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Founders of The Vegan Street Food Co, Anna and Gary Yardley, show us how to make plant-based changes...without intimidation
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T’S no secret that adopting a plant-based diet can be better for your health, and more so, the planet - but it’s easy to become intimidated or put off by the culture that currently surrounds veganism and what it stands for. Skipping one serving of beef every meat-free Monday for a year saves the equivalent emissions to driving 348 miles in a car, so the impact it can have brings hope for the future. Anna Yardley is co-founder of The Vegan Street Food Company and most recently,
with her husband Gary, has launched the UK-first Plant Based School Kitchens. Her business ventures were prompted by a dairy and wheat intolerance diagnosis, inspiring the food-loving couple to cater for others also seeking ways of enjoying a plant-based way of living that didn’t restrict them or was unaffordable. With around 1.5 million people in the UK now opting for veganism, we spoke to the pair on how you can make changes to your diet (whether you’re looking for subtle tweaks or to go the full way) for a better 2022.
Why is now a great time to transition into a plant-based diet? Any time is a great time to transition to a plant-based diet. It needs to be when you feel the right time for you is and when you are in the right mindset to do it. It becomes a way of life that aids us in reducing our carbon footprint. People are more aware of what we eat and how society can make a difference to our future but also future generations.
But, what about all of the nutrients you might miss? There is so much advice out there to make sure you don’t lack in nutrients. Examples include: adding flaxseeds, chia seeds, walnuts and soya beans to a diet is an excellent way to boost your intake of Omega-3. When I first started this journey, I invested in reading a lot about nutrition, protein, and what I needed to add to my diet. Following a plant-based diet, you need to consume more protein than meat eaters which is easily done by including legumes, whole grains, nuts, seeds and soya.
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