Celebrating National Vegetarian Month - CulinArt Group

Eat Well Blog

Celebrating National Vegetarian Month

Happy October! It’s time to celebrate National Vegetarian Month and discuss the many benefits of a plant based diet. While there are many misconceptions about this dietary pattern, vegetarianism benefits one’s health and our environment. When planned properly, vegetarian meals and snacks supply adequate amounts of protein and heart healthy fats along with an abundance of fiber, vitamins, and minerals. Additionally, plant based foods including whole grains, fruits, and vegetables contain phytochemicals; compounds that that have been found to have a large role in reducing the risk of cancer. During this month, enjoy the health benefits and great flavors by building your own plant-powered vegetarian bowl.

  • Protein: One of the myths surrounding a vegetarian diet is that it lacks protein or doesn’t supply us with the proper amount we need. However, legumes including beans and lentils as well as whole grain quinoa provide plenty of protein. Additionally, bowls can be topped with other sources of protein including grilled tofu, a dollop of hummus, or, for lacto-ovo vegetarians, a hard-boiled egg or cheese.
  • Healthy fats: Plant based fats provide rich flavor, protect our heart health, and allows our body to absorb certain vitamins including vitamin D. Dress your bowl with olive oil or a savory peanut sauce. Sliced avocado adds a touch of creaminess, Vegetarian sources of fat provide us with essential omega-3 fatty acids which are needed for brain and heart health; sprinkle in walnuts or chia seeds for a nutritious crunch.
  • Carbohydrates: providing filling fiber and long lasting energy, brown rice, barley, quinoa, or whole wheat pasta balance the bowl with nourishing, whole grain goodness. If choosing to keep the bowl grain free, sweet potatoes, corn, peas, beans and other legumes are great alternatives.
  • Vitamins and Minerals: richly colored fruits and vegetables provide vitamins, minerals that help to maintain our bodies structures and functions as well as phytochemicals that confer additional health benefits such as increased immunity. Iron, similar to protein is a nutrient that is often thought of as lacking in a vegetarian diet. Aside from the iron found in legumes, quinoa, nuts and seeds, dark green leafy vegetable especially kale and spinach are good sources. Vitamin C enhances the absorption of iron from these source so be sure to incorporate broccoli, tomatoes, bell peppers, or a squeeze of lemon or lime juice into the bowl.
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  • October 1, 2019

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What our clients are saying

“Many, and I do mean many, thanks for a great Parents Weekend.  I heard from so many happy parents and you all work very hard to make it happen.  In gratitude and kindness…”

“What a night! You and your team rocked it and made us look like stars. Great working with you and know we will have more chances to work together on future events.”

“Thank You for once again going above and beyond to ensure that our programs are a success. Your willingness to customize menus as well as provide your expert guidance to develop a well-rounded selection of offerings is what keeps us coming back! The food is always exceptional! Our programs would not be a success without the CulinArt team!”

“I would like to thank you and your staff for helping to make our Annual Holiday Party a Great Success.  You did an Amazing job from the décor, the food and the service you provided! I have heard nothing but great comments. As always, I enjoyed working with you and your team.”

“I just wanted to send a quick note acknowledging the wonderful food and service provided by our new vendor.  The food was delicious and the students consistently commented on how amazing everything was.  What a difference! In addition, the staff and management were so easy to deal with – very professional.  They were punctual, responsive and attentive to our needs.  Thank you again for making a positive change to the quality of life of our students.”

“Thank you for including me today in the food waste demonstration/[chef competition] and flattering me with the role of “judge.” I will proudly don the [Stop Food Waste Day] apron the next time I plan an “event” in our own kitchen. I think this is a very worthwhile cause and the statistics you read off are staggering. They, alone, can intimidate a home chef, let alone be the “driver’ for a professional one.”

“Even though we see challenges every day, each one of you rises to the occasion and makes it seem so easy. I cannot express how impressive it is to see you all work in such a fashion. You are true professionals.”

“Thank you and your staff for all the care and thought you give CSW adults and students. You approach events with such care and elegance- I don’t know how you do it! Especially day after day. Please thank all your staff for their wonderful work and kind manner with all of us. Here is to a great year!”

“I just wanted to give a huge compliment to the cook at Main Street. Today I had the Salmon Super Bowl and it was amazing!!!! Every day I go in there she always has something that looks too wonderful to pass up! Thank you for always having such a variety of food!”

“I hope you do the food service in heaven.”

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