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Yes it’s pancake day this month but these days pancakes have become something we eat all year round and for good reason! Not only are they quick and easy to make and delicious but they make a great energy snack a few hours before or just after a workout. Protein pancakes are more balanced than regular pancakes as they digest more slowly, provide sustained energy and help to maintain more stable blood sugar levels keeping you fuller for longer. These beauties were created by maryles_plantry .






120g self-rasing flour


30g Roots ‘n Shoots ‘Very Vanilla’ protein


65g margarine (do not melt it, or the pancakes will be too thin)


20g sugar


200ml oat milk


3g baking powder


neutral oil for frying





chocolate syrup (i used Sweet Freedom) warmed a little to make it runnier


cherries either fresh or frozen




Whisk all ingredients in a bowl.



Heat a small amount of oil in non stick frying pan to medium hot. Do not overheat or you will end up with very dark pancakes.



Pour 1 ladle full of batter into the middle. Keep frying until bubbles appear all over the pancake. Flip over and fry the other side.



Continue until all the batter is gone.


Top with slightly warmed chocolate syrup and cherries.



PLANT FUELED PEOPLE: Vitali Bara – Model

By exploring the different lifestyles of plant fuelled people we aim to show that being vegan isn’t restrictive in terms of the variety of flavours you can enjoy and the type of lifestyle you can lead.


In our previous interviews we spoke to Ed Griffiths about his experience as a fitness coach, Sophia Zaman about her life as a vegan ballerina and Leon Greogory about what it’s like being a yoga instructor.


In this series we spoke with Vitali Bara about her experience as a model, photographer and director leading a vegan lifestyle in Madrid!

Hi Vitali! When and why did your vegan journey begin?


My journey to a vegan lifestyle started when I was between 15 and 16. I think it was Autumn, but it’s hard to say now exactly when it was, approximately 10 years ago now.


I remember the beginning was hard, no one in my family was vegan, but despite the information that surrounded me at that time, I just stopped eating meat and then dairy products, even though I had to stand up for my decision, finding all of the information and learning everything by myself.


In the beginning I was ignorant and it was hard to reply to common questions such as “You’re a vegan?! What about protein?” I feel that now I can answer with more awareness and experience, and that there isn’t and can’t be any contra argument to eat meat.

What is your favourite aspect of being vegan?


Full awareness – Knowing that my personal choice of what I eat during the day doesn’t attribute to the slaughter of animals.

If someone was looking to go vegan, what advice would you give them? 


Oh, now there is so much inspiration out there and many wonderful websites, influencers, blogs. But still, I would say that, if someone goes vegan, everything starts from cooking at home.


I would recommend: @avirtualvegan on Instagram or aviertualvegan.com for foodie inspiration!

Pinterest is my number 1 for searching for recipes. I also make my own boards, where I can save everything.


If someone is new to being vegan it is also good to follow a vegan trainer for a constant reminder that being vegan doesn’t stop body growth and other body possibilities. (Gosh, how long is it going to take to reverse all the false information picked up in society, don’t you agree?) And also follow PETA for sure. Or, at least visit their Facebook or Instagram frequently.

Do you find there to be any connection between being vegan and your daily work as a model, photographer and director?


Models are often in a position of influence. People often look to models as role models and pay attention to their lifestyles and the values they represent. Therefore as a model I take this position of influence very seriously and make sure the influence i impart is a good one, primarily by living a vegan lifestyle and sharing information responsibly.


I think that being a model is one of highly influential representatives. Some people can take certain lifestyle as a pattern. So, there is a responsibility for shared information and influence. And I’d like it to be a better one.

Tell us more about your work!


I have always been passionate about photography, so I ended up on both sides of the lens as a model and a photographer. Mostly, I post my work on my Instagram @vitali.bara. I do have a website too with an archive of fashion and beauty editorials.

As someone that is both a model and vegan, give us an insight into what your diet looks like.


I try to eat healthy, so everyday I include a meal high in protein. I’d say lentils are the every day mantra for vegan people.


In the morning I have two breakfasts – first is a shake with plant based milk, with protein powder, chia seeds, fruits or vegetables (I like to change the combination) after this I go for a morning run, yoga or a short workout. Then I have oatmeal nicely decorated with fruits, seeds, nuts etc.


Meals during the day always vary. I like to make complicated recipes and try new exotic meals, but mostly I include a lot of fruits, veggies, legumes and soy. Also I can’t live a day without chocolate. And I’m really thankful that there are now so many tasty vegan chocolates!

What are your favourite dishes to make?

Vegan Mexican lentil soup, Vegan curry ramen, baked sweet potato boats filled with chickpeas and spices. Whatever with avocado!

What does your workout routine look like? Has this changed at all during lockdown?

I don’t run so often anymore, that’s changed. But I do my “uzhe” workout at home, which is an intensive 15 minutes abbs workout, 10 minutes arms workout and yoga in the morning or evening or both.

Which flavour of Roots ‘n Shoots is your favourite?

It’s a hard question, but if I have to choose, the Very Vanilla and Salted Caramel are my favourites.

We know there are many ways to use our products, but how do you use Roots ‘n Shoots?


I have used Roots ‘n Shoots powder to make protein cookies, pancakes and even protein banana bread!

Finally, as this is an interview for Plant Fuelled People, what is your favourite plant food and why?


Avocado as food and as plant!



Your chocolate orange and mince pie hit all in one!  These delicious mince pies created by @gingervegan are packed with chocolate-y, orange-y, protein-y, Christmas goodness. And if that doesn’t have you grabbing the rolling pin in excitement, they’re low carb too. Which means at under 10 carbs per pie you can happily eat 5 and still retain a smug grin on your face.








160ml water


150g  coconut flour


150g  almond flour


150g coconut oil


20g ground flax seed


pinch of salt





1 large apple


juice and zest of 1 orange


60g raisins


35g  ‘Crazy Good Cacao’ protein


1/2 tsp cinnamon


1/2 tsp allspice


1/3 tsp nutmeg


pinch ground cloves




Calories  88g


Total fat  3.6g


Total Carbohydrates  9.6g


Protein  4.1g




To make the pastry mix together the flours, ground flax seed and salt.



Melt the coconut oil and add it to the flour, mix along with the water.



Mix until you have a smooth dough.



Roll out between 2 sheets of baking paper to 3-5mm thick.


Cut out rounds with pastry cutter and place into a greased mince pie tin. The pastry will crack but just press the pastry together inside the tin.  Alternatively you can bypass the rolling out and just press the dough into the tins, but you will get a more even result with rolling.


Cut out some stars with the extra pastry to cover the tops.


For the filling peel the apple and coarsely grate it into a small pan.



Add in the orange zest and juice, spices and raisins and cook unitl the apple is softened.



Add in the protein powder and mix until everything is well combined.



Spoon into pastry cases and place a star on top.



Bake at 180C for 15 mins or until the pies are lightly coloured.



Cool on a wire rack.




If you like coffee and chocolate (and lets face it, who doesn’t), you’ll love this chocolate coffee cake created for us by @gingervegan. It’s vegan (obvs), gluten free, easy to make and tastes like heaven. Enjoy!





250ml strong coffee


200g dark chocolate, chopped


150ml aquafaba (water from a can of chickpeas)


100g vegan butter block


150g sugar


100g Roots ‘n Shoots ‘Crazy Good Cacao’ protein


100g ground almonds



Chocolate sauce:


100ml vegan double cream (I used Elmlea plant based)


50g dark chocolate, chopped


20g sugar


25g vegan butter



Preheat the oven to 180C and line a 20cm round cake tin with greaseproof paper.


Melt the chocolate and butter together in a small pan or in the microwave on 30 second bursts.


Mix together the protein, sugar and ground almonds, then stir in the coffee and melted chocolate mixture. Mix well.


Beat the aquafaba until stiff peaks form. Mix 1/4 of the aquafaba into the chocolate mixture to loosen it up and then gently fold in the rest of the aquafaba.

Transfer to the prepared cake tin and bake for about 45 minutes or until a skewer inserted comes out clean. Leave to cool in the tin. The cake will sink back slightly as it cools.

To make the chocolate sauce heat the cream, butter and sugar in a small pan until the butter is melted and sugar dissolved. Remove from the heat and stir in the chocolate. Mix well until a smooth sauce is obtained.




Banoffee Pie is always a winner whatever the weather. Partly because it’s so delicious and partly becasue it doesn’t need baking and is so easy to make. This pie was created by @gingervegan The only problem is one slice won’t be enough!





250g digestive biscuits


125g vegan butter block, melted


150g cashew nuts, soaked 3 hrs or 30 mins in boiling water


80g coconut oil, melted


50g Roots ‘n Shoots ‘Salted Caramel’ Protein


5 tbsp maple syrup


2 bananas


150ml vegan whipping cream


chocolate shavings to decorate



For the base whizz up the digestives in a food processor until they are fine crumbs.


Add the melted butter and whizz again until combined.


Press the biscuit mixture into the bottom and up the sides of a 23cm loose bottomed tart tin. Refrigerate until firm.


For the filling drain the cashew nuts and place in a blender or food processor with the protein, melted coconut oil and maple syrup.


Slice 2 bananas and arrange the pieces on top of the filling.


Finally top with whipped cream and chocolate shavings.


Will keep for a day or two in the fridge.



Plant Fuelled People is a series in which we speak with various vegans with different lifestyles about why a plant fuelled diet is important and how easy it can be!


Previously we have spoken with vegan fitness coach Ed Griffiths from The Lean Tribe and vegan ballerina Sofia Zaman.

Next up in our Plant Fuelled People range, we spoke to Leon Gregory from Leon Yoga about his journey to becoming a yoga instructor, and when he decided to go vegan along with discussing some delicious meal ideas.

Hi Leon, thank you for chatting with us! Let’s start with an easy one – When and why did your vegan journey begin?

Hey, no problem, the pleasure’s mine! I transitioned to veganism during early 2016. The main reason I changed my diet is that I wasn’t a big fan of what these industries are doing to animals and the planet.

Do you have any tips for someone that is looking to go vegan? This can include any favourite recipes you have, shops to go to, documentaries, or online resources such as eating out guides and blogs.

Almost all meat options now have a vegan equivalent. Lean on these as much as you need to make that transition as easy as possible. The best meat substitute I have tried has got to be Beyond Meat, it’s unreal!


Chickpea and spinach curry with rice is one of my favourites to cook. Although I’m more than capable of polishing off a tub of Ben and Jerrys also.


Follow people online who cook and share recipes and practice yourself. @vegannun on Instagram has lots of good recipes and easy to make foods!


Batch cooking meals and freezing is also super convenient.


Not hitting calorie requirements happens to some people sometimes during the early days, peanut butter has been an absolute saviour for me! Just don’t overdo it if your goal is to lose weight.


Take a good multivitamin. I believe everyone should do this regardless of their diet – I take Holland and Barrett’s ABC Plus Multi Vitamin.


Watch Game Changers and Forks Over Knives! Read ‘How Not To Die’ by Dr Michael Greger.

Tell us more about your vegan journey!

I incrementally relied less on the products I was cutting from my diet. I started by eating more fruit, nuts, beans, lentils, vegetables, vegan mock meats etc. Animal products dropped from making up approximately half of my daily calories, down to 25%, to eventually 0%. This happened over the course of approximately 3 months.

As a vegan yoga instructor, what does your usual day of eating look like?

It varies from day to day but here is an example:


Breakfast – Hummus on (seeded-bread) toast with olives and sun-dried tomatoes (3 rounds), 2 bananas, tall glass of Soya milk


Dinner  – Vegan curry (chickpea and spinach) or a Mexican bean burrito with salad


Tea – Mixture of veg (e.g. carrots, mushrooms, mash potato, parsnips with gravy and vegan sausages



2 meals below are examples of what I might make if I’m in a rush or want something quickly…


  • Protein smoothies made of plant milk, bananas, peanut butter, flax seeds (sometimes oats also). Even better with roots n shoots powder!
  • (This might sound mad).  A sandwich made of two rounds of toast, one side with mashed avocado, one side peanut/almond butter, a little bit of turmeric, a tiny bit of black pepper and a big handful of sautéed spinach. (This is packed with calories and protein). Sometimes I eat two of these for lunch) if it’s a very active day.

We would love to know more about how your yoga journey began too!

My mood was becoming low in 2018 due to being dissatisfied with my career in engineering. I wasn’t really sure what I wanted to do in life, so rather than slipping into depression (which I could feel creeping in), I decided to quit my job and travel to India on a one way ticket. I had a small sum of money for a deposit on an eventual house – This was now my travel fund.

I booked a 200 hour yoga instructor course in Goa to keep me busy for the first month. I fell in love with yoga and decided to give teaching it a really good go – In a nutshell!

What are your top yoga poses for beginners to try out?

Standing fold, triangle pose, tree pose.

What are your favourite yoga poses and why?

Handstand variations. They’re so much fun, they also build upper body strength very effectively!

With the uncertainty of current events in the world right now, how are you keeping to a normal(ish!) routine?

I’m mountain biking through various woods, canals and trails most days with friends, doing gymnastics ring training multiple days a week and teaching online live Yoga classes most days also. (Hit me up!)

Which flavour of Roots ‘n Shoots is your favourite?

Salted Caramel.

We know there are many ways of using our products, but how do you use your Roots ‘n Shoots? For example, after a run, in recipes, on-the-go when walking the dog.

Ideally mixed with rice milk within 30 minutes of a difficult workout or first thing in the morning as part of breakfast.

Finally, as this is an interview for Plant Fuelled People, what is your favourite plant food and why?

Spinach is pretty nutrient-dense, a small amount added to your diet where possible will do a lot of good!

Thanks ‘roots and shoots’ for the questions! If anyone reading this is considering going vegan, give it a really good go! It’s one of the best decisions I’ve ever made. Just take it easy, transition slowly and remember why you’re doing it!

Head to Leon’s Instagram or Facebook to find out more about his yoga classes! Currently Leon is offering online classes via Zoom, plus in person classes around Manchester (commencing following the easing of lockdown).



With the weather being so hot lately it’s definitely time for icecream. Last year our Salted Caramel ice cream went down a storm. So this year with thought we’d give our Berry flavour a look in. @gingervegan took the task in hand and as usual completely nailed it. Not only does this Berry ice cream taste like heaven, it’s vegan and sugar free too. Does it get better than that?





400g strawberries


200g cashew nuts


100g sweetened condensed coconut milk


35g ‘Blatantly Good Berry’ Protein powder


1 lime, juiced



Soak the cashew nuts for 3-4 hours in cold water or soak for 30 minutes in boiling water.
Drain the cashew nuts and put in a high speed blender or food processor with the strawberries, condensed milk, protein powder and lime juice and blend until smooth.
If you have an ice cream maker then pour the mixture in and let it do the work, before transferring to the freezer.
If you don’t have one then put the mixture into a good sized freeze proof container in the freezer.

After 30 minutes take it out and give it a good stir with a wooden spoon. This breaks up the ice crystals so keeps them small and gives the ice cream a smooth texture.


Continue beating every 30 minutes until you can’t stir it any more. Then it’s ready to serve!



Welcome to the second of our Plant Fuelled People series in which we  talk to various vegans with different lifestyles about how their vegan journey began, why a plant fuelled diet is important and how it can be very easy too!


In our second interview we spoke with Sofia Zaman, 16 year old student at the Royal Ballet school London, about her life as a vegan dancer.

When and why did your vegan journey begin?

It began at the beginning of 2019; it was something I had been thinking about for a while but it’s only when I began to research it that I had to change.


It was purely for the animals at the beginning, I watched ‘earthlings’ and lots of footage of behind the scenes of animal agriculture industries. I’d always classed myself as an ‘animal lover’ but couldn’t believe what I had been funding for so many years.


After that I got really into the health and environmental benefits of this lifestyle. I’m now not afraid to speak up for the animals or share content on my Instagram to spread the work and educate others about it.

What is your favourite thing about being vegan?

My favourite thing is knowing that I am not funding these industries that exploit animals anymore and I am living a more sustainable lifestyle. It’s honestly amazing to eat and live in a way that you know isn’t causing direct harm to animals and is healthier for me. I know it’s hard when people you are close too aren’t as open minded as you or even ‘disagree’ with you but know that you are doing the right thing.


I can’t stress how much of an amazing decision it has been. It may just seem like a change to your diet, but I can assure you that it is so much more than that. I’ve never felt so content with the way I’m eating, what I’m buying and how mindful I am with how I choose to spend my money and time. It gives you a deeper understanding of the world and the only regret I have is not changing earlier!

If someone was looking to go vegan what advice would you give?

Watch some documentaries. I’d recommend ‘Earthlings’, ‘Cowspiracy’, and ‘What the Health’, or another one that interested me was ‘Game Changers’ because it was about how a plant-based diet is beneficial for athletic performance.


Also, follow some activists and vegan foodies on Instagram and experiment with some new recipes. Have a bit of fun with it like trying out different plant-based mylks and delicious protein powders (and I would recommend Roots ‘n’ Shoots). I’m not a health expert but I would do look into what supplements you may need such as B12 (which animals are supplemented too so it’s not ‘unnatural’).


An important thing to remember is that veganism is an ethical lifestyle not a ‘diet’. It’s crucial to know the purpose of why you chose veganism.

As a vegan ballerina, tell us about your journey as a dancer.

I began dancing at the age of 4 but started training seriously from around the age of 11 and went to a vocational school. Ballet is a passion of mine and my dream in the future is to have a career in dancing, however I will have to see where life takes me because life can throw obstacles at you and becoming a professional ballet dancer is hard!


A common misconception about veganism is that it is a restrictive diet and I often get a lot of questions asked about whether I have enough energy and adequate protein on a plant-based diet and I can assure anyone that as long as they are eating enough calories from healthy sources, eating a variety of plants and having balanced meals then there is no need to worry.


I love sharing my creations and recipes on my food account on Instagram such as my smoothies and porridge bowls because my followers seem to be really interested In what dancers eat, so I use this platform to share another side of my life.


I love making my food and meals look pretty and I get a lot of inspiration from other accounts on Instagram, so for me it’s a bit of fun too! I think social media in moderation is a wonderful way to share ideas and inspiration for eating well, so I love being part of that community.

With the uncertainty of current events in the world right now, how are you keeping to a normal(ish!) routine?

I make sure that I wake up fairly early so that I have time to have a coffee and a nourishing breakfast before starting my workouts and online classes in the morning. I find that writing a to do list for the day or sticking to a flexible schedule is the best way to go. Also, I try to keep myself busy otherwise I have the tendency to snack all day while watching TV (which by the way is okay every now and then)! I never used to go on runs a lot and I have been trying to do that more often for some exercise as well as doing a ballet barre at home every day.

Any tips on keeping your mental health on track too?

Try something that you have never had the time to do before! I have started doing lots of yoga which I wish I had the time to do before because of my busy schedule and I’ve been really loving it.


Also keep in touch with family members and friends that you can’t see at the moment because sometimes being by yourself can make you feel a bit lonely. Maybe try meditation, journaling, practising artwork or learning to play the piano etc. as you never know what new passion you may find that you love! Exercise regularly, whether that’s going on a walk, or a vigorous at home workout… anything that gets your blood pumping and eat healthy whole plant foods so that you feel your best inside and out!

Which flavour of Roots ‘n’ Shoots is your favourite?

In the colder months: ‘crazy good cacao’ and in the summer months ‘blatantly good berry’ because I can’t choose!

How do you use your Roots ‘n’ Shoots?

I love using the chocolate flavour in a warming bowl of porridge in the morning when it’s cold out. But for something more refreshing then a fruity smoothie with the berry protein powder is my go-to.

What is your favourite plant food and why?

That’s a hard question… I’ll have to say tropical fruits like pineapple, mango and coconut!

Head over to Sofia’s ballet and food Instagram accounts for both dance and vegan food inspiration!


Looking to read more? Check out our first interview in this Plant Fuelled People Series with Ed Griffiths of The Lean Tribe .



We think home made Hot Cross Buns are always so much better than shop bought ones. And these bad boys created by @gingervegan are no exception. While you’re stuck at home during these crazy times, why not roll your sleeves up and get stuck in. They’re well worth the effort!





270g strong white flour


270ml oat milk or other plant milk


130g Salted Caramel Protein Powder


100g raisins, dried mixed fruit or chocolate chips


70g vegan butter


50g dark brown soft sugar


7g Easybake yeast


2 tsp mixed spice


1 tsp cinnamon


1/2 tsp salt





35g white flour and 3 tbsp water


To glaze: maple or agave syrup



In a small pan melt the butter and sugar together. When the butter has melted add the oat milk and stir to combine. Remove from the heat and set aside while you prepare the rest of the ingredients.


Mix together the flour, protein powder, yeast, salt and spices in a large mixing bowl.


Check that the milk mixture is no warmer than lukewarm and pour into the bowl with the flour. Mix together in the bowl until you have picked up all the flour then transfer to a work surface to knead.


Knead in the raisins a few at a time until they are all incorporated. Continue kneading for 5 minutes in total.


Place back in the bowl and leave to rise for about 2 hours.


Divide into 6 pieces and form into balls. Flatten slightly with your hand.


Place onto a baking sheet and cover with cling film. Leave to rise for about an hour.
Switch the oven on to 180C.


In a small bowl combine the flour and 3 tbsp water until you have a thick paste. Put into a piping bag and pipe crosses over the buns.


Bake in the oven for 20-25 minutes until golden brown.


Cool on a wire rack.



Welcome to our new series, Plant Fuelled People, in which we will be talking to various vegans with different lifestyles about how their vegan journey began, why a plant fuelled diet is important and how it can be very easy too!


In this first interview we spoke with Ed Griffiths from The Lean Tribe, a vegan fitness coach looking to change his clients lives by transforming their body, eating and training habits, mindset, health and energy levels to help them live up to their fullest potential with longevity and success in mind.

So Ed, when and why did your vegan journey begin?


My vegan journey started in 2017 after having numerous debates with my partner who had made the transition the year before. It took me a while to open up to the vegan way of thinking, purely because I’d been conditioned to normalise eating animal products for my whole life.


Being hugely into fitness for most of my adult life I had the belief that I needed to eat meat, dairy and eggs for protein in order to be in great shape and build muscle (little did I know back then!). I remember sitting down and watching “Cowspiracy” & “What The Health” on Netflix and being shocked at how consuming animal products negatively impacted our health & the planet. I transitioned into eating a plant based diet over the coming months which came pretty naturally to me.


The most powerful part of my vegan journey however (and what actually made me vegan), was when I made the connection with the animals and realised that this new way of life was about so much more than the planet or my health. I’d always considered myself an animal lover growing up. We had so many amazing pets that we welcomed into our family and I loved them all dearly. However, I never thought twice about where the meat, dairy or eggs came from that I was eating daily. I was never living in alignment with my morals and was completely ignorant of the reality going on, brainwashed by clever marketing and lack of education about it.


For me now, I’m proudly vegan for the animals, the planet and my health and couldn’t be happier for it.

What is your favourite aspect of being vegan?


Knowing that I am making a difference, saving animals lives and supporting an important movement that could help save our planet. Oh, and I feel like a vegan superman a lot of the time too – plants will do that!

If someone was looking to go vegan, what advice would you give them?


Give “Cowspiracy“, “What The Health“, “The Gamechangers” and “Earthlings” a watch. All of them will uncover a lot of truths which you may or may not have come across before. Just be open minded and see what thoughts come up for you as a result – change can only come from the ability to be open minded.


When giving a fully plant based diet a go for the first time do a little bit of research first – Follow vegan Instagram accounts and Facebook pages. The more knowledge you acquire, the more confident you’ll feel.


Also, don’t fall into the ‘junk food vegan’ trap. It’s easy to start eating a load of processed vegan food (Trust me, there is a ton of it out there), but your health & body will pay for it. Eating a plant based diet doesn’t make you healthy, you have to make conscious healthy foods choices, just like any diet. If you’re predominantly eating a whole food plant based diet and allowing for a few processed treats in moderation you can’t go wrong.

As a vegan fitness coach, tell us about your fitness journey as a vegan and what you do for your clients.


I caught glandular fever when I was 14 years old. It turned into chronic fatigue and I was left bed ridden for the majority of the time for many years at a vital time when I should have been at school and with friends having fun. It caused a lot of depression and anxiety for me growing up. I was at rock bottom and lacked confidence when I started getting into fitness. It lifted me up, built me up and strengthened my body as well as my mindset.


For me, fitness saved my life. Although, it wasn’t until I decided to go vegan that I felt some incredible shifts occur. I found I had more energy, I recovered quicker from workouts, I started getting ill a lot less than I used to and I just felt a lot healthier in general.


Since then, I’ve made it a priority to help other vegans transform their body’s in an ethical & sustainable way and become strong, fit & healthy ambassadors for the vegan lifestyle themselves. I’ve seen first hand how transforming my body & mindset positively impacts relationships, business/career, finances and other areas of life. So I teach my clients how to step into their power, build strong, lean & athletic physiques, increase their energy and build incredible confidence so they too can live their best lives.

Which flavour of Roots ‘n Shoots is your favourite?


ALL OF THEM! In all seriousness, I am impressed by them all.

Fine, if I have to choose it would be Blatantly Good Berry – it’s really fresh, creamy and tasty.





We know there are many ways to use our products, but how do you use your Roots ‘n Shoots?


Either in my oat bowls in the morning OR after a gym session when I’m in need of a tasty protein fix! Yum!





Finally, as this is an interview for Plant Fuelled People, what is your favourite plant and why?


It’s got to be lychees! Served with ice – so refreshing!





Be sure to head over to The Lean Tribe to have a read about the amazing work that Ed does, and give Ed a follow on Instagram and Facebook @theleantribe!

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