POPULARITY
8 episodes with vegan challenge
6 episodes with vegan challenge
2 episodes with vegan challenge
2 episodes with vegan challenge
2 episodes with vegan challenge
5 episodes with vegan challenge
2 episodes with vegan challenge
Lauren Kurt, Lead Organizer, explains the Vegan Challenge and how to participate.See omnystudio.com/listener for privacy information.
Monique is beginnend veganist en heeft te maken met alle ups & downs die daar vaak bij komen kijken. Waarom ben ik niet eerder veganist geworden? Wat kan ik doen om het dierenleed te stoppen etc etc. En om alles nog complexer te maken woont ze samen met haar vriendin die "nog" niet vegan is. Werkt dit wel en zo ja...hoe dan?!
THE EMBC NETWORK featuring: ihealthradio and worldwide podcasts
John Salley is a former professional basketball player who is widely known for his successful career in the National Basketball Association (NBA). He was born on May 16, 1964, in Brooklyn, New York. Salley played as a power forward and center during his 15-year NBA career, which spanned from 1986 to 2000. https://thecelebritydoc.net/ Salley achieved notable success during his career, winning four NBA championships with three different teams: the Detroit Pistons (1989, 1990), the Chicago Bulls (1996), and the Los Angeles Lakers (2000). He was known for his defensive skills, shot-blocking ability, and versatility on the court. After retiring from professional basketball, John Salley transitioned into various endeavors. He became a television host, appearing on programs such as "The Best Damn Sports Show Period" and "The John Salley Block Party." He has also worked as an actor, entrepreneur, and wellness advocate, promoting plant-based diets and healthy living. John Salley's post-basketball career has been marked by his active involvement in multiple fields, including sports commentary, entertainment, and health and wellness initiatives. He remains a well-recognized figure in the sports and entertainment industry. John Salley has made appearances in several movies and television shows throughout his career. Some of his notable film credits include: "Bad Boys" (1983) - Salley had a small role as a basketball player in this action-comedy film starring Sean Penn and Reni Santoni. "Eddie" (1996) - He played the character Nate Wilson in this comedy film about a limousine driver who becomes the coach of a struggling basketball team, starring Whoopi Goldberg. "Confessions of a Shopaholic" (2009) - Salley had a cameo appearance as himself in this romantic comedy film based on the novel by Sophie Kinsella. In addition to his involvement in the entertainment industry, John Salley is a prominent advocate for plant-based living and veganism. He adopted a vegan lifestyle in 2008 and has been an outspoken supporter of the benefits of plant-based diets for personal health and the environment. Salley has actively promoted veganism through various platforms, including public speaking engagements, interviews, and his social media presence. He has written books on the subject, such as "Vegan Diet: How to Live a Healthier Lifestyle, Lose Weight, and Experience Limitless Energy Levels" and "The Vegan Challenge: 21 Days to a Happier, Healthier Plant-Based Lifestyle That Will Transform Your Home, Your Diet, and You." Through his advocacy work, John Salley aims to raise awareness about the ethical, environmental, and health-related benefits of veganism, encouraging others to consider adopting a plant-based lifestyle. https://thecelebritydoc.net/
THE EMBC NETWORK featuring: ihealthradio and worldwide podcasts
John Salley is a former professional basketball player who is widely known for his successful career in the National Basketball Association (NBA). He was born on May 16, 1964, in Brooklyn, New York. Salley played as a power forward and center during his 15-year NBA career, which spanned from 1986 to 2000. https://thecelebritydoc.net/ Salley achieved notable success during his career, winning four NBA championships with three different teams: the Detroit Pistons (1989, 1990), the Chicago Bulls (1996), and the Los Angeles Lakers (2000). He was known for his defensive skills, shot-blocking ability, and versatility on the court. After retiring from professional basketball, John Salley transitioned into various endeavors. He became a television host, appearing on programs such as "The Best Damn Sports Show Period" and "The John Salley Block Party." He has also worked as an actor, entrepreneur, and wellness advocate, promoting plant-based diets and healthy living. John Salley's post-basketball career has been marked by his active involvement in multiple fields, including sports commentary, entertainment, and health and wellness initiatives. He remains a well-recognized figure in the sports and entertainment industry. John Salley has made appearances in several movies and television shows throughout his career. Some of his notable film credits include: "Bad Boys" (1983) - Salley had a small role as a basketball player in this action-comedy film starring Sean Penn and Reni Santoni. "Eddie" (1996) - He played the character Nate Wilson in this comedy film about a limousine driver who becomes the coach of a struggling basketball team, starring Whoopi Goldberg. "Confessions of a Shopaholic" (2009) - Salley had a cameo appearance as himself in this romantic comedy film based on the novel by Sophie Kinsella. In addition to his involvement in the entertainment industry, John Salley is a prominent advocate for plant-based living and veganism. He adopted a vegan lifestyle in 2008 and has been an outspoken supporter of the benefits of plant-based diets for personal health and the environment. Salley has actively promoted veganism through various platforms, including public speaking engagements, interviews, and his social media presence. He has written books on the subject, such as "Vegan Diet: How to Live a Healthier Lifestyle, Lose Weight, and Experience Limitless Energy Levels" and "The Vegan Challenge: 21 Days to a Happier, Healthier Plant-Based Lifestyle That Will Transform Your Home, Your Diet, and You." Through his advocacy work, John Salley aims to raise awareness about the ethical, environmental, and health-related benefits of veganism, encouraging others to consider adopting a plant-based lifestyle. https://thecelebritydoc.net/
VeggieWorld Vegan Podcast | Vegane Ernährung | Vegan Lifestyle | Interviews
Veganuary unterstützte im Jahr 2022 über eine halbe Millionen Menschen dabei, sich auf eine pflanzliche Ernährung umzustellen. Doch wo hat alles angefangen, wie bekommen sie die Aufgabe organisiert und was passiert in Zukunft? Das alles haben wir Ria Rehberg, Geschäftsführerin von Veganuary, in diesem informativen Interview gefragt
Bu bölümde 100 günlük Veganlık deneyimimi anlattım. Nasıl hazırlandım, zorluklar nelerdi, nasıl hissettim ve neden vazgeçtim…
In deze aflevering kijken we terug op een zeer bewogen 2021 en filosoferen we al weer volop over het nieuwe jaar en de kansen die dat brengt. “let food be thy medicine”
Daniel Braun, Veganer und Leistungssportler (Ironman Hawaii) hat eine 30 Tage Challenge ins Leben gerufen um Menschen, die vegan leben wollen zu unterstützen. Er will den Leuten zeigen das man sich auch sehr lecker gesund und Vegan ernähren kann, will ihnen das Keimen erklären, möchten ihnen Filmtips an die Hand geben und mit alten Glaubenssätzen wie (Fleisch ein Stück Lebenskraft oder Milch für gesunde Knochen) aufräumen. Wie das genau funktioniert, sagt er uns in diesem Podcast
“My family was really suffering from all types of diet related health issues. I had an aunt who had multiple amputations before it took her life because of type two diabetes. I had a 40-year-old uncle who had a heart attack. My grandpa, who helped raise me, died of complications in a triple bypass surgery. All over the place there was suffering and it's really hard to, not feel like you have not the answer, but the direction to go in to reclaim your health, and not be taken seriously.” – Toni Okamoto Species unite is starting our 30 Day Vegan Challenge tomorrow. So, if you haven't signed up for it, sign up (you can actually sign up any time during October and it will start you at day one). It's 30 days of recipes, tips, information on all things plant-based and if you're already vegan sign up anyway, because there's really good information and recipe ideas. If you have no interest in ever being vegan, sign up and do it for 10 days. See what it's like. To kick off the 30 Day Vegan Challenge, we couldn't think of a better guest than Toni Okamoto. She is the founder of Plant-Based on a Budget, the website and meal plan that shows you how to save money while eating plant-based. Check it out, there are close to a thousand incredible recipes and delicious weekly meal-plans that will make the Vegan Challenge a whole lot less challenging. Toni is also the author of the Plant-Based on a Budget cookbook and the coauthor of the Friendly Vegan Cookbook with Michelle Kane. She and Michelle also hosts the Plant Powered People Podcast. Toni is a regular on local and national morning shows across the country, where she teaches viewers how to break their meat habit without breaking their budget. She was also featured in the popular documentary What the Health.
" start ups don't die because of lack of money they die because founders run out of energy " - naval
Een nieuwe aflevering van De Rudi & Freddie Show! Met dit keer drie zaken op de agenda: de uitdaging van Correspondentlid Skander aan ons adres om te stoppen met vlees en zuivel, de wondere wereld van warmtepompen en het fenomeen Pieter Omtzigt, die zo langzamerhand de status van een halve heilige krijgt.
Een nieuwe aflevering van De Rudi & Freddie Show! Met dit keer drie zaken op de agenda: de uitdaging van Correspondentlid Skander aan ons adres om te stoppen met vlees en zuivel, de wondere wereld van warmtepompen en het fenomeen Pieter Omtzigt, die zo langzamerhand de status van een halve heilige krijgt.
We open the show this week with Eric and Brett talking about Trump's second impeachment and how wild the trial was as it played out on TV. Brett also talks briefly about the tragedy surrounding the death of former NFL wide receiver Vincent Jackson. And in the NFL, we address JJ Watt's departure from Houston and how Deshaun Watson's future will be shaped by these types of departures... but JJ and Deshaun are on very different ground in their careers. Brett also takes up for Tom Brady's drunken antics at the parade, and talks about Tom tossing the trophy around on the water... saying he's not sure it's even the actual trophy. Pluss Brett's Vegan challenge, lots of pop culture toss-up questions, and our Celebrity Showdown roster of boxing matches we'd love to see. Email your best stuff to BollingwithFavre@gmail.com!
What to eat when attempting to go more plant-based?
Did you know that Israel has the highest percentage per capita of vegans and vegetarians in the world? Join us on for this upbeat interview with Israeli vegan food blogger and cookbook author Ori Shavit about how a culinary revolution is changing Israel and the world. Ori offers her insights into how and why Israel is embracing veganism at such a fast pace and in such high numbers. She offers tips on living vegan and how bringing a smile and a good attitude into the kitchen will make the great vegan food taste even better! Resources:Ori’s WebsiteOri’s TED TalkWhy is Israel Leading the Word in Veganism?Vegan Challenge 22
Plant Based / Vegan Life Coaching. If you've ever thought that avoiding or eliminating animal products would be a great idea, but you didn't know where to start, this Podcast is for you. For more information, to submit a question or topic, or to book a free 30 minute Coaching session visit micheleolendercoaching.com or email info@micheleolendercoaching.com “Buy Me A Coffee” Donate Button Facebook page Instagram 2020 Year End Review Join the Vedge Heads today and receive Michele's ebook here: 5 Reasons Vegan Challenges are Impossible (And Why You Should Do Them Anyway) Music, Production, and Editing by Charlie Weinshank. For inquiries email: charliewe97@gmail.com Virtual Support Services: https://proadminme.com/
Heute geht es wie angekündigt um einen konkreten Leitfaden, wie du vegan mit Plan ins neue Jahr starten kannst. Vielleicht überlegst du auch schon länger über eine Ernährungsumstellung auf vegan nach und dir fehlt Struktur und Ideen wie du es umsetzen kannst. Außerdem starte ich am 14.01. eine 5-tägige Vegan Challenge, die kostenfrei ist und als Live-Format in einer Facebook Gruppe stattfinden wird. Neugierig? Dann hör dir jetzt die Podcastfolge an! Lass gerne 5 Sterne für den Power Podcast da, dauert auch nur 5 Sekunden :-) Patricia Hier kannst du den passenden Blogpost zur Podcastfolge lesen! Hier kannst du dich direkt für die Vegan Challenge vom 14.01.-18.01.2021 anmelden! (nicht mehr verfügbar) Daily Dosis Plantbased Power auf Instagram
Just a bite sized episode about my day. Tune in to find out if I Sucked Less today. --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/suckless/message Support this podcast: https://anchor.fm/suckless/support
The Beginning of My Vegan Challenge. Setting myself up for success. Make yourself a promise. Make a plan. Follow the plan ;) - Suck Less!
Welcome to the Great British Baking Show 2020 Vegan Challenge! Join me as I recreate the challenges from The Great British Baking Show's latest season without using eggs, dairy or animal products! For this bonus week of The Great British Baking Show Vegan Challenge we are looking back at the season and talking about our low and high moments, what we learned about baking and each other and we answer viewers' questions about our favorite bakes, biggest challenges and why the heck we agreed to do this in the first place. GET THE GREAT BRITISH BAKING SHOW VEGAN CHALLENGE 2020 EBOOK OUT NOW https://rb.gy/yvfsqo RESOURCES MENTIONED IN THE VIDEO: The Great British Baking Show Vegan Challenge Season 10 eBook https://rb.gy/nllynb Curious Cat Bakery BOGO Salted Chocolate Chip Cookies CuriousCatBakery.com FOLLOW YOUR HOSTS: Natalia Lima @CuriousCatBakery Ren LaForme @itsren Taylor Gaudens @TGaudens WATCH NEXT: GREAT BRITISH BAKING SHOW VEGAN CHALLENGE EPISODE 1: Cake Week https://youtu.be/nizlCIkQBOM VEGAN EGG WASH RECIPE: What's the best vegan egg wash substitute for baking? https://youtu.be/69Bun5DK_-M HOW TO MAKE A BOX CAKE WITHOUT EGGS: 3 ways to make a box cake vegan using only egg replacements https://youtu.be/f3Z2dP1XTEQ The best substitutes for milk in vegan baking: https://youtu.be/MSn6GCzNp8U To find out more about vegan baking, make sure to check out the Curious Cat Bakery Blog https://rb.gy/tkn9yk And sign up for the Curious Cat Bakery newsletter to get free baking recipes, tips, inside scoop and dibs on new products and offers from the bakery. https://rb.gy/8qogjp /// About the Curious Cat Bakery /// The Curious Cat Bakery is a woman owned and operated business making the best desserts you've ever eaten -- that just happen to be vegan. And teaching you how to do it too. Bakery owner Natalia Lima answers your vegan baking questions every Wednesday so make sure you send yours in the comments. YOU MIGHT ALSO LIKE: The Curious Cat Bakery Recipe eBooks https://rb.gy/87jzkt Curious Cat Bakery Instagram: https://rb.gy/mlzotq Curious Cat Bakery Facebook: https://rb.gy/gkkxpr DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Welcome to the Great British Baking Show 2020 Vegan Challenge! Join me as I recreate the challenges from The Great British Baking Show's latest season without using eggs, dairy or animal products! Today we're talking Finals week on Bake Off: the challenges, the winner and how to make it all vegan! We talk about how I went about veganizing Peter's cranachan custard slices from scratch without any eggs or dairy in the Signature challenge, why I wouldn't touch the walnut whirls from the technical challenge with a ten foot pole and how those showstoppers compared to each other. GET THE GREAT BRITISH BAKING SHOW VEGAN CHALLENGE 2020 EBOOK OUT NOW https://rb.gy/yvfsqo MAKING PETER'S CRANACHAN CUSTARD SLICES VEGAN https://youtu.be/iCEnOjud_qw RESOURCES MENTIONED IN THE VIDEO: Forged in Fire (sword making competition show) https://rb.gy/3nalql Baking Beans https://amzn.to/36g5wYK The Great British Baking Show Vegan Challenge Season 10 eBook https://rb.gy/nllynb Curious Cat Bakery BOGO Salted Chocolate Chip Cookies CuriousCatBakery.com Peter's veganized key lime cheesecake recipe: https://youtu.be/3dZJ9qF2yIA FOLLOW YOUR HOSTS: Natalia Lima @CuriousCatBakery Ren LaForme @itsren Taylor Gaudens @TGaudens WATCH NEXT: GREAT BRITISH BAKING SHOW VEGAN CHALLENGE EPISODE 1: Cake Week https://youtu.be/nizlCIkQBOM VEGAN EGG WASH RECIPE: What's the best vegan egg wash substitute for baking? https://youtu.be/69Bun5DK_-M HOW TO MAKE A BOX CAKE WITHOUT EGGS: 3 ways to make a box cake vegan using only egg replacements https://youtu.be/f3Z2dP1XTEQ The best substitutes for milk in vegan baking: https://youtu.be/MSn6GCzNp8U To find out more about vegan baking, make sure to check out the Curious Cat Bakery Blog https://rb.gy/tkn9yk And sign up for the Curious Cat Bakery newsletter to get free baking recipes, tips, inside scoop and dibs on new products and offers from the bakery. https://rb.gy/8qogjp /// About the Curious Cat Bakery /// The Curious Cat Bakery is a woman owned and operated business making the best desserts you've ever eaten -- that just happen to be vegan. And teaching you how to do it too. Bakery owner Natalia Lima answers your vegan baking questions every Wednesday so make sure you send yours in the comments. YOU MIGHT ALSO LIKE: The Curious Cat Bakery Recipe eBooks https://rb.gy/87jzkt Curious Cat Bakery Instagram: https://rb.gy/mlzotq Curious Cat Bakery Facebook: https://rb.gy/gkkxpr DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Welcome to the Great British Baking Show 2020 Vegan Challenge! Join me as I recreate the challenges from The Great British Baking Show's latest season without using eggs, dairy or animal products! Today we're talking Patisserie week on Bake Off and all the feels that came from the surprise elimination in the semi finals! We talk about how you'd go about veganizing a rum baba for the Signature challenge, why anyone would ever want to even try the technical horn of plenty and how I went about making Laura's black forest cubed cakes for the Showstopper completely egg free and dairy free. In the process I ended up creating a super easy vegan hack to a mirror glaze without any gelatin or agar agar. It's way easier to make, pour and set, plus it doesn't get that rubbery texture at the end. PREORDER THE GREAT BRITISH BAKING SHOW VEGAN CHALLENGE SEASON 11 EBOOK https://rb.gy/yvfsqo LAURA'S BLACK FOREST CUBED CAKE VEGANIZED RECIPE https://rb.gy/qplfhf MAKING LAURA'S SHOWSTOPPER https://youtu.be/3dZJ9qF2yIA RESOURCES MENTIONED IN THE VIDEO: Steph's Chocolate Bombe recipe veganized (from The Great British Baking Show Vegan Challenge Season 10 eBook) https://rb.gy/nllynb Curious Cat Bakery BOGO Salted Chocolate Chip Cookies CuriousCatBakery.com Peter's veganized key lime cheesecake recipe: https://youtu.be/3dZJ9qF2yIA Simply Delish Jel Dessert (vegan gelatin replacement): https://amzn.to/36Zjzkt Agar agar https://amzn.to/3lYgBDe FOLLOW YOUR HOSTS: Natalia Lima @CuriousCatBakery Ren LaForme @itsren Taylor Gaudens @TGaudens WATCH NEXT: GREAT BRITISH BAKING SHOW VEGAN CHALLENGE EPISODE 1: Cake Week https://youtu.be/nizlCIkQBOM VEGAN EGG WASH RECIPE: What's the best vegan egg wash substitute for baking? https://youtu.be/69Bun5DK_-M HOW TO MAKE A BOX CAKE WITHOUT EGGS: 3 ways to make a box cake vegan using only egg replacements https://youtu.be/f3Z2dP1XTEQ The best substitutes for milk in vegan baking: https://youtu.be/MSn6GCzNp8U To find out more about vegan baking, make sure to check out the Curious Cat Bakery Blog https://rb.gy/tkn9yk And sign up for the Curious Cat Bakery newsletter to get free baking recipes, tips, inside scoop and dibs on new products and offers from the bakery. https://rb.gy/8qogjp /// About the Curious Cat Bakery /// The Curious Cat Bakery is a woman owned and operated business making the best desserts you've ever eaten -- that just happen to be vegan. And teaching you how to do it too. Bakery owner Natalia Lima answers your vegan baking questions every Wednesday so make sure you send yours in the comments. YOU MIGHT ALSO LIKE: The Curious Cat Bakery Recipe eBooks https://rb.gy/87jzkt Curious Cat Bakery Instagram: https://rb.gy/mlzotq Curious Cat Bakery Facebook: https://rb.gy/gkkxpr DISCLAIMER: Links included in this description might be affiliate links. If you purchase a product or service with the links that I provide I may receive a small commission. There is no additional charge to you! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Welcome to the Great British Baking Show 2020 Vegan Challenge! Join me as I recreate the challenges from The Great British Baking Show's latest season without using eggs, dairy or animal products! Today we're talking Desserts week on Bake Off. From the mini cheesecakes in the Signature Challenge to Sussex pond puddings in the Technical and jelly art cakes as the showstopper. I also share my tips on how to make each of those challenges vegan and talk about how I went about veganizing Peter's key lime mini cheesecakes and making a vegan baked cheesecake completely egg free and dairy free. I also share my tips for going about making each of the challenges vegan and free of eggs and dairy. PREORDER THE GREAT BRITISH BAKING SHOW VEGAN CHALLENGE SEASON 11 EBOOK https://rb.gy/yvfsqo PETER'S KEY LIME MINI CHEESECAKES VEGANIZED RECIPE https://rb.gy/qplfhf RESOURCES MENTIONED IN THE VIDEO: Steph's Chocolate Bombe recipe veganized (from The Great British Baking Show Vegan Challenge Season 10 eBook) https://rb.gy/nllynb Vegan passionfruit recipes https://rb.gy/ykaz2u The Ringer article: The ‘Great British Baking Show' Is Broken. Here's a Five-Point Plan to Fix It. https://rb.gy/vlsyy6 Can you use honey in vegan baking? https://youtu.be/SwDEPfGZ0dc Rolled oats https://amzn.to/38JgSGo Kite Hill Vegan Cream Cheese https://amzn.to/3eXhjOq Agave https://amzn.to/2IHhSQs Vegetable Suet https://amzn.to/3pnUqZ8 Agar agar powder https://amzn.to/3npTSQN Jelly art kit https://amzn.to/32LCC0j Cream of tartar https://amzn.to/3kv3707 Laura Adlington Instagram https://rb.gy/yf0h3a Marc Elliott Instagram https://rb.gy/2tjs7r Curious Cat Bakery BOGO Salted Chocolate Chip Cookies CuriousCatBakery.com FOLLOW YOUR HOSTS: Natalia Lima @CuriousCatBakery Ren LaForme @itsren Taylor Gaudens @TGaudens --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Welcome to the Great British Baking Show 2020 Vegan Challenge! Join me as I recreate the challenges from The Great British Baking Show's latest season without using eggs, dairy or animal products! Today we're talking 1980s week on Bake Off. From the quiches in a hot tent (and how that affected the pastry) to hot dog looking finger donuts and the ice cream cake fails. I also share my tips on how to make each of those challenges vegan and talk about how I went about veganizing Dave's tiramisu ice cream cake and had a bit of a Great British Baking Show fail myself. Spoiler alert: my vegan ice cream didn't quite set as it was supposed to but some important lessons were learned. Mainly: you need an ice cream making machine to make vegan ice cream if you want it to be creamy and ice cream like. That's a non-negotiable. But I give you a quick vegan hack on how to make vegan ice cream if you don't have a machine and it's super easy! And hey, in the end the cake still tasted like tiramisu so that's a win! PREORDER THE GREAT BRITISH BAKING SHOW VEGAN CHALLENGE SEASON 11 EBOOK https://rb.gy/yvfsqo RESOURCES MENTIONED IN THE VIDEO: The Great British Baking Show Vegan Challenge Season 10 Cookbook https://rb.gy/nllynb Vegan Baking 101: A Beginner's Guide to Veganizing Classic Desserts eBook https://rb.gy/htbqki --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
In this episode of Forking Around Town, Tracy is joined by Ian Beckles and the two of them chat about their vegan challenge for October. They share some of their favorite places and meals in Tampa Bay, products they tried, and the pros and cons they encountered during the challenge. Subscribe, Rate, and Review the […] The post Forking Around Town: Vegan Challenge appeared first on Radio Influence.
Welcome to the Great British Baking Show Vegan Challenge! Join me as I recreate the challenges from The Great British Baking Show's latest season without using eggs, dairy or animal products! I'm Natalia Lima, owner of the Curious Cat Bakery, an all vegan bakery in Florida. I've been a huge fan of the show and on season 10 I veganized one of the challenges every single week. I was featured on national and local media and published an ebook with all of the recipes that's been sold to people around the world. So for season 11 I'm doing it again! This time I'll be sharing my veganized challenges here every week and I'll be sitting down with 2 of my best friends who are also big fans of the show to talk about the episodes, the challenges, the soggy bottoms — all that happened in the tent and in my kitchen when I attempted to make the Great British Baking Show challenges without eggs, dairy or animal products. Are you ready? RESOURCES The Great British Baking Show Vegan Challenge Season 10 eBook https://www.curiouscatbakery.com/collections/vegan-baking/products/great-british-baking-show-vegan-challenge-ebook SPONSORS The Great British Baking Show Vegan Challenge is brought to you by the Curious Cat Bakery — a vegan bakery known for delicious and high quality vegan cakes, cookies, cupcakes, breads and more. You can now enjoy Curious Cat Bakery's salted chocolate chip cookies nationwide. Visit CuriousCatBakery.com today to order a box of coolies and get another one free. Orders ship anywhere in the continental US. That's CuriousCatBakery.com --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app
Update for Mid July 20 Intention for 2020 Challenge
20 Intentions for 2020 Challenge (Month 7/July)
Today I am chatting with Bettina Campolucci Bordi. Bettina is an author, vegan chef, and founder of Bettina's Kitchen. She believes we can start now to positively influence the next generation in the importance of true self-care and choices so that, unlike us, they don’t have to relearn them later in life. This includes sourcing local ingredients in any shape or form, preserving traditions, eating seasonally and cooking from scratch.https://www.bettinaskitchen.comThis series features conversations I conducted with individuals who have dedicated their work and lives to Vegan research, businesses, art, and society. This podcast series is hosted by Patricia Kathleen and Wilde Agency Media. TRANSCRIPTION*Please note this is an automated transcription, please excuse any errors or typos[00:00:01] In this episode, I had the opportunity to sit down with plant based author, food consultant and retreat host Bettina Campolucci Bordi. Key points addressed were Bettina's information and cookbooks in her books titled Seven Day Vegan Challenge and Happy Food Fast, Fresh, Simple Vegan. Bettina and I also examine the importance of eating seasonally and responsibly in regards to local farms and distance between food to table. Stay tuned for my fantastic chat with Bettina Campolucci Bordi. [00:00:40] My name is Patricia Kathleen, and this series features interviews and conversations I conduct with experts from food and fashion to tech and agriculture, from medicine and science to health and humanitarian arenas. The dialog captured here is part of our ongoing effort to host transparent and honest rhetoric. For those of you who, like myself, find great value in hearing the expertize and opinions of individuals who have dedicated their work and lives to their ideals. If you're enjoying these podcasts, be sure to check out our subsequent series that dove deep into specific areas such as founders and entrepreneurs. Fasting and roundtable topics. They can be found on our Web site. Patricia. Kathleen. Dot com, where you can also join our newsletter. You can also subscribe to all of our series on iTunes, Spotify, Stitcher, Pod Being and YouTube. Thanks for listening. Now let's start the conversation. Hi, everyone, and welcome back. [00:01:39] I am your host, Patricia. And I am sitting down today with Chef Bettina Campolucci Bordi. She is a plant based author, recipe developer, Vegan food consultant, content creator and retreat host. You can find out more about her on her Web site. W w w dot Bettina's kitchen dot com. Welcome, Bettina. [00:01:59] Thank you so much for having me. [00:02:01] Thank you for having me as well. I can't wait to kind of climb through. You've got a really prolific reach as m as a chef and an author and cookbook developer. I'm excited to get into everything. But before we do that, a quick roadmap for everyone. Listening for today's podcast will first look at Bettina's academic and professional history. And then we will turn our attention towards unpacking her story, her businesses and books. We will also look at her Web site and the different information that that offers, as well as her services. And then we will get into specific questions that I have regarding the rhetoric around Vegan eating and living during the week of the covered 19 pandemic and pieces of advice that Bettina might have. And then we will look at the differences between some key categories, particularly when it comes to the world of culinary and the intersection of that and Vegan life. And we'll wrap everything up with goals that Petina may have for herself and her business endeavors in the next one to three years, as well as advice for those of you that are looking to get involved in what she is doing and how she's working everything. Before I start getting too much into the minutia of everything between, I'm hoping you can walk us through kind of a brief description of your academic background and early professional life that helps develop the platform of how you came in to launching your Web site and your books. [00:03:23] Absolutely. So my background is has always been a food and beverage. [00:03:29] And it's what I, I, I used to work in restaurants from the age of 15. The difference was that I was always front of house, so I wasn't actually in the kitchen when I first started out. I was always really passionate about cooking and about food and grew up in a family where we would go on holiday. And it wasn't the museums that we remembered. It would be the meal that we had or the market that we went to and grew up with two grandmothers that loved cooking. [00:04:01] So my passion was always cooking. However, it was something that I was advised not to follow in terms of being a chef to begin with. And the closest I could come to or be near food would be to go down the food and beverage route. So my degree is actually in hotel management and business. So, yeah, I worked in a while. [00:04:29] You turned away. Who was advising you not to get near the food industry? [00:04:34] I think my parents were like, no, there's no feature of being a chef. It's hard work. It doesn't pay well. You know, if your academic does go down that route. And so I was like, okay, what can I study or what can I have a degree? And that sort of an envelope that includes food and being in the industry. So, yeah, sense of house for many, many is. And then when I was I think I was twenty six or twenty seven, this opportunity came up. I was the food and beverage manager of this sort of result that was running retreats. And I met a business partner and we thought we can do this so much better. And by starting this new business, which was within the wellness industry, I decided that rather than finding a chef that would cook on these retreats, I would want to do the cooking. So this was, yeah, 70 years ago now. And that is how I sort of got into plant based cooking at the time. It was very popular to do just detoxes. So we decided that we wanted to let our clients eat food. Is the best way of doing that was going Vegan or what I like to call from Facebook. We'll get we'll get to that bit later on. And also decided to do gluten free cooking. So it was Vegan and gluten free and basically. Round the first retreat and got really passionate about that source of cooking, and that is what initially sparked this whole journey that I entered into. So remember that 78 years ago, veganism was definitely not as widespread as it is today. Yeah. And everyone was wondering, what are you doing? Why are you doing vegan food? Why are you doing gluten free? And this business was started in southern Spain, which is even sort of it's more traditional in terms of how they cook. And my color palette was going to food markets because they're eating seasonally and going to a food market was the best and cheapest way to source food and using basics like grains and rice and sort of good, good produce. So that's sort of that became the basis of my cooking. [00:07:29] It was originally to fulfill this kind of retreat mentality. Did you have these breaks in between where you would go off and develop new recipes for the next load of retreat's customers, or how did that work? [00:07:42] So when I started out, this was sort of pre social media and. Blogging and stuff like that, so I had a few cookbooks written by Swedish cookbook authors. That was sort of touching base on sort of raw vegan cuisine. And I had those as a basis. And then I stumbled across Matthew Kenny, who was doing online courses and also had a cooking school in L.A.. So on one of our holidays, I convinced my husband to fly over to L.A. and I did one of his courses and I was hooked. So I ended up doing a few of his courses. I started going to more food expos. And, you know, with passion comes a curiosity. So your work becomes your passion and vice versa. So with with all of that, I started recipe developing because, you know, if for recipes good. Then you obviously want to make it again. [00:08:52] And. [00:08:55] Instagram came along as well. And Instagram was a tool for me to remember what I'd cooked on all of these retreats. Oh, no. A little internal. Exactly. So if you've been on my Instagram, it's overhead shots with me holding a plate, basically. And I. I wear funky socks. But people started to notice that became a thing. So, yeah, Instagram was a way of journaling food because it was a way of remembering the dishes that I'd cooked on different retreats. And that took off along with begin cooking. Rounds came along. And that's how sort of recipe development came along as well in terms of. Well, fast forward a few years and Vegan on gluten free cooking became ginormous. [00:09:51] All of the sudden, yeah, you were in a really interesting time period. I feel like just my personal journey as a Vegan person where it's been during a time period that I don't think will recreate itself again in that, you know, when I was doing it, it was myself, Buddhist monks and some hippies strung out. You know, it was just this exact change moment. People would gasp. Some people were like, I don't understand that. That's just being a vegetarian. There was all these different things. But it's amazing how mainstream it's become and not amazing. [00:10:20] It's it's actually a music to my ears because I'm pretty sure I wouldn't have ended up with a friend in sight. How much I talked about the benefits of veganism. And it's good to have other people kind of touting it now, too. [00:10:31] And for you as a chef, it's interesting to have even I was speaking to a Vegan baker and she was saying, you know, it's almost free to be a regular baker in the United States. The subsidies that are attached to milk and eggs and things like that make it practically free to use those items. And she was like, you know, you talk about arrowroot. And I'm still paying top dollar for that. There's no competition bringing that price down. And yet, as chefs and, you know, still maintaining integrity with ingredients and what you do, I think as the Vegan world opens up more, they'll become more accessible and you'll be able to produce more of it and those types of things. I'm wondering, you have two books that I've looked over. We talked about this before recording, and one of them is the seven day Vegan challenge. And another one is the happy food, fast, fresh, simple Vegan. And I'm wondering, after a while, we're unpacking your journey and your story. I kind of want to gloss over these. I want to say is seven day Vegan challenge came first. Is that correct? [00:11:34] No way. Rapid fire, OK. [00:11:36] And then first, let's start with happy food, fash. Fresh, simple Vegan. It's, um. It's so I have a summary here is in Happy Food. You share a collection of easy and delicious plant. These recipes that anyone can incorporate in their busy life, whether you're looking to eat more veggies or you've decided to turn vegan but don't want to compromise on taste as the book for you. Your philosophy is your simple food is meant to make you happy. So can you kind of draw out for the audience listening in this food? We get our first introduction to you some of your recipes and your style of cooking. What is the overall ethos that you really meant to convey for your reader and practitioners from this cookbook? [00:12:18] I think for me, it's always been really important to let the field do the talking and not sort of not not be trapped by labels. So if it tastes good, if it looks good, then it doesn't matter whether it's I think. Hang on a second. [00:12:42] How do I say this with the wellness industry and with a lot of people coming on retreats? There was a lot of presumptions on what Vegan food was going to be like. [00:12:52] So one prime example is a lot of partners or husbands coming with their wives and sort of been been talked into coming into going on a yoga retreat and, you know, having to Vegan food for a week. So my philosophy was always like, if I can get those type of people on board. And to make them completely forget about the label of, say, Vegan food and just enjoy the food itself for what it is, it looks beautiful. It tastes beautiful. It's comforting. And it makes you feel good. Then I've sort of nailed it and it doesn't matter under what label the food stands under. So that's the type of philosophy that I've tried to fall in. Also using good basic ingredients, not having to go to a supermarket and spending hundreds of dollars on specialty ingredients that are flown halfway across the world to be able to achieve good results. So with you know, you can achieve tasty food with very little and you can you can let natural colors do the talking. This there's not much that you have to alter or change to get good, tasty food. And yeah, I think there's this there's always a misconception that Vegan food. Well, was any ways that Vegan if it was boring, that was. But it was not filling enough or not comforting. So those are the people that I target. The people that have those preconceptions and also inspiring people to include and eat more vegetables without being afraid to give it a go. So. And also bringing back the forgotten vegetables, I call them, you know, potatoes and carrots and onions and cabbage and all of these amazing vegetables that we have. You know, you would normally receive on a weekly basis if you subscribe to vegetable box and then you just don't know what to do with them. But there's so many different ways that we can incorporate. [00:15:04] Yeah. And I think you're a you're. You've integrated a lot of talk about cabbage in particular. [00:15:09] And I'm a massive fan of all varieties of cabbage and how it's overlooked. You can bake it. You can steam it. There's so many things that you can do to cabbage that, you know, most people viewed as like a lettuce. And so you and I had a great deal in common in that way. I'm curious, in this book, is the baptismal moment that you're kind of describing where you're bringing people into this kind of uncomplicated, not fussy, beautifully looking, wonderfully tasting, Vegan like dietary moment. [00:15:40] Then how does your second book, 17 Vegan challenge for you? A really quick summary on that. It's curious about veganism, but already recoiling at visions of expensive Whole Foods stores, your grumbling stomach and an insatiable craving for cheese. Then this is the book for you in seven day Vegan Challenge. Bettina shows that with a little bit of planning. [00:16:02] Anyone can go vegan for a week. So it seems like you've almost taken on you've done the introductory with your first book, and in the seven one, you're almost challenging people to give it a shot. How would you define the two or how would you say the second one came along and kind of changed your scope or refined it of like plant based eating? [00:16:24] I think it's Somas. I think you're right in assuming that the seven day Vegan challenge came first because it's almost like happy food. Was this collection of recipes that I've cooked all all over the world on numerous wellness retreats. And it's sort of my last seven life as so the seven day Vegan challenge. So happy food is almost like. Not a Bible, but it's almost like the basis and the recipes are a little slightly more involved and complicated. And what I wanted to achieve with the seven day Vegan challenge was a simplified version of recipes that you can cook on an everyday basis. And then, yes, I would say it's the other way round. Even though happy food came first. If you have the opportunity to sort of now that both of them are out there, I would get seven day Vegan challenge first and then I would move on to happy food, even though they came out the other way around. So as an introduction to plant based food, I would definitely go with the seven day Vegan challenge and then sort of graduates a happy food where the recipes are more involved. There are slightly more complicated. This still really simple. However, the recipes in the seven day Vegan challenge are very simplified. And also I allowed myself to be okay with the fact that if you don't want to make hummus from scratch, you can buy a shot-put. Hamas, if you don't want to make Vegan cheese from scratch, then it's okay to buy shot-put Vegan cheese. It's almost like. It's a book for the people that either love cooking, but also for the people that don't, because there are options for both of you. Yeah, basically. So it's as involved or as not involved as you like it. So definitely say that that's a starting point. [00:18:35] And loving cooking, you know, and having time for it are two different things as well. You know, in the during the plague shelter in place, I've talked to so many friends who I would never assume loved cooking and they just adoring the time they're having with their ovens and all of these. This breadmaking craze that has swept across my country. This is our dough revolution. [00:18:57] But I think that it's also, you know, in every day lives in a lot of contemporary societies. The first thing that gets slashed out of our adult time curriculum is the time to cook. And so having these kinds of in between moments where you talk about with 70 Vegan challenge, like brekky on the go and then one pot cooking, like kind of all these all moments meet. And I think that that's interesting. I'm wondering how you feel. Well, I have to say, as a quick side note, you brought in cheese. And I'm as someone who goes, I go to Ireland frequently, I'm afraid, in Dublin. And when I first discovered the Vegan cheese in Ireland, as opposed to what they were producing in the States about six years ago, I could not figure out what the problem was. It's as though they had cornered the market. And it's because they have these Greeks come up into Dublin and create these big in restaurants and they made oh, they're big in cheese out of olive oil. And it was like this revolution. And in the States, they were still throwing every chemical under the sun to try and create that cheese. That wouldn't melt. It wouldn't do it. This is back in the day, right? 2007, whatever. And it was horrendous. It was it would make to make you kind of crawl away and cry. So there are certain things, I think, that begins, particularly all over the world, have misconceptions about different countries that brought certain attributes are still kind of clinging to other areas. And so it's interesting to note that there are products in other countries that I find most people would discover to be superior to other countries. And it's good to encourage people to kind of reach out because we haven't completely globalized yet. No one's come on this idea and perception. And I know a lot of vegans that don't understand how easy it is to make things like Vegan cheese so easy, you know, ridiculously easy and so much cheaper to do. [00:20:46] So, yeah, exactly. [00:20:48] And you can fine tune it if you like a little garlic, you can. You know, it's it's all about exactly from scratch that way. I won't get into. Well first of all, do you have a favorite Sophie's Choice. Do you have a darling recipe that you could cite for breakfast, lunch and dinner out of all of your recipes or maybe a favorite of this month? I was make my children choose a favorite color every single day because it can change. But they need decisiveness. [00:21:13] Yes. And as a favorite of three favorites from both of them. Both the books. [00:21:19] Yeah. Right now I'd I'd definitely say. [00:21:24] My non my non meatball's. A classic, and they are super versatile. I always them are those. I would definitely say my Kashi truffle cheese. It's indulgent. It's. I would say that it's one of those dishes that can turn people because it's good and it tastes like cheese and it's got offensive of truffle is brilliant. The last. Last, but not least, my pumpkin seed pesto. I make that on a weekly basis. I always have a tub of it in my fridge. It goes on everything, really, and on toast. Right. As a dressing drizzled on say, I mean, it's good and it's not free as well. So that's one of the other sort of angles that my recipes are clearly marked, whether they contain nuts or not. So I've had a lot of clients. Yeah, that's wonderful. I know that, Connie. Not so that's a good one. [00:22:35] Well, I'm glad you were able to pick three. I usually get feedback from people like that. Couldn't possibly do that. So I like that. You find. I don't like this, Ray. Yeah, for sure. [00:22:44] You brought up earlier and I want to climb into it. I usually always wait for somebody to drop the terms. I use the term Vegan a lot because that is how the podcast series was developed. It was investigating Vegan life and that umbrella in and of itself is riddled and troubled with a lot of terms that get argued over. And now that they're being incorporated into advertising and marketing arguments are industries, it's becoming even more convoluted with, you know, questions as to what sustains one term and another. I'm wondering where you personally define plant based versus Vegan. [00:23:18] So also assessing this recently with someone and it's been an interesting journey for me because what I forgot to mention is when when I started cooking at these retreats, I, I went Vegan and gluten free because I had a health scare. I think I was I think I must have been 26 or 27. I basically was told that I would never have children. I stopped taking contraception pills and then had a really, really difficult time. And I got to basically have something that's cold in the metro system, places to go recently. So that sort of. Opened up a box and at the same time, I was starting this new business. So I decided to go vegan and gluten free at the time and change my life. But not only were three foods, I mean, I changed a lot of other things as well. Slowly but surely. So it's it's one of those things that I don't like talking about too much because everybody's journey is individual. However, seven months down the line with this new business, I got pregnant again. Against all odds. So, yeah, I'm definitely not say, you know, change y'all. It was the food that, you know, made that happen because lots of different things happened during that period. However, it had a massive impact on my life. So, yes, let's go back to your question. [00:25:05] The Vegan version of. No, I think this ties in beautifully because it you know, how we come to veganism, I think is very, very important for people to understand as well. I've unearthed, you know, stories just in the first 20 episodes and then spending 10 years of my life prior to that. People come at it from spiritual points of view, from I've spoken to academics that became vegan because it increases their intellectual performance. Mathematicians, there are people that come to it to look more beautiful. There are people that come to it to perform better at sports. There's so many different reasons. And, you know, in disease or ailments being one of them, I love it because it creates a lot of unlikely vegans. You know, there are white fat stockbrokers in the United States that are becoming Vegan because they don't want to die. So it's like it's there's just so many other areas that can kind of come to it. It's it's a unifying thing. And so I think that yours coming at it from a health standpoint really does help our audience and people listening to your story and your cookbook. Understand, I and I think it ties into your relationship with the beauty and the vitality of the food that you were talking about earlier, that relationship that you have with it, having changed your health and made you feel better and and return you to an homeostasis is so important. And I'm wondering within that so there is this kind of argument between being Vegan and being plant based. And I want to know how you feel about it and how you particularly feel people in England where you're based and how they feel about it. [00:26:33] So, yeah, this was what I was going to come to the point that I was going to come to. So very recently, I I sort of discovered that with what's been happening recently in terms of, well, how huge veganism has become become and how big the label has become. I sort of feel like to pull yourself begin in some aspects it's all the animals. And then whatever is as long as whatever's on your plate hasn't suffered, then it's OK. It sort of goes under the Vegan label, whereas I feel that if you'll plump based, you'll you'll more environmentally focused and more sustainably focused rather than the suffering of animals. So you care more about where your food is sourced from and where it's come from than it just being Vegan. And that's kind of that's kind of how I define the difference between the two. And with with Tom faced, I would say some people that call themselves plant based. It means that they predominantly eat plant based. But if they do eat animal products, then they are ethically sourced. Can or cannot be included. So that's that's my that's my feeling of where it's going, it's more. I think the plant based time is more flexible than the Vegan. Yes. [00:28:11] And it's an interesting take on it, you know, coming back to the suffering and things like that of animals. There's a lot of companies putting out products right now, and I'm not sure if it will change, but they're attaching a plant based label to something that is not Vegan. And I think there are a lot of vegans, consumers out there. Originally, when plant based happened, it was a nicer way of saying Vegan people felt like it was separating it from some of the politics, that it seemed like guerrilla warfare in the past or something that was fringe and bringing it to mainstream. But since then, at least in the United States, there have been a lot of companies that will say plant based on the label. Vegans will buy that thinking. It's Vegan and it's not Vegan. It may mean merely that there's some plant based articles or ingredients within it. [00:28:54] Wow, that's very misleading. Yes, very misleading. Yeah, it is. [00:28:59] It's fun. [00:28:59] I was speaking to an Australian Vegan pub owner a couple of months ago before I got taken home for the quarantine. And she the same thing that they were having issues with that in Australia. So I think that that'll become interesting to see how people approach that. This was prior to the pandemic. And so with the pandemic, people may be backing away from some of those things. I don't know what your society and economy is doing exactly in Great Britain, but over here, you know, beyond me and beyond Burger and things like that are hitting an all time high as far as their stocks. The IPO is are really supposed to boom with these kinds of meat alternatives as of the fallout. [00:29:41] I'm wondering, do you do you feel like the Cauvin 19 pandemic has changed your relationship or the way that you will speak with your customers moving forward about plant based or vegan diets? Or do you think it's kind of just deepened what you already knew? [00:30:02] For me personally, it definitely is deep and what I already know, and I think a lot more people. [00:30:13] Going down the route of supporting farmers support, supporting farm to table, supporting basic ingredients. Going back to baking. Going back to fermenting. I think it's just opened up that door where you are forced to make things from scratch, whereas before you have the options to really not do that. And people were too busy. So I think it's had a really positive impact in the sense that people care a lot more where their food comes from. They've gained new skills in terms of cooking for themselves. I always say. Rather than labeling anything, I think the greatest self care act that you can do for yourself is to cook from scratch because you know exactly what's going into that pot. Set aside all labels. That is the one biggest thing that you can do for yourself. That is in terms of self care. Take the time to source good ingredients. Then they don't have to be expensive. And I cook from scratch. [00:31:20] Absolutely, I agree. And I personally feel like the energy created in the relationship with the food consumed changes the experience and the health thereafter as well. [00:31:31] I'm wondering, do you, as you do a lot of consulting, if you go to your Web site, you find a lot of information based on you. It's it's great media presence. All of those things as a food consultant. What do you foresee? First of all, what work have you done in the past and who are you looking to work with in the future regarding consultancy? [00:31:56] So I've done a lot of recipe development for different brands and for hotels or for the restaurant industry. [00:32:07] The way that sort of. [00:32:11] The way that I work and the way that where I'm headed, I think, is to find natural solutions and to support sustainable and environmentally friendly farming as much as possible. To me, it's more important to sort of envelop those side of things rather than promoting or supporting a product that is Vegan. And I think that is sort of the main with so many companies coming out with Reagen products. People sort of bypass how it's made, what it contains, where it comes from, what it supports, what it's packaged in. All of these things to me. Matter a lot. So I'm sort of coming at it from that angle of I want to know where my products come from or the ingredients come from. And simple companies that do good. [00:33:15] Yes, and I think that you are in good company. I think there are a lot of people here, if they're not there right now, they're headed in that direction. [00:33:23] And, yes, companies that help you source those things, you know, I think a lot of people care but just don't know how to allocate or figure out where those resources are. [00:33:33] Absolutely. And I do think that a lot of big companies are cashing in on the fact that veganism has become big and, you know, not to mention any big names, but there are a lot of companies that are, you know, dishing out vegan options. But then the way that the salt is sourcing their ingredients, all of the other products is, you know, horrific. And they're still supporting factory farming, J labor, et cetera, et cetera. So but this sort of winning in terms of of having a Vegan offering and people are buying into it. And, you know, it infuriates me because, yeah, I would I would never go and eat a vegan burger or a beacon fake chicken from those companies, because the other part of what they support is, isn't it great? [00:34:31] Well, and that's an interesting aspect, too. You know, getting back to returning very briefly to the conversation of Vegan versus plant based. There used to be an understanding when it was more of a my nute group of people that, you know, there was a lot of ethos that went behind something being Vegan. There was a sustainability normally attached to it. You had a responsibility. And there were all these deeper questions which made it difficult for people who were doing it, didn't care. They wanted the payoff of that difficult nature. And one of those things is, you know, going and getting a substitute chicken sandwich at Kentucky Fried Chicken here still supports all of the most horrific practices. Exactly. So that's what you're saying. And so I think that now that there's that choice, there is that murkiness. That's kind of creeping into what is clearly a global, you know, Vegan conversation. So and those things should be considered and brought in the forefront. You know, I had so many people reach on, say, are you going to go try it? [00:35:30] When they released it and I said, yeah, let's do that, it just exactly how little they thought through that, like, oh, why would she do that? [00:35:41] That would be furthering, you know, some irony. [00:35:44] Hundred percent. It makes no sense. It's like, no. Why would you want to go and try that? Why would you want to eat a bug that's been fried on the same grill as the meat bug is? Right. You know, it's just. No, no, no, no. [00:35:59] And I think once we have that conversation enough and funneling it through, I think that there will be people kind of putting those things together and the next facility. I'm an optimist and I believe in human nature kind of coming through. [00:36:11] And if we're gonna break through these original things great together as meat eaters off of it. But the conversation must always end with, like, ultimate accountability and transparency, which I think the food world and the United States has lacked since the 80s. You know, getting back to a place where we know exactly how many chemicals and preservatives we're eating or slathering on our skin and everything else is is coming. And I think it's going to be a game changer. At least that's my drive. [00:36:41] I'm wondering moving forward with you. What are your future goals, given that you have this kind of. We've we've spoken about, you know, your future efforts really, as you see yourself changing, getting into sustainable farming and practices and really continuing on that path. Have you looked forward to, like, your next one to three years of work and, you know, we'll be writing another book? If so, can you give us a like a preview or a snippet from that we'll be pushing efforts into? What are your next, like one to three years for all of your endeavors? [00:37:12] Yeah, so I'm writing a third book, so I'm doing that over the summer. It will come out probably next year, next autumn. So it takes it takes a long time to write a book. People don't realize this. So, yeah, I'm writing, but probably over the next sort of three months I run a chef's academy where I teach other people how to become retreat chefs. So I've got a seven year old and I've sort of eased eased in on my traveling and instead teaching what I know. So I do four courses a year, which is an intensive seven day. It's super intimate. There's only ten people on them. And basically, I teach you everything I know. I've learned over the sort of past seven, eight years. [00:38:09] So I'll be doing more of those. And growing my business in terms of having a. [00:38:15] Reach inspiring more people to include vegetables into their diets. Definitely zoning in and learning more about agriculture myself by going to visit farms and supporting them. [00:38:33] Also. Enveloping and sort of. [00:38:39] Going into waste free cooking, waste free is something that I've done. As an as a given. Because when you're in retreats, you are in a very sort of low budget, but you want to feed people as well as possible. So supporting vegetables that would normally get thrown out because they're not the right size, because they're not the right shape. So finding solutions on how to minimize that type of waste. And something that I've been toying with for a long time is opening up an outlet and not like a restaurant. But everything is going online now. But doing meal options so that you can sit on a subscription basis. But instead of offering meals that are just big and also using up wastage. So. And supporting organic and sustainable farming and also eating seasonally, because that is something that we sort of don't do as much as we should do because we've got access to so many different ingredients. We we sort of don't follow the seasons as much as we used to. [00:39:56] And that's something that I've read on that, because you have mentioned that. You mentioned that in your book. [00:40:00] And then I kind of I love the idea of it because I do think that there's a perception which I myself held for the majority of my life, that that eating seasonally was no longer even necessary for good health because we have these greenhouses all over the world that can produce food. Can you kind of in a nutshell, explain to the audience why eating seasonally is important for you? [00:40:23] Well, let's take the strawberry, for example. I mean, if you eat a strawberry in winter, it's not going to taste the same. And it's definitely not going to have the same nutritional value if it's grown in a greenhouse compared to if it's burned out on a field in the height of summer when it's supposed to grow. And weaving that weaving in organic farming as well. I think that makes a huge difference. And eating things that are local. So an apple that is grown close to home rather than Apple that has been picked two to three, four weeks earlier and stored and then brought to you is a huge nutritional difference and also a difference in taste and quality. So the closer things are grown to your house, the shorter the time for picking and the more nutritional value they hold. And I'm sure that you know that since we've industrialized farming from the 50s, there's a lot less nutritional value in our fruits and vegetables that have been flown over and grown. GMO is another worm hole that we can dove into. Kobe would be sitting here all evening. So all of those things matter. And rather than a lot of people think that eating healthily means adding lots of layers into your food and your cooking and going to supermarket and buying all these superfood tinctures. I'm of the opposite opinion. Simplify. Buy less. Buy better quality sources of things locally, as seasonal as possible. And you know, you'll get them for a better price as well, because things that are grown in abundance are usually better priced right, though. [00:42:24] Yeah, that's true. Anything in season is always far less expensive. Exactly. [00:42:29] And, you know, it's there's a joy of eating strawberries until you sort of feel like a strawberry during June and July and then you wait all year to have them and there's an E.. It might be a simple sort of naive thought, but there's a there's a beauty in that all waiting for asparagus season to come and eating lots of wonderful asparagus or blood oranges is another favorite season of mine. And then, you know, enjoy, enjoy the fruits. And vegetables at the height, they will taste better as well, you know, you'll be you'll be surprised how amazing certain things can taste when they eat up the right side. [00:43:18] I agree. I love that. Well, we're running out of time, Bettina, but I wanted to ask you one final question, and that would be a lot of people, particularly over the past 11 weeks, have taken stock in their own personal businesses. [00:43:33] They've kind of re conversed with themselves over their values and their personal life. And I'm wondering if you've had such a dialog with yourself. If you can offer up maybe two or three pieces of advice or axioms that you've kind of unearthed during this time of reflection that everyone has had regarding either yourself or your journey or anything like that that we kind of end on. I usually say three pieces of advice, but if there's one or two, we'll take that as well. Is there anything that you proffer up to yourself in order to encourage or make things more enthusiastic or even just pieces of sage wisdom that you've come to? [00:44:13] Through throughout this period or just in general, both, but usually throughout this period, throughout the past, yes, there's been a pause for everyone. [00:44:22] Yeah, definitely. Let's start with. Well, I definitely it's been good for me to pose, I think in the last sort of two to three years I've been I've had an incredible workload. And I look back and I think, wow, how did I do that? It's definitely made me stop and think and enjoy the little things and have time to do things that I didn't have time to do before. So the pause button has been good for me. Bushell And I think it's it's been good for a lot of people. Taking time to cook, taking time to bake, taking time to be with your family. I think we're all far, far too busy that we sort of it's good and things happen when we polls ideas. A born creativity is born. So that's been really good. Was of advice. I always say. Perseverance and not giving up. And. Finding something that you're really passionate about and sticking with it, because in today's society, that's got also to do with who I was talking about before, is not having patience so that we're too busy. Things take time. And I have patience to allow them to take shape and to persevere and have persistence to follow your dreams. [00:46:00] Absolutely. I like that. These are solid pieces. I'm wondering, you kind of dropped. Are you still on the same Instagram handle? And can you mentioned it for everyone in the audience who would like to follow you? [00:46:10] Yes, absolutely. So it's Bettina's on the school kitchen. Or if you just put Bettina's kitchen, you'll find me. And yeah, it's just like daily inspiration's. A lot of stuff that I cook or we eat at home. I'll cook for clients. [00:46:27] That's wonderful. Well, we're out of time, but I want to say thank you so much for speaking with us today. Bettina, giving us all of your culinary and philosophical advice. I do appreciate your time. [00:46:38] Thank you so much for having me. Absolutely. And for everyone. Really appreciate it. Absolutely. [00:46:44] And for everyone listening, we have been speaking with Bettina Campolucci Bordi. You can find out more about her work on w w w dot Bettina's kitchen dot com. And until we speak again next time. Thank you for listening and giving us your time. [00:47:00] Remember to eat clean, eat well, stay safe and always bet on yourself function.
Asheville, North Carolina declared the week of June 4-10 as the nation's first city-proclaimed seven-day vegan challenge. Mayor Esther Manheimer signed a proclamation encouraging “all citizens, businesses and institutions to participate in the 7-Day Vegan Challenge to promote good health, Animal Justice, Social Justice, Environmental Justice and Climate Justice.” The challenge was organized by the City of Asheville, regional hospital, Mission Health, and no-kill shelter, Brother Wolf Animal Rescue. Tune in as we speak with Paul Berry, Executive Director for Brother Wolf about this unique event!
In dieser Folge lernst Du die Gründerinnen von OWAO kennen. Svenja und Isabell sind ein Feuerwerk an Vitalität und Energie. Es war eine solche Freude, mit ihnen zu sprechen! Lass Dich anstecken mit der Liebe zum gesunden Essen, welches alles andere als langweilig ist. Bei Svenja und Isabell ist dieses gesunde Essen sogar auch noch vegan. Sie haben es sich zur Aufgabe gemacht, Menschen mit wenig Zeit zum Kochen, zu helfen. Immer wieder stellen sie neue leckere Gerichte zusammen, die in kürzester Zeit zubereitet sind. In ihrer kostenlosen Challenge kannst Du die beiden quasi live erleben. Was jedoch hat dazu geführt, dass sie dieses Business angefangen haben? Wie schaffen sie es, in dem hart umkämpften Markt der Ernährung und der Ernährungskurse zu überleben und ihr Ding zu machen? Antworten auf diese Fragen bekommst Du in der Folge. Hier findest Du noch mehr von Svenja und Isabell: https://owao.net Hier geht es zu ihrem Podcast: “OWAO! - Vegane Ernährung für Vielbeschäftigte” https://www.owao.net/ Onlinekurs: “EssKurs” zum Thema vegane Ernährung im vielbeschäftigten Alltag launchen mit Ernährungswissen, Ernährungsplänen, Einkaufslisten… https://owao.net/onlinekurs/ Ihre Freebies: 1.) Ein über 20-seitiges cheesE-Book, da wir festgestellt haben, dass Käse für viele ein Hindernis zur veganen Ernährung darstellt. Im cheesE-Book erklären wir, wieso wir Menschen käsesüchtig sind und teilen vegane käsige Rezepte für alle, die sich in ihrem Alltag vegan(er) ernähren möchten und 2.) Eine Vegan Ernährungs-Challenge, welche 4 Tage lang geht, es gibt dort jeden Tag ein motivierendes Video von uns, in dem wir unser Wissen zur smarten veganen Alltagsernährung teilen, einen 35-seitigen Ernährungsguide und an Tag 3 einen veganen alltagstauglichen Ernährungsplan plus kompletter Einkaufsliste • Beide Freebies den Umstieg auf eine vegane Alltagsernährung erleichtern und Plan, Struktur und Motivation an die Hand geben, die man für eine langfristige Ernährungsumstellung benötigt. Link zur Newsletteranmeldung für das cheesE-Book: https://www.owao.net/newsletter/ Link zur Vegan Challenge: https://www.owao.net/anmeldung-ernaehrungschallenge-gesunder-ernaehrungspl Hier findest Du mich: Praxis Dr. Jasper: https://drjasper.deMuskanadent: https://muskanadent.comYouTube: http://bit.ly/drjasper-youtube Podcast iTunes: https://bit.ly/drjasperFacebook Dr. Jasper: https://www.facebook.com/ZahnarztpraxisJasper/ Facebook Muskanadent: https://www.facebook.com/muskanadent/ Instagram Dr. Jasper: https://www.instagram.com/zahnarztpraxis_drannettejasper/ Instagram Muskanadent: https://www.instagram.com/drannettejasper_muskanadent/ Gratis Checkliste “So halten Deine Zähne ein Leben lang”: https://verzahnt.online Buche deine persönliche Sprechstunde mit mir: https://drannettejasper.de/online-sprechstunde/ Buch “Verzahnt”: https://www.m-vg.de/riva/shop/article/15075-verzahnt/?pl=3887e229-9ea5-4043 Buch "Yoga sei Dank" von Dr. Annette Jasper: https://www.komplett-media.de/de_yoga-sei-dank-_112788.html
Today I am sharing the not so epic cheatmeal that I had after 3 weeks of vegan eating.
The vegan challenge ended prematurely for me. Today I am letting you know why.
We are halfway through. Honestly, we are struggling. Click play to find out more.
Today I give you more insight in what exactly I am tracking during this month.
Today is the first day of the vegan challenge for my girlfriend and I. Tune in and find out what we're up to.
Jen and Andrea are back! Jen gives details about her 31 day "Vegan Challenge" whether she feels any different, health benefits she's seen and whether she is going to return to meat tomorrow. They read a list of popular 30 day challenges people participate in. Good news stories: Jen's story was a guy who sold his possessions, bought a ferret and traveled the world. Andrea's good news story was last week when the community came together to remember Riley Randoll. Andrea chats about all of the cool things that have happened over the last week. The Real It In Podcast celebrated their one year anniversary, were featured on the front page of two newspapers and she scored a position with one of her favorite podcasts, The Ever Evolving Truth. 2020 is looking pretty good!
The guys discuss their weekends. They also provide their input on the new Tesla Cybertruck. The main focus of this episode is the environment. Unfortunately, new studies are shwoing the earth is suffering at an even more alarming rate than we thought. The guys make pledges to make changes in their lives and hope the listeners can join them in these pledges! Lastly, Matt and Ryan will be attempting to go vegan for 1 week from December 2nd to 9th. Follow their journey @threeguysinapoolshed on instagram.
I am 38 Days Inn --- Support this podcast: https://anchor.fm/onelifetolive/support
Guest: Director of Pro Veg South Africa Don Will Host: An Wentzel, After 11 Topic: Proveg 30Day Vegan Challenge
Welcome back to another Episode people. When was the last time you set yourself a challenge??? Are we coming out of our comfort zones enough? Do we coast in life without really pushing our capabilities? This Episode I sat down with Josh Howell and we spoke about the incredible challenge of becoming an Ironman 70.3 and Ironman Finisher. For those who are unaware of what an Ironman is, it consists of a 2.4Mile swim, 112Mile Cycle and a 26.2 Mile Marathon. A heck of an achievement to complete these challenges and all on a Vegan Lifestyle. Josh wanted to prove you can not only live a Compassionate Vegan lifestyle but also still compete in some of the toughest challenges in the world. According to Quora in 2015 on Average around 0.01% of the world's population has finished an Ironman (without repeats) I had a really interesting conversation with Josh getting to know about his Lifestyle and upcoming challenges he sets himself. Josh spoke about connecting people that are interested in Challenge 22 which is a Vegan Challenge for 22 days. If you're interested or want to get to know more details click the link provided below. Happy Listening. Challenge 22: https://challenge22.com/ Connect with Josh on Social Media: Instagram - https://www.instagram.com/kiwi_bigfoot/ Youtube -https://www.youtube.com/channel/UCK_gmxugVKHI3J1YOvb1DrA Don't forget to share and tag your friends and family in the Podcast, Peace.
Asheville, North Carolina declared the week of June 4-10 as the nation's first city-proclaimed seven-day vegan challenge. Mayor Esther Manheimer signed a proclamation encouraging “all citizens, businesses and institutions to participate in the 7-Day Vegan Challenge to promote good health, Animal Justice, Social Justice, Environmental Justice and Climate Justice.” The challenge was organized by the City of Asheville, regional hospital, Mission Health, and no-kill shelter, Brother Wolf Animal Rescue. Tune in as we speak with Paul Berry, Executive Director for Brother Wolf about this unique event!
A week ago a embarked on a vegan challenge to see if I could shift some of my weight from the Plato that I hit on my journey to loose 150 pounds
An interview with 12-year-old Genesis Butler on her request to the Pope to go vegan for Lent. Plus, a feature interview with Christopher Anderson, an Australian born into an animal agriculture family, who took on a one month vegan challenge this February!Read more →
Asheville, North Carolina declared the week of June 4-10 as the nation's first city-proclaimed seven-day vegan challenge. Mayor Esther Manheimer signed a proclamation encouraging “all citizens, businesses and institutions to participate in the 7-Day Vegan Challenge to promote good health, Animal Justice, Social Justice, Environmental Justice and Climate Justice.” The challenge was organized by the City of Asheville, regional hospital, Mission Health, and no-kill shelter, Brother Wolf Animal Rescue. Tune in as we speak with Paul Berry, Executive Director for Brother Wolf about this unique event!
In this episode I sum up the week, when I did a 7 day juice fast, and talk about the 21 day raw vegan challenge! --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app Support this podcast: https://anchor.fm/inverse_paranoid/support
Vegan Challenge Conclusion, Working In, with Taylor Fakas by Don Leverette
Today I interview myself! After completing the 31-day Vegan Challenge, I wanted to answer all of the questions I've been getting from friends and listeners about my experience on the diet. Rather than just reading off facts and opinions like a book report, I wanted to make today's episode still feel like a conversation. So I locked myself in my hotel room, and literally had a conversation with 'Joshua Murillo'. Just like I would any normal guest. I hope you enjoy it! Don't forget to hit that subscribe button for more content coming soon!
Asheville, North Carolina declared the week of June 4-10 as the nation's first city-proclaimed seven-day vegan challenge. Mayor Esther Manheimer signed a proclamation encouraging “all citizens, businesses and institutions to participate in the 7-Day Vegan Challenge to promote good health, Animal Justice, Social Justice, Environmental Justice and Climate Justice.” The challenge was organized by the City of Asheville, regional hospital, Mission Health, and no-kill shelter, Brother Wolf Animal Rescue. Tune in as we speak with Paul Berry, Executive Director for Brother Wolf about this unique event!
Ich habe von März bis April versucht für 30 Tage komplett vegan zu leben. Ob mir das gelungen ist, mein Fazit zu diesem Versuch, neue Erkenntnisse und ob ich ab... Der Beitrag 30 Tage Vegan Challenge – mein Fazit erschien zuerst auf Yoga | Meditation | Coaching & Brustkrebs Begleitung von Christine Raab.
Pet Shop Confidential Presents - Animals and the Idiots Who Love Them
Episode 82 – The Vegan Challenge In this episode, Mike debunks himself, Geoff has a list, and Dave tells us about bee violence. WARNING: This podcast contains explicit language. The post Episode 82 – The Vegan Challenge appeared first on Pet Shop Confidential.
GIVEAWAY details below. Caitlin Shoemaker is a graduate student studying to become a physical therapist. She's the creator of the wildly popular vegan instagram account 'From My Bowl'. Caitlin is focused on showing people how to live a 'realistic' vegan life while tackling a busy schedule. As I mentioned in episode 32, this season I want to talk with people from all different walks, showing that you can be plant based however you choose to live. Caitlin is living proof that a packed day and limited resources aren't stopping her from living a vegan life. In this episode we discuss what advice Caitlin would give to plant interested college students, why food doesn't have to be beautiful all the time, how it was growing up as a vegan/vegetarian, and why morning routines are important. GIVEAWAY Caitlin has partnered with Live Planted on a giveaway of her smoothie ebook, 'Super Smoothies'. One lucky winner will win a digital copy of 'Super Smoothies'. To enter follow @liveplanted on instagram, then leave a comment telling us what is your favorite thing to add to your smoothies. For a bonus entry you can tag a friend in the comments. (Winner chosen at random. Deadline to enter is Friday October 14th.) Find Caitlin Shoemaker: Instagram: https://www.instagram.com/frommybowl Youtube: https://www.youtube.com/channel/UC0cxMY7jZ_kiE2bvykJffZA Super Smoothies Ebook: https://payhip.com/b/UhO1 Mentioned on the show: ➜Vegan Challenge coming this week to www.Liveplanted.com ▶️ Connect with Live Planted here: Website: liveplanted.com Email: LivePlanted@Gmail.com Twitter: twitter.com/LivePlanted Instagram: www.instagram.com/liveplanted/ Facebook: www.facebook.com/LivePlanted/ ✮Support the podcast- Give us a review & subscribe in iTunes (preferably a 5✮!) The more reviews, the greater chance someone else will hear the podcast. Or share the podcast on social media- lets get the word out!
Heike kommt aus München ist 28 Jahre alt, unterrichtet Yoga Lehrerin und ist Personal Trainerin. Sie macht seit 1 Jahr Freeletics. Bereits mit 4 Jahren hat sie mit dem Leistungsschwimmen angefangen, welches sie jedoch in der Pubertät beendete. Heike hat mit dem Training im Fitnessstudio ihre Leidenschaft gefunden. Heute hat sie die A-Lizenz als Ernährungsberaterin und im Reha Bereich. Sprichwörtlich hat sie ihr Hobby zum Beruf gemacht. Vegan ist sie über eine Freundin geworden und der Vegan Challenge von Attila Hildmann, dessen Buch sie sich dann auch Buch gekauft hat. Sie war nie der „grosse Fleischesser“ und ist seit 10 Jahren Laktose -Intolerant. Vor 4 Jahren hat sie die 30 Tage vegan Challenge gemacht, dann aber Käse und Joghurt vermisst und deshalb die vegane Ernährung wieder schleifen lassen. Seit Ende Dezember letzten Jahres wieder voll vegan. Höre dir auch gleich die erste Episode an und erfahre von Christian, was du alles mit diesem Podcast erreichst. Workout Heike kommt aus dem Leistungssport und war beispielsweise schon im triathlon Training. Sie ist ein sehr ehrgeiziger Mensch. Was für Heike an Freeletics toll ist, ist der Feed und der Support von Athleten. Diese Unterstützung fehlt ihr beim eigenständigen trainieren und ist einfach richtig gut. Darüber hat sie ihren enormen Ehrgeiz entwickelt, um fokussiert Ziele zu erreichen und Schwächen abzulegen. Dabei lautet Heikes Devise: Die grössten Feinde zu den grössten Freunde machen - auch im Sport. Bis zum Erbrechen trainieren… Ehrgeiz und die Motivation und Freundschaft. Wie holt sie sich diese Motivation? Sie liebt es, im Kampf gegen sich selbst und ihre Leistung zu kämpfen. Man könnte das Arbeiten gegen sich selbst nennen, um besser zu werden oder besser als man selbst zu werden. Das ist die Motivation die sie jeden Tag hat. So kann Heike jeden Tag einen Hauch besser werden. Das hat man einfach wenn man erfolgreich ist. Ich sehe einfach, dass “Freeletics hat mich sehr verändert”. „Ich bin nochmal durchtrainierter geworden und mein Körperfettanteil hat sich stark verändert. „ Trainiert war sie bereits vor dem Freeletics. Jedoch hat sie mehr Süßkram gegessen. Als sie Durchhing ist Heike durch einen Bekannten zu Freeletics gekommen. Im ersten Monat verlor sie 2,5% Körperfett durch Freeletics, auch weil sie auf Süßigkeiten verzichtete. Der Speck an den Hüften ist weniger geworden und das vor Allem mit Freeletics und eine bessere Ernährung. Insgesamt hat sie 1,5 kg abgenommen und Muskeln zugenommen. Damit eine Frau wirklich aussieht braucht sie eine gewisse Veranlagung, viel Training, viel Supplements wie viel Eiweiß – und das ist eher unnatürlich. Sie trainiert ihre Arme und Beine und ihren Rumpf, all das was schön definiert sein soll. Heike möchte auch nicht, dass man ihre Adern sieht. Heike nutzt den Freeletics Bodyweight Coach und trainiert 5 mal die Woche. Sie geht auch oft joggen, bis zu 3 mal die Woche 10 km. Es gibt auch mal Tage wo es nicht so läuft. Das Training sollte dann dementsprechend dosiert werden. Aber ein kleines Workout geht immer - irgendwie. Zumindest, so Heike, bringt Bewegung einen immer auf Trapp. Egal ob Stress, Müdigkeit oder allgemeine Unlust. Für das Lauftraining nutzt sie manchmal die Running app. Dort hat sie auch schon das Programm für Triathleten absolviert. Beim Laufen möchte Heike die Natur genießen und den Kopf frei bekommen. Sie hat Yoga in ihrer Ausbildung bereits als Modul gehabt. Sie fand damals Yoga ganz furchtbar. Nach 4 Tagen Yoga sagten Freunde, dass sie sich verändert hätte. Dies hat sie hinterfragt und reflektiert. Yoga sind nicht nur die Übungen die man macht. Sie kräftigen den Körper, aber Yoga ist auch viel Mental. Im Fitnessstudio ist sie dann in Yogakurse gegangen und meditiert inzwischen viel. Dadurch schafft Heike es den Alltag gut auszublenden. Sie merkt das Yoga auch für das Freeletics Training förderlich ist. Sie macht sozusagen das Freeletics Training on Top. Sie steht jeden Tag um 4 Uhr auf. Das geht, es ist nur eine Motivation Sache. Damit startet sie energiereicher in den Tag. Bei einem stressigen Tag meditiert sie viel und lässt sich das nochmal durch den Kopf gehen und über Yoga merkt sie, dass es in Wahrheit gar nicht so schlimm ist. Sie versucht regelmäßig um 22 Uhr ins Bett zu gehen, spätestens 23 Uhr. Seit sie vegan ist braucht sie nicht mehr so viel schlaf wie vorher. Sonntag schläft sie dann aber auch gerne aus. Demnach ist Sonntag ihr „Cheat Day“ bzgl. Schlaf. Insgesamt fällt ihr auf, dass sie selten krank ist, wenn überhaupt hat sie einen kleinen Schnupfen. Heike isst meist recht gesittet und kann deshalb auch mal über die Stränge schlagen. Sie sieht es nicht so eng und durch viel Sport wird auch viel kompensiert. Vor allem möchte Heike sich nicht zu viel Gedanken über ihre Ernährung machen. Damit muss sie auf nichts verzichten und das ist ihr das Allerwichtigste. Sie hat immer einen Ruhetag in der Woche, an dem sie manchmal auch ein bisschen Yoga macht. Dehnen ist enorm wichtig nach dem Training. Am Regenerationstag dehnt sie sich beispielsweiße. Heikes persönlichen Ziele sind zufrieden mit sich selbst zu sein. Sie möchte sich nach wie vor wohlfühlen. Als sportliche Ziele will sie einen Handstand, Pushups und Pistols noch erreichen. Wie schaffe ich einen One Hand Handstand? Grundlegend: Viel den Handstand üben. Erst an der Wand, dann ausbalancieren, dann möglichst lange halten. Dann gegen die Wand gelehnt seitlich mit den Händen laufen. Und dann geht er irgendwann. Ihre 3 besten Tipps für die Figur: 1) Nicht mit anderen zu messen. Jeder ist so individuell und unterschiedlich. Man muss von seinem Körper, von seinen Genen ausgehen und sich da ein Optimum schaffen. Einfach in die Richtung gehen von seinem Idol. Immer Ziele setzen die man auch erreichen kann. 2) Jeder hat mal ein Tief, wobei sie sportlich gesehen hat kein Tief mehr hat seit sie Freeletics macht. Heike braucht eigentlich gar keinen Rest day mehr. Bei der Ernährung hat sie letzter Zeit geschludert und macht jetzt wieder eine Woche, komplett zuckerfrei! Immer am Ball und fokussiert bleiben. 3) Sich selbst Ziele und ein Fokus setzen. Immer wieder Erfolge haben und daraufhin trainieren und arbeiten. Sie rät ein Instagram Profil anzulegen und dort Feedback bekommen, das motiviert extrem. Zu finden ist Heike unter: Instagram: Heike_freeathlete https://www.instagram.com/heike_freeathlete/
Heike kommt aus München ist 28 Jahre alt, unterrichtet Yoga Lehrerin und ist Personal Trainerin. Sie macht seit 1 Jahr Freeletics. Bereits mit 4 Jahren hat sie mit dem Leistungsschwimmen angefangen, welches sie jedoch in der Pubertät beendete. Heike hat mit dem Training im Fitnessstudio ihre Leidenschaft gefunden. Heute hat sie die A-Lizenz als Ernährungsberaterin und im Reha Bereich. Sprichwörtlich hat sie ihr Hobby zum Beruf gemacht. Vegan ist sie über eine Freundin geworden und der Vegan Challenge von Attila Hildmann, dessen Buch sie sich dann auch gekauft hat. Sie war nie der „grosse Fleischesser“ und ist seit 10 Jahren Laktose -Intolerant. Vor 4 Jahren hat sie die 30 Tage vegan Challenge gemacht, dann aber Käse und Joghurt vermisst und deshalb die vegane Ernährung wieder schleifen lassen. Seit Ende Dezember letzten Jahres wieder voll vegan. Höre die auch gleich die erste Episode und erfahre von Christian, was du mit diesem Podcast erreichst. Heikes Vorteile durch die vegane Ernährung: - Gute Regeneration - Nie grosses Hungergefühl - Mehr Power im Workout - Nie müde nach dem Essen. Mit dem Verzehr von Milchprodukten hatte sie schlechte Haut und öfters Blähgefühl. Als Heike begann sich vegan zu ernähren, hat sie sich viel mehr mit Ernährung beschäftigt und rausgefunden, was ihr gut tut. Sie hat die Liebe zum Kochen und Backen wieder entdeckt. Ebenso sind neue Produkte wie Kichererbsen und Süßkartoffeln auf ihrem Speiseplan gelandet. Sie ist begeistert von der Vielfalt. Ihr größtes Laster sind die Süßigkeiten und sie versucht Industriezucker zu meiden. Damit geht einher auf viele konventionelle Rezepte zu verzichtet . Sie selbst isst wenig Soja und wenn überhaupt etwas Sojamilch beziehungsweiße Sojajoghurt. Hingegen bevorzugt Heike die Lupine zum Beispiel Lupinenbratlinge. Desweiteren mag sie Dinkelbratlinge und Hülsenfrüchte. Das heißt, sie versucht nicht zwanghaft Fleisch zu ersetzen. Eine Informationsquelle und gleichzeitiges Überzeuger sind Reportagen, in denen die Misshandlung der Tiere thematisiert wurde. Heike sagt, wenn Fleisch überhaupt dann Rind. Insgesamt hat Heike mit der veganen Kost mehr Power im Workout. Essen Frühstück ist bekanntlich die wichtigste Mahlzeit am Tag und für Heike gehören Haferflocken oder selbst gemachtes Müsli (im Backofen mit Haferflocken und Nüssen etc.) mit Lupinenjoghurt,Schokodrops und Kakaochips dazu. Hat sie Lust auf einen Snack dann greift Heike auf selbstgemachte oder vegane Müsliriegel zurück, die möglichst zuckerfrei und fettfrei sind. Mittags steht viel Gemüse mit Linsennudeln und Süßkartoffeln und Kichererbsen auf dem Tisch. So zum Beispiel Nudeln aus Reis, Kichererbsen und Linsen. Diese haben den Nachteil sehr teuer zu sein, sind aber super sättigend und haben kaum Eigengeschmack. Im Rossmann gibt es Linsennudeln (250g) für 3€. Noch ein Tipp ist vor dem Training, bei Heike meist 17-18 Uhr eine Kleinigkeit zu snacken. Dafür eignen sich Bananen hervorragend. Direkt nach dem Workout hat sie kein Hunger und will für 1-2 Stunden nichts essen, außer ab und zu einem frischen Apfel.Abends isst sie Yoghurt oder Obst und will den Abend mit etwas Süßem abschliessen. Heike verwendet Eiweißpulver überwiegend zum Backen. Trotz ihrer Skepsis gegenüber Soja benutzt sie das Vanille Eiweißpulver auf Sojabasis von ForeverLiving. Vor allem da sie noch keine Protein auf Erbsenbasis gefunden hat die ihr schmecken. Zusätzlich benutzt sie Magnesium in Pulverform um ihre Konzentration zu steigern und ihre Produktivität anzukurbeln. Zu finden ist Heike unter: Instagram: Heike_freeathlete https://www.instagram.com/heike_freeathlete/
© 2020-2025 Ivy Podcast Discovery LLC
