What I ate over a couple of weeks *realistic & vegan* Sustainably Vegan 2024-10-14 | ► Preorder my book: The Conscious Kitchen » bit.ly/m/ImmylucasIn today's video I am sharing with you what I eat in a month, where I try new recipes, explore flavours and get prepped for the week ahead. For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► WHAT I EAT IN A WEEK » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@immylucas » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
Preparing for autumn | unravelling projects, preserving food & more Sustainably Vegan 2024-10-10 | ► Preorder my book: The Conscious Kitchen » bit.ly/m/ImmylucasIn today's video we're discussing my new book on how to have a sustainable kitchen, keep it clutter free, ethical and as zero waste as you can. I'll also be unravelling an old knitting project, making something new and preserving food. I try to live as sustainably, minimally and as consciously as possible and so decluttering is a something I strive to reduce the need for in my life. But, things change, bodies evolve, our items may break beyond repair and there may be a need for decluttering. Today we're going to find out!Chapters:00:00 Introduction00:57 Sourdough Starter03:18 Talking about MY BOOK10:08 How to make sauerkraut13:31 Simple brine for any veggie14:14 Unraveling my knitting project18:36 Black Pepper Tofu19:42 A mini rant...sorry22:13 Wild rice & mushroom soup24:09 Back to my knitting project► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► Recipes » Black Pepper Tofu: youtube.com/shorts/LF8fKlyZY0E » Wild Rice & Mushroom soup: youtube.com/shorts/mzBoqpsbqYM► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
Cosy fall 🍂🫶🏻 kitchen restock #cookingfromscratch #veganfood #cozyseason Sustainably Vegan 2024-10-03 | ...
Healthy Food Prep for the week Sustainably Vegan 2024-09-26 | Head to http://thrivemarket.com/SustainablyVegan to receive 30% off your first order + a free gift worth up to $60!In today's video I am sharing with you a food prep for the month, where I try new recipes, explore flavours and get prepped for the week ahead. For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► WHAT I EAT IN A WEEK » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com
Spicy black pepper tofu is my go to #cookingfromscratch #veganrecipes Sustainably Vegan 2024-09-23 | ...
Carrot cake blended oats!! SO GOOD! #cookingfromscratch #veganrecipes Sustainably Vegan 2024-09-20 | ...
Shopping secondhand…very demure #thrifting #thriftstorefinds #upcycle Sustainably Vegan 2024-09-16 | ...
Preparing for autumn | decluttering & making socks Sustainably Vegan 2024-09-12 | The first 1,000 people to click the link will get a full year of Premium membership to Craftsy for only $1.49: go.craftsy.com/sustainablyvegan In today's video we're decluttering my kitchen for autumn, trying to learn to make socks, itemising and assessing why we may need to declutter in the first place. I try to live as sustainably, minimally and as consciously as possible and so decluttering is a something I strive to reduce the need for in my life. But, things change, bodies evolve, our items may break beyond repair and there may be a need for decluttering. Today we're going to find out!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
The perfect blended oats for autumn 🍂 #fallrecipes #cookingfromscratch #veganrecipes Sustainably Vegan 2024-09-11 | ...
use habits to become the main character of your life Sustainably Vegan 2024-08-29 | The first 100 people to sign up with my trainwell (formerly CoPilot) link go.trainwell.net/SustainablyVegan to get 14-days FREE + $25 off on their 1st month!In today's video we're using habits to become the main character of our own lives. We're learning what that means, how to romanticise things and get our acts together. This is episode 3 of my redefining myself in my 30s because just because we get older doesn't mean we are any less valuable and there is so much more we can get out of life!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
Charred tofu skewers 🫶🏻 #cookingfromscratch #veganrecipes #plantbasedonabudget Sustainably Vegan 2024-08-26 | ...
Roasted tomato pesto SO GOOD! #cookingfromscratch #veganrecipes #zerowastekitchen Sustainably Vegan 2024-08-25 | ...
Grow your own sprouts!! #growsprouts #zerowastekitchen #nofoodwaste Sustainably Vegan 2024-08-24 | ...
Single serve pesto focaccia #cookingfromscratch #pesto #quickbread Sustainably Vegan 2024-08-22 | ...
Brie made from almonds!! #veganrecipes #zerowastekitchen #cookingfromscratch Sustainably Vegan 2024-08-21 | Day 16 of 100 Days From Scratch Recipes: Almond BrieIngredients:2 ½ cups almonds⅛ tsp Geotrichum Candidum⅛ tsp Penicillium Candidum2 capsules of 30 billion CFU probiotics (or 4 15 billion CFU probiotic capsules)1.5 Litres water4 Tbsp Lemon juiceSaltCheeseclothNut milk bagContainer with a lid to protect the cheese as it grows mouldBaking paperPut the almonds in a bowl, cover with water and soak overnight. Drain the almonds and remove their skins. Blend the almonds with 1.5litres of water. Strain the liquid through a nut milk bag. Place the strained liquid in a big pot and add the lemon juice. Stir the lemon juice through the liquid thoroughly.Leave the mixture, covered, for 5-6 hours. The lemon will curdle the milk so we can separate the liquid from the curds. Place a cheese cloth over a sieve, and place the sieve on top of a bowl. Gently ladle the curdled liquid into the cheesecloth. Let the liquid slowly drip through. Cover and allow the liquid to drip overnight.The next day you will have your milk curds sitting in the cheesecloth. Transfer to a clean glass container, add the probiotics and other cultures. Mix thoroughly, cover with a loose lid and leave at room temperature for one day.The next day, sterilise a cheesecloth with boiling water. Place it in a bottomless round mould. I use a tart tin. Spoon in the almond curds. Gently fold over the cheesecloth to cover the top of the curds. Place a lid over the top and leave for one day.The next day, remove the mould, and gently peel back the cheesecloth. Sprinkle over a little salt, then place a square of baking paper on top of the cheese, and carefully flip it over. Gently remove the rest of the cheesecloth. Sprinkle a little salt over the other side, replace the lid and leave in a cool place for 1 day.For the next 5 to 7 days, or until the mold has fully grown, you will repeat the following process. Place a piece of baking paper on the cheese and flip it. Replace the lid and leave for 24 hours. Wipe down any moisture that forms on the lid or bowl covering the cheese. After 5-7 days (maybe a little longer), a thick mold should form around the entirety of the cheese. Wrap it up in a couple layers of baking paper and place in the fridge. Allow the almond brie to add for at least 2-5 days. Then enjoy!#vegancheese #almondbrie #slowliving #howtomakecheese #easyrecipes #cookingfromscratch #zerowastekitchen #homemadevegancheese #zerowastekitchen
Mini food prep & what I eat in a week Sustainably Vegan 2024-08-20 | Check out DoneGood here for 10% off: donegood.co/discount/vegan10?utm_medium=influencer&utm_source=youtube&utm_campaign=immy_donegoodIn today's video I am sharing with you a food prep, where I try new recipes, explore flavours and get prepped for the week ahead. For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► WHAT I EAT IN A WEEK » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
Let’s make salsa verde! #cookingfromscratch #veganrecipes #seasonaleating Sustainably Vegan 2024-08-19 | ...
Caramelised 🍑 peach, blended oats ! #cookingfromscratch #veganrecipes Sustainably Vegan 2024-08-18 | ...
The best way to make tempeh!! #cookingfromscratch #veganrecipes #tempeh Sustainably Vegan 2024-08-17 | ...
Poké…for vegans?? #cookingfromscratch #veganrecipes Sustainably Vegan 2024-08-16 | Day 11 of 100 Days From Scratch Recipes: Beet PokeIngredients:6 small beetroots2 bay leaves1 tsp black peppercornsSauce:¼ cup soy sauce (60ml)1 tsp sesame oilJuice of ½ a lime2 cloves of garlic, minced1 thumb of ginger, grated1 tbsp maple syrup2 tbsp rice vinegar2 tbsp mirin4 spring onions, finely choppedHandful of coriander stems, finely chopped2 tbsp sesame seedsScrub the beetroots to remove any dirt. Place them in a pan that has a lid, cover completely with water. Add the bay leaves and black peppercorns and boil for 1 hour, or until soft. Remove the beets and allow to cool. Remove the skin. This should come off easily, but be careful of beet juice. Chop the beets into little squares and set aside.Add the sauce ingredients to a bowl and mix thoroughly. Add the beets and stir. Place them in a jar with a lid and put in the fridge. The beets will be good for at least a week!Follow for Day 12!#veganrecipes #beetroot #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #veganpoke
These remind me of home! #cookingfromscratch #crumpets #veganrecipes Sustainably Vegan 2024-08-15 | Day 10 of 100 Days From Scratch Recipes: CrumpetsIngredients:150g Bread flour150ml water125ml soy milk1 tsp baking powder1 tsp instant yeast½ tsp saltMeasure out the liquid and warm to 110f / 43c. Add the flour, salt & liquid to a bowl and mix. Then add the baking powder, yeast and mix. Cover, and set aside for 15 minutes. Heat a pan with a knob of vegan butter. While that heats, grease 3 small baking tins (these help the crumpets to keep their shape. Once the pan is hot, ladle in about half a ladles worth of mixture into each tin. Wait for the bubbles to form on the top, and for the top to almost completely cook. This will take 3-5 minutes, or longer. Flip over and cook for 2 more minutes.Either serve immediately or allow to cool and toast. Top with butter and jam.Follow for day 11.#veganrecipes #crumpets #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch
Stale bread? Make THIS! #cookingfromscratch #nofoodwaste Sustainably Vegan 2024-08-14 | Day 09 of 100 Days From Scratch Recipes: Peach & Tomato PanzanellaIngredients:Day old bread (however much you have, I used ¼ of a loaf)2 Heirloom tomatoesHandful of cherry tomatoes (use what you have)2 peaches2 nectarines¼ of a red onion, sliced thinly½ cucumber, sliced thinly½ cup EVOO (118ml)¼ cup Red wine vinegar (60ml)3 gloves garlic, mincedHandful of fresh basilSalts & black pepperCut all of your ingredients into roughly the same sized pieces. Add the chopped bread pieces to a bowl, drizzle over some olive oil, salt and pepper. Toss, and fry in a pan for 4-5 minutes, or until golden brown. Place the cucumber, onion, peaches, nectarines, tomatoes and bread in a bowl. Add the chopped basil, garlic cloves, red wine vinegar and olive oil. Mix everything thoroughly. Season, and set aside for an hour for the flavours to develop. Serve!Follow for day 10.#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #peaches #panzanella
Perfect curry noodles #cookingfromscratch #veganrecipes Sustainably Vegan 2024-08-13 | Day 08 of 100 Days From Scratch Recipes: Thai Green Curry NoodlesIngredientsPaste:10 Thai green chillies (seeds and white stem removed for less spice)1 Green bell pepper (optional)1 head of garlic3 small shallotsThumb sized piece of galangalStems of one bunch of coriander (or 3 coriander roots if you can find them)Peel of 1 Makrut lime (or lime if you can find it)2 stalks of lemongrass1 tbsp white peppercorns1 tsp coriander seeds1 tsp cumin seeds1 tsp saltCurry:1 tbsp coconut oil1 large tin of coconut cream (2-3 cups)8 Thai aubergines (or 1 large aubergine cut into chunks)8 Stems of Thai Basil (leaves only, chopped)20 Lime leaves470ml veggie stock4 packets of fresh udon noodles1 pack of tofu1 pack of seafood mushrooms (or any of your choice)5 baby bok choy cut in half or quarters.Toast the coriander & cumin seeds for a few minutes until fragrant. Blitz in a spice grinder then add to a food processor. Add the rest of the paste ingredients to the food processor and blend until it forms a paste.Heat a heavy bottomed pan on medium, and add the coconut oil. Once hot, add the paste and fry for a couple of minutes. Add the coconut cream and cook for 5 minutes. Add the veggie stock, lime leaves and tofu and cook for 15 minutes on medium, low heat. Add the aubergines, mushrooms and bok choy and cook until all of the veggies are tender. Add the thai basil and allow to wilt, then the noodles and mix thoroughly.Serve!Follow for day 09!#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #noodlerecipes #veganthaifood #thaigreencurry
Easy focaccia pizza !! 🍕 #cookingfromscratch #zerowastekitchen Sustainably Vegan 2024-08-12 | Focaccia pizzaDay 07 of 100 Days From Scratch Recipes: Focaccia PizzaIngredients:For the dough:515g Bread flour480g warm water7g yeast10g salt5g Italian seasoningToppings:5-6 shallots, lightly fried½ red bell pepper½ yellow squash½ courgetteHandful of olivesHandful of fresh basil leaves & rocket1 Cup Tomato sauceAdd water and yeast to a mixing bowl, and stir. Add the rest of the ingredients and mix into a shaggy dough. Drizzle over a little olive oil, cover and rest for 30 minutes. Perform one set of stretch and folds. Cover and allow to rise for 30 minutes. Perform one more set of stretch and folds, cover and allow to rise for 30 minutes. Line a baking tray with parchment paper, and drizzle generously with olive oil. Using both hands pull the dough from underneath its middle, upwards, and allow it to coil underneath itself in the baking tray. Drizzle with a little more oil, cover and allow to rise for 1 hour. In the meantime preheat your oven to 425f / 220c.Prepare the toppings. When the dough has risen, oil your hands and create dimples in the dough. Add the tomato sauce, and all of your toppings. Sprinkle over some salt and a little olive oil. Bake in the oven for 30-35 minutes. Remove from the oven and allow to cool. Sprinkle over some fresh basil, and rocket. Slice into chunks and serve.This is a great recipe for picnics, bbqs or any gathering!Follow for day 08!#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #focaccia #easybreadrecipes
Raspberry & pistachio rolls #cookingfromscratch #veganrecipes Sustainably Vegan 2024-08-11 | Rapsberry & pistachio rollsDay 06 of 100 Days From Scratch Recipes: Raspberry & Pistachio RollsIngredients:For the inside:2 tbsp pistachios, blitzed into a powder (with some larger pieces)For the jam: 250g fresh or frozen raspberries60g sugarZest of 1 lemonJuice of ½ lemon1 tbsp cornstarchFrosting:2 heaping tsp of pistachio butter1 cup powdered sugar2 tbsp vegan butter (softened)4oz of vegan cream cheese½ tsp vanillaPinch of saltFor the dough I used the recipe from @sarahsvegankitchen cinnamon rolls.Add your raspberries to a pan with the sugar, lemon zest and juice. Place on medium heat and crush the raspberries until your mixture becomes quite liquidy. Add 1 tbsp of cornstarch and simmer for a few minutes until the jam has thickened a little. For the frosting, mix the cream cheese, vegan butter and pistachio butter together into a smooth paste. Add the powdered sugar and mix thoroughly.Once your dough has doubled in size, lightly flour a surface and roll it out into a rectangle. Layer the jam over the dough, then sprinkle over the powdered pistachios. Starting with the long size roll the dough into a log and cut into 9 equal pieces.Place in a lined pan, and cover for 30 minutes (to double in size). Bake in the oven at 350f for 30-35 mins or until golden brown. Remove from the oven and allow to cool for 10 mins. Then layer over the pistachio frosting, and sprinkle over some remaining pistachio pieces.Serve immediately!! Follow for day 06.#veganrecipes #summerrecipes #zerowastekitchen #easyrecipes #healthyrecipes #sustainableliving #cookingfromscratch #veganrolls #pistachios #raspberries
The MOST perfect protein for vegans #cookingfromscratch #veganrecipes Sustainably Vegan 2024-08-10 | Day 05 of 100 Days From Scratch Recipes: TempehIngredients:2 cups of dried soy beans2 tbsp white distilled vinegar1 packet of starter!When buying starter, buy in small batches so it doesn’t go off. I’ve been using @culturesforhealth as they had good reviews and haven’t gone wrong yet.• Soak soybeans over night• Dehull your soy beans (remove skins and split) if you’re strapped for time you can pulse them in a blender once or twice.• Drain and cook until a little over al dente• Spread out on a baking sheet to dry and cool - some people use a hair dryer to keep the beans warm whilst drying them quickly.• Add your vinegar and stir in• Add your starter and stir thoroughly• Add to the container you’ve chosen to use. Make sure to compress the beans a little. If you’re using plastic there need to be LOTS of holes for air flow. If you’re using glass, place the lid very loosely on top / ajar so air can get in. I like banana leaves or corn husks.• Now it’s time to place in the box you’re using for the fermentation process. I use a bread proofing box at 88f (turning it off after 24 hours). You can use your oven with the light on, an instant pot of the yoghurt mode, or a wooden box. Consistency of heat is important.• After 24 hours the tempeh will be creating its own heat which is why I turn my bread box off. You don’t want it to over heat.• Once it’s ready, divide it into portions. I place half in my freezer and half in my fridge.This process takes a few tries to get it right, so do some research, watch my YouTube video and give it a go! Once you have the traditional down, try making it with other beans, legumes and seeds!I like to use peas (yellow split) because you don’t have to hull them and it saves SO much time!Follow for day 06!#homemadetempeh #sustainableliving #cookingfromscratch #zerowastekitchen #easyveganrecipes #sustainableeating
This miso glazed aubergine is perfection!! #veganrecipes #cookingfromscratch Sustainably Vegan 2024-08-07 | ...
This loaded dip is PERFECT for summer! #foodprep #cookingfromscratch #easyrecipes Sustainably Vegan 2024-08-06 | ...
What I ate this month *realistic, travel & getting sick* Sustainably Vegan 2024-07-28 | ► Preorder my book: The Conscious Kitchen » bit.ly/m/ImmylucasIn today's video I am sharing with you what I eat in a month, where I try new recipes, explore flavours and get prepped for the week ahead. For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► WHAT I EAT IN A WEEK » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
How to make tempeh at home from SCRATCH! Sustainably Vegan 2024-07-02 | In today's video we're making tempeh from scratch, at home!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► How to Make Sourdough Bread » youtu.be/8qdckoe1l8E► WHAT I EAT IN A WEEK » youtu.be/Q-HMjfjOy6U » youtu.be/fCKn85K6I0k » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
Food prep for the week Sustainably Vegan 2024-06-28 | In today's video I am sharing with you a food prep for the month, where I try new recipes, explore flavours and get prepped for the week ahead. For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► How to make Tempeh » youtu.be/ES-e7fRuNu8► WHAT I EAT IN A WEEK » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
Decluttering my entire wardrobe Sustainably Vegan 2024-06-13 | Having the right tools is crucial for my creative process. Acer recently sent me their eco-friendly Aspire Vero 16 laptop with a 16-inch display. It has a large screen yet it’s surprisingly lightweight and perfect for travel. This laptop has truly elevated my editing process with its Intel® Core Ultra processor. Check out the Aspire Vero 16 laptop: Laptop: timf.io/4ceg8XdStore: timf.io/4aU1AuMIn today's video we're decluttering my entire home, evaluating my habits, itemising everything and assessing why we may need to declutter in the first place. I try to live as sustainably, minimally and as consciously as possible and so decluttering is a something I strive to reduce the need for in my life. But, things change, bodies evolve, our items may break beyond repair and there may be a need for decluttering. Today we're going to find out!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
Zero waste habits I ACTUALLY do in summer 🌻♻️ Sustainably Vegan 2024-06-06 | ► Preorder my book: The Conscious Kitchen » bit.ly/m/ImmylucasIn today's video I'm sharing with you the zero waste habits I do on a in summer after trying to live sustainably for 7+ years). From reducing food waste, to minimalist living and beyond. I hope you enjoy this little insight into what I do to live sustainably and reduce waste where I can.► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
Healthy food prep for the week Sustainably Vegan 2024-05-30 | Want to restore the planet's ecosystems and see your impact in monthly videos? The first 500 people to join Planet Wild with my code will get the first month for free at planetwild.com/r/sustainablyvegan/joinIf you want to get to know them better first, check out their latest video: Transforming power lines into thriving ecosystems planetwild.com/r/sustainablyvegan/m15In today's video I am sharing with you a food prep for the month, where I try new recipes, explore flavours and get prepped for the week ahead. For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► WHAT I EAT IN A WEEK » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
What I eat in a week *chaotic but realistic* Sustainably Vegan 2024-05-24 | Check out AWWA here: awwaperiodcare.com/en-us Use code "Imogen" for 15% offIn today's video I am sharing with you what I eat in a week, where I try new recipes, explore flavours and get prepped for the week ahead. For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for summer, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!► Preorder my book: The Conscious Kitchen » bit.ly/m/Immylucas► FOOD PREP FOR THE MONTH » youtu.be/OkucfpfsNk8 » youtu.be/-mhLPSxkNP8 » youtu.be/Pf45K6mD2NE► WHAT I EAT IN A WEEK » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q ► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan ► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ► Discount codes! » Use code, “IMMY20” to get 20% off Plaine Products (zero waste): plaineproducts.com/ref/imogenlucas1 » Get $50 off groceries at PineMelon in Denver or Boulder: pnmln.onelink.me/EOQu/m538l9kt?referralCode=I-SUSTAINABLYVEGAN » 15% off my favourite woman & Indigenous owned period undies:http://awwaperiodcare.com/IMOGEN►For business inquiries: info@immylucas.com #lowimpactliving #lowimpactmovement
Rediscovering my creativity in my 30s Sustainably Vegan 2024-05-19 | ► Preorder my book: The Conscious Kitchen » bit.ly/m/ImmylucasIn today's video I wanted to share my honest experience of starting new hobbies in your 30s. As a 30 something woman I am on a journey of rediscovery. To figure out who I am now, what I love doing and how I can make the most out of life.► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan ► GET CONNECTED » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com #lowimpactliving #lowimpactmovement
What I eat in a week *realisitc & healthy* Sustainably Vegan 2024-05-08 | ► Preorder my book: The Conscious Kitchen » bit.ly/m/ImmylucasGet $50 of FREE groceries and support local makers at Pine Melon using code: I-SUSTAINABLYVEGAN Click the link: pnmln.onelink.me/EOQu/m538l9kt?referralCode=I-SUSTAINABLYVEGANIn today's video I am sharing with you what I eat in a week, where I try new recipes, explore flavours and get prepped for the week ahead. For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!► FOOD PREP FOR THE MONTH » youtu.be/OkucfpfsNk8 » youtu.be/-mhLPSxkNP8 » youtu.be/Pf45K6mD2NE► WHAT I EAT IN A WEEK » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q ► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan ► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ► Discount codes! » Use code, “IMMY20” to get 20% off Plaine Products (zero waste): plaineproducts.com/ref/imogenlucas1 » Get $50 off groceries at PineMelon in Denver or Boulder: pnmln.onelink.me/EOQu/m538l9kt?referralCode=I-SUSTAINABLYVEGAN » 15% off my favourite woman & Indigenous owned period undies:http://awwaperiodcare.com/IMOGEN►For business inquiries: info@immylucas.com #lowimpactliving #lowimpactmovement
Spring food prep for the week 🌸 #zerowaste #kitchenrestock #shorts Sustainably Vegan 2024-05-01 | ...
Food prep for the month Sustainably Vegan 2024-04-28 | ► Preorder my book: The Conscious Kitchen » bit.ly/m/ImmylucasIn today's video I am sharing with you a food prep for the month, where I try new recipes, explore flavours and get prepped for the week ahead. For me sustainable living is always about cooking from scratch where possible, valuing what you own, introducing minimalist ideals by keeping our space free of unwanted items and lowering our waste wherever possible. Zero waste living is something I strive for. Meal prepping for autumn, learning new skills and minimising wherever I can. I hope you enjoy this calm cooking video!► Discount codes!» Get $50 off groceries at PineMelon in Denver or Boulder with code SUSTAINABLYVEGAN: pnmln.onelink.me/EOQu/m538l9kt?referralCode=I-SUSTAINABLYVEGAN► Recipes » Beginner sourdough video: youtu.be/8qdckoe1l8E » thekoreanvegan.com/favorite-kimchi-time » themediterraneandish.com/preserved-lemons► WHAT I EAT IN A WEEK » youtu.be/2Aq1No-msVU » youtu.be/L1dePjp5rLY » youtu.be/QAj19wCvk2Q► JOIN ME DAILY ON INSTAGRAM » Instagram: instagram.com/sustainably_vegan► GET CONNECTED » Instagram: instagram.com/sustainably_vegan » TikTok: tiktok.com/@sustainablyvegan » Patreon: patreon.com/sustainablyvegan ►For business inquiries: info@immylucas.com#lowimpactliving #lowimpactmovement
