In the Middle Ages, monks who were denied meat on fast days turned to alternative sources of sustenance to fulfill their dietary restrictions. These devout individuals followed a strict regimen of fasting, which often included abstaining from consuming meat. But what did they eat instead? During fast days, monks would typically rely on plant-based foods such as fruits, vegetables, grains, and legumes to sustain themselves. Lentils, beans, and peas were common staples in their diet, providing protein and essential nutrients to keep them energized and satiated. These foods were also easily accessible and affordable, making them ideal choices for those living a life of asceticism. In addition to plant-based foods, monks often turned to dairy products such as cheese, milk, and eggs as sources of protein and sustenance. These foods were considered acceptable during fast days and provided monks with much-needed nutrients to support their rigorous daily routines of prayer, meditation, and manual labor. One of the most popular alternatives to meat for monks during fast days was fish. Fish was widely available and allowed to be consumed on days when meat was prohibited. Monks would often eat a variety of fish, including cod, haddock, and salmon, to supplement their diet and ensure they were getting enough protein and essential fatty acids. In some cases, monks would also incorporate nuts, seeds, and honey into their meals to add flavor and variety to their diet. Nuts and seeds provided monks with a source of healthy fats and vitamins, while honey served as a natural sweetener and energy booster. Overall, monks in the Middle Ages were resourceful in finding alternative sources of sustenance when meat was denied to them on fast days. By incorporating a variety of plant-based foods, dairy products, fish, nuts, seeds, and honey into their diet, these devout individuals were able to maintain their nutritional needs while adhering to their religious practices. In conclusion, the diet of monks during the Middle Ages on fast days was diverse and varied, consisting of a range of plant-based foods, dairy products, fish, nuts, seeds, and honey. These alternative sources of sustenance allowed monks to fulfill their dietary restrictions while staying nourished and energized to carry out their spiritual duties.

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