Plant Powered Planet Magazine

Plant 

Powered 

Planet 

FREE 

Issue #2 

Aug 2021 

CRYSTAL BONNET 

Danielle Maupertuis speaks with 

fellow dessert chef Crystal 

FEEDING YOUR 

VEGAN CHILD 

Mythbusting with NHS Dietician 

Sandra Hood 

THE PLANT BASED 

ATHLETE 

Robert Cheeke on the book’s success 

Danny Hatchard 

On Eastenders and upcoming TV performances

Contents 

People 

Danny Hatchard 10 

Robert Cheeke & 

The Plant-Based Athlete 44 

A Day In The Life: Juliet Gellatley 90 

10 

Rich Hardy & Vegan Organic Network 98 

Vegan Careers: Fashion Design, 

Hairdressing, Police & Public Speaking 108 

90 

Lifestyle 

Feeding Your Vegan Child with 

NHS Dietitian Sandra Hood RD 18 

Top Picks: Lifestyle 32 

Passport-Free Travel: 5 Tips For 

New Vegan Adventurers! 64 

18 

Vegan Traders Union: Vegan Art 86 

Vegan Shoes with Karin Ridgers 96 

Vegan Challenges with 

Josh Allerton 120 

Published by VegfestUK Ltd: info@vegfest.co.uk // Plant Powered Planet: www.plantpoweredplanet.co.uk

44 

98 

108 

32 

64 

16 

86 

96 

120

Contents: 

continued 

Education 

Vegan Society: Planting Value 

In The Food System with Alex 

Lockwood 40 

52 

The Vegan Vet: Dr. Lucy 

Claire McKinna 52 

The Vegetable Plot with Tony 

Bishop-Weston 80 

Veganic Growing Tips with 

Piers Warren 102 

126 

Vegetarian For Life 126 

Food 

Goal Power: The Healthy Snack 

Premiering Across Europe 24 

Vegan Ice Cream with Karin Ridgers 30 

24 

Crystal Bonnet: Queen of 

Raw Desserts, with Danielle 

Maupertuis 70 

What’s The Story, Stem & Glory? 130 

70 

Published by VegfestUK Ltd: info@vegfest.co.uk // Plant Powered Planet: www.plantpoweredplanet.co.uk

Editor 

Karin Ridgers 

Content 

Tim Barford 

Design 

Pete Metcalfe 

Advertising 

Chris Byford 

Welcome 

Hello and welcome to Issue 2 of our fab 

new free online magazine Plant Powered 

Planet! I’m Karin the editor and I get the 

honour to say hello and introduce this 

great summer special edition. 

Issue 2 is full up with fantastic interviews and focuses on the best the plant based 

lifestyle has to offer the discerning 21st century individual, who values animals, environment 

and people when making lifestyle consumer choices. Our regular contributors 

Tony Bishop Weston (The Vegetable Plot) and Daniele Maupertuis (Vegans Deserve 

Better than a Fruit Salad) return with their summer special seasonal sprinklings of 

plant based gold dust, including asking the question ‘Are you eating too much ultra 

processed vegan pap?’ and a wonderful raw vegan cheesecake recipe, and we were 

thrilled to catch up with our star 3 guests for issue 2, BodyBuilder Robert Cheeke, 

Activist Juliet Gellatley and Actor Danny Hatchard. 

The Vegan Organic Network make their regular appearance including more seasonal 

veganic gardening tips from author Piers Warren, Emma Fry once more takes us on 

a few vegan travel tips, and we take a look at new book ‘Feeding Your Vegan Child’ 

alongside the launch of new vegan snacks and motivational packs brand GoalPower, 

before getting to chat with The Vegan Vet about companion animals and plant based 

diets – followed by some awesome top picks from ProGroom and Vegeco! 

There’s a summery roundup for vegan ice cream options and some fab lifestyle choices 

along with the best in vegan shoes, and our regular visit to the Vegan Traders 

Union features a number of vegan artists and their creations. There’s also a visit to 

plant based restaurant Stem & Glory and a fun look at how to stay vegan in the face 

of some of the obstacles in place, and a short interview with Alex Lockwood about 

sustainable plant based food systems, before we make a short trip to say hello to our 

friends at V For Life who give us an update on their incredible work in care homes, and 

then to cap off a wonderful uplifting summer special, we take a fascinating glimpse 

into the lives of 4 vegan careers in what should be a regular feature in future issues of 

Plant Powered Planet! 

Talking of future issues – issue 3 is out in November 2021, with Issue 1 available 

HERE to read if you haven’t already. 

Stay safe my luvvlies and see you in the autumn!! 

Karin xx 

The views expressed in Plant Powered Planet Magazine do not necessarily reflect the views of the Editor 

nor VegfestUK Ltd, and neither the Editor, Design Team or VegfestUK Ltd accept any liability for any 

matter in the magazine, nor can be held responsibile for any actions taken as a result of the content of 

this magazine. Advertisements and paid promotional copy are accepted without implying endorsement 

by the editor or publishers. Paid promotional copy is marked ‘Promotion’ on the appropriate pages.

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Publications to date: 

Plant 

Powered 

Planet 

FREE 

Issue #2 

Aug 2021 

CRYSTAL BONNET 

Danielle Maupertuis speaks with 

fellow dessert chef Crystal 

FEEDING YOUR 

VEGAN CHILD 

Mythbusting with NHS Dietician 

Sandra Hood 

THE PLANT BASED 

ATHLETE 

Robert Cheeke on the book’s success 

Danny Hatchard 

On Eastenders and upcoming TV performances 

#1 

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Plant Powered Planet I 7

As the ultimate go-to experience 

for the freshest 

food, entertainment, ethical 

products, and cutting-edge 

information on plant-based 

living, VegfestUK are now 

launching Global Vegfest, 

a series of online events 

with international demonstrators, 

free to attend 

and bursting with delicious 

innovation. 

As pioneers on the UK 

vegan festival scene, 

VegfestUK have led the way 

for showcasing the very 

best in ethical living since 

their launch in 2003. As 

the starting point for many 

vegan brands, they are 

synonymous with healthy 

international cuisine and 

conscious lifestyle products 

that work towards sustainable 

living and a cleaner 

future. 

Global Vegfest will include a 

wide variety of talks covering 

all aspects of the plantbased 

lifestyle, including 

nutritional talks, activism 

lectures, live cookery demos 

from around the world, 

and showcasing new vegan 

products, with an online 

marketplace and special offers 

operating all weekend. 

Organiser Tim Barford says, 

‘After the effects of the last 

18 months, we are looking 

forward to working beyond 

the confines of a live event 

and moving to an online 

platform, with a genuinely 

inclusive, safe environment 

that is positive, fun and 

more relevant than ever 

before. And we’re going 

global!’ 

Global Vegfest will be hosted 

online September 18th and 

19th 2021, and December 

18th and 19th2021 – full 

line up TBA. The event is 

free and supported by donations 

– visitors are invited 

to purchase Virtual Tickets 

at £5 & £10 to support the 

event www.vegfest.co.uk/ 

globalvegfest/tickets/

18th & 19th September 2021 

FREE ONLINE EVENT 

Talks - Panels - Entertainment 

Activists from around the globe 

Catering for both seasoned vegans and those completely new to 

plant based living, Global Vegfest will include cookery demos, nutrition 

talks, debates and discussion around vegan philosophy and 

lifestyle, activism and many of the attractions visitors would find 

at a live event, including a global marketplace for the latest vegan 

products – and in particular a wealth of knowledge, experience 

and experts in the field of plant based living. 


Danny 

Hatchard 

About Danny 

Danny-Boy Hatchard (born 

26 July 1991) is an English 

actor, best known for playing 

Lee Carter in the BBC 

soap opera EastEnders and 

Private Rhett Charlton Aka 

“Cheese” in BBC’s hit military 

drama Our Girl. 

Hatchard’s other credits 

include Steven Pierce in 

the 20th anniversary production 

of Beautiful Thing, 

and in 2019, Danny played 

Private Rhett Charlton in 

the fourth series of Our Girl. 

Most recently Danny was 

cast in Ridley Road, which 

is in post-production. 

Recent announcements 

confirm the show will air at 

some point this year, and 

we can’t wait. 

Danny! What’s 

up? Never a dull 

moment? 

Well there is never a dull 

moment in the House of 

Hatchard …. cooking, playing, 

you know the odd computer 

game. But to be honest, 

I try to get out of the 

house as much as I can. If 

I am indoors I’m cooking, or 

I’m on the peloton, or writing 

or I’ve got mates around 

or just playing with the dog. 

Yeah, it’s very chilled round 

here. Not manic but I 

wouldn’t say it’s dull either! 

Ridley Road – looks 

a winner! Grim story 

line? 

Well, it is a thriller set in the 

60s. It’s based on the novel 

of the same name by the 

author Joe Bloom. Some of 

your readers may or may 

not have read it, but it’s a 

fantastic novel. 

The storyline is based 

around two Jewish lovers 

who end up going undercover 

as part of the National 

Socialist Movement, which 

was run by a huge fascist 

and Neo-Nazi called Colin 

Jordan. 

It’s a thriller. And I don’t 

want to go into it all too 

much, because I’m terrible 

at giving away spoilers! 

But yeah, it’s going to be a 

fantastic show. I play Colin 

Jordan’s right-hand man 

- so I play a bit of a nasty 

piece of work, and a clear 

product of his environment 

and miseducation. 


“Teach yourself one vegan 

meal every single Monday...by 

the end of the year you’ll have 

52 different things on your 

menu and you can literally eat 

and pick and choose one of 

those for the rest of your life, 

every single day. 


Tough during 

lockdown for actors? 

Yes, incredibly tough. Many 

of my friends have had to find 

work elsewhere. Whether 

that be in Waitrose, delivering 

for Amazon, working 

anywhere and everywhere 

so that they can earn money 

because a lot of them 

weren’t furloughed. There’s 

a lot of uncertainty around 

theatre, especially because 

shows are being cancelled 

left right and centre, even 

though they’d been promised 

a job six months prior. 

What do you snack 

on during filming? 

Well it may be boring, but for 

me, it has to be hummus, 

carrot sticks, radish, toast, 

you know, like little soldiers 

with hummus! Sliced bell 

peppers dipped in hummus. 

Really that is literally 

the thing that I snack on the 

most. If not, I’ll make like a 

couple of wraps or something 

like I’ll make some 

Linda McCartney shredded 

duck wraps with shredded 

carrots, shredded spring 

onions, and shredded cucumber 

and whack some 

hoisin sauce on there - and 

its always delicious. 

Everyone knows 

you as Lee Carter in 

Eastenders – Mick 

and Linda’s son. 

That must a been a 

giggle? 

It was amazing. I had an incredible 

time on the show. 

I learned so much while I 

was there, however unfortunately 

there is some level 

of stigma around actors 

who are in soaps. They’re 

called soap actors, but 

they shouldn’t be because 

they’re not soap actors. 

They are actors, and they 

just so happened to be in a 

soap. 

It can be quite frustrating 

because these actors are 


among the best actors I’ve 

ever worked with and their 

level of work ethic is like 

no other. At Ridley Road we 

filmed four episodes over 

a period of three to four 

months. But four episodes 

of EastEnders could easily 

be filmed in one week. 

So hopefully that gives you 

some level of perspective. 

It’s an incredible show to 

be a part of to work with 

Danny Dyer, Kelly Bright 

and the rest of the Carter 

clan…. and to have formed 

the bond that I have with 

them. It was an honour and 

a privilege, and I will always 

fly the EastEnders flag. 

And your ex-screen 

sister Nancy Carter 

is vegan! We spotted 

that this summer… 

Will Ridley Road be 

flying vegan colours? 

I did not know that! 

So those of you who don’t 

know Nancy Carter is played 

by an actress called Maddie 

Hill. I had absolutely no idea 

that she was vegan, but me 

and Maddie don’t really talk 

all that much - partly because 

we’ve actually been 

really busy. 

And flying vegan colours? 

I doubt it. You know, it’s in 

the 60s. I’m not really sure. 

But it’s a nice thought. 

Do you have your eye 

on films at all? Or 

theatre? Or is it TV? 

I do not discriminate with 

regards to work. But yeah, 

I really don’t mind what I 

do next with regards to TV, 

film or theatre, but as long 

as it’s classy and it’s something 

that I would enjoy I’ll 

happily do it. 

Fave vegan din dins?! 

It’s really, really difficult to 

pick because I love all the 

vegan food that I cook! And 

that’s not just me being biased 

to my own cooking 

skills! But if I was to step 

away from my own personal 

favourites of me in the 

kitchen, or what I cook in 


the kitchen, I would have to 

say I adore a What the Pitta 

kebab wrap. I love it. It just 

blows my mind every single 

time. I could eat it all day 

long, but unfortunately it is 

vegan junk food! 

Future of veganism? 

There are just so many benefits 

to being vegan - and 

adopting a plant-based diet 

is going to take over because 

everybody wants to 

live longer and everybody 

wants to look after themselves. 

A lot of people are 

wising up to the fact that 

animal agriculture and the 

dairy industry is barbaric. 

And the more people learn 

about it, the quicker we 

can, as a society, adopt 

predominantly a vegan diet 

and change the world. 

Tips for newbies?! 

The top tip for newbies… 

take it easy. I feel like a 

lot of newbies don’t stick 

to it because they get so 

overwhelmed by completely 

changing and switching 

to a vegan diet because of 

their lack of education and 

understanding of what they 

can use to cook different 

things like replacements 

of cheese and milks in this 

that and the other. I would 

always say take your time 

with it. First of all, replace 

your butter with flora. 

Flora original or Flora light 

because it tastes exactly 

the same as butter and it’s 

totally vegan. 


And you won’t feel like 

you’ve made that much of 

a difference but you have 

because what you’re essentially 

doing is boycotting 

other butters and margarines 

that have animal products 

in and the more people 

who boycott those, the less 

likely they are to continue to 

manufacture them and exploit 

animals and therefore 

adopt vegan ingredients. 

And then milks you know, 

you got hemp milk, rice milk, 

almond milk, soya milk, oat 

milk, cashew milk, but you 

want cows titty milk…?! I 

mean, listen, I would say 

the best thing for you to do 

would be to find one of them 

that you like, my personal 

favourite is Oatly Barista. I 

have it in everything. 

And then when I have more 

porridge, I have soya milk 

because it’s got a natural 

taste and a natural sweetener 

in it, which just tastes 

delicious. And it’s nice and 

creamy. 

And then just take your 

time discovering new things 

to cook - and I said this on 

VegfestUK Chat …. teach 

yourself one vegan meal 

every single Monday, or 

whatever day you pick. 

Choose one vegan meal 

that you’re going to learn to 

cook once a week and by 

the end of the year you have 

52 different things on your 

menu and you can literally 

eat and pick and choose 

one of those for the rest of 

your life every single day. 

You will never get bored 

because 52 different dishes 

to cook is a lot of choices. 

I don’t think people usually 

learn to cook more than 

10 things. And being a vegan 

would be a doddle after 

that! 

Also learn to use seasoning 

as well… I don’t know what 

it is with predominantly 

white Western culture, but 

we think seasoning is salt 

and pepper. It’s not! It can 

be paprika, onion powders 

and garlic powders, herbs 

and spices. Turmeric, curry 

powders and it just makes 

food so much more exciting. 

Also go on social media and 

start looking at people that 

are vegan and start looking 

at people that are teaching 

how to cook new vegan 

things, and suddenly it’ll 

just become more exciting. 

Danny on ‘Karin’s Christmas Cracker!’ 




Feeding 

Your 

Vegan 

Child 

NHS Dietitian 

Sandra Hood 

Debunks 

Myths of 

Malnutrition 

I am super excited to read the essential new parenting 

book for vegan families: Feeding Your Vegan 

Child by NHS Dietician, Sandra Hood RD. 

I have yet to come across such a comprehensive 

and practical handbook for vegans which debunks 

myths about malnutrition on a vegan diet and reassures 

and empowers parents wishing to raise their 

child within a vegan lifestyle. A lifestyle that is becoming 

more and more popular and essential for 

the wellbeing of humans as well as the Earth. 

This book is a factual guide for parents and healthcare 

professionals with questions and concerns 

about a vegan diet, as with any diet there can be 

pitfalls to avoid and Sandra’s nutritional advice and 

guidance is indispensable in a time where many 

people butt heads about plant based and vegan diets 

and it’s a breath of fresh air to have this uncomplicated 

guide full of ideas, recipes and advice from 

real vegan families! 


How do I get my child 

to eat vegetables? 

As with any food it is about 

taste and texture. Children 

often prefer raw in preference 

to cooked so it is a 

matter of experimenting. 

For example raw vegetables 

that are often popular with 

children are broccoli and 

carrots, also parsnips, peas 

and sweetcorn. Introducing 

a variety of colourful vegetables 

and presenting then 

in different ways is the key. 

For example spirulising, 

grating and adding dips. If 

you are fortunate enough to 

have the space to grow vegetables 

in your garden or in 

an allotment, get your child 

involved. This frequently 

leads to them wanting to 

eat the produce grown. If 

you don’t have a garden, 

sprouting seeds and grains 

on a windowsill is very quick 

and easy and children can 

quickly see the result. Last 

but not least, children emulate 

our behaviour so it 

is important that they see 

adults eating and enjoying 

a variety of vegetables. 

What supplements 

should I give my 

child? 

From 6 months of age vegan 

infants need to include 

a reliable source of vitamin 

B12 of at least 1 microgram 

per day. The most reliable 

source is through supplements. 

The foods fortified 

with vitamin B12 include 

plant milks, yeast extracts, 

yeast flakes and breakfast 

cereals. However you 

need to check food labels 

to ensure these foods are 

fortified. 

Vitamin B12 supplementation 

should continue 

throughout life. If relying 

on fortified foods, aim for 

at least 3 mcg per day. If 

your child is taking a supplement 

this can increase 

to 5 mcg at one year of age, 

up to at least 25mcg during 

adolescence. Vitamin B12 

is a water soluble vitamin 

and this means any excess 

is quickly excreted in the 

urine. Therefore it is very 

rare for anyone to take too 

much of this nutrient. 

The Department of Health 

recommends that all breast 

fed infants should be given 

a vitamin D supplement of 

10 mcg per day from birth. 

Infant formula contains vitamin 

D so these infants 

do not need to start supplementation 

until 6 months of 

age. Vitamin D supplementation 

should continue up to 

5 years’ of age. In addition, 

it is recommended that all 

children, whether vegan, 

vegetarian or omnivore 

should take a supplement 

including vitamins A and C. 

There are differing views as 

to whether children actually 

needs these extra vitamins 

A and C. They are really a 

safeguard to protect an infant 

through times of illness 

or faddy eating. 

All other vitamins and minerals 

should be met by 

choosing a varied healthy 

diet. If you feel your child 

needs any other vitamin 

or mineral supplements, 

please discuss this with 

your healthcare professional. 

A supplement needs to 

be appropriate to a particular 

age. 


Are you sure vegan 

diets are safe for 

children? 

Vegan diets for children 

were first nutritionally assessed 

as far back as 

1968. This was by Pamela 

Mumford, a lecturer in nutrition 

at Queen Elizabeth 

College, University of 

London in collaboration 

with Dr Frey Ellis MD FRC 

Path. Miss Mumford wrote 

“in general the diets appear 

to be perfectly satisfactory 

to support normal growth in 

the children”. She reported 

that few children achieved 

the calorie intakes recommended 

by the Department 

of Health but as these were 

being reviewed and childhood 

obesity was causing 

concern she suggested this 

was probably a good thing! 

Miss Mumford compared 

the vegan diet with the national 

average and commented 

that the lower concentration 

of fat and more 

carbohydrate was good. 

In addition the amount 

and quality of protein consumed 

was “more than adequate”. 

Her assessment 

also found that iron intakes 

were above average 

in most cases, reaching 

those recommended by the 

World Health Organisation 

which allowed for the lower 

absorption of iron from 

the diet when all the food is 

derived from plant sources. 

Calcium intakes appeared 

to be lower than recommended 

in the under five 

year olds but noted that the 

amount provided by drinking 

water wasn’t included in 


Photo credit: Dish by Iida van der Byl-Knoefel 

www.akitchenfairytale.com Instagram: 

@akitchenfairytale 

the calculations. However 

interestingly Miss Mumford 

stated that “that many people 

have good bones and 

teeth and achieve full stature 

on similar low intakes 

providing their diet contains 

adequate vitamin D and/ 

or they are sufficiently exposed 

to sunlight”. 

Since this interesting assessment, 

there have been 

a number of small studies 

looking at the growth and 

development of vegan children 

and they all come to 

the same conclusion. That 

a “well-planned vegan diets, 

when based on a wide 

variety of plant foods and 

excluding all animal derivates, 

can provide adequate 

nutrition throughout 

all stages of life”. Any type 

of diet has the potential for 

pitfalls and deficiencies. 

Many people fail to recognise 

that there is as much 

potential for nutritional deficiencies 

in children who eat 

a western-style diet as in 

those who eat a vegan diet. 

We are still learning about 

the benefits of vegan diets 

for children but what we do 

know is that they are very 

protective. 



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Vegan Ice Cream 

By Karin Ridgers 

According to Allied Market Research the Vegan Ice Cream Market 

is set to reach $805.3 Mn globally by 2027. Well I don’t mind 

what is driving this massive trend – as long as its better for the 

cows and the planet! 

I have to admit I am a vanilla fan 

when it comes to ice cream... and 

it was the original Swedish Glace 

that even helped me go vegan 25 

years ago – I thought if vegan ice 

cream can taste this good who 

needs cow milk products!? (Back 

then we had several vegan brands 

(including the yummy Tofutti) and 

Swedish Glace had various flavours 

including “pear” – that tasted 

like pear drops! 

Now of course in health food 

stores and supermarkets there is 

an array of vegan ice creams and 

to my sons delight we can even 

find a vegan ice cream when going 

out for the day to the seaside. 

I still find this amazing and often 

take a photo of “vegan ice cream 

available here” signs – however it 

really has become the norm now! 

Many are soya based, coconut 

based, and nut based. Always best 

to leave out for a few minutes before 

serving and get yourself one 

of those ice cream scoopers for 

a professional look. My tip is to 

leave the scooper in warm water 

before using on your ice cream. 

Pictured: Dappa Ice Cream - www.getdappa.com 


Italian Valsoia is one to try – their 

raspberry ripple is fantastic and 

they even have little vegan ice 

cream sandwiches too. 

Cecily’s has brought the dairy free 

to Cornish ice cream – bringing 

back childhood memories (pre 

vegan) of ice cream you only got 

while on your summer holidays. 

Northern Bloc is also one to 

add to your shopping list – with 

rich flavours such as Chocolate 

and Orange Blossom as well as 

Hazelnut and Rose. 

Perfect World’s plant based icecream 

is also high in vitamins and 

minerals as well as no added sugar 

and keto friendly – we like the 

pistachio flavour. 

Also remember to check the ingredients of 

your ice cream cones too! Some do contain 

cow milk, e numbers and artificial ingredients 

that could be non vegan. 

Now because of the good quality ingredients 

and buying from the smaller companies 

your vegan ice cream may well turn into a 

bit of an investment with many tubs costing 

upwards of £6! If you decide that the 

flavour or even texture wasn’t to your liking, 

then you can always blend into an ice cream 

milkshake. 

And enjoy! 


Vegan Lifestyle 

‘Vegan’ doesn’t just mean the food you eat. As veganism is a philosophy, 

seeking to exclude wherever practicable and possible the use or 

commodification of animals, this can and does relate to many decisions 

we make in a typical day. In this issue we recommend some key ’every-day’ 

products and services that if you’re not aware of them yet, you’ll be glad to 

know about them now. 

Humane Wildlife Solutions 

Humane Wildlife Solutions is Europe’s only multi 

award winning vegan alternative to pest control, 

Helping businesses and domestic clients with 

wildlife issues without harming any wildlife. We 

help people over come wildlfie conflict by keeping 

your premises secure from wildlife intrusion. So if 

you need help with any wildlife issues please get 

in contact today. 

humanewildlifesolutions.co.uk 

Harvest & Filter 

Urban dwellers can grow plant-focused food in small 

spaces with Harvest & Filter’s wild and heirloom seeds 

collection. 

Expect wild varieties; ancestral crops and plants which 

have for centuries been recognised for their medicinal-like 

qualities. 

Encouraging vegan-friendly and organic growing methods, 

each pack of untreated seeds comes together with 

simple instructions, helpful tips and handy measurement 

guide. 

The ability to deliver such seeds is just one way Harvest 

& Filter is keeping alive the use of ancient, traditional, 

and holistic methods towards better health. 

Company name I 32 

32 I Plant Powered Planet 

A full list of seeds can be found by joining Harvest & 

Filter. 

www.harvestandfilter.co.uk

Organicup 

Easier. Healthier. Greener. 

Ever since our founding in 2012, it has always been about more than cups. We believe no one should be 

held back by their body. We believe period products should not contain harmful chemicals nor absorb natural 

bodily secretions, resulting in infections. Periods should not be the cause of major pollution. And they 

should never, ever be a source of shame. 

With three sizes to suit every stage the female body may travel through: Mini for teenagers, A for pre vaginal 

birth and B for post vaginal birth. Made from 100% medical grade silicone, no chemicals and no dyes, 

silicone made from quartz, the second most abundant mineral in the earth’s crust. 

www.organicup.com 

Lazy Vegan 

Give yourself and the planet a break! Lazy Vegan makes 

plant based ready meals with a mission: to make it easy 

for people to eat vegan. All the Lazy Vegan meals are 

healthy delicious ready to cook meals that are free from 

gluten and soy, but packed with veggies and protein. 

Perfect for your busy (or lazy) days because the meals are 

ready in 8 minutes! Sounds amazing right? And let’s be 

honest, making a perfect creamy risotto can take ages! 

Well not anymore. Lazy Vegan did all the work for you so 

you can be a little lazy. The new flavour, Italian Risotto, is 

now available exclusively at Waitrose. You can find all the 

Lazy Vegan meals in the freezer to make sure vitamins and 

other nutrients are properly maintained from the moment 

of harvest all the way to the kitchen. 

lazyvegan.com 


Vegan Lifestyle: continued 

Yummzy 

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Planting Value 

In The Food System By Alex Lockwood 

What will our food system of the future look like? 

Hopefully one that is sustainable, secure, and fair for all. 

The Vegan Society launched a major new piece of research in 

July looking at just what we need if we are to get to that system - 

and yes, it is of 

course plant-based. 


Coming in the same week as 

the National Food Strategy, 

which called for 30% more 

fruit and veg in our diets (on 

prescription of those who 

need them most!), and a 

30% reduction in meat consumption, 

it’s heartening to 

see how many mainstream 

positions are adopting this 

direction of travel towards 

plant-based foods. 

CHECK OUT 

THE REPORT 

Our Vegan Society report— 

Planting Value in the Food 

System—goes further, and 

is fairer. A food system 

cannot be fair unless it is 

fair for everyone—including 

animals. With the National 

Food Strategy requiring a 

response from government 

by January 2022, this is the 

best opportunity in the last 

75 years to get food done 

right. 

Here in the UK, we need to 

increase two things within 

the system: 1) the value, 

and 2) the fairness, with 

which we produce food in 

this country. In fact, three 

things, because we 3) need 

to invest in our fruit and veg 

production. We grow a tiny 

proportion of the fresh food 

we eat, importing the rest. 

As the author of that report, 

I needed to know what challenges 

and obstacles farmers 

face. I could only do that 

by speaking to all those involved. 

This approach is important, 

we take a multi-criteria 

approach to food and 

land use. So I sat round the 

table with people across 

food and farming, to understand 

the issues from their 

perspective and work towards 

a shared vision. 


Coming in the same week as 

the National Food Strategy, 

which called for 30% more 

fruit and veg in our diets (on 

prescription of those who 

need them most!), and a 

30% reduction in meat consumption, 

it’s heartening to 

see how many mainstream 

positions are adopting this 

direction of travel towards 

plant-based foods. 

Our Vegan Society report— 

Planting Value in the Food 

System—goes further, and 

is fairer. A food system 

cannot be fair unless it is 

fair for everyone—including 

animals. With the National 

Food Strategy requiring a 

response from government 

by January 2022, this is the 

best opportunity in the last 

75 years to get food done 

right. 

Here in the UK, we need to 

increase two things within 

the system: 

1) the value, and 

2) the fairness, with which 

we produce food in this 

country. 

In fact, three things, because 

we 

3) need to invest in our fruit 

and veg production. We 

grow a tiny proportion of the 

fresh food we eat, importing 

the rest. 

As the author of that report, 

I needed to know what challenges 

and obstacles farmers 

face. I could only do that 

by speaking to all those involved. 

This approach is important, 

we take a multi-criteria 

approach to food and 

land use. So I sat round the 

table with people across 

food and farming, to understand 

the issues from their 

perspective and work towards 

a shared vision. 

So, what’s in the report? 

There are three proposals 

for pieces of legislation. 

These are: 

1) a new Food Sustainability Bill 

2) a Wellbeing of Future 

Generations Bill 

3) an End to Animal Slaughter Bill 

The first two should be implemented 

in the next six 

years to bring UK food policy 

into alignment with legal 

commitments to tackle climate 

change and achieve 

the 2030 Sustainable 

Development Goals. The 


third will follow as we shift 

onto this transition. 

A Food Sustainability Bill is 

needed that goes beyond 

the Agriculture Act and 

Environment Bill. It will be 

backed by legally binding 

targets and new governance 

mechanisms to underpin 

social, cultural and 

planetary well-being. 

And a Well-being of Future 

Generations Bill for England, 

Scotland and Northern 

Ireland, will align the rest 

of the UK with Wales. Then 

together the four nations 

can frame decisions on environment, 

food, climate 

and health, and animals, in 

terms of future needs. 

We call for reduction targets 

and a pathway to a plantbased 

system. This should 

include government-set targets 

for reducing consumption 

of animal products, 

placing us on a transition 

pathway to a plant-based 

food system. 

And we propose a National 

Food Sustainability Council 

to provide oversight of government 

in a framework of 

“policy coherence” adopted 

by Defra and across government 

to ensure policymakers 

see that a plant-based 

food system can provide 

real public value. 

I hope this report contributes 

a way to reimagine 

our story, reprogramme our 

food system, rewrite our 

policies, and change our relationship 

to animals and to 

each other. 

Check out the 

full report here 

Dr. Alex Lockwood is a writer and scholar working at the intersection 

of animals, activism and narrative theory. He was a founding member 

of Animal Rebellion, and is a Research Advisory Committee 

member for The Vegan Society. His 2016 memoir The Pig in Thin 

Air explored paths to connect climate change with the food we 

eat. He is a Senior Lecturer at the University of Sunderland and 

has published in Environmental Communication, Environmental 

Humanities, Animal Studies Journal, as well as the anthologies 

Vegan Geographies and The Vegan Studies Handbook. 


Robert Cheeke 

Author of The Plant Based Athlete 

Congratulations on 

publishing The Plant 

Based Athlete! 

How has life been 

treating you since 

it’s release? 

Thank you so much! This 

has been a lifetime in the 

making for me, as someone 

who has wanted to be an 

author since I was 8 years 

old, so it has been a dream 

come true. I am in my 26th 

year as a plant-based athlete, 

and this has been 

the biggest project I have 

ever completed. The Plant- 

Based Athlete became a 

New York Times Bestseller, 

a #1 International 

Bestseller, a Publisher’s 

Weekly Bestseller, and a #1 

Amazon Bestseller in 4 categories 

(Nutrition, Exercise 

and Fitness, Vegan Diets, 

and Sports Psychology). It 

has been a whirlwind past 

couple of months, but I am 

embracing it as I fulfilled my 

lifelong dream of becoming 

a bestselling author. 

The book is 

co-written by Matt 

Frazier, founder of No 

Meat Athlete. How 

did that partnership 

come about? 

I have known Matt Frazier, 

the founder of No Meat 

Athlete, for more than ten 

years. Matt manages perhaps 

the largest plantbased 

athlete community 

in the world, and he was 

my first choice as a co-author. 

I presented this idea 

of The Plant-Based Athlete 

to him, with the goal of telling 

the compelling stories of 

the world’s greatest plantbased 

athletes, and he enthusiastically 

agreed to collaborate 

on this book with 

me. The collaboration between 

Vegan Bodybuilding 

& Fitness and No Meat 

Athlete has been a long time 

coming, pairing two of the 

largest plant-based athlete 

communities in the world 

together, which resulted in 

publishing one of the bestselling 

books in the world, 

and it has been an honor to 

partner with my long-time 

friend on this meaningful 

project. 


“ 

I learned that actions 

taken today will impact 

tomorrow, but will also 

impact a week from now, 

a month from now, a year 

from now, and five, ten, or 

twenty years from now. 

It looks from the 

back cover that 

you have quite a 

few high-profile 

endorsements... 

Yeah, our book features 

amazing plant-based athletes, 

including Scott Jurek, 

Fiona Oakes, James Wilks, 

Orla Walsh, Rich Roll, and 

names you’d expect to see 

included in a book like 

this such as Rip Esselstyn, 

Dotsie Bausch, and 

Brendan Brazier, and the 

experts who endorsed our 

book are just as impressive. 

We’re fortunate to have the 

support of iconic members 

of the plant-based, health, 

and nutrition communities, 

including Dr. T. Colin 

Campbell, Brenda Davis, 

RD, Dr. Caldwell B. Esselstyn 

Jr., Chloe Coscarelli, John 

Robbins, Dr. Will Bulsiewicz, 

and a bunch of others. It is 

” 

such a rewarding feeling to 

have their sincere support 

of The Plant-Based Athlete. 

Dr. Michael Greger, 

MD wrote the 

Foreword, is that 

right? 

We are very fortunate 

and grateful to have the 

foreword for The Plant- 

Based Athlete written by 

Dr. Michael Greger from 

NutritionFacts.org, who has 

been a role model and inspiration 

to both me and 

Matt for years. Having experts 

like Greger, Campbell, 

Esselstyn, Robbins, Davis, 

and so many others, including 

the wide range of elite 

athletes, makes The Plant- 

Based Athlete a well-rounded 

resource that nearly 100 

athletes and experts contributed 

to. 


How long did the 

book take to write, 

and what was your 

process? 

Believe it or not, I first wrote 

the proposal for The Plant- 

Based Athlete in 2013, 

when it was nearly accepted 

by a publisher back then, 

but it did not end up landing 

a publishing deal, and it sat 

on the back burner while I 

wrote and published other 

books, including Shred It! 

and Plant-Based Muscle. 

Then, in 2018, I revisited 

the idea of releasing this 

book, wrote a new proposal, 

got a new agent, landed 

Matt as a co-author, and 

then I went to work writing 

the book in 2019. The book 

took about a year to write, 

with many, many months 

(nearly another year) rewriting 

and editing until it 

was finally completed. We 

submitted the manuscript 

exactly a full year before it 

was published. The whole 

process took a little more 

than two years. 

As well as 

information, facts, 

motivation, 

anecdotes and meal 

plans, there are 

also lots of recipes - 

where did you source 

these from? Are 

they recipes you use 

personally? 

One of the most exciting 

aspects about The Plant- 

Based Athlete, from my perspective, 

is that the recipes 

were contributed by the elite 

plant-based athletes featured 

in the book. Therefore, 

the recipes are not just 

mine, and not just Matt’s, 

but readers get to see the 

exact recipes that worldclass 

plant-based athletes 

actually use. Matt and I also 

use the recipes from the 

book, and in fact, during our 

book launch, I was enjoying 

some of the recipes from 

the back of the book to fuel 

our very busy book launch. 

In addition to the recipes 

contributed by the athletes, 

there is also a Day In The 

Life section where many of 

the world’s greatest plantbased 

athletes share an insiders 

look into their entire 

day, from their breakfast, 

to their pre-and post-workout 

meals, their workouts, 

lunch, dinner, dessert, and 


even their routines and 

techniques to effectively recover 

from workouts. There 

are about 25 day in the life 

routines shared in the book, 

and more than 60 recipes. 

How did you get 

started on a plant 

based journey? 

I became a plant-based athlete 

in 1995, as a 15-yearold 

5-sport athlete when I 

got involved in animal rights. 

I became vegan for the animals, 

and as someone who 

grew up on a farm, and lived 

on a farm for more than 20 

years, reducing animal suffering 

became a passion of 

mine, and I turned into a vegan 

athlete, advocate, and 

activist. I am still driven by 

animal rights today, more 

than a quarter century after 

becoming vegan. Over the 

course of my plant-based 

athlete career, I went from 

being a champion vegan 

runner to a champion vegan 

bodybuilder, gaining 

100 pounds in the process. 

My plant-based diet and 

vegan athlete lifestyle saw 

me grow from weighing 120 

pounds at age 15 to weighing 

220 pounds at age 41, 

and at times, I feel like I’m 

just getting started. 

Advice for getting 

people started? 

For those who are just embarking 

on a plant-based 

athlete lifestyle, I would recommend 

reading our book, 

The Plant-Based Athlete, because 

it is the number one 

resource for plant-based 

athletes, and represents my 

25-plus years experience 

and my co-author’s 10-plus 

years experience as plantbased 

athletes, complete 

with nutrition information, 

meal plans, recipes, day 

in the life routines, grocery 

shopping lists, athlete stories, 

and more. You can also 

visit our websites, www.veganbodybuilding.com 

and 

www.nomeatathlete.com 

for decades worth of articles 

about building muscle, 

burning fat, and improving 

endurance on a plant-based 

diet. 

When it comes to 

training, are there 

any specific foods 

that you consume? 

And why? 

Meal timing around workouts 

can be important, and 

I recommend eating complex 

carbohydrates before a 

workout, such as foods like 

oats, rice, beans, vegetables, 

or fruits (my favorite), 

and a balanced nutrition 

approach of carbohydrates, 

proteins, and fats following 

a workout. Basically, 

you want to have adequate 

fuel before a workout, and 

carbohydrate is our body’s 


preferred fuel source, and 

you want to replenish glycogen 

(carbohydrates), electrolytes 

(carbohydrates), 

amino acids to repair muscle 

(protein), and calorie 

dense foods with essential 

nutrients like Omega-3 

(fats, as well as protein and 

carbohydrates for other calorie 

dense options) after a 

workout. I recommend eating 

slower releasing (longer 

lasting energy) carbohydrates 

like oats, potatoes, 

yams, rice and beans an 

hour or two before a workout, 

but fruit (quick energy 

to be used up right away), 

such as bananas, stone 

fruit (peaches, apricots, 

etc.), and berries immediately 

before a workout. 

C’mon then – we all 

want to know – how 

do you get those 

gains! 

I have found success as 

a plant-based athlete because 

of three primary 

reasons: 

1. I learned to believe in 

myself at a young age, and 

whether it was becoming 

a champion athlete or a 

bestselling author, I’ve always 

believed in myself. If 

you don’t believe that you 

can accomplish something, 

nobody else is going to believe 

in you either. It starts 

with you, and the actions 

you take to support your 

goals. 

2. I always found ways to 

connect the dots ahead of 

time. I learned that actions 

taken today will impact tomorrow, 

but will also impact 

a week from now, a month 

from now, a year from now, 

and five, ten, or twenty years 

from now. I’ve always been 

focused on consistency 

and maximizing the 1,440 

minutes we have each day, 

working toward meaningful 

goals. Connecting the 

dots in advance allowed 

me to visualize my future, 

even when I was a skinny 

vegan farm kid dreaming 

of being bigger and stronger 

someday. I believed it 

into existence, and then 

worked incredibly hard, with 

transparency and accountability, 

turning my goals and 

dreams into my reality. 

3. I learned the importance 

of nutrient density and calorie 

density, and that enabled 

me to have control 

over my outcomes, determining 

whether I would gain 

weight, lose weight, or stay 

the same, and that served 

me well as a runner, as a 

bodybuilder, and as an athlete 

in general. 


More than anything, I was 

able to discover what I was 

passionate about (saving 

animals and building muscle) 

and I worked at it day 

in and day out, and the 

results tend to speak for 

themselves after a lifetime 

of commitment to those 

endeavors. 

What’s next for Mr 

Cheeke in the Plant 

based world? 

After the success of The 

Plant-Based Athlete, I would 

love to embark on a professional 

writing career, writing 

books for the rest of my life. 

There will likely be at least 

one follow-up book to The 

Plant-Based Athlete, and 

then I have many other topics 

I want to write about, 

from children’s books to personal 

development books. 

I’ve written four books 

about the vegan fitness lifestyle, 

and I think I’m ready 

to tackle some new topics, 

and I look forward to seeing 

what’s next. For now, The 

Plant-Based Athlete is still 

very new, having been released 

on June 15, 2021, 

and I am looking forward 

to landing as many international 

translation deals 

as possible. We’ve already 

landed deals for translation 

in German, Chinese 

(Taiwan), and Italian, and 

we hope to get our book 

translated into many more 

languages soon. 

“ 

There will likely be 

at least one follow-up 

book to The Plant 

Based Athlete, and 

then I have many 

other topics I want 

to write about, from 

children’s books to 

personal development 

books. 

” 


MATT FRAZIER & ROBERT CHEEKE 

THE PLANT 

BASED 

ATHLETE 

“Matt Frazier 

and Robert 

Cheeke have 

written what 

should become 

the seminal 

book on diet, 

athleticism, and 

physical fitness.” 

T.COLIN CAMPBELL, PhD

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The Vegan Vet 

Dr Lucy Claire 

McKinna 

About 

Lucy 

Dr Lucy Claire (LC) McKinna 

- Veterinary Surgeon, BVSc, 

MSc, MRCVS graduated 

from Melbourne University 

in 2007, and has been a 

small animal veterinary 

surgeon since then. LC 

founded and ran the Fat 

Salad vegan food stall ‘Get 

In, Get Fed, Stay Healthy’ at 

UK summer festivals from 

2012 to 2017, also supplying 

independent health 

food shops in London. She 

has a lifetime interest in 

sustainability, corporate 

responsibility and animal 

welfare and has been vegan 

for 9 years now. 

Can companion 

animals be vegan? 

Yes dogs and cats can both 

be vegan. It’s very exciting 

actually - I remember sitting 

in a lecture hall many 

years ago as a vet student 

being told by a (rather old 

and probably well set in his 

ways) university lecturer 

that feeding dogs and cats 

a vegetarian diet is tantamount 

to animal cruelty 

- I imagine probably what 

he had in mind was bowfuls 

of boiled potatoes and 

beans, not sophisticated, 

nutritionally-complete recipes 

that tick all the boxes 

set by European Pet Food 

Standards Authority FEDIAF 

with compelling and delicious, 

natural flavours. 

Our knowledge has increased 

so much with the 

dawn of the internet- from 

the increased visibility and 

inherent cruelty of the meat 

trade, how animal protein 

from different species’ body 

parts goes through significant 

rendering and into 

many of the meat-based 

pet foods, our increased 

knowledge about the impact 

of farm animal production 

on the environment - to 

the increased knowledge 

of animal nutrition and sophistication 

to use plants 

and yeasts to provide the 

same amino acids found 


in meat, without the need 

for farm animal slaughter. 

Armed with all this indisputable 

knowledge, we can’t 

run from the obvious - that 

the diets of our ever-growing 

number of companion 

animals should be held 

and produced to the same 

moral and environmental 

standards of our own - and 

we’ve never been in a better 

position to do it. 

What companion 

animals thrive on 

a vegan diet – and 

what do you advise 

NOT to feed a vegan 

diet? 

In a nutshell, if you can provide 

all the right nutrients, 

it is possible to feed any 

companion animal on a vegan 

diet and to have them 

thrive. It’s not the ingredients 

per se that matter, 

it’s the nutrients. The diet 

must provide the nutrients 

in a high quality form (i.e 

those nutrients can be digested 

and absorbed by the 

eater). Of course, the food 

has to be the right texture, 

consistency plus delicious 

AND filling in order to fulfil! 

We want our animals to be 

happy and looking forward 

to their meals. 

When that lecturer was 

booming out that vegetarian 

diets were tantamount to 

animal cruelty, there were 

already vegetarian diets for 

dogs and cats on the market 


from companies way ahead 

of their time, and tens of 

thousands of dogs and cats 

have been maintained happily 

on them for years on 

years. Of course, the argument 

re-iterated by many is 

that it’s ‘not natural’ to feed 

plant-based food to dogs 

and cats but it seems we 

have a skewed interpretation 

of what natural really is. 

Feeding cats bluefin tuna, 

prawns, whitebait, salmon, 

sheep or cattle is far from 

natural - surely we should 

be instead opening up tins 

of ‘raw field mouse, small 

bird and rat’. Worming, defleaing, 

microchipping, vaccinating 

them, giving them 

dentals when their teeth 

start to decay and get infected 

and painful etc - not 

natural but thank god for 

scientific advances that we 

have these available to us. 

So it is too, we have advances 

with food. 

With the increased interest 

and traction in the plantbased 

companion animal 

sector in the last few 

years, more studies are 

being carried out to evaluate 

plant-based diets compared 

with conventional 

companion animal diets. 

A recent study carried out 

by vet Dr Andrew Knight, 

Fellow of the Royal College 

of Veterinary Surgeons - 

showed that cats and dogs 

on plant-based commercial 

diets enjoyed their meals 

as much as those on meatbased 

diets. Another of his 

recent studies showed that 

the nutritional soundness 

of commercial plant-based 

diets was the same or superior 

to meat-based diets. 

When adopting a dog 

or a cat can their diet 

be changed immediately 

or do you advise 

a gradual change? 

Because dogs and cats 

are often fed on only one 

brand or flavour of food as 

the majority of their diet for 

months at a time, their digestive 

systems do tend to 

get used to digesting only 

those ones. 

In order to reduce the risk 

of a very upset tummy when 

switching, you need to give 

their systems time to adjust. 

Ideally this is slowly 

over 10 days- starting with 

the new food as 10% of 

the total meal (90% the old 

food) on Day 1 and working 

up to 100% by Day 10. If 

you’re feeding dry (kibble), 

Another of his recent 

studies showed that the 

nutritional soundness of 

commercial plant-based 

diets was the same or 

superior to meat-based 

diets. 


always think about starting 

the new food when you 

have about a quarter of the 

‘old’ bag left, so you can do 

a 10 day transition. 

When adopting an animal, 

trying to change diet slowly 

is even more important - 

stress of new parents (even 

wonderful new parents!), 

new environment, and exposure 

to your home’s existing 

microbiome - can upset 

their tummies anyway over 

the first few days, so introducing 

a new diet may well 

save you a trip to the vets. 

Ask the person or rescue 

centre you’re adopting from 

for some of the food they’ve 

been fed up until now, so 

you can do a slow transition 

to the new. 

or a food that specifies it is 

for ‘all life stages’. Our own 

Noochy Poochy Puppy will 

be available from January 

2022. 

Would you advise 

to make your own 

vegan dog/cat food 

or should this be 

bought? 

Prepared complete commercial 

foods are, of course, 

very convenient and have 

the benefits of quality control, 

nutritional soundness 

and palatability. 

There is a pleasingly ever-expanding 

range available 

- so you can choose based 

on what each brand offers - 

whether you want an organic 

ingredient content, PETA 

Not-Tested-on-Animals 

accreditation, Vegan or 

Vegetarian Society accreditation, 

Ethical Company 

Accreditation, packaging recyclability 

etc. 

Puppies need 

different food to 

adult dogs... Why 

is this and should 

younger dogs wait 

until they are older to 

try a vegan diet? 

Puppies can eat vegan too! 

Puppies are, of course, 

growing. No matter what 

size breed, all puppies 

have a higher requirement 

for specific nutrients, including 

but not limited to 

Arachidonic acid, Calcium 

and Phosphorus, than an 

adult dog. Therefore they 

should be fed a complete 

food specifically for puppies 


Noochy Poochy has all of 

the above and is made with 

nutritional yeast, which 

gives a delicious, natural 

cheesy aroma and flavour 

that dogs just love, an 

Omega 6:3 ratio of 4:1, and 

a 28% protein content, all 

from plants. 

Making a homemade nutritionally 

complete vegan 

dog food - just like making 

a nutritionally sound meatbased 

one - requires some 

research and dedication to 

ensure a careful balance of 

vitamins, minerals, amino 

acids, carbohydrates and 

fats. 

You can contact a qualified 

veterinary nutritionist and 

get a tailor-made plan for 

your dog based on weight, 

age - this would be strongly 

recommended if they have 

any specific medical conditions. 

You can buy a vegan 

recipe book authored by a 

veterinary nutritionist. It is 

very important not to miss 

out any of the supplements 

that they specify in the ingredients 

- no matter how 

small an amount it might 

seem, missing it out may 

mean you could be omitting 

a vital nutrient. 

There are also companies 

that provide comprehensive 

vegan supplements for 

dogs - that you can add to 

a basic homemade meal to 


fulfil requirements, which 

takes a lot of the worry 

and the work out of making 

homemade. One such 

UK one is the ‘Just Be Kind 

Supplement’ available at 

vegan-dogfood.co.uk. 

I wouldn’t recommend making 

homemade diets for 

cats - any client I’ve had that 

tried to make a nutritionally 

balanced homemade diet 

for cats - meat-based or 

plant-based - ended up putting 

it in the bin as the cats 

turned their noses up and 

trotted off unimpressed. I’m 

not saying it can’t be done 

but I certainly haven’t seen 

much success with it! 

How do we know 

that your companion 

animal is thriving 

on their plant based 

diet? 

Look for energy, good coat 

condition, consistent toileting 

with well-formed 

(but not hard) poop and of 

course, that your pet looks 

very much forward to meal 

times and enjoys their meal. 

What should we look 

out for if we have 

concerns it may not 

be working for them? 

General signs to look out 

for would be a significant 

weight loss that doesn’t resolve 

with an increased portion 

size, lethargy, dull coat, 

inconsistent toileting or an 

upset tummy that doesn’t 

resolve (remembering to 

have done an ideally 10 day 

transition to the new food). 

If they don’t appear to be 

looking forward to meal 

times, and you’re concerned 

that they don’t like 

the flavour, try a different 

plant-based brand or flavour 

to see if your pet’s interest 

is restored. 

Any concerns - whether you 

think due to the food or not - 

you should consult your vet. 


What benefits are 

there of having a 

vegan diet for your 

companion animal? 

The benefits for the environment 

and farm animals of 

switching to a plant-based 

food for your pet is undeniable. 

Anecdotally, there 

are a huge number of improvements 

seen in the majority 

of animals switched 

to nutritionally complete 

plant-based diets - including 

energy, coat and skin 

condition, and better toileting 

too. 

For a bit of celebrity endorsement, 

Bramble, the 

world’s oldest dog and 

in the Guiness Book of 

Records was vegan and 

Lewis Hamilton’s dog went 

vegan recently and has apparently 

never looked back, 

with a resolution of all of his 

long standing skin issues :) 

What should we 

look out for when 

choosing vegan dog 

food? 

For feeding a healthy adult 

dog, I would recommend 

looking at the back of the 

pack for 

● A total protein content 

of 24% or more 

● An omega Essential 

Fatty Acid 6:3 ratio of less 

than 10:1 (you can calculate 

this by dividing the 

Omega 6 by the Omega 3 

values on the back of the 

pack) 

● Both Taurine 

and Methionine (or DLmethionine) 

to be listed in 

Nutritional Additives 

(to show that they have 

been supplemented in - 

Taurine isn’t one of the 10 

essential amino acids but 

it is extremely important 

none-the-less) 

And of course, last but not 

least, an ingredient list you 

can understand. 

What must we avoid 

giving to our 

companion animals? 

For both dogs and cats you 

should avoid grapes, raisins, 

currants, sultanas; 

macadamia nuts, chocolate 

and cocoa based products; 

and those of the Allium 

family (onions, shallots, 

scallions, chives, leeks and 

garlic) completely. 


For cats on a plant-based diet, 

it is important to check their 

urine pH every 6 months with 

a pH stick (these are easily 

available at pharmacies or from 

your vet). If too alkaline (more 

than 7) then your vet can 

recommend you a urinary 

acidifier. 

Dogs can eat spinach occasionally 

but not too often 

- spinach contains oxalic 

acid that reduces the 

body’s ability to absorb calcium 

and can lead to kidney 

damage. 

Tomatoes are very acidic 

and too much can upset 

tummies. 

Lettuce has no real nutritional 

value and if given 

too much could cause 

diarrhoea 

amounts out as a treat 

throughout the week! 

Xylitol - this artificial sweetener 

is poisonous to cats 

and dogs. Always screen 

the ingredients in your peanut 

butter or chewing gum 

or sweets for xylitol as an ingredient 

- if they do, ensure 

you keep them well away 

from your pet’s reach. 

What do you suggest 

for anyone thinking 

about putting their 

companion animals 

on a vegan diet? 

re: Protein, Omega 6:3 ratio, 

Taurine and Methionine 

before you buy so you can 

be sure you’re getting a 

top class one. Do a 10 day 

transition. 

For cats on a plant-based 

diet, it is important to check 

their urine pH every 6 mths 

with a pH stick (these are 

easily available at pharmacies 

or from your vet). If too 

alkaline (more than 7) then 

your vet can recommend 

Feed “you cauliflower and broccoli 

only in small amounts 

a urinary acidifier. 

- they’re full of good things 

but can upset the tummy if 

given in large quantities. My 

dogs literally clamber for I would certainly encourage 

roasted cauliflower when I you to do so. Buy a complete 

make it once a week, I keep food. For dogs, checklist 

in the fridge and give small the points made earlier on 


Pet Products 

The ProGroom range 

ProGroom is a Premium Natural and 

Organic Vegan brand of Dog Grooming 

products. 

Our products have been formulated 

by an internationally renowned aromatherapy 

expert, author and founder 

of the Institute of Aromatherapy. We 

pride ourselves to have crafted these 

unique products from scratch using 

only natural ingredients and no harmful 

chemicals. 

ProGroom is a comprehensive formulation 

using the highest cosmetic grade 

active organic ingredients. Our products 

are enriched with a blend of 100% 

organic natural therapeutic grade 

Essential oils. 

Benevo Puppy 

Our full range of sustainable products 

are officially registered with The Vegan 

Society! 

Vegan-owned Benevo has perhaps the largest range of 

plant-based pet foods of any brand, and their puppy food 

was a World first. 

For those pet parents wishing to rescue a puppy, there 

was no option but to buy meat foods or risk making it 

yourself. 

Thankfully, Benevo developed a professional solution to 

this dilemma. It’s made in the UK with all the added nutrients 

those growing 

pups need. 

The unique wheatfree 

and GM-free 

recipe includes 28% 

protein, added calcium, 

Taurine and 

L-Carnitine and is now 

used by customers all 

round the World. 


V-dog Crunchy Nuggets 

V-dog is the oldest commercial meat-free dog 

food company, having launched its first product 

in the UK back in 1980. 

Which means Crunchy Nuggets has kept dogs 

happy and healthy for over 40 years. V-dog’s 

carefully crafted combination of plant-based ingredients, 

fortified with vitamins and minerals 

has proven itself to be a winning formula. 

Still made in the UK today, V-dog products are certified 

by both the Vegan and Vegetarian Societies 

and approved by PETA as a brand that doesn’t 

test on animals. 

Pawtato Ocean Treats 

Pawtato is a range of low-fat chews 

for dogs made using sweet potato 

and other plant-based ingredients 

to offer a nutritious and healthy 

alternative to animal rawhide 

products. 

Ocean Treats are sea-themed edible 

chews infused with three types 

of land-farmed seaweed, Kelp, 

Wakame and Spirulina, avoiding 

the need for seaweed sourced from 

our oceans. 

They come in two sizes and are 

packed in a plastic-free compostable 

pouch. As well as this Pawtato 

donate money from the sale of 

these chews to ocean conservation 

projects. 

An ethical chew that’s good for your 

pet and good for the planet. 




Passport-Free 

Travel: 5 Tips For New 

Vegan Adventurers! 

By Emma Fry 

Hi, I’m Emma! 

I’m the founder of Vegan Adventure Holidays, an outdoor 

backpacking educator and empowerment coach and have 

been helping people have the best vegan adventure travel 

experiences across the globe for 15+ years! 

An experienced expedition Leader, I run small group trips in Guatemala, 

Belize, Costa Rica and Colombia, women’s vegan fitness weeks in Mexico, 

vegan micro adventures in the U.K. and our signature coaching program, 

You Can Hike A Volcano Too! 

If you would like to meet other vegan travelers and connect up with some 

like minded people, come and join us over here and when the world opens 

up again, I would love to take you volcano hiking in Guatemala, snorkelling 

on the Belize Barrier Reef or to my favourite secret vegan street food spots 

in Mexico! 

There’s only one way to truly learn how to respect the 

environment and that’s to be in it! 

The U.K. and Ireland is an adventurer’s playground, home to 

some incredible landscapes, top wild swimming spots, endless 

hiking trails, days of mountain biking routes and much more 

but if you’re new to adventuring, getting started can feel a little 

daunting. 

The great outdoors is for EVERYONE and the benefits of being 

outside are endless. 

Here are some top tips to help you get started this summer. 


1: Set Goals 

Write down some 1 month, 6 month and 1 year outdoor adventure 

goals. Spend some time thinking about your dream hikes/ 

climbs / adventures and make a list. What skills do you need 

to learn to get started? What’s holding you back and how might 

you overcome it? 


2: Save the date 

If you don’t create the space and time it won’t happen, adult 

life is just too busy! Once you’ve set your first goal, make sure 

you put it on the calendar. 


3: Create a checklist 

It can be easy to forget things in the excitement of a new adventure! 

Create a simple checklist or what you’ll need to take 

but don’t overthink it, start with the basics, you can always add 

to your list later.

4: Take care of the places you love to go. 

If you see rubbish that’s not yours, if there is a designated trail, 

stick to it, don’t walk / hike / bike on ground that doesn’t need 

to be disturbed. Leave No Trace is an important rule to remember 

when outdoors. 


5: Plan ahead and learn to become 

self-sufficient. 

When you’re ready to take your adventuring to the next level, a 

critical part of becoming a skilled outdoor adventurer is learning 

how to prevent yourself from getting into tricky situations 

and knowing what to do if something goes wrong. Take safety 

seriously, learn how to read maps and gps, and learn some 

basic first aid so you can be an active adventure planner and 

participant not just a passive follower! 


Crystal Bonnet 

Queen of Raw Desserts 

Hi! This is Danielle 

Maupertuis, Vegan 

Pastry Chef. 

In our previous issue, I briefly 

mentioned a new generation 

of Vegan, Plant-based, 

Raw Food Chefs (among 

them, I am pleased to say, 

quite a few young women!) 

Today, I am delighted to 

introduce one of the most 

talented International Raw 

Food Chefs, Crystal Bonnet. 

As a Pastry Chef myself, 

when I first saw pictures of 

her desserts, I was thrilled 

by her creativity, her sense 

of finesse and presentation. 

Also, I was impressed by her 

professionalism in building 

her online courses. 

So Crystal, I am very pleased to share this moment with 

you and learn a bit more about your journey, experience, 

challenges. 


“ 

It was thrilling to travel to 

design and cater multiple 

health retreats in Canada and 

Europe, and when I launched 

my raw chocolate and 

dessert business, it was 

” 

so liberating! 


How did this passion 

for raw food start, 

was there any 

specific event, 

a circumstance 

that changed 

everything for you? 

In 2013, I was home for 

over 4 weeks sick and I 

knew I had to do something 

about it, my body was not 

happy with me. As I was 

researching cleansing, detox 

and how to heal my 

body, I came across raw 

food. I knew about juicing 

and green smoothies but 

had no knowledge of raw 

“cooking.” I knew right then 

and there this was what my 

body was missing – fresh 

fruits and vegetables. I purchased 

a 21-day raw food 

cleanse and started right 

away. 

I was not good at cooking 

and had no desire to learn 

at all, but when I started 

making recipes from the 

21-day raw food cleanse, 

I fell in love. I had no idea 

food could look and taste 

that good and make me feel 

so good. I finished the 21 

days and stuck with eating 

a high-raw plant-based diet; 

I felt the best I ever had in 

my life. 

Two years later, in 2015 

I finally decided to take a 

plant-based culinary course 

to improve my skills; I had 

no prior culinary training, 

and I finally found my passion, 

doing anything else 

just didn’t make sense. 

That’s why I decided to pursue 

it as a career. 


What training have 

you completed 

throughout this 

journey? 

My first choice of informal education 

was Fundamentals 

of Raw Cuisine through 

Matthew Kenney Culinary 

in 2015. I started taking 

raw chocolate courses just 

after that because I wanted 

to dive deeper into making 

professional quality raw 

chocolate. 

Because I had no prior culinary 

training, I found video 

tutorials was the best way 

of learning for me. Doing 

courses, I was able to really 

up level my skills and 

knowledge about raw cuisine. 

I recently completed 

an Advanced Plant-Based 

Course in London and am 

still taking advanced courses 

online. I love learning, 

and although now I have a 

lot of experience I can always 

learn something new 

from different chefs. 

What drew you to 

creating a business 

out of your love of 

raw food? 

I started with a chocolate 

farmer’s market business. I 

went to Bali in 2017, took 

a tour of chocolate farms, 

attended some raw food 

classes and, when I came 

back, I felt very frustrated in 

my job’s office. Something 

had to change. So, the day 

I was admitted in the famous 

Edmonton’s Farmer’s 

market I quit my job straight 

away! 


Crystal’s Morning 

Green Smoothie 

www.crystaldawnculinary.com 

Mineralizing, hydrating, alkalizing and nutritious 

green smoothie recipe! 

• 1 large handful spinach 

• 1 small handful cilantro 

• 1 cup almond milk 

• 1 fresh banana peeled 

• 1/2 cup frozen mango 

• 1 lemon peeled 

• 1 apple cored and chopped 

• 1 thumb ginger peeled 

• 1 tbsp mesquite powder or maca 

• 1 tsp chlorella powder 

• 1 dash ceylon cinnamon 

INSTRUCTIONS 

Place all ingredients in a high-speed blender 

and blend until smooth. 


While I was doing the markets 

a lot of people asked 

me to teach them about 

raw desserts. 

I started to do classes and 

fell in love with teaching. 

What do you love 

about raw food 

that keeps you so 

passionate? 

There is just something 

about raw food, because 

it’s living, makes you feel 

alive. Raw food for me 

looks so much more appetizing 

than cooked food; the 

colours are still vibrant and 

you can create so much texture. 

When you cook vegetables, 

they just don’t look 

the same; I do also cook 

for myself, very basic such 

as steaming as I don’t eat 

a 100% raw diet but about 

80% – 90% depending on 

the season. 

Could you give us 

some advice about 

how to start a raw 

diet? 

My main advice would be 

“Start slowly!” If you go for 

a 100% raw diet straight 

away, you will have a lot of 

detoxing and negative effects, 

you will think “This 

diet is not for me”. 

Start your day with a green 

smoothie, you will get all 

the minerals, hydration your 

body needs. 

You now offer an 

Online Raw Dessert 

Chef Certification 

Course. 

Tell us about it, what 

makes this course 

quite unique? 

Raw desserts are very popular 

and so many people 

are starting raw dessert 

businesses, patisseries 

and bakeries so I wanted 

to create a course that 

taught all the skills from basic 

chocolate to advanced 

cakes. When I launched my 

course, it was the scariest 

thing I had ever done, but 

it was all worth it. I’ve kept 

true to myself throughout 

the entire process and have 

created something really 


unique, with live monthly 

teaching components and 

a community full of support 

and people really resonate 

with that. 

I started with a large comprehensive, 

Certification 

course where the students 

can find all the support they 

need because I knew this 

was missing in the market. 

Many students want to start 

a raw food business or already 

have their own business. 

They learn about ingredients, 

equipment, how 

to create and write a professional 

recipe, they have to 

submit assignments, knowledge 

assessments, and at 

the end of the course, they 

have to come up with 3 raw 

desserts of their own. 

You just launched 

a new course, “the 

Nut-free Raw Cake 

Academy”, I am sure 

this will arouse the 

interest of many 

readers? 

My hope is people realize 

plant-based desserts 

are not only healthier but 

taste better than traditional 

ones full of dairy, refined 

sugar, and gluten. Raw 

desserts made from whole 

food ingredients are full of 

nutrition. 

Learn more about Crystal 

Dawn Culinary by visiting 

her website: 

crystaldawnculinary.com 

@crystaldawnculinary 

Raw food contains a lot of 

nuts, cashews are widely 

use in raw desserts. I received 

a lot of requests 

about nut-free raw desserts, 

so I decided this would be 

my next challenge! Once 

you know the ingredients, 

it’s really simple to do. As 

a next step, I was just asking 

myself why not create 

a course with all these recipes? 

This is how the “Nutfree 

Raw Cake Academy” 

started. 


“ 

I started with a 

large comprehensive, 

Certification course 

where the students can 

find all the support they 

need because I knew 

this was missing in the 

market. 

” 


Vegans deserve 

Better than a 

Fruit Salad 


An informative, humorous, idea-inspiring 

cookery book like no other. 

With more than 60 recipes, Chef 

Danielle will convince you that vegan 

desserts are easy to make, taste 

yummy and look fantastic. The book 

is organised into easy to read sections 

and the basics section gives even the 

most novice cook all the advice and 

help they need. 

“This book is a 

must for anyone 

wanting to up 

their vegan 

dessert game 

from a fruit 

salad! It will 

teach you 

great skills the 

Belgian way.” 

Sam Platt, Head of 

the Vegetarian Society 

Cookery School 

Now available in 


The 

Vegetable Plot 

By Tony Bishop-Weston 

Consultant Vegan Chef & Author Tony Bishop-Weston and family plotting 

for a more vegetable filled world. 

This month, 

“Are you eating too much 

‘ultra-processed vegan pap’?” 

The Frost Report 

So my friends. The broad 

beans have recovered from 

the vicious late frost quite 

abundantly, the broccoli 

was star of tonight’s dinner 

and we’ve had more 

kale pakora last week than 

McDonalds sell in a year. 

Moody Moobs 

‘Be thankful!’ I hear you 

cry ‘for your abundant harvest!’ 

I am, it’s just those 

pesky, paid, professional 

anti-vegan self-professed 

food critics are really beginning 

to get on my moobies. 

Their ubiquitous mantra ‘ultra 

processed vegan food’ 

tries to cast a vegan diet 

as a chemical laden cornucopia 

of binders, fillers, 

enzymes, starches and flavour 

enhancers rather than 

a wicker basket laden with 

fruit and vegetables freshly 

liberated from the garden. 


Dino Sore Point 

Don’t get me wrong, I’m 

up for trying the latest vegan 

KitKat, Dairy Free Ice 

Cream, super melting no 

moo un-cheese, un-honey, 

pepperoni style vegan 

pastrami jackfruit and kale 

free burger as the next wide 

eyed ‘kid in a vegan sweetie 

shop’ old skool vegan. We 

even tried the new Quorn 

Roarsomes dinosaur bites 

(purely for professional research 

reasons) and found 

them to be any thing but 

dinosaur like. They look a 

bit an armadillo or a pangolin-like 

which I thought was a 

tad insensitive considering 

pangolins got the blame for 

starting the global Covid19 

pandemic. Secondly, I imagined 

dinosaurs to taste a 

bit more swampy. Perhaps 

a little omega 3 DHA rich algae 

would improve things? 

Anyway I’d imagined this vegan 

turkey Twizzler-esque 

Captain Birdseye inspired 

vegan extinction rebellion 

French fry accompaniment 

would be just the red flag 

the spluttering anti vegan 

Gammons had been waiting 

for. But no. 

Egg faced Porky Pie 

Wrath 

Gammon ire was unleashed 

in an “There! I told you 

so!” moment on the Tesco 

launch of the Vegan Scotch 

Egg with “more than 50 ingredients” 

which was, as 

you’d expect, not Scottish 

and contained absolutely 

no egg. Sarah Augustine 

from Squeaky Bean said 

the market is lacking vegan 


Hypocritical Oeufs 

Anyway, this got me thinking 

(prone to procrastination as 

I am) what actually is in a 

traditional scotch egg? i.e. 

the sausage on the outside 

and the egg on the inside 

and how many ingredients 

are we actually looking at. 

Banger! 

I started with that Scottish 

Square sausage that probably 

most closely resembles 

the sausage usually found 

on the outside of a scotch 

egg. 

Pork 52%, Beef fat 9%, 

Wheat Flour (Wheat, calcium 

carbonate, Iron, 

Niacin< Thiamine) Water, 

Dehydrated pork, , salt, 

phosphate stabiliser, spice 

extract, Soya, Beef flavour, 

Nutmeg, Coriander, ginger, 

Pimento, Cayene, Sodium 

metabisulphite E223, flavour 

enhancer , E621, 

Dextrose , Antioxidant 

E301, Nicotinamide, 

Colour: Carmines (Crushed 

beetles) 

Connective Tissue 

Issue 

Please bear in mind ‘Pork’ 

is not like saying ‘Soya 

bean’ in a ingredient context. 

If it says made with 

pork sausage it must be 

at least 42% pork but only 

32% meat if it doesn’t say 

‘pork’. Of that minimum of 

32%, 30% is allowed to 

be fat and 25% connective 

tissue. Thus over half of the 

less than half, about 14%, 

is likely to be actual meat. 

In uncooked products i.e. 

sausages it is forbidden 

to include feet, intestine 

(apart from the skins) lungs, 

oesophagus, rectum, spinal 

cord, spleen, stomach, udder. 

As a traditional Scotch 

egg is intended as a picnic 

food it is precooked, so not 

uncooked, so feel free to 

use your imagination. 

It’s no Yolk 

Yes, ‘vegan eggs’ have 

stretched the imagination 

and eggs-pertise (sorry) of 

the food scientists and it 

takes more than just the 

peas of chicks and black 

salt to get there. But it’s 


also important to consider 

the true ingredients of eggs 

apart from the vegetarian 

delusions about what happens 

to all the male chicks 

and what ‘free range’ 

means in reality. 

Here’s a list of ingredients 

of typical Layers pellets 

(food staple of egg laying 

hens) 

Yolk 

Pigmenters 

(Citrazanaxathin, lutein, 

zeaxanthin), Wheat, 

Wheatfeed (includes 

wheatgerm), High Protein 

Soya Bean Meal (probably 

no longer GM free), 

Calcium carbonate (ground 

chalk), Maize germ meal, 

Sunflower seed extract, 

Vegetable Oil, Dicalcium 

Phosphate, Salt, Sodium 

Bicarbonate, Methionine 

(from vegetables), vitamin 

A, vitamin D3 (From lanolin 

from sheep wool), vitamin E 

and copper. 

Ingredients for a vegan egg 

not looking so weird now is 

it. That’s the trouble with 

second hand food. 

How many ingredients is 

that? 

Tony Bishop-Weston 

Consultant Executive Vegan 

Chef, Author, Speaker 

Foods for Life Nutrition and 

Health Consultancy 


VEGAN 

COOKBOOK 

By Tony & Yvonne Bishop-Weston 

Tony & Yvonne Bishop-Weston can be reached via www.newforesthealth.com

Plant Powered Planet I 85 

FORCA VEGAN 85

Vegan Art 

By Karin Ridgers 

We are fans here of Vegan Traders Union with a whole exciting wealth of fellow vegans in business. 

In this edition of Plant Powered Planet Magazine we thought we would take a look at some of the 

incredibly talented arty vegans that are members of the VTU. Whether you need to buy a gift or 

fancy treating yourself it doesn’t get better than supporting and buying from a fellow vegan! From 

stunning original art work to tiny teddy bears there is something here for all tastes and budgets. 

Art by Lynda Bell 

Stunning original artwork from Lynda Bell – 

painted in New Zealand and loved all over the 

world. 

“My goal is to inspire people to care for animals 

and to remember that they are sentient 

beings, in need of our love, care and protection. 

I think about what the earth would look 

like if there was no cruelty or exploitation - no 

farming or hunting or testing on animals. My 

paintings are stories, in which people are 

heroes and heroines for the animals, because 

people can in fact be just that, in real life.” 

www.artbylyndabell.com 

Spyder Thread 

Jo Hards is a self representing artist based 

in South Wales. She is best known for Gothic 

style, button eyed, cloth art dolls. 

“My dolls have been described by many as 

‘creepy cute’ for their dark, yet innocent anthropomorphic 

charm. My paintings and illustrations 

feature similar subject matter and often 

fall within the realms of pop surrealism. 

Ethics have always played an important role in 

Jo’s art. As an ethical vegan, she does not use 

any materials or tools of animal origin. 

www.spyderthread.com 


Creepies 

Creepies is a small handmade business run 

by a family of vegans since 2013. 

They make a range of handmade, unique 

monsters called the Creepies. Each creepy 

is hand sculpted by Laura (Mrs. Creepy) and 

baked solid. 

No two Creepies are the same and 

each creepy comes with a certificate of 

creepthenticity. 

www.creepies.co.uk 

Victoria Petchey 

Victoria mainly paint portraits of animals 

and she also create artworks that focus 

on women, wildlife, nature and animal 

exploitation. 

“I enjoy creating art that challenges our own 

personal feelings and ethics on particular 

subjects and request humans to think 

about such topics; environment, plastic pollution, 

women’s history and achievements, 

animal abuse and exploitation.” 

The art materials Victoria uses are vegan 

friendly and she use minimal paint to avoid 

waste. 

www.victoriapetchey.art 

Beary Tales 

Lynn Smith is an award winning bear artist. 

She creates one of a kind miniature collectable 

teddy bears and animals. They are all 

completely hand stitched, 5 way jointed and 

weighted to allow them to sit with ease. 

Lynn’s creations are approximately 3.5” 

small and created from quality vegan 

materials. 

www.bearytales.co.uk 


Vegan Art Continued 

The Vegan Potter 

Handmade unique ceramics created 

with vegan clay and glazes 

from The Vegan Potter! 

“All my pottery is made with 

products and use processes that 

do not use any animal products. 

Some “china” has beef bone 

meal in it, up to 70%. I can assure 

you that mine dose not.” 

Items can be for your human 

family or your animal family. 

www.instagram.com/ 

Theveganpotteruk 

For more incredible VTU members check out: 

www.vegantradersunion.co.uk 

The Vegan Traders Union is the Vegan Community. A place 

where Vegan run independant businesses, artists, musicians 

and professionals have come together, to work together, to 

create a market place for all your Vegan needs. 

Whatever product or service you are looking for, one of our 

members will have the very thing to meet your needs. 

The Vegan Traders Union logo is show below. Any business 

carrying this logo, will also have a registration number. this 

lets you know that company is one of our approved 

members, and therefore a Vegan owned and run business. 


M. C RONEN 

The LIBERATION Trilogy 

It Was In Our Hands - the final book of The Liberation 

Trilogy by vegan, animal rights activist M. C Ronen, was 

finally published on 15 July! 

The Liberation Trilogy (‘The Shed’, ‘Liberation’ and ‘It Was In Our 

Hands’) is a unique, first of its kind creation of ethical fiction. In this 

breathtaking dystopia, the reader follows the protagonist Sunny from 

her days as a young girl, growing up in an ominous and oddly guarded, 

isolated farm - an d all the way to becoming a leader of a courageous 

team of activists whose aim is achieving ‘Total Liberation’ for 

all who are abused, exploited and brutally oppressed. Each book in 

this trilogy has its own tone and pace, but all three are suspenseful 

page-turners that are sure to keep you at the edge of your seat. Most 

importantly, they are sure to make you think about the real world in 

which we live, and the implications of your daily choices. 


Juliet Gellatley 

A Day In The Life 

Juliet is founder & director of Viva! – the biggest 

vegan campaigning charity in Europe. Viva! 

launched in 1994, joined by Viva! Poland in 2002. 

Juliet has created and launched numerous campaigns 

on the impact of what we eat on animals, 

the planet and our health. She has also investigated 

many farms – often the big names - and exposed 

the devastating cruelty. She is the author 

of several reports, guides and books and producer 

of the award-winning HOGWOOD: a modern 

horror story documentary on Amazon Prime. 

Juliet has given many hundreds of talks, radio, 

Podcast and TV interviews. 

Juliet has a degree in Zoology & Psychology and 

is a qualified nutritional therapist. 

Viva! is the UK’s leading vegan campaigning charity, 

specialising in undercover investigations and 

high-profile animal campaigns. Founded in 1994 by 

Juliet Gellatley, we have spent more than 25 years 

creating a kinder, more sustainable world for humans 

and animals alike. 

Find out more: viva.org.uk 



6:30am 

Lily jumps into bed, licks my face and 

collapses on to me for her routine five 

minute belly rub. Then, as usual, off she 

trots - her happy, me awake! 

8:00am 

Force myself out of bed. Was 

catching up with friends til’ 2am 

and now pay the price! Lily needs 

a walk and I need a cuppa! 

9:00am 

Sit down in my home office 

to do three radio interviews 

to launch Viva!’s 

new Save a Baby campaign. 

They are all 10 

minutes long and enjoyable. 

I’m very at home promoting 

veganism on the 

airwaves! The presenters 

try to steer the interviews 

to be mainly about health 

and I steer them back to 

talk about the fact that a 

billion baby animals are 

killed each year in Britain 

– none of them want to 

die. These are not the actions 

of a civilised nation! 

But going vegan is easy 

and to be embraced. You 

get the picture! 


10:00am 

Try to wake up Finn, one of 

my sons who wants a lift to 

the train station with me – 

he’s going back south to university 

(finally). He’s suddenly 

gone deaf – I try loud music, 

meowing, nothing works! Get 

Lily on the job – he’s much 

less grumpy with her. Make 

us both vegan sausage and 

mushrooms on toast for 

breakfast and leave a dinner 

for my other son, Jazz to heat 

up. Cram a small case and get 

ready to travel to Stockport. 

I like the train – get to read in 

peace! Plus this time, I write a 

short speech for the next day 

and make a note of what I’ll 

say for the campaign launch 

for social media live vids. 

3:00pm 

Meet with two trustees in Stockport and have an 

exciting brain storm about the relaunch of Vegan 

Now! – a campaign that made a big splash in 

every national newspaper on its launch in 2019. 

We discuss ideas for the launch of a futuristic 

new video, the Oracle in Bristol. It is a new approach 

to showing what will happen if the world 

doesn’t go vegan! But also, helps people change. 

And we agree the budgeting of our campaigns 

team running a vegan burger van city tour with 

Vegan Now! events. 



6:00pm 

Go to launch the Save a 

Baby billboard campaign 

in central Manchester and 

give another radio interview. 

We have over 40 billboards 

across NW England reaching 

over 10 million people. Do a 

photo call with some lovely 

volunteers who give up their 

time in the incessant rain! 

We are in luck and the brewing 

storm holds off its downpour 

for half an hour while 

we do Insta and Facebook 

live videos. 

8:00pm 

Looked forward to this! Eat 

at the fabulous vegan restaurant, 

the Allotment in 

Manchester with Laura, 

Viva!’s campaigns manager. 

We discuss a potential 

TV campaign – if we can 

raise the funds! And then 

reeeeelax! 

6:30am 

Rise ‘n’ shine! Prepare 

for a train to Birmingham, 

where I jump off and run to 

Centenary Square to give 

a 15 minute speech at the 

start of the 2nd City Animal 

Rights rally and march. It is 

organised by Ray Williams 

who I enormously respect. 

He organises vigils outside 

the appalling Hogwood pig 

farm in Warks, that supplied 

Tesco. Our expose of both 

feature in the Hogwood 

documentary. I then run for 

another train and on to my 

next meeting.


Vegan 

Shoes 

by Karin Ridgers 

Such an array of vegan 

shoes now. I remember 

asking in every shoe shop I 

visited; “Are these leather?” 

And the majority of replies 

being; “oh yes of course” 

and I would respond by saying 

“Ah that’s a shame – I 

only wear non leather shoes 

as I am vegan.” 

I do love a great shoe or 

boot – I go for comfy now 

however still with a touch of 

glam as well! 

We now have highend designer 

vegan footwear, independent 

ethical vegan 

shoe companies, even high 

street chains such and 

M&S are labelling shoes as 

“Suitable for vegans”. 

VegfestUK award winner 

Vegetarian Shoes based 

in Brighton trailblazed 30 

years ago and they continue 

to do so with their hardy 

boots, belts and much 

more. 

I also remember going to 

a Vegan Society meeting 

perhaps 20 years ago and 

talking to a passionate lady, 

Natalie Dean, who told me 

her dream was to set up a 

leading vegan shoe brand 

– and still going strong is 

Beyond Skin with their high 

end leather free ranges. 

I adored my vegan “badger” 

shoes from www.bboheme.com 

and never had 

so many comments about 

my feet before! 

Will Green launched his 

brand Will’s Vegan Shoes 

at VegfestUK 10 years ago 

and has grown from strength 


Pictured: Vionic Shoes

to strength since. Will is 

launching a new warehouse 

and has ambitious plans to 

expand further. 

www.wills-vegan-store.co.uk 

Vionic is dedicated to creating 

comfortable, supportive 

shoes everyone will love. 

Whether you’re in the market 

for eco-friendly canvas, 

vegan-certified shoes or 

non-leather kicks – they are 

confident you’ll find a style 

you love when you check 

out their collection. 

I am trying out their new 

Pismo lightweight vegan 

trainer – and they feel really 

good! Choose from a 

rainbow of uppers, in either 

canvas or jersey, with white 

laces, contrasting eyelets 

and tape at the heel. 

Every pair of Vionic shoes 

comes with three-zone comfort 

- Ultimate Arch Support 

for a difference you can feel 

- and have been podiatrist 

designed, giving you comfort 

and support, wherever 

you are. 

www.vionicshoes.co.uk 

éS is one of the few skateboarder 

owned and operated 

footwear companies 

in the world and has 

been since 1995. Their 

passion for inspirational 

Skateboarding, Design, and 

Style permeates throughout 

the global skate community. 

Their vegan and eco-friendly 

collection leverages 

heritage éS colour stories 

through ethically sourced 

non-animal leathers and 

microfiber materials and 

applies them to their most 

functional skate shoes. 

All are made with animal-friendly 

materials including 

microfiber, mesh 

and tumbled and synthetic 

leathers - taking the typical 

skate shoe and making it 

atypical. 

Feedback on this show has 

been positive – comfortable 

and band on cool trend 

– with no animals harmed. 

www.esskateboarding. 

com/collections/vegan 

High end vegan designer 

shoes include brands such 

as www.damapreziosa. 

com and www.minkshoes. 

com really do add glamour 

and luxury... 

And best of all – 

all VEGAN friendly! 

Pictured: éS Silo SC 

Pictured: Mink Shoes Elk (Alce) 


Rich Hardy 

From Undercover Journalist to Vegan Farmer 

For two decades I lived a 

double-life. 

And with the help of a hidden 

camera, some water-tight 

cover stories and 

a little luck I traversed the 

globe working undercover 

to document the damage 

factory farming was doing to 

the planet and the billions 

of suffering animals used to 

feed and clothe us. My images 

and testimony helped 

shape some pioneering legislation 

and were used by 

global animal charities to 

generate hard-hitting media 

exposés. But while it helped 

create change and promoted 

vegan lifestyles, it came 

at a bit of a personal cost. 

Burnt out and in need of a 

change I turned to growing. 

Partly to help heal my soul 

a little after what I had witnessed 

but also as a challenge 

to the cruel factory 

farming model that growing 

food needn’t involve animal 

suffering or be so destructive. 

So, with my partner Pru, 

and taking an activist-inspired 

approach, we’ve set 

up a vegan farm in Cornwall 

that is half-way through its 

first season. Using veganic 

techniques and operating 

under a Community 

Supported Agriculture (CSA) 

model we harvest weekly 

and deliver veg boxes in and 

around Falmouth, Redruth 

and Truro. 

Come hear some of the 

stories that inspired me to 

take this leap and the ups 

and downs of first season 

vegan farmers, at: 

Vegan Organic Fest Cornwall 

August 12-16 2021 


“ 

Burnt out and in need 

of a change I turned to 

growing. Partly to help 

heal my soul a little 

after what I had witnessed 

but also as a challenge to 

the cruel factory farming 

model that growing food 

needn’t involve animal 

suffering or be so 

destructive. 

” 


Veganic Growing 

Month by Month: 

August, September 

& October 

‘Veganic’ is a combination of two 

words ‘vegan’ and ‘organic’. It’s a 

guarantee that food is grown in an 

organic way with only plant based 

fertilizers, encouraging functional 

biodiversity so pesticides are not 

necessary. No chemicals, no GMO 

and no animal by products in any part 

of the chain. 

We all know that following a plantbased 

diet is the most ethical, 

healthy and environmentally friendly 

way of eating possible, but growing 

some of those plants can give you 

huge satisfaction along with all the 

fun, self-reliance and planet-saving 

benefits of producing your own food 

too. It can be done at any level, 

from keeping potted herbs on a 

windowsill or growing vegetables in 

your back garden, to aiming for near 

self-sufficiency from a larger plot or 

allotment. 

So here’s what to do at this time of year. 


By Piers Warren 

Piers Warren is the co-author 

(with his daughter, Ella Bee Glendining) 

of The Vegan Cook & Gardener: Growing, 

Storing and Cooking Delicious Healthy 

Food all Year Round 

More information about Piers Warren: 

www.pierswarren.co.uk 


AUGUST 

Seeds to sow: 

- Cabbages – early spring varieties 

- Pak choi 

- Lettuce and other salad greens that are 

more suited for autumn/winter condi 

tions such as lamb’s lettuce (corn salad) 

- Lettuce varieties such as Arctic King 

What to plant out: 

- Pak choi 

What to store or process 

- Apricots 

- Aubergine 

- Cauliflower (make piccalilli with some!) 

- Celery 

- Courgettes 

- French beans 

- Garlic 

- Onions 

- Peaches, nectarines 

- Peas 

- Runner beans 

- Strawberries 

What do I mean 

by ‘plant out’? 

Crops that you have grown 

from seed in trays or pots 

that will need to be planted out 

into beds or larger containers. 

Alternatively you can buy many 

of these as small plants from 

garden centres or online 

from garden catalogues 


Other jobs on the 

plot 

Prune apricot, peach and 

nectarine trees in August, 

straight after fruiting, the 

main aim being to remove 

diseased or damaged branches/twigs, 

any that are crossing 

and rubbing each other, 

and to improve the shape of 

the tree. They can also be 

trained, by a combination of 

pruning and tying to canes/ 

wires, to a fan shape against 

a wall. 

This is also the month for the 

main pruning of cherry trees. 

Summer-fruiting raspberry 

varieties should be pruned 

after all the fruits have been 

gathered. Cut canes that fruited 

down to ground level but 

leave about six young canes 

per plant to grow on and fruit 

next year. 

Check all winter squashes 

(pumpkins, butternuts etc.) 

and limit the number of developing 

fruits to 4-6 per plant. 

Lift onions and dry them in 

the sun for a week or two 

before storage. The easiest 

method is to lay them in trays, 

clean seed trays will do, and 

leave them outdoors, bringing 

them inside if rain threatens. 


SEPTEMBER 

Seeds to sow: 

- Spinach/chard 

- Lettuce and other salad greens that are more 

suited for autumn/winter conditions such as 

lamb’s lettuce (corn salad) 



- Chinese cabbage 

- Turnips 

- Pak choi 

What to store or process: 

- Beetroot 

- Figs 

- Grapes 

- Melon 

- Onions 

- Pears 

- Pepper – chilli, capsicum 

- Plums 

- Potatoes 

- Raspberries 

- Sweet corn 

- Tomatoes 

Other jobs on the plot: 

Remove lower leaves from celeriac plants. 

Sow green manures in areas where crops have 

now been harvested and cleared. 

Remove any dying rhubarb stalks and compost. 

Stake plants that may need it over winter such as 

purple sprouting broccoli, Brussels sprouts and 

kale. 


- 

OCTOBER 

Seeds to sow: 

- Broad beans 

- Pea varieties that are winter hardy 

- Lettuce and other salad greens that are 

more suited for autumn/winter conditions 

such as lamb’s lettuce (corn salad) 



- Rhubarb 

- Strawberries 

What to store or process: 

- Apples 

- Carrots 

- Winter squashes - pumpkins and 

butternuts 

Other jobs on the plot: 

Last year’s leaf mould can be spread 

around the plot as a mulch. Clear this 

year’s fallen leaves from around the 

garden and start a new leaf mould pile (a 

simple netting enclosure will be fine). 

Harvest winter squashes such as pumpkins 

and butternuts before the first frost 

and leave in the sun to harden for a 

week or two before putting into frost-free 

storage. 

Bring in, to the greenhouse or conservatory, 

pots of plants that will need winter 

protection, such as citrus trees. 

Remove dead leaves from around parsnip 

plants. 

Cut down asparagus ferns and compost. 

Weed the bed and mulch well with 

compost. 


Vegan 

Careers 

It may not come as a surprise to you that 

vegans are everywhere. 

From all walks of life, and from all 

backgrounds, more and more people 

are making the moral, ethical or 

practical decisions that lead them 

to a plant-based diet and the vegan 

lifestyle. 

We at Plant Powered Planet wish to 

celebrate this, and in this issue we 

speak with 4 different vegan professionals 

about what veganism means 

to them, what led them to leading a 

more ethical lifestyle and how that 

applies to their workplace. 


Joanna Eatwell 

Costume Designer 

Andrea Harvey 

Vegan Hairdresser 

Adam 

Vegan Policeman 

Rachel Brownstein 

Actor, Writer & YouTuber 


Joanna Eatwell 

Costume Designer 

So tell us about your 

vegan journey... You 

have been vegan 

for an incredible 48 

years right? What 

inspired you initially? 

I became vegan just pre 

teens almost 50 years ago, 

I had been vegetarian before 

that. I never liked or 

drank milk, cheese and 

eggs made me feel dizzy, 

so when veganism was explained 

to me by an uncle 

and aunt who were both vegan 

at that time, having just 

returned from Kathmandu 

hippy tail, it was a great relief. 

I had a name for what 

I wanted to do, it was liberating. 

I joke now that I 

spent my teens living off the 


garnish on plates, it wasn’t 

always easy to get food, but 

I think we are all resilient at 

that age. I have never had 

much interest in the food 

side I was in it for the animals 

from the earliest age 

and still am. 

How has being vegan 

impacted on your 

career? 

I started my career as a 

costume designer in music 

videos and commercials, 

before moving into film and 

television, when I worked 

in advertising I always tried 

to be ethical in the type of 

campaigns I worked on. 

Historical dramas that I 

mainly work on now often 

require us to seemingly use 

fur or leather, to recreate 

period garments accurately 

and part of the challenge is 

to always find a cruelty free 

alternative. 

What differences 

have you made 

within your career in 

connection with 

being vegan? 

I do look for creative vegans 

and am always very happy 

when I have others working 

along side me. There 

are also quite a few actors 

now who are vegan, one 

of the more well known I 

have worked with is Woody 

Harrelson, a lovely man and 

a true vegan. 

One of the things I like 

about my job, is working in

Joanna worked as the costume designer for episodes of Taboo 

other countries and spending 

enough time in those 

countries to really get to 

know them. As a consequence 

I have visited sanctuaries 

in many different 

continents and I applaud 

and where possible support 

the work people are 

doing in often really difficult 

circumstances. 

What’s your favourite 

vegan restaurant? 

It was sad to see Tibits close 

along with a few other old favourites 

recently, but there 

are so many vegan restaurants 

now, we are spoilt for 

choice. Thank goodness 

for Happy Cow, it’s the first 

thing I check when I arrive 

in a new country or city and 

it works all over the world. 

Poster for The Miniaturist, another of Joanna’s projects

Andrea 

Harvey 

The Vegan Hairdresser 


vegan journey? 

Like many , I started out going 

vegetarian before going 

vegan. I just didn’t know 

about the dairy industry and 

it didn’t occur to me that it 

was as bad, if not worse, 

than the meat industry. 

I saw something on 

Facebook and stated researching 

and that was that. 

After being vegetarian for 

13 years I took the next 

step. I have been vegan for 

around 4 years. 

I am now passionate about 

it and love the fact that 

Veganism is getting out to 

more people . Although the 

junk food options available 

now don’t help the 

waistline!! 



career? 

Being in hairdressing, it was 

impossible to work and not 

use products that weren’t 

cruelty free or Vegan. The 

big 5 companies that most 

salons and Academies used 

just didn’t care about those 

things. 

When I went vegan, I became 

more and more frustrated 

and disillusioned with 

this so I decided to open my 

own 100% vegan salon. 

At the same time I was 

managing a hair academy 

in Shoreditch and the owner 

wanted to go 100% cruelty 

free - the first Academy in 

Europe to take this step. 

Leading this change , I grew 

more passionate and knew 

I would find it extremely difficult 

to go back to a salon 

that didn’t work with my 

ethos. 

I now get contacted by hairdressers 

who want to introduce 

vegan options into 

their salon but are unsure 

of what steps they can take, 

so I started a consultancy to 

help them. 

Thankfully, there are more 

vegan friendly salons popping 

up over the country 

and manufacturers are 

starting to change. 

Although China still being a 

big moneymaker for them, it 

will be sometime before we 

can go to every salon and 

use products that are vegan 

and cruelty free. 



have you made 



being vegan? 

My own salon grew fast within 

the 2 years it had been 

open and then Covid hit! 

I had been working with an 

eco salon in Rayleigh, Essex 

for a while heading up their 

training - when the pandemic 

took hold and with 

such uncertain times for 

businesses ahead of us, we 

decided to join forces and I 

moved Earth Salon to Salon 

Messina’s premises . 

Salon Messina and Earth 

Salon now are leading the 

way in sustainable Salons. 

We have just been awarded 

accreditation for being 

a sustainable salon…. only 

one of 24 Salons have got 

this award in the UK- and 

we are attracting a new vegan 

fan base ! 

We are launching a training 

academy soon and this 

will include courses to help 

businesses become more 

sustainable and to understand 

the impact that has 

on it. 

As The Vegan Hairdresser, 

I get asked to do features 

in the press and other hairdressing 

related projects 

and give advice, such as 

the National Hairdressing 

Federation Magazine. 

What advice would 

you give to 

someone wants to 

make changes within 

their industry / 

career to be more 

vegan friendly? 

Follow your heart! I believe 

Covid has made people 

think about making the ethical 

choice, not just food, 

but a whole lifestyle. 

Research, research, research! 

If you are going to 

go vegan friendly, make 

sure you get it right! Us vegans 

will check! If you get it 

wrong it can do more harm 

to your business than good! 

And feel free to contact me! 

What’s the best bit 

advice someone gave 

to you in connection 

with being vegan? 

Don’t beat your self up if 

you slip up when you first 

set out on the vegan life! 

You are heading in the right 

direction and are on the 

right road! 

This advice came at the 

right time for me, from a 

friend. I used to get really 

upset if I made a mistake 

and really get annoyed with 

myself that I messed upeven 

though I was learning! 



Well ,not really close, but 

Falafel Land on the Greek 

island of Santorini . Just 

amazing if you ever get a 

chance to visit. 

If you could invite 

1 person round for 

a vegan dinner and 

chat who would it be 

and why? 

That’s a difficult one! 

Probably Buddha! His life 

was not written and recorded 

so it would be amazing 

to ask him and meditate 

with him! 

Failing that, Joaquin 

Phoenix. 

www.salonmessina.com 


Adam 

The Vegan Policeman 



I was vegetarian for around 

12 years and thought I was 

doing right by animals, however 

it wasn’t until I started 

looking into the dairy and 

egg industry did I realise 

the daily atrocities I was still 

contributing towards. I’ve 

now been vegan close to 4 

years. My father is Italian 

and a chef! So it was a bit 

of a shock to him when I 

went vegan, but he is very 

supportive, in that he tries 

to make new dishes for me, 

and has even put more vegan 

options on his restaurant 

menu. 

How has being 

vegan impacted your 

career? 

I don’t think it has impacted 

my career, although it may 

have impacted on those 

around me to a degree. A 

number of my colleagues 

have made positive changes 

towards veganism after 

discussions with me. The 

workplace can be difficult 

and frustrating being surrounded 

by predominantly 

non-vegans, however I try 

to remember it’s not about 

me, and just try to encourage 

veganism as best as I 

can, in hope that something 

will resonate. 


have you made 



being vegan? 

Other than purchasing vegan 

boots and belt?! A large 

part of Policing is protecting 

the most vulnerable in society. 

There are amazing cops 

out there risking their lives 

on a daily basis, and dealing 

with more trauma than 

most will ever experience. It 

therefore saddens me that 

this compassion and care 

is seldom extended to the 

many animals exploited for 

human gain. These animals 

are undoubtedly the epitome 

of vulnerable. 

What advice 

would you give to 

someone wants to 

make changes within 

their industry / 

career to be more 

vegan friendly? 

Considerations such as ensuring 

any uniform provided 

being vegan, or there’s 

a vegan alternative. The 

same with any catering 

considerations. 


What’s a typical day 

like for you? 

Due to the nature of my job, 

I cannot go into details! I 

currently work on CID - so I 

deal with serious and complex 

investigations. It’s a 

highly demanding role mentally 

and emotionally. 

What’s the best bit of 




At the point of me and my 

partner going vegan, I don’t 

think I’d ever met anyone 

who was vegan! I’d like to 

think that had I met someone 

who was vegan and 

they highlighted the same 

issues I now try to raise 

amongst family, friends 

and colleagues that I would 

have made the connection 

and transition quicker. 

Some of the speeches 

I’ve seen online from the 

likes of Joaquin Phoenix 

and Earthling Ed are poignant 

and empowering. Once 

you’ve seen and heard certain 

things, there is no going 

back. 

Have you ever 

attended a vegan 

march or demo – as 

a police person or a 

demonstrator? 

I have not. Most of my advocacy/activism 

is done 

directly with my friends, 

family, colleagues and via 

social media…with varying 

degrees of success! 

Do you know of other 

vegans in the police? 

I’m sure there probably are 

a small handful but I’ve not 

come across any yet! One 

of my colleagues tried it for 

a few months but is now 

veggie, whilst another is following 

a vegan diet but still 

buying leather etc. 



Temple of Seitan in London! 

I’d also like to give a shout 

out to Beer Riff Brewing 

Co in my home town of 

Swansea. They make a 

mean vegan pizza and have 

15 taps of the freshest 

beer, all of which are usually 

vegan! 





and why? 

I was a big Arnold 

Schwarzenegger fan growing 

up, and I’ve noticed over 

the past few years he has 

been promoting less meat 

and dairy consumption. I 

would like to sit him down 

and for him to hear me out, 

in hope that I could get him 

to go vegan! Having someone 

with his global stature 

going vegan would be a big 

step in influencing others to 

follow suit. 


Rachel 

Brownstein 

Actor, Writer 

& YouTuber 



My transition was a quick 

one! In editing terms, it was 

a jump cut; all to nothing in 

a couple of months. I loved 

animal products, meat especially, 

but I became more 

and more aware of the realities 

of animal agriculture, 

and the abuse and exploitation 

involved. 

A friend became vegan and 

started posting information 

on social media, and of 

course; the more you see, 

the more you get shown. I 

started feeling guilty after 

eating meat and knew I had 

to make some choices. I initially 

considered vegetarianism, 

but then watched a 

video of male chicks being 

fed into a shredder, and 

knew it wasn’t enough. 

I’ve always been experimental 

in the kitchen, and 

have collected lots of spices 

and random ingredients, 

so making the change 

wasn’t as tricky as I’d initially 

feared. It does take some 

extra thought at first, but 

it’s really woken up my palate 

and made me curious 

about food again. 



career? 

It’s opened up a whole new 

career path for me! I started 

spending a lot of time 

in the kitchen during the 

pandemic; I needed the distraction 

and creative outlet. 

Whenever I’d post pictures 

of my creations, friends 

would ask me why I didn’t 

have a YouTube channel. 

I then asked myself; “Why 

don’t I have a YouTube 

channel?!” It seemed like 

such a no-brainer; film what 

I was doing and stick it on 

the internet to help other 

people explore the possibilities 

of plant-based food. 

I’m an actor, so I have editing 

software, but I’d barely 

scratched the surface, 

so found myself faced with 

the task of teaching myself 

how to create engaging 

videos (and how to cut 

4 hours of content into 15 


minutes!). The editing side 

of things has actually become 

very enjoyable as it 

ticks a lot of my boxes; creativity, 

problem solving, and 

challenging. 

How do you invent 

these brilliant vegan 

creations? 

It really varies; sometimes 

I have an ingredient that 

I’d like to explore (eg sweet 

potato), or the idea of a 

finished dish pops into my 

head and I’ll reverse engineer 

it to figure out how to 

achieve it. 

For example; I knew I wanted 

to make some ribs, and 

started looking online for 

ideas of how to mimic the 

bones. I saw ideas from 

lollipop sticks to jícama, but 

none felt quite right. 

I then wondered if I could 

use bamboo garden stakes 

but didn’t know if they were 

food safe. 

That led to “Cedar! That’s 

used in barbecues!” and off 

I went on a hunt for BBQ accessories. 

I found some thin 

planks that are meant to be 

used under a piece of meat 

to give smoky flavours. 

I dug out my Dremel and got 

to work carving the bones. I 

have to say; I am very proud 

of them. I was shocked by 

how well they came out! 

Often, something will go 

wrong or I get a completely 

different result to what 

I’d planned, and this then 

feeds lots of other ideas. I 

keep a Google Keep note 

pinned to my phone’s home 

screen for jotting down 

those 2am “Oooooo, how 

could I make that happen?” 

What’s the best bit 




I don’t know if I ever got any 

about veganism as a whole, 

other than making sure I 

took supplements. 

I’m quite self-reliant so I 

just dived in headfirst. In 

terms of cooking, Grace (the 

Admin of a Facebook group 

called Mangled Brains and 


Droopy Genitalia) has given 

me lots of tips for making 

WtF (Wash the Flour) seitan 

that have been invaluable. 

The best advice I could 

give would be to buy/ 

loan some vegan cookbooks, 

ideally written by 

someone who lives in the 

same country as you. I’ve 

bought several American 

ones, and many of the ingredients 

aren’t available 

in the UK, which can lead 

to feeling overwhelmed/ 

disheartened. 

YouTube is also a fantastic 

resource; so many different 

creators are sharing knowledge 

gained by experience, 

and that can take away 

some uncertainty and spark 

some ideas. 

Also, I would like to stress 

that it’s OK to slip up and 

eat something non-vegan, 

nobody is perfect! Labelling 

yourself “VEGAN” can put 

real pressure on yourself, 

which leads to feelings of 

failure. I know a few people 

who have tried and then felt 

terribly about themselves 

after eating a chicken burger 

after a night out and then 

gave up totally on trying 

again. Just go at your own 

pace, making small changes/substitutions 

here and 

there. 

What’s a typical day 

like for you? 

I have a part time job in 

a call centre Monday to 

Wednesday, and I often 

bid farewell to the working 

week with a few pints in my 

local pub on a Wednesday 

evening. 

Then I start the editing 

process on Thursdays (videos 

are published every 

Tuesday). It can take anywhere 

from three to thirty 

hours to cut, polish, and 

create all of the marketing 

materials. 

I have Ehlers-Danlos 

Syndrome which effects my 

joints and energy levels, so 

I have to take things dayby-day 

in terms of filming 

content; I try and keep a 

few videos “in the can” in 

case of a flare up. I tend to 

film over the weekend, and 

again, this can take a couple 

of hours, or in the case 

of the ribs video; nine hours! 



I went to Lisbon, Portugal 

for my 40th birthday a couple 

of years ago, and fell in 

love with The Green Affair. 

I stumbled on it completely 

by chance, and was immediately 

blown away with the 

amount of choice and quality 

of food.

It’s so rare to see beautifully-plated 

vegan dishes 

in restaurants; so often it’s 

piles of casserole or risotto. 

The bill was also a delight; 

40€ for three people including 

wine. The pandemic has 

stopped me finding new 

places to try where I live in 

Leeds, England, so I am very 

much looking forward to 

getting out and about in the 

coming months, and discovering 

some new favourites. 





and why? 

It would have to be Andi 

Oliver. She’s a British chef, 

and tv/radio presenter. 

She has a vast knowledge 

of food, and always comes 

across as a complete blast 

to spend time with; full of 

laughter, and supportive/ 

constructive.

Vegan 

Challenges 

Joshua Allerton run 

a vegan confectionary 

store in Digbeth, 

Birmingham. He 

started the shop 

to aide his journey to veganism 

whilst helping others do 

the same. He is always on the hunt 

for independent vegan confectioners 

to supply sweets, chocolate, 

popcorn and more snacks to his 

store. Alongside running the shop, 

Joshua works with independent 

businesses to improve their marketing 

whilst writing on his personal 

development blog. For fun, he 

obsesses over one video games, 

believe he’s going to be the next 

big thing, failing epically, before 

finding another video game to repeat 

the cycle is a qualified nutritional 

therapist. 

I’m turning vegan. 

No more meat or dairy is entering my 

home and I always seek the vegan 

option when dining out (no matter 

how poor it is). 

But there’s a whole lot more I need to 

do and many more challenges I need 

to face. I turned to my lovely Twitter 

followers to prepare me by asking 

the simple question: 

“Hardest part of turning 

vegan?” 

With over 150 responses, and explosive 

arguments, I’ve collated the 

most mentioned challenges into this 

article. Not everyone will experience 

all these challenges on their journey. 

If you’re curious or just starting your 

journey, may these challenges prepare 

you and make you feel a little 

bit less alone.

Dining out 

I hear the laughs of veteran 

vegans as I write this… 

“ 

You’re going to find very 

quickly that dining out as a 

vegan is difficult. 

Do you like “veggie 

burgers”? 

What about “meatless 

salads”? 

Admittedly, hospitality is 

getting better at providing 

more vegan options, but research 

is paramount before 

visiting anywhere. There 

have been a few times 

where I’ve been forced to 

eat veggie due to lack of 

options. 

To overcome: find Facebook 

groups for your local area. 

Vegans are passionate eaters. 

We don’t punish our 

tastebuds, so, when a local 

restaurant (especially a 

vegan-only venue) does an 

amazing job, we shout and 

scream about it. Dedicated 

vegan groups for local areas 

are establishing on 

Facebook for this purpose. 

Find them, use them, and 

enjoy eating out! 

There are also apps and 

websites dedicated to the 

curation of such vegan 

establishments. Vegan- 

Friendly and Happy Cow are 

two I recommend. Others 

exist and more will come. 

Additionally, I saw this challenge 

as a positive. To contribute 

to the community, 

it became my vegan duty 

to find all the vegan-friendly 

restaurants in my local 

area and try them. Not all at 

once, mind you. 


Hiding your imperfections 

“You’re a vegan now. You cannot 

own anything that isn’t.” 

You check every single item of clothing. As your throwout 

pile increases, you worry how you’re going to afford 

a whole new wardrobe – especially a vegan wardrobe. 

What about if you can’t afford a new wardrobe? What 

about if you accidently wear those trainers out have 

leather uppers? People will call you a fraud and you 

can no longer declare your veganism to the world. 

Chill. 

To overcome, you need 

to remember this one 

statement: 

There is no such thing 

as a perfect vegan. 

The Vegan’s Society 

definition explicitly declares 

that we must 

seek to exclude exploitation 

of animals “as 

far as is possible and 

practicable”. There’s a 

difference between being 

lazy and being unable 

to prevent abuse. 

If you can’t afford to replace 

your leather shoes 

with vegan-friendly 

alternatives, don’t. If 

you’re in desperate 

need of a new shirt for 

work and you can only 

afford Primark, purchase. 

It is not possible 

and practicable for you 

to walk to work with 

no shoes and no shirt 

(you’re not LMFAO). 

Plus, throwing out good 

clothes just because 

they’re not vegan will 

cause more damage to 

the environment than 

saving them. Instead 

of throwing out, make 

sure your next purchase 

is vegan – where possible 

and practicable. 


Missing cakes 

(and other 

sweet treats) 

Cakes and other confections 

are an obvious no-go 

for vegans. Traditional recipes 

call for eggs, butter, 

and milk. Whilst there have 

been some adaptions over 

time, there’s always the 

creepy milk powder ingredient 

waiting to surprise 

you every time you think 

you’re close to finding a vegan-friendly 

cake. 

Sugar is the only ingredient 

humans naturally crave 

from birth. To live in a world 

without sugar is bold and 

brave, but have you seen 

that slice of cake in the bakery’s 

window? 

To overcome: Shop online 

and at your local independent 

specialist 

Luckily, vegan confectionary 

is booming. Your supermarket 

may be slowly 

catching up, but that’s 

just a fraction as to what’s 

available. Online stores like 

VeganKind, Vegan Store, 

and Alleway’s Confectionary 

offer a wide range of vegan 

sweets and treats. Check 

them out. 

During Lockdown, home 

baking has exploded and vegans 

are not shy. Check out 

your local vegan groups or 

neighbourhood groups for 

anyone selling their bakes. 

Just remember to find a 

kitchen that’s registered 

with the local authority.

Becoming #1 

enemy of your 

entire family 

Family and friends can be 

difficult with your decision 

to turn vegan. We’ve talked 

about how to deal with 

those annoying questions 

(“where do you get your protein 

from?”), but there’s one 

element we need to cover: 

Your frustration when they 

don’t join you. 

You’ve seen the battery 

in the chicken farms, the 

grinding of piglets, and 

the forced impregnation 

of cows. They haven’t. You 

may be tempted to sit them 

down and host a cinema 

night highlighting the trauma 

you’ve witnessed. When 

they refuse, you become 

confused and angry. “Why 

don’t they see what I do?” 

Breathe. 

To overcome: Give them 

time. 

Your newfound identity 

as a vegan is challenging 

for them too. They see the 

changes you’re making 

every day and you share it 

when they’re with you. Going 

out for a simple dinner date 

is now a pain. What was 

simple is now difficult (as 

you surely know). 

They may attack you and 

convince you that you’re 

wrong. It’s the easier 

choice. You have remain 

patience and stick to your 

guns. Where it turns to all 

out abuse, remove yourself 

from the relationship. No 

friend or family member is 

worth keeping when it turns 

sour. 

For friends who simply don’t 

understand, accept you’re 

not going to convert them. 

Instead, offer to cook for 

them one night and try out 

new foods. Laugh about it 

on the way. 

“Did they really think they 

could pass this off as 

meat?” 

“What were they trying to 

achieve with this?” 

There are terrible vegan 

foods out there, just as 

there is non-vegan. Find 

humour in your journey and 

they will become an ally. 


Feeling guilt about not doing it sooner 

Out of all the replies, this 

one threw me. This self-hatred 

and disappointment 

defeats the triumph of making 

the decision in the first 

place. Who cares if you’re 

72 and only just turning vegan? 

That’s one more day 

than other people. That’s 

one more life saved. 

To overcome: Use a vegan 

calculator 

We don’t have time travel 

yet (do we?), so we can’t 

go back and decide to be 

vegan from birth. But, we 

can measure the impact 

our personal vegan journey 

has. The Vegan Calculator 

calculates the gallons of 

water, lbs of grains, square 

foot of forest, lbs of CO2, 

and animal lives saved for 

each day we’ve been vegan. 

If you’re feeling down 

one day, use the calculator 

to witness the impact you’re 

making already! 

These were the common 

challenges faced by vegans 

when starting their journey. 

As I progress to a more ethical 

and vegan lifestyle, I will 

face these challenges head 

on and discover hurdles of 

my own. This tweet reminded 

me that we’re not alone 

on this journey. The actions 

I’m taking may be individual, 

but it is as a collective we 

can make a bigger impact. 


The Charity supporting older vegetarians & vegans 

About VfL 

Vegetarian for Life (VfL) is 

an advocacy and educational 

charity, which strives 

to be the leading authority 

on diet and healthy living 

advice for older vegans and 

vegetarians. 

Now in its thirteenth year, 

the charity has enjoyed 

significant success and 

achieved wide recognition. 

I would particularly like to 

highlight the outstanding 

efforts of its staff to support 

older vegans and vegetarians 

during the COVID-19 

pandemic – a group which 

is so often overlooked. 


VfL developed a comprehensive 

programme of online and postal 

outreach, targeting age-friendly 

networks, sheltered housing 

schemes for older people, carers’ 

organisations, dementia support 

groups, lunch clubs, older people’s 

friendship groups, stroke survivors’ 

groups, Women’s Institutes, care 

homes, food banks, healthy-living 

networks, LGBT groups for older 

adults, relevant Facebook groups, 

digital hospital radio, social prescribers, 

and more. 

The chefs were joined virtually by 

almost 3,000 attendees across 

45 organisations, including lunch 

clubs, care home caterers, carers 

groups, Women’s Institutes, 

Age UK franchises and other older 

people’s groups and networks 

throughout the UK – offering menu 

support where required. 

Feedback on this new online format 

was overwhelmingly positive: 

“Great to be working in partnership with VfL 

to deliver online and virtual sessions to carers 

to take a break, get away from the daily 

routine and come together during lockdown. 

The session really helped to engage with 

carers, and bringing the group together online 

has sparked new ideas and suggestion 

from carers around future face-to-face and 

virtual breaks.” 

“…a fantastic session to VOCAL’s carers who 

all learned something new from a chopping 

skill, about spices, alternatives for the dish 

and difference between male and female 

peppers!” 

– VOCAL, Zoom cookery demonstration 

“Our members really enjoyed your session; 

thank you so much for taking the time to do 

this. We found that the additional ingredients 

put a new spin on a familiar recipe and 

taste tests have been positive from members 

and family. You presented so well and 

your set-up for presenting on Zoom worked 

really well.” 

– Leith Women’s Institute, Zoom cookery 

demonstration 

“I was really taken with the work that [your 

Roving Chef] put into our session at AbilityNet. 

[She was] so friendly and very helpful. She 

was accommodating with a date/time and 

made an amazing curry. Really impressed 

and will recommend to others.’ 

– AbilityNet, Facebook demonstration 


The number of UK vegans 

and vegetarians continues 

to soar, with a staggering 

25% of all Brits predicted 

to be vegetarian by 2025 

, and already an estimated 

14% of vegetarian and 

vegans in Great Britain are 

aged 65 or older . That’s 

why Vegetarian for Life 

(VfL), a charity that supports 

older vegans and vegetarians 

will be launching a 

free self-advocacy pack to 

mark National Older Vegans 

and Vegetarians Day this 

October. 

The pack will help to explain 

the laws protecting those 

with special dietary needs; 

sources of support if your 

rights aren’t being recognised; 

and some simple yet 

critical actions you can take 

today to protect your future 

dignity and rights. These include 

making a statement 

of your wishes and care 

preferences, which future 

carers should honour. 

Amanda Woodvine, CEO of 

VfL, explains why the time 

is right for the upcoming 

self-advocacy pack launch: 

“Many people assume that 

veganism and vegetarianism 

are new concepts – 

something for younger generations 

– but that simply 

isn’t true. VfL exists solely 

to support older vegans and 

vegetarians, and increasing 

numbers find that maintaining 

their dietary and lifestyle 

beliefs is not always 

a straightforward matter. 

Although philosophical beliefs, 

such as veganism, 

are protected under multiple 

laws in the UK, older 

vegans and vegetarians often 

find themselves in situations 

that go against their 

basic human rights when it 

comes to food. 

“In later life, many of us rely 

on others for food – whether 

that is ready-made meals for 

home delivery, or provisions 

in care settings. Conditions 

such as dementia can be 

an additional barrier to 

maintaining control over 

our diets and our identity 

and beliefs. VfL hears time 

and time again from older 

vegans and vegetarians 

and their families who have 

been given food that goes 

against their fundamental 

dietary beliefs, particularly 

in social care settings. 

“This can be through lack 

of understanding of what 

being vegan or vegetarian 

really means; lack of training 

of catering teams and 

care staff; or simply confusion 

over how to interpret 

the Mental Capacity Act. So, 

that’s why we’re launching 

our self-advocacy pack – a 

one-stop shop containing 

resources, guidance and 

tips to ensure that you get 

the food that you are legally, 

and ethically, entitled to.” 

Email: 

info@vegetarianforlife.org.uk 

or contact VfL on 

0161 257 0887 

to request your free self-advocacy 

pack and VfL will 

post or email it as soon as 

it is launched. 


“ 

Although philosophical beliefs, such as 

veganism, are protected under multiple 

laws in the UK, older vegans and 

vegetarians often find themselves in 

situations that go against their basic 

human rights when it comes to food. 

” 


What’s the story 

Stem & Glory? 

I’d been rolling the idea of a vegan restaurant 

around in my head for a very long time. I ran 

a multisite leisure business for more 10 years 

prior to Stem & Glory and had been experimenting 

with a vegan cafe within that business since 

we started. Finally, the opportunity presented 

to open a fully-fledged cafe/restaurant. We did 

a very successful rewards based Crowdfund 

on crowdfunder.co.uk raising £97k, and the 

first place was opened in Cambridge. We were 

greeted with massive support from the community 

here and it was very clear we were on to 

something. 


We launched another, this 

time equity based, crowdfund 

on crowdcube.com in 

March 2018 to raise funds 

for a site in London. It was 

even more wildy successful 

than the last one, reaching 

our £350k target in less 

than 5 hours of going live, 

and closing on £610k funded. 

The London Flagship 

opened in January 2019. By 

January 2020 it was absolutely 

flying. 

Looking to the future 

As shocking as the lockdown 

was for hospitality 

businesses, we suddenly 

found ourselves with time 

to get creative. We were so 

busy last year, many projects 

were planned, but we 

were too short on time to get 

them in motion. So, through 

lockdown we upgraded all 

our tech systems, did a 

complete rebrand with the 

amazing Afroditi Krassa, 

which turned out absolutely 

fab. We developed new concepts 

for ready meals and 

other products, along with 

upgrading all our marketing 

collateral. We had viewed a 

new site for Cambridge just 

before lockdown (we’ve outgrown 

our existing site and 

wanted to build the London 

model in Cambridge), the 

lockdown created the perfect 

environment for a good 

deal from the landlords 

on the site, so we are now 

close to exchanging on that 


and hope to be open later 

this year. In January we had 

also agreed terms on a second 

super exciting City site 

which was due to open at 

the end of this year, obviously 

paused for now, but 

hopefully open April 2021. 

We have developed a new 

omnichannel business 

model which we will roll out 

from the new Cambridge 

site and beyond which 

spans in-store dining, delivery, 

click & collect, and 

our ready meals and product 

range. Afroditi Krassa 

is also designing the new 

restaurant, so all in all we 

are very upbeat and positive 

about the future, and 

intend to fully resume our 

mission to get to 5 sites by 

2023. 

What are the worst mistakes 

restaurants make 

when catering for vegans? 

Serving the vegetarian option 

minus the dairy, without 

adding anything for 

flavour! Historically restaurants 

viewed vegan food as 

all about ‘lack’ and seemed 

to think vegans just want to 

eat salad (literally lettuce, 

tomato and cucumber!) and 

have no desire for a gourmet 

culinary experience. 

Stuffed vegetables too are 

an old school vegetarian/ 

vegan staple which are still 

over used and part of the 

reason I started a vegan 

restaurant (I never want to 

see a stuffed pepper again)! 


Fortunately, things are 

much better now, and I 

greatly appreciate that 

restaurants and chefs are 

making much more effort to 

provide vegan menus. BUT 

I still think that unless you 

are in a vegan restaurant 

where the chefs are working 

with getting rich depth 

of flavour from vegetables 

100% of the time, many 

restaurant vegan dishes 

are about providing vegan 

options, and don’t have that 

wow factor. Hopefully, this is 

now also changing, but obviously 

for me it’s about vegan 

restaurants rather than 

vegan options in non-vegan 

restaurants. I will always 

seek out a vegan place as a 

preference, and my hope is 

that vegans everywhere will 

support their local vegan 

businesses who are doing a 

brilliant job and are almost 

exclusively small independents 

without financial backing 

- they need your support 

now more than ever. 

Veganism 

Honestly, there are many, 

many reasons to be vegan 

now, but for me it’s about 

the animals and always 

was. The moment in my 

teens when I was introduced 

to the idea of compassionate 

eating for the 

first time was the most significant 

‘aha’ moment of my 

life. I stopped eating meat 

on the spot, and almost 

40 years later I have not 

wavered at all in that view. 

It literally changed my life 

forever. 


The longer I am vegan, the 

more my love for the other 

species on the planet grows. 

I am extremely sensitive 

to seeing or even thinking 

about the abuse of animals 

on any level. I do not view 

my life as more important 

than the other beings on the 

planet. I find roadkill deeply 

upsetting. The gentle nature 

of animals is extremely 

humbling to me. I think 

in years to come the depth 

of sentience of animals will 

be more widely understood, 

and my hope is that more 

people will have that realisation 

that I did and literally 

no longer be able to eat animals. 

It’s absolutely clear 

that we do not need to eat 

animals anymore, so the 

justifications for continuing 

with this will start to be increasingly 

challenged in the 

coming years (in my view). 

I think we can all learn from 

spending time with animals, 

I have dogs in my family 

(some vegans may have a 

view on that) and I truly love 

them. Their gentle loving 

nature is an example to all 

of us as to how we should 

behave. 

Considering 

veganism? 

There are two ways to do 

this - the gradual shift and 

the life changing moment! 

The gradual shift - start to 

increase the number of 

days in the week that you 


eat vegan, gradually start 

weaning yourself off over 

time. Get some vegan cook 

books and start cooking. 

Fall in love with vegetables. 

If you are not into cooking 

there is such a huge range 

of vegan produce in the 

supermarkets these days, 

everything is clearly labelled 

too. Give yourself a month 

to adjust. A bit like quitting 

smoking, don’t worry if you 

fall off the wagon. Get back 

on it again, and don’t give 

up giving up. 

Life changing moment - go 

and spend some time with 

animals and really deeply 

consider why it’s ok to love 

a dog, but eat a cow or pig. 

Examine your justifications 

for eating animals for your 

own taste pleasure when 

you really don’t need to 

and stop making excuses. 

Change for good. 

‘Dirty’ Vegan Food 

I think, of course, there is 

a place for dirty vegan, but 

my personal path with veganism 

is also paralleled 

by healthy eating and good 

nutrition. This is also the 

case at Stem & Glory; we 

aim to offer really tasty, and 

healthy vegan food, made 

just from vegetables. I think 

in the next 5-10 years this 

will become a dominant conversation 

as of course just 

because it’s vegan doesn’t 

mean it’s healthy. The first 

vegan I ever met was overweight 

and living on a diet of 

potato chips. So yes, whilst 

your double stacked deep 

fried seitan burger with 

lashings of mayo, huge bun 

and mac’n’cheese and dirty 

fries on the side might taste 

delicious, it should probably 

be an occasional treat and 

not a staple. 

At Stem & Glory, we aim 

to offer really tasty, and 

healthy vegan food, made 

just from vegetables. We 

are creating healthier twists 


on classic dishes too. We 

also believe that calorie 

awareness will also become 

increasingly important. 

If people knew how 

many calories were in their 

dirty burger they might think 

twice. I also think this might 

make dirty vegan become 

more healthy but still tasty, 

as operators also become 

aware of the calorie content 

of their food and find ways 

to make it healthier. 

Don’t be fooled into thinking 

that just eating plant-based 

food without attention to 

nutrition and calories will 

lead to better health. 

At Stem & Glory, we believe 

that gut-friendly food, low 

in refined carbs, is the way 

to go. We focus on natural 

vegetables accompanied by 

nutrient dense components 

such as nuts and seeds. 

There is a big focus on layering 

umami flavours and flavour 

combining to get that 

explosion of deliciousness 

which overrides any need 

to eat huge portions to feel 

satisfied. 

Fermented and pickled 

foods too are really good for 

your microbiome and overall 

health. In terms of the future 

of food, we believe this 

is where it lies. Fermented 

foods can also play a huge 

part in strengthening the 

immune system, they are 

naturally probiotic, improving 

your digestive system 

and natural gut flora, which 

support all bodily functions. 

In my view, moving away 

from vegan junk and meat 

replacements, towards natural 

unprocessed food is 

the right way to achieve optimum 

health and a healthy 

weight. 

For more information, visit: 

www.seedrs.com/ 

stemglory 

www.stemandglory.uk

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