Raw Vegan Diets Are Unhealthy! | My Experience
My health declined, my hair fell out, my skin got wrinkly, I lost muscle and weight. I was high on sugar. My body ate itself away. I wasn’t mentally well enough to notice. I even lost my period. I explain why I never will eat (raw) vegan again.
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Veganism made me less feminine
Vegan To Carnivore: Vitamin D Deficiency recovered!
Lifting weights made me BULKY, I QUIT!
How Mike Healed His Crohn’s, Leaky Gut and Candida
VEGAN VS. CARNIVORE // Carnivore diet born out of response to Veganism?
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MUST KNOW VEGAN BASICS FOR BEGINNERS (5 Ingredients OR LESS Recipes)
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COVID-19 VACCINE – What Do Vegan Doctors Think?
01:19 Has the vaccine been rushed? Worries about long term impacts?
07:55 Garth Davis talks about how doctors have seen the first-hand impact of the disease and social media spreads conspiracies
08:50 Dr Tarr intro
09:56 What is in the vaccine?
11:20 – anti-vaxxer annoyed about sugar in vaccine
12:20 – a couple of myths about vaccine going into dna debunked
14:18 Doctor explains why he thinks some vegans hate vaccines
14:48 “How do we make fellow vegans understand that vaccines are as natural as eating an apple?”
18:18 Dr Stacey Delano intro
19:20 Garth Davis on the idea of vaccines being ‘unnatural’
20:19 – a healthy diet won’t make you bulletproof
30:00 The fear that the vaccine comes from Pharma, and Pharma is inherently evil
34:56 – Are there fetal cells in vaccines?
36:53 – how was the vaccine created so quickly (concurrent animal/human trials)
37:42 – healthcare in the black community – inherent racism
43:23 the ‘tuskegee’ issue and black vegans
51:26 – Some people are ‘hesitant’, not anti-vaxxers
52:18 ‘misinformation is tearing the fabric of our society’
54:08 – how do vegans reconcile animal testing with the COVID vaccine? (Animal ingredients?)
55:35 – Do the Pfizer or Moderna vaccines contain animal products?
58:00 – animal testing and why vegans should take it anyway – why you aren’t creating animal testing demand
59:40 – how many animals were tested on?
1:10:00 “It would be insane for vegans not to take vaccine”
1:11:28 – things vegans do that cause more harm to animals than this vaccine (organic farming)
1:20:00 – vaccines and being a ‘perfect’ vegan
1:23:20 – are doctors all Pharma Shils?
1:27:30 – This is a public health crisis – why vegans should take vaccine
1:32:58 – “I’ve never seen a flu do this…it’s the scariest thing ever”
The covid-19 vaccines are now becoming widely available. Are they safe?
This roundtable discussion featured vegan medically trained physicians, who discuss why they all are pro-vaccine, and why the COVID vaccine is an important step forward in ending this pandemic.
#Vaccines #Covid19 #Coronavirus
This doctor round table discussions features:
Danielle Belardo, MD.- Cardiologist.
Garth Davis, MD – Bariatric & General Surgeon
Mauricio Gonzalez, MD – Emergency Medicine/Internal Medicine
Sondema Tarr, DPM – Podiatrist
Angie Sadeghi, MD – Gastroenterologist
Robert Ostfeld, MD – Cardiologist
Stacy De-Lin, MD – Gynecology
Avi Bitterman, MD – Dermatology
The Content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or another qualified health provider with any questions you may have regarding a medical condition. This is for educational purposes only.
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12 Mistakes Most New Vegans Make
Whether you’re newly vegan, interested in going vegan, or participating in Veganuary, here are 12 tips that will make the transition to veganism easier, less stressful, and more rewarding!
*8-ingredient healthy vegan winter meal prep guide: https://rainbowplantlife.com/how-to-eat-healthy-this-january/
*Follow along on Instagram, where I share vegan cooking tips and recipes 🙂 https://www.instagram.com/rainbowplantlife
*Cashew Cream Video: http://bit.ly/how-to-cashew-cream
Some fave vegan food bloggers who share global recipes!
*Afia, The Canadian African (plant-based African, esp. Ghanian, food): https://www.instagram.com/thecanadianafrican/
*Sheil, Plant Based Artist (plant-based Indian, esp. Gujarati, food): https://www.instagram.com/plantbasedartist/
*Hannah Che (plant-based modern Asian, esp. Chinese, food): https://www.instagram.com/hannah__chia/
*Jocelyn Ramirez (plant-based Mexican food): https://www.instagram.com/la_yoselin/
*Joanne, The Korean Vegan (vegan Korean food): https://www.instagram.com/the.korean.vegan/
Most recipes shown in this video are from my channel or blog. Leave a comment below if you need help finding one!
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WANT MORE DELICIOUS VEGAN RECIPES & INSPIRATION?
MY VEGAN STORY | THE GOOD AND THE SAD TRUTH
I get a lot of questions on a daily basis about what brought me to veganism and I wanted to go over a little history of myself. None of the opinions in this video are meant to be invasive or offensive just sharing my personal experience. Hope you all enjoy!
What I Eat In A Day #53 (Vegan) | JessBeautician AD
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MISO CARAMEL BANANA PORRIDGE (Serves 1)
1/2 cup porridge oats
1/2 cup oat milk
Vegan vanilla yoghurt
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Add a pinch of salt to 1 1/2 cups of boiling water in a pan, then gradually add in the oats, stirring in between and once all he oats were in, place on the lid and leave to gently simmer for 20 minutes. Cut the banana into chunky slices, then add into a frying pan with the coconut oil and fry those off until they start to turn golden. Make the Miso Caramel Sauce, by mixing the maple syrup and miso together until smooth. Drizzle some of the sauce over the fried bananas in the pan and reserve the rest, then turn the bananas over again so they can caramelise in the Miso Caramel. Add the oat milk into the porridge after 20 minutes, stir that through until nice and creamy, then add in the yoghurt. Serve the porridge with the warm Miso Caramel bananas on top and some flaked almonds, then drizzle the rest of the Miso Caramel on top.
SPICY BEANS ON TOAST
Recipe coming soon on my blog!
Trek White Chocolate & Raspberry Flapjack: https://amzn.to/2LaCrWu*
TOFU & AUBERGINE KATSU CURRY (Serves 2)
1 block firm tofu
1 1/2 cups panko breadcrumbs
1 tbsp olive oil
1/3 cup rice flour
1/2 cup chickpea flour + 2/3 cup water
1 red onion, chopped
1 carrot, peeled & chopped
3 cloves garlic, minced
1 thumb-sized piece ginger, grated
2 tbsp curry powder
1 tsp garam masala
1 tbsp rice flour
1/2 pint vegetable stock
2 tbsp soy sauce: https://amzn.to/3aY840l*
1 tbsp rice vinegar: https://amzn.to/3pEL4Yh*
1 tbsp maple syrup
1 tsp tomato puree
Salt & pepper
Salad, red onion & coriander
Add the oil into a large shallow pan, then add in the panko breadcrumbs and keep them moving on a medium heat until they turn slightly golden in colour, then place in a bowl to cool. Slice the into 6 even chunky slices, then slice the aubergine into chunky rounds. Next, first dip one slice of aubergine at a time in the rice flour, once each piece is well coated, dip them into the mixture chickpea flour mixture – it should create this egg-like texture, if you need to add more water do, but don’t make it too thin, it should be a batter and make sure you let any excess run off the aubergine/tofu – transfer to the crispy breadcrumbs next, and coat them in those, then place them on a baking tray once done. Repeat the process with the tofu, then once they are all done and on the tray, place them in a preheated oven at 180 degrees celsius for 25 minutes. Meanwhile, make the Katsu Curry Sauce by warming the oil in a pan, then add in the onion, carrot, garlic and ginger. Soften everything down in the pan for a couple of minutes before adding in the curry powder, garam masala and rice flour, then turn that through the pan to get everything well coated. Add in the of soy sauce, rice vinegar, maple syrup and tomato puree, then stir those through the pan. Next, add in the vegetable stock, salt and pepper. Keep that stirring until the sauce thickens, then reduce the heat and leave to simmer. After around 15 minutes, turn over the breaded aubergine and tofu to toast on the other side and cook your rice in this time. Once the aubergine and tofu are done, remove them from the oven, and serve with the rice Katsu Curry Sauce, salad, red onion and coriander.
Little Moons Belgian Chocolate Mochi [Gift]: https://www.littlemoons.co.uk
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Hot ’N’ Spicy Homemade Noodles – By So Vegan – Lee Kum Kee Summer Stories
Our friends So Vegan have become obsessed with making homemade noodles this summer ? A meal that really allowed them to taste true Cantonese flavour without travelling to busy streets of China. With our sauces allowing them to deliver that true umami flavour from the comfort of their homes ?
Where will our Lee Kum Sauces transport you to this summer? ✈
Leave a ? below if you’d give this recipe a go ?
For more fantastic recipes click here ? https://uk.lkk.com/lkksummer.php
#LKKSummerStories #SoVegan #SummerStories #TripOfTrueFlavour
What are some of your favourite summer dishes that take you to a specific destination? This may come through taste, aroma or textures. Let us know in the comments section below ?
Did you enjoy this video? If so, do let us know in the comments. If you’d like to see something particular, drop us a line below and we’ll wok this up into future videos!
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For the noodles:
200g plain flour
½ tsp salt
For the ‘meaty’ sauce:
1 onion, diced
2 garlic, diced
½ thumb of ginger, diced
200g vegan mince
2 tbsp Lee Kum Kee Dark Soy Sauce
1 tsp Lee Kum Kee Seasoned Rice Vinegar
1 tsp Lee Kum Kee Chiu Chow Chilli Oil
300ml vegetable stock
1/4 tsp Chinese 5 Spice
1 tsp Lee Kum Kee Pure Sesame Oil
2 tsp maple syrup
pinch of pepper
1 spring onion, sliced
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Vegetable Flatbread: Gluten-free Recipe Demo, Vegan
Colorful nutrition & wholesome ingredients at its best: Vegetable Flatbreads! Full recipe at http://www.cookingcompaniontv.com/vegflatbread
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Connect with me!
I’m Jenna Edwards, a homecooking expert and certified Integrative Nutrition Health Coach. I help people eat more vegetables through my cooking companion videos. My goal is to make you feel more comfortable cooking, so I show you not only how a recipe works and looks, but I give techniques and suggestions for making it easy on beginner cooks.
When you cook more at home, you’re eating healthy and saving money. Cooking at home is a great date idea and a very special way to treat friends and family. As you cook more, it will become easier and quicker. I also show valuable cooking tips for freezing, preserving, and storing food.
Use for sandwiches, spreads, or just stamp them out with cookie cutters for a fun party snack. Variations include gluten-free and nut-free options, plus vegan egg replacements. Play with various spice combinations to truly make this your own. I’ve included two approaches to this recipe, varying mostly by the oven temperature and baking time. I recommend using the one with lower heat & longer cooking time so the eggs don’t come out with a rubbery texture.
Use chickpea flour for a more “bread-like” texture & for a cheaper alternative. Lightly whipped aquafaba (bean broth) is the best egg replacement option. *video coming soon on aquafaba!
Golden Broccoli Flatbread
250 or so grams (1 large head) broccoli, riced
4 organic eggs
1/4 tsp salt
2 heaped tbs turmeric
1 cup nut or seed meal (almond meal, sunflower meal etc.)
1/4 tsp pepper
Preheat oven to 180 degrees Celsius (350 degrees F). Place everything into a bowl and mix really well with a spoon. Separate mixture into two portions and put onto a baking paper lined tray. Carefully press mixture into a rectangle, making sure the edges are even and the layer is about 1/2 centimetre thick.
Bake for 30 minutes. Then cool completely and carefully peel baking paper away from each flatbread, slice each flatbread into four and store in a container.
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Yield: 8 sandwich slices
(this recipe is demoed in the video)
1 large head of raw broccoli
100 g / 1 cup almond flour / ground almonds
1 tsp dried herbs of choice (oregano, thyme, lemon pepper), optional
sea salt and black pepper to taste
Preheat the oven to 200°C / 400°F and line a baking tray with baking paper. Coarsely chop the broccoli (use the brighter part of the stem too), place in food processor and blend until you have got a fine rice-like texture. Measure 4 cups / 1 liter of the vegetable ‘rice’ and place in a mixing bowl. Add ground almonds, salt and pepper (plus herbs, if using) and mix with your hands. Make a well in the centre and add the eggs. Whisk the eggs with a fork. Use your hands to pull the dry ingredients towards the middle until everything is combined and you can shape it into a ball. It should be more loose and wet than a traditional bread dough. Transfer to the baking paper and form into a rectangular base by flattening the dough with your hands. Bake on the middle rack in the oven for 23-25 minutes or until slightly golden and firm. Remove from the oven and let cool completely. Turn it upside-down and carefully remove the baking paper. Cut into bread-sized slices and store in the fridge.