Meatless Monday is a global movement, a way of life.

Eating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too.

Giving your body a break from animal protein can actually help restore and repair your bodies digestive system and help boost the natural detox process. The best option is always to improve digestive function, studies have shown that breaking down animal protein takes a lot more of the bodies resources than many other foods. Those whose digesting is not working optimally may benefit from taking an occasional break from meat to consume foods that are easier to digest and assimilate, giving the body more resources that can later be used to process those needed animal protein even better.

More reasons to eat veggies once a week…

You’ll cut your disease risk.
Research has consistently proven that eating plant strong diets leads to a lower risk of heart disease, certain types of cancer, type two diabetes, and other chronic ailments. Most recently, a study showed that kidney patients who eat more plants have a lower mortality rate. Clearly, eating plants is better for your body.

You’ll feel better.

Research has long linked the benefit of a plant-forward diet to positive mental health. An Article published by Nutritional Journal found that omnivores reported better moods and less stress after two weeks on a strict vegetarian diet.

You’ll help our environment.

Help minimize water usage because the water needs of livestock are much greater than those of vegetables and grains.

The meat industry uses so much energy to produce grain for livestock that if instead we used the grain to feed people following a vegetarian diet, it would be enough to feed about 840 million people.

Will you join us at café evergreen in giving up meat, just for one day a week? We believe in all the good benefits since we started our restaurant at the Warm Mineral Springs and started on the first day of the week to being meatless, “Meatless Monday”. Why Monday?

Did you know there is a science behind “Monday” ?

Monday has a special significance in our culture as the beginning of the week, which influences our mood and health outcomes. While 27% of people report that Monday is the day they experience the most stress because it is the start of the work week,  58% of people see Monday positively, as an opportunity for a “fresh start” and a day to “get my act together.”


Meatless Monday is not a new idea. During World War I, the U.S. Food Administration urged families to reduce consumption of meat to aid the war effort. “Food Will Win the War,” the government proclaimed, and “Meatless Monday” was introduced to encourage Americans to do their part. The effect was overwhelming; more than 13 million families signed a pledge to observe the national meatless Monday.

More recently meatless Monday has become popular throughout the world because of the health benefits with many cities and even countries declaring meatless Monday.

On our menu one of the favorite dishes is the roasted cauliflower. Today I will secretly share one of our recipes…enjoy…but if you are not in the mood of cooking next Monday, come in and try our meatless Chef Choice: “Meatless Monday at Café Evergreen” check it out on Facebook.

Roasted Cauliflower with Walnuts


1 small head cauliflower (about 2 1/4 pounds), trimmed into small florets
4 teaspoons extra-virgin olive oil
1/4 teaspoon dried thyme
Kosher salt and freshly ground black pepper
1 ounce finely chopped walnuts (about 3 tablespoons)
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon zest


Preheat the oven to 450 degrees F.
Toss the cauliflower in a bowl with 3 teaspoons of the oil, the thyme, 1/2 teaspoon salt and 1/4 teaspoon pepper until well coated. Spread in a single layer on a rimmed baking sheet.
Roast the vegetables until tender and lightly browned, about 25 minutes, stirring once or twice.
Meanwhile, cook the walnuts in a small skillet over medium heat, stirring, until toasted, about 5 minutes. Pour into a small bowl and toss with the parsley, lemon zest and remaining 1 teaspoon oil. Sprinkle over the roasted vegetables.

Serves 1-2