By: Angie Haddock
Alicia Witt isn’t here to dole out lists of dos and don’ts. But she is here to share her own journey to forming better habits and show the ways that adopting the small changes philosophy has allowed her to find balance, eat better, and feel better physically and emotionally.
Many years ago, I wrote for a blog about independent music. During that time, I interviewed Alicia Witt, who is both an actress and a musician. She was coming to Nashville to play a show at the time – but now, she lives here.
So of course I was interested to see that Witt was putting out her first book! The full title is “Small Changes: The Easy, No-Rules Way to Include More Plant-Based Foods, Peace, and Positivity in Your Life,” – which is a lot.
There are only a handful of chapters here, but they are each pretty substantial. In the first one, she recounts her history and career. That part was fun, honestly, even though I knew parts of it already. She also gets into her philosophy of making small changes over time.
As the full title implies, Witt is vegan – or, as she admits, mostly vegan. But she comes back often to the idea that if you do have a thing that you love, or can’t give up – don’t live in constant guilt over it. It’s not worth beating yourself up over. I like this part of her philosophy.
This book has a lot about food in it, but it also touches on other subjects including exercise, beauty products, having pets, journaling, and just going with the flow in general.
While I do like her approach from a mental standpoint, there are some things that didn’t sit right with me. For example, she repeatedly recommends gluten-free alternatives – but really, no one needs to be gluten-free unless they have an allergy. (I get the feeling that, for Witt, it’s more about cutting the carbs in general than the actual gluten in them.) She also advocates giving your pets “human grade” pet food. If you are into getting high-end pet food because your dog or cat likes it, go for it. But human-grade has always felt like one of those marketing/labeling ploys to me. (Here’s a brief piece on it.)
There are a bevy of recipes in the back, and gorgeous pictures of the finished products. (I feel like there is a zero percent chance my attempts would come out looking like these – but if you love ogling food pictures, these are worthy!)
This book comes out today from Harper Horizon, and I was able to read an advanced copy through NetGalley. Also, as part of the book launch, Witt will be doing a virtual panel at the Southern Festival of Books later this week.