https://newsiconstudios.com/insideout-plantbase, https://form.fillout.com/t/vdQG8bFdPQus, http://www.insideoutplantbase.

Inside out plant base, Sunshine Coast (2025)

04/09/2025

🌱 Peter’s Go-To Nourish Bowl

(a dish so simple you can cook it blindfolded… but I don’t recommend it)

You know those nights when you just want something quick, comforting, and still good enough to make your insides sing? This is that dish. Crispy golden cubes of tofu (or fern, depending on what you’ve got handy) tossed in my magic seasoning shake-up, paired with roasted root veg, and a bright green medley of beans, bok choy, and spinach. Finished with lemon juice and sticky balsamic—it’s like a plant-based hug on a plate.

⸻

✨ Ingredients

The Star (Tofu/fern cubes):
• 250g firm tofu (or fern), cut into cubes
• 2 tbsp cornflour
• 1 tbsp nutritional yeast
• 1 tsp smoked paprika
• ½ tsp chilli flakes (optional, for a kick)
• 1 tsp sesame seeds
• Pinch of Himalayan pink salt
• Black pepper to taste
• Crumbled nori sheet (for that sneaky ocean vibe)
• 2 tbsp oil for shallow frying

The Roots:
• 1 potato, cubed
• 1 sweet potato, cubed
• ¼ pumpkin, cubed
• Olive oil + your fave seasoning (see Nutrition Notes)

The Greens:
• 1 cup green beans
• 2 cloves garlic, crushed
• ½ cup veggie stock
• 1 bunch bok choy
• 2 handfuls fresh spinach

To Finish:
• Fresh lemon juice
• Sticky balsamic vinegar

⸻

🍳 Method
1. The Shake-Up Game:
Toss all the seasoning, cornflour, and nori in a container with a lid. Add the tofu cubes, close it up, and shake it like you’re in a 90s music video.
2. Pan Power:
Shallow fry the cubes until they’re crispy golden on the outside and proud of it. Set aside.
3. Root Roster:
Roast your potato, sweet potato, and pumpkin with olive oil and seasonings until caramelised and irresistible.
4. Green Therapy:
In a pan, gently poach the beans in veggie stock with garlic. Add bok choy and spinach at the last minute so they stay bright and perky.
5. The Finale:
Pile everything onto a plate, drizzle with lemon juice and balsamic, and admire your masterpiece before demolishing it.

⸻

🥦 Nutrition & Benefits
• Tofu/Nori/Sesame → Protein, calcium, iron, omega-3s (thanks, seaweed!)
• Nutritional Yeast → B-vitamins, especially B12 if fortified (vegan’s best mate)
• Potato/Sweet Potato/Pumpkin → Complex carbs, fibre, beta-carotene (immune boost + skin glow)
• Green Beans, Bok Choy, Spinach → Iron, magnesium, vitamin C, antioxidants—your body’s repair kit
• Garlic → Natural antibiotic + heart health hero

⸻

⚠️ Toxin Awareness Tips
• Cornflour & High Heat: Fry gently—overheating oil can create nasty compounds (advanced glycation end products). Keep it golden, not burnt.
• Spinach & Oxalates: Spinach is fab, but too much raw spinach can reduce calcium absorption. A light steam helps neutralise oxalates.
• Oil Choices: Use a stable oil (like olive or avocado) for frying—avoid cheap refined oils that oxidise quickly.
• Salt Balance: Himalayan pink salt has trace minerals, but don’t go overboard—your kidneys still care about the sodium.

⸻

🎭 Final Words

This dish is proof that healthy eating doesn’t have to be boring—it can be crispy, colourful, and ridiculously satisfying. Serve it up, snap a pic (bonus points if you tag me), and then dig in like nobody’s watching.

03/09/2025

🚨 “I Used to Be Vegan” – Why So Many Go Back (And How We Stop It) 🚨

How many times have you heard someone say:
👉 “I used to be vegan.”
But almost never:
👉 “I used to be plant-based.”

That difference matters.
Vegan is an identity—about animals, ethics, lifestyle.
Plant-based is about health and food choices.

And here’s the uncomfortable truth: most people don’t go back because they suddenly stopped caring about animals. They go back because of:

Health worries (fatigue, nutrient confusion, misinformation)

Cravings and taste

Social friction (family, partners, eating out)

Convenience and cost

Why Some People Stay – and Others Don’t

The people who stay vegan are the ones who:
✅ Have open minds
✅ Are willing to listen to the truth
✅ Investigate, learn, and ask hard questions

That’s the difference. Closed minds relapse. Open minds transform.

When someone just “tries vegan” without real preparation or understanding, it’s fragile. But when they go deeper—when they learn about health and see the ethics—they stay.

Just Being Vegan Doesn’t Make You Healthy

We need to face it: calling yourself vegan doesn’t automatically mean you’re healthy. And it doesn’t make you an expert in nutrition.

I’ve seen too many people fail because they thought veganism was enough. They didn’t know how to get protein, B12, iron, omega-3s, iodine, or calcium. They relied on processed food. They burned out.

If we don’t prepare people with nutrition knowledge, we set them up to fail—and every time someone says “I used to be vegan”, the movement loses ground.

Why Health Must Always Be in the Conversation

Ethics changed me forever—I’ll never eat animals again. But I know this: not everyone cares about animals. Hunters don’t. Many people don’t.

What everyone does care about is themselves:

Heart disease

Diabetes

Strokes

Cancer

Parkinson’s

Zoonotic diseases like COVID—driven by animal agriculture

If someone eats plants to protect their health, animals are still spared. That’s why I always keep health in the story.

The Role of Documentaries

I will always suggest What the Health, Cowspiracy, Dominion, and Gary’s famous speech. They expose lies and cruelty that most people never see.

But the truth is, those films work best as reinforcement. If someone comes in through health and then sees the ethics, the commitment deepens. That’s the lock-in.

Why I Wrote Who Taught You How to Eat?

The book exists to uncover the lies and ask the hard questions. None of us were raised with nutrition education. Our parents weren’t dietitians. They just passed down habits—and those habits are killing us.

We normalize disease as if it’s inevitable, when in reality it’s driven by what’s on our plates. Heart disease, diabetes, cancers, agriculture-borne diseases—they’re not accidents. They’re the result of systems we were never taught to question.

The Takeaway for Activists

If we want fewer people saying “I used to be vegan”:

We must teach health alongside ethics.

We must point people to real nutrition knowledge.

We must frame the message with health, ethics, and common sense—together.

Because when people thrive, they stay.
When they stay, animals win.
And when they truly open their minds, they transform forever.

👉 The difference between relapse and transformation is simple:
Closed minds go back.
Open minds stay—and fight.

D

03/09/2025

🍼 Milk Myths, Marketing & The Science They Don’t Want You to See

Over the last few months, I’ve had conversations that left me shaking my head. People still believe dairy is “healthy.” One even proudly told me:

“I don’t drink dairy—I drink lactose-free milk.”

Spoiler: lactose-free milk is still dairy. Same cow, same hormones, same cholesterol. Just without the sugar that made your gut gurgle.

1. The Reality Behind the Carton

Today I saw an image of baby calves bottle-fed milk, captioned “Support our farmers.” But here’s what the picture didn’t show:

Male calves often killed within days or weeks, or shoved in crates for veal.

Female calves ripped from their mothers, who cry for days looking for them.

Cows forcibly impregnated (let’s stop softening this—it’s r**e) over and over until they’re exhausted, then sent to slaughter for hamburgers.

If humans did this to dogs or cats, we’d call it cruelty. To cows, it’s called business.

2. The Biological Oddity

Every mammal gets weaned off milk after infancy. Except us. And we don’t just keep drinking milk—we drink another species’ milk. That’s not “natural.” That’s marketing.

3. The Dairy Aisle Disguises

The supermarket wall of cartons looks like choice:

Lactose-free → sugar gone, risks remain.

Light / skim → less fat, same cancer-linked proteins.

A2 → different casein, no real health difference.

Fortified → calcium added. Plants are fortified too—without cholesterol.

It’s the same cow in a different costume. 🐄👗

4. The Calcium Fairytale 🎅🐇

Dairy ads: “Milk builds strong bones.”
Science:

Harvard Nurses’ Health Study (77,000 women, 12 years): more milk = no fewer fractures. In some cases, more fractures.

Meta-analyses: no consistent protection against osteoporosis.

Calcium absorption: plants like kale, bok choy, and broccoli (50–60%) beat dairy (~30%).

So no, milk doesn’t make your bones indestructible. That’s as real as Santa and the Easter Bunny.

5. The Processed Cousins: Ice Cream & Cheese

Another thing that amazes me: people talk about ice cream and cheese as though they’re somehow different. They’re not another species. They’re dairy—just more processed, more concentrated, more addictive.

Cheese: high in saturated fat, cholesterol, and casein, which breaks into casomorphins (yes, opioid-like compounds). No wonder it’s hard to give up.

Ice cream: a cocktail of dairy fat, sugar, and additives—pleasure engineered, not health food.

In 2025, we’ve got cruelty-free, healthier options: oat-based ice creams, cashew and almond cheeses, coconut yogurts, soy creamers. No cow required.

6. The Health Evidence (Hard Data, No Conspiracy)

Prostate cancer: higher risk with more dairy intake.

Cardiovascular disease: saturated fat in dairy raises LDL cholesterol—the causal driver of clogged arteries.

Lactose-free ≠ safe: only fixes bloating.

Whole-food plant diets: proven to reverse heart disease without dairy.

7. So, Do You Need Milk?

Short answer: No.
Long answer: Absolutely not.
If you want milk in your coffee, soy, oat, almond, h**p, and pea milks all give you calcium, fibre, and antioxidants—with none of the cruelty or cholesterol.

8. Personal Note 💬

Here’s the truth: once you’ve seen what happens in the dairy industry, you can’t unsee it. You’d never go back to drinking milk or eating cheese if you’d stood there and witnessed calves dragged away, mothers crying, or the “spent” cows shipped to slaughter.

What shocks me most is when people do see it, shrug their shoulders, and say:

“Well, I don’t do it myself.”

But you do—every time you buy dairy, you pay someone else to do it for you.

Yes, one person makes a difference. For your health. For the planet. For the cow.

So let’s call it what it is: selfishness and greed. And we can do better than that.

🍼 Humans are the only species who keep drinking milk after w

👉 This is exactly why I wrote Who Taught You How to Eat?—to uncover the truths

25/08/2025

🌱 Banana Blossom Tempura “Fish”

(light, crispy, and guilt-free seaside magic)

Ingredients

2 cans banana blossoms (in brine, drained, gently pressed)

¾ cup rice flour (lighter than plain flour, makes it extra crisp)

¼ cup cornflour (helps the crunch factor)

1 cup ice-cold sparkling water (the colder, the crispier!)

½ tsp baking soda

Pinch of turmeric (for that golden “just swam in sunshine” look)

Pinch of sea salt

Oil for frying: use avocado oil, rice bran oil, or another high smoke-point option for a cleaner cook.

Method

Prep Blossoms – Drain and pat dry (treat them like precious treasure from the deep).

Chill Factor – Place sparkling water in the fridge or freezer 10 minutes before using. Cold batter = crispy tempura glory.

Mix Batter – In a bowl, gently whisk rice flour, cornflour, baking soda, turmeric, and salt. Slowly pour in sparkling water. The batter should be light and slightly runny (think: coat-a-petal, not drown-a-flower).

Heat Oil – About 170–175°C. Too hot and you’ll get burnt coral reef, too cold and you’ll get soggy driftwood.

Dip & Fry – Dip blossoms into the tempura batter and fry in small batches, 2–3 minutes, until pale golden and shatter-crisp.

Drain & Serve – Rest on paper towel, then serve with a crunchy side salad, wedges, and plant-based tartare.

Nutrition (per serving, ~2 pieces, no wedges/salad)

Calories: ~210 kcal

Protein: ~3 g

Fat: ~9 g

Carbs: ~28 g

Fiber: ~3 g

Sodium: ~180 mg

Healthier Perks 🌿

Banana Blossom → Iron, magnesium, antioxidants, and fiber that supports digestion and lowers cholesterol.

Rice Flour + Cornflour → Naturally gluten-free and easier to digest than heavy plain flour.

Sparkling Water Magic → Creates air pockets for crunch without guzzling as much oil.

No Beer Belly → Alcohol-free, light, and family friendly.

Cheeky Notes 😏

Light as a feather, crisp as a sea breeze.

Foolproof trick: don’t over-mix the batter – lumps are your friends (smooth batter = sad soggy tempura).

Bonus: no “post-fish coma” feeling – you can still walk the beach after without rolling.

⚓️ Serve with fresh lemon, tartare, and maybe a cheeky kombucha instead of beer – health halo intact!

25/08/2025

🍽 NEW SEGMENT: WHAT’S ON YOUR PLATE?

Most of us were never really taught how to eat. We grew up with habits, advertising, and convenience food — but not the science of what’s actually on our plates.

That’s what this new segment is all about.
👉 Each week I’ll take a real plate of food — sometimes mine, sometimes a random photo I see online, sometimes one of yours — and break it down using independent nutrition science (not industry spin).

Here’s how it works:
✅ The benefits — if there’s anything good on the plate, I’ll give it credit.
⚠️ The risks — what the latest research says about long-term effects (diabetes, heart disease, cancer risk).
🔄 The swaps — simple changes you can make to flip the plate into something that fuels you InsideOut.

This isn’t about judgement. It’s about education and awareness.
If you’d like your meal “diagnosed,” send me a photo or description — I’ll feature it (anonymously if you prefer).

Because at the end of the day, it’s not just what fills your stomach — it’s what your food is really doing InsideOut. 🌱

—
From the series: Who Taught You How to Eat?
Powered by: InsideOut Plant Based

23/08/2025

🥚 EGGS: A JOURNEY THROUGH THE CONFUSION
1. Asking the Simple Question

I started with a simple question:
👉 “Are eggs healthy? Do we need them in our diet?”

Sounds straightforward, right? But the answers I found were anything but simple.

2. First Stop: The Research Papers

When I looked at published research, many papers said:

“Eggs are fine in moderation.”

“Eggs don’t raise cholesterol much.”

“Eggs can even be part of a healthy diet.”

It looked like a green light to keep eating eggs.

3. Then I Asked AI

When I asked AI to check, the first results came back sounding the same:

“Eggs are okay for you.”

“They’re not too bad if you eat them sensibly.”

But when I dug deeper, I realised something important: a lot of this information was coming from egg industry organisations and animal agriculture sources.

4. Pushing for Scientific Evidence

So I asked again, this time:
👉 “Show me only scientific research from nutrition and dietetics — not industry-funded.”

This changed the story.

What I found:

Our bodies make all the cholesterol we need — we don’t need to eat it.

Eggs can raise LDL (“bad”) cholesterol in some people and show links to higher risk in long-term population studies.

Eggs carry pathogen risks (Salmonella), residue risks (antibiotics, PFAS, dioxins, heavy metals), and environmental costs (feed crops, ammonia, CO₂).

Every nutrient in eggs can be found in plants or fortified foods — meaning eggs are not essential.

5. Why the Confusion?

So why do we hear so often that eggs are “healthy”?

Industry funding bias: Many pro-egg studies are paid for by egg boards or agriculture bodies.

Framing tricks: Eggs are often compared to bacon or sausages (making them look “healthy by comparison”).

Marketing spin: Positive findings get amplified in headlines, while risks are buried in the data.

AI & search tools: These repeat what’s most visible — which often comes from industry-funded science.

6. The Bigger Picture: Beyond Health

Looking beyond personal health, eggs also carry wider concerns:

Animal welfare: Billions of hens are kept in sheds with routine antibiotics.

Climate footprint: Eggs use cereals & soy feed that could feed humans directly, plus they add CO₂, methane, ammonia, and PM2.5 pollution.

Environmental toxins: PFAS, dioxins, lead, and mycotoxins have all been found in eggs (especially in backyard/contaminated areas).

7. Coming Back to the Simple Question

After going in circles, the answer finally became clear:

👉 Do we need eggs for health?
No.

All nutrients can be found elsewhere.

The risks outweigh the benefits.

Not eating eggs means avoiding pathogens, toxins, animal suffering, and climate costs.

8. Final Takeaway

Eggs aren’t the “essential superfood” we’ve been sold. They’re an optional extra that comes with baggage.

The truth — once you peel away the layers of marketing and bias — is simple:
💡 We are better off without them.

✨ Caption idea for socials:
“Eggs: ask one question, get ten answers. But strip away the marketing, and the truth is clear: we don’t need them. ”

A Note on Using AI Responsibly

Remember: when you use AI, don’t just accept the first answer you see. AI is a tool — it can surface information quickly, but it will also reflect whatever research or marketing dominates the web.

To get to the truth, you still need to:

Question the sources

Look for peer-reviewed nutrition and dietetics research

Compare multiple perspectives

I love my AI tools, but they’re not a replacement for human research and critical thinking. Use them wisely and smartly — and they’ll help you uncover the real answers.

20/08/2025

The Tooth Fairy Stole My Skepticism
“Santa Lied… So Did McDonald’s”

— or — Santa, Lies & Saturated Fat: A Childhood Conditioning Story

Let’s talk about the first lies we ever swallowed.

No, not the ones on the cereal box — we’ll get to those. I’m talking about the big ones. Magical men who sneak into your house at night. Rabbits that deliver chocolate eggs. Fairies who bribe you for your own teeth.

Wholesome? Maybe.
Harmless? Debatable.
Harmless if we never grow out of believing whatever we're told? Definitely not.

See, from the time we’re toddlers, we’re introduced to a world that isn’t quite real — but no one tells us that. Adults, the people we trust most, actively participate in the illusion. With a straight face, they say:
“Santa’s watching.”
“Be good or you’ll get coal.”
“Drink your milk. It makes your bones strong.”

Wait. That last one sticks around.

🧠 What Does the Science Say?

According to research from the University of California, children who are lied to by adults are significantly more likely to lie themselves later on. Why? Because they learn that truth isn’t sacred — it’s negotiable. And that “trust” is often used as a tool to control behaviour, not foster understanding.

Another study in Cognitive Development (2009) showed that when kids find out they’ve been tricked — especially about big magical myths — they may feel betrayed, confused, even silly. But they rarely confront it. They file it away in the same part of the brain where we put unused gym memberships and our dignity after karaoke.

And then?

We grow up. But the pattern stays.

We accept other myths.
Like:
“Meat gives you muscles.”
“Dairy is natural.”
“Doctors know about nutrition.”
“Government guidelines are designed with your health in mind.”
(They’re not. They’re lobbied, paid for, and often built on shaky data from decades ago.)

🧁 From Santa to Sugar Coating

Marketing knows how to talk to your inner child. They keep it colourful. Comforting. Reassuring. Just like the fairy tales.
And most of us never stop believing — we just swap Santa for the Heart Foundation Tick.
We don’t question, because we were trained from the beginning to trust.

Even when the truth is sitting on our plate. Dead. Processed. Wrapped in a cartoon character.

💡 So, Who Taught You How to Believe?

If we’d been raised on truth instead of tales, maybe we’d be a little more skeptical.
Maybe we’d read a food label the same way we eventually read the fine print on Santa’s contract:
“He sees you when you’re sleeping — and so do the corporations.”

This isn’t about blaming parents. They were lied to too.
This is about reclaiming our right to ask questions.
To unlearn what never made sense.
To stop mistaking comfort for truth — in fairy tales or food.

Because the Easter Bunny might not be real…
…but Type 2 diabetes is.

🧠 Let’s pause for a second...

Take a breath.
Forget the chocolate bunny, the glass of milk for Santa, the tooth under your pillow.

Now really think about what you just read.

What resonates with you?
What memories come up?
How do you actually feel about the fact we were raised on these myths?

Do you think Father Christmas and the Easter Bunny were harmless fun — or was there a deeper message about belief, obedience, and reward?

If we weren’t told those stories… what would we have believed instead?
And how might that have shaped how we eat, how we trust, and how we think today?

This isn’t about guilt. It’s about awareness.
Because this too — the stories we were told and the ones we tell ourselves —
is all part of who taught you how to eat.
From the inside… out.

🔍 ADDITIONAL EXAMPLES + EVIDENCE TO ENRICH THE STORY:
🧒🏼 1. Confessions from Parents: Regret & Reflection

In a growing number of online parenting forums and psychology blogs, many parents now openly reflect on the guilt and confusion around perpetuating the Santa/Easter Bunny myths.

For example, a 2020 Psychology Today article explored how parents admitted feeling like they betrayed their children’s trust — especially once their kids started asking hard questions and realised their parents had “played along” with a cultural lie.

Some kids reported feeling embarrassed or foolish — not because Santa wasn’t real, but because everyone else knew before they did. That early betrayal can plant subtle seeds of distrust that ripple into how they process authority later in life.

📺 2. The Coca-Cola & Santa Claus Myth (Real Marketing Case)

The modern image of Santa — red suit, white beard, jolly smile — wasn’t born out of the North Pole. It was designed in the 1930s by Coca-Cola.

Before that, depictions of Santa varied wildly. But Coca-Cola's ad campaign standardised and globalised the image of Santa as we know him today, associating joy, goodness… and soft drink sales.

Why does this matter?
Because it shows how a fictional story was turned into a marketing icon — and is still used to sell sugar-laden products directly to children.
That’s not myth-making. That’s behavioural programming.

🧃 3. Kids' Food Branding Mirrors Fairy Tale Tactics

Look at the shelves of any supermarket:

Talking cows on milk cartons

Happy chickens on meat packaging

Cartoon characters on sugar-loaded cereals

"Magical" language like “growing strong,” “super snack,” or “for little champions”

This is Santa 2.0.
Same playbook. Different product.
It’s not just nostalgia — it’s psychology. If they can link food to trust, magic, or fun, they win a loyal customer for life.

And often, they start that process before a child can read.

👨‍⚕️ 4. The McDonald's Happy Meal Study

A 2012 Stanford study showed that adding cartoon characters or toys to unhealthy food options increases preference and consumption — even when kids don’t like the taste.
This isn't a new discovery. It’s an industry-standard practice. And the blueprint comes straight out of childhood storybooks and reward-based conditioning.

💬 5. From Fairy Tales to Food Fables

Santa knows if you’ve been good → Clean your plate and you’ll get dessert.

The Tooth Fairy rewards your loss → The doctor gives you a lollipop after your shot.

Be good, and good things will happen → Be quiet, eat this, trust us.

Over time, these messages hardwire the idea that food is emotional, that trusting the grown-ups means you’re doing the right thing, and that reward > questioning.

It’s subtle. But it’s powerful.

🔄 POSITIVE OUTCOMES: People Who Broke the Pattern

Many parents now choose radical honesty from the start — not just about Santa, but about food, advertising, and the world around them. These kids often grow up to question marketing, eat more intuitively, and resist peer pressure better.

Schools and programs teaching media literacy show that kids can detect misleading ads when they're taught how to look. One program in the UK found that after just a few hours of training, kids became more sceptical of food ads — and more likely to pick real food over processed snacks.

18/08/2025

🧠🧪 PARKINSON’S: Could It Actually Start in Your KIDNEYS?
Forget what you thought you knew…

A groundbreaking study out of Wuhan University is flipping the script on Parkinson’s disease. While we’ve long believed it starts in the brain, new research suggests it may actually begin in the kidneys — years before any neurological symptoms appear.

🔬 Here’s what they found:
Researchers detected toxic protein clusters (called alpha‑synuclein or α‑Syn) — the very same proteins found in Parkinson’s brains — inside the kidneys of patients with Parkinson’s, Lewy Body Dementia, and even people with chronic kidney disease who showed no brain symptoms.

🧠 In healthy individuals, the kidneys clear these proteins.
🚨 But when kidneys are impaired, they can’t clear them — and the α‑Syn builds up, eventually traveling to the brain via nerves or blood.
➡️ This buildup causes brain damage and motor symptoms later on.

So, What Causes Alpha-Synuclein to Build Up in the Kidneys?
It’s not random. Here’s what may be driving it:

💥 Chronic Kidney Disease (CKD) – from high blood pressure, diabetes, or inflammation
🥩 High animal-protein diets – they strain the kidneys and increase acid buildup
🧪 Processed food & environmental toxins – nitrates, preservatives, heavy metals
🍷 Alcohol, drugs, and smoking – known to damage both kidneys and brain barriers
🔥 Systemic inflammation – triggered by sugar, stress, sedentary lifestyle, poor gut health
🧬 Genetics (in rare cases) – only about 10–15% of Parkinson’s is inherited
🦠 Gut-kidney-brain axis dysfunction – imbalances in the microbiome burden kidneys, then brain

Why This Matters 🧠❤️
We may be missing the early signs of Parkinson’s by only looking at the brain. This discovery suggests:
✅ The kidneys may be the first organ affected, long before symptoms show up
✅ A whole-body approach — gut, kidneys, brain — is key to prevention and healing
✅ Protecting your kidney health could help reduce your risk of neurodegenerative diseases

And here's the kicker: lifestyle changes can make a difference.

👉 Plant-based diets, hydration, exercise, low toxin exposure, and gut support aren’t just good advice — they could be the foundation of brain protection.

🌱 Takeaway
You are not powerless.
The choices you make today can protect your brain, kidneys, and future self.

🟢 Eat clean
🟢 Reduce inflammation
🟢 Support your gut
🟢 Protect your kidneys

Let’s stop treating disease when it’s too late — and start understanding where it really begins.

—

🔗

14/08/2025

It’s the month to visit Brisbane!
👩‍💻 Click on www.qldveganmarkets.com.au to search upcoming events! Send us your email to subscribe to our newsletter so you never miss out!
🌟 THE LAST BRISBANE VEGAN EXPO 🌟
👨‍🍳 featuring
📍 Brisbane Showgrounds
🗓️ Saturday, 30 August | 10-5
🗓️ Sunday, 31 August | 10-4
🎟️ TICKETS https://tinyurl.com/2025BVETICKETS
🎗️SPONSORED BY .australia

13/08/2025

🎣 REEL THEM IN WITH THIS BAKED BEAUTY 🎣

This isn’t just cheesecake.
It’s the bait that gets even the die-hard dairy lovers to wander into plant-based waters without a fight.

One slice and they’ll start asking awkward questions like:
“Wait… there’s no cream? No butter? No cow in sight?!” 🐄🚫
And you’ll just smile and hand them a fork.

Layers of silky, lemon-kissed filling…
A golden, crumbly base that would make your Nan proud…
Crowned with a cascade of ruby-red cherries dripping like they’ve just walked off a dessert catwalk. 🍒✨

Served with a cloud of plant-based whipped cream so good you’ll want to write it into your will.

Warning: Once they try it, they may follow you home.
Order wisely.

📩 DM before I ‘accidentally’ eat the last one.

🌿 Ingredients
Base:

200g vegan digestive biscuits or oat biscuits

80g coconut oil, melted

2 tbsp coconut sugar (or swap for 100% organic maple syrup or blended dates)

Filling:

500g plant-based cream cheese (look for almond or cashew-based, no nasty fillers)

200g silken tofu (for silky texture & extra protein)

¾ cup coconut cream

1 cup organic raw sugar or coconut sugar (or swap for 100% organic maple syrup or blended dates)

3 tbsp cornflour (or arrowroot)

1 tbsp fresh lemon juice

2 tsp pure vanilla extract

Cherry Topping:

2 cups frozen or fresh cherries (pitted)

2 tbsp maple syrup (or blend with dates if you’re going sugar-free)

1 tsp arrowroot powder mixed with 2 tbsp water (to thicken)

🥄 Method
1. Make the base:

Blitz biscuits to crumbs, mix with melted coconut oil & your chosen sweetener.

Press into a lined springform tin, firming the edges up the sides. Chill while making filling.

2. Prepare the filling:

Blend cream cheese, silken tofu, coconut cream, sweetener, cornflour, lemon juice, and vanilla until smooth and dangerously lickable.

Pour into the base.

3. Bake:

Bake at 160°C for 50–60 mins until the centre is just set (slight wobble is a good sign).

Cool completely, then chill at least 4 hours (overnight is best — patience, my friend).

4. Cherry topping:

Heat cherries with maple syrup or date blend until juicy. Stir in arrowroot mix and simmer until slightly thickened. Cool before spooning over cheesecake.

5. Serve:

Add a generous dollop of plant-based whipped cream. Try not to hide the last slice in the fridge behind the kale.

💚 Nutritional Perks
Protein: Silken tofu & nut-based cream cheese deliver ~8g per slice.

Healthy Fats: Coconut oil & nut bases support brain and hormone health.

Antioxidants: Cherries are loaded with anthocyanins — inflammation fighters and heart helpers.

Dairy-Free: No cholesterol, no casein, no dairy-belly bloat.

⚠️ Toxin Talk (Friendly PSA)
Check your cream cheese: Some “vegan” cream cheeses are full of hydrogenated oils and artificial gums. Go for wholefood-based.

Avoid artificial cherry toppings: Many supermarket ones are neon red, which is less “fruit” and more “science experiment.”

Mind your bakeware: If using non-stick, make sure it’s scratch-free to avoid sneaky chemical leaching.

Plastic storage: Cool completely before storing — heat + plastic = microplastic transfer (ew).

Inside out plant base

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