The Keto Vegan

This episode features a recipe demonstration for making a keto vegan burger slaw using celeriac and various seasonings.

The host discusses how to make decisions by tuning into bodily sensations rather than overthinking, sharing a personal anecdote about advising a friend to use this technique.

The host shares her positive experience visiting the Mangosteen vegan and vegetarian restaurant in Southsea, Hampshire, with her family.

The host investigates how major UK banks have invested over £75 billion in fossil fuel projects known as 'carbon bombs' that threaten climate change efforts, sharing her personal switch to an ethical bank.

The host experiments with making low-carb keto hummus using tofu, testing variations with regular and silken tofu, tahini or miso, and creating a sweet chili version.

This episode provides a simple recipe for making smoked garlic cream cheese from tofu, tailored for a keto and vegan diet.

This episode explores the connection between a vegan ketogenic diet and mental health, discussing scientific insights and personal experiences with conditions like depression and bipolar disorder.

This episode explores the global crisis of antimicrobial resistance (AMR), focusing on how factory farming and antibiotic use in meat production contribute to this serious public health threat.

The host discusses how to respond to common questions about veganism, such as protein sources, by turning them around with gentle questions rather than getting defensive.

This episode analyzes the failed international negotiations in Geneva for a legally binding global treaty to address plastic pollution, highlighting the high expectations and political challenges that derailed progress.

This episode explores 3D-printed plant-based meats and lab-grown meats as potential solutions to animal suffering, discussing what they are, how they work, and where to find them.

This episode investigates soy production, comparing how much is consumed by humans versus animals, and addresses common misconceptions about vegan diets and deforestation.

The host shares her experience preparing a keto vegan birthday feast for 12 people, detailing the desserts and savory dishes she made.

The host explores why some people never diet, examining the connection between self-love, mental health, and healthy eating habits versus just eating poorly without weight gain.

A vegan podcaster discusses vitamin D deficiency in winter, seasonal affective disorder, and practical tips for maintaining bone health as a vegan during colder months.

The host shares her experience making homemade vegan horseradish sauce, including sourcing horseradish root from Waitrose and creating a vegan sour cream substitute.

This episode features a detailed recipe for making keto vegan chocolate brownies with peanut butter and walnuts, including ingredient measurements and preparation tips.

This episode features a festive keto vegan cocktail-making session with hosts Rach and Lukie Kingsley, demonstrating how to prepare two versions of a low-carb cocktail using vodka and rum.

This episode discusses keto-friendly plant-based meats, focusing on Juicy Marbles products, their availability in England, nutrition, and a homemade barbecue seasoning recipe.

This episode explores how to stop using food to numb emotions and maintain motivation on a keto vegan diet.

This episode outlines seven steps for successfully starting a keto vegan lifestyle, focusing on preparation, strict adherence, testing ketones, managing keto flu, supplements, choosing plant proteins, and utilizing past podcast resources.

This episode provides a simple recipe for making roasted vegetables with plant-based protein in a high-fat, keto-friendly vegan style.

This episode shares a low-carb, keto-friendly mushroom chilli recipe with less than 2 grams of carbs per portion, tailored for vegan and intermittent fasting lifestyles.

A host demonstrates making keto vegan chocolate nut squares by melting chocolate, butter, and peanut butter in the microwave, adding vanilla and salt, and topping with hazelnuts.

This episode investigates the truth about soy production, challenging the misconception that vegans are primarily responsible for its environmental impact by examining statistics on human versus animal consumption and land use.

The host rants about the frustration of hearing people's ignorant excuses for not going vegan while assessing English presentations on climate change responsibility.

This episode explores how self-love serves as the foundation for emotional healing and success in the keto vegan lifestyle, addressing self-esteem, boundaries, and secure attachment.

This episode explores the global obesity crisis, comparing it to substance abuse and highlighting alarming statistics about weight-related mortality.

Rach shares her personal experience of maintaining a keto vegan diet while traveling to Mallorca for her daughter's hen do, offering practical tips on how to navigate food and drink options abroad.

This episode provides advice for non-vegans on avoiding common social mistakes with vegan friends, focusing on not inviting them to events involving animal exploitation like races, zoos, and circuses.

This episode provides tips for non-vegans on how to avoid offending their vegan friends, based on the host's personal experience and UK statistics.

The host shares her keto vegan travel experience in Edinburgh while attending an Abraham Hicks workshop, highlighting food options and activities.

This episode explores the emotional challenges and practical strategies for being the only vegan in a family, sharing personal anecdotes about isolation and adaptation.

This episode explores how getting adequate sleep, specifically around 7.5 hours, can boost metabolism and aid in weight loss, especially for those following a keto vegan lifestyle.

This episode of the Keto Vegan Podcast explains which foods like hummus, peanut butter, and tofu are keto-friendly by focusing on their carb counts to help listeners maintain ketosis.

This episode demonstrates how to make keto-friendly cocktails, specifically a hot lips martini, by using sugar substitutes and fruit peels instead of juice.

A vegan podcaster explores ethical, non-lethal solutions for common pest problems like fungus gnats and head lice, sharing humorous research from Mumsnet.

This episode shares three keto-friendly ways to prepare and enjoy tofu, focusing on its nutritional benefits and cooking techniques.

This episode discusses boycotting companies complicit in the Gaza conflict by avoiding certain foods, expressing frustration over social media rules and a desire for peace.

This episode introduces EFT tapping as a technique to help manage cravings and stop eating when not hungry by tapping on meridian points while focusing on personal concerns and desired changes.

This episode explores the concept of animal sentience and challenges traditional religious views on human superiority over other species, connecting it to veganism and dietary ethics.

Rachel documents her experience at the Wickham Festival, aiming to maintain a keto vegan lifestyle while glamping without electricity.

This episode explains the basics of macronutrients (carbs, fats, and proteins) in the context of a keto vegan diet, including their roles and how to calculate the right amounts using online tools.

The host Rachel demonstrates making keto-friendly vegan cheese from tofu using a new food processor and adapting an American recipe.

The host shares a personal story about celebrating her birthday at the Cozy Club restaurant with her family while maintaining keto and vegan dietary choices.

This episode explores the dangers of sugar, its various forms, and why avoiding it is crucial for health and success on the keto diet.

This episode explores the challenges of New Year's resolutions, emphasizing the importance of rest, reflection, and aligning personal goals with natural seasonal cycles rather than forcing constant productivity.

Host Rachel interviews Kate Galli, a personal trainer and vegan health coach from Australia, about her transformative journey from meat eater to vegetarian at 16 and later to veganism after 23 years, sharing insights into animal ethics and personal growth.

This episode teaches the NLP technique of anchoring to help listeners develop emotional resources and characteristics for better control, particularly in eating habits as keto vegans.

Rachel humorously demonstrates how to make a keto-friendly espresso martini using decaf coffee and sugar-free syrup, while sharing her messy mistakes and experimenting with frangelico as a hazelnut liqueur alternative.