One month isn't enough time to give you long-term benefits, but it is long enough for you to realize four things:
- There are some great foods you can eat in a plant-based diet that you otherwise may never had discovered. You may not be eating everything you want, (the desire for meat may last longer than one month), but you will be eating lots of delicious foods.
- It's not all that bad. Some people start this and very quickly love it! Other may take months to fully adjust. But almost everyone will find that it's a lot easier than they thought.
- You will feel better. Even after only a month, most people will feel better and likely lose some weight. Try having your blood work done before starting this way of eating....then have blood work done again a few months into it...you will be so surprised!
- Most importantly, you will realize it is doable! You can do this if you choose to. All the health benefits that go along with this way of eating money CANNOT BUY. It's your choice.
This first month may be challenging, but it gets easier after that. I know this sounds hard to believe, but your taste buds will change when you are on a plant-based diet. You not only lose your taste for meat, but you begin to discover new flavors. Food actually tastes better!!
With that being said, during the first week or two, you may have some stomach upset as your digestive system adjusts. This is natural...it's nothing to worry about and doesn't usually last long. You will need to put some time into this. You will need to learn new recipes, (how exciting!), and you will be trying new dishes. Also, no matter how full your plate is, we are all "trained" to think we are not eating a meal without meat. This too shall pass.
This recipe is from the book, Moosewood Restaurant Cooking for Health.
TUNISIAN CHICKPEA STEW
2 cups of chopped onions
1/4 t salt
2 T minced or pressed garlic
1-2 fresh chiles, minced
2 t ground cumin
2 t ground coriander
1 t caraway seeds, whole or ground
1/2 t ground black pepper
4 cups peeled and cubed butternut squash ( I buy the already peeled and cubed, much easier!)
1 cup water or vegetable broth
1 bell pepper, diced (red, orange, yellow or green)
1 15 oz can chickpeas, rinsed and drained
1 15 oz can diced tomatoes
2 T soy sauce
1/4 cup chopped cilantro (optional)
- In a soup pot on medium heat, saute the onion and salt in a small amount of water, cover and cook until the onions soften, about 7 minutes, stirring occasionally.
- Add the garlic, chiles, cumin, coriander, caraway and black pepper and cook for another 2 minutes, stirring often. Add the butternut squash and stir to coat with the spices. Add the water and stir well. Cover, bring to a simmer and cook for 7 minutes.
- Add the bell peppers, cover and gently simmer for another 7 minutes. Stir in the chickpeas, tomtaoes, soy sauce and cilantro and simmer until the squash is quite tender. If the stew is gently simmered for an extra 15-20 minutes, the flavors develop and mellow.
If you have any questions or concerns, or found a really good recipe to share, please email me. I love feedback