Healthy Vegan Sushi

The second part of our video for our friend Omowale Adewale’s children Rayne, Aziza and Chi, shows how to make healthy vegan sushi rolls





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Robert Cheeke – Author of Shred It – Teaches Us How Anyone Can Lose Fat And Gain Muscle

by Danielle Bussone


Robert Cheeke’s experience as a competitive bodybuilder and long-distance runner gives him a unique perspective on how to create the body you want. As a runner, his goal was primarily to consume calories for energy, while as a bodybuilder, his goal was first to gain muscle and then to lose layers of fat so those muscles could be better defined for competition. In his book, “Shred It,” Cheeke shows us that we have complete control over our bodies if we follow simple methods that all serious bodybuilders know. Robert Cheeke explains a few of these principles in his interview with Danielle Bussone.


Buy Your Copy
For More information Go To:
Vegan Body Building Website
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Robert Cheeke returns exactly two months later, January 17th,  to discuss how most people give up on their New Year’s resolution on this date. He is armed with a new tool to help viewers keep on track with their fitness goals.




Co-founder and editor of Veggin’ Out and About, Danielle writes restaurant reviews, profiles and interviews of people making a difference in the plant-based community. She is author of, “Time For Change: Whole Foods For Whole Health,” released January 1, 2015.

Danielle’s region is SW Virginia, Tennessee and North Carolina and anywhere she happens to stop for sustenance along the road. Contact Danielle directly to share your restaurant finds, to make comments or just to say hello.

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Love Your Body – Love Your Life!


   Time For Change is your go-to guide for making your transition to a healthy plant-based lifestyle  easy, affordable and fun!  Buy your copy today!

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Kate Strong discusses her career as a world champion vegan triathlete.




Kate Strong talks to Danielle Bussone about her transformation from a struggling asthmatic runner to World Champion Triathlete after transitioning to a whole foods plant-based diet!




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South of the Border: Mexican Dishes The Vegetarian Way – Cooking Class Jan 23





Danielle Bussone spoke with Daytime TriCities about her upcoming cooking class at SW Virginia Higher Education Center’s Culinary Program. She did a demonstration of how to make a cheese sauce from whole plant-based foods. From the same sauce, she shows how to create a vegan Mac ‘n Cheese, a Vegan Chili-Mac with a Three Bean Chile, and delicious Southwestern Nachos. Check out her the video to see her live cooking demonstration!



South Of The Border



Nachos copy


Mac & Cheese1S


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