Category: Veganism

By adopting a plant-based diet, you’re embracing a lifestyle that can help soothe the flames of inflammation within your body. Plant foods, rich in antioxidants and phytonutrients, possess the incredible ability to combat oxidative stress and lower inflammation levels. Studies have shown that plant-based diets are associated with reduced markers of inflammation, potentially mitigating the risk of chronic diseases such as arthritis, autoimmune disorders, and even certain types of cancer.

Choosing plants over animal products goes beyond personal health; it’s a significant step towards mitigating our environmental impact. Animal agriculture is a major contributor to greenhouse gas emissions, deforestation, and water pollution. By adopting a plant-based diet, you’re actively reducing your carbon footprint, conserving water resources, and preserving our precious ecosystems. This is echoed in a study by the University of Oxford which found that adopting a plant-based diet can reduce your carbon emissions by up to 73%!

Protecting your heart has never been tastier! A plant-based diet has been linked to a reduced risk of heart disease, the leading cause of global mortality. By excluding or limiting animal products, you’re reducing your intake of saturated fats, cholesterol, and dietary heme iron, which are known to contribute to cardiovascular issues. Instead, plant-based foods provide a wealth of heart-healthy nutrients like fibre, antioxidants, and healthy fats, protecting your precious ticker and promoting cardiovascular wellness.

Nourishing your body with plant-based goodness does wonders for your gut microbiome. Plant foods are rich in fibre, prebiotics, and beneficial compounds that support a diverse and thriving gut microbiota. This thriving ecosystem of microorganisms in your gut plays a crucial role in digestion, immune function, and mental well-being. By opting for a plant-based diet, you’re feeding your gut with the nutrients it craves, fostering a healthier balance of bacteria and reaping the rewards of improved digestion and overall wellness.

Coconut Water

Bursting with electrolytes, this heavenly drink will hydrate your body, promote digestion, and boost your metabolism. I like to think of coconut water as my morning metabolism booster drink. It’s a refreshing way to wake up your taste buds and prepare yourself for the day ahead.

Coconut Meat

While we’re on the topic of coconuts, let’s not forget the deliciously versatile meat. Creamy, dreamy, and oh-so-nutritious, coconut meat can be a fantastic addition to your breakfast bowl. Whether you sprinkle it on your oatmeal or blend it into a smoothie, coconut meat adds a tropical touch that will transport you to a beach paradise.

Oats

A timeless breakfast classic, the humble yet mighty oat is the true hero of breakfast. Packed with fibre, protein, and essential minerals, oats are a vegan breakfast staple that will keep you feeling full and satisfied. Whip up a warm bowl of oatmeal, top it with your favourite fruits, nuts, and a drizzle of maple syrup, and you’ve got a filling, balanced morning meal that will fuel your adventures.

Tahini 

I’m a big fan of tahini –  it’s one of my most used vegan ingredients, as it adds so much flavour to any vegan dish. Made from ground sesame seeds, this creamy delight is a rich source of healthy fats, protein, and calcium. Slather it on toast, drizzle it over your oatmeal, or use it as a dip for your fruits. Tahini brings a nutty and luscious twist to your breakfast, leaving you feeling satiated and ready to seize the day.

Banana

Packed with potassium, vitamin B6, and natural sugars, bananas are nature’s very own energy bar! This vibrant fruit is a fantastic way to kick-start your day; slice it over your morning cereal, blend it into a creamy smoothie, or mash it onto toast for a quick and easy vegan breakfast option. For a little guilty pleasure breakfast, you could even try my blender recipe for banana ice cream, perfect for those summer mornings that are too hot to function.

Avocado

Last but certainly not least, we have the reigning monarch of healthy fats – the avocado. Creamy, indulgent, and brimming with nutrients, avocados make a fantastic addition to any breakfast spread. Spread them on toast, blend them into a silky smoothie, or whip up some mouthwatering avocado pancakes.

No matter how long you’ve been vegan, the one question you hear time and time again is: “where do you get your protein?” And, while protein is, of course, incredibly important, it’s only one of the three macros you need to maintain a balanced diet. Fortunately, there are plenty of delicious, affordable and easily accessible vegan protein sources. My pantry staples are tofu, mushrooms, chickpeas and lentils. 

Tofu: There’s a reason tofu is one of the most popular meat alternative proteins amongst vegans. It’s so versatile. Fried, blended, crumbled, sauteed, baked or even eaten raw – there are countless ways to enjoy tofu. One of my favourites is a breakfast of tofu scramble. 

Mushrooms: Full of wonderful nutrition, mushrooms are often misunderstood. They’re disliked by people who haven’t given them a chance to impress their taste buds. Mushrooms bring a wonderful umami flavour to any dish and can offer a meaty texture if that’s something you crave. 

I really enjoy trying out the latest vegan dishes at restaurants and cafes. But, you can’t quite beat the satisfaction of cooking yourself a wholesome and nutritious meal using vegan ingredients.

I was a vegetarian for many years before committing to veganism, so I’ve always found food and nutrition interesting. It’s why I went to study the subject at university and started my own plant-based food business, Plant Essence. And, while I love cooking vegan food at home, I understand that for some, stepping into a kitchen and trying to rustle up a balanced, healthy and tasty meal can seem daunting – especially if venturing into plant-based cooking for the first time. 

Which meat and dairy replacements should you use? Should you use them at all? Can you eat chickpeas straight from the can? (Yes, you can!) And, what on earth is aquafaba? 

To set you on the path to confidently cooking vegan food at home, I’ve compiled a list of my most used vegan ingredients with tips and tricks on making the most of them.

It’s no secret that I am a self-confessed dessert lover (check out my recent blog to see some of my top guilt-free vegan treats). Since veganism has soared in popularity, supermarkets are brimming with an increasing range of plant-based alternatives for chocolate, cakes, ice creams, cookies and more.

While I am glad to have more options for indulgence, I prefer to opt for natural sources to keep my mind and body in balance. Bananas and agave are my go-to healthy vegan ingredients to satisfy my sweet cravings at home without giving in to highly processed alternatives.

Bananas: Delicious to eat on their own as a snack, bananas are also a great source of natural sweetness to add to cakes, smoothies, pancakes and desserts such as vegan banana ice cream.

Agave: I like to use agave as a vegan alternative to honey to drizzle on pancakes, coconut yoghurt or granola. It’s also an ideal swap for recipes that may call for processed white sugar, such as sweet chilli sauce.

A common misconception I hear about vegan food (usually from meat eaters) is that vegan food is bland. But, this couldn’t be further from the truth! There are plenty of ways to enhance the flavour of your meals. My top three flavour enhancers are nutritional yeast, miso paste and tahini.

Nutritional yeast: A firm favourite in the vegan community, nutritional yeast is the holy grail for adding cheesy flavour to sauces and dips. It’s also a great source of vitamin B12, which can be tricky to obtain in a vegan diet without the help of supplements. 

Miso paste: Available in a variety of types, the most common are white miso and red miso. Both are go-tos of mine for adding to broths, soups and stews to deepen the flavour. 

Tahini: A middle eastern cooking essential, tahini is a thick paste made from sesame seeds. It is often associated with making hummus, but it has so many more uses as a vegan ingredient. Add it to sauces, stews and dressings or simply spread it on toast and enjoy.

Orange Chocolate Mousse from Plant Essence

If you’re a fan of chocolate and citrusy flavours, then this dessert is perfect for you. The Orange Chocolate Mousse from my own plant-based foodie venture, Plant Essence, is a light and airy dessert made with raw dark chocolate, vegan cream, and orange zest. This vegan dessert is not only delicious but is also packed with antioxidants and healthy fats.

Walnut Brownie from Plant Essence

Another delicious dessert from Plant Essence is the Walnut Brownie. This vegan dessert is made with walnuts, dates, and raw cacao powder, making it both healthy and indulgent. The texture of this dessert is fudgy and moist, and it’s the perfect dessert to satisfy your sweet tooth.

Chocolate Fudge Brownie Non-Dairy Ice-Cream from Ben & Jerry’s 

Ice cream is a dessert everyone loves, and it’s easy to find since plenty of vegan options are readily available in most supermarkets! The Chocolate Fudge Brownie Non-Dairy Ice-Cream from Ben & Jerry’s is a vegan dessert that is sure to delight your taste buds. This dessert is made with almond milk, fudge brownies and chocolate chunks, making it a perfect indulgence.

Since vegan desserts tend to include more natural, wholesome ingredients and zero animal products, you can bank on them being just as good for your body as they are for your taste buds. Whether you’re a vegan or not, these desserts are sure to satisfy your sweet cravings. So, go ahead and indulge in these treats guilt-free!

Milk Choco Biscoff Donut from Donaccino

For a classic dessert with a vegan twist, I highly recommend the Milk Choco Biscoff Donut from Donaccino – a vegan dessert sure to satisfy your sweet cravings. This donut is topped with vegan milk chocolate and a Lotus Biscoff biscuit and filled to the brim with Biscoff spread, making it a delicious and decadent treat!

Cake Me Out dessert from Vibe Café

If you’re someone who loves to eat cookie dough, then you’ll love the Cake Me Out dessert from Vibe Café at the Al Wasl branch in Dubai. This vegan dessert is ultimate decadence with a vegan cookie dough base, topped with chocolate ice cream, crystal sugar and coconut cream. Plus, the space has funky decor., so it’s a great spot to snap some pics while you enjoy your vegan dessert.

A twist on the traditional recipe, this beetroot hummus is a tasty addition to any meal. Beetroots are a great source of nutrition too; they’re filled with fibre, iron and vitamin C. Plus, they’re great for improving blood flow making this hummus ideal for a post-workout snack. 

Ingredients:

1 cup of chickpeas

1 cup of beetroot

Lemon juice

Tahini

Olive oil

Salt and pepper  

Method:

First blend the chickpeas and lemon juice until the texture is smooth, then add the beetroot and tahini along with olive oil and season with salt and pepper to taste. 

You can follow along with my how-to video here!

I often find that vegan ice cream can be really expensive and full of unhealthy additives, so I thought why not try making some at home? The most appealing part about this vegan blender recipe is how versatile it is – just swap out the banana for a fruit of your choice to mix it up. 

Ingredients: 

2 frozen bananas

50 ml plant-based milk

2 tsp vanilla essence

Ice 

Method:

To make this delicious dessert, all you need to do is pop the ingredients into the blender and turn it on. It’s that simple! Tip it out into a bowl and feel free to add any toppings of your choice. 

Check out my how-to video here!

This vegan pesto recipe is amazing for meal prepping as it can stay in the fridge for a few days. Use it as a dip, with pasta or even in sandwiches and salads. It’s an incredibly healthy alternative, too! The avocado is especially filled with vitamins, fibre and monounsaturated fats.

Ingredients:

Half an avocado

Handful of fresh basil

Handful of pine nuts

Vegan cheese

2 tbsp olive oil

Pinch of Himalayan salt

Black pepper 

Method:

This vegan blender recipe calls for half an avocado, fresh basil, vegan cheese, and pine nuts. Add to the blender along with the olive oil, lemon juice, a pinch of Himalayan salt and black pepper. Blend until the texture is smooth and consistent – the perfect sauce for pasta and pizza dishes. 

Watch my how-to video here! 

Embracing a vegan diet shouldn’t feel like a chore. By swapping out a few ingredients in your favourite recipes for plant-based alternatives, you can easily make any meal vegan-friendly. Since adopting a plant-based diet is rising in popularity, suitable recipes are abundant online and there are many ingredients in-store to help support your goals. If you’re on the go, mixing up some healthy ingredients in a blender is a great way to easily incorporate vegan goodness into your diet. 

While prepping vegan meals at home can become an easy habit, eating out often stops us in our tracks when trying to embrace a vegan diet fully. Though many chain restaurants now offer plant-based and vegan alternatives, some establishments are still lacking in options. Be sure to think ahead when you’re planning a meal out and research the places that can support your vegan diet, as these are the ones that you’ll keep coming back to!

Sticking to a diet can be tricky, and the thought of slipping off is daunting. But momentary lapses are only normal and might be circumstantial, like a restaurant not providing vegan food options, or accidentally eating something non-vegan. Don’t beat yourself up if this happens – as long as you can recognise the reasons why and get back on track, then you can continue on your journey.

As with any change or new habit, embracing a new diet takes time and effort, it’s important to give yourself time to ease into the process. If you were previously a meat eater and want to commit to eating plant-based alternatives every day, that might be too much of a change to make all at once. If you’re finding it tough, try going vegan once a week. At the end of the day, anything we can do to make a difference to animals, our planet and ourselves, is a huge step in the right direction.

Surrounding yourself with like-minded people that are on the same journey as you is a great way to immerse yourself in veganism and be motivated to keep it up. There are many chefs, authors and nutritionists out there who share great content on their websites and socials. As well as Veganuary, I would recommend following Oh She Glows, Deliciously Ella, Tracey McQuirter’s By Any Greens Necessary and Michelle Cehn with World Of Vegan. Plus, I also share regular content about veganism on my social channels (Instagram, Facebook, LinkedIn and TikTok) if you’d like to follow my journey.

Remember to stand by your reasons for embracing a vegan diet. Whether that’s because you wanted to make positive changes to your mind and body or protect animals by reducing meat consumption, referring back to your “why” will keep you motivated and committed along your journey. There are many books out there to educate on the importance of veganism, many of which are on my reading wishlist, if you’d like to take a look!

One of the most important micronutrients, iron supports natural growth and development. Your body uses iron to make haemoglobin, the protein found in red blood cells that carries oxygen around the body from the lungs, and myoglobin, the protein that provides oxygen to your muscles. Your body also requires iron to make many of the hormones it makes naturally. 

Some of my favourite sources of iron are lentils, beans, tofu, dark chocolate and dried apricots – or, you can boost your daily requirement with iron tablets.

Vitamin B-12 (also known as cobalamin) is essential for bone health, red blood cell formation, nerve function and the production of DNA. It is also closely associated with mood regulation and energy levels. 

One of my favourite sources of B12 is marmite, but I also take an IV drip twice a month to top up on B12. If you don’t want to take B12 via IV, or there is nowhere close to you that offers the service, you can also find B12 tablets at most pharmacies or health food stores.

An important ingredient in the recipe for DNA, zinc is also vital for building proteins, healing damaged tissue and supporting a healthy immune system. It is particularly important during periods of growth, such as childhood and pregnancy, as it helps cells to multiply and grow.

Some of my favourite sources of zinc are quinoa, chickpeas, beans, hemp seeds and pumpkin seeds.

While these five nutrients are widely considered the most important, there are actually 20 vitamins and minerals that your body needs to function properly. Scroll to the bottom of this blog for the full list, with sources and recommended daily allowances (RDAs). 

Contemplating the micronutrients in your diet can feel quite daunting, but don’t worry! The chances are, your diet is probably already rich in most of the nutrients your body needs. The best way to find out is to monitor your food intake through a diet-tracking app like MyFitnessPal, Cronometer or MyMacros+. This way, you can see if you’re already hitting your RDAs and, if you’re not, you can make some adjustments to ensure you are (such as taking supplements or adding a new ingredient to your usual breakfast, lunch or dinner).

Vitamin D helps your body to absorb and retain calcium and phosphate – nutrients which are needed to keep bones, teeth and muscles healthy. Vitamin D deficiency is associated with bone deformities, pain and chronic inflammation, so it is important to keep up your intake. 

Some of my favourite sources of vitamin D are portobello mushrooms, oyster mushrooms, almond milk and lots of sunshine!

Omega 3 fatty acids are linked to many health benefits, including reducing symptoms of depression and anxiety, improving eye health, improving risk factors of heart disease and reducing inflammation. They have been shown to help prevent heart disease, strokes, cancer, and may even control lupus, eczema and rheumatoid arthritis. 

Some of my favourite sources of omega 3 are algae, seaweed, flax seeds and spirulina.

I am forever grateful for my degree, as I find the concept of nutrition comes into almost every conversation I have around wellness, veganism and even spirituality. And, when having those conversations, there is one key topic that frequently comes up – macros.

An important part of any diet, but perhaps even more important for vegans, macros are a valuable tool in maintaining your physical and mental health and reaching your goals. They are something I have spent a lot of time both in and out of my degree researching, and a factor I considered carefully when developing the recipes for my plant-based cloud kitchen, Plant Essence.

In this blog, I’ll be exploring what macros are, why each macro is important and how you can balance yours.

I have a BSC in Food Science and Nutrition from Coventry University. If you’d like to learn more about this qualification, or any others I have, you can find them on my about page.

Carbohydrates

Carbohydrates get a pretty bad rep, despite being one of the most important food groups we can consume. They are your body’s main source of energy, which is why  a “no carb” diet can often leave you feeling tired and sluggish. But there are many other dangers associated with a lack of carbohydrates, including headaches, difficulty concentrating, nausea, constipation, bad breath as well as vitamin and mineral deficiencies. 

Carbohydrates provide the body with glucose, which is then converted into energy to support bodily functions and physical activity. They are known to fuel your brain, kidneys, heart muscles and central nervous system as well as aiding digestion, helping you to feel full and keeping your cholesterol levels in check.

There are three main types of carbohydrates: sugar, starch, and fibre. Sugar can be found in fruit, nectars and syrups, as well as some vegetables and germinating grains. Starch can be found in potatoes, bread, cereal products, rice, grains and pasta. Meanwhile, fibre can be found in vegetables like broccoli, whole grains, beans and lentils, popcorn and some fruits, like apples and bananas.

My favourite healthy and vegan-friendly carbohydrate sources are millet, potatoes and rice.

Protein

Protein is well-known for being crucial to building muscle and helping your body to grow and repair itself, but it also has many other important functions, too. Protein helps red blood cells to carry oxygen throughout the body, supports normal digestive function and regulates hormones. It can also curb hunger (particularly those late-night cravings) and boost the metabolism, helping us to maintain a healthy weight. 

A common misconception of a vegan diet is that vegans often struggle to get enough protein, but that is rarely the case. Protein can be found in a wide variety of plant-based foods, including seitan, soy beans (including tofu, tempeh, edamame and soy milk), lentils, beans, nutritional yeast, spelt, quinoa, oats, rice, chia seeds, nuts, seeds and even fruits and vegetables! For example, did you know that spinach is equal in terms of protein per calorie to chicken and fish?

My favourite plant-based sources of protein are lentils, chickpeas, edamame beans and tofu. 

Many people talk about getting the “perfect macro balance,” but truthfully this all depends on many factors, including your personal goals, your activity levels and the type of exercise you do. However, there is a general rule that I often recommend. Ensuring your daily calorie intake is made up of approximately 50% carbohydrates, 30% protein and 20% fats is a great place to start.

Not sure where to start with your macros? Try aiming for 50% carbs, 30% protein and 20% fats.

While not every meal you eat will have the perfect balance of macros, it is important to try to create a balance like the one in my pie chart in the food you eat each day. Some of my favourite recipes with a perfect macro balance are hummus with flax seed crackers, chickpea & lentil curries with rice, and a breakfast burrito with tofu and avocado.  That’s why all of these recipes are part of the menu at Plant Essence!

Fats

Because the word “fat” has such negative connotations, we often shy away from fatty foods for fear of gaining unhealthy weight. However, a moderate amount of fat is an essential part of a healthy, balanced diet.

Fat is a source of essential fatty acids, which the body cannot make itself. These acids are vital energy sources for our body. They influence tissue and cell metabolism while affecting how they function and response to natural signals, such as hormones. Fat also helps the body absorb vitamins A, D and E, which can’t be absorbed any other way. They are helpful sources of energy, as they can be easily stored around the body. Plus, fats support cell growth, keep blood pressure under control and protect our organs! 

There are four main types of fat: monounsaturated, polyunsaturates, saturated and trans. The first two are ‘healthy’ fats, whilst the latter two are not so healthy.  

Healthy (monounsaturated and polyunsaturated) fats can be found in nuts and seeds, olives and avocado, whilst unhealthy (saturated and trans) fats can be found in meat and dairy, palm oil and coconut oil, and, unsurprisingly, in many biscuits, cakes, pies and pastries.

My favourite healthy fats are avocado, coconut oil (in moderation, as it is a saturated fat!) and cashew nuts.

I won’t lie, holotropic breathwork can be a physically and emotionally intense practice. However, when you come out of the other side, I promise you will feel like a new person. Holotropic breathwork takes you through controlled breathing patterns to produce an altered state of consciousness. Once in that state, you’ll find you can move beyond your body and ego, helping you to reach your true self. It’s here that you’ll be able to better connect to yourself, others and the natural world. It’s a great autumn wellness practice since it requires deep introspection to match the energy for this time of year. 

During a session, you will be guided through the fast breathing technique for a few minutes or hours. Due to the intensity of the therapeutic exercise, I would advise seeking a trained facilitator to guide you. A quick search on Google will bring up several local sessions where you can sign up for either one-day or week-long workshops to ensure you are in safe hands.

While there are plenty of types of massage to choose from, including Swedish, deep tissue, hot stone and more, in general, they have similar benefits. In the autumn, we are likely to spend more time indoors being less active than in the summer months, and our bodies can stiffen up. Manually working the muscles aids relaxation as it helps reduce any built-up tension or anxiety in the body. It’s also great for staving off seasonal illnesses like the common cold since massage can remove toxins by improving your blood flow and immune system. 

Massage is also wonderful to incorporate into your autumn wellness practices to promote a better night’s sleep. We require more sleep in the autumn as our bodies slow down to conserve energy during the darker months. Ask your massage therapist to use oils with calming scents like lavender, ylang ylang or chamomile, and you’ll drift off in no time!

Using sound for healing is an old practice dating back to the ancient Greeks and Egyptians – who believed vibrations and sounds could positively impact the human body. Now, sound bath sessions are used to aid anxiety, tension, low mood and, in some cases, reduce pain. As a qualified Level 1 and Level 2 Sound Healer from Peter Hess Institut, I am very passionate about adding the healing powers of sound baths to my autumn wellness practices. This time of year is about settling into yourself and relaxing! 

I highly recommend finding a weekly sound bath session to attend. During a session, trainers will create soothing sounds using crystal bowls, Tibetan singing bowls, bells, gongs or a combination of all four instruments. The best thing about attending a session is all you need to do is turn up! While a sound bath can induce a deep meditative state, you don’t have to go that far if you’re still new to meditation. Instead, you can just breathe deeply and let the vibrations do the work for you.

Don’t get me wrong. I love binge-watching a Netflix series as much as everyone else. However, as things slow down in the autumn, I prefer to swap my screen time with getting my nose into a good book. Excessive screen time is linked to increased cortisol levels. Similarly, action-packed TV shows can leave you feeling more exhausted despite your body being inactive. On the other hand, reading can help settle your nervous system thanks to the calming nature of taking things at a slower pace – even if it is an action-packed novel! 

Reading is the ideal cosy autumn wellness practice as it forces you to slow down. This is precisely what mother nature is asking us to do at this time of year. It also requires you to be more present as you are actively reading. You’ll find your thoughts are creative and inspired the more you read. If you need some recommendations, check out my previous blog on books on my personal reading wish list! 

Going vegan has changed me for the better – and not just physically, but mentally, too. Here are the three ways my mind and body have changed since switching to a plant-based diet:

Change 1: Better skin

Having suffered from horrible acne most of my life, but particularly in my later teenage years, my skin significantly improved since I cut animal products from my diet. Now, my skin is noticeably clearer, more even in tone and texture and less painful than it was in previous years. As someone passionate about leading a completely plant-based lifestyle, I also made the switch to using only vegan and cruelty-free beauty products. Thanks to more natural and vegan formulas I’ve experienced fewer breakouts and allergic reactions as I am no longer putting harsh chemicals on my skin. 

Change 2: Better eating habits 

In terms of my mental health, I have found veganism has given me a much healthier relationship with food. Before I went vegan, I used to be a “gym girl” who would track my calories and macros every time I ate. I would force an excessive amount of protein into my diet and watch my weight daily, constantly striving to reach a “goal” number on the scales. Since going vegan, I haven’t followed a strict diet or counted my calories. Instead, I am more intuitive as I listen to my body and eat what I feel like (within reason!). Now, while my weight fluctuates a little (as it should), I can maintain it without even trying. Exercise is no longer a chore as I enjoy it without feeling the pressure to fuel myself with unnecessary amounts of protein beforehand. 

Change 3: Better compassion 

Overall, I have had a far more compassionate outlook on life since becoming vegan. Not only do I feel more of an emotional attachment towards animals and the natural world, but also the environment as a whole and myself. I know I am living and eating in a way that is better for the world around me and the creatures I share it with. I feel much better about myself as a result of that knowledge. If I make a mistake, I’m more empathetic with myself, because I know I’m doing my best.

Everyone, whether vegan or not, has an opinion about it. As such, the conversation around veganism is heavily littered with myths about how it impacts the body. From rumours that a vegan diet lowers your energy levels to theories that plant-based eating will make you anaemic and vitamin-deficient, I have heard them all. And – spoiler alert – not all of them are true! Here are the three biggest concerns I had about going vegan before actually making the switch.

Myth 1: Carbs are fattening  

Since a vegan diet can often be very rich in carbohydrates, I was terrified that I would gain a lot of weight if I went vegan. In my late teens and early 20s, I had a huge misconception about carbs and would fear eating them because I was convinced they would make me gain unhealthy body fat. Now that I am actually vegan I realised there is nothing to fear from eating carbs, if anything they are a crucial part of a balanced and healthy diet. As mentioned earlier, I don’t track my calories at all now that I am vegan, and I’m pleased to say my weight has never been more consistent!

Myth 2: Vegan desserts taste bad 

I am not ashamed to admit that I love my desserts. One of my worries going into a plant-based diet was that I wouldn’t be able to continue eating delicious pastries, chocolate or desserts if I went vegan. Luckily, I was wrong! Vegan desserts are just as tasty as anything I ate before transitioning my eating habits. The best part is most of them are made from natural sugars, making them healthier whilst still being equally as tempting. As a self-confessed sweet tooth, I knew that healthy, plant-based desserts were one of the first things I wanted to put on the  Plant Essence menu – my Dubai-based cloud kitchen! 

Myth 3: Veganism is hard 

One of my biggest concerns was that adopting a vegan diet would be hard. The truth is, I found the transition incredibly smooth and I rarely find myself tempted by non-vegan options when choosing what to eat. Admittedly going vegan was a little easier for me than most as I had been vegetarian for over 12 years prior. Nevertheless, I still expected giving up sweet treats to be a tough challenge. Honestly, with all the amazing vegan options on the market right now, I feel spoilt for choice!