In his famous treatise on Habit, written in 1887, psychologist and philosopher William James wrote:
‘….we must take care to launch ourselves with as strong and decided an initiative as possible. Accumulate all the possible circumstances which shall re-enforce the right motives: put yourself assiduously in conditions that encourage the new way; make engagements incompatible with the old; take a public pledge, if the case allows; in short, envelop your resolution with every aid you know. This will give your new beginning such a momentum that the temptation to break down will not occur as soon as it otherwise might; and every day during which a breakdown is postponed adds to the chances of its not occurring at all.’
In short, when embarking on a new way of living, surround yourself with things that will help you embrace it fully. Gather up arms and defences. Keep reading about the subject in hand.
That’s why I spent time at home building a kind of digital library of recipes to refer to. It’s also why I’ve done things like download Anna Jones’ 7 Day Reset and peruse almost exclusively cookbooks like the excellent Bosh! for my culinary inspirations. It’s why I continue to experiment and write about recipes with very low or nil animal protein content. On my wall is a very handy (and very colourful) wall chart designed by Liz Cook detailing the essential sources of vitamins, minerals and other nutrition for those following a plant-based diet and, most importantly, where they can be found. On my bedside table, and in my electronic reading tools, are books and literature all about sustainable eating, the pros and cons of vegan living and myriad related subjects. I download podcasts. I talk about the topic to anyone who will listen.
Such is the case that, even in this relatively short time, the prospect of going back to my former dietary habit is inconceivable. Yet if you had told me a year ago that I would be pursuing such a change in lifestyle with so much relish I would have had you up as a fool and laughed you out of the room.
I feel as though I should detail some of the main things I’ve noticed since changing dietary tack:
- That, as opposed to being limited in choice of what to eat, there is now a new world of abundance. My kitchen storage is full of all kinds of things I would never have entertained having before. Miso, all kinds of nuts and seeds, a plethora of different fruit and vegetables, various grains and pulses, the list goes on.
- I am no longer concerned with sourcing decent quality meat. This used to be a problem. The chicken and pork here, especially, tend to be full of water. You end up paying a premium for something imported.
- On a similar note as above, my choices of what to have for lunch or supper no longer revolve around the usual meat or fish with something else. I am much more prepared to be creative.
- I’m cooking a lot more and taking more care when I do. As if the change in habit has led me to pay more attention to not only the preparation of the ingredients but also the best way to cook them.
- I’ve lost weight. Or, at least, I’m not gaining any. A shirt I haven’t worn for almost two years suddenly, effortlessly, fits me. No, I’ve definitely lost weight.
- Even though I set my parameters to fit a significant reduction in animal protein intake, rather than complete abstinence, a part of me feels guilty whenever I shave a little cheese onto a bowl of pasta.
- Cooking is even more enjoyable than it was before, if that’s possible, and I spend a lot more time thinking about it and doing it.