Plant-based sushi? Surely NOT! It’s amazing how quickly your brain can send you into disbelief. The funny thing is so many of our food preferences are based on the seasonings, spices, marinated and sauces. Bite into a fleshy piece of salmon and tell me how distinctive the flavour is? The strong flavours come with the typical Japanese ginger, Soy/Tamari & wasabi 🥢🍱
Understanding flavour combination and using plant-based foods to create delicious, wholesome meals is not only rewarding for your health but really eye opening in terms of how your taste buds work! My favourite Japanese dishes are Agedashi Tofu, Miso Eggplant and brown rice/quinoa California rolls with cucumber, seaweed and tempeh topped with some homemade vegan mayonnaise. ⠀⠀⠀⠀
Remember that when we are born, other than having an attraction to breast milk through smell and taste and potentially an attraction to some foods based on what our mother was eating while we were inside her, we largely develop our taste buds through what we are exposed to in our first 24 months (1). I can tell you firsthand when I transitioned to a plant-based diet I wasn’t salivating at the sight of a Buddha bowl with edamame, kimchi, sweet potato, sprouts and tempeh… but now just thinking of that sort of dish gives me an instant craving & endorphin boost – your taste buds will change too, typically over a month or two of transitioning and then continued changes the longer you stick at it. I look back at eggs and meat and you couldn’t force me to put them on my plate – the flavours and smells of such ‘food’ just doesn’t do it for me anymore. How satisfying it feels to be drawn to healthy foods that help your space suit thrive. ⠀
You will get there and look back at all the foods you currently salivate at and wonder how you were ever consuming them. Slow and steady and it will happen, trust me.
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