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Smoothie making isn’t as easy as it sounds and some people may struggle with never making the perfect smoothie; I know I used to. I’d thrown in a bunch of ingredients, but never end up with that sweet and fruity flavour I was aiming for. The truth it, it can be complicated, especially when you’re adding varieties of ingredients. Here I have made a short list of guidelines to assist you in your smoothie making.
*side note* I ALWAYS use frozen bananas in my smoothies. It gives a better texture, makes the smoothie colder, and it even makes it taste better! I highly recommend freezing bananas for smoothies. Click here to see banana prep.
1. Amounts and Ratios
Some people believe that in order to make a smoothie you just throw a bunch of fruit into a blender, add some water or milk, and hope for the best. However this is not the case. You need to measure your ingredients properly, and have a perfect ratio of flavours for your end result. For instance; if you’re making a strawberry banana smoothie, I wouldn’t advise putting 3 bananas, and 2 strawberries. You have to even it out so that the flavours are prevalent throughout the smoothie. I would suggest the more banana you put in, the more strawberries. Ex. 3 bananas, 6-8 strawberries. Or if you’re making a green smoothie, 3 bananas, 1 handful of spinach or kale, and half a cup or more of water.
2. Consistency
The same idea goes for adding liquids. If you are aiming for a thicker smoothie, add less liquid. Most people prefer their smoothies liquidy and more drinkable, so I’d advise adding more water/almond milk to ensure that consistency. But be careful not to add TOO much liquid, for you still want to have that smoothie texture.
3. Ingredients
Smoothies all depend on the ingredients you put into them. You have to think and carefully choose what ingredients you want to add to your smoothie. Think about flavours that go well together like banana and strawberry, or chocolate and peanut butter. Don’t go crazy and just pour everything you have in your fridge into one smoothie because you want to fit as much as you can in there. Even a simple smoothie that only has 2-3 ingredients can still be a good one. Chances are the more you add to it and the more complex you make it, the less great it will taste. I know this from experience by trying to make a green smoothie with 7 ingredients. Now i just stick with 3 and I’m golden.
4. Mixing flavours
That brings me to my last point: mixing flavours. I know it sounds obvious, but some people still do it. You have to know which flavours go together and which one’s don’t. Everyone makes smoothies differently, but personally, I wouldn’t add preferably strong fruity flavours like orange and pineapple, to a chocolate smoothie. If you are making a chocolate smoothies, keep it simple with just banana, almond milk, cacao powder, peanut butter, and water. When I make chocolate date smoothies, I add a few dates and 1-2 strawberries just for that extra flavour. The same idea applies to fruity smoothies. Don’t add super sweet or dessert flavours like chocolate and peanut butter to a strawberry pineapple smoothie because the flavours will clash.
Hopefully if you stick to these four simple guidelines, you will be able to perfect the art of smoothie making and end up with a sweet and tasty drink!
Shoutout to my dad who made a smoothie with 1 banana, 8 strawberries, greek yogurt, cacao powder and pineapple. According to my mother, It was too thick and didn’t taste good. But kudos for trying paps ❤ This one’s for you.
PS. since that incident he has been practicing and learning how to create better smoothies.
The other day I received a package in the mail from Kevala which is a company based in the United States that makes whole organic foods. Gerardo was kind enough to send me a very generous sample kit which I opened like a child on Christmas. In the package I got a jar of Tahini, Coconut oil, Cashew butter, and a bag of raw Cacao Powder.
At Kevala, their products are made with only one ingredient. There is no sugar, salt, oils or chemicals added or used in the production process. “Your health is our number one priority and we will continue to develop new and innovative products that serve as basic ingredients in a healthy diet. Most of our products are made in the US but, since our passion is to offer genuine pure ingredients, we sometimes need to go in search of them in other countries as they are not always available at home. Our Organic Raw Honey is harvested in the tropical forest of Oaxaca, where we make sure that the bee habitat is respected and protected. Our Organic Agave Nectar comes from Mexico’s Blue Agave fields. Our Organic Olive Oil is truly Mediterranean, picked and cold pressed following ancient Tunisian traditions. Wherever the source may be, more than 90% of our products are bottled in the US always complying with both the FDA and USDA’s high quality standards.”
Product 1: Coconut Oil
The first thing I used, and by far the most common product was the coconut oil. If you haven’t tried it before, I highly recommend you do. Coconut oil has many benefits that include skin care, stress relief, cholesterol level maintenance, weight loss, boosted immune system, proper digestion and regulated metabolism. Not only that but it relieves kidney problems, heart disease, high blood pressure, diabetes, HIV, and cancer.
It’s great for cooking and baking, and is also a great substitute for butter and other oils. I used it in quinoa, on the frying pan to make tofu, on my skillet making pancakes, and even used it to make vegan chocolate sauce.
Product 2: Raw Cacao Powder
The second thing I used was the cacao powder. It’s raw, vegan and gluten free. Cacao powder is a great anti-oxidant that you can add to smoothies, cookies, brownies, oatmeal etc. Just 1-2 tsp. can have amazing benefits for you. It keeps all of it’s nutrients when used raw so I like to add it to smoothies and oatmeal the best. Who would have thought chocolate could be so good?
Product 3: Cashew Butter
I’ve never tried cashew butter before, but I LOVE cashews and I LOVE peanut butter, so I assumed I would love this as well. Sure enough, I did. It’s creamy, delicious, has a great texture, and tastes just like cashews.
Not only do cashews have a lower fat content than most other nuts, but approximately 82% of their fat is unsaturated fatty acids, plus about 66% of this unsaturated fatty acid content are heart-healthy monounsaturated fats.
You can use cashew butter in just about anything. It gives a great flavour and texture if you add it to baking, but I also enjoyed adding a blob on top of my morning oatmeal.
I decided to combine two of the products and create a Chocolate Cashew Smoothie. I simply put 2 frozen bananas in my blender and added a couple of dates, 2 tsp. of cashew butter, 2 tsp. of cacao powder, 2 strawberries, some almond milk and water, and it tasted just like a chocolate milkshake!
Product 4: Tahini
The final product I tried was the Tahini. Tahini is a ground sesame seed paste, similar to peanut butter. It is a creamy, oily, and smooth butter rich in calcium. It’s also rich in minerals such as phosphorus, lecithin, magnesium, potassium, iron and helps to promote healthy skin growth. You can use it on vegetables, pasta, salad, stir fry, and so much more. You can drizzle it onto meals, or use it in cooking. It’s a great substitute for peanut butter if you are allergic because it has a similar texture.
It’s also awesome for making homemade hummus. Mmmm yes, hummus; the perfect vegan/vegetarian dip. All you do is drain and rinse your chickpeas and combine it together in a food processor with tahini, lemon juice, garlic, cumin, salt and water.
Overall I absolutely LOVED the products that Kevala sent me. Not only were the products great, but the service was amazingly fast – I’m talking 2 days fast, and I’m in Canada. The jars were a great size and the bag of Cacao is enormous! These products will definitely last me a long time – well, that is unless I use them every single day because they’re so good.
For more information about Kevala, or if you’d like to buy some of their products, check out their website: https://www.kevala.net/
Do you like pancakes? Do you like cookie dough? Well then, I don’t see why you wouldn’t love these pancakes! Soft and gooey with melt in your mouth chocolate, these pancakes are healthy, vegan and gluten free!
Many people ask the question: “are oats gluten free?”. Anything that contains wheat has gluten in it. Luckily, pure grown oats are wheat and gluten free. Unfortunately some commercially processed oats have been contaminated during the growing and harvesting processing stages. If you don’t want gluten in your oats, make sure you read the label or buy gluten free oats.
These pancakes taste like soft chocolate chip cookies. The flax-seed meal gives them a gooey texture and when I was licking the bowl it tasted just like cookie dough. I rate these an A++ in taste.
Onto the recipe…
You will need: oat flour, flax-seed meal, coconut sugar or a substitute sugar, brown sugar, 1 ripe banana, almond milk, vanilla extract, pure maple syrup, and all natural peanut butter.
1. In a large mixing bowl, pour 1 cup of oat flour, and 1/2 cups of flax-seed meal (make sure you buy ground flax-seed meal to get the full nutritional value)
2. In a blender or magic bullet, break up and add 1 ripe banana and 1/2 cups of almond milk
3. Blend it together really well, then pour it into your bowl.
4. Add 1/2 cup of water and stir in really well. You may need more water if your mix is too thick and dry. You want to make it liquidy
5. Add in 2 tbsp. of coconut sugar and 2 tbsp. of brown sugar. (If you don’t have coconut sugar you can just use 4 tbsp. of brown sugar)
6. Add in 1 tbsp. of vanilla extract and 1 tsp. of all natural peanut butter
7. Finally, add in 1 tbsp. of pure maple syrup.
8. Mix everything together really well, and like I said above, make sure it’s more liquidy rather than thick.
9. Add in vegan chocolate chips, stir mix them in well.
10. Grease your pan with coconut oil which should be set to 300 degrees Fahrenheit. You may need to turn up the heat a bit as they are cooking. Just make sure they don’t burn.
10. Cook them until they are brown and cooked. They will have a soft and flimsy texture.
This should make 10-12 regular sized pancakes. I topped mine with strawberries, bananas, and pure maple syrup.
At last – the long awaited post about vegan chocolate sauce; and the delectable fruit I decided to dip it in – strawberries. One of the most common desserts that people love, and I don’t know why I didn’t think of this sooner. The idea kind of just sprang about when I was experimenting in the kitchen. So you can enjoy this dessert guilt free.
Ever since I began eating a vegan plant based diet, I realized that the regular desserts and foods that everyone loves are actually SO easy to create vegan versions of.
This chocolate sauce is sweet, gluten free and delicious. I do this thing where I serve my desserts to my family, especially my brother who loves chocolate, and if he approves, I can say my treat is “brother approved”. That’s a big deal. So when I tell you my mom, dad, and brother all loved these, you can be assured they are good.
What you’ll need: Vegan chocolate chips or a vegan chocolate bar, coconut oil. (I use Enjoy Life chocolate chips; dairy, nut and soy free)
1. Put a small saucepan on your stove and turn it to low.
2. Add in 1/2 cup of vegan chocolate, and 2 tsp. of coconut oil
3. Stir in the chocolate as it melts. You have to be careful to keep an eye on them and continuously stir them so that they don’t burn.
4. Pour your melted chocolate into a small deep container or cup so that it will be easy to dip your strawberries into.
5. Wash your strawberries and dry them well.
6. Get a small wooden or medal stick and stick it into your strawberry.
7. Dip it in, let it drip for a moment, then place it on wax paper to let them dry.
8. You can leave them at room temperature for an hour or so, and once they are dry, stick them in the fridge to cool and harden.
Serves the whole family, and is guaranteed to be finger licking good.
I’m sure you’ve heard this statement before, and most people probably think it’s true. Silly vegans, of course humans are designed to eat meat. I mean, if they weren’t, than why would we be eating it?
Well, I’m sorry to break it to you folks, but humans are in fact NOT designed to eat meat. Yep, you heard me correctly. Interested? Keep reading. Not interested? Exit this page. I am in no way trying to put down others eating habits or claim that eating a certain way is the right way. I am simply putting this out there to answer all the people who claim that humans are designed to eat meat.
1. How we’re built. Humans have short, soft fingernails and pathetically small “canine” teeth. In contrast, carnivores all have sharp claws and large canine teeth capable of tearing flesh.
Carnivores’ jaws move only up and down, requiring them to tear chunks of flesh from their prey and swallow them whole. Humans and other herbivores can move their jaws up and down and from side to side, allowing them to grind up fruit and vegetables with their back teeth. Like other herbivores’ teeth, human back molars are flat for grinding fibrous plant foods. Carnivores lack these flat molars.
2. Stomach acidity. Carnivores swallow their food whole, relying on their extremely acidic stomach juices to break down flesh and kill the dangerous bacteria in meat that would otherwise sicken or kill them. Our stomach acids are much weaker in comparison because strong acids aren’t needed to digest pre-chewed fruits and vegetables. Also, if we ate raw meat, we would get sick. (food poisoning, salmonella, E coli, etc)
3. Intestinal tracts. Carnivores have short intestinal tracts which reach about 3 times its body length. This allows food to pass through their systems quickly without gaining excess fat. A herbivores intestines are 12 times its body length; humans are closer to herbivores, meaning our food takes much longer to break down and digest.
4. Hunting. Humans lack the raw abilities to be good hunters. They are not quick like lions, cheetah’s, hawks, and other predators. It was not until the advent of the arrowheads, hatchets and other implements that killing and capturing prey became possible for humans.
5. Psychology. Humans also lack the instinct that drives carnivores to kill animals and devour their raw carcasses. While carnivores take pleasure in killing animals and eating their raw flesh, any human who killed an animal with his or her bare hands and ate the raw corpse would be considered deranged. Carnivorous animals are excited by the scent of blood and the thrill of the chase. Most humans, on the other hand, are revolted by the sight of blood, intestines and raw flesh, and cannot tolerate hearing the screams of animals being ripped apart and killed. The bloody reality of eating animals is innately repulsive to us, another indication that we were not designed to eat meat.
6. Diseases. Ever wonder why so many humans are getting sick and dying? Well perhaps it is the MEAT they are eating. Real carnivores don’t get sick from eating meat, but us humans do.
Carnivorous animals in the wild virtually never suffer from heart disease, cancer, diabetes, strokes, or obesity, ailments that are caused in humans in large part by the consumption of the saturated fat and cholesterol in meat. Human bodies, on the other hand, were not designed to process animal flesh, so all the excess fat and cholesterol from a meat-based diet makes us sick. Meat-eaters have a 50 percent higher risk of developing heart disease than vegetarians!
7. Protein. And to all the people out there (because I’m sure there are TONS who are begging the question): where on earth will we ever get our protein?
We consume twice as much protein as we need when we eat a meat-based diet, and this contributes to osteoporosis and kidney stones. Animal protein raises the acid level in our blood, causing calcium to be excreted from the bones to restore the blood’s natural pH balance. This calcium depletion leads to osteoporosis, and the excreted calcium ends up in the kidneys, where it can form kidney stones or even trigger kidney disease.
Consuming animal protein has also been linked to cancer of the colon, breast, prostate, and pancreas. According to Dr. T. Colin Campbell, the director of the Cornell-China-Oxford Project on Nutrition, Health, and the Environment, “In the next ten years, one of the things you’re bound to hear is that animal protein … is one of the most toxic nutrients of all that can be considered.”
Eating meat can also have negative consequences for stamina and sexual potency. One Danish study indicated that “Men peddling on a stationary bicycle until muscle failure lasted an average of 114 minutes on a mixed meat and vegetable diet, 57 minutes on a high-meat diet, and a whopping 167 minutes on a strict vegetarian diet.”Besides having increased physical endurance, vegan men are also less likely to suffer from impotence.
I apologize if these facts are not what you expected. I’m sorry if these facts are not to your liking. I don’t write to please you – I write to bring the facts to light. My goal in this world is to make people aware of what happens to animals and hope that maybe one day we will all be equal beings who inhabit this earth. But a girl can only try.
Sources:
http://www.peta.org/living/food/natural-human-diet/
http://www.rense.com/general20/meant.htm
http://www.celestialhealing.net/physicalveg3.htm
http://www.huffingtonpost.com/kathy-freston/shattering-the-meat-myth_b_214390.html
Many of you have probably heard of Organic Burst. They are a company based in the UK that sells organic super foods and powders. I see their products around Instagram all the time, so I thought it was time to check them out. Ekaterina was kind enough to send me 5 bottles of their organic powders!
These powders have amazing scientifically proven benefits for the skin, fighting sugar cravings, detox, anti-ageing, hormonal balance, exercise performance and more. Their products are loved by the celebrity health, beauty and fitness experts and have been featured in the leading media such as Vogue, Elle, The Times, Sunday Times Style, Daily Mail, The Telegraph, The Sun, Grazia and more.
Their products are 100% pure and organic superfoods that are super high in many nutrients, so they are natural alternatives to multivitamins supplements. Each of their chosen superfoods has an amazing history- spirulina was cultivated by the Aztec, maca was taken by the Inca, and the Pharaohs of Egypt took wheatgrass for rejuvenation.
They source from small ethical organic producers all over the world and manufacture in the UK to the highest quality standards. Organic Burst superfoods are a higher quality grade than many conventional superfood brands – with very high levels of potency and purity, UK pharmaceutical grade standard, free from heavy metals, toxins, pesticides, herbicides, fillers or additives and each batch tested in an independent laboratory in the UK.
I’ve heard so much about acai berries and acai powders, but believe it or not, I have never tried it. So as soon as the package came in, the first thing I made was an acai berry bowl.
In my blender I added 2 frozen bananas, a handful of raspberries, and broke open 4 capsules of acai (4 is the recommended serving per day) and blended it all together. This beautiful creation was the outcome. It tasted delicious and was packed with super foods and anti-oxidants.
Acai is an Amazonian berry that does wonders for the skin and body. It has one of the highest antioxidant levels of all fruit and vegetables ever tested by science – up to 8 times that of blueberries and 10 to 30 times that of red wine. Its powerful antioxidants, polyphenols and Vitamin E, help slow down the effects of ageing by protecting our cells from degeneration.
Another super food I’ve heard many things about is Maca. It has been used in Peru for endurance, energy and hormonal balance for over 2000 years. Maca root is known as the Peruvian Ginseng due to the variety and density of its minerals: calcium, potassium, iron, phosphorus, magnesium, silica and zinc.
I made chocolate Maca oatmeal. I cooked my oats, added 1 tsp of brown sugar, 1 tsp of cacao powder, and 1 tsp of Maca powder. I also added chia seeds, peanut butter and some fruit! Oh, and I drizzled it with some of my homemade vegan chocolate sauce.
Next I decided to take the Maca powder and pair it with another powerful super food: Wheatgrass.
Organic Burst Wheatgrass is a 100% pure, organic, green wonder-food from a multi-award winning UK brand. Humans have been consuming wheatgrass for over 5000 years, dating back to the Pharaohs of Egypt. It’s well known for its detoxifying and cleansing properties. It contains chlorophyll, essential fatty acids, antioxidants, enzymes and energy-metabolising minerals. Their wheatgrass is organically grown and carefully dried, preserving all its nutrients.
I made these smoothies for my dad and I. I know what you’re probably thinking – they look like grass. But I promise you, they were DELICIOUS! And if you are a health freak like me, or even someone who appreciates nutrition, you will believe me. (Because green smoothies are the bomb) They are simply 4 frozen bananas, lots of spinach, 1-2 tsp. of peanut butter, 1 tsp. of Maca powder, 1 tsp. of Wheatgrass powder, and water!
The fourth powder I tried was Spirulina. Spirulina is a blue-green microscopic plant that has existed on our planet for 3.6 billion years and served as a source of nourishment to many civilizations. It has a full spectrum of nutrients that nourish the body and mind: beta-carotene, iron, calcium, magnesium, Vitamin B complex, chlorophyll, complete protein, GLA and more.
Organic Burst Spirulina is grown organically in clean, freshwater ponds, free of toxins, chemicals or pesticides. Thanks to these strict conditions, their spirulina powder is a completely pure, easily digested, and has a pleasant taste.
I created a beautiful coloured smoothie that included: 3 frozen bananas, blueberries, almond milk, and 1 tsp of Spirulina.
The last powder I tried was Baobab. Baobab fruit powder is a powerful new superfood and Africa’s best-kept secret until now. It’s known as the “Tree of Life” and has been cherished by locals across the African continent for centuries. It has a unique nutritional profile, with more Vitamin C than oranges, more iron than red meat and a rich content of alkalising minerals: calcium, potassium and magnesium.
I made a green smoothie that was 2 frozen bananas, 1 tsp. of peanut butter, a handful of spinach, 1 tsp. of Baobab, 1 tsp. of Wheatgrass, and 1 cup of water!
This smoothie was so good and refreshing that my parents even asked for some so I had to make more. You know Organic Burst is good when the whole family wants some.
Organic Burst is a wonderful company that has some amazing products. I will for sure being using these in every smoothie I make. You can also add them to oatmeal, pancakes, cookies, brownies, quinoa; virtually anything. They are all powders, except for the Acai which is capsules, but you can open them and use the powder inside. They are fun, healthy, and make a great super food.
For more information about Organic Burst or to purchase some of their products online, visit their website: http://organicburst.com/
I must say this is one of the best vegan meals I’ve made yet! It had the perfect combination of salty and sweet, and a perfect ratio of vegetables to grains to legumes. If you are looking for a great dinner to make this Easter, I highly recommend this collection of super foods.
Looks delicious doesn’t it? I had such a busy hectic forty minutes in the kitchen! I made this last week when my mother and brother were having pizza and egg salad. So I was in there busily trying to create a plant based meal for myself. (Which my dad would later ask for my food over the family’s. Plant based: 1, Regular food: 0)
So there I was standing over the stove busily stirring my quinoa, poking at my broccoli, tossing my tofu, and flipping my sweet potato fries. Yep, it was just as hectic as it sounds. But I remained calm and collected and simply turned on the oven fan to get all the heat out. Not to mention my mother was also boiling eggs on the stove as well.
What you’ll need: 1 large sweet potato, broccoli, asparagus, quinoa, tofu, chickpeas, walnuts, cucumber, kale and spinach.
1. Sweet Potato Fries. Begin by preheating your oven to 375 degrees. You will begin with your sweet potato fries, where you can find my full recipe here. Cook until they are golden and crispy. *Note, I left the skin on for these ones and they tasted great!)
2. Quinoa. Turn one of your burners to high. In a pot, pour in 2 cups of water, and 1 cup of quinoa. (Make sure you always use the ratio of 1 cup of water to half a cup of Quinoa). Once it starts cooking, turn it down to medium and continuously stir it until it’s nice and fluffy. When it’s finished, stir in 1 tsp. of coconut oil.
3. Tofu. Turn another burner to medium, grease it with coconut oil, and fry your tofu. Cook until it has a light brown colour to it. (Remember to press your tofu before hand to get the water out).
4. Broccoli and Asparagus. Turn one more burner to high and get ready to boil your broccoli and asparagus. Once it’s finished, squeeze lemon on top and a dash of salt.
5. Presentation. Wash you spinach and kale and put it onto your plate. Once everything is done cooking, you can begin adding everything on top. I first added quinoa to the center, put my broccoli and asparagus to the side, sprinkled some chickpeas, walnuts, and cucumber around the edges, put my sweet potato fries to the other side, and finished with my fried tofu on top.
I hope everyone has a wonderful Easter, and if you don’t celebrate Easter I hope you have a wonderful Sunday.
Breakfast was gluten free oats with brown sugar, chia seeds, hemp hearts, cashews, banana, strawberries, kiwi, Square Bar chunks and chocolate Sweet Spreads nut butter.
Hi everyone and happy Easter weekend! I finished my first year of University yesterday and I’m back at home all unpacked. I am so exhausted today but that didn’t stop me from doing some smoothie making and vegan baking. We’re having Easter dinner on Sunday so I’ve been brainstorming some ideas I can make for the family that doesn’t involve harming any animals. Comment some ideas below if you have some 🙂
Anyways, I am writing in here now to give a little update on my families eating habits. I wrote a post last week called Plant Based Diet Challenge where I talked about how I got my parents to watch Forks over Knives, a really good documentary about the plant based diet, and even got them to go vegan for 3 days.
Since that post, my father has been improving his eating habits and incorporating more plant based foods into his diet. I cant say how proud this makes me and how happy I am to make a change in the world, even if it’s only a small one. Vegan’s save almost 200 animals per year. Just myself not eating meat is already a change enough. But the more people I can get to stop eating meat or even cut back on their meat consumption can help as well. Change has to start somewhere, and even if it’s only one person, it makes me happy knowing I am making a difference.
Not to mention the health benefits. Forks over Knives focuses on how much better a plant based diet it is for the human body, including statistics like ‘vegan’s have a 50% lower chance of developing cancer than people who eat meat’.
I came home from school yesterday to discover my dad has been cutting up and freezing bananas (like me) for his smoothies. He’s been having one everyday, and even making salads and cutting back on his meat/dairy/egg consumption. He says it’s easier when I am around because I always keep the fridge stocked with whole foods and I’m available to make meals for him.
This morning I made a green smoothie and my parents both asked for some, so I made more. I told them I’d be happy to make them food whenever, as long as there are groceries available for me to make stuff!
The toughest person to change however is my brother. He is 17 and does not eat well at all. It makes me quite angry, but I know I can’t control everyone – I just want to help, that’s all. And eating a plant based diet not only helps the consumer, but also the animals AND this planet.
But last night and this morning, my brother has made smoothies AND he has put almond milk in it! Okay, he still puts regular milk in it too, but I’m hoping since he’s currently adding both that he will soon be able to omit the cow’s milk and permanently switch to almond milk! Eek, so exciting. My mom also told me she’s been using my almond milk as well! 😀
If you are a vegan or vegetarian who faces similar circumstances, comment below; I’d love to hear about it! Also, I found a ‘vegan save’ calculator which tells you the amount of animals you’ve saved and how much CO2 you’ve prevented from going into the atmosphere. I’ve been a vegetarian for 5 months now, so I’ve saved: 84 animals, 81 pounds of meat, and 670 pounds of CO2 from being released into the atmosphere. WOW, that puts the biggest smile on my face. Want to calculate your vegan save? Click here.
Have a great long weekend everyone!
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