Ten Tips for More Plant-Based Enjoyment

In spring, new varieties of vegetables and herbs continuously ripen in the fields and in nature - making it particularly easy to create a varied mix of vegetables, grains, and legumes on the plate. DIE UMWELTBERATUNG has compiled 10 tips for this. Many delicious recipes invite you to cook at www.umweltberatung.at/rezepte.

Plant-focused diets have long been recommended in nutritional science for their health and ecological benefits. Now, a new trend is bringing even more variety to the plate: The book "30 Plants per Week" by nutrition expert Katharina Seiser, published by Brandstätter Verlag, shows that it is important for gut flora to consume as many different plants as possible.

10 Tips for More Plants on the Plate

1. Shop consciously for supplies: always have plant-based ingredients at home, reduce animal-based supplies. Convenient options include deliveries from organic boxes, participation in a food coop, and a harvest share in a community-supported agriculture.

2. Preserve fruits and vegetables: Tomato sauce, pickles, canned summer vegetables, and compote are helpful when you need something quick.

3. Store dried legumes: Beans, lentils, chickpeas are very long-lasting, and tofu is a good alternative for quick meals.

4. Utilize grain diversity: From millet to pseudo-grains like buckwheat, there are many options for variety - preferably in whole grain quality.

5. Eat fermented foods: Sauerkraut or kimchi are vitamin-rich, quick meals. Did you know that even sourdough bread is considered a fermented food?

6. Don't forget mushrooms: The selection of mushrooms is larger than ever, even in supermarkets.

7. Pick familiar wild herbs: Chickweed, ground elder, or nettles can spice up the menu in spring.

8. Enjoy nuts and seeds: Whether pumpkin seeds, sunflower seeds, or walnuts - they enhance any dish!

9. Sprinkle sprouts and seedlings: The fresh greens bring concentrated nutrients for an energy-rich start to spring.

10. Season creatively: Herbs and spices, soy sauce, garlic, and roasted nuts and seeds bring wonderful aroma to the dishes.

Seasonal, Organic, and Local

The most climate-friendly shopping is when the ingredients come from nearby, match the season, are produced in organic quality, and are packaged as little as possible. DIE UMWELTBERATUNG therefore recommends for shopping:

* seasonal: Obtain plant-based ingredients according to the season.

* organic: Organic foods are produced with fewer CO2 emissions and are pesticide-free.

* local: Ingredients from the region reduce transport kilometers.

* unpackaged: Save resources and reuse packaging, e.g., buy loose goods at the market and reuse fruit & vegetable bags for the next purchase.

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