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I’m urging you to have the courage to be interested and try a few little steps to see how your body responds and thanks you. It unlocks a lifestyle, a way of thinking – a state of being – that is in tune with your body, inspired by the unwritten laws of nature, cutting-edge modern nutrition science, the ancient wisdom of Ayurvedic medicine and my own personal experience. Shine Brighter Every Day is about improving your quality of life, preventing disease, and manifesting the best version of yourself. Sometimes, even, we don’t want to leave our comfort zone of discomfort and disease we prefer not to know and just stick with the disease. We are happy enough to have a body that simply gets us around, rather than making an effort to see how we could improve things for ourselves. Most of us have become accustomed to disease, pain and discomfort in our bodies and minds. And even if it doesn’t cost much to get it fixed, they will take some persuading to change to a newer model! How do you explain to someone driving a car from 1970 that the ride doesn’t have to be uncomfortable, smell like petrol, or constantly break down? It’s likely they’re just happy their car gets them around. If we knew how amazing our bodies were designed to feel, we wouldn’t think twice about our choices. Read on to hear from nutrition expert and Ayurvedic practitioner Danah about how awesome our bodies are, and get a flavour of the book. Shine Brighter Every Day by Danah Mor comes out on May 12th, and today we’re sharing a little peak inside. At the heart of this book is the growing relevance of a mindful connection with what and how we eat. Where meat (or seafood) are included they are in cost-, eco- and health-conscious small amounts and treated as a garnish, side, topping or second to the plant-based components of the meals. Importantly, vegetables always take centre stage with a focus on what’s in season. I’m hoping that this sense of versatility, adaptability and variety shines brightly in the recipes in this book. Whether we eat meat just once a week just at weekends as part of an extended family get together for a dinner party or not at all, I’ve found that flexitarianism is a way of eating that can be moulded to suit our individual needs. Like many families, our eating preferences vary and I’m constantly on the look-out for meals that both meet our differing tastes and that can be adapted if need be. What’s more, many openly relish the exciting culinary possibilities of plant-based cooking.Īs a family, we have become more mindful of what and how we eat over the years. Nowadays, no chef worth their salt would forget to include a vegetarian or vegan dish on their restaurant menu. Recent research has revealed the hefty footprint of intensively reared meat, with the conclusion that the single most effective way to reduce our environmental impact is a global shift towards a flexitarian diet that contains only small amounts of ethically reared, good-quality meat and dairy, eaten once or twice a week with a plant-based diet being predominant.įor me, one of the most exciting aspects of the shift towards flexitarianism is how inspiring and creative plant-based cooking has become. While the health benefits of a plant-based diet – the reduced risk of major chronic diseases, obesity and diabetes – are well documented, it has been the growing concerns over the environmental impact of intensive animal farming that has spurred much of the move towards flexitarianism, vegetarianism and veganism over the past few years. And to prove the point, research figures show that, impressively, one in three in the UK have cut down on the amount of meat they eat, with 60 per cent of vegans and 40 per cent of vegetarians having adopted their dietary preference over the last 5 years. The culinary climate has definitely changed for the better, with more of us choosing to eat plant-based meals on a regular basis. How things have moved on since my original The Part-Time Vegetarian was published five or so years ago.