Why I Live a Vegan Lifestyle

 

Not all vegans do it for the animals, some of us do it strictly for our health.

When I chose a vegan lifestyle I did not anticipate the number of questions I would get from strangers and new friends regarding my choice in eating habits. I honestly thought it was a simple personal decision. Yet at times I feel like I have a huge V stuck to my forehead. V for Vegan!

Why I choose to live a vegan lifestyle 

If you talk to the majority of vegans they will tell you that they live this lifestyle because of concerns they have for animals. Animal welfare is a huge movement behind the popularity of the vegan diet. However, as usual I do not fall within the majority of this movement. My family and I care for animals and their well being but their welfare has zero, zilch, nada to do with out decision to remove all animal proteins from our daily diet. Plain and simply, I am a vegan for my personal health and well being. As I’ve stated previously, I’ve never been a huge meat eater but certainly never gave it much thought as to what the red meat, lean proteins, dairy, and eggs were doing to my overall health and long-term cancer risk. I also never even considered that animal protein sources, more specifically casein, might be the cause of my overall tiredness.

When was the last time you stopped to truly and honestly consider the foods that you put in your mouth each and every day? Do you give a second thought to how these foods are affecting your body, your mood, overall health, long-term health? Or perhaps you have a chronic disease, maybe an auto-immune disease, did you know that animal proteins can be the cause of your disease?

The research is too vast and extensive to even skim the surface appropriately in this short article. Do the research yourself, don’t just take my word for it. Educate yourself about the effects that animal proteins have on your body. I would suggest starting with the two leading books in the vegan scientific community, The China Study and Whole both by T. Colin Campbell. You truly owe it to yourself and your family to research an plant based diet and the benefits it has on your longterm health. Did you know that the length of our intestines indicates we are best suited for a diet based in plants and protein sources other than from animals? This article provides a great comparative analysis of carnivores, omnivores, and herbivores.

I choose to live a vegan lifestyle for my diabetic husband.

In reading The China Study and Whole, it became very apparent from all of the scientific research Campbell presents that a vegan lifestyle could dramatically benefit my husband who lives with type-1 diabetes. Through Campbell’s research and life experiences he has seen a huge improvement in insulin dependent diabetic patients that live a vegan lifestyle. My husband is very aware of the long-term effects that his diabetes can and most likely will have on his long-term health and well being. With in 24 hours of starting to eat a vegan diet my husband noticed an effect on his insulin needs. Almost immediately he no longer needed as much insulin with each meal. Now months later he is taking 10 times less insulin per day than he was when eating a conventional diet full of animal protein sources. Not only is this a huge boost to his health but it helps our financial bottom line in that we aren’t purchasing insulin as often. It took some time for him to figure out his new insulin needs but he is so stable now that he can go without insulin for a meal if he eats clean.

Additionally, he regularly sees his blood sugar levels decrease overnight rather than increase as is the case with diabetics. This result shows that his pancreas is healing and starting to produce insulin on its own and can keep up with the fast that occurs while my husband sleeps. He feels better and has more energy than when he was 20 years younger. He is a long distance runner and regularly runs seven plus miles with 10+ mile runs once or twice a week.

I choose to live a vegan lifestyle for my health and the health of my family.

Why are you vegan? Or why aren’t your vegan?

Vegan Banana Coconut Pancakes

Vegan Banana Coconut Pancakes

In a family of seven children, breakfast is a highly anticipated meal. My kids are all hungry from not eating overnight and one of the first words out of their mouths is most often “I’m hungry, what is for breakfast”. My boys also have the habit of requesting breakfast before they even hit their head on the pillow at night.

Enter the pancake.

Not just any pancake mind you, these pancakes meet every strict nutritional rule that I set forth for what is served in our home. They are vegan, gluten free, soy free, and absolutely delicious!

This recipe is a regular in our home. I most often make it on a weekend morning when our schedule is a bit more relaxed and I don’t have to rush to get everyone fed. I double or triple this recipe so that there are (hopefully) a few leftover to snack on or reheat another morning.

Pancakes are one of those childhood memory staples. Honestly, your childhood isn’t complete until you have several memories centered around hot pancakes on a lazy weekend morning full of laughter and family time together. Despite our healthier lifestyle, this recipe allows me to still provide my children, yes all seven of them, with those pancake memories.

Vegan Banana Coconut Pancakes
Serves 4
A vegan and gluten free pancake worthy of amazing childhood memories.
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Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
350 calories
58 g
0 g
11 g
6 g
6 g
159 g
10 g
6 g
0 g
4 g
Nutrition Facts
Serving Size
159g
Servings
4
Amount Per Serving
Calories 350
Calories from Fat 94
% Daily Value *
Total Fat 11g
17%
Saturated Fat 6g
30%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 0mg
0%
Sodium 10mg
0%
Total Carbohydrates 58g
19%
Dietary Fiber 3g
12%
Sugars 6g
Protein 6g
Vitamin A
0%
Vitamin C
5%
Calcium
14%
Iron
18%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1/2 cup tapioca flour
  2. 1.2 cup millet flour
  3. 3T ground flax
  4. 1/4 cup coconut flour
  5. 1/4 tsp sea alt
  6. 2 tsp baking powder
  7. 2T grade B maple syrup
  8. 1 ripe banana smashed
  9. 1/2 cup coconut milk, unsweetened
  10. 1/2 cup water
  11. 2 tsp vanilla extract
Instructions
  1. In a medium mixing bowl, whisk together all of the dry ingredients. (tapioca flour, millet four, coconut flour, baking powder, sea salt, flax)
  2. Add maple syrup, banana, coconut milk , water, and vanilla to dry ingredients. Stir until smooth. Set aside for 5 minutes.
  3. Heat and oil a pan with coconut oil (or other oil of your choice). Depending on the pan EVOO might prevent the pancakes from sticking.
  4. Drop pancake batter by spoonfuls onto hot pan. Spread batter with a heat proof spoon into a nice circle.
  5. Cook 2-3 minutes and flip pancakes with edges start to brown or dry out. Flip and cook for an additional 1-2 minutes.
  6. Top with coconut, maple syrup, fresh fruit or any other topping of your choice.
beta
calories
350
fat
11g
protein
6g
carbs
58g
more
Alexis Mathews https://alexismathews.com/

Amazing Cashew Cream

Cashew Cream Vegan Gluten Free

It is not an understatement when I say that discovering cashew cream revolutionized my vegan kitchen and opened up a world of tastes and textures in our vegan lifestyle.

What is even more amazing beyond the taste is the simplicity of the recipe and the ease with which cashew cram is made.

I always have a large container of cashew cream made up in my refrigerator ready to enjoy and add to dishes. Our favorite dishes to add cashew cream to are vegan tacos, baked potato slices, cream inspired soups, and so much more. Basically anywhere we want a creamy taste or texture is fair game for a dollop or two of this protein and vitamin packed creamy cashew goodness.

Cashew cream is used to replace cheese, sour cream, and cream in vegan recipes.

The health benefits of cashews include the following:

  • Unsaturated fats; proven to be beneficial to lowering cholesterol and improving heart health
  • Excellent source of copper which is necessary for numerous functions in your body
  • Good source of Vitamins K, B and E
  • Add fiber and protein to your diet
  • Beneficial in controlling blood sugar which is helpful if you are a diabetic or borderline diabetic
  • Contain antioxidants which act as anti-cancer agents

So what are you waiting for? Go grab a pound or more of raw cashews and start your first batch of this amazing, creamy, versatile cashew cream.

Amazing Cashew Cream

2 cups raw cashews
8 cups water

Cover cashews with water overnight in a large bowl. If you are in a hurry use boiling water to soak cashews. If using hot water your soak time is reduced to 2-4 hours versus overnight.

Drain cashews. Place cashews in a high speed blender, I love using my Vita-Mix for this recipe. Add 1/2 to 1 cup of water with cashews in the blender. Blend until smooth and thick like sour cream. Add more water as necessary to facilitate proper blending and cream texture.

While cashew cream is amazing in its original state, there are a few taste modifications you can make depending on your preference. You can add salt, lemon juice, cayenne pepper, curry powder, or garlic to taste.

Please let me know if you try this recipe and how you enjoy it. Also, do you have another favorite way to enjoy cashew cream in your dishes?

Vegan Cheese Alternatives

vegan cheese

When you live a vegan lifestyle there a few things that you just have to do without. Well, at least until you come up with or find a recipe to replace the commercially available non-vegan alternative. When my family and I first started eating vegan, cutting out all animal products from our diet, cheese was something we just eliminated. I avoided every recipe I found that called for cheese, found other snack options for my incessantly hungry toddlers, and essentially resolved to the fact that we just wouldn’t enjoy cream sauces or cheese dip platters. The benefit of our health was worth the sacrifice and honestly if I hadn’t of found the vegan cheese alternatives listed below we would still be “cheese less” and just as healthy. Now however, our range of recipes and taste options is just a big larger because of these amazing cheese replacement options.

Here are the three vegan cheese alternatives I use in my home most frequently:

  1. Cashew Cream: Unlike other lists of this kind I am putting my most favorite, delicious, and versatile option first. Honestly, the day I made my first batch of cashew cream time stood still. I was in awe of how delicious something so simple could taste. I use cashew cream anywhere I need a creamy texture or a cheese like spread. You can blend the soaked cashews into just a simple cream and add it to sauces or curries for a cream sauce. Add a hefty spoonful on top of noodles for an alfredo sauce. Or better yet, add some lemon juice, apple cider vinegar and salt for a vegan sour cream. Spread this sour cream on top of baked potato slices and top with cilantro, viola you have a delicious appetizer. Cashew cream is so incredibly simple to make, you will kick yourself for not thinking of it earlier. Simple soak your cashews in filtered water over night (or in HOT water for 1 hour if short on time). Place in a high speed blender or food processor and cover slightly with water. Blend until creamy and smooth. Nothing more and nothing less. You will end up with a cream that is so smooth and delicious! You can thank me later or throw donations my way.
  2. Vegan cheese: If you’ve been a vegan for more than a couple of days surely you have already seen the vegan cheese options in your local grocery or health food store. This option does not act completely like non-vegan cheese but when you need a crumbly cheese alternative these are pretty tasty options. I use vegan cheese in sweet potato enchiladas and any other dish where I want cheese but have to bake the dish. Thankfully, most of the larger bands of vegan cheese are not full of nasty chemicals which you might initially expect. When eaten on occasion, this is a great option not laden with nasty fillers and additives.
  3. Nutritional Yeast: Truth be told before switching to a vegan lifestyle I had never heard of nutritional yeast. Honestly, doesn’t the name sound a bit odd and offensive. Why would anyone want to possibly eat something that sounds so repulsive? Oh but wait until you’ve tried it. You will regret waiting so long to enjoy its amazing flavor. What exactly is nutritional yeast? Well friends, it is simple an inactive yeast. What it lacks in simplicity though it makes up for in taste. It has a nutty cheesy taste and is amazing on popcorn, garlic bread, added to soups, stir-fry veggies,  or on top of pasta. You might find nutritional yeast in your health food store labeled as nutritional yeast flakes or powder or even as savory yeast if you live outside of the United States. Nutritional yeast is also a great source of B12 which is an important vitamin for vegans.

So, whether you are a long-time vegan or are contemplating making the change in your lifestyle cheese taste is not something you have to do without. What are some of your favorite dishes that include vegan cheese options?

5 Must Have Vegan Cookbooks

Vegan Cookbooks

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Whether you are new to the vegan lifestyle or have been a vegan for years discovering new recipes and fabulous cookbooks is fun and inspiring. Eating vegan does not mean you have to sacrifice taste or variety simply because you removed meat, dairy and other animal products from your daily diet. Vegan is delicious, it is full of flavor and variety, and it is fun to try new ingredients which you may have never eaten before.

While I enjoy perusing online sources for delicious vegan recipes there is something fun and exciting about holding a cold crisp cookbook in my hands. When I bring home a new cookbook my children all want to sit down and look through it with me, comparing ingredients, and recommending new recipes we should try first. I enjoy those special times with my kids, sitting and enjoying the process of choosing what we are going to eat as a family. These cookbooks help to instill a love of cooking, meal planning, and the vegan lifestyle in each of them. Yes there is a time and place for website recipes and ebook cookbooks but tangible cookbooks will always have their special place in my kitchen.

In my search for delectable eats for my family, I’ve searched high and low and perused a plethora of vegan cookbooks. Here are the 5 vegan cookbooks that I reference most often when cooking for my family of nine.

  1. Oh She Glows Cookbook: What’s not to love about this amazing book that grew out of an extraordinary vegan recipe and lifestyle blog? Her recipes are practical, easy, and use ingredients that can be found in the average health focused grocery store. In addition to amazing recipes, I love the pictures included in this cookbook. They inspire me to want to get in my own kitchen and whip up her delicious recipes.
  2. The China Study Cookbook: This was the first vegan cookbook I purchased and I still use it at least once a week. The recipes in this book are inspired from the book The China Study and its sequel Whole and as a result are all vegan and do not use oils. Oils according to The China Study contribute to heart disease along with non-vegan diet choices. The photos in this book are not as fancy or professional looking as food photos that you will find in other cookbooks but the quality of the recipes is wonderful. They are all delicious, easy, and quick to prepare.
  3. The China Study All-Star Collection Cookbook: This all-star collection is the follow-up to the first China Study cookbook and in addition to family favorite recipes there is also a large selection of vegan recipes from very well known vegan chefs. Unlike in the first cookbook in this series, the photos are top notch and look good enough to eat right off of the page. The date syrup is one of the recipes one of my boys chose to make from this book and it is delicious and easy, so easy I kick myself for not thinking of it personally.
  4. Great Gluten-Free Vegan Eats: Being gluten-free presents its own set of challenges in living a vegan lifestyle. Most vegan cookbooks use whole wheat flours and pastas. Accordingly, I have to find my own gluten free alternatives when making these types of recipes. I was so excited when I found this book at my local bookstore. It is full of recipes that everyone in my family can eat and enjoy. This is the newest book in my vegan cookbook collection and I am most looking forward to making the gluten free vegan raviolis and my kids can not wait until I make the pizza from this book.
  5. Forks Over Knives-The Cookbook: Long ago when my family and I first began our journey to healthier eating, which you can read about here, I watched the documentary Forks Over Knives with my husband. This movie along with Food Inc. solidified our decision to eating a cleaner and healthier diet. When the facts are presented in such a way that you simply can’t ignore them, you are doing yourself an injustice every time you ignore the information you’ve been blessed to receive. This cookbook is the companion to the Forks Over Knives documentary and includes amazing clean vegan eating recipes.

You can not go wrong in adding any of these cookbooks to your home library. Having delicious vegan recipes laid out in front of you will make the adjustment to eating vegan a lot easier and less overwhelming. Everything is there in black and white with simple to follow instructions, there is nothing complicated about preparing vegan meals. What I also enjoy about cooking vegan is the simplicity of the ingredients. Many vegan recipes are five ingredients or less. This approach not only makes cooking vegan simple and fast but it also saves of your food budget. Eating organic and vegan does not have to cost an arm and a leg like most will lead you to believe. Keep it simple, keep it fast, and keep it delicious, simple as that!

Do you have another favorite vegan cookbook? If so please share in the comments, I am always on the lookout for a new vegan cookbook.

Colorful Raw Quinoa Salad

 

Colorful Raw Quinoa Salad vegan gluten free alexismathews.com

Large family cooking needs to be quick and easy. However, quick and easy does not mean your large family has to eat unhealthy, grease laden foods. Quick and easy with proper planning can be healthy, delicious, and nutritious. Keep healthy and quick recipes like this one for Colorful Raw Quinoa Salad handy and at your fingertips.

Packed with raw veggies and herbs this salad is as nutritious as it is beautiful. Quinoa is a grain seed that is gluten free and packed with protein. One cup of quinoa is packed with 24g of protein which according to current recommendations is 48% of your recommended daily allowance. Wow! Couple this amazing grain with a bunch of fresh, raw, and organic veggies and your colorful raw quinoa salad is born.

My kids all LOVE this salad and I love that I can mix up a huge batch of it, keep it in the fridge all week and serve cold when my kid’s tummies are empty. I chop up a bunch of raw veggies, keep it colorful, and call it done. The possibilities of raw veggies you can include in this salad are almost limitless. This salad is a great way to use up the extra veggies you have before they spoil. There isn’t a vegetable that won’t taste great wrapped in quinoa goodness. Served cold this dish is also refreshing on those hot summer afternoons when you are hot, hungry, and don’t feel like cooking.

If you are quinoa intolerant this salad can easily be made with couscous, it will be just as delicious!

Colorful Raw Quinoa Salad

Ingredients:
4 cups cooked quinoa
2 medium bell peppers (green, red, orange, or yellow) diced
6 radishes sliced and quartered
2 ribs celery diced
1 cup chopped black olives
Handful of basil chopped
3T organic olive oil
3T golden balsamic vinegar
2T rice vinegar
Other veggies not pictured include; carrots, onions, artichoke hearts, hearts of palm, or any other veggies you like.

Directions:
Fluff cooked quinoa with a fork in a large bowl. Add in chopped veggies and mix well. In a separate bowl mix oil and vinegars well. Pour over quinoa and veggies, mix well. Enjoy immediately or chill and serve.

 

Linked at The New Mrs. Adventures

Black Bean and Spinach Quinoa Burgers

 

Black Bean Burger

There is something quintessential about digging your teeth into a juicy and delicious burger. It is the stuff legends are made of and the backbone of every summer cookout memory. However, when you live a vegan lifestyle what are you supposed to enjoy during the carnivorous summer barbecues? Surely, we don’t have to be left in the dust while others around us enjoy their carnivorous ways. Have no fear, bean burgers are here.

Bean burgers of any variety are the equivalent to vegans as the hamburger is to our meat loving friends and family. The bean burger possibilities are almost limitless. Pick you favorite bean, mix it with some veggies and spices, form into patties, bake or fry and you are golden. Simple as that.

With 7 children including 2 older boys who are growing at an unbelievable rate and love their protein it was imperative when we went vegan to replace their burgers and red meat sources with another delicious and filling meal replacement.

Enter our newest favorite bean burger, the black bean and spinach quinoa burger. Packed with protein, vitamins, and minerals this burger is a home run in the game of nutrition. Serve alongside with roasted veggies and you’ve got yourself a complete meal, low on carbs and high on taste.

IMG_2328

Black Bean and Spinach Quinoa Burgers

Ingredients:
2 cups cooked black beans
1 cup diced yellow or red potatoes, cooked
1/2 medium onion finely chopped
2T vegetable stock
1/2 cup cooked quinoa
1T chopped garlic
1tsp coriander
1tsp cumin
1tsp salt
1tsp oregano
1 cup chopped fresh spinach

Directions:

  • Preheat oven to 375F
  • Saute onions in vegetable stock until translucent
  • To the onions add garlic, coriander, cumin, salt and oregano. Stir for 1 minute.
  • In a food processor add 1 cup of the black beans, 1 cup potatoes, and onion mixture. Process until well mixed and smooth.
  • In a sperate bowl mix quinoa, chopped spinach and black bean mixture from food processor. Form into burger sized patties.
  • Place on a cookie sheet lined with parchment paper. Bake 15-20 minutes or until firm.
  • Enjoy!

 

Vegan and Gluten Free Snack Ideas for Kids at the Beach or Park

boardwalk beach

Beach and park weather is right around the corner or depending on where you live the warm weather might be here already. Feeding children healthy and nutritious vegan gluten-free snacks at home is easy enough once your find your routine and what your children enjoy eating. What about when you are out and about enjoying the outdoors? Convenient and easy to transport vegan gluten-free meals and snacks are not always the easiest things to create.

We are a busy family of 9 who seems to always be on the go for one reason or another. Once our homeschool work is complete we are typically outside or off an on outing to enjoy the beautiful climate we live in. This has forced me to get creative when planning and packing for all of my hungry children on our outings. As any mother will tell you, snacks are an absolute necessity when going any where with children. Healthy and nutritious food can stave off temper tantrums induced by a hungry tummy and keep everyone happy while you enjoy the outdoors. Don’t let your healthy lifestyle and eating habits waver just because you are away from home and the comforts of your kitchen. Plan ahead and save yourself stress!

Here is a list of my favorite snacks to pack for my large crew when we are out and about.

  • Fresh fruits such as bananas, apple slices, and orange slices
  • Almond butter to dip banana or apple slices (provides an excellent source of protein)
  • Dried fruit free of sweeteners or sulfites
  • Late July Sea salt by the Seashore chips
  • Carrots, celery, cherry tomatoes, and other fun finger food fresh veggies
  • Seaweed in personal snack packs
  • Cucumbers, peeled with a touch of sea salt
  • Rice crackers
  • Sandwich idea: almond butter and organic jelly on gluten free bread or rolled in rice tortillas
  • Trail mix with raw cashews, pumpkin seeds (pepitas), dried cranberries, sunflower seeds, and raisins
  • and anything else that you can think of which your children enjoy, fits your food choices, and is easily transported
  • popcorn

Do you have a favorite vegan or gluten-free kid friendly snack idea not listed above? I’d love to hear from you in the comments!

Shared at Share Your Stuff Tuesday

The Author and History Behind Health Matters with Alexis Mathews

Author History_HM

With every change their is a journey, a process by which you arrived at your current situation. Along that journey choices are made, decisions debated, regrets surmised, and hopefully ultimately growth achieved. Our journeys all appear different, follow different paths, take varying forks in the road but in the end we can end up at the same destination.

Health Matters.

The destination for myself and my family is a vegan lifestyle. No not a diet, truly in every sense of the word a lifestyle. Diets are temporary, lifestyles are permanent changes, the way in which you live your everyday life with no foreseeable end in sight.

My “healthy lifestyle” journey started so long ago I dare not put a timeline on the beginning. First it was a few organic fruits and vegetables which morphed into all organic fruits and vegetables. Then it became non-GMO and organic everything, meat and dairy included as well as all grains, flours, everything. From there we began raw dairy and meats straight from the farmer. For a while as we lived and enjoyed the organic, raw, and meat from the farmer lifestyle I thought we had arrived. Truly arrived at the ultimately healthiest lifestyle we could achieve. I was baking my own crackers, making our butter, enjoying fresh raw buttermilk, growing our own garden and canning/preserving like a mad crazy woman. I enjoyed this life I truly did. Then it happened.

We made a decision. Our life took a different path. We moved.

Gone were my raw dairy and meat farmer sources. Gone was my bi-weekly shopping routine. We returned to the chaos of Southern California and my life turned upside down. Then it something else happened. My husband and I finally sat down and listened to his parents go on and on about their vegan “diet”, or so they called it. For months leading up to this conversation, I had greatly reduced my personal meat consumption, never having consumed nearly normal the amount of dairy that the average american “enjoys” everyday. My meat-loving husband on the other hand hadn’t even considered a change such as this. The turning point came when my in-laws returned from a week long cruise in which they heard lectures from leading vegan scientists and doctors such as T. Colin Campbell Ph D. and Caldwell B. Esselstyn MD. After this cruise my once steadfast Father-in-law had made the choice after hearing the evidence to remove all animal protein sources from his diet, something that his wife, my mother-in-law had done quite some time ago. If his Dad had made the choice, that was enough evidence for my husband to try vegan for 21 days. Yes, this lifestyle started with a simple 21 day pledge to remove all animal protein from our diets.

With 7 kids, a family of 9 to feed, my menu plan went straight out the window. Now what?

Onward we marched though and those 3 weeks turned into months. We started seeing changes almost immediately. I started to lose those extra pounds I couldn’t seem to shake after having 3 kids in 1 year. My husband, an adult-onset type-1 diabetic, noticed changes in his blood glucose levels within just 3 days for the better. 6 weeks into the journey, he was able to reduce his daily insulin intake from over 20 units per day previously to 3 maybe 4 units all day, not including a long acting once daily shot he has to take. This personal evidence alone was enough to make us new believers in a vegan lifestyle. At that point it truly had become a lifestyle. How could we go back to feeding our bodies animal proteins when the health benefits were staring us in the face. Why would we intentionally poison our bodies with something that was clearly exacerbating my husband’s diabetic condition?

The journey to a vegan lifestyle has been paved with ups and downs, lessons learned, and experiences encountered. As a large family Mom, I’m not only changing my own eating habits but I am creating lifelong lifestyle habits for my children. We are raising the next generation of health conscious, healthy living minded people. We are working to educate our children on the whys and hows of our new found health freedom, they must acquire this knowledge if they are going to put it into practice in their own adult lives and families.

Why health matters?

Health matters because we’ve one got one body. One life, one life to live the best we possibly can. Food is our fuel and our daily choices either power our bodies or drag them down. Health matters because healthy living is a lifestyle not a diet.

This blog was born out of a a long history of education both in biology and nutrition that has culminated in the healthiest and happiest I have ever personally felt in my entire life, nearly 40 years (ouch did I just say that?). Honestly though, I mean every bit of that through and through. My weight is under control, my emotions are not all over the place, all in all I can feel that my body is functioning the way it was meant to live.

Through this platform I will explore a myriad of aspects living a vegan lifestyle, share with your healthy, affordable, and easy to prepare meal ideas, and most of all I want to come alongside of you and help you on your journey to a healthier and happier life.