“Cooking Light” 7 Healthy Eating Principles For Vegetarian Diet
Written by Vegetarian Star on Friday, October 29th, 2010 in Books, Food & Drink, Nutrition-Health-Fitness.
Haven’t already entered to win Cooking Light Way To Cook Vegetarian? What are you waiting for?
If over 400 pages and 700 color photos of vegetarian and vegan recipes from the editors of one the most respected cooking magazines around isn’t enough to convince you, how about the assurance that they’ve researched the veggie diet enough to know not to offer salads on every other page. Included in the book is a section on 7 Healthy Eating Principles for a Vegetarian Diet. As a bonus, we’ve reprinted them with permission.
1. Think about protein. You can easily meet your daily protein needs by eating an array of plant-based foods. Fill out your meals with beans, lentils, nuts, rice, and soy products like tofu and tempeh. Don’t rely on a hefty portion of cheese to fill the protein gap since cheeses often add saturated fat.
2. Consider calcium. Vegetarians can meet their calcium requirements by including calcium-rich dairy products (milk, cheese, and yogurt) in meals and snacks. If you’re lactose intolerant, a vegan, or simply want to incorporate other nondairy sources of calcium into your diet, you have options: fortified breakfast cereals, soy products and some green leafy vegetables.
3. When it comes to fruits and vegetables, more matters (and color counts). Whole fruits and vegetables are some of the best foods you can eat. And color is certainly key—the vitamins and phytochemicals that give plants their brilliant colors work as antioxidants, immune boosters, and anti-inflammatories in humans.
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