Vegan Doctors / Vegan Health

Jessica Roberts – vegan vet, nutrition and health coach, yoga instructor and…vegan babe!

Jessica Roberts 3

  1. When did you go vegan and why did you make the switch?

I began my vegan journey when I was 12. When I learned where hamburgers came from, I stopped eating red meat.

One day my mom made my favorite chicken dinner. I looked down at my plate, and said “I can’t eat this. I can’t eat chickens. Animals are my friends. I don’t want to eat my friends.”

That day I stopped eating all meat and eggs. A year later I stopped eating dairy. I was vegan for about 15 years. In my thirties, I went through a very emotionally traumatic period. I was in and out of severe depression. I started having cravings for animal foods and began adding them back into my diet with a heavy heart. My body, mind, and spirit were at odds with each other.

I finally had enough in the fall of 2010. I had to get back to my veganism. My perspective had changed. I’m older, wiser, and stronger. I’ve been 100% vegan since.

  1. You are super fit! Please tell us your secrets!! What do you eat and what is your exercise regime?

Thank you! It’s a balance of my fitness routine, nutrition, and recovery time. My training programs are designed by Joe Klemczweski and Kori Propst. I lift weights 3 – 4 times a week. I vary my routine between heavy weights and high intensity exercises.

I also incorporate yoga every day. I’ve been practicing yoga for over 13 years. Being active outside the gym is also important. I like to get out and walk, hike, and play sports.

Nutrition! My favorite topic:) My diet is based on a foundation of leafy green vegetables like kale, spinach, chard, and collard greens. I also get in my rainbow of colorful fruits and vegetables every day. From there I add in my whole grains like brown rice, oats, buckwheat, wheatberries, quinoa, and millet. I love my root veggie such as sweet potatoes, beets, turnips, rutabaga, and sun chokes. Protein comes from tempeh, seitan, beans, legumes, nuts and seeds. Fats come from coconut oil, avocado, nuts and nut butters. I use Sun Warrior rice protein to supplement daily. I always include chia seeds, nutritional yeast, miso, goji berries, and hemp seeds to my diet every day. And I can’t forget the most important part: chocolate! I make sure I get my daily dose of raw cacao and dark chocolate.

  1. How important do you consider the vegan diet is for good health?

My vegan diet has been a major part of my good health. I believe everyone can benefit from a plant-strong diet. I have experienced increased energy, strength, muscle growth, clearer skin, fewer injuries, less gastrointestinal problems, and overall well-being.

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      4. Do you see a trend towards more people going vegan in your area?

Yes I do. Bookstores are featuring more vegan cookbooks. Vegan and plant-strong health documentaries are becoming accessible to the general population. Restaurants are routinely providing vegan options on their menus. The media is reporting more positive articles and news briefs on the benefits of veganism. Celebrity vegans are becoming more visible. People are recognizing veganism as a way to better health, sustainability, and compassion for all living beings.

 5. Do you have a favourite vegan recipe you would like to share?

Oh I have to pick one! There are so many to choose from! Here is my favorite homemade granola recipe:

Almond Granola

  • 1/3 cup raw agave syrup

  • 1 TBSP coconut oil

  • 1 tsp vanilla extract

  • 1/2 tsp maple extract

  • 1/2 tsp molasses

  • sprinkle sea salt

  • 2 cup rolled oats

  • small handful sesame seeds, sunflower seeds, and pumpkin seeds (or whatever seeds you like)

  • 1/3 cup almond pulp

  • 1/3 cup ground hazelnuts (or other nuts)

  1. Mix dry ingredients together and set aside.

  2. Mix agave, coconut oil, molasses, and extracts in a small sauce pan and place on low heat until coconut oil is liquified. Add to dry ingredients and mix thoroughly.

  3. Spread over greased cookie sheet. Cook at 350 degrees for 16–18 minutes. Stir a few times while baking to prevent burning.

  4. Let cool until dry and crunchy and store in an air­tight container. 

 6. Is there anything else you would like to add?

Veganism means compassion. I try to live a compassionate life every day. If people have questions or negative comments, I respond with positive and encouraging answers. I speak my truth, but I’m conscious not to preach or appear self-righteous. Be compassionate. That’s my goal every day.

Twitter: @NavaLightJess

FB: Nava Light Health and Wellness

6 thoughts on “Jessica Roberts – vegan vet, nutrition and health coach, yoga instructor and…vegan babe!

    • Hi there!

      Yes, I use WordPress. No HTML coding experience needed. Good luck with it and welcome to the world of blogging!

      All the best,


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