cruelty free · food · recipes · vegan

Interview with Lindsay Nixon of Happy Herbivore

The lovely Lindsay Nixon of  Happy Herbivore is doing a book tour to promote her new cookbook, Everyday Happy Herbivore and I had the pleasure of interviewing Lindsay. Lindsay S. Nixon is a rising star in the culinary world, praised for her ability to use everyday ingredients to create healthy, low fat recipes that taste just as delicious as they are nutritious. Lindsay’s recipes have been featured in Vegetarian Times, Women’s Health Magazine and on The Huffington Post. Lindsay is also a consulting chef at La Samanna, a luxury resort and four-star restaurant in the French West Indies. How cool that she stopped by No Animals Harmed, right?

Lindsay also shared her recipe with us for Spicy Orange Greens, make sure you check out the delicious recipe below!

1. For any of my readers who may not know you: how long have you been vegan and what were the main reasons for why you made the transition?


I’ve followed a plant-based diet for 5 years. I’m motivated by my health, the plight of farm animals, the environmental benefits and humanitarian issues.

 
2. What advice would you recommend to someone who is thinking about adopting a vegan diet?
Just do it. Take it a meal at a time. Attitude is everything. If you have a positive attitude you’ll have a positive experience.

 
3. I love The Happy Herbivore and can’t wait to get my hands on Everyday Happy Herbivore! What was your inspriation for Everyday Happy Herbivore?
I started my blog (and now write cookbooks) with one mission: to show that eating healthy, plant-based meals is easy, approachable, affordable and most importantly — delicious. I’m proving that healthy doesn’t have to be expensive or complicated or a shore. It’s possible — and fun!
Everyday Happy Herbivore is just an extension on that. I was living on a small island in the Caribbean where I had to make three meals a day from scratch — I developed a sort of “quick and easy” back to the basic approach, which lead to the second book.  My recipes are all no fuss, everyday ingredients, quick and easy.

4. Veganism is becoming more and more mainstream, but there are still a lot of myths out there. What’s the one vegan myth that you wish would just go away?

Every time someone asks me where I get my protein, I ask them where they get their dietary fiber from 🙂
5. What would be the one meal that you would be okay with eating for the rest of your life?

mashed potatoes and gravy

Spicy Orange Greens | serves 2

The slightly spicy orange sauce in this dish is one of my favorites. You can serve it with any greens you like or have on hand, but collard greens are my favorite to use. For a complete meal, serve over or tossed with noodles.

1/3 cup water
2 tbsp soy sauce
2 tbsp minced fresh ginger
1/4 tsp red pepper flakes
1 tbsp orange marmalade or jam
4 cups greens (any)

Pour water, soy sauce, ginger and red pepper flakes into a skillet. Turn heat to high and saute until the ginger is fragrant, about 1 minute. Whisk in marmalade and then add chopped greens. Reduce heat to medium and using tongs, turn greens into the sauce. This will help cook the greens down; stop when your greens are bright green and have softened. Serve.

Chef’s Note: Cooked broccoli florets may be substituted for the greens. Toss cooked broccoli with the sauce once it’s been warmed and serve.

Per Serving: 156 Calories, 1.5g Fat, 32g Carbohydrates, 8.8g Fiber, 11.6g Sugars, 10.1g Protein

Thanks so much for stopping by No Animals Harmed, Lindsay!

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