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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/
Thursday Oct 19, 2023
Thursday Oct 19, 2023
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 = 2.5g
Large cup mushrooms x2 packs (500g) carbs = <0.5
Few other white closed cup mushrooms carbs <0.5
Sainsbury’s free from cream cheese x2 packs @170g per pack = 340g 3.4g per 100g, = total carbs = 11.56g
Chives
Bacon lardons x2 packs at 120g per pack – 240g total. Carbs: 4.8g per 100g = total carbs = 11.52g
Smoked paprika
2 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/
Thursday Oct 19, 2023
Thursday Oct 19, 2023
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 = 2.5g
Large cup mushrooms x2 packs (500g) carbs = <0.5
Few other white closed cup mushrooms carbs <0.5
Sainsbury’s free from cream cheese x2 packs @170g per pack = 340g 3.4g per 100g, = total carbs = 11.56g
Chives
Bacon lardons x2 packs at 120g per pack – 240g total. Carbs: 4.8g per 100g = total carbs = 11.52g
Smoked paprika
2 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/
Thursday Oct 12, 2023
Thursday Oct 12, 2023
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/
Thursday Oct 12, 2023
Thursday Oct 12, 2023
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/
Thursday Oct 05, 2023
Thursday Oct 05, 2023
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-how
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
Maple grove farms sugar free syrup: https://amzn.to/45ClpV5
Liquid Smoke: https://amzn.to/3sffA1o
Ingredients:
2 boxes of What The Cluck 300g
3 Aubergines
2 courgettes
2 green peppers
500lbs closed cup mushrooms
1x bag of frozen broccoli and cauliflower florets
1x bag of frozen leeks slices
Liquid smoke
Dark soy sauce
Lots of oil
Garlic granules
Smoked paprika
Grape Tree fajita seasoning
Salt
Maple grove farms sugar free syrup
Or
Truvia 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/
Thursday Oct 05, 2023
Thursday Oct 05, 2023
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-how
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
Maple grove farms sugar free syrup: https://amzn.to/45ClpV5
Liquid Smoke: https://amzn.to/3sffA1o
Ingredients:
2 boxes of What The Cluck 300g
3 Aubergines
2 courgettes
2 green peppers
500lbs closed cup mushrooms
1x bag of frozen broccoli and cauliflower florets
1x bag of frozen leeks slices
Liquid smoke
Dark soy sauce
Lots of oil
Garlic granules
Smoked paprika
Grape Tree fajita seasoning
Salt
Maple grove farms sugar free syrup
Or
Truvia 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/
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.