So last week I was joined by the lovely Lisa and Rupert from All About Greens who specialise in all things plant-based eating from dinner parties, educational videos, cooking courses, great tasty recipes on their blog and more!
If you just want to get straight into the podccast then here you go…
They talk about their passion and background as a culinary chef for michelin star restaurants and how moving to a plant-based help really reignite their passion for food and cooking. Both feel absolutely super-charged and are avid believers in plant-based eating and believe me – When you see them in the Inner Circle Workouts you will agree!
They discuss their top three tips for incorporating plant-based eating whether that’s full vegan or just eating less meat. Top tips include:
- Find your reason as to why you want to eat a more plant based diet. Is it ethical and because of the animals? Is it a health reason? Is it for the environment? Know your motivation and hold onto that when times get a little tough
- Start gradually. Everyone tends to head into a new diet all guns blazing from zero to hero immediately and then find it hard to sustain. They miss their favourite foods and crave everything they’re not eating
- Plan and Prepare – Get the family involved, what does everyone like? Get the plan together and go shopping for ingredients so you have everything there.
We also answered some of questions that were posted in before the podcast and what interesting answers…. Find out what Rupert and Lisa had to say about:
- Dealing with flatulence when changing to a plant-based diet
- Getting that Umami taste from plant-based cheese
- Where to get your protein from when moving to Plant-Based eating
- How to boost your iron on a plant-based diet if you’re worried about Anaemia
I absolutely loved this podcast and hearing all about how Lisa and Rupert are now living their passion and spreading it all around. They have built such a wonderful business that you can now get involved with.
They’re launching their 21 Day Challenge on 5th November which will be hotly followed by an accredited plant-based cookery course starting with foundation up to cordon bleu, so get your chef’s hat at the ready.
Happy Plant-Based Eating!
p.s. Excuse that naughty little Baxter barking about 3/4 way through. He’s such a minx when he’s not involved in EVERYTHING