{"id":10738,"date":"2012-01-03T12:00:00","date_gmt":"2012-01-03T12:00:00","guid":{"rendered":"https:\/\/www.hinduismtoday.com\/hpi\/2012\/01\/03\/no-meat-no-dairy-no-problem\/"},"modified":"2012-01-03T12:00:00","modified_gmt":"2012-01-03T12:00:00","slug":"no-meat-no-dairy-no-problem","status":"publish","type":"post","link":"https:\/\/www.hinduismtoday.com\/hpi\/2012\/01\/03\/no-meat-no-dairy-no-problem\/","title":{"rendered":"No Meat, No Dairy, No Problem"},"content":{"rendered":"<p><a href=\"http:\/\/www.nytimes.com\/2012\/01\/01\/magazine\/mark-bittman-going-semi-vegan.html?hpw&#038;pagewanted=all\">Source<\/a><\/p>\n<p>NEW YORK, USA, December 29, 2011 (By Mark Bittman, food critic for the NY Times): Among your other resolutions &#8212; do more good? make more money? &#8212; you&#8217;ve probably made the annual pledge to eat better, although this concept may be more often reduced simply to &#8220;lose some weight.&#8221; The weight-loss obsession is both a national need and a neurotic urge (those last five pounds really don&#8217;t matter, either cosmetically or medically). But most of us do need to eat &#8220;better.&#8221;<\/p>\n<p>If defining this betterness has become increasingly more difficult, the core of the answer is known to everyone: eat more plants. And if the diet that most starkly represents this &#8212; veganism &#8212; is no longer considered bizarre or unreasonably spartan, neither is it exactly mainstream. <\/p>\n<p>Many vegan dishes, however, are already beloved: we eat fruit salad, peanut butter and jelly, beans and rice, eggplant in garlic sauce. My point here is to make semi-veganism work for you.These recipes serve about four, and in all, the addition of salt and pepper is taken for granted. This is not a gimmick or even a diet. It&#8217;s a path, and the smart resolution might be to get on it. Read them <a href=\"http:\/\/www.nytimes.com\/interactive\/2012\/01\/01\/magazine\/eat-vegan-recipes.html?pagewanted=all\">here<\/a>.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Source NEW YORK, USA, December 29, 2011 (By Mark Bittman, food critic for the NY Times): Among your other resolutions,&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-10738","post","type-post","status-publish","format-standard","hentry","category-news"],"_links":{"self":[{"href":"https:\/\/www.hinduismtoday.com\/hpi\/wp-json\/wp\/v2\/posts\/10738","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.hinduismtoday.com\/hpi\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.hinduismtoday.com\/hpi\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.hinduismtoday.com\/hpi\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.hinduismtoday.com\/hpi\/wp-json\/wp\/v2\/comments?post=10738"}],"version-history":[{"count":0,"href":"https:\/\/www.hinduismtoday.com\/hpi\/wp-json\/wp\/v2\/posts\/10738\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.hinduismtoday.com\/hpi\/wp-json\/wp\/v2\/media?parent=10738"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.hinduismtoday.com\/hpi\/wp-json\/wp\/v2\/categories?post=10738"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.hinduismtoday.com\/hpi\/wp-json\/wp\/v2\/tags?post=10738"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}