I always tell people who want to “go vegetarian, vegan, plant-based” that it does not have to be complicated. Take it one step at a time because it’s okay not to “be perfect.” I haven’t met a person alive who eats a “perfect” diet, whatever the heck that means.
So if your intention is to incorporate more greens or legumes in your diet or what to base your meals around plant-based choices, first of all – bravo! Secondly remember it is not an all or nothing deal. Changing the way you design your meals and what you put in your body takes time.
This transitional phase can be exciting! Who doesn’t love trying new meals and dishes, especially one you made at home? I know most people (it seems in my social media realm) are trying to transition to a plant-based diet (at least part of the time) in order to improve his/her health. All the science-backed research today gives testimony to this.
Now I will let you know I did not stop eating animals because of my health. Because I am a trail runner, most people automatically think this. I stopped eating animals because I knew we – humans – could survive and thrive without the needless consumption of meat. Improving my health eventually (I was a chubby vegetarian for years) was a life-changing bonus.
Jamie Oliver talks veg cooking on CBC’s Q
Imagine my surprise when I popped in my earbuds to hear Jamie Oliver talking about Ultimate Veg, his new veg cookbook on CBC’s Q on Friday.
I was so excited! Why? Because I am such a big Jamie Oliver fan? I was thrilled because he has such a HUGE influence in the food space. I won’t run down his biography because I believe most people know him, if not simply by reputation. To me, what’s most significant is his approachable way to cooking AND being a champion for healthy diets in schools.
While he is not a vegetarian, Jamie will no doubt encourage more people to ditch the dairy and meat for a healthier (and ethical) option.
It’s bitterly cloud in Alberta this weekend. So when I am stuck inside all weekend, I spend time in the kitchen. I’ve had some couscous staring me down for weeks. I also had a few leftovers that needed to be dealt with. So I whipped up a simple couscous salad on leftover zucchini noodles with white beans. Who says leftovers have to be boring?
Couscous salad with white beans
INGREDIENTS:
- 1 cup of traditional couscous
- 1 1/4 cup of water
- 1 cup of white beans
- 1/3 cup of chopped celery
- 2 tablespoons of sesame seeds
- 1/3 cup of almond slivers
- Dash of pepper
Red Wine Vinaigrette dressing
- Two to three tablespoons of red wine vinegar
- Two tablespoons of dijon mustard
- A dash of pepper
- One tablespoon of garlic
This is a dressing I whipped up quickly. It’s pretty basic. You could add lemon or herbs to spice it up.
INSTRUCTIONS:
- Bring the water. Stir in the couscous, turn off the heat and let stand for 15 minutes. Fluff with a fork, then put in a bowl
- Add dressing. Let soak in for a few minutes.
- Add the remaining ingredients except the white beans. Toss.
- Saute the white beans with sesame seeds and pepper. I don’t use oil. Just keep stirring the beans around to prevent burning
- Serve salad with white beans on the side.
Do you like couscous? What are your favourite recipes? I would love to hear from you in the comments below.