plant based girl, posting about food and all this stuff
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It's more important than ever to stay healthy in these dark times! Here's some healthy eating and general nutrition guides for plant-based diets. Answering the all-too common "where do I get my iron, etc?" questions.
How to make substitutions:
Vegan superfoods and everyday staples:
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Everyone wants to act like using less plastic is going to save the world, when realistically the best thing everyone can do is stop consuming animals. Just from an environmental perspective, 51% of carbon emissions are from livestock and their byproducts. 91% of deforestation is due to land being destroyed to make room for animal agriculture (again, livestock, and food to feed them alone) Not to mention that 660 gallons of water is needed to feed and water livestock enough to make ONE burger - that’s like having a shower for 2 months straight. There’s many other points I could add but honestly, nobody needs to eat dead corpses for protein or iron anymore. We aren’t cave men, it’s not necessary in 2019, when there are abundant plant based alternatives. If you really want to make a difference and create a better future, educate yourselves on adopting a plant based diet. Ditching plastic is awesome, but that’s just start.
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Researchers at the University of Oxford found that cutting meat and dairy products from your diet could reduce an individual’s carbon footprint from food by up to 73 per cent.
If everyone stopped eating these foods, they found that global farmland use could be reduced by 75 per cent, an area equivalent to the size of the US, China, Australia and the EU combined.
Not only would this result in a significant drop in greenhouse gas emissions, it would also free up wild land lost to agriculture, one of the primary causes for mass wildlife extinction.
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I thought I’d share some of the meals I’ve had recently. Being vegan is so easy!
If we could live happy and healthy lives without harming others… why wouldn’t we? 💕
Come visit me on YouTube for more yummy food.
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CREAMY ALFREDO NOODLES (PLANT BASED 🌱) 🍅🍝🍴 2 tbsp margarine (I used Earth Balance) ¼ cup GF flour* ½ cup hot water ½ tsp vegetable bouillon 1 ½ cup unsweetened almond milk 2 tsp Italian seasoning 1 tsp salt (more to taste) ½ tsp black pepper About 4 cups cooked pasta (may vary depending on what pasta you use) Tomato’s Fresh basil
Begin by melting butter in a saucepan over medium heat. Add flour and cook for about 30 seconds. Meanwhile stir bouillon into the hot water to make a veggie broth. Add the veggie broth to the saucepan. Whisk together. (The mixture will become very thick). Add almond milk and increase heat to medium-high. Whisk until the sauce is smooth while bringing sauce to a boil. Once boiling reduce heat and let simmer about 3-4 minutes. Meanwhile, bring a large pot of water to a boil for the pasta to be cooked in. Only cook pasta about 2/3, the outside should be tender but the inside should still be very chewy. Add salt, pepper and Italian spices to the sauce. Let sauce simmer over low heat until the pasta has cooked 2/3. Strain pasta and add to the sauce. Toss the pasta in the sauce and continue to gently fold pasta in sauce until the pasta cooks all the way. (During this time the sauce will also develop a cheesy/gooey texture just like real Alfredo) Top or fold in fresh basil and tomato’s.
*I used Bobs Red Mill GF baking flour. I haven’t tried this recipe with any other flour but I think the flour is important because it has different binders and thickeners in it that help to create that gooey texture as if it were cheesy.
Instagram.com/almondmelk
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Lettuce, falafel, avocado and ketchup in pittas 🥙
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vegan Reese’s peanut butter cups! made with natural peanut butter freshly ground from my local food co-op this morning, and 70% cacao chips (with extra cacao powder added to make them darker), sprinkled with sea salt
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Short-sighted, selfish me: Why can’t persimmon be in season year-round? 😅
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