Saturday, August 23, 2025

Drink your skincare: 7 vegan juices that make your skin glow from the inside out

From vegoutmag.com

By Avery White

Glowing skin doesn’t have to be bottled—it can be blended, juiced, and poured 

Serums help—no question. But the cells that build collagen, calm redness, and repair damage run on what we eat and drink.

The nutrients that travel through your bloodstream reach places creams can’t: they nourish skin cells from the inside out.

That’s why dermatologists and dietitians increasingly point to diet as a cornerstone of skin health. Plant-derived antioxidants and vitamins don’t just protect against sun and pollution damage—they measurably improve hydration, elasticity, and barrier function over time.

So if your routine stops at the bathroom mirror, you’re only getting half the picture. Juicing plants that are rich in skin-supporting compounds gives you a concentrated, tasty way to work beauty from within.

Here are seven vegan blends that deliver flavour, science-backed benefits, and practical tips you can fold into everyday life.


1. Carrot-orange-turmeric for a vitamin A glow

Carrots are famous for their beta-carotene, a precursor to vitamin A that your body converts into retinol. Oranges supply vitamin C, which helps collagen strands stay firm, while turmeric provides curcumin, one of the most researched natural anti-inflammatories.

Why it works: Vitamin A supports cell turnover—think fresher, smoother-looking skin. Vitamin C builds resilience against UV damage and keeps collagen intact. Turmeric’s curcumin reduces inflammatory pathways that can worsen redness or breakouts. A 2025 study in Frontiers in Pharmacology linked curcumin to improved wound healing and reduced oxidative stress in skin.

How to make it: Juice 4 medium carrots, 2 peeled oranges, and a thumb-sized knob of turmeric root. If you only have turmeric powder, stir in ½ teaspoon afterward. Add a pinch of black pepper—it helps your body absorb curcumin more effectively.

Extra tip: This juice keeps its bright orange pigment because of carotenoids. Store it in a glass jar, not plastic, to avoid staining.

2. Cucumber-mint-lime for hydration and calm

Cucumbers are 96% water, but the real star is silica, a trace mineral linked to collagen production. Mint soothes digestion, and lime adds vitamin C with a refreshing tang.

Why it works: Hydration plumps skin cells in a way moisturizers alone can’t. Meanwhile, vitamin C is a crucial cofactor for repairing micro-damage from sun exposure and keeping collagen production on track. Together, this combo supports both skin smoothness and overall calm.

How to make it: Juice 1 large cucumber with a handful of fresh mint and the juice of ½ lime. Chill before drinking for that spa-water upgrade.

Extra tip: If you want more body, blend instead of juicing. The fibre slows down absorption and keeps you fuller longer.

3. Beet-apple-ginger for circulation and detox support

Beets are rich in dietary nitrates that convert to nitric oxide, a compound that widens blood vessels and improves circulation. Apples bring quercetin, a flavonoid that reduces oxidative stress, while ginger adds anti-inflammatory zing.

Why it works: Research shows that beet juice significantly improves blood flow and reduced oxidative stress markers. Increased circulation means more oxygen and nutrients reach your skin cells, giving that natural post-exercise flush without the treadmill. Quercetin helps reduce UV-related skin stress, while gingerol compounds lower markers of systemic inflammation. 

How to make it: Juice 1 medium beet, 2 crisp apples, and a thumb-sized piece of fresh ginger. If the beet flavour is too earthy, add a squeeze of lemon to brighten it.

Extra tip: Beets stain everything. Rinse your juicer parts right away, or you’ll be scrubbing pink streaks for days.

4. Kale-pineapple-lemon for collagen and clarity

Dark leafy greens like kale offer lutein and vitamin K, both linked to healthier skin tone and reduced oxidative stress. Pineapple supplies bromelain, an enzyme with gentle exfoliating properties, while lemon adds more vitamin C.

Why it works: Lutein has been shown in controlled trials to increase skin’s resistance to UV-induced damage. Vitamin K helps reduce the appearance of dark under-eye circles by supporting capillary strength. Bromelain may help calm puffiness and mild inflammation. 

How to make it: Juice 2 cups chopped kale, 1 cup pineapple chunks, and ½ peeled lemon. For a milder flavour, add half a cucumber.

Extra tip: Roll your kale leaves before juicing to release more juice and fewer bitter notes.

5. Pomegranate-blueberry for anti-aging antioxidants

Pomegranates and blueberries are loaded with polyphenols. These compounds neutralize free radicals—the unstable molecules that accelerate wrinkles and sagging. They also contain ellagic acid and anthocyanins, which protect collagen and help reduce hyperpigmentation.

Why it works: Research from UCLA found that pomegranate extract reduce resistance to sun damage. Anthocyanins in blueberries also strengthen tiny blood vessels, which supports even skin tone and reduces visible redness.

How to make it: Blend (not juice) 1 cup pomegranate arils, 1 cup blueberries, and ½ cup water. Strain if you prefer a smoother texture, but keeping the fibre helps regulate blood sugar and digestion.

Extra tip: Frozen blueberries work as well as fresh here—and they’re often picked at peak ripeness, preserving antioxidants.

6. Celery-pear-parsley for clarity and balance

Celery has become trendy for a reason: its mineral salts may support hydration balance and reduce puffiness. Pears provide gentle fibre, easing digestion, while parsley adds chlorophyll, which supports liver detox pathways.

Why it works: Many skin issues are tied to digestion. A healthier gut translates to clearer, calmer skin. Chlorophyll has been studied for its antioxidant capacity, reducing markers of oxidative stress in animal and human models. Pairing it with celery’s natural electrolytes makes this juice a great morning reset.

How to make it: Juice 3 celery stalks, 1 ripe pear, and a small handful of parsley. Drink in the morning to start the day with a mineral-rich boost.

Extra tip: Use the whole pear with skin—it’s where much of the antioxidant power lives.

7. Watermelon-strawberry-basil for hydration and repair

Watermelon is rich in lycopene, an antioxidant that accumulates in the skin and helps protect against sun damage. Strawberries are vitamin C superstars, while basil brings antibacterial and calming properties.

Why it works: Lycopene has been shown in multiple studies, including a 2024 Journal of Nutrition and Metabolism study, to reduce UV-induced redness and oxidative stress. Vitamin C powers collagen synthesis. Together, this combo is tailor-made for summer when sun exposure is unavoidable.

How to make it: Blend 2 cups watermelon, 1 cup strawberries, and 4–5 basil leaves until smooth. Serve cold over ice.

Extra tip: Watermelon juice separates quickly—give it a stir before sipping.

How to make juice work for you

Juicing doesn’t have to mean buying $12 green bottles at a boutique café. With a little strategy, it can become a sustainable, affordable habit.

  • No juicer? No problem. Use a blender and strain through a nut milk bag or fine sieve.

  • Drink fresh. Nutrients degrade quickly. Ideally, consume juice within 20 minutes, or store in an airtight glass jar for up to 24 hours.

  • Balance sugars. Too much fruit can spike blood sugar. Pair sweeter juices with greens or cucumber.

  • Consistency counts. Just like topical skincare, results show with regular use—2–3 times a week is plenty.

  • Think of it as synergy. Juices complement, not replace, a plant-forward diet rich in whole foods.

Why this matters

This isn’t just about glowing skin. Choosing plant-powered juices aligns with bigger goals: climate resilience, sustainable agriculture, and community health. Each glass reduces reliance on animal-based products and packaged, single-use plastics tied to the conventional beauty industry.

By leaning on carrots instead of collagen powders, or parsley instead of pills, you’re supporting local farmers, cutting environmental costs, and proving that wellness doesn’t have to come in a jar shipped halfway around the world.

Skin health, climate health, and community health are inseparable. Every time you juice beets, blend berries, or stir turmeric into a glass, you’re investing in your own resilience and the planet’s. That’s beauty with benefits.

https://vegoutmag.com/fashion-and-beauty/r-drink-your-skincare-7-vegan-juices-that-make-your-skin-glow-from-the-inside-out/

Vegan, Flexitarian, Or Just Curious? Gen Z’s Food Choices

From zeenews.india.com

Whether vegan, flexitarian, or just curious, Gen Z’s food choices reflect a generation that eats with intention. It’s not just about what’s on the plate—it’s about values, identity, and the future of the planet. By blending curiosity with consciousness, Gen Z is proving that food can be delicious, diverse, and deeply meaningful 

Food has always been a cultural identity marker, but for Gen Z, it’s also a statement of values. Born between the mid-1990s and early 2010s, this generation is redefining what it means to eat consciously. Whether it’s adopting veganism, experimenting with flexitarianism, or simply being curious about plant-based living, Gen Z’s food choices reflect not just taste but also ethics, environment, and health.

                                                                                               Image credit: Freepik

1. Veganism as a Lifestyle, Not Just a Diet

For many Gen Z individuals, veganism is more than avoiding meat and dairy—it’s about living in alignment with sustainability and animal welfare. Social media platforms like TikTok and Instagram are filled with vegan recipe hacks, affordable plant-based meal ideas, and influencers showcasing how accessible this lifestyle can be. Unlike previous generations, Gen Z sees veganism not as restrictive but as creative and empowering.


2. Flexitarianism: Balance Over Extremes

Not everyone wants to go fully vegan, and that’s where flexitarianism comes in. This approach allows Gen Z to reduce meat consumption without cutting it out completely. Swapping out beef burgers for plant-based alternatives a few times a week or choosing oat milk over dairy are small shifts that align with their eco-conscious mindset. Flexitarianism appeals to Gen Z because it’s flexible—allowing balance between health, sustainability, and cultural food traditions.


3. Health Meets Conscious Eating

Wellness is another major factor influencing Gen Z’s food habits. They’re more likely to read ingredient labels, prefer whole foods, and prioritize gut health. Plant-forward diets are often seen as healthier, reducing risks of chronic diseases while boosting energy levels. Smoothie bowls, avocado toasts, and protein-packed vegan snacks are as much about Instagram aesthetics as they are about nutrition.


4. Curiosity and Food Exploration

Not every Gen Z eater identifies with a strict label. Many are simply curious—trying out meatless Mondays, sampling vegan cheeses, or experimenting with jackfruit “pulled pork.” This openness reflects Gen Z’s broader cultural trait: they love to experiment, learn, and adapt rather than sticking rigidly to one identity.


5. The Role of Climate Anxiety

One of the biggest motivators behind Gen Z’s food shift is climate change. Reports linking animal agriculture to carbon emissions, deforestation, and water scarcity have pushed them to rethink daily consumption habits. Choosing lentils over lamb or almond milk over dairy feels like a small but impactful act of environmental activism.

(This article is intended for your general information only. Zee News does not vouch for its accuracy or reliability.)

https://zeenews.india.com/lifestyle/vegan-flexitarian-or-just-curious-gen-z-s-food-choices-2950099.html

UK: Allplants is back: Grubby relaunches classic frozen vegan ready meals

From veganfoodandliving.com

Allplants frozen ready meals have been brought back to life, with the brand revived in more ways than one...


Grubby, the vegan meal kit brand, has launched its first range of frozen ready meals, bringing back the much-loved recipes from the now-defunct brand Allplants.

This revived range features well-known favourites including Creamy Mac and Greens, ‘Nduja Rigatoni, and more, and marks Grubby’s first venture into offering frozen meals. The move comes six months after Grubby acquired the exclusive rights to Allplants’ recipes and manufacturing methods.

However, plant-based ready meal fans may be left confused, as Grubby isn’t the only company reviving the Allplants brand.

When allplants went into administration last year, Deliciously Ella founder Ella Mills purchased the company’s brand name and customer database and is now reviving the Allplants concept and name with a range of meals from her Plants brand.

The new Allplants range, featuring recipes developed by Ella Mills, will launch on 26th August, just four days after Grubby’s Allplants recipes are set to go live.

But Grubby isn’t shying away from the potential rivalry. “A bit of healthy competition is great for the category”, Grubby founder Martin Holden-White said in a LinkedIn post.

“It just means more plant-based options on more plates! I’m looking forward to the friendly fight.”

                                                                          Featured photo © Grubby/Vegan Food & Living

Grubby’s new frozen ready meal range

The range of nine Allplants dishes is set to launch on Grubby’s website from 22nd August. In the meantime, five have already been ‘soft-launched’, ready to be ordered by those eager to revisit old favourite meals.

In a statement sent to Vegan Food & Living, Martin Holden-White said: “We promised to bring the much-loved Allplants products back to life for customers and, after months of hard work, we are delighted to deliver on our commitment.”

He went on to praise the Allplants team for their efforts in developing the dishes, saying that he’s “delighted that they will live on, with a refreshed Grubby spin.”

With its new frozen range, Grubby aims to stay true to the range while incorporating its own culinary innovation and vibrant, chef-crafted style.

Ready in minutes by microwave, oven, or pan-frying, each dish is designed to meet Grubby’s high nutritional standards. They pack in an average of 23g of protein, 13 plant points, and 10g of fibre, ideal for busy, health-conscious professionals.

Which Allplants meals are available from Grubby?

Five frozen vegan ready meals have been ‘soft-launched’ on the Grubby website:

  • Cashew Mac and Greens: Creamy macaroni with cashew sauce and golden breadcrumbs.
  • Tex Mex Protein Bowl: A smoky Tex-Mex bean chilli with broad bean smash.
  • Tofu Saag Paneer Curry: An aromatic spinach, potato, and tofu curry, perfect with rice.
  • Spicy Szechuan Noodles: Brown rice noodles with fiery tahini sauce, soya, mushroom mince, and pak choi.
  • Miso Tamari Buddha: Chilli-glazed tofu with edamame smash and grains.

A further four meals will be available for delivery from 22nd August:

  • Harissa Cauli Grain Bowl: Harissa cauliflower served with muhammara sauce and Levantine grain mix.
  • Chickpea Apricot Tagine: Sweet potato tagine with apricot, za’atar marinade, and dukkah garnish.
  • Tempeh Rainbow Buddha Bowl: Crispy miso tempeh on beetroot rice, with ginger turmeric chickpea smash.
  • Creamy Nduja Rigatoni: Rigatoni in creamy sauce topped with plant-based spicy ’nduja crumb.

The meals start from £4.84 per serving, with a 25% discount for new subscribers.

Grubby’s lineup is set to increase to 15 recipes by the end of the year, featuring recyclable card trays in line with the brand’s commitment to sustainability.

https://www.veganfoodandliving.com/news/allplants-classic-frozen-vegan-ready-meals-relaunch-grubby/#google_vignette 

Friday, August 22, 2025

What This Vegan Mom And Her One-Year-Old Eat In A Day

From plantbasednews.org

A peek into what a realistic day of plant-based eating looks like for a new mom and her baby 

Maddie, the creator behind the YouTube channel Let’s Eat Plants, is no stranger to the everyday challenges of feeding a vegan family, especially with a toddler in the mix. In a recent video, she offers a personal look into what she and her one-year-old daughter (known affectionately as “Baby Plants”) eat in a typical day. Still breastfeeding and recently recovering after a post-wisdom-tooth infection health scare, Maddie focuses on simple, whole-food meals that support healing and growth.

The video is as much about food as it is about figuring things out as a new parent. “If you’re going through this phase right now like me, hopefully this video will at least give you some ideas for healthy vegan meals that your one-year-old can eat,” she says.

        If you're raising a plant-based baby, here's some recipe inspiration - Media Credit: YouTube/Let's Eat Plants

Starting slow with oatmeal and fruit

Mornings begin gently in Maddie’s house, with Baby Plants breastfeeding first thing. An hour later, it’s breakfast time.

Breakfast is a family meal, and it’s usually the easiest one to share. “Breakfast is probably the one meal that she will tolerate what we are eating because we pretty much always eat oatmeal and she is still okay with oats.”

To make it more appealing, Maddie adds fruit to her daughter’s bowl. “I do put extra fruit in hers to make it a little bit more delicious.” The routine includes making tea or coffee with help from Baby Plants and heating everyone’s food before they eat together.

If her daughter is still hungry after the oatmeal, Maddie adds cut fruit like tangerines: “I’m just going to cut those up for her and she can practice feeding herself.”

Breastfeeding on demand, water goals, and playtime

There’s no structured morning snack, just responsive feeding. “Usually she will just breastfeed on demand if she is hungry after breakfast.” Maddie also makes sure her daughter has access to water throughout the day: “I do make water available to her and just offer it.”

She adds that she’s trying to improve her own hydration habits: “I’ve actually been really bad about my water intake lately. I’m trying to get back into the habit of just having a jar or a large glass of water nearby me at all times.”

Mornings also include some relaxed bonding time. “She is really into books lately so she will sit with me and have me read books to her or I just let her sit on the floor and read them herself.”

Baby-led lunch with tofu and toast

After her daughter’s nap, Maddie prepares lunch. “For lunch we have been doing tofu scramble with a little piece of toast or pancake on the side and then some kind of fruit. Today we have pears.” Maddie and her partner eat an orzo salad: “It’s super easy to throw together and healthy.”

An screengrab of a vegan mother and baby "what I eat in a day" video showing plant-based orzo salad
YouTube/Let's Eat PlantsOrzo salad is an easy and convenient meal for new parents

She says the salad was inspired by an older recipe on her channel. “I mix it up sometimes with whatever veggies I have.” Right now Maddie has some raw broccoli and cooked lentils in her fridge, so, along with chopped green onion and dill for extra flavour, that’s what she throws in. She tops the salad with vegan feta for saltiness and walnuts for crunch.

Her dressing is a basic lemon vinaigrette, and she notes that you can also swap the oil for aquafaba.

Baby-led weaning: figuring it out

After months of homemade purées, Maddie is shifting toward a baby-led approach. “I am leaning now more into the baby-led weaning style, giving her different foods to try and letting her feed herself more.” But she admits that it’s not easy: “No one prepares you for how weird it feels to just hand your baby a chunk of food and just hope for the best.”

She’s cautious about overly processed foods, sugar, and salt. “I definitely don’t want to all of a sudden now that she’s one-year-old just start feeding her everything processed or super sweet or super salty things.”

Texture is also a challenge. “She only has like four teeth… it just really throws me off to just hand her a chunk of something and expect her just to chew it like we do.” Maddie relies on the Solid Starts app for guidance: “I did find the Solid Starts app is really helpful for finding out how to cut and serve foods to your baby.”

Dinner: quick veggie pasta and a backup plate

Dinner is a simple pasta dish made during Baby Plants’ second nap. “Today I’m just going to do a quick pasta sauce because I already have some veggies prepped and it’s really easy to just throw everything into a pan and then add some tomato sauce and some herbs.”

The sauce starts with onion, broccoli, bell peppers, and seasonings. “I usually do garlic powder, oregano, and dried basil.” Maddie adds cooked lentils and plant milk for creaminess. “You can always add a little bit of soy milk or any plant milk of your choice for a little extra creaminess in your sauce.”

She’s aware her daughter may not love it: “I have given Baby Plants some pasta sauce once before and she was not a huge fan. Maybe it was a little bit like sour for her.” Still, she’s trying again: “I’m going to try it again with her tonight and I do have a backup dinner for her if she doesn’t like it.”

The backup is quinoa with corn and butternut squash. “I don’t think she loves the texture to be honest but I add some corn and butternut squash to it to make it a little tastier.”

Finding balance and embracing the unknown

Maddie’s day ends with reflections and questions for her viewers. She’s looking for advice on texture issues, repetition, and meal variety. “When you find a meal that your baby likes you kind of just want to eat that for a few days and not have to worry about finding something new all the time,” she says. “But I also don’t want her to get tired of it.”

Even when meals don’t go as planned, she stays positive. “Even though that pasta dinner was not a huge hit with baby girl, at least it was with my husband,” she says with a laugh.

In true Maddie fashion, she ends the video with appreciation: “Thank you for spending the day with me. I just love hanging out with you.”

For more vegan lifestyle content, check out Maddie’s YouTube channel.

https://plantbasednews.org/lifestyle/food/what-vegan-mom-and-one-year-old-eat/

Nestlé confirms the demise of the KitKat vegan after four years

From confectioneryproduction.com

After a production run of four years, Nestlé has confirmed that is has ceased global manufacturing of its vegan KitKat brand amid major cost pressures impacting the business, reports Neill Barston.

The news first broke earlier this year that the writing had been on the wall for the variety, as it reported that its sales had been waning in the UK, despite the brand gaining notable listings around the country. 

As previously covered, the vegan-friendly offering had won praise from consumers for its taste – which was compared favourably against its regular variety.

It comes as the wider sector has grappled with comparatively elevated cocoa prices, which reached more than $12,000 a tonne on cocoa futures markets in New York and London, before dropping below $10,000 in recent months.

Confectionery Production previously reported in 2022, that the vegan version of the flagship chocolate bar series had enjoyed an initial burst of success, as demand for plant-based ranges soured post-pandemic.

The company had hailed a sustained spike in product development in the wake of the British vegan market quadrupling between 2014 (when there were just 150,000 vegans), through to 2019 when a total of 600,000 were officially recorded, with the figure showing an continued upward curve during the pandemic.

As previously reported, the vegan KitKat V was developed by chocolate experts at Nestlé’s confectionery research and development centre in York, UK, the original home of KitKat.

                                                                                                     pic: Nestle

It combined Nestlé’s expertise in chocolate innovation and non-dairy alternatives, they managed to perfectly blend the smooth chocolate with plant-based ingredients.

However, as previously reported, the vegan variety had required notable expense in production, requiring its own separate manufacturing facilities at its British base, which created further cost considerations.

A spokesperson for Nestle confirmed that the production lines had now ceased for global Vegan KitKat lines, though added that consumers could still get their hands on the brand from Tesco and Sainsbury’s stores while stocks last.

It is not known whether the brand could potentially be brought back by popular demand, but the company has in fact offered limited revival of several nostalgic products in recent years.

https://www.confectioneryproduction.com/news/54309/nestle-confirms-the-demise-of-the-kitkat-vegan-after-four-years/