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Wrightsville Beach Magazine May 2013

t other dinner events, Sabourin has found that the hosts will usually prepare vegan dishes to accommodate her. Then they’re surprised by how much they enjoy them. Even her husband, Ron, who she describes as initially being “truly opposed” to vegan eating, has tran- sitioned more and more to a plant- based diet, losing 30 pounds in the process. For people who want to consider transitioning to a plant-based diet, Sabourin’s best advice is “to start slow, and change a couple of meals a week. Change to plant milk (rice, almond, coconut)… and look for substitutes for things like milk, butter and cheese. … You can take your everyday foods and find plant-based substitutes for the things you love.” Williams and DeBiasi both agree, and encourage those hoping to make a transition to plant-based diets to find some simple stand-by recipes. One of DeBiasi’s favorites is a raw kale salad, while Williams relies on easy snacks for her kids, such as apple slices with peanut butter and granola, quinoa salad and carrots with hum- mus. Williams encourages people to consume what they have in the cup- board, then restock with plant-based alternatives. “It is a process. Don’t get over- whelmed, take it one step at a time,” she says. The lasagna is served on sprigs of arugula and fresh basil and finished with fresh tomatoes and a bright, flavorful pesto. 74 WBM may 2013


Wrightsville Beach Magazine May 2013
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