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Tips for Changing to a Plant-based Diet

Nobody said that this would be easy, but more and more of the world’s population are turning to a plant-based way of life. In fact, it is believed that 20 percent changed to vegetarian or vegan diets in January 2021, in spite of the limitations on fresh food experienced in Europe during Covid. It is anticipated that when statistics are produced, the percentage will be higher for 2022. Changing your diet is always difficult, but there are some useful tips and strategies to follow if you want to stick with it.

Why change to a plant-based diet?

There are multiple reasons for changing, both for nutritional or health benefits, or for ethics and keeping our planet a safe place to be.

Health and nutritional reasons are:

There are of course drawbacks, and you may need some natural supplementation for nutrients that may be missing from you diet.

Ethical reasons are profound. Vegetarianism and veganism will save water, believe it or not – it takes far more water to raise livestock that to grow plant life. Deforestation is drastically reduced as it takes an incredible amount of acreage to produce very little meat – 18 times more vegetables can be grown than meat produced. Our carbon footprint can be cut by 50%!

Tips to make your diet changes more seamless

There must be a certain amount of discipline in the process, but just think about all the good things you can eat and what good you are doing yourself and the rest of the world. It does spur you on. Get imaginative and creative, challenge yourself to make new dishes you haven’t tried before. Speak to friends and family about their recipes or ideas or invest in a good vegetarian/vegan cookbook that’s not too difficult to recreate.

Other great ideas are:

If you follow these tips, you have a good chance of changing. Never leave yourself hungry or not satiated, keep yourself happy with quantity and quality and you should not deviate from your plan for a new and healthier you. If you find it all too hard, don’t beat yourself up about it, at least you tried.

Originally published on January 23, 2022

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Bev Perkins

An experienced chef, recipe developer, food writer and qualified nutritionist, Bev’s career has encompassed over 40 years. Educated in London and Paris, and with an unquenchable thirst for travelling, Bev’s passion for cooking evolved with a deep desire to learn about every cuisine in the globe, so whilst resident in Paris she enrolled at Le Cordon Bleu (formerly L’Ecole Culinaire de Paris) and spent two years learning her art. She furthered her experience working in restaurants in all corners of the world from bistros to Michelin-Starred establishments and finally with her own catering company providing food to both corporate and individual clients. An experienced writer and editor, Bev is never happier than with a pen in one hand and cookery book in the other!

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