PlantbasedBrandon

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Red Pepper Flakes

Onion Powder

Chef's Knife

Everyday Pan

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In 2021 I was working 50-60 hour weeks at the post office and eating mostly fast food for convenience. I was always tired and even on my off days I barely had any energy to function. I wasn’t showing up as my best as a husband or a father because I was always tired. I was so frustrated because I felt I was too young to always be so tired. This led me to start to pay more attention to how the foods I ate made me feel afterwards and I came to the conclusion that my diet was why my energy was so low. Being the impulsive person I am I decided to go Plant-based cold turkey to see if that would change things for me. I researched Plantbased recipes and made it a point to make meals without using processed vegan items. I started cooking meals like vegetable soup, plant based chili and mushroom, spinach and cherry tomato pasta. After a week of eating plant-based I felt so much better that I knew I could never go back. I was so excited and amazed by my results that I created my food page @_PlantbasedBrandon on instagram. I wanted to document my journey and to dispel the misconception that vegan food is limited and less flavorful.

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Peach Lemonade 

Cut the 2 peaches up into small chunks. Add them to blender with 1/2 cup agave, 1 cup of spring water and blend until smooth.

Strain thoroughly with mesh strainer or cheese cloth

Squeeze enough lemons to accumulate 1/2 cup of lemon juice.

Grab a pitcher, pour in your peach juice, lemon juice and the remaining 2 cups of spring water. Mix thoroughly. 

Pour it over some ice, dress it up however you like and enjoy!

PlantbasedBrandon

Peach Lemonade

plantbasedbrandon