Our ‘Let’s Go Green!’ mini series might have experienced a few weeks hiatus but it doesn’t mean we haven’t been thinking about all things green! And now we’re back with a third post of the series. In the first post...
The wait is over and the time has come for part two of our ‘Let’s go green!’ mini series! In this post, we’re tackling the following sexy topics: electricity, banking and browsing the web. These might not sound like the most riveting subjects but please bear with us - this trio is actually important and can really help you green up your act ;)
It’s easy to feel defeated in the face of news about the state of the world, climate and environment but don’t lose hope. The best antidote to feeling hopeless or anxious is action. If you want to go green in 2020 but aren’t sure how to do so, we have some ideas for you. The first part of our new mini series is focused on how you can help protect this precious planet through food.
So you signed up for Veganuary but are struggling to keep up with all the changes? Keep calm, there is no need to panic! Just like so many things in life, Veganuary doesn’t have to be all or nothing, and a setback doesn’t equal failure. And if you need some inspiration and tips to keep going, we got your back.
Since tofu and tempeh are both typically made with soybeans and sold in a block, we often get asked whether they’re the same. As you might have guessed from the title of this blog, they’re not - they’re both awesome, but in different ways. So, how exactly do these two plant-based pals differ? We’re glad you asked.
It's the world's best kept protein secret! Put simply, tempeh (pronounced tem-pay) fermentation takes any legume, nut, grain or seed (it’s typically made using soybeans) and transforms them into an even better food source.