Banana Berry Nice-Cream

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Ingredients

2 ripe bananas, peeled, cut into pieces and frozen

150g frozen mixed berries

½ cup (50g) oil-free granola

1 tablespoon buckinis (dried buckwheat) – optional

1 tablespoon walnuts

Thermo Method

1. Place the frozen banana pieces and mixed berries into the bowl and blend for 20 seconds/speed.

2. Scrape down the sides of bowl.

2. Insert butterfly and mix for 1 minute/speed 4.

3. Serve in a bowl with walnuts, a sprinkle of oil-free granola and buckinis.


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Matt Goss: Matt is the creator and founder of Herbidoor. A plant based pre-made meal delivery company .

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Matt Goss

Adam Guthrie From I Feel Good Magazine Interviews Matt Goss. Matt is the creator and founder of Herbidoor. A plant based pre-made meal delivery company located on the Gold Coast Queensland Australia. Demand for Matt's plant-based comfort meals exploded after he was featured on 7 News, Livekindly and won Best of The Gold Coast for meal delivery by the Gold Coast Bulletin. Herbidoor meals are now stocked at select independent grocers and are available for home delivery to greater Brisbane, Sunshine Coast, Gold Coast, Northern NSW and Sydney with expansion plans to Melbourne and beyond.

In This Interview We Cover:

  • Why Matt went vegan and he benefits that happen to him physically after going plant based.

  • What it’s like to be a vegan family. Matt’s wife is Amanda Rose is a vegan bikini model.

  • How Matt’s energy and recovery improved as a martial arts after going vegan.

  • How Herbidoor was created, from making a meal at home to being on supermarket shelves.

  • How Matt eats throughout the day to give him more clarity, more productivity and energy to run his business.

  • What Matt’s work week looks like and how he has systemised his business to keep consistency.

  • The importance of food safety and the challenge around using eco packaging.

  • Matts search for biodegradable packaging.

  • The challenges of logistics and delivery costs in a food business and how Matt overcome them to grow herbidoor.

  • The stress of running a business and how Matt sees this stress as a form of personal development.

  • The importance of cooking with love when we make food for ourselves and others.

  • Plus more.

Connect With Matt Gross

Website:
https://herbidoor.com

Facebook:
https://www.facebook.com/HerbiDoor

Instagram:
https://www.instagram.com/herbidoor

Connect With Adam Guthrie

Website:
www.adamguthrie.com

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Hollie Kempton: Vegan powerlifter, author, health coach and creator of powered by vegies

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Hollie Kempton

Hollie Kempton is a vegan powerlifter, author, health coach and creator of powered by vegies https://www.poweredbyvegies.com.au.

She is a healthy living advocate and her aim is to empower people to bounce out of bed in the morning full of energy fuelled by whole plant-based foods.

In This Interview We Cover:

  • How Hollie fuels her hectic life as a PE teacher, university student studying Nutrition and Dietetics, writing cookbooks and training as a vegan powerlifter.

  • How her workout recovery time is so much quicker than others in the gym and how it gives her a competitive advantage.

  • Hollies struggle with lack of confidence and how she overcomes self-doubt.

  • Where Hollies plant-based journey started, and how my cooking class taught her that going 100% whole food plant-based was definitely not impossible but was the way to go for better health, more energy and to feel good.

  • Where Hollie's gets the protein she needs to lift heavy weight and compete at national powerlifting championships.

  • Hollies strategies for easily eat plant-based when eating out or at social events.

  • Why Hollie decided to write 2 cookbooks.

  • The difference between whole food plant-based and vegan.

  • Hollies, tips for going plant-based and how she has helped so many people transform their health and life via her coaching.

  • What her parents thought when she went plant-based and how she reassured them that it’s all ok.

  • Plus more.

Connect With Hollie Kempton

Website:
https://www.poweredbyvegies.com.au

Facebook:
https://www.facebook.com/poweredbyvegies/

Instagram:
https://www.instagram.com/powered_by_vegies/

Connect With Adam Guthrie

Website:
www.adamguthrie.com

Instagram:
www.instagram.com/adamguthrie


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Dr Andrew Davies: Intensive Care Unit Doctor & The New Normal Project

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Dr Andrew Davies

Andrew Davies is an Intensive Care Doctor who became plant-based in 2013 and has subsequently completed 5 marathons and 3 long distance ocean swimming events. He is the co-founder of the new normal project, a podcast and events company that aims to bring mindful, conscious content to anyone looking for expansion and improvement in the quality of their life. A couple of years ago Andrew hosted in Australia the Rich Roll, Plant-Powered Way Event.

In This Interview We Cover:

  • Why decided to study medicine and the choose to be an Intensive Care Doctor (ICU).

  • The types of patients that end up in ICU.

  • Why and how he went whole food plant based.

  • How a whole food plant-based diet has positively affected is marathon training.

  • What happened to his allergy and sinus issues after he stopped eating dairy.

  • Andrew shares the health issue that made him malnourished even while eating a whole food plant-based diet and why a whole food plant based diet was still the best solution for his recovery.

  • Why despite all the evidence most doctors don’t know about the healing power of a plant-based diet.

  • Andrews involvement with Doctors for Nutrition, a not for profit organisation that educates doctors about plant-based nutrition.

  • The Nutrition In Healthcare Conference, Melbourne Feb 16th to 17th 2019 with keynote speaker Dr Neal Barnard. Get Tickets Here... https://www.doctorsfornutrition.org/

  • Ways that Andrew is sharing the benefits of a whole food plant-based diet with his colleagues.

  • How Andrews stressful career caused him to have a breakdown and forced him to take a year off and how he now manages work-life balance.

  • The New Normal project podcast and how he came to host Rich Roll's "Living The Plantpower Way" Australian Tour in 2017.

  • Plus more.

Connect With Dr Andrew Davies

Website:
https://www.newnormalproject.com.au

Facebook:
https://www.facebook.com/newnormalproject

Instagram:
https://www.instagram.com/newnormalproject/

Twitter:
https://mobile.twitter.com/newnormalproj/


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Website:
www.adamguthrie.com

Instagram:
www.instagram.com/adamguthrie


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Harry Bolman: Vegan Life Meet Ups & The Vegan Hour Live Steam Show

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Harry Bolman

Adam Guthrie From I Feel Good Magazine Interviews Harry Bolman. Harry went vegan 39 years ago at the age of 16, originally for health reasons but soon becoming an ethical vegan along the way.

He has a large social media presence and runs the Vegan Life Meetup group on the Gold Coast with almost 1000 members and for the last four years has also hosted a fortnightly live stream The Vegan Hour, where he interviews a wide range of Vegan identities.

In This Interview We Cover:

  • Why Harry started the Vegan Life Meetup Group.

  • The first vegan restaurant on the Gold Coast Qld Australia, the newest vegan restaurant and how the coast has grown to have so many vegan places to eat.

  • Why Harry went vegan 39 years ago at 16 years of age. The difficulty of being a vegan back then with mates, family and community and how Harry dealt with it.

  • Harry's spiritual journey, seeking the big questions to life and experiencing oneness.

  • The book that changed Harry's life and helped him see the world differently.

  • How social media has helped more people become aware of the issues around eating meat and educating and inspiring so many to be vegan.

  • Harry's advice about how to chat with people about veganism.

  • Harry's thoughts about why people can be aware of the animal cruelty and the impact meat eating has on the environment and their health but still choose to eat meat.

  • How the Vegan Hour Show started and the guest Harry interviews.

  • How Harry finds happiness and the natural vegan high.

  • Plus much more...

Connect With Harry Bolman

Facebook:
https://www.facebook.com/haribolman

YouTube:
https://www.youtube.com/user/Haribolman

Instagram:
https://www.instagram.com/harrys.vegan.life


Connect With Adam Guthrie

Website:
www.adamguthrie.com

Instagram:
www.instagram.com/adamguthrie


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This One Habit Can Make Eating Plant Based Super Easy.

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Adam Guthrie

Before I had the heart attack I was not very organised with my food.

But since then I developed a habit that has helped me to easily eat plant-based, lose 30kg (66lb), reverse heart disease, have loads of energy and maintain it for 9 years.

This one habit makes preparing whole food plant based meals super quick and easy. I share it with you in the short 1 minute video above.

To your health.

Adam.


Connect With Adam Guthrie

Website:
www.adamguthrie.com

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www.instagram.com/adamguthrie


Lol Camilleri Co-creator of Bali Vegan Eateries - Kynd Community Cafe, Give Cafe & Kynd Creamery

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Lol Camilleri

Adam Guthrie From I Feel Good Magazine Interviews Lauren Camilleri aka Lol, the co-creator of the vegan eateries on Bali - Kynd Community, Give Cafe and Kynd Creamery.

Lol is currently living out her dream life in Bali. Since turning to a plant-based vegan lifestyle she noticed the positive effects it had on her physically, mentally and most significantly, spiritually. Her passion for people, food and veganism allowed her to open her very first cafe when she was 19 years old. She is the co-owner of Kynd Cafe where there number 1 mission is to spread kynd-ness and show people just how good plant-based food really tastes.

She believes that one of the keys to happiness is to give more which, meant they later opened their second cafe in Canggu called GIVE. Which is a 100% not-for-profit cafe that donates all profits to 3 Bali based charities to help the people, the planet and the animals that need it.

The Creamery is the latest addition to the family and offers plant-based ice-cream and cruelty free merchandise. Becoming vegan was the start of Lol's spiritual journey and since then she has discovered that connection is key and is what she feels will change the world. Connection to our inner-selves, connection to spirit, connection to our planet and its people and most importantly the connection to the foods we consume.

With no experience, degrees or any formal qualifications prior to opening the cafes, Lol explains that purpose, passion, and a clear mission are essential to achieving your dreams and creating a life you love.

In This Interview We Cover:

  • How and why Lol and her business partner Corryn started Kynd Community Cafe, Give Cafe and then Kynd Creamery.

  • The book that started Lol and her two sisters, Tanya and Amy, on their plant based journey.

  • How James Aspey convinced them to go from vegetarian to vegan, plus Lol’s why for being vegan.

  • Lol’s first vegan gig, convincing her best friend to make Peloton Cafe Bali vegan rather than just a organic cafe.

  • How Lol overcomes her self-doubt’s in life, in creating menus and starting businesses.

  • How Kynd was started from just an idea and no money, but it still happened.

  • The secret to Lol and Corryn making Kynd such a success from day 1. They hopped they would do 60 people, but instead they had 250 people lined up out the door with a waiting list to get a table. Today they serve over 600 vegan meals a day.

  • he why behind opening a 100% not-for-profit vegan cafe called GIVE CAFE and the 3 Bali based charities they give to that help the people, the planet and the animals of Bali.

  • Lol’s tips for talking to others about veganism.

  • How a trip to India changed Lol’s life and helped her find balance in mind, body and spirit.

  • Plus much more...

Connect With Lol Camilleri

Instagram:
https://www.instagram.com/kyndcommunity/

https://www.instagram.com/givecafe/

https://www.instagram.com/lolbali/

Facebook:
https://www.facebook.com/kyndcommunity/


Connect With Adam Guthrie

Website:
www.adamguthrie.com

Instagram:
www.instagram.com/adamguthrie


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Rick Cowley Creator of VisionQuest - Discover Your Purpose

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Rick Cowley

Adam Guthrie creator of I Feel Good Magazine interviews Rick Cowley of VisionQuest with Rick.

Rick helps people find and fulfil their purpose. He is a surfer, father of two kids who were born at home, and cancer survivor (leukemia at 21). It was this adventure with mortality that inspired him to create the VisionQuest process. He has run over 40 VisionQuest Retreats in Bali and Australia. Rick is originally from San Diego, California and has been living in Australia and Bali for the last 15 years.

In This Interview We Cover:

  • Studying abroad, doing university in Indonesia so he could fulfil his surf travel obsession.

  • Ricks battle with leukaemia, how he felt he was hanging onto life by a thread and how Dr Ted helped him through it.

  • The challenge of trying to fit into a conventional life. Feeling trapped, stuck and scared.

  • Teaching surf lessons and travelling eight months a year.

  • Meeting an Aussie girl, moving to Australia and having kids.

  • The book that changed his life and the moment Rick realised he was living his purpose.

  • Ricks tips for when you find your life at a cross road.

  • Rick takes us through a guided visualisation.

  • Vision Quest Retreats and how they help people discover their purpose.

Connect With Rick Cowely

Website:
https://visionquestwithrick.com/

Instagram:
https://www.instagram.com/visionquestwithrick/

Facebook:
https://www.facebook.com/visionquestwithrick/


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Website:
www.adamguthrie.com

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Dr Heleen Roex-Haitjema Co-founder of Doctors For Nutrition and the Australasian Nutrition In Healthcare Confrence

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Dr Heleen Roex-Haitjema

Adam Guthrie From I Feel Good Magazine interviews Dr Heleen Roex-Haitjema about plant based nutrition.

Dr Heleen Roex-Haitjema, paediatrician (non-practising), migrated to Australia from The Netherlands with her husband and three children in 2000. Eight years ago, Heleen stumbled across the abundance of well-executed studies on the influential role of diet in chronic disease causation. Not having been exposed to much nutrition education in her medical degree, Heleen was fascinated to learn that a healthy plant-based diet is not only preventative, but can also play a curative role in halting and sometimes even reversing numerous chronic diseases.

To formalise her knowledge, Dr Heleen completed the Certificate in Plant-Based Nutrition from eCornell University, New York and trained with the Physicians Committee for Responsible Medicine (PCRM) in Washington DC to become a Certified Food for Life Instructor. In this capacity, she conducts 5-week courses in Adelaide.

Heleen regularly presents on evidence-based health and nutrition for the general public, in hospital Grand Rounds, and for medical students both in Australia and Europe. This year, Heleen co-founded and leads the not-for-profit organisation, Doctors For Nutrition. The mission of this registered charity is to bring food back to healthcare.

In This Interview We Cover:

  • How Heleen become interested in plant based nutrition and why she decided to change her diet.

  • Why more doctors are becoming interested in plant based nutrition.

  • The difference between a whole food plant based diet and a vegan diet.

  • Doctors For Nutrition and the Australasian Nutrition In Healthcare Conference.

  • Why plant based nutrient is so effective in preventing and reversing heart disease and type 2 diabetes.

  • Is it possible to obtain all nutrients from plants.

  • Tips for getting started on a whole food plant based diet.

  • Resources to help transition to a whole food plant based diet.

Connect With Dr Heleen Roex

Website:
https://www.doctorsfornutrition.org/

Instagram:
https://www.instagram.com/doctorsfornutrition/

Facebook:
https://www.facebook.com/doctorsfornutrition/

Youtube:
https://www.youtube.com/doctorsfornutrition

Twitter:
https://twitter.com/drsfornutrition

LinkdIn:
https://www.linkedin.com/company/doctorsfornutrition/


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You At Heart Seminar Tickets Available Here


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Website:
www.adamguthrie.com

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Amanda Rose Vegan Bikini Model, Health Coach & Soon To Be Vegan Mum.

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Amanda Rose

Adam Guthrie From I Feel Good Magazine Interviews Amanda Rose - vegan health coach, bikini model and soon to be first time vegan mum.

After being a junk food vegetarian for many years, Amanda had ended up over weight, with an autoimmune condition, poor energy and a bad hormonal acne problem.

Realising that the dairy and egg industries weren’t “ethical” and also that a plant based diet could potentially help with some of these health issues, Amanda transitioned to a vegan diet as a New Years Resolution nine years ago this January.

Amanda has since gone on to study plant based nutrition, personal training and yoga so that she can help share the joy of overall health and fitness, as well as the benefits of a plant based diet with others.

Amanda has competed as a vegan bodybuilder, spoken at vegan events, and regularly contributes to popular vegan publications.

In This Interview We Cover:

  • Amanda's vegan pregnancy journey.

  • Morning sickness and how that affected what she ate.

  • Letting go of foods expectations.

  • How Amanda intends to feed her baby.

  • Nurturing ourselves and the world to make it better for our children.

  • How to make eating vegan easy when pregnant.

  • What Amanda did to reverse her rheumatoid arthritis.

  • Competing as a vegan bodybuilder at the IFBB, the Arnold and the naturally fit games.

  • The importance of a coach to help you get to where you want to be.

  • Focusing on progress not perfection when it comes to being vegan.

  • Plus much more.

Connect With Amanda Fisher

Website:
www.becomeaplantbasedbabe.com

Instagram:
www.instagram.com/amandaroseofficial

Facebook:
www.facebook.com/amandaroseofficial

Youtube:
www.youtube.com/c/AmandaRoseOfficial

Twitter:
www.twitter.com/plantbasedbabes

Connect With Adam Guthrie

Website:
www.adamguthrie.com

Instagram:
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Simon Hill - Founder of Plant Proof Is A Physiotherapist Certified In Plant Based Nutrition. He Built His Body On A 100% Plant-Based Diet.

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Simon Hill - Plant Proof

Adam Guthrie From I Feel Good Magazine Interviews Simon Hill the founder of Plant Proof.

Simon Hill is a qualified Physiotherapist, is certified in Plant Based Nutrition and is currently completing his Masters in Nutrition. Over the past 12 years, he has developed a keen interest in the role that nutrition plays in health & wellness.

Today Simon spends much of his time adding free nutritional advice to his website www.plantproof.com and Instagram account @plant_proof and travels the globe interviewing fascinating people for the very high ranking Plant Proof podcast.

Everything he does with Plant Proof is built around serving others which he says "is far more fulfilling than anything else" he has ever been involved in.

Connect With Simon Hill - Plant Proof

Website:
www.plantproof.com

Instagram:
www.instagram.com/plant_proof

Facebook:
www.facebook.com/plantproofnutrition

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Website:
www.adamguthrie.com

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Andrew Taylor "Spudfit" Lost 55 kilograms (120 lbs) and turned his health around by eating only potatoes.

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Andrew Taylor

At the age of 35 Andrew Taylor, known as "Spudfit" was overweight, had a handful of health issues and was diagnosed with depression.

Just when he's ready to give up entirely, he discovered his own unique, solution, lost 55 kilograms (120 lbs) and turned his health around.

Adam Guthrie from I Feel Good Magazine interviews Andrew about how and why he decided turn his life around, his journey through healthy lifestyle and what inspired him to write his books. There is a whole bunch of inspiration, wisdom and history in this interview.

Connect With Andrew Taylor

Website:
www.spudfit.com 

Instagram:
www.instagram.com/spudfit

Facebook:
www.facebook.com/spudfit

Youtube:
www.youtube.com/spudfit


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Yasmina Cross & Tahlia Ward - Founders Of No Bones Vegan Restaurant Byron Bay

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Yasmina Cross and Tahlia Ward are the Founders of No Bones, a vegan restaurant in Byron Bay.

Adam Guthrie from I Feel Good Magazine interviews Yasmina and Tahlia in this weeks issue. They chat about why they decided to open a vegan restaurant? How they developed their menu? Why they are vegan and Yasmina and their chefs experience working in Michelin Star Restaurants In Europe.

Get your copy of this weeks issue here!

No Bones is an innovative approach to food without bones, all food is made in house using the best seasonal ingredients the Byron Shire has to offer! Coupled with exciting & delicious cocktails of the highest quality at reasonable prices, No Bones is the place for an all round unforgettable night out that will satisfy the vegan and the omnivore alike!

Bookings

No Bones Byron Bay
11 Fletcher Street
Byron Bay NSW 2481
Open 7 Days from 5pm
Ph: +61 2 6680 7481

Connect With No Bones Restaurant Byron Bay

Instagram:
https://www.instagram.com/nobonesbyronbay/

Facebook:
https://www.facebook.com/nobonesbyronbay/


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Liat Solomon - Founder of the Bali Vegan Festival & Down To Earth Cafes & Markets

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Liat Solomon is the Founder of the Bali Vegan Festival and Down To Earth, a chain of vegan macrobiotic cafes and markets in Bali.

Adam Guthrie from I Feel Good Magazine interviews Liat about how and why she came to Bali, why she started the first vegan cafe on Bali and what inspired her to start the Bali Vegan Festival. There is a whole bunch of inspiration, wisdom and history in this interview.

Connect With Liat Solomon

Email:
zanbar2000@hotmail.com

Bali Vegan Festival

Website:
https://www.baliveganfestival.com/

Instagram:
https://www.instagram.com/baliveganfestival/

Facebook:
https://www.facebook.com/baliveganfestival/

Down To Earth

Website:
https://www.earthcafebali.com/

Instagram:
https://www.instagram.com/earthcafebali/

Facebook:
https://www.facebook.com/earthcafebali/

About Bali Vegan Festival


Bali Vegan Festival was established by Down To Earth Bali with the aim to inspire as many new individuals as possible to experience and choose a more compassionate, ethical and healthier lifestyle through plant-based eating.

Since 2015, the festival has sparked transformation within the minds of the vegan-curious and the vegan-sceptics alike with awakening talks, community discussions, cooking classes, vegan products and culinary wonders. Following the event, many participants have taken action and truly begun living out their values of kindness to others, themselves and the earth with integrity by nourishing their soul and body with an organic, environmentally-friendly and cruelty-free nutrition.

The festival is open to all, proud vegans, vivacious vegetarians, omnivores, flexitarians and the vegan-curious.

Sharing vegan wisdom in practical ways… “if you feed a person one vegan meal, there will be less suffering that day, but if you teach them how to cook cruelty-free meals, there will be significantly more peace for a lifetime”... the Earth needs more than inspiration. It needs more action, less words. This is the reason why Bali Vegan Festival strives to train peace warriors in practical ways, to teach them how to become engaging, approachable, and successful everyday activists.

The numerous workshops throughout the festival will demonstrate that vegan food preparation is simple, delicious, healthy and that it is the catalyst for a more peaceful, sustainable world in which all living beings can thrive.

About Down To Earth Bali


Since its founding in 2002, the Down To Earth Company (DTE) has grown into the first chain of restaurants and marketplaces in Bali selling gourmet Vegan foods.

From the outset, we at Earth Cafe and our sister restaurants have dedicated ourselves to operating according to the highest possible standards. On a larger scale, we are committed to realizing our vision for a happy and healthy future for all; a vision rooted in the principles and mission set forth by the esteemed Mr. Michio Kushi, namely to create “One Peaceful World Through Nutrition.”

Earth Cafe is committed to serving the best-quality, freshest and most nutritious Mediterranean cuisine, while also tailoring our food to individual dietary or allergy requirements. We partner exclusively with companies and suppliers that share our dedication to excellence.

Filled with a passion for Vegan and Macrobiotic principles; and a zeal for bringing about positive change in the lives of our customers, suppliers, and workers, we at Earth Cafe are firmly committed to promoting exuberant love, compassionate non-violence, and health-conscious living – wherever we operate.

We serve only the finest Vegan meals, drinks, and snacks. All of our nutritious foods and drinks are prepared in stainless steel vessels; and are free of bleached salts and sugars, hydrogenated oils, and chemical additives or preservatives. At Earth Cafe, we adhere strictly to the most updated and cutting-edge standards of excellence in hygiene, cleanliness, food preparation, food handling, and operational integrity.

Our marketplaces carry items that promote healthy lifestyles, most of which are sustainably produced by environmentally-conscious, local workers and companies.

Products include hand and body soaps, household cleaning products, literature, clothing, cosmetics, jewellery, nutritional supplements, grains, fresh fruits, prepared spices, baked goods such as cookies, and much more. We carry over 1000 different products, each carefully selected for top quality. All goods and products that we import, grow, bake, prepare, package, or manufacture are available for purchase at wholesale volumes; for home, restaurants, special events, or planned outing needs.

A Vegan subsists on food made from plants, and uses only items made from plants. Objecting to the cruelty of industrial animal husbandry out of respect for the rights of all beasts (regardless of size or cuteness) vegans avoid consuming meats tainted by suffering.

By consuming real food – rather than processed, commercial products that merely mimic food – Vegans nourish themselves with conscious and loving care, while nurturing intestinal flora (i.e. gut-bacteria) that support optimal health and a balanced, positive outlook on life. Our Earth Cafe menu is fully Vegan and Macrobiotic. We serve our customers natures best, and all you need to eat well and stay healthy!


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Rebecca Cappelli - Film Maker - Let Us Be Heroes

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Rebecca Cappelli is a documentary film maker.

Adam Guthrie from I Feel Good Magazine interviews Rebecca Cappelli about her new documentary film... Let Us Be Heroes.

Rebecca’s discuss how we are facing a health crisis, an environmental crisis and an ethical crisis which is being created by our current food choices and habits.

The question is, are we as humans eating in a way that’s destroying our health, the planet and creating suffering for animal? Her documentary delves into answering that question.

The film Let Us Be Heroes by Rebecca Cappelli will be released November 11th 2018. You can find out more about the film and Rebecca’s work here…

 
 

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Fennel, Orange & Chickpea Salad

(serves 4)

INGREDIENTS

2 tbsp grain mustard

1 tbsp maple syrup (or 1 medjool date, pitted and puree with a little water in the blender)

Juice ½ lemon

Salt & pepper, to taste

½ fennel bulb, finely sliced

1 small red cabbage, finely shredded

2 oranges, cut into wedges

1 avocado, sliced into strips

Handful of spinach

½ cup cooked chickpeas

METHOD

1. Place the mustard and maple syrup or pureed date into an airtight container. Squeeze in lemon juice and a pinch of salt and pepper. Seal with a lid and shake well.

2. Assemble the salad on a large platter and pour over the dressing. Lightly toss the salad and serve.

Mushroom Beets and Chickpea Casserole

(serves 4)

INGREDIENTS

1 red onion, cut into large chunks

2 garlic cloves, roughly chopped

2 carrots, cut into 2cm lengths, then cut into quarters

6 very large mushrooms, cut into 1cm slices

6 baby beetroots, cut into 2cm cubes

1 bay leaf

1 sprig rosemary

1 can chickpeas, drained

4 tomatoes, diced (or 1 can)

4 cups vegetable stock

Salt & pepper to taste

2 tbsp brown rice flour

½ cup water

1 cup wholemeal couscous

METHOD

1. Heat a frypan and add the onion, garlic and saute over a medium heat for 2 minutes, and add a little water to deglaze the pan.

2. Add the carrots, mushrooms, baby beets, bay leaf rosemary and chickpeas.

3. Add the diced tomatoes and vegetable stock and stir through.

4. Season with salt and pepper, cover and simmer for 20 minutes.

5. Mix the arrowroot with water and add to the pan. Stir well and allow to thicken.

6. Meanwhile, add the couscous to a bowl and cover with boiling water. Cover with a cloth and let stand for 5 minutes, then fluff with a fork and serve with the casserole.

Vegan Potato & Zucchini Bake

(serves 4)

INGREDIENTS

1 cup soy mylk

1 cup vegetable stock

1 tbsp brown rice flour (or cornflour)

¼ cup nutritional yeast

Salt & pepper to taste

2 garlic cloves, roughly chopped

4 large potatoes, sliced into thin rounds (or 6 small)

2 large zucchini, sliced into thin rounds

TO SERVE

1 Large Broccoli, cut in florets

4 handfuls baby spinach

2 cups frozen peas

METHOD

1. Preheat oven to 200oC

2. Mix together the soy mylk, vegetable stock, brown rice flour and nutritional yeast in a bowl. Add garlic and salt and pepper, stir well, then set aside.

3. In a casserole dish, place a layer of potato, then a layer of zucchini on top of the potato, then another layer of potato. Finish with a layer of zucchini.

4. Pour the stock and mylk mixture over the top of the potatoes and zucchini layers, then sprinkle with nutritional yeast. Cover the casserole dish with foil and place in the oven for 40 minutes.

5. Remove the foil and return to the oven for a further 20 minutes.

6. Steam the broccoli and peas. Place the spinach in a bowl and top with the steamed broccoli and peas.

7. Remove the bake from the oven and serve with the steamed vegetables.

Red Kidney Bean Chilli With Cashew Sour Cream & Guacamole

Serves 4

INGREDIENTS

1 onion, finely chopped

3 garlic cloves, chopped

2 tbsp cumin seeds

1 tbsp ground coriander

5 tomatoes, roughly diced

1 tbsp chilli powder

4 red chillies, finely chopped

3 red capsicums, chopped into 2cm pieces

3 cups cooked red kidney beans (drained if you use canned beans)

3 cups black beans (drained if you use canned beans)

2 tsp salt

Water or vegetable stock to cover

1 zucchini, chopped into 5cm pieces

¼ pumpkin, chopped into 5cm cubes

GUACAMOLE

2 ripe avocados, mashed

Juice of 1 lemon or 2 limes

Handful of fresh coriander, leaves chopped

Salt & pepper, to taste

CASHEW SOUR CREAM

1 cup cashew nuts, soaked overnight or for 10 mins in hot water, the drained

1 cup water

Juice 2 limes or 1 lemon

TO SERVE

2 cups cooked quinoa or brown rice

METHOD

1. In a pot, add the onion, garlic and saute for 2 minutes. Add a dash of water to deglaze the pan.

2. Add cumin seeds, coriander powder, chilli powder, chillies, capsicum, cooked kidney beans and black beans. Add enough water or stock just to cover, then stir.

3. Cover with a lid and simmer for 10 minutes before adding the pumpkin and zucchini cubes. Remove the lid and simmer until thick. Season with salt and pepper.

4. To make the guacamole, add all the ingredients to a bowl, mash then season with salt and pepper.

5. To make the sour cream, place the drained cashews in a blender. Add water, lemon or lime juice and salt, then blend until a smooth consistency is reached.

6. Serve the red kidney bean chilli with the guacamole, cashew sour cream and cooked quinoa or rice.

Spicy Red Lentil, Tomato & Kale Soup

(serves 4)

INGREDIENTS

1 onion, finely diced

2 garlic cloves, finely sliced

1 tbsp plus 6 cups vegetable stock

2 tsp ground cumin

1 tsp chilli flakes

1 tsp ground turmeric

1 tsp smoked sweet paprika

2 small carrots, diced

2 celery stalks, diced

2 large tomatoes, finely diced

1 cup red lentils

2 handfuls kale or spinach, leaves shredded

Salt & pepper, to taste 

METHOD

1. Heat a large pot on a high heat. Add onion and garlic and saute for a few min. Add 1 tbsp stock to deglaze the pan. Add cumin, chilli flakes, turmeric and paprika. Stir until aromatic.

2. Add carrot, celery, tomato, red lentils and 6 cups vegetable stock. Stir well, cover with lid and bring to the boil.

3. When boiling, remove the lid, reduce the heat and simmer uncovered for about 20 minutes, until the lentils are tender.

4. Stir in the kale. Season with salt and pepper to taste and serve.