No, it's not "Where's the other hundred?" the dreaded one-liner that Dalmatian owners are continually hearing. I still even manage to smile and can usually come up with a variety of new answers.
It's "Where do you get your protein?" I'm asked it so often that it is incredibly hard not to roll my eyes in annoyance. While I am aware that there are people who use this question rhetorically, simply eager to debate and justify their carnivorous lifestyle, many people are genuine in their curiosity about a lifestyle that seems to challenge the information they have been given since they were a child: You need to eat meat to get enough protein and amino acids.
This conventional wisdom is simply misguided. The amount of protein that a human body needs is hugely overestimated. You can more than enough protein from eating a variety of plant foods. In fact, eating too much protein can cause health problems.
Bottom line: "It is not necessary to consume animal products to meet essential amino acid needs, as long as the diet includes plant foods from all the food groups and caloric needs are met. "
I take this information from my brilliant friend, Marina, who has her masters degree in nutrition. You can read more here, and I encourage you to do so, as she is a wealth of scientifically sound knowledge.
http://pbnutrition.wordpress.com/2012/02/21/the-protein-myth/
I just made this Barley soup last night (Barley is a great grain for protein). I like this recipe as the cumin adds an unexpected diversion from your typical Mushroom Barley soup. Wonderful comfort food for mid-winter.
Barley Soup
1 carrot, chopped 1 onion, chopped
2 large cloves, garlic, crushed 1/2 red pepper, chopped
2 tbsp. olive oil 1 cup dry barley
15-20 small mushrooms chopped ( I used canned mushrooms)
1 tsp cumin splash of Tabasco sauce (to taste)
pepper (to taste) 1 tsp Braggs or Soy sauce
3-4 cups vegetable stock
* Instead of veg. stock, I used a vegetarian beef flavoured stock that you can get at the health section of the Loblaws chain stores
In large pot, sauté carrots, onions, garlic, peppers in oil on medium heat until onions are translucent. Add mushrooms and sauté until mushrooms are tender. Add barley, cumin, tabasco, pepper, soy sauce and stock and simmer for 20-30 minutes until barley is cooked.
