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WBM may 2013
a
t other dinner events,
Sabourin has found that
the hosts will usually
prepare vegan dishes
to accommodate her. Then they’re
surprised by how much they enjoy
them. Even her husband, Ron, who
she describes as initially being “truly
opposed” to vegan eating, has tran-sitioned
more and more to a plant-based
diet, losing 30 pounds in the
process.
For people who want to consider
transitioning to a plant-based diet,
Sabourin’s best advice is “to start slow,
and change a couple of meals a week.
Change to plant milk (rice, almond,
coconut)… and look for substitutes
for things like milk, butter and cheese.
… You can take your everyday foods
and find plant-based substitutes for the
things you love.”
Williams and DeBiasi both agree,
and encourage those hoping to make
a transition to plant-based diets to
find some simple stand-by recipes.
One of DeBiasi’s favorites is a raw
kale salad, while Williams relies on
easy snacks for her kids, such as apple
slices with peanut butter and granola,
quinoa salad and carrots with hum-mus.
Williams encourages people to
consume what they have in the cup-board,
then restock with plant-based
alternatives.
“It is a process. Don’t get over-whelmed,
take it one step at a time,”
she says.
The lasagna is served on sprigs of
arugula and fresh basil and finished
with fresh tomatoes and a bright,
flavorful pesto.