Sometimes I want something a little more decadent. And I want it to be simple, organic, and vegan. So what to do?

Well it starts as simple as steamed carrots and it transforms to something decadent. From boring to fantastic in under 5 minutes – once the carrots are steamed (Unless you puree by hand or your blender/mixer is super old…then maybe in less than 7 minutes).

These carrots are pureed and blended with coconut oil for a filling, satisfying, and decadent taste. Then they are topped with dates and hemp seed.

Hemp seed is not only drug-free (haha) but it contains BOTH kinds of essential fats: omega-3 AND omega-6. Most of the time, we hear about Omega-3 and all of the nuts, seeds, grains, fruits, etc that we can get this essential fat from. But Omega-6 is quite different.

Now, usually, Omega-6 comes from animal products, which leads us to believe that we shouldn’t have any. And when it comes from animals – it’s kind of true. This kind clogs the arteries more and, if you have too much, can be very bad for your health, as with any animal fat. But it is ESSENTIAL – it’s in the name after all.

So how can you get it if you limit animal fats? Hemp seeds are one fantastic way. Also, safflower oil, sunflower oil, and cottonseed oil as well as pumpkin seeds are sources of omega -6.

And therein lays my reasoning for purchasing hemp seed and making delicious carrot puree for breakfast. It’s filling AND full of essential nutrients.  Plus, its family friendly. From baby all the way to parents – just leave off the topping for the super-youngsters!

A delicious, time-saving, organic meal. Win-win-win.

Oh-Mega! Carrot-Coconut Puree:

This is one omega-happy meal! This recipe makes 2-3 servings

INGREDIENTS

6 large organic carrots
1 tbsp organic coconut oil
10 dates, pitted and chopped
2 tbsp organic hemp seeds (shelled)

Steam the carrots until soft. When they are cooked, add carrots and coconut oil to a high-powered blender. Blend until fully pureed.
Scoop into bowls. Top with dates and sprinkle with hemp seed.

Eat and enjoy! It’s simple, filling, but a little gourmet!

Peace and love,
Jessi

An outspoken advocate for animals, Rory lives in Los Angeles with her beloved dogs: Timber, Joey, and Lucy.

CHIC VEGAN – YOUR BOOKS HAVE INSPIRED MANY PEOPLE TO GO VEGAN. WHAT MOTIVATED YOU TO CHANGE YOUR DIET? WAS IT AN OVERNIGHT SWITCH OR A MORE GRADUAL SHIFT?

Rory Freedman - I was in college and I got a magazine in the mail from PETA (People for the Ethical Treatment of Animals). It was the first time I was exposed to the concept of factory farming and what goes on inside slaughterhouses. I stopped eating cows, chickens, and pigs from that moment on. A year later, I got another magazine in the mail from PETA. This time there was an article about fish, written in first person person perspective of the fish. Soon after that, I learned about eggs and leather. And about ten years after my first conversion, I was at a Farm Sanctuary conference and saw video footage of dairy cows who were crippled, injured, and lame and whose udders were so grossly enlarged, they were dragging on the ground. That was the end of dairy for me.

CV – WHEN YOU CAME UP WITH THE IDEA FOR SKINNY BITCH DID YOU HAVE ANY IDEA THAT IT WOULD BECOME SO INCREDIBLY POPULAR AND INFLUENTIAL?

RF - I had the naivete of being a first-time writer and the good fortune of being exposed to the work of Dr. Wayne Dyer, Tony Robbins, and others. I believed that the Universe wanted this book to be out there and to succeed. Thanks to the passion of the vegan and animal rights community, the book had grass roots success right out of the gate. And about two years later, Victoria Beckham was photographed holding the book, which put Skinny Bitch in the media spotlight.

CV – CONGRATULATIONS ON YOUR WONDERFUL NEW BOOK BEG. WHAT INSPIRED YOU WRITE IT?

RF - I was happy to have exposed the horrors of factory farming and slaughterhouses in the Skinny Bitch series. But there was so much more that people needed to know about what happens to animals in everyday life. I wanted to get the word out there about all the issues—rodeos, zoos, circuses, leather, wool, fur, puppy mills, declawing, vivisection, etc.

CV – HOW HAS LIVING WITH DOGS AFFECTED YOUR LIFE?

RF - Oh, sigh. My dogs. I love them so much. They add so much love, fun, joy, and playfulness. But also a lot of responsibility. (I have three!) I’ve really gotten to see what it takes to show up for another being so fully and completely.

CV – YOU WALKED AWAY FROM A CAREER AS AN AGENT WITH THE FORD MODELING AGENCY TO BECOME AN ANIMAL RIGHTS ACTIVIST. WAS THAT AN EASY DECISION TO MAKE? DID THINGS HAPPEN EASILY AFTER THAT?

RF - People ask me about this a lot and comment on what an interesting story it is. So I talk about the transition in Beg. The decision was surprisingly easy. I had been growing more and more unfulfilled by my job but didn’t have any ideas or plans for what to do about it. It was pretty magical how everything fell into place. I won’t say it all went smoothly or that it was a straight path. But it definitely felt divinely guided, even when it was scary.

CV – WHAT ADVICE WOULD YOU GIVE NEW VEGANS WHO WANT TO HELP ANIMALS BUT ARE FEELING OVERWHELMED BY THE BURDEN OF IT ALL?

RF - Do the best you can, wherever you can. Progress, not perfection. Take things one day at a time, one meal at a time, one shopping excursion at a time.

CV – WHO ARE YOUR HEROES IN THE ANIMAL RIGHTS WORLD?

RF - All of them! Every single person, whether they’re working full-time for a nonprofit or rescuing, fostering, protesting, outreaching, cooking, speaking, writing, on, and on and on. Anyone who’s doing something to make a difference. We all have our individual parts and they’re all vital.

CV – WHAT DO YOU TYPICALLY EAT IN THE SPAN OF A DAY?

RF - It all depends. I’m on my book tour right now so I’m having fun hitting up all the yummy veg restaurants and eating a lot of bread and fake meats. At home, I like to eat a lot of fruit, veggies, whole grains, and beans.

CV – WHAT IS YOUR FAVORITE VEGAN INDULGENCE?

RF - I’m a foodie, so I couldn’t possibly pick just one. But I was just in Washington, DC yesterday, so Sticky Fingers is on my mind. (That of course, makes me think of Vegan Treats, which I also LOVE.)

CV – IN YOUR WILDEST DREAMS WHAT WILL YOUR LIFE LOOK LIKE IN 5 YEARS?

RF - I try to stay in the present, since that’s where life is. So I really have no idea or expectations about the future. I could decide tomorrow to mop floors for a living, move to another country, retreat to the woods and live off the land, or move to a busy city and wait tables. Or my life could look exactly the same as it is today and that would be great, too. It’s all beautiful and exciting and possible and perfect.

Before reading Chef Crawley’s book, my experience with making raw treats had been limited to homemade nut-based “cheesecakes,” banana ice cream, and pre-workout energy bars.  Though very few things beat raw cheesecake in terms of pure melt-in-your-mouth deliciousness, I had been making mostly traditional, baked desserts because that seemed to be in higher demand amongst the friends and family who ended up enjoying them.

Practially Raw Desserts, however, is filled with such a wide range of decadent treats that I am certain there is something in there for everyone, even the picky eaters.  Yes, Crawley includes the more familiar raw banana soft serve and nut-based cakes in there, but present are also highly original recipes like Lemon Poppyseed Truffles, Salted Tahini Caramels, Marzipan Buckeye Bars, and Austrian Sacher Torte (pictured below).

The best part, in my opinion?  A whole section on my favorite type of dessert: puddings and mousses!  Amazingly, even the desserts that on the outside appear most like their traditional and baked counterparts (like the Torte) are free of the contents you typically see in cookies, pies, candies, and cakes.  Instead, Crawley brings them to life with ingredients like unsweetened applesauce, dates, rolled oats, and coconut flour—a staple of Practically Raw Desserts.

Chef Amber Shea Crawley’s Austrian Sacher Torte from Practically Raw Desserts

Now, many readers might be wondering if this is all too good to be true.  As much as healthier desserts sound appealing for those with a sweet tooth, are they too complicated to create?  Will I need a dehydrator, obscure ingredients, or elaborate advanced preparation?  Once again, I have to applaud Chef Crawley because the majority of her desserts are actually quite novice-friendly, yet unique enough to appeal to more advanced kitchen whizzes as well.  Some desserts do indeed need advanced prep (such as soaking nuts), and can be made simpler with the use of certain kitchen tools (like a food processor to slice up carrots for her Enlightened Carrot Cake, for instance), but the notably quick recipes are all labeled, and Crawley offers both dehydrating AND baking directions for her crunchier treats.  In her “Back to Basics” section, Crawley also walks readers through how to easily make batches of what she calls “staple recipes” that appear often in the book, such as nut milks and butters.  To put it simply: you don’t need to live near a fully-stocked natural food store or own raw foodie-approved kitchen items to make your own raw or practically raw desserts!

The easy-to-follow and informative layout of the book is also well appreciated, with ingredients neatly listed in a rose-colored box, and Crawley’s occasional “Chef’s Tips” in little green boxes throughout the book.  These tips include her favorite ingredient swaps for certain recipes, an alternate way to shape bite-sized snacks, and disclaimers regarding taste preferences (and ways to customize your dessert to best satisfy your palate!).

I’ve already had the pleasure of making a few items from this book, and though some items pleased more than others, I’ve been very impressed with how yummy and texture-rich everything is!  It satisfies like real food should.  Practically Raw Desserts is a treat in itself, and a book I would highly recommend to all Chic Vegans, parents, baking enthusiasts, people who are brand new to raw food, and really anyone looking for fresher, healthier dessert inspiration!  Here’s a super easy one to get you started:

Cocoa Crunch Clusters

Cocoa Crunch Clusters

With just three ingredients plus a pinch of salt, these crunchy, nut-free snacks can be put together in a jiffy. The key is to use a 3:2:1 ratio of raisins:coconut:cacao nibs. Dried cherries, golden raisins, or 1 1/4 cups pitted dates can be substituted for raisins.

Ingredients:

1 1/2 cups raisins
1 cup unsweetened shredded or flaked coconut
1/2 cup cacao nibs
Big pinch of sea salt

Directions:

1. Combine all ingredients in a food processor and pulse until the mixture is sticky and well-combined. Roll into balls of any size and refrigerate until firm.
2. Store in an airtight container at room temperature for up to a week, in the refrigerator for up to 3 weeks, or in the freezer for up to 3 months. If frozen, bring them to room temperature before serving.

Yield: about 20 small or 12 large clusters

From Practically Raw Desserts by Amber Shea Crawley. ©2013 Amber Shea Crawley. Used by permission from Vegan Heritage Press. Author photo by Stephen Melvin.

I’d like to share what I’ve found successful on weekends in preparation of the following week:

Make sure to fit in fun, fitness, some downtime and meal preparation/cooking for the next week. A great way to keep on track is re-directing the mind to focus on food choices and the reasons to eat healthy.  I start with cooking and preparing meals for at least Monday – Tuesday and putting them in lunch containers.

By Tuesday or Wednesday, I can run to the store if needed for a few items like broccoli, carrots, sweet potatoes, and bananas. This will provide ingredients to be able to prepare a couple of recipes such as lentils and carrots for lunch Wednesday and sweet potatoes and kale for Thursday.

Basmati brown rice with black-eyed peas, broccoli and onions on Friday.

Short on recipe ideas?  Look at the ingredients of packaged or frozen dinner food. Pick the healthy items that sound good and cook it yourself in your own way. For example, there’s one frozen dinner item I regularly see in the frozen food section so, I read it, wrote down what sounds good and cooked it myself at home. Ingredients such as brown rice, mushrooms, carrots, broccoli, mushrooms cooked and sauteed.

Have food in your car or backpack at all times. Put an ice-pack inside and you’ll always have a healthy lunch with you.  I always have whole non-salted cashews in a ec0-friendly sandwich bag in my purse for an in between snack.

Happy eating!

Complete with a cute doggie on the cover, Beg was written to appeal to animal lovers rather than animal rights activists, but with the intention of arming the reader with enough knowledge of the problems that all species face to make activists out of everyone. The book pulls the reader in with stories about Rory’s dogs Timber, Joey and Lucy. The crazy-cat lady in me could totally relate to both the joys and worries regarding her animals, as I’m sure most people who live with critters can.

The book then shifts to the troubles with breeding dogs and cats, and the overpopulation problem the nation’s shelters face. From there, we learn about how animals are used in lab tests and how cruel and inefficient it is.

From dogs and cats, the book then shifts to the abuse of animals in the entertainment industry, covering everything from the film industry to circuses and zoos to horse racing and hunting. The fashion industry is also covered, with talk of fur, leather, down and wool. Factory farming is also covered, along with a primer on veganism. Rory talks about her own awakening and transformation to vegetarianism and later veganism. The book also included dos and don’ts for animals, such as “Do volunteer at shelters”, and “Don’t overfeed your dog”. It ends with resources for those who may need help with their new lives as vegan activists, because by the time the reader reaches the endnotes, she’s bound to ready for a lifestyle change, if she’s not there already.

Like Skinny Bitch, Beg is written in Rory’s friendly voice, with her no-nonsense style.  She explains succinctly how each one of us can make changes to make this world a better place for the animals. Beg is a good book for the beginner activist, but it’s also good for veterans as a reminder why we’re here doing what we do. Beg teaches us that changing the world for animals is an easy challenge, rather than a burdensome task.

Face Moisturizer

For combination skin, I absolutely love Lush Imperialist Moisturizer. The lavender in this balancing cream helps regulate skin’s sebum production whilst keeping dry areas hydrated. Orange blossom water nourishes and brightens dull skin and leaves you smelling delicious as well. Its lightweight and absorbs easily, perfect for those battling oily T-zones and breakout-prone skin.

For dry skin, Pure and True INFUSE Nourishing Multi-Vitamin Moisturizer is a great pick. Vitamins A, B, C, and E nourish and provide antioxidant protection while hyaluronic acid (a must for thirsty skin) infuses skin with hydration. The rosehip seed oil and blue-green algae in this cream provide essential nutrients and antioxidant protection to the skin. Leaves skin nourished and hydrated with a youthful glow. Suitable for all skin types, especially for dry, dehydrated, and sensitive skin. Perfect for fighting dull skin during the dryer winter months.

Night Cream

One of my all time favorite night creams is REN Frankincense Revitalizing Night Cream: Rich in bio active ingredients like frankincense and boswellic acid, this cream hydrates, replenishes, and revitalizes skin while your sleeping so you wake up with a radiant, smooth complexion. Fine lines and wrinkles are diminished with continued use and over time skin feels softer, firmer and smoother. Bonus; it smells divine!

Eye Cream

Despite being on the pricier side, Tata Harper’s Restorative Eye Créme delivers noticeable results. This no nonsense eye treatment reduces the appearance of fine lines, wrinkles, dark circles, and puffiness with an abundance of yummy ingredients like carrot seed oil, date palm extract, safflower extract and Helicrysm oil. Hyaluronic Acid helps keep the delicate eye area hydrated. A great product to help fight the signs of aging around the eye area.

Treatment Serum

I am absolutely in love with Pure and True GLOW Intensive C Rejuvenating Serum. Named editor’s top pick of the year by Ecostyle Magazine, this multi-tasking serum harnesses the power of vitamins C and E, rosehip, and hyaluronic acid to revitalize skin. Visibly improves the signs of aging and perfects skin’s overall texture. A great product for lightening hyperpigmentation and promoting collagen synthesis, thanks to its star ingredient, vitamin C. Glow is designed as a one-step treatment that combines the power of a serum and the hydration of a moisturizer. Suitable for all skin types and especially recommended for dry, pigmented, mature, and sensitive skin. A great addition to any anti-aging regimen.

Cleanser

Lush 9-5 Cleansing Lotion/Creamy Dove Orchid Cleanser is a soothing and gentle cleanser suitable for all skin types, even sensitive and reactive skin. Effectively removes the day’s grime and makeup with dove orchids and everlasting flower absolute. Skin is left completely cleansed and feeling fresh.

Exfoliator

This is an absolute must have product that my clients (and myself) go crazy for. Its no wonder stars like Halley Berry and Jennifer Aniston are hooked on this skin care line. Pure and True PASSION Passion Fruit and Hibiscus Masque and Microdermabrasion Scrub is akin to getting a microdermabrasion treatment in the comfort of your own home. Aside from the physical exfoliants present in this heavenly scrub (smells like a Hawaiian vacation in jar), passion fruit distillate, papaya and hibiscus extracts, and 5% AHA form a mild but effective peel to deep clean and resurface your skin. Skin is left glowing and softer that a baby’s bottom (Seriously. I can’t stop touching my face after a treatment). The key is to leave Passion on for 1 – 2 minutes as a mild cleansing masque, before rubbing it in to exfoliate.

Anti Aging Treatment

NUDE Cellular Renewal Serum is a clinically advanced serum that helps to correct all of the visible signs of ageing by stimulating the skin to produce its own anti-ageing ingredients like collagen, hyaluronic acid, and antioxidants. Skin is left better able to repair itself and protect itself against everyday aggressors. I love that this serum is ultra-light weight and absorbs quickly. Over time, fine lines and other signs of aging seem diminished.

Anti-Acne Treatment

Dr. Dennis Gross All Over Blemish Solution A delicate acne treatment gel that minimizes pores and controls oil. I like it because it is gentle enough for even sensitive skin. Helps treat breakouts and prevent future ones with salicylic acid.

Mask

The recipient of numerous beauty awards, REN Glycol Lactic Radiance Renewal Mask is a powerful bio active peel mask designed to renew the complexion, reduce the appearance of fine lines, and dramatically improve skin tone. After just one use, Skin appears brighter and more radiant with a reduction in the appearance of fine lines and wrinkles, blemishes, and blackheads.

Lip Balm

Lush None of Your Beeswax Lip Balm is a softening lip treatment that leaves lips supple and hydrated. Extra virgin coconut oil, murumuru butter and carnauba wax keep lips feeling and looking their best. It smells delicious as well! I keep one in my bag at all times.

Mens Shave Cream

I got my husband hooked on Jack Black Beard Lube Conditioning Shave a year ago and he swears his skin has never been softer. Formulated with jojoba and eucalyptus, this multi-tasker is a pre-shave oil, shave cream and facial skin treatment all in one. The lightweight formula helps bind moisture to the skin and prevents razor burn. Recipient of Men’s Health Grooming Award 2011 – Best Shave Cream.

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Header image courtesy of freedigitalphotos.net

I have been the cousin to a vegan diet for over 12 years. A proud passionate vegetarian. I even dabbled in veganism for a nearly a year when I was first starting out. So when I heard about the 90 day vegan challenge hosted by health advocate Lasse Larsen I was immediately sold.

I sent over a video and a short email and a few weeks later I got the great news that I was accepted into the challenge. I would be alongside three other newbies all of which were COMPLETELY new to a plant based diet.

We would spend the next three months setting goals for ourselves, meditating daily, adhering to a new menu plan, and when the road got a little bumpy Lasse would be right there to coach us.

Since I was the only one who had somewhat of a background in plant based living I thought the journey would be straight forward and I would just sail right through. I was not prepared for how much of an emotional journey this would be.

How I view and used food immediately came into question. As well as how not be that jerk at a party who is always looking at labels or proclaiming how healthy they are. I also had to dig deep and let go of some past things.

After I traversed that rocky terrain for over a month I woke up one day and realized how many amazing changes had already taken place. I had someone shed over 12 pounds and I was looking and feeling amazing.  My continual sinus problems had cleared sufficiently, my sugar cravings were under control, and my mind was more clear. I was a new woman and had the story and the proof to share.

My goal in the challenge was to feel more vital and deal with some minor candida issues. I had no idea how much better I would feel in such a short amount of time. I can truly say that the vegan lifestyle is the right one for me. I will continue my journey as a plant passionate vegan even after the 90 days are over.

I will be forever grateful to my coach Lasse for his patience, expertise, and mission to help the world… One vegan at a time!

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Ayesha Reynolds is a life long spark seeker. She has created a radical life for herself based on her empowering beliefs about life, love, creativity, adventure, and spirit. She enjoys yoga,traveling, vegan dutch apple pie, and helping people to see that we all have a super power that can make our lives extraordinary. 

~ Gretchen, Editor

Veggie Options Score Runs at Major League Baseball Stadiums

Concessions and Fans Both Win

Berkeley, CA, April 23, 2013 – On opening day of Major League Baseball (MLB), 26 of the 30 stadiums had a vegetarian hot dog on their menus. At Safeco Field in Seattle, walking concession vendors will be selling vegetarian franks to fans throughout the stands and a designated cart will be serving customized vegan chili cheese dogs in addition to veggie burgers.

MLB parks have a come a long way since 2000, when vegetarian hot dogs were nonexistent on their menus and vegetarian options were generally limited to peanuts or pretzels. Enter Veggie Happy, an advocacy group that spoke up for fans who were bringing their own vegetarian food or choosing to eat before or after the games due to the limited options. Veggie Happy started with one fan, actress Johanna McCloy, who decided to take action by contacting all MLB concession managers and “making the pitch” for veggie dogs and other vegetarian fare. She cited statistics about the rise in demand for vegetarian options and empowered other fans to chime in. Concessionaires took heed and slowly began to introduce veggie dogs with her assistance. Veggie Happy also created a free “Venue Vegetarian Guide” on their web site (www.VeggieHappy.com) listing the vegetarian options at all MLB stadiums along with other professional sports venues.

At first, veggie dogs remained unmentioned in ballpark menu listings and were limited to one stand, sometimes located at the far end of a stadium. Most fans didn’t know they were even offered, so Veggie Happy hosted game outings and outreached locally to ensure awareness. McCloy even fielded comments on a Denver sports radio interview that veggie dogs in baseball were “un-American.” By 2013, it’s become a new ball game. Baseball fans will find such vegan options as frankfurters, sausages, burgers, Sloppy Janes, Philly cheeze steaks, chicken fajitas, bean burritos, gluten free snack chips and more.

Ballparks are adding vegetarian all stars to their menus and generating runs for concessions and fans alike.

McCloy believes that adding tasty vegan options with proven appeal to mainstream consumers is the key to success, so she only pitches items with a big yummy factor.To that end, stadiums have been switching from generic veggie dogs to vegan frankfurters that appeal to “flexitarian” tastes. Safeco Field saw a 700% increase in sales from 2011-2012 after making the switch to Field Roast brand frankfurters. San Francisco Giants’ AT&T Park and Cleveland Indians’ Progressive Field also saw their sales rise. Peggy Kalberer, Assistant Concessions Manager for the Cleveland Indians’ Progressive Field said, “With more and more people looking for healthier options, Veggie Happy makes it easy for fans to plan their visit to the ballpark (by offering the on-line guide). Our fans do not have to eat at home before coming to see a great game.”

David Lee, Field Roast president and founder said, “All baseball fans, whether we’re carnivores or vegans, Giants, Red Socks or Mariners fans, want to eat good All-American food at the ballpark, and that means frankfurters. We are proud to offer ballparks a real vegan frankfurter that is juicy, bold and traditionally seasoned to satisfy fans cravings.”

For more information about Veggie Happy and issues regarding vegetarian options in MLB (and other sports leagues), please visit: www.veggiehappy.com.

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Image courtesy of Flickr’s The Commons and the Library of Congress.

Dress, ASOS

Sandals, Melissa at Compassion Couture

Sunglasses, Topshop

Bracelets, H&M

Shoes, OlsenHaus at Modavanti

Bikini, Zara

Hat, Accessorize

Bag, FreePeople

Shorts, Urban Outfitters

T-shirt, Vaute Couture

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Header image courtesy of Flickr.

Don’t hate me.

I was a Barista before I was vegan, and it’s always been a job I really enjoyed and was good at. It also paid the rent while waiting for Steven Spielberg to call and beg me to star in his next film (apposite Ryan Gosling, of course).

I love coffee. Making it, drinking it, reading how bad it is for me. And happily admit that I’m a good Barista (I do the pretty patterns on top and everything). I work in an adorable café that quickly became all about the people – the crazy love lives of our regulars, discussing latest news stories and serving delicious food and coffee.

Then, I bloody went vegan, didn’t I? I had to go and ruin it. Suddenly my happy customers, delicious creamy coffee and banter over the counter, all looked very different. I saw the jug in my hands and realized I was a part of the problem. I saw a plate of bacon and eggs that Table 2 sent back because it “wasn’t hot enough” get chucked in the bin by my co-worker and her then start cooking it all over again.  I suddenly felt overwhelmed and didn’t know how to marry my new vegan ethics with what I did for a living.

I can take the products off my plate, but does that matter when every day I’m serving them to others?

I hounded the ONE vegan cafe in my home city and they were never hiring (people just don’t quit those places, I guess). My brief vision of skipping over to a veggie café was dashed and I really wasn’t sure what I should do.

Then one day my boss randomly informed me that he’d decided to start buying a better brand of soy milk for the café instead of the cheap one we was currently using, purely because I was now drinking it. I gazed at him; so happy I could have burst and just like that, with his simple gesture, I saw how I can make this a good thing. Without even trying, the café was going to better provide for soy drinkers and buy an organic brand. Wow, if I applied myself – what else could I achieve?

When life gives you lemons, right?

If there have to be Baristas and cafés and restaurants (we know they’re not all going to disappear any time soon) perhaps having vegans working in these places is a sneaky victory? A vegan who will be careful and thoughtful about things that most people never even consider in an industry that is disgracefully wasteful?

Okay, time for an example! The café instructs us to take a pot of milk alongside every cup of tea and coffee, even if the beverage should be black. So, a lot of the time when clearing a table – you see a full jug of (now old) milk waiting to go straight down the drain.

Can you say: “waste?!”

Any staff member will throw these products away without a second thought – whereas I go out of my way to avoid such devastating wastage. I deliver black coffees and teas as they are and if a customer then asks for milk, I fetch them a small jug. Automatically: no waste. I love when they say: “can I have my milk, please?” and I just want to say, “well, it’s not YOUR milk, now, is it?” with a big, old smile.

While on shift, I see staff make themselves coffee after coffee even if they are running around and don’t have time to drink it. Lots of “staff drinks” go to waste because they do not see milk any differently to Coke or juice or water; it’s just a free beverage for them to consume. And sadly, most Baristas will stand behind their coffee machine for hours, practicing latte art, making cup after cup of milky coffee and pouring it all down the drain. I’m serious.

This simply doesn’t happen when your Barista is a vegan.

And I promise: my coffees still taste great and look pretty.

One thing I’m happy to observe and report back is how often regular customers adjust their coffee order because: “the milk’s not sitting well with me”, or something along those lines. I smile enthusiastically and try to keep the conversation rolling – I tell them that I stopped drinking milk years ago and feel great, would they like to try a black coffee today? Or even try a dash of soy or almond milk in it? They always respond well and I love being able to give some real advice that can be implemented immediately. (Then I have the pleasure of regular health updates, which is hilarious!)

Ingrid Bergman famously said that she doesn’t believe vegans should all stick together. Vegans can and should work with non-vegans, date non-vegans, and socialize with everyone! Why keep our amazing selves and ideas in a cosy vegan club? We can share little bits of wisdom with everyone. It would be incredible to know more vegans and work with them, but I also see the benefit of being the only vegan in a very meat-centric work place. I meet SO many people being in hospitality and many of them, whether they’re a co-worker or a random customer, say they now think a little bit more about where meat is coming from. Some have gone vegetarian, a few even vegan!

And I know that couldn’t have happened if I’d quit my lovely, happy café working with people I love to go and work in the vegan place.

They don’t need my Barista vegan powers – they’re all vegan already!

I’ll save going in there for my days off.