anonymous asked:

For all of you thinking one vegan does not make a difference: my mom stopped smoking bc she was inspired by my willpower and she's also a vegetarian now, my sister eats mainly vegan at home, my best guy friend is a vegetarian now, a girl I know is trying to be a vegetarian because of me, my grandma bakes vegan cookies for christmas now, an other friend of mine now drinks rice and almond milk, a boy from my class tried being vegan for a week etc. they were all inspired by me! stay strong guys❤️❤️

♥♥♥♥ Be the change you want to see in the world. ♥♥♥♥

[We] examined vegan, vegetarian, and omnivorous diets, both organically and conventionally grown, and found that the organically grown vegan diet had the most potential health benefits…. The organically grown vegan diet also had the lowest estimated impact on resources and ecosystem quality…. Beef was the single food with the greatest projected impact on the environment; other foods estimated to have high impact included cheese, milk, and seafood.

anonymous asked:

I was a vegetarian for 5 years before I went vegan. I was COMPLETELY hooked on dairy products. I drank milk like water and put cheese on everything. I was overweight with high blood pressure. It took every fiber in my being to break that food addiction. Now that I've done it, I feel like I can do anything!

You’re awesome and you rock! ♥ ✊

Raw Began Blueberry “Cheesecake” by LolaCooks ♡

Completely dairy free, gluten free and refined sugar free!

Ingredients (Serves 8-10):

  • 1 cup raw almonds
  • 1 cup pitted medjool dates + 3 pitted medjool dates (keep separate)
  • 1 cup dried figs
  • 1 tsp cinnamon
  • 1/4 cup maple syrup
  • 2 cups raw cashews (soaked at least 2 hours in water, preferably overnight)
  • 1/2 cup water
  • 1/2 cup fresh blueberries
  • Juice of 1 lemon
  • 1tsp. Acai berry powder
  • Pinch of salt

Method:
First make the base: blend the almonds, dates, figs, and cinnamon in a food processor until the texture is sticky and thick, like pastry.
Line a removable bottom style cake tin with a circle of parchment paper.
Press the base mixture into the tin and mold with your fingers until the surface is even. Make sure to form “walls” up the edges to hold the filling.
Place the tin in the freezer while you make the filling.
Drain the water from the cashews and place them into a food processor.
Add in the 3 extra medjool dates, maple syrup, water, blueberries, lemon juice, acai powder, and salt.
Blend for about 2-3 minutes until you are left with a smooth, creamy filling.
Add more water if the filling is too thick. It should resemble thick yogurt.
Pour the filling onto the base and place back in the freezer. Leave the cheesecake in the freezer for 2 hours to set.
After 2 hours, slice and enjoy! (Store in the freezer, keeps for up to a week, let thaw a bit before eating).

Enjoy & glow lean!

iloveyoubytheway asked:

i love you. i love you. i love all of the people who give a shit about animals and our planet. remember, you are not the only one who cares even if it seems that way sometimes. we can do this, we need to believe it. i hope your day is going well. ♥

Thank you so so much, you’re the sweetest person ever! ♥♥♥♥ ILY too. Thanks for all the positive vibes and as you said we can do it! Sending you lots of love!

Quote from Arthur Schopenhauer, a German philosopher best known for his book, The World as Will and Representation.

Why I am over Veganism.

Just FYI I’m not breaking vegan, nor will I ever go back to consuming flesh, animal byproducts or will I use products tested on animals.

I am merely considering no longer using the term “vegan” to define myself as it has simply become that, a term or another word.

With “dietary vegans”, “vegans that eat honey”, “pro hunting vegans” and every other type of “vegan” under the sun starting to come to the surface the word is being washed out, almost as washed out as the term “Vegetarian”. The fact that the term “ethical vegan” exists angers me.

Not to mention people using the term as a form of “excuse” for their own or someone elses shitty behaviour/ actions. Excusing Racism, Sexism, Ableism, Homo/Transphobia because someone is Vegan is disgusting and severly drops the credibility of the work of hard working activists around the world.

These, amongst other reasons are why I am heavily considering no longer labelling myself a Vegan and simply refering to myself as an Animal Rights Activist.


*Please note*
My decision is in no way swayed by the constant critisism that vegans recieve, nor is it due to recieving hate etc. These do not phase me or my way of life in the slightest and I will continue to fight against the powers and people that routinely abuse animals.

It’s other vegans that are swaying my decision.

Bananas & strawberries dipped in vegan dark chocolate by BeetsandBuddha ♡

Completely dairy free & gluten free!

Ingredients:
1.5 cups vegan dark chocolate,
1.5 tablespoons of coconut oil,

Instructions:
Melt both in a double boiler, stirring to make sure it doesn’t burn.
Once melted, remove from heat and dip fruit in chocolate then immediately in nuts.
Place on parchment paper and store in the fridge until serving! Done!

Enjoy & glow lean!

Sweet Potato, Carrot, and Lentil Coconut Soup by @lumadeline ♡

Completely dairy free, gluten free and refined sugar free!

Recipe: (Serves 4)
What you’ll need:
2 sweet potatoes (around 400 g)
3 carrots (around 250 g)
1 cup of yellow lentil
1 large onion, finely chopped
1 tbsp grated ginger
1 tbsp grated garlic
2 cups of coconut milk
3 cups of vegetable stock
1 tbsp coconut oil or olive oil
Salt and pepper, to taste

Instructions:
1. Cut potatoes and carrot into 1 cm cubes, and set aside. Soak the lentils in the water for about 5-10 mins. Then drain the lentils.
2. Heat the coconut oil in a medium heat pot. Add onions and sauté until soft and fragrant. Then add sweet potatoes, carrots, garlic and ginger. Cook for further 2 mins. Stir the mixture constantly to prevent it from burning.
3. Add lentil, coconut milk, vegetable stock, salt and pepper. Stir again and then cover the pot. Let the soup simmer for 20-30 mins until the vegetables and lentils are soft.
4. Use a hand mixture to puree the soup. If the soup is too thick, add more water to adjust. Season again with salt and pepper according to your taste.
5. Garnish the soup with some herbal leaves and serve with a few slices of bread.

Enjoy!