Our favourite Hong Kong plant-based marathon runner, healthy lifestyle blogger and vegan recipe creator, Angie Li, aka ‘Vangietarian’, tried our Papaya SOS Marmalade, and she loved it! She celebrates the papaya fruit in this recipe of the ‘Papaya breakfast parfait’, perfect for your morning boost. Check it here! Ingredients: Turmeric chai bircher muesli: Advertisements
Angie Li is the talented creator, chef and photographer behind vANGIEtarian, Hong Kong’s most popular plant-based Instagram account and healthy lifestyle blog where she shares her stunning bowl photography and simple, nutritious and delicious recipes. She is a passionate vegan marathon runner. We’re happy to share here her recipe for chocolate brownie bircher muesli: such a warming breakfast combo!
There are animal products in cosmetics. It’s a fact. Some are animal derived and others are animal by products. Some use ingredients animals were born to make (think milk, honey and beeswax), others use ingredients made from animals. It’s easy to tell animal made foods at the supermarket. It’s a lot harder to pick out animal made cosmetics. Are you vegetarian or vegan? Would you be shocked to learn many moisturisers, mascaras, eye shadows and blushers are made from animal products? Would you like to know exactly how to choose vegetarian and vegan friendly skincare, makeup and cosmetics?
Alyce Cimino is a Naturopath (BHs Naturopathy) and owner of Ahara Health – Naturopathic + wholefood collective on Sydney’s Northern Beaches. Alyce has a passion for wholefood cooking and using food to nourish the body and mind. When Alyce isn’t in the kitchen or at the farmers market you can find her at the beach enjoying the ocean and sunshine. Discover here her article about ‘skin loving food’. “There is nothing more beautiful than the confidence that healthy glowing skin brings. As a Naturopath, I believe that healthy gorgeous skin comes from within. Our skin tells the story of our overall health; if our hormones are happy, if our liver is clearing toxins effectively or if needs a little more support, or perhaps that we need the support of a specific nutrient.
In celebration of World Vegan Day this Wednesday, November 1st, we’re happy to share this new vegan recipe from our beloved food coach Diana Tencic. Over 16 years experience in health and fitness at Body Be Well have taught Diana the essential role of food in the health and fitness balance. Check here her recipe for “Beetroot vegan cream cheese”. This delicious creation involves two steps. First you need to soak two cups of plain cashews in a bowl of water for 24 hours.
Stan Veniaminov is a personal trainer based in Bondi, Australia. Read about his tips on how to keep fit and stay healthy when on a vegan diet. ‘I think being vegan and fit can be bit tricky, but as long as you focus on eating food high in nutrition, especially essential amino acids, then you will be fine. Lets take breakfast for example. First of all when I wake up during 1st hour of being awake I drink around 1-1.5L of water to make sure body is well hydrated and energised to kickstart my daily activities. Then, after 2 hours, I make breakfast, usually smoothie or acai bowl, loaded with oats, bananas, peanut butter or walnuts, chia seeds, crunchy granola (my fav) and plant-based protein (PranaOn is my fav).
Discover this colourful recipe by Maz Valcorza. Maz has a passion for food, and she loves creating delicious, organic, vegan, gluten free and refined sugar free recipes. ‘This hearty meal is infused with aromatic spices and sweetness from dried fruit. It’s packed with protein and beta-carotene and will satisfy your hunger for sure!
Buffy Ellen is the founder of http://www.begoodorganics.com, a plant-based whole food blog. After being diagnosed with Graves’ disease a number of years ago, an autoimmune disease, Buffy subsequently embarked on a path to health and wellness. Here she shares her love about delicious, plant-based food with her Blueberry and Beetroot Cheesecake recipe. “Amongst the many plant-based cakes I’ve made, this is one of my favourites so I hope you love it too. With four layers of heavenly deliciousness, it’s super light and luscious – no need to save it for special occasions! We’ve been loving having this alongside midweek dinners for an extra-special dessert. As an added bonus, there’s a sneaky vege in the top layer and a nut-free base, meaning this cake is better for you and your wallet.
Lilian Dikmans is a blogger and model based in Melbourne, Australia. Her aim is to inspire people who are searching for practical ways to improve their health and wellbeing. Here is her vegan, gluten free and dairy free recipe of ‘mexican rainbow bowl’.
Stan is a personal trainer based in Bondi, Australia. A few years ago, he decided to go vegan. He tells us how to be fit and vegan. Tell us how and why you decide to go vegan? I’ve just started becoming more conscious, wasn’t feeling right while eating meat, kind of disgusted feeling when your plate is covered in blood. Then, friends of mine send me few videos on animal cruelty and that put final stop to consuming animal products. It’s the best decision I have ever made.