About me:
Hi, my name is India, creator of A Vegan Obsession. I love tinkering with recipes and making them my own. I have always been keen to do things my way. Give me a recipe and I just cannot help but tweak it. My vegan lifestyle goes hand in hand with my default setting, to make everything I eat as healthy as possible. My body dictates my diet needs to be free of gluten. I’ve learned to listen to that. I love the sensual nature of food; textures, colours, smells.
My goal is to inspire you to eat what you want..in moderation (I’m still learning that one!). I want you to see that those foods you hold so dear can be made vegan and healthy so that with a little bit of experimentation you can have the flavours you crave and if you are sugar free, dairy free, gluten free, low fat, etc, that they is a way for you feel excited by food and NEVER feel like you are going without.
Back in 2001 I was bitten by the travel bug. It is now in my blood and my travels take me all over the world. My way of reaching new people and understanding cultures is through their food. I love to observe how people grow and shop for their food, and I wander around city and village to discover what they create in their homes and cafes and how they use food to create community. As I hope to do when I bring it back to you.
I began this blog in 2010, sitting in a cafe in San Francisco. I shared the foods I’d found in the stores and the dinners I ate in local restaurants.
If you want to be healthy and eat right for your body then I will show you how.
I have been featured on local radio on the Sussex coast, UK, The Sunday Telegraph & Huffington Post, contributed to a Charity Cooking Zine by Hannah Banana Bakery.
work with me:
I love to discover new products on the market that will help those that seek it find easy and delicious ways to eat a (mostly) healthy, plant based diet. If you are interested in sending samples for review and/or enquiring about running a giveaway then please get in touch.
I am also available for freelance photography, writing and recipe development projects. Please go to the Contact page and just ask.
