Lajfstajl / Lifestyle
Time što se zdravo hranimo doprinosimo i boljoj ekološkoj
situaciji, pa razmislite o tome It is worth
considering that we also contribute to improving the ecological situation by eating healthily
F ollowing the success of milk substitutes made from soya, almonds, oats and other alternatives, restaurant menus and grocery shops are now offering many plant-based meals that extend beyond the scope of what we’ve previously had the opportunity to see (and try) as part of vegan cuisine. We can sometimes replace meat with other sourc- es of protein that are just as good, but also desirable. There’s really a plethora of alternatives to animal pro- teins, and the good thing is that, thanks to their struc- ture, they can be combined and prepared in a variety of ways. Also testifying to the claim that plant-based pro- teins can rival animal ones are lentils, which we can use as a meat substitute in pasta dishes, or to prepare tasty home-made burgers. This new chapter in the meatless revolution opened with plant-based burgers, and now even famous Swed- ish meatballs have their own vegan version. These veg- gie balls have the taste and texture of meat, and look just like “regular” ones. However, the more sustainable Satisfy both hunger and conscience Time to try meat from the garden Perhaps the only good thing the coronavirus epidemic has brought is the need to strengthen our immunity, preserve our health and more carefully select the foods we eat. Do you know about the principle of plant-based nutrition and how it has conquered the world?
plant version, made from yellow pea protein, oats, ap- ples and potatoes, is actually an option that’s suitable for many - from meat lovers to vegetarians, vegans and lov- ers of diverse flavours. And next on the menu, believe it or not, is veggie chicken! Plant-based meals on the market essentially target Generation Z’s so-called “flexiterians”. These “vegan cu- rious” types are young, educated and informed people who have various reasons to reduce their intake of meat. Some are concerned about animal cruelty, while others say that they simply want to eat more healthily. In our country, unfortunately, the prevailing attitude is still that we can’t satiate our hunger without meat, though we are being increasingly convinced that this isn’t actually the case. Plant-based sources of protein can also be very nu- tritious and calorific, while at the same time providing flavours that will satisfy a “carnivore’s” senses. There is increasing evidence that healthy food is pro- tective, and that we not only protect ourselves by switch- ing to such a diet, but also have a positive impact on the entire planet and its eco systems. Clinical trials conduct- ed on plant-based diets have shown that they reduce the risk of contracting the most serious diseases by 90 per cent. Meat alternatives have also been shown to be one of the fastest ways to reduce one’s personal impact on the environment, due to the fact that livestock breed- ing accounts for 15 per cent of the world’s total emis- sions of harmful gases. Plant-based nutrition enthusiasts joined forces at the start of 2022 for the project #Veganuary, which found it- self among the top hashtags trending on social networks worldwide. The aim of Vegan January was to show how culinary creativity comes to the fore when we opt for seasonal ingredients that are obtained humanely and that, over the long term, this is the only way to satisfy our hunger - and our conscience.
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