Plant-Based Diet Lifestyle & A Simple Recipe

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Video: Raw Mexican Bowl

Now more than ever, people all over the world over are shifting toward a plant-based diet. To some, this means eating plants and less meats.  Today, a plant-based diet involves eating foods derived from plants with few or no animal products.

Why do people adopt this lifestyle?  Some do it for health and environmental reasons.  Others do it for the humane treatment of animals.  Whatever the reason may be, the plant-based diet is on the rise.

The beginning of this journey can be overwhelming and challenging.  It’s a big dietary transition, after all.  Will a meat-free lifestyle give you enough nutrients?  Can you buy all the organic ingredients on a tight budget?  How are you maintaining athletic performance by just eating plants?

Despite those concerns, a plant-based diet has many positive benefits.  You’re lowering fat, sodium and sugar intake by consuming vegetables, whole grains, legumes and fruits.  Immediate health effects include weight loss, lowered blood pressure and reduced risk of diseases such as coronary artery conditions, colorectal cancer and more.

Eating less animal products leads to a better environment.  Did you know that the livestock industry is one of the largest contributors to land degradation as well as air and water pollution?

Professional and amateur athletes considering this lifestyle change may find a boost to their performance, strength and speed.  The diet strengthens the immune system and aids digestion.  Your body goes through a natural detox, leading to optimal recovery between trainings.

Switching to a plant-based diet requires effort.  Our recommendation is to plan your meals each week to ensure your body receives all the nutrients it needs while enjoying delicious and tasty meals on a reasonable budget.  To get started, we’re sharing a simple, yet sophisticated recipe guaranteed to delight you and your family.

Plant-Based Diet Receipe: Raw Mexican Bowl

Serves 2

Ingredients:

Peperanata Sauce

  • Red capsicum, diced             150 g.
  • Tomatoes, diced 300 g.
  • Red onion, diced 100 g.
  • Sundried tomato, chopped   30 g.
  • Sweet basil, chopped     2 g.
  • Parsley, chopped     1 g.
  • Apple cider vinegar     3 g.
  • Coconut syrup                  5 g.
  • Himalayan salt     3 g.

Guacamole

  • Avocado ½ fruit
  • Lime juice 2 tsp.
  • Cumin powder 1/8 tsp.
  • Fresh coriander, chopped 1 tsp.
  • Chili 1 piece
  • Himalayan salt ½ tsp.

Salsa

  • Red capsicum, diced 2 tbsp.
  • Tomatoes, diced 2 tbsp.
  • Corn kernel 2 tbsp.
  • Lime juice 2 tsp.
  • Coconut syrup 2 tbsp.
  • Fresh coriander, chopped 1 tsp.
  • Himalayan salt ¼ tsp.

Corn Chips

  • Corn
  • Water
  • Cumin power 1 g.
  • Cayenne pepper 1 tsp.
  • Nutrition yeast 5 g.
  • Flaxseed meal 5 g.
  • Psyllium husk 20 g.

Other ingredients

  • Canned chickpeas, rinsed and drained ¼ cup
  • Lettuce as desired
  • Cabbage, chopped as desired

Method:

  1. Add all the ingredients for the Peperanata Sauce in a food processor or blender, and blend until mixed. Set aside.
  2. For the Guacamole, peel, pit, and mash avocado into smaller chunks. Mix in a small bowl together with all the ingredients by hand. Set aside.
  3. Add all the ingredients for the Salsa in a bowl and mix well. Set aside.
  4. For the corn chips, add all ingredients in a food processor or blender, and blend until well mixed. Spread the mix thinly onto a baking sheet, and pre-slice into smaller pieces without separating them from the one another. Place in a 45 degree oven for 24 hours for dehydration. Remove from oven and break the pieces of corn chips along the sliced lines.
  5. Line a large bowl with lettuce and chopped cabbage. Add one at a time the Peperanata Sauce, Guacamole, Salsa, and chickpeas in the bowl. Complete the dish with 5-6 pieces of corn chips perfect for scooping the sauces and dips.

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