Ginger beer is one of my favourite summertime beverages. Too bad the store-bought versions contain a ridiculous amount of sugar! My version here is a delicious and healthy option that will still satisfy your sweet tooth. Traditional ginger beer is made with yeast and is fermented over a number of days, but this version is much simpler. Double (or quadruple) the recipe to share at a summer beach party, or to store in a pitcher in the fridge. My friend John Watson (of Imagemake
Here in Powell River, BC, we've got a vibrant community of vegans. When my husband and I moved here in June 2018, we were pleasantly surprised that a town of only 13,000 had an amazing vegan deli, a VegFest with close to 1000 attendees, a large vegan group that holds monthly potlucks, and of course, kick-ass vegan people - my friend Emma being one of them. Emma Levez Larocque is a Registered Holistic Nutritionist and a Certified Plant-Based Chef who offers community education
Based on the amount of ketchup I like using, this recipe should be called "mac 'n' cheese to go with your ketchup". In any case, after much testing, here's my go-to vegan mac 'n' cheese recipe! I'll often double the amount and freeze the sauce in individual containers. Makes putting together a quick workday dinner super easy. Try it yourself! If you strength train and want this as a less carb-heavy, more protein-packed meal, try pasta made from edamame, black beans, chickpeas
I've been working with many of my newly-vegan clients lately to increase the protein content of their breakfasts. Everyone has different protein needs (based on fitness and physique goals, bodyweight, main sport, etc.), but plant-based strength athletes need to make protein a focal point of their nutritional planning. To make sure you hit your protein goal for the day, make sure you start early! It's easier to get the protein you need if you get a good source at every meal -
Sprouted Gains ebook: Your vegan athlete starter kit. Lose fat and gain muscle on a plant-based diet.