3 things still on your bucket list?
Travel to Japan.
See Bon Iver in concert.
Build a tiny home on a massive block of land and be completely self sufficient.
Biggest guilty pleasure?
Vego bar’s of course.
What are you most passionate about?
Photography, sustainability and veganism.
To be a photographer & travel the world to shoot at different insane locations and meet like minded people who also do photography for a living. Also to inspire people to help save our planet.
Do you have a favourite blogger? Why?
Hannah McNeely & Raw Alignment (Alyse Brautigam). Hannah is so unapologetically herself and covers all the topics I love to learn about & Alyse aligns with all my values and inspires me to be the best version of myself.
Tell us a random fact most people don’t know about you?
I can sing!
What do you like to do in your spare time?
Take photos and go op shopping.
Share your fav recipe!
Vegan mac & cheese! So healthy and yummy.
Salt & Pepper for taste
Nutritional Yeast for taste
2 cups of Bonsoy
1 cup of cashews
500g of Macaroni
Cut carrots, onion & potatoes into cubes and fill a pot 3 quarters way full and boil water, add the cut carrots, onion & potatoes into the pot of boiled water and cook until soft. Once cooked, add the veggies into a blender, with the cup of cashews, yeast, bonsoy & salt & pepper and blend. It should turn into a nice creamy yellow sauce.
Keep the boiling water that the veggies were cooked in and put the macaroni into the water and cook until soft. Once the macaroni is cooked, drain the water and put the pasta into a big pot, then add the creamy "cheese" sauce and stir it all together. 😊