5 Good Reasons For A Plant-Based Diet
A plant-based diet will make your skin glow and the planet will thank you. We’re not talking celery sticks and cabbages - think whole grains, nuts, seeds, oils, legumes, fruits and vegetables. And don’t forget dessert.
Energy: Eating wholefoods provides a clean source of carbohydrates and protein, which sustains your energy more efficiently than processed food, white flour and high sugar fixes that can cause spikes in blood sugar and fatigue.
Digestion: A plant-based diet with plenty of fruit and vegetables is packed with fibre - which helps move things along.
Weight: Eating primarily plants can promote weight loss and help you maintain a healthy weight.
Skin: Plants like broccoli, papaya, bell peppers and apricots are Vitamin C champions. Vitamin C is a potent antioxidant, which stimulates collagen, smooths lines and reduces wrinkles.
The planet: The production of meat and dairy products places a heavy burden on the environment – from water use to transport. It takes a lot of processing to get meat and dairy from factory to fork.
Where to start?
With this crunchy, creamy, baked vegetable vegan salad...
To start, fry walnuts and pepitas in a hot dry frying pan until lightly browned. Take off the heat, tip onto a plate and allow to cool. Add half a teaspoon of horseradish to a cup of quality vegan mayonnaise and set aside.
Bake a large tray of beetroot and brussel sprouts in a 180* oven for 35 mins - or until nicely browned on the edges.
Mix through the baked veg with a generous handful or two of a kale and spinach mix. Squeeze on some lemon juice, olive oil and a good pinch of sea salt. Scatter over the nuts and seeds and dollop on your horseradish mayonnaise.
Words, recipe and image by GENEVIEVE MORTON