Can What You Eat Help Save Our Planet?
In the first of a series of blogs, East Kent-based personal trainer and fitness expert Stephanie Blaise looks at the Planetary Diet and asks: can our food choices help save our planet?
“Food is the single strongest lever to optimise human health and environmental sustainability on Earth. However, food is currently threatening both people and planet.”
– EATLancet Commissioners*
It’s likely that you will turn on the news, pick up a paper, go online and there be a topic in relation to the health of our home, planet Earth. The ever-growing data and knowledge of the impacts our actions and lifestyles are having towards our climate are ever more prevalent.
A number of top scientists have recently released a summary report detailing a plan of action we can all take with our food choices. It is possible to live a healthy lifestyle that not only benefits us but also this incredible planet we live on.
How can we ensure that the healthiest diet is achieved for all whilst managing the sustainability of our planet to continue to provide for us? It is a balance that must be addressed and acted on by all. Our small contributions will overall create a huge impact on this modern day issue we face.
Veganism has been a huge movement in the last few years. It is quite the commitment to eat this way for many – but The Planetary Diet allows all types of food with guidelines for the quantities of an individual’s intake.
Image of Stephanie: Laurence Connor (Laurence@breladetravel.com)
Roasted Vegetables Recipe
2 meals, 1 recipe! Include any seasonal vegetables of your choice.
Makes 3-4 servings
- 1 sweet potato – about 300g
- 3 parsnips, peeled– about 300g
- 3 carrots, trimmed – about 200g
- 2 red onions, peeled
- 1 broccoli head, broken into florets
- 2 Red/yellow/green/orange bell peppers, deseeded
- 12 cherry tomatoes, left whole
- Handful of Brussels sprouts
- 1 clove of garlic, peeled
For the oil drizzle
- 2 tbsp oil (olive, avocado, coconut or rapeseed)
- 1 tsp runny honey
- 1 tsp of wholegrain mustard
- Preheat oven to 200°C and set aside a large non-stick baking tray.
- Wash and chop all the vegetables (except the broccoli florets, cherry tomatoes and Brussels sprouts) to a similar size – the smaller the size the quicker they cook.
- Pour the oil drizzle ingredients into a screw-top jar and shake well to combine.
Place the prepared vegetables into the baking tray and pour the oil drizzle over. Give the tray a good shake to ensure the vegetables are evenly coated with the oil drizzle; alternatively toss with a slotted spoon.
- Transfer to the preheated oven and cook for 30-40 minutes, shaking the tray from time to time, until all the vegetables are golden brown and crisping up on the outside.
- Allow for the remaining leftover vegetables to cool and then transfer to a blender. You then have a delicious vegetable soup ready to heat up the next day and serve with a chunky slice of bread or add some chickpeas or kidney beans for an added veggie protein serving!