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Dessert

The Easiest Blueberry Crisp | Vegan + Gluten Free

May 10, 2019 By julia

This really is the EASIEST Blueberry Crisp. That’s all I gotta say.

Actually, there’s more.

It’s really delicious

It packs lots of nutrients

It’s the perfect light dessert for a special occasion (enter: Mother’s Day).

 

At just 11 ingredients (a few of those being spices), this epic dessert will take you 10 minutes to prep, and no time to devour.

If you’re looking for a way to spread the love to your fave gal this Mother’s Day, HERE IT IS.

Top it off with super healthy, creamy banana ice cream!

I could eat this for breakfast. Let’s change that to I will… and you should too.

Ok, signing off, Happy Mother’s Day to all of you amazing Mama’s out there!!


The Easiest Blueberry Crisp | Vegan
 
Save Print
Prep time
10 mins
Cook time
30 mins
Total time
40 mins
 
A light dessert for a special day. Simple, delicious and ready in 45!
Author: Jules
Recipe type: dessert
Serves: 5
Ingredients

  • Filling:
  • 3 cups blueberries (frozen)
  • 2 tbsp fresh orange juice
  • ½ tsp orange zest
  • 1 tbsp maple syrup
  • 2 tbsp arrowroot powder (sub flour or cornstarch)
  • 1 tsp cinnamon

  • Topping:
  • 2 cups gluten free oats
  • 1 cup coconut ribbons or shreds
  • ½ tsp salt
  • ½ cup coconut sugar
  • 3 tbsp coconut oil

  • Banana Ice Cream:
  • 4-5 frozen bananas
Instructions
  1. Pre-heat oven to 375°F.
  2. Blend half the coconut (1/2 cup), half the oats (1 cup), coconut sugar and salt until a flour texture forms.
  3. Pour into a bowl. Mix in the rest of the oats, the coconut, and the coconut oil.
  4. Pick out your favourite 9 inch (in diameter) pie plate and mix all filling ingredients together.
  5. Pour the topping over top and spread out to the edges.
  6. Bake for 30-35 minutes
  7. Let cool 10 minutes while you make you banana ice cream
  8. For banana ice cream, put the frozen bananas in your food processor and let sit for 5 minutes to thaw a bit! Then blend until cream-ified.
  9. Head here for different 'nana ice cream flavour ideas
  10. Serve it up!
3.5.3226

Tag me if you make this! (@hookedonplants on instagram)

I love seeing your recipes.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Need a guide towards a plant-based lifestyle? Try the MostlyPlants program.

Try the #PlantsForAWeek challenge by grabbing my new E-Book

 

Filed Under: Breakfast, Dessert, Gluten Free, Holidays, Recipes, Spring, Summer, Uncategorized Tagged With: berry crisp, blueberry crisp, crisp, crumble, easiest blueberry crisp, easy dessert, gluten free dessert, hooked on plants, light dessert, Mother's Day Dessert, spring dessert, vegan dessert

Interview with Vegan Registered Dietician: Pamela Fergusson + Tahini Brownies

March 21, 2019 By julia

Pamela Fergusson a Vegan Registered Dietician with a PhD in nutrition, and a Mama of 4!
In her 15 years of experience in changing lives through better nutrition, she’s worked as a lecturer in nutrition at the Liverpool School of Tropical Medicine and Ryerson University.
Let’s just say, her experience with plant-based nutrition is vast!!
Her blog and instagram ( @drpamela_rd ) are both incredibly informative, making the plant-based lifestyle approachable, fun and delicious.
Her instastories are always a go-to where she backs her facts with stats and studies, and simplifies delicious and nutritious vegan meals. She recently moved out of the city and into the mountains, and now bases her private practice out of Nelson BC.
Well, I put it out to all of you over on my @hookedonplants Instastories:
What do you want me to ask a vegan dietician!?
Here are some questions you wanted answers to (some of these questions have been answered in other areas of my instagram and blog, but I’m excited to hear it in the words of the amazing Pamela!):
You asked:
What is the best way to get Calcium and Vitamin D without dairy?
Pamela answered:
Calcium can be found in a wide variety of plant foods, including tahini, apricots, kale and tofu. One of the best ways to get it, though, is by drinking a fortified plant-based milk. In Canada, those will also be fortified with vitamin D2. Vitamin D3 is better absorbed, but you will need to get that through a supplement. The best source of vitamin D is the sun! You’ll need 20 mins of spring/summer or autumn exposure with no sunscreen.
You asked:
Should I limit fruit sugar? 
Pamela answered:
Fructose is the sugar in fruit and it is metabolized in the liver. Please don’t limit your intake of fruit. The sugar in fruit is just one of the nutrients found in nature’s candy.  You will also be getting fibre, vitamins, minerals and phytonutrients. You should, however, limit your intake of high fructose corn syrup. That stuff is stripped of any additional helpful nutrients and increases your risk of chronic disease.
 
You asked:
What is your view on the animal-based Keto diet and the vegan Keto diet?
Pamela answered:
I’m very cautious about the keto diet in general. I think the research is still very new and unfortunately so many people are attracted to the ‘dirty keto’ involving meals like steak slathered in butter. My advice, if you are trying keto, is make sure your fibre intake is still high.
 
You asked:
What plant milk is the best to give babies?
Pamela answered:
When introducing a milk to children’s diets, the recommendation in Canada for families wishing to avoid dairy is to continue with soy-based formula until your children are two years of age.  Remember that continuing to breastfeed, along with complementary solid foods is a wonderful source of nutrition for your baby, to two years of age and beyond.
Some parents don’t want to offer formula to their babies, and would prefer to offer a milk. At the moment, fortified soy milk is the only milk that offers the calcium, vitamin D and the protein that your baby will benefit from. You can look to other sources for healthy fats. One tip is to blend hemp hearts into your store-bought soy milk to bump up the nutrition, including protein, and healthy fats including omega-3s.
 
You asked:
What can be done to help reduce and bloating throughout the day on a vegan diet?
Pamela answered:
Keeping your portions small is a good idea. Try a gentle approach to intermittent fasting of 12 hours of eating window and then 12 hours of fasting. If that works well, you might want to extend your daily fast slightly to 14 or even 16 hours. Increase your fibre intake slowly.
You asked:
I went vegan for a few months, but felt really tired. What was I doing wrong?
Pamela answered:
It’s unusual for a dietary change to affect you so quickly. This points to the idea that you might not have been eating enough calories. Plant foods are mostly lower in calorie density than animal foods are, and you may need to increase portions of frequency of meals when you go vegan. Longer term, fatigue may be a sign of iron or B12 deficiency, but that takes a long time to develop. You can always ask your doctor to check your blood work if you have any concerns. I recommend annual bloodwork to my clients if possible.
 
You asked:
Why do vegans need to supplement B12?
Pamela answered:
B12 is derived from bacteria. So, although meat is a source of B12, cows and pigs don’t produce it themselves, they simply store it in their tissues. Also, many farmers supplement their animal’s diets with B12. There is no B12 in plants, so we need to get it from supplements or fortified foods.
 
You asked:
What other supplements do you recommend everyone takes on a vegan diet?
Pamela answered:
B12, Vitamin D in the winter and possibly a vegan omega 3 (DHA/EPA).
*Side note: Complement has all three in one. Head here and use the code ‘hookedonplants’ for 10% off at the check out.*

Enough talk, it’s time for Pamela’s brownies

 

Pamela Fergusson's Fudgey Tahini Brownies
 
Save Print
Prep time
20 mins
Cook time
30 mins
Total time
50 mins
 
Super dense brownies with benefits! Perfect for the lunch box.
Author: Jules
Recipe type: dessert, snack
Serves: 12
Ingredients
  • 1 cup white sugar (can sub ½ coconut sugar. Batter will be extra dense and a bit fudge-y)
  • ½ cup brown or coconut sugar
  • 1¾ cup flour can use 50/50 white/whole wheat
  • 1 cup unsweetened cocoa powder
  • ½ tsp baking soda
  • 2 flax eggs (1 tbsp ground flax and 3 tbsp water or aquafaba per 'egg')
  • ¼ cup apple sauce
  • ½ cup tahini
  • ¾ cup plant based milk
  • 1 tbsp lemon juice or vinegar
  • 2 tsp vanila
  • 1 cup boiling hot coffee
Instructions
  1. Preheat oven to 350F
  2. Mix flax eggs and set aside to gel while you prepare the other ingredients
  3. Add lemon juice or vinegar to your plant-based milk. Set aside for 10 mins to sour. This will improve the flavour of the brownies (like vegan buttermilk!)
  4. Mix your dry ingredients in a bowl so they are evenly distributed.
  5. Add the wet ingredients to the dry (don't forget the flax eggs), EXCEPT for the coffee, save that til last. Hand mix gently with a spoon until well combined, but don't over-mix.
  6. Pour in the coffee and mix gently. Batter will be wet. Don't worry!
  7. Grease a 9X13 in baking pan or line it with baking paper.
  8. Pour batter into prepared pan and bake at 350F for 30 mins, until a cake tester comes out clean. Cool in the pan for 10 minutes and then turn onto a wire rack to complete cooling.
  9. Enjoy warm! With vegan ice cream. Life is delicious.
Notes
Top with vegan chocolate chips or coconut chips!
3.5.3226

 

Tag @hookedonplants and @drpamela_rd if you make this! We love seeing your creations.

For more inspiration and info on eating plant-based, sign up to my emails for bi-weekly inspiration, recipes, plus a free PDF on How to Get Hooked On Plants!

Try the #PlantsForAWeek challenge by grabbing my new E-Book

 

Filed Under: Dessert, Hooked On People Interviews, Oil Free, Recipes, Salt Free, Snacks, Uncategorized Tagged With: brownies, dietician interview, easy vegan dessert, fudgey brownies, hooked on people, lunch box brownies, nutrition interview, pamela fergusson, tahini brownies, vegan brownies, vegan dietician, vegan RD, vegan snack

Ginger Coconut Kombucha Float

February 21, 2019 By julia

Time to float on!  Kombucha float style!

Today we’re getting our float on… the easiest way ever.

2 ingredients (3 if you count the berries on top), a satisfying pour, and a super delicious spoonful of bubbles n’ cream!

Just like you might remember, but minus the pop n’ dairy.

Have at er’ kids!

Simple as:

  1. Scoop
  2. Pour
  3. Spoon

Today we’re using the Ginger Kombucha by Rise!! Their Rose Shizandra or Maple Blueberry boosh’s would be a great idea too.

I do make my own boosh, but it’s not always ready to go, and… I really like this kind. You can find Rise in most grocery stores these days, and this ginger one goes deliciously with the vanilla coconut ice cream (by Coconut Bliss).

Que the nostalgia, cuz here’s a taste of childhood in the summer!!


Ginger Vanilla Kombucha Float
 
Save Print
Prep time
1 min
Total time
1 min
 
The easiest recipe you'll ever make?! A great one for the kids, and one to excite that child within you.
Author: Jules
Recipe type: dessert, snack
Serves: 2
Ingredients
  • 2 cups of kombucha (used Ginger Rise Kombucha)
  • 6-8 scoops of vegan ice cream (used Vanilla Coconut Bliss)
  • Blueberries to top.
Instructions
  1. Scoop your ice cream into your 2 cups.
  2. Pour the boosh all over.
  3. Sprinkle those blueberries on top!
3.5.3226

If you make this, tag @hookedonplants so I can see your creation!

Filed Under: Dessert, Drinks, Oil Free, Recipes, Snacks, Summer Tagged With: coconut bliss, easy recipe, easy vegan dessert, ice cream float, kid recipes, kombucha, kombucha float, plant based dessert, ready in no time, rise kombucha, vegan dessert, vegan float

Raw Vegan Raspberry Chocolate Mousse Dream Pie

January 31, 2019 By julia

This is nothing less than a dream. Raw Vegan Raspberry Chocolate Mousse Dream Pie…

A mouthful…of deliciousness.

Raspberry top layer.

Velvety chocolate mid-layer.

Date crust with a hint of orange for the base.

Grandma Joyce was pretty amazed by this birthday pie for her 89th! So amazed that she ate it for breakfast the next 3 days, as a side to her green smoothie. Sounds like the perfect breakfast to me;)

It’s easy to make and is the definition of ‘melt in your mouth’.

Serve it up with some berries, and maybe even some of this Coco Whip or Aquafaba Whip?!

Holy dreamy moly.

More proof that you don’t need heavy cream, butter, eggs or milk to create a sultry, dense, creamy, decadent dessert!!

Avocados for the win.


Chocolate Avocado Mousse Cake
 
Save Print
Prep time
25 mins
Total time
25 mins
 
A velvety pie with all the decadent feels. It doesn't need baking, it doesn't come with any dairy, yet it brings a whole lot of 'mmmmm's and 'wow's!
Author: Jules
Recipe type: dessert, pie
Serves: 8-10
Ingredients

  • Crust:
  • 1½ cup dates
  • 1¼ cup oats
  • ¾ cup walnuts
  • 2 tsp orange zest
  • 1 tsp vanilla
  • pinch of salt

  • Chocolate Mousse Filling:
  • 4 ripe avocados
  • ½ cup cacao (or cocoa)
  • ¼ cup maple syrup
  • pinch of salt

  • Raspberry Dream Layer:
  • 1 ripe avocado
  • ¼ cup maple syrup
  • 1 heaping cup raspberries
  • 1 ripe banana

  • Optional Toppings:
  • Blackberries
  • Walnuts
Instructions
  1. In your food processor, blend all crust ingredients together until combined. It should be a crumbly but sticky consistency.
  2. Line a spring form pan with parchment paper. I cut a circle, then two thick strips. Place the strips down first as an 'X', then layer the circle on top.
  3. Press the crust into the pan evenly (use wet fingers to prevent stickiness), then put it in the freezer while you do the next step.
  4. In your food processor, blend all Chocolate Mousse ingredients for 1 minute in your food processor, until it's silky smooth.
  5. Pour this mousse into your spring form pan.
  6. Place in the freezer again while you make the next layer.
  7. In your food processor, blend all Raspberry Dream layer ingredients together until smooth.
  8. Pour the raspberry layer over the chocolate layer. Spread evenly with a spatula.
  9. Place the pie into the freezer for at least 30 minutes.
  10. When you're ready to serve, remove it from the spring form pan to a pie plate, then spruce it up with more berries and extra walnuts.
  11. Whip up Coconut Whip orAquafaba Whip if you want!
Notes
Prep time doesn't count the 30 minutes in the freezer before serving
3.5.3226

 

Tag @hookedonplants on instagram if you make this!

I love seeing your recipes.

Filed Under: Dessert, Gluten Free, Oil Free, Raw, Recipes, Uncategorized Tagged With: birthday pie, chocolate avocado mousse pie, chocolate avocado pie, chocolate pie, Chocolate Raspberry Dream Pie, dairy free dessert, date crust, dessert, easy dessert, hooked on plants, no bake dessert, raspberry dream pie, raspberry pie, raw pie, raw vegan dessert, raw vegan pie, vegan pie

Peanut Butter Quinoa Cookies | Vegan + Protein Packed

January 24, 2019 By julia

When that cookie craving kicks in, but your brain is tellin’ you no.

Well, you can say yes to these munchkins. These peanut butter quinoa cookies are perfect for packing in your adventure bag or your school lunch, but they’re still a winner when it comes to oat milk and cookie dippin’ for dessert.

First of all, quinoa is a complete protein, and then that peanut butter adds even more of a plant protein punch.

Protein protein protein.

On a plant-based diet, you don’t have to worry too much about protein. It’s in every single whole plant food in the perfect package with fibre, phytonutrients, micronutrients, vitamins, minerals and water content. Protein from meat comes in a package that still has vitamins, minerals and some water content, but it also comes with cholesterol, much more saturated fat, natural and sometimes artificial hormones, and more often than not, antibiotics, all without any fibre.

Over all, humans need .8 or .9 grams of protein per healthy kG of body weight per day.

To figure out how much you need, multiply your ideal weight in pounds by 4 then divide by 10.

Example: 125lbs x 4 = 500 / 10 = 50g of protein per day for a 125lb person. This is more than enough per day.

You can go on to Cronometer to punch in a regular day of eating, just to get an idea of how easy it is to get that much protein.

If you’re keen to explore this a bit more, this Dr. Gregor resource is amazing.

Plant Proof also wrote up a great post all about protein.

Worrying about getting enough protein is one stress we can all easily live with out. Not getting enough protein, is a simple issue of not eating enough calories. So, unless we’re trying to bulk up at the gym (getting just enough, and not over dosing is key here) or we’re growing older, there’s no need to spend much time focusing on getting enough protein.

Especially if you chow down on these cookies!

By the way, they’ll be crisp on the outside, chewing on the inside for the first day, but when you store them in a cookie jar, they’ll get a big cakier (which I don’t mind at all).

Dip away, or enjoy on a mountain top!


Peanut Butter Quinoa Cookies | Vegan + Protein Packed
 
Save Print
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
 
A cookie that packed a protein punch! Perfect for the vegan lunch box.
Author: Jules
Cuisine: dessert, snack
Serves: 16
Ingredients

  • Wet Ingredients
  • 2 cups quinoa, pre-cooked
  • ½ cup plant milk (I used oat)
  • ¼ tsp vanilla
  • 1 tbsp vegan butter (melted)
  • 1 ripe banana
  • ¼ cup smooth peanut butter
  • 2 flax eggs (mix 2 tbsp ground flax with 6 tbsp water, let sit 5 minutes)
  • ¼ cup maple syrup

  • Dry Ingredients:
  • ¾ cup flour (whole wheat or gluten free oats blended to a flour!)
  • ¼ cup Complement Protein (Use 'hookedonplants' for a discount)
  • ½ cup coconut sugar
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 tsp cinnamon
  • pinch of sea salt
  • ½ cup vegan chocolate chips
  • ½ cup pecans or walnuts, chopped
Instructions
  1. Pre-heat oven to 350°F
  2. Make your flax egg if you haven't already.
  3. In your blender, blend all wet ingredients.
  4. In your kitchen mixer, with the whisk attachment, mix together dry ingredients (or use a good ol' whisk, arm power and a big bowl).
  5. Add the wet ingredients to the dry ingredient bowl and mix until well combined.
  6. Scoop cookies (about 2 tbsp of dough per cookie) onto a parchment covered tray (or reusable baking mat). Press them down! They won't spread into each other.
  7. Bake for 15 minutes.
  8. Remove from oven and let cool for 2 minutes, then transfer to a cookie cooling rack.
  9. They will be crisp on the outside and chewy on the inside!
  10. Store in a cookie jar with parchment paper (to help absorb some moisture). The next day they will be a bit cakier, but still so delicious!
3.5.3226

Sign up for the 80/20 Plants App to start your plant-based journey!

Filed Under: Dessert, Gluten Free, Recipes, Snacks, Uncategorized Tagged With: cookies, peanut butter cookies, peanut butter quinoa cookies, plant-based snack, protein packed cookies, quinoa dessert, vegan cookies, vegan dessert, vegan lunch box, vegan peanut butter quinoa cookies, vegan quinoa cookies, vegan snack

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WELCOME

welcome-julia-murray

Hi, I'm Julia! I like to simplify plant-based eating and make yummy recipes. I'm a Registered Holistic Nutritionist, certified plant-based chef, Olympian, and I make cereal (Jules Fuel). Enjoy! Read more

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Instagram

hookedonplants

🌱 Olympian | Chill Vegan | RHN & Chef
🏠 Whistler Realtor @jules.eliz.murray @living.in.whistler
☀️ Retreats

Who wants a cat?! 🐈‍⬛ Adopt Turnip & Parsn Who wants a cat?! 🐈‍⬛ 
Adopt Turnip & Parsnip :) 

Check out their bios on @whistlerwag website under Adoptables. 

Why buy when you can rescue these cuties !? 

Did you know when you work with us (Team Longmuir Murray @living.in.whistler - to find or sell your home in Whistler, a part of our closing gift alwayyyys is a donation to @whistlerwag ❤️ 

Who here is ALSO quite obsessed with all animals? 

#animalrescue #whistleranimals #adopt #catrescue
Pro tip: Stay consistent. You’ve got this 🐾 Pro tip: Stay consistent. You’ve got this 🐾

P.S. Wondering what all the cuteness is about?

Only for the bestest dog food ever: @virchewdogs
🇨🇦 Woman-founded
🚚 Delivered to our door
🌱 Plant-powered
🧴 Perfect for sensitive skin (just ask Zak)

Use code hookedonplants for a discount — link in bio or just message us ‘DOG FOOD’ & we’ll send more info. 

~ With love, Zak & Tez 🐶💛
Whistler people! Name where this is from & I’ll Whistler people! Name where this is from & I’ll give you extra high fives today 🏆 
The OG rainbow collard wrap 🤤 

PS: if I were to create a Whistler Vegan Guide, drop in the comments what can’t be missed ??!!

#whistlerveganguide #whistlervegan #veganwhistler #plantbasedfinds #plantbasedwhistler #vegantravel
15 Minute Protein-Packed Vegan Pesto ChickUn Fettu 15 Minute Protein-Packed Vegan Pesto ChickUn Fettuccine 

1) Soak soy curls in water for 10 mins, then strain and pan-fry in olive oil & @bragg liquid aminos
2) In a pan, sauté 1 onion, lots of crushed garlic, 8-10 sliced mushrooms 
3) Add vegan pesto (used @love.legrand), nutritional yeast, and the pan fried soy curls to that pan. 
4) Boil pasta of choice (drop your fave pasta below… macaroni? Penne? Fettuccini?
5) Strain then pour pasta into the pan of goodness & mixy mixy
*** optional: add mushroom benefits with 1 tbsp each of @staywyldorganics Immunity Blend powder, and extra protein with @complement unflavoured protein powder. Use ‘hookedonplants’ for a discount - links in bio. 

 
🤤 Devour. 

Anything can be veganized. 👌 

📌 Save this for your next 15 minute dinner recipe idea.

#vegandinner #veganpasta #pestopasta #15minuterecipe #easyrecipe #easyveganrecipe
Ok, I’m biased… but this mama has to be the mo Ok, I’m biased… but this mama has to be the most inspiring plant-based athlete out there.

@stephaniejdsloan always supporting, motivating, moving, adventuring (in braids), and top-cheffing it up with the goodness of whole plant foods.

Happy Mother’s Day to all the amazing mama’s out there. 💕 

#momsrule  #nomeatathlete
#plantbasedathlete #veganmom #mothersday
This isn’t just any tofu scramble… it’s next This isn’t just any tofu scramble… it’s next-level creamy and eggy thanks to 2 secret weapons:

🥄 Hummus for texture 
🧂 Black salt (kala namak) for that eggy flava flave

Serve it up with avo, tomato, and a drizzle of hot sauce for the ultimate #MothersDayBrunch moment 🥑🔥

🌱 Tofu Scramble Recipe - from the #hookedonplantsarchives 

Ingredients:
	•	½ large yellow onion, diced
	•	2 cloves garlic
	•	6 white mushrooms, sliced
	•	1 red pepper, diced
	•	1 tsp each: garlic powder, onion powder, paprika
	•	½ tsp turmeric
	•	1 tsp cumin
	•	½ tsp black salt (kala namak)
	•	¼–½ cup nutritional yeast
	•	½ cup hummus (use your fave — or try my Roasted Garlic one!)
	•	1 block medium or soft tofu (~350g)

Directions:
	1.	Sauté onion in a hot pan (no oil needed). Let it brown, then splash with water to deglaze as needed.
	2.	Add mushrooms, garlic, and red pepper. Cook for a few minutes.
	3.	Stir in spices + ¼ cup water.
	4.	Add hummus and mix until incorporated.
	5.	Crumble tofu into the pan with your hands (tiny crumbles = perfect texture).
	6.	Stir everything together and cook for a few more minutes until golden and hot.

Top with avo, tomato slices, hot sauce… or wrap it up in a tortilla 🌯

💌 Save this for your next brunch or breakfast for dinner (the best) and tag @hookedonplants if you make it!

#TofuScramble #VeganBrunch #EasyVeganMeals #HookedOnPlants #MothersDay #HummusHack #TofuScramble #BreakfastforDinner #PlantBasedProtein #VeganComfortFood #WeekendEats
… vegan for a decade and she’s still kickin’ … vegan for a decade and she’s still kickin’ 👌 

Plants have all the protein 🌱 💥 Who here is early in their plant-based journey? Need some tips? 

🐾 PS: These rescue dogs are thriving on plants too. Check the link in bio for info 🐾 

#vegan #veganolympian #plantbased #plantbasedtips #vegannutrition @virchewdogs
@alohaanimalsanctuary needs support right now. ➡ @alohaanimalsanctuary needs support right now.
➡️The GoFundMe page is linked in @alohaanimalsanctuary bio.

A few years ago, I had the beautiful experience of volunteering with Aloha Animal Sanctuary, and supporting their team with @complement products to help the volunteers and founders thrive—so they could give their best selves to the animals.

It’s a dream of mine to spend more time physically supporting farm sanctuaries. 
And to have my own one day… 💫 
… to rescue animals like the lucky ones you see here, living out their best lives.
Just putting that out there 🌱✨

💪🏽 The work, love and energy the founders have poured into Aloha is incredibly inspiring, but it comes with its challenges… Funding expenses being the main one. 

If you’ve got even $5 to spare, it could make a huge difference in helping save Aloha.

Since I don’t have my own sanctuary (yet!), the least I can do is share, volunteer, and spread the word.

& look back on the cute animal pics from my few days there. 

🐾 Hug a dog today. 
🐾Reconnect with the magic animals bring into this world.
🐾Donate if you can. 
🐾Visit a sanctuary. 
🐾Support the people doing this heart-led work.

🩵🐖🐓🐐
Need a serotonin boost? Hug a dog today. 10/10 re Need a serotonin boost? Hug a dog today. 
10/10 recommend.

PS: dogs can thrive on plant-based diet and it may actually extend their life 🎉 If you have sensitive pups, or don’t feel like feeding other animals to your family animals or want to try a more sustainable dog food for 🌍 try feeding them a vegan option. Check out the studies on @virchewdogs site, and try their starter pack (link in bio). Developed with vegetarians. Feel free to use ‘hookedonplants’ for a discount. 

Zak & Tez just love it. 
Tez actually vibrates with excitement every time. 😆 

#vegandogs #plantbaseddogs #dogfood #vegandogfood#adoptdontshop #rescuedogs #rescuedogsrule
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