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Category: Autoimmune Diseases

A Kitchen Fairytale

December 3, 2016March 25, 2017 akitchenfairytale4 Comments

Hello dear, and welcome to A Kitchen Fairytale, where you can follow my journey back to health after being struck by inflammatory arthritis – very similar to Rheumatoid Arthritis – back in August 2014. Since October 2015 I have been on a plant-based diet which has taken away all the symptoms and rendered me free of…… Continue reading A Kitchen Fairytale

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Our weekend of piggy-piggying 🍞🍌🍓We ended up having two breakfasts on Sunday - well, technically I guess it was one breakfast and one brunch. First oatmeal with berries, #blackstrapmolasses coconut yoghurt and passion fruit. Now I will confess that the molasses and passion fruit clashed a bit so next time I wouldn’t do that combo, but it looks pretty 😝 Little turnip didn’t get any molasses though. We were then too late to book brunch anywhere (probably so busy as it’s half term here in the UK) so I made our own with avo toast made with the spelt sourdough from @waitroseandpartners 🥑 Again, for me spelt seems to be alright but I have it sparingly. And I also made the Hot chocolate recipe from the cookbook which was perfect on such a chilly day 🧡 Oh and I made the Walnut and banana bread on Saturday as my buddies and I were going to beautiful @rhswisley as a belated birthday trip 🎈 and I knew there wouldn’t be any cake for me! Unfortunately it wasn’t completely cooked through so it not up to its usual awesome self. I learnt a lesson there as I always bake it in a large tray rather than a bread loaf tin tray-thingy, and it cooks faster when made thinner. Hey ho, it was still lovely and still WARM when we arrived at the gardens 🔥 . . . #vegan #veganbreakfast #veganbrunch #brunch #akitchenfairytale #paddisonprogram #healing #healingwithfood #autoimmunedisease #spoonie #rheumatoidarthritis #veganporridge #veganoatmeal #whatveganseat #surrey

Okay guys, OKAY!!! Had my most surreal experience with vegan food today, as for a moment I was almost 100% sure that the burger I ordered at @billsrestaurant was a beef burger!!! At that point I had already had a few bites of it, while trying to feed little turnip his lunch - that is why my mind was elsewhere before I suddenly stopped in my tracks ti reflect in what I was actually eating! However, thankfully it turned out to be the fully vegan @movingmountainsfoods burger 😅 I asked the husband to try it as I couldn’t believe it wasn’t made out of cow, and he wasn’t completely sure either so we ended up having to double check with the staff..!! They confirmed that it was all vegan and mentioned that many other vegans had also had concerns, thinking that they were served a beef burger!! The flavour, TEXTURE and look are just so similar - so if anyone of you guys are looking for a convincing burger, this is one to try! Anyone on the @paddisonprogram though, I looked it up now and saw that it has coconut oil in it (I didn’t tell them to go 100% no-oils, only to keep it to an absolute minimum today) so I am not recommending it to you, but if you have meat eaters around this could be an interesting one to make for them - and see if they spot the difference right away 😉 And little J tried it too and was a fan - he isn’t usually into restaurant food so that was pretty cool! Oh and my starter was a divine lentil soup, so thanks Bill’s for having us - always so lovely to have lunch in that gorgeous venue and today was just a very memorable visit indeed with absolutely delicious food..! 🥑🍋🍉🥬 . . #vegan #plantbased #movingmountains #movingmountainsburger #veganburger #plantbasedburger #billsrestaurant #reigate #autoimmunedisease #rheumatoidarthritis #breastfeeding #veganmama #veganbaby #vegantoddler

I made a super quick turmeric and cumin coconut curry, with mushrooms, spinach, pineapple, tomatoes, tofu and fresh ginger, and it was soooo yummy 😋 Little turnip finished his plate so quickly I didn’t even almost get a chance to a photo of his food! The husband loved it too but I managed to get a photo of his plate before he got stuck in, as his presentation was slightly better than mine 😝 I only thought of adding some silken tofu from @clearspringuk last minute - I was about to go for black beans - however this made the dish so delicious and gave it a nice new twist so it’ll definitely become a staple in our kitchen 👩🏼‍🍳 I think by now many of you have realised that I am a pretty lazy chef: I want my food to be top notch delicious in like three minutes - so most of the recipes in the cookbook are super quick and easy to make, and a huge bonus is being able to stick leftovers in the fridge for lunch next day 🍝 Thanks so much to those if you who have been sending piccies of your creations - one of my favourite thing is seeing your takes on the recipes! And thanks also to those of you who are telling other peeps about how delicious and satisfying it is to eat like this. I feel that so much is changing at the moment in terms of vegan food options in restaurants, at @nationaltrust cafés etc and we’re all driving this change right now. What an impact it’ll have on our communal heath and the well-being of the planet 🌎 . . #vegan #plantbased #vegancurry #turmeric #healing #rheumatoidarthritis #healingwithfood #spoonie #autoimmunedisease #inflammatoryarthritis #paddisonprogram #surrey #surreyvegan #breastfeeding #veganmama #veganbaby

Some of you have been asking so this is how I made the cake yesterday 🍰 I find that the banana bread may get a bit too hard for this purpose and will see if I can create a softer version as well. However it is de-lish-ous and definitely does the job, little turnip and I may have had the leftovers for breakfast today 🙄🤤😄 . . * First I made the Banana bread recipe from the cookbook. I made it about 2 cm thick in a large rectangular oven dish. * When done in the oven I moved the cake to a cooling rack and once cool, I cut it in half. One half is the bottom and one is the top. Obvs. . . . + 3 ripe bananas 5 tbsp strawberry jam 1 jar sliced peaches in own juice Coconut yoghurt Berries Cacao powder, optional * I drizzled a few tbsp of peach juice onto both halves of the cake. * I mashed two large, ripe bananas and added to one of the juiced up cake halves. * Then I smothered about 5 tbsp of strawberry jam over the mashed banana. * I placed the top half of the cake on top of the bottom one, with the juiced side facing down. * I painted the whole cake with coconut yoghurt, then dressed it with berries and peach slices and dusted with cacao powder 🍑🍓 . . #vegan #vegancake #veganbirthdaycake #birthdaycake #dairyfreecake #plantbased #plantbasedcake #happybirthday #toddlerfood #veganmama #breastfeeding #whatveganseat #surrey #surreyvegan

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