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Thursday Dec 14, 2023
Thursday Dec 14, 2023
Welcome to another mouthwatering episode of The Keto Vegan, where our fearless culinary adventurer, Rachel, is about to take you on a delightful journey through the realms of plant-based deliciousness. Brace yourselves, because this time Rachel has concocted a symphony of flavours that will leave your taste buds doing the tango.
In today's episode, Rachel dives headfirst into the kitchen to whip up a Raspberry Cream Pie that's so good, you'll be questioning why you ever thought dessert had to be a guilty pleasure. And just when you thought things couldn't get any more exciting, she introduces the bacon-blessed marvel that is Bacon Brussel Sprouts. Yes, you heard it right – bacon and Brussel sprouts in the same sentence, and trust us, these are not your grandma's boiled sprouts!
Prepare to be amazed as Rachel infuses these mini cabbages with a magic touch, turning them into a scrumptious sensation that might just convert even the most dedicated Brussel sprout sceptics. It's a culinary rollercoaster with a dash of humour, a sprinkle of magic, and a whole lot of flavour.
So, buckle up, Keto Vegans, as Rachel takes us on a flavourful ride through the world of keto-friendly, plant-based wonders. Get ready to tantalize your taste buds, learn some kitchen wizardry, and, of course, laugh along the way. Let the culinary adventure begin!
Raspberry Cream Pie
Serves 12
8-inch spring form tin with highish sides.
Ingredients
Base
70g Almond Flour
30g Unsweetened Cocoa Powder
2 tbsp Truvia For Baking Caster
60g Unsalted Butter melted
Filling
▢ 225g Cream Cheese softened
▢ 200ml Heavy Cream
▢ 2tbsp Truvia for Baking Caster
▢ 1 Raspberry jelly sachet sugar free and vegan
▢ 1/4cup Water boiling
▢ 1tsp Vanilla Essence
▢ 100g Sugar Free Chocolate Chips
Topping
Raspberries and grated dark vegan chocolate
How to make the Chocolate Base
Preheat your oven to 160C/320F.
Line an 8” springform tin
In a bowl mix the almond flour, cocoa powder, Truvia, and butter.
Press the mixture into the base of the tin
Bake for 12-15 minutes until firm around the edges and slightly puffed in the centre. Set aside to cool.
How to make the Raspberry Filling:
Dissolve the jelly crystals in the boiling water in a small bowl.
Add the softened cream cheese, Truvia, vanilla, and heavy cream to a mixing bowl.
Beat with a hand mixer until smooth.
Add the jelly and beat again until all broken up and combined.
Fold the sugar-free chocolate chips through the mixture.
Pour the mixture on top of the cooled chocolate base and spread evenly. Set in the fridge for 60 minutes, or until set.
Easy Cream Pie Topping:
Once the filling has set, decorate with fresh raspberries
Finely grate the dark chocolate over the top.
Cut into 12 slices and serve!
(No)Bacon Brussel Sprouts
1 bag of frozen Brussel sprouts
This Isn’t Bacon lardons – 1 double pack
English mustard
Dijon mustard
Double Cream 250 ml.
Instructions
Bring a pan of water to boil
Add the frozen spouts, bring back to the boil, and simmer for 5 minutes.
Whilst the sprouts are simmering…
Add some oil to a frying pan and heat
Fry the bacon lardons until slightly crisp
Add English mustard (preferable). Due to the heat the mustard will cook really quickly.
Add the cream and mix together. Add more mustard to taste.
Strain the sprouts and put in a serving dish.
Pour the mustard bacon sauce over the sprouts and serve.
Valuable Resources
Raspberry vegan sugar free jelly https://amzn.to/3uSZsUS
Chocolate chips – https://www.ocado.com/products/nibble-simply-divinely-dark-madagascan-chocolate-chips-573138011 Ocado £5 for 160g (31.30 per kg)
Amazon https://amzn.to/3TiIeKw 1kg for £20.69
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/
Thursday Dec 07, 2023
Thursday Dec 07, 2023
Welcome, Keto Vegan enthusiasts! In today's episode, your host Rachel brings you an extraordinary guest whose journey into the realm of plant-based living is both fascinating and inspiring. Rachel had the pleasure of interviewing Paloma, a remarkable individual hailing from the picturesque landscapes of Switzerland. Paloma's unique perspective on veganism was ignited at the tender age of 10 when she realized that animals were not mere commodities but her friends, leading her to make the compassionate choice of adopting a vegetarian lifestyle. Over the years, her commitment deepened, and she embraced the path of veganism. What sets Paloma apart is her extraordinary ability to communicate with animals, allowing her to understand their needs on a profound level. Join Rachel and Paloma as they delve into the intricacies of a keto vegan lifestyle, exploring the intersection of compassion, health, and the remarkable connection between humans and the animal kingdom.
Key Takeaways
Paloma became vegetarian at 10 years old.
Her parents didn’t understand her choice and forced her to eat meat at least once a week which she found incredibly distressing.
Paloma always had animals in her life and when she was a young adult she heard a horse communicate with her.
Best Moments
“They thought I needed meat in order to grow properly and healthy.”
“That was the animal’s feelings that went into the meat and you ate them.”
“We don’t want to address what is actually happening until it hits us in the face…”
“The horse comes up to me, puts its nose in one container, doesn’t drink, puts its nose in the other container, doesn’t drink, looks at me, and I have the feeling I hear a ‘thank you’.”
Valuable Resources
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
About Paloma
Since 2001, Paloma Bärtschi has held the keys to an enchanting world where humans and animals converse on an extraordinary level. As a professional animal communicator, she's been the guiding light for countless souls seeking to bridge the gap and forge profound connections with their animal companions. With her remarkable abilities, Paloma unveils a hidden dimension where the rich language of animals comes to life.
Freebie "Guide to Animal Communication": https://mailchi.mp/dc51be4f5595/guide...
Animal Empathy Podcast.
Apple: https://podcasts.apple.com/us/podcast...
Spotify: https://open.spotify.com/show/4p76QTo...
Website: www.speciesspace.com
Email address: palomabaertschi@gmail.com
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/
Thursday Nov 30, 2023
Thursday Nov 30, 2023
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 flour
1 1⁄3 cup seeds
1 tablespoon ground psyllium husk powder (link below)
1 teaspoon salt
4 tablespoons melted coconut oil
1 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
<0.2
0.9
85
Coconut Oil
99.8
<0.5
<0.5
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/
Thursday Nov 30, 2023
Thursday Nov 30, 2023
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 flour
1 1⁄3 cup seeds
1 tablespoon ground psyllium husk powder (link below)
1 teaspoon salt
4 tablespoons melted coconut oil
1 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
<0.2
0.9
85
Coconut Oil
99.8
<0.5
<0.5
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/
Thursday Nov 23, 2023
Thursday Nov 23, 2023
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 Secret
The Game Changers
Unity
Seaspiracy
What The Health
Forks Over Knives
Dominion
Earthlings
Black Fish
Maximum Tolerated Dose
Valuable Resourceshttps://veganliftz.com/best-vegan-documentaries/ https://www.cowspiracy.com/factsEarthlings 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-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/
Thursday Nov 23, 2023
Thursday Nov 23, 2023
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 Secret
The Game Changers
Unity
Seaspiracy
What The Health
Forks Over Knives
Dominion
Earthlings
Black Fish
Maximum Tolerated Dose
Valuable Resourceshttps://veganliftz.com/best-vegan-documentaries/ https://www.cowspiracy.com/factsEarthlings 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-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/
Thursday Nov 16, 2023
Thursday Nov 16, 2023
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.html
300ml white wine vinegar (if you have red, use that instead) less than 0.5g per 100
375ml 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 carbs
6tbsp 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 = 20g
Salt 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-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/
Thursday Nov 09, 2023
Thursday Nov 09, 2023
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/47ywyrh
MCT Oil: This is highly rated on Amazon and is vegan https://amzn.to/3tVRt99
Keto Urine Test Strips:
5 x 25 aluminium Sachets in a bottle (this is better to keep them fresh) https://amzn.to/45R0LQY
125 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-keto
For more info. on the ketogenic diet for mental health, please visit metabolicmind.org
Dyane's International Bipolar Foundation Article: My Life-Changing Vegan Keto Diet for Bipolar Disorder https://t.ly/s8NCf
Keto Mojo's website for blood glucose & ketone meter: https://keto-mojo.com/
Dyane's Amazon UK book link: https://t.ly/a5Lh6
Meetup 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-how
For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how
Guest BioDyane 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/
Thursday Nov 02, 2023
Thursday Nov 02, 2023
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 oil
Ginger paste 2.5 tsp
Garlic
Ground turmeric ½ tsp
Chillis x2 red
Red Curry Paste
2 tins chopped tomatoes
Smooth peanut butter 700g jar, at least half of it
Coconut cream x4 cartons
Juice of 2 limes
Salt
Truvia for baking caster sugar - 1 tbs
Richmond meat free no-chicken chargrilled pieces x4 packs 3g per 100g 165g in a pack.
Coriander
Vegetables:
Green peppers
Chestnut mushrooms 1 pack
Cauliflower florets (frozen
Edamame beans bag frozen
Baby leaf spinach
Stock – 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/
Thursday Oct 26, 2023
Thursday Oct 26, 2023
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 thicker
Elmlea 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 x40
Taste it
Be aware of body feelings
When 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/
About Rach
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.