1112:
Going vegan might seem like a
big step to take but, unexpectedly, taking the first step might not be too hard
at all. What I think probably happens
for most people is that there’s such a feeling of relief, to be no longer part
of the ‘system’, that food take on a new meaning in trialling new dishes. Our choices come down to experimenting with
new ways of preparing food, making plant-based meals, trying new recipes and
thereby experiencing a personal metamorphosis.
Initially, the hardest part
of such a radical change of diet is finding new ways of meal-making. Without the huge variety of quick-to-cook or
ready-to-eat foods, we have to get used to bringing things up from
raw-ingredients, and that brings out our creativity (although today, at least
here in Sydney, there are a lot of vegan ‘ready-mades’ available, and they’re
not too costly. It’s even better for
vegans in UK, Europe and USA, although even there, vegans have nowhere near the
same variety and choices that omnivores generally enjoy).
Going vegan costs time,
effort and convenience. It means missing
out on many heretofore-available treats. But then, why is it that most vegans never
consider that ‘going back to being non-vegan’? It’s not because they’re extra nice people or
extremely disciplined but because a plant-based-food diet is just too good
to be true.
For a start, one is
experiencing plant-driven energy, not the heavy, short-lived energy associated
with rich, animal-protein foods. And it
isn’t just about food and physical energy either, it’s the thought process that
goes with it. It’s what Jeffrey Masson
calls “a somersaulting-forward process”, opening up to an entirely new
experience of your world ... and that’s just on the personal side. It’s a feeling of helping to construct good
health and not acting against the interests of the world.
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