Tag Archive: vegan


Hey everyone,

On the 22nd of October, in Kensington Olympia, London Vegfest took place. I was lucky enough to have amazing friend Tomi telling me to contact the organiser regarding doing a cookery demo there. So I did, and there I was, many months later!

img_20161022_145845

Overall it was quite a nice day, all the more better to get to catch up with Tomi and see my colleagues and friends supporting me doing this kind of presentation for the first time. For some reason though the atmosphere was very much different, and strange I would even say, compared with the vegfests I have been to before. There was a lot more space than usual which was good, given that  you did not have to fight your way through the little corridors between stalls, but it also made it feel much more emptier. And despite there being many, many stalls, there still seemed to be nothing around. In the sense that there surely was all aspects of veganism represented in the form of food, drink, clothing, publications, charities, animal rights groups, alternative healthcare providers and more, yet when we were in search of food, all the stalls that would have been quite inviting had a queue worth 30 min of your time. Either the 7200 people that passed through the doors yesterday were too little for the amount of space that they this time had booked, or there were not enough stalls for it, but it just felt empty, and we ended up in a restaurant nearby for actual dinner, which is quite odd.
Luckily there is the Animal Aid Christmas fayre coming at the beginning of December, which I think will bring along quite a different atmosphere. Only time will tell!

I think everyone knows about my fascination and love with buckwheat by now, and that is what I wanted to showcase – the diversity of this pseudo cereal.
A little information about buckwheat – it is naturally gluten free, related to rhubarb, that is quite high in protein with 13.25 g in 100 g of dry produce, with 343 kcal of total energy. The  study that I wrote my undergrad thesis on also demonstrated buckwheat as the most satiating of the alternative plant based protein sources it compared (hemp, lupin, fava, green pea and buckwheat vs meat), which is why I always recommend it to people who claim that vegan foods make them full and empty again in very short periods of time; or for sportsmen who need more protein (or so they think). A great source.
There are also different types of buckwheat – raw, sprouted, and roasted. I grew up consuming the latter one, as porridge – we would call it – which essentially meant instead of rice in the context. It is boiled similarly to rice, and it does expand a lot once boiled. As a kid I would always eat it with ketchup. Letcho made a good sauce also. As I grew older I had it with cheese mixed in so it would melt – it works magic with melting vegan cheeses too! My brother would mix the two I think, but I always had a problem with mixing dairy with ketchup. And that has carried over to veganism as well, I find it mentally challenging to eat ketchup with vegan cheese.
Anyway, after being vegan for a year or more, I had quite a look into the raw food world and started using sprouted buckwheat for breakfast – mix it with dried fruit and seeds/nuts for muesli for example, or blend soaked raw buckwheat with flavouring such as cinnamon, and spread it out to dehydrate instead of cereal. However when I tried cooking raw buckwheat into porridge I was put off for quite a while trying to do any kind of porridge from raw buckwheat. For so long in fact that I was eagerly waiting for Rawligion to open given that they were supposed to serve raw buckwheat porridge and I wanted to see proof that it can be done tasting good. Well, Rawligion did open but there was no buckwheat porridge. So one day I decided to pick up the matter again and looked up 10 different recipes and thought I realised what I needed to do. And so I tried. And it came out amazing.  🙂
And the different states of buckwheat is something I also wanted to demonstrate, which I am quite happy worked out even without realising! I came up with three different recipes that I showcased at vegfest, and here they are also for everyone’s convenience.

Buckwheat krispie cakes

Makes six about 60 g bars (with about 14 g protein per bar), or many many smaller pieces

Base:

1 cup (160 g) activated buckwheat (soaked for 2-4 hours, dehydrated)
1/3 cup (70 g) almond butter
1/4 cup (50 g) manna (coconut butter)
1 heaped tbsp (20 g) maple syrup/coconut nectar/other sweetener
pinch salt

Chocolate:

1/4 cup (50 g) manna
1 tsp (5 g) cacao powder
1 tbsp (10 g) xylitol, pulverised, or any other sweetener you fancy
1 tbsp (15 g) coconut oil

Method:

Melt the manna in hot water bath. Mix all the base ingredients together and press into a container about 10 x 20 cm size, dependent on how thick you like it choose larger/smaller surface area.
Mix together the chocolate ingredients, melt again in hot water bath if needed to get it more liquid, and pour over the base. If you like, add cacao nibs, coconut, or whatever else you fancy for decoration on top now so it would set together with the chocolate.
Refrigerate for about 30 minutes until it sets. Cut into pieces and enjoy!

dsc_3743

Raw buckwheat porridge

Makes two about 150 g servings (plenty for breakfast!)

100 g raw buckwheat groats
1 g (pinch) cinnamon
100 ml almond milk (or any other plant milk)
60 g dates (more if you want it sweeter)
50 g berries + more for topping if you like

Method:

Soak the buckwheat in water for 2-4 hours (can be overnight if you prefer), rinse well until the water runs clear
Add all the rest of the ingredients and blend until smooth. If you want it thicker, feel free to add some chia seeds to it and blend again, or reduce the amount of milk.
I have done this with blueberries, bilberries and strawberries, and it has worked magic with all of them. I have no reason to think it would not work with raspberries, grapes, or even kiwis, but only experience will tell.
I quite like layering food and having a layer of desiccated coconut for example adds some texture and visuals when serving from a glass. A strip of cinnamon could also do, or more berries is also very nice. Voila!

img_2679

Buckwheat risotto

Serves two with a side, or one very hungry

100 g kasha (roasted buckwheat)
300 g water (more/less depends if cooked with or without a lid)
1 stock cube
1 small swede
1 carrot
1 small / 1/2 large courgette
small handful of fresh parsley
125 ml oat cream (or any alternative)
Pinch of onion, garlic powder
1 tsp dried oregano
1 tsp sea salt
black pepper to taste

Method:

Boil the kasha for 10-15 min with the stock cube, until soft, drain excess water.
Grate the vegetables, chop the parsley, and mix in the kasha together with the cream and all the spices/herbs.
You can either cook it for a few more minutes or let the heat of the kasha soften and heat up the rest of the ingredients.
Taste and add as much of salt/pepper to make it appealing to your palate. I added a decent 1/3 tsp I think of freshly ground black pepper to the portion I made, but always taste and season to taste.
Serve with a side salad, veggie sausages or anything else you desire. Decorate with fresh parsley or microherbs.

Hope you will enjoy these as much as I did and do. Will all be available at Rawligion very soon! Stay tuned!

More photos and videos on my presentation coming soon thanks to the ever amazing Tomi 🙂

Eli x

First of all – all credit to the name goes to Samuel Lee, my comi at bhuti.

It has again been a massively long and tiring week, and once cancelled pop up dinner was rescheduled for the last day of June, Thursday the 30th. My initial plans to go with a specific cuisine did not happen as I decided to go with something simple for me to prep, but good, and thus thought that as raw lasagna had been a winner at my last pop up dinner, people should have the chance to also try the raw pizza. As I had another event to do canapes for the same evening, it was non-stop indeed until it was 7.30pm – the estimated time for commencing the dinner service.

DSC_2545.JPG

There were very few people present, but most had booked days in advance, and only an addition of two came on the day making my life easier. Also everyone was able to have a chat with all the people present. Welcoming nibbles included battered vegetables, raw courgette hummus, and a beetroot-carrot-orange-lemon-ginger juice.

The first course was courgette rolls, two kinds, both filled with pesto, one with a cherry tomato, the other with carrot, pepper and sprouts. Pesto really works so well with courgette, it is a match made in heaven. And a little canape of candy and purple beetroot layered with cranberry cheese sauce and topped with sprouts. And SUMAC! I love sumac.

The second course was the raw pizza. I made a tomato-oregano raw base with base ingredients such as carrots, red onion, sunflower seeds and flax. The toppings included hand-pitted olives, sweetcorn, red peppers, walnut mince (tamari, agave, smoked paprika flavoured), crispy aubergine (marinated in tamari, EVO, lemon juice, paprika, cumin, chilli -> dehydrated), layered on top of sundried tomato marinara sauce, and topped with basic cashew cheese sauce and some oregano and sprouts. This is way more filling than one might perceive from its looks.

DSC_2558.JPG

Third course was a selection of desserts. I did a coconut-carob-chocolate tarts, essentially coconut butter with some coconut milk (from the canned coconut) and some coconut sugar for the base, a slice of banana, and topped with carob chocolate – coconut oil, maple syrup, and carob powder. I got this pack of carob at work which was of such a superior quality I digged the flavour so much I could not stop myself from making the carob chocolate. And also carob truffles. They are also the ‘bhuti balls’ at the time, truffles the tea room sells at all times with changing the recipe with each batch, this time containing sunflower seeds, coconut, cashews, carob, hemp seeds, hemp protein, and dates. I think this is the exhaustive list of ingredients… And the last pieces were fruit roll-ups. The rolls were something in between fruit leather and raw wraps, basically a fruit smoothie with very little of flax blended in, as it looked too liquidy for my liking, and then dehydrated. For the filling I did coconut cream (tinned coconut milk with agave and vanilla) and sliced strawberries. After it had stayed in the fridge for an hour, the ‘leather’ soaked in some of the moisture and yum with the intertwined and infused flavours! And then topped it with a chocolate swirl and edible flowers.

Fourth course, and may I add – respect for the guests to have made it so far – was cultured cream cheese – basic cashew cheese recipe with added probiotics, left to culture for a day in a warm place. I separated the yield in half and chopped a heck of a lot of chives and parsley in one. It was served with raw bread, which was a mixture of carrots, courgette, spinach, onion, sunflower seeds, pumpkin seeds and flax, and herbs/spices. All this accompanied by a handful of grapes and pineapple.

Similar to last time, I decided to serve a hot drink to top it off, this time our Golden Elixir from the menu, which is essentially a spiced turmeric drink including cinnamon, black pepper, nutmeg and cardamom. Together with that I had a spur-of-the-moment idea and did some chocolate covered strawberries to put the cherry on top of the evening.

DSC_2573

From the feedback received, everyone seemed to enjoy all parts of the dinner, and it quite likely beat the option of fish and chips. I think the only part I still need to master is the amounts, for four courses, be as small as the nibbles are, is still rather filling. Me and Andrea, the newest chef addition at bhuti helping me out that evening, had a pizza for our dinner, and only that filled us up to the brim. Thank god for take-away options!

All in all, my ride at bhuti has been an educative one. I do not think I would have had the chance to start as a head chef so soon had it not been for a new startup such as this. And thanks to the steep learning curve I now can value my time and area of expertise much more, and am content with moving on from there to new challenges, and new chance to help up another start-up, this time just around the corner from where I am currently based. I would not have survived as long as I did without my dearest kitchen crew, and all the other colleagues who have lent me a shoulder to cry on and reasons to laugh until my eyes water.

IMG_20160701_071917

Kitchen’s angels. My kitchen team of Andrea, Sam, myself, and Junko there in our minds.

Thank you bhuti for offering me all the chances I had to improve myself and the business; and welcome to Rawligion, my new head chef challenge in the raw vegan world.

PS, last chance to catch me at bhuti next week Mon-Fri! After that you will find me on 3 Tottenham Street!

Gracefully yours,

Eli xx

Hello my dear readers and followers,

It has been a disgraceful few months since I last posted anything. In case you have not noticed – I am now also on facebook (https://www.facebook.com/nutrinformed) as well as twitter (https://twitter.com/Nutrinformed) with more frequent updates than here (as this is more recipe- and experiment-based).

So, I thought my big move to London deserves a new post! Also because I think my new job place deserves to be known a lot more than it is – to reach more and more vegans and people interested in such food. I actually moved already two weeks ago, but the first week has been really busy. Now I have internet on my laptop as well (yay!) and so can actually enjoy my new home and write this post 🙂

In a nutshell – I have managed to get my dream job for this decade of my life in a vegan kitchen as a chef (de partie). (I know I technically can’t be a chef, but hey, if the chef calls me chef, that’s chef enough for me). Together with three other vegans, the restaurant RAW at La Suite West hotel (https://www.facebook.com/LaSuiteWestHotel?fref=ts) offers a truly amazing vegan experience. We serve vegan afternoon tea, lunchtime buffet with salads and quiche, and a dinner menu with vegan and raw vegan options available. Changes are happening in the next few days so even if you’ve been there before – expect to see many new things upon your return.

I have to say – besides being utterly astonished and blown away I actually got the job – that the food is mindbogglingly amazing. I’ve had two friends come to the restaurant so far and they have not been disappointed, at all. My best friend in London has been there a few times and she has been thoroughly pleased with it each time. So, what I’m saying is – when in London, make your way to Bayswater and you will be fed, and fed extraordinary food. Not the kind of vegan chips and burger and muffin you can get from nearly every other vegan place, but a true vegan experiment. Don’t get me wrong – we do have some simple and common vegan foods there as well, like scones and a mushroom burger (currently, to be changed the beginning week), but also stuff you’ve possibly not tried out before (I surely hadn’t!) like cauliflower with kimchi mayo, or aubergine with sweet miso sauce. Lots of seaweed (get that iodine!) and funky Japanese foods. DELICIOUS!
We had a photoshoot for the new menus a week ago, but they’re still not made public, so you can check out the previous food photos from the webpage (http://www.lasuitewest.com/dining.html). All this praise is possible only thanks to the amazing head chef there – Nik Heartland (https://twitter.com/vegan_heartland), who has put his mind, heart, and life (near literally) in to making this place as great as it is. Besides having an awesome taste in music, a sarcastic sense of humour and proficiency in Brazilian Portuguese (yes, it’s important for me to mention it all), he has a very experimental mind with food and keeps the menus in the changing to make sure we’re on the move and never stagnating, keeping it always fresh 🙂

From a personal point of view, I literally could not be happier with where I ended up working at here in London. To be in a vegan kitchen with vegans as the other chefs with the ambition to lead the movement and get us out there, I feel right at home. Well, nearly, still a lot to learn, but that’s natural. Improvement in progress 🙂 You know that feeling in the morning when you wake up and look forward to getting ready to go to work? Well, I sure know this feeling, and I am utterly pleased I have it. I do acknowledge it’s only the end of my second week of living and working here, but I know this is what I want to do, this is where my passion and heart is, and I’m glad I have such great colleagues who share it with me. 🙂

Thus, as a conclusion, I would like to invite you all to come and have a taster of a magnificently different (raw) vegan food at RAW, to be convinced yourself of its uniqueness and amazing quality of food. I guarantee I will not have anyone leave the premises disappointed.

That’d be all from me just now. I will hopefully get on track with things and develop a food cupboard here so I can experiment at home as well and post some amazing recipes soon. ❤

Until then,

Eli x

afternoontea

Raw breakfast ideas

Happy new year my dear followers!

It has been an immensely long time since my last post, but the idea of this specific one I have had for a while already as people keep on asking me, besides what do I eat in general, what do I usually have for breakfast.

So this is a post about my usual breakfasts 🙂

1. A melon. It’s that simple. I try to vary, have honeydew one morning, cantaloupe another, galia on another one. Just half it and start spooning the delicious juicy flesh, or cut it into slices 🙂

honeydewcantaloupe

 

2. A pineapple. I love pineapple. And usually have no difficulty in having a whole one for a meal. Usually breakfast. Just spend that 5 minutes peeling and cutting it and enjoy!

pineapple

3. A smoothie. I am quite fond of smoothies as they can be very varied and require little effort. Just blend 3-5 bananas with dates/berries/greens, add some superfoods like spirulina/chlorella/chia seeds/maca and you’ve created yourself an amazingly nutritious and filling breakfast! 🙂 One of my favourite combinations is banana-spinach-blueberry with some parsley. YUMMEEE!

manyphotosofeverything 069

4. A glass of juice. It’s incredibly healthy to start your day with a nourishing glass of freshly made juice. For example carrot-ginger-orange. Or spinach-apple-cucumber-ginger-lime 🙂 Or just have it as an addition to any of the other breakfast items!

manyphotosofeverything 013

5. Raw porridge. There are a couple of ways to make raw porridge. I have once before tried just soaking oats overnight with raisins and other ingredients and then eating it in the morning cold. Close enough to actual porridge but I found out that most oats are heat-treated to make them into oat flakes which means it would not be exactly raw.
Thus I have tried to use raw buckwheat instead! And it’s pretty amazing! Just soak the buckwheat overnight so it’s nice and soft by morning, and blend it with some soaked dates, and then add raisins or anything else on the top, or blend it with bananas (and dates)! I also added a handful of goji berries and raisins on the top, as well as buckhorn syrup, which is not raw, but it’s healthy, and sweetens it as well. Not necessary in any way to add though 🙂 Amazing!

porridge 003

6. Raw muesli/cereal. It is very easy to make and tastes amazing! And I think is quite cheap as well, depending on what you like to have in it of course. I have made my muesli base by soaking and dehydrating raw buckwheat groats. And then adding raisins, goji berries, pumpkin seeds, sunflower seeds, desiccated coconut, chopped almonds/cashews/brazils… Whatever you desire basically! On another occasion I actually made sort of cinnamon cereal. I soaked buckwheat and blended it with some vanilla, agave and cinnamon and then spreading it on a dehydrator sheet and dehydrating it, half-way dry I drove lines inside there to make it better to be broken into pieces afterwards. And then I add all the good stuff again 🙂 And you can serve both of them with water or juice or freshly made nut-mylk! (just soak a cup of nuts for 4 cups of water which you will blend and separate the pulp from – remaining the liquid of the milk!)

manyphotosofeverything 005

 

8. Something nice and sweet. Sometimes I like to have a self-indulgent sweet breakfast. For example make some toffee and have it with apples (or make them into sandwiches). Or I remember having done this quite amazing mango-delight – base and top was a mixture of dates, raisins, cashews and coconut, I reckon to process it roughly together, and in between have sliced mango. I do remember eating it, pretty amazing indeed.

toffeapples 016prettypictures 102

 

So that’s my raw vegan breakfast guide 🙂 Very easy, quick and nutritious, the way it’s supposed to be! I hope it gave you some ideas or motivation to have your breakfast raw 😉

Enjoy!

Eli x

Dear all,

It happens quite often that a vegan is asked why vegan?

I think amongst my friends the most common reason is for animal rights. Environmental reasons are quite popular as well, but it’s not too often that I meet a fellow soul whose main reason has been health. And when I say that then it has not been just once or twice that a flow of questions and/or justifications follow. So I thought that this kind of post here – a discussion about why health – would maybe be of interest to someone. At least last night when I was contemplating about it, it seemed like a good idea.

So yes, my main reason for going vegan was health. I am not saying that it’s solely for that, no, it was just the last issue I had with veganism that I was not aware before. I have always loved animals but as a kid I was of course hypocrisy itself when cursing animal torturers seen on the web or from the news while eating a sausage or chicken or god knows what. I was not bothered with the environment that much as a kid. Neither did I know to relate vegetarianism with my spirituality to actually stop eating animals. Well, I’m just gonna tell you my whole story why I went vegan (skip the italic if you’re nae interested) so you could understand my context.

My first contact with veganism was when I was 15 (?) and got super-obsessed with Def Leppard as the guitarist Phil Collen is a vegan, and had raised his son to be on as well. Being a born nutritionist (with mother’s milk, of course) I was like ‘come on, why you do this? you’re killing yourself AND your kid, think of him at least! that’s not healthy…’. That was what I gathered first after having googled what ‘vegan’ actually meant. But even though I still deeply love Def Leppard, I let the vegan matter be. For another year, if I remember correctly.

What happened then was that I personally met a vegan. It was thanks to my sister who introduced me to Graham Nicholls for completely other reasons than what was the major outcome of it. I was completely at a loss the beginning as in he’s what? I had totally forgotten about what vegan even meant. It was a day afterwards, I think, that I finally understood why he had rejected that chocolate I offered. I soon after attended his OBE workshop where he also said that he finds a vegetarian, furthermore vegan, furthermore raw vegan diet to be beneficial for obtaining an OBE. Then I started considering going vegetarian. I was thinking deeply about it but thought that I could not give up cheese? Or was it yoghurt? So I tried being vegetarian for a few weeks. I remember all the jokes about it from my family and friends. Fun times.

But I still had not convinced myself enough to do it permanently. My mum was protective, as they are, and convinced me to eat some meat during a birthday dinner we attended around Christmas time. I think that was the last time I ate meat.
A wee further history – I had always eaten some sorts of meats – usually rather sausages and things that have nearly no meat in them at all, but still some. Never liked ham. Never liked fish. Really liked ribs. And chicken wings and legs, only later started liking the white meat of a chicken. Regarding dairy I was always a picky one. Never liked the taste of milk as long as I can remember (from 3 years onwards I dare claim). Cheese I only started liking at age of 7 or something, and only in a melted form after trying it a couple of times. Afterwards enjoyed smoked cheese as well. Sour cream – EW! Mayo – EW! Yoghurt – only thick flavoured one, or the chemical artificial ones. Also liked the Estonian treat ‘kohuke’ a lot. And learnt to like quark, I think, it is in English. Whipped cream – yes! Other creams – nono. So as you see – I didn’t really have a problem of giving up the few things that I actually did like.

And so I had a chance of doing a wee research for an English Olympiad (?) – academical contest of a sort. And thus I took the chance and wrote a 6000 word essay on topic of ‘Being Green by Eating Green’. That gave me excellent chance to look into publications and articles about how veg(etari)an lifestyle is more environmentally sustainable, healthier and had a look in the animal rights section. And as  it was a research there had to be a test of a sort conducted so I made a questionnaire online and tried to get responses from Estonia and the UK to compare the ‘greenness’ of either nations. That paper was the last bit in the chalice – when I had finished writing it I had proven to myself that being vegan is healthy. (Another flashback – I’v been  quite a health freak my whole life – never smoked, never drank any alcohol (except a sip of sparkling when I was about 8 for NYE which was so disgusting I decided never to drink any alcohol whatsoever), never been prone for using any substances that change a body’s natural way of functioning, smoking anything, and always enjoyed sports as long as my body doesn’t give in). 

Therefore as you may see I do care for animals and environment and the spiritual aspect was of an appeal as well, the health was the main reason for going vegan. I wish not to harm my body with what I put in it (tattoos are different, for me 😀 ) and thus I had made up my mind to become vegan. Of course my family was not completely on board with that but I had made up my mind and after a few months they accepted it, I think.
But the whole journey was my way of coming to a realising as well that my plans to become a vet are great but I did not feel quite so right with it, not as right as I felt when dealing with food. And thus I decided to become a nutritionist and hopefully save lives of many animals by spreading the word of veganism.
I honestly cannot remember much about what I ate when I had just become vegan but I remember that I did not have major problems. By that time I knew how to cook pretty decently and enjoyed it. Most problematic was lunch at school. I remember picking out cooked cabbage from the cabbage-mince stew. I did that once. My main food there was a salad – if there was anything without garlic or sour cream. Yes – I didn’t like garlic then, neither onion or many other vegetables I now adore so much. But as a conclusion – I don’t remember struggling. And I don’t remember craving anything. The only thing that bothered me was the convenience that people eating everything have and how I must go about reading labels. But I was a pretty happy bird. Soon enough I came to the UK for a visit and bought I think 10 different kinds of vegan cheeses to try them. I liked the melting ones and smoked one 😀

So that is my story of how I became a vegan. And why. 

So why vegan for health? My philosophy of life is to enjoy it – yes, vegans can enjoy life – but do so with doing as little harm to other living beings as I can. That also includes our dearest Mother Earth. And how do I relate health and enjoying life? For me that means that I can do what I please, live on the edge or be in isolation but being able to actually do what I want – without being ill, without feeling sick or having any other sort of disability that could be prevented with a healthy lifestyle. Just like an 80-10-10 raw vegan diet can reverse diabetes and cancers, unclog arteries and prevent all sorts of heart diseases I would rather take the healthy rout down and not eat food that causes harm for me and others. I hope it makes sense.
I would rather make healthy food delicious (and boy have I learnt to love all sorts of healthy foods starting from onions and garlic ending up with spinach and kale and all the different veggies and foods I had no clue of before going vegan and-or coming to the UK) than eat delicious food that makes me ill.

People often confront me then with justification that ‘But I don’t want to live to be 100 years old’. Well, surprise, so don’t I. I wouldn’t mind dying tomorrow, in a year, in 10 years or 50 years. But I don’t want to be bed-bound half of the time.

I know people who smoke because they enjoy the motion of it and don’t care about health. And I can’t stop them. I think it’s selfish to destroy the environment and make others passive smokers because of their habits but I can’t stop them. And it might be that some of them end up with lung cancers and then they give up the cigarette, but they might not for they don’t want to and would rather die than lose the one pleasure in life. I see this very similarly to eating meat. I think both are killing one slowly but steadily. When in cigarettes there are all different kinds of chemicals that kill your cells then in meat you get hormones, antibiotics fed to the animals, the stress the animal was feeling when it was killed and probable diseases the animals had before being killed from living so crammed together in very unhygienic conditions. Take for example chicken that now grow twice if not thrice with the speed they naturally did a few decades ago – all just to increase the profit. But their bones can’t keep up with the growth and so not many of them can actually walk about in the farm. And how they peck each other because their beaks were cut when just chicks to prevent from further harm they could do with the cut beaks – still creating wounds that are most likely not treated due to lack of interest and (human) resources.
And not to mention that one would be eating corpses which is not too appealing – for me at least – in any form.

Except human. I wouldn’t mind eating humans if I had do. If I should choose between killing a deer or a human, I would choose the latter. Just because humans have done and are doing more harm to the planet and other humans than a deer has or ever will do. So now you know 🙂 (But don’t worry, I would only choose organic meat.)

 

Alrighty, this post is long enough now. I shall contemplate about raw veganism and organic foods some other time.

Hope yous have a lovely day!

Eli x