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Meet Jazmen Johnson of Earth To Jazzy in Plano

Today we’d like to introduce you to Jazmen Johnson.

Jazmen, please share your story with us. How did you get to where you are today?
I’ve always had a passion for food and hospitality for as long as I can remember. My brother and I would sit and watch Food Network in the summertime and dream of being chefs. As I got older, my mom and I would cook meals together; I was her sous chef if you will.

Fast forward to 2016, and I’m living and working in Dallas post-college. It was at this point in time that I started cooking wholesome meals for myself more often. Around that time, vegetarianism, especially veganism was beginning to gain more popularity. I occasionally did meatless dinners since I was never a major meat eater anyway. However, it wasn’t until 2017 that I convinced my husband, Drew, to watch What The Health with me on Netflix. That was when we started making major changes. After watching the documentary, we decided to eat mainly whole food-plant based at home.

Currently, less than 20% of my meals contain animal products. I started my Instagram account (@earthtojazzy) to encourage people to eat more plants because it’s just plain good. I was encouraged to eat this way because I want to reduce my environmental impact, harmless animals, and most importantly live my best life. If we all decided to add more plants to our diet while decreasing animal product consumption, it would make a huge difference!

I just started a YouTube channel that features vegan and vegetarian recipes. I want to show others that eating more plants can be exciting, delicious, and rewarding. Most people can’t go vegan overnight, but slowly integrating delicious plant-forward dishes is easier than we think.

Has it been a smooth road?
Not at all. Most of us have been conditioned to eat meat, dairy, and other animal products with every meal. Renewing my mindset about the food I consume has been my greatest struggle. The more plant-based foods I eat, the better I feel… that’s what keeps me motivated to continue on this journey every day.

Another struggle of mine has been trying to learn best practices for YouTube and Instagram. It takes a lot of work to consistently create content, engage with new friends, and keep up with the changing landscape of these platforms. However, I’m excited to see where this journey takes me.

Please tell us more about what you do, what you are currently focused on and most proud of.
I’m currently “blogging” on Instagram (@earthtojazzy) and have recently started my YouTube channel (Jazmen Johnson). On my Instagram, you’ll see the vegan and vegetarian food I cook at home, plus the food I eat out around town and when traveling. My YouTube channel is currently featuring vegan and vegetarian recipes created by me, but I’m also interested in creating content surrounding meal prep, kitchen essentials, and local vegan restaurant reviews.

I want to promote mainly vegetarian and vegan content, but I’m also very honest that I’m still a part-time meat eater. I want others to know that it’s okay to get your feet wet and transition to this lifestyle at your own pace. I imagine that at some point, I’ll stop eating animal products entirely, but I’m not there yet, and that’s okay with me. I hope I can inspire one person to start incorporating meatless Mondays into their routine while possibly helping someone else give meat, dairy, or all animal products up entirely. Everyone starts somewhere!

How do you think the industry will change over the next decade?
The vegan lifestyle and whole-food/plant-based eating are both “trending”. However, I don’t believe these trendy lifestyles are going away anytime soon. There are more vegans and vegetarians on the Earth than ever before. As more of us begin to consciously make better choices, the more positive changes we’ll see.

It can be really hard to eat out in restaurants and even cities as a vegan. I wouldn’t be surprised if in the next 5-10 years most restaurants and grocery stores were fully accommodating to those that practice these lifestyles.

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