 1 s e r v i n g - H a l f a c u p Drink 2 litres per day of water
- 9. Sources for Protein Tofu Soyabeans Oats Chickpeas Lentils Kidney beans Green Peas Sources for Calcium Almonds Avocado Spinach Cabbage Broccoli Green Beans Kale Sesame seeds
- 10. Sources for Iron Kale Figs Spinach Almonds Green peas Tomato Avocado Broccoli Sources for Vitamin C Kale Pineapple Strawberry Broccoli Kiwi Lemon Orange Bell pepper
- 11. FIGHTING BACTERIA FOOD FOR Beetroot Berries Cherry Turmeric Mushroom Peppers Garlic FIGHTING PAIN Pineapple Blueberry Turmeric Ginger Pepper mint Cherries Garlic
- 12. Break Fast Lunch Snacks Dinner Mon day 2 Idli/1 dosa/1 utappam+ Sambhar+ Coconut Chutney Cucumber+ Bottleguard Chilla+ Green Chutney Sliced apple with nut butter Vegetable Khichdi Tues day 1 moong chilla wrap (wrap any vegetable mix)+ Green chutney Mix veg pulao+Peanut curd Dahi 1 peanut jaggery Chikki Aambil (fermented great millet soup)+ sprouted and salted lentil Wedne sday 4 dhokla/ 4 appe+ green chutney Soyabean keema+ 2 chapati+ 1 bowl of raw papaya salad 2 oranges+2 slice of pineapple Vegetable daliya Thursd ay 1 plate upma/poha(add 4-5 vegetables)+ lemon juice Tofu matar curry+ 2 chapati+ 1 bowl cucumber salad 1 bowl watermelon/mus kmelon Tomato curry+ 1 bowl rice Friday Porridge cooked with coconut milk+ fruits and vegetables 2 whole wheat flour chapati+2 bowls cauliflower sabzi+1 glass plant based butter milk 1 banana+ 2 chikoo+ soaked nuts 1 bowl pumpkin soup Saturd ay 1 glass of any fruit milkshake(soy/co conut milk) & soaked nuts 1 bowl rice+Rajma+ 1 bowl salad Puffed rice bhel 1 bowl Peanut curd kadhi+ Rice 1 bowl Sunda y Cucumber+Bottle guard Chilla+ green chutney Vegan mock meal curry+2 chapati+ 1 bowl salad Handful of roasted chana& soaked nuts 1 bowl of mango papaya salad Plant-based food plan
- 13. Tofu- Peas Curry SECRET RECIPES you must try it Foodies Sweet Porridge RECIPES
- 14. INGREDIENTS W A T E R 2 GLASS M I L K 1 & 1/2 GLASS 1 CUP D A L I Y A 1/2 CUP S U G A R 1 SPOON G H E E OPTIONAL D R Y F R U I T S S W E E T P O R R I D G E
- 15. 6 Take Daliya in Pressure cooker and roast on low flame 1 2 3 4 Direction Tips You can freeze some for later – and then even reheat from frozen! Boil with 1-2 glass water and then wait for 5-6 whistles Add 1 ½ glass milk Add ½ cup sugar and cook on low steam 5 Add dry fruits for flavour Adding ghee boosts the taste of Porridge 7 Your Daliya is ready.!!!
- 16. INGREDIENTS 01 03 04 05 06 02 250 Gram Paneer 1 Cup Peas Tej Patta, Fennel, Clove, Cinnamon (sptimal) 2 finely chopped medium size onions 1 big spoon garlic paste 2 big spoon oil TOFU( PANEER)- PEAS CURRY 07 ½ teaspoon Chilli Powder 08 ½ teaspoon Turmeric powder 09 1 big spoon coriander powder 10 Salt according to taste
- 17. Matar- Paneer Curry 1. Cut Paneer into small cube- like pieces. 2. Take 2 spoon oil in wok and boil for 2-3 minutes. 3. Then, take paneer in hot oil and fry in low flame. 4. Flip the Paneer continuously till it becomes light yellow. 5. Don't fry Paneer too much otherwise it will taste bitter. 6. Take fried paneer in bowl and add water so that all paneer is submerged in water. 7. Take peas in same wok and add chilli and then fry for 1-2 minutes. 8. Put fried peas aside for cooling. 9. In a pan, take Bay leaf, Fennel, Clove and Cinnamon and mix with oil.(Put the gas at medium flame) 10. Add chopped onions to the pan and fry for 1-2 min. 11. Add 1 big spoon garlic paste and again fry for 1-2 min. 12. Add turmeric powder, Coriander powder, and chilli powder and again fry for 1-2 min. 13. Add half glass water and fry for 4-5 min. (Put gas at low flame) 14. Continuously stir the mixture. 15. Add salt and mix with spices completely. 16. Again add water(depends on the quantity of gravy you want). 17. Take the mixture into wok. 18. Add fried peas with the gravy and cook for 1-2 min. 19. Add paneer to the mixture and cook for 1 minute on high flame. 20. Your curry is ready!!!