Warning: Declaration of Auxin_Walker_Nav_Menu_Front::walk($elements, $max_depth, $args = NULL) should be compatible with Walker::walk($elements, $max_depth, ...$args) in /home/allonego/public_html/veganialifestyle.com/wp-content/themes/phlox/auxin/auxin-include/classes/class-auxin-walker-nav-menu-front.php on line 0
[UltraVid id=319 ]The Plant Based Review covers the first ever Plant Based World Conference & Expo took place in New York City this month and brought together over 100 plant based and vegan brands, thought leaders, and organizations under one roof to share the latest food tech innovation, science, and health reports supporting the benefits of a plant based vegan diet.
Here is our snapshot of the stand out brands on the expo floor:
– Daiya raised the bar with their new Frozen Dessert Bars.
– Mom and daughter duo crush the cookie game with their Pure Batch certified organic, vegan, gluten-free, soy-free, and peanut free – but full of taste!
– Good Catch, chef-approved plant based seafood, Chef Peter Cervoni grilled up “crab”cakes and served tuna salad that would make your mother jealous! Good Catch’s “tuna” is not only better for you (mercury free and packed with plant protein & fiber) but also better for the environment & our oceans
– Miyoko’s cheese showcased their new line of artisan cashew cheeses
– Pig Out Bacon Chips (without the pig)
Speeches and presentations were given by industry leaders:
– The Food Solutions for Human Health Summit presented by The Plantrician Project, offered a stellar line-up of leading doctors, dietitians, and nutritionists who talked about the biochemical, physiologic, and disease specific effect of a whole food plant-based diet. Speakers included Dr. Joel Fuhrman; T. Colin Campbell, PhD; Dr. Michael Greger, NutritionFacts.org, and more.
After a successful first year, the dates are already locked in for 2020 – so mark your calendars for June 5-6, 2020 at the Javits Convention Center in NYC.
The event was supported by founding partners Plant Based Foods Association, Eat for the Planet, The Plantrician Project, and Follow Your Heart.
THE PLANT BASED REVIEW is a 100% independent media company dedicated to bringing the fringe plant-based lifestyle mainstream with original video content, documentaries and series.
Vloggers Paradise Equipment List
Down to earth veganism with Paul & Jason. We’re a married couple from Manchester who love to share our passion for vegan living with recipes, reviews, chats, fitness, fun and the odd appearance of our cat Isis.
Although we started this channel in 2015 it wasn’t really until late 2017 that we started to work hard at it, due to things outside of our control. Now, in 2019, this channel has our full attention and we have splashed out on the right equipment and software to enable us to make great content.
We’d love a like and a subscribe, of course.
Thanks so much for taking a look.
Paul & Jason. xx
Birmingham to Brunei | Husbands Speak OUT Against Homophobia
A GAY MAN & HIS DAD | It Gets Better | A Tribute
Are You Ready To Be Vegan?
Make It Possible – TV AD by Animals Australia
2 Queens | 5 Outfits | 2 Delicious Vegan Focaccia | The Vegan Queens are back!
“Down to earth Veganism”
“Stuffin’ us faces”
“BE EXCELLENT TO EACH OTHER”
The Library is Open
No Egg Craig
The Vegan Zombie
Cheap Lazy Vegan
The Viet Vegan
#Veganuary #ThoseVeganGuys #Veganuary2020
veganuary,plant based,vegan food,vegan meals,vegan meal planning,plant based meals,plant based meal planning,those vegan guys,down to earth veganism,vegan recipes,vegan shopping,vegan hauls,Gay couple,LGBTQ,veganuary 2020,barnivore,vegan womble,the vegan society,happy cow,vegan vantage,helpful hints,helpful links,veganuary guide,veganuary 2020 guide,going vegan in january,vegan tips and tricks,game changers,The Vegan Queens,vegan 2020
Now’s the time to plan, so when the big day arrives, you’re more than ready.
Watch this viddy, save this viddy and use this viddy to inspire you and guide you on the big day.
We’re on a mission to make Christmas 2019 your best ever (in terms of food).
For the full method and ingredients head over to our website bosh.tv or click this link! – https://bit.ly/2Oeqb50 👈🏼
[UltraVid id=285 ]We’re going to talk about how you can improve your success rate of turning people vegan. In order to do accomplish this, we first need to talk about the psychology and biology behind change.
Change happens in the brains. You have countless neurons in your brains that receive information, but also transmit information. The incoming stream of information changes the way your brain works. This is called neuroplasticity. But change also happens via a psychological way. Watch the video to find out how!
This video provides practical tips that are focused on providing value to the other person and showing different perspectives.
Understanding different perspectives will allow to have nice conversations and being convincing without forcing anyone to anything.
This video will help you to make it a LOT easier!
[UltraVid id=246 ]For people in a very difficult situation where eating plant-based isn’t an option yet. You can still choose vegan in all other aspects of your life, and be careful about how and how often you consume animal-based products. Because trying your best will always be better than not trying at all
IBS affects over 11% of the global population, (that’s one in every 9 people you meet!!) so let’s not be embarrassed about it! I want this channel to be a safe, open and kind place for people dealing with IBS. We’re far from alone, so let’s ask questions, share advice and feel better together xx
▽ What are FODMAPs?
The term FODMAP is an acronym, derived from “Fermentable, Oligo-, Di-, Mono-saccharides And Polyols”. They are short carbohydrates found in lots of healthy foods, which the bacteria in your intestines will break down, producing gas in the process.
For unclear reasons, some people are particularly sensitive to this and experience painful and embarrassing symptoms such as bloating, abdominal cramps, diarrhoea, constipation and fatigue. FODMAP restriction has been found to improve symptoms in people with irritable bowel syndrome (IBS) and other functional gastrointestinal disorders (FGID).
▽ What is a Low-FODMAP Diet?
The Low-FODMAP diet usually involves carefully cutting the down the amount of FODMAPs you consume over a day and at one time for 2-6 weeks until your symptoms resolve or at least become manageable. Then you “re-challenge” each type of FODMAP individually to see how sensitive you are to them. Thankfully most people can tolerate some or all of the FODMAPs at certain levels or combinations.
▽ Is it forever?
NO! From this feedback, you can reintroduce foods in a way that won’t set off your symptoms. Your tolerance will likely improve over time, so you can always retest foods when you feel up to it.
▽ Resources For Vegan Low-FODMAPers
These are some two things I’ve found to be invaluable since starting the low-FODMAP diet.
The first is the official app* from The Monash University. It’s the easiest and most up-to-date way to check what foods are A-okay and how big your portion size can be. Measurements come in grams, as well as “cups”, which is great as a brit!
[UltraVid id=148 ]Jose and I are looking at the email the things we can’t eat can’t eat eggs oh I [Music] really like any type of food except for like really really vegetable Hanabi food I’m not used to looking at labels and get like a lot of knowledge and the like what goes into foods and if you complain my diets better after this and hopefully I learn how to cook something I’ve just been on this like journey of having like healthy relationships with myself food and exercise and I’m just excited to like start something new and do it and that healthy positive mental space we’re going on our first grocery mission I don’t know what to look for maybe we’ll just go to what we normally get and then look for options I made it to the fruit section which we can guarantee is beacon I found some mate listen I’m here for sausage not in my sexual life just in this life we’re going for the safe option safe option probably not that healthy but alright let’s try this vegan sausage put some mustard on it that’s vegan to consistency a little questionable but taste very good oh my god actually kind of tastes like sausage we have a little meeting today and here’s all the food that I can eat alright so we had catered lunch today and there was tons of sandwiches all of which had meat except one and as tofu I do not like tofu but I’m sticking it out today Oh me and my friend were talking and she’s vegan she was saying how like she gets annoyed when people do this because he will like starve and just don’t end up eating because they can’t eat anything and so I’ve really been making it a priority to make sure I’m not starving and I’m not I feel very full and I’m eating vegetables and I’m eating fruits and I feel good so I’m facetiming my boyfriend and he’s eating eggs I’m really jealous that looks really good right now so today I realized that not all vegan food is healthy I know that’s kind of dumb to realize I snacked a lot I had Oreos I had chips there was a lot of things you can’t eat when you’re vegan and not all of them are great for you so I think from now on I kind of just need to watch myself make sure I’m just getting like the nutrients I need so it’s about 2:30 a.m. usually right now I would make an egg sandwich with cheese but I can’t so my lunch today is sausage list sausage and broccoli I’m at the mall and I keep smelling Wetzel’s freakin pretzels and I can’t eat it and it’s killing me we are on our way to go to an all vegan restaurant we’re here we look at the menus the best part of this is that we can just choose whatever [Music] so after being vegan for a week I’ve realized that it’s truly like amazing got meatless meat options it still made me feel like I was eating me but I felt better about it honestly because I knew I wasn’t eating animals I think it really just opened my eyes to the fact that like I just need to start reading my labels of the things I eat because honestly the things not even are good to eat that don’t have vegan stuff in it I’m like oh my god they have this amount of sugar and other things that I should be looking at and paying attention to I’m really glad I did this challenge and from that one I can definitely see myself exploring a lot more options on the food so yes I will be continuing some vegan habits but also yes I am driving to Korean barbecue at this very moment, I just say today
We have brought you such a treat today! Millionaire Shortbread is a favourite here in the UK and there’s no question why. The gooey caramel centre with the crispy biscuit base plus the smooth chocolate top makes this the ultimate treat. These taste incredible, and we have no doubt that you’ll love them too! Relax and enjoy one of these with a cup of tea on a Sunday afternoon or any time you like.
This dish is relatively easy and time efficient to make. First, we whip up the base and put it in the oven to bake. Whilst it’s in the oven we can make the caramel sauce and lastly, melt the chocolate. It’s then a case of layering everything together and leaving it to set in the fridge. It’s that easy! You’ll be eating your millionaire shortbread in no time.
We hope you love this amazing recipe! It’s…
The perfect treat
100% plant-based and vegan
Enjoy this incredible recipe, just try not to eat the whole tray!
150g brazil nuts
150ml mild olive oil
150g golden caster sugar
100g demerara sugar
¼ tsp of salt
200g plain flour
2 cans of evaporated coconut milk
250g golden caster sugar
100ml golden syrup
125g coconut oil
pinch of salt
200g 70% cocoa solid dark chocolate
Heat the oven to 180C/350F/gas mark four and use a splash of olive oil to grease a square baking tin 20x20cm in size.
Blitz the brazil nuts in a food processor until they start to form a paste. Add the oil and blitz again until completely smooth. Use a spatula to scrape down the sides of the food processor and blitz again.
Put the sugars, salt, flour and semolina into a bowl mix well. Add to the food processor and pulse, the mixture should form a moist crumb the colour of sand that sticks when pressed together.
Press into the tin, prick all over with a fork and bake for about 25-30 minutes, until golden and crisp. Allow to cool.
Put all the ingredients for the caramel in to a heavy-based pan, and heat gently, stirring to melt the coconut. Bring to a simmer, stirring occasionally and continue to simmer for about 15-20 minutes, until reduced by about half and thick and fudgey. Pour over the shortbread
and smooth with a palette knife. Set aside and allow to set.
Melt the chocolate in a heatproof bowl over a pan of simmering water spread evenly over the set caramel. Leave until solid, then turn out and cut into squares.