Posts tagged ‘VeggieVision’

New Interactive Vegan App from Shine On Raw


Exciting stuff if you are like me and into yummy raw foods as our super VeggieVision friend  Rebecca Kane – “Raw Food Royalty” – presenter and author of 2 books Turning Your Shine On and Shine Inside and Out has just launched her new FREE interactive app – and within weeks it has had over 6,000 downloads simply by word of mouth.

The Shine on Raw app is full of easy, tasty, healthy recipes – all with ingredients from the supermarket that take less than 30 minutes from start to finish.


Every recipe is free from too – Free from gluten, dairy, egg and wheat.

The recipes will change every month and it has some really cool features including ‘food cam’ – this allows you to upload photos of your own raw food creations too and share them with others.

If you have an iPhone or Android phone you can download it straightaway.


The official Shine On Raw app contains an ever growing number of quick, easy and delicious raw food recipes with photos of each recipe. Recipes include raw chocolate brownies, raw cheesecakes, raw ‘pasta’ and raw ‘rice’ dishes.

The food you eat literally creates you, so just by making small changes in your diet can lead to you feeling more vibrant, leaner and stronger.

The raw food recipes in this app really will nourish you from the Inside Out.

The Shine On Raw app:

– Get your latest free raw food recipes
– Contains quick, easy and delicious recipes
– All recipes can be made/prepared in under 30 minutes
– New raw food recipes continually added
– Videos showing you how to prepare your delicious food
– Share pictures of your recipes with others and stay inspired
– Get your special app offers & updates
– Keep up with events all year around

7 - desserts strawberry tart (4)

Download the Shine On Raw app right now and start enjoying amazing raw food recipes. The raw food recipes included in this app are quick and easy and made with ingredients found in your local supermarket, with equipment you probably already have in your kitchen.

Each and every recipe in this app will delight your senses and have you joining the hundreds who have said “I can’t believe this is healthy food, it tastes so good”


*About Shine On Raw*

Rebecca Kane, the founder of Shine On Raw, has a passion for sharing quick, easy and delicious recipes so that everyone can up-level their food choices, by adding these recipes to their day. She is the author of two books including ‘Raw Food Recipes to make you Shine Inside and Out’. She shares simple and satisfying recipes and hints and tips at

Rebecca Kane is passionate about making recipes for everyone that are easy and fast – taking less than 30 minutes to make. And using ingredients that you can find at the local supermarket or in the High Street.

You can sign up for her ezine and receive a free raw food recipe eBook by going to:

Shine on RAW-1315


June 27, 2013 at 7:42 pm Leave a comment

Getting Your Protein Fix The Vegan Way

Getting Your Protein Fix The Vegan Way

One of the most commonly raised questions with regard to a vegan diet seems to be: “If you’re not eating meat, how on earth do you get any protein into your diet?” The answer is that you can do so and quite easily!

Many people still assume that the only way to get protein into our diets is to either consume meat or cheese. This wrongly leads to the notion that somehow vegans and vegetarians are weaker and lacking in stamina compared to their animal protein consuming friends and relatives.

Why we need protein

The word protein comes from the Greek ‘Protos’ meaning ‘first’, Our bodies take the protein from the food we eat and use it to maintain healthy cell and tissue functioning and give us the energy we need to keep going on a daily basis. Without it we’d feel decidedly weak and lethargic. However, many people and especially meat eaters consume far too much protein in their diets – without really realising they’re doing so. It’s easy to get more than enough protein from a vegan diet, here are some great ways to incorporate it into your eating plan.

The best sources of protein for a vegan diet

Nuts and Seeds

Nuts and seeds offer a great deal in terms of overall nutrients and not just protein. However, one thing to bear in mind is that they are higher in fat that some other foods in the vegan diet and therefore shouldn’t be relied on as the only source of protein. Things like cashews, almonds, walnuts, peanuts and pine nuts are all excellent sources to add into vegetable and salad dishes as well as a snack in their own right.

Seeds are also another great way of getting a good protein hit. Two of the best are Hemp and Chia. Both of these seeds can be added to breakfast cereals or ground up and added to smoothies. They contain around eleven grams of protein per ounce serving, which will give a great energy boost. Don’t forget things like pumpkin seeds either, a super addition to give crunch and texture to salads and even in vegan flapjack recipes or other baking.



You really only need to know one word here and that’s Quinoa. This super food can offer as much as nine grams of protein per serving and also is a wonderful alternative for any vegan (or non vegan) who suffers from gluten intolerance and can’t eat traditional wholegrains. A hearty bowl of Quinoa porridge made with nut or soy milk is a wonderful start to the day and a real protein boost.

Of course, the more well known staples of brown rice, whole-wheat bread and barley also offer good amounts of protein and have the added bonus of filling you up for fewer calories. Adding barley or rice into wholesome homemade soups will bulk them out and make them taste richer, creamier and heartier.

Organic Buckwheat

Green Vegetables

Probably a foodstuff you didn’t think about, but it’s true – green veggies are an excellent source of protein. For instance, a hearty serving of steamed or stir fried Kale will offer you around five grams, a portion of wilted spinach around seven grams and fresh or frozen peas in the same amount will give you around nine grams. These are also great sources of iron and fiber too, so a great all round addition to your plate.

Soy products

One of the great things about things like Tofu, Soy and Tempeh is that alongside being a great way to take in more protein, they are also ‘flavor acceptors’ and therefore don’t tend to become boring or uninteresting. You can add lots of herbs and spices or stocks to them to add color and taste. Typically, a serving of Tofu will provide ten grams of protein, whilst a helping of Tempeh will give a whopping forty one grams. Similarly, something like Seitan in the same sized serving will give around thirty grams of protein. Remember that eating things like Soy yoghurt and even soy ice cream will all give you protein as well. These meat substitutes can be used in place of traditional meat in chillies, stir fries, pasta sauces and on salads.

Traditional Burger copy

Beans and legumes

The next time you make soup, or a hearty vegan stew be sure to add in plenty of beans, lentils and legumes. Foods such as kidney beans, chick peas and split peas that benefit from long, slow cooking are rich in easily digestible protein and fiber, making them an excellent choice to give you energy and keep your blood sugar stable. A portion of kidney beans, cooked, will give you around fourteen grams of protein. Dried beans that require soaking are perfect for soups and stews, whilst the canned versions are ideal for stir fries and for adding into salads.


Protein supplements

Perhaps you are still concerned about not getting enough protein or that you just feel you could do with a boost in some way. It can be helpful to have some sort of health supplement to add into your diet like Hemp, Pea or Soy Protein Isolate Powder or indeed a vegan capsule, that offers a complex of amino acids and omega 3 oils that can help boost how your body responds and assimilates the protein it takes in on a daily basis. Very often, a supplement can offer peace of mind if you are concerned, but can also provide an extra source of easily digestible protein that is easy to take on board if you exercise a lot or are generally on the go and need healthy, filling fuel quickly. They are also worth looking into if some of the foods mentioned above are not to your taste.

Check out our sites and for veggie TV – and veggie dating! Yay!


June 23, 2013 at 8:09 pm Leave a comment

I Am Sooo Excited – It’s Turing Point This Weekend!

I am sooo excited as this weekend I am seeing my super friend Dr Ro in action in Birmingham… I will be telling you more about this exciting event too.

You too can come along too you know… do have a look at the website and see if being part of this exciting journey to live the life you want to lead is for you!

It is for me!

Dr Ro is the human re engineer – we will be looking at relationship issues, financial issues and health too.

I am sooo excited!

See Dr Ro on VeggieVision TV too :O)

So who is Dr Rohan Weerasinghe and what is your Turning Point?

Rohan 240211 078-1For almost two decades, Dr Rohan Weerasinghe has been speaking to audiences in the fields of education, inspiration, personal growth, business and wealth creation. He now travels the world delivering an inspiring message that empowers people to live a more purposeful, exciting and fulfilling life.

It wasn’t always this way for Rohan and as a young boy he watched his father suffer multiple strokes, come paralysed in one side and blind, whilst his mother worked two jobs to feed both him and his two brothers.

“Losing my father at the age of 13 was a major Turning Points in my life” says Rohan.

He is quick to point out that this was one of many Turning Points that include a divorce, walking away from a career with a PhD, failure and success in business and seeing his mum experience cancer.

However, what draws so many people to watch Rohan speak again and again is his passionate belief that we all have the ability to turn any situation around on a personal and business level.

Having touched ten of thousands of lives, Rohan is now recognised as one of the UK’s most inspiring speakers. He is called upon by companies, seminar organisers, sales organisations, training companies, charities, colleges and universities to deliver his powerful impactful message.

Rohan published an Amazon Best Selling book Turning Point which he has also developed into three a day intensive program. This has proved to an invaluable resource to 1000’s of people.

Dee Andersone, based in Essex lost over 6 stone in a year after seeing Dr Ro and taking part in the 3 day Turning Point event– she says:

“Having had the chance to learn my core values and beliefs has given me my life back.

I am now a healthy, happy and confident woman. I cannot put into words how grateful I am to Rohan, his team and the people that were there developing their own turning points that weekend. It truly is life changing stuff.”

The process and tools Rohan shares help to provide rapid and lasting change for anyone prepared to apply them correctly.

See more about Dr Ro at


April 15, 2013 at 11:33 am 1 comment

Janey Lee Grace, Sarah Jane Honeywell, Roxy Shahidi and Other Super Stars at VegfestUK Brighton

As always we are SO excited to be a Media Partner to  VegFestUK!

See you there! – Karin xx

Janey Lee Grace opens VegfestUK Brighton March 16th 17th 2013

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Presenter, author and former pop star Janey Lee Grace will be opening the 5th VegfestUK Brighton at The Hove Centre on Saturday and Sunday March 16th and 17th 2013. The event is free to the public and large crowds are expected as Janey is joined by a host of other celebrities visiting the show. Janey will be opening the show at 11am on Saturday, followed by a talk about healthy living at 12.

Janey Lee Grace Natural Alternatives

Sunday is especially busy with CBeebies presenter Sarah Jane Honeywell in attendance and helping out with some of the Kids activities planned for the day, including Kids cookery classes.


And ex Emmerdale actress Roxy Shahidi (who played the character Leyla Harding for 3 years) will also be visiting the show on Sunday to host her own yoga workshop – Roxy’s Bite Size Yoga Workshop, suitable for beginners as well as the more advanced.

Roxy head shot 9x9

Professional footballer Dean Howell (Fleetwood Town FC) will be in attendance on Sunday – Dean is one of the few players to play football in the top divisions whilst adhering to a strict plant based diet and he will be on hand to answer questions about his training, diet and use of supplements. Dean will be joined by UK Savate Kick boxing champion James Southwood, GB Duathlon competitor Dave Arnold, Elite runner Matt Woodman and bodybuilder Alex Mitchell as they compete in a strength competition on Sunday – with all the competitors eating, training and competing on a 100% plant based diet.

And for some light-hearted relief, comedians Andrew O’Neill (recently to be seen on the 250th episode of Never Mind the Buzzcocks) and Sara Pascoe (TV star of ‘Stand up for the Week’ & ‘Hall of Fame’) will be providing plenty during the comedy hours both days at 5pm, which also feature comedians Joey Brannigan, Chris Dhondee, Dominic Berry and James Hately.

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There’s also a performance area with around a dozen musicians playing over the weekend, including Brighton – based musician Tensheds, and guitarist Paul Carella. And for the first time at Brighton there is a cinema with a number of eco friendly films showing across the weekend, including ‘Vegucated’, ‘Planeat’ (followed by a discussion with Planeat director Shelley Lee Davies), and ‘Got the Facts on Milk?’. Add in a programme of workshops, talks and cookery demos, a full line-up of kids activities on Sunday, and over 125 stalls  full of food, produce, bodycare, fashion and accessories, clothing, campaigns merchandise and information about all aspects of the plant based lifestyle, and there’s plenty for the whole family to enjoy at VegfestUK Brighton.

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Admission is completely free to the public and the show is open from 11am – 6pm. Donations are welcome. More details about the event can be found on their website

VegfestUK sees a second big event in Bristol on May 24th 25th 26th, with CaravanPalace headlining the Friday evening. It’s the tenth birthday for VegfestUK Bristol and around 20,000 are expected at the event over the weekend, See for details. And there’s a new VegfestUK show in London in October (5th and 6th) – see for further information.

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January 28, 2013 at 5:50 pm Leave a comment

Louise’s Delicious Pea Soup

Louise’s Delicious Pea Soup

Pea Soup  002

  • 3 Cups of Frozen Peas
  • 1 chopped celery stalk
  • ½ chopped onion
  • ½ cup soaked almonds (soak over night or about 8 hours – then rinse and rain) OR ½ cup of ground almonds
  • 1 chopped medium carrot
  • 2 chopped garlic cloves
  • 1 pint water
  • ½ vegetable stick cube – low or no salt

Pea Soup  010

How to make 

Steam peas, celery, carrots, onion and garlic for 10 minutes.

Bring the water to the boil in a separate pan and add the steamed veggies into the water. Also add the almonds and stock cube.

Cook for 5 minutes.

Carefully pour the mixture into a jug blender and blend until smooth.

It’s the ready to serve or you can return it to the pan to keep warm until you are ready to eat.

Add some crusty bread.

A very light and warming soup ideal for a cold night in or recovering from too much food at Christmas!

A soup- er recipe from my lovely friend H Louise Ashley.

 Pea Soup  007

Author, poet and artist H. Louise Ashley is delighted to launch her 2nd book – you can read more here too….

Finding Our Way..

Life changing facts beautifully written in Louise’s unique style, easy to read – however difficult to put down.

Louise’s new book inspires with incredible facts about animals, the planet, health, children and more.

Louise has spent 3 years researching and speaking to world leading experts as she is passionate about bringing awareness to make the world a better place and shares them in bite size snippets in Finding Our Way.

Knowledge is power and this book is packed with information to help us make more informed choices.

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December 19, 2012 at 10:36 am Leave a comment

Polony Pizzettes & “Turk-ish” Satay Party Sticks

And if you thought it couldn’t get any more delicious… along comes Fry’s Vegetarian fabby Polony Pizzettes and “Turk-ish” Satay Party Sticks…

I have had the tough job of tasting these….. and they are just great…

Ideal for Christmas and New Year… well for us idea at anytime….


+ If you do make them why not send us in a pic or 2?

Polony Pizzettes
Perfect flash mob low fat party snacks. Mini pittas with plantastic pasta sauce,  Fry’s veggie Polony and Swiss Vegusto Dairy free cheese topped with olives. These are not just any pizzas, they are not even Marks and Spencer Pizzas – these are pizzettes to win you a ‘domestic goddess’ sticker. Great for parties and packed lunches.

Makes about a dozen pizzettes

Prep time 30 mins – Bake 10 mins


  • 12  wholemeal mini pita pocket breads
  • 8 Thick slices of Fry’s Polony sausage
  • 12  Slices of award winning dairy free melting cheese
  • 12 pitted green olives

For the 5 a day pasta / pizza sauce

  • 3 tablespoons of vegetable stock/water or red wine
  • 3 Tomatoes
  • 300g jar tomato puree
  • 80g crated carrot
  • 80g broccoli and cauliflower florets finely chopped
  • 60g Curly Kale finely chopped
  • 80g courgette chopped
  • 80g red onion chopped
  • 1 clove garlic , chopped
  • 1 sprig watercress
  • 1 stick of celery grated or finely chopped
  • 30g dried apricots finely chopped
  • 1 dessertspoon fresh, finely chopped marjoram/oregano
  • 1 dessertspoon fresh, finely chopped basil
  • 1 dessertspoon fresh, finely chopped parsley
  • 1 teaspoon sweet paprika
  • 80g Red Pepper finely chopped


  1. In a large, heavy, stainless steel pan with a tight fitting lid put all the sauce vegetables except the red pepper, herbs and the tomato puree and very gently simmer for about 20 – 30 minutes to cook in their own juices.
  2. Add in the tomato puree, red pepper and herbs, stir and reduce on a low heat until there is no spare liquid just a thick sauce.
  3. Preheat oven to 180ºC
  4. Cut polony slices into 3 triangular segments and slice olives
  5. On each mini pita, spoon a dessertspoon of tomato sauce, then place 2 segments of polony, a slice of ‘vegusto melty’ cheese and top with a couple of slices of olives
  6. Bake for 10 minutes, until vegusto begins to bubble.

Serve warm if possible. Serve a few with a big green salad and seeds for tea. Great lunch box treat. If time’s short, thicken a jar of vegetable pasta / meatball sauce with some ground almonds.

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“Turk-ish” Satay Party Sticks

Totally Free-From turkey, not even from Turkey these meat free kebab sticks are made with Fry’s Vegetarian Chicken Strips and dipped in a (previously) secret family Dutch satay sauce recipe then baked in the oven

Prep time 15 mins – Bake 10 mins


  • 1  x 380g box Fry’s vegetarian Chicken Style Strips
  • 1 Tablespoon sesame seeds

For the sauce

  • 1 Tablespoon sesame oil
  • 80g Red onion finely chopped
  • 80g Chestnut Mushrooms finely chopped
  • 2 cloves of garlic very finely chopped or crushed
  • 1 teaspoon lime juice
  • ½ teaspoon soft brown sugar
  • 4 dessertspoons smooth peanut butter
  • 2 Teaspoons ketjap manis or soy sauce
  • 200ml of Kara Coconut milk
  • Wooden long kebab/bbq skewer sticks


  1. In a small stainless steel pan add sesame oil , onions and mushrooms and gently sauté until they start to brown
  2. Add in other sauce ingredients and on a gentle heat stir and simmer until the peanut butter blends into a thick sauce
  3. Preheat oven to 180ºC
  4. Toss the fry’s vegetarian chicken style strips into the sauce and skewer onto the sticks
  5. Sprinkle with sesame seeds and bake for 10-15 minutes until they start to crisp around the edges and sauce is baked on.

Serve with remainder of sauce and salad. Could also serve with brown rice.

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And remember we are always looking for your veggie Crhstitmas tips for – no matter when as this is a growing guide and each year gets bigger and better :O)

December 18, 2012 at 10:01 am Leave a comment

Yummy Scrummy Christmas Foods…

I know I teased you a while back with these rather scrummy recipes from Tony Bishop-Weston and Fry’s Vegetarian…. so you just have enough time now to pop over to your local health food store grab the ingredients and enjoy on Crimbo day…..

And for your non veggie guests .. don’t tell them that these are meat free and see if they realise…. :O)

Starter  – Scampish Cocktail

Retro Pub Dish Scampi basket gets a healthy makeover with lots of healthy salad and using Fry’s pops and Swiss Vegusto Garlic dairy free mayo

Serves 4-6  as a starter or 2 as a lunch

Prep time 10 mins


  • 1 Box of Frys  ‘pops’

For the dressing

  • 2 tablespoons dairy free Vegusto garlic  mayo
  • 2 teaspoons of capers
  • 1 teaspoon  sweet paprika
  • 4 sundried tomatoes  sliced

Serve with

  • 4 handfuls mixed salad leaves
  • Salad to decorate –  watercress, cucumber, lettuce, radish,  cherry tomatoes, peach, red and green pepper  slices
  • 1 lime quartered


  1. Preheat oven to 180ºC
  2. Place pops on oven tray , finely spray or lightly paint with oil and bake for 10 mins
  3. Blend  dressing ingredients together
  4. Arrange salad in glass bowl , pour on dressing
  5. Add pops on when cooked
  6. Serve with wedges of lime



Party Food – Port ‘n’ Mince Pies

Leave Santa an alternative to sickly sweet mince pies, bake him these Umami-licious savoury festive party pies. Short crust pastry stuffed with Fry’s beefy, low fat, high protein veggie mince, and sautéed in port wine with mushrooms, omega 3 rich walnuts and red pepper. Great for parties and packed lunches.

Makes a dozen pies (depending on size)

Prep time 10 mins – Bake 15 mins


  • 320g pack ready rolled shortcrust pastry
  • 380 g Box Frys beefy Vegetarian mince (and gravy powder)
  • 80g red pepper, chopped
  • 50g Walnuts, chopped
  • 80g sliced button mushrooms
  • 80g red onion finely chopped
  • 80g carrots finely chopped
  • 125ml port wine
  • Black pepper
  • 12 Foil tartlet cases (approx 8cm diameter)


  1. Preheat oven to 180ºC
  2. Gently simmer mushrooms, onion, walnuts and carrots in the port wine until walnuts have softened on a low heat, in a heavy pan with lid.
  3. Cut 12 rounds of pastry to fit foil tartlet cases and make strips of remaining pastry.
  4. Add mince, gravy powder and chopped red pepper to the vegetable mix and stir thoroughly whilst sautéing for a few more minutes.
  5. Generously fill each pastry case with mince mix and top with a lattice of pastry strips.
  6. Lightly paint pastry tops with oil
  7. Bake for 15 to 20 mins until golden brown

As with traditional mine pies best served warm. Serve with a creamy mustard sauce


veg mince

Soooo yummy :O)


+ Remember for more yummy veggie Christmas ideas have a look at!


December 17, 2012 at 10:34 pm Leave a comment

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