vegan health update
So it’s been- wow I can’t actually remember exactly- at least 6 months since I decided to take the vegan plunge. I just got a pretty intensive lot of blood work back from the doctor, and for the first time I can remember I was NOT low in iron or Vitamin b12. Woo hoo.
I’ve always had problems with absorbing vitamins/mineral, not matter how “clean” my diet is…. until now of course. I am unbelievably stoked – don’t you just love it when something just “clicks” ? Just goes to show how diet is such an individual thing – what works for one may make the other sick as a dog.
It’s funny, I was watching MasterChef the other night (I know, I know I’m a geek, but it’s annoyingly addictive… I spent a large chunk of my pregnancy lying in bed eating and watching MasterChef, ahhh bliss) and on one of the “challenges” the contestants had to use whatever leftover ingredients they could get from various restaurants. Anyway, one (rather annoying) contestant was complaining about not having any eggs and ‘could not possibly make a dessert’ without eggs.
Man, if I was on that show I would tell her to stop crying (why do they all cry so much?) and embrace a bit of vegan creativity. Eggs? Bah, who needs eggs?
- 2 ripe bananas, mashed
- 1/2C chopped dark chocolate *1
- 3/4C milk *2
- 1/3C nut butter *3
- 2T honey *4
- 1t ground cinnamon
- 1 + 1/3C wholemeal self raising flour*
- Pinch of sea salt
*1 – Raisins/Milk chocolate/White Chocolate/Carob/Chopped dried fruit/Chopped nuts
*2 – Dairy, almond, rice, soy.
*3 – Sunflower butter/tahini/peanut butter/almond butter
*4 – Maple syrup/agave syrup
*5 – Gluten free self raising flour
- Preheat oven to 170 degrees C and sort yourself out something to bake this in – I favour a 20cm silicone pie pan. Using non stick bake ware is fine, but make sure to line/spray just in case the mix sticks.
- Mash bananas with a fork and mix with milk, nut butter, honey, cinnamon, salt and chocolate. Combine well.
- Fold in self raising flour (do not over mix).
- Spoon into baking dish and spread out evenly.
- Bake for approximately 30 minutes, depending on your oven… basically when the top is firm to the touch and a skewer inserted into the middle comes out clean. Start checking at the 25 minute mark and use your judgement.
- Cool on a wire rack and store in an air tight container – lovely heated up and topped with coconut ice cream!
Another interesting thing to note about my vegan adventure is my ability to fight off bugs. Yes I felt slightly crappy when Misty brought home the boogie-nose-virus but I managed to kick it really quickly. Viper, on the other hand had a really rough time with it. Dunno, could be due to a variety of reasons, but last year I was sick a LOT, and seemed to get every bug that did the rounds. Possibly the amount of fermented food I am chomping back? Apparently healthy bacteria (pro biotics) in the gut is key to good immunity. Plus they are tasty.
A boogie nose doesn’t slow this one down too much though. Just look at that glorious mullet.