So the other day everyone seemed pretty interested in this.

Well today is your lucky day because here is the recipe for this easy, delicious brownie!!!!

YEP…we are sharing one of our many gluten-free dairy-free egg-free brownie recipes When we first started playing around gluten free baking it was like night and day from baking with traditional ingredients. We were like scientists in the kitchen! For those of you who may not know but gluten free baking is not always easy! You have to be ok with trial and error, and remember to have fun because not every recipe will come out the way you had first envisioned it. And believe us we have gone through MANY brownies recipes till we got ones we were satisfied with, and the one here today is a winner in our book

For new readers here is our story of us starting up our bakery.

And we will provide tips and substitutions too at the end!

Twin Cakes Recipe: Chewy Brownies (GF, EF, DF, SF, low-glycemic)

Ingredients

• 2 tbsp sorghum flour
• 1 tbsp tapioca
• 1 tbsp mesquite
• 7 tbsp cocoa
• 1 1/4 tsp baking powder
• 1/2 tsp xanthan gum
• 1/2 cup coconut sugar
• 3 tbsp coconut oil
• 3 tbsp sweet potato puree
• 1/2 tsp vanilla
• 1/4 cup warm water

Directions:

Devour…haha

Preheat oven to 350.

Shift together sorghum, tapioca, mesquite, baking powder, xanthan gum, set aside.

Place coconut oil, coconut sugar, puree, and vanilla into a bowl and stir.

Next add in your dry ingredients and end with water. Stir together.

Pour brownie batter into a 7 in square or circle pan. Bake 20 –23  minutes.

Substitutions

Cocoa – We use raw cacao, which is pure chocolate no sugar or dairy. But feel free to use your favorite cocoa. **Just note not all cocoa’s are created equal, so depending on the cocoa and quality of it will effect the final result in flavor.

Mesquite – you have a few options, you can just up the sorghum, or use any other gluten free flour, even almond meal would work.

Xanthan gum – gums are usually needed in gluten free (egg free) baking, it just helps hold it together and helps with texture. You can use guar gum, but we find guar gum to be weaker than xanthan, so it might be more delicate.

Coconut sugar – you can use any sugar you like, if you want to use a liquid sugar just do 1/4 cup water instead of 1/2 cup listed.

Sweet potato puree – pumpkin puree would work, we find a thicker puree does best, but you can use applesauce.

Brands we used in this recipe:

• Gluten free flours – we use Bob’s Red Mill (best on the market in our opinion)
• Cocoa – Dagoba is a brand we like, Navitas Naturals is good too
• Baking powder – we use a corn-free one from gluten-free mall or Hain Pure Food has a good one.

Baking tips

• Make sure ALL your wet ingredients are not only at room temperature but similar temperature!! The littlest things can affect your final product when baking gluten-free, but we are here to help ; ) Even the temperature of your kitchen can make a difference in final product. See told you sometimes you have to be a little scientists!
• We like to shift our dry ingredients together, we feel it does best at blending them all together.
• Make sure your oven is pre-heated. We tend to wait at least 15-20 minutes.
• Your baking time could be shorter or longer depending on what type of baking dish you use and your oven.

Now go make these brownies!!!  And please let us know what you think. These gluten free brownies are perfect for this Labor Day for dessert!

They are so simple…and taste out of this world ; ) Chocolaty, chewy, rich and a little dense.

Till next time,

Lori

Pure2raw twin

Well last night I hurried my way down to Charlotte to see the BF (we are going out of town for the weekend-the beach) plus to say goodbye to Emily. She is moving to DC in a few days so a bunch of Charlotte bloggers and readers met up at TCBY for some frozen treats. This was my first time meeting Emily so it was a hello and goodbye occasion. She is so sweet and sorry to see her go.

(pic from Diana, thanks girl)

I got their strawberry kiwi sorbet… I was not a huge fan. I just took a few bites. I am just not a sorbet person.

I had a great time meeting more Charlotte Bloggers and excited to get to know more of them better!

Before meeting up with everyone at TCBY I inhaled an avocado pudding ( I was starving from my road trip down)

Avocado, lemon, stevia, cucumber, arugula, fresh mint

I added too much arugula, but it really ended up being delicious.

This morning I gave Gary a surprise for breakfast instead of either cereal or a smoothie for him I made some gluten-free dairy-free cinnamon buns (Michelle and I have  been trying to perfect this recipe).

He really like them = success!

My breakfast was

Pick-Me-Up Truffle – my pre-workout snack

Morning work-out:

• 4 minute warm-up
• 12 minutes of Bodyrock – Body Like a Carry-out
• 5-8 minutes cool-down

My ‘second’ breakfast was green smoothie.

3 apples, 1 grapefruit, 2 cups water, stevia, collard greens, lemon, ginger, hemp seeds, sunflower lecithin, cardamon, cinnamon

Time to get my day going!

Be back later with a recipe I think you will all enjoy

For our US readers: What are your plans for the holiday weekend?Anything special or fun?

Are you a sorbet person? Do you prefer yogurt, sorbet, or ice cream?

And remember our Twin Cakes Labor Day sale starts today…like Twin Cakes on facebook and follow Twin Cakes on twitter to receive the discount code.

Till next time,

Lori

Pure2Raw Twin

Thanks for everyone’s comments about eating gluten free and how it is being used as a trend. Looks like many of us feel better when we do not it have gluten, although we do if for feeling better than losing weight. We enjoyed reading everyone’s thoughts on this topic.

Yesterday Lori and I had our warm water followed by our new pre-workout truffle.

Workout: Crazy Home Boot camp from Bodyrock.

• 4 minute warm-up
• 12 minute workout
• 10 minute cool down with stretching

Breakfast: Green Smoothie (grapefruit, apples, kale, sunflower lecithin, hemp seeds, lemon, stevia, allspice)

Lori and I each had a colonic done yesterday, so we wanted something soothing to eat afterwards….pudding came to mind!

Avocado pudding

Me being silly, like usual

Love my puddings, what can I say!!!!

A little bit later we got hungry again so we made a simple warming snack

Sautéed leeks and turnips with black lava salt on top. YUM

I was really excited for dinner. Both Lori and I were craving kelp noodles and something ‘cheezy’. So we looked at old recipes of ours and re-made one with some twist    *stay tuned for recipe

Kelp noodles, yellow squash noodles and a new mock cheese sauce and baby romaine for some green.

A_M_A_Z_I_N_G

Lori enjoying her noodle cheez dinner

Also enjoyed some of our new plain jane cracker. Love this cracker!

Now this how to end a day…with a BANG!

Raw chai ice cream on top of a gluten-free egg-free dairy-free brownie!

I will leave you dreaming of this ; )

Till next time,

Michelle
pure2raw twin

We are not medically diagnosed with Celiac we just chose to cut out gluten a few years ago.  We learned everything through trial and error, and we are still learning because our bodies are always changing.

(source)

Changing into a gluten free diet did not happen overnight.

First we took out wheat (ate spelt based products)

Still did not feel great… decided to take out gluten completely.

Still not there…

Next we cut out meat (except fish –ate very rarely)

Still no changes in how we felt…

Next reduced our soy and sugar intake

Feeling a little better…

We took out meat and eggs completely

And now we also watch our intake of soy, corn, and  sugar.

Doing MUCH BETTER!

Do we think eating a GF lifestyle has helped our digestive issues? YES

Do we think eating GF has helped us feel better? YES

Do we think eating a GF diet would solve all our problems? NO

Let us explain.

This all happened over a 2-3 year period. We think making small changes over a period of time helped out digestive issues. Remember your body is an amazing machine and is capable of healing when you provide your body with the tools needed.

We are not saying a gluten free lifestyle is the answer for everyone. But it sure has helped us. Although not eating gluten was not enough for us. We were still not satisfied with how we were feeling, which lead us to eliminate more foods out of our kitchen. Some people might think this is extreme…”I could never give up this or that!”….but for us it was not.

Eating gluten free has been a blessing to us. We feel bad for those who have such a negative attitude towards this way of eating. We truly enjoy our food choices! We have learned to understand our bodies so now we know what makes us feel great and what makes us feel icky.

We saw on the news the other day the new ‘trend’ of the gluten free diet. First off, we are not huge fans of the word ‘diet’. We prefer the word lifestyle but we understand the word diet is inevitable.

Millet socca pancake

How did we overcome the huge change in our way of eating? We kept a positive attitude!

We consider viewing a gluten free lifestyle as, “LOOK at all the food we get to eat”. Keeping it positive instead of being negative by thinking of what we can not eat. Write out a list of the foods you can eat, you will be amazed the long list of things!

As much as we think it is great gluten free products are getting attention and awareness; we find it difficult when people say they are on a ‘gluten free diet’. Why?

Mainly because they will come to realize that gluten is in just about everything, get overwhelmed, panic and give-up. Than we hear – ‘ugh, gluten free diet is too hard, I am going to give-up.’ We feel the words gluten free are getting some wrong messages nowadays. Some people are doing it for the wrong reasons…and sometimes this gives a bad rap for those who have to eat this way.

We feel a better approach is to just incorporate more non-gluten products into your diet, like gluten free grains, less processed foods, more fresh produce (which already are gluten free). **This is for people who do not have to eat gluten free but just want to do eat more gluten free things.

Our signature onion flatbreads (gluten free of course)

Now again do not get us wrong we would love for more and more people to eat more gluten free foods, but we understand this is not  a perfect world It is not that gluten is necessary bad for you, it is difficult for many to digest, like us.

When we started our bakery we wanted to help educate and change the way people view gluten free baked goods. When we see other companies promoting gluten free products and see their ingredient list …  all we see is ‘ingredient’ fillers like sugar, preservatives, etc. instead of ingredients that provide nutrition. This is where gluten free products can get confusing! People may think a product is healthy just because it is gluten free but that is not always the case! It can still be filled with ‘junk’ and highly processed.

At our bakery we strive to use more ‘whole’ grain gluten free flours, less sugar, sprouted nuts and seeds, and no preservatives.

Yes gluten free baking can be a challenge at times but it can be done! We will share more brands we like, recipes,tips on what we have learned from our years of baking gluten free. Hopefully we will help and inspire others to see that gluten free is not so bad

If you are interested in eating more gluten free foods start small and listen to your body. It is not all about eating 100% gluten free (again unless you have to) it is more about eating a variety of foods. We understand that eating gluten free can be challenging but hopefully with more people becoming aware of the issue and taking  it more seriously, so people do not have to feel like outsiders.

Our gluten free cupcake

Questions:

If you are someone who has to eat gluten free, does it bother you if companies make gluten free products in a non-dedicated facility?What are some things that helped you transition into this way of eating? What is the one product that you would love to see gluten free?

For those who are not gluten intolerant (for those who can tolerant gluten) is it hard for you to be around people with gluten issues?  Would you ever considering eating more gluten free foods?

What are your thoughts on the ‘new gluten free diet trend’? Do you think it is good? Do you think there are mixed messages?

Check this article out. We tried to keep this short, as you can see there a lot of different views on this topic.

Till next time,

Pure2raw Twins

Lori and I made this zucchini cucumber lasagna and fell in love We have made a few other vegetable based lasagna’s here before and enjoyed them all. But this one has been favorite so far

Star players

We used our mandoline to thinly slice our zucchini and cucumbers. I used one zucchini and one cucumber. Grabbed a handful of fresh cilantro and basil.

Sunflower Cheez Spread we did not really measure exactly what we did. We really just threw ingredients into Vita-mix and blended till we were happy with the results But here is what we think we put in it with some measurements.

Pure2Raw Recipe: Sunflower Cheez Spread

• about 1 – 1 1/2cups sunflower seeds (soaked overnight and rinsed)
• 1/3 cup nutritional yeast
• 3-4 tbsp tahini
• 1/2 tsp salt
• 2 garlic cloves
• 1-2 tsp apple cider vinegar
• oregano, basil, and chili powder
• few splashes of water

We placed all ingredients into our go-to equipment – our Vita-mix and blended till thick and creamy!

Now everything is ready… time to build the vegetable lasagna!

Layer one

Sunflower cheez spread – layer

Fresh basil – makes a world of difference in flavor and freshness of this dish!

Repeat layers

Final lasagna dish

Wait…we are missing something

Now that is better… black lava sea salt – makes everything taste out of this world!

Look at all those layers of goodness

Now that is one healthy, low cal, and delicious dinner

So simple and easy too!

No words could fully describe how delicious this vegetable lasagna was!!

I ended up drizzling some olive oil on top!! PERFECT!!!

Enjoy!

Till next time,

Michelle

Pure2Raw Twin

So happy to that everyone has been enjoying our almond butter fig socca

Delicious! I am craving it again Promise it is mouth watering good!!!

Michelle and I did great at our weekend farmers markets!!!! Thanks again to all our customers who come out each week to support our bakery!!!

Some new items we had at the market:

Mixed berry crumb muffin

Cinnamon sugar coffee cake

Now who has fresh roasted peppers at their farmers market?

I do!!

The farmer next to me roasted peppers for his clients! It is pretty cool!

Does anyone have any unique things at their farmers markets? What is your favorite thing about farmers markets?

After unloading the cars and doing some cleaning Michelle and I usually whip up a green smoothie when we get back from the markets! We are both so thirsty and hungry that a green smoothie usually fixes both cravings

Dinner was roasted sweet potatoes and broccoli.

Our dessert Saturday night was our layered coconut bar

Sunday we enjoyed our fig almond butter socca for a brunch!

Our workout:

40 minute walk outside (it was so pretty out) plus some strength training exercises. It felt nice to get outside for our workout… I think fall is just around the corner!

A little bit later we made a new version of our avocado pudding.

Avocado, lemon, sunflower lecithin, stevia, dandelion greens, cucumber, cilantro, hemp seeds, and cacao nibs

Glorious. I really enjoyed this avocado pudding. It was not too sweet and and had great flavor!

Then I was craving something for dinner and this hit the spot

Roasted kabocha squash, garlic, and onions, on top of chopped romaine and fresh basil!

Not only did this dinner satisfy my cravings…. it was simple. Just the way I like my meals!

Dessert was a new dessert we played around with and sold at our weekend markets to get people’s feedback.

We call it our S&S bar because it is a sweet and savory dessert. Overall we are pleased with it, but might change just a few things

Well that is just some of our grub that we had this weekend. What was some of your favorite meals or snacks or desserts?

Stayed tuned we will be back later with another great recipe!

Other News:

We have been working on updating and fixing up our Twin Cakes Bakery online store. We have made a few changes already but plan to do more. Also we will be having a Labor Day Sale – 25% off any orders over $30! The sale starts this Thursday!

Till next time,

Lori

Pure2Raw Twin

Michelle and I have been planning this socca Sunday meal for a few days now! I am so excited to finally share it with you all We slept in this morning, so it was more of a brunch!

Last time I was in Charlotte I stopped by a health food store to grab some of Justin’s almond butter that we have seen many bloggers love. Luckily, for me the store offered samples of it! We were both eager to give this almond butter a try and we thought it would taste great with our socca.

Michelle and I were discussing our plans of our next socca Sunday… yes we plan these out, and thought figs would taste great with the almond butter socca idea we were already planning. We were going with a upgraded version of the classic PB & J!

Today’s Sunday Brunch – for our socca Sunday!

Pure2Raw’s Almond Butter Fig Socca

The main ingredients

Justin’s Maple Almond Butter (I bought these samples with my own money)

and fresh figs (love fig season)

And of course socca!!

Today’s socca I did:

• 1 cup garbanzo bean flour
• 1 1/4 cups water
• 1 tsp salt
• 1/2 tsp cinnamon
• 3 tbsp coconut oil (for the pan)

In a large bowl I put the garbanzo bean flour, water, salt, cinnamon and whisked together.

I put the 3 tbsp coconut oil in my 10 inch pan into a pre-heated oven of 400 degrees. Let the oil get hot for 4 minutes. Next I poured the cinnamon socca batter into the pan and baked for 40 minutes.

I topped the socca with the almond butter and fresh figs..no need for jelly when you have sweet fresh figs to use instead ; )

Yummy almond butter

Fresh the toppings with figs

Final Dish

Time to slice up

A little piece of heaven

Each bite was pure sweet bliss!

Michelle and I really enjoyed the combination of the almond butter and the sweet figs with the garbanzo bean socca! YUMMMMMM A little savory….with a little sweetness!

Till next time,

Lori

Pure2raw Twin

Everyone likes a good meatless burger that is healthy for them right? One that contains few ingredients, easy to prepare and taste great. Well I think I have that recipe to share today.

Michelle and I enjoyed these meatless burger earlier this week and loved it! I know there are many versions of lentil or bean burgers out there but this is one version of our burger. We used to make all types of gluten free ‘bean’ burgers all the time, we love them! And this beautiful lady had a wonderful recipe as well.

Lately we have been craving lentils so in honor of our craving we made some lentil burgers

Oh boy did these meatless burgers hit the spot for us. They were full of flavor and yet so simple! If you are looking for a simple burger that is different yet satisfying you have to give these a try!  Best of all we made these burgers with no flour – so this recipe is great for those who can’t have gluten/wheat like us!

Pure2Raw Recipe: Lentil Cilantro Burger

• 2 cups cooked lentils (cook according to package – we used sprouted lentils)
• 1/2 cup fresh cilantro
• 2 garlic cloves, peeled
• 1 inch fresh ginger, peeled
• 1 tbsp coriander seeds
• 1 1/2 tsp allspice
• coconut oil for pan
• 2 tbsp chia seeds
• 10 tbsp water

Mustard topping – we did not write down what we did – we just threw ingredients into the vitamix and blended. You may use any mustard sauce you like. Our mustard sauce was a mix of zucchini, cashew, nutritional yeast, lemon juice, sea salt and spices.

To make burgers:

After lentils are cooked, drain them if there is any extra water. Scoop out 1 cup of the cooked lentils and place in food processor along with fresh cilantro, garlic, ginger, coriander seeds, and allspice. Pulse till combined.

Add in remaining cooked lentils and pulse a few times. We left our burgers a little on the ‘chunky’ side!

In a small bowl add in your 2 tbsp chia seeds with 6 tbsp water. Let sit for about 10 minutes.

In a large bowl pour in your pulsed burger mixture and add in the chia gel. We ended up adding 4 more tbsp of water. And stir together.

We used a cookie scooper to make our burgers.

Place shaped burgers onto a warm skillet and sautée on each side for a few minutes or till golden brown.

Enjoy

Lentil Cilantro Burgers before being pan sautéed in coconut oil on skillet

Lentil burgers all done!

May eat plain or with a little ‘mustard’ on top!

Now that is one delicious lentil burger

I hope everyone has a wonderful weekend! Michelle and I are getting things ready for our farmers markets tomorrow.

Have you made a lentil burger before? Any meatless burger before? Black bean, garbanzo bean. etc…

What is your favorite burger topping?

Till next time,

Lori

Pure2Raw Twin

Wow, thank you for all the wonderful comments and emails about us sharing our thoughts on veganism.  THANK YOU for your support We love you all!!! Looks like we all dislike food labels and putting pressure on ourselves is never a good thing.

As Michelle discussed her issues with labels and being vegan I have similar feelings. I am not a fan of food labels of any kind and from everyone’s comments yesterday no one really is. So I am glad I am not alone there

People ask me if my boyfriend is vegan? No he is not.

Does it bother me that he still eats meat? Yes and no.

I admit when I first starting really changing my diet my views on the world changed too. I was the ‘hard-core’ person who would pressure on my family to eat the way I did… now a few years later I have learned that putting pressure on others got me NOWHERE! Now I just let my family and friends do their own thing and I do my thing! I try to ‘hopefully’ inspire others my leading by example

My boyfriend still does eat chicken and fish from time to time. But since I do all the cooking in the house he rarely sees meat which he is fine with him. He told me ever since traveling overseas he really does not crave meat as much anymore. Typically when we go out to eat that is when he will get meat. I told him that I am fine with him having meat occasionally but I prefer him to buy the meat locally.

I know Michelle feels the same way I do about realizing that this is not a perfect world and people are still going to eat their meat. But we just hope more and more people start to really consider where their meat is coming from and to support their local community instead of the large scale factories.

For more great reads about this subject our dear friend Gena recently discussed her views as well along with another dear friend Averie shared her thoughts.

Here are some meatless inspirations (meals that I have made for my boyfriend that are also allergy friendly and he loved them all)

Creamy rice with sautéed veggies ( I used our raw zucchini tahini hummus as the creamy dressing)

Another meal was quinoa with roasted broccoli

Along with pan sautéed turnips and cauliflower with daiya cheese

Looks like meatless meals are just as bold in flavor, texture, color, and satisfaction! YAY!

Now I am not trying to put anyone down or anyone’s significant other down. I was just trying to show that I started off being that person who was harsh when people ate meat (especially my BF), but over time I let it go and let people eat what they want. And now my family and my boyfriend really enjoy meatless meals. Patience and leading by example with no hard feelings is key!

Ok enough serious talk now… we really did enjoy everyone’s comments on yesterdays post. It means the world to us to hear from all of you and see different people’s perspective on things. We learn so much from our readers!

This morning Michelle and I did another bodyrock tv exercise call the 600 rep sexier toned body. It was a tough one. A little different than some of her other workouts because the workout was based off all reps not time. It was a nice change but I do prefer the time interval workouts

We have gotten a few request for what our favorite bodyrock tv workout is… and that is tough. We like them all (well the ones we have done so far). Here are some good ones to get started with:

Fat ass burn off

Fcuk the gym

Sexy body breakdown

If you try any of these workouts please let us know. We would love to hear what you think!

Till next time,

Lori

Pure2Raw Twin

You all are amazing, thank you for all your kind words of support. I know we have said it before, but we loved hearing all your thoughts on taking days off from working out.  It looks like we all like to be active in some form, which is great but also listening to our bodies and take rest when needed. : )

Jenna said it well, “I have a weak, lethargic feeling.” Lori and I noticed we do not feel as strong when we take days off, which I felt weaker today during our workout. Today we did the Hotel Room Workout from Bodyrock.  I am looking forward to working out hard again, I missed it.

Post workout green smoothie

Now we have a heavy topic to discuss here today. As much as we love to keep things light and relaxed on our blog, we do like to discuss things that we consider hot topics. I was catching up last night in my google reader and read a post from a friend that I wanted to further discuss. Now I do not want to offend anyone or tell anyone what to do, I just want to voice my thoughts.

The topic : VEGAN

I am not sure if any of you noticed but Lori and I no longer call ourselves Vegans. It happened awhile ago that we decided we did not want that label. We did not want it to define who we are or stereotype us.

Now I know there are “vegan police” out there that have their rules or guidelines for being able to call oneself Vegan. And I think it is wrong. I think it is horrible that people will treat others badly or make them feel like shit just because they had a piece of cheese or bought something non food related that was not certified vegan.

I feel it is more important that a person is trying. Trying to eat less meat, cut out dairy, make better lifestyle decisions. Aren’t we suppose to support one another?? Why do we feel it is okay to bash someone for a decision they make….it is their choice???

The word vegan seems to have a negative feeling about it with the general public.

“oh she is vegan” eyes rolled, backed turned

Why is this? Why does something that is for good, mean something so bad to so many?

To me vegan – is more than just a lifestyle. Yes I went vegan for health reasons. Is there really anything wrong with that? But I also feel vegan is about treating everything better…animals, people, Earth…but there is such a close narrow mindset around the word – VEGAN.

So I choose not to eat meat. Does that make me a bad person? Does that make me weird?

Yes, to many people it does which to me is unfortunate.

Lori and I have had our fair share of vegans being rude or not understanding some of our choices…yes we occasionally have goat cheese…to me that does not define who I am. I always get it locally…a farm I have visited…a farm that treats their animals well. I understand that yes the animal did not get a say, but I do feel it is also about treating animals better.

I know being vegan is more than just a lifestyle, there is a bigger picture. I sometimes feel sad that I can no longer call myself vegan because I am afraid of others. But at the same time I feel I have freedom again. Freedom to make a choice…MY CHOICE.

One of my favorite things to do is take a recipe and make it vegan…remember this Cookie Dough Tahini Bar.

I thought being a vegan would also mean people would understand or not judge but I was wrong. I sometimes feel more pressure from vegans than I do a meat eaters to eat this way. Is this fair? right?

NO. I do not think so.

Why do we have to put so much pressure on others. I rather see someone eat less meat than to never give “veganism” a try because they have fear or too much stress to keep up with it.

I think we should be more supportive when others try to eat less of this or stops buying this, etc. And if they slip up, it is okay….encourage them to let it go and just get back on track.

Lori and I….

Do not eat meat.

Do not eat fish.

Do not drink milk. (we are intolerant to it)

Do not eat dairy based yogurts or kefir. (we are intolerant)

Do not eat eggs.

Do not eat honey.

Do occasionally have goat cheese.

Do occasionally have bee pollen.

Therefore in many people’s eyes I cannot call myself vegan.

Fine.

I am okay with that, just please stop giving me hell for it.

Yes, I try to buy non-food related products from vegan companies, but again I am not perfect.

I will continue to eat an all plant based diet. I will continue to do my best and support companies that do not harm animals.

But I confess I am no longer labeling myself as a vegan.

I also confess, I used some bad words here. Sorry.

Till next time,

Michelle