Part 1: Catch up with Vegan Food & Living team members Holly and Molly as they somehow talk themselves into running a half marathon. They also discuss why hospitals should serve plant-based food as standard and review the UK's first plant-based arancini, vegan bacon from La Vie and Trek's new peanut butter protein bars.

Part 2: Masterchef finalist and cookbook author Jackie Kearney joins us to talk healthy eating as we age. Jackie shares some of the delicious recipes from her new book, Healthy Vegan Street Food, and discusses how she copes with her autoimmune condition. Holly and Jackie also discuss gluten-free diets, healthy fats and carbs, how the Italians use Extra Virgin Olive Oil, meal planning and much more. 

Today we have teamed up with Crackd The No-Egg Egg, the world’s most versatile plant-based liquid egg replacement product which allows you to cook a range of sweet and savoury recipes without actually using eggs. 

You can buy Crackd The No-Egg Egg from several retailers including Tesco, Ocado, Marks & Spencer, Booths and online from The Vegan Kind for £3 in the chilled plant and meat substitute aisle. Each bottle is equivalent to 6 eggs.

Our partners are giving away 10 Crackd The No-Egg Egg recipe books worth £20 each which contain some delicious recipes using this amazing product. Visit veganfoodandliving.com/competitions to enter!

Music by Purple Planet

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Music by Purple Planet

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