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!

Nourishing Vegetable Curry

Nourishing Vegetable Curry

Sometimes when we are busy we can forget to take care of ourselves because it’s easier to opt for the convenience option.

Well, for those of you with a slower cooker, this one’s for you!

I love to do a big cook up and set myself up for the week. Storing them in portions helps prevent over eating and also means you have a convenient option that’s great for when you’re on the go. This recipe also freezes beautifully.

This is what I popped in mine, though the options are limitless. What a great way to use up your odds and ends of veggies too!

Chop all veggies roughly (I like mine chunky).

For non vegans, melt the chunk of butter in once you’ve turned the cooker off.

2 cans of organic coconut cream (cream rather than milk because we want all the lovely fats)
2 tablespoons homemade vegetable stock paste (or 1 cups liquid stock)
250g diced tomatoes
3 medium carrots
1 medium eggplant
1/2 cauliflower head
2 medium zucchinis
6-8 large cup mushrooms
1 brown onion
2 cups baby spinach leaves
1 beetroot
1 sweet potato
1 large Birdseye chilli, finely chopped
2 cloves garlic, crushed
1 tablespoon turmeric powder
2 teaspoons sweet paprika
1 tablespoon curry powder
Add filtered water to top
1 large chunk of butter (optional, to be added at end).
This is also lovely with chickpeas.

Peace, love and health,

Mandah xo