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Tag: plantbased
WHAT I EAT IN A DAY (VEGAN) \ Sweet Potato Pizza!
☆ The Clean Bean Recipe Book: ONLINE HEALTH COACHING: www.thevegansolution.com CONTACT ME: contactthevegansolution@gmail.com You can also find me on: Facebook: The Vegan Solution Instagram: @thevegansolution Twitter: @vegan_solution Strava: Brittany (The Vegan Solution) ☆Check out Craig's Channel: Want to learn more about veganism?? Check out these sources! 101 reasons to go VEGAN: Gary Yourofsky on the
SWEET POTATO PIZZA \ Easy Recipe!!
☆ The Clean Bean Recipe Book: ONLINE HEALTH COACHING: www.thevegansolution.com CONTACT ME: contactthevegansolution@gmail.com You can also find me on: Facebook: The Vegan Solution Instagram: @thevegansolution Twitter: @vegan_solution Strava: Brittany (The Vegan Solution) ☆Check out Craig's Channel: Want to learn more about veganism?? Check out these sources! 101 reasons to go VEGAN: Gary Yourofsky on the
What I Eat in a Day VEGAN // COOKIE DOUGH, BBQ WINGS + TACOS
What I Ate // EASY High Protein Meals
HALLOWEEN Pumpkin & Almond Spice Cookies | GLUTEN FREE
Hi guys! Here is our vegan Halloween cookie recipe for you to make too. The cookies are refined sugar-free and gluten-free and contain lots of delicious Halloweeny & Autumn flavours. Hope you enjoy! INGREDIENTS: 1 tbsp extra virgin coconut oil 1 small edible pumpkin 2 cups oats + 1 cup for later 2/3 cup date nectar
Meal Prep with Me // Vegan Fitness
VEGAN VELVET VALENTINE CAKE
Heart shaped red velvet vegan valentine cake - and good for your heart too. Recipe: 350g/12.3 oz sweet potato 100g/3.5 oz beets 80 g/2.8 oz buckwheat flour 60 g/2.1 oz almond flour 12 pitted fresh dates 2 tbsp maple syrup 1 tbsp raw cacao 1/4 tsp salt 100 g/3.5 oz beets 2 dl/6.8 oz shredded coconut 10 pitted fresh dates Blend top ingredients.
Raw Vegan Mini Carrot Cakes – no bake dessert
Ms Vegan Superbowl Recipe No.2
HALLOWEEN Pumpkin & Almond Spice Cookies | GLUTEN FREE | Vegan Kid TV
Hi guys! Here is our vegan Halloween cookie recipe for you to make too. The cookies are refined sugar-free and gluten-free and contain lots of delicious Halloweeny & Autumn flavours. Hope you enjoy! INGREDIENTS: 1 tbsp extra virgin coconut oil 1 small edible pumpkin 2 cups oats + 1 cup for later 2/3 cup date nectar