There are many reasons for adopting a plant-based diet: health reasons, ethical issues, and increasingly, concern about the environmental impact of factory farming and raising livestock. We’ve all driven up and down the I-5 and felt bad for the cows in the feedlots. And then have promptly pulled up to In N Out and ordered cheeseburgers. The key point to remember is that vegetarianism is a conscious choice and can be practiced as much as or as little as you like. The best thing about choosing veggie is that it will make a positive impact on both your health and the environment each time you decide to exercise the option.

First up is a little bit of introductory reading homework. The initial step in developing a conscious eating plan is well covered by Michael Pollan, in The Omnivore’s Dilemma, which explores the methods and madness involved in bringing food to our tables. The China Study, by T. Colin Campbell, presents convincing scientific evidence suggesting the link between plant-based nutrition and wellness. The Conscious Cook, by Tal Ronnen, is a great starting point for the refined modern vegetarian palate.

The point of this series will be to demonstrate that vegetarianism is easier than you may think. Contrary to popular belief, there is still quite a plethora of foods left to eat with meat out of the picture. Discovering delicious new foods and learning how to pronounce things with weird names (tempeh is pronounced “tem-PAY”, quinoa is pronounced “keen-WAH”) is part of the fun as well. Future topics to be covered include best animal free meat and cheese substitutes, vegetarian restaurant recommendations and reviews, recipes and cookbooks, supplementing a vegetarian diet for optimum wellness, and a veggie protein specific column. Email drjen@cnmhealth.com if you’d like to see a certain topic covered. Questions, comments, and suggestions are welcomed. Go veg!