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Thanks for making kinder, greener, healthier choices and doing our 30 Day Go Vegan Challenge!
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Vegan ACT's 30 Day Go Vegan Challenge

Hi <<First Name>>! 

WELCOME TO DAY EIGHT!

WELL DONE! You achieved your first week being vegan! We really hope you are enjoying it, The peace of mind knowing that you are not harming animals, and the health benefits of some extra nutrients and anti-oxidants in your diet, all the new flavours and new information about this wonderful compassionate lifestyle! 



Kym's advice for day eight:
Consider buying organic. 
There are many benefits to you, the environment and the farmers to buy local and organic fruit and veggies, including: 
Protecting the Global Environment
Supporting an Alternative to Genetic Engineering
Avoiding fertilizers and ensuring the Health of our aquatic systems
Nutritional considerations
Protecting the Next Generation
Soil health
Species Diversity
There are many websites that will give you detailed information about these issues, so its worth a read. Now that you are eating more fruit and vegetables, and changing your lifestyle, why not consider making a better choice of where you buy them and what you are supporting? You'll probably find they taste better and are fresher too!



TODAYS ASSIGNMENT: 
Track down your local source of organic fruit and veggies. Google 'organic markets Canberra' is a good place to start.

 


NEED SOME MORE ENCOURAGEMENT? 
Watch this amazing talk '101 Reasons To Go Vegan' presented by Humane Educator, James Wildman (70mins) --> click here 

WANT MORE INFO ABOUT THE HEALTH BENEFITS OF GOING VEGAN? 
Go to this page on Dr Greger's Nutritionalfacts.org website and learn more about the value of getting more antioxidants in your diet --> click here

 


Cassie's recipe idea for day eight:

Chargrilled Capsicum, Cous Cous and Preserved Lemon Salad
Ingredients:
Makes 4 serves
2 cups cous cous
500ml boiling water
½ red onion, thinly sliced
¼ cup pine nuts, toasted
1 slice preserved lemon, rind only, washed, finely chopped
2 red capsicums, chargrilled, thinly sliced
½  bunch mint, finely shredded
½ bunch parsley, finely shredded

Smokey Cream
½  cup vegan sour cream
2 tsp smoked paprika
1 tsp flaked salt
juice of 1 lemon
  1. In a large bowl, soak the cous cous and boiling water for 5 minutes. Once the cous cous has absorbed the water, ‘fluff’ using a fork until it is crumbled.
  2. Stir through the onion, pine nuts, lemon, capsicum, mint and parsley and toss well to combine.
  3. In a bowl, stir together the sour cream, paprika, salt and lemon and serve next to salad.

Click Here for Week Two's Advice from Psychologist, Clare Mann
My aim is to give you simple strategies to understand and manage your own emotions, thoughts and self-questioning.  Additionally, I’ll provide tips and techniques to have everyday conversations easily and effectively. 

 

Click Here for Week Two's Nutrition Tips from Naturopath, Robyn Chuter
Tips of the week:  Know how much protein you need – it’s less than you think!, Know the truth about protein ‘quality’ and protein combining, Know how to get the iron you need, Know how to get the calcium you need, Know your nuts (and seeds too), Eat whole grains, and find out about the humble soybean
 


QUOTE FOR THE DAY


Congratulations making it through DAY EIGHT of your 30 Day Go Vegan Challenge! 
Copyright © 2022 Vegan ACT, All rights reserved.

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