Being a Healthy Vegan or Vegetarian

What’s the deal with a plant based diet?

Miley Cyrus, Joaquin Phoenix and The Terminator himself are all advocates for a plant based diet. And as it becomes more common, you will probably notice that more people are gravitating toward a plant based diet.  But did you know it’s not as simple as just cutting out animal products? Being a healthy vegan or vegetarian can be tricky! There is so much conflicting information out there that it can leave you wondering what’s what. So we’ve created these quick guides to help you navigate a vegan or vegetarian diet. Besides, who doesn’t want to be healthy and have access to great nutritional information!

Animal products contain so many great nutrients, but does that really mean you can’t be healthy if you choose a plant based diet? And whether you’re new or well acquainted with a plant based diet, you’ve probably experienced the same old questions… Are you getting enough protein or iron? You may not be, but you absolutely can! This information teaches you how to effectively calculate your intake requirements and combine foods so that you can always answer ‘yes’ with confidence!

How much protein do I need and how do I get it? What do I need to be mindful of? How do I get sufficient iron without supplementing? You’ve probably asked yourself all of these questions and more. Now you can take the guess work out and ensure that your body is getting everything it needs. Discover the key nutrients and best food sources for healthy vegans and vegetarians in these guides.

Need some inspiration? 

Make sure you check out the recipes we share here and on our Facebook page!

If you still have questions or need some further guidance, contact us for an appointment today!

Vegan Gut Broth

Vegan Gut Broth

In the process of making a beautiful vegetable broth for gut health. This one has:

red cabbage, Spanish onion, kale, leek, dried shiitake mushrooms, nutritional yeast, coconut aminos, wakame seaweed, turmeric powder, garlic, ginger (tip for this is to store it in the freezer to make it easier to grate), Murray River salt and ghee, though you could replace this with coconut oil for a vegan version.
I’ve used all organic ingredients, local and fair trade where possible. 

I have a tendency to cook by feel, so haven’t measured this one out. Lots of wakame, kale and dried mushrooms make this an incredibly hearty dish.

Peace, love and wellness,

Mandah xo