“Every kindness I received, small or big, convinced me that there could
never be enough of it in the world. Kindness, can change the
lives of people.”- Aung San Suu Kyi
One of the key differentiators between us, the sentient beings, and our animal friends, is having the ability to feel and think. Why is it that we recognize the need to be compassionate to our own species but have no feelings for our furry/feathery/scaly friends? There is no doubt that animals do feel and understand pain. Like us, they fear losing their lives and will do everything to protect themselves from danger. There is no difference between a dog, a cat, a pig, a cow, a bird, a tiger or an elephant. They deserve our kindness and compassion, if you're not already a vegetarian, do consider going vegetarian every once in a while and think of the lives you'll be saving every meal you go vegetarian!
posted on: Thursday, June 21, 2012 @ 5:09 AM
“If suffering were an unavoidable part of our existence, we should try
to alleviate it as far as possible in practical, earthly ways.” are the wise words of Nobel Peace Prize Laureate, Aung San Suu Kyi. Although she may not necessarily be referring to animals, but there's no reason why it shouldn't be.
Some may argue that animals are put onto this earth for humans to feast on, but let's not forget that we have also been given a conscious mind that allows us to feel compassion for other beings. Animals are our friends, not food, Go Veg!
posted on: Wednesday, June 20, 2012 @ 4:53 AM
I don't think any carnivore would be able to fill his/her diet with all 7 colours of the rainbow!
posted on: Sunday, June 17, 2012 @ 8:35 AM
Found this recipe from Coles website and tried it. It turned out to be really good.
Perfect for a rainy day. :)
Curried Pumpkin Lentils
1 1/2 tbsp Olive Oil700 g Butternut Pumpkin, peeled, seeded, cut into 2cm pieces
1 small Brown Onion, roughly chopped
2 sticks Celery, cut into 1cm pieces
2 cloves Garlic, finely chopped
2 cm piece Fresh Ginger, peeled, finely chopped
3 tbsp Curry Powder
5 tsp Ground Coriander
5 tsp Ground Cumin
1 Cinnamon Stick
325 g Red Lentils, rinsed
3 cups Water2 cups Vegetable Stock
1 tbsp Fresh Coriander, chopped
Place a large heavy based saucepan over medium-high heat until hot. Add the oil and when hot, add the pumpkin and onion and cook for 5 minutes, stirring frequently, until onion is tender.
Add the celery and cook for 5 minutes until softened. Season with salt and pepper.
Stir in the garlic, ginger, curry powder, coriander, cumin and cinnamon stick. Cook for 1 ½ minutes until fragrant.
Add the lentils and then pour in the water and stock. Bring to a simmer and then reduce heat to low.
Cover and cook for about 18 minutes, adjusting the heat as needed, until mixture thickens slightly and lentils are just cooked through and tender but still intact. The consistency of the mixture should be between a thick soup and a stew.
Turn off heat, remove the cinnamon stick and season with salt and pepper.
Divide lentils between large serving bowls. Garnish with fresh coriander. Serve immediately.
(Inspired by a recipe from Coles)
posted on: Monday, June 4, 2012 @ 6:51 PM