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.
There’s a new word on the block: ‘V’ for vegan. Suddenly every restaurant and cafe worth checking out is offering new and exciting food/beverage options we’ve never had before. Motivated by health, environment protection and animal rights, this movement towards more ethical and healthy food is sweeping the globe. It’s more than a trend, we can safely say that veganism is here to stay. Reducing the amount of meat and dairy you eat has proven health benefits and the rise in plant-based food options is great for anyone looking to get healthier in 2017, whether they are a strictly ‘vegan’ or not.
Maz Valcorza is a social entrepreneur, author, speaker, creative director and self-confessed Star Wars enthusiast! She has always had a huge passion for food and owns Sydney’s first organic, raw, plant-based wholefoods café – Sadhana Kitchen. A yoga enthusiast, she completed yoga teacher training at Samadhi Yoga (now Jivamukti Yoga Sydney) in 2011. As well as spending her time creating deliciously healthy, sustainable and ethical food and teaching yoga, Maz runs workshops to help others transform themselves and their world through their plates. Here she gives us her amazing recipe for Chai Spiced Chia Pudding (Serves 2). Ingredients Chia: 2/3 cup chia seeds 1/2 cup chopped pistachios rose peta ls, green cardamom pods, fresh banana strawberries Chai Spiced Cashew Mylk: 6 cups filtered water 2 cups cashews soaked for 1 hour and then drained 1 inch knob ginger 2 tsp cinnamon 2 tsp cardamom ó tsp nutmeg 1 tsp vanilla powder 1/4 cup coconut nectar Strawberry Coulis: 1 cup strawberries 2 tbs coconut nectar 1 tbs beetroot juice Juice and rind from ½ lemon Method Pour chia …