Sustainably Vegan
Weekly kitchen restock | experimenting with new recipes!
updated
» bit.ly/m/Immylucas
In 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
» bit.ly/m/Immylucas
In 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 Introduction
00:57 Sourdough Starter
03:18 Talking about MY BOOK
10:08 How to make sauerkraut
13:31 Simple brine for any veggie
14:14 Unraveling my knitting project
18:36 Black Pepper Tofu
19:42 A mini rant...sorry
22:13 Wild rice & mushroom soup
24:09 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
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
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
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
Ingredients:
2 ½ cups almonds
⅛ tsp Geotrichum Candidum
⅛ tsp Penicillium Candidum
2 capsules of 30 billion CFU probiotics (or 4 15 billion CFU probiotic capsules)
1.5 Litres water
4 Tbsp Lemon juice
Salt
Cheesecloth
Nut milk bag
Container with a lid to protect the cheese as it grows mould
Baking paper
Put 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
In 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
Ingredients:
6 small beetroots
2 bay leaves
1 tsp black peppercorns
Sauce:
¼ cup soy sauce (60ml)
1 tsp sesame oil
Juice of ½ a lime
2 cloves of garlic, minced
1 thumb of ginger, grated
1 tbsp maple syrup
2 tbsp rice vinegar
2 tbsp mirin
4 spring onions, finely chopped
Handful of coriander stems, finely chopped
2 tbsp sesame seeds
Scrub 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
Ingredients:
150g Bread flour
150ml water
125ml soy milk
1 tsp baking powder
1 tsp instant yeast
½ tsp salt
Measure 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
Ingredients:
Day old bread (however much you have, I used ¼ of a loaf)
2 Heirloom tomatoes
Handful of cherry tomatoes (use what you have)
2 peaches
2 nectarines
¼ of a red onion, sliced thinly
½ cucumber, sliced thinly
½ cup EVOO (118ml)
¼ cup Red wine vinegar (60ml)
3 gloves garlic, minced
Handful of fresh basil
Salts & black pepper
Cut 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
Ingredients
Paste:
10 Thai green chillies (seeds and white stem removed for less spice)
1 Green bell pepper (optional)
1 head of garlic
3 small shallots
Thumb sized piece of galangal
Stems 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 lemongrass
1 tbsp white peppercorns
1 tsp coriander seeds
1 tsp cumin seeds
1 tsp salt
Curry:
1 tbsp coconut oil
1 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 leaves
470ml veggie stock
4 packets of fresh udon noodles
1 pack of tofu
1 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
Day 07 of 100 Days From Scratch Recipes: Focaccia Pizza
Ingredients:
For the dough:
515g Bread flour
480g warm water
7g yeast
10g salt
5g Italian seasoning
Toppings:
5-6 shallots, lightly fried
½ red bell pepper
½ yellow squash
½ courgette
Handful of olives
Handful of fresh basil leaves & rocket
1 Cup Tomato sauce
Add 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
Day 06 of 100 Days From Scratch Recipes: Raspberry & Pistachio Rolls
Ingredients:
For the inside:
2 tbsp pistachios, blitzed into a powder (with some larger pieces)
For the jam:
250g fresh or frozen raspberries
60g sugar
Zest of 1 lemon
Juice of ½ lemon
1 tbsp cornstarch
Frosting:
2 heaping tsp of pistachio butter
1 cup powdered sugar
2 tbsp vegan butter (softened)
4oz of vegan cream cheese
½ tsp vanilla
Pinch of salt
For 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
Ingredients:
2 cups of dried soy beans
2 tbsp white distilled vinegar
1 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
» bit.ly/m/Immylucas
In 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
► 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
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
Laptop: timf.io/4ceg8Xd
Store: timf.io/4aU1AuM
In 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
» bit.ly/m/Immylucas
In 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
If you want to get to know them better first, check out their latest video: Transforming power lines into thriving ecosystems planetwild.com/r/sustainablyvegan/m15
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
#lowimpactliving #lowimpactmovement
Use code "Imogen" for 15% off
In 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
» bit.ly/m/Immylucas
In 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
» bit.ly/m/Immylucas
Get $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-SUSTAINABLYVEGAN
In 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
» bit.ly/m/Immylucas
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!
► 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
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