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Plant-based Eating

Blue Zones are geographical areas of the world where people live longer, healthier lives: Okinawa, Japan; Sardinia, Italy; Loma Linda, US; Nicoya, Costa Rica and Icaria, Greece.
One thing common to Blue Zones is eating a 95% plant-based diet—a diet full of whole plant foods. It’s not about cutting out meat, but cutting back and eating more vegetables, fruit, legumes and wholegrains.

Here’s a few ideas you might like to try:

  • Have a meatless Monday and enjoy a legume-based dinner such as our chickpea and vegetable curry.
  • Try a new vegetable recipe every week such as a soup or salad.
  • Make use of canned legumes in the supermarket for a quick, easy meal.
  • If you feel like something sweet after your main meal—make yourself a small fruit platter, cutting up a couple of pieces of fruit and leaving the skin on.
  • Out and about walking, on the bowling green or golf course, make your snacks count with a handful of nuts, a piece of fruit with a pottle of yoghurt or some hummus and wholegrain crackers.
  • Start the day with wholegrains—for winter time porridge is a great option. Add some stewed fruit, soaked prunes or grated apple.
  •  Fill your dinner plate with veges first— make it half the plate!

About Senior Chef

Senior Chef
Senior Chef is an 8 week cooking class for people aged 60 and over who want to improve their cooking skills, confidence, or motivation around cooking for one or two people. Classes are held in various locations around Christchurch and Canterbury. Senior Chef is free to attend. Everything, including the ingredients for the cooking class and recipe book, is provided. To attend Senior Chef contact us on 03 3741639 or senior.chef@pegasus.org.nz.

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