Vegan Lifestyle

Vegan Blogs

26 May 2022

Vegan Blogs Vegan Blogs
  • Gear Recommendations for Beginner Trail Runners
    25 May 2022

    As a beginning trail runner, you need specific gear to ensure you not only get the most from your runs but also go about it safely and comfortably. Start with lightweight gear that won’t impede or restrict movement, allowing you to focus on your footing and the trail itself. You don’t need a ton of gear t...

    Read moreThe Best Vegan Podcasts for Anyone Living Plant-Based

    The post Gear Recommendations for Beginner Trail Runners first appeared on Vegan Liftz.
  • How Much Does a Dumbbell Bar Weigh?
    25 May 2022

    If the thought has ever entered your mind, whether at the gym or home, about whether the weight you are lifting is correctly presented or not. Depending on the weight used, the bar weights between 5-10 lbs, and this is called the dumbbell, essentially. This can also vary for those that are looking to bui...

    Read moreThe Best Vegan Podcasts for Anyone Living Plant-Based

    The post How Much Does a Dumbbell Bar Weigh? first appeared on Vegan Liftz.
  • What Are The Best Botox Brands?
    25 May 2022

    People turn to Botox for many reasons: to reduce the appearance of wrinkles, to improve their overall complexion, or simply to look and feel younger. But with so many brands on the market, it can be difficult to know which one is right for your body. In this blog post, we will teach you about the different ty...

    Read moreThe Best Vegan Podcasts for Anyone Living Plant-Based

    The post What Are The Best Botox Brands? first appeared on Vegan Liftz.
  • The Best Glute Isolation Exercises For Lifters
    25 May 2022

    There are not many people out there that would say that they do not want a better backside. However, there could be a number of reasons why your want to strengthen your glutes.  You may want to improve your deadlift or your squat. Perhaps you want your backside to look better in pants. No matter what you...

    Read moreThe Best Vegan Podcasts for Anyone Living Plant-Based

    The post The Best Glute Isolation Exercises For Lifters first appeared on Vegan Liftz.
  • A List Of The Best Gifts For Swimmers
    25 May 2022

    If you have someone in your life who loves to swim, you may not know what gifts work well for them. After all, swimming can be a fairly niche hobby that has multiple gear types that seem esoteric or strange. Thankfully, you can find the best gifts for swimmers without spending a lot of time and money by under...

    Read moreThe Best Vegan Podcasts for Anyone Living Plant-Based

    The post A List Of The Best Gifts For Swimmers first appeared on Vegan Liftz.
  • Some Stuff I Ate When I Had COVID
    25 May 2022

    Well, after almost two and a half years of dodging a bullet, I finally got COVID. I knew it was inevitable at some point, and this new Omicron subvariant is suddenly everywhere, so... oh well! Last Thursday, Paul started feeling sick after having been exposed to a coworker who was sick. He tested positive on Friday morning, and we tried to isolate him to one bedroom/bathroom. But that was fruitless, and I started feeling funky on Saturday. I took a test, and boom, COVID. 

    At first, I just felt a little stuffiness, and I really hoped I'd be one of those lucky people who doesn't have symptoms. But by mid-day Saturday, the alternating fever and chills (and constant headache) kicked in, and we were both stuck in bed watching the latest season of Ozark. Even though I felt awful, I was kinda glad to finally have time to watch Ozark. Sometimes you need the Universe to just tell you sit down. 

    I didn't have a super appetite on Saturday, but I did have some Ocean's Halo Vegan Chicken Ramen with added veggies and sriracha tofu.

    And lucky me — I stockpiled Amy's No Chicken Noodle Soup back in 2020 just in case of COVID. But I hadn't yet had a reason to eat it. So I had some of that too.

    By Sunday, I was feeling slightly better. The fever wasn't constant — just occasional — but the headache was still persistent. And my hunger was back in a big way! All I wanted to do was eat. I figured I needed to make sure I was getting plenty of antioxidants and micronutrients, so I made a Tofu TLT to get some greens in. And I made some fresh green juice to use up some kale, apples, and oranges that I had sitting around. Oh, and I also had lots of pretzels and chips all weekend because, for some reason, I was craving salty, spicy stuff. 

    On Monday, I woke up with cold sweats, but the headache was gone. Yay! I took the day off work and laid pretty low so I could keep recovering. We'd finished Ozark by that point, but I started Inventing Anna and we rented Moonfall. Later that night, I made myself a very comforting meal of Beyond Chicken Tenders, Vegan Mac & Cheese, and Sauteed Kale. By the way, I was still starving all day, despite eating at least four (maybe five?) meals. 

    Finally, on Tuesday, I woke feeling pretty normal! No fever, headache, cold sweats, or chills. I had (and still have) a very slight scratchiness in my throat, but that's about it. I'm back to work (from home of course). I never lost my tastebuds (THANK GOD CAUSE THAT WAS THE THING I WAS MOST CONCERNED ABOUT), and I didn't have any real respiratory issues. Paul was about the same. So we lucked out, thanks to being vaccinated and boosted! 

  • Vegan Dal Makhani
    25 May 2022

    This vegan dal makhani is rich, buttery and divine! It’s loaded with flavor from a perfect blend of spices, with a creamy and luxurious texture. You’ll definitely come back for seconds. This vegan dal makhani is so good it will knock your socks off. Also known as black lentil dal this is an ultra rich,...

    Read More »

    The post Vegan Dal Makhani appeared first on Loving It Vegan.

  • Barry Callebaut Announces North American Expansion in Plant-Based Offerings and Solidifies Itself As the Most Comprehensive Plant-Based Solution Provider in the Industry
    25 May 2022

    Global chocolate manufacturer launches new dairy-free organic chocolate for its North American customers

    CHICAGO–(BUSINESS WIRE)–Barry Callebaut, the world’s leading manufacturer of high-quality chocolate and cocoa products, announced today its latest expansion of its plant-based portfolio by adding dairy-free organic chocolate to its North American portfolio. Barry Callebaut’s continuous expansion and innovation in this space solidify Barry Callebaut’s position as the most comprehensive supplier of plant-based solutions due to breadth of offerings. Barry Callebaut is amplifying its entire, wide-ranging plant-based solution range, called Plant Craft, just in time for the 2022 Sweets & Snacks Expo Trade Show. This sends a strong signal to the industry and its customers of Barry Callebaut’s commitment to having the most versatile and broad range of solutions to meet consumer needs.

    Dairy-free organic chocolate and the entire Plant Craft portfolio caters to the growing demand for vegan and dairy-free solutions within the sweets and snacks industries. Today’s consumers are more mindful and educated about their purchases and it will be crucial for food manufacturers to consider how their products impact personal and planet health. A recent survey showed that 81% of consumers are seeking chocolates that not only taste great but are also ‘good for me and good for the planet’. This insight was uncovered by Barry Callebaut’s new report, The Future of Indulgence that will be unveiled at the Sweets & Snacks Show on May 24.

    Dairy-free organic chocolate joins the entire plant-based portfolio including the recently launched dairy-free compound, classic dairy-free chocolates, and cocoa powders as well as the more unique portfolio offerings including the robust range of nut solutions and Cacaofruit Experiences, the pulp, juice and concentrate directly from the Cacaofruit. The Plant Craft range includes solutions for confectionery, bakery, ice cream applications, and beyond.

    “We have seen an increased demand for plant-based indulgence over the years,” said Steve Woolley, CEO & President, Barry Callebaut. “The continuous expansion and innovation in our Plant Craft line, bolstered by our best-in-class manufacturing capabilities, explains why Barry Callebaut is a pioneer in the chocolate industry. Our team is looking forward to sharing more about our new dairy-free organic chocolate capabilities at the Sweets & Snacks Expo.”

    “There is a lot of excitement around our industry-leading Plant Craft portfolio as we offer exciting solutions to the consumer demands of the plant-based market,” said Laura Bergan, Director of Brand Marketing at Barry Callebaut. “Along with expanding our plant-based solutions, we will also reveal our Future of Indulgence report that introduces a new type of indulgence that we have seen emerging in the past few years. Sweets & Snacks Expo is the perfect moment to debut the comprehensiveness of our Plant Craft portfolio and to communicate how the exciting dairy-free organic addition optimizes the new opportunity in the world of indulgence.”

    The 2022 Sweets & Snacks Expo (May 24 – 26, 2022) at 2301 S King Dr, Chicago, IL. Attendees are invited to stop by to learn more about Barry Callebaut at Booth #11761 in the West Hall. For more information, please visit

    About Barry Callebaut Brand

    The Zurich-based Barry Callebaut Group is the world’s leading manufacturer of high-quality chocolate and cocoa products – from sourcing and processing cocoa beans to producing the finest chocolates, including chocolate fillings, decorations, and compounds. The Barry Callebaut Group serves the entire food industry, from industrial food manufacturers to artisanal and professional users of chocolate, such as chocolatiers, pastry chefs, bakers, hotels, restaurants, or caterers. The Group runs more than 60 production facilities worldwide and employs a diverse and dedicated global workforce of more than 12,000 people. The Barry Callebaut Group is committed to make sustainable chocolate the norm by 2025 to help ensure future supplies of cocoa and improve farmer livelihoods. It supports the Cocoa Horizons Foundation in its goal to shape a sustainable cocoa and chocolate future.


  • The Very Good Food Company Grows Retail Distribution with Loblaws and Launches New BBQ Ribs
    25 May 2022

    The Very Good Food Company (NASDAQ:VGFC) announces it has entered a distribution agreement with Canadian retailer Loblaw Companies. Through the expansion, the brand’s plant-based foods can now be found in 2,000 stores throughout North America, with an additional expansion planned for Summer 2022. 

    150% stock increase

    Select locations of Loblaws and Real Canadian Superstores will now carry  Very Good’s Select line of soy-and gluten-free Cajun Steak, Bratwurst Sausage, and Meatballs, as well as the Very Good Ribs and the Very Good Steak Two-Pack. The news sent Very Good’s stock surging by 150%, suggesting the brand is gaining traction as it steadily builds toward profitability. 

    Very Good is also launching three new flavors of its plant-based BBQ ribs – Smoky BBQ, Maple Bourbon BBQ, and Southern Gold BBQ – which are available at select Loblaws-owned stores, and will launch at additional North American retailers this summer. 

    ©Very Good ButchersNew leadership

    The announcement comes as the company works to pivot the direction of its business following a year of significant losses and plunging stock market value. In April, Very Good’s management team revealed CEO and co-founder Mitchell Scott was terminated from his position, while co-founder James Davison formally resigned.

    Shortly thereafter, the company appointed Matt Hall, a former Nestle executive, as the new Interim CEO. According to Very Good’s board, Hall possesses knowledge and “expertise aligned with our refocused strategy, which is centered around sustainable growth and profitability coupled with operational excellence.”

    ©The Very Good ButchersRaising the plant-based bar

    “We’re incredibly excited to bring our successful products to Loblaw customers across Canada and serve up even more plant-based goodness, getting us closer to achieving our wholesale expansion targets with what we have in our pipeline,” said Jordan Rogers, Chief Commercial Officer. “Our new BBQ Ribs and Very Good Steak will continue to raise the plant-based bar by offering consumers innovative and ‘value-added’ products that are unique in the market, making it easier for them to adopt a plant-based-based lifestyle.”

  • Mark Cuban's Favorite Vegan Deli Meat Just Launched at Costco
    25 May 2022

    Vegan deli meat company Unreal Deli is now offering a new, exclusive combo pack of its vegan corned beef, roasted turkey, and steak deli slices at 40 locations of Costco in Southern California. The 1.5-pound packs ($14.69) include 8 ounces of each of the brand’s three deli meats and are displayed in Costco’s refrigerated deli section.

    “It’s now going to be easier than ever to stay stocked up on delicious and nutritious deli slices to satisfy those Reuben, Cheesesteak, and Turkey Club cravings with our biggest and most Unreal Costco-sized combo pack,” Unreal Deli founder Jenny Goldfarb told VegNews.

    Unreal Deli’s entrance into Costco is the latest in the brand’s fast-growing expansion into retail stores and restaurants. As part of the Costco launch, Unreal Deli will be sampling its vegan deli meats, served alongside products from vegan cheese brand Vevan, at all of the 40 Costco locations on June 6, 10, and 11 to show Costco shoppers why it’s worth buying in bulk.

    “As a busy working parent of three adorable and energetic young kids, I know how hard it is to keep everyone fed with healthy, nutritious, and cruelty-free food,” Goldfarb said. “Whether your family includes kids, roommates, or fur babies, this expansion into Costco, with our brand new (and best value) family-size combo pack, is super exciting—we’re now making even bigger deli dreams come true.”

    Unreal Deli

    Goldfarb says the more members who buy the bulk packs at Costco the more likely the new product offering will be expanded into other regions of the country. 

    Mark Cuban’s favorite vegan deli meats

    Goldfarb founded Unreal Deli in 2019 with the mission of making vegan versions of the classic New York-style deli meats she grew up eating. The great-granddaughter of New York delicatessen owners, Goldfarb felt she could no longer contribute to the traditional meat and dairy industries after watching a documentary about factory farms.

    “I grew up munching on the best deli sandwiches and amazing sub sammies, and I wanted a version that could cut the animals out of the equation and still deliver the delicious classics I know and love,” Goldfarb said.

    Since receiving $250,000 in funding from Mark Cuban on a 2019 episode of reality investment show Shark Tank, Unreal Deli’s products have quickly expanded to retailers and restaurants nationwide. The company is best known for its vegan corned beef, which launched at 58 Whole Foods Markets in the Southern Pacific region as one of the brand’s first major partnerships. It soon became a top-selling sandwich in the supermarket’s grab-and-go section.

    Unreal Deli

    In 2020, Unreal Deli corned beef debuted in 16 Seattle locations of fast-food chain Quiznos, following a launch at Veggie Grill locations nationwide. Last year, Unreal Deli introduced a Reuben burger at plant-based burger chain Next Level Burger and launched a first-of-its-kind vegan sub delivery chain in six major cities across the country in partnership with delivery only virtual brand Acelerate. Goldfarb is now working to expand further into the foodservice industry with the goal of having Unreal Deli shops across the country. 

    Unreal Deli grows from Shark Tank

    Since its appearance on Shark Tank, the brand’s vegan deli meats have become popular among celebrities. Last December, Cardi B’s husband, rapper Offset—a member of the hip hop trio Migos—celebrated his 30th birthday with vegan deli sandwiches catered by Unreal Deli. The sandwiches were made with Unreal Deli’s vegan corned beef, turkey slices, and steak slices and were served at a star-studded, invite-only celebration at art and culture museum Sneakertopia in Culver City, CA.

    Unreal Deli had less than 48 hours’ notice to prepare for the event, but it was able to pull together three sandwich builds to serve to party guests: vegan corned beef with vegan provolone cheese, sauerkraut, and reuben dressing; vegan steak slices with apple and celery slaw and vegan garlic aioli; and vegan roasted turkey with vegan cheese, tomato, lettuce, and vegan honey mustard.

    Additionally, in 2020, Unreal Deli became available as a lunch option at Netflix’s Sunset Bronson Studio Lot in Los Angeles for the media giant’s 1,000 employees and to the 3,000 employees of 20th Century Fox’s Studio Lot in LA. The partnerships came about after Goldfarb reached out to the television and movie studios directly. “When I had that first meeting at Fox, they told me: ‘It used to be the actors wanting vegan options; now the seasoned executives are demanding it, too,’” Goldfarb said. “The response has been very well received. They often take large quantities for special events.” 

    Unreal Deli

    Cuban made the pivotal Shark Tank investment in Unreal Deli because he knew the family business had potential. A vegetarian himself, Cuban was impressed with the product and founder. Cuban sees Unreal Deli as a pioneer in a new market category that sets it apart from other plant-based meat companies such as Beyond Meat and Impossible Foods. 

    “I see this as creating the plant-based corned-beef and pastrami markets and taking a lot of market share from plant-based turkey slices,” Cuban said in a statement at the time. “I would always rather create a market. That’s when the home runs start.”

    For more on Unreal Deli, read:
    13 Best Vegan Shark Tank Deals of All Time
    Vegan Chain Copper Branch Adds Vegan Reuben Sandwich to Menu
    NYC’s Legendary 24-Hour Sarge’s Deli Now Serves Vegan Corned Beef

Vegan Baking blogs

Vegan Baking Blogs

26 May 2022

Vegan Baking Blogs Vegan Baking Blogs
  • Peanut Butter Ice Cream Bars
    25 May 2022

    These vegan peanut butter ice cream bars are the ultimate frozen dessert for peanut butter lovers! The peanut butter ice cream filling is made using just 4 simple ingredients, and the recipe calls for just 6 ingredients in total.

    Think homemade vegan magnum ice cream with the addition of creamy peanut butter and without dairy. And while you're in the mood for ice cream, be sure to try out my fruitier raspberry almond magnums and mint choc chip magnums.

    What to expect from this recipe

    ✔️ Made with just 6 pantry staple ingredients.
    ✔️ Super easy to make.
    ✔️ Can be made refined sugar-free.
    ✔️ Completely eggless, dairy-free, and gluten-free.

    Ingredients Needed Notes about the ingredients
    • Coconut milk is the base for the peanut butter ice cream and gives it such creamy consistency. You'll need full-fat canned coconut milk.
    • Creamy peanut butter flavors the ice cream while giving it a super thick consistency, you'll also need it to dunk the ice cream bars into. I find that smooth peanut butter works best, but you could also try crunchy peanut butter for a snickers ice cream situation!
    • Pure maple syrup sweetens the ice cream. You can also go for coconut sugar vegan chocolate or sugar-free dark chocolate to keep them refined sugar-free.
     How To Make peanut butter ice cream bars

    (Full ingredient quantities and instructions are in the recipe card at the end of this post)

    (1) To start, simply add all of the ingredients for the ice cream filling to a food processor or high-speed blender (that's the coconut milk, peanut butter, non-dairy yogurt, and maple syrup). Blitz the ingredients until smooth and creamy.

    (2) Using a piping bag, transfer the ice cream to ice cream bar molds (you'll need 2 sets of this mold as it has only 2 cavities.). You can also use popsicle molds or mini magnum molds and you'll get about double the amount of ice cream bars. Insert a wooden stick into each bar and freeze until set.

    (3) Once set, remove the peanut butter ice cream bars from the molds and place them on a tray lined with some parchment back in the freezer until you're ready to dip them. Melt the peanut butter over a double boiler (Source: Bon Appetit), and transfer it to a tall glass.

    (4) Dip the vegan magnums into the peanut butter and set them back on the lined tray. Pop them back in the freezer to set for 10 minutes while you melt the chocolate coating.

    (5) Repeat the same process for the dark chocolate (melt over a double boiler, dunk the ice cream bars, and set for 10 minutes).

    (6) Lastly, you can garnish the magnums with a drizzle of leftover melted chocolate and a good sprinkle of sea salt or fancy salt such as Maldon flakes.

    ‍ Recipe Success Tips
    • If you're making miniature magnum ice creams, melt a little more chocolate and peanut butter for the coating as the surface area you'll need to cover will increase.
    • Swap out the peanut butter for cashew butter, almond butter, or hazelnut butter for a Nutella flavor. You can also use sunflower seed butter or tahini to make them completely nut-free.
    • If you don't have ice cream molds, skip them and make them in a loaf pan like shown here on Delish. Note that you'll want to spoon the melted chocolate and peanut butter over the sliced bars instead of dipping them into the glass as it will likely not be deep enough.
    • When storing, separate the ice cream bars with sheets of parchment paper so that they don't freeze together.
    Frequently Asked Questions
    How long do homemade magnum ice creams last in the freezer?

    Once they're stored in an airtight container, they'll be good for about 3 months.

    Can I make them without coconut milk?

    You could likely use another thick plant-based whipping cream such as soy or oat. Although, I've personally only tried them with coconut.

    Are these vegan magnums gluten-free?

    Yes, they are gluten-free!

    More vegan ice cream
    • Mint Coconut Ice Cream Bars
    • Vegan Snickers Ice Cream Bars
    • Raspberry Ripple Salted Caramel Magnum Ice Creams
    • Vegan Mars Ice Cream Bars

    Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

    Stay in touch with me through social media @ InstagramPinterestTikTok, and Facebook. And subscribe via email to get all our new recipes!

    Peanut Butter Ice Cream Bars
    4.8 from 5 votes
    PREP TIME: 20 mins
    Chilling Time: 6 hrs
    TOTAL TIME: 6 hrs 20 mins
    Servings: 4 large or 8 small bars
    Delicious vegan peanut butter ice cream bars. Creamy dairy-free peanut butter ice cream coated in a layer of peanut butter and a thick chocolate shell. These magnum CopyCat ice creams are made with just 6 simple ingredients!
    Ice cream
    Ice cream
    • Place the ice cream molds on a tray that fits into your freezer.
    • Add all the ingredients for the ice cream to your high-speed blender and blitz until smooth and creamy. You may want to scrape down the sides of the jug with a spatula throughout the process to make sure everything gets blended evenly.
    • Transfer the ice cream to a piping bag and pipe it into the molds. You can also simply spoon the mixture into the molds, although this may be a little messier. Insert a wooden lolly stick into each ice cream.
    • Transfer the ice creams to the freezer for 4-6 hours, until completely set. Once frozen, carefully remove the ice-creams from their molds and place them back into the freezer on a tray lined with parchment paper until ready to coat.
    • Add the peanut butter to a heat-resistant bowl or glass and melt it over a double-boiler so that it becomes runny. Transfer the peanut butter to a tall glass. Dip each ice cream bar into the peanut butter and set them back on the tray and into the freezer to set for 10 minutes.
    • Meanwhile, melt the chocolate in a heat-resistant bowl over a double boiler. Again, transfer the melted chocolate to a tall glass and dip each ice cream in it. Set the bars back on the tray to set for 10 minutes before serving. Drizzle any remaining melted chocolate and sprinkle sea salt on top.
    • Serve immediately or store in the freezer in an airtight container separated between sheets of parchment paper for up to 3 months.
    • Refrigerate the tins of coconut milk overnight, then only use the thick cream from the top of the can. Depending on the brand, you will need 1-2 400ml cans, I find Biona and Nature's Charm have the best yield of coconut cream.
    • If you're making miniature magnum ice creams, melt a little more chocolate and peanut butter for the coating as the surface area you'll need to cover will increase.
    • Swap out the peanut butter for cashew butter, almond butter, or hazelnut butter. You can also use sunflower seed butter or tahini to make them nut-free.
    • If you don't have ice cream molds, skip them and make them in a loaf pan like shown here on Delish. Note that you'll want to spoon the melted chocolate and peanut butter over the sliced bars instead of dipping them into the glass as it will likely not be deep enough.
    Calories: 652kcal | Carbohydrates: 41g | Protein: 15g | Fat: 50g | Saturated Fat: 22g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 231mg | Potassium: 670mg | Fiber: 6g | Sugar: 25g | Vitamin A: 14IU | Vitamin C: 2mg | Calcium: 96mg | Iron: 7mg
    Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

    *This recipe was originally published in July 2019. The recipe has since been improved and updated to simplify and include more detailed instructions.

    The post Peanut Butter Ice Cream Bars appeared first on Addicted to Dates.

  • Wordless Wednesday: Fry Hard
    25 May 2022

    TLV – Falafel Pita

    Thai Fresh – Beer-Battered Mushrooms

    Old Thousand – Mapo Tofu

    Plant Box – Fried Chicken Katsu

    Reem’s – Falafel Sandwich

    Project Pollo – Chicken Parm Sandwich

    The post Wordless Wednesday: Fry Hard appeared first on BitterSweet.

  • Spinach Goat Cheese Pasta
    25 May 2022

    This 20-minute Spinach Goat Cheese Pasta recipe is the perfect meal for a busy weeknight or weekend feast. The goat's cheese gives the dish a creamy, tangy, and salty layer of flavor, while the spinach, basil, and parmesan add a touch of freshness. So good, you'll want to make this dish again and again! This...

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    Spinach Goat Cheese Pasta © Veggie Desserts.

  • BBQ Tempeh Sandwiches with Sweet & Spicy Slaw
    25 May 2022

    When it’s BBQ season and you’re craving a hearty, plant-based entrée, we have just the thing: BBQ Tempeh Sandwiches! They’re fresh, flavorful, protein-packed, and perfect for pairing with classic sides like grilled corn and potato salad. 

    Bursting with BBQ sauce and topped with a creamy, not-too-spicy sriracha slaw, these saucy sandwiches are seriously swoon-worthy! Plus, they’re easy to make with just 10 ingredients and 30 minutes required.

    BBQ Tempeh Sandwiches with Sweet & Spicy Slaw from Minimalist Baker →

  • Vegan Baked Oatmeal
    25 May 2022

    This Vegan Baked Oatmeal is an easy breakfast perfect to feed a crowd on the weekend or to meal prep a week of healthy breakfast.

    Plus, this baked oatmeal is ready in less than 30 minutes and easy to tweak to create a variety of flavors.

    Is Baked Oatmeal Vegan?

    No, authentic baked oatmeal recipes are made with eggs and milk.

    So it’s not vegan but it’s still easy to adapt to make a plant-based baked oatmeal version.

    How To Make Vegan Baked Oatmeal

    It’s super easy to make a one-pan baked oatmeal that is vegan and nutritious.


    All you need are:

    • Old-Fashioned Rolled Oats – you can use quick oats too but the texture is better with large pieces of oats.
    • Chia Seeds or flaxseed if preferred. Feel free to use white chia seeds or black chia seeds both have the same properties.
    • Yogurt of Choice or Nut Butter – I like coconut yogurt or soy yogurt for a boost of protein.
    • Banana – if you don’t like bananas, you can use the same amount of unsweetened apple sauce, pumpkin puree, or sweet potato puree.
    • Cinnamon
    • Mixed Berries – fresh or frozen.
    Adding Protein To Baked Oatmeal

    There are many ways to add proteins to your baked oatmeal by adding:

    • 1/4 cup of peanut butter or almond butter
    • 2-3 tablespoons of your favorite plant-based protein powder – it will dry out the recipe a bit so you’ll need to balance that by adding 1/4 cup of extra almond milk.
    • 1/4 cup of hemp seeds.
    • 1/4 cup of protein yogurt – if so reduce almond milk by 1/4 cup.

    You can create a range of baked oatmeal flavors by changing some ingredients in the recipe.

    • Use different fruits – apple cubes, strawberries, peaches, blueberries.
    • Use nut butter – almond butter or chocolate nut butter for a chocolate flavor.
    • Add cocoa powder.
    • Stir in some spices like pumpkin spices.
    Print Add to Collection Go to Collections Vegan Baked Oatmeal
    This Vegan Baked Oatmeal is an easy breakfast perfect to feed a crowd on the weekend or to meal prep a week of healthy breakfast.
    Course Breakfast
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Keyword banana baked oatmeal, vegan baked oatmeal
    Prep Time 5 minutes
    Cook Time 25 minutes
    Total Time 30 minutes
    Servings 6 servings
    Calories 170.1kcal
    • Preheat the oven to 350°F (180°C). Slightly oil a 9-inch x 11-inch baking pan.
    • Peel the bananas, place them in the baking pan and mash them roughly until they are smooth and a puree-like texture forms.
    • Add chia seeds, yogurt, cinnamon, rolled oats, almond milk, and half the amount of frozen berries.
    • Stir gently to evenly combine all the ingredients into the baking pan.
    • Sprinkle the remaining frozen berries on top of the pan.
    • Bake for 25-30 minutes or until set but still moist in the center. You can bake it longer if you prefer a dryer oatmeal texture, it's up to you.
    • Cool down in the pan for 20 minutes then serve lukewarm with a drizzle of maple syrup, a dust of cinnamon, or almond milk/yogurt for extra moisture.
    • Store the remaining baked oats in the fridge for up to 3-4 days, in its baking pan, wrapped with plastic wrap to prevent the oatmeal from drying. You can also freeze this banana blueberry baked oatmeal in an airtight container and thaw it in the fridge the day before.
    • Rewarm one serve in the microwave, in a microwave-safe breakfast bowl, until lukewarm.
    Serving: 1serving | Calories: 170.1kcal | Carbohydrates: 28.6g | Protein: 5.3g | Fat: 4.4g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Sodium: 86.5mg | Potassium: 143.8mg | Fiber: 5.9g | Sugar: 5.7g | Vitamin A: 26.6IU | Vitamin C: 3.9mg | Vitamin D: 0.2µg | Calcium: 145.1mg | Iron: 1.6mg | Magnesium: 53.4mg | Phosphorus: 151mg | Zinc: 1.2mg

    The post Vegan Baked Oatmeal appeared first on The Conscious Plant Kitchen - TCPK.

  • Peanut Butter Granola Recipe
    25 May 2022

    This Peanut Butter Granola Recipe is an easy granola recipe made with peanut butter and maple syrup for a nutritious breakfast.

    Plus, this is vegan granola made with no eggs or dairy.

    How To Make Peanut Butter Granola

    Making this recipe is super easy, it takes less than 10 minutes of prep!

    • Peanut Butter – Pick natural peanut butter only. This is the peanut butter that is made from peanuts only. You can pick a salted version, but it’s better unsalted for this recipe. If peanuts are not for you, you can use other nut butter or seed butter such as almond butter or sunflower seed butter.
    • Rolled Oats – I like to use Old-Fashioned Rolled Oats, they bring the best taste to this recipe.
    • Maple Syrup – Or any other liquid sweeteners such as the vegan honey alternative coconut nectar, or rice malt syrup.
    • Coconut Oil – Coconut oil brings the best taste to this recipe, but you can swap it for light olive oil.
    • Cinnamon – This is essential in this recipe.
    • Vanilla Extract – Vanilla extract brings a delicious sweet flavor.
    • Pumpkin Seeds – Or any other seeds you like.
    • Almonds – Crush them into small bits.

    Don’t overbake and keep the temperature low, at around 320°F (160°C), to prevent the granola from darkening too fast and burning.

    You can also air-fry granola in batches in a single layer in an oven-safe tray that fits your air fryer basket.

    Don’t overlap the granola on the baking tray, or it won’t bake evenly.

    Stir halfway and cool down fully on the tray to form clusters. As it cools down, it forms granola clusters that have a real crunch and give many different textures.


    Serve on top of plant-based yogurt for a quick snack or for breakfast with a few chocolate chips on top.

    You can also use it as healthy breakfast cereals soaked in non-dairy milk such as coconut milk or almond milk.

    As a trail mix on-the-go snack – bring 1/4 cup in an airtight container with fruit on the side for a quick and nutritious snack.

    Allergy Swaps
    • Peanut Butter – Peanut Butter can be replaced with almond butter, tahini, or sunflower butter.
    • Liquid Sweetener – Any liquid sweetener like agave, coconut nectar, date syrup, or sugar-free monk fruit for sugar-free granola.
    • Gluten-Free – Use rice flakes instead of oats or pick gluten-free certified old-fashioned rolled oats.
    • Nut-Free – Swap almonds for more oats or seeds or coconut flakes.
    • Oil – You can’t remove the oil from the recipe without losing the crunch of the granola. However, you can swap coconut oil for a light olive oil for a healthier choice or avocado oil.
    Print Add to Collection Go to Collections Peanut Butter Granola Recipe
    This Peanut Butter Granola Recipe is an easy granola recipe made with peanut butter and maple syrup for a nutritious breakfast. Plus, this is vegan granola made with no eggs or dairy.
    Course Breakfast
    Cuisine American
    Diet Gluten Free, Vegan, Vegetarian
    Keyword homemade granola, peanut butter granola recipe
    Prep Time 10 minutes
    Cook Time 15 minutes
    cool down 20 minutes
    Total Time 45 minutes
    Servings 20 servings (1/4 cup each)
    Calories 189.3kcal
  • Keto Berry Smoothie (Low Carb)
    24 May 2022

    A creamy ‘n dreamy fruit-filled keto berry smoothie that’s easy to make and deliciously low carb! A Fruit-Filled Keto Berry Smoothie to Jazz Up Your Mornings You can’t have fruits on a keto diet! Yep, that’s what they kept screaming at us… but guess what? You totally can! As long as you play it crafty,...

    Read More »

    The post Keto Berry Smoothie (Low Carb) appeared first on Beaming Baker.

  • Vegan Birthday Cake Sugar Cookies
    24 May 2022

    Eric asked if I could make some birthday cake waffles last week, but I said you know what would be better?  Some birthday cake cookies.  I will make the waffles soon, but some sugar cookies with the flavor of birthday cake just sounded good.  No, it is not anyone's birthday not for a few more months at my house.  But who doesn't like sprinkles themed goodies?  So I make them year round.  I might just have to make a funfetti cake for my birthday this year though!  Back to these Vegan Birthday Cake Sugar Cookies though!

    For the dough, I modified the snickerdoodle sugar cookie recipe I make at work.  People seem to love them, and I have to agree they are pretty bomb.  I am going to have to put those on the blog too, but another time.  The cookies stay nice and soft and chewy in the middle and are crispy at the edges, just how I like my sugar cookies.  I swapped the cinnamon sugar coating for sugar and sprinkles, and added almond extract in addition to the vanilla because my Grandma did that in her vanilla cakes, and it reminds me of birthday cake. I also mixed sprinkles into them because why not?!

    They baked up nicely, just like the other cookies, even though my oven is a little different at home, and the baking time is a  little longer. They smelled amazing as I pulled them from the oven, just like a delicious vanilla birthday cake!  I swear baking things is such a great way to put yourself in a really good mood!  Not only do you get to eat cookie dough, and take in heavenly aromas, you get to eat fresh baked cookies!  Nothing beats that.

    When they were cool enough to try and I got to enjoy one they were sooo good!  Soft and sweet, scented like birthday cake chewy in the middle and crispy at the edges!  Eric even asked for another one after he tried one and he normally doesn't even like sugar cookies.  If you are a sugar cookie fan, definitely give these Vegan Birthday Cake Sugar Cookies a try!

    Vegan Birthday Cake Sugar Cookies

    Makes 16


    • 3/4 cup melted coconut oil
    • 1 1/2 cups granulated sugar
    • 1/2 cup applesauce at room temperature
    • 1 tsp pure vanilla extract
    • 1 tsp almond extract
    • 1 tsp sea salt
    • 1 tsp baking soda
    • 1/2 tsp baking powder
    • 2 1/2 cups whole wheat pastry flour or all purpose flour (for a lighter colored cookie)
    • 1/4 cup vegan sprinkles
    • granulated sugar and additional sprinkles for topping



    1. Preheat the oven to 350F degrees, and line two sheet pans with foil.
    2. In a large bowl, mix together the coconut oil, sugar, apple sauce and extracts until well blended.
    3. Mix in the salt, baking soda and baking powder, then the flour until smooth.
    4. Stir in the sprinkles until they are evenly distributed.
    5. Form the dough into 1 1/2 inch balls, and place on the cookie trays about 2 inches apart.
    6. Press the dough balls down slightly and sprinkle with additional sprinkles and sugar.
    7. Place the pans in the oven and bake for about 7 minutes, then rotate them and bake another 7 or so until the cookies are done and lightly brown at the edges.
    8. Remove from the oven and let cool at least 15 minutes before enjoying.


  • Vegan Sugar-Free Chocolate Cupcakes
    23 May 2022
    Who want’s their chocolate cake and to eat it too? I worked on this recipe with Nature’s Charm to create these delicious sugar-free chocolate cupcakes, including the buttercream. It’s a rich, moist recipe that’s not overly sweet. These cupcakes use one of the latest products from the Nature’s Charm range – their Sugar Free Sweetened Condensed Coconut Milk. […]
  • Pistachio Cheesecake
    23 May 2022

    This vegan pistachio cheesecake recipe is light and creamy while being full of fragrant pistachio flavor. With just 10 main ingredients, it's surprisingly easy to make with no baking required. Topped with syrupy macerated strawberries which add freshness and compliment the creamy pistachio flavor so well.

    Just like my white chocolate pistachio tart and pistachio ice cream, this is the ultimate easy dessert for pistachio lovers!

    What to expect from this recipe

    ✔️ Made with just 10 ingredients.
    ✔️ No baking or cooking involved.
    ✔️ Light, creamy cheesecake consistency with a crunchy buttery crust.
    ✔️ Sets in the fridge.
    ✔️ Completely eggless, and dairy-free with a gluten-free option.
    ✔️ Made without cashews.

    Ingredients Needed Notes about the ingredients
    • For the crust, you can use any vegan cookies of your choice. I like to use digestives or ginger nuts, you can also use graham crackers. If you want to make a gluten-free pistachio cheesecake, simply go for GF cookies.
    • Coconut oil is an essential ingredient for setting the filling, so please don't skip it! Coconut oil solidifies when chilled, meaning you don't need setting agents like agar-agar or gelatin which is found in many traditional cheesecakes.
    • As always, I add vegan yogurt to most of my vegan cheesecake recipes. It adds lightness and creamy consistency without being overly rich. Vegan Greek-style soy or coconut yogurt works best.
    • Vegan cream cheese and lemon juice create that tangy cheesecake flavor. Combined with pistachios, this gives the most amazing cheesecake flavor, ever!
    • If you can get them, I recommend using pistachios that are already shelled as this saves you a step in the preparation!
    A note on preparing the pistachios

    Preparing the pistachios is done in the same way as in my pistachio ice cream and pistachio tart recipes, they first need to be soaked and the skins removed. They need to be de-shelled, soaked, and the skins removed in order to reveal that beautiful vibrant pistachio green color. It does require a bit of effort, but it's worth it!

    If your pistachios are still in their shells, the first step will be removing them. Add the pistachios to a large bowl, cover with water and refrigerate for 4 hours. Rinse the pistachios with clean water and remove as many of the skins as possible. They should come off easily using your fingers as the water will have loosened them.

     How To Make pistachio cheesecake

    (1) To make the cookie crust, add the dry ingredients to a food processor and blend them down into a sandy consistency. That's the vegan cookies and sea salt. Once the cookies are crushed, add the vegan butter and blend again.

    (2) The mixture will start to stick together when you press it between your fingers. At this stage, press it into a 7″ cake pan with a removable base that's been lined with parchment paper. Use the back of a large spoon to smooth out the crust.

    (5) For the pistachio cheesecake filling, add all of the ingredients (soaked pistachios, vegan cream cheese, vegan yogurt, maple syrup, coconut oil, lemon juice, and vanilla) to your blender and blitz until smooth and creamy.

    (6) Pour the filling on top of the crust and smooth out the top with a spatula. Place it in the fridge for at least 4-5 hours, or until completely set to the touch. Overnight works well!

    (7) CAREFULLY remove the set cheesecake from the tin by gently pushing the base of the pan upwards. If needed, you can wipe the outside of the pan with a damp cloth which will help to loosen the cheesecake inside.

    (8) Garnish the cheesecake with fresh strawberries or macerated strawberries and chopped or slivered pistachios. To make macerated strawberries, simply toss them in sugar in a large bowl and cover for 30 minutes.

    ‍ Recipe Success Tips
    • You can save some money by using unsalted roasted pistachios instead of raw pistachios, as these are generally less expensive. Note that this will give the no-bake pistachio cheesecake a more toasty flavor and the color will likely not be as "vibrant".
    • To save time, quick soak the pistachios in boiled water for an hour. This speeds up the soaking process and makes it easier to peel skins off of the pistachios.
    • If you can, use a good quality high-speed blender. It will be a reliable investment that will get you amazing results when making no-bake desserts.
    • Be patient with the blending process. All blenders are different, and some just take a little more time to do the job. Give it a little break between blitzing if it appears to be struggling or taking a bit longer to blend the ingredients. Make sure you also scrape down the edges with your spatula every now and then to give it a helping hand to get the creamy result.
    Frequently Asked Questions
    How do I store pistachio cheesecake?

    Place the cheesecake in an airtight container and keep it refrigerated. It'll stay fresh in the fridge for up to 5 days. If you're topping the cheesecake with macerated strawberries do so just before serving, as the syrup will soak into the cheesecake during storage. Still delicious if you want a strawberry-infused pistachio cheesecake!

    Can I make the crust without a food processor?

    Yes, to make the cookie crust without a food processor, simply pop them into a plastic bag and use a rolling pin to bash them into crumbs. Melt the vegan butter and mix them together in a bowl before pressing the crust into the prepared cake pan.

    Can I freeze vegan pistachio cheesecake?

    Yes, you can freeze it in an airtight container for up to a couple of months. I recommend slicing the cheesecake into individual servings to make it easier. Just defrost the slices an hour before serving, or overnight in the fridge.

    More Vegan Cheesecakes
    • No-Bake Vegan Cheesecake
    • Vegan Raspberry Cheesecake (No Bake)
    • Vegan Chocolate Cheesecake (No-Bake, Nut-Free)
    • Vegan Blueberry Cheesecake

    Love this recipe? Please leave a 5-star ★★★★★ rating in the recipe card below and consider leaving a comment as well, thanks!

    Stay in touch with me through social media @ InstagramPinterestTikTok, and Facebook. And subscribe via email to get all our new recipes!

    Pistachio Cheesecake
    5 from 4 votes
    PREP TIME: 40 mins
    Set time - (plus soak time of 4 hours for cashews/pistachios): 6 hrs
    TOTAL TIME: 6 hrs 40 mins
    Servings: 12
    Irresistibly creamy vegan pistachio cheesecake made with just 10 main ingredients. This easy vegan dessert is no-bake and perfect for summer.
    • ▢ 160 g (5.64 oz) vegan cookies, digestives or ginger nuts work well
    • ▢ ½ teaspoon sea salt
    • ▢ 60 g (4 ⅓ tablespoons) vegan butter
    • ▢ 200 g (1 ⅔ cups) raw pistachios,  shells removed, *see notes
    • ▢ 300 g (10.6 oz) vegan cream cheese
    • ▢ 120 g (½ cup) vegan Greek-style yogurt, or plain soy or coconut yogurt
    • ▢ 118 ml (½ cup) pure maple syrup
    • ▢ 50 g (¼ cup) coconut oil, solid
    • ▢ 1 tablespoon vanilla extract
    • ▢ 1 tablespoon lemon juice
    Topping (optional)
    • ▢ 250 g (1 ¾ cups) fresh strawberries, cut into quarters
    • ▢ 2 tablespoons granulated sugar
    • ▢ 50 g (⅓ cup) pistachios, slivered or chopped
    • To soak the pistachios, add them to a large bowl, cover with water and refrigerate overnight or for a minimum of 4 hours. Alternatively, you can quick-soak them in boiled water for 30 mins to an hour.
    • Line the bottom and sides of a 7.5 or 8" cake tin (with removable base) with some parchment paper.
    • Add the cookies and sea salt to your food processor and blitz for about 30 seconds until evenly finely ground. Add in the vegan butter and blend again until evenly combined and the mixture sticks together between your fingers. Press the cookie mixture into the base of the cake tin, and smooth it out with the back of a spoon, making sure it is compact. Set aside in the fridge while you prepare the filling.
    • Add all of the filling ingredients to a high-speed blender and blitz for several minutes until smooth and creamy with no lumps. Pour the mixture into the cake pan and place back in the fridge to set for a minimum of 5 hours (or overnight if preferred).
    • Add the strawberries to a large bowl with the sugar. Toss them in the sugar and cover and refrigerate for at least 30 minutes or until ready to serve.
    Serving and storage
    • Once set, carefully remove the cheesecake from the cake tin by lifting the bottom of the pan. Top with macerated strawberries just before serving. Use a hot wet sharp knife to slice the cheesecake into portions.
    • Place the cheesecake in an airtight container and refrigerate. It will keep in the fridge for up to 5 days. You can also freeze it in an airtight container for up to a couple of months. I recommend first slicing the cheesecake into individual portions so that you can defrost them as needed. Then just allow them to sit at room temperature for an hour before serving. 
    • Soaked pistachio kernels: Soak the cashews in water for 4 hours, rinse and drain. (alternatively, soak in boiled water for 1 hour, rinse and drain). 
    • If needed, you can use unsalted roasted pistachios instead of raw pistachios. Note that this will give the pistachio cheesecake a more toasty flavor and the color likely not be as "vibrant".
    Calories: 403kcal | Carbohydrates: 34g | Protein: 8g | Fat: 29g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Sodium: 283mg | Potassium: 363mg | Fiber: 3g | Sugar: 19g | Vitamin A: 211IU | Vitamin C: 14mg | Calcium: 77mg | Iron: 3mg
    Did you make this recipe? Tag me TodayBe sure to leave a rating and a review in the section below, and mention @addictedtodates or tag #addictedtodates

    The post Pistachio Cheesecake appeared first on Addicted to Dates.

Vegan podcasts

Vegan Podcasts

26 May 2022

Vegan Podcasts Vegan Podcasts
  • How She Paid Off Over $32,000 in 11 Months & Why Single Women Should Buy A House with Latosha Thomas
    25 May 2022

    Shout out to this week's sponsor:

    Maxine's Heavenly - use discount code BROWNVEGAN to save 25%

    Clicking the link above is an easy and free way to support the podcast.

    Thank you so much for checking out the sponsor!

  • La Chia Vegana
    25 May 2022
    La Chia Vegana
    Showcasing @lachiavegana in West Palm Beach! La Chia Vegana has a huge variety of vegan meals. Let them know you found them on @soflovegans and tag us if you decide to give them a shout on social And share your experience!
    View this post on Instagram

    A post shared by SoFlo Vegans (@soflovegans)

    Help Us Continue to Grow

    Take any of the following actions to stay involved and help us reach our goals. Subscribe to our newsletter, follow us on social: Facebook, Facebook Group, Instagram, Twitter, Meetup, and Linkedin. Subscribe on YouTube and help us reach 1,000 subscribers.

    The post La Chia Vegana appeared first on SoFlo Vegans.

  • 224: Designing an Ethical Vegan Business in a World of Chaos
    24 May 2022

    What happens when you have a small team of creatives on a mission to make a positive impact on the world? Those who are creating the best work for their clients while staying 100% aligned with their vegan values? You get a dedicated team at companies like Kakadu Creative.

    When I sat down with Kayleigh Nicolaou, co-owner of Kakadu Creative, to learn more about what makes her, and the entire creative team tick, she didn’t leave me wondering where she stood on the issue of the health, the environment and animal compassion as a vegan led company.

    Without a doubt, there is a trend in business where like-minded people are choosing to do business with those who fully understand their values, commitment to the animals, climate healing and the animals.

    Yet, the concern for those still in the “vegan closet” is that if they are too vocal about being a vegan led and driven organization, they will lose business.

    They question, “Will we lose business? What will people think? Is there a big enough market reach?” due to the whispered warnings of family, friends, and well-meaning colleagues.

    Yet, unable to shake the inner calling to proudly announce to the world they are a vegan driven company, more every day, businesses of every size and description are heeding the call.

    For the majority of companies who make this decision they realize it is likely one of the best choices they ever made.

    To get a taste of what the team at Kakadu Creative is capable of, visit 


  • Pupusas in Coconut Grove
    24 May 2022
    Pupusas in Coconut Grove

    Have you ever tried a pupusas before? Stop by @dmaiscorpat the Coconut Grove Farmers Market on Saturdays and treat yourself!

    Be sure to tag us and share your experience to support local businesses in South Florida.

    View this post on Instagram

    A post shared by SoFlo Vegans (@soflovegans)

    Help Us Continue to Grow

    Take any of the following actions to stay involved and help us reach our goals. Subscribe to our newsletter, follow us on social: Facebook, Facebook Group, Instagram, Twitter, Meetup, and Linkedin. Subscribe on YouTube and help us reach 1,000 subscribers.

    The post Pupusas in Coconut Grove appeared first on SoFlo Vegans.

  • Medicine Song (Icaro): Sequoia
    24 May 2022

    Ayahuasca forms the foundation of the indigenous plant medicine traditions of the Western Amazonian Shamanism, but the dieta plays a crucial role in building upon that foundation. It could be considered the support beams of the tradition, upon which the rest of the structure is built. So what is a dieta? In simple terms, a dieta is a contract made between a curandero, or student of curanderismo, and a particular plant spirit. For several days the dieter communes with the plant with no other distractions. No salt, sugar, spices, sex, touching others, electronics, or distractions. Food choices are limited to plantains, veggies and also fish if not vegetarian. The purpose of the dieta is to build a relationship with the plant spirit, and just like with building relationships with other people, the more sincere, honest, and well-intentioned attention a dieter gives to the plant spirit, the better the relationship will be. The spirit of the plant can be felt on subtle levels and dieters can become more aware of those sensations by directing their attention to them. A special bond is formed, a friendship between the dieter and the plant spirit. It is through this friendship that the curandero or student receives benefit from the relationship, the fruits of the dieta. This new friend provides information, guidance, and energy to assist in the healing process & can call in these spirits into Ayahuasca ceremony to assist the passengers in their healing process. When dieting Sequoia last September, I experienced this massive tree as a gentle giant. His spirit was a beautiful purple color and this sweet melody came to me softly as I was looking out the window into the bright sky. As I hummed the melody the words & teachings came shortly after. Sequoia brings a sense of grounding and stability. If you are feeling swept up by life right now, listen to this Icaro to help calm your sweet soul back to your heart. Much love, Colleen

  • Making sense of nutrition with Gil Carvalho, MD
    24 May 2022
    In Episode #207, Dr Gil Carvalho explains how to approach nutrition information from an evidence-based viewpoint, breaking down the details of data analysis.

    In recent years, we’ve seen a huge influx of information being presented as fact without any real scientific foundations. Being able to assess the validity of these claims is critical, and Dr Carvalho offers useful insight into how a layperson can approach them.

    In today’s episode, we shift the focus away from what to think about the science of nutrition onto how to think about it. You’ll learn how to assess scientific claims with Dr Carvalho’s “Three P’s” framework. We apply this framework to a few examples, exploring cooking oils, red meat, eggs, and cholesterol. We also discuss the nuance of evidence hierarchies, and much more.

    Specifically, we cover:
    • Intro [0:00]
    • Gil’s Story [4:50]
    • How we Think About Nutrition [10:30]
    • What is Proof [14:50]
    • Observational & Randomized Control Trials [28:40]
    • Evaluating the Impact of Oil [44:07]
    • Red Meat [1:22:14]
    • Outro [1:54:33]

    You can learn more about Dr Gil Carvalho here, and connect with him on Twitter and Facebook. For straightforward, science-based nutrition information, visit his YouTube channel Nutrition Made Simple. You can also access his research publications for more.

    Thank you to The Proof friend, Eimele Essential 8, for sponsoring today’s episode. Eimele Essential 8 offers the right nutrients, in the right doses, to complement a plant-rich diet. To save 5% on your first order, head to
    Make sure to head to for the full show notes.

    Enjoy, friends.


    Want to support the show?
    If you are enjoying The Proof a great way to support the show is by leaving a review on the Apple Podcasts or a comment on YouTube. It only takes a few minutes and helps more people find the episodes.

    Simon Hill, Msc, Bsc (Hons)
    Creator of and host of The Proof with Simon Hill
    Watch the episodes on YouTube, or Listen on Apple/Spotify
    Connect with me on Instagram, Twitter and Facebook
    Download my complimentary two week meal plan and plant performance
  • 85. How This Farmer Became a Bestselling Vegan Author - Todd Sinclair
    23 May 2022

    “I see being a rebel as a positive positive thing, that you aren't just taking things as they are. We grew up in this belief system where eating meat is natural and normal. I very much grew up with that. I had to rethink that. I had to challenge that, in a way, to rebel against it and look at other ways of doing it. And not just follow my heritage and the way things were. I really want to inspire everybody else to come on board and question all these things and be part of it—this idea of being rebellious and rethinking things, changing the world and making it a better place.” 

    —Todd Sinclair

    ▶️ [00:39] From growing up on a dairy farm to being a trilogy author. Uncertainty turned into an opportunity. 

    [03:02] Personal reinvention: echochamber of thoughts during lockdown inspired him to write books. 

    ‍ [08:22] Becoming an author and publisher: learning all about books, business and building a team. 

    [10:03] Building a team for the first time: motivating and learning from the mutual relationships.  

    [14:51] Rebel Vegan concept and finding his tribe: rethinking the world’s ways to make it a better place. 

    [18:58] Rebel Travel guide: inspirational book about the history and future of veganism and travel. 

    [22:50] Todd loves feedback from readers and plans to republish and update his books. 

    ⚠️ [25:16] Perfectionism have you stuck? Find the support and just try—it will make you learn and grow.  

    ️ [30:32] Todd is preparing a podcast about vegan coming out stories.  

  • #277: Do Women & Men Need To Eat & Train Differently?
    23 May 2022

    In todays episode Coach Nils and Coach Chiara jump on and discuss if or how women and men approach nutrition and training to ensure maximum success.

    Apply for Coaching:

    More helpful content for your plant-based journey:

    1. Get access to my free Video Course - Fit Vegan Masterclass

    2. Join my free Facebook Group: Plant-Based Fitness Secrets - and you'll get my Fit Vegan Cookbook for free:

    3. Follow my instagram for short & value packed content:
    @fritz_horstmann - for high level plant-based fat loss & muscle gain content
    @fritz_nutrition - for plant-based nutrition and recipe content
    @gamechanger_academy - for client results & testimonials

    If this was helpful for you, please consider subscribing and leaving a 5-Star Review on iTunes, so I can bring more amazing guests on to the show.

    Peace, Love & Vegainz!
    - Fritz

  • The VeganAri Show Ep. 255
    23 May 2022
  • Sobe Vegan Bowls in Fort Lauderdale
    22 May 2022
    Sobe Vegan Bowls
    Looking for some of the best vegan bowls in south Florida? Stop by @sobeveg in Fort Lauderdale to enjoy many different varieties. You can also check them out at their South Beach location and be sure to tag us if you go!
    View this post on Instagram
    Help Us Continue to Grow

    Take any of the following actions to stay involved and help us reach our goals. Subscribe to our newsletter, follow us on social: Facebook, Facebook Group, Instagram, Twitter, Meetup, and Linkedin. Subscribe on YouTube and help us reach 1,000 subscribers.


    The post Sobe Vegan Bowls in Fort Lauderdale appeared first on SoFlo Vegans.

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