The Keto Vegan

By rachelghinnHealth & Fitness Nutrition Education Arts Self-Improvement Food

The Keto Vegan episodes

August 16, 2023#2 A Vegan Journey: How One Woman’s Decision Changed Her Life VIDEO
In this episode of The Keto Vegan, Rachel interviews Antonia, a mother and vegan advocate. They discuss Antonia's journey to veganism, including her trigger and how her family and friends coped with her decision. Antonia also shares her experience with keto veganism and offers a recipe for a delicious vegan quiche.
KEY TAKEAWAY
Antonia's decision to become vegan was triggered by watching the documentary "Cowspiracy" and realising the impact of animal agriculture on the planet and animal welfare.
Antonia faced challenges in sharing her vegan lifestyle with friends and family, experiencing resistance and even losing some relationships.
Antonia finds joy and connection through deep and enriching relationships with other women, as well as moments of connection with strangers.
Antonia believes in the importance of secure attachment in infancy and sees it as a key factor in creating a healthier and more compassionate society.
Antonia is involved in climate activism and runs a climate resilience centre, providing support and resources for individuals and families interested in taking action on climate change.
BEST MOMENTS
"I watched the Unity documentary and it broke my heart. I can't eat animals or dairy anymore."
"I found out Worthing had just set up a climate emergency centre. I was really pleased. So, I plodded on down there and said, "How can I help?"
"I've made so many mistakes in my communication and I have damaged things. If I could go back in time, I'd do it so differently."
"I value enriching relationships in my life. Long walks and deep conversations with friends about the real things that matter bring me joy."
"I feel loved when I connect to a human being, whether it's someone I'm really close to or a stranger. Those moments of deep connection give me hope for the future."
GUEST BIO
Antonia ardently champions veganism, animal rights, and climate activism. Prompted by "Cowspiracy," she swiftly adopted a vegan lifestyle, her husband and kids following suit. Beyond personal commitment, Antonia's mission extends to raising awareness about animal agriculture's ecological and ethical impact. Actively engaged in climate and animal rights groups, she notably contributes to the Crew Climate Resilience Centre in Worthing. Renowned for her empathetic approach, Antonia educates rather than preaches, sharing her culinary finesse with delectable vegan creations like her renowned quiche. Through profound discussions, she uncovers joy and connection, firmly believing in humanity's potential to enact positive change.

VALUABLE RESOURCES
www.parentsforfuture.org.uk
www.worthingcrew.co.uk

HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
30 min
August 16, 2023#5 What Would Happen to Animals If Everyone Became Vegan? VIDEO
In this instalment of The Keto Vegan show, Rachel delves into the intriguing inquiry: What could unfold for the animal kingdom if the entire population embraced veganism? Rachel presents insightful studies concerning the life durations of domesticated farm animals, and she navigates through the plausible consequences a vegan-oriented society might have on the realm of animal agriculture.

KEY TAKEAWAYS
If everyone became vegan, there would be a reduction in animal agriculture, leading to improved living conditions for farmed animals and increased opportunities for sanctuaries.
Large areas of land reclaimed from agriculture could provide more space for wildlife, but proper management is necessary to prevent barren areas.
The shift to plant-based diets could have positive impacts on human health, potentially reducing instances of diet-related diseases.
Animal agriculture is a significant contributor to greenhouse gas emissions, deforestation, and water pollution, so transitioning to plant-based diets could lead to reduced carbon emissions and environmental benefits.
While a sudden global shift to veganism is unlikely, education, awareness, and responsible decision-making on both individual and societal levels are key to a sustainable and successful transition.

BEST MOMENTS
"The shift to plant-based diets could lead to reduced carbon emissions and environmental benefits in terms of land and water use."
"If everyone adopts a well-balanced and nutritious vegan diet, it could have positive impacts on human health, potentially reducing instances of diet-related diseases."
"The key to a sustainable and successful transition lies in education, awareness, and responsible decision making on both individual and societal levels."
"There are ways of making things that are plant-based to replace animal products. Some wines are treated with animal products, so aren't vegan. Other wines aren't, so they are vegan. So, there is a way, isn't there?"
"The world's not going to go vegan overnight. People are gradually becoming vegan over time with all these documentaries that are shown these days."

VALUABLE RESOURCES
All the information in the podcast is also available on my website: www.rachelgtherapy.co.uk/4-what-would-happen-to-the-animals

Non vegan website https://permaculture.com.au/happen-animals-everyone-went-vegan/

https://www.sciencefocus.com/science/the-thought-experiment-what-would-happen-if-everyone-on-the-planet-suddenly-went-vegan/

https://www.bbc.com/future/article/20170612-the-consequences-if-the-world-decided-to-go-meat-free

HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
14 min
August 16, 2023#2 A Vegan Journey: How One Woman’s Decision Changed Her Life AUDIO
In this episode of The Keto Vegan, Rachel interviews Antonia, a mother and vegan advocate. They discuss Antonia's journey to veganism, including her trigger and how her family and friends coped with her decision. Antonia also shares her experience with keto veganism and offers a recipe for a delicious vegan quiche.
KEY TAKEAWAY
Antonia's decision to become vegan was triggered by watching the documentary "Cowspiracy" and realising the impact of animal agriculture on the planet and animal welfare.
Antonia faced challenges in sharing her vegan lifestyle with friends and family, experiencing resistance and even losing some relationships.
Antonia finds joy and connection through deep and enriching relationships with other women, as well as moments of connection with strangers.
Antonia believes in the importance of secure attachment in infancy and sees it as a key factor in creating a healthier and more compassionate society.
Antonia is involved in climate activism and runs a climate resilience centre, providing support and resources for individuals and families interested in taking action on climate change.
BEST MOMENTS
"I watched the Unity documentary and it broke my heart. I can't eat animals or dairy anymore."
"I found out Worthing had just set up a climate emergency centre. I was really pleased. So, I plodded on down there and said, "How can I help?"
"I've made so many mistakes in my communication and I have damaged things. If I could go back in time, I'd do it so differently."
"I value enriching relationships in my life. Long walks and deep conversations with friends about the real things that matter bring me joy."
"I feel loved when I connect to a human being, whether it's someone I'm really close to or a stranger. Those moments of deep connection give me hope for the future."
GUEST BIO
Antonia ardently champions veganism, animal rights, and climate activism. Prompted by "Cowspiracy," she swiftly adopted a vegan lifestyle, her husband and kids following suit. Beyond personal commitment, Antonia's mission extends to raising awareness about animal agriculture's ecological and ethical impact. Actively engaged in climate and animal rights groups, she notably contributes to the Crew Climate Resilience Centre in Worthing. Renowned for her empathetic approach, Antonia educates rather than preaches, sharing her culinary finesse with delectable vegan creations like her renowned quiche. Through profound discussions, she uncovers joy and connection, firmly believing in humanity's potential to enact positive change.

VALUABLE RESOURCES
www.parentsforfuture.org.uk
www.worthingcrew.co.uk

HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
30 min
August 16, 2023#3 Creative Cooking: Stuffed Aubergines with a Spicy Twist AUDIO
Rachel divulges her delightful recipe for delectable stuffed aubergines. With a medley of ingredients like vibrant red spring onions, zesty chili, aromatic garlic, savoury tomato paste, and plant-based mince, she creates a symphony of flavours. Infusing a touch of barbecue seasoning and the richness of smoked olive oil, Rachel expertly crafts a tantalizing taste profile. She warmly leads listeners through the step-by-step preparation, from artfully coring the aubergines to their aromatic oven-baking. While humbly acknowledging her non-professional culinary status, Rachel welcomes invaluable insights or critiques from seasoned chefs.
KEY TAKEAWAYS
The recipe for stuffed aubergines includes ingredients such as aubergines, red spring onions, chilli, garlic granules, tomato paste, and plant-based mince.
The aubergines are coated in smoked olive oil and baked in the oven for 15-20 minutes.
Cream cheese is added to the filling for a hot and spicy yet soothing flavour.
The stuffed aubergines are topped with spring onions and can be served as a keto-friendly meal option.
BEST MOMENTS
"Today I'm going to make some stuffed aubergines. I have got four aubergines, that means it's four meals, some red spring onions that were reduced at Sainsbury's, love a bargain."
"I'm going to add another tub of the free from Sainsbury's cream cheese because I'm wanting it to be hot and spicy but just a little bit soothing as well."
"What's great with these things and life is that if you've got stuff left over, put it in a pot and you can eat it whenever. You don't have to throw anything away. I hate waste."
"Here they are straight out of the oven. They had just under 20 minutes which is about right."
"Nice, crispy, cheesy topping would be lovely. But we can't at the moment if we're being strict keto."
VALUABLE RESOURCES
Nutritional Count Per Portion
One portion is half an aubergine. The total carbs for this is 7g, total fat is 12.2g and total protein is 14.5g. If you want to increase the fat add a nice dollop of Hellmanns' Vegan Mayonnaise. You can buy a catering tub here: https://amzn.to/47tbPWr

HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
11 min
August 16, 2023#6 Promoting Veganism and Sustainability in School Kitchens with Gary AUDIO
Today Rachel sits down with Gary, the visionary behind Plant Based School Kitchens. She unveils his journey in crafting allergen-free delicacies and his dedication to meeting diverse dietary needs as well as discussing the challenges of vegan and gluten-free living, especially dining out, highlighting the call for more inclusive eateries.

KEY TAKEAWAYS
The Plant Based School Kitchens provide allergen-free, plant-based meals for schools, catering to various dietary restrictions.
The founders, Gary and Anna, are passionate about creating delicious and nutritious plant-based dishes that children and adults will enjoy.
The company has received support and recognition from organisations like the Vegan Society and ProVeg International.
They prioritise sustainability by reducing food waste and sourcing ingredients from local suppliers.
The ultimate goal is to change the school food standards to allow for more plant-based options in mainstream schools.

BEST MOMENTS
"We opened up the Vegan Street Food Company. Our idea with the name we took a brand on was to do festivals and do events all across the country."
"We wanted to make the foods that were familiar to the children. So things that they would have at home, but with a plant-based twist."
"We try not to use garlic, tomato, and onions because there are many folks that can't have them and they still want children that are allergic to them."
"We go and collect all the fruit and veg that we can try, so we will try and make use of it at the school, to stop it from going to landfill."
"Changing what you eat to change the world."
GUEST BIO
Gary is a former chef turned pioneering vegan culinary artist. After a tenure with Age UK, he embarked on a transformative odyssey when his partner's intolerances sparked a mission. This journey led to the establishment of Worthing's Vegan Street Food shop.
Approached by Our Lady Of Sion, he revitalised a dormant school kitchen, introducing nutritious, familiar flavours to the junior school. With resounding success, he extended the plant-based revolution school-wide, surprising sceptics as students embraced the cuisine's deliciousness over its meatless nature.
His influence transcends the school realm, engaging in dialogues with Greenpeace, WWF, and even the Houses of Parliament. As England and Europe's sole vegan school caterers, they are global pioneers. Collaborating with nutritionists and pursuing allergen-free excellence, they continue to reshape perceptions and tantalise taste buds with their innovative, compassionate approach.
https://plantbasedschoolkitchens.co.uk/

HOST BIO

Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
29 min
August 16, 2023#4 A Twist on Traditional Coleslaw: The Burger Slaw Recipe VIDEO
Join Rachel, the keto vegan extraordinaire, as she unveils a creative twist on the classic coleslaw. Dubbed "Burgerslaw," Rachel affectionately labels it her ultimate favourite. Embracing the keto philosophy, she opts for a cabbage mix featuring red, white, and sweetheart varieties, finely shredded to your liking. Departing from the traditional onion and carrots, Rach introduces a keto-friendly medley of vegan Hellmann's mayo, zesty dill, rich tomato puree, garlic paste, tangy mustard, a hint of chilli paste, and a touch of stevia liquid.
KEY TAKEAWAYS
The recipe for burger slaw includes shredded cabbage, vegan mayonnaise, tomato puree, garlic paste, mustard, chili paste, and stevia.
The amount of each ingredient can be adjusted to personal preference, but the Rachel recommends starting with more tomato puree, a generous squeeze of mustard, less garlic paste, and a few drops of stevia.
Rachel suggests using a variety of cabbage, such as red cabbage, white cabbage, and sweetheart cabbage, but any type of cabbage can be used.
Carrots are not included in the recipe because they are not keto-friendly.
Rachel encourages listeners to experiment with their own adaptations of the recipe and share their feedback.
BEST MOMENTS
"It's coleslaw, but so much better than coleslaw. It's Burgerslaw. It is this. I love it."
"I used to use just one pack of dill, but I'm really a dill fan. So, I'm going to use three packs”
"You can take off the stems, but because, I mean you're having really chunky cabbage, so what's a bit of chunky dill going to do? Not much at all."
VALUABLE RESOURCES
You can buy liquid stevia here: https://amzn.to/45cHBp5
Nutritional Count Per 100g portion
Fat: 37g
Carbs: 6g
Protein: 2.5g
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
7 min
August 16, 2023#4 A Twist on Traditional Coleslaw: The Burger Slaw Recipe AUDIO
Join Rachel, the keto vegan extraordinaire, as she unveils a creative twist on the classic coleslaw. Dubbed "Burgerslaw," Rachel affectionately labels it her ultimate favourite. Embracing the keto philosophy, she opts for a cabbage mix featuring red, white, and sweetheart varieties, finely shredded to your liking. Departing from the traditional onion and carrots, Rach introduces a keto-friendly medley of vegan Hellmann's mayo, zesty dill, rich tomato puree, garlic paste, tangy mustard, a hint of chilli paste, and a touch of stevia liquid.
KEY TAKEAWAYS
The recipe for burger slaw includes shredded cabbage, vegan mayonnaise, tomato puree, garlic paste, mustard, chili paste, and stevia.
The amount of each ingredient can be adjusted to personal preference, but the Rachel recommends starting with more tomato puree, a generous squeeze of mustard, less garlic paste, and a few drops of stevia.
Rachel suggests using a variety of cabbage, such as red cabbage, white cabbage, and sweetheart cabbage, but any type of cabbage can be used.
Carrots are not included in the recipe because they are not keto-friendly.
Rachel encourages listeners to experiment with their own adaptations of the recipe and share their feedback.
BEST MOMENTS
"It's coleslaw, but so much better than coleslaw. It's Burgerslaw. It is this. I love it."
"I used to use just one pack of dill, but I'm really a dill fan. So, I'm going to use three packs”
"You can take off the stems, but because, I mean you're having really chunky cabbage, so what's a bit of chunky dill going to do? Not much at all."
VALUABLE RESOURCES
You can buy liquid stevia here: https://amzn.to/45cHBp5
Nutritional Count Per 100g portion
Fat: 37g
Carbs: 6g
Protein: 2.5g
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
7 min
August 16, 2023#3 Creative Cooking: Stuffed Aubergines with a Spicy Twist VIDEO
Rachel divulges her delightful recipe for delectable stuffed aubergines. With a medley of ingredients like vibrant red spring onions, zesty chili, aromatic garlic, savoury tomato paste, and plant-based mince, she creates a symphony of flavours. Infusing a touch of barbecue seasoning and the richness of smoked olive oil, Rachel expertly crafts a tantalizing taste profile. She warmly leads listeners through the step-by-step preparation, from artfully coring the aubergines to their aromatic oven-baking. While humbly acknowledging her non-professional culinary status, Rachel welcomes invaluable insights or critiques from seasoned chefs.
KEY TAKEAWAYS
The recipe for stuffed aubergines includes ingredients such as aubergines, red spring onions, chilli, garlic granules, tomato paste, and plant-based mince.
The aubergines are coated in smoked olive oil and baked in the oven for 15-20 minutes.
Cream cheese is added to the filling for a hot and spicy yet soothing flavour.
The stuffed aubergines are topped with spring onions and can be served as a keto-friendly meal option.
BEST MOMENTS
"Today I'm going to make some stuffed aubergines. I have got four aubergines, that means it's four meals, some red spring onions that were reduced at Sainsbury's, love a bargain."
"I'm going to add another tub of the free from Sainsbury's cream cheese because I'm wanting it to be hot and spicy but just a little bit soothing as well."
"What's great with these things and life is that if you've got stuff left over, put it in a pot and you can eat it whenever. You don't have to throw anything away. I hate waste."
"Here they are straight out of the oven. They had just under 20 minutes which is about right."
"Nice, crispy, cheesy topping would be lovely. But we can't at the moment if we're being strict keto."
VALUABLE RESOURCES
Nutritional Count Per Portion
One portion is half an aubergine. The total carbs for this is 7g, total fat is 12.2g and total protein is 14.5g. If you want to increase the fat add a nice dollop of Hellmanns' Vegan Mayonnaise. You can buy a catering tub here: https://amzn.to/47tbPWr

HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
11 min
August 16, 2023#6 Promoting Veganism and Sustainability in School Kitchens with Gary VIDEO
Today Rachel sits down with Gary, the visionary behind Plant Based School Kitchens. She unveils his journey in crafting allergen-free delicacies and his dedication to meeting diverse dietary needs as well as discussing the challenges of vegan and gluten-free living, especially dining out, highlighting the call for more inclusive eateries.
KEY TAKEAWAYS
The Plant Based School Kitchens provide allergen-free, plant-based meals for schools, catering to various dietary restrictions.
The founders, Gary and Anna, are passionate about creating delicious and nutritious plant-based dishes that children and adults will enjoy.
The company has received support and recognition from organisations like the Vegan Society and ProVeg International.
They prioritise sustainability by reducing food waste and sourcing ingredients from local suppliers.
The ultimate goal is to change the school food standards to allow for more plant-based options in mainstream schools.
BEST MOMENTS
"We opened up the Vegan Street Food Company. Our idea with the name we took a brand on was to do festivals and do events all across the country."
"We wanted to make the foods that were familiar to the children. So things that they would have at home, but with a plant-based twist."
"We try not to use garlic, tomato, and onions because there are many folks that can't have them and they still want children that are allergic to them."
"We go and collect all the fruit and veg that we can try, so we will try and make use of it at the school, to stop it from going to landfill."
"Changing what you eat to change the world."
GUEST BIO
Gary is a former chef turned pioneering vegan culinary artist. After a tenure with Age UK, he embarked on a transformative odyssey when his partner's intolerances sparked a mission. This journey led to the establishment of Worthing's Vegan Street Food shop.

Approached by Our Lady Of Sion, he revitalised a dormant school kitchen, introducing nutritious, familiar flavours to the junior school. With resounding success, he extended the plant-based revolution school-wide, surprising sceptics as students embraced the cuisine's deliciousness over its meatless nature.
His influence transcends the school realm, engaging in dialogues with Greenpeace, WWF, and even the Houses of Parliament. As England and Europe's sole vegan school caterers, they are global pioneers. Collaborating with nutritionists and pursuing allergen-free excellence, they continue to reshape perceptions and tantalise taste buds with their innovative, compassionate approach.
https://plantbasedschoolkitchens.co.uk/

HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
29 min
August 16, 2023#5 What Would Happen to Animals If Everyone Became Vegan? AUDIO
In this instalment of The Keto Vegan show, Rachel delves into the intriguing inquiry: What could unfold for the animal kingdom if the entire population embraced veganism? Rachel presents insightful studies concerning the life durations of domesticated farm animals, and she navigates through the plausible consequences a vegan-oriented society might have on the realm of animal agriculture.

KEY TAKEAWAYS
If everyone became vegan, there would be a reduction in animal agriculture, leading to improved living conditions for farmed animals and increased opportunities for sanctuaries.
Large areas of land reclaimed from agriculture could provide more space for wildlife, but proper management is necessary to prevent barren areas.
The shift to plant-based diets could have positive impacts on human health, potentially reducing instances of diet-related diseases.
Animal agriculture is a significant contributor to greenhouse gas emissions, deforestation, and water pollution, so transitioning to plant-based diets could lead to reduced carbon emissions and environmental benefits.
While a sudden global shift to veganism is unlikely, education, awareness, and responsible decision-making on both individual and societal levels are key to a sustainable and successful transition.

BEST MOMENTS
"The shift to plant-based diets could lead to reduced carbon emissions and environmental benefits in terms of land and water use."
"If everyone adopts a well-balanced and nutritious vegan diet, it could have positive impacts on human health, potentially reducing instances of diet-related diseases."
"The key to a sustainable and successful transition lies in education, awareness, and responsible decision making on both individual and societal levels."
"There are ways of making things that are plant-based to replace animal products. Some wines are treated with animal products, so aren't vegan. Other wines aren't, so they are vegan. So, there is a way, isn't there?"
"The world's not going to go vegan overnight. People are gradually becoming vegan over time with all these documentaries that are shown these days."

VALUABLE RESOURCES
All the information in the podcast is also available on my website: www.rachelgtherapy.co.uk/4-what-would-happen-to-the-animals

Non vegan website https://permaculture.com.au/happen-animals-everyone-went-vegan/
https://www.sciencefocus.com/science/the-thought-experiment-what-would-happen-if-everyone-on-the-planet-suddenly-went-vegan/
https://www.bbc.com/future/article/20170612-the-consequences-if-the-world-decided-to-go-meat-free

HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
14 min

About The Keto Vegan

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Discover the secrets of following a keto diet while staying true to your vegan lifestyle with Rachel as your guide. In this engaging podcast, Rachel shares her extensive research, personal experiences, and countless experiments with keto recipes and vegan products. Say goodbye to the daunting task of calculating carb, fat, and protein counts because Rachel has got you covered.

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