Plant based nutrition (Part 1)
Since I can remember,
I’ve been passionate about nutrition and health. Paging through magazines as a
young girl, tearing out articles of home remedies, skin care products,
nutrition, treatments and makeup. Some of these trends have come and gone, but
a predominantly plant-based diet has stood the test of time.
Plant based nutrition is
not just salad and nuts, but it is filled with a magnitude of choices and
combinations, all to the benefit of your family. Time and time again I’ve seen
that a diet rich in fruit and vegetables, brown rice, millet, oats, buckwheat,
seeds and nuts, herbs and spices, beans and lentils, can improve your health
significantly. My digestive tract is also at its happiest when I have a varied
plant-based diet. I have more energy, I feel lighter, have minimal aches and
pains in comparison to a meat-based diet, have better sleep, a clearer mind and
less sickness.
I’ve also read a few
articles on the diet of professional athletes, as well as watched documentaries
on the fast recovery of athletes after exercise or competing, all while being
on a plant- based diet. These athletes are bulking up and getting their energy
from the right combinations of plants, nuts, unrefined grains etc. A plant-based
diet will increase performance, it will lower inflammation levels and then
directly speed up recovery. There will be reduced muscle damage, and thus less
muscle soreness.
The most commonly asked
question is what about protein? Have you ever looked at an elephant or a rhino
and asked if they are getting enough protein or amino acids and what their
source is! The world has been indoctrinated into asking that question. Yes, we
all need protein. If you eat meat, your protein will be in a more concentrated
form. If you eat a varied plant-based diet, you will get enough protein in
various amounts without putting extra strain on your body.
Protein is the main
building block in the body, and helps to grow and repair tissue, it helps with
immunity as well as hormones. The small building blocks are called amino acids,
and the body requires roughly 20 of them. The body can make 11 of it, so 9 must
come from your diet. Athletes need more protein than someone that does not
exercise. Every single plant contains essential amino acids, just in different
proportions. The right amount needs to be consumed across the board, with the
right combinations.
If you think that you
are not getting in enough protein, then why not look at a vegan protein powder
like ProPeas by Aim? This protein powder made of field peas contains 12g of
protein per serving. Add it to smoothies or porridge. Find it on myaimstore.com/healthamplified
Meat does not contain
the fibre and anti-oxidants that our body needs. Meat also takes much longer to
digest. Carnivores have a shorter digestive tract than humans, so meat digests
differently to plants and plant material breaks down quicker in order to be
utilised.
Plant based nutrition
does not mean having lots of sugar, refined carbohydrates and dairy to fill up
your day, and having vegetables and a salad for supper. Plant fats and oils
combined with plant protein and vegetables will satisfy your hunger and fill
you up, leaving fruit, raw honey and dates to satisfy your sweet tooth. By
giving your meals substance and adding flavour, you can turn it into a hearty
meal with a little bit of planning. So much so that you don’t necessarily miss
the meat on your plate.
I know many people and
campaigns go for “Meatless Mondays” and think that it will do the trick. It
might soothe the conscience a little, But I don’t think that it will bring
rewards in the long run. Instead of having one day without meat, try flipping
it around to “Meaty Mondays”, or save the meat for the weekend.
What about starting a
“Mushroom Monday”? It sounds really corny, but mushrooms can be meaty and
fleshy, savoury and saucy, which tick all the boxes in the meat category. With
mushrooms being so freely available, as well as having the choice of having
exotic mushrooms, you can add it to many dishes or make it the star of the
show.
My mom used to tell me
that my parents used to go to a particular restaurant in the city before they
had children. You know what they always ordered? Mushrooms on toast! Mushrooms
weren’t freely available then, and was only for the more distinguished or
elite.
I watched a French movie
a long time ago, about a lady chef that was hired to cook for the French
president. One of his favourite things to do, was to go to the kitchen after
hours, and have the chef make him truffle mushrooms on toast!
I know that truffles are
rare and expensive, but my point is that we have such a variety of fruit and
vegetables at our disposal. You can prepare it as basic or extravagant as you
want, even if it is mushrooms on freshly baked sourdough bread. You’re probably
thinking that mushrooms are expensive. Is it more expensive than meat? It
doesn’t have to be complicated.
With a predominantly
plant-based diet, it does take a little more planning and initiative at the
beginning, until you get the hang of it. I will be writing a series on plant-based
nutrition and going into more detail, to help teach and guide you in the right
direction in the next few blogs.
Many blessings.
Lizelle
Recipe:
Mushrooms on toast
This makes a great
Saturday lunch or Sunday dinner. We used exotic mushrooms, but you can use
what’s available in your area. Brown mushrooms are meatier than button
mushrooms, with more depth in flavour.
Slowly fermented
sourdough bread (or any wholegrain bread)
1 Packet mushrooms
1 tsp miso paste (or
half tsp Marmite)
Olive oil
Rosemary herbs
Lemon juice
*We used rosemary and
lemon natural seasoning this time.
-Slice mushrooms.
-Fry in a little olive
oil, or saute in a little water until just softened.(Mushrooms make their own
liquid as it cooks)
-Add miso paste and
herbs.
-Saute 1 minute, remove
from heat and add a squeeze of lemon juice.
-Top sourdough toast
with mushrooms. Add course black pepper and sliced spring onions.
-Enjoy!















