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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/
Thursday Sep 28, 2023
Thursday Sep 28, 2023
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 Skewers
Variety of sausages
Beyond Burgers
Coronation Cluck
Coleslaw
Burgerslaw
Onion Marmalade
On the sweet menu:
Raspberry Cream Pie
Brownies
Chocolate Peanut Butter Fudge
Chocolate and Raspberry Mousse
Cocktails:
Cosmopolitan
Sangria
Long Island Iced Tea
Rum Punch
Elderflower 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
Thursday Sep 28, 2023
Thursday Sep 28, 2023
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 Skewers
Variety of sausages
Beyond Burgers
Coronation Cluck
Coleslaw
Burgerslaw
Onion Marmalade
On the sweet menu:
Raspberry Cream Pie
Brownies
Chocolate Peanut Butter Fudge
Chocolate and Raspberry Mousse
Cocktails:
Cosmopolitan
Sangria
Long Island Iced Tea
Rum Punch
Elderflower 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
Thursday Sep 21, 2023
Thursday Sep 21, 2023
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/
Thursday Sep 21, 2023
Thursday Sep 21, 2023
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/
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.