As the old adage goes: “The road to hell is paved with good intentions.”

And it certainly applies to New Year and our plans for the future. “This year I’ll definitely give up chocolate.” And by February you’re guzzling more chocolate and sweets than you’ve ever consumed in your life.

If you’re looking to cut down on meat or dairy – or, perhaps, go fully vegan – the geniuses at beleaf are on hand to help. That’s because they’ve created a range of plant-based Yogurt Alternatives and Cultured Shots that can help make any transition that much easier. Thankfully, the beleaf range is delicious and creamy. The cultured shots come in strawberry, and the almond-based yogurt comes in Mango passion fruit and a Berries flavour.

Given BALANCE has been enjoying beleaf yogurts for a few weeks now, we sat down with acclaimed nutritionist Lily Soutter to find out more. And she says: “The nutritional benefits will vary, depending on the base ingredient. Yoghurts made from almonds, like beleaf, are low in saturated fat and are also made with live active vegan cultures so great for boosting overall gut health. 

“Almonds are a great natural source of calcium and heart-healthy monounsaturated fats as well as being totally gluten-free. 

“Plant-based yogurts are of course also a great choice for those who are intolerant or sensitive to lactose.”

And for anyone looking to get creative, Lily adds: “If you want to boost your breakfast, try creating a yogurt bowl with some of your favourite healthy toppings. I always like to add a fruit component, a source of plant-based protein and seed or nut, for example, chia seeds for a boost of fibre and omega 3 fats. 

“If you’re a keen snacker, yogurt bark might be a good option for you. Simply pour your yogurt onto a baking tray and top with fruits and nuts (or whatever you like!) before popping into the freezer for a few hours. Remove and smash for a healthy alternative to ice cream that you can snack on when the mood strikes!

“Some other things you could try – mix yogurt into your overnight oats for a deliciously creamy morning treat; add to baked oats or include in a healthy banana muffin mix, for a light and fluffy cake-like treat.”

And if you are someone looking to ease your way further into the plant-based world, Lily has a great nugget of wisdom: “Try one new (to you) plant-based food every week; gradually easing yourself in, adding variety over time. 

“Easy small steps to take including adopting things like ‘meat-free Monday’s’ at home. This will encourage you to experiment with new ingredients and make a conscious effort to reduce your animal intake on a weekly basis. 

“Oh, and another good food swap! Aquafaba (the water that you drain from a tin of chickpeas) is a really good substitute for egg white when making desserts like meringue. 

“It’s also a great way to reduce waste and ensure all elements of an ingredient are being used.”

For more information, please visit beleaf.eu