Vegan Family Kitchen by Brigitte Gemme
By Vegan Family Kitchen / Brigitte Gemme
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Category: Nutrition
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Subscribers: 4
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Episodes: 59
Description
The worst thing about cooking is deciding what to make. Brigitte Gemme, founder and Chief Meal Planner at Vegan Family Kitchen, guides you to plan and prep delicious and nutritious meals for yourself and your loved ones, using vegan whole foods plant-based ingredients... and lots of love.
| Episode | Date |
|---|---|
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How to age like a yogi and other secrets from Victoria Moran after four decades of veganism
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Sep 06, 2024 |
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Eco-conscious eating, travel, and living in Japan: Conversation with Joy Jarman-Walsh of Seek Sustainable Japan
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Jun 03, 2024 |
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Cooking to combat inflammation: A conversation with Linda Tyler, author of The Plant-Based Anti-Inflammatory Cookbook
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May 24, 2024 |
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The Gift of Life: From Plant-Based Advocacy to Kidney Donation - An interview with Elaine Perlman
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May 04, 2024 |
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Nourishing Relationships Through Food - A Conversation with Counselor Deborah McNamara
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Feb 10, 2024 |
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Plant-based baking for all: An interview with Natasha and Ed Tatton, authors of BReD: Sourdough Loaves, Small Breads and Other Plant-Based Baking
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Dec 14, 2023 |
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How to store groceries to reduce food waste and cook faster
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Dec 04, 2023 |
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Lifestyle and mindset shifts for a blissful menopause: Conversation with Anna Pelzer, vegan menopause coach (podcast)
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Nov 28, 2023 |
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Can cooking be a spiritual practice? 5 rituals that bring meaning and joy to my kitchen
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Nov 21, 2023 |
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How to cook delicious homestyle vegan meals with Jean-Philippe Cyr The Buddhist Chef
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Oct 18, 2023 |
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Veganizing familiar favorites: A conversation with Karla Salinari (The Latina Health Coach)
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Sep 15, 2023 |
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Learn Veganic Gardening with Meg Kelly
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Jun 21, 2023 |
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Experimenting with our food choices (and more!) with Helen C. Giles (Subscriber spotlight)
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Jun 13, 2023 |
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Healthy Vegan Italian Cooking: A Conversation with Antonia Ricciardi
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Jun 06, 2023 |
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Cooking in a state of emergency: An interview with Oksana Spoliak, Ukrainian food blogger
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May 16, 2023 |
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This ninja doctor is not protein deficient: An interview with Dr. Jules Cormier, family physician
|
May 04, 2023 |
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The unexpected benefits of cooking in a 310 sqft home: An interview with Kathy Davis of VegInspired
|
Apr 26, 2023 |
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Life after breast cancer: An interview with Nic Bathurst, dietitian and nutritionist specializing in mid-life women’s health
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Apr 19, 2023 |
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Yoga, Food, and Healing: A conversation with Leah Cooper of The Centre of Ki
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Mar 30, 2023 |
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The spiritual energy of food: Conversation with Kimberly Winters, vegan coach and energy guide
|
Feb 15, 2023 |
|
Plant-based in public health: An interview with Charlyn Black, Professor, UBC School of Population and Public Health
|
Jan 05, 2023 |
|
Getting started with raw vegan food: An interview with Crystal Bonnet, raw chef and author of The Art of Raw Desserts
|
Dec 14, 2022 |
|
Practicing mindfulness to tame food addiction: A conversation with Karen Steiner
|
Dec 03, 2022 |
|
New book: Flow in the Kitchen available for pre-order
|
Oct 24, 2022 |
|
Cooking with your Strengths: An Interview with Gemma McFall, Strengths Coach and Vegan Meal Plan subscriber
|
Sep 21, 2022 |
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Things I do every week for happier weeknight meals
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Sep 14, 2022 |
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From Nepal to the Midwest and back: Babita Shresta, author of Plant-based Himalaya
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Sep 12, 2022 |
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Soy and cancer: should we worry? Here’s what the recent literature says.
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May 20, 2022 |
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Can fertility improve with a plant-based diet? Exploring Dr. Jenny Lee’s journey toward better reproductive health
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May 19, 2022 |
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Iron for vegans: my views as a meal planner, woman, and mother
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May 16, 2022 |
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Where spirituality and veganism meet: an Earth Day conversation with Rev. Ian White Maher
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Apr 22, 2022 |
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Getting in shape after kids: best tips from Amy Kakebeeke, plant-based certified personal trainer
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Apr 11, 2022 |
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My son had plain pasta for dinner and I am ok with that
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Apr 06, 2022 |
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Why you need to join a plant-based cooking club
|
Mar 31, 2022 |
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Zero-waste cooking and living with Anne-Marie Bonneau, the Zero-waste Chef
|
Mar 10, 2022 |
|
Do you make time for grace?
|
Feb 08, 2022 |
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How come newspapers are still publishing meat recipes?
|
Feb 04, 2022 |
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Why I recommend an inexpensive slow cooker for plant-based cooking
|
Feb 03, 2022 |
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I dreamt that my son disappeared: contemplating loss and my most deeply ingrained habits
|
Jan 21, 2022 |
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Wean yourself off meal kits with meal plans
|
Jan 20, 2022 |
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Are CSA boxes worth it? Listen before you subscribe.
|
Jan 12, 2022 |
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Mindful screen-free cooking: The pathway to become a faster, better cook
|
Jan 06, 2022 |
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Can dogs be plant-based? Meeting Laura Simonson, founder of Virchew
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Jan 04, 2022 |
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Invest in your wealth and health today - Interview with Alison Setton financial educator
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Dec 02, 2021 |
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The amazing future that comes after meat: an interview with Karthik Sekar
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Nov 25, 2021 |
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Nature smacks Canada behind the head for failure to reconsider industrial agriculture
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Nov 23, 2021 |
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Use your gifts for good - Interview with Marian Erikson of the Plant-based Briefing podcast
|
Nov 12, 2021 |
|
Why you hate cooking (and what to do about it)
|
Nov 10, 2021 |
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How to make cooking fun with Siobhan Coates, the fun coach
|
Oct 28, 2021 |
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My 6 big reasons to feel grateful (not resentful) when cooking dinner
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Oct 20, 2021 |
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How to start vegan batch cooking - tips to make weeknight dinners less stressful
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Oct 04, 2021 |
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Your meal planning priorities: what matters most? what can you let go of?
|
Sep 17, 2021 |
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Dreena Burton on 20 years of vegan cooking and parenting
|
Jun 15, 2021 |
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Plant-based doctors at home: An interview with Dr. Nina Hourmouzis and Dr. Nina Patel
|
Jun 09, 2021 |
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"Help! My wife is going vegan." A husband's story of transitioning to plant-based eating at home
|
May 26, 2021 |
|
Vegan meal planning with picky eaters in mind: 7 loving steps
|
May 14, 2021 |
|
Why quit coffee? 10 years into a personal experiment
|
Apr 29, 2021 |
|
5 urgent and easy eco-friendly eating habits you can adopt this week
|
Apr 29, 2021 |
|
Late-blooming vegan with family: 10 tips to ease your transition
|
Mar 01, 2021 |