The whole family examined their way of life closely after Ivy Starr’s mother received a high cholesterol diagnosis. “We always considered ourselves as rather healthy,” Ivy notes. But more than we knew, we were depending on meat, cheese, and a lot of processed foods.
Ivy had been experimenting with plant-based foods for years, but this event transformed inquiry into dedication. She started looking for vegan dishes not just to support her mother but also to guard her own heart health.
What stunned her was what Ivy discovered. “I thought going vegan would mean forfeiting taste,” she notes. But once I realised the power of herbs, spices, and texture, it altered everything. Clean Eating Cookbook for Beginners: Eat Better, Feel Better, 500 No-Fuss Clean Recipes Incl. Whole Foods, Diabetic Recipes with 21-Meal Plan to Fuel Your Life
She began with basics: roasted chickpeas mixed with cumin, lentils cooked in tomatoes and garlic, sautéed spinach with lemon. She was not following trendiness; rather, she was following realistic, wholesome meals her family consumed. Her repertoire changed as her confidence developed: smoky tempeh with wild rice, eggplant stews, cashew cream sauces that tasted decadent without adding any cholesterol.
Learning to rethink how she constructed a plate made the most impact, she notes. “I concentrated on fibre, colour, and variety instead of meat at the centre,” she says. Your heart finds nourishment in that.
Ivy also learnt that improving protective elements like soluble fibre, potassium, and plant-based omega-3s—not only about cutting fat or sodium—is what determines heart health. Foods like walnuts, legumes, and flaxseeds became to be basics rather than alternatives.
The change went beyond just nutrition. Ivy notes that lunch become more deliberate and quiet. Her family began dining leisurely, savouring food together, and monitoring how meals made them feel—not only how full they were. Ivy felt stronger and more energised personally as her mother’s figures started to show great improvement.
Ivy now runs vegan cooking courses at her neighbourhood community centre. “People should know you don’t have to be a chef to eat for your heart,” she advises. You simply have to be honest.
Her true delight is seeing others fall in love with plants—not as a constraint but rather as an opportunity. She notes that vegan cuisine may be joyous, tasty, and therapeutic. Your heart will also appreciate you for it.
