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Digital Subscriptions > Healthy Food Guide > October 2017 > The essential guide to VEGETARIAN EATING

The essential guide to VEGETARIAN EATING

THERE’S BEEN A DRAMATIC SHIFT towards vegetarian eating, but one size no longer fits all. Now, in the space of one week, you can be veggie, vegan, a pescatarian and an enthusiastic meateater – in other words, flexitarian, a way of eating that’s becoming more popular. But whether you’re a part-timer or a vegetarian, the challenge is getting the nutrition right – there are lots of junk vegan and unhealthy vegetarian foods out there. This guide can help you get the nutrition right, whichever shade of veggie diet you’ve decided to follow.

Over the following 11 pages, you’ll find advice from nutrition editor Amanda Ursell, the top ingredients recipe consultant Phil Mundy swears by, and a guide to healthy portions by dietitian Jennifer Low. If you want to try a meat-free week, you may find our first vegetarian weekly diet plan (p72) is the easiest place to start. And, if you enjoy a vegetarian diet already, you’ll love the delicious new ideas in our recipe section, starting on p35.

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About Healthy Food Guide

Get clued up on everything veggie with our vegetarian special issue! Find out all you need to know about vegetarian nutrition and eating out, and try our nutritious and tasty recipes. Discover our healthy eating plan for before, during and after a hospital stay, and sort out problem hair with our expert guide to five main conditions. And we've got your winter fitness sorted with new ideas for exercising indoors. Plus, try this month's all-veggie diet planner, warming soups and an extract from Ching-He Huang's brand new book – it's all in this month's Healthy Food Guide.
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