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.

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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 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.

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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.

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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!


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

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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.

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Bali Vegan Festival




Down To Earth




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)


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


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)


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


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)


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


1 Large Broccoli, cut in florets

4 handfuls baby spinach

2 cups frozen peas


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


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


2 ripe avocados, mashed

Juice of 1 lemon or 2 limes

Handful of fresh coriander, leaves chopped

Salt & pepper, to taste


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

1 cup water

Juice 2 limes or 1 lemon


2 cups cooked quinoa or brown rice


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)


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 


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.

Raw Carrot Noodle Salad with Basil & Avocado Dressing

(serves 2)


1 cup basil leaves, leaving some for serving

½ cup of parsley

2 cloves of garlic

2 tbsp nutritional yeast

¼ cup cashews

juice of ½ a lemon

1 cup water

1 avocado, peeled and diced

salt, to taste

1 large carrot

¼ head of broccoli

2 lebanese cucumbers, cut into bite sized pieces

1 celery stick, diced finely

1 red capsicum, diced finely

1 cup sun-dried tomatoes (not in oil), soaked in water then chopped finely


1. Place basil leaves, parsley, garlic, nutritional yeast, cashews, lemon juice and water into a blender and blend. Add half the avocado and a pinch of salt and blend.

2. Place carrot into a spiraliser to make noodles or peel strips of carrot with a vegetable peeler to make ribbons. Put the carrot spirals, or ribbons into a bowl.

3. Break broccoli into small florets and place into the bowl, along with the cucumber, celery, capsicum, remaining avocado and sun-dried tomatoes. Toss together.

4. Add the pesto dressing and mix well. Top with some basil leaves and serve.

Rajma Red Kidney Bean Curry

(serves 4)


1 onion, diced finely

1 small piece of ginger, grated

1 tsp cumin seeds

2 green chillies, finely sliced (optional)

1½ cups tinned tomatoes

½ tsp red chilli powder (optional)

1 tsp turmeric

1 tsp garam masala

1 ½ Cups tinned kidney beans

1 cup soy mylk (I use Bonsoy)

pinch of cayenne pepper

2 cups cooked brown rice

1 small bunch of fresh coriander


1. Heat a pot over a high heat.

2. Add chopped onion, grated ginger, cumin seeds and chillies.

3. Saute for a minute and then add tinned tomatoes and stir.  Bring to the boil.

4. Add the red chilli powder, turmeric and garam masala and stir.

5. Stir in red kidney beans

6. Add one cup water, cover with a lid and simmer for about 10 minutes.

7. Remove lid and add soy mylk, then stir and bring to the boil.

8. Add cayenne pepper and salt to taste. Remove from the heat and serve with brown rice and fresh coriander leaves.

Note: This recipe is a little spicy. Please remove all chillies and chilli powder if you want a milder version.


Serves 4


1 Tsp ground cumin

1 Tsp ground coriander

1 Tsp ground turmeric

1 Tsp mustard seed

1 Cup split yellow moong dal

2 Cups basmati brown rice

1 Inch piece fresh ginger, grated

8 Cups water

Salt and pepper to taste

Juice of 1 Lemon

1 Bunch of coriander


1. Place cumin, coriander, turmeric and mustard seeds, in a bowl.

2. In a sieve rinse the moong dal and basmati brown rice under cold water.

3. Heat saucepan over a high heat, add a splash of water then add the cumin, coriander, turmeric and mustard seeds, stir for one minute until the spices become fragrant. Add the ginger and the moong dal and rice.

4. Add eight cups of water, stir and simmer covered for 10 minutes. Stir, replace the lid and simmer for another 10 minutes. Cook until the rice and moong dal are tender and the consistency is thick but slightly soupy, add more water if required.

5. Squeeze the juice of one lemon over the Kitchari, add salt and pepper to taste, stir then top with fresh.

Pumpkin Eggplant Rocket & Cashew "Cheese" Pizza

Makes 4 Pizzas


1 cup boiling water

1/2 cup raw cashews

1/2 lemon, juiced

1 eggplant, cut into large pieces

6 tomatoes, cut into large pieces

1 clove garlic, peeled

Leaves of 1 sprig marjoram

Leaves of 1 sprig golden oregano

Salt and pepper to taste

1⁄4 cup water

1⁄4 pumpkin, peeled & sliced finely

1 handful baby spinach

4 wholemeal Lebanese bread wraps

1 handful rocket


1. Preheat the oven to 220C.

2. Pour boiling water over 1/2 cup of raw cashews and soak for 10 mins.

3. Place eggplant onto a baking tray. Put tray into preheated oven for 15 minutes.

4. Place tomatoes, garlic and herb leaves into a blender and blend to a smooth tomato sauce. Pour the mixture into a frypan, bring to the boil and reduce to a thick sauce. Season the sauce to taste with salt and pepper and set aside. 

5. Drain the cashews and add to a blender with 1/4 cup of water, lemon juice and salt and pepper. Blend to a smooth creamy paste. Place the cashew puree into a bowl and set aside.

6. Remove the eggplant from oven. Set aside. 

7. To assemble the pizzas, spread the base of each Lebanese warp with some of the tomato sauce. Top with some baby spinach leaves, finely sliced pumpkin and cooked eggplant. Randomly blob a few tablespoons spoons of cashew cream paste (so it looks like rounds of baby mozzarella on top of the pizza) and place into preheated oven for 15 minutes.

8. Remove when the base is crispy and serve topped with fresh rocket.

Potato & Spinach Curry In Lettuce Cups

Potato & Spinach Curry In Lettuce Cups


1 1/2 cups chopped tomatoes

2 tsp rogan josh curry paste

2 tsp ground cumin

1 thumb-size piece ginger

5 garlic cloves

1 onion, roughly chopped

4 large potatoes, cut into bite-sized pieces

350g spinach, roughly shopped

Salt to taste

1/2 iceberg lettuce, separated into lettuce cups

1 lemon, quartered


1. In blender, place tomato, rogan josh curry paste, cumin, ginger, garlic cloves and onion and puree to a make a curry paste/puree.

2. Heat a pot over high heat, add curry puree, stir and bring to the boil. Cook for about 3-5 minutes, stirring occasionally.

3. When puree is thick, add potato, stir and pour in some water half cover the potato. Cover with lid, reduce the heat and cook for about 15 minutes.

4. Remove lid and test to see if potato is cooked. When it is, cook for another 5 minutes with lid removed and simmer to reduce liquid until sauce is thick. Once liquid is reduced, reduce the heat, add spinach and stir well. Cover with lid and cook for 2 minutes, remove the lid, add salt to taste and stir.

5. Serve in lettuce cups and with squeeze of lemon.