I think there is great value in diet moderation. As a service industry professional, I don't fall in line with many of my peers in terms of greatly resenting those who can and choose to make very deliberate decisions about what they put in their bodies, including the consumption of meat and animal products. There are tons of conflicting arguments for and against going fully vegan, fully raw, etc. Mark Bittman, longtime contributor to the NYT food section, was forced for health reasons to alter his diet. I believe he now eats vegan for two meals a day, and eats whatever he feels like for the other. I love this idea as a way of preempting any health problems. I hope to one day get to a point where my crazy restaurant schedule will allow for more controlled food choices.

After his lifestyle change, Mark Bittman wrote a book called "How to Cook Everything Vegetarian." I am an omnivore, but I own it and it's a wonderful resource. Oh She Glows has some pretty solid vegan recipes. In terms of getting started, I think you have to decide how much of an extreme you want to take this to, and go from there. Set yourself up for success by cleaning out your pantry and refrigerator and filling them back up gradually with the "right foods." Whatever you decide, variety will be key. Eat the rainbow, everyday- and maybe not the same rainbow every single day. And good luck!