DESSERT – Save Room & Treat Yourself JAMAICAN STREET FOOD

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DESSERT – Save Room & Treat Yourself JAMAICAN STREET FOOD

LUNCH Dining Room 11:30 – 3:00 SMALL PLATES MEDIUM PLATES DAILY SOUP $6 Come with fries or side salad ($2) CLIFF BLT SALAD $10 THE CLIFF CLUB $16 Local Iceberg & Tomato, House Smoked Bacon, Hickory Wood Smoked Ham, House Cured Bacon, Crumbled Blue Cheese, Pink Peppercorn Buttermilk New Zealand Cheddar, Lettuce, Tomato, Chipotle Aioli, Hard Dough Bread NORMA’S TERRACE SALAD (GF) $12 Local Greens, Arugula, Papaya, Cucumber, SPICY CURRIED LOBSTER MELT $22 Grapefruit and Ortanique Orange Segments, Mozzarella, Mango Papaya Roulade, Hard Dough Bread Beet Curls, Caribbean Spiced Cashews, Feta Cheese In Minted Passion Fruit Vinaigrette JERK CHICKEN WRAP $16 Irish Potato, Tequila Queso, Flour Tortilla MOZZARELLA STACK (GF) $10 Local Heirloom Tomatoes, Buffalo Mozzarella, GRILLED or FRIED CATCH SANDWICH $21 Local Greens, Toasted Pepita Seed Pesto, Lettuce, Tomato, Caramelized Onions, Chipotle Aioli Sorrel Flower Glaze On Local Coco Bread BIG PLATES CRISPY CALAMARI $14 With Scotch Bonnet Aioli PERSONAL STONE OVEN PIZZA With Caesar Salad $21 Margarita $12 ~~~ Daily Special MP SHORT RIB EMPANADAS $16 CERTIFIED ANGUS BEEF BURGER $18 Pico de Gallo, Cilantro Crema, Mango Chutney Cheddar Cheese, Grilled Onion, Truffled Aioli, Fries DIPS AND CHIPS SOUTHWESTERN TURKEY BURGER (limited) $15 BLACK BEAN HUMMUS $10 With Pepper Jack Cheese, Lettuce, Tomato, Grilled Plantain Chips Onion, Chipotle Aioli on Hard Dough Rounds, Fries TEQUILA QUESO $10 BREADFRUIT FISH TACOS $14 Fried Caribbean Chips, Black Bean Salsa, Cumin & Coriander Dusted Local Catch, Black Bean Cilantro Crema Hummus, Pico De Gallo, Cilantro Crema, Side Salad JAMAICAN BEEFSTEAK QUESADILLA $16 JAMAICAN STREET FOOD Flour Tortilla, Certified Angus Beef, Sautéed Onion, SUGAR CANE SKEWERED COCONUT SHRIMP $16 Red & Yellow Peppers, Gold Tequila Queso, With Sweet Chili Coconut Curry Pico De Gallo & Ranch Dressing CURRIED CHICKEN WINGS $10 With Pink Peppercorn Ranch, Carrots, Cukes JAMAICAN STYLE DISH OF THE DAY MP JAMAICAN PATTIES $5 GRILLED SWEET CORN $3 WEST INDIAN TOASTED CURRY Cilantro, Woo Aioli, Lime SHRIMP $20 GUAVA RUM BBQ RIBS $17 CHICKEN $16 JONHOI’S FRIED CHICKEN $14 VEGGIE $12 JERK SHRIMP $18 With Jasmine Rice, Garden Vegetables JERK CHICKEN or PORK $15 DESSERT – Save Room & Treat Yourself Please inform your server of any allergies you may have that are food related *The above rates are subject to 10% Government tax & 15% service charge .

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Whispering Waters
MENUS AND MEAL OPTIONS AT WHISPERING WATERS ARRIVAL NIGHT Dinner Hors d’oeurves Marlin or salmon roll served with pepper jelly or caviar Curried ackee on toasties Fillet smothered in mushrooms and sautéed onions served with gravy Lobster (seasonal) or Shrimp Thermidor, or steamed fish Scalloped Irish potato and White rice Corn fritters Asparagus Wedge salad Dessert Pavlova DAY 1 Breakfast served on barbeque station Fruit, orange juice, yogurt, Eggs, bacon, breakfast sausages, French toast and syrup Banana bread Toast, bagels, muffins Coffee or tea Lunch Hors d’oeurves Tomato salsa with Doritos Cheese platter with olives and pepper jelly BBQ chicken and ribs Roast sweet potato Festival Corn on cob and Salad Dessert Guinness cheese cake Dinner Hors d’oeurves Salt fish balls with ketchup and scotch bonnet dip Artichoke dip Italian night Tomato and basil soup served with bruschetta Fettucine Alfredo with chicken Lasagna Hot bread rolls Corn on cob Caesar salad Dessert bread pudding and whisky sauce DAY 2 Breakfast served on barbeque station Tea and Coffee, Fresh fruit platter, toast and jam Salt fish fritters, fried eggs, sliced tomato, bacon and hash browns Pumpkin bread Lunch Raw veggie dip (ranch) Spinach dip in hard dough bread Fried fish with bammy (soft) Fillet on BQ with béarnaise sauce Baked Irish with cheese Stir fried veggies Salad Dessert Ice cream and little whipped cream wrapped in a crepe with an ample amount of fresh strawberries on top and sprinkling of icing sugar Dinner Hors d’oeurves Puff pastry with Lobster Thermador Corn
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Breakfasts Fresh Juices Fruit Smoothies (Strawberry-Banana, Mango-Banana, Green) Coffee & Teas
Options for Meals *Not limited to *The chef is always open to any special requests Breakfasts Fresh Juices Fruit Smoothies (Strawberry-Banana, Mango-Banana, Green) Coffee & Teas Fruit Platter Yogurts Cereals & Milk Banana Bread Pumpkin Bread Croissants Danishes Cinnamon Rolls Banana Muffins, Blueberry Muffins, Chocolate Chip Muffins Sausage, Bacon, Baked Beans Traditional Jamaican Sides: Saltfish Fritters & Baked Beans with saltfish Toast (Brown/White), English Muffins, Bagels Your choice of eggs Omelets (Western Style, Spinach & Cheese) Bagels with cream cheese, smoked salmon, onions and capers Avocado toast with boiled eggs (seasonal) Eggs Benedict (Classic with ham, Smoked Salmon) & breakfast potatoes Steak and Eggs with Béarnaise Sauce & breakfast potatoes Savory crepes (Ham & Cheddar) & breakfast potatoes Traditional Jamaican: Ackee & Saltfish, Callaloo, Johnny Cakes, Traditional Jamaican: Mackerel Rundown, Green Banana, Boiled Dumplings Pancakes (Buttermilk, Banana) & Syrup Buttermilk Waffles, Whipped Cream & Syrup Fried Chicken & Waffles French Toast & Syrup Sweet Crepes, Whipped Cream & Syrup Day Time Hors d’oeuvres Tropical Fruit Kebabs Cheese and Mellon Ball Platter Cheese Platter with Olives and Pepper Jelly Cheese Log served with crackers Veggie Platter & Ranch Dip Hummus served with Carrots and Pita Chips Cucumber Bites Salsa & Guacamole served with Tortilla Chips Salmon mousse & Crostinis Artichoke Dip served with crackers Shrimp Ceviche & Plantain Chips Marlin Dip with Breadfruit Chips Marlin Rolls & Crackers Melted Cheese
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Lunch Small Plates Big Plates
LUNCH DINING ROOM 11:30AM – 3:00PM SMALL PLATES DAILY SOUP $6 LOCAL WATERMELON SALAD $11 Cucumber/Pepita Seeds/Cherry Tomatoes/Arugula/ Crumbled Feta Cheese/Orange Ginger Vinaigrette NORMA’S TERRACE SALAD (GF) $12 Local Greens/Arugula/Papaya/Cucumber/Ortanique Orange Segments/ Caribbean Spiced Cashews, Feta Cheese/Passion Fruit Vinaigrette GRILLED VEGETABLE SALAD (GF) $11 Chilled Marinated Seasonal Veggies/Local Greens/ Farro/Tomato/Silken Cilantro Lime Dressing DIPS AND CHIPS BLACK BEAN HUMMUS $10 Plantain Chips TEQUILA QUESO $10 Caribbean Chips/Black Bean Salsa/Cilantro MEDIUM PLATES Fries or Side Salad ($2) THE CLIFF CLUB $14 Hickory Wood Smoked Ham/House Cured Bacon/ New Zealand Cheddar/Lettuce/Tomato/Chipotle Aioli/Hard Dough Bread JERK CHICKEN WRAP $14 Irish Potato/Tequila Queso/Flour Tortilla GRILLED or FRIED CATCH SANDWICH $18 Lettuce/Tomato/Caramelized Onion/Chipotle Aioli/Coco Bread BIG PLATES CERTIFIED ANGUS BEEF BURGER $17 Cheddar Cheese/Grilled Onion/Truffle Aioli/Fries BREADFRUIT FISH TACOS $14 Cumin & Coriander Dusted Local Catch/Black Bean Hummus/ Pico De Gallo/Cilantro Crema/Side Salad JAMAICAN BEEFSTEAK QUESADILLA $16 Flour Tortilla/Certified Angus Beef/Sautéed Onion/Red & Yellow Peppers/ Gold Tequila Queso/Pico De Gallo/Ranch Dressing JAMAICAN STYLE JAHPOTLE BOWL $12 Tamarind BBQ Jackfruit/Black Bean Corn Salsa/Farro Avocado/Fried Sweet Plantains/ Quinoa/Cilantro Crema ADD: SHRIMP $9 CHICKEN $6 TOFU $6 LUNCH DINING ROOM 11:30AM – 3:00PM JAMAICAN STREET FOOD COCONUT SHRIMP $15 Sweet Chili Curry Glaze JAMAICAN BEEF PATTIES $10 JERK SHRIMP $13 DRUM CHICKEN $12 CURRIED GOAT $12 SUGAR LIPS SCOTCH BONNET CHEESECAKE Caramel “Woo” Coulis $8 WARM MOLTEN LAVA CAKE Vanilla Ice Cream $8 LOCAL KEY LIME PIE Fresh Whipped Cream $8 CHERRIES JUBILEE Vanilla Ice Cream $8 ASSORTED HOME-MADE ICE CREAMS $6 Please inform your server of any allergies you may have that are food related *The above rates are subject to 10% Government tax & 15% service charge .
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Applying the Dietary Exchange List System to Jamaican Foods Janice Goldschmidt1*, Kavitha Sankavaram2 and Margaret Udahogora2
Research Article iMedPub Journals Health Science Journal 2018 www.imedpub.com Vol.12 No.3:563 ISSN 1791-809X DOI: 10.21767/1791-809X.1000563 Advancing Cultural Competencies: Applying the Dietary Exchange List System to Jamaican Foods Janice Goldschmidt1*, Kavitha Sankavaram2 and Margaret Udahogora2 1Director of Nutrition Services, Community Support Services, Inc. 9075 Comprint Court Gaithersburg, MD 20877, USA 2Department of Nutrition and Food Science, University of Maryland, College Park, USA *Corresponding author: Janice Goldschmidt, Director of Nutrition Services, Community Support Services, Inc. 9075 Comprint Court Gaithersburg, MD 20877, USA, Tel: 301-438-0385; E-mail: [email protected], [email protected] Received date: 14 March 2018; Accepted date: 02 May 2018; Published date: 10 May 2018 Copyright: © 2018 Goldschmidt J, et al. This is an open-access article distributed under the terms of the creative commons attribution license, which permits unrestricted use, distribution and reproduction in any medium, provided the original author and source are credited. Citation: Goldschmidt J, Sankavaram K, Udahogora M (2018) Advancing Cultural Competencies: Applying the Dietary Exchange List System to Jamaican Foods. Health Sci J. Vol. 12 No. 3: 563. utilized tools are carbohydrate counting and the food exchange system for diabetic meal planning [2]. This food list Abstract technique was developed jointly by the American Diabetes Association (ADA) and Academy of Nutrition and Dietetics The relationship between diet and a number of chronic (AND) formerly known as the American Dietetic Association health conditions has been well established. One of the [3]. most widely utilized tools for mediating this relationship is carbohydrate counting and dietary exchange systems.
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(~ fused with cren, a radish with a very spicy taste, used in a sauce popular in Germany and ~ North- East Italy. In order to soften its flavour, it can be mixed with sou r cream or can be used to prepare sauces like the albert or the horseradish sauce, utilized to add flavour to boiled meats and smoked cured meats. Rich of aroma and slightly hot, perfect to set the tone of a carpaccio, a mixed salad or with tomatoes and peppers, arugola (rucola) has leaves with smooth or wavy borders, wh ile the stretched and uneven small leaves of the small arugola (ruchettal are far stronger and appetizing. Greatly used in France to add flavour to salads, flavoured butt er, chowder and soups, espe cially with potatoes, the watercress is of three different species: the fast-growing watercress, the aquatic or semi-aquatic one. The leaves are always used, a bit bit ter and spicy, so beautiful that they can also be used as a garnish of a juicy cha rcoa l beef steak. to be paired with a medium-body wine possessing a good alcoholic component and smoothness, not extreme ly aged, like a Morellino di Scansano (Tuscany). Although coming from fa r away tropical areas of Asia and Africa, basi I is now one of the herbs that most identify with the Mediterranean cuisine. The more precious leaves are the ones har- vested shortly before the blooming, whilst they become more spicy as time goes by. The best basil is the Genovese one (from Genua, Italy), the soul of pesto, col d sauce to dress t rofie an d trenette pasta, to be pai red with a white wine that for tradition can be a Vermentino z or a Pigato from Riviera Ligure di Ponente (Liguria), that can also be replaced by a Sylvaner from Alto Adige, crisp and sapid with a good taste-olfactory intensity and persistence that closes with reca lls of aromatic herbs.
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Jenn's No-Fuss Jamaican Hard Dough Bread
J E N N ’ S N O - F U S S J A M A I C A N H A R D D O U G H B R E A D Ingredients: 4 Tbsp. Cane Sugar 2 Tsp. Instant Dry Yeast 2 Lb. Bread Flour (Roughly 6 Cups) 6 Tbsp. Unsalted Non-dairy Butter (Cut Into Small Chunks) 2 C. Lukewarm Water 6 Tbsp. Lukewarm Water 1 Tbsp. Kosher or Sea Salt Directions: In Kitchenaid bowl, combine flour, yeast, and sugar. Add butter. Use the tips of your fingers to rub the butter into the flour until it starts to look like breadcrumbs. (Coating the butter in flour will give the bread a nice, flaky crust. The fat will also shorten the fibers of the flour, which helps to prevent the flour from forming into one big glob. You can also use a pastry cutter or the paddle attachment on your stand mixer to achieve the same thing.) Using dough hook, start mixer with dry mix. Add water. Allow to combine for a few seconds. Then add salt. Mix for 4 minutes. Form into a ball. Lightly grease dough and bowl with oil. Cover with a clean cloth and allow to rise for 45 minutes. Remove dough from bowl. On a lightly oiled surface, punch dough to remove excess carbon dioxide. Divide dough into two. Flatten dough by hand or with a rolling pin into a rectangular shape. Using your hands, tightly roll the dough to form a log shape. Transfer dough to the oiled bread pan. Allow to rise a second time until it has doubled its size.
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Golden Krust
Golden Krust Golden Krust http://www.exercise4weightloss.com/ This restaurant has very limited nutrition information. Most items only have calories and therefore points are not available for those items. e z i s t t t a a Patties S P r + F F b v e l r d r t t Weight Watchers Points g o s b r a a t e a r o Restaurant Nutrition o i P O S C T S F P C S Beef Patty 13 12 1 ea 490 25 6 1 22 45 430 Cheese Beef Patty 9 11 1 ea 440 22 8 0 18 12 410 Chicken Patty 11 9 1 ea 400 17 6 0 17 46 470 Patty Crust 3 2 1 ea 100 4.5 2 0 2 13 40 School Patty 11 9 1 ea 390 13 4.5 1 18 52 260 Shrimp Patty 9 8 1 ea 350 11 4 0 18 44 450 Vegetable Patty 9 7 1 ea 340 9 3 2 8 59 430 e z Breakfast i S Restaurant Nutrition v l Only Calories are available for these items. Some show a range which assumes r a is based on selections e S C Ackee & Catfish 1 meal 486 – 648 Callaloo & Codfish 1 meal 409 – 545 Codfish & Beans 1 meal 529 – 705 Dumplings 1 ea 257 Kidney 1 meal 387 – 515 Liver 1 meal 587 – 782 Porridge, lrg 32 oz 606 – 744 Porridge, small 16 oz 303 – 372 e z Reggafest Meals i S Restaurant Nutrition v l Only Calories are available for these items.
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Golden-Krust-Takeout-Menu.Pdf
TakEout MENu Jerk Pork Curry Chicken Oxtail Spicy Beef Patty 958 S Military Trail Palm Beach, FL 33415 Tel. 561-328-7347 | Fax: 561-328-7348 “EVERYTHING JERK” GoldenKrust.com Excite your taste buds with our mouth-watering, jerk menu items – seasoned to the bone with the perfect blend of herbs and spices from the islands. Calories 385 Jerk Wings 5 Pieces $5.99 770 Jerk Wings 10 Pieces $9.29 673 BBQ Wings 5 Pieces $5.99 560 Jerk Chicken Quarter $6.75 1120 Jerk Chicken Half $13.99 Jerk Chicken Escovitch Fish 635 Jerk Pork Half lb $9.29 1270 Jerk Pork 1 lb $13.49 Lunch special Monday - Friday 11am-3pm Served with rice, vegetables & 1 piece of plantain. Calories 647 Curry Chicken $5.99 602 Stew Chicken $5.99 aLso avaIlablE BBQ Chicken & Fried Chicken Ackee Saltfish Stew Chicken patties REgGae fesT mEals soups Our delicious patties are savory turnovers filled with a variety of richly seasoned All meals served with Rice & Peas, White Rice or Spinach Rice, steamed We feature a different soup everyday! fillings, and baked to scrumptious perfection. Try our meatless patties, they’re the vegetables and plantain (except where noted). Calories Small Large ideal alternative for vegetarians and health conscious Calories Small Large 442-1306 Soup $4.50 $6.50 Calories 872 Patty & Coco Bread $3.10 Chicken, Goat Head, Red Peas, Beef Soup or Cow Foot Soup 490 Spicy Beef Patty $2.15 Patty & Coco Bread, The Original Combo”(not served with rice or vegetables) Savory spicy beef filling wrapped in layers of our signature flaky Golden Krust 867-1155 Jerk Chicken $8.49 $11.49 Chicken marinated in Jamaican Jerk seasoning and slow-roasted.
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DAY 1 Today is:_________Today's date is:____/_____/2001 Are you well today? Yes/No (circle) Tick the box next to the food or drink you have eaten. Tick the box each time you eat the food for each serving eaten. TYPE OF FOOD OR DRINK SERVING SIZE TICK WHEN OTHER EATEN SERVING CEREALS Porridge: made from oats/cornmeal, Ready Brek 1 bowl Bran cereal eg All Bran, Bran flakes 1 bowl Wheat cereal/ Muesli eg Weetabix, Shredded wheat, Alpen 1 bowl Other cereal eg Cornflakes, Rice Krispies, Sugar puffs 1 bowl BREAD & SAVOURY BISCUITS White bread and rolls/ Hard dough bread 1 slice / roll Brown/wholemeal/ granary bread and rolls 1 slice / roll Other breads eg Naan,Paratha,Chappati,Papadum,Puri,Pitta 1 bread Scones, malt loaf, currant bread, sweet bun 1 scone / slice / bun Crispbread eg Ryvita 1 crispbread Cream cracker, cheese biscuit 1 cracker / biscuit DAIRY PRODUCTS (spreads, cream, yogurt, eggs) Butter 1 teaspoon Ghee 1 teaspoon Hard block margarine (eg Stork) 1 teaspoon Soft margarine (eg Flora) 1 teaspoon Low fat/ very low fat spread eg Flora light 1 teaspoon Cream 1 tablespoon Natural yogurt 1 small pot Flavoured or fruit yogurt, fromage frais 1 small pot Hard cheese eg Cheddar, Paneer 1 small matchbox Soft cheese, Cream cheese eg Brie, Philadelphia 1 small matchbox Cottage cheese, Cheese spread eg Dairylea 1 dessertspoon Boiled, poached egg 1 egg Fried egg, Scrambled egg, Omelette 1 egg JAMS/SAVOURY SPREADS Jam, Marmalade, honey 1 teaspoon Marmite, Bovril, Vegemite 1 teaspoon Other spreads eg peanut butter, chocolate spread, pate 1 teaspoon
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Eating Habits in the South East Food Checklist
ID Int A Add HH C P University of London EATING HABITS IN THE SOUTH EAST FOOD CHECKLIST First name__________________________________________ Start recording everything you eat and drink for four days from: ______day, __/__/____ to: ______da y, __/__/____ APPOINTMENTS Time Day Date From:______________________________ Interviewer DAY 1 Today is:_________Today's date is:____/_____/2001 Are you well today? Yes/No (circle) Tick the box next to the food or drink you have eaten. Tick the box each time you eat the food for each serving eaten. TYPE OF FOOD OR DRINK SERVING SIZE TICK WHEN OTHER EATEN SERVING CEREALS Porridge: made from oats/cornmeal, Ready Brek 1 bowl Bran cereal eg All Bran, Bran flakes 1 bowl Wheat cereal/ Muesli eg Weetabix, Shredded wheat, Alpen 1 bowl Other cereal eg Cornflakes, Rice Krispies, Sugar puffs 1 bowl BREAD & SAVOURY BISCUITS White bread and rolls/ Hard dough bread 1 slice / roll Brown/wholemeal/ granary bread and rolls 1 slice / roll Other breads eg Naan,Paratha,Chappati,Papadum,Puri,Pitta 1 bread Scones, malt loaf, currant bread, sweet bun 1 scone / slice / bun Crispbread eg Ryvita 1 crispbread Cream cracker, cheese biscuit 1 cracker / biscuit DAIRY PRODUCTS (spreads, cream, yogurt, eggs) Butter 1 teaspoon Ghee 1 teaspoon Hard block margarine (eg Stork) 1 teaspoon Soft margarine (eg Flora) 1 teaspoon Low fat/ very low fat spread eg Flora light 1 teaspoon Cream 1 tablespoon Natural yogurt 1 small pot Flavoured or fruit yogurt, fromage frais 1 small pot Hard cheese eg Cheddar, Paneer 1 small matchbox Soft cheese,
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Food Group Description Bacon Smoked Or Unsmoked Cut E.G
FOOD DESCRIPTION PROMPT SHEET Food group Description Bacon Smoked or unsmoked Cut e.g. back, middle, streaky Fat removed. If not, was it eaten? Baked beans Standard, Reduced sugar, Reduced salt or both. Biscuits Name Chocolate covered, Iced, Sandwich (cream, jam) Bread White, High fibre white, Brown, Brown with added bran, Wholemeal, Wheatgerm, Granary, Soda, French PROMPT: Ask about spreads Was it toasted? If from loaf: large or small loaf? Sliced or unsliced loaf? Thin or medium or thick sliced? (unless have this information already – see extra questions with first recall) Fortified with vitamins and minerals? Naan, Paratha, Chapatti, Papadum, Puri, Pitta, Injera (African sour dough), ciabatta, foccacia If homemade, type of flour & oil/fat used If rolls: soft, crusty, hamburger, hot dog, iced or plain If West Indian bread, what type i.e. fruit bun bread or hard dough bread Breakfast cereals Type e.g. corn, wheat, oats, rice, bran, mixed Added fruit and/or nuts PROMPT: Amount of milk, sugar etc If muesli – added sugar/fruit Type of milk/whitener. N.B. Amount of milk = damp/normal/drowned (or record in ml/fl oz) Sugar/sweetener Butter, margarine and spreads Butter – salted or unsalted? Spreadable butter? Fat spreads – % of fat i.e. reduced/low/very low fat Is it polyunsaturated? Cholesterol lowering e.g. Benecol, Flora Pro-Activ With olive oil e.g. Olivio Margarines – hard (block) or soft (tub) Chocolates Name of product Type e.g. milk, plain, white Any filling and, if so, what type e.g. wafer, caramel etc? Any additions e.g. raisins, nuts etc? Cakes Sponge or fruit? If fruit: rich fruit cake? Icing, fresh cream, jam filling, buttercream filling.
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Meat Free Monday EVERYWHERE Meat Free Monday Partners from Around the World at the Introduction People’S Climate March in September 2014 in New York City
Meat Free Monday EVERYWHERE Meat Free Monday partners from around the world at the Introduction People’s Climate March in September 2014 in New York City Following its event at COP21 in Paris in December 2015, the global grassroots movement Meat Free Monday/Meatless Monday is delighted to launch this cookbook under the slogan ‘Less Meat = Less Heat’. Research has shown that countries can significantly reduce their greenhouse gas emissions by encouraging their populations to not eat meat at least one day a week. Meat Free Monday campaigners have created this cookbook to show you how to reduce your greenhouse gas emissions while having fun trying out dif- ferent foods and recipe from around the world. We would like to thank the campaigners from more than 30 countries around the world, many of whom are volunteers, for sending in their contributions. All recipes reflect the nation’s unique culture, customs and cuisine. Some of the recipes are a vegetarian take on a national dish and others are people’s favourite meals for you to try and discover how easy and fun it can be to have at least one meat free day every week. So let’s turn down the heat by eating less meat! Less Meat = Less Heat “On behalf of Meat Free Monday, we are delighted to be involved with this global cookbook showcasing delicious meat free recipes from Belgium to Brazil, Jamaica to Japan. It’s good to see how the meat free movement is growing as people worldwide discover the positive environmental and health impact of skipping meat for at least one day a week.” - Paul, Mary
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