Roshni Sanghvi: Busting Them Fitness Myths Vegan Style

Meet Roshni Sanghvi. This Dhokli and Thepla loving Gujrati was raised in Bangalore. In fact her Kannada is almost as good as her Gujrati. 

Roshini is busting fitness myths vegan style. It didn't start out this way. A few years ago she went to New York and earned her Masters in Clinical Social Work. An unexpected family emergency moved her back to India. That's when the fitness bug bit, so much so she's made it her profession. Today Roshini is a Bangalore-based fitness coach and motivator helping people reach their personal fitness goals. Oh yeah, and of course she's totally vegan and custom makes plant-based diet plans for all her clients. 


Here's 4 questions for Roshini. Spoiler: Her answers will turn your understanding of nutrition and fitness on its head. Let's go!

Hi Roshni! Tell us, how did veganism and fitness intersect for you? 

R.S: As a profession I have been in the fitness industry for close to 5 years. Veganism happen to me when my profession slowly started becoming my passion and I started working on my own physique goals. I believe any person in tuned with his/ her body  will never go back to a regular diet after they try plant-based food. That's simple because you'll understand what a drastic positive effect it has on your endurance and strength. The moment you stop consuming meat and dairy, you cut consuming toxins and chemicals. That means the body can focus on healing and building muscle mass instead of processing meat and dairy. 

I wouldn't mess with her

What are 2 myths you think you are doing a good job of busting as a vegan in the fitness industry?

R.S: The biggest one being that vegans are weaker. In the gym, I can give some of the guys a run for their money when it comes to lifting and endurance.  I do not take any calcium or multi vitamin supplements and have no deficiencies of any sort.

The other myth is that you need proteins to build muscle mass and need to stop carbs to lose weight. I did my body transformation  (32% body fat to 16% at my very best) on a high- carb plantbased diet.

You Can Eat High-Carb Veggie Sushi and Get Fit #mythbuster

You work one -on- one with clients online and offline. What's your approach? Have non-vegan clients been curious/receptive to more plant-based food in their life?

R.S: I only customize plant-based nutrition plans. In the past, I have lost  clients who are not open to change but I guess that is slowly changing now as people have started recognizing me, or see the yummy food pics I post online.  The truth is, once you tell someone you're on a plant-based diet, they think its too restrictive. But that's simply not true. We live in a world where you get everything from vegan ice creams to pizza. Its about keeping an open mind and giving it a shot. There are so many ingredients to work with. 

She's got a sense of humour to boot. Insta Pictures VS her real food. Still, her version is looking pretty slurp to me

What would be an ideal dinner for a person who is trying to stay fit, lose some extra weight, and build some overall body strength? If we had to ask you for one allowable midnight snack while we are Netflix binging what would it be?

R.S: Vegan chilli would be an ideal dinner! Its quick to prepare, and loaded with veggies and flavour! Tasty and still  super nutritious.

For movie nights I'd go with a huge berry cereal bowl (mixed frozen berries dipped in soy milk and ½ spoon cacao powder) if I want something sweet, or a tub of air popped popcorn sprinkled with sea salt if I want something salty.

Want some Roshni in your life? Follow her on Instagram and check out her Youtube Channel for nutrition guidance and fitness tips. 

Stay tuned for another 'vegans in fitness; post coming up next week. Apparently these vegans won't quit being fitness rockstars. Sheesh. 

She earned that warrior pose

Mini- Strawberry Cheese Cake (It's Vegan, You Know It)

I couldn't wait for it to firm up. Because blog comes first.

Hello Pigeons!

I took a break from blogging since my little Goa excursion. I ran out of cooking gas last week, some could say that was my excuse. But I was just lazy. Today I used my microwave to get the job done, and let's just say it worked.

So here's a tremendously delicious vegan dessert which has all the rich-creamy-slightly-tangy cheesecake taste, all in a 3-bite size cupcake form! The magic is using cashews, coconut cream, lemon juice and vanilla. Mmmeh, it's got all the cheese cake delight without any sad Moos.

Hello, Delicious

So let's get right into it, then!

What You Need

3/4th cup cashews

3/4th cup coconut milk (Use the creamiest part)

2 tablespoon vanilla

2 pinches salt

1.5 teaspoons agar-agar (china grass)

5 tablespoons jaggery

1/4th cup sugar

1.5 cups fresh strawberries (or frozen)

1/2 the juice of one lemon

3 tablespoons coconut oil (let it harden a bit in the fridge)

one packet of Vegan digestive biscuits (check the label, some brands have milk solids in them)


How to Make


In  bows crush one packet of digestive biscuits. Add one tablespoon vanilla and one pinch of salt. Now add jaggery and your slightly firm coconut oil. Mix with your hands till you can squeeze the biscuits crumbs into a like a pie crust.

All the good stuff in that pie-crust, you're about to make

Prepare a muffin tin with cupcake liners. Now pat down a layer of pie crust on the bottem of each cupcake liner.

Leave it alone for a bit, don't worry it won't be lonely for long.

They won't be solo for long, promise

Now in a blender add your cashews, coconut cream, lemon juice, one more tablespoon of vanilla, and sugar. You can add a bit of water too. Now blend away to glory. You should have a nice pourable (but thick) cashew cream-cheese filling. Taste it, it's yummy.

Now pour on top of your pie-crust filled cupcake liners. done? Super. Pop it into the freezer while you prepare your strawberry glaze.

That's the good stuff! 

I used a microwave because I had no gas, but this is best done in a stovetop. First blend your strawberries with with about 2-3 tablespoons of sugar ( You can add more, but let's try to keep the sugar on the low, k?).

Blended Glory

In a saucepan heat up your pureed strawberries and sugar. Once it starts to simmer add your agar-agar powder and stir completely to avoid any lumps. Pop out your cakes form the freezer, and spoon a nice layer of the strawberry glaze on top of each.

Right before them beauties go back in the freezer!

 Put that baby back in the freezer for two hours. Pop them beauties out, Un-wrap the cupcake liners for full-beauty effects. What's the point of making a 3-layered thingie if you can't see it. Share with other humans for best results.

Have a great week pups! Be good, keep it real, and keep it kind!

The Epic Vegan Sandwich ( Lentil Patties +Sweet Secret Sauce)

Is that epic or waa?

Wassup Gorillas!

So, if you've been reading my posts you might have heard that I am supposed to be eating super healthy and knocking off the bad carbs, because our trainer said so. Anyway, I am trying to lay off bread/rice/roti at lunch and eat some whole wheat/brown rice at dinner.

Today, I wanted a hearty sandwich and I thought about the glorious number of ways one can go about doing that. Vegan ingredients are plenty, you just have to refocus on all the stuff there is instead of thinking of the things that you can't eat. The best part about this recipe is that it's all about the macro idea here. The micro stuff (the sauce, the salad, the seasoning) is all up to you and how you like it. Also, it's a great go-to when you have random shit lying around the kitchen.


I  used Jus'Amazin Salted Caramel Cashew butter which is to die for and is available to order through Shilpa Mogilishetty, founder of this bomb-ass company. She makes all things plant-based and delish. Our company Write Leela Write also just did the branding for it. If you want some, hassle the lady on facebook here. Her website will up soon enough.

That's that amazing Cashew Butter from Jus'Amazin

So  basically you want to have for sure these things: A solid yummy bread. Go to a nice bakery, make your own, or if you must buy store bought regular vegan brown bread. I got me some bread from a local organic store. You'll need moong daal (Split Green Gram), seasonings like garlic powder, salt, pepper, chili sauce, herbs, basically whatever you have and like. You also need something sweet to balance it out like jaggery or date paste. You can also make your own cashew butter by blending some cashews with a tiny amount of water, jaggery, and a pinch of salt.

 Fresh Bread Makes Everything Ok

The Main Stuff You'll Need

A good whole wheat bread (as fresh as you can get it)

1 cup moong daal

2 green chilies chopped

fresh spinach

onions slices

tomato slices

Any other fresh veggies you want as the salad on top

jaggery paste/cashew butter

2 tb chia seeds (to coat patties and dunk in rebad crumbs)

1 cup breadcrumbs or rava (semolina)

chili sauce

lots of seasonings (of choice)



How To Make

In a pressure cooker add one cup moong daal and 2 cups of water with one teaspoon of oil. Let that cook for about 2 whistles. Once it's done, mash up the cooked daal, add salt, pepper, garlic powder, chilies and a little bit of sweet (sugar/jaggery/date paste). You can also add chopped cilantro.

Right before coating with breadcrumbs

Make small patties out of your lentil-mash. In a bowl with 5-6 Tablespoons of water add your chia seeds. Let it sit for about 3 minutes, it will become gooey, and basically work like an egg. Now dunk your lentil patty into the chia seed mix and then coat on a plate of bread crumbs (or semolina) and set aside. After all your patties are coated with chia-water and breadcrumbs/semolina, start an epic medium fire on your stove. On a pan add 2 small spoons of oil and pan fry your patties. About 4 minutes on each side.

Set them babies aside.

Make your salad, chopped veggies of choice (onion, tomatoes, carrots, peppers, spinach, lettuce, whatever) and add salt/pepper and some chili sauce or any other dressing you might have in the fridge.

Salad of choice

Get you bread out and spread some cashew butter on each side. Make it a thick layer now. Add your patties to a slice of cashew-buttered bread, mash it on there. Heap some spoons of the salad, and cover with another slice of cashew-buttered bread.

Assemble Away!

Go eat that epic thing. Now.

Till next time. Keep that shit real.