Guest Bloggers

Rebecca Stonor – Just Eat Plants

After my own experience with the benefits of a changed diet, I have become a plant-based nutrition advocate. I’ve used a low fat, whole food plant-based diet to recover from autoimmune conditions and I’m passionate about helping others access the benefits of plant-based eating through sustainable lifestyle change.

I’m certified in Plant-Based Nutrition through eCornell University and conduct workshops, cooking demonstrations and talks in Australia. Sharing my health recovery story, culinary creations and knowledge through Just Eat Plants, my mission is to inspire hope, prevent the development of disease and to reduce the confusion around the science behind plant-based diets.

4 Recipes by Rebecca

No-cheese cake

★★★★★

Shifting to a vegan whole food, plant-based diet doesn’t mean missing out on cheesecake. Who doesn’t love it? Especially a baked lemon cheesecake. This recipe doesn’t contain any coconut oil and definitely no animal milk. Therefore it’s much lower in saturated fat, full of protein and omega 3s and so moreish. It will be a family favourite for years to come.

Vegan eggs

Surprisingly easy and much better than the real thing. Eggs are super high in saturated fat and cholesterol which we know leads to heart disease. The protein in eggs is highly inflammatory (yes, even the whites) and they have been linked to various cancers. Eggs are perfect... for a baby chick. Not for human health. This plant-based egg is low in fat, nutritious and yummy! You could serve them on sourdough with avocado or in place of an egg in Ramen.

Japanese Matcha Nicecream

Matcha has many health benefits and is high in EGCG, an antioxidant with strong cancer fighting properties. It can even encourage weight loss by boosting metabolism. This nicecream has two ingredients and is super creamy and is completely guilt free. You will never throw away very ripe bananas again!

Indian Mulligatawny Soup

This soup will warm you up from the inside! Add a little more chili for extra heat. It's hearty and filling and so delicious, the kind of soup you could put in a slow cooker and let it bubble away all day. The addition of apples to the soup adds a lovely sweetness and cashews give it a creamy mouthfeel.