Improved daily diet includes consuming around 30 plants weekly, found to be more manageable than initially perceived
In a bid to lead a healthier and more sustainable lifestyle, one individual embarked on a mission to consume at least 30 plants a week. This ambitious goal was inspired by the practical advice found in the book, How To Eat 30 Plants A Week.
The author, determined to make this shift, found the task manageable and enjoyable. They reported that they were able to tend to at least 50 plants in a week without finding it a chore. This achievement was made possible by incorporating a variety of pulses, beans, lentils, nuts, seeds, and spices into their diet.
The author also found satisfaction in using up odds and ends of vegetables and stocking up on dried fruit and nuts. They got creative with their meals, using tins of beans, frozen vegetables, and herbs growing in their window box to increase their plant intake.
One of the key tips provided by the book is to think about beans differently. Instead of relying on the same few varieties, the author started experimenting with a wider range. This approach not only added flavour and variety to their meals but also contributed to the 30 plants a week goal.
The author also started making more use of seeds and nuts, incorporating them into their meals wherever possible. Frozen vegetables were another handy resource, providing a quick and easy way to boost their daily plant intake.
The idea of eating 30 plants a week is based on research by professor Tim Spector with the American Gut Project and British Gut Project. This research found that a diet rich in a variety of plants leads to positive outcomes. The gut microbes, it seems, thrive on having a variety of fibers to choose from, acting as mini personal pharmacies.
Eating more plants can be affordable too. The author suggests shopping thriftily and making use of stored ingredients. For example, they made a veggie and bean chili with odds and ends of vegetables and froze half for a future meal.
The author's culinary adventures didn't stop there. They ordered Vietnamese dishes containing a large amount of herbs and vegetables, and they plan to make Fearnley-Whittingstall's dukka, a crunchy seed and spice mixture. They are also looking forward to trying out new recipes such as caponata with chickpeas and apricots, and green eggs with herbs and halloumi.
Aiming for 30 plants a week encouraged the author to be more imaginative with food. They found that with a little creativity and the right resources, eating a plant-rich diet can be both enjoyable and achievable.
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