All posts by Kate

My Transition from Junk Food to Healthy Food

Articles, Diet, Health, ME/CFS, Nutrition, , , , , , , , , , ,

Here is my transition from junk food to healthy food:

Step 1: Junk Food

When I was a student at university living away from home and first became ill with ME/CFS I used to eat a diet of junk food such as:

  • Microwave ready meal lasagne.
  • Microwave ready meal salmon and broccoli in creamy sauce.
  • Microwave chips and fish fingers.
  • Pop tarts
  • Sugary Cereal
  • Pizza
  • Prawn mayonnaise sandwiches
  • Baked potato with tuna mayonnaise
  • Chocolate bars
  • Pasta in creamy sauce
  • Beef burgers

I now know that when you microwave meals it denatures the structure of the food so it is not the same food that went into the microwave!

Step 2: Gluten-Free

After visiting a Naturopathic Nutritionist who used a bio-resonance machine to detect my wheat and sugar intolerances, I altered my diet and cooked things such as:

  • Trout with wild rice, steamed broccoli and carrots.
  • Sea bass with gluten-free pasta and steamed vegetables in a creamy sauce.
  • Sausages, wild rice and steamed vegetables.
  • Gluten-free pasta in tomato sauce.
  • Steamed egg ramekin.
  • Gluten-free sandwiches
  • Rice pudding
  • Oat porridge with blueberries
  • Spaghetti Bolognese with gluten-free pasta
  • Oat flapjacks
  • Gluten-free pasta bake
  • Fish pie
  • Homemade pork burgers
  • Lamb shanks

Step 3: Reduce Processed Food

However my body become intolerant to the gluten-free pasta made from maize which I was consuming at least once a day. I developed IBS with stomach cramps, diarrhoea and even vomited once. So I had to change my diet again and ate things like:

  • Tofu with rice noodles
  • Carrot & Coriander Soup
  • Spanish Sausage & Bean soup
  • Tomato soup
  • Cheese & tomato sandwiches
  • Liver and bacon with potatoes
  • Baked potato with tuna mayonnaise
  • Pork balls with stir-fried vegetables
  • Chicken Gohan curry
  • Chicken kebabs in peanut satay.
  • Homemade chips
  • Chicken drumsticks & wings

Step 4: Vegetarian

I became interested in Detoxing the Pineal Gland and read a book where the author explains that tap water contains toxin fluorine and chlorine and fish contains toxic mercury. He also explained that meat has a very heavy vibration of death, fear, pain and suffering. I did not want to put that energy into my body as I wanted to raise my vibration. Also I had a emotive dream about a chicken in packaging that was half cooked and half still alive looking up at me with innocent eyes. I couldn’t bear to eat chicken after that and decided to become vegetarian so as not to support animal cruelty. The meals I ate included:

  • Baked butternut squash with thyme, walnuts and feta
  • Spanish omelettes
  • Baked potato with cheese
  • Potato salad
  • Greek salad
  • Hummus on gluten-free toast
  • Gluten-free pizza
  • Ratatouille

Step 5: Raw Vegan

Then I met my health-conscious ex boyfriend who had cancer and became raw vegan like him to get the benefits of detoxing my body, more energy and clear skin. I ate things such as:

  • Kale Salad with Sprouted Seeds
  • Smoothies
  • Juices
  • Raw chocolate
  • Chocolate & almond milk smoothie
  • Veggie nut mix in lettuce boats with hummus
  • Nori Rolls
  • Guacamole on corn cakes
  • Hummus and sprouted sunflower seed on rice cakes.
  • Raw carrot cake
  • Kale chips

Step 6: Mixture of Cooked & Raw Vegan

I found it very difficult to get enough calories on that diet and although my skin was clear, I felt hungry and weak. So I am now a mixture of cooked and raw vegan and seem to have a lot of energy. My favourite meals at the moment are:

Featured in the September 2014 issue of WDDTY magazine in the article ‘Why ME?’ about my recovery from ME/CFS using diet.

Quinoa and Lentil Burgers

Gluten-Free, Lunch, Main Meal, Recipes, Vegan, , , , , , , , ,

This is my favourite meal and I eat it several times a week during the summer. These delicious quinoa and lentil burgers can be stored for 3-4 days and are quick to make for lunch or dinner. They are delicious served on my Avocado & Artichoke Salad with 3 tsp of hummus and a handful of bean sprouts.

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Makes 4 Burgers

Ingredients

125g               Red Split Lentils

100g               Quinoa

500ml             Filtered water

1                          Carrot

2tbsp               Pumpkins Seeds

Handful           Fresh Parsley

1/2tsp             Ground coriander

1/4tsp             Pink Crystal Salt

1tsp                Coconut Oil

Instructions

Soak the pumpkin seeds overnight.

Cook the quinoa and lentils in the filtered water for about 10 minutes or until all the water has been absorbed. Once cool, pour into the blender.

Cut up the carrot and add to a blender with the pumpkins seeds, parsley, coriander and salt. Blend for 1 minute.

Pour out onto a sheet of baking paper and roll out to about 1/2inch thick. Cut into 4 segments with a knife. Shape into round burgers.

Melt the coconut oil in a small non-stick pan. Place a burger in the hot pan and cook each side for 5 minutes on a low heat until golden and crisp.

Serve the quinoa and lentil burgers with your favourite salad.

Store in an airtight container in the fridge and eat within 3-4 days.

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Avocado and Artichoke Salad

Recipes, Salads, Vegan, , , , , , , ,

This avocado and artichoke salad is great for the summer. I serve it with my Quinoa & Lentil Burgers and 3 tsp of hummus. It is easy to digest as the rocket and artichoke increase your stomach acid. The optional drizzle of hemp oil gives an added boost of Omega-3.

Avocado and Artichoke Salad

Serves 1

Ingredients

30g              Spinach

30g               Rocket

½                   Avocado

1                    Artichoke Heart

1                    Lemon

1 tbsp             Hemp Oil (or Olive Oil)

¼ tsp              Pink Crystal Salt

¼ tsp              Black Pepper

Instructions

Wash the spinach and rocket in running water. Add to a large bowl.

Roughly dice the avocado and slice the artichoke heart and add on top of the salad.

Cut the lemon in half and squeeze one half over the salad, catching the seeds as you go!

Drizzle with oil and add a pinch of salt and pepper.

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My Favourite Walk

Articles, Walking, , , , , , , , , , , ,

These are the photos I took on my favourite walk. I like to go walking in nature several times a week. Looking at the beautiful scenery relaxes me and lifts my spirits! It is also great exercise.

The first sight I see is the beautiful front garden of the man who lives down my street who is always updating his garden with new plants!

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He has rows of plant pots with beautiful, brightly coloured flowers on the wall leading down the street!

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And his cute little cat!

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I head towards Worth Church, one of the oldest Churches in England which is at the start of the Worth Way.

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The Worth Way is a wooded pathway leading about 7 miles to East Grinstead.

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This is my favourite part of the walk through the magical archway of trees!

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Next is the bridge over the abandoned rail track that used to go to East Grinstead. Followed by the secret path through the woods I sometimes walk down.

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This is the stunning old house I pass on my way back home down the main road. And the giant daisies where the faeries reside!

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And the stunning view of Reigate Hill in the distance on the road to home!

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And one of the protective oak trees standing guard on the green in front of my house! And pretty yellow flowers!

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I hope you enjoyed the sights of my favourite walk!

Banana and Cashew Ice Cream

Dairy Alternatives, Desserts, Recipes, Vegan, , , , , , ,

This delicious, creamy, dairy-free banana and cashew ice cream has only two ingredients and is so easy to make! It is the perfect treat to cool you down on a hot summer day! The cashew nuts give it a wonderful crunchy texture. I usually treat myself to this ice cream for dessert on christmas day!

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Serves 2

Ingredients

2 Ripe Bananas
50g Cashew Nuts

Instructions

The day before, cut the bananas into chunks and place in a container. Put into the freezer overnight.

The next day, add the frozen banana chunks to the Vitamix blender straight from the freezer. Put in the cashew nuts and blend for 10 seconds until it forms a creamy ice cream!

Scoop out into a bowl and serve immediately. Store in a container in the freezer.

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Amaranth Gingernut Biscuits

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , ,

The flavours of amaranth and ginger combine well to make a tasty tea-time treat!

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Makes 10

150g               Amaranth

3tbsp              Agave Nectar

4tbsp              Melted Coconut Oil

50ml               Filtered Water

½ tbsp            Ground Ginger

¼ tsp               Pink Crystal Salt

Preheat the oven to 200C.

Pour the amaranth into a Vitamix blender and blend on full power for 30 seconds.

Add all the other ingredients and blend until the dough is well mixed.

Put a sheet of baking paper on a baking tray. Spoon the mixture onto the baking paper using one dessertspoon full per biscuit. Press down with the back of the spoon.

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Bake for 15 minutes.

Leave to cool, then store in an airtight container. Eat within a week.

Chocolate Snowballs

Gluten-Free, Recipes, Snacks, Vegan, , , , , , , , , , ,

Indulge in these delicious chocolate snowballs, the perfect afternoon treat.

Chocolate Snowballs

Makes 10

Ingredients

100g                           Walnuts

100g                           Dates

1                                   Ripe Banana

1tbsp                          Agave Nectar

5tbsp                          Cacao

¼ tsp                          Pink Crystal Salt

50g                              Desiccated Coconut

Method

Soak the walnuts overnight and soak the dates for 15 minutes.

Add the walnuts to the blender and grind until small and crumbly. Cut the banana into small pieces and add to the blender, along with the dates, cacao, agave and salt. Blend to a thick and smooth chocolate paste.

Put the desiccated coconut in a small bowl.

Roll up the chocolate mix into medium sized balls in your hands. Roll around in the desiccated coconut until completely covered. Add to a container. Repeat the process.

Store in a container in the fridge. Eat within a week.

Nori Rolls

Gluten-Free, Lunch, Recipes, Vegan, , , , , , , ,

These tasty nori rolls are perfect for a light lunch in the summer.

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2                      Nori seaweed sheets

2 leaves           Romaine lettuce

1                      Carrot

¼                     Cucumber

½                     Avocado

6 tsp                Hummus

¼ tsp               Salt

¼ tsp               Black pepper

Lay out the nori sheets flat. Rinse all the vegetables.

Add one lettuce leaf to the middle of each nori sheet. Cut the vegetables into sticks and layer on top of the lettuce. Add the hummus on top of the vegetables. Add the salt and pepper.

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Now carefully roll up each nori sheet into a tube. Cut them in half.

Add the nori rolls to a plate and serve.

Carrot and Coriander Soup

Gluten-Free, Recipes, Soups, Vegan, , , , , ,

This delicious carrot and coriander soup is perfect to warm you up on a cold winter’s day. It contains warming ginger, coriander, cumin and turmeric spices. Furthermore it is my favourite soup. It is soothing and sweet and perfect for when you need a dose of orange in your life!

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Serves 2

Ingredients

1tbsp              Coconut Oil

1                       Onion

250g               Carrots

1                       Sweet Potato

1inch              Fresh Root Ginger

1tsp                 Ground Turmeric

1 tsp                 Ground Cumin

1tsp                 Ground Coriander

125g                Red Split Lentils

1000ml          Filtered Water

Handful         Fresh Coriander

1/4tsp             Pink Crystal Salt

1/4tsp             Black Pepper

Instructions

Firstly melt the coconut oil in a large pan on a medium heat. Next chop up the onion and fry for for a few minutes until it is glassy in appearance. Now add the chopped garlic, turmeric, cumin, coriander spices and salt and pepper. Stir together.

Now pour in the litre of water.

Next add in the chopped carrots and diced sweet potato. Now pour in the lentils.

Next cover and bring to the boil. Then reduce the heat to a simmer and cook for 25 minutes.

Pour into a blender, ideally a Vitamix and blend until smooth.

Finally pour into a bowl and season with salt and black pepper. Best served warm with a slice of toasted bread.

Rosemary Beetle on Lavender Plant

Articles, Gardening, , , , , , , , ,

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This pretty, metallic beetle with red and green stripes is now a widespread pest in England, having originally invaded from South America. It plants its’ eggs on lavender or rosemary plants which eventually hatch into larvae that look like little grey slugs with dark stripes and eat the plant.

To save the plant, pick off the adult beetles by hand and cut off the parts of the plant that have eggs laid on them. Unfortunately we had to bin the invaded lavender plants as the eggs had hatched and the larvae were eating the plant and had caused damage.

The Royal Horticultural Society is currently monitoring the levels of these pests in the UK. You can report your sighting here:

http://www.rhs.org.uk/science/help-our-research/rosemary-beetle