Veggie Diaries Pt 1 of 2
2014; the year of focusing purely on health! I always had this strange phobia when hearing about perfectly “healthy” looking people that suddenly die or fell ill. Then I asked myself; “what’s going on inside my body? What am I not having enough of? How often am I having what is required for my blood?”
Before the thought of even signing a gym membership or searching for a fitness clip online, I had to go back to basics. Food, nutrients, protein, fibre, omega 3, wheat, 5 a day – it all counts! What I thought would be one of my biggest risks actually turned out to become one of my greatest achievements; going green!
As well as the main purpose of becoming vegetarian being religious reasons, I also immediately saw the benefits and changes as I discovered incredible recipes and meals that meat wouldn’t even give me half of the satisfaction I received. I went crazy in ASDA for a full food and fruit shop that covered me for over two weeks. I was so pleased with my willingness to partake on such a task and the fact that I stuck to it.
Below is a little preview of some of the delicious I have been enjoying for over the past three weeks of becoming vegetarian. In part 2, I will discuss the incredible benefits of going veggie and why everyone should do it! As well as other yummy meals that I am about to embark on.
(With many thanks to Jamie Oliver for the tips: http://www.jamieoliver.com/recipes/category/special-diet/vegetarian)
Breakfast (made in 10 minutes):
Eggy bread – Crispy egg-fried bread
This simple brekkie delivers big on the comfort front. Serve with grilled tomatoes, avocado or fruit to squeeze in some extra goodness.
2 large free-range eggs, 2 tablespoons milk, sea salt, freshly ground black pepper, 2 slices of fresh bread (roughly 1.5cm thick), olive oil
Use: mixing bowl, measuring spoons, fork, Medium frying pan (25cm), Fish slice
Watch it being made! http://www.youtube.com/watch?v=73qC6pOwbHk
Lunch:
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Veggie korma, Mock cauliflower pilau – 50 minutes 1 heaped teaspoon flaked almonds, 2 large sweet potatoes, olive oil, 1 red onion, 2 cloves of garlic, 1 thumb-sized piece of ginger, 1/2 a bunch of fresh coriander (15g), 1/2-1 fresh red chilli, (optional), 1 handful of curry leaves, 1 heaped tablespoon korma curry paste, 1 x 400 g tin of chickpeas, 1 large cauliflower, 1/2-1 lemon, 50 g feta cheese, (optional), 4 tablespoons fat-free natural yoghurt Make whichever way you desire!
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| Written by Hannah Ajala |
