This is a huge change from last year where I could barely stand long enough to enjoy cooking and if I could, brain fog stopped me from being fully present. Looking back, I wonder how I got through last year! I am so proud to say that this week I completed my RYT 200 Certificate and I have been nominated for Young Woman of the Year with Women AHEAD - I don't know how I achieved what I did but I've done it! With the nature of adrenal insufficiency, one minor bug or even cold often landed me very sick, in hospital or at out of hours.... so I cancelled many classes last year and issued many refunds but I've very grateful to the clients who stuck by me during this time. I reflect now and honestly wonder how I managed to teach the classes that I did (usually required me to stay in bed for half or most of the day beforehand or afterward!). Last year, I was in my doctor's office at least once a week and I am SO pleased to say that I haven't seen her for nearly 8 weeks now - as wonderful a person and Doctor that she is, I am glad to have not needed her care recently!
Anyway, back to the cooking....I love food, baking and cooking. "One cannot think well, Love well, Sleep well, if one has not Dined well."
I have a wheat allergy so for the most part my diet is already gluten free and little processed food and I am attempting to eat less dairy too! I'm currently reading into Paleo - I'm not one for fad diets and I'm more a believer in at least half of your plate being vegetables but Paleo seems to be on a good track! I'm enjoying making vegan desserts/sweet treats/cakes - these are far less processed, using unrefined sugars and fats. Anyhoo, on Friday I made chocolate for the first time! White chocolate with almonds - it was supposed to be shards but ended up being chunks! (it's great because you only need teeny pieces to satisfy any sweet cravings!)
Vegan Almond White Chocolate
- 113g of cocoa butter
- 57g of cashew nut butter
- 3 tbsp maple syrup (I used slightly less and it was the perfect sweetness!)
- slivered almonds
Melt all the ingredients except the almonds, together then pour into a shallow plastic box lined with baking/greaseproof paper. Sprinkle over the almonds (maybe adding some fresh raspberries or edible rose petals) and then pop in the freezer. Once cooled, roughly chop into small chunks and enjoy! (Probably best to store in the freezer in an air tight bag/box, whilst not being eaten.) If you're raw vegan - you can whizz all the ingredients (at room temperature) in a blender, until smooth.
I hope you enjoy making and munching this recipe!
I also received my 'Paleo Starter Pack' from Cherry's Deli this weekend which contains all the staples you need for Paleo/clean eating and minus the Ghee, it's all vegan! I got all of these goodies for £55 plus £2 delivery, which is pretty good! It also comes with a great wee recipe book which is probably most useful for those not used to cooking from scratch however I have to say I enjoyed looking at the recipes and there's loads of info at the front about all of the ingredients in the pack! I'm looking forward to cooking up more delights in the kitchen!
I hope your week ROCKS and I look forward to seeing you all back on the mat this week. (I hope I'll have time to post another blog post this week!)
And once again, I want to express my gratitude - from the bottom of my heart - to my clients who stuck by me whilst I was sick and to all the other family and friends behind the scenes, helping me to achieve my dream!
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