As an avid environment and animal activist, 34-year-old Alicia Silverstone isn't interested in proselytizing her lifestyle. She finds it more convincing to introduce naysayers to plant-based diets by way of their taste buds.
As an avid environment and animal activist, 34-year-old Alicia Silverstone isn't interested in proselytizing her lifestyle. She finds it more convincing to introduce naysayers to plant-based diets by way of their taste buds.
In The Kind Diet: A Simple Guide to Feeling Great, Losing Weight, and Saving the Planet, now out in paperback, Alicia offers up 75 delicious meat-and dairy-free recipes. She also makes some pretty bold claims—specifically, that eating a plant-based diet rich in whole grains is a key to looking younger, losing weight, and feeling healthier. Judging from Alicia's sleek physique (she could still pass for her younger Clueless self), she may just be onto something.
You say that adopting a plant-based diet "released you from the prison of dieting." How so?
I stopped the dieting thing 11 years ago when I went vegan—which I did for the animals. But magically, all this weight came off. Imagine that freedom! This diet is not about what you can't eat but finding food that's yummy and uplifts you. I never count calories, but I eat so well.
What's your advice to people who don't want to give up meat and dairy entirely?
That's exactly who the book is for. I know not everyone's going to go all the way, but I want people to know that making even a few changes does have an impact. They can start just by increasing the amount of whole grains they eat each day—like quinoa, wild rice, and couscous. Then you can do simple things—like, if you eat chicken and beef four times a week, cut down to just once a week at first. All of these choices can make a significant difference.
Are there any non-vegan foods that still tempt you?
When I see oysters or scallops at a restaurant I sometimes get a little, like, "awwww." But once I gave in and had a taste, and happily confirmed they're not better than anything I'm eating now. The thing I was really sad about when I went vegan was that I'd never have a chocolate peanut butter cup again [they're typically made with milk chocolate], but then I came up with my own amazing recipe [see below].
TRY THESE THE KIND DIET RECIPES
Alicia's Toasted Nori Burritos
1 umeboshi plum
1 cup cooked brown rice (leftover is great)
2 sheets toasted nori
2 romaine lettuce leaves
1 avocado, sliced
1 apple, sliced
4 fresh basil leaves
Leaves from 6 cilantro sprigs
Leftover cooked kale or salad greens
Tear the umeboshi plum into little pieces and discard the pit. Place half the rice on each sheet of nori and top with the remaining ingredients. Roll the nori into a cone shape around the filling; if it’s rolled tightly, you can seal the edges by wetting your finger to dampen the edges of the nori.
Note: Serve a half sheet of nori at dinner to use as a wrapper for any leftovers or food that might need refreshing. Nori makes everything taste great!
Serves 2
Alicia's Chocolate Peanut Butter Cups
1/2 c Earth Balance natural spread (dairy-free butter)
3/4 c crunchy peanut butter (preferably natural, unsweetened, and unsalted)
3/4 c graham cracker crumbs or 10 graham cracker squares, crushed
1/4 c maple sugar or other granulated sweetener
1 c grain-sweetened nondairy chocolate or carob chips
1/4 c soy, rice, or nut milk
1/4 c chopped pecans, almonds, or peanuts
Line a 12-cup muffin tin with paper liners. (Find out where to buy unbleached liners at ifyoucare.com.) Set the tin aside.
Melt the butter in a small saucepan over medium heat. Stir in the peanut butter, graham cracker crumbs, and maple sugar; mix well. Remove the mixture from the heat. Divide mixture evenly (about 2 tablespoons per cup) among the muffin cups.
Combine the chocolate and milk in another pan. Stir over medium heat until the chocolate has melted. Spoon the chocolate evenly over the peanut butter mixture. Top with chopped nuts. Place in the refrigerator to set for at least 2 hours before serving.
Makes 12
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