Fuel for the Future
By Christian Torres, RD and Lauren Sutherlin, Dietetic Intern
Every March we celebrate National Nutrition Month by encouraging our community to learn more about and take steps toward healthier eating and lifestyles. This year’s theme is “Fuel for the Future” highlighting sustainable food choices and lifestyle habits to positively impact both our health and the environment.
One of the ways we can make sustainable food choices is by adopting a plant-forward eating pattern. Plant-forward eating is a growing movement that emphasizes consuming more whole, plant-based foods while reducing the intake of animal products. This style of eating is not only beneficial for your health but also for the environment.
Here are some of the key benefits of plant-forward eating:
Improved Health: A diet rich in fruits, vegetables, whole grains, legumes, and nuts has been linked to a reduced risk of heart disease, type 2 diabetes, and certain types of cancer due to their high anti-inflammatory properties. Plant-based foods are also naturally low in unhealthy saturated fats, and high in fiber, vitamins, and minerals, making them an excellent source of nutrition.
Weight Management: Plant-based diets have been shown to be effective for weight loss and maintenance. This is because plant-based foods are naturally lower in calories but high in fiber, making them filling and making it easier to control portions and prevent overeating.
Support Digestion: Plant-based diets are high in fiber, which promotes regular digestion and reduces the risk of digestive disorders such as constipation. Additionally, plant-based diets contain prebiotics, which support the growth of healthy gut bacteria, leading to improved gut health.
Environmental Benefits: Animal agriculture is a major contributor to deforestation, water pollution, and greenhouse gas emissions. By reducing your consumption of animal products, you can help reduce your carbon footprint and minimize your impact on the environment.
Ethical Considerations: For many people, choosing a plant-forward diet is a way to align their food choices with their ethical and environmental values. By reducing the consumption of animal products, they can help reduce the demand for factory farming and support more sustainable and humane food production. If you decide to include animal products into your diet, make sure to support companies that prioritize environmentally friendly practices, such as using renewable energy, reducing waste, and reducing their carbon footprint. Also, choose seafood from sustainable sources and avoid those species that are overfished or harvested in ways that harm the environment.
Trying Out New Recipes: Another perk of adopting a plant-forward eating pattern is the variety you will find within the recipes and resources that exist. Plant-forward eating is never boring or monotonous because you can have fun and get creative with the dishes you eat. Yes, sliders are tasty, but have you tried a colorful sweet potato and kale slider? Having an open mind when it comes to plant-forward eating will lead to unlimited possibilities when looking for new meal options. Torrance Memorial’s Executive Chef Sam Sellona features plant-based recipes year-round in the Torrance Memorial cafés as well as on our patient in-room dining menu. Visit the cafes and try one or all of the following remixed recipes like the Cauliflower & Amaranth Risotto which will be featured during the month of March for National Nutrition Month. Click on the links below for a sneak peek of the plant-based goodness to come!
Cauliflower & Amaranth Risotto - Mindful by Sodexo Recipes: Cauliflower is the perfect ingredient for bowls like this because it can take on any flavor you desire. Don’t let its cream-color fool you: cauliflower packs a punch with antioxidant properties and fiber for digestive health.
Almond Rice Stuffed Peppers - Jamie Geller: These stuffed peppers are filled with nutritional goodness and will also please your taste buds. Remember, in general the more colorful a vegetable, the more nutritional value it has per bite. To boost your vitamin C, fiber, and antioxidant intake, choose red, orange, and yellow peppers or a mixture of all three! Also, try using brown rice or ancient grains like quinoa, spelt, or barley to boost the whole grain and protein content of this dish.
Spanish Vegan Paella - (Gluten-Free) - Vegan Huggs: You will not miss the meat in this vegan paella recipe. The beautiful yellow and red ingredients of this dish will be complemented well by any of your favorite green vegetables or legumes like peas, zucchini, or lima beans. These will not only add texture to this paella but plenty of vitamins and minerals such as iron, copper, and vitamin A.
There you have it! We are kicking off National Nutrition Month by setting the stage for how sustainability and nutrition can work together to create better “Fuel for the Future”. We hope each week you will be inspired by what sustainable food choices have to offer, how they can be incorporated into your life, and the benefits to your health and the environment. Remember that change happens with single, consistent steps and know that we are here to help you keep moving forward!
Get Started Today: Join Executive Chef Sam Sellona and Registered Dietitian Nutritionist Erica Drost, MS, RDN and watch the two videos below to learn more about cooking grains and beans and preparing your own vegetable stock!
How to Cook Grains and Legumes
In this video join Torrance Memorial’s Executive Chef Sam Sellona and Registered Dietitian Nutritionist Erica Drost to learn about cooking grains and beans that are less commonly known but equally nutritious and delicious.
How to Use Vegetables Scraps for Vegetable Stock
In this video join Torrance Memorial’s Executive Chef Sam Sellona and Registered Dietitian Nutritionist Erica Drost to learn about turning your vegetable scraps into delicious homemade stock!
If you have questions or are interested in learning more techniques to help build a healthy and nutritious lifestyle, contact one of our Registered Dietitian Nutritionists at the Outpatient Medical Nutrition Therapy Office or our Diabetes Self-Management Program located in the Torrance Memorial Specialty Center, 2841 Lomita Blvd., Suite 335, Torrance. Call 310-891-6707. Visit Torrance Memorial's Nutrition Webpages for upcoming classes and programs!
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