TV actress Jodie talks about her love of animals and explains why she’s now on a mission to help make veganism easy for the masses
Jodie Barchha Lang has appeared in Emmerdale and Hollyoaks. Follow her on Instagram @greenvegan1
My vegan journey began three years ago. I had previously been a vegetarian for over 20 years. An ovarian cyst that would have been operated on was reduced by simply giving up dairy; the growth hormones in it were clearly making the cyst bigger. This led me to think about how dairy could affect other health conditions, and I started to research the impact it has on both our health and animals. As a vegetarian I never realised that humans breast feeding their babies is just like cows feeding their calves. I decided I no longer wanted to be a part of the separation involved or the potential health risks.
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About Simply Vegan
Whether you’re going back to school or back to work, we have everything you need to make delicious, healthy meals in a hurry. This issue, we bring you a mouth-watering selection of fakeaways, so you can enjoy world-inspired flavours at home. Think hoisin mushroom bao buns, BBQ cauliflower wings, roasted tomato pizza and katsu curry – all cooked with an exciting array of wholesome ingredients. You’ll also find advice for new vegans from top blogger The Thriving Vegan, our guide to vegan-friendly sushi restaurants, vegan sandwiches on test and amazing bacon alternatives (some of which you can make yourself at home!). If you’re taking your vegan lifestyle to the next level, delve into our cruelty-free beauty pages and vegan fashion to get you started. Our easy guide to recycling will also help you reach those waste reduction goals!
Also this issue…
• Hollyoaks actress Jodie Barchha Lang shares her food diary
• Why celeriac should be your autumn superfood
• Where to eat out in Edinburgh
• Find your new season ankle boots - leather-free, of course!
• So Vegan talk sustainable fashion
• How to supercharge your wellbeing in time for winter
• WIN! A food styling and cookery weekend with Niki Webster from Rebel Recipes worth £400