Switching to a plant based diet could be the single most important change you make to improve your health and wellbeing. Plant based foods are digested much more easily by the body and have the added effect of alkalising the system and detoxifying the body via fibre and nutrients.

Virtually all food energy comes from the sun. The plants convert this energy and stabilise it in their cells. They also absorb minerals from the soil and convert them into forms absorbable for humans. So effectively the plants are processing sunlight and minerals for us to eat!

Here is a 6 day plant based diet plan, and please keep it as organic as possible!

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Day 1:

Breakfast:

Smoothie: Plant based protein powder (Spirutein or sun warrior), aronia berries, 1x tbsp chia seeds, 1/2 tsp spirulina, 1 x tbsp Maca, small handful of kale (depending on taste tolerance). Add filtered water.

Snack (only if hungry):

Bounce ball (peanut)

Lunch:

Buckwheat pancake with anoki mushrooms, sauerkraut, coriander, wakame sea-vegetable, spring onion and some vegan mayonnaise, tomato, himalayan salt and pepper.

Snack (only if hungry):

1x ripe banana and a handful of pistachios

Dinner:

Rice noodles. Stir fry onion, garlic and ginger in a little coconut oil. Add sliced carrots and tender stem broccoli. Add some vegetable bouillon with a little water. Himalayan salt and pepper to taste.

Day 2:

Breakfast:

Porridge with rice milk, pumpkin seed, cinnamon and a little honey.

Snack

Hummus and carrot/cucumber sticks.

Lunch

Wholemeal wrap with falafel, lettuce, tomato, spring onion and hummus

Snack

2x ripe sharon fruit

Dinner

Mix finely chopped brussel sprouts, finely chopped coriander, spring onion, half an avocado, a little finely chopped ginger, himalayan salt and pepper and a little hemp oil together. Eat with Quinoa.

Day 3:

Breakfast:

Smoothie: Plant based protein powder (Spirutein or sun warrior), blueberries, 1 x ripe banana, 1 x tbsp chia seeds, 1/2 tsp spirulina. Add filtered water.

plant based diet plan2

Snack:

Pulsin’ bar: maple and peanut protein snack.

Lunch:

Merchant Gourmet spelt with sun blush tomatoes, basil and oregano, watercress, 6 almonds, sauerkraut, black olives.

Snack:

2 slices of watermelon

Dinner:

Roasted squash, parsnip, jerusalem artichoke and carrots, cut into cubes. Drizzle with olive oil. Add rosemary, thyme. Add onions chopped in half and whole garlic cloves. Add Himalayan salt and pepper. Have with steamed cabbage, nut roast and vegetable bouillon gravy.

Day 4:

Breakfast:

Buckwheat pancakes with squeezed lemon and xylitol/maple syrup.

Snack:

Pulsin’ Bliss Bar

Lunch:

Nori roll wrap filled with hummus, chopped tomato, a little avocado, sun-dried tomato, olives, baby-leaf spinach and shelled pistachio nuts. Drizzle a little apple cider vinegar on top. Have a couple of medium hot chillies on the side.

Snack:

1 sliced mango and 8 pecan nuts.

Dinner:

Spaghetti Napolitina: Made with Soba (buckwheat noodles). Fry red onion and garlic in a pan with a little olive oil. Add peeled tomatoes, chickpeas, broccoli and spinach. Add an organic stock cube and some basil, marjoram, oregano and a bay leaf (don’t eat). Add himalayan salt and some pepper to taste. Top with nutritional yeast.

Day 5:

Breakfast:

Smoothie: Plant based protein powder (Spirutein or sun warrior), blueberries, banana, spinach, chia seeds and filtered water.

Snack:

Warburton thins with hazelnut butter and a little elderberry conserve.

Lunch:

Wholemeal pitta with: Egg free mayo, enoki (or other wild) mushroom, dulse, coriander, baby leaf spinach, a sprinkle of pumpkin seeds and 5 almonds. Drizzle with a little hemp oil.

Snack:

Punnet of blueberries.

Dinner:

Curry made with short grain brown rice: Fry white onion, garlic, ginger, pepper corns and cumin seeds in a little coconut oil. Add chopped kale, thin sweet potato slices and cashews. Mix some stock in 250 ml of hot water. Add kofte spices, a little himalayan salt and some pepper. Chop and add one small hot chilli, remove seeds if you want it milder. Add stock to pan and simmer.

Day 6

Breakfast:

Slice 1 large tomato, add a little salt and pepper and grill. Toast some rye bread and spread with aroma free coconut oil. Fry some mushrooms and garlic in a little coconut oil in a pan. Eat with a handful of baby leaf spinach. Add some brown sauce!

Snack:

Small punnet of raspberries

Lunch:

Vegetarian Sushi, make yourself or buy ready made. Alternatively have a salad made with mixed leaves (spinach, watercress, rocket) red pepper, sun dried tomato, chopped spring onion, diced cucumber, coriander parsley (finely chopped), almonds and pecans Make a vinaigrette using local honey, balsamic vinegar and hemp oil.

Snack:

2 ripe pears and a handful of seeds (sunflower, pumpkin, hemp)

Dinner:

Sweet potato sausage and mash.

Sausages: Crush chia seeds, walnuts and shelled-pistachios in a pessel and mortar. Add to spelt flour. Add finely chopped onion celery and garlic. Add herbs: sage, bay, rosemary, black pepper, nutmeg and marjoram. Add himalayan salt and hemp oil. Kneed and shape into sausages. Grill.

Sweet potato mash: Boil sweet potato and three cloves of garlic. Strain in a colander and put back in saucepan. Mash with a tbsp of coconut oil, a pinch of himalayan salt, 1/2 tsp of turmeric and some ground pepper.

Serve with Steamed asparagus, peas or tender stem broccoli and a couple of strong pickled onions on the side.

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