Plant based diets – be they vegan, lacto-ovo vegetarian, or indeed pescatarian or flexitarian– are rapidly increasing in popularity. More people are becoming aware of the ethical and environmental issues implied by many modern farming practices, as well as learning about the health benefits that a ‘plant-strong’ diet which eschews or minimises animal products, can provide.
The typical modern western diet (often referred to as the SAD diet by those from the US) as well as being animal product heavy, tends also to rely heavily on highly refined and processed food products which bear little resemblance to foods in their natural state. These food products, while often being calorie dense due to added fat and sugar, are also usually nutritionally very poor substitutes for ‘real’ food, by which I mean foods that come in their natural state, or close to it. I use a lot of wholefoods in my cooking, they can often be bought in bulk to be stored for months at time, and not only are they healthier than processed food products, they usually work out cheaper too.
On a Budget:
Everyone knows there’s a recession and that lots of people are rather broke these days. This means we’re all being compelled to cut back on treats and those minor luxuries we used to take for granted. Gladly it’s still entirely possible to eat pretty well on not very much, and through careful shopping and cooking from scratch, that’s what I try to achieve each month. With a little planning, cooking with plant-based wholefoods can actually be quite simple, inexpensive and not as time consuming as one might initially imagine.