A plant-based diet means eating fruit, vegetables, nuts and seeds, cooked grains, beans and legumes, and foregoing processed food, chemicals and additives, refined sugars, meat, and dairy. Simply put, if it grew out of the ground, or on a tree or vine or bush … eat it. And the closer to it’s natural state the better. ( For example, maple syrup or dates are better than crystallized sugar, and raw cacao powder is better than cocoa powder.) The closer to it’s natural state, the more vitality it brings into your being. I also find I feel better when I avoid gluten. This will be true for some but perhaps not everyone.
Plant-based eating is little more than Michael Pollan’s now-famous credo: “Eat food. Not too much. Mostly plants.”
If you don’t know Pollan, check him out. He suggests that there is a fundamental tension between the logic of nature and the logic of human industry, that the way we eat represents our most profound engagement with the natural world, and that industrial eating obscures crucially important ecological relationships and connections.
Pollan’s book In Defense of Food: An Eater’s Manifesto is a great place to start. It tackles how, despite what Americans confront in the supermarket, we can escape the Western diet and, by doing so, most of the chronic diseases that diet causes.
Plant-based eating simply builds on Pollan’s principles by taking away animal products altogether.
In terms of the day-to-day (“How the eff can that possibly be enjoyable?”) that’s where this blog comes in. Lots of folks, chefs, bloggers, moms, cancer survivors, have been eating this way for some time and in doing so, have developed crazy good repertoires. Their links and recipes will be appearing here week after week, as well as an exploration as to WHY this diet helps with mental health issues, overall health, and in the prevention of chronic disease.