Hollywood’s Mostly Plant-Based Movement FLEXITARIAN GOES A-LIST
Some celebrities go vegan overnight, while others ease in. That second group has been getting bigger lately, with more stars calling themselves flexitarians — those who eat a mostly plant-based diet. The reasons for the shift vary. Some think about the environment, while others focus on health or animal welfare. For Kevin Hart, it started as a way to feel better. He’s now an investor in Beyond Meat, runs a vegan fast-food chain, and still discusses the benefits. Kim Kardashian says eating mostly plant-based meals helps her manage psoriasis, and she’s known to keep vegan tacos in her meal rotation. Harry Styles is a pescatarian and has skipped meat since 2020. He once famously turned down a chicken nugget a fan offered at a concert, tossing it back and telling the crowd he doesn’t eat meat. Cardi B has thought about it, too, especially to help her digestion, but admits giving up meat is hard. Leonardo DiCaprio, a longtime proponent of environmental causes, invests in plant-based companies to promote sustainability, although he hasn’t fully committed to veganism. Serena Williams goes vegan during tennis season to train alongside her sister Venus, who’s been eating a vegan diet for years. Chris Hemsworth once went vegan while filming a Marvel movie and found he could keep his muscle mass without steak.
Some have made plant-based eating a side project. Drew Barrymore became the “Chief Mom Officer” for Quorn. Katy Perry says she’s almost completely vegan, and her former partner, Orlando Bloom, is mostly there, too. Idris Elba and Clint Eastwood have promoted plant-based food for health and environmental reasons, while Snoop Dogg has been a big public supporter of vegan brands. Flexitarian or not, these choices make a difference. Cutting back on meat lowers your carbon footprint
and can improve your health. It’s also a way to support a growing
movement without going cold turkey. And if Hollywood’s most
meat-loving action stars and pop icons can trade a steak for tofu now and then, maybe the rest of us can, too.
SPOTLIGHT
Crispy Tofu With Peanut Sauce and Slaw
INGREDIENTS
• 14 oz block extra-firm tofu • 2 tbsp avocado oil Slaw
Sauce • 4 tbsp creamy peanut butter • 1 tbsp agave nectar or maple syrup
• 1 tbsp lime juice • 2 tsp soy sauce
• 1/2 small green cabbage, shredded • 2–3 medium carrots, shredded
• 1 tsp toasted sesame oil • 1/2 tsp red pepper flakes • 2–3 tbsp water, as needed
• 2 tbsp lime juice • 1 tbsp olive oil • 1 tbsp toasted sesame oil • 1/2 tsp sea salt • Black pepper to taste
DIRECTIONS
1. Dry and slice tofu widthwise into 1/2-inch slabs. 2. In a skillet over medium-high heat, add avocado oil. 3. Cook tofu 6–8 minutes, flip, and cook another 4–6 minutes. 4. In a large bowl, mix shredded cabbage and carrots. 5. In a small bowl, whisk together lime juice, olive oil, sesame oil, salt, and pepper, then add to cabbage/carrot mixture and set aside. 6. In another small bowl, mix peanut butter, agave, lime juice, soy sauce, sesame oil, and red pepper flakes. Slowly add water until pourable. 7. Serve tofu with slaw and drizzle with peanut sauce.
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Inspired by RainbowPlantLife.com
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