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Lessons in Green Living!


 

The Art of Plant-Based EatingAdopting a plant-based diet doesn't mean eating less or enduring bland meals—quite the opposite.


I was raised in a multicultural household—my father is Norwegian, my mother is Bulgarian and Danish—and I spent my early years in Tanzania during the 1980s, a time when processed foods were virtually nonexistent.


If we wanted pizza, we made it all from scratch, from the dough to the sauce.My mother made fresh butter and yoghurt, and I spent a lot of time with my “green-thumbed” grandmother in Sweden. We would often visit the local farmers’ market or work in the garden, pickling and making seasonal jams.


This hands-on approach to food became second nature to me.My transition to a plant-based lifestyle was motivated by personal health challenges, including polycystic ovary syndrome (PCOS) and endometriosis.


I discovered that my diet had a profound effect on my physical and mental well-being, which led me to run wellness retreats in southern Spain. I later moved to London, wrote my first cookbook, Happy Food, and began developing recipes and running the Retreat Chef Academy.


While everyone is different, I believe that incorporating more plants into your diet can benefit anyone's health. The more diverse, colourful, and whole foods you eat—especially fruits and vegetables—the better your long-term health will be.


There are many fantastic yet underused ingredients out there. The world of gluten-free plants, such as buckwheat, millet, teff, and quinoa, is full of nutritional powerhouses that deserve more attention.


For instance, there are over 40,000 varieties of cultivated rice, but most of us are only familiar with a handful.Take millet, for example—often dismissed as “bird food,” it's an undervalued grain that should find its way into more of our meals.


The "free from" industry has expanded, offering alternatives for those with dietary restrictions. However, much of what's available is overly processed. It's crucial to eat as wide a variety of foods as possible, aiming for 30 different plant varieties a week, including items like peppers, spices, and lentils.


If you're new to plant-based eating or want to incorporate it into your life, I suggest subscribing to a fresh fruit and vegetable box. There are plenty of options that will introduce you to produce you might not usually buy, encouraging you to get creative in the kitchen.


Adopting a plant-based diet doesn’t mean reducing your portions—quite the contrary, you should be eating larger ones. And there's no need to cut out animal-based products entirely.


If everyone could focus on more plant-based meals at home and reserve animal products for special occasions, it would be a significant step forward.


Ten years ago, dining at vegan or plant-based restaurants was trendy. Now, some people avoid vegan food entirely out of protest. The issue seems to be an overemphasis on labels, which is unfortunate because it discourages people.


A dish like caramelised onion hummus doesn’t need to be labelled "vegan"; it should just be enjoyed for what it is.The notion that plant-based meals are bland is a misconception. There are countless ways to make your dishes at home more exciting.


What I love most about cooking from scratch is the control it gives you over your ingredients, allowing you to create food that simply makes you feel good. The best plant-based meals are fuss-free, simple, easy, and inexpensive.


One of my favourite activities during retreats is a "fridge raid." I enjoy pulling out everything from the fridge, even the vegetables that have been neglected all week, and turning them into something delicious—


 #BettinaCampolucciBordi, #IsabelleRodney
#TheGuardian

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