Are your eating habits serving you & your health? ?

Are you a healthy vegan? ?

People go vegan for many reasons; health, saving the environment by reducing their carbon footprint or eliminating their consumption of animal products. Or all the above. And although the vegan way of life is being made increasingly popular by social media and celebrities one can’t be too quick to assume that’s it automatically healthier too.

While several studies have shown the beneficial effects of a whole-food vegan diet on human with the consumption of vegetables, fruits, nuts, grains and seeds, modern veganism is seeing an increase intake of highly processed vegan ‘junk’ food. With modern developments food industries are processing plant-based meats and dairy substitutes that are nothing but a chemical cocktail of genetically modified ingredients and unpronounceable additives. Common constituents of these foods often include additives such as texturizers to mimic the consistency of real meat, dyes to make ‘fake’ meat more real looking, additives, preservatives, fillers, binders and more.

Take the humble soybean as an example. For many years it has been a staple in a vegan/plant-based diet. It’s a complete protein food that also contains a bunch of health enhancing plant compounds known to reduce certain health issues. On the other hand, soy has gotten a bad rap for mimicking estrogen in the body thus increasing the risk of certain cancers and chronic health issues. Through my own beliefs as a nutritionist and research pure soy products such as tofu and soy milk are far superior to that soy patty that’s going on your next burger. With veganism expanding soy is so widely sort after now that the only way to harvest such a vast amount is through genetic modification. Almost every vegan-based product you find on the supermarket shelves will likely have genetically modified soy in it. It’s cheap, it binds well and provides the correct texture for foods such as vegan meat and cheese.

It’s no wonder that such a vast percentage of the population now has a soy intolerance or allergy because its main form is highly processed and in almost every packaged vegan product. This should make every vegan look at their diet more closely, educate oneself on what true wholefood veganism is, check labels more carefully and most of all really know what you are putting in your body. What many people don’t understand is that in the long term these chemicals are doing drastic damage to cells and living organisms in our bodies. All from these so called ‘healthy’ vegan products. And what the load of genetically modified soy is doing to our brain cells, the way it can mold our behaviour and impact our health in the longer term well that’s a whole other topic to explore. Join me on my next blog as we explore the many benefits of going vegan through a whole food-based diet.

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Nutritionally yours,

To celebrate the festive season and wholefood veganism, I wanted to give you a special little recipe that is sure to impress even those pesky non vegan friends and family. These beauties were created from just a handful of whole nourishing ingredients. So simple to make you can even get the kids involved!


1 cup raw almonds

1 cup fine desiccated coconut

1.5 tbsp. raw cacao

1 tsp gingerbread spice mix (you can purchase spice blends online or your local supermarket or health food store)

½ tsp pure vanilla bean

Approx 15 medjool dates pitted

1 tsp of your favourite probiotic food powder – Certified Organic Probiotic Foods Range

Pinch Himalayan salt


Raw vegan white chocolate (I use Pana Chocolate buttons, now available in Woolworths stores)

Sundried cranberries

Raw pepitas


In a food processor add all ingredients and process until well combined. Scoop some mix and roll into balls – this will make about 15-20 depending on your size. Place them in a container to refrigerate for now. For the topping melt white chocolate then half dip your balls in white chocolate shaking off excess and top with a dried cranberry and 2 pumpkin seeds to resemble leaves.  Place the balls on a plate once decorated and put back into the fridge until ready to enjoy. These will last 7 days in the fridge or made ahead and frozen for up to 12 weeks.