In this column, Mark Bittman introduces The Flexitarian. I look forward to reading it. As he puts it:
The moderate, conscious eater — the flexitarian — knows where the goal lies: a diet that’s higher in plants and lower in both animal products and hyperprocessed foods, the stuff that makes up something like three-quarters of what’s sold in supermarkets. That’s the kind of cooking and eating I’ll be exploring in this monthly column.
I hope these recipes demonstrate the general goal of The Flexitarian, which will be to marry the burning question “What should I be eating?” with another: “How do I cook it?” And just as it will describe the latter with the most flexibility and the greatest possible sense of ease and relaxation, it will recommend the former with as little dogma as an advice-giver can muster.
It’ll also be about personal experience: I’m just another guy trying to figure out what to eat. (Everyone is. And I’ve no intention of abandoning the occasional rib-eye, nor of seeing that as a betrayal of anything.) I might be able to cook nearly anything decently, but I can be slow to figure things out (it took me a long time to realize that popcorn with a little oil and salt was the closest you could get to healthy junk food), and I certainly struggle with cravings.
That makes the primary challenge to discover how to satisfy those cravings while staying as best as I can within the boundaries of what we know to be sane, or conscious, or well-informed — call it what you will — eating.