You don’t like veggies? Think again!
Introducing the

NEW YEAR’S RESOLUTIONS? HOW ABOUT BETTER HABITS.

Instead of starting over…

The first month of the year is usually cold and dark, yet full of anticipation and often devoted to planning: where we’ll travel on holiday, what renovations we’ll make at home, which courses or schools we’ll enrol in.

And yes, this is also the time for resolutions – switching to a healthier lifestyle, exercising more, spending less time in front of screens, and often going on a diet. But what if this year we also made a commitment that’s much easier to stick to?

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Make it a habit!

What if this year we also made a resolution that’s truly easier to keep – committing to eat more and a greater variety of vegetables, fruits and plant-based ingredients than last year? By incorporating more whole grains, seeds and legumes into our diet, we can take a big step towards a fibre-rich, healthier way of eating.

People following a typical Western diet regularly consume no more than around 12 different plant foods. In the long run, this lack of variety is not healthy and does little to encourage a more diverse diet.

Here are our tips on how to sustainably increase that number:

• In January, try tracking how many different plant-based ingredients you eat each day. If you’re just getting started, begin by observing and noting the vegetables you already consume most often.
• Make it a goal to reach for less familiar plant-based foods with more confidence. Our January offers can help with this: by enjoying our flavourful purées and cream soups, you can effortlessly introduce vegetables into your diet that you might not usually choose.
• The more adventurous can aim for the already very optimal target of 30 different plant foods per week. And once you’ve reached that – the sky’s the limit!
• January also marks the Veganuary challenge, making it easier to discover new and exciting plant-based ingredients in your favourite restaurants and shops, further boosting variety.
• If you’ve found inspiration in Delirest restaurants, feel free to experiment at home as well. Not only will our recipe recommendations below help, but Veganuary also offers access to countless modern, plant-based recipes.
• Make your own smoothies! These nutrient-rich blends can include thoroughly washed leafy greens, seasonal fruits, nut butters and natural sweeteners such as honey or dates. For an extra flavour boost, add ingredients like ginger or cinnamon. Instead of dairy milk or yoghurt, choose plant-based alternatives such as coconut milk or almond drink – another easy way to increase plant diversity in your diet.

Cream Soups & Co

Anyone who has cooked for young children knows how powerful purées and cream soups can be when it comes to increasing vegetable and fruit intake. Perhaps because these dishes are often labelled as “baby food”, we tend to forget as adults that a varied daily intake of vegetables is just as important later in life.

In reality, no age group is an exception. Puréed dishes can significantly support a healthier diet for adults and seniors too, by making digestion easier while increase the variety of vegetables consumed.

• Vegetables offer remarkable variety in texture and flavour. A single ingredient, such as pumpkin, can be served roasted, added to salads or main dishes, blended into soups or creams, or even used as a base for desserts.
• Blending also helps soften strong or bitter flavours, especially when combined with ingredients like cream, butter or spices – many people would rather choose a creamy cauliflower soup with a crunchy topping than plain steamed cauliflower.
• Root vegetables work particularly well as a base for stronger flavours and spices. Ingredients such as parsnip or leek often go unnoticed in their original form, yet become excellent soup and purée bases. This way, vegetables we might otherwise avoid can be consumed almost invisibly.
• Cream soups allow multiple vegetables to be combined in one dish, offering endless variations limited only by our imagination. Even overcooked vegetables originally intended as side dishes can be transformed into delicious soups – a simple step towards reducing food waste.
• Puréed vegetable dishes may also support digestion, as breaking down fibre structure can make meals easier to digest and help reduce bloating.