Tag Archives: plant based recipes

Life Begins at Fifty – Healthy Life #5 High Carb Hannah and my salad bowl

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High Carb Hannah was one of the first whole food, plant based YouTube channels I began watching, and I loved her immediately. She’s refreshingly honest and inspiring to watch, her recipes are straight forward and she isn’t afraid to tell it how it is!

She’s been YouTubing for a while and lost loads of weight with a whole food, plant based, high carb diet. Her channel is stuffed full of videos of recipes, what she eats in a day, her workouts and hilarious mukbangs, where she, and sometimes her husband, make and try different foods.

Let me say straight away, I can’t eat carbs the way she does! White rice and white potatoes aren’t easy for my body to digest, but she’s found a way of eating that works for her, and she wants to share it to help other people. It doesn’t matter though, because I can alter her recipes to suit my body. I love watching someone make fresh, wholesome food, because it makes me want to eat it. Tune into her channel here https://www.youtube.com/channel/UCs1uwp7bB1J_3r5xN2ioL_w

Watching videos about plant based eating has inspired me, and helped me make the changes to plant based eating.

I’ve discovered I love rocket, or arugula (love that word!), and that’s a good thing as it counts as a tick in the box for cruciferous vegetables on Dr Gregor’s Daily Dozen (Use this link to take you to Dr Gregor’s website https://nutritionfacts.org/)

Cruciferous vegetables are vital to our health and wellbeing, protecting us against cancer and other diseases. You can watch videos about the benefits of cruciferous vegetables here https://www.youtube.com/user/NutritionFactsOrg/search?query=cruciferous+veg

In my salad bowls above I’ve included rocket and red cabbage for cruciferous, mixed salad leaves for greens, carrot, tomatoes, potato and onion for other vegetables, hummus for beans and sunflower, pumpkin and chia seeds and a couple of walnut halves and a brazil nut for nuts and seeds.

The beauty of the bowl is you can have lots of different food. Get creative! Go for lots of colours. Sweetcorn and peppers brighten up any bowl of food. And with every new creation, there are twenty different salad dressing options! High Carb Hannah has a sauce book out, and you can find all sorts of options on her vlogs. I put ‘salad’ in the search box and here are the results. Enjoy, and share the love for the salad bowl https://www.youtube.com/user/Rawkaholics/search?query=salad

 

Tip of the day

Whenever you have the oven on for baking or cooking, pop in an extra potato, or sweet potato, as they’re both great cold in salads the next day.

 

 

 

 

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Life begins at fifty – Healthy Life #2 – Whole food, plant based diet

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I’ve been a vegetarian for thirty five years, but it’s only been over the past five years that I’ve cut down on my dairy intake, and now taken eggs also from my diet. We’re influenced by so much advertising online that it isn’t always easy to know whose advice to take, but my information first came from my children.

My middle son has suffered from arthritis since the age of twelve. He’s always been vegetarian, but five years ago, he took dairy from his diet and the difference to the pain in his joints was massive and very noticeable. Where he’d been walking with a stick, he was free of it, and he put this down to cutting dairy from his diet after reading articles and watching videos by people like Dr Michael Gregor, T Colin Campbell, Dr Neal Barnard and Dr Caldwell Esselstyn.

My eldest son followed his advice, and he and his fiancee gave up meat in favour of a whole food, plant based diet.

I was already wheat intolerant and struggled with other foods too, so the thought of giving up goat’s cheese and the occasional Magnum ice lolly made me sad at first, but worth it….no, say it louder, REALLY WORTH IT! I waked up every morning and none of my joints ache anymore. Yes, I get achy if I’ve danced too much or overdone the bramble pulling or barrowing, but since giving up dairy I don’t wake up hurting every morning.

The longer I’m without dairy, the better I feel and out of all the advice and videos, one person resonated most with me and he is Dr Michael Gregor. His website has it all and his short to the point videos on YouTube cover every topic imaginable.

Dr Gregor’s advice isn’t about ‘dieting’ as such, but about changing the way you eat for a happier, healthier life. If you start with the veggies, pack in all the nutrients and vitamins you need, no one says you can’t have a couple of slices of pizza as well!

Dr Gregor’s website: https://nutritionfacts.org/

Dr Gregor’s YouTube channel https://www.youtube.com/user/NutritionFactsOrg

Dr Gregor reads all the medical papers, so we don’t have to, and draws together all the relevant information you need to make decisions on health for yourself.

I highly recommend the App that was made for him called Dr Gregor’s Daily Dozen, as a guide to getting the most from your food for the benefit of your body and mind.

It takes practise to fit everything in, but that’s the fun part, trying new, tasty recipes and foods along the way.

For food ideas, type ‘plant based’ into the search on the home page and my favourite tried and tested recipes will come up. I’m always trying new recipes and will share with you all.

I hope this is useful for those of you looking to change and embark on an exciting journey of discovery, towards a happier, healthier you.

Life begins at fifty – Healthy Life#1

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There are plenty of blogs and vlogs available to inspire everyone to make their lives healthy ones. There are less by women over fifty.

One year on without nicotine has changed me, and not always in the ways one would hope for. You can read more here https://wendysteele.com/2019/01/24/1-year-without-nicotine-how-was-it-for-you-darling/

For 2019, all blog posts that begin ‘Life begins at fifty’, will be for everyone wishing to know more about the menopause, and looking for support and help with their healthy eating and fitness challenges.

There will be inspiration, recipes, links to blogs and videos, but there will be honesty too, and I’m starting with photos of how I look right now. I’ve suffered with body dismorphia all my life, so this isn’t easy, but though I’ve been inspired by fab videos online, either the women have had surgery first, or they’re almost half my age! Light is limited in my old farmhouse, but as I’m not focussing on weight, but shape, I’m hoping to see the difference over this year when I look in the mirror.

My routine at the moment:

Walking 10k steps every day (including at least 30 ‘active’ minutes)

Yoga every morning, between 3 and 5 poses or stretches

Teach 5 hours regular bellydance each week

Following a whole food, plant based diet every day

 

The idea is for the walking to build up my strength and stamina, while the yoga stretches out my body and calms my mind. Bellydance does everything!

I shall be exploring all sorts of ideas and possibilities for health and fitness this year, and telling you all about it….I’ve only been doing the yoga for a week and I’m loving it!

Join me on my fitness journey to be the fittest, healthiest and happiest I can be:-)

 

 

 

Plant based recipes 2019 #1 Mexican Beans

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I found this recipe on The Happy Pear. I love their enthusiasm and love of food! Subscribe to their channel here https://www.youtube.com/results?search_query=happy+pear

This is the first recipe I’ve tried where I’ve taken out the oil and I can’t tell the difference. Enjoy!

Easy Mexican Beans

2 tablespoons oil (I used water)

2 tins beans (they suggest buying cheap baked beans and washing off the juice, but any beans will do)

1 red onion, chopped (white works fine)

2 gloves garlic, crushed (I used four cloves)

1 red pepper, chopped (any colour is fine)

1 green chilli, finely chopped (any chilli you have works well)

1 tin sweetcorn

2tspns cumin

black pepper

1/2 tspoon paprika

1 tspoon salt

2 tins chopped tomatoes

4 tablespoons tomato puree

11/2 tablespoons maple syrup

Juice 1 lime

Fresh coriander

Method

Rinse and drain your beans.

Heat pan and add onion, garlic, pepper and chilli. Add a splash of water to the hot pan and cook until veg begins to soften.

Add cumin, black pepper, paprika, salt and sweetcorn. (I left out the salt at this point.) Coat all the veg and cook for a minute.

Add tomatoes, puree and beans and stir.

Add your choice of sweetener – I used 1 tblspoon agave syrup (I’m using up before buying date syrup/sugar that’s even better for you!) Because I added less sweetener, I only used the juice of half a lime.

Add fresh coriander and cook for five minutes.

We found this recipe was still quite sharp to taste….I think it depends on the quality of the tomatoes. I added 1/2 tablespoon of tomato ketchup and it made all the difference!

I love making this recipe for dinner for the two of us because it leaves enough for lunch the next day too, perfect with salad and pitta bread. Enjoy!