Page 32 - Real Style October 2018

THE
by John Robbins, I switched to a plant-based vegan diet overnight. It was a radical transformation, but I emerged with an abundance of energy, a deep calm and sense of purpose. I chose to make my impact on the world by treading lightly on the earth, eating low on the food chain and choosing an eco-friendly and compassionate lifestyle. I began developing the core recipes that would evolve into the style
VEGAN
LIFE
Ruth Tal is an author and founder of Fresh Restaurants. Real Style had the chance to speak with Tal, who discusses veganism and how she maintains a healthy lifestyle.
Real Stye: What initially inspired you to start Fresh Restaurants?
Ruth Tal: Twenty-eight years ago I was a hungry vegan, passionate about turning the world on to the infinite possibilities and pleasures of juicing and a plant-based diet. After experiencing my first glass of carrot juice, and reading Diet For New America
and saturated fats. There was a time during our evolution when eating meat was necessary to our survival. But things are so different today and it’s no longer a necessity for our survival. In 2010,
the UN released a report encouraging a global move away from animal products. Animals raised for food production are fed over half of all the world’s crops, while an estimated 14% of the world’s population (over 850,000,000) suffers from undernourishment. Following a vegan lifestyle contributes to less air pollution and puts less stress on our natural resources by requiring less land, fossil fuels and water.
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of eating later popularized at Fresh. I opted out of university and used my student loan to start up Juice for Life, the precursor to Fresh.
RS: What would you like to tell others about veganism?
RT: If you love animals, there’s simply no easier way to help animals and prevent suffering than by choosing vegan foods over meat, fish, poultry, eggs and dairy products. Plant-based diets contain an abundance of fresh fruits, vegetables, whole grains, beans, legumes, nuts and seeds and so they tend to be higher in vitamins, minerals, phytochemicals and fibre, while also being low in cholesterol
RS: What advice would you give someone looking to make the switch to a vegan diet? RT: Reprogramming your entire diet is a huge change and it will require extra thought, extra patience and extra dedication initially. Following
PHOTOS, LEFT: RUTH TAL, RIGHT: ISTOCK