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VEGETARIAN DIET
VEGETARIAN DIET

PL
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Vegetarian diet at Sense Med Concept

Our vegetarian diet is a menu without any meat, also fish meat. While excluding protein-rich products we provide, however, increased amounts of other sources of this nutrient - eggs, plant sources such as legumes, cereals, nuts. Chlorella is a plant source of vitamin B12 in the vegetarian diet. We also include iron-rich foods, such as certain seeds, grains and vegetables. Thanks to proper balance, it also provides adequate amounts of other key nutrients and energy needed for daily activities.

Who is this program for?
Vegetarian diet was created for people who do not eat meat for health or ideological reasons, but they want to remain fully healthy. Well-balanced, meatless menu significantly reduces the risk of developing many civilization diseases, such as diabetes, atherosclerosis or certain cancers.

  • Vegetiarian diet is used as a menu supporting health, e.g. in cardiovascular diseases, cancer or diabetes, because it helps to reduce inflammation.
  • It also act beneficially in allergies, food intolerances and constipation.
  • The meatless program is recommended for people who want to support the weight loss process. Eliminating meat from the menu even for a short time helps to increase the effectiveness of reduction diets and launch fat burning process in cases where the body does not respond to a weight loss diet.
  • Sticking to a vegetarian menu translates into a slimmer figure: according to studies, vegetarians weigh on average 15% less than carnivores and less frequently suffer from obesity.

Sample vegetarian diet menu

After waking up:
Natural Alkaline Water Java pH 9.2 with aloe vera pulp and lemon

Breakfast
Warming frittata with leek, potatoes, and gorgonzola cheese
(ingredients: gorgonzola cheese, potatoes, eggs, leek, spinach, milk, extra virgin olive oil, dill, Himalayan salt, black pepper)

Second breakfast
Melon salad with feta cheese and basil panna cotta
(ingredients: cantaloupe, feta cheese,, cocktail tomatoes, cucumbers, mint, hariss, extra virgin olive oil, lemon juice, bee honey. Basil panna cotta: coconut milk, fresh basil, agar, Himalayan salt, black pepper)
 

Lunch
Tagiatelle with zucchini, carrot and parsley pesto
(ingredients: tagiatelle pasta, lactose-free parmezan, zucchini, carrots, tomatoes, extra virgin olives, parsley and mint pesto: parmezan without lactose, almond flakes, parsley, fresh mint, walnut oil, lemon juice, Himalayan salt, black pepper)

Snack
Cocoa and cinnamon chia pudding with roasted apples and pears
(ingredients: coconut milk, dates, apples, pears, cocoa, cinnamon, chia seeds, ginger, honey or agave syrup, coconut oil)

Dinner
Indian vegetables with mango and peanuts
(ingredients: red rice, mango, mushrooms, green peppers, sugar peas, chili peppers, ginger root, garlic, spring onion, sherry, roasted peanuts, bio peanut butter, non-refined coconut oil, gluten-free soybean sauce, Himalayan salt)