Fast Against Slaughter

Imagine if you had to watch a crime being committed and do nothing? A mother being raped continuously. Her child dragged away by the legs. A young boy crushed to death. A father’s throat slit in front of his brothers.

Awful isn’t it, that you can’t do anything to make it stop?

Now replace the humans in this disturbing image in your mind with animals. Still feeling pangs of guilt? The good news is that you CAN do something about it.

You can stop condoning the torture and desecration of their bodies, the kidnapping and killing of their young, the utter disregard for their sentience and the heartless forced sacrifice of their life.

You can do this by going vegan. Simple.

Tomorrow, October 2nd, is the birthday of a man who believed in the sanctity and respect of animal lives. He regularly observed periods of fasting in protest of the social and political policies of the era he lived in.

The manner in which animals are treated is abhorrent. If Gandhi were alive today, I am certain he would’ve led numerous fasts, marches and peaceful protests in the name of the billion animals who are murdered daily.

So, join me, and thousands of other people in the world who care about animals lives, in a 12 or 24  hour fast on October 2nd, to honour animals who are the unfortunate victims of the food, beauty, entertainment and fashion industry.

If you are a meat eater, I challenege you to take this day to consider the impact your action
s have on our animals, our planet, and your own body. 

If you are vegetarian, I urge you to, on this day, educate yourself about the evils of the dairy and egg industry, and then ask yourself if you are willing to condone that.

If you are a fellow vegan, use this day as a tool to raise awareness and re-affirm your vow to not treat animals like property, but to love and care for them, as we should.

Renounce food for 12 hours. Then renounce animal products. You don’t need them.

The animals need YOU.

 fast 2

My life in vegan ..

Are you toying with the idea of being vegan? Maybe a friend has convinced you to join her on a 22 day challenge? Want to cleanse? But, alas, the dreaded question pops into your head, echoed by the concerns of friends and family, “But what will you eat? Just fruit? Lettuce? Carrot sticks?”

Don’t let their naivety dissuade you from helping our planet, our animals and our bodies.

I want to help you aspiring vegans, budding health freaks, environmentalists, and animal activists to see how easy it is to be vegan.

Becoming vegan has drastically increased my tortoise-like metabolism, which is now like a little squirrel on caffeine. So I eat, alot. In fact, I almost always have something in my mouth (mind out the gutter please!)

I am going to give you a 5 day meal guide, according to how I eat. 3 things you need to know about me:

  • I work a semi stressful, sometimes very busy job, but I am predominantly seated at my computer.
  • I only go to gym about 3  days a week, where I do a 45 – 60 minute class involving cardio and strength training
  • I love chocolate!

This meal guide is NOT approved by a nutritionist. I have no idea how many calories it is. Or how much fat. Or protein. All I do know is its yummy food, that’s not all good, not all bad for you, and you can do what you like with it. It’s simply an idea of what vegans can and do eat. Don’t take it as gospel.

Meal Plan

I haven’t added in my coffee intake, so please, have no fear, there IS caffeine in this. I wouldn’t be writing this if there wasn’t. Also, you can always safely assume that my nuts are roasted and salted. And that I eat hummus with almost everything.

Please make sure you drink water too, and keep taking your vitamins if that’s what you normally do. And rule number 1 – always listen to your body

Oh, and make sure you take into account the fact that there are at the very least THREE bars of Aero dark chocolate included in this plan!

Please look through my website for recipes for some of the food I have referenced, and share your experiences with me.

Happy healthy eating!


Taking the leap towards veganism is not an easy feat. You need self-control, planning, patience and a brilliant food processor!

I renounced all animal products 20 months ago and haven’t regretted it once, not even for a split second. I’ve experimented with all the different types of eating plant based foods, from raw vegan to junk food vegan to soy vegan to healthy vegan. I have finally found a good balance that works for my body and lifestyle. 

I am all for the premise that we all need to go on own journey to find what works best for us. But I’d like to help you along the way. So I’ve come up with a few food items that are ALWAYS on my shopping list, and I simply would not be able to live without. OK maybe I could, but I’d be really depressed 😉

I’m not one of those super rich hippies. Just a regular one, with an average job, and a love for fashion so I can’t afford to break the bank on overpriced health foods. These key ingredients are great because they are easily available, cost effective, healthy in moderation, long lasting AND versatile. 

NUTS! These poor things will never see the light of day in my presence. They’re high in GOOD calories and fats. And if you listened to me like I said before, and bought a good food processor, you can make a delicious cream out of cashews and macadamias. And they are freaking delish, end of story. 

CHICKPEAS! Whether you have them in their canned form, in which case they make a great addition to salads, or curry, or if it’s been made into hummus, it makes a great addition to uhm, EVERYTHING! High in protein and iron, how could you not love em?

SPINACH! And no, not creamed spinach! Fresh baby spinach can be added to a banana and apple smoothie; used as a base for a salad, or as garnish for your creamy pasta sauce. (And yes, vegan creamy pasta is very possible and very yummy!) I bid adieu to my severe anaemia that I suffered with as a vegetarian, thanks to munching on spinach and other dark green veggies that are packed with iron. 

SPROUTS! If you, like my dad and I, love something crunchy with our sandwiches and soups, then sprouted chickpeas, lentils and mung beans are your lifesaver. 

TOFU! Scrambled. Grilled. Stir Fried. Pan Fried. Quiched. Egg Saladed. You get the point. Tofu is so eager to please, that it will be whatever you want it to be. If you are a gym bunny, then its 48 grams of protein per 100 grams will be the best plant based way to build those biceps 😉 Be sure to have a look at my Tofeta recipe here – it’s a winner 🙂

NUTRITIONAL YEAST! I think this product needs a new name, because most think that it is live yeast, like the kind you would use in bread. Or beer. But no. This yeast is de-activated dried yellow flakes of goodness that are fortified with B12 and give a cheesy nutty flavour to sauces, soups and pizzas. 

AVOCADO! There is more to this unsuspecting fruit than just guacamole. Avo on toast; avo chocolate smoothie; avo choc mousse; avo ice cream. Need I say more? 

SOY! I’ve never had the desire to eat a fake chicken schnitzel or a mock beef patty, purely because I have never eaten the real thing. I was born into a full on vegetarian family, and we sustained ourselves on lentils, beans, and various other vegetables. And the occasional samosa or three. My waist line 2 years ago will corroborate that! I digress. I have nothing against fake meats, from a vegan standpoint. No animals were harmed, and they don’t really taste like meat anyway (according to most meat eaters I have asked) they just provide a quick easy meal for those days you are too tired to cook, and are a decent source of protein. So keep a pack in the freezer, just in case! 

OATS! Whether you like steel cut oats, sugary sweet granola or jungle oats bars, this is a staple for most vegans as it is a super filling breakfast! Here is a hint to make your day – Dark Chocolate Jungle Oats bars are VEGAN! Hand me that and a cappuccino on a Monday morning and then we’re talking!

CHOCOLATE! No convincing necessary, I’m sure! Oreos, Aero Dark, Nikki Dark and selected Lindt’s are vegan. Go forth and indulge!

OLIVE OIL! I am a serious salad-aholic! I make a delicious and nutritious salad daily for lunch and gulp it down like there’s no tomorrow. And I am completely and totally against salad dressing. So I make a simple dressing with olive oil, salt, pepper, garlic and mixed herbs. 

CHICKPEA FLOUR! Who woulda known that generations of Indians had it right. Chickpea flour aka besan aka gram flour, is the main ingredient of bhajias, those delicious oily Indian specimens of deliciousness. But I’ve found it makes an amazing white sauce, and savoury pancakes, mmm 🙂 Its gluten free too, so if that means anything to you, give it a go. 

If you live in South Africa, and want to know where to buy some of these products to veganize your cooking, please contact me. I would love to help!

Every little bit makes a difference.

“Nothing will benefit human health and increase the chances for survival of life on Earth as much as the evolution to a vegetarian diet.”  ~ Albert Einstein

vegan pyramid

The carrot cupcake concoction

Who doesn’t love carrot cake? C’mon, it’s a vegetable in a cupcake! And these are cruelty free. Win win win situation 🙂

Here is my own concocted recipe for a dozen delectable, moist and addictive carrot cupcakes with a plain vanilla frosting topped with crushed nuts. I adapted a recipe I read online by adding in a few ingredients of my own, which I believe contributed to their fluffiness!

For the cupcakes:

  • 1 1/2 cups all purpose flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 tsp apple cider vinegar
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp cardamom powder (thanks mommy for providing from your stocks)
  • 3 tbsp maple syrup
  • 1 cup of brown sugar
  • 1/2 cup unflavoured olive oil
  • 1 tsp vanilla essence
  • 1 tsp egg replacer mixed with 2 tbsp water
  • 3/4 cup unflavoured unsweetened soy/almond/cashew/coconut milk
  • 1 1/2 cups shredded carrots
  1. Preheat your oven to 180 °C  (350 F)
  2. Line a 12 cup muffin tin with paper liners
  3. In a large mixing bowl, sift together the flour, baking powder, baking soda, salt,  ginger, cinnamon & cardamom
  4. In another mixing bowl mix together the sugar, oil, apple cider vinegar, vanilla, soy milk and egg replacer
  5. Add the wet ingredients to the dry and mix together well.
  6. Then fold in your shredded carrots, maple syrup and mix until combined.
  7. Fill each cupcake liner with about 3/4 batter and bake for about 17 minutes.
  8. Toothpick test 🙂

For the frosting:

  • 1 cup dairy free margarine
  • 2 cups confectioners sugar
  • 1 tsp vanilla essence
  • 1/4 cup soy/almond/cashew/coconut milk
  1. Whisk the margarine until soft and fluffy
  2. Gradually add the confectioners sugar and continue whisking
  3. Then add the vanilla and milk and continue to whisk until it has reached the desired consistency

Frost cupcakes.

Add toppings.


“Everyone thinks that a girls dream is to find the perfect man and fall in love. Puhlease! A girls dream is to get thin while eating cupcakes” 

Carrot Cupcakes