Hello, wonderful listeners of 'The Keto Vegan' podcast! Today, your host Rachel is bringing you a quick and delightful episode that's sure to satisfy your cravings for a crunchy, flavourful snack. Get ready to embark on a culinary adventure as Rachel guides you through the art of crafting the perfect Seed Crackers. These little delights are not only a breeze to make but also align seamlessly with the keto and vegan lifestyles. If you've been yearning for that satisfying crunch while staying true to your dietary choices, these crackers are a game-changer. Packed with nutrient-rich seeds, they not only tantalize your taste buds but also offer a boost of fibre, contributing to your overall well-being. So, grab your apron and join Rachel in this short and sweet episode as she shares the secrets to creating these delectable, guilt-free Seed Crackers that will elevate your keto vegan snacking experience!   Ingredients: For nutritional information see ‘Valuable Resources’ below. 1⁄3 cup almond flour1 1⁄3 cup seeds1 tablespoon ground psyllium husk powder (link below)1 teaspoon salt4 tablespoons melted coconut oil1 cup boiling water Instructions Preheat the oven to 300°F (150°C).Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together.Place the mix/dough on a baking sheet lined with parchment paper. What I use is very similar to Bake-O-Glide (link below) and NOTHING sticks to it – it is so useful and I highly recommend it.  Cut it into the size pieces you want and it lasts for years.Spread out with the back of a metal spoon (or something that the mix doesn’t stick to).Bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces and use with Philadelphia cream cheese and my onion marmalade [episode #19] – it’s scrummy.  Valuable Resources Ground psyllium husk powder https://amzn.to/47r4Igm Bake-O-glide https://amzn.to/3QwCrOJ For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Food fat per 100g carbs per 100g protein per 100g Fibre per 100g Chia seeds 25 3.5 21.8 33.7 Flaxseed 40 4.5 22 24 Shelled Hemp seeds 46.3 3.5 32.8 5.4 pumpkin seeds 45.8 9.3 25 5.3 Sunflower seeds 47.5 14.15 30.3 9.8 hulled sesame seeds 58 0.9 18   ground almonds 55.8 6.9 24.6 6.2 Psyllium Husk   0.9 85 Coconut Oil 99.8     Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Hello, wonderful listeners of 'The Keto Vegan' podcast! Today, your host Rachel is bringing you a quick and delightful episode that's sure to satisfy your cravings for a crunchy, flavourful snack. Get ready to embark on a culinary adventure as Rachel guides you through the art of crafting the perfect Seed Crackers. These little delights are not only a breeze to make but also align seamlessly with the keto and vegan lifestyles. If you've been yearning for that satisfying crunch while staying true to your dietary choices, these crackers are a game-changer. Packed with nutrient-rich seeds, they not only tantalize your taste buds but also offer a boost of fibre, contributing to your overall well-being. So, grab your apron and join Rachel in this short and sweet episode as she shares the secrets to creating these delectable, guilt-free Seed Crackers that will elevate your keto vegan snacking experience!   Ingredients: For nutritional information see ‘Valuable Resources’ below. 1⁄3 cup almond flour1 1⁄3 cup seeds1 tablespoon ground psyllium husk powder (link below)1 teaspoon salt4 tablespoons melted coconut oil1 cup boiling water Instructions Preheat the oven to 300°F (150°C).Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together.Place the mix/dough on a baking sheet lined with parchment paper. What I use is very similar to Bake-O-Glide (link below) and NOTHING sticks to it – it is so useful and I highly recommend it.  Cut it into the size pieces you want and it lasts for years.Spread out with the back of a metal spoon (or something that the mix doesn’t stick to).Bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end.Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces and use with Philadelphia cream cheese and my onion marmalade [episode #19] – it’s scrummy.Valuable Resources Ground psyllium husk powder https://amzn.to/47r4Igm Bake-O-glide https://amzn.to/3QwCrOJ For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Food fat per 100g carbs per 100g protein per 100g Fibre per 100g Chia seeds 25 3.5 21.8 33.7 Flaxseed 40 4.5 22 24 Shelled Hemp seeds 46.3 3.5 32.8 5.4 pumpkin seeds 45.8 9.3 25 5.3 Sunflower seeds 47.5 14.15 30.3 9.8 hulled sesame seeds 58 0.9 18   ground almonds 55.8 6.9 24.6 6.2 Psyllium Husk   0.9 85 Coconut Oil 99.8     Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Welcome to a brand-new episode of 'The Keto Vegan,' the podcast that explores the fascinating world of plant-based, low-carb living. Today, your host, Rachel, is about to take you on a thought-provoking journey into the realm of vegan documentaries. These films have the power to ignite change, challenge perspectives, and shed light on the different facets of veganism. In this episode, Rachel delves into the world of vegan documentaries, sharing her insights, favourites, and recommendations. From documentaries that tackle the health benefits of a plant-based diet to those that explore the ethical and environmental aspects, Rachel will guide you through a diverse array of films that have made a significant impact on the vegan community. So, whether you're a seasoned vegan, a curious newcomer, or simply interested in the world of plant-based living, this episode promises to be an enlightening exploration of documentaries that inspire, educate, and entertain. Documentaries Discussed: Cowspiracy: The Sustainability SecretThe Game ChangersUnitySeaspiracyWhat The HealthForks Over KnivesDominionEarthlingsBlack FishMaximum Tolerated Dose Valuable Resources https://veganliftz.com/best-vegan-documentaries/ https://www.cowspiracy.com/facts Earthlings film – watch here: https://www.youtube.com/watch?v=3XrY2TP0ZyU https://maximumtolerateddose.vhx.tv/ For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Welcome to a brand-new episode of 'The Keto Vegan,' the podcast that explores the fascinating world of plant-based, low-carb living. Today, your host, Rachel, is about to take you on a thought-provoking journey into the realm of vegan documentaries. These films have the power to ignite change, challenge perspectives, and shed light on the different facets of veganism. In this episode, Rachel delves into the world of vegan documentaries, sharing her insights, favourites, and recommendations. From documentaries that tackle the health benefits of a plant-based diet to those that explore the ethical and environmental aspects, Rachel will guide you through a diverse array of films that have made a significant impact on the vegan community. So, whether you're a seasoned vegan, a curious newcomer, or simply interested in the world of plant-based living, this episode promises to be an enlightening exploration of documentaries that inspire, educate, and entertain. Documentaries Discussed: Cowspiracy: The Sustainability SecretThe Game ChangersUnitySeaspiracyWhat The HealthForks Over KnivesDominionEarthlingsBlack FishMaximum Tolerated Dose Valuable Resources https://veganliftz.com/best-vegan-documentaries/ https://www.cowspiracy.com/facts Earthlings film – watch here: https://www.youtube.com/watch?v=3XrY2TP0ZyU https://maximumtolerateddose.vhx.tv/ For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Hello and welcome to The Keto Vegan, the podcast where Rachel shares her delicious and healthy vegan recipes that are low in carbs and high in flavour. In this episode, Rachel is going to show you how to make onion marmalade, a sweet and tangy condiment that goes well with cheese, burgers, and more. Onion marmalade is not strictly keto, but it is low carb if you don’t eat too much of it. And trust me, that’s easier said than done. This onion marmalade is so good that you’ll want to lick the spoon, the jar, and the pot. But don’t worry, Rachel will give you some tips on how to enjoy it without going overboard on your carb intake. So, grab your apron, your knife, and your onions, and let’s get cooking! If you enjoy this podcast, please leave me a review and share it with your friends. Thank you for listening and stay tuned for the next episode. Ingredients and carb counts and helpful tips. Olive oil – enough to cover the bottom of the large pan.3kg frozen sliced red onions 7.8g per 100g so in whole batch there were 234g of carbs – this is a lot.300g of Truvia for baking – ideally brown 5.7g carbs of which are sugars, 92g are polyols so don’t count. Look at the graphic from dietdoctor.com: https://www.dietdoctor.com/low-carb/keto/sweeteners This article may also be helpful: http://www.lowcarb.ca/tips/tips010.html300ml white wine vinegar (if you have red, use that instead) less than 0.5g per 100375ml port or red wine (I used port this time, have used red wine before, tastes just as good) 4 fl oz of port contains 4g carb. 375ml of port = 13 fl oz = 13g carbs6tbsp balsamic vinegar – careful which one you use – these are really high in carbs. The one I used has 21.9g per 100.  Total in recipe = 20gSalt and pepper – season as you go along and check – don’t forget, once you put in too much you can’t take it out!! Total carbs in whole recipe = 282g Sterilizing your jars To sterilise your jars, put clean, dry jars on a baking tray and into a cold oven. Heat to 150°C/Gas 1-2 then heat for a minimum of 15 minutes. Fill the hot onion mixture into hot jars straight from the oven; fill right to the top and use a skewer to poke out any air holes. Then screw on the lids and turn upside down for 10 minutes to sterilise the lids. Method: Heat the oil in a large heavy-based pan. Add the onions and cook very gently for 30-45 minutes. If using frozen onions there will be more liquid so simmer until most of the liquid has gone, stirring now and then, until very soft and caramelising.Add a third of the sugar and cook for another 15 minutes.Add the rest of the ingredients.Simmer on your lowest heat until the liquid has reduced and the onions are dark and sticky. This will depend on your pan, approx. 30-45 mins. You should be able to run a wooden spoon through and leave the pan clean underneath.Pot while hot into warm sterilised jars and seal with vinegar-proof lids. Store in a cool dry place and use within 3 months. Keep in the fridge once opened and use within a couple of weeks.Best Moments “It’s so much easier, saves lots and lots of tears ... it really makes my nose run and my eyes stream!”“It takes a long time this one. But, it is so worth it, my next door neighbour, Barbara is going to love me because I’m going to take her a jar.”“Just let it simmer down until there’s barely any liquid left.” Valuable Resources 4-6 valuable resources, good link with a sentence explaining what it is. For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-howFor a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Welcome to another captivating episode of The Keto Vegan podcast. In today's instalment, your host, Rachel, has the privilege of sitting down with Dy, a remarkable individual who has embarked on a truly transformative journey. Dy, who is 53, has been grappling with bipolar disorder, and made the courageous decision to embrace a vegan lifestyle five years ago, and later delved into the world of keto just one year ago. What makes Dy's story truly extraordinary is the revelation that the ketogenic diet has not only benefited her physical health but has also had a profound impact on her bipolar disorder. Get ready for an enlightening conversation as Rachel explores Dy's unique journey towards better health and well-being. It's a story of resilience, self-discovery, and the intersection of veganism and the ketogenic diet – a story that promises to inspire and educate. Stay tuned for this compelling episode of The Keto Vegan podcast! If you enjoy this podcast, please leave me a review and share it with your friends. Thank you for listening and stay tuned for the next episode. Key Takeaways Dy was diagnosed with post-partum bipolar when 37, so started taking medication that messed with her weight and she ended up being 50lbs heavier than she wanted to be at 180lbs.Dy was feeling pretty low about herself and was also experiencing perimenopause.A friend of Dys, who was of similar age, was on the ketogenic diet, so Dy, despite being vegan, thought she would give it a go. This greatly improved not only her physical health, but also her mental health. Best Moments “One day I woke up and I had this big belly, it was so weird.”“I found out that you can use the ketogenic diet for bipolar disorder … in addition to deal with the side effects.”“When I started taking this MCT Oil I felt it revved up the ketogenic process, and it does.”“England is the best country, you guys are so progressive with veganism, we need to follow in your footsteps.” Valuable Resources: Vegan Keto cookbook by Liz MacDowell https://amzn.to/47ywyrhMCT Oil: This is highly rated on Amazon and is vegan https://amzn.to/3tVRt99Keto Urine Test Strips: 5 x 25 aluminium Sachets in a bottle (this is better to keep them fresh) https://amzn.to/45R0LQY125 strips https://amzn.to/3QELQFa Bipolarcast podcast about Dyane's journey with vegan keto for bipolar: https://t.ly/UniDs  Instagram: @dyaneharwood.Twitter: @DyaneHarwood   Blog: https://dyaneharwood.com/ Great Vegan/Vegetarian Keto Articles: KetoNutrition with Dr. Dominic D'Agostino https://ketonutrition.org/2018-4-24-a-plant-based-approach-to-keto/Virta Health: How to eat low-carb as a vegan or vegetarian https://www.virtahealth.com/blog/vegan-vegetarian-low-carb-ketoFor more info. on the ketogenic diet for mental health, please visit metabolicmind.orgDyane's International Bipolar Foundation Article: My Life-Changing Vegan Keto Diet for Bipolar Disorder https://t.ly/s8NCfKeto Mojo's website for blood glucose & ketone meter: https://keto-mojo.com/Dyane's Amazon UK book link: https://t.ly/a5Lh6Meetup Keto Lifestyle for Mental Health (free!) Virtual Support Group led by Donika Hristova https://www.meetup.com/keto-lifestyle-for-mental-health/Planted https://uk.shop.eatplanted.com/The carbs per 100g in their ‘meats’ range from 6.8g to 16g. https://www.sgaiafoods.co.uk/For an extensive list of foods with their carb, fat and protein count, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-howFor a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Guest Bio Dyane Harwood graduated with an English Literature degree from the University of California at Santa Cruz. In 2007, after her second baby was born, Dyane was diagnosed with postpartum bipolar one disorder. Dyane is the author of Birth of a New Brain-Healing from Postpartum Bipolar Disorder. She became a vegan late in life, at age 47, and is a member of The Vegan Society's Researcher Network. For the past 15 months, Dyane has practiced a vegan ketogenic diet for bipolar disorder under the guidance of ketogenic nutritionist Denise Potter. Dyane lives in the Santa Cruz Mountains of California with Craig, her husband of twenty-two years, their two teen daughters and their Scottish collie. Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

In this episode of The Keto Vegan Podcast Rachel dives headfast into the scrumptious world of Red Thai Peanut Curry, one of her all-time favourite dishes.  She embarks on a flavour-packed adventure that celebrates the joy of cooking without the confines of strict measurements.  So, whether you're an experienced home chef or just someone looking to add a little spice to your life, sit back, relax, and join Rachel and her dinner guests on this mouthwatering journey through the world of Red Thai Peanut Curry. Get ready to savour the delicious chaos of her kitchen as you cook up a storm together! Best Moments: “One of my favourite things ever.”“Chillis - you know I like things hot.”“You know I like to keep life as easy as possible.”“I can’t eat onions… if I eat onions, they don’t like me, and as a teacher I don’t feel that I can eat onions when I’m working and it’s term time!” Ingredients: Enough to serve at least 10 people, if not 12 Sesame oilGinger paste 2.5 tspGarlicGround turmeric ½ tspChillis x2 redRed Curry Paste2 tins chopped tomatoesSmooth peanut butter 700g jar, at least half of itCoconut cream x4 cartonsJuice of 2 limesSaltTruvia for baking caster sugar - 1 tbsRichmond meat free no-chicken chargrilled pieces x4 packs 3g per 100g 165g in a pack.CorianderVegetables:Green peppersChestnut mushrooms 1 packCauliflower florets (frozenEdamame beans bag frozenBaby leaf spinachStock – white wine (just my normal kind of stock!) I don’t use Broccoli – despite me saying I’m putting it in – I use cauliflower! Valuable Resources: For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Welcome to another exciting episode of The Keto Vegan with Rachel. Today, she’s diving deep into the intriguing world of the keto vegan lifestyle, serving up a plateful of delicious insights and advice. If you've ever wondered how to simultaneously embrace the health benefits of a ketogenic diet while staying true to your plant-based principles, this episode is a must-listen. Rachel has gathered a treasure trove of top tips to help you navigate this unique culinary journey.  She uses her years of experience, as well as her trials and errors so you can skip ahead and make things as easy as possible. Rachel ends this episode with some wise advice! Key Takeaways: Batch cooking is the answer.Carbs in different vegan Cream Cheeses: Violife: 8g per 100g (TOO HIGH CARBS)Sainsbury’s Free From 3.4g per 100g – cook with this one! 😊Philadelphia Plant Based Almond & Oat Soft Cheese 2.4g per 100g 😊 Lots of little pots to split meals into keto-sized portions. 3 a day. Intermittent fasting.If eating out – lunch, vegan burger (and coleslaw if vegan?) Take out your own mayonnaise!Big tub Hellmann’s vegan mayo – I actually prefer taste of Heinz vegan mayo but I haven’t found it in big catering tubs.Drinks? Spirits are a safe bet – vodka, gin, rum and keep the mixers sugar-free.  Spiced rum but do have a low amount of carbs in.If want wine go for a dry one, less carbs, check vegan.What about cream? Coconut cream – Sainsbury’s is thickerElmlea Double – lasts in fridge for ages, whippable,Coconut collaborative double Dating someone? Be ready for them not to cook for you, be ready that they may not be keen on your food ☹Eating + breath work: Before eating thank the earth for sun, rain, farmers, processing, packaging, supermarkets etc.Eat consciously – chew x40Taste itBe aware of body feelingsWhen think full stop How to raise your vibration and live a better, more fulfilling life. Rachel is also a hypnotherapist and has developed a ‘free from sugar trance’ that has been effective for a number of people. If you contact me and mention my podcast you can get this for £150 instead of £300 https://www.rachelgtherapy.co.uk/sugar-addiction Best Moments: “I’d much prefer to eat something that’s been processed other than an animal – which isn’t necessary anymore is it?”“I want my proteins; I don’t just want vegetables in a sauce - that’s not giving me the nutritious meal that I need!”“I’m sorry, I just don’t like it! I don’t know why! I put lots of flavour with it. I just can’t do tofu!”“We can’t control what is happening outside of us. But we can control what is happening within us.  Our thoughts are not the truth they are just thoughts.  And once we’ve raised our vibration our thinking becomes much more positive, we appreciate so much more. Valuable Resources https://uk.shop.eatplanted.com/ For an extensive list of foods with their carb, fat and protein count go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Join Rachel, The Keto Vegan, in this episode for a mouthwatering journey into the world of plant-based, low-carb delights.  In her latest episode, she’s stuffed mushrooms with flavour-packed, but simple, ingredients that will leave your taste buds dancing! Discover how to create flavour-packed, guilt-free delights that satisfy your cravings while staying true to your health goals. She'll share cooking tips, ingredient insights, and sprinkle in a pinch of humour to keep you entertained. Tune in and learn why her podcast is the fungi-packed flavour explosion your ears have been craving. Say goodbye to bland meals and hello to the extraordinary world of vegan keto stuffed mushrooms! 🌱🍽️   Key Takeaways: Ingredients Carbs per Stuffed Mushroom = 2.5gLarge cup mushrooms x2 packs (500g) carbs = Few other white closed cup mushrooms carbs Sainsbury’s free from cream cheese x2 packs @170g per pack = 340g 3.4g per 100g, = total carbs = 11.56gChivesBacon lardons x2 packs at 120g per pack – 240g total. Carbs: 4.8g per 100g = total carbs = 11.52gSmoked paprika2 red Chillis   Best Moments: “First of all, check that all the mushrooms can fit on the baking tray. You really don’t have to do that, just use another baking tray, what does it matter?!!  It doesn’t!!!”“You can use any vegan bacon, just make sure the carb count is not too high.”“If you want it spicy, as I always do!”“Don’t overcook the lardons, …because when you reheat them in the microwave,… they can get a little tough, not tough, just… just tough!!!”“With plant-based bacon it’s not nearly as fatty as animal bacon.”   Valuable Resources: For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Join Rachel, The Keto Vegan, in this episode for a mouthwatering journey into the world of plant-based, low-carb delights.  In her latest episode, she’s stuffed mushrooms with flavour-packed, but simple, ingredients that will leave your taste buds dancing! Discover how to create flavour-packed, guilt-free delights that satisfy your cravings while staying true to your health goals. She'll share cooking tips, ingredient insights, and sprinkle in a pinch of humour to keep you entertained. Tune in and learn why her podcast is the fungi-packed flavour explosion your ears have been craving. Say goodbye to bland meals and hello to the extraordinary world of vegan keto stuffed mushrooms! 🌱🍽️   Key Takeaways: Ingredients Carbs per Stuffed Mushroom = 2.5gLarge cup mushrooms x2 packs (500g) carbs = Few other white closed cup mushrooms carbs Sainsbury’s free from cream cheese x2 packs @170g per pack = 340g 3.4g per 100g, = total carbs = 11.56gChivesBacon lardons x2 packs at 120g per pack – 240g total. Carbs: 4.8g per 100g = total carbs = 11.52gSmoked paprika2 red Chillis   Best Moments: “First of all, check that all the mushrooms can fit on the baking tray. You really don’t have to do that, just use another baking tray, what does it matter?!!  It doesn’t!!!”“You can use any vegan bacon, just make sure the carb count is not too high.”“If you want it spicy, as I always do!”“Don’t overcook the lardons, …because when you reheat them in the microwave,… they can get a little tough, not tough, just… just tough!!!”“With plant-based bacon it’s not nearly as fatty as animal bacon.”   Valuable Resources: For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Welcome back to another delectable episode of The Keto Vegan.  Today Rachel has a truly cheesy treat for your ears – she’s diving into the world of dairy-free delights!  Now, picture this: London, a city renowned for its rich culinary scene, where innovation meets tradition.  And in the heart of this foodie paradise, two passionate souls embarked on a cheesy adventure like no other!  Strap in everyone, because Rachel is about to introduce you to the brilliant minds behind one of London’s favourite vegan cheese emporiums.  That’s right, we’re talking about Nivi, the co-founder of I Am NUT OK, and he’s here to share the story of how he, and his partner Angela, turned their dairy-free dreams into a cheesy reality!  You might be wondering why you should tune in today. Well, let me tell you, this isn't your typical cheese story. It's a tale of flavour, tenacity, and taste-bud transformations. Whether you're a vegan cheese aficionado or just someone curious about the world of plant-based alternatives, this episode is for you! Ever wondered how a simple idea can take root and blossom into a thriving business? Nivi will take us on the journey of setting up shop in London and how their cheese empire has grown, one mouthwatering bite at a time. So, whether you're a vegan cheese lover, a foodie with an adventurous palate, or simply someone who enjoys a good, heartwarming success story, you won't want to miss this episode. Nivi and Rachel are about to sprinkle some cheesy magic on your day! Key Takeaways: Find out how Nivi and Angela manage working together, living together, and having a successful business and intimate relationship.Amongst other documentaries, Nivi watched Cowspiracy that pushed him further along his vegan journey.The origins of the name come from Angela who loves puns.The business grew from friends tasting their cheese, Farmers’ markets, excellent timing and customers loving their products, to what it is now.Nivi used to have inflammation in his knee and two weeks after becoming vegan it had gone.   Best Moments: “I’m waiting for a vegan man, but maybe I should be more patient, and they might turn!!”“What was important for me was not feeling that pressure from Angela in terms of ‘you need to’, but use your own brain to understand why.”“That’s such a lovely, loving, kind attitude. There are so many vegans, aren’t there, that are quite staunch and evangelical about it and that makes people react.”“You ask, you learn, you fail, you keep learning.”“You don’t need to eat meat to be strong.”There is a misconception about vegan being healthy, which is wrong...”“Nothing is a big deal.” Valuable Resources: I Am NUT OK Shop: https://www.iamnutok.com/shop Third Culture Deli: https://thirdculturedeli.com/ 29 Broadway Market, London, E8 4PH https://www.instagram.com/iamnutok/ For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Guest Bio: Nivi graduated from NABA University, Milan, in Graphic Design & Art Direction. Having worked for two Communication Agencies (Ground Control and Fasten Seat Belt) as well as a freelancer for different international clients (Diesel, Armani, Pirelli, Ralph Lauren). After having worked in Istanbul (2013-2015) as a designer in both fashion and digital marketing, he decided to move to London and launch his first tech startup (onPony). Continuing his work as a designer and developing further expertise and interest in cutting-edge branding, packaging design, and marketing - combined with his strong passion for food culture arising from his constant travel/work experience and third culture background. His love for all things food and branding, with the strong bond and relationship developed with his partner, Angela, all lead him to start I AM NUT OK. Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Welcome back to another delectable episode of The Keto Vegan.  Today Rachel has a truly cheesy treat for your ears – she’s diving into the world of dairy-free delights!  Now, picture this: London, a city renowned for its rich culinary scene, where innovation meets tradition.  And in the heart of this foodie paradise, two passionate souls embarked on a cheesy adventure like no other!  Strap in everyone, because Rachel is about to introduce you to the brilliant minds behind one of London’s favourite vegan cheese emporiums.  That’s right, we’re talking about Nivi, the co-founder of I Am NUT OK, and he’s here to share the story of how he, and his partner Angela, turned their dairy-free dreams into a cheesy reality!  You might be wondering why you should tune in today. Well, let me tell you, this isn't your typical cheese story. It's a tale of flavour, tenacity, and taste-bud transformations. Whether you're a vegan cheese aficionado or just someone curious about the world of plant-based alternatives, this episode is for you! Ever wondered how a simple idea can take root and blossom into a thriving business? Nivi will take us on the journey of setting up shop in London and how their cheese empire has grown, one mouthwatering bite at a time. So, whether you're a vegan cheese lover, a foodie with an adventurous palate, or simply someone who enjoys a good, heartwarming success story, you won't want to miss this episode. Nivi and Rachel are about to sprinkle some cheesy magic on your day!   Key Takeaways: Find out how Nivi and Angela manage working together, living together, and having a successful business and intimate relationship.Amongst other documentaries, Nivi watched Cowspiracy that pushed him further along his vegan journey.The origins of the name come from Angela who loves puns.The business grew from friends tasting their cheese, Farmers’ markets, excellent timing and customers loving their products, to what it is now.Nivi used to have inflammation in his knee and two weeks after becoming vegan it had gone.   Best Moments: “I’m waiting for a vegan man, but maybe I should be more patient, and they might turn!!”“What was important for me was not feeling that pressure from Angela in terms of ‘you need to’, but use your own brain to understand why.”“That’s such a lovely, loving, kind attitude. There are so many vegans, aren’t there, that are quite staunch and evangelical about it and that makes people react.”“You ask, you learn, you fail, you keep learning.”“You don’t need to eat meat to be strong.”There is a misconception about vegan being healthy, which is wrong...”“Nothing is a big deal.”   Valuable Resources: I Am NUT OK Shop: https://www.iamnutok.com/shop Third Culture Deli: https://thirdculturedeli.com/ 29 Broadway Market, London, E8 4PH https://www.instagram.com/iamnutok/ For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how   Guest Bio: Nivi graduated from NABA University, Milan, in Graphic Design & Art Direction. Having worked for two Communication Agencies (Ground Control and Fasten Seat Belt) as well as a freelancer for different international clients (Diesel, Armani, Pirelli, Ralph Lauren). After having worked in Istanbul (2013-2015) as a designer in both fashion and digital marketing, he decided to move to London and launch his first tech startup (onPony). Continuing his work as a designer and developing further expertise and interest in cutting-edge branding, packaging design, and marketing - combined with his strong passion for food culture arising from his constant travel/work experience and third culture background. His love for all things food and branding, with the strong bond and relationship developed with his partner, Angela, all lead him to start I AM NUT OK.   Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Join Rachel on a culinary adventure like no other as she unveils the secrets to creating the most delectable Roasted Vegetables and ‘Who Gives A Cluck’ dish you've ever tasted. In this episode, she'll guide you through a mouthwatering journey that's both easy and incredibly satisfying. Discover the art of perfectly roasted vegetables, showcasing their natural flavours and textures, complemented by Cluck. Her tips and tricks will ensure that your dish turns out beautifully every time, making it the perfect go-to recipe for busy weeknights or potting-up and freezing. She'll share her favourite seasoning blends, cooking techniques, and pairing suggestions that will elevate your cooking game to a whole new level. Whether you're a seasoned chef or a kitchen novice, this episode promises inspiration, simplicity, and a burst of flavour that will leave your taste buds dancing with joy. Tune in now to learn the secrets behind this irresistible dish and get ready to transform your home cooking into a culinary masterpiece. Don't miss out – your taste buds will thank you! Key Takeaways This dish is really easy and Rachel shows you two different options with one small difference.When chopping the vegetables cut them into comparable sized chunks, suitable for roasting at the same time.Roast the Who Gives A Cluck for a few minutes first, then add the frozen vegetables, roast again for a while, adding more oil if you want. Best Moments “Plenty of oil – that’s the lovely thing about keto isn’t it.”“With keto don’t forget it’s about the fat and protein content.”“You might want to be precise; I just chuck them in”.“The smell of this, I wish you could smell it, it’s absolutely glorious.” Valuabe Resources For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-howFor an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-howMaple grove farms sugar free syrup: https://amzn.to/45ClpV5Liquid Smoke: https://amzn.to/3sffA1oIngredients: 2 boxes of What The Cluck 300g3 Aubergines2 courgettes2 green peppers500lbs closed cup mushrooms1x bag of frozen broccoli and cauliflower florets1x bag of frozen leeks slicesLiquid smokeDark soy sauceLots of oilGarlic granulesSmoked paprikaGrape Tree fajita seasoningSaltMaple grove farms sugar free syrupOrTruvia for Baking Brown sweetener Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Join Rachel on a culinary adventure like no other as she unveils the secrets to creating the most delectable Roasted Vegetables and ‘Who Gives A Cluck’ dish you've ever tasted. In this episode, she'll guide you through a mouthwatering journey that's both easy and incredibly satisfying. Discover the art of perfectly roasted vegetables, showcasing their natural flavours and textures, complemented by Cluck. Her tips and tricks will ensure that your dish turns out beautifully every time, making it the perfect go-to recipe for busy weeknights or potting-up and freezing. She'll share her favourite seasoning blends, cooking techniques, and pairing suggestions that will elevate your cooking game to a whole new level. Whether you're a seasoned chef or a kitchen novice, this episode promises inspiration, simplicity, and a burst of flavour that will leave your taste buds dancing with joy. Tune in now to learn the secrets behind this irresistible dish and get ready to transform your home cooking into a culinary masterpiece. Don't miss out – your taste buds will thank you! Key Takeaways This dish is really easy and Rachel shows you two different options with one small difference.When chopping the vegetables cut them into comparable sized chunks, suitable for roasting at the same time.Roast the Who Gives A Cluck for a few minutes first, then add the frozen vegetables, roast again for a while, adding more oil if you want. Best Moments “Plenty of oil – that’s the lovely thing about keto isn’t it.”“With keto don’t forget it’s about the fat and protein content.”“You might want to be precise; I just chuck them in”.“The smell of this, I wish you could smell it, it’s absolutely glorious.” Valuabe Resources For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-howFor an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-howMaple grove farms sugar free syrup: https://amzn.to/45ClpV5Liquid Smoke: https://amzn.to/3sffA1oIngredients: 2 boxes of What The Cluck 300g3 Aubergines2 courgettes2 green peppers500lbs closed cup mushrooms1x bag of frozen broccoli and cauliflower florets1x bag of frozen leeks slicesLiquid smokeDark soy sauceLots of oilGarlic granulesSmoked paprikaGrape Tree fajita seasoningSaltMaple grove farms sugar free syrupOrTruvia for Baking Brown sweetener Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Join Rachel, the keto vegan extraordinaire, with her friends and family whilst she hosts a celebratory BBQ for the podcast launch in August 2023. Her fabulous children all got involved.  Her son, Jack, was the BBQ Master, her daughter Poppy was in charge of recording and daughter Annie was charge of the food photography. You’ll see which of her guests had watched her podcast with the competition at the end to win Beyond Meat swag. A lot of fun was had, food eaten and cocktails drunk.  This episode is best watched on YouTube. Key Takeaways: On the savoury menu: Satay SkewersVariety of sausagesBeyond BurgersCoronation CluckColeslawBurgerslawOnion Marmalade On the sweet menu: Raspberry Cream PieBrowniesChocolate Peanut Butter FudgeChocolate and Raspberry Mousse Cocktails: CosmopolitanSangriaLong Island Iced TeaRum PunchElderflower Gin Cocktail All of the food and drinks at the BBQ will be in future episodes.  Subscribe and follow so you don’t miss out! Best Moments: “I listened to that one last night. I was mugging up!”“One of your family’s been listening!!”“Go for a tote bag, think of the nappies you can put in that!”“You might have listened to the podcast, but you didn’t listen to the prizes did you!!”“We have a blast at Cookie’s. All we do is listen to your podcast!”“I thoroughly enjoyed all of it. I hate to say!!” Valuable Resources: For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/ WhatsApp: 07463 877298

Join Rachel, the keto vegan extraordinaire, with her friends and family whilst she hosts a celebratory BBQ for the podcast launch in August 2023. Her fabulous children all got involved.  Her son, Jack, was the BBQ Master, her daughter Poppy was in charge of recording and daughter Annie was charge of the food photography. You’ll see which of her guests had watched her podcast with the competition at the end to win Beyond Meat swag. A lot of fun was had, food eaten and cocktails drunk.  This episode is best watched on YouTube.   Key Takeaways: On the savoury menu: Satay SkewersVariety of sausagesBeyond BurgersCoronation CluckColeslawBurgerslawOnion Marmalade On the sweet menu: Raspberry Cream PieBrowniesChocolate Peanut Butter FudgeChocolate and Raspberry Mousse Cocktails: CosmopolitanSangriaLong Island Iced TeaRum PunchElderflower Gin Cocktail All of the food and drinks at the BBQ will be in future episodes.  Subscribe and follow so you don’t miss out! Best Moments: “I listened to that one last night. I was mugging up!”“One of your family’s been listening!!”“Go for a tote bag, think of the nappies you can put in that!”“You might have listened to the podcast, but you didn’t listen to the prizes did you!!”“We have a blast at Cookie’s. All we do is listen to your podcast!”“I thoroughly enjoyed all of it. I hate to say!!” Valuable Resources: For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/ WhatsApp: 07463 877298

On this instalment of the Keto Vegan Podcast, Rachel cooks one of her favourite dishes – Coronation ‘Chicken’ tailored for a keto vegan diet.  Rachel uses a selection of her favourite spices, This Isn’t Chicken Pieces, a mixture of crème fraiche, mayonnaise and coconut cream for the sauce and adds a selection of crunchy vegetables.  Departing from Apricot Jam Rachel uses her chosen sugar alternative to give it that sweetness.  Tune in for a Rachel-Style method that shows you how easy cooking can be. Key Takeaways The recipe for Coronation No-Chicken includes ingredients such as many different spices, any plant-based chicken as well as celery, spring onion and green pepper.It is apparent that Rachel has, in the past, rubbed her eyes after cutting chillis!To make this a keto recipe Rachel doesn’t add apricot jam, but adds Truvia Caster for Baking.Rachel doesn’t particularly like traditional stock so uses any wine that is in her fridge. Wine is higher in carbs than stock so she doesn’t use much.Prepare the vegetables whilst the no-chicken is slowly cooking in the spices. Best Moments: “You can really smell that toasted sesame oil; I really love that.”“Always make it your favourite thing – don’t just make do, if you can afford it get your favourite things.”“And because that is so dry I’m going to add some Rachel Stock, basically, that’s any white wine I’ve got left over.”“You do not want to make it too liquidy at this stage, because when you add your mayonnaise and crème fraiche that gets pretty liquidy as well.”“I like to keep things easy. Let’s make life simple.”“Good god!!!! That’s got such a kick!” Valuable Resources Total Recipe: Carbs = 62.4g; Fat = 182g; Protein = 122.5g Per Portion – estimating 15 portions of diet size: Carbs = 4g; Fat = 12g; Protein = 8g For a start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

On this instalment of the Keto Vegan Podcast, Rachel cooks one of her favourite dishes – Coronation ‘Chicken’ tailored for a keto vegan diet.  Rachel uses a selection of her favourite spices, This Isn’t Chicken Pieces, a mixture of crème fraiche, mayonnaise and coconut cream for the sauce and adds a selection of crunchy vegetables.  Departing from Apricot Jam Rachel uses her chosen sugar alternative to give it that sweetness.  Tune in for a Rachel-Style method that shows you how easy cooking can be. Key Takeaways The recipe for Coronation No-Chicken includes ingredients such as many different spices, any plant-based chicken as well as celery, spring onion and green pepper.It is apparent that Rachel has, in the past, rubbed her eyes after cutting chillis!To make this a keto recipe Rachel doesn’t add apricot jam, but adds Truvia Caster for Baking.Rachel doesn’t particularly like traditional stock so uses any wine that is in her fridge. Wine is higher in carbs than stock so she doesn’t use much.Prepare the vegetables whilst the no-chicken is slowly cooking in the spices. Best Moments: “You can really smell that toasted sesame oil; I really love that.”“Always make it your favourite thing – don’t just make do, if you can afford it get your favourite things.”“And because that is so dry I’m going to add some Rachel Stock, basically, that’s any white wine I’ve got left over.”“You do not want to make it too liquidy at this stage, because when you add your mayonnaise and crème fraiche that gets pretty liquidy as well.”“I like to keep things easy. Let’s make life simple.”“Good god!!!! That’s got such a kick!” Valuable Resources Total Recipe: Carbs = 62.4g; Fat = 182g; Protein = 122.5g Per Portion – estimating 15 portions of diet size: Carbs = 4g; Fat = 12g; Protein = 8g For a start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan Watch here: https://www.youtube.com/@TheKetoVegan/podcasts Facebook group: https://www.facebook.com/groups/821471059206067 Email: contact@rachelgtherapy.co.uk https://theketovegan.podbean.com/

Rachel interviews an old student of hers, Molly who is a vegan and also battled with anorexia nervosa.  Rachel supported Molly through this, even watching her eat snacks and meals every day to ensure she wasn’t cheating and hiding food.  This brought their relationship as teacher and student very close.  Rachel and Molly explore the thoughts that led to the eating disorder and Molly openly shares the journey to what could have been deadly. Key Takeaways Molly’s journey towards a plant-based diet started with watching the film ‘Black Fish’ in an English lesson when she was 11.Molly suffered with body dysmorphia and shares how she genuinely could not see how she physically looked; she saw no weight loss whatsoever, despite having lost 15% of her body weight in under 6 weeks.Molly shares the effects of anorexia: low blood pressure; brittle nails; lack of focus; low body temperature; hair loss.At the start of Molly’s eating disorder, she told Rachel that she was lying about her breakfasts. Rachel knew this was one of the signs and took further action.Molly shares about the disordered thinking she experienced which developed into a physical disorder. Best Moments “I’m a stubborn person and once I set my mind on something I will go for it, and so I channelled it all into losing weight.”“I realised that by losing weight and being so fixated on it, I could block out other emotions, I could block out all the things in my life I was struggling with.”“It took 9 attempts to get blood out because of kidney failure and dehydration.”“There comes a point where you are literally a prisoner to your own mind”“My weight isn’t in my worth, my worth comes from what is in my heart.”“I ask my parents “Watch this documentary with me about animal cruelty” and they won’t watch it, and I don’t think that’s abnormal. Not many people are willing to expose themselves to what may hurt them.”“it didn’t scare me, I want to continue restricting, this is my safety, don’t take my safety away from me.”“It wasn’t just me and you, there was little anorexia there who was going to shove a pitta down her shirt!” Valuable Resources BEATS  https://www.beateatingdisorders.org.uk/ Guest Bio Molly is a 17-year-old survivor of anorexia nervosa, a student studying A’ Levels and became aware of animal use and abuse when she was 11 years old after watching “Black Fish” in an English lesson.   Molly’s journey battling Anorexia began with losing just a few pounds and started when she was 13 with disordered thoughts. During the winter 2021 lockdown with the isolation, bad weather and online learning she decided to lose weight because it was something to ‘do’. Within just a few days anorexia took hold of her.   Molly received support from various places and has written many articles to support others suffering the same disorder.  Molly has also written a book: The Mother, Son and Holy Spirit… “ A Little Book of Feminist Theology which is available on Amazon.   Molly’s Articles: https://giveusashout.org/latest/why-new-year-should-be-time-focus-your-wellbeing-and-recovery-not-unrealistic-goals-around-your-body/https://www.westsussexmind.org/news/2022/body-acceptance-and-self-love-in-eating-disorder-recoveryhttps://www.youngminds.org.uk/young-person/blog/tips-for-coping-with-making-mistakes/https://www.rethink.org/news-and-stories/blogs/2023/02/my-body-is-my-home-mollys-story/https://www.westsussexmind.org/news/2023/youre-more-than-a-number-on-the-scaleshttps://www.youngminds.org.uk/young-person/blog/rediscovering-your-identity-in-eating-disorder-recovery/https://www.youngminds.org.uk/young-person/blog/why-calories-shouldn-t-be-on-menus/   Molly’s Book: https://amzn.to/3QM6W4X   Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. https://www.youtube.com/@TheKetoVegan/podcasts https://theketovegan.podbean.com/ https://www.rachelgtherapy.co.uk/the-keto-vegan Email: contact@rachelgtherapy.co.uk

In this episode Rachel reviews her time staying in Glastonbury town centre and how easy (or not) it was to stick to being a keto vegan.  She stayed in the ‘summer’ of July 2023 for just two nights but gives you a brief review of a number of different cafés in Glastonbury town centre and whether they provided the food she wanted.   Key Takeaways Rachel stayed at The Who’d A Thought It on Northload Street, very close to the town centre which had some great options for vegans, a lovely beer garden and great staff.Rachel didn’t manage to eat in Heaphy’s because, unfortunately, on the day she tried, the chef was unwell, but she does go through their vegan options, of which there are plenty. Their Buddha bowls looked scrumptious but need to be adapted if you are sticking to keto.The Mocha Berry is where Rachel did end up having breakfast but there were no vegan options so she stuck to extra mushrooms, extra tomatoes, a veggie sausage (that she hoped was vegan) and a back coffee. They didn’t even have a plant-based milk option - thank god she likes black coffee!The Crown Hotel, on the High Street, had lots of different breakfast options. The Vegan option had a number of items that were high in carbs but did include scrambled tofu, roasted cherry tomatoes, portobello mushroom and kale, all of which would have been keto.The Rainbow’s End Café and The Pyramid Café were solely vegan cafés. Rachel managed to get a coffee from the Pyramid and sit in their lovely outside spot but was unable to get to the Rainbow’s End Café despite everyone recommending it to her because it was shut on a Wednesday!   Best Moments “I was really hopeful it was going to be the place to be”“If you’re on holiday, sometimes, sometimes we have to be flexible.”“Something about Burgers in Glastonbury.” “… Bean Burger - such a shame that they’re not doing something like Beyond Burgers.  I love a Beyond Burger.”“…with their avocado and toast… it’s topped with smashed avocado with lime, chilli and black pepper and that sounds really nice, that’s my kind of thing.”“May be that sausage wasn’t vegan – but I’m hoping!!”“I didn’t even get a chance to try the vegan café. How frustrating was that?!!”   Valuable Resources: http://whodathoughtit.co.uk/ https://www.instagram.com/heaphyscoffee/?hl=en https://crownglastonbury.co.uk/ https://www.rainbowsendglastonbury.com/ https://pyramidcatering.co.uk/ https://www.infohost360.com/bluenote/   Host Bio Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle. https://www.youtube.com/@TheKetoVegan/podcasts https://theketovegan.podbean.com/ https://www.rachelgtherapy.co.uk/the-keto-vegan Email: contact@rachelgtherapy.co.uk