Olivia launches her new cookbook, Three Veg and Meat
Eating more veg and less meat means you’re doing better by your body, budget and the planet – there’s no need to sacrifice on flavour to get the dietary focus right. Just think of all your favourite classic dishes, reimagined by Olivia Andrews in her new cookbook, Three Veg and Meat (3VM) on the menu in May!
Three Veg and Meat, ‘The Burger’, on the menu week commencing 6th of May.
Only 4% of Australians are eating enough vegetables each day, with the average person only eating half as much as they should according to the National Health Survey.
With a strong focus on challenging the status quo, Olivia has always wondered why vegetables are complementary to meat and not the other way around. Especially when they are undeniably essential to our health and wellbeing.
Three Veg and Meat, Whizz Bang Falafel, on the menu week commencing 13th of May.
WHAT IS FLEXITARIANISM?!
A flexitarian diet is mostly veggies, with the occasional inclusion of meat, fish or poultry. Olivia has dubbed the concept of 3VM as the new flexitarianism because this style of cooking is more about pushing the meat to one side of the plate and making veggies the star they deserve to be.
Did you know? According to the National Health Survey, 99% of children don’t eat enough vegetables and are missing out on the essential nutrients they provide.
Three Veg and Meat,Shiitake Wonton Noodle Soup, on the menu week commencing 20th of May.
FLIP THE BALANCE ON YOUR PLATE
It’s true! You can have your cake and eat it too. Increase your plant-based proportion of your diet, without losing the flavour and texture of meat completely. By eating and cooking this way, you can halve your meat consumption and get more veggies into your diet.
Three Veg and Meat, Corn and Chicken Soup, on the menu week commencing 27th of May.
This month, we’re making it super easy for you to get more veggies into your diet. Every week in May, we’ll have 2 recipes from Three Veg and Meat on our menu. Happy cooking!
