The tempeh and edamame serve up plant-based protein, and the sesame seeds in the tahini are a good source of healthy fats. McGregor says it’s healthy because it contains a variety of bright, colorful veggies, including fermented ones ( tempeh and pickled carrots) for a serving of probiotics that boosts digestion. This vegan bowl from the Vancouver plant-based restaurant Kokomo is made with rice noodles, lettuce, snap peas, edamame hummus, broccoli, tempeh, watermelon radish, pickled carrot, furikake (Japanese seaweed seasoning), mint, sesame seeds, and spicy tahini sauce. A typical meal consists of quinoa or rice topped with roasted veggies, chopped greens, tofu or an egg, and a tahini or nut butter-based dressing. “It’s simple, and I find meals always taste better in a bowl,” she says. Veggie and grain bowls like the one pictured are a typical dinner for McGregor. I’ve noticed a lot of people cutting back on dairy, even if it’s just ordering an oat milk latte instead of one made with milk.” “People are paying more attention to what they eat and how it makes them feel.
“You can see this in restaurants throughout the city, where more often than not they specify ‘GF’ and ‘V’ on the menu,” she says. And she’s not the only Canadian: Plenty of people she knows are gluten-free or vegan. The sushi in this photo is representative of a typical sushi lunch in Japan and includes three types of tuna (low-fat, fattier and fattiest), salmon, squid, salmon roe, shiny kohada (a Japanese fish similar to sardine), flounder, sea urchin, bonito, and sea eel, served with pickled radishes and ginger.Īfter a recent celiac disease diagnosis, Kylie McGregor, a publicist in Vancouver and the co-founder and editor-in-chief of the health and wellness website Well Daily, has gone 100 percent gluten-free.
#Healthy food plate full#
That’s because it’s quite expensive: His restaurant’s takeaway sushi lunch boxes (pictured here) sell for 6,000 yen (about $55), with full sit-down meals going for several times that price. Shimazaki, who inherited his shop from his sushi chef father, says that while locals frequent plenty of “fast sushi” spots in train stations and malls around Japan that sell cheaper fish, the average Japanese person actually only splurges on a high-quality sushi meal about once a month. Locals, she says, have begun avoiding fat, sugar, and processed carbs.īarring one or two very expensive restaurants in New York, Sushi Yuu serves up some of the tastiest raw fish I’ve ever eaten: A slab of fish that more or less hopped out of the ocean and onto your plate served atop just the right portion of sticky rice. On this Caribbean island, an overseas region of France, 8 percent of the population has diabetes-a number that’s quadrupled in the last three decades. In the past decade, the traditional diet in Martinique has changed a lot, says Marilène Maurielo, a real estate manager and the manager of a record production company in Fort-de-France. “But most people who try this diet end up in a cycle of losing weight followed by gaining weight because they find that it's not feasible in our local context.” “Our diets in Ghana are rich in carbohydrates, and we tend to overindulge in this particular macronutrient group,” she says. While low-carb diets like keto are popular among some Ghanaians who are trying to manage their weight, Hackman doesn’t subscribe to them. This is in alignment with the global shift towards an emphasis on nourishing your body with more plant-based foods,” she says. In fact, plant-based diets are catching on in Ghana, with vegan and vegetarian restaurants on the rise across Accra, says Hackman. “I would say that millennials, more than previous generations, recognize the importance of incorporating good nutrition into their lifestyles. A typical dinner includes millet flatbread, vegetables with cottage cheese, and Indian curry made with beans and vegetables. She notes the importance of fueling your body with complete and balanced meals, which means not obsessing over any one nutrient. “For me, healthy eating is focusing on the foods that are closely attached to your roots and eating traditional, ancestral recipes,” says Shikha Tibarewala, a nutritionist, recipe curator, and diabetic educator in Mumbai.
From veggie stews and raw fish to vegan lattés and gluten-free pancakes, here’s what healthy international food looks like, from six people in Japan, France, India, Martinique, Ghana, and Canada. Looking for some inspiration to switch up your avocado toast, or just curious how other people eat elsewhere in the world? People living in all corners of the earth have colorful ideas about what makes for a well-rounded diet. You’ll find that a “healthy plate” isn’t one size-or country-fits all. We’re mapping the flavors of the world one country at a time by speaking with people who wrap their careers around cuisine as well as those who simply savor an hour spent in the kitchen after work.
0 kommentar(er)
