The Vegan Lifestyle: More Than Just a Diet – A Path to Holistic Health and Compassion

In recent years, veganism has gained popularity, not just as a dietary choice, but as a lifestyle. With growing awareness of the health benefits and the ethical implications surrounding animal-based products, many are exploring plant-based diets. Madhuja, a strong advocate for veganism, shared her experiences and insights in an exclusive conversation with SheSight, emphasizing that this shift isn’t just about the food we eat—it’s about creating a healthier body, mind, and planet.

Madhuja’s perspective on veganism is deeply rooted in the belief that what we consume directly impacts our health. “Loving ourselves means taking care of our bodies, and the best way to do that is by consuming foods that nourish us,” she says. “Food should be medicine—good food that eliminates the need for pharmaceuticals”, revealing that she hasn’t needed antibiotics or painkillers for four years since transitioning to a plant-based diet.

Madhuja also points out that lifestyle changes beyond diet are crucial for overall well-being. “Along with a balanced diet, you need to maintain healthy habits like getting adequate sleep and managing stress. While we can’t eliminate stress entirely, knowing how to balance it is essential.”

One of the biggest misconceptions about veganism is the concern over nutrient deficiencies, particularly in protein and calcium. Madhuja addresses this directly, stating, “People always ask, ‘Where do you get your protein? Where do you get your calcium?’ These are simply myths.” She points out that plant-based foods like legumes, grains, and vegetables are excellent sources of these nutrients.

She draws an interesting comparison to animals in nature, saying, “Look at the largest animal on the planet, the elephant. It’s herbivorous and lives longer than carnivorous animals.” She explains that humans, too, can thrive on a plant-based diet by learning which vegetables and grains are rich in protein and calcium.

Madhuja shares how, for the first 30 years of her life, she wasn’t exposed to the plant-based world, despite being enthusiastic about cooking. However, once she made the switch to veganism, it opened up a new realm of culinary experimentation.

“I started playing with all new ingredients and flavors,” she says, excitedly recounting how she created a burger patty that mimics beef using rajma (kidney beans) and mushrooms. “There’s so much you can explore in the plant-based world.” She mentions that even traditional dishes can be recreated using plant-based ingredients.

For example, she has perfected a dairy-free version of kachagolla (a traditional Indian sweet made from milk solids), and has been successful in selling it on her vegan platform. She has crafted vegan versions of other famous Indian sweets using plant-based alternatives.

When she discovered how the food industry exploits the reproductive systems of female animals, it struck a deep chord. “Every animal-based product we consume is an exploitation of the female reproductive system,” she explains. She details how cows are injected with hormones to increase milk production, and how mother pigs are confined in tiny cages, unable to move for months. These practices, she argues, exploit females in ways that parallel the exploitation of women in society.

“Most of the animal food we consume is the result of exploitation of female animals—whether it’s milk, eggs, or meat,” she adds. This ethical revelation motivated her to dig deeper and ultimately embrace veganism. She believes that exploitation in one area of life can lead to broader harm in society.

She also brings attention to the innovations in vegan food technology, like plant-based meats that replicate the taste and texture of animal meat. “If you can make a chicken dish taste delicious with spices, why not use soy meat or plant-based meat instead?” she asks. For those who miss the flavors of traditional non-vegetarian food, these alternatives offer a similar culinary experience without the ethical concerns.

Madhuja also stresses that plant-based eating can reduce the risk of heart disease, lower cholesterol levels, and aid in faster recovery for cancer patients. While plant-based diets may not completely prevent diseases, they certainly contribute to overall better health.

“When you eat lighter, less acidic foods, your body has more energy to heal itself,” she explains. This is particularly important for those recovering from illnesses, as lighter foods allow the body to focus on healing rather than heavy digestion.

She also touches on how foods like milk, injected with hormones to increase production, are harmful to human health. “We’re consuming these hormones daily, and they’re not good for our bodies,” she explains. By removing dairy and animal products from her diet, she feels lighter, healthier, and more energized.

For those considering veganism, Madhuja advises starting small. “You eat three meals a day—start by making one of them completely plant-based,” she suggests. Gradually, you can increase the number of vegan meals per week until it becomes a lifestyle.

 “For every non-vegan product, there is a vegan alternative,” she says. From plant-based milk to vegan ghee, it’s easier than ever to make the switch without feeling like you’re missing out. Madhuja herself has explored creating vegan versions of ghee from coconut oil and other natural ingredients, which still provide the taste and richness of traditional ghee. One of her key recommendations for those starting their plant-based journey is to replace cow’s milk with plant-based alternatives such as nut milk or soy milk, as she believes dairy is not only exploitative but also harmful to the body.

For Madhuja, veganism is about embracing a lifestyle of compassion. “We must stop harming other beings and learn to coexist,” she says. By choosing plant-based foods, we reduce the exploitation of animals and contribute to a more sustainable planet.

Her vegan mantra is simple yet powerful: “Reduce, replace, and repeat” – reduce animal-based products, replace them with plant-based alternatives, and repeat the process gradually. This approach allows individuals to make the transition at their own pace while gradually adopting a kinder, more ethical lifestyle.

At SheSight, we are grateful to Madhuja for sharing her insights and experiences. Her passion for veganism, her culinary creativity, and her deep-rooted ethical beliefs have left a lasting impression. We hope her journey encourages more people to explore plant-based lifestyles with an open mind and heart.

Article by Neethu Paul

Research and Interview by Anamika Chakravorty & Surangama Guha