All posts by Kate

Happy New Year! – 2014 Highlights

Happy New Year everyone!

2014 has raced by! It is now time to say goodbye to 2014 and welcome the good things that 2015 will bring!

2014-Happy New Year!

2014 has been a great year for me. Highlights include:  P1000077

  • Enjoying the process of creating my blog and connecting with the blogging community!
  • Expressing my creativity by writing, photographing and getting creative in the kitchen!
  • Hearing from people with ME/CFS who have read my story and say that it has given them hope of recovery and inspired them to change their diet!Why ME
  • Having fun being in a photo shoot and the excitement of my story being featured in WDDTY magazine!
  • More excitement when my story and my Red Lentil Dhal recipe were featured in the CNM public e-newsletter!
  • Learning about nutrients on my nutrition course and seeing the positive effects of implementing healthy changes to my diet!
  • Spending time with the lovely, inspiring, spiritual and like-minded people on my course!

Thank you to everyone who has supported me and made this year one of the best years yet! I hope 2015 is an even better year!

Quinoa & Mushroom Risotto

P1000990This tasty Autumnal dish is high in protein with the mushrooms and quinoa.

I went out to the woods on the day and picked wild mushrooms which taste amazing! Had to identify them first as many wild mushrooms are poisonous!

You would cook the quinoa as you would the rice in a risotto, by simmering and adding water as necessary.  P1010056

Serves 2

Ingredients

1tbsp              Coconut oil

1                     Small red onion

80g                 Mushrooms

1tsp                Thyme

150g               Quinoa

500ml             Filtered water

1/4tsp             Pink Himalayan salt

1/4tsp             Black pepper

Method

Melt the coconut oil in a saucepan. Chop up the onion and add to the hot pan. Now slice the mushrooms and add to the pan. Fry until the mushrooms are browned.

Now pour in the quinoa. Add the thyme and stir in. Fry for a minute, then pour in the filtered water.

Bring to the boil, then put the lid on and simmer for 20 minutes.

Check the pan regularly and add extra water when the quinoa is looking dry. Quinoa absorbs water very quickly!

When cooked, add in the salt and pepper and serve immediately!

Cashew and Almond Milk

It is really rewarding making your own cashew and almond milk. It is so quick to prepare and just as tasty as the shop bought almond milk, but without the artificial preservatives! I added cashew butter for extra deliciousness! Store your cashew and almond milk in glass bottles to be eco-friendly.

Cashew and almond milk

Makes 1.2L

Ingredients

100g               Almonds

1tbsp              Cashew nut butter

2tbsp              Agave nectar

¼ tsp              Pink Himalayan Salt

1000ml           Filtered water

Instructions

Soak the almonds overnight, changing the water at least once.

Drain the almonds.

Add all the ingredients to a blender and mix for 1 minute.

Pour into glass bottles and store in the fridge.

You can pour your almond milk onto cereal or use it in smoothies!

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Anniversary of My CFS

Today is the 2nd December 2014, exactly 6 years since I had my health collapse. I will never forget that day.

It was a cold winter’s morning and I walked for half an hour to my industrial placement through the snow. When I got to work I sat in the office like a zombie for about 2 hours unable to think or do anything. Eventually they realised I was not well and my work colleague drove me home to the shared house I was living in in High Wycombe. I scrambled out of the car, and when I got through the door I collapsed on the floor. I managed to drag my body up the stairs and my legs were weak and unable to move. I crawled onto my bed. I was so weak, tired and dizzy. The room was spinning and I couldn’t think straight. After a while I managed to stand up but kept bumping into the furniture and bruising myself as I had no coordination. Eventually I called my parents and asked for help. My Dad drove down to pick me up.

When I got home to their house I collapsed on the living room floor and lay there. Not knowing what was going on, why my body couldn’t move.

That was the day my body said enough and I stopped being able to function in everyday life.

It too me 6 months of being bedbound at home to accept that I was ill and was not going back to work. It wasn’t until a year later in December 2009 that I got a diagnosis of chronic fatigue syndrome (CFS) and my healing journey began…

Chocolate Smoothie for Vitamin B2 Deficiency

This delicious chocolate smoothie is rich in vitamin B2 (riboflavin) which is used to treat angular cheilitis and seborrheic dermatitis! I developed this smoothie after discovering that I had angular cheilitis which is dry, cracked, crusting skin on the corner of the mouth.

Vitamin B2 deficiency is a major cause of angular cheilitis along with deficiency of vitamin B3, B5, B6, B12 and stress. I also have seborrheic dermatitis on my cheeks and nose which is why I knew it must be vitamin B2 deficiency, as the symptoms of seborrheic dermatitis and angular cheilitis are strong indicators of B2 deficiency.

So I looked in my my nutrition textbook for food sources of vitamin B2. According to Liska et al. (2004) the richest sources of vitamin B2 are animal products such as organ meats, fish and eggs. As I am vegan I looked down the list and saw that almonds are a rich source, as well as mushrooms. These are foods that I am not eating much of. I needed a way to get these foods into my everyday diet and had the idea to create a smoothie!

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Food Amount Vitamin B2 (mg)
Almonds 50g 0.46
Kale 100g 0.26
Cashews 50g 0.125
Sunflower seeds 50g 0.115
Prunes 50g 0.11
1.07

The UK reference nutrient intake (RNI) for women between the age of 15-50 years is 1.1mg. So I worked out how much of each ingredient I would need to get near to my RNI.

I am going to drink this smoothie everyday for a month and see if my angular cheilitis and seborrheic dermatits disappear! If there is no improvement it is either because it is caused by something else such as stress, or I am not absorbing nutrients well and need to work on my digestion!

I had some cacao powder to hand so added some into the smoothie mix to give a delicious, chocolatey flavour!

Chocolate Smoothie

Makes 1 litre

Ingredients

50g Almonds

100g Kale

50g Cashew nuts

50g Sunflower seeds

50g Prunes

3tbsp Cacao powder

200ml Almond milk

500ml Filtered water

Method

If you have time, soak the almonds and sunflower seeds in filtered water overnight. The next morning drain and leave to dry.

Add all the ingredients in the blender. Blend well for 1 minute.

Pour into a glass and enjoy your smoothie!

Store in the fridge. Avoid exposure to sunlight which destroys riboflavin.

References
Liska, D., Quinn, S., Lukaczer, D. et al. (2004). Clinical Nutrition A Functional Approach. 2nd edn. Washington: The Institute for Functional Medicine. p111

The Most Important Areas to Address in Healing ME/CFS

This post just flowed out of me from nowhere today. Hope it helps you in some way. These lifestyle changes made a huge difference in my life. I now have so much energy and get tired normally at the end of the day. I cured my ME/CFS with these methods among others.

  • Environment – what you surround yourself with in your home is a reflection of what is going on inside your mind and body. If you surround yourself with items from the past which serve no present purpose, you are living in the past. If your house is messy and cluttered, it reflects a cluttered and confused mind. Clear out your clutter and you will find clarity in your life.
  • Diet – the food you eat and its quality are transformed into the cells in your body. If you eat lifeless, processed food devoid of nutrients, your body will become lifeless. If you eat genetically modified food, you will produce modified DNA. If you eat meat filled with the energy of fear and suffering at slaughter, them you will create fear and suffering in your mind. People need to understand that everything has a vibration, some things have high vibrational energies of love, joy, appreciation, freedom and other things contain low vibrational energies of violence, fear, death, suffering and pain. And what we come in contact with has a direct effect on our vibration. And low vibration creates chronic illness.
  • Relationships – are you living in an environment with people who criticise you and put you down? Do people in your life take advantage of you and drain your energy? If so you need to address your relationships with the people in your life, be it family, friends or coworkers. If you are in a negative environment at work where you are bullied leave the job. People do not change however much you try to help them. You can be tolerant, loving and accepting of that person, but if they continue to harm you and affect your health, leave the situation. And when you do work on yourself and learn the lesson so that you do not attract people like that into your life again. Learn assertiveness skills and boundaries.
  • Creativity – finding a creative outlet is vital in any chronic illness as a way to deal with the traumatic emotions you are going through. You may want to write your feelings down, start a blog to express yourself and connect with others in a similar situation to yourself. Create jewellery – you could even start an Etsy shop online to earn a bit of money while you are ill! Draw pictures, paint, sing, play an instrument, anything that lights up your heart. You will feel so much better.
  • Get out in nature – reconnecting to nature is so important as being among trees and plants calms us down and the energies heal and nurture you. Humans have lived with nature for thousands of year until recently we have separated ourselves, living isolated lives indoors in the house or working in an office. We are part of nature and we need nature to survive! The summer is a good time to sit in the garden in the sunlight getting some much needed vitamin D to boost the immune system. If you can, go for a short walk. Seeing the beauty of the flowers, trees and the blue sky will fill you with a sense of appreciation to be alive.
  • The Mind – the mind is a powerful tool that we can use to manifest our dreams or we can create our worries depending on what we focus upon. If you find that your mind is racing with negative thoughts, try focusing on your breath. Count the number of breaths as you inhale and exhale. By concentrating on counting, your mind will stop chattering. This is a form of meditation and the break in your thoughts or lack of resistance to your good will allow good things to flow into your life.         Mindfulness is another way to silence the mind. By watching your mind, also known as your EGO, you are aware that you are separate from your mind and it cannot control you. This is explained in the book The Power of Now by Eckhart Tolle.         Alternatively you can try positive affirmations to replace the negative thoughts. If you keep repeating a positive statement out loud or in your mind, eventually it becomes a belief. You can say ‘I have perfect health’ ‘I am abundant’ ‘My cells are vibrating in perfect synchronisation’ ‘I can heal myself’.

These lifestyle changes can help to make a positive difference in the quality of your life. They take time to learn and put into practice like any new skill, but once mastered they can be useful tools for life.

The Most Delicious Hummus!

Hummus is my favourite food! I love it on bread or on my baked sweet potatoes! It is a tasty dish that originated in the Middle East. This recipe is so delicious I had to share it with you immediately! It is based on an Abel & Cole recipe (my new favourite all organic supermarket!). It is super quick to make (20 minutes). I have been wanting to post a hummus recipe for a while. Hope you enjoy it!

P1000982

Makes 2 pots

Ingredients

400g can                    Chickpeas

150ml                         Filtered water

1/2                              Lemon

1                                 Small garlic clove

3tbsp                          Tahini

2tbsp                          Hemp oil

2tbsp                          Olive oil

1/4tsp                         Pink Himalayan salt

1/4tsp                         Black pepper

Method

Drain and rinse the chickpeas.

Place them in a pan with the filtered water. Simmer for 7 minutes.

When the chickpeas are simmering, cut the lemon in half and squeeze the juice of one half into a blender. Finely chop the garlic clove. Add in the tahini, oils and 3tbsp filtered water. Season with salt and black pepper.

Next add the cooked chickpeas into the blender. Blend on a low speed for 10 seconds until the hummus is completely smooth.

Pour the hummus out into a container and leave it to cool. Then put it in the fridge to set.

Enjoy it spread on bread or as a dip for carrot sticks! Keeps in the fridge for 3 days.

Note: Ideally store in a glass container. If storing in a plastic container, ensure it has a triangle symbol with a number 5 or 24 inside as these are the only types of plastic that don’t leach into the food!

Roasted Root Vegetable Casserole

The delicious sweet flavours of the roasted root vegetables combine with the tomato sauce to create a tasty Autumnal dish! I will be making something similar for Christmas dinner with the addition of parsnips and brussels sprouts!P1000921P1000930P1000949P1000961

Serves 2

Ingredients

2                      Carrots

2                      Sweet Potatoes

1                      Red Onion

2                      Garlic Cloves

2tsp                 Cumin

3tbsp               Olive Oil

1 400g can      Chickpeas

350ml              Passata

1tsp                 Oregano

¼ tsp               Pink Himalayan Salt

¼ tsp               Black Pepper

Method

Preheat the oven to 200C.

Wash the vegetables. Cut the ends off of the vegetables and slice them lengthways, arranging them in layers in a baking dish. Add in the peeled garlic cloves. Sprinkle with cumin and generously drizzle over the olive oil.

Place the baking dish in the oven for 45 minutes.

Remove from the oven. Drain the chickpeas and add to the baking dish with the passata. Season with oregano, salt and pepper.

Return the dish to the oven for 10 minutes.

Remove from the oven. Scoop out a portion onto a plate and serve immediately.

Quinoa Porridge

This light and fluffy porridge is delicious and takes only 5 minutes to make! The quinoa flakes are much quicker to cook that ordinary quinoa and can be purchased from most health food stores. Chia seeds and flaxseed give you a boost of omega-3. Quinoa is a good source of protein to keep you feeling full.

P1000907P1000903

Serves 1

Ingredients

75g (5tbsp)                 Quinoa Flakes

1tbsp                          Chia Seeds

1tsp                            Flaxseed

150ml                         Almond Milk

½ tsp                          Ground Cinnamon

Method

Add the quinoa flakes and seeds to a small pan. Pour in the almond milk. Turn on the heat to low.

Once it starts to bubble, cook for 5 minutes stirring regularly.

Turn off the heat. Pour into a bowl. Add a sprinkling of cinnamon.

Serve immediately and enjoy!

 

Optional: Add some diced mango on top.