#Ian Theasby

[vegan-nom-noms]

My Favourite Recipe Books!

Top Row:

The Vegan Butcher by Zacchary Bird

The Essential Book Of Vegan Bakes by Holly Jade

Bosh: The Cookbook by Henry Firth and Ian Theasby

Middle Row:

Korean Vegan Cookbook by Joanne Lee Molinaro

Vegan Junk Food A Down And Dirty Cookbook by Zacchary Bird

The Vegan Baking Bible by Karolina Tegelaar

Bottom Row:

Smith & Daughters: A Cookbook by Shannon Martinez and Mo Wyse

Vegan Japan Easy by Tim Anderson

Vegan 100 by Gaz Oakley

Note: this contains Amazon affiliate links but I genuinely love these creators or I wouldn't be sharing them. Holly Jade (aka The Little Blog Of Vegan) is my absolute favorite recipe creator. I've tried most of her recipes!

[myloveisinthefood]

vegan mac & cheese casserole

A lot of vegan mac & cheese recipes will really emphasise the use of vegan cheese, which often can be a bit of a let-down form both a flavour and texture perspective. THIS mac & cheese recipe is technically not a cheese sauce, because the emphasis is actually on butternut pumpkin. But for comfort, satisfaction, satiation, and flavour, I honestly haven't found a better one. I love that it's got a secret veggie hit, and heats up well while also tasting better the day after (more on this in a moment).

The sauce (to coat ~400g of pasta and serve 4 people):

380g butternut pumpkin (steamed, boiled, or microwaved until soft)

50g cashews (softened by soaking in boiling water)

Handful of sage leaves

Olive oil

1 brown onion, diced

2 garlic cloves, minced

1 vegetable stock cube

4tbsp nutritional yeast

Salt & cracked black pepper to taste

Very optional: grated vegan cheese of your choice! For this, I used a smoked variety

Cook the macaroni before or while preparing the sauce, and make sure to reserve some of the starchy pasta water (about a large ladle).

Heat some olive oil in a frying pan or casserole dish, and when it's hot, fry the sage leaves until they are darkened and crispy. Remove the leaves and drain them on a cloth or paper towel, and use the sage-flavoured oil to soften the onion. Once soft (not coloured) add the minced garlic and cook until fragrant. Garlic can burn quickly, so be careful!

Add in the softened butternut pumpkin and cashews, along with the stock cube and the reserved pasta water. Cook while stirring until the stock cube is dissolved. This is also a good point to add the vegan cheese (if using) and stir it through until melted or softened.

Transfer the mixture to a food processor or blender, or use a stick blender if that's what you have. Season with salt and pepper to taste, and add in the nutritional yeast. Blitz the mixture until it makes a thickened, smooth sauce (or leave it a little chunky if you prefer).

You can just mix it with the pasta and serve it like that, with some of the crispy sage leaves on top. However, I chose to mix the sauce with the pasta and crispy sage leaves, and put it in a casserole dish, then let it sit in the fridge for dinner the next night.

Before putting it in the oven, I grated extra smoked vegan cheese over the top, and laid over some extra sage leaves then drizzled it all with olive oil. I baked it in a 190C oven until the top was crispy and the pasta was heated through again.

I sprinkled some garlic salt over my serving, and cracked some extra pepper on top, and had a comforting weeknight meal that saved me a lot of time and energy when I got home from work.

This recipe is slightly adapted from Speedy Bosh! by Henry Firth and Ian Theasby.

[cherylmmbookblog]

BOSH: Simple Recipes. Amazing Food. All Plants!

BOSH: Simple Recipes. Amazing Food. All Plants!

A little over a month ago I had the opportunity to meet the men behind the world of BOSH, Henry Firth and Ian Theasby. You may have already heard of their YouTube channel BOSH.TV, where they introduce their audience to the culinary delights of plant-based food and cooking.

Ian and Henry are both articulate, approachable and intelligent young men, they engage their audience with sincerity and a…

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Answers to Common Vegan Questions

Let’s be honest. If you grew up eating meat, milk, and eggs in almost every meal, the idea of going vegan certainly seems hard—maybe even impossible!

But most vegans discover the switch is far easier than they ever imagined. All you have to do is focus on crowding out animal-based foods rather than cutting them out. That is, don’t eliminate a meat, dairy, or egg product from your diet until you’ve found two or three great new vegan foods than can take its place. When you focus on crowding rather than cutting, you eliminate all feelings of strain and sacrifice. Your diet actually becomes more interesting, varied, and delicious as you fill it with more and more vegan foods.

Some ideas for beginning your transition:

- Remember that you’re not the first person to do this, so you don’t have to figure it all out by yourself. Invest in a vegan guidebook, which can provide invaluable pointers while making your journey quicker and easier. Understanding veganism Understanding Veganism: Biography and Identity – Nathan Stephens Griffin is a great choice because it’s nicely written and vegan-the-cookbook is full of recipes, and has gorgeous full-color food photography throughout.

- Visit your closest natural foods store, and buy at least ten vegan products you’ve never before tried.

- Buy a few basic cookbooks. We highly recommend BOSH!: Simple Recipes. Amazing Food. All Plants. – Ian Theasby, Henry Firth and Five Ingredient Vegan: 100 Simple, Fast, Modern Recipes – Katy Beskow as two perfect cookbooks for aspiring vegans.

- Visit woovve.com and do a search for Vegan to see what vegan-friendly restaurants are in your area.

- Check out Meera Sodha – East : 120 Vegan and Vegetarian recipes from Bangalore to Beijing list.

- Subscribe to our woovve membership, for shopping, eating, travel discounts, listings, recipes, tips, tricks, and ideas.

- Pick up a good vegan nutrition book like The How Not To Diet Cookbook : Over 100 Recipes for Healthy, Permanent Weight Loss – Michael Greger to make sure you steer clear of any needless nutrient deficiencies.

Don’t put pressure on yourself. Just make a point of constantly trying new vegan foods, and move at whatever speed you feel comfortable. If you make a mistake and end up consuming animal products, don’t call the whole thing off. You’ll find that over time, it gets easier and easier to stick with a mostly or entirely vegan diet.

Where do you get your protein?

Despite what you may have heard, protein is actually not much of a worry for most vegans.

Not so long ago, conventional wisdom had it that vegans and vegetarians would inevitably develop dangerous protein deficiencies. But over time this myth has largely died out, doubtless due to the fact that have been virtually no instances of vegans dropping dead from lack of protein.

Unfortunately, a harmful counter-myth has arisen within the vegan world: that plant-based foods are so loaded with protein that vegans need never give the topic a thought. That’s an unreasonable belief that has set a lot of vegans up for inadequate protein intake, even if they’ll never be hospitalized for deficiency. Protein is a vital nutrient and falling short of your needs is harmful in a variety of ways. So it’s worth making sure you’re incorporating several rich sources of protein into your everyday diet. Here are some protein-rich vegan foods that will help ensure your needs are met.

- Beans

- Nuts

- Tofu

- Lentils

- Temph

- Plant milk

Maybe the best approach to making this happen is to make sure that most of your meals include a solid source of protein. That can mean using nuts, seeds, or gomasio as a garnish. It could mean adding sautéed tempeh or vegan meats to your spaghetti sauce. Or it could mean making a side-dish of fried tofu mixed with a little barbecue sauce and a dusting of nutritional yeast. If you construct your diet with protein in mind, you’ll find an abundance of vegan foods to meet your needs. But protein is just the start of nutrients worth paying attention to: also keep an eye on zinc, iron, calcium, and especially Vitamin B-12. For more on these and other nutrients, visit the vegan nutrition vitamins at the woovve shop.

Only eat free range eggs, that’s ok isn’t it?

Free-range is certainly better than caged eggs, but virtually every commercial free-range egg farm slaughters its hens.

When it comes to animal welfare, free-range eggs are certainly better than battery cage eggs. Sometimes even a lot better. But better isn’t perfect, and free-range eggs are far from perfect.

The hatcheries that provide hens to most free-range egg farms kill their male chicks immediately upon hatching. These newly-hatched male chicks are generally ground up alive; in other cases they smother in garbage bags or dumpsters.

Even if kept in spacious conditions, free-range hens can have an unpleasant life. Like their battery cage counterparts, they’ve been bred to lay eggs at especially high rates, which in turn exposes them to all manner of health problems. And nearly all hens, both caged and free-range alike, are slaughtered before reaching the midpoint of their natural lives. That’s because egg yields decline as the hens age, and the cost of purchasing new hens is trivial when set against the increased egg output of younger birds.

Finally, since cage-free eggs can cost more than twice the price of conventional eggs, there are countless egg farmers who have a big incentive to do the bare minimum possible to label their eggs as cage-free. Unless you personally visit the farm and check the conditions out for yourself, the quality of life for the hens who produce your eggs can fall far short of your expectations.

Isn’t it expensive to be Vegan?

Once you learn the basics, your food bill can be lower than omnivores while consisting of higher-quality food.

There’s plenty of cheap yet high-quality vegan food out there, and the trick to finding it all is learning how to shop effectively. Once you learn a few basic shopping tips, it’s actually easier to eat an affordable vegan diet than one that contains animal products.

The key to being vegan on the cheap is to buy unprocessed foods in bulk. Every good natural foods store has a bulk section where you can buy everything from beans to grains to nuts to granola.

But what about produce? You’ll dramatically cut costs if you learn when different fruits and vegetables hit peak of season. In UK, that means strawberries in June/July and parsnips in winter. When you buy produce items at its peak of season, you’ll get the highest quality food at the lowest price. If you extra-motivated to minimise your produce costs, remember that most supermarkets offer outrageously good sale prices on a few produce items every week—just check the market’s weekly flyer when you walk into the store.

The one area where vegan foods consistently cost more is ready dinners. That’s largely because vegan offerings tend to be made from high quality organic ingredients, whereas conventional TV dinners are made from the worst factory-farmed dreck imaginable. If most of your food is frozen vegan dinners, you’ll undoubtedly have a higher grocery bill than a typical omnivore. But you can get around this by learning to cook. Two cookbooks are specifically geared to eating cheaply on a vegan diet: The Vegan Cookbook – Over 80 Plant-Based Recipes, and Vegan on the Go – Fast, easy, affordable – anytime, anywhere.

I could never be vegan, I love the taste of meat too much.

Just try some of the vegan meats on the market, you’ll probably be very impressed.

You’ll be amazed by how much meat alternatives have improved in the past few years. In fact, some of the vegan meats on the market today are so convincing that many die-hard meat eaters can’t even tell the difference. There are wonderfully convincing versions of hamburger, chicken, bacon, deli meats, and even shrimp and jerky.

And don’t forget falafel! These flavourful and satisfying balls don’t taste at all like meat, but stuffed into a pita with veggies and tahini dressing they’ll leave you as satisfied as any hamburger.

If the idea of going 100 percent meat-free seems too much for you, you can still make a big difference by cutting out meat products you eat but don’t particularly enjoy.

Does the bible endure eating animals?

The bible actually has contains some remarkably strong passages in favour of veganism.

When it comes to food, the bible sends a lot of mixed messages. But there are some surprisingly pro-vegan bible passages. The Old Testament’s very first reference to food, Genesis 1:29, seems a clear admonition to be vegan:

And God said: ‘Behold, I have given you every herb yielding seed, which is upon the face of all the earth, and every tree, in which is the fruit of a tree yielding seed—to you it shall be for food.

Later in the Old Testament, when God lays down which meats are permissible (kosher or halal), you get the sense he’s doing so begrudgingly, after being nagged into it by people lacking the fortitude to eat healthier vegan foods.

The Old Testament’s first book of Daniel likewise offers a strong endorsement for vegan eating. When Daniel and his companions visit the king, Daniel asks permission for the group to eat only vegetables and water for ten days. At the end of this time they’re in clearly superior health to other guests who ate animal-derived food from the king’s table.

To be clear, there are plenty of biblical references that support meat-eating. So no matter whether you want to be vegan or you want to eat meat, you’ll find biblical references to defend your position.

Haven’t we evolved to eat meat? It’s natural!

The question isn’t whether humans have in the past relied on meat to survive, the question is whether there’s any clear benefit to eating meat today.

There’s no doubt that at many times in history, especially during periods of war and famine, the ability for people to eat meat helped ensure their survival. Likewise, there are some parts of the world today where local populations depend of fish, poultry, or livestock for protein and calories. That’s because marginal lands that won’t support agriculture can often still support the grazing of livestock, and some coastal areas have insufficient land for farming but access to substantial amounts of fish.

That said, few people living in developed countries can credibly claim that their survival depends on animal products. In terms of nutrition, there’s nothing in animal products that isn’t readily available from a well-planned vegan diet.

And if we were really intent on feeding the world, we would stop feeding a huge portion of the worldwide grain crop to livestock (which entails massive food waste), and instead grow grains for human consumption.

What would happen to all the animals if we stopped eating them?

Wildlife populations would surge, as new habitats were freed up by humankind’s smaller dietary footprint.

Domesticated cattle and chickens are poorly suited for life in the wild. So in a world that’s increasingly vegetarian, we would see their numbers decline with every passing year. Given that most of these domesticated animals suffer incredibly on factory farms, it’s probably best for everyone involved if the number of farmed animals raised worldwide falls into steep decline.

As fewer farmed animals are raised, much of the land that’s currently being used for pasture or to grow feed crops would revert to nature. So a world with fewer farmed animals would be one with far more wildlife, as well as far more quality habitat for animals currently threatened by human activities.

Of course, nobody’s predicting the extinction of modern-day cows, chickens, and turkeys. There’s little doubt that animal agriculture will exist for decades to come. With any luck, though, the number of animals raised for food will one day be counted in the millions rather than the billons.

You don’t have to kill animals to get dairy and eggs, so what’s wrong with those products?

The truth is that all commercially-raised animal products—including milk and eggs—involve killing.

When it comes to killing, the only difference from eggs and dairy products is that while meat comes from an animal who has been slaughtered, milk and eggs come from animals who will be slaughtered. Guaranteed. Every dairy cow and egg-laying hen inevitably goes to slaughter (unless they die prematurely from disease).

Milk and eggs have one major thing in common: they’re the reproductive products of young females. As cows and chickens age, their milk and egg yields decline markedly. In consequence, nearly all dairy cows and layer hens are sent to slaughter at less than half their natural life expectancy; replaced by younger animals who will also in turn be slaughtered when their yields decline.

Add to this that the America’s egg industry breeds more than 200 million replacement hens every year, and that it’s standard practice for dairy cows to be kept pregnant nine months out of every year. What happens to the males born in these systems? Male chicks are unwanted since, being of the egg-laying variety, they can’t profitably be raised for meat. These animals are generally ground up alive, or smothered within hours of hatching. Male calves produced by the dairy industry likewise have little value. Some are sold for a pittance to veal farms, while others are slaughtered immediately upon birth.

These dark realities tend to be true regardless of whether we’re talking about the worst factory farms, or the best free-range egg farms and organic dairies.

Cows need to be milked, don’t they? We’re just doing them a favour.

Once you understand how the dairy industry operates, you’ll see that cows get a raw deal.

A cow only needs to be milked because she had her calf taken away from her within a day or two of birth. The calf gets a cheap replacement formula generally made from slaughterhouse plasma and vitamins. Perhaps this strikes you as an unfair deal all the way around. And in a few months, after the cow’s milk yields peak, she’ll be re-impregnated once again to start the whole cycle all over.

All in all, it’s a terrible life for these animals, especially the cows who live on “dry lot” dairies who are confined in crowded sheds. Disease is common, especially mastitis—an infection of the udders brought on by the enormous milk yields of modern-day dairy cows.

Luckily, it’s never been easier to go dairy free. Excellent vegan versions of traditional dairy products are abundant and easy to find. Most groceries today carry soy, rice, and almond milk. And you can find excellent vegan cheese and ice cream at any natural foods store, and in better supermarkets. It’s also easy to find non-dairy yogurts, margarine, and even coffee creamer. Look for all these products in the dairy section.

Hope that helps to answer some of the questions we certainly get asked most the time!

Credit and source to vegan.com

WOOVVE is a specialised Vegan directory, we only list 100% vegetarian specialist organisations, with Vegan, Organic and Eco businesses. Everyone that lists with us must be 100% fully vegetarian.  

Woovve.com has been designed to help vegetarians, vegans and eco conscious individuals who want to shop ethically and organically. Helping you to find and support organisations who live by the same principles and to help those organisations find customers.

[saredwades]

Bosh Healthy Vegan, [Hardcover] Bosh Simple recipes Amazing Food All Plants 2 Books Collection Set By Henry Firth, Ian Theasby

[vegan-nom-noms]

Amazon Australia Recommendations:

My Favourite Cook Books:

The Little Book Of Vegan Bakes by Holly Jade

The Vegan Butcher by Zacchary Bird

Bosh: The Cookbook by Henry Firth and Ian Theasby

Vegan Fakeaway by Katy Beskow

Edgy Veg Easy Eats by Candice Hutchings

Smith & Daughters by Shannon Martinez and Mo Wyse

Plants Only Kitchen by Gaz Oakley

Click here to see my other Amazon Recommendations! (I post them once a month.)

[myloveisinthefood]

rainbow falafel

recipe from speedy bosh! by henry firth and ian theasby

the falafel flavours were beetroot, butternut squash, smoky eggplant, and “green” (peas, spinach, mint)! my falafel shaping technique is not the best, but I think they still look cute. the book also gives a recipe for a tahini and garlic sauce, which was super garlicky and delicious. i served my falafels with lots of fresh and pickled veggies: mixed lettuce, cucumber, tomato, red onion, red cabbage, and sweet peppers. wrap it all up in a large lebanese flatbread, but don’t forget to drizzle with chilli sauce first!

[literature--in-house]

The British Book Awards 2019 Winners:

*I will not be including the categories ‘Author of the Year’ and ‘Illustrator of the Year’ as these awards are too generalised to research - the books written by authors will be as significant to my primary research as the authors themselves. I also don’t believe that illustrators will prove relevant to my topic*

Fiction Book of the Year 2019:

Sally Rooney - Normal People. 

Crime & Thriller Book of the Year 2019:

Louise Candlish - Our House. 

Debut Book of the Year 2019:

Leila Slimani - Lullaby. 

Non-Fiction Lifestyle Book of the Year 2019:

Henry Firth and Ian Theasby - BOSH!

Non-Fiction Narrative Book of the Year 2019 and Audiobook of the Year 2019:

Michelle Obama - Becoming. 

Children’s Fiction Book of the Year 2019:

David Walliams and Tony Ross - The Ice Monster. 

Children’s Illustrated & Non-fiction Book of the Year 2019:

Matthew Syed and Toby Triumph  - You Are Awesome. 

[dpeazercloset]

Danielle | Instagram Stories | April 27th, 2020

Lonely Planet - You Only Live Once: A Lifetime of Experiences for the Explorer in all of us (£18,39)

Henry Firth & Ian Theasby - BOSH!: Simple recipes (£20)

Gray Malin - Beaches (£30)

Chanel - The Karl Lagerfeld collections (£48)

PlayStation - PS4 Pro (£349-£469 depending on storage and game)

Disney+ Subscrition (£5,99/month or £59,99/year)

[topbooksinhealth]

BOSH!: How to Live Vegan - Ian Theasby & Henry David Firth http://dlvr.it/RGCj2w http://dlvr.it/RGCj2w

[topcookbooks]

Bish Bash Bosh! - Ian Theasby & Henry David Firth http://dlvr.it/R9KQ12 http://dlvr.it/R9KQ12

[womenshealthcom]

How To Start A Vegan Diet

How To Start A Vegan Diet

Henry Firth and Ian Theasby of Bosh.TV tell Womenhealthier.com how to adopt a vegan diet.

Chickpeas, cashew nuts and ”magic dust”. Those are some of the must-have staples beginner vegans should always have on hand, according to the duo behind Bosh! who run the largest plant-based recipe channel on Facebook.

Just a few years ago, veganism was seen by many as a fringe dietary lifestyle. But…

[tanadaa]

Download (PDF/Epub) Bosh!: Simple Recipes. Amazing Food. All Plants. - Henry Firth

    Read/Download Visit : https://tt.ebookbiz.info/?book=000826290X

Book Synopsis :

Over 100 super easy and outrageously delicious all-plant meals from the world?s biggest and fastest-growing plant-based platform, BOSH!Henry Firth and Ian Theasby are the new faces of exciting plant-based food.Their channel, BOSH!, constantly inspires people to cook ultra-tasty and amazingly simple meals at home ? from roasting tray dinners, to one-pot wonders, and posh showstoppers to crazy cocktails ? using only plant-based supermarket-friendly ingredients.In BOSH! The Cookbook they share over 100 of their favourite go-to breakfasts, moreish light bites and snacks, filling and hearty dinners and mouthwatering puddings and treats.Whether you are vegan or simply want to incorporate a few meat, dairy and egg-free meals into your week, BOSH! The Cookbook is your ultimate plant-based bible packed with fun, unpretentious and mega satisfying recipes easy enough to be rustled up any night of the week.BOSH!

[angostur]

Download Bosh!: Simple Recipes. Amazing Food. All Plants. - Henry Firth

    Read/Download Visit : https://tt.ebookbiz.info/?book=000826290X

Book Synopsis :

Over 100 super easy and outrageously delicious all-plant meals from the world?s biggest and fastest-growing plant-based platform, BOSH!Henry Firth and Ian Theasby are the new faces of exciting plant-based food.Their channel, BOSH!, constantly inspires people to cook ultra-tasty and amazingly simple meals at home ? from roasting tray dinners, to one-pot wonders, and posh showstoppers to crazy cocktails ? using only plant-based supermarket-friendly ingredients.In BOSH! The Cookbook they share over 100 of their favourite go-to breakfasts, moreish light bites and snacks, filling and hearty dinners and mouthwatering puddings and treats.Whether you are vegan or simply want to incorporate a few meat, dairy and egg-free meals into your week, BOSH! The Cookbook is your ultimate plant-based bible packed with fun, unpretentious and mega satisfying recipes easy enough to be rustled up any night of the week.BOSH!

[sustainhealthmagazine]

After the phenomenal success of their Number 1 Sunday Times Bestselling debut cookbook BOSH!, @HenryDavidFirth and @IanTheasby are back with BISH BASH BOSH!

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After the phenomenal success of their Number 1 Sunday Times Bestselling debut cookbook BOSH!, Henry Firth and Ian Theasby are back with BISH BASH BOSH!  

With over 140 delicious plant-based recipes, BISH BASH BOSH! is set for release in April 2019 with pre orders available immediately. The new book is part of a two book deal signed with HarperCollins, which will see BOSH! spread their food revolution further than ever before.  In just three years, Henry and Ian have gone from home cooks to bestselling authors with videos that have been viewed over a billion times. Their debut cookbook, BOSH! held onto the number 1 spot in the Sunday Times Bestsellers chart for 4 weeks, becoming the first vegan cookbook ever to reach Number 1. With over 150,000 copies sold, it's the UK's biggest-selling vegan cookbook of all time.  From weeknight favourites to I-can't-believe-it's-plants dishes, the new book shows just how imaginative plant-based food can be. Alongside the British comfort foods, curries, trademark burgers, roasts and salads that BOSH! fans know and love, Henry and Ian have taken it one step further with some seriously decadent treats from Faux Gras, Camembosh!, Sushi Cupcakes and Mini Banoffee Meringues. Whether you're vegan, veggie, flexi or fancy trying out Meat Free Monday, BISH BASH BOSH! has all the know-how and inspiration you could ever need.

View this post on Instagram

MEZZE CAKE 👁💚👁 Pre-order your #BOSHBOOK now! (Link in bio)

A post shared by BOSH! (@bosh.tv) on May 29, 2017 at 4:52am PDT

Each recipe is set out in true BISH BASH BOSH! style, with three easy to follow parts: ingredients, prep and a step-by-step method. The new book also includes meal prep tips and all the secret techniques needed to cook incredible meat-free meals with ease. 

WHO ARE BOSH?   Having grown up in Sheffield together and becoming best friends at secondary school, Henry & Ian live and work together at their BOSH! studio in London creating delicious recipes that are shared across the globe.    BOSH! posted their first recipe online on June 17th 2016 and now have over 1.8 million Facebook fans, reaching over 26 million people a month. Unlike most social media stars, Henry and Ian only revealed their faces after reaching 1 millions fans. BOSH! consider themselves to be 'food remixers' taking classic dishes and recreating them using nothing but plants. Yes... PLANTS! With recipes including 'The World's First Pasta Burger', 'The Falafel Onion Ring' and the incredibly decadent 'CamemBOSH!', it's easy to see why they have grown such a massive fan base so quickly.  A competitive bidding war between publishers resulted in BOSH! signing their first book deal with Harper Collins which was released on 19th April 2018, going onto become the best-selling vegan cookbook of all time. Harper Collins have since bought two more books from Henry and Ian, with the next, BISH BASH BOSH!, due for release in April 2019. With delicious recipes and a relaxed approach, BOSH! bring their friendship into the kitchen to help surprise and amaze people with just how great plant based food is. About Ian Ian’s explorations with a plant-based diet began when he gave up meat for a month in early 2015 and noticed incredibly positive physical changes. His skin was clearer, his hair became thicker, he became slimmer and slept better than ever before. After researching further and exploring plant based diets – particularly influenced by Kip Anderson’s Cowspiracy documentary – Ian became committed to a fully plant based diet in the long term (despite hailing from a farming background!) resulting in the incarnation of BOSH, alongside Henry. About Henry  Henry was introduced to the benefits of a plant based diet by Ian, adopting a fully plant based diet in 2015. An experienced digital entrepreneur, Henry was inspired to utilise his business expertise to help people to live healthier, more sustainable lives and thus BOSH! was born. An ex music DJ, Henry is passionate about taking elements of recipes and ‘remixing’ food to create exciting, brand new plant based recipes. 

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