Today we’d like to introduce you to Jasmine Harris.
Jasmine, before we jump into specific questions about your work, why don’t you give us some details about you and your story.
In 2014, I was obese, unhappy, and doing little to no exercise to combat any of my eating habits. One day, I pulled up to McDonald’s and ordered my two double cheeseburgers and a small fry. At the time, I didn’t know that this would be my last meal at McDonald’s. I told myself no red meat. I knew that McDonald’s was no good for me, but I needed a way to make sure I could rid this addiction, so I made a pact to myself. Pacts are like promises to me; I try not to break them. No red meat essentially meant no fast food. And from there, it became a domino effect. No red meat → No fast food → No processed food Within those few months, I lost 30 pounds. I was feeling better and had much more energy. I wasn’t exercising at all, but I was making healthier choices, which is the hardest part right?
So to make this story so much shorter, I gave up eating chicken when I was living abroad in China. What prompted this is that the quality of meat is not very good in China. I will spare sharing with you all of the details. I wasn’t sure if this was a temporary environmental pause on chicken or a permanent one. To top it off, I stumbled across the documentary, Cowspiracy, and although it discussed the cruelty of animal farming, I was more concerned (at the time) about what we were doing to the environment, and it struck a nerve with me. At that moment, I decided that I could do without consuming animals’ bodies! Every time I walked into a market, the putrid smells and sights of raw animal flesh were constant reminders that I was better off. So, in the last year of me living in China, I became a vegetarian.
I started my blog back in 2017 after returning from living overseas. I wanted to create an outlet for my new journey towards a healthier lifestyle, and with the influence of a vegan coworker, I transitioned to a completely vegan lifestyle. Since April 2017, I have been committed to this lifestyle that far transcends any diet. This transition has helped me to renew my love for cooking and now I’m more creative in the kitchen! I also find myself to be much more compassionate and loving, not only for the lives of animals but for humanity as well.
Has it been a smooth road?
It has mostly been a smooth, liberating experience. Seeing, feeling, and being the transition from extreme hair growth, losing over 70lbs, clear skin, being active, and ridding myself of things that no longer serve me has kept me centered throughout my journey. Yes, there have been times of struggle, whether it was due to not checking labels, not asking enough questions, or simply assuming that “this wouldn’t have milk in it” when in fact. My body told me otherwise. Life is a journey and is nowhere near perfect. So when you make mistakes, acknowledge them, and grow from them but do not dwell on them, in any form.
Please tell us about your work.
I created Living On The Vegg in 2017, starting on Instagram and, more recently, launched my site www.livingonthevegg.com as of last year. I am a vegan food enthusiast, self-taught cook, and part-time blogger known for my vibrant, filling meals, and more recently, my meal prep game. I want to show people that this lifestyle is not something to be afraid of, or lacking in any way. My life has only been enhanced by adopting a plant-based diet and holistic lifestyle, and I hope to share what I’ve learned with like-minded people. I also consult clients who are looking to transition to a plant-based/vegan lifestyle or who want to incorporate more meat-free choices in their busy lives.
How do you think the industry will change over the next decade?
I do believe that processed mock meats will continue to grow and be reinvented. It is only my hope that consumers will not heavily rely on these products as a one stop solution for being nutritious. The vegan/plant-based food industry has seen an exponential amount of growth, and it will only continue the more we become conscious of what we are putting into our bodies. We’ve already seen cauliflower wings, chickpea tuna, mac and cheese etc. There are no limits to what can be made plant-based, even better knowing that you’re healing yourself and, in turn, the world in which we live.
Contact Info:
- Address: Living On The Vegg
3631 Chamblee Tucker Rd Ste C941922
Atlanta, GA 31141 - Website: www.livingonthevegg.com
- Email: info@livingonthevegg.com
- Instagram: https://www.instagram.com/livingonthevegg_/
- Facebook: https://www.facebook.com/Living-On-The-Vegg-123016621832436/
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