I got ‘vegan’ very wrong to start off with, and still had a very twisted and skewed concept of food. As I was floating along on my journey of healing – veganism fell into my lap. I used to be so good at this ‘starving’ thing!īut, thankfully (unbeknown to me) there was some kind of underlying current or flotation device of ‘strength and hope’ that keep me afloat above the surface, instead of plummeting & drowning in dangerous waters.
did I say diets? I was in a constant state of inner turmoil, beating myself up for my lack of will-power and the size of my thighs. I set off on my merry way trying to solve all my own problems, only creating deeper holes to climb into – cue – fitness modelling, diets, more diets oh and. (Jeez, talk about positive and uplifting blog posts! Hah) I spent the vast majority of my teenage years starving myself, being clinically diagnosed with Anorexia, then swinging to the other end of the spectrum in my late teens by dancing with binge eating, substance abuse and generally just despising myself and my life. However, it definitely doesn’t make it any less horrible to live with (I can still live with the monkey most days). Thankfully, it’s not such a scary and unspoken subject anymore – more and more women (and men) are speaking up, offering advice and sharing their personal stories, struggles and triumphs. If you’re new to following me – I won’t bore you with the details, but, ever since I can remember I have lived a tug-of-war battle with food, my weight and my relationship with exercise. I’ve always been rather open about it on my social media channels, but I choose not to post about it as often (or if at all) anymore, as I find that re-hashing or re-telling the same ol’ story can get a bit old, and can leave you feeling a little stuck in the mud.įor some reason, I feel compelled to write – for myself, mostly – but I also thought it may be of use to anyone out there lurking on the internet looking for words of hope, advice or whatever ‘this’ is. If you’ve followed me, you probably know I have a long-winded history surrounding food and anything to do with body image. I began transitioning to a plant based ‘way-of-eating’ (I’d rather not lean towards the diet side of things) in around early 2014.
#CASHEW RICOTTA CHEESE WHOLE LIFE CHALLENGE PLUS#
Most asian supermarkets will stock Young Green Jackfruit (make sure it is NOT the one in syrup!!) – however if you cannot find it you can simply substitute for extra beans, shredded king oyster mushrooms (they have the same texture & result that Jackfruit gives plus are virtually tasteless) or any other vegetables of your choice.ġ large carrot, chopped and boiled until soft I’d recommend preparing the cheese sauce ahead of time and then storing it in snaplock bags for easy storage and application!
#CASHEW RICOTTA CHEESE WHOLE LIFE CHALLENGE FULL#
They are smokey, full of flavour and super easy to make. So, without further notice – here’s my favourite Nacho recipe! They are a newer twist on nachos – and I hope you love ’em. Plus, I had a wonderful publishing team who let me have the creative control to make a beautiful book! But I have my fingers and toes crossed that you’ll love it as I have poured every ounce of myself onto the pages. but hey, I’m human!! Living a creative life means those kind of fears do crop up. Writing a book has been the (one of the) most challenging things I’ve ever done, I shot the whole book in my small kitchen and home, plus as a sensitive person by nature I’m incredibly nervous about what people will think (hah – I worry too much!) – my fear of criticism plus perfectionist nature can sometimes get the better me. I wanted it to be something a little more than just a recipe book, and I hope you love it. The book contains over 100 indulgent vegan meals, a whole lot of information about ingredients and vegan cooking plus my own personal story.
The release date is 23 February and you can pre-order your very own copy here!
I’m so excited (and nervous) to birth it into the world. Well, I do apologise! It’s been a while since posting on here, but I thought what better way to break the silence than to share a recipe from my new cookbook, Beautifully Real Food!įor the past year and a half I have been hiding away in my little kitchen creating recipes for the book, and managed to keep it a secret for a whole year.
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