Since the Covid pandemic, much of the world has started paying better attention to what goes on their plate. With the virus being originally traced to an exotic animal trade in China, people are shifting to plant-based options not only because they are less risky, but also for its dietary role in better nutrition which is key in building immunity and resistance against viral infection.
I came from a country where vegetable forward restaurants were established by advocates who do not eat meat. In Finland, it is curious to know that most of the plant-based dining are not opened by Vegans. I’ve sustained the “kind” diet for 15 years now and seeing it evolve from Hippie food to popular cuisine is validating.
I never take it for granted how I am never without options to eat in Helsinki, and how easy it is for me to turn any recipe to be free of any animal-products thanks to the gourmet selections of ingredients in grocery stores.
Plant-based is a term coined by my teacher, author of the international best-selling nutrition book, the China Study and its documentary, What the Health, Dr. Collin Campbell. It pertains to a diet that is made up of mostly plants, fresh and unrefined.
A decade later, this kind of conscious eating has evolved into a sustainability effort. Millennials are the ones leading the plant-based cuisine, here we talk about where to go when you want to treat yourself thoughtfully.