By Chere Di Boscio Margaret Chapman thinks a lot about food. Not just what she wants for lunch or dinner, like most of us do, but also the provenance of food, its impact on our health, which combinations of flavours work best together, and how the growth and choice of foods affects the planet and the other animals living on it. All of those foody thoughts get channeled into vegan recipes, which she’s placed with huge success on her blog, the Plant Philosophy. So amazing are Margaret’s recipes, they’ve attracted over 200k social media followers – who anxiously await new ideas for meals and desserts each week. Here, we asked Margaret to share a bit more about her views on ethical food, vegan lifestyles and kitchen disasters with us in this exclusive interview. What turned you on to veganism in the first place? Originally I was actually a pescatarian. My sister inspired me to dig deeper and learn more about the lifestyle through countless documentaries on the meat and dairy industries. After many health issues, I finally made the plunge and never looked back. I’ve since then reversed my thyroid issues, lowered my blood pressure and gained a sense of self […]
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