30 PLANTS A WEEK?
‘Our meals were healthier and cheaper as well’
Jo Dunbar, 41, lives in Newcastle upon Tyne with her husband Chris, 42, and children Will, 10, and James, seven.
I thought our family did well when it came to getting the green stuff in our diets. But with 30 plants, it’s variety not just quantity which matters. A varied selection of plants enhances our gut microbiome – which affects immunity, energy and even mental health. A bit of research informs me that ‘plants’ include herbs, seeds and nuts. For my veg-averse son Will, his diet will need a shake-up, and I must expand my repertoire of home-cooked meals! So, in the spirit of Veganuary, I give it a go.
MONDAY
My husband Chris has been adding nuts to his breakfast for a while. Ordinarily I eye-roll as I try to pack the kids’ sandwiches around him but by topping porridge with sunflower, pumpkin and chia seeds, plus adding nuts and a few berries, he’s clocked up six plants in one sitting – when trying to reach 30 plants, it’s variety not portion size which is key. Leftover broccoli from our Sunday dinner goes into a curry plus a sad-looking pepper, onion, ginger and canned tomatoes. Ordinarily, I’d have ignored the broccoli, but maybe all this will keep the veg drawer tidy!
TUESDAY
I often bake cookies for the children’s packed lunches because it’s cheaper and they contain fewer preservatives. Today, I change my recipe. Obviously, nuts are a no go for school, but I include sunflower and pumpkin seeds plus cranberries and sultanas (choc chips also get mixed in – there needs to be an incentive after all!).
I make a quick pasta sauce (olives, half a courgette, some cherry tomatoes and a handful of rosemary from the garden) then freeze what we don’t eat.
WEDNESDAY
I was sceptical at first but extra fibre in the plants, nuts and seeds make digestion more efficient! I feel more satisfied after a meal and I’m starting to feel smug about the variety of things on all our plates. Because we are getting through so much fruit, I snap up the yellow stickers discounted in the supermarket. Cutprice mango is popular with the kids, and I enjoy using portobello mushrooms with herbs and seeds with an egg for my lunch.
THURSDAY
I am employing a few sneaky tricks to ensure the children eat more plants. I make a bolognese and whizz it up with a hand blender to hide the pulses and vegetables I’ve used. I’ve added lentils and grated courgette and carrot and used finely chopped onions
