5th January – eat a plant-based diet

Eat a plant-based diet

Tonight’s dinner: baked aubergine stuffed with homemade spicy mixed bean and tomato stew, served with a mixed leaf salad, tomatoes and olives.

Plant-based doesn’t have to mean plant-exclusive, so it doesn’t have to be full vegan or vegetarian, although both of those can be equally healthy options too.

There is an incredible wealth of evidence of out there for following a Whole-Food Plant-Based (WFPB) diet, just some of the benefits are:

Lowers risk and may even treat and reverse some chronic diseases
Reduced risk of heart disease and cancer
Reduces the risk of type 2 diabetes by improving insulin sensitivity to the metabolism works more effectively, protecting beta cells which produce insulin, reduces cholesterol and triglycerides.
Feeds your microbiome, which are the incredibly important friendly bacteria in your gut.
Lowers inflammation throughout the body (important because high levels of inflammation are associated with many conditions such as heart disease, cancer and diabetes).
High in anti-oxidants, important for preventing cancer.

Most of all, WFPB is yummy, according to the taste-test by the kids! I was expecting complaints as it’s something I’ve not made recently, but all three of the kids ate all their beans, there was a little bit of whinging about aubergine skin, but other that we had all almost no complaints which is definitely a win!