Vegetarian Food Helena MT

Local resource for vegetarian food in Helena. Includes detailed information on local businesses that provide access to health food stores and farmer’s markets, as well as advice and content on proper diet and nutrition.

Helena Farmers Market
(406) 438-0027
Fuller Ave. & Neill Ave.
Helena, MT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
April 25-November 7 Saturday, 9:00 a.m.- 1:00 p.m.
County
Lewis & Clark

Real Food Market & Deli
(406) 443-5150
1096 Helena Ave.
Helena, MT
 
Helena County Market
(406) 443-0635
3050 Montana Ave
Helena, MT
 
Safeway
(406) 443-1598
611 N. Montana St.
Helena, MT
Services / Departments
Bakery,Deli,floral,meat,pharmacy,produce,seafood,starbucks,wi-fi,Elkhorn Federal CU
Store Hours
Mon-Sun 6:00AM-2:00AM
Pharmacy #
406-443-3517
Pharmacy Hours
Mon-Fri 8:00AM-9:00PM;Sat 9:00AM-6:00PM;Sun 10:00AM-4:00PM

Helena Farmers Market
(406) 438-0027
Fuller Ave. & Neill Ave.
Helena, MT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : Yes
SNAP Accepted : Yes
Hours
April 25-November 7 Saturday, 9:00 a.m.- 1:00 p.m.
County
Lewis & Clark

Real Food Market & Deli
(406) 443-5150
1096 Helena Ave.
Helena, MT

Data Provided by:
Mary's Health Foods
2564 King Ave W Ste J
Billings, MT
 
Walmart Supercenter
(406) 443-3220
2750 Prospect Avenue
Helena, MT
Store Hours
Mon-Fri:8:00 am -Sat:8:00 am -Sun:8:00 am -
Pharmacy #
(406) 443-3455
Pharmacy Hours
Monday-Friday: 9:00 am - 9:00 pm Saturday: 9:00 am - 7:00 pm Sunday: 10:00 am - 6:00 pm

Costco
(406) 495-7040
2195 E Custer Ave
Helena, MT
 
Yellowstone Valley Farmers Market
(406) 855-1299
Heart of N. 29th & 2nd Ave. N.
Billings, MT
General Information
Covered : No
Open Year Round : No
Programs
WIC Accepted : Yes
SFMNP Accepted : No
SNAP Accepted : No
Hours
July 18-October 3 Saturdays, 8:30 a.m. to 12 p.m. noon
County
Yellowstone

Data Provided by:

The Pros of Meatless Protein

Cutting back on animal products doesn’t mean eliminating all your essential amino acids.
Non-meat sources of protein abound, and more and more health experts say
that you can’t go wrong with a diet built around vegetarian cuisine.

By Susan Weiner

November/December 2005

Whether you’re in the throes of holiday cooking and envision out of the ordinary fare or just want to try your hand at a vegetarian meal, you can rest assured that meat-free dishes are anything but protein-free. So-called “peasant foods” like rice and beans, polenta, vegetable stir-fries and hummus are proof that cultures around the globe have thrived for centuries on plant and grain-based diets. In fact, it’s easier than you think to get all the protein you’ll ever need without eating meat.

Just ask anyone from countries such as Italy, Greece and Turkey, since the Mediterranean Diet is considered the gold standard when it comes to eating right. The customary diet boasts high daily intake of olive oil, fruits, vegetables, pasta, breads, cereals, grains, nuts and seeds, and moderate intake of wine, cheese and yogurt. Fish and poultry are consumed weekly, while eggs and red meats are eaten in small quantities only a few times a month. It turns out that residents of the Mediterranean region have the lowest rates of chronic disease in the world and the highest adult life expectancy, despite limited medical services.

In stark contrast, dietary staples in the U.S. include hamburgers, hot dogs, fried chicken, barbeque and eggs, while prevailing “vegetables” are potatoes, corn and ketchup. Just take a look at any restaurant menu, cookbook, supermarket flyer or fast food sign; each contends that the centerpiece of your plate should be a large serving of meat, chicken or fish.

“Why I Went Vegetarian”:
Two Perspectives

Harold Brown, a fifth generation beef farmer, ditched his meat-based diet—and walked away from the family business—due to health concerns that included high cholesterol. Brown also cites the decline of traditional farming communities and the explosive growth of factory farms where thousands of animals are confined as compromising both animal health and meat quality. “Most cattle that come out of a feedlot and go to slaughter are just days and weeks away from dying because of liver tumors,” says Brown. Ironically, “that’s because cows can’t convert corn and wheat into protein for digestion.”

Today, Brown is in excellent health with a blood workup any person would envy. His newfound protein sources are whole grains and vegetables, along with tofu, tempeh, seitan and soy-based meat and chicken substitutes, complete protein foods that provide all the essential amino acids in one meal. This holiday season, Brown and his wife Linda have several high-protein, meat-free dishes on the menu, including basted and baked chicken-style wheat meat smothered in gravy, stuffing and tofu skins, riblets simmered in barbeque sauce served on organic whole-g...

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