Winter is coming — which in the Nordic region is a more daunting a phrase than elsewhere. So, if you're thinking about making the switch to plant-based in the months ahead, here a few things to consider
Is it even possible to eat plant-based while getting your nutrients and staying climate-friendly? The answer to this questions depends on whom we invite to the table – farmers, nutritionists, and scientists are all experts – but their answers would vary.
Conversations about what we put into our mouths can be both challenging and triggering topics, considering that opting for a plant-based diet doesn't immediately translate as beneficial to health or environmental benefits. No choice is that easy – let's examine the pros and cons.
What are the environmental factors?
Sourcing fresh vegetables and fruit during winter becomes more challenging, so we rely on importing them or eating ultra-processed food (UPF).
With the rise of plant-based cuisine, we now have multiple products imitating milk, cheese and meat. Although marketed as the healthier options, these are still classified as UPFs. Oat milk, a popular substitute for cow's milk, is far from its original structure and full of additives. Removing food from its original form can cause alterations in the body, with some researchers believing that inflammation could occur because the body responds to elements of UPF as if invading bacteria.
To quote the professor of culinary arts, Brent Richards. "We must be careful so that fusion food doesn't become confused food." Remember to stick close to authentic produce when planning your weekly vegetable haul. Aim for leafy greens, legumes, and beans if you're out to get plant protein – stock up on unfiltered oils, whole grains and warming spices.
Photo: Ola Rindal
Eating raw can be harsh on the digestive system, especially if you're under stress, as certain fruit and vegetables will be even harder for your body to break down. Try steaming and fermenting to help process food naturally, and always speak to an expert if something is making you sick. Storage also comes into play: remove all plastics as it makes the vegetables rot, and instead, wrap your kale in kitchen towels, line your fridge drawer with tissue or place your roots and salads in ceramic bowls or wooden boxes. The less plastic, the better — investing in glass containers will add to the longevity of your food.
If you're stretched for time, or not a kitchen-savvy person, stock up on bean dips like hummus – and if you think carrot sticks are for kids, think again. Store in a glass of water, and whip them out when hunger sets in.
Farm to plate
Price and availability are other concerns, according to organic vegetable farmer Magdalena Hermelin. "100 years ago, the average person spent 70% of their earnings on what they ate, now it's only 10%. Food hasn't become cheaper to produce; we've just lost touch with the food chain. Ironically, we buy water for 4€, but complain about carrots for the same price."
Always check the source of what you're buying. Importing from greenhouses like Almeria in Spain, where Europe gets most of its produce, is not a durable solution, even if it supplies greens all year. At Hermelin's, the harvest season is ending, she continues. "The best way to help us farmers is to educate ourselves. "We offer a small farmers market in a regular shop – I could never write a contract to deliver 100 kg of broccoli weekly, ''she explains. “It's also easy to get carried away with new things like hydroponics or vertical farming that offer a selection of store-picked greens. Still, unless we're supporting all kinds of agriculture, it's not regeneration."
Photo: Ola Rindal
Moods and foods
Look at how your moods affect your cravings – the trick is to find out what they are trying to tell you. Remember that any food, even healthy food, can cause a disorder. Watch out for specific nutrient imbalances: cravings for sweets, especially when accompanied by fats, can signal protein deficiency. If this is the case, it's best to add animal protein during winter. Bone broth, fatty fish and cultured goat's cheese won't hurt. Plant-based food doesn't heal – if suitable, it allows the body to revive itself.