I have been busy designing new recipes for a corporate Health and Wellness event next week and I have made few different variations to suit my eating schedule.
📌I follow a low carb and anti- inflammatory eating regime to control my Lipedema. This eating regime suits my body, my hormones and controls the progression of my condition. It keeps my body pain free( or close to it) and boosts my metabolism. I have achieved metabolic flexibility after 1.5 years of therapeutic fasting and following this eating regime. So if you see me eating some pizza and enjoy the occasional carbs and alcohol that is what metabolic flexibility is.
✅I am a human and a foodie and I do want to enjoy the food I like. This eating regime and fasting has given me the chance to do this without affecting my condition and pain too much. I am now in control of my food and lifestyle choices and know how to come back on track after enjoying some break periods( we all need them) including a break from fasting.
Recipe:
➡️1/2 cup milled chia seeds
➡️1/2 cup milled flax/nut mix( Aldi mix)
➡️1/4 cup cacao powder
➡️1/2 cup Dessicated coconut
➡️1tsp vanilla extract
➡️1/3 cup peanut butter
➡️1/4 cup Stevia/ Erythritol mix
➡️2tbsp coconut oil
Method:
Melt the coconut oil first and add the peanut butter then the sweetener and make sure there are no lumps . Mix it well with all your dry ingredients. Form round balls and roll them in some dessicated coconut. Refrigerate for a couple of hours. These can also be frozen if you are making a big batch.
Enjoy.
![Follow @conveganence for daily vegan recipes!
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Recipe (yields 2-3 servings)
🌱Ingredients
- 1 small head cauliflower, wash & cut into florets & pat dry with paper towels
- 1 small green bell pepper, cubed
- 1/2 small red onion, cubed
- 2 cloves garlic - sliced
- 1/4 cup [40g] dry roasted cashews
- 4 dried Thai chilis/red chilis, softened in hot water & drained
- oil for frying & cooking
🌱Batter
- 3/4 cup [96g] all-purpose flour
- 1/2 - 3/4 cup ice-cold water
- 1/4 teaspoon salt
- a few shakes of white pepper
🌱Sauce Mix together 2 tablespoons soy sauce/tamari, 1/2 tablespoon thick dark soy sauce (for color), 1/2 tablespoon sugar & 3 tablespoons Chinese cooking wine/sherry/broth in a bowl & set aside.
✅Place batter ingredients in a large mixing bowl & stir to combine. The batter should be thick like a pancake batter.
✅Dredge florets in batter, shake off excess & fry until golden brown (temperature 375F/190°C & I used a small saucepan). Then drain on paper towels.
✅Alternatively, grease a baking sheet pan with oil, place coated florets on the pan. Brush florets with oil & bake at 485F/
250°C until light golden brown for about 20-25 mins, be sure to flip halfway. For the last few minutes, broil to get a crispier ure (oven time varies)
✅To make the sauce, in a heated non-stick pan with 2 teaspoons oil, sauté onion until translucent. Then add garlic, bell pepper, chili & continue to sauté until fragrant. Slowly pour in the sauce & cook to reduce it slightly. Please adjust the sauce based on the cauliflower's size.
✅Finally, add the cauliflower florets, cashews & quickly toss them with the sauce until all incorporated. Serve with rice for a delicious meal.
*Please be sure to dry florets well before coating or the liquid will slowly thin down
#veganfollowback #veganscotland #scottishvegans #veganig #veganinstaclub #glasgowvegan #scottishvegan #scottishfood #scottishfoodie #glasgowfoodie #scottishfood #glasgowvegan #veganglasgow #naturalprotein #vegetarianbreakfast #breakfasttoast #veganfryup](https://conveganence.com/wp-content/uploads/2021/01/131936854_109446914286957_7383745306959709095_n.jpg)
