When Rowan Dune first learned her blood pressure was creeping into the danger zone, she was stunned. “I was 33. I didn’t drink or smoke.
I thought I was doing everything right,” she recalls. But her family had a history of hypertension, and stress from work had taken a quiet toll. Her doctor gave her two options: start medication or try changing her lifestyle.
Rowan didn’t want to rely on pills just yet. As a longtime vegan, she already ate a plant-based diet—but she began to question whether it was as healthy as she believed.
“I was eating a lot of vegan junk food,” she admits. “Frozen nuggets, fake meats, instant noodles. I’d fallen into the convenience trap.”
So she began reshaping her meals—not just for weight or energy, but specifically to support her cardiovascular health. She dove into research, read up on plant-based nutrition for blood pressure, and slowly built a new routine.
Out went the sodium-heavy packaged meals. In came whole grains like quinoa, potassium-rich produce like bananas and sweet potatoes, and leafy greens she once overlooked.
Each meal became intentional. A warm bowl of oats in the morning, topped with ground flaxseed and blueberries.
Lunches with lentil soup and a side of kale dressed in olive oil and lemon. Dinners built around legumes, roasted vegetables, and a sprinkle of sesame seeds.
After six weeks, her numbers dropped. After three months, they were normal. Bloom Nutrition Superfood Greens Powder, Digestive Enzymes with Probiotics and Prebiotics, Gut Health
“It wasn’t about perfection,” Rowan says. “It was about consistency and learning what my body actually needed.”
Now, she shares her journey with others facing the same wake-up call. “Food won’t fix everything,” she acknowledges. “But it gives you power. And sometimes, that’s all you need to get back in control.”
