There are many reasons why people choose to adopt a vegan lifestyle — whether its for ethical reasons or to inspire a healthy lifestyle — but avoiding meat and dairy may have other perks, including preventing chronic disease. Nutritionist, vegan chef, professor, and owner of Amelia Eats, Amy Symington, focuses on teaching individuals how dietary choices can actually impact overall health and contribute to saving lives.
Symington is a multi-faceted woman actively involved in the vegan health community. She is very warm and easy to approach and is intelligent in a non-assuming way. Symington started her career as a vegan chef seven years ago and now teaches nutrition and culinary classes at George Brown College. “There is a stigma to vegan food being not flavourful,” Symington says. “The other chefs try it and they are shocked at how good it is. I like to focus on converting people to a plant-based diet through food.”
Alongside teaching, Symington runs a business called Amelia Eats that does catering, nutritional consulting, and creates recipes for various publications and businesses. She provides vegan nutrition expertise through her website and will also provide deluxe vegan catering dinners at request.
Symington’s interests go beyond simple cooking. She is researching how plant-based fare can help people who are suffering from life-threatening illnesses such as cancer. “My mom had breast cancer. During her treatment, I focused on plant-based foods and nutrition,” Symington says. “During my mother’s treatment, I found there wasn’t an option for people with cancer to be provided with a nutritionist or dietician. It was more like an assembly line with pills. There is no tender love and care in our system when it comes to cancer. There are wonderful doctors and nurses, but when to nutrition there is a gap. Processed red meats in particular, sausage, and bacon is directly linked to an increased risk of cancer and also breast cancer. The World Health Organization (WHO) came out with a statement that shook people last year.”
After learning more about these risks, Symington began a vegan supper club program on Tuesdays and Thursdays at Gilda’s Club Greater Toronto, and provides social and emotional support to cancer survivors. The program involves preparing and cooking vegan fare for cancer patients and their families twice a week. “Gilda’s program focuses on cancer survivors. There are 50 different cancer care affiliates in North America and the vegan supper club programming is very popular,” Symington says. “People were very skeptical at first and would jokingly ask for steak instead, but they came around to the vegan meal and now they love it. It is all about winning people over with really flavourful food.” She focuses on a menu with fruits, vegetables, nuts and legumes. “They are most nutrient dense foods out there with high fibre, healthy fats and high antioxidants. Antioxidants fight off ‘free radicals’, osteoporosis, and diabetes and help with chronic disease prevention in general.”
Symington’s mom focused more on a vegetarian diet when she was in treatment, and her doctor became concerned if this was the best choice for her health. This later inspired Symington to start a community guide about how plant-based diets can positively influence good nutrition if you have cancer. It is proven that fruits and vegetables are filled with phytochemicals, fibre, and health promoting nutrients and tend to be healthier than meat and dairy products. As an expert nutritionist, Symington is creating a plant-based guide to cancer nutrition for people who would like to prevent cancer, those going through treatment, and those who are in recovery from treatment. Symington received funding from the Social Sciences and Humanities Research Council (SSHRC) award to create the guide and this will help fund the project. “There will be three components, including a literature review on what to consume for cancer prevention, then large quantity recipes focusing on foods mentioned, and the third part will focus on how to run your own supper club programming,” Symington says. “The students at George Brown are helping create recipes and then we test the recipe at Gilda’s on Tuesdays.”
Along with her husband, Beaches-East York MP Nathaniel Erskine-Smith, the couple plan to raise their son as a vegan. “Generally. babies are vegan. You exclusively breast feed them, which is recommended. The first things that are recommended are cereals and fruits and vegetables. From there, use calcium-fortified tofu, lentils, and whole grains to get your complete proteins,” Symington says. “As a parent, you need to be informed about specific nutrients including vitamin D, DHA, probiotics, B12, iron, and calcium.”
When Symington isn’t working, she enjoys cooking on her own time and making delicious vegan food. Her guilty pleasure sounds absolutely delicious: “My death row meal is a good burrito or taco equipped with avocado and sweet potato with tempeh, and turmeric or tempeh tacos, always with hot sauce.” When she isn’t working, She also loves running and soccer, and is currently reading “Healing with Whole Foods” by Paul Pitchford.
Symington is leading the way in disease prevention with a compassionate approach to food and health. She is inspiring and her knowledge about vegan health foods gives people vital information about living a healthier lifestyle. Check out Symington’s recipes through Amelia Eats and if you get a chance, enjoy one of her vegan meals.
Amy has done two amazing dinner fundraiser for Gilda’s Greater Toronto Club. I have attended them. The food was delishes. Try and get to these events they are so much fun! Susie Styrsky