dairy
Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
#AD Get 10% off Elephant Box’s new Prep & Store Food Containers with code JESSPREP10: https://elephantbox.co.uk/products/liz-new-prep-store-small. (Valid until 31st Oct 2026).
DISCOUNTS
15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B*
15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS*
10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
I’M WEARING
Necklace: https://bit.ly/4p4h2x*
Glasses: Bottega
Nails: Manucurist Smooth – 15% off here: uk.manucurist.com/GLOWFORJESS
Protein Meal Prep (Vegan) | JessBeautician AD
Protein Meal Prep (Vegan) | JessBeautician AD
#AD Get 10% off Elephant Box’s new Prep & Store Food Containers with code JESSPREP10: https://elephantbox.co.uk/products/liz-new-prep-store-small. (Valid until 31st Oct 2026).
DISCOUNTS
15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B*
15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS*
10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
IN MY KITCHEN
Le Creuset iron shallow pan: https://bit.ly/3Vm5ytZ*
Le Creuset SS deep pan: https://bit.ly/4y9vOGE*
Le Creuset SS frying pan: https://bit.ly/3UU1RvA*
S&P mills: https://bit.ly/4drRl4W*
Marble board: https://bit.ly/4eAzObN*
———————
ETLI NOHUT (TURKISH CHICKPEA STEW)
1 1/2 cups dried chickpeas
1/4 cup olive oil
1 white onion, chopped
1 heaped tbsp tomato puree
1 heaped tbsp taltı biber salçası (red pepper paste)
1 tsp red pepper flakes
Pinch flaky sea salt
1/4 tsp ground black pepper
1/2 cup dried soya pieces
Cover the chickpeas with water and soak overnight. Drain, then add the chickpeas to a pan and cover with boiling water, then cook, uncovered, for 1 hour. Drain again, set aside. Heat the oil and fry the onions until soft. Add in the tomato paste, red pepper paste, red pepper flakes, salt and pepper, and fry off. Add the chickpeas and soya pieces, stir then pour in 3 cups of boiling water. Bring to a simmer, reduce and cook with the lid on for another hour.
TURKISH PILAV
1 tbsp vegan butter
1/3 cup orzo
1 cup white rice, rinsed & drained
Pinch flaky sea salt
Fry the butter in a deep pan, add the orzo and fry until golden. Add the rice and salt, stir then pour in 2 1/2 cups of boiling water. Cover and leave to cook for 10mins, fluff with a fork, cover again and stand for 3mins before serving.
————————
SPICY SHAVED TOFU
1 tbsp gochujang
1 tbsp chilli paste
1 tbsp tomato puree
1 tbsp soy sauce
2 tbsp maple syrup
2 tbsp sesame oil
1/4 tsp ground black pepper
1 clove garlic, minced
1 block firm tofu
Combine the marinade ingredients in a bowl. Shave the tofu using a peeler into strips – there will be little strips, chunks and crumbly pieces but make use of everything for different textures. Place the tofu in a container, pour in the marinade and coat the tofu. Cover and store in the fridge for up to 3 days.
————————–
PAD THAI
2 tbsp tamarind paste
2 tbsp of soy sauce
1 tbsp maple syrup
1/2 large white onion, sliced
2 cloves garlic, minced
2 portions rice noodles
2 portions Spicy Shaved Tofu
Large handful beansprouts
Extra beansprouts, spring onions, crushed peanuts, red chilli, lime & coriander, to garnish
Combine the tamarind, soy sauce and maple syrup in a bowl. Fry the Spicy Shaved Tofu in 1 tbsp oil on medium heat until crispy, set aside. Add the other tbsp oil to the pan, fry off the onion and garlic until soft. Soak the rice noodles in cold water for 5 mins, then drain. Add the beansprouts to the pan along with the noodles. Pour in the sauce and stir well. Serve with extra beansprouts, spring onions, peanuts, chilli, lime and coriander.
——————————-
SHAVED TOFU SANDWICH
– FOR THE FENNEL-APPLE SLAW
1 bulb fennel, trimmed, de-cored & sliced
2 tbsp coconut yoghurt
1 tsp dijon
Juice of 1/2 lemon
Salt & pepper
1 stick celery, sliced
1 green apple, grated
Handful fresh dill, minced
Fennel fronds, minced
Combine the Fennel & Apple Slaw ingredients in a bowl. Air-fry the tofu until crispy. Spread some vegan sweet mustard mayo on the inside of two pieces of bread, then layer on the tofu, slaw, pepper-dew peppers and lettuce.
—————————-
MEDITERRANEAN TEMPEH MINCE
2 tbsp olive oil
2 shallots, sliced
3 cloves garlic, minced
2 blocks tempeh
1 heaped tbsp tomato puree
1 tbsp vegan Worcester sauce
1 tsp dried herbs
1 sweet red pepper, deseed & chopped
6 jarred sun-dried tomatoes
1 tbsp capers, minced
Salt & pepper
Handful fresh parsley, minced
Heat the oil in a pan, add in the shallots and fry with the garlic until soft. Add the grated tempeh and fry until crispy. Add the tomato puree, vegan Worcester sauce and dried herbs, stir to combine. Add the pepper to the pan and fry until soft, then add the sun-dried tomatoes, capers, salt and pepper, and stir. Add the parsley, stir then allow to cool. Store in the fridge for up to 3 days.
———————————–
STUFFED AUBERGINE
1 aubergine, washed
1 portion Mediterranean Tempeh Mince
Drizzle olive oil
Coconut yoghurt, tahini, harissa & fresh parsley, to garnish
Prick the aubergine and bake at 200*C for 45mins. Butterfly the aubergine by slicing the top, not all the way through, slice down the centre lengthways, slice the end and open it up. Pile on the tempeh mince, drizzle with olive oil then bake for 20mins. Serve with coconut yoghurt, tahini, harissa and fresh parsley.
I’M WEARING
Necklace: https://bit.ly/4p4h2x*
Glasses: Bottega
Nails: Manucurist Smooth – 15% off here: uk.manucurist.com/GLOWFORJESS
Summer Recipes On Repeat (Vegan) | JessBeautician
Summer Recipes On Repeat (Vegan) | JessBeautician
15% off Fussy vegan & cruelty-free deodorant with code JESSICA1B: https://www.getfussy.com/JESSICA1B*
15% off Manucurist vegan & cruelty-free nail care: uk.manucurist.com/GLOWFORJESS*
10% off TRIP vegan drinks with code JESSBEAUTICIAN: https://lcshop.co/va8sGF*
20% off my favourite vegan, cruelty-free & natural skincare: https://tidd.ly/4r4N8tc*
IN MY KITCHEN
Thermomix: https://amzn.to/3QTuWFA*
Ice tray: https://amzn.to/4vG8mQ0*
Magimix: https://bit.ly/4eSqA9L*
Air-fryer: https://bit.ly/3SQrqfL*
Stainless steel bowls: https://bit.ly/4eABdzf*
Marble board: https://bit.ly/4eAzObN*
Stainless steel pan: https://bit.ly/4oPMEq1*
Stainless steel pot: https://bit.ly/4f9irPu*
I’M WEARING
Cardi – Reformation (second-hand via Vinted)
Grey v-neck tee – Reformation (second-hand via Vinted)
Claw clip: https://bit.ly/4xTjM4h*
Tinted moisturiser: https://bit.ly/4vAM9ml*
Tan: https://tidd.ly/4uYdE8b*
Necklace: https://bit.ly/4p4h2x5*
Nails – Manucurist Smooth 00: uk.manucurist.com/GLOWFORJESS*
______________________________________
COCONUT-VANILLA ICE-CREAM
2 cans full-fat coconut milk (one chilled in the fridge for 12 hours)
1/3 cup agave
Seeds from 1 vanilla bean pod (or 1 tsp vanilla paste):
Scoop off the coconut cream that will have settled on the top of the chilled can of coconut milk, and add to a bowl. Shake the non-chilled coconut milk and add to the bowl with the agave and vanilla. Whisk, then pour into an ice-cube tray and freeze for 4-6 hours. Once set, blend until a soft-serve ice-cream texture forms.
RHUBARB, STRAWBERRY & RASPBERRY CRUMBLE
4-6 sticks rhubarb, cut into 2 inches
1 heaping cup frozen strawberries & juice, defrosted
1 1/2 cup frozen raspberries & juice, defrosted
1/4 cup agave: https://amzn.to/443uSpP*
1 cup spelt flour
1/3 cup ground almonds
1/3 cup rolled oats
1/3 cup flaked almonds
1/4 cup pistachios, ground
1/4 cup coconut sugar: https://amzn.to/4v0MQ7e*
1 loose packed cup cubed vegan butter (100g)
Pinch salt
Add the rhubarb, strawberries and raspberries to a baking dish, drizzle on the agave and mix. For the crumble, combine the flour, ground almonds, rolled oats, flaked almonds, pistachios and sugar in a bowl, add in the cubes of vegan butter, and massage into the dry mix. Sprinkle it over the fruit, then place in a pre-heated oven to bake at 180 degrees celsius for 25-30 mins. Serve hot or cold, with the coconut-vanilla ice-cream.
______________________________________
CHILLI & GARLIC PESTO PASTA
FOR THE PESTO:
1/4 cup pine nuts
1/4 cup nutritional yeast: https://amzn.to/4oV7Eff*
1 red chilli, deseeded
2 cloves garlic
1 small handful basil
1 small handful oregano
1 small handful parsley
Pinch salt
1 tbsp tomato puree
3 tbsp olive oil
3-4 jarred roasted red peppers
300g vine cherry tomatoes
3 shallots, sliced
Pasta
Fresh parsley
For the pesto, blend the pine nuts, nutritional yeast, chilli, garlic, herbs, and salt. Add the tomato puree, olive oil and roasted red peppers, and blend until a pesto forms. Roast the tomatoes in olive oil and salt, in an oven dish at 180 degrees for 20-25 mins. Cook your pasta and fry the shallots in olive oil until crispy, reserve some to garnish. Heat the pesto in the pan with the remaining shallots, add in a splash of pasta water then the drained pasta. Serve with reserved fried shallots and parsley.
____________________
CREAMY SESAME & GARLIC NOODLES WITH SPICY SHAVED TOFU
FOR THE SESAME & GARLIC SAUCE
3 cloves minced garlic
1/3 cup tahini: https://amzn.to/4faR8nS*
1/4 cup soya milk: https://amzn.to/4oWXURN*
1 tbsp agave
1 tbsp sesame oil: https://amzn.to/4xTKWbt*
SPICY SHAVED TOFU
1 block firm tofu
2 tbsp chilli paste (Gochujang): https://amzn.to/3Qs6tXZ*
2 tbsp soy sauce: https://amzn.to/4gvp9kf*
2 tbsp agave
1 tbsp rice wine vinegar: https://amzn.to/4vvwuVo*
1 tbsp cornflour
Pinch salt
Spring onion, sliced into thirds
Bok choi, shredded
Sichuan Crispy Chilli Oil: https://amzn.to/4v5ieSl*
Noodles
Coriander
Lime
For the sesame sauce, combine the garlic, tahini, milk, agave and sesame oil in a bowl, set aside. For the tofu, use a peeler to peel thin strips of tofu, place them in a bowl, add in the cornflour and salt, and coat well. Make the marinade by combining the chilli paste, soy sauce, agave and rice wine vinegar in a bowl. Heat some sesame oil in a pan, then add the tofu and fry until crispy. Place the tofu back in a bowl, add the marinade to the pan and simmer. Add the tofu back to the pan with the marinade and stir in. Cook the noodles, then add them to a pan with the sesame and garlic sauce and stir. Serve with pan-fried spring onions and bok choi, crispy chilli oil, lime and coriander.
Some products mentioned are gifted items from a brand or PR and will be denoted with {Gift}, however, it is my own choice whether or not they are featured and my opinions are always 100% honest.
Some links may be affiliate links and are marked with ‘*’, which means I may receive a small commission from any items purchased through these links.
I Debated Five Meat Eaters On Skavlan, Sweden’s Biggest Talk Show
I Debated Five Meat Eaters On Skavlan, Sweden’s Biggest Talk Show
🌿 To donate to my work (thank you!): http://earthlinged.org/support & http://paypal.me/EdWintersEE
🌱 Join my Substack to read regular articles from me and to support my work – thank you so much! https://earthlinged.substack.com/welcome
My books:
📚 My new book How to Go (and Stay) Vegan: https://howtogoandstayvegan.com
📚 How to Argue With a Meat Eater (And Win Every Time): https://geni.us/howtoarguepb + if you’ve read the book, you can leave a review here! https://bit.ly/reviewedsbook
📚 This is Vegan Propaganda (& Other Lies the Meat Industry Tells You): https://geni.us/vppb
Today’s video:
I recently appeared on #Skavlan and Sverige to #debate veganism with five #meat eaters. During the show I had a lively debate with the Swedish Minister for Rural Affairs who refused to answer my question about what happens to pigs.
The full show is available here, the earlier part of the debate is in Swedish with other guests: https://www.svtplay.se/video/K1qQgnn/skavlan-och-sverige-1/skulle-du-lagt-algen-i-ambulansen
If you like my #debates, watch the ones I’ve done live here! https://www.youtube.com/playlist?list=PL03LZR09P2gR92nbxuaQHFEwcG4TxF05R
Listen and subscribe to The Disclosure Podcast:
Apple Podcasts: https://bit.ly/disclosurepodapple
Spotify: https://bit.ly/disclosurepodspotify
📱 Find more content: https://instagram.com/earthlinged / https://www.tiktok.com/@earthlinged / https://facebook.com/earthlingedpage
About Ed:
Ed Winters is a best-selling author, vegan educator, public speaker and host of The Disclosure Podcast. Ed has spoken at over 1/3 of UK universities and at every Ivy league college, including as a guest lecturer and Media & Design Fellow at Harvard University.
The Food Pyramid Scheme: How Industry Flipped The 2026 Dietary Guidelines
The Food Pyramid Scheme: How Industry Flipped The 2026 Dietary Guidelines
Many rejoice as RFK Jr claims to have conquered industry, boosting saturated fat and meat recommendations but this investigation shows otherwise.
– Links and Sources –
Link Page with eBooks, Patreon, and Socials: https://linktr.ee/micthevegan
Support Me Here: https://www.patreon.com/micthevegan
Vegan Bootcamp: https://vbcamp.org/Micthevegan
My New Newsletter Sign-Up:
https://mailchi.mp/2785ad113ff7/micthevegan-emails
Official government landing page for the new guidelines: https://realfood.gov/
Official scientific report listing conflict of interest disclosures for the expert panel:
https://cdn.realfood.gov/Scientific%20Report.pdf
Comprehensive 416-page scientific report appendices for the new guidelines: https://cdn.realfood.gov/Scientific%20Report%20Appendices.pdf
YouTube video of the official dietary guidelines press conference: https://www.youtube.com/watch?v=8OqPdybG7eo
Original plant-based shift recommendations from the 2025 advisory committee:
https://www.dietaryguidelines.gov/2025-advisory-committee-report
BMJ article detailing financial conflicts of interest in the DGAC: https://www.bmj.com/content/383/bmj.p2313
News report on the new guidelines and expert ties to industry: https://www.12news.com/article/news/nation-world/new-dietary-guidelines-avoid-processed-foods-sugar/507-a44d23fd-0adb-4665-bc1a-13d83dbfcc7e
Newsweek article regarding expert ties to beef and dairy industries: https://www.newsweek.com/experts-behind-new-food-pyramid-ties-beef-dairy-industries-11328283
Re-evaluation of the Minnesota Coronary Experiment (Ramden, Zamora): https://www.bmj.com/content/353/bmj.i1246.long
American Heart Association statement on saturated fat and replacement trials: https://www.ahajournals.org/doi/10.1161/cir.0000000000000510
Academy of Nutrition and Dietetics statement on the 2025-2030 guidelines: https://www.eatrightpro.org/about-us/who-we-are/public-statements/academy-statement-on-2025-2030-dgas-release
CSPI statement criticizing the new guidelines for undercutting science: https://www.cspi.org/statement/new-dietary-guidelines-undercut-science-and-sow-confusion
Study on the association between whole grain intake and lower mortality: https://pmc.ncbi.nlm.nih.gov/articles/PMC5308706/
Lancet study on the mortality risks of low carbohydrate diets: https://www.thelancet.com/pdfs/journals/lanpub/PIIS2468-2667(18)30135-X.pdf?utm_source=consensus
Harvard plant-based low carb diets and mortality: https://dash.harvard.edu/entities/publication/ae28d7db-2505-477a-ab7d-10f371019115
Official AHA newsroom release criticizing the 2026 guidelines: https://newsroom.heart.org/news/releases-20260107-6915862
Research paper regarding the effect of saturated fat on insulin receptors: https://papers.ssrn.com/sol3/papers.cfm?abstract_id=3959396
Study on the link between saturated fat intake and insulin resistance: https://pmc.ncbi.nlm.nih.gov/articles/PMC5291812/
BMJ study analyzing the accuracy of medical claims made on the Dr. Oz Show: https://www.bmj.com/content/349/bmj.g7346
Intro/Outro Song: Sedução Momentânea by Roulet:
http://freemusicarchive.org/music/Roulet/Beats_dAmor/Roulet_-_Beats_dAmor_-_07_Seduo_Momentnea
Andrew Huberman Gets Schooled By Researcher On Vegan Nutrition
Andrew Huberman Gets Schooled By Researcher On Vegan Nutrition
Stack code MICTHEVEGAN on top of Hume’s current sale to save up to 50% off total! Discount code is valid for 7 days. HSA/FSA eligible! https://humehealth.com//discount/MICTHEVEGAN?redirect=/pages/hume-body-pod&utm_source=youtube&utm_medium=influencer&utm_campaign=MICTHEVEGAN
Alan Aragon responds to Huberman’s claims about plant protein and more!
– Links and Sources –
Link Page with eBooks, Patreon, and Socials: https://linktr.ee/micthevegan
Support Me Here: https://www.patreon.com/micthevegan
Vegan Bootcamp: https://vbcamp.org/Micthevegan
My New Newsletter Sign-Up:
https://mailchi.mp/2785ad113ff7/micthevegan-emails
Aragon Meta Analysis:
https://pubmed.ncbi.nlm.nih.gov/24299050/
Lorraine et al., 2021 Vegan Protein Study:
https://pubmed.ncbi.nlm.nih.gov/33599941/
Mycoprotein Study:
https://pmc.ncbi.nlm.nih.gov/articles/PMC8110608/
Pea vs Whey Protein Study:
https://pubmed.ncbi.nlm.nih.gov/25628520/
24 Hour Plant Protein Beef Industry Study:
https://pubmed.ncbi.nlm.nih.gov/39396760/
2025 Vegan Protein Study:
https://journals.lww.com/acsm-msse/fulltext/2025/09000/impact_of_vegan_diets_on_resistance.10.aspx
Intro/Outro Song: Sedução Momentânea by Roulet:
http://freemusicarchive.org/music/Roulet/Beats_dAmor/Roulet_-_Beats_dAmor_-_07_Seduo_Momentnea
Is This The End Of Veganism As We Know It?
Is This The End Of Veganism As We Know It?
Vegan restaurants are closing, plant-based brands are struggling, anti-vegan influencers are dominating online – is this the end of veganism as we know it?
📢 Ways to support the work I do for animals both on and off YouTube (thank you):
– Join my Patreon team: https://www.patreon.com/davidramms
– Become a YouTube Member: https://www.youtube.com/channel/UCBhciyIVI2SzjXjIEPN4txg/join
– Buy me a coffee: buymeacoffee.com/davidramms
– Support via PayPal: http://www.paypal.me/davidractivism
🐾 | Get 50% off with your first order of Omni vet approved vegan dog food, enter RAMMS50 at checkout: https://omni.pet
🎲 | Get Plants Against Veganity with an exclusive 10% discount here: https://thisisnotagame.co/RAMMS
🌿 | Get 20% off on high quality, vegan, lab tested supplements from Vegavero with code DAVIDRAMMS20: https://amzn.to/3ZeihhV
👕 | Grab a cool vegan t-shirt: https://davidramms.com/
👉 | Follow me on IG: http://instagram.com/davidramms
🌱 | Need help going vegan? Get FREE vegan support from Challenge 22: https://bit.ly/getveganhelp
💻 Videos to learn about veganism
– Dominion: https://youtu.be/LQRAfJyEsko
– Land Of Hope And Glory (UK): https://youtu.be/dvtVkNofcq8
– Unholy Cattle (India): https://youtu.be/30bCIsh3oh8
📺 Watch on Netflix
– Cowspiracy
– The Game Changers
– Forks Over Knives
Edited with Gling AI: https://bit.ly/46bGeYv
#veganism #2025 #davidramms
Vegan Activist Gets ATTACKED In Vegan Restaurant
Vegan Activist Gets ATTACKED In Vegan Restaurant
Why should YOU be vegan? Watch this to find out: https://watchdominion.org
🔞 All links: https://linktr.ee/vganbooty
♻️ Vegan tees: https://etsy.com/shop/vganclan
📧 Contact me: https://vganbooty.com/contact
If you wish to support my animal rights activism, you can subscribe or donate here:
🐷 Patreon: https://patreon.com/vganbooty
🐮 PayPal: https://paypal.com/paypalme/tashpeterson
🐄 This video will CHANGE your life: https://youtu.be/LQRAfJyEsko
🌱 How to go VEGAN: https://veganeasy.org/challenge?ref=tash
🥛 Dairy is SCARY: https://youtu.be/UcN7SGGoCNI?si=k3h-VOcNYmQtFXyu
🔪 Slaughterhouses EXPOSED: https://youtu.be/uJXSYMhtwvU?si=2UYjwgvago3pbJsl
🚨 IMPORTANT:
⚠️ Watch DOMINION MOVEMENT (YouTube) & SEASPIRACY (Netflix)
❗️If you’re not vegan, you’re an animal abuser
❗️Veganism is an ethical view against slavery, r*pe, torture, abuse & murder of non-human animals. Every moment you choose NOT to be vegan, non-human animals are abused & murdered on YOUR behalf
❗️Animals are forced into slaughterhouses, brutally murdered & their flesh chopped into pieces for you to consume their body parts
❗️Dairy cows are r*ped & forcibly impregnated to produce milk for humans to profit from, steal & consume (dairy). When mother dairy cows give birth, their babies are KIDNAPPED from them & murdered if they’re born male
❗️The egg industry enslaves chickens & murders egg laying hens once they don’t produce enough eggs. The baby male chicks are macerated ALIVE the moment they’re born
❗️ The flesh (meat), dairy, egg, honey, skin (leather), wool, fur, down (feathers), scales, silk, non-human animal breeding (pets), captivity (zoos & aquariums), entertainment (circuses), racing (horse & greyhounds) & testing (beauty products etc.) industries are exploitative, abusive & UNETHICAL
❗️SPECIESISM = RACISM = SEXISM: ALL are forms of OPPRESSION & VIOLENCE
❗️Do YOU choose violence, abuse & murder OR veganism?
⚠️ Other YouTube channels to follow:
➡️ EDUCATIONAL: https://youtube.com/ed.winters & https://youtube.com/GaryYourofskyAdaptt
➡️ DEBATES: https://youtube.com/jackhiggs269 & https://youtube.com/JoeyCarbstrong
🎥 Content filmed by Jack Higgs: https://youtube.com/jackhiggs269
About Tash:
Tash is an animal rights activist based in Perth, Western Australia. She has been featured and interviewed on various media outlets across the world including UniLad, New York Post, Sky News Australia & Piers Morgan Uncensored UK. The Project and Flashpoint Australia have also aired featured stories about her activism on national TV. Tash is known for her unique and controversial style of activism, which she states is essential for social awareness and change, because civil disobedience generates attention to animal rights through media exposure.
Meat Eaters Try To Convince Vegan That What He’s Doing Is POINTLESS.
Meat Eaters Try To Convince Vegan That What He’s Doing Is POINTLESS.
To try everything Brilliant has to offer for free for a full 30 days, visit http://brilliant.org/earthlinged. You can also get 20% off Brilliant’s annual premium subscription through the link as well! 🙂
🌱 Make my work possible by becoming a supporter (thank you!): http://earthlinged.org/support & http://patreon.com/earthlinged
💙 My latest book How to Argue With a Meat Eater (And Win Every Time): https://geni.us/howtoargue + if you’ve read the book, you can leave a review here! https://bit.ly/reviewedsbook
📚 My first book This is Vegan Propaganda (And Other Lies the Meat Industry Tells You): https://geni.us/vppb
🖊️ Get a personalised/signed copy of my book: https://earthlinged.org/shop
💌 POSITIVE vegan news from me straight to your inbox! https://bit.ly/goodvegannews
🎤 Organise a speech from me: https://earthlinged.org/contact
♻️ Shop my ethical clothing brand I.D.E.A. Studios: http://weareideastudios.com
TODAY’S VIDEO:
In today’s video, I sit down to debate veganism with two students at Boston University. Throughout the debate the students continuously push back against my arguments and even though morally they find themselves agreeing with me, they still question what the point of going vegan would even be.
WATCH NEXT:
My recommendations:
🪴 Supplements I recommend! Get 15% off using the code ED15: https://bit.ly/complementvegan
🥦 Daily greens powder – 15% off using the code ED15: https://bit.ly/eddailygreens
📱 Find more content: https://instagram.com/earthlinged / https://www.tiktok.com/@earthlinged / https://facebook.com/earthlingedpage
ABOUT ED:
Ed Winters is a best-selling author, vegan educator, public speaker and content creator. Ed has spoken at over 1/3 of UK universities and at every Ivy league college, including as a guest lecturer and Media & Design Fellow at Harvard University.
Eleven Madison Park Abandons All-vegan Menu, But Was This Planned From The Beginning?
Eleven Madison Park Abandons All-vegan Menu, But Was This Planned From The Beginning?
🌱Join my Substack to read regular articles from me and to support my work – thank you so much! https://earthlinged.substack.com/welcome
🌿 To donate to my work (thank you!): http://earthlinged.org/support & http://paypal.me/earthlinged
Listen and subscribe to The Disclosure Podcast:
Apple Podcasts: https://bit.ly/disclosurepodapple
Spotify: https://bit.ly/disclosurepodspotify
My books:
📚 How to Argue With a Meat Eater (And Win Every Time): https://geni.us/howtoarguepb + if you’ve read the book, you can leave a review here! https://bit.ly/reviewedsbook
📚 This is Vegan Propaganda (& Other Lies the Meat Industry Tells You): https://geni.us/vppb
🖊️ Personalised/signed books: https://earthlinged.org/shop
Today’s video:
In today’s episode of #TheDisclosurePodcast, I discuss the recent announcement that #ElevenMadisonPark is going to be reintroducing meat. So, what are the reasons why, what does this mean for #veganism and does an interview with the New York Times reveal that this was destined to happen all along?
Watch next:
🕒 Timestamps:
00:00 Introduction
01:17 Why did Eleven Madison Park go plant-based?
02:49 Their outrageous Instagram post about reintroducing meat
05:39 Is plant-based food inclusive or not?
06:30 Do we actually value consumer choice or is it a red herring argument?
09:06 EMP’s previous PR stunts
11:22 What’s the real reason EMP is reintroducing meat again?
12:38 The New York Times article’s most revealing quote
16:33 Why does this anecdote particularly upset me?
My recommendations:
🪴 Supplements I recommend! Get 15% off using the code ED15: https://bit.ly/complementvegan
🥦 Daily greens powder – 15% off using the code ED15: https://bit.ly/eddailygreens
🐶 Dragon’s-den backed vegan dog food – get 50% off with the code ED50: https://bit.ly/omnixedw
📱 Find more content: https://instagram.com/earthlinged / https://www.tiktok.com/@earthlinged / https://facebook.com/earthlingedpage
About Ed:
Ed Winters is a best-selling author, vegan educator, public speaker and host of The Disclosure Podcast. Ed has spoken at over 1/3 of UK universities and at every Ivy league college, including as a guest lecturer and Media & Design Fellow at Harvard University.