I’m so excited to announce that in almost 10 days I will start my next project.
This will consist of giving around 30 talks in 42 days about Veganism in European universities and schools.
During the past 4.5 years, as an activist, I have come to realize that the most open public to the message of Animal Liberation are young people and ideally students. Their years of conditioning are shorter and they are like sponges; always ready to learn more.
The talks will take place in educational institutions in Switzerland, Germany, Belgium and Portugal.
I would like to thank everyone who worked on organizing this. I’m so grateful for the support and opportunity. I will share all the dates of each event with you all soon.
Thank you so much. Let’s do this ❤️
2,0091326 hours ago
The only time it’s possible to feel complete rage and euphoria all at once 😌🔪
The dreamiest toasted focaccia from my fave lil joint in the Hutt @fellowcafe (on the green🌿) stuffed with rocket, basil pesto, mayo & fresh tomatoes. So many amazing delicious vegan options here ahhh 🥰
Esta es nuestra primera versión de tortilla de maíz.
La consistencia se parece mucho a la de un panqueque. Pero pronto haremos la versión original para poder tener las tortillas listas solo para cocinar.
Igual está salió súper crocante y sabrosa, así que aquí va la receta:
1 T. De harina de maíz morado. Nosotras usamos la de @sana_synperu
1/3 T. De harina de quinua de #CampoVerde
3/4 T. De agua
1/2 Cdta de aceite de oliva
Sal y pimienta
Mezclamos todos los ingredientes. Si crees que es necesario, puedes agregarle un poquito más de agua.
Colocamos en unas sartén antiadherente y con la primera tortilla pruebas la cantidad que incorporamos para que sea una tortilla bastante delgada.
After calculating my nutrient intakes for a few days, there are some foods I’ve decided to eat more of to boost the micronutrients I get less of, like vitamin E—and one of those foods is broccoli! So tonight I whipped up this buffalo chickpea bowl with lots of veg, including roasted broccoli 🥦 This photo was before adding dressing—I drizzled it in almond cashew ranch 😍 I want to try tweaking the salad some, but once I’m satisfied with the recipe I’ll post it 🙌🏻 #vegan#nutrition
423 minutes ago
Throwback to almost eating this entire pizza in one night. #magic
🌸YOU ARE WHAT YOU THINK🐣 ♱ EASTER & THE SENSES
On this Easter weekend, I'll be taking some time to myself. To enjoy the sea breeze through my hair, on my face and my skin - drinking in the goodness of the sun through all of my senses. 🦋 STORIES OF LIFE
We are surrounded by life all the time but mostly we're too busy to notice it. And life can pass us by. Our minds are all too often consumed with story telling. Generally speaking, our stories can be rather negative and self defeating, leaving you feeling "blah." ✋ STOP THE DRAMA
This kind of thinking is far from helpful. And most of us do this weather we're aware of it or not. It's time to stop. It's time to consciously notice what you're thinking about and ask yourself this question; "is this a friendly thought?" 🌱
If it's not, then replace that self defeating thought with an opposite thought, a positive one that is uplifting. For example if you've caught yourself thinking; "I have no chance," throw it out and replace with; "I have every chance!" And notice how that feels. 🌞LIE TO YOURSELF
It may seem like a lie at first, but better a positive lie than dewlling on the negative lies that have been overtaking you for too long. You are what you think about so, start to be aware of your thoughts, catch the negative ones, throw them in the garbage where they beylong and replace with positive feel good throughts. Dwell only on the self serving friendly thoughts, becuase you are the creator of your world. What you think about effects your reality.
Here is an angle of the garden that you may not have seen- it looks pretty overgrown from the back. I have three zucchini plants that have taken over, an absolute bucketload of tomatoes (some intentional, some self seeded), snow peas that are climbing all over everything (including tangled through some tomatoes), enough rocket to feed all of Australia, Sweet peas, Parsley, eggplants (a bit hidden but you can still see them), lettuce, chillies, carrots, garlic, basil, a few flower varieties, onions, coriander, bok choy and silverbeet. It takes a lot of time to keep on top of it but I find it very therapeutic.
Chickpea “tuna” sandwiches have been a staple for me lately 🌿
To make chickpea “tuna” all you do is rinse a can of chickpeas and add that to a mixing bowl. Then add 3 tablespoons of vegan mayo, some finely chopped celery (1-2 stalks) and minced red onion (1/4 cup) and chopped pickles (1-2) if you want. You can also add 1 mini diced cucumber. Also add some garlic powder (or fresh minced garlic), dill, salt, paprika and black pepper. Then add lemon juice and/or 1 tablespoon of vinegar. Mix everything together and mash it so that some of the chickpeas are crushed, and that's it! I never measure anything and it turns out delicious every time. Please make it if you haven't already, it’s perfect for dipping veggies or crackers in, it’s also amazing in a wrap or sandwich with lettuce 😊
I bought a @lushcosmetics solid body wash awhile ago and just started using it. It’s kind of odd. The scent is nice, but it’s awkward to use. The shape is weird to be rubbing over my body (maybe I should just rub it between my hands to get the lather). I don’t really like bars of soap as I feel they don’t wash away as clean as typical body wash and this feels the same as soap to me. I’ll use it up but I probably won’t buy another. #vegansofig#vegan#vegansofinstagram#lush#veganbodywash#solidbodywash
It’s safe to say I am absolutely LOVING my new meal plan. This is my favourite dish so far from the first week of meals and I’m so excited for more. The plan rotates every 2 weeks but this recipe is so nice and simple but super tasty and nutritious 😍
Recipe up in our health hub as we speak xx
when he’s vegan, knows his harry potter house, and calls himself a feminist lol
2182919 April, 2019
#vegan Truffle Mushroom Linguine @nomvnom_sg
I have been craving for pasta so much these days that I actually dreamt about it. Decided to satiate my craving and popped by nomVnom. After hearing all the rave reviews of this café, I finally got around to try it for myself! 😋 All in all, craving satiated. Women’s woes 😅
233318 April, 2019
#vegan King Oyster Mushroom (grilled king oyster mushroom with asparagus, artichoke, roasted potatoes and tomatoes)
Being one of the pioneer vegetarian restaurants in Singapore, Original Sin serves Mediterranean and Italian cuisines. Being exquisite in their food presentation and uniqueness in cuisine, they have definitely withstood the test of time.
Vegans fret not, a legend on the menu lets you know which dishes can be prepared vegan and gluten-free! So it is definitely a vegan-friendly restaurant!