🎧 How to Fight the Winter Blues | Feeling low on energy as the days get shorter? You’re not alone. In this episode, Julia and Shane talk about how to beat the winter blues, that heavy, unmotivated feeling that often sneaks in during the darker months.

They open up about their own struggles with seasonal dips in mood and share practical, easy-to-try tips to lift your spirits. From getting outside for a few minutes of daylight, to staying active, creating cozy routines, and finding joy in small moments, this episode is your gentle reminder that you can feel better even in the middle of winter. ☕ Tune in for real talk, laughter, and warmth, and learn how to turn this winter into a season of rest, creativity, and light. 🎧 Topics covered: Why the “winter blues” happen Simple daily habits to boost mood and energy The importance of light, movement, and connection Reframing winter as a season for slowing down and recharging If you’ve ever felt the winter slump, this one’s for you.

Also, don’t forget to check out: EP 96 – Vegan Restaurant Shake-Up

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In this episode, we’re diving deep into the recent wave of closures happening in the plant-based community.

The Great Vegan Restaurant Shake-Up: Why Our Favorite Spots Are Closing

Losing a beloved vegan restaurant can feel like a genuine loss. For many of us, these aren’t just places to eat; they’re safe havens and community centers where we can share a meal without a second thought. But recently, a troubling trend has emerged: vegan and plant-based restaurants around the world are closing their doors at an alarming rate.

In this powerful episode of the Think Plant-Based podcast, we’re confronting this issue head-on. We dive into the complex factors driving this trend, from the broad economic pressures hitting the entire food industry to the more specific challenges unique to plant-based businesses. We’ll talk about everything from the rising cost of ingredients to the evolving palates of the “plant-curious” consumer.

But this isn’t a story of defeat. We believe these closures are a critical moment for the movement—a chance to learn, adapt, and build a stronger, more resilient future. We share practical, actionable advice for both restaurant owners and customers on how to weather this storm and ensure that the plant-based dining scene not only survives but thrives.

Tune in to this episode and find out how you can be a part of the solution.

Episode Highlights:

 * Understanding the economic and market forces behind the closures.

 * The difference between a “niche” business and one with broad appeal.

 * Specific ways customers can make a real difference, from direct ordering to social media support.

 * A look at the future of the plant-based movement and why this evolution is a sign of maturity, not decline.

Also, don’t forget to check out: EP 95 – Ben Hagerty

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In this episode, we talk to Ben Hagerty about his plant-based journey. We discuss vegan entrepreneurship and the best plant-based travel spots.

About Ben Hagerty

Ben is the co-owner and essayist for the vegan travel guide and website, It’s Bree and Ben (http://www.itsbreeandben.com/). With his wife, Bree, they travel across Canada and the U.S. to learn and write about destinations where vegan and plant-based travelers can consider, which includes restaurants, boutiques, and other small and local businesses.

Ben also just completed his Masters degree in vegan entrepreneurship, in which he explored vegan businesses in the Vancouver neighborhoods of Kitsilano and Mt. Pleasant to learn about their insights and the common themes that they experience. He wrote his findings in an academic blog series entitled, Ben’s Vegan Vancouver, which may be read on my website at https://itsbreeandben.com/bens-vegan-vancouver/.

(About Bree & Ben: https://itsbreeandben.com/about/)

Website: https://itsbreeandben.com/
Instagram: https://www.instagram.com/itsbreeandben/
Facebook: https://www.facebook.com/itsbreeandben/

Also, don’t forget to check out: EP 94 – STUART WALDNER

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In this episode, we talk to Stuart Waldner about his plant-based journey. Residing from Lexington, Kentucky, we talk about how growing up in one of the unhealthiest states shaped who he is and inspired him to write his book, “Escape the Meatrix”.

About Stuart Waldner

Stuart Waldner is an activist and an author who invites readers to take the red pill as they Escape the Meatrix, the title of his debut non-fiction book, written after he transitioned to a plant-based diet in 2008. As his health improved, he felt better, and the more he learned about the statistical connections between our dietary choices and the worldwide climate crises we face, the more he felt an urgency to tell other people —for our health and for the planet.

Waldner spent nearly two decades exploring Earth’s greatest wonders and connecting with sacred sites around the globe. When he’s not advocating for the health of people and the planet, he spends time playing with his dogs, cooking plant-based foods, running, and restoring his 128-year-old Victorian home.

(Source: https://stuartwaldner.com/)

Website: https://stuartwaldner.com/
Instagram: https://www.instagram.com/stuartwaldner/
Facebook: https://www.facebook.com/profile.php?id=100084725122965

Also, don’t forget to check out: EP 93 – BILLY GRISACK

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In this episode, we talk to Billy Grisack about his inspiring story on how a plant-based diet helped change his life for the better. From losing over 100lbs, to overcoming many health issues, you won’t want to miss this episode!

About Billy Grisack

Plant based musician, songwriter, Star Trek superfan, DND player, dad and husband.

(Source: https://twitter.com/billygrisack)

Website: www.departmentofvegucation.com
Facebook: https://www.facebook.com/billygrisack

Also, don’t forget to check out: EP 92 – SANDRA NOMOTO

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In this episode, we talk to Sandra Nomoto about her plant-based journey and her new book, “VEGAN MARKETING SUCCESS STORIES” . Similarly, we talk to her about branding and marketing tips for new or old businesses.

About Sandra Nomoto

“The Content Doctor” Sandra Nomoto is an award-winning content writer and editor for cruelty-free businesses. She also offers a suite of services for authors. Launching her career in the public relations industry, she ran Conscious Public Relations Inc. Over the 10 years in business, the company was the fourth public relations agency in Canada to earn B Corporation® certification, and Nomoto contributed to eWomenNetwork Vancouver earning the Best Social Media and Community Engagement Award. She authored The Only Public Relations Guide You’ll Ever Need in 2019 and Vegan Marketing Success Stories in 2022. On the side of her desk, she co-hosts VEG Networking Canada, Canada’s only vegan networking group. She previously served on the boards of directors of the Vancouver Mural Festival and Vancouver Short Film Festival, and writes at SandraNomoto.com and for several outlets.

(Source: https://www.sandranomoto.com/)

Website: https://www.sandranomoto.com/
Facebook: https://facebook.com/sandranomoto
Youtube: https://www.youtube.com/@sandra_nomoto

Also, don’t forget to check out: EP 91 – DR. AMANDA ADKINS

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In this episode, we talked to Dr. Amanda Adkins about her plant-based journey and how to stay healthy overall on a plant-based diet.

About Dr. Amanda Adkins

Hi! I’m Dr. Amanda Adkins, MD, and I’ve been a board-certified internal medicine specialist since 2009. I have a deep passion for ensuring that everyone has a chance at a healthy and happy life. I know from both medical and personal experience that a plant-based lifestyle can lead to remarkable changes in our health and our ability to fulfill God’s will for us. Therefore, I decided to become a health coach to be able to guide more people to better health.

​I want to share with you the transformational benefits I experienced first hand by changing to a Plant-Based Lifestyle. I am here to provide the tools you need to make the change, to guide you and to cheer you on through this journey. I want you to be able to achieve your dreams, and not be held back by heart disease, low energy, mental fatigue, or other health issues that can be reduced or even eliminated by switching up the fuel your body needs.

​My own experience led me down a path of recovery from an unhealthy start in life. By the age of 14, I weighed almost 200 pounds and knew that if I was going to live a life fully, something had to change. Finding balance in mind, body and spirit has been an incredible journey. I look forward to supporting you in your pursuit of happiness and health.

(Source: https://www.dramandamd.com/about-me)

Website: https://www.dramandamd.com/
Facebook: https://www.facebook.com/dramandaadkins
Youtube: https://www.youtube.com/channel/UCj7HwQ88Xn1FhK5eKtoOIkw

Also, don’t forget to check out: EP 90 – HARIKA PARMAR | VOGO TOURS

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In this episode, we talk to Harika Parmar, the creator of VOGO Tours, about her Vegan Eco Travel Tours around the world. She helps people have amazing journeys with their travels.

About Harika Parmar | VOGO Tours

My quest started as a young thirteen-year-old girl at boarding school. I came across a documentary called Earthlings which played with my emotional heartstrings. I knew I had to make change for the animals and for the environment – so I started with myself.

My holistic journey solidified over the years which led me on a path to live simply. I’m a plant-fueled environmentalist and philosophical teetotaler that believes food is medicine. I’m forever growing with my journey to live an ethical, sustainable life.

The driving factor behind VOGO spanned across a decade of adventuring across fifty countries living, studying, volunteering and working in over five continents and having to sacrifice the joy of food for the convenience of travel. Often it resulted in settling for side salad portions, mediocre salads and conversations lost in translation. I started VOGO with a simple goal in mind – to create an ecological travel experience, immersing into culture and adventure by still maintaining beliefs when it comes to food.

Today I welcome you on this journey where we’ve broken down barriers curated journeys with vegan and vegetarian food at the forefront as well as a better, sustainable way to travel without compromising your ethics.

(Source: https://www.vogotours.com/about)

Website: https://www.vogotours.com/
Facebook: https://www.facebook.com/VogoTours/
Instagram: https://www.instagram.com/vogotours/

Also, don’t forget to check out: EP 89 – RYM SELMI | MIIRO

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In this episode, we talk to Rym Selmi, the CEO of MiiRO, about her plant-based journey and why she created a company that focuses on plant-based low sugar sweets.

About Rym Selmi | MiiRO

The plant-based lifestyle healed me. My journey started when I got really burnt out at work. I started to feel that my previous diet had negative effects on my mental state, so I decided to begin a personal journey toward a plant-based lifestyle. I started to see improvements in my sleep, productivity, digestion and even my mood. This journey has healed me and changed everything for the better. 

Shifting to a less sugar diet was a decision that would change my life. My pregnancy caused me to develop a desperate need for high-quality vegan sweets. I contracted gestational diabetes, so I needed an option that still fit with my plant-based preferences, but also had low or no sugar added. Unfortunately, I wasn’t able to find any alternatives that satisfied my cravings for rich, creamy chocolate—every low sugar chocolate that I tried was bland and sad, leaving me feeling worse than before.

I started doing extensive research, reading every R&D report I could find until eventually, I became an expert on the subject matter.

(Source: https://miiro.co/pages/about-us )

Website: https://miiro.co/
Facebook: https://www.facebook.com/miiro.plantbased/
Instagram: https://www.instagram.com/miiro_plantbased/

Get 10% OFF MiiRO Products: https://miiro.co/discount/THINKPLANTBASED10

Also, don’t forget to check out: EP 88 – DR. VANITA RAHMAN

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In this episode, we talk to Dr. Vanita Rahman about her plant-based journey and how to eat a healthy balanced plant-based diet. Also, we talk to her about getting enough iron and how soy can be beneficial for you.

About Dr. Vanita Rahman

Vanita Rahman, MD, is a board-certified internal medicine physician, certified nutritionist, and personal trainer. She is a native of the Washington, D.C., area and earned her undergraduate and medical degrees from the University of Virginia. She completed her internal medicine residency at the Washington Hospital Center and has authored several books on plant-based nutrition. 

Prior to joining the Barnard Medical Center, Dr. Rahman spent more than 15 years practicing internal medicine with Kaiser Permanente, where she launched a very popular and successful plant-based weight loss program. While medications and surgical procedures can be necessary and lifesaving, Dr. Rahman firmly believes that nutrition and lifestyle play a crucial role in the prevention and management of most common diseases. She maintains that it is important to treat all aspects of a patient’s health, including diet, exercise, sleep habits, and stress management.

Simply Plant Based: Fabulous Food for a Healthy Life (2021) is her third book. She also wrote Vegan Style (2017) and Stronger with Plants (2016). She enjoys spending time with her family and friends, traveling, exercising, and experimenting with plant-based recipes.

(Source: https://www.pcrm.org/barnard-medical-center/vanita-rahman-md)

Website: https://www.pcrm.org/barnard-medical-center
Facebook: https://www.facebook.com/Dr.VanitaRahman
Instagram: https://www.instagram.com/dr.vanita.rahman

Book: Simply Plant Based: Fabulous Food for a Healthy Life
https://www.amazon.com/Simply-Plant-Based-Fabulous-Healthy/dp/1570674043

Also, don’t forget to check out: EP 87 – PAUL SHAPIRO | THE BETTER MEAT CO

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In this episode, we talk to Paul Shapiro about his plant-based journey. Also, we also talk to him about his company, “The Better Meat Co”, which creates Rhiza Mycoprotein, a key component to creating plant-based meat products. Paul is currently looking for a publisher for his new book.

About Paul Shapiro

Paul Shapiro is the author of the national bestseller Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World (published by Simon & Schuster’s Gallery Books in 2018). He’s also the CEO of The Better Meat Co., a four-time TEDx speaker, the host of the Business for Good Podcast, and a long-time leader in food sustainability.

Paul is an authority figure on food and agricultural sustainability. He is a regular podcast guest and has been invited on hundreds of news outlets, including StarTalk Radio with Neil deGrasse Tyson, The Rich Roll Podcast, and CNN. Also, he has published hundreds of articles ranging from daily newspapers such as The Washington Post to pop-sci publications like Scientific American as well as magazines like FORTUNE and academic journals. Shapiro lives in Sacramento, California with his wife Toni Okamoto Shapiro, author and founder of Plant-Based on a Budget, and their very friendly pit bull, Eddie.

(Source: https://www.paul-shapiro.com/ )

Website: https://www.bettermeat.co/
Facebook: https://www.facebook.com/paulshapiro/
Instagram: https://www.instagram.com/thebettermeatco/

Book: Clean Meat: How Growing Meat Without Animals Will Revolutionize Dinner and the World
https://cleanmeat.com/

Also, don’t forget to check out: EP 86 – MONK COLEMAN

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In this episode, we talk to Monk Coleman about his plant-based journey and his book “Love over Fear”. Also, we talk to him about how he changed his lifestyle for the better.

About Monk Coleman

Monk Coleman is the author of Love over Fear – A Guide to Peace and Purpose. A guide to letting go of belief systems and connecting to a higher state of being. Monk is a graduate of the University of Holistic Theology.

Also, he is a Transformational Coach, Public Speaker, Personal Trainer and a 3x Pro Natural Physique Bodybuilder.  His coaching services can be found on social media platforms (twitter, Instagram, facebook, youtube).

Likewise, he based his coaching program on his own experience with dealing and healing from alcoholism, poverty, depression and dysfunctional relationships.

Similarly, Monk has taken his years of experience and created a life of service with love at the forefront.

(Source: https://www.monketernal.com/bio/ )

Website: https://www.monketernal.com/
Facebook: https://www.facebook.com/veganmonk/
Instagram: https://www.instagram.com/monk_eternal/

“Love Over Fear” Book
Amazon US: https://www.amazon.com/Love-Over-Fear-Guide-Purpose/dp/1913479765/
Amazon Canada: https://www.amazon.ca/Love-Over-Fear-Guide-Purpose/dp/1913479765

“This book is to remind you of the greatness you are. Acting from a place of LOVE allows you to walk by FAITH and TRUST. The Universe is working in your favor. As the collective vibration rises, we all benefit. You’ll step closer to your purpose and contribute your beauty to us. Thank you for understanding your importance. Thank you for embracing your gift“

Also, don’t forget to check out: EP 85 – CASSIDY GUNDERSEN | SPIRO HEALTH AND WELLNESS

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In this episode, we talk to Cassidy Gundersen of Spiro Health & Wellness about her plant-based journey and how she helps people “reverse disease with diet”.

About Cassidy Gundersen | Spiro Health & Wellness

I’ll be honest, health was never really my thing. In fact, I (like many teenagers) lived on hostess snacks and Dr. Pepper in my younger years. And that’s not just an exaggeration.

Eventually, my lifestyle caught up with me, and my body became racked with disease and pain. I was diagnosed with Crohn’s disease. I was pre-diabetic, pre-lupus, pre-arthritic, had chronic kidney stones, adrenal fatigue, and patellar tendonitis. Similarly, I was convinced I was going to die young, which was terrifying because I was only in my early twenties. I wanted to believe that there was a natural path to healing that didn’t involve drugs, but I didn’t know where to look. 

That’s when I decided to go back to school (my undergrad was in political science) to try and figure out this whole diet thing. It was in my schooling that I discovered IT IS possible to reverse sickness and disease with the proper diet! So, I put it to the test. I went on a two week trial and felt the best I ever have. I joke with people that I’m still on that two week trial because I have never looked back. 

Then, people started asking me for nutritional advice, so I figured I might as well make it official and try to help as many people as possible. That’s when I started Spiro Health and Wellness (pronounced Spih-row). The name comes from the Latin word spiro which translates: to breathe life into. I want to help breathe new life into as many people as I can by helping them eat healthier! 

Cassidy Gundersen
PhD, CHNP, CSNP, Natural Health Practitioner

(Source: https://spirohealthandwellness.com/about/ )

Website: https://spirohealthandwellness.com/
Reverse IBD Website: https://reverseibd.com/
Facebook: https://www.facebook.com/spirohealthandwellness
Instagram: https://www.instagram.com/cassidy.gundersen/

Curing Crohn’s: How a Closet Food Addict Healed Her IBD
Amazon US: https://www.amazon.com/Curing-Crohns-Closet-Addict-Healed-ebook/dp/B0918LP5HD
Amazon Canada: https://www.amazon.ca/Curing-Crohns-Closet-Addict-Healed/dp/1735419125

Also, don’t forget to check out: EP 84 – CLAUDIA GANSWIND | WELLNESS KITCHEN

The post Ep 85 – Cassidy Gundersen | Spiro Health and Wellness appeared first on Think Plant-Based!.

In this episode, we talk to Claudia Ganswind about her plant-based journey and talk to her about her new cookbook, “Raw Vegan Wellness Kitchen”.

About Claudia Ganswind

Claudia has always loved good food and flavors, especially when it came to the smell of citrus fruits, fruits and vegetables in the Mediterranean region. The sun and the mild climate make these products particularly tasty, and she is well known as “Wellness Kitchen.”

Likwise, her mom was born in southern Italy home of spaghetti, pizza with tomato and eating well and her love for good and genuine food helped fuel her desire to create wonderful dishes!

Hi! I am a 100% pure love (raw)vegan chef, health and wellness coach. I prepare vegan food with a lot of Love and Divine light. With Divine Blessings!

Hola! Soy cocinera vegan 100% puro amor, entendedora de salud y bienestar. Preparo comida vagan con mucho amor y luz divina.Con Benediciones Divinos!

(Source: https://www.amazon.com/dp/B08PPH5M3S )

Amazon (US): https://www.amazon.com/dp/B08PPH5M3S
Amazon (CND): https://www.amazon.ca/dp/B08PPH5M3S
Amazon (DE): https://www.amazon.de/-/en/dp/B08PPH5M3S/
Facebook: https://www.facebook.com/VeganWellbeing.RawVeganChef
Instagram: https://www.instagram.com/vegan.wellbeing/
Youtube: https://www.youtube.com/channel/UCunfyvmpV31E2XBIi3ZfGzQ

Also, don’t forget to check out: EP 83 – LOTUS SEED VEGAN | VAN NGUYEN

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In this episode, we talk to the owner, Van Nguyen, of Lotus Seed Vegan about his vegan journey and how he started his beautiful restaurant that keeps on giving back with his wife Amy.

About Lotus Seed Vegan

Hi, my name is Van Loc, I am the chef and together with my wife Amy we started Lotus Seed Vegan restaurant because I had epiphany in my life where I wanted to make better choices for myself and my family. Better choices starting with food. I have been cooking since I was 12, because I wanted to, because I have a passion for food. And now I hope to make that food for you. Remember that feeling you have when your Mom made your favorite meal. How warm and satisfied you felt. That’s the kind of food I make. Food that makes you feel good, and satisfied. And healthy. Everything we do at Lotus Seed Vegan restaurant is to make ourselves, our community and our planet a better place. I hope you’ll join us!

Mission

To be catalyst for positive action by serving healthy meals . Offering high quality vegan food without compromising the taste & reasonable pricing is the perfect answer to our healthy & conscious costumers.

The Food

We will always be about quality. We’re passionate about ethically sourcing of the fresh and sustainable food. Preparing and cooking them with great care and awareness. We truly care on what we use on the ingredients of choice.

The Customers

Who wants to make a change for a better diet, health and care for the mother earth .

Lotus Seed Restaurant

A place where you can meet with friends and families. Enjoy true tasty, savory food that farmers had freshly harvested . It’s about enjoyment at our pace – sometimes slow and savored, sometimes faster and cheerful, yet always full of humility…

“At Lotus Seed Vegan Restaurant our goal is to sprout awareness. Awareness of healthy choices for food, our bodies, our community and our planet. From ancient times the lotus has been a divine symbol in Asian traditions representing the virtues of purity. The lotus is grown in mud and yet is unstained when it blooms.”

(Source: https://lotusseed.ca/sprouting-awareness/)

Website: https://lotusseed.ca/
Facebook: https://www.facebook.com/lotusseedvegan/
Instagram: https://www.instagram.com/lotusseedvegan/

Also, don’t forget to check out: EP 82 – SHOP VEGN | BRETT & DIANE

The post Ep 83 – Lotus Seed Vegan | Van Nguyen appeared first on Think Plant-Based!.

Savory Omelette Muffins

Print

Serves: 6-8 Muffins Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• Vegetable Mix
• 1 small onion, minced
• ½ red bell pepper, diced
• 1 medium carrot, diced
• 2 Tbsp olives, diced
• 1 cup chopped kale
• 1 Tbsp olive oil
• Chickpea Muffin Mix
• 1 cup chickpea flour
• ½ cup non-dairy milk
• ¾ cup water
• 2 Tbsp olive oil
• ¼ tsp baking powder
• ½ tsp garlic powder
• ½ tsp onion powder
• ¼ tsp salt
• 1½ tbsp apple cider vinegar
• 1 tsp mustard
• 3 Tbsp nutritional yeast
• ½ tsp turmeric
• ¼ tsp black pepper
• vegan cheese, for topping

Instructions

After heating your medium sized pan with one 1 Tbsp of olive oil, sauté onions, bell peppers and carrots in it for around 3 minutes until soft.
1. Add kale and olives and cook for another 2 minutes.
2. Set aside and let the pan cool down.

For the Chickpea Muffin:

1. Preheat the oven to 450F (230C), prepare to grease a muffin tin.
2. In a medium-sized bowl, mix the chickpea flour, soy milk and water.
3. Mix in the remaining ingredients.
4. Evenly fill the sautéed veggies in the muffin tins and then fill the chickpea flour mixture over them.
5. Stir the veggies and batter together with a fork so the veggies don’t stick at the bottom.
6. Place some vegan cheese on top of each muffin mix.
7. Bake. After 15 minutes, lower the temperature to 430F and bake for another 15 minutes.
8. Let them cool down for a few minutes then feel free to use a knife around the edges and remove the muffins from the tin.
9. Taste best warm but can be stored in an airtight container in the fridge for around 5 days. Freeze them up to a month. Always warm them up before eating!

Want another scrumptious recipe? How about giving easy buckwheat pancakes a try? Make sure to follow us over at Instagram!

The post Savory Omelette Muffins | No Egg Breakfast appeared first on Think Plant-Based!.

In this episode, we talk to the owners Brett and Diane of Shop VEGN about their online vegan store. We also talk to them about their plant-based journeys and running a business during COVID.

About Shop VEGN

G’day and Eh

Hailing from Australia and Canada, respectively, founders Brett and Diane went vegan for the animals and for the planet. However, they quickly became frustrated by the time spent sourcing quality plant-based products.

VEGN [“vegan”] was built to make their own lives easier—but now that mission includes those of others too: a portion of profits will always be donated to animal and/or environment protection organizations.

They believe that, together, we can make this world a kinder place.

For 2021, VEGN will donate 5% of profits to World Animal Protection.

(Source: https://www.shopvegn.com/about)

Website: https://www.shopvegn.com/
Facebook: http://facebook.com/shopvegn
Instagram: https://www.instagram.com/shopvegn

Also, don’t forget to check out: EP 81 – IMPACT VEGANICS | MARGAUX KHOURY

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In this episode, we talk to the co-founder Margaux Khoury of Impact Veganics about her deodorant company that is changing the world and changing the way people do business.

About Impact Veganics

IMPACT donates 100% of profits to their animal liberation partners who are working day and night to give animals the freedom & life they deserve. 

Co-founders, Joshua & Margaux created IMPACT in 2009.  They were tired of the toxic and ineffective deodorants on the market and they wanted a safe, vegan and plastic-free alternative that worked and didn’t harm people, planet or animals.   

Similarly, as the company started to grow they attracted two additional co-founders who helped shape IMPACT into the company it is today.

Also, the choices we make as a culture, community and company defines who we are.  Change can only happen with a dedicated and determined team that believes in being as sustainable as possible.   
It isn’t always easy, and we know we will always find a solution that positively impacts people, planet and animals.

“As an activist company, this fighting for animal rights isn’t what we do after hours, it’s why we’re in business and show up everyday.  Together we can change the world without braking a sweat.”

Margaux Khoury
CO-FOUNDER

(Source: https://www.createanimpact.org/about )

Website: https://www.createanimpact.org/
Facebook: https://www.facebook.com/impactveganics/
Instagram: https://instagram.com/impactveganics/

Also, don’t forget to check out: EP 80 – ALAN TWIGG | AUTHOR

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In this episode, we talk to Alan Twigg about his plant-based journey, his book and online courses. We talk about how to stay healthy during COVID19.

About Alan Twigg

In 2016 and I had just turned 50. I was a married father of four children, slightly overweight, unfit and balding. Three years previously, my wife Susanne and I had decided to move from Germany where we lived to Tenerife in the Canary Islands with our two youngest children. Because we are self-employed, we were able to work from home, which, luckily for us meant that we had the freedom to uproot and move to Tenerife. We’d settled into our new life and that was good. But I had reached another turning point in my life. During the previous ten years I’d been working hard on growing my business and apart from the odd game of squash I’d been neglecting my health. I didn’t know why, but I felt bloated most of the time, as though air was trapped inside of my body that couldn’t escape. I also lacked energy and my digestion was causing me problems.

Now four years later, I’ve never been happier, healthier or more at peace. I’ve lost a bit of weight without going hungry, my energy levels have never been higher and I always sleep like a baby. I now know how to cook delicious dishes and the variety of food that I now eat is much more varied, tasty, fresh, healthy and nutritious than ever before. I’ve become far more aware of what is going on the world. I’m far more open, compassionate, caring and tolerant than I was before. Also, I’m now setting an example for myself and for everyone around me. I’m making a small but significant difference to the world every day.

I wish that I had made the change earlier in my life.

I will be eternally grateful to my daughter for showing me the light and helping me make the best change anyone could ever make.

(Source: https://alantwigg.org/about/)

Website: https://alantwigg.org/
Youtube: https://www.youtube.com/channel/UC1Of_b05hMgUrzzinLcz49w

Also, don’t forget to check out: EP 79 – DR. MELANIE JOY | PHD

The post Ep 80 – Alan Twigg | Author appeared first on Think Plant-Based!.

In this episode, we talk to Dr. Melanie Joy, PhD about her plant-based journey and the world of carnism . Also, we also talk about how to better communicate and improve relationships with one another with opposing views.

About Dr. Melanie Joy

Melanie Joy, PhD, is a Harvard-educated psychologist specializing in relationships, communication, and social transformation. She is the award-winning author of five books. These include the bestselling Why We Love Dogs, Eat Pigs, and Wear Cows and Getting Relationships Right: How to Build Resilience and Thrive in Life, Love, and Work. Also, she is known as a internationally recognized speaker and trainer. She has presented her work in fifty countries across six continents. 

Similarly, she is best known for her groundbreaking theories on the psychology of violence and nonviolence and building healthy relationships. Her analyses have helped explain why people engage in “nonrelational” behaviors—behaviors that harm other people, animals, the planet, and themselves—as well as how to change this pattern. Her work has been featured by media outlets around the world, including the New York Times, BBC, NPR, and ABC Australia. She is the eighth recipient of the Ahimsa Award—previously given to the Dalai Lama and Nelson Mandela—for her work on global nonviolence; and she also received both the Peter Singer Prize and the Empty Cages Prize for her work developing strategies to reduce the suffering of animals. 

Likewise, her mission is to raise awareness of the obstacles preventing people from interacting. She does that in ways that create a sense of mutual connection. These obstacles are both internal (psychological) and external (social). They are a key reason why we act against our own interests and the interests of others—often without realizing that we’re doing so. With awareness, we are better able to think freely and act compassionately. In addition, we create healthier and more fulfilling relationships and a more equitable and sustainable world. 

Lastly, she is the founding president of the international organization, Beyond Carnism, and a cofounder of ProVeg International. Originally from Boston, Massachusetts, Joy now resides in Berlin, Germany, with her husband and colleague, Sebastian Joy.

(Source: https://www.melaniejoy.org/about)

Website: https://www.melaniejoy.org/
Instagram: https://www.instagram.com/drmelaniejoy/
Beyond Carnism: https://carnism.org/

Also, don’t forget to check out: EP 78 – DR. JOEL KAHN | MD, FACC

The post Ep 79 – Dr. Melanie Joy | PhD appeared first on Think Plant-Based!.

In this episode, we talk to Dr. Joel Kahn, a practicing cardiologist, about his plant-based journey. Also, we talk about overall heart health, TMAO, saturated fat & dietary cholesterol and how to prevent heart disease.

About Dr. Joel Kahn

Joel Kahn, MD, FACC of Detroit, Michigan, is a practicing cardiologist, and a Clinical Professor of Medicine at Wayne State University School of Medicine. He graduated Summa Cum Laude from the University of Michigan Medical School. Known as “America’s Healthy Heart Doc”, Dr. Kahn has triple board certification in Internal
Medicine, Cardiovascular Medicine and Interventional Cardiology. He was the first physician in the world to certify in Metabolic Cardiology with A4M/MMI and the University of South Florida. He founded the Kahn Center for Cardiac Longevity in Bingham Farms, MI. Dr. Kahn has authored scores of publications in his field including articles, book chapters and monographs.

Similarly, Joel Kahn has written health articles and has five books in publication including Your Whole Heart Solution, Dead Execs Don’t Get Bonuses and The Plant Based Solution. His 6th book, Lipoprotein(a): The Heart’s Silent Killer, is about to be published. He has regular appearances on Dr. Phil, The Doctors Show, Dr. Oz, Larry King Now, Joe Rogan Experience, and with Bassem Yousef. Dr. Joel Kahn has been awarded a Health Hero award from Detroit Crain’s Business.

Likewise, he owns GreenSpace & Go, a health restaurant in suburban Detroit and serves as medical director of the largest plant support group in the USA, www.pbnsg.org.

Website: https://www.drjoelkahn.com
Instagram: https://www.instagram.com/drjkahn/
Facebook: https://www.facebook.com/drjoelkahn/

Also, don’t forget to check out: EP 77 – INDIAN ROCK VEGANS | DAN & SHEANNE

The post Ep 78 – Dr. Joel Kahn | MD, FACC appeared first on Think Plant-Based!.

Banana Bread Oatmeal | Quick Breakfast

Print

Serves: 1 Prep Time: 10 Minutes Cooking Time: 20 - 25 Minutes 20 - 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1/2 Cup of old fashioned oats
• A medium ripe banana
• 2 TBSP of maple syrup
• 1/2 tsp of cinnamon
• A pinch of salt
• 1 1/2 Cups of water, or a mixture of water and plant-based milk, or all plant-based milk

Instructions

1. Slice and mash the bananas.

   Slicing and mashing bananas may seem like a task that can be easily completed by pretty much everyone, there's actually a technique that goes into it. Instead of simply slicing the whole fruit with a knife and mashing it with a fork, you must first place it on a cutting board and then cut it half lengthwise. Do it half at a time so the banana doesn't break right away. You then slice it horizontally into coins, resulting in perfect tiny banana pieces that you can be mashed with a fork with absolute ease. You can also use the leftover pieces later on as a topping to the finished product.

2. Throw everything into the rice cooker.

   This is perhaps the easiest part of the process. While it's easy to make oatmeal using a microwave, you'll yield better results with a rice cooker, a tool that also happens to be a staple in your kitchen. It's a good thing that modern rice cookers have a slew of swanky functions, many of them having a "porridge" setting that automatically cooks oats the way it should be. For this recipe, just throw everything in, use a mixture of water and milk (or all milk) for a creamier result, turn the porridge setting on, and wait until it's done. This step typically lasts 20 to 25 minutes as it takes a while for most of the liquid to be absorbed.

3. Top with extra banana, maple syrup, granola, or cinnamon.

   Once your rice cooker notifies you that your oatmeal is done, stir the mixture and then spoon it into a bowl. You may also want to cool it for a few more minutes to thicken even more before you begin eating. And to finish it off, add extra bananas, maple syrup, granola, cinnamon, or any other topping you may want to your heart's content.

Want another scrumptious recipe? How about giving chewy gingerbread cookies a try?

Written by Jennifer Birch for thinkplantbased.com

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In this episode, we talk to the Indian Rock Vegans from Naramata, British Columbia about their amazing plant-based journeys. From Stage IV Kidney Cancer to losing over 130lbs on a Whole Foods Plant-Based Diet, you wont want to miss this episode!

About Indian Rock Vegans

Based out of Indian Rock, Naramata, BC Canada they serve as a hub of information, resources, recipes, and support for all in the Whole Foods Plant-Based Vegan Community and those interested in adopting the lifestyle. Their story is featured in the documentary film “Eating You Alive”.

Full Plant-Based Story: https://www.eatingyoualive.com/blog-eya/sheannes-story
Instagram: https://www.instagram.com/indianrockvegans/
Facebook: https://www.facebook.com/groups/1744328319150622/

Also, don’t forget to check out: EP 76 – RE-EVALUATING YOUR HABITS DURING COVID

The post Ep 77 – Indian Rock Vegans | Dan & Sheanne appeared first on Think Plant-Based!.

In this episode, we talk about re-evaluating your habits during COVID. We talk about small changes you can do to make you more productive and in a better mind frame during these changing times. It all starts with small self improvements and goal setting.

1. Re-Evaluating your habits during COVID and Decide on goals that you would like to achieve for your health.
2. Choose a simple action that will get you towards your goal which you can do on a daily basis.
3. Plan when and where you will do your chosen action. Be consistent: choose a time and place that you encounter every day of the week.
4. Every time you encounter that time and place, do the action.
5. It will get easier with time, and within 10 weeks you should find you are doing it automatically without even having to think about it.
6. Congratulations, you’ve made a healthy habit!

(Source: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3505409/)

The Social Dilemma (Trailer): https://www.youtube.com/watch?v=uaaC57tcci0

Also, don’t forget to check out: EP 75 – DR. ERNIE WARD | VEGAN VETERINARIAN

The post Ep 76 – Re-Evaluating Your Habits During COVID appeared first on Think Plant-Based!.

In this episode, we talk Dr. Ernie Ward, a Vegan Veterinarian, about his plant-based journey and how to raise healthy plant-based animals. We also talk about his book, “The Clean Pet Food Revolution” and some plant-based tips for caring for older animals.

About Dr. Ernie Ward

Ernie Ward, DVM, CVFT

Dr. Ernie Ward is an internationally recognized award-winning veterinarian known for his work in the areas of general small animal practice, pet obesity and nutrition, life extension and longevity, practice management and leadership, and the special needs of senior dogs and cats.

Also, he has authored three books, including “The Clean Pet Food Revolution: How Better Pet Food Will Change the World,” “Better You, Better Dog, Better Life: 30 Days to Happiness with Your Best Friend,” “Chow Hounds: Why Our Dogs Are Getting Fatter.” Dr. Ward has been a frequent guest on television programs and served as the resident veterinarian for the “Rachael Ray Show” from 2007 until 2014.

Similarly, Dr. Ward has authored and been featured in more than 100 practice management and peer-reviewed medical journal articles in 11 countries, co-authored the American Animal Hospital Association (AAHA) Weight Management Guidelines, co-authored the peer-reviewed Veterinary Clinics of North America Small Animal Obesity textbook, and is a 1992 graduate of the University of Georgia College of Veterinary Medicine. He is also a certified veterinary food therapist (CVFT), dedicated to preserving health, extending longevity, and improving quality of life through better nutrition. 

(Source: https://www.drernieward.com/press-kit)

Websites: https://www.DrErnieWard.com
Instagram: http://instagram.com/DrErnieWard
Facebook: http://facebook.com/DrErnieWard

Also, don’t forget to check out: EP 74 – JANE VELEZ-MITCHELL | JANE UNCHAINED

The post Ep 75 – Dr. Ernie Ward | Vegan Veterinarian appeared first on Think Plant-Based!.

In this episode, we talk to Jane Velez-Mitchell about her plant-based journey and how becoming vegan has changed her life. A forerunner for the animal rights movement she founded the non profit, digital news network, for animal rights and the vegan lifestyle called #JaneUnChained.

About Jane Velez-Mitchell | Jane Unchained

Jane Velez-Mitchell is a television and social media journalist and author. She is the founder of #JaneUnChained,^[2] a digital news network for animal rights and the vegan lifestyle which uses more than 60 volunteer contributors from around the world to showcase vegan festivals, animal rights conferences, organizations, vegan restaurants and cooking. The videos originate on the Velez-Mitchell’s Facebook page, which has 16.5 million video views in 2017. The network is a 501 c (3) non profit based in Marina del Rey, California.

For six years she hosted her own show on HLN, Issues with Jane Velez-Mitchell) replacing Glenn Beck, who moved to Fox News Channel.^[3] She is often seen commenting on high-profile cases for CNN, TruTV, E! and other national cable TV shows. Velez-Mitchell frequently guest hosts for Nancy Grace on her Headline News show. Velez-Mitchell reported for the nationally syndicated show Celebrity Justice (produced by corporate sibling Telepictures).

(Source: https://en.wikipedia.org/wiki/Jane_Velez-Mitchell)

Websites: https://janeunchained.com/
Instagram: https://www.instagram.com/janeunchainednews/
Facebook: https://www.facebook.com/JaneVelezMitchell/

Amazon Prime Show (US): https://www.amazon.com/New-Day-Chef/dp/B084TNLF6Y
Support Local Plant-Based Restaurants: https://www.supportandfeed.com/

Also, don’t forget to check out: Ep 73 – Brenda Davis | Registered Dietitian

The post Ep 74 – Jane Velez-Mitchell | Jane Unchained appeared first on Think Plant-Based!.

In this episode, we talk to Brenda Davis, a registered dietitian, about how to stay healthy on a plant-based diet. We talk about iodine, soy, sourdough bread and how not to fall off the wagon on a plant-based diet.

About Brenda Davis | Registered Dietitian

Brenda Davis, registered dietitian, is a leader in her field and an internationally acclaimed speaker. She has worked as a public health nutritionist, clinical nutrition specialist, nutrition consultant and academic nutrition instructor. Brenda is the lead dietitian in a diabetes research project in Majuro, Marshall Islands. She is a featured speaker at nutrition, medical and health conferences throughout the world.

Brenda is co-author of nine award-winning, best-selling books – Becoming Vegan: Comprehensive Edition (2014), Becoming Vegan: Express Edition (2013), Becoming Vegan (2000), The New Becoming Vegetarian (2003), Becoming Vegetarian (1994, 1995), Becoming Raw (2010), the Raw Food Revolution Diet (2008), Defeating Diabetes (2003) and Dairy-free and Delicious (2001).  She is also a contributing author to a tenth book, The Complete Vegetarian (2009). Her books are vegetarian/vegan nutrition classics, with over 750,000 copies in print in 8 languages. Brenda has authored and co-authored several articles for peer-reviewed medical and nutrition journals and magazines.

Brenda is a past chair of the Vegetarian Nutrition Dietetic Practice Group of the American Dietetic Association. In 2007, she was inducted into the Vegetarian Hall of Fame. Brenda lives in Kelowna British Columbia with her husband, Paul Davis.  She has two grown children, Leena Markatchev and Cory Davis.

(Source: https://www.brendadavisrd.com/about-me/biography/)

Websites: https://www.brendadavisrd.com/
Instagram: https://www.instagram.com/brendadavisrd/
Facebook: https://www.facebook.com/Nutrispeak

Also, don’t forget to check out: Ep 72 – Gabriel & Anna Zhanay | ProPlant Academy

The post Ep 73 – Brenda Davis appeared first on Think Plant-Based!.

In this episode, we talk to Gabriel & Anna Zhanay from ProPlant Academy about their plant-based journey, nutrition, and staying motivated to get healthy and fit.

About Gabriel & Anna Zhanay

Gabriel Zhanay is a Fitness Coach with over 5 + years of in-person and online coaching experience. He has been vegan for 2+ years while diving deeper into the science of fitness as he finishes his Bachelor of Health Science (Pre-Physical Therapy Track). His vision is to become a Hybrid Coach melding the science of fitness and healthcare into a unified and holistic system of coaching. He’s also a strong believer in using fitness to help enhance your life instead of overwhelming it. As a martial artist and Zen practitioner, he believes balance is the key to life. 

Anna Zhanay is a Certified Nutrition Therapist with 5 + years of the vegan lifestyle.  She also holds the prestigious PN1 Coaching title from Precision Nutrition. She is currently pursuing her Bachelor in Dietetics as she continues to master the science of nutrition and health. She is a firm believer in using nutrition to improve our health and that there is no ‘one perfect’ diet for everyone. Rather, she believes that nutrition should be specific for each individual person while taking into consideration their needs and goals.

ProPlant Academy was created with the mission of helping busy plant-based professionals learn how to MASTER their fitness without giving up their lifestyles. Make the biggest impact with your life by working with real pro’s who can guide you.

(Source: https://proplantacademy.com/about/)

Websites: https://proplantacademy.com/
Instagram: https://www.instagram.com/gabrielzhanay_/
Facebook: https://www.facebook.com/gabriel.zhanay

Also, don’t forget to check out: EP 71 – KYLE SHEA | CALMING TIPS DURING COVID-19

The post Ep 72 – Gabriel & Anna Zhanay appeared first on Think Plant-Based!.

These spelt sourdough crackers are so easy to make and are a great way to use your throw away sourdough starter. When feeding your sourdough starter, just store the throw away in a bigger container in the fridge and when you have enough throw away starter you can use it to make amazing crackers!

For a healthy twist on crackers, why not make your own and save money! These spelt sourdough crackers go so well with a side of hummus or some amazing plant-based cheeses. Give it try for yourself and let us know how they turn out.

Sourdough Crackers | Simple & Easy

Print

Prep Time: 40 Minutes Cooking Time: 12-15 Minutes 12-15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

• 1 Cup Whole Wheat Spelt | 120g
• 1 Cup Mature Sourdough Starter (100% Hydration) | 200g
• 1/2 tsp Sea Salt 1 Tbsp Herbes De Provence (or Any Spices Of Your Choosing)
• 3 Tbsp Olive Oil | 32g

Instructions

1. Preheat the oven to 350F (180C).  Line a baking sheet with parchment paper.
2. In a bowl combine all ingredients.  Mix and combine all ingredients until a smooth ball is formed.
3. Cover and place in the refrigerator for at least 30 minutes.
4. When ready to make the crackers, take out of the fridge and divide in half.
5. Roll out each half as thin as possible into long rectangles. (Keep the other half in the fridge until needed)
6. Lay each long rectangles on a baking sheet.
7. Spritz lightly with water and add salt flakes or coarse ground salt. 
8. Bake for around 12 - 15 minute and make sure to rotate your baking sheet half way through.
9. Bake until the sides start to turn lightly golden brown.
10. Let cool for 5 mins and place on a cooling rack.
11. Break apart into pieces.
12. Enjoy!

Notes

Add Salt Flakes on top just before baking! Can Pre-Cut the dough before baking if you want more uniform crackers.

Check out our Instagram page for updates: https://www.instagram.com/thinkplantbased/

Also, don’t forget to try our : MEXICAN BLACK BEAN BURGER | THE BIG BAD BURGER

The post Spelt Sourdough Crackers | Simple & Easy appeared first on Think Plant-Based!.

In this episode, we talk with Kyle Shea | Calming Tips During COVD-19. From becoming more mindful of what we can and cannot change, to guided meditation, these tips will help you during these changing times.

About Kyle Shea

I’m out to make compassionate, full-throttle living accessible to anyone who desires it. My style of growth coaching allows my clients to cultivate a deep sense of aliveness, connection, and impact for themselves and the communities to which they belong.

Websites: https://www.kylesheacoaching.com/
Instagram: https://www.instagram.com/kylesheacoaching/
Facebook: https://www.facebook.com/kylesheacoaching

Also, don’t forget to check out: Ep 70 – Robert Cheeke | Vegan Bodybuilding

The post Ep 71 – Kyle Shea | Calming Tips During COVID-19 appeared first on Think Plant-Based!.

In this episode, we talk to Robert Cheeke, vegan bodybuilder and best selling author, about staying positive and active during physical distancing.

About Robert Cheeke

Robert grew up on a farm in Corvallis, Oregon, where he adopted a vegan lifestyle in 1995, at the age of 15. Today he is a best-selling author of the books Vegan Bodybuilding & Fitness: The Complete Guide to Building Your Body on a Plant-Based Diet, Shred It!: Your Complete Guide to Burning Fat and Building Muscle on a Whole-Food, Plant-Based Diet, and Plant-Based Muscle. (Click here for books)

As a two-time natural bodybuilding champion, Robert is considered one of VegNews Magazine’s Most Influential Vegan Athletes. He tours all around the world giving talks about his story of transformation from a skinny farm kid to a champion vegan bodybuilder.

Robert is the founder and president of Vegan Bodybuilding & Fitness. He writes books, gives lectures, and maintains the popular website, VeganBodybuilding.com. He is a regular contributor to Vegan Health & Fitness Magazine, a multi-sport athlete, and has followed a plant-based diet for 20 years. His latest book, Plant-Based Muscle, co-authored with his training partner, Vanessa Espinoza, was released in September 2017 and is available here.

Cheeke began his athletic career as a cross country runner for Oregon State University in 1999 but soon developed an interest in weight lifting and strength training. He became a competitive bodybuilder the following year in 2000. Five years later, in 2005 Cheeke won the title of INBA Northwestern USA Natural Bodybuilding Overall Novice Champion. In the following years he competed in the Natural Bodybuilding World Championships in 2006, and the Northwestern USA Natural Bodybuilding Championships in 2009 (where he took first place in his class).

(Source: https://robertcheeke.net/)

Websites: https://robertcheeke.net/ | https://www.veganbodybuilding.com/
Instagram: https://www.instagram.com/robert.cheeke/ | https://www.instagram.com/veganbodybuildingandfitness/
Facebook: https://www.facebook.com/veganbodybuildingandfitness/

Also, don’t forget to check out: EP 69 – DAWN RENEE | TRAVELING CAREGIVERS

The post Ep 70 – Robert Cheeke appeared first on Think Plant-Based!.

In this episode, we talk to Dawn Renee of Traveling Caregivers about her plant-based journey and how she uses her lifestyle to help people in need.

About Dawn Renee

Dawn Renee, a pioneer of holistic Caregiving complemented by integrated practices utilizing herbal medicine, Ayurveda, energy work with emotional guidance. The founder of Traveling Caregivers, a grassroots hope-faith based organization, is bridging the gap between balance of life while navigating a multitude of Caregiving concerns with health, a holistic lifestyle, administration and advocacy. Over the past decade she has been instrumental in helping countless individuals and dogs reclaim their health and lives on their own terms, in their own way.

Similarly, as a live-in holistic caregiver and health coach for almost 15 years. She has devoted the last 5 years, caring for a friend with stage 4 ALS is now a Quadrapalegic, on a Ventilator, Feeding Tube, Catheter requiring 24/7 care and support. Realizing caregiving for others can easily take you away from yourself, it ignited a new passion and desire to help other caregivers with their journey.

Also, as a talented songstress she has appeared on multiple stages in venues across the country as an actor, solo performer, speaker and as, the husband and wife music duo, Dawn Loves Nash. Through their partnership they have witnessed first hand how music is the universal language of love and a true pathway to transformational healing.

Over the past 8 years she has worked with the homeless at the Room in the Inn serving as a philanthropist, educator, healer and specialist. Additionally, she has served as a hands on live-in rehabilitator for dogs with severe medical needs.

(Source: http://travelingcaregivers.com/)

Websites: http://travelingcaregivers.com/
Instagram: https://www.instagram.com/travelingcaregivers/
Facebook: https://www.facebook.com/TravelingCaregivers

Also, don’t forget to check out: EP 68 – MEATFREE MARIA LEE

The post Ep 69 – Dawn Renee | Traveling Caregivers appeared first on Think Plant-Based!.

In this episode, we talk to Meatfree Maria Lee, a plant-based personal trainer and holistic self love coach . We talk about her plant-based journey and how a plant-based lifestyle has changed her life.

About Meatfree Maria Lee

Hi guys! My name is Maria Lee and I’m from Vancouver, Canada. I turned 33 in December 2019, and I ended my career in technical documentation back in 2014 to make health and fitness my livelihood.

I currently own a personal training business that is just over five years old and growing stronger each year. My business is my baby and consumes the vast majority of my life — business owners who are goal-oriented often have to sacrifice time with loved ones when pursuing professional success, and I am no different.

Being an entrepreneur and activist with ethical vegan ideals doesn’t make it easier to meet the right guy! I’m not married and I don’t have any kids. Actually, not true. My clients are my kids, I care for them like they’re my blood family.

I started working out when I was 17, a newbie who imitated what she saw others do at the gym. I went to the community gym when I was in high school and just never stopped. Over the years, the gym has become my home away from home, the place I turn to for reinvigoration, structure, and resetting.

In the summer of 2018, I went on stage to compete as a natural vegan bikini athlete and placed 2nd in Bikini Open at my first regional show, the BC Cup Natural Championships. This allowed me to move on to the international tier, which was the IFBB Van Pro Qualifier. I didn’t win first place, but I did get 3rd in Bikini Open again, which I was VERY happy with given the fact that I didn’t even expect to get up to that tier as a total newbie to the stage.

(Source: https://www.bulkhackers.com/maria-lee/ )

Websites: https://www.tribefit.ca/ | https://meatfreemarialee.com/
Instagram: https://www.instagram.com/meatfreemarialee/
Facebook: https://www.facebook.com/meatfreemarialeeofficial/
______________________________________________

Want to learn more about the fundamentals of a plant-based diet? Well, myself and Julia had a great opportunity to be guest speakers at the life mastery foundation’s plant-based diet online summit. This summit is a 100% free to watch live, online, with the ability to purchase unrestricted on demand access to all the sessions. With over 26 experts in the expertise of a plant-based lifestyle, you wont want to miss it. Sign up now!

You don’t want to miss our talk, Becoming a Better You On a Plant-Based Diet on April 22nd, 2020 at 1:00PM Pacific Time.

Keep healthy. Stay motivated. See you guys there!

Also, don’t forget to check out: EP 67 – KIND CAFE + EATERY

Remember to sign up for the FREE Online Plant-Based Summit (April 22-24, 2020)

The post Ep 68 – Meatfree Maria Lee appeared first on Think Plant-Based!.

In this episode, we talk to the owner Samantha of Kind Cafe + Eatery from Vancouver, BC. We talk about her zero waste and eco friendly business and how important it is to try and reduce waste in a modern society.

About Kind Cafe + Eatery

A zero waste and plant-based restaurant in Vancouver, Canada, opened by father and daughter duo Samantha and Marvin Emerman. Creating an environment that supports health and sustainability for both customers and the planet. Kind Cafe + Eatery was created in response to the growing demand for more plant-based foods and a decrease in animal product consumption. 

(Source: https://www.kindcafe.ca/about/ )

LOCATION

3080 Main Street
Vancouver
Canada
(604) 423-4078
INFO@KINDCAFE.CA

Website: https://www.kindcafe.ca/
Instagram: https://www.instagram.com/kindcafeyvr/
Facebook: https://www.facebook.com/kindcafe/

Also, don’t forget to check out: EP 66 – EDS BRED SOURDOUGH BAKERY

Remember to sign up for the FREE Online Plant-Based Summit (April 22-24, 2020)

The post Ep 67 – Kind Cafe + Eatery appeared first on Think Plant-Based!.

In this episode, we talk to owners Natasha and Ed of Eds Bred Sourdough Bakery, a 100% plant-based bakery and cafe in Whistler, BC. We talk everything to do with artisan sourdough bread and why having a plant-based bakery means so much to them.

About Eds Bred Sourdough Bakery

Originally from Kent in the UK, Ed has always worked in fine dining kitchens  around the world and has been making sourdough since 2008. Ed and Natasha moved to Canada in 2013 to snowboard for a season. They both worked in hospitality and Ed worked in farm-to-table restaurant Alta Bistro in Whistler, BC.

While taking some shoulder-season leave and working on Vancouver Island farms in the summer of 2014, Ed started a sourdough culture that he took with him back to Alta Bistro and implemented a bread programme for the restaurant.

Back in 2016, Ed rented the bistro’s kitchen once a week to make bread for his friends, who subsequently told their friends, and before long demand had increased to a point where Ed had outgrown the equipment. That’s when Ed and his wife, Natasha, decided to team up and start planning to open an 100% plant-based organic sourdough bread shop in Creekside, Whistler. Natasha admired Ed’s dedication to making tasty artisan loaves and Ed knew that Natasha’s background as an English teacher and examiner, as well as a string of hospitality jobs over the years would come in useful for starting a food and beverage business.

Being vegan for the past five years, it was important for Ed and Natasha to bring that into their business. They both believe that you shouldn’t make food for other people that you wouldn’t eat yourself.

The bread shop sells loaves for pick-up in-store and a selection of small baked items and espresso based coffees are available in the bread shop. Direct-trade, Australian-inspired Canadian roasted smooth, rich and balanced deep chocolate syrupy sweetness and cherry-like fruitiness espresso coffees matched with oat, almond, soy or coconut alternatives to cow’s milk.

(Source: https://edsbred.com/ourstory )

LOCATION

206 – 2067 Lake Placid Road
Whistler, BC, V8E 0B6
(604) 967-3838

Website: https://edsbred.com/
Instagram: https://instagram.com/eds_bred
Facebook: https://www.facebook.com/EdsBReD/

Also, don’t forget to check out: EP 65 – MEATLESS FARM COMPANY

Remember to sign up for the FREE Online Plant-Based Summit (April 22-24, 2020)

The post Ep 66 – Eds Bred Sourdough Bakery appeared first on Think Plant-Based!.

In this episode, we talk to Kasper Vesth, Meatless Farm Company – General Manager of North America about his amazing new meatless company that is changing the world!

About Meatless Farm Company

The meatless farm was founded in 2016 by Morten Toft Bech. Driven by concerns about health, the environment and animal welfare, he and his young family were keen to reduce their meat consumption but found that a lack of tasty and inspiring plant-based options were available to them. Therein was born the Meatless Farm, and a team of nutritionists and chefs was put together to develop a plant-based range of meat.

(Source: https://meatlessfarm.com/our-story/)

Website: https://meatlessfarm.com/
Instagram: https://www.instagram.com/meatlessfarm
Facebook: https://www.facebook.com/meatlessfarm

Also, don’t forget to sign up for the FREE Online Plant-Based Summit (April 22-24, 2020)

The post Ep 65 – Meatless Farm Company appeared first on Think Plant-Based!.

In this episode, we talk to Kathleen Gage about her plant-based journey and how she transformed her life for the better.

About Kathleen Gage

Kathleen Gage is known as the “no-nonsense, common sense” business strategist, speaker, author, content marketer, and owner of Power Up For Profits.

Kathleen loves working with those who are on a mission and committed to raising their own personal bar.

Over the years, Kathleen has built a highly successful virtual business while often hopping on a plane to keep her audience’s laughing, crying and doing a lot of contemplative thinking with one of her power-packed keynote presentations.  Her breakout sessions are equally as impactful and jaw-dropping.

Kathleen has been an online marketer for over 20 years and owned her current business since 1994. During this time, she has gracefully (and sometimes not so gracefully) weathered the storms of the ups and downs of the economy, the Internet, and coming to terms that she, and only she, could determine the quality of her life based on the quality of her beliefs, actions and commitment to excellence.

(Source: http://plantbasedeatingforhealth.com/who-the-heck-is-kathleen/ )

Website: http://plantbasedeatingforhealth.com/
Instagram: https://www.instagram.com/kathleengage/
Facebook: https://www.facebook.com/groups/PlantBasedEatingforHealth/

Also, don’t forget to listen to: EP 63 – INTERVIEW WITH KYLE SHEA COACHING

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In this episode, we talk to Kyle Shea Coaching about finding a purpose and figuring out why we do things, his plant-based journey and how to have more human connections with one another.

About Kyle Shea

I am driven by the sharing of aliveness, connection, and impact. As a growth coach, I work with clients in harnessing these values to transform their personal and professional lives; as a leadership trainer, I teach clients how to both model and entrench these same values within their business cultures.

My coaching style is rooted in the foundation of positive psychology to ensure a standard of empirical support and actionable results. Likewise, through the leveraging of strengths, deep listening, and cognitive restructuring, I help clients transform in the following areas:

• purposeful living
• achievement
• communication
• engagement in flow
• relationships

Similarly, it’s through this process in which my clients cultivate a deep sense of aliveness, connection, and impact for themselves and the communities to which they belong. Visit my website below for a more detailed breakdown of the transformation process.

(Source: https://ca.linkedin.com/in/kyle-shea-coaching )

Website:  https://www.kylesheacoaching.com/
Instagram: https://www.instagram.com/kylesheacoaching/
Email: info@kylesheacoaching.com

Also, don’t forget to listen to: EP 62 – INTERVIEW WITH DR. MATTHEW NAGRA, ND

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In this episode, we talk to Dr. Matthew Nagra, ND about the misconceptions of a plant-based diet. We talk about the Keto Diet, Carnivore Diet, and Joe Rogan and Chris Kresser. Also, we talk about what supplements you should be taking on the daily in today’s modern world.

About Dr. Matthew Nagra, ND

I grew up in Qualicum Beach on Vancouver Island and from a young age had struggled with multiple health issues such as asthma, allergies, and weight management. It wasn’t until I took control of my own health and began transitioning to a plant-based diet that I noticed massive improvements, which was ultimately the catalyst for the career I’ve chosen. My goal is to help others do the same.

I graduated from the Boucher Institute after having completed my Bachelor’s of Science in Microbiology at the University of Victoria 4 years earlier. I hold board certifications in intravenous therapies, prescriptive authority, and acupuncture. Using an evidence-based approach, I create individualized treatment protocols for each patient based on their health goals and unique lifestyles.

I have a particular passion for plant-based/vegan nutrition, physical medicine, and chronic disease. With additional training in nutrition, I hold a Plant-Based Nutrition Certification from Cornell University and the T. Colin Campbell Center for Nutrition Studies where I’ve authored multiple articles on the subject. There’s certainly a lack of understanding around plant-based nutrition amongst healthcare professionals, sometimes resulting in practitioners recommending non-vegan treatment options to their vegan patients. My aim is to help that population thrive while maintaining their vegan lifestyle if that’s their goal. Beyond catering to the plant-based population, my passion for nutrition is only amplified by my personal history with asthma and my father’s battle with cardiovascular disease, where we both were fortunate enough to come out on top because of lifestyle changes. I believe this is where I can have the greatest impact in helping patients transform their lives.

As a life-long athlete and teaching assistant for the physical medicine program at the Boucher Institute, I also aim to help others get back in action as quickly as possible after an injury and performing at their absolute best. I know what it feels like to sit on the sidelines with a stubborn injury and how important physical activity is to so many of us.

(Source: https://drmatthewnagra.com/about-me/ )

Website:  https://drmatthewnagra.com/
Instagram: https://www.instagram.com/dr.matthewnagra/
Facebook: https://www.facebook.com/dr.matthewnagra/

Also, don’t forget to listen to: EP 61 – INTERVIEW WITH EKTA SHEORAN | FASHION DESIGNER

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In this episode, we talk to fashionista Ekta Sheoran about her plant-based journey and her world within the fashion industry.

Website: http://ektasheoran.com/

Also, don’t forget to listen to: EP 60 – INTERVIEW WITH RAVI BOHGAN | VEGAN BODYBUILDER

The post Ep 61 – Interview With Ekta Sheoran | Fashion Designer appeared first on Think Plant-Based!.

In this episode, we talk to Ravi Bohgan, a vegan bodybuilder, about his plant-based journey into becoming a vegan bodybuilder. Also, we talk about where to get protein and some myths surrounded by a plant-based diet. Similarly, we talk about how a plant-based diet can be beneficial for your health and for healing the gut.

Instagram: https://www.instagram.com/vegainsonline/
Facebook: https://www.facebook.com/vegainsonline/
Youtube: Train With a Vegan

Also, don’t forget to listen to: EP 59 – BEANSTOCK COFFEE FESTIVAL 2019

The post Ep 60 – Interview With Ravi Bohgan | Vegan Bodybuilder appeared first on Think Plant-Based!.

In this episode, we talk about our time at the Beanstock Coffee Festival 2019. We talk bout oat milk and the future of plant-based milks.

Also, don’t forget to listen to: EP 58 – INTERVIEW WITH HOORAW CAFE

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In this episode, we talk to Hans of Hooraw Cafe about his plant-based journey and how he got started in opening up a cafe on the sunshine coast in Sechelt. We also talk about the upcoming Sunshine Coast Vegan Festival happening October 20th, 2019 in Sechelt.

About Hooraw Cafe

Why I am doing this?

I’m sitting outside the St. Lawrence Market in Toronto. It’s a warm December day, a pleasant break from the usual arctic temperatures more common to this time of year. I’m relaxed and taking in the sun, watching people rushing around during their lunch break, while I’m enjoying a plate of raw Pad Tai from my favourite raw food café. I feel amazing and am present to how blessed I am in this moment.

You see, two months earlier I was intubated and in an induced coma in the Intensive Care Unit of Lions Gate Hospital in North Vancouver. I had moments where I was unsure of whether I was still alive. By the grace of god and the most amazing caregivers that attended to me, I survived. I had a profound new understanding of how precious life is. However, due to the massive amount of drugs and antibiotics, I also had a screwed-up digestive system; it was hard to taste food and my stomach was in constant pain. I went on a two week long cleanse, started taking pro-biotics and decided to try eating raw vegan food.

So, back to the St. Lawrence Market… I’m sitting here, enjoying life to the fullest and it hits me like a ton of bricks: why not devote my life to my well being? In the next moment, I’m thinking, While I’m doing that, why not contribute to the well being of all the people in my life! Why not learn more about this? Why not start my own raw food café?

And now I present to you… HooRaw Café—a place for raw vegan food, stimulating conversation and fun!

HooRaw Café is designed to be a cozy place for people to gather, enjoy healthy food and feel at home; a place to share knowledge and learn from each other; a place to display art and play music a community gathering place.

(Source: http://hooraw-cafe.com/about-us/ )

Sunshine Coast Vegan Festival 2019 (October 20th, 2019 – Sechelt):https://www.facebook.com/events/406639846665443/

Hooraw Cafe

Website: http://hooraw-cafe.com/
Instagram: https://www.instagram.com/hooraw4ever/
Facebook: https://www.facebook.com/HooRaw-Sunshine-Coast-Vegan-Market-1482841152024561/
Address:

Also, don’t forget to listen to: EP 57 – PLANT-BASED IN CHICAGO

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In this episode, we talk about how much fun we had eating plant-based in the windy city, Chicago, for our honeymoon.

Also, don’t forget to listen to: EP 56 – PLANT-BASED WEDDING

The post Ep 57 – Plant-Based In Chicago appeared first on Think Plant-Based!.

In this episode, we talk about how we orchestrated our plant-based wedding and how to go about talking and setting things up with vendors to have a very smooth all plant-based wedding day!

The Bakery V: https://www.instagram.com/thebakeryv/

Also, don’t forget to listen to: EP 55 – INTERVIEW WITH SIMPLY DELISH

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In this episode, we talk to Simply Delish about their amazing plant-based soup and salad business. We also talk about there plant-based journey and their exciting venture in creating fully vegan markets around the lower mainland.

About Simply Delish

Simply Delish Soup and Salad.

My Husband Brad, and myself (Chelsey), own Simply Delish Soup and Salad (NOW Simply Delish Artisan Enterprises Inc) and to be totally honest we never thought we would end up selling soup in a bag! Brad has a diverse background in sales and the sales world. I have a degree in Criminology from SFU and am a dancer at heart. I paid my way through university teaching dance classes and I never thought or dreamed I would be a business owner. A year after Brad and I married, Brad’s Mom (Paulette) started Simply Delish Soup and Salad. None of us knew how fast the business was going to take off. Each weekend the whole family would fan out and work as many farmers markets as we could. We started adding events to the schedule and retail stores started to approach us because they wanted to carry our product. Fast forward a few years and Brad and I were on full time with Mom and Dad at Simply Delish. In Sept of 2016 Mom and dad decided it was time to step back and Brad and I took over. At that time Simply Delish Artisan Enterprises Inc. was created.

Still to this day we absolutely LOVE attending the Farmer’s markets as vendors and customers! We’ve met so many wonderful people along the way, many of which have watched our children grow up in the back of the tent at the markets and events! We are truly a Family Business and love what we do and this community! 

 At Simply Delish, located in Langley BC, we specialize in delicious, nutritious, and convenient dried soup, salad and dessert packages. As a small local business we take great pride in providing the highest quality products using whole, real food ingredients. Many families struggle with multiple food allergies, sensitives and preferences and our goal is to create meal options that the whole family can enjoy despite these restrictions. With that goal in mind, several of our raw ingredients are organic, all of our products are gluten free, vegan (dairy, egg and animal free), MSG free, and reduced sodium/low sodium. Our products are entirely handmade (no machines in our facility) in a dedicated gluten free commercial kitchen.

We believe in spending time with loved ones! That is why the majority of our recipes can be made by adding water, one or two optional additions and simmering stove top for 30-40 mins. We have done the work for you so you can enjoy your free time without having to slave away in the kitchen! We also have several crock pot/ instant pot friendly products that can be prepped 5 mins before leaving the house.

Our mission is: to provide people with healthy and delicious meals which are complete and easy to make so they can spend more quality time with their loved ones. HEALTHY EATING MADE EASY.

(Source: https://simplydelishsoupandsalad.com/blogs/simply-delish-soup-and-salad-who-we-are/who-we-are )

Instagram: https://www.instagram.com/simplydelishsoupandsalad/
Website: https://simplydelishsoupandsalad.com/

Also, don’t forget to listen to: EP 54 – INTERVIEW WITH VEGAN CAVE

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In this episode, we talk to Oliver from the Vegan Cave about his amazing family owned and operated plant-based business.

About Vegan Cave

Instagram: https://www.instagram.com/vegan_cave/
Facebook: https://www.facebook.com/Vegancave/
Address: 415 Abbott St. Vancouver, BC

Also, don’t forget to listen to: EP 53 – WHY THINK PLANT-BASED

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In this episode, we talk about why we started Think Plant-Based!

Also, don’t forget to listen to: EP 52 – INTERVIEW WITH PLANTBASE FOOD & SPECIALTIES

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In this episode, we talk to David Isbister, the owner of PlantBase Food & Specialties, about his plant-based journey and his amazing gourmet plant-based products.

Facebook: https://www.facebook.com/PlantBaseHealth/
Instagram: https://www.instagram.com/plantbasefood/

Also, don’t forget to listen to: EP 51 – INTERVIEW WITH FLOURGIRL BAKING | MITCH & DIANE

The post Ep 52 – Interview With PlantBase Food & Specialties appeared first on Think Plant-Based!.

In this episode, we talk to the owners of Flourgirl Baking, Mitch and Diane about their new plant-based baked goods that are taking over Vancouver. If you haven’t tried these cinnamon buns you are missing out!

Website: https://flourgirlbaking.com/
Facebook: https://www.facebook.com/flourgirlbakingco/
Instagram: https://www.instagram.com/flourgirlbaking/

Also, don’t forget to listen to: EP 50 – INTERVIEW WITH BLUE HERON CREAMERY | KAREN MCATHY

The post Ep 51 – Interview With Flourgirl Baking | Mitch & Diane appeared first on Think Plant-Based!.