Whole plants are great for everyone - whether you are omnivorous, vegan or somewhere in-between. Of course, I would applaud the sustainable, ethical results if everyone would exclusively eat plants. It would fit my own personal value system. But let’s be realistic. Humanity is diverse. Meet people where they are, as the saying goes. Wherever you are on the food spectrum, I feel sure that extra plants could make a difference. Vegetables, fruits, legumes, nuts, seeds, herbs… It’s all good.

I am careful when writing about food and wellness because I am not a professional health expert by any means. I am a crunchy Aussie who experiences amazing benefits from learning about whole plants. However, I have been following the experts in the past few years. My health is not perfect, but it is better than it was. I am keen to share how plants changed my life.

Wholemeal spiral pasta with spinach, seitan and chilli flakes. Image: MSW

I feel connected with the kitchen and garden

My gardening skills are pretty basic. I would rather pick out the veggies someone else grew. But I have gained more dialogue with the people who grow food - the farmer who picks oranges from the tree, a local neighbour who gives away excess lemons from their backyard… people from all walks of life.

The kitchen is more of a home for me. That’s where I’m hands-on. Vegan chefs and enthusiastic personalities have already shared an abundance of recipe ideas on Youtube. There are ways to remember a framework or plant-based plate method to ensure you get what you need. Homemade meals feel so much better than the stuff from a packet.

Super cheap groceries

The world has been through a lot. Cost of living is an ongoing concern for many people. I learned to make abundant batches of delicious meals with lentils, beans, pasta, rice, veggies and all sorts of goodies. The right flavourings can transform these ingredients into healthy comfort foods. RDL has a growing list of food ideas.

I lost a lot of weight.

Five years ago, I weighed more than 86 kgs. I was overweight. The puffiness showed even more in photos. When I was expecting, the weight must have put me at risk. Then I transitioned to a fully vegan diet with an emphasis on whole plants. That started in 2019. I sometimes treat myself to vegan comfort foods like biscuits. It’s just occasional though.

Now in 2022, my weight is around 72-73 kg. Magic! It’s all about balance. Low fat or high fat? I feel alright with some healthy fats. My foods and drinks would have less fat even from the elimination of animal products. That’s what I heard. I enjoy sensible amounts of tasty basics like peanut butter and avocado. Variety is important but those are staples.

I also generally feel more light when I eat more porridge in my week. Does it have something to do with the fibre? I wonder. I love my apple cinnamon porridge. It feels great with ground linseed, chia and/or hemp seeds.

I try to eat black beans when I want them. But I definitely prefer tofu and tempeh. Try searing those on a pan with a splash of tamari and maple syrup. It feels like a healthier version of bacon. Much less fatty and just as tasty.

Whole carbs are my friend. I feel excited when I see wholemeal flatbreads at the supermarket because I can use them as wraps. An organic wholemeal sourdough bread loaf is the dream.

Those are some of my regular habits. I creatively cook and enjoy eating, guilt-free. But what do the experts say about this way of life? The facts and figures are reassuring.

What the experts say

I learned from my personal experience. These experts gained insight through years of medical scientific research.

Brain health

Plants can help us to nurture our minds. The Sherzai Team recommend plant based foods as part of a strategy to reduce the risk of Alzheimer’s Disease.

Heart disease

Low-fat whole plants can prevent and reverse heart disease, according to Dr. Esselstyn. His family shares interesting recipes on Youtube. I follow most of their recommendations.