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Meat Eaters Can 'Flex' Their Inner Veggie Lover

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@tampatrib.com

Published: January 3, 2009

Today's semi-vegetarian officially has a moniker: flexitarian.

Registered dietitian Dawn Jackson Blatner's new book, "The Flexitarian Diet" (McGraw Hill, $24.95), is a good buy for those who want to explore vegetarianism but don't know how to get started.

Vegetarians have long been known to be healthier than their meat-eating counterparts. They weigh less; they have reduced rates of heart disease, diabetes and some cancers; and they live about four years longer than nonvegetarians.
Blatner encourages the reader to start small and take a relaxed approach to flexitarian eating. She says we all are flexitarians when we choose a vegetable plate for lunch or eat a bean burrito for dinner.

More than 100 recipes get you started and all come with a "flex swap" to convert it from a vegetarian recipe to one meat lovers in your family will like. Blatner also encourages readers to try different grains, such as amaranth, buckwheat, millet, quinoa and wheat berries, and provides a handy cooking guide to take the guesswork out of using these grains. The book will also help you master the use of tofu.

Beginning flexitarians can try eating meatless two days week and progress to an "expert" flexitarian by eating meatless five or more days a week. The book also provides grocery lists and troubleshooting tips sprinkled throughout.

The book's meal plan also will appeal to those who want to eat a locally grown, plant-centered diet.

Cox News Service

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