Happy World Vegan Day, everyone!
One of the things I’m loving most about the “My Vegan Story” series is how many people I get to meet through it! Several of you have emailed me, telling me a little bit about yourself or how the Vegan Story series inspire you. I absolutely love that- keep them coming! This series also introduced me to Lynette Cowie of Va Va Vegan. She used the online “My Vegan Story Questionnaire” to tell her vegan story and sent it in to me. Lynette’s submission introduced me to her site and I’ve loved reading I’m sure you all will find that her story is both unique and relatable at the same time.
MY VEGAN STORY
Thank you, Kristy, for your inspirations, posts and the opportunity to share the love by sharing personal stories. Don’t you just love that I have the word COW in my name, I do! So here’s my story, which actually started with cows!
WHAT FIRST INSPIRED YOU TO GO VEGAN?
As little as 3 years ago the only vegan I knew of was Ellen Degeneres. Then I wrote a magazine article entitled, ‘Leather Costs The Earth’. (I’m a personal stylist & at the time a monthly fashion magazine contributor). It was what I learnt through researching the leather industry that exposed me to vegan fashion. This was the starting point to so much more
DESCRIBE YOUR TRANSITION TO VEGANISM.
Although I stopped eating meat on beginning to research the article, it was a 10-month vegetarian to vegan process of fact finding and learning. As a mother and a stylist, who at the time revered leather shoes, I needed the facts, tapping into all the abundant teachings out there, to see that living a vegan lifestyle is not only compassionate but healthful and stylish.
WHAT RESOURCES HELPED YOU IN YOUR TRANSITION?
Early this year I certified as a vegan lifestyle couch by attending and learning through Victoria Moran’s Main Street Vegan Academy, in New York. I came home fully ready to honour my young daughter’s request to become vegan too.
WERE YOUR FRIENDS AND FAMILY SUPPORTIVE OF YOUR CHOICE TO GO VEGAN? IF THEY WERE NOT SUPPORTIVE, HOW DID YOU DEAL WITH THEM? ARE THEY MORE SUPPORTIVE NOW?
My Mom just got it! She saw, heard and watched me then moved from a meat eater to vegan within a couple of weeks. Both my daughters, 9 and 11 years old, have chosen veganism too. All of us for ethical reasons. My husband is now vegetarian and constantly learning by being open to the truth behind animal exploitation. For the less supportive, I simply know and remind myself that it’s my light that needs to shine, if this helps them towards their own enlightenment then that’s wonderful, if not, I just continue to shine for myself and the animals.
HOW LONG HAVE YOU BEEN VEGAN NOW?
The best 9 months of my life! Only comparable to carrying the lives of my two daughters, while preggie. Isn’t that something, both experiences give life!!!
WHAT DO YOU LOVE ABOUT BEING VEGAN?
Above all else it’s the spiritual peace and alliance that I enjoy the most. Knowing that I’m being animal friendly while living my beliefs and truth. It’s liberating and I’m so grateful for this awakening and all the vegans who support me, knowingly and unknowingly.
HOW DO YOU TRY TO MAKE THE WORLD BETTER FOR ANIMALS?
Through my vegan message via my personal clothing styling services and through sharing my thoughts, tips and awareness via my blog. I aim to encourage others to see that vegan fashion, style and other compassionate daily choices can be simply beautiful, kind, easy, healthful and a stylish way to live! There aren’t too many personal stylists and image consultants that I’ve found who are being outwardly frank about their position on supporting only animal- friendly fashion so I believe I can and have a responsibility to share my views.
WHAT IS YOUR FAVORITE VEGAN RECIPE?
Having lived in the Middle East, I loved cool salads, so here’s my favourite.
- 6-8 small beets with stems and leaves
- Olive oil
- 100ml quinoa
- 500ml shredded kale
- 100g baby spinach
- 60ml olive oil
- 30 ml balsamic vinegar
- 15ml chopped mint
- Preheat oven to 350.
- Trim the stems and leaves from the beets and keep to one side. Scrub the beets well to remove any sand or hard pieces at the stem. Wrap in foil with a little olive oil, and salt and freshly ground black pepper. Place on a baking tray and roast in a preheated oven for 30-45 minutes, or until the beets are cooked. Leave to cool.
- Cook the quinoa according to the pack instructions. Side aside to cool.
- Rinse the beetroot stems and leaved very well. Chop the stems and Sauté in a little oil for 2-3 minutes. Toss into the quinoa along with the beetroot leaves, kale and baby spinach.
- Cut the beetroot into slices or wedges with the skin on and arrange on a serving plate with quinoa mixture.
- Dressing. Mix all the ingredients well and drizzle over the salad.
IF YOU COULD GIVE YOUR NEWLY VEGAN SELF ONE PIECE OF ADVICE, WHAT WOULD IT BE?
Be kind to all animals, not least of which is yourself. Learn, share, love, accept and feed yourself all the goodness this ideology stands for. Then shine brightly for other animals, human and non-human!
Thank you so much, Lynette, for sharing your vegan story with us today! If any of you want to get to know Lynette even more, you can find her here: