COVID-19 forces others and us to look harder at plants

May 15, 2020 – One of the plusses of the coronavirus pandemic is that carnivores have had to replace their animal protein foods with plant-based substitutes. We herbivores have had to dig deeper for unprocessed plants as more of our transitional foods are grabbed up by our meat-deprived neighbors.

As more and more animal processing plants close, carnivores are reluctantly transitioning to foods that resemble burgers, hotdogs, tacos and other plant-based entrees that remind them of their good old meat favorites. Now is not the time for us vegetarians to grin and say, “I told you so.” because deprived tastes can yield to explosive retorts.

Besides, we may find ourselves also short-tempered not only because of cabin fever, but also because of our disgust with blankety-blank carnivores that leave us with less transitional foods in the store. Maybe for the first time we are entering into the world of unprocessed plants.

To avoid the long lines at the grocery stores, we may start our own gardens inside. Microgreens offer us unprocessed, lightweight plants that provide 4-40 times the nutritional density of full-grown plants, says gardener/author Shawna Coronado. Less space, time and water plus no fertilizer are required to grow these tiny plants, adds Nutritionist Deepa.

“Just seeing them evolve gives us hope,” she says.

And not just because they are a quick, cheap food when we grow our own. Coronado says that their smell and color inside increase hope in our homes.

More substantial protein plants add fiber so that we feel full. Avocados, lentils, oats, potatoes, smoothies, tofu, walnuts, brussel sprouts, garbanzo beans and green peas are examples, says dietitian Natalie Rizzo.

Of course, unhealthy eating habits, inadequate sleep and no physical activity add to the stress of our dealing with the pandemic. Eating mindlessly or emotionally, at irregular times, and indulging in foods that increase inflammation are all unhealthy habits. Sweeteners, sugary drinks, baked goods and candy; white flour, canned fruits, frozen entrees, fast and fried food; vegetable soups, artificial flavors and colors; dairy and red meat; alcohol, caffeine shots and tobacco products all create inflammation, which triggers our bodies to release steroids that increase our weight.

Once our hope increases, we can transfer it to our vegetarian restaurants that provide pickup or delivery during these uncomfortable times. From May 1-3 at Plant Based Party, Beyond Meat and Door Dash passed on the good vibes to fund meals for frontline workers and places in need.

Just because the party is over doesn’t mean that we can stop patronizing the plant-based businesses that provide us with healthier food. If they die from lack of sales, we suffer. If our pocket books can’t support such an effort, we can stick to microgreens and fibrous plants as we feed our faces.

How has COVID-19 changed the way we eat as vegetarians?