As of 9th January this year I thought I'd give plant-based eating a go.
Whole food, limited salt, no added sugar, no added oil.
My cholesterol levels are high, which isn't great news; also, with diabetes and high blood pressure in the family, and having lost my Mum to a devastating stroke in 2014, it was time to start eating to get healthier.
So, I tried it for a week, to see how I felt at the end of it. That was over 9 weeks ago now, and I'm still going (plant)-strong. The biggest surprise was that various long-term aches and pains cleared up or improved significantly; I started sleeping a whole lot better and was able to reduce 2 of the long-term medications I was taking by 50% and 60% with no ill effects.
The Engine2 Seven-day Rescue Challenge group on Facebook has been a huge support and source of inspiration along the way. I've watched Forks Over Knives and a lot of the videos on nutritionfacts.org and going plant-based makes a lot of sense.
Today's challenge was to see if I could make a version of the warm Puy lentil and cranberry salad that I've been making for a while that was better compliant with E2 7DR guidelines.
I reduced the oil from 45 ml to 15 ml and the salt to 1/2 a level teaspoonful and it still tastes good. This time, I didn't put in the parsley (because I didn't have any) but the leaves from the celery went in instead.
