I do not understand why Kenyans think meat-based meals are classy and the only thing to serve guests
More and more nutritionists, dietitians and practising vegetarians are urging Kenyans to reduce the amount of meat and meat products they consume.
The vegetarian lifestyle is gaining popularity with more than 10 per cent of the world's population practising it.
Most people who practise vegetarianism choose the diet for reasons ranging from the need to avoid hormones used in animal feed and processed chemicals to health issues such as allergies or generally to be healthier.
For others, it has more to do with religion, ethics, animal rights and environmental concerns.
Jacques Gasheri, a 26-year-old practising vegetarian, says she made the switch two years ago. Hers was a conscious decision to base her diet on foods that sprout from the ground.
“It wasn’t easy as I was used to meat and its products but after extensive research, I slowly started the transition and I do not regret it. I started by cutting off all dairy products as they are not good for women of reproductive age. I however do consumer organic eggs once in a while,” she tells the Star.
She advises Kenyans, especially women, to forgo animal products as much as possible, as apart from being healthy, vegetarianism is inexpensive as most things are locally available. And have a longer lifespan.
“Personally, I prefer green peas to meat. If you look at the price per kilogramme of each and the [shelf life] you’ll notice being a vegetarian is better,” she says while stir-frying fresh vegetables.
Gasheri says most people have put meat on a pedestal. She says it's boring to attend functions and find roast chicken and beef stew all the time.
“I do not understand why Kenyans think meat-based meals are classy and the only thing to serve guests,” she says.
Vegetarianism is slowly becoming popular in Kenya, bringing with it a lot of creativity around meal preparation and presentation.
Nairobi is considered to be the most vegetarian and vegan-friendly urban centre in Kenya, with restaurants serving everything from vegan breakfasts to burgers.
Anhar Essajee, co-founder of Coffee Casa on Third Parklands Avenue, tells the Star that they began designing their menu to accommodate all food types.
“We designed the menu in such a way that each meal category included vegetarian dishes as well. However, our vegan options are mostly customised. A guest could request to have certain ingredients substituted to suit their lifestyle,” she says in a phone interview.
Anhar adds that due to their expanding clientele, they are currently perfecting a vegan/vegetarian menu that will be a great addition to their current one.
“We're seeing more Kenyans and expatriates alike visiting us. We're getting more requests to have coffee made with almond, soy or cashew milk, which we now always have in stock,” she says.
Anhar says she is on a journey of cutting off meat from her diet and nourishing her body with organic vegetables.
“I chose vegetarianism because of my spiritual awakening journey. As my relationship with myself becomes deeper, I do feel the need to nourish myself with good healthy food. I’m also in it for health benefits as I want to lose weight and reduce my cholesterol levels.”
A vegetarian diet excludes animal products. However, it is quite flexible and is not always all-or-nothing.
You may choose to go vegetarian on certain days of the week, like practising meatless Monday (a global movement started in 2003 that encourages people to reduce their meat consumption for their health and the health of the planet. Vegan and vegetarian diets are associated with the greatest reductions in greenhouse-gas emissions).
You then add more days as you get used to the diet. You may find it works best to first give up red meat, followed by poultry and lastly fish.
Susan Musilu-Thinji, a registered dietitian from Bosani Nutrition & Wellness, says with guidance and clear access/information, transitioning to and maintaining a vegetarian lifestyle is easy.
“For starters if you have a meat-based meal for lunch, avoid doing the same for dinner,” she advises beginners.
Susan says the number of her clients interested in vegetarianism has grown, with the older generation being more receptive to the idea of fully giving up meat.
She adds that dietary requirements are different for men, women and children as their metabolism works differently.
“A vegetarian diet is not only healthier but also easier on the digestive system and helps reduce chances of diabetes and heart disease,” Susan says.
Vegetarians have a 13 per cent lower risk of heart disease than meat-eaters and are up to two times less likely to have type 2 diabetes than non-vegetarians.
Practising a vegetarian lifestyle has many benefits, but only when it’s followed correctly.
If one avoids meat and eats only processed meals, fast foods, excess sugar and very little vegetables and fruits, they’re unlikely to reap any benefits as these have little nutritional value.
It’s advisable, when embarking on vegetarianism, to focus on trying new vegetables, preparation methods and meat alternatives. You may discover flavours you actually love.
You can cook a lot of your favourite recipes with a vegetarian twist. Often one can replace the main protein with a vegetarian source, like tofu, soy or tempeh.
If you’re avoiding dairy, consider trying non-dairy milk such as almond or soy milk.
Vegetables and fruits can give you all your body needs as long as you eat different kinds and in plenty.
The foods you choose make all the difference.
Edited by Josephine M. Mayuya