Cherry Bakewell Smoothie

In case you didn't know yet, I love all things sweet. Cakes, puddings, desserts, sweets. You name it, I like it. One of my favourite cakes is cherry bakewell tart. I miss these little almond, cherry lovelies, but not only do they contain dairy, they also have a very high fat and sugar content. Not ideal for breakfast. That got me thinking... could I turn this classic cake into a healthy breakfast smoothie? And by Jove, I think I have managed it!

Cherry Bakewell Smoothie

Ingredients

1 banana (frozen if preferred)
Handfull of cherries, pitted
300ml unsweetened almond milk (preferably organic)
2 Tbsp almond butter
1 Tbsp ground almonds
1/2 tsp almond extract (optional)
1/4 tsp nutmeg

Method

Add all ingredients to the blender and blitz until smooth and creamy.

Enjoy this protein rich smoothie for breakfast or as an afternoon snack.

Blending the Rules

Blending has been big news for several years now and since the birth of the Nutribullet  it has never been easier to create sexy smoothies that are satisfying and contain multitudes of natural goodness. When living a plant based lifestyle or if you are just trying to exceed your 5-a-day, there is nothing easier than throwing your fave fruits and veggies into the blender and hitting the button, and with summer well and truly on the horizon, here are my top tips for getting the best from your blender this smoothie season...

The Curly Vegan's Top Ten Blending Tips:

1. WET, WET, WET. Every smoothie has to start somewhere, and I always start with my chosen liquid. Adding the liquid first protects the blades of my trusty blender. Any liquid works really (as long as it's edible obvs!). The main thing is that it works well with your chosen flavours. I find that plant based milks such as oat, almond, rice, hemp, soy, work well when creating a creamy smoothie. Plain old water, or coconut water work really well with green smoothies, and for fruity concoctions I sometimes use fresh fruit juices such as orange, pomegranate, grape, apple, pineapple. I always used freshly squeezed or pressed (not from concentrate) juice and I mix a small amount with water so that the sugar content isn't too high. 

BONUS TIP: Citrus juice can curdle with plant-based milk, so avoid this rookie smoothie mistake by steering clear of the two together.

2. IT'S ALL ABOUT THE BASE, BOUT THE BASE. Once you have the wet stuff sorted then it's time to think about substance. Banana and avocado are perfect starting points for the pro smoothie maker. As a base they add depth, creaminess and a gob full of nutrients. These ingredients are all rounders and work well with most other fruits and veggies.

3. PLEASE FORM AN ORDERLY QUEUE: The order in which you add your ingredients really does mean the difference between a smoothie that is tip top or a flop. The best procedure is to add liquid, base, frozen ingredients, power-food add ins, ice (optional - see number 4), and fresh fruit/veg last.

4. ICE ICE BABY. Some people choose to add ice to their smoothies. I don't always think this is necessary, especially if using frozen fruit (see number 5). However if you do make your smoothie nice using ice, always add it towards the end (see number 3). Any other time can lead to over blending of the ice, giving way to a watery mess! I would recommend lots of crushed ice added for a few seconds at the end. This gives a great frozen-cocktail-like result and I have never turned my nose up to a cocktail, even without the alcohol!

BONUS TIP: Make coconut water ice cubes instead of tap water ice cubes. This will give a gorgeous fresh taste without affecting your flavour -combo too much. Coconut water is also full of nutrients such as potassium, magnesium and other electrolytes. These are particularly good for hangovers, so instead of reaching for a greasy breakfast after a night on the tiles, reach for a healthy smoothie instead. You will thank me for it, I promise!

5: LIFE'S A FREEZE: Frozen fruit makes a wonderful addition to any smoothie. Smoothies don't taste great warm, so by adding frozen fruit it lowers the temperature, meaning you don't have to add ice. Frozen fruit also adds thickness and can make smoothies deliciously creamy. It is also really handy to freeze your own fruit before it turns bad, which avoids waste and also means that you have lots of good stuff on hand whenever you get a craving for a blend. Freeze peeled/chopped bananas, berries and mango before they get overripe and freeze them in zip-lock freezer bags ready to go!

BONUS TIP: Green smoothies are a staple in my household, as a great start to the day, or a pick me up in the afternoon. Most big supermarkets sell frozen spinach which comes in handy portion size cubes. This is great to have on standby in the freezer to chuck into the blender whenever I have ran out of the fresh stuff. Most supermarkets also sell a great variety of frozen fruits that are great to have on standby.

7. FOOD MATTERS: They type of produce you choose to add really does make or break your smoothie. Using a combination of fruit and veggies is a sure fire way to create a nutritionally balanced drink that tastes great as the sweetness of the fruit is complemented by the nutrient rich vegetables. Most fruits are great in smoothies. After your base fruits, all berries, apple, pear, mango, plums, pineapple, and peach/nectarine, work amazingly well. If you are looking for something to mix it up a bit, try melon, passion fruit, kiwi, guava, young coconut flesh, in fact, any fruit that has a fleshy or creamy texture.  Green leafy veg is the easiest way to add vegetables including spinach, chard, kale, spring greens, or rocket. Other veggies that work great include cucumber, celery, tomatoes, grated carrot and beetroot. 

7. BIG UP THE BULK: If you are having your smoothie for breakfast or lunch then fruit and veg alone is just not going to fill you up and you will be reaching for unhealthy snacks before you can say 'elevenses'! Adding protein is a great way to keep you fuller for longer and is also a great way of increasing your daily intake. Hemp protein powder is perfect for bulking up smoothies, but I also use organic soy yogurt, silken tofu, oats, nuts, seeds and nut butters (peanut butter, almond butter, cashew butter) for creamy texture and added yumminess.

8. SPICE GIRL: In order to beat smoothie boredom, I like to add lot's of different herbs and spices for variety and added goodness. My go-to's include fresh ginger, cinnamon, turmeric, coriander, basil, aloe vera, vanilla pod, cayenne, sea salt, black pepper, to name a few.

BONUS TIP: Flavour combo's that work well include: carrot and beetroot with ginger; banana and cacao with vanilla; strawberry with basil; apple with cinnamon. These are just a few suggestions, sometimes flavour choices work, and other times they don't. It is all about experimenting and having fun. You will soon learn what works well together and what doesn't.

9. POWER UP: You have probably heard of superfoods and if not then where have you been?! Superfoods are the powerhouses of nutrition - foods with dense vitamin, mineral or anti-oxident properties, and natural healing abilities. It is easy to add these to your smoothie to give yourself a great boost of plant power. My favourite add-ons include cacao, spirulina, chlorella, wheatgrass, maca powder, goji berries, flax, chia and hemp seeds. Simply add to the blender and blitz with the rest.

BONUS TIP: Not only do these ingredients give you wings, but they also can add a great flavour. For sin free chocolate cravings add cacao and for a caramelly indugence add maca powder.

10: GO CREATE: With my comprehensive list there is nothing stopping you from getting starting and becoming a smoothie making expert. It is all about getting creative and trying different combinations of liquid, fruit, veg, spices, and add-ons. If you are not feeling confident enough to try out your own recipes yet, then check out the recipes section of the blog for great smoothie recipes. Starting with my Cherry Bakewell Smoothie.

The Real Junk Food Project

I think we are all conscious of the fact that there is a growing global waste problem, and one form of waste recently that has been hitting the headlines recently is food waste. Possibly more than plastic, paper, metal and glass, food waste really is something that makes mad, especially when food that is perfectly edible is binned! Across the world people are starving every day, and closer to home, over 1 million people have received at least 3 days emergency food from charity foodbanks between April 2014 and April 2015 (Trussell Trust, 2015). This is thought to be a massive underestimation as the figure only actually relates to the Trussell Trust foodbanks, let alone all the other banks, in churches and the likes, that are providing an essential service to families across the country. Merseyside has been particularly hard hit by the foodbank crisis and the Liverpool Echo state that Merseyside is the worst hit region in the UK. Irrespective of the issue of families not being able to afford to eat, there is then the huge impact of food waste on natural resources. Estimates of global food waste are between 30-50% of the total amount produced, equating to 1.3 billion tonnes per year. Although, there are recycling options for food waste, this uses energy, time and space, as well as creating carbon emissions and needing logistical management. Hence, the best way to manage food waste is to reduce the amount of food wasted in the fist place.

This is where the Liverpool Real Junk Food Project (LRJFP) comes in.  Originally founded in Leeds by Yorkshire chef Adam Smith, local women Gabby Holmes and Natalie Hughes-Crean have brought the project to the Pool and aim to tackle the issue of food waste by saving surplus food and using it to create delicious, yummy, nutritious meals. These meals are paid for on a PAYF (Pay As You Feel) basis. As well as money, guests can donate their time, talents or donations in exchange for their meal. This opens up the restaurant to those that may not otherwise be able to afford to eat out.

The Real Junk Food Project set up for the event at The Brink

On Sunday LRJFP held a 'Binner Party' in Liverpool City Centre. This was the perfect opportunity for me to see watch this revolutionary enterprise in action. They do not currently have their own venue, in the mean time they operate on a 'Pop-Up' basis. This event was held at The Brink, the perfect space for a chilled out meal on a Sunday evening.

I arrived just after the 6.30pm start time, where the majority of the seats had been snapped up. Luckily my gang had saved me a seat, so I took my place ready to sample the joys of waste food! The tables were laid beautifully with donated floral napkins and fresh flowers. On each plate was an envelope, inside it was a card for you to offer your PAYF payment or commitment.

The Real Junk Food Project PAYF Card

There was a lovely vibe throughout the whole event. The food is prepared and served by volunteers, who were passionate about the scheme and answered any questions about vegan options without hesitation. There was live music by local guitarist Patto, creating a laid back ambiance that encouraged tapping feet and conversation between guests.

Diners enjoying the relaxed atmosphere

Local business' the Isla Gladstone Conservatory and  Rough Hand Made Bakery, along with Costco, joined the junk food revolution and made donations of food, that would have otherwise been thrown away, to feed the hungry punters. A selection of salads, cakes, dips, pies and bread were laid out, ready for consumption. We helped ourselves to these and were offered a choice of red pepper and tomato soup or Thai green chicken curry as a main. For dessert, in addition to the cakes and macaroons on offer, diners were able to choose between fruit salad or Crème brûlée served at the table. 

Selection of salads adorn the bar table

Plenty of desserts for non vegans

 Consideration was made to make sure that there were options for vegans in all courses, although I would have liked more option for dessert, that is just my sweet tooth rearing it's ugly head again! My party and I thoroughly enjoyed the experience and the food, and we were all happy to donate generously with money and time. I would love to volunteer in the kitchen and whip up some junk food vegan desserts. Watch this space!

Natalie and Gabby are doing amazing job in tackling the enormous problem of environmental food waste, as well as helping those who are food insecure.Taking inspiration from the Leeds Project, this is the first endeavor of its kind in Liverpool and I implore anyone that reads this to get behind the movement. These amazing women hope to have their own base where they can continue their good work on a more permanent basis and I'm sure you would agree that this would be a fantastic addition to the city. You can follow The Real Junk Food Project's progress in feeding the world on Facebook, Twitter and on the Website. 


Photo credit: Denny Anyway merseymale@live.co.uk 

Restaurant Review: HOST, Liverpool

Welcome to the first of a series of restaurant reviews that I will be posting,with the hope to help you navigate your way around the world of plant-based dining in Liverpool, the Northwest and beyond. I will be eating my way through a range of eateries, from vegetarian/vegan restaurants to those where I have to scour the menu for that elusive vegan option so that you don't have to.

HOST situated on Hope Street, Liverpool

Since making the transition to a plant based diet in February 2014, one of the main struggles I have faced is learning how to eat out with my carnivorous friends. However, more and more vegan friendly options are popping up all over the city, which is making my journey much easier and fun too!
HOST is found on Hope Street in the 'cultural district' of Liverpool. This area is full of restaurants and is a renowned  destination for foodies. This multi award-winning Pan-Asian diner, nestled in between the 2 iconic Liverpool cathedral, has pioneered vegan inclusiveness by offering a separate vegan friendly menu for a while now. As it is right on my doorstop it seemed the perfect place for my debut restaurant report.
We chose to visit the restaurant without booking a table at around 8pm on a Thursday evening. Although the place was buzzing, there was no problem getting a table and we were seated straight away. We were handed standard menus that had a selection of vegan options, however luckily I had checked in the window beforehand I realised that the menus were not completely up to date with all the options free from animal products. I asked the waitress about this, and she was happy to offer me a separate vegan menu, which had the full list of available options.

Comprehensive vegan friendly menu at HOST on my visit in May 2015.

I was really happy with the selection of Thai, Chinese and Japanese fusion cuisine on offer. It is not often that you find such a well rounded list that you are 100% sure you can eat. As it was getting late and it had been a long day, I chose to skip nibbles and starters and decided on a main and dessert. Although the service was friendly, the one quibble I do have is that it took a while for our order to be taken. Our waiter checked on us after we were seated and offered us water, but failed to return after that for a good 20 minutes. However, after that the food was served quickly, was hot and fresh, and the bill and additional water were served in good time. This is only a very small nuance and had I not had such a long day, and wasn't as hungry, then this is probably not something I would have noticed or commented on.

My white miso and udon noodle soup main was authentic and delicious. Miso soup is a staple of mine as it is so nutritious, easy to cook and satisfying, so I am not stranger to what a good Japanese miso should taste like. The saltiness of the dashi (stock) was spot on, indicating a kombu (dried kelp base) with white miso melted through it. The udon noodles, edamame and tofu were a hearty and satisfying addition, while the broccoli and spinach perked the dish up and gave it a modern twist. Their are two criticisms that I have regarding the dish. Firstly there was no butternut squash as advertised on the menu. Butternut squash is one of my favourite vegetables and was one of the reasons I picked the soup. I think the sweetness of the squash would have added another flavour dimension and texture that would work particularly well. I also found there was a lack of fresh coriander in the dish. When I was lucky enough to get a mouthful with coriander then the whole dish was brought to life with that fresh, distinctive taste. Unfortunately, I only found the right balance of this in 2 mouthfuls and feel that a good deal more of the herb would have lifted the dish to the next level. At almost £10 for a soup that contains none of the expensive animal products that the meat and fish dishes do, I expect to see a good variety and portion of vegetables and herbs and to see what is offered on the menu.

White Miso and Udon Noodle Soup

Any criticism I had with the main were soon forgotten when I was served my dessert. Cakes, pastries, ice cream, desserts, in fact all the sweet things, are what I particularly miss since ditching animal products. I was super excited to see a dairy and egg free cake on the menu, so it didn't take me long to decide on the carrot cake for afters. The cake was warm, moist, sweet, filled with nuts and big juicy raisins, and spiced to absolute perfection. It was topped with a scrumptious alternative to the traditional cream cheese topping that comes with carrot cake, a light creamy topping made from coconut cream and seasoned with green cardamon. And as if that wasn't enough, the dish came with a side of mango sorbet covered in pistachio nuts. The texture of the sorbet was divine. Thick, luscious, soft, with the unbeatable taste of fresh mango. I would wholehearted challenge any vegan doubters to taste this dessert and tell me it is not a match for its dairy and egg filled opponent! I am actually kicking myself for not trying to get the recipe, and for the cake alone I will certainly be back.

Spiced Carrot Cake with Mango Sorbet

All in all, I think that HOST are providing a high class culinary experience for those of us who choose to live a vegan lifestyle. There may have been some slight  mistakes on the night, but this does not put me off returning and spending my cash here. Real effort has been made to provide a menu for those who choose a cruelty free diet, that is a match for the meaty offers on the menu. The chefs have obviously chosen to create exciting options and I vow to visit regularly to check on how the menu evolves.

To keep up with updates and information yourself, please find HOST on Facebook and Twitter. 

Please feel free to comment on your experiences at HOST below.

Big love,

The Curly Vegan

Easy Tatty, Pea & Cauli Daal

So this is my first recipe post and I thought I would start with a quick and simple, but extremely tasty curry.

Asian food is probably one of the best cuisines to turn too when first pursing a vegan, plant based or vegetarian lifestyle. In particular, dishes from India, Nepal, and Pakistan translate very well when only using plant based ingredients. The flavours are exotic, spicy and versatile. Very cheap and basic veggies and pulses can be turned into magical dishes using the delicious tastes from the East. Plus, who doesn't like curry?!

Lentils make the main base of a daal dish. Lentils are a go-to staple for veggies and vegans. They are cheap, nutritious, all rounders, which are low in calories, almost fat free, easy to cook and full of protein. I have chosen to use split red lentils for this recipe as that is what I had in my store cupboard, plus they are the quickest lentils to cook, but you can choose to use whatever lentils you can get your hands on. Toor daal are the traditional Indian lentls that are used, but you can subsitute for yellow, green or red split peas. The instructions of how to cook will be on the packet, so just adjust my recipe accordingly. The same goes for the veggies. I added potato, cauliflower and peas to make the dahl more substantial and yummy. You can play around with what you have available.

Similarly, I have offered you a great spice mix here that can be used to create your daal. Again it is just a guide based on what I had available. The main things to take from this recipe is that you need to pack as much 'oomph' into your curry as possible. This is done by adding herbs and spices to both the lentils broth along with a dry mix used in the frying pan to release the flavour. I would recommend that you follow those instructions, but when it comes to choosing the mix, have fun and play around with the cupboard ingredients that you have. My recipes do not need to be followed to the T. I aim to guide you in eating a healthy and balanced plant-based diet, but please do experiment as this will inspire you to create your own wonderful dishes. The recipe can be found below, please let me know how it works for you or send me any recipes you come up with.

Potato, Pea and Cauliflower Dahl

Ingredients
1 lg potato, cubed
1 sm cauliflower, chopped
300g frozen garden peas
300g red lentil, rinsed
1 sm onion, finely chopped
2-3 garlic cloves, minced
1 thumbsized piece fresh ginger, finely grated
1 organic low salt vegetable stock cube (I use Kallo)
900ml water
2 tbsp coconut oil
1 bay leaf
5 green cardamon pods
1 tsp turmeric
1 tsp garam masal
1 tsp chili powder
1 tsp cumin seeds
1 tsp coriander seeds
1 dried chili
1/2 tsp fennel seeds
1 1/2 teaspoons pink Himalayan salt
Handful fresh coriander, chopped
1/2 lemon juice

Instructions

Bring the water to the boil, in a large pan. Add the lentils, stock cube, bay, cardamon, turmeric, garam masala and chili powder to the water. Boil for a few minutes then reduce the heat and simmer. Time depends on the type of lentil, and the texture you want. I simmered for 25 minutes until the lentils were soft and mushy, and the water mixture had reduced right down.

While the lentils are simmering, add the coconut oil to a large frying pan and melt on a medium heat. Use a pestle and mortar or a spice blender to grind the dry spices (cumin/coriander/fennel seeds, dried chili). Fry the dried spice mix in the coconut oil to release the flavour. Add onion, garlic and ginger and fry until onions are translucent. Add potato. peas and cauliflower and fry for around 20 minutes, or until tender. Add additional water if necessary (this can be taken from the lentil pan). Season with salt. Add lentils and stir together. Add lemon juice and fresh coriander to taste.

Recipe serves 4 people with basmati/naan accompaniment or 2 people without.

Enjoy! Please feel free to leave comments below.

Rainbow City Reboot

Panoramic picture of Rainbow City, Portugal

One thing that has really inspired me to start posting again, is a recent trip that my sister and I took to Rainbow City in the mountains of Portugal, 3 hours north of Lisbon.

Founded by friends Anthony Lowther and Daniel Kruger, they have created a magical health retreat, immersed in nature and away from the hustle and bustle of every day life. This was the perfect place to go for my first 2 weeks medication free, and best of all their main focus is on living a super healthy lifestyle of which Anthony calls a 'constant health upgrade' and he's not wrong. I found this the perfect place to reboot my health before committing to treating bipolar naturally.

Anthony and son Malakai

Dan and resident dog Huxley

Now I could tell you about the ins and outs of our stay, but primarily our days consisted of waking with the rising sun and early nights, eating a raw organic diet packed full of juices and superfoods, yoga, aligning with nature, meditation and high intensity training. Our downtown was spent in deep conversation with our fellow RC dwellers, reading, singing, or watching a good movie. Not too shabby, but it doesn't make compelling reading in my eyes. So, instead of talking you through that, I think it is more beneficial for me to share the main things I took from my week and how you can apply them to your life when booking a yoga retreat or help upgrade your health from home.

Before arriving at RC, I was worried that everyone would be a yoga expert and as an amateur, I would not know any moves and make a fool of myself. However, I found that you don't need to be an expert yogi to enjoy, and benefit from, a yoga retreat.
RC welcomed anyone from the  absolute beginner to the daily devotee. And there was not air of showing off or pretense of keeping up. Everyone was free to go at their own speed whether that meant going slow with more challenging poses or pushing the limits on familiar ones. As an added bonus, there were several professional yoga teachers residing there during my stay, who were more than willing to offer me tuition. The result was that I dropped my ego and stopped worrying what people thought of my practice. I realised that no one cares, which left me feeling much more confident and able to 'feel' my moves rather than over-think them. After 10 days of yoga, it was easy to create a personal routine to take anywhere.I have practiced at home every day since I have returned and I am now even looking into courses in India for next year. 

Yoga in Dome 1

'You are what you eat' and 'Let food be thy medicine' are famous quotes that I thought I understood before my trip. I didn't realise the truth that rings through them until my two week diet upgrade. The RC family buy all local organic ingredients and prepare vibrant colourful meals. Breakfast typically started with a raw juice, smoothie or porridge with superfoods such as chia seeds, goji berries, spirulina, chlorella, maca or cacao, to name but a few. Lunch and dinner included fresh dips, soups, salads and all the fruit and veggies you could want. Throughout the day there would always be offering of fresh raw desserts, which were the biggest winner for me. You really do have to taste them to believe how good they are, and when you know they are sin free, they taste even more glorious!

Before diving headfirst into Rainbow City life, I had dabbled in raw cuisine but found it intimidating and unsatisfying. Since returning to the UK I have maintained a diet of aroun d 70% raw foods. I am motivated, not only by how good it tastes, but also by how alive eating raw makes me feel. I feel supercharged in mind, body and spirit. I really believe that it is my new diet that is helping me cope with living with bipolar medication free.

Raw chocolate brownies with goji berries

One thing that I found particularly healing was the pace of the days. The days are structured, not ordained. As volunteers there were certain things that we needed to contribute towards as part of the community such as preparing food and cleaning, but apart from that the days pretty much took care of themselves and there was not need to worry about planning. With the conflicting symptoms of depression and mania, bipolar can see like I am always fighting against the two extremes, so it was a huge relief when I realised I could try just sitting back and letting the schedule unfold before me. This gave me an opportunity to go with the flow of my moods and also indulge in my passion of painting. My sister and I completed a huge wall mural in the cinema room. It felt amazing to contribute a long lasting piece of art for other guests to enjoy. Going with the flow, and embracing my creativity are lessons that I am hoping to live by moving forward.

Wall mural created by myself and my sister

At Rainbow City there is huge emphasis on community living. As someone who has always suffered from depression, mood swings and anxiety, I thought this would be challenging for me, as I tend to hide myself away to avoid others seeing. It was in fact the opposite. It encouraged me to listen to my own moods and challenge some destructive behaviours that I have such as isolating myself and being dishonest to others about how I am feeling. There is such a stigma surrounding mental health that I often only socialise when I am feeling 'normal'. This experience allowed me to be more accepting of myself and stop worrying about how others see me. It helped that everyone at RC was so lovely and on my wavelength. Living as part of a tight-knit community was new to me, but I really did feel like a houseguest, friend and even part of one huge family but the end of my stay.

Rainbow City ladies

My main reasons for going to Rainbow City were to destress, work on a yoga practice, learn how to breathe, and put away my smartphone and connect with my feelings and moods. I got much more than this. I left with a new sense of self, great feeling of accomplishment and a new Rainbow family from all corners of the globe. Not bad at all.

If you would like more information about staying at Rainbow City, please get in touch via their Facebook Page.

Real Men Eat Plants

To me there is nothing more sexy than compassion. Recently, some of the stigma surrounding veganism has been lifted thanks to an increase in celebrity endorsement. Here are my top 10 sexy vegan males. Easy on the eyes and the conscience!

10. Benjamin Zephaniah

The beautiful poet has been vegan since age 15, when as the only black person in his school, he counted animals amongst his friends. And this vegan lifestyle seems to have paid off. In an interview with The Guardian he says, "I'm 52, do kung-fu, running and football alongside 20-year-olds, and still none of them can beat me. This isn't bragging – I'm just making a point."

9. Peter Dinklage

Most famous for his role as Tyrion Lannister in HBO series 'Game of Thrones', this actor may be small in stature but he has huge views when it comes to the ethical treatment of animals. Vegetarian since his teens, he recently made the switch to veganism and has been a great advocate by working with PETA to encourage people to ditch eggs, dairy and meat with film 'Face Your Food'. The film may be difficult viewing, but Peter makes it easy to be ethical.

8. Stic.Man 

This Hip Hop artist, of Dead Prez fame, initially gave up animal products after suffering from gout in his leg. And guess what? The plant based diet he chose cured the gout and gave him a banging body to boot! Using his musical clout to address food matters and other political issues is all in a days work for Stic. Check out this great interview with Dead Prez by Our Hen House.

7. Saul Williams

American rapper, singer, musician, poet, writer, and actor Williams is best known for his blend of poetry and alternative hip hop. And if that isn't enough to impress you, Williams is also an animal rights and political activist. I only actually discovered Saul Williams when researching this post, but boy is he one hot (vegan) tamale!

6. Steve-O

Now I can relate a lot to number 6 on my list, who is renowned for his crazy stunts on Jackass. He has overcome addiction and bipolar, aligns with his compassionate nature by following a healthy vegan lifestyle, plus he likes his ink. Of the benefits of ditching animal products he wrote, "Almost as soon as I went vegan, people started telling me that my skin looked great, and that I appeared younger, slimmer, and healthier. I'm convinced that of all the changes I've made to my lifestyle, it's the adoption of a vegan diet that has been best for me - physically, mentally, and certainly spiritually."

I feel the same Steve-O... shall we date?

5. Joaquin Phoenix

Committed vegan and activist Joaquin Phoenix has avoided all animal products since age 3. On narrating vegan advocacy movie 'Earthlings' he says " Of all the films I have ever made, this is the one that gets people talking the most". A very true statement, as it is this documentary that made me and many of my vegan friends choose a plant based diet.Couple that with his impressive acting skills and striking looks and the result is one super vegan hunk.

4. Russell Brand

You would have to live under a rock to not know who Russell Brand is. This longtime vegetarian, comedian, author and actor turned political broadcaster, went vegan after watching 'Forks Over Knives' in 2011. He has has since blazed the animal rights trail by advocating veganism to his 5 million followers on Twitter. Now I don't know about you, but I find that pretty damn sexy!

3. Casey Affleck

This actor comes from strong vegan roots. Married to famous vegan Summer Phoenix and best friends with her brother Joaquin (Number 5), Casey made the switch to a plant based diet in 2005. He says, "When people ask me why I don’t eat meat or any other animal products, I say, ‘Because they are unhealthy and they are the product of a violent and inhumane industry'".
 He may be the strong silent type, but with views like these and those good looks, he is straight in as number 3.

2. Woody Harrelson

Woody is probably the most famous vegan on my list, and he gains extra sexy points for using his notoriety to promote veganism to his many adoring international fans (me included!). As a true eco-warrior he has chosen to live a raw vegan lifestyle, and champions eating local, organically grown, unprocessed, uncooked plant based foods, for health, environmental and ethical reasons.
In an interview by Esquire, aptly titled 'Who doesn't love Woody Harrelson'  he says of his early years trying to make it as an actor in New York,
 "I was on a bus and some girl sees me blowing my nose. I had acne all over my face, which I'd had for years and years. And she's like: 'Hey, you're lactose intolerant. If you quit dairy, all these symptoms you got will be gone in three days.' I was like twenty-four. And I was like, No way. But three days later: gone". 
I must say that all these years later, the raw stuff is still working out for you!

1. Jared Leto

Call me biased, but I have had a crush on Leto since the 90's when he got me hot under my school shirt in as Jordan Catalano in 'My So-Called Life'. Luckily for me, Leto also has substance as well as those brooding good looks. He is a multi-award winning actor, super talented vocalist, multi-instrumentalist and main songwriter in band '30 Seconds to Mars' and he has been a longtime vegan and yogi, crediting this lifestyle for his healthy look and physique. If you ever need a yoga buddy Jared, you know where I am.