“The McCartney family launches short film ‘One Day a Week’ highlighting the environmental impact of animal agriculture and encourages people to help by eating less meat, with appearances by Paul, Mary and Stella McCartney, Woody Harrelson and Emma Stone.
Ahead of the UN Climate Change Conference (COP 23) next week, Meat Free Monday has released a short film about a huge contributor to climate change that is often left out of conference discussions – animal agriculture.
“There’s a simple but significant way to help protect the planet and all its inhabitants”, says Paul to camera. “And it starts with just one day a week. One day without eating animal products can have a huge impact in helping maintain that delicate balance that sustains us all.”
With dire consequences for ourselves and future generations, livestock production results in vast amounts of greenhouse gases being released into the atmosphere. It requires increasingly unsustainable levels of precious resources including land, water and energy, and is a major contributor towards global environmental degradation and climate change.
The Meat Free Monday campaign has had an incredible response since its launch in 2009, with many of the world’s leading authorities on climate change endorsing meat reduction as an effective way of fighting global warming.
The campaign’s new film ‘One Day a Week’, largely funded by Bloomberg Philanthropies and produced in collaboration with French film director Yann Arthus-Bertrand’s Hope Production, amplifies this message using the breathtaking aerial photography with which Arthus-Bertrand has become synonymous.
Narrated by Paul, and with appearances from Paul, Mary and Stella McCartney, Woody Harrelson and Emma Stone, the film describes how the beauty of the planet only exists through a delicate balance of climatic conditions – a balance we are dangerously disrupting through our insatiable desire for animal products.
The film uses Paul’s own music – tracks from his 1997 classical music album Standing Stone, as well as an unreleased song called Botswana.
Meat Free Monday’s aim is to raise awareness and inspire people to make a change in their diets from an easily achievable starting point.
Esther’s Cheezeburger Tortilla Pizza
Cuisine: Esther approved, GF option if using GF tortillas
Prep Time: 15-20 minutes
Bake Time: 15 minutes
Serves: 4 -8″ pizzas
Author: Chef Linda
8 (8″) flour tortillas, forked to remove air pockets
Blush Sauce Ingredients
1 (14.5 oz) can organic diced tomatoes
1 Tablespoon ketchup
2 Tablespoons egg-free mayonnaise
1/4 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon pink himalayan salt
1/4 teaspoon fresh ground black pepper
1-(13.7 oz) package gardein-the ultimate beefless ground, defrosted and divided into 1 cup portions for each pizza
1-1/2 cups Daiya mozzarella style shreds
1-1/2 cups Daiya cheddar style shreds
(4) 1/4″ red onion slices, divided
(4) 1/4 cups diced pickles, divided
1 cup cherry tomatoes, sliced, divided
2 cups chopped lettuce, divided
Preheat the oven to 425F. Spray 4 pizza pans with cooking spray. Set aside.
1. Lay the 8 tortillas on your workspace. Use a fork and pierce random areas onto each tortilla. This will prevent the tortillas from expanding during baking. Lay one tortilla on each pizza pan.
2. In a small mixing bowl, combine the Daiya mozzarella and cheddar style shreds. Spread 1/4 cup Daiya cheese mixture onto each tortilla. Place the other tortillas on top of each cheese covered tortilla. Bake in the oven for 5 minutes. Remove from the oven.
2. Add the sauce ingredients to a small bowl. Stir until combined. Spread 1/2 cup sauce onto each pizza leaving about 1/4″ of sauce from the tortilla edge. Spread 1/2 cup Daiya cheese onto the sauce.
3. Place the beefless ground, red onion and tomatoes on the cheese layer.
4. Bake the pizzas for 10-12 minutes at 425F.
5. Remove the pizzas from the oven. Place the pickles and lettuce on the pizzas. Slice and serve. Add additional salt and pepper to taste
For more amazing recipes check out Esther’s Kitchen on Facebook
To find out more about the adorable Esther herself, check out her Facebook Page or her Website. I think you will fall in love with her, her kitty and pup siblings & her Dad’s like I did! If you want to join a great cause you can always join Esther’s Army! You can also find out more about Happily Ever Esther and see what the cause is all about!
Chili Stuffed Spaghetti Squash Bowls- roasted spaghetti squash filled with a hearty two-bean vegetable chili. It’s a warm and satisfying meal that’s perfect for cold weather! (vegan, gluten-free + grain-free) It’s the return of the spaghetti squash bowls! This is now my fifth recipe on the site that calls for stuffing the ol’ spaghetti squash. …
2-3 tomatoes (depending on size)
1 fresh apricot, de-stoned
1/2 green bell pepper
1/4 tsp ground cinnamon
1/4 tsp smoked paprika
juice and zest of 1/2 a lime
3 tbsp grated Red Leicester or Cheddar Cheese (or cheese of your choice)
2 small tortillas
Peel, halve and finely slice the shallot.
Roughly chop up the tomatoes, bell pepper and apricot together to make a salsa.
Fry this in a small skillet with a little oil, along with the sliced shallot, cinnamon, paprika, lime zest and juice. Cook over a medium heat for about 5 minutes, until the shallot is slightly translucent.
If you’re going to use this skillet to heat the tortilla, then remove the vegetable mixture to a plate and set aside, then clean and dry the skillet. Or, if you’re just going to use a different skillet, just set the veg mixture aside.
Either way, heat a clean, dry skillet and place one tortilla into it. Sprinkle the cheese over the surface of the tortilla and heat on medium-low until the cheese melts and the underside of the tortilla is golden-brown. Quickly spoon the vegetable mixture over the cheesy tortilla, top with the second tortilla and carefully flip the whole thing over using a spatula. Cook until the underside of this second tortilla is golden brown.
Remove from the skillet and cut into wedges.