Learn how to make a delicious Blueberry Chia Cake with fresh vanilla frosting, 100% plant-based! Incredibly multi-talented Stephanie Gray Winnard, college professor of psychology, yoga teacher, dedicated activist, mother of two vegan teenage boys, holds a certificate in plant-based nutrition from T. Colin Campbell Center for Nutrition Studies and eCornell and is the Faculty Advisor of the Pierce College Vegan Society. As a yogi, Stephanie lives by the practices of AHIMSA, nonviolence to all living beings, including all animals and encourages other yoga teachers to do the same.
LunchBreakLIVE with the amazing vegan, prepared food company Rabbit Hole Foods! Co-founders Rosanna Caira & Walter D Morris […]
#LunchBreakLIVE with Sherri Johnson AKA Sherri Sheree, fitness trainer and creator of W29Activewear. Joining her in the kitchen is Paige Parsons Roache, AKA VeganRamaMama.
On #LunchBreakLIVE, YouTube sensation, Addicted to Love with Cali & Leah, from their channel, “AddictedToLove” are our guest […]
#LunchBreakLIVE at the Center for Biological Diversity in LA! Climate Campaign Director Candice Kim whips up an El Jefe SouthWest Salad, all plant-based and delicious as we talk about the disastrous environmental impact of meat! Kim also tells us about the center’s study on the horrific impact a wall with the Mexican border would have on wildlife.
Tanya Mooney-Spanier, a vegan Ironman Triathlon athlete, visits Refarm Sanctuary where pigs can be pigs, and all 90 of […]
Powerful, Poetic Pasta from Sean Hill of LetsBendReality.com This amazing poet, TEDxHollywood speaker & host rocks our world […]
ThanksLIVING holiday countdown! An appetizer your guests will flip over: Kale Chips Drizzled with Truffle Oil! And […]
Today #LunchBreakLIVE features an Easy, Nutritious Meal for Under Three Dollars that is colorful and can easily be […]
Reporting LIVE in New York, New York at the opening exhibit of the art show “Beasts of Burden: […]