I began eating mainly plant based meals in about 2017. As a Dietitian you might assume I made the switch due to health reasons. Plant based eating has many potential health benefits including lower saturated fat, lower cholesterol, increased fibre, increased phytonutrients and reduced inflammation in the body. As compelling as these health benefits are, I did not make the switch for health reasons.
I would also consider myself an environmentalist. I try to reduce my carbon footprint in as many ways as I can. Eating plant based has some excellent advantages over meat for the planet. For example plants take less land, less water and less greenhouse gases to grow. If you compare the resources it takes to produce a serving of beef with a serving of beans: A beef serving takes about 36 square miles, 570 gallons of water and the equivalent gas of driving your care 10 miles vs. a serving of beans takes 0.15 square miles, 21 gallons of water and 0.11 miles driven (Source: www.omdfortheplanet.com). Even though these are impressive numbers, I did not start eating plant based solely for the impact on the environment.
Perhaps you think I must be an animal lover. Yes this is true, I love animals and for that reason I’ve not been able to bring myself to watch the documentaries about chicken and cattle farms. I am embarrassed to say that I have preferred to live in denial!
Any one of these reasons could have been enough to tip the scales away from eating meat, however the real shift happened inside me during a mindfulness retreat.
It was my first silent retreat: 3 days of meditation, silence and tuning into my mind and body. The retreat centre served a fully plant based menu. I have to admit, I wondered if I would get enough protein to keep my hypoglycemic blood sugars in check. By the 3rd day I was surprised how great my body felt and how amazing the food tasted. I noted my inner voice saying “I wish I could eat like this all the time”. That was the ‘aha’ moment for me. If I hadn’t just finished 3 days of silence, I might not have even noticed that seemingly insignificant mental commentary. However, I was present and I had the space to investigate that statement. I immediately replied in my inner dialogue “Why couldn’t you eat like this all the time? It’s your life… just make it happen”. All the obstacles started coming up in my mind… Do I have time to do this? What about the husband and kids? Do I know enough recipes? However the inner shift had already happened. I felt it literally in my gut. I’m worth it. If this is what feels right for me, then I’ll make it happen.
So for the past 3 years I’ve been slowly building my repertoire of plant based meals and snacks. I call myself a ‘Flexitarian”. I am not fanatical about it. I believe it’s a personal choice that everyone has the right to educate themselves and listen to their own body to make a decision. I eat meat and dairy occasionally. You’ll even see some meat and dairy recipes on my website.
For 2020, I’ve made the commitment for my newsletter “Heidi’s Kitchen” to include all plant based recipes in support of this worldwide movement. I’m excited to share with you many of the recipes that I’ve come to love. Even my kids and my husband have been surprised by the amazing flavours. You don’t have to be vegetarian to enjoy these recipes. If you aren’t already a newsletter subscriber - you can sign up here.
Mindful Practice: Perhaps you might consider taking a moment to close your eyes and tune into your body while you are eating. What is your body telling you? What is your ‘gut feeling’ about the impact of your food?
Mindfulness Programs: To learn more about mindfulness and tuning into your body for conscious living – consider the 8 week MBSR program and our silent retreats.
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