Vegetarianism is the custom of not eating meat, including beef, poultry, fish, or their by-products, with or without the use of dairy products or eggs. But why would someone want to become a vegetarian? Simply you can he healthier happier lose wieght and avoid disease.

Step 1 – Decide why you want to become a vegetarian. There are as many reasons for becoming vegetarians as there are people out there. Whatever your reason is you need to clarify it. If you are one of those wanting to do it because it seems like a good idea or because your friends are doing it then you need to read and listen to as much information as possible on the subject of vegetarianism(is that a word?) in order to get a more substantial reason for continuity. So, no matter what your reason may be, for the most part the underlying reason behind most people becoming vegetarians is a desire for better health. Most health practitioners would agree that a vegetarian lifestyle is a healthier lifestyle.

Step 2 – Now you know the reason you want to become a vegetarian. Decide what type of vegetarian you are going to be. This is not going to be set in stone. You can make different choices as your learn and grow on this journey. Let’s discuss different types of vegetarians. The basic vegetarian eating plan is one that consists of mainly fruits, vegetables, nuts, seeds, beans and grains. There are also as many variations of the major types as there are people because it’s an individual decision. You are the one who has to decide what goes in and out of your mouth. That said, let’s move on. The major types of vegetarians are the ovo-lacto vegetarians, pescatarians, lacto-vegetarians, vegans, ovo-vegetarians, raw vegans.

Ovo-lacto vegetarians – Vegetarians who include diary products and eggs in their eating plan.
Pescatarians – Pescatarians include fish.
Lacto-vegetarians – Vegetarians who include dairy products in their eating plan.
Vegans – Eat only plant based foods, no animal products or by-products.
Ovo-vegetarians – Eat eggs.
Raw vegans – Eat only raw plant based foods. Raw, meaning foods that are prepared at no higher than 115-120 degrees.

Step 3 – You’ve figured out what type you’d like to begin your vegetarian journey with, now you need to begin to eliminate the unwanted items in your eating plan and include more of the fruits, vegetables, nuts and seeds. Some people go cold turkey and eliminate all the unwanted stuff right away. Others eliminate an item at a time. Again the choice is yours. If you’ve only associated being a vegetarian with eating big bowls of salad and nothing else, welcome to an exciting journey. Those times have long past and a vegetarian lifestyle is filled with delicious and mouth watering eats and the salads have come a long way. The only boundary is your imagination. Now you start to have fun.

Step 4 – Create a menu plan based centered around your new eating choices. Do internet searches for vegetarians menu plans, check out library books on vegetarian cooking, experiment with different types of vegetables. Try out a few that appeal to you. Take your favorite vegetable and start looking for different ways to prepare it. Don’t be afraid to try a combination you’ve never tasted before, you might be pleasantly surprised at the taste.

Step 5 – Never stop learning. The key to sticking with any decision is to keep yourself informed. The more you read and listen to materials on the health benefits of different foods and the vegetarian lifestyle, the more motivated you are to stick with it especially in the beginning stages. I find that if some time goes by without me reading or listening to something health related I begin to long for foods that I once enjoyed but have decided to eliminate from my eating plan.

Step 6 – Be easy on yourself and those around you. Eating an occasional piece of ‘whatever’ amidst an otherwise healthy eating plan is okay. Don’t allow anyone to make you feel guilty for occasionally indulging. Go easy on those around you who have not yet made the decision to transition to a vegetarian eating plan. By your example they will be encouraged to take baby steps. Let them notice the weight loss, the increased energy, clearer skin and all the benefits that go with the vegetarian lifestyle. Answer their questions with a non-condemning or self-righteous attitude and share from time to time snippets from articles you read or audios you listen to. Don’t bombard them just be open to their questions and occasionally share what you are learning.

Nearly thirty years ago, Diet for a Small Planet, and the follow-up cookbook, Recipes for a Small Planet hit the bookstore shelves with a resounding thud that still echoes. While many of the theories of protein complementarily that Frances Moore Lappe presented have been proven to be naïve by further research, the basic theories of eating and the wonderful meatless – and truly vegetarian – recipes endure. The Moosewood Cookbook and The Enchanted Broccoli Forest followed, and then an avalanche of cookbooks devoted to the vegetarian gourmet.

Vegetarian cooking is more than just ‘meatless’. There’s an art to mixing flavors and textures in just the right combinations to create masterpieces that are as appealing to carnivores as to those who’ve eschewed meat. For Indian chefs who practice Ayurvedic cooking, food is more than nutrition – it is a meditation, a gateway to the higher consciousness. There are three major components and six tastes (sweet, salty, sour, bitter, pungent and astringent) to be considered in the preparation of every dish, and a meal prepared according to the Ayurveda is a feast for the eyes, the nose, the mouth and the mind.

The very best vegetarian meals are not ‘meatless’ versions of dish that usually has meat in it. ‘Meatless’ lasagna suggests that something is missing from the recipe. Anyone who has dined on spinach lasagna knows that there’s nothing missing – the blend of creamy cheese and spinach and spices is perfect in and of itself. Polenta with spicy black bean sauce has no need of meat to make it more complete – made right it melts on the tongue AND sticks to the ribs at the same time.

Even within the overall umbrella of ‘vegetarian cuisine’ there are variations. Outside Western culture, most meals have little or not meat at all – so it is not surprising to find vegetarian main dishes in Indian and Chinese cuisine, nor in Russian cooking and African regional cuisines. Many base main dish meals on legumes and nuts. Peanut and cashew soups, humus with spices and lemon, fermented black bean sauces ladled over bread and pasta and rice and couscous – Middle Eastern and African cooking offers all of those and more.

If one approaches vegetarian cuisine as a ‘substitute’ for cooking with meat, one is sure to be disappointed. It is a way of eating and cooking, of spices and combinations that can be as light and fluffy as a meringue or as dense and chewy as the best seven grain bread. If you’ve never tried a real vegetarian meal – as opposed to a ‘meatless’ or ‘meat substitute’ – the very best place to start is at your nearest Indian or Middle Eastern restaurant. You’ll be amazed at the flavors and textures – and you won’t even notice