The first was his belief that the biblical commandment "Thou salt not kill" applied to all living creatures. Second, he believed that fruits and vegetables were nutritionally superior to animal foods in the human diet. (To support this view, he cited examples from history and the opinions of early nutritional experts.) Third, Charles cited Genesis 1:29 as an indicator that God intended fruits and vegetables to be our food source. Fourth, he believed that a vegetarian diet aided regeneration – the process of creating a "spiritual body" in which we could live forever.

Charles Fillmore was always open to change and tolerant of others. Late in life he modified his diet to include servings of fish. At no time has Unity required followers to stop eating meat. Some Unity students have become vegetarians. Many have not.

It is interesting to look back at Charles and Myrtle Fillmore, but they would challenge us to look ahead. In the 21st century, a plant-based diet is increasingly seen as vital to maintaining optimal health, managing chronic illness and practicing good stewardship of the environment.

Visitors to Unity headquarters in Lee's Summit, Mo., will find continuing evidence of the power of the seed. For over 100 years, the Unity Inn restaurant has featured a vegetarian entrée on the daily menu.


Modern cooks, take note. Recipes are from the November 1911 issue of Weekly Unity, which featured a column called "The Vegetarian."

Mock Veal Roast
One-half pint shelled roasted peanuts; one-half pint lentils; one-half teaspoonful salt; a little dash of red pepper. Soak lentils overnight; drain, bring them to a boil. Throw the water away; cover with fresh water, boil until you can pass them through a colander. Add nuts (ground), bread crumbs and seasoning, with just enough milk to make a mash. Bake in a moderate oven about one hour.

Spinach
Get about two pounds of young spinach, wash well and put in a stone crock. Bake in the oven without water, well covered. Add orange juice, a little butter and ground nuts or almonds.

Tasty Carrots
Chop carrots fine. Bake in an earthen pot until done; add butter and fine-chopped nuts and a little salt and red pepper.

Artichokes
Scrape and wash Jerusalem artichokes. Bake without water. Add a little lemon juice and oil. This may be served either warm or cold.



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