Want to go veggie? These tips will make following a vegetarian diet plan much easier.
Research suggest vegetarians live up to eight years longer than the rest of the general population. Here’s five expert tips to get you started on your veggie journey.
Pre-planning Load your larder and fridge with veg and fruit. Plan menus ahead so you don’t waste food and are less likely to grab unhealthy options. James Ramsden, who runs a London supper club, recommends stocking up on seeds and nuts to add crunch to dishes, and using seasonings such as citrus and chillies.
Snack attack Prepare vegetables in advance to nibble on or make into meals on the fly. If you have guests coming round, assemble a colourful crudité platter of celery, carrots and peppers. For pudding, an exotic, ripe fruit salad, or Moroccan sliced oranges with cinnamon can work well.
The big freeze Making batches of your favourite grains and beans, and freezing them in pots, saves time in the long run when added to soups, stews and stir-fries. Other freezer friends include home-made curry paste, Kaffir lime leaves and lemongrass, for an impromptu veggie Thai curry that’s bursting with flavour.
Spice things up Eat out of your comfort zone. Resolve to try at least one new plant food a month and experiment with making veg exciting. Don’t just boil – roast, grill, sauté and braise. Add spices such as anardana (sun-dried pomegranate seeds) to salads or dip crusty bread in Middle-Eastern blend za’atar and olive oil.
Small beginnings To slowly introduce yourself to vegetarian eating, nutritionist Fiona Hunter suggests viewing meat as an ingredient, not the centrepiece of the meal. For example, if you’re making a bolognese, chilli or lasagne, add peppery Puy lentils to the sauce. It still will taste just as good but contain less meat per portion.
For more healthy eating tips subscribe to Health & Fitness magazine. We'll give you 3 issues for £1!
Read More : http://www.womensfitness.co.uk/healthy-eating/914/vegetarian-diet-five-tips-follow-one
Pre-planning Load your larder and fridge with veg and fruit. Plan menus ahead so you don’t waste food and are less likely to grab unhealthy options. James Ramsden, who runs a London supper club, recommends stocking up on seeds and nuts to add crunch to dishes, and using seasonings such as citrus and chillies.
Snack attack Prepare vegetables in advance to nibble on or make into meals on the fly. If you have guests coming round, assemble a colourful crudité platter of celery, carrots and peppers. For pudding, an exotic, ripe fruit salad, or Moroccan sliced oranges with cinnamon can work well.
The big freeze Making batches of your favourite grains and beans, and freezing them in pots, saves time in the long run when added to soups, stews and stir-fries. Other freezer friends include home-made curry paste, Kaffir lime leaves and lemongrass, for an impromptu veggie Thai curry that’s bursting with flavour.
Spice things up Eat out of your comfort zone. Resolve to try at least one new plant food a month and experiment with making veg exciting. Don’t just boil – roast, grill, sauté and braise. Add spices such as anardana (sun-dried pomegranate seeds) to salads or dip crusty bread in Middle-Eastern blend za’atar and olive oil.
Small beginnings To slowly introduce yourself to vegetarian eating, nutritionist Fiona Hunter suggests viewing meat as an ingredient, not the centrepiece of the meal. For example, if you’re making a bolognese, chilli or lasagne, add peppery Puy lentils to the sauce. It still will taste just as good but contain less meat per portion.
For more healthy eating tips subscribe to Health & Fitness magazine. We'll give you 3 issues for £1!
Read More : http://www.womensfitness.co.uk/healthy-eating/914/vegetarian-diet-five-tips-follow-one
No comments:
Post a Comment