Freya Sloan’s doctor warned her that she was on the brink of developing high blood pressure. At only 35, the news startled her. “I felt too young to be dealing with this,” she says. But stress, genetics, and a salt-heavy takeout habit had taken their toll.
Freya had been flirting with veganism for a while, mostly for ethical reasons. But this new health concern gave her a more personal reason to commit—and fast. She decided to try a one-week fully vegan plan specifically tailored to support healthy blood pressure.
She cut out processed foods entirely for seven days and filled her plate with potassium-rich fruits, leafy greens, and legumes. Salt was reduced to the bare minimum, but she kept flavor alive with herbs, garlic, lemon, and a splash of balsamic vinegar when needed.
What surprised her most wasn’t the drop in blood pressure—though that was noticeable within days—it was the way she felt emotionally. “I felt calmer, less reactive,” she says. “As if my nervous system was finally exhaling.”
By the end of the week, she didn’t want to stop. “I went into it thinking I was making a sacrifice,” Freya reflects. “But it ended up being a gift I gave myself.”
Now, she lives with balance. She still enjoys a vegan burger or spicy curry from time to time, but she never forgets how powerful that first week felt. “It taught me how food can reset more than your body—it can reset your mindset, too.”
