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More and more people are seeking to reduce their consumption of foods of animal origin. That is why the concept of plant based diet either Plant Based Diet gained prominence.
But what is it? This is a trend in which unprocessed and minimally processed plant-based foods predominate. This means that It can be 100% plant-based or it can include small amounts of animal-based foods. such as eggs, dairy products and even meats.
The foods that are part of it are: whole grains, legumes, fruits, vegetables, nuts and seeds. You can also include minimally processed foods such as good quality oils -extra virgin olive and flax-, in addition to products such as tofu, tempeh, wheat germ and nutritional yeast.
It should be noted that if the diet is not 100% plant-based, it may include a smaller proportion of dairy products and eggs, very small amounts of lean meats, and prioritizing fish.
But what are the benefits of this type of diet?
While its benefits are clear, it is not always easy to hit the nail on the head with the recipe. Foodit, the platform of recipes curated by LA NACION, analyzed the trend and nutritionist Agustina Coronel Levaggi, specialized in plant-based diets, shares five ideas for easy recipes to make at home:
1. Quinoa noodles with kale pesto
2. Mung bean croquettes
3. Broccoli, leek and turmeric omelettes
4. Pumpkin and textured soy cake
5. Oyster mushroom Milanese with cauliflower puree and beans
Under this scenario of changing habits, in which the term foodie (English expression that defines food and drink enthusiasts) took center stage, THE NATION launched Foodit (www.foodit.com.ar) with a key proposal: “Today we cook”The project was born from the belief in the value of food as a bond that unites people.
For rediscover the pleasure of cooking, get inspired and venture with new ingredients and find the balance between health and flavor, Foodit presents itself as a guide, a companion and a source of ideas in the culinary world that unites people through a passion for cooking, creativity and shared experiences.
The new platform digital subscription is an ally of the cook: before and during (with inspiration, variety, practicality, knowledge and well-being) and after (at the time of sharing and enjoying) with a unique service proposal in the market based on curated content and the creation of new experiences. In addition, the platform will be differentiated by the ease with which content can be found and organized.
For those who want to improve their diet and enjoy tastier dishes; for those seeking to learn or deepen their knowledge of cooking techniques; for those looking for quick and practical solutions for everyday life; For those interested in getting the most out of food and for those passionate about keeping up to date with the latest gastronomic trends, Foodit is a unique experience.
Recipes from various food trends (vegetarian, gluten-free, keto, lactose-free and vegan will be added to the classic proposals), news from the sector, curiosities, cooking guides with techniques, step-by-step videos and masterclasses with leading chefs from the most renowned restaurants will be part of the content. Because cooking is pleasure, emotion, flavor and creativity: making favorite dishes, learning new recipes (from the most original to the easiest, healthiest and quickest) and sharing pleasant moments at the table has a positive impact.
Fernando Trocca (Santa Teresita Counter), Donato de Santis (Cucina Paradiso), Germán Martitegui (Marti), Dante Liporace (Mercado de Liniers), Hernán Lucchetti (executive chef of El Celler de Can Roca), Alejandro Féraud (Alo’s Bistro ), Mariano Ramón (Gran Dabbang), Juan Gaffuri (Four Seasons), Leandro Bouzada (Osaka), Mauro Massimino (Buenos Aires Verde), Luca Gozzani (executive chef of Grupo Fasano), Julieta Caruso (Casa Cavia), Pamela Villar ( reality jury Bake Off), Agustín Brañas (Rufino), Laura Di Cola (zero waste), Ivan Azar (Casa Vigil), Teodelina Quesada (Casa Nectar), Luciano Combi (Fifi Almacén), Micaela Najmanovich and Nicolás Arcucci (Anafe), Kenyi Heanna (Chui), Jossefp Reyes (Osaka), Jorge Veliz, Matías Lorenzo and Marcos Gómez (Sheraton), Matías Gutiérrez (Abrasado), Mariana Mangiarotti (tea blender) and María Estela Tapia (Usina Cafetera), are just some of the leading chefs who are already part of the Foodit communityOn the site they will share the recipes of the dishes they serve in their restaurants, their secrets and the best tips. In the coming days you will learn more names that will be part of it.
In addition to the work of the Foodit team, behind closed doors of the editorial office, made up of Jimena Barrionuevo, Mercedes Soriano and chef Pablo Franco. And the collaborations of Laura Litvin, Mónica Albirzu, Facundo Di Génova, Gabriela Arias, among other journalists.
Subscribers can save, generate an automatic shopping list with favorite recipes, put together a personal recipe book and a personalized weekly menu.
Thanks to the development of simple and effective filters, The user will have quick and easy access to what they are looking for. The comprehensive proposal has its digital focus but will create synergy with the rest of the content platforms and will have its newsletter and its own social networks: Instagram (foodit_ar) and Facebook (fooditar), as well as a presence on the THE NATION.
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