T he year was 1999. I was 17. I was young, rebellious, and full of conviction. And I was a vegan.
veganism, but in the meantime, they will quickly reap the benefits as they consume less and less meat and dairy.” Studies have shown that following a plant- based diet can fight against high blood pressure, obesity and cardiovascular disease, as well as help reverse type 2 diabetes. It can also aid in weight-loss — and the increased fibre intake is great for your cholesterol, blood sugar levels, and digestion. Being mindful to avoid processed meal items and focus your eating habits on whole foods takes some time. It’s more than just a diet: it’s a change in lifestyle. Locally sourcing produce can help to add value and keep you on track. By supporting local farmers and small businesses, you can access local, seasonal, and often organic fresh food without paying the extra overhead. It’s more environmentally sustainable and eco-conscious, while being good for your pocketbook. Buying local also makes you think before you shop, and be more conscious of what you put in your body. Local restaurants offer a wide variety of plant-based options on their menus. And vegan, vegetarian, and gluten-free items are generally labeled, making navigating a dining experience all the easier. Taste isn’t sacrificed for the sake of health, and chefs have really pushed the envelope in creating flavour profiles that are not only unique and highly palatable, but also incredibly satiating. Whether you decide to eat vegetarian, vegan, or simply add an extra salad to your regular daily eating habits, every little bit of extra fruit and veggies helps. So grab a carrot stick, and pat yourself on the back for a job well done. You’re not only helping yourself, you’re also helping the environment.
Back then being vegan, or eating “plant- based” in general, had a whole lot less to do with plants, and a whole lot more to do with eating your weight in french fries at Town and County Restaurant. Perhaps it was my age that nurtured my poor eating habits. But, more than that, I think it came down to options — and in the 10 years since I’ve been a vegan, these options have drastically expanded and veggies are now dominating the menus in new and exciting ways. Plant-based eating is picking up steam everywhere. Almond or soy milk is now available at most coffee shops, veggie burgers on most menus, and I don't know a vegan who eats fries “on-the-regular." There are so many options for eating healthy and getting your greens. And being plant-based doesn’t mean you have to give up meat entirely. Plant-based diets typically include a majority of whole foods such as fresh fruits and veggies, but can also encompass low to moderate amounts of lean meats and fish. As people start considering factors like nutrient density, mineral content, and macros breakdowns when choosing meals, fresh produce, fruits, seeds, and nuts are quickly becoming front-and-centre in the pantries and fridges of both ultra health- conscious individuals and ordinary folks alike. And with good reason: they’re quite good for you. Julain Molnar, owner of Fresh Start Fauxmage, has been eating plant-based since 1984 and knows first-hand the positive effects it can have on your health. Says Molnar, “I fully support veganism, but it is a contentious, misunderstood concept in many circles. Happily, that is changing, but in order to work quickly to reverse the ill effects of a meat and dairy-based diet on our bodies and on our planet, I think it is much easier for the general public to digest the idea of a plant-based diet. Those slower to move away from animal proteins may eventually move closer to
SPRING 2018 www.pei-living.ca
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