- I love swimming, riding motorbikes, travelling, making art, running, creating in the kitchen and being healthy. If you don't like something, don't be a part of it.
- Veg Status:
- Perth, Australia
- 28 Jun 2013
- Fav Place:
- Les Garennes, France
- Fav Books:
- Fav Music:
- I Admire:
- My Website:
- Last Login:
- 13 Oct 2016
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Reviews (11) View All
|Great concept Great concept||Lentil as Anything Lentil as Anything||
|Fantastic treat! Fantastic treat!||Soul Burger - Randwick Soul Burger - Randwick||
|Best falafel I've ever had Best falafel I've ever had||Maoz Vegetarian - Saint ... Maoz Vegetarian - Saint Andre des Arts||
|My first hot dog in a long tim... My first hot dog in a long time||East Side Burgers East Side Burgers||
|Healthy Vegan Food Healthy Vegan Food||Grand Appetit Grand Appetit||
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More About Me
Reasons why I prefer to eat vegetarian or vegan:
Main reasons; my health, environment, animal welfare. After educating myself further on the topic via reading books & articles and watching documentaries I realised it is the most logical way to eat and stay healthy. I was sick of constantly catching colds. When you think about meat as a decomposing body, eggs as chicken periods and dairy being full of puss & antibiotics as well as being completely bad for you and illogical (breast milk of another species) it was easy for me to make the change (being very logically minded).
I joined HappyCow Members Community because:
I was in Paris once again but for the first time as a vegan and an adult and wanted to explore the vegan food Paris had to offer, Turns out it's pretty good. A lot less choice in Perth.
Here are some places I've been that I liked... and places that I would like to visit one day:
No answer yet
Some of my favorite veg*n foods include:
Pizza, Curry, soup, stir fry's, all fruit, cookies, roast vegies, icecream, smoothies, chips
Here are some books, movies, magazines, and my favorites that I would recommend to other HappyCow members:
Eating Animals by Jonathan Safran Foer, Skinny Bitch by Rory Freedman and Kim Barnouin, Forks Over Knives, Food Inc.
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