Tuesday, October 28, 2025

Vegan lifestyle may help improve mood and energy levels: Survey

From healthcareradius.in

Findings show that trying vegan can lead to lasting positive transformation, positive outlook, better health and greater sense of well being 

A new global survey by Veganuary, the organisation inspiring people to try vegan every January and beyond, reveals that going vegan can have lasting positive effects on mood, energy, and overall health.

According to the Veganuary 2025 Six-Month Follow-Up Survey, 58 per cent of participants who continued eating a fully vegan diet for six months reported an improvement in mood. This emotional uplift was complemented by other notable benefits, with 55 per cent experiencing increased energy, 48 per cent reporting better skin, and 47 per cent achieving their desired change in body weight. Overall, 59 per cent of respondents said their general health had improved since adopting a plant-based lifestyle.

The survey results also show that Veganuary’s impact extends well beyond the initial 31-day challenge. A majority of participants (80 per cent) have maintained a significant reduction in animal product consumption. While 32 per cent remain fully vegan, 33 per cent have reduced their intake of animal-based foods by at least 75 per cent, and another 15 per cent by 50 per cent or more. Impressively, 94 per cent of those who are not fully vegan said they are likely to try vegan again in the future, reflecting Veganuary’s growing global influence in inspiring sustainable dietary change.

Participants also reported that Veganuary helped them develop a more positive and mindful approach to food. 67 per cent said they now feel more inspired in the kitchen, while 52 per cent found themselves making more adventurous food choices. Nearly half of the respondents shared that Veganuary helped them choose healthier and more sustainable options in their daily meals.

Commenting on the results, Prashanth Vishwanath, India Director of Veganuary, said, “Year after year, it is clear that Veganuary creates lasting change. The fact that nearly 60 per cent of participants report improved mood and increased energy levels is remarkable. Whether people are seeking a more positive outlook, better health, or simply a greater sense of well-being, these findings show that trying vegan can lead to lasting positive transformation.”

With millions worldwide taking part each year, Veganuary continues to demonstrate how small dietary shifts can lead to meaningful, long-term improvements for both people and the planet. The survey was sent to 237,346 individuals who received Veganuary’s 31-day support emails during the 2025 campaign, with 2,115 participants responding.

https://www.healthcareradius.in/market-research/vegan-food-diet

9 family recipes passed down for generations that still define “home”

From vegoutmag.com

By Jordan Cooper

Food is memory, identity, and love all simmered together. These nine family recipes, passed down through generations, remind us that “home” isn’t a place—it’s the flavours, rituals, and values we carry forward, one meal at a time 

Food has this strange power—it’s both memory and moment.

You can taste something your grandmother made decades ago, and suddenly you’re eight again, sitting on the floor while she hums over the stove.

We talk a lot about self-development, about how to evolve, grow, and adapt.

But sometimes, the most grounding parts of who we are come from the things that don’t change. Like a recipe.

Here are nine family recipes, passed down through generations, that still define what “home” feels like, whether you grew up in a tiny kitchen or one packed with Sunday chaos.

Let’s dig in.

1) Sunday stew

Every family has that one dish that marks the end of the week. For mine, it was stew. My grandmother’s version was hearty, slow-cooked, and smelled like comfort itself.

I’ve adapted it to be vegan, of course, swapping out the beef for lentils, mushrooms, and potatoes that break apart just right.

What I’ve learned over the years is that it’s not the ingredients that matter most. It’s the ritual.

The simmering. The patience. The quiet rhythm of something slowly becoming ready.

Maybe that’s why it still feels like home. It reminds me that some good things can’t be rushed.

2) The “everything” bread

If therapy had a scent, it would smell like freshly baked bread.

My great-aunt’s bread recipe has been passed around so many times that no one really remembers where it started.

It’s been modified, reinvented, and, let’s be honest, mangled. But it still works.

There’s something beautiful about how universal bread is. Every culture has a version. Every family has a twist.

Ours? A mix of whole grains, flaxseed, and whatever the week offered.

When I make it now, kneading dough with music in the background, I think about the continuity of hands doing the same thing for generations. It’s humbling.

And maybe that’s the point. Bread teaches you to show up.

3) The secret sauce

Every family swears they have the best sauce.

Mine called it “red gold.” It was tomato-based, simmered for hours, with no written measurements, just instinct.

When I went vegan, I thought I’d lose that connection. But it turns out, flavour isn’t dependent on meat; it’s dependent on care.

The same sauce works beautifully with roasted vegetables or chickpea “meatballs.”

What I love about this recipe isn’t just the taste, it’s how it brings people together.

Whether we were laughing around the table or arguing about who added too much garlic (it was always me), the sauce made everything feel okay again.

It’s funny how one recipe can become a language of its own.

4) Grandma’s pickled magic

There’s a science to pickling. Vinegar, salt, sugar, and patience.

But the art of it? That’s intuition.

My grandma had jars of pickled everything: beets, cucumbers, even watermelon rind. As a kid, I didn’t get it. Why preserve something when you could just buy it? Now, I see it differently.

Pickling is a rebellion against waste, against forgetting. It’s preservation in the literal and emotional sense.

I’ve carried that mindset into other areas of life. Some things are worth keeping: memories, values, stories.

You just have to learn how to preserve them without letting them turn bitter.

5) The festival soup



Every holiday season, my family made a huge pot of soup that could feed an army.

It was a mash-up of everyone’s heritage, part Latin, part Mediterranean, part whatever someone brought over.

It was chaotic, unmeasured, and perfect.

Now, I make my version with roasted sweet potatoes, coconut milk, turmeric, and lime. It’s become my comfort bowl when I’m far from home.

I’ve mentioned this before, but one of the biggest lessons travel taught me is that comfort isn’t found in geography. It’s found in rituals.

In flavours that remind you that you belong somewhere, even if you’re alone in a new city.

6) The “accidental” cookie

Some of the best recipes are born from mistakes.

The story goes that my mom was trying to make brownies, but she ran out of cocoa. So she improvised, swapping it for oats, peanut butter, and maple syrup.

The result? Something between a cookie and a granola bar that became a family staple.

It’s still my go-to comfort snack, especially after a long writing day.

There’s something about those kitchen accidents that feels symbolic. Life doesn’t always follow the recipe, but sometimes, it ends up better that way.

7) The passed-down spice mix

If your family has a spice mix that comes out only on special occasions, you know what I’m talking about.

For mine, it was a blend of smoked paprika, garlic, cumin, and something no one could ever quite identify.

It made its way into everything from grilled veggies to holiday casseroles.

I love how scents can time-travel you. One whiff of that mix, and I’m back in my mother’s kitchen, watching her move like she knew every sound the house made.

There’s psychology behind that, actually.

Research suggests that smell is directly tied to emotional memory. Maybe that’s why a certain aroma can ground you instantly. It’s home, bottled.

8) The “Sunday pancake truce”

Sunday mornings were for pancakes and peace.

No matter what arguments had erupted during the week, pancakes were neutral territory.

My dad would make them tall, my mom would make them thin, and eventually, they agreed to take turns.

I still follow that unwritten tradition: pancakes equal pause.

These days, I make mine with oat flour, flaxseed, and almond milk. Not quite like theirs, but close enough.

Every time I flip one, I think about how food can heal in small, quiet ways. How something as simple as breakfast can reset a week, a mood, or a relationship.

9) The “always something green” rule

Not technically a recipe, but a principle that guided every meal.

No matter what we ate, my mom would insist on adding “something green.” It could be herbs, veggies, or a handful of spinach no one asked for.

Back then, I rolled my eyes. Now, as someone vegan and constantly reading about nutrition and psychology, I get it. She wasn’t just feeding us plants; she was teaching us balance.

This rule stuck with me far beyond the kitchen. Every meal, every project, every choice, I try to include something that nourishes.

Something green, in the metaphorical sense.

The bottom line

What I’ve realized is that family recipes aren’t really about food.

They’re about the values we quietly inherit, the patience of a stew, the persistence of a sourdough starter, the creativity of a failed brownie.

They remind us that home isn’t a fixed place. It’s something you keep creating, one recipe at a time.

So, what recipes define your version of home?

https://vegoutmag.com/recipes/n-t-9-family-recipes-passed-down-for-generations-that-still-define-home/

Sunday, October 26, 2025

Twins Tried Vegan vs. Omnivore Diets: The Results Shocked Even Their Doctors

From dubaiweek.ae

What happens when two genetically identical brothers put the hottest debate in nutrition to the ultimate test—Vegan versus Omnivore? The Turner Twins did just that, and the results left even their doctors raising an eyebrow or two.

A Tale of Two Diets: The Turner Experiment

The nutritional rivalry between plant-based and omnivorous diets has fuelled many passionate dinner-table arguments. Is one truly healthier? To cut through speculation, Ross and Hugo Turner—identical twins, renowned for their adventurous self-experiments—decided to take science into their own hands (and stomachs). With all variables tightly controlled, and genetic makeup matching right down to the last strand, the only difference was what landed on their plates.

Over twelve weeks, the twins followed strict, researcher-monitored protocols:

  • Hugo strictly followed a plant-based (vegan) diet.
  • Ross ate his usual omnivorous fare.
  • They kept exercise and daily routines identical.

The self-study, overseen by scientists from King’s College, aimed to reveal just how differently these two dietary paths can shape our bodies and well-being—when all else remains equal.

Muscles, Fat, and Cholesterol: The Numbers Say It All

After three months, the twins’ bodies had changed in ways no mirror could ignore—nor lab test conceal. Hugo, the vegan, saw a notable lightening of his physique:

  • Lost one kilogram in total weight.
  • Reduced body fat percentage.
  • Experienced a significant drop in cholesterol—a big tick in the cardiovascular win column.

Across the table, Ross and his omnivorous regime painted a different picture:

  • Packed on an impressive five kilograms of muscle mass.
  • Unfortunately, his body fat also ticked up by two percent.
  • His cholesterol? Steady as she goes—all throughout the experiment.

The verdict? Plant-based eating seemed to favour a leaner frame and better heart metrics, while omnivorous eating leaned into muscle gain—though with some extra fat on the side.

Feeling the Difference: Energy and Everyday Life

Numbers are revealing, but what about real-life experience? Here, the twins’ accounts diverge even more:

  • Hugo reported a surprising surge in energy, especially during workouts. He did admit that the first two weeks left him dreaming of cheese and steak, but once past the cravings, he found himself gravitating toward healthier snacks like fruit and nuts, managing stable blood sugar levels and, in his words, “feeling more energetic throughout the day.”
  • Ross, meanwhile, found himself on the opposite side of the energy spectrum. Despite gaining muscle, he struggled to hit his usual performance highs during training and felt less energetic overall.

This contrast may challenge the idea that vegan diets can’t fuel an active lifestyle—at least, if you’re named Hugo Turner.

The Gut Reaction: Unexpected Microbiome Transformation

Arguably, the most eye-opening results lay deep within—yes, we’re talking about the gut. Analysis of Hugo’s microbiome after his transition to plant proteins revealed more than just dietary adaptation:

  • Significant shifts in gut flora composition—these changes appear to carry potential long-term health perks.
  • Researchers concluded his new bacterial line-up could bolster resistance to chronic issues, including obesity and type 2 diabetes.

Once again, the experiment underscores that what we eat doesn’t just impact our waistlines or workout stats—it shapes the entire ecosystem within us, with implications for lifelong health.

Of course, even the Turner Twins can’t singlehandedly settle an issue this complex. With just two brave participants, the study is a fascinating glimpse rather than a universal truth. Yet, it suggests that the vegan vs. omnivore debate deserves more nuance: each approach boasts clear benefits, depending on your personal health goals. Perhaps the takeaway is simple—whichever plate you choose, let science, not dogma, have the final word. And if you ever need motivation to mix up your menu, remember, even a twin can surprise himself with a dietary switch.

https://www.dubaiweek.ae/twins-tried-vegan-vs-omnivore-diets-the-results-shocked-even-their-doctors/ 

Recipe: Vegan Halloween marble cake

From bbc.co.uk

By Sanjana Modha

Prepare over 2 hours          Cook 30 mins to 1 hour         Serve Serves 8–10
Dietary: Dairy-freeEgg-freeNut-freePregnancy-friendlyVeganVegetarian
This spooktacular Halloween cake is made without dairy or eggs, making it great for vegans or those with food allergies. Get messy with the dark chocolate drip to create this fabulous melted black candle design. Decorate the top of the cake with a black, white or gold candle and around the cake with creepy skeletons, spiders and cobwebs for extra drama.

Ingredients

For the cake

For the black buttercream

For the melted candle drip

  • 150g/5½oz vegan dark chocolate
  • 25g/1oz vegan butter
  • 1 tsp black gel food colouring

  • Method

    1. To make the cake, grease and line two 15cm/6in cake tins with baking paper. Preheat the oven to 190C/170C Fan/Gas 5.

    2. Stir together the yoghurt, milk and vinegar in a jug. Leave to stand for 10 minutes until slightly curdled. Whisk in the oil and vanilla extract.

    3. Sift the flour, cornflour, baking powder, caster sugar and salt into a large bowl. Pour the milk mixture into the flour mixture and beat with a balloon whisk for 30–40 seconds, or until smooth. Do not overmix. Transfer one third of the cake batter into a separate bowl.

    4. Stir the hot milk and cocoa powder together in a small bowl until smooth. Add this to the smaller portion of batter and fold in until incorporated, taking care not to overmix. Add the orange food colouring to the larger bowl of batter, folding gently so as not to over mix.

    5. Divide half of the orange batter between the two cake tins. Then divide half of the chocolate batter between the two tins, directly on top of the vanilla. Repeat the process, layering the remaining orange batter on top of the chocolate and finishing with the chocolate batter. Once all the batter is used up, use a cocktail stick or the handle of a teaspoon to swirl the batters together in the tins. Do this just a few times or the layers will mix too much and won’t have much of a contrast. Knock the base of the tins on the worktop to remove any air bubbles in the batter.

    6. Bake on the middle shelf for 40–45 minutes or until a skewer inserted into the middle of the cake comes out clean, or with just a few moist crumbs attached. Remove the cakes from the oven and leave to cool in the tins for 10 minutes. Carefully run a knife around the edge of the pan to loosen and then turn the cakes out onto a wire rack to cool completely.

    7. Meanwhile, to make the buttercream, beat the vegan butter in a stand mixer fitted with the paddle attachment. Once it turns slightly pale and creamy, gradually add the icing sugar and beat until incorporated. Add the black gel food colouring, vanilla and milk. Continue to beat until everything is well mixed. The icing will look grey at first. Scrape the buttercream into a microwave-safe bowl and microwave on full power for 30–40 seconds or until partially melted. Stir well and you should notice the icing gradually begins to turn darker.

    8. Mix well and place the buttercream in the fridge to firm up for a few hours while the cakes cool. The colour will continue to develop as it sits. Stir the buttercream to check it is a spreadable consistency. If not, chill a little while longer or if it’s too firm, leave on the worktop to come to room temperature. Lightly beat the buttercream to create a creamy consistency but do not overbeat as it can turn pale again as the air is incorporated.

    9. If the cakes have domed a little on top, trim using a large, serrated knife to create a flat surface. (It can be crumbled over ice cream later!). Place one of the cakes on a cake plate or board, sticking it down with a bit of buttercream. Top the sponge with a third of the buttercream and spread evenly. Place the second sponge on top and press down gently to sandwich the cakes together. Spread the remaining buttercream in a thick layer all over the top and sides of the cake. Chill the cake in the fridge for 30 minutes until the icing hardens a little.

    10. To make the melted candle drip, microwave the chocolate, vegan butter and food colouring in a microwave-safe bowl in 15-second bursts, stirring gently until completely melted. Place this mixture into a squeezy bottle or in a sandwich bag with a very small snip in the corner.

    11. Remove the cake from the fridge and begin to drizzle the melted candle drip around the edges of the cake. Since the cake has been chilling, the chocolate should harden quickly. Continue to layer the chocolate to build up what looks like melted candle wax. No need to be precise and the messier it is, the spookier it will look. Push a black, white or gold candle into the centre of the cake to create the ‘wick’ to light before serving.

  • Recipe tips

    It's important you use the high-quality gel food colouring specified in the recipe – cheaper varieties aren't concentrated enough (so you have to add a lot more and the extra liquid affects the texture of the finished icing).