Posts tagged "plant based"

Recipe for a high protein shake

Low Calorie, High Protein Shakes: Meet Your Macros

February 28th, 2020 Posted by Health & Nutrition, Protein Shakes, Recipes 3 thoughts on “Low Calorie, High Protein Shakes: Meet Your Macros”

On a diet and want a low calorie shake? Working out and need an extra boost? Check out this guide to getting the macronutrient (energy, protein, fat, carb) content you need from our shakes.

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Plant-protein powered winter recipes

Winter Warmer Recipe Collection

November 28th, 2019 Posted by Recipes 326 thoughts on “Winter Warmer Recipe Collection”

Check out our plant-protein powered winter recipes! From warm shakes to protein mince pies, we’ve got all the healthy treats to cheer this festive season.

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Hot Apple Pie Protein Shake

October 31st, 2019 Posted by Protein Shakes, Recipes 0 thoughts on “Hot Apple Pie Protein Shake”

Cheer up the darker, shorter days with a hot protein shake. This shake counts as one of your ‘five a day’. Additionally, it contains 15g plant protein per serving.


Print Recipe


Hot Apple Pie Protein Shake

Gluten free (but not if Biscoff is added), Dairy free, Egg free, Vegan, Vegetarian.
Top tip: keep the skin on the apple to boost the fibre!
Course Protein Shake
Servings
mug

Ingredients
  • 200 ml Almond Milk We love Califia Farms Unsweetened
  • 20 g Liberto Organic Vanilla Flavoured Protein Shake This is 2 heaped tablespoons
  • 2 tsp Almond Butter
  • 2 tsp Biscoff Spread Optional: note this contains gluten
  • 1 large Granny Smith Apple
  • 0.5 tsp cinnamon
Course Protein Shake
Servings
mug

Ingredients
  • 200 ml Almond Milk We love Califia Farms Unsweetened
  • 20 g Liberto Organic Vanilla Flavoured Protein Shake This is 2 heaped tablespoons
  • 2 tsp Almond Butter
  • 2 tsp Biscoff Spread Optional: note this contains gluten
  • 1 large Granny Smith Apple
  • 0.5 tsp cinnamon

Instructions
  1. Chop the apple (skin on!) and add all the ingredients to a blender. Blitz well.
  2. Warm the shake gently in a pan. Serve in your favourite mug.

Recipe Notes

The probiotic used in our protein shakes, Bacillus Coagulans, survives high temperatures so these hot shakes still have all the gut benefit!


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Sunshine Vegan Protein Smoothie Bowl

September 29th, 2019 Posted by Recipes 0 thoughts on “Sunshine Vegan Protein Smoothie Bowl”

Sunshine in a bowl! This vegan protein smoothie bowl makes a great alternative to ice cream. Adding Liberto pea protein shake boosts the plant protein by over 11g. The recipe is easy to adapt with the addition of your favourite fruit.

Print Recipe
Sunshine Vegan Protein Smoothie Bowl
Vegan, Vegetarian, Gluten free, Wheat free, Egg free, Dairy free. Essential tip: The night before, freeze sliced, peeled, bananas on baking paper.
Course Breakfast, Dessert
Servings
Bowl
Ingredients
  • 100 g Frozen banana chunks See tip above
  • 120 g Fresh Mango This is around half a mango
  • 150 ml Soya Milk Alternative Or your favourite milk alternative
  • 20 g Liberto Organic Coconut & Lemon Protein Shake This adds over 11g plant protein!
  • Raspberries To decorate
  • Chia seeds To decorate
  • Bob's Red Mill Paleo Style Muesli To decorate
Course Breakfast, Dessert
Servings
Bowl
Ingredients
  • 100 g Frozen banana chunks See tip above
  • 120 g Fresh Mango This is around half a mango
  • 150 ml Soya Milk Alternative Or your favourite milk alternative
  • 20 g Liberto Organic Coconut & Lemon Protein Shake This adds over 11g plant protein!
  • Raspberries To decorate
  • Chia seeds To decorate
  • Bob's Red Mill Paleo Style Muesli To decorate
Instructions
  1. Blitz all the ingredients in a blender.
  2. Add to a bowl and garnish as you wish!
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Green Vegan Protein Smoothie Bowl

September 29th, 2019 Posted by Recipes 0 thoughts on “Green Vegan Protein Smoothie Bowl”

Start your day with our fruit and veg packed smoothie bowl!  This vegan protein smoothie bowl is super simple to make, just remember to freeze the bananas in advance! Adding Liberto pea protein shake boosts the plant protein by over 11g.

Print Recipe
Green Vegan Protein Smoothie Bowl
Vegan, Vegetarian, Gluten free, Wheat free, Egg free, Dairy free. Essential tip: The night before, freeze sliced, peeled, bananas on baking paper.
Course Breakfast, Dessert
Servings
Bowl
Ingredients
  • 100 g Frozen banana chunks See tip above
  • 40 g Washed spinach
  • 100 g Chopped pear Keep on the skin for extra fibre!
  • 200 ml Soya Milk Alternative Or your favourite milk alternative
  • 20 g Liberto Vanilla Protein Shake This adds over 11g plant protein!
  • Blackberries To decorate
  • Sliced pear To decorate
  • dried coconut To decorate
  • Chia seeds To decorate
Course Breakfast, Dessert
Servings
Bowl
Ingredients
  • 100 g Frozen banana chunks See tip above
  • 40 g Washed spinach
  • 100 g Chopped pear Keep on the skin for extra fibre!
  • 200 ml Soya Milk Alternative Or your favourite milk alternative
  • 20 g Liberto Vanilla Protein Shake This adds over 11g plant protein!
  • Blackberries To decorate
  • Sliced pear To decorate
  • dried coconut To decorate
  • Chia seeds To decorate
Instructions
  1. Blitz all the ingredients in a blender. Add to a bowl and garnish as you wish!
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The low down on plant-based milk alternatives

August 29th, 2019 Posted by Health & Nutrition 60 thoughts on “The low down on plant-based milk alternatives”

Read our handy, all you need-to-know, guide on the nutrition of plant-based milk alternatives.

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Vegan Recipe Black Bean Buddha Bowl

Black Bean Buddha Bowl

July 23rd, 2019 Posted by Recipes 0 thoughts on “Black Bean Buddha Bowl”

This simple vegan recipe contains a massive 5 portions of vegetables! A versatile plant based meal, easily adapted with any leftovers you have. Alternatively, why not share it as a side salad with grilled meat or fish if you are not vegan.

Print Recipe
Black Bean Buddha Bowl
Organic, Vegan, Gluten free, Wheat free, Dairy free, Egg free, High Fibre.
Vegan Recipe Black Bean Buddha Bowl
Course Lunch, Main Dish
Prep Time 15 minutes
Cook Time 3 minutes
Servings
large bowl
Ingredients
  • 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained
  • 0.25 Large Avocado Ripe
  • 0.5 Medium Lime Halved
  • 1 Large Carrot Grated
  • 1 Medium Courgette Spiralized
  • 1 Tbsp Salsa We like hot salsa!
  • 2 Large Cauliflower Florets Sliced finely
  • 0.5 Cobb Corn Kernels sliced off
  • 1 Tsp Black sesame seeds
  • 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing
Course Lunch, Main Dish
Prep Time 15 minutes
Cook Time 3 minutes
Servings
large bowl
Ingredients
  • 75 g Liberto Black Bean Spaghetti Cooked in boiling water for 3 minutes and drained
  • 0.25 Large Avocado Ripe
  • 0.5 Medium Lime Halved
  • 1 Large Carrot Grated
  • 1 Medium Courgette Spiralized
  • 1 Tbsp Salsa We like hot salsa!
  • 2 Large Cauliflower Florets Sliced finely
  • 0.5 Cobb Corn Kernels sliced off
  • 1 Tsp Black sesame seeds
  • 2 Tbsp Dressing We used Lucy's Lime & Chilli Asian Dressing
Vegan Recipe Black Bean Buddha Bowl
Instructions
  1. Toss the slightly cooled bean pasta in your chosen dressing.
  2. Construct your Buddha bowl, as neatly, or messily, as you like!
    Vegan Recipe Black Bean Buddha Bowl
Recipe Notes

Liberto Black Bean Spaghetti is a soya bean pasta and it is naturally high in plant protein and fibre.

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Plant-based Buddha Bowl

April 28th, 2019 Posted by Uncategorized 0 thoughts on “Plant-based Buddha Bowl”

This Buddha bowl was inspired by the planetary health diet. Liberto Edamame Fettuccine makes the perfect base, ready to be adorned with other plant goodies of your choice!

Print Recipe
Plant-based Buddha Bowl
Course Main Dish
Servings
Person
Ingredients
  • 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing
  • 1 large handful Salad greens
  • 2 tbsp Hummus Topped with sprouted beans
  • 6 Cherry tomatoes
  • 1 handful Shredded cabbage
  • 50 g Vegan cheese, cubed We used coconut cheese
  • 50 g Roasted Butternut squash Cut into cubes
  • 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat
Course Main Dish
Servings
Person
Ingredients
  • 100 g Liberto Edamame Fettuccine cooked, cooled and dressed with mustard dressing
  • 1 large handful Salad greens
  • 2 tbsp Hummus Topped with sprouted beans
  • 6 Cherry tomatoes
  • 1 handful Shredded cabbage
  • 50 g Vegan cheese, cubed We used coconut cheese
  • 50 g Roasted Butternut squash Cut into cubes
  • 75 g Mixed wholegrains or legumes We used a mix of chickpeas, spelt and bulgur wheat
Instructions
  1. Simply add the ingredients to a large bowl of your choice! Feel free to substitute for your favourites or any leftovers in your fridge.
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Hot Topic: The Planetary Health Diet

April 28th, 2019 Posted by Health & Nutrition 0 thoughts on “Hot Topic: The Planetary Health Diet”

What is the Planetary Health Diet?

This revolutionary diet approach is developed by leading nutritional and environmental scientists. It is based on their comprehensive review of the current evidence in order to meet healthy diet recommendations while being environmentally sustainable.

 

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Black Forest Protein Cheesecake

March 15th, 2019 Posted by Recipes 0 thoughts on “Black Forest Protein Cheesecake”

Boost your dessert with plant protein. So rich and velvety, you might not believe it’s vegan (it is we promise!)

Print Recipe
Black Forest Protein Cheesecake
Vegan, Gluten-free, Wheat-free, Dairy-free. Sooo delicious!
Course Dessert
Servings
cheesecake
Ingredients
  • 2 medium Gluten Free Digestive Biscuits crushed
  • 2 tsp Dairy Free Spread melted
  • 3 tsp Maple Syrup
  • 2 tbsp Almond Milk Cheese we used Nush
  • 1 tbsp Coconut cream
  • 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 0.5 tbsp Cocoa
  • 2 tbsp Cherry compote we used Bon Maman
  • Cherries to decorate
Course Dessert
Servings
cheesecake
Ingredients
  • 2 medium Gluten Free Digestive Biscuits crushed
  • 2 tsp Dairy Free Spread melted
  • 3 tsp Maple Syrup
  • 2 tbsp Almond Milk Cheese we used Nush
  • 1 tbsp Coconut cream
  • 1 tbsp Liberto Dark Chocolate Protein Shake with Sour Cherry Flavouring
  • 0.5 tbsp Cocoa
  • 2 tbsp Cherry compote we used Bon Maman
  • Cherries to decorate
Instructions
For the base
  1. Combine the crushed biscuits, melted butter and 1 tsp maple syrup. Press into the bottom of a single serving glass.
For the topping
  1. Combine the coconut cream, almond milk cheese, cocoa, 2 tsp maple syrup and protein powder. Spoon on top of the biscuit base gently, refrigerate for at least 1 hour.
  2. To serve top with a layer of cherry compote and a fresh cherry.
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Super Green Edamame Spaghetti

March 13th, 2019 Posted by Recipes 0 thoughts on “Super Green Edamame Spaghetti”

Coat our edamame spaghetti with this delicious vegan pesto for a super simple, plant packed supper.

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Super Green Edamame Spaghetti
Vegan, Gluten-free, Dairy-free, Wheat-free. This dish combines high fibre, high protein pasta with a pesto which is rich in heart healthy fats. The nutritional yeast brings a cheese-like flavour and added B vitamins.
Course Main Dish
Servings
people
Ingredients
  • 200 g Liberto Edamame spaghetti
  • 40 g Fresh Basil
  • 25 g Pine Nuts toasted
  • 75 ml olive oil
  • 1 tbsp Nutritional Yeast
  • 1 clove garlic
  • 80 g Mixed green vegetables We used asparagus, fine beans and broccoli
Course Main Dish
Servings
people
Ingredients
  • 200 g Liberto Edamame spaghetti
  • 40 g Fresh Basil
  • 25 g Pine Nuts toasted
  • 75 ml olive oil
  • 1 tbsp Nutritional Yeast
  • 1 clove garlic
  • 80 g Mixed green vegetables We used asparagus, fine beans and broccoli
Instructions
  1. For the pesto, add the basil, pine nuts, nutritional yeast, garlic and olive oil to a food processor and blitz.
  2. Leave to the side while you cook the pasta for 3 minutes in boiling water.
  3. Stir fry the vegetables in a drizzle of olive oil.
  4. Drain the pasta, toss in pesto, and serve with the vegetables.
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Vegan Bolognese

December 26th, 2018 Posted by Recipes 0 thoughts on “Vegan Bolognese”

This Vegan bolognese works perfectly with our Edamame Spaghetti. Delicious for Vegans and non-vegans alike, a dish the whole family will enjoy.

Print Recipe
Vegan Bolognese
Gluten free, wheat free, dairy free, vegetarian, vegan. Each serving is high in plant based protein, fibre and low in saturated fat and salt. One serving contains two of your five a day!
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Course Main Dish
Cuisine Italian
Prep Time 15 minutes
Cook Time 45 minutes
Servings
people
Ingredients
  • 1 medium red onion diced
  • 2 tbsp garlic infused olive oil
  • 2 large carrots finely chopped
  • 3 sticks Celery finely chopped
  • 100 g Mixed exotic mushrooms We used a mix containing oyster and shiitake, but chestnut mushrooms would also work well
  • 2 sprigs Fresh rosemary finely chopped
  • 1 can Green lentils
  • 2 cans Tinned tomatoes Invest in good quality here
  • 1 pack Liberto Edamame spaghetti
  • 125 ml Red wine
Instructions
  1. In a thick based casserole pan, fry the onion in the olive oil for 5 minutes on a medium heat.
  2. Add the carrots, celery and cook until softened. Add the mushrooms and rosemary for a further 3-4 minutes.
  3. Add the red wine and increase the heat until it has cooked away.
  4. Add the tinned tomatoes, green lentils (including water) and another can full of water.
  5. Simmer for 35 minutes.
  6. Cook the Edamame Spaghetti for 3 minutes in boiling water, drain well.
  7. Serve.
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Protein Spiced Almond Hot Chocolate

December 10th, 2018 Posted by Recipes 0 thoughts on “Protein Spiced Almond Hot Chocolate”

Warm up those winter days with a festive spiced, high-protein hot chocolate.

Print Recipe
Protein Spiced Hot Chocolate
Dairy-free, Gluten-free, Vegan.
Servings
Mug
Ingredients
  • 250 ml Almond Milk
  • 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 1 Tbsp Cacao powder
  • 2 Tsp Maple Syrup
  • 0.5 Tsp Mixed Spice
  • 1 Tsp Almond Butter
Servings
Mug
Ingredients
  • 250 ml Almond Milk
  • 2 Tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 1 Tbsp Cacao powder
  • 2 Tsp Maple Syrup
  • 0.5 Tsp Mixed Spice
  • 1 Tsp Almond Butter
Instructions
  1. Gently heat the milk on the hob. Add the other ingredients and combine well using a whisk.
Recipe Notes

To make this extra indulgent add a spoon of coconut cream or a square of dark chocolate. Or both!

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Protein-Powered Mince Pies

December 6th, 2018 Posted by Uncategorized 0 thoughts on “Protein-Powered Mince Pies”

It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie?

Print Recipe
Protein-Powered Mince Pies
It’s definitely easy to overdo it at the holidays. So why not bake a healthier mince pie? With the addition of Liberto organic vanilla-flavoured protein shake, this Christmas classic is instantly transformed into a protein-powered treat. Not only is this recipe gluten-free, dairy-free and vegan, it’s also sweetened with natural sweeteners and fruit sugars rather than refined sugar. Many thanks to Instagrammer @monika_heathyliving for sharing with us!
Course Dessert
Servings
Ingredients
For the pastry:
  • 1 cup ground almond
  • 0.5 cup plain gluten-free flour
  • 0.5 cup ground oats
  • 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 100 g vegan butter
  • 1-2 tbsp stevia to taste
For the filling:
  • 1 jar gluten free mincemeat we like Meridian's organic, vegan and gluten free mincemeat
Course Dessert
Servings
Ingredients
For the pastry:
  • 1 cup ground almond
  • 0.5 cup plain gluten-free flour
  • 0.5 cup ground oats
  • 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 100 g vegan butter
  • 1-2 tbsp stevia to taste
For the filling:
  • 1 jar gluten free mincemeat we like Meridian's organic, vegan and gluten free mincemeat
Instructions
  1. Preheat oven to 200C / 180C fan.
  2. Combine all of the ingredients in a food processor, adding small amounts of water to get the desired texture.
  3. On a floured surface, evenly roll out the dough until it’s 2-3mm thick.
  4. Cut out 7 discs for the base (using a mug, cookie cutter or glass).
  5. Brush a shallow muffin tin or mince pie tin with a little vegan butter.
  6. Lay each round into a shallow muffin or mince pie tin, adding enough mincemeat to be level with the top of the pastry.
  7. Combine remaining pastry scraps and roll out again until 2-3mm thick, cutting out discs or stars for the lid. Make sure to brush the edges of the lid with water and press to seal.
  8. Bake for 25 min or until the top is golden-brown.
  9. Allow to cool for 5 minutes before transferring to a wire rack.
Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

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Chestnut Protein Balls

October 13th, 2018 Posted by Protein Balls & Bars, Recipes 0 thoughts on “Chestnut Protein Balls”

These chestnut protein balls make a healthy on-the-go snack with great autumnal flavour. Made with Liberto organic vanilla-flavoured protein shake and chestnut puree, these tasty little treats can be prepped in less than 15 minutes. No baking necessary!

Many thanks to Instagrammer @monika_heathyliving for sharing this recipe with us!

Print Recipe
Chestnut Protein Balls
Servings
Balls
Ingredients
  • 1 cup ground almonds
  • 2 cups gluten-free rolled oats
  • 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 1 pinch sea salt
  • 250 g chestnut puree
  • 1/2 teaspoon dark rum
  • 3-5 tbsp Maple Syrup to taste
  • 2 tbsp water or milk
  • Desiccated Coconut set aside for coating
Servings
Balls
Ingredients
  • 1 cup ground almonds
  • 2 cups gluten-free rolled oats
  • 3 tbsp Liberto Organic Vanilla Flavoured Protein Shake
  • 1 pinch sea salt
  • 250 g chestnut puree
  • 1/2 teaspoon dark rum
  • 3-5 tbsp Maple Syrup to taste
  • 2 tbsp water or milk
  • Desiccated Coconut set aside for coating
Instructions
  1. Combine all of the ingredients into a large mixing bowl.
  2. Shape into small (1- 1 ½ inch) balls.
  3. Roll each ball in dessicated coconut until completely coated.
  4. Refrigerate in an airtight container until use.
Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

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High Protein, Raw Vegan Carrot Cake

September 30th, 2018 Posted by Recipes 0 thoughts on “High Protein, Raw Vegan Carrot Cake”

Protein powder isn’t just for shakes! It’s for cakes too! Instagrammer @monika_healthyliving has created a healthy, modern recipe for a well-loved classic.

Print Recipe
High Protein, Raw Vegan Carrot Cake
Protein powder isn’t just for shakes! It’s for cakes too! Instagrammer @monika_healthyliving has created a healthy, modern recipe for a well-loved classic. This high-protein, raw vegan carrot cake is made with Liberto vanilla protein powder. Not only does it add to the flavour, it also helps to keep you fuller for longer. What’s not to love?
Course Dessert
Servings
Ingredients
For the cake:
  • 2 Large carrots
  • 0.5 cup dried coconut
  • 0.5 cup ground almonds
  • 2 tbsp orange juice
  • 2 tbsp orange zest
  • 1 tsp cinnamon
  • 0.25 tsp Ground nutmeg
  • 1-2 tsp stevia
  • 0.5 cup raisins optional
  • 0.5 cup pecans
  • 3 tbsp Liberto vanilla protein powder
For the frosting:
  • 2 cups soaked cashews
  • 2 tbsp fresh lemon juice
  • 2 tbsp Coconut oil
  • 2 tbsp Maple Syrup
  • Water if needed
Course Dessert
Servings
Ingredients
For the cake:
  • 2 Large carrots
  • 0.5 cup dried coconut
  • 0.5 cup ground almonds
  • 2 tbsp orange juice
  • 2 tbsp orange zest
  • 1 tsp cinnamon
  • 0.25 tsp Ground nutmeg
  • 1-2 tsp stevia
  • 0.5 cup raisins optional
  • 0.5 cup pecans
  • 3 tbsp Liberto vanilla protein powder
For the frosting:
  • 2 cups soaked cashews
  • 2 tbsp fresh lemon juice
  • 2 tbsp Coconut oil
  • 2 tbsp Maple Syrup
  • Water if needed
Instructions
  1. For the cake: Pulse all the ingredients together in a food processor until blended. Press blended mix into a cake pan.
  2. For the frosting: Pulse all the ingredients together in a food processor until blended. Add water for desired consistency.
  3. Top with frosting before serving.
Recipe Notes

Check out @monika_healthyliving's amazing Instagram for more inspo here.....

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Try the Portfolio Diet to lower your Cholesterol

July 22nd, 2018 Posted by Health & Nutrition 56 thoughts on “Try the Portfolio Diet to lower your Cholesterol”

Do you have high cholesterol? You might like to try the Portfolio Diet.

 

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ProYo Overnight Oats

June 27th, 2018 Posted by Recipes 0 thoughts on “ProYo Overnight Oats”

If you have little more time, use our ProYo to make overnight oats.

Print Recipe
ProYo Overnight Oats
Course Breakfast
Servings
Person
Ingredients
  • 0.5 Medium Apple grated
  • 3 Medium Dried Apricots sliced
  • 3 tbsp Oats we used Semper Organic Gluten Free Oats
  • 150 g ProYo recipe on our blog - click the link at the top of this page
  • 75 ml Coconut Milk we used KoKo
Course Breakfast
Servings
Person
Ingredients
  • 0.5 Medium Apple grated
  • 3 Medium Dried Apricots sliced
  • 3 tbsp Oats we used Semper Organic Gluten Free Oats
  • 150 g ProYo recipe on our blog - click the link at the top of this page
  • 75 ml Coconut Milk we used KoKo
Instructions
  1. Layer the grated apple, apricot and oats. Add the coconut milk. Leave overnight, in the fridge.
  2. In the morning top with the ProYo and serve.
Recipe Notes

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Packed with Pea Protein!

November 29th, 2017 Posted by Health & Nutrition, News & Updates 28 thoughts on “Packed with Pea Protein!”

Our new range of vegan protein shakes are made using pea protein.

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Plant based eating is one of the top lifestyle choices to reduce your carbon footprint

September 23rd, 2017 Posted by Health & Nutrition 1 thought on “Plant based eating is one of the top lifestyle choices to reduce your carbon footprint”

We know that plant based eating is healthy, however did you know it is also good for the environment?

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Liberto @ the Allergy & Free-From Show London 2017

July 11th, 2017 Posted by News & Updates 47 thoughts on “Liberto @ the Allergy & Free-From Show London 2017”

We had a great time at our first ever Allergy & Free-From Show in London last weekend!

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