Editorial: A Foodie Goes Plant-Based For The First Time: Here’s What She Learns in a Week

I’m an omnivore. This doesn’t only mean that I eat meat and cheese, but more wholly means that I am passionate about food and eating. I am fascinated by the space food takes in a culture. This time of year, I am especially drawn to the comfort and nostalgia of soul food, the stick-to-your-ribs food tradition brought from the South by Black folks during the Great Migration. So, I took on this plant-based challenge with a twist; I will not only eat plant-based, but I would also find vegan recipes for my favorite Southern comfort foods.

I wanted to take on this challenge for a few reasons. For one, I love the creativity that cooking something new requires, especially with the added constraint of using only plant-based ingredients. I am also always interested in learning more about my cultural history and how I can adapt and honor the culinary traditions of my heritage. Additionally, I have been exploring the ways I can use food to heal my gut and inflammatory issues. In my intuitive eating journey, I have become increasingly in tune with the foods that make me feel good, and nutrient-dense fruits and vegetables rank high on that list.

Read More: A Foodie Goes Plant-Based For the First Time: What She Learns in a Week | https://thebeet.com/a-foodie-goes-plant-based-for-the-first-time-what-she-learns-in-a-week/?utm_source=tsmclip&utm_medium=referral

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