10 Vegan Food Hacks That Will Change Your Life! ๐Ÿ’ฅ๐ŸŒฑ๐Ÿ’ช

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Checkout these tips that will help you save time, money and help you along your journey Throughout many years of trial and error I have developed a few hacks, tips & tricks that have helped me on this lifestyle and I share them with you in this video!

Share your tips in the comments down below! I’m sure you know and already do a few of these, but I’m sure you have some gems to share yourself!

0:00 – Intro
0:40 – #1 How to keep greens from wilting?
2:48 – #2 How to pick a good avocado?
4:19 – #3 How to keep bananas from getting too ripe?
5:12 – #4 How to mix oil into nut/seed butter easier?
6:34 – #5 Use Kala Namak to make tofu scramble taste more ‘eggy’.
7:06 – #6 How to make a quick vegan cheese crumble?
10:11 – #7 Frozen fruit & veg are healthy time and money saving options!
12:00 – #8 Grinding flax & chia for optimal absorption.
13:19 – #9 Cook different grains and legumes in the same pot to boost nutrition and variety!
14:45 – #10 How to quickly find out if something contains milk/eggs.

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49 COMMENTS

  1. Best tip ever for parsley and cilantro…from an Italian Grandmother who approached me at the grocery store years ago. Trim the bottoms, place in a glass of water, put the plastic produce bag over it, twisting and tucking the bag into the top of the glass. It should look almost like a balloon on top, and place in the refrigerator. It creates a perfect microclimate and the greens will stay crisp and fresh for 3-4 weeks. I do it all of the time and am still so thankful for her advice.

  2. Another tip for avocados, or many other fruits that aren't quite ripe yet. Put them on the counter right next to or even touching ripe bananas and they will ripen really quickly. A tip in the opposite direction would be don't put fruit next to bananas if you want them to last longer.

  3. How did you come by Kaka Namak? ๐Ÿ˜ Just curious. Seeing this was,such a pleasant surprise!! Kala Namak is a common staple in Indian households. The FLAVOR of this salt is beyond-the-World amazing. Looks like Himalayan Pink Salt but tastes zillion times better and has low sodium levels. Some also call it 'Lava salt' here.

  4. Frozen veggies & fruits are the best! I'd heard about the flash-frozen thing before, but didn't trust it. Then I worked in Trader Joe's, and learned so very much! Now I go so far as to only buy things fresh that can't be frozen very well such as cucumbers and lettuce. Everything else is frozen, which saves me a fortune, is easy to store, and available year round.

    As for the grains, it's easy to mix up grains that cook for different times. For example, if one needs 10 minutes and another needs 25, start the 25 minute one, and then when 12-15 minutes are left, add the 10 minute one. The time difference is because the temperature will go down so you need some time for the temperature to come back up. The grains that have already started have stored some heat and will continue cooking.

  5. If you want to check an avocado for ripeness, look for those that have the little bit of stem still attached and pull on it. If it comes off easily, it's ready to eat. I learned this when I was about 8 from the fruit vendor in Argentina.

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