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Episodes
Thursday Sep 14, 2023
Thursday Sep 14, 2023
Rachel interviews an old student of hers, Molly who is a vegan and also battled with anorexia nervosa. Rachel supported Molly through this, even watching her eat snacks and meals every day to ensure she wasn’t cheating and hiding food. This brought their relationship as teacher and student very close. Rachel and Molly explore the thoughts that led to the eating disorder and Molly openly shares the journey to what could have been deadly.
Key Takeaways
Molly’s journey towards a plant-based diet started with watching the film ‘Black Fish’ in an English lesson when she was 11.
Molly suffered with body dysmorphia and shares how she genuinely could not see how she physically looked; she saw no weight loss whatsoever, despite having lost 15% of her body weight in under 6 weeks.
Molly shares the effects of anorexia: low blood pressure; brittle nails; lack of focus; low body temperature; hair loss.
At the start of Molly’s eating disorder, she told Rachel that she was lying about her breakfasts. Rachel knew this was one of the signs and took further action.
Molly shares about the disordered thinking she experienced which developed into a physical disorder.
Best Moments
“I’m a stubborn person and once I set my mind on something I will go for it, and so I channelled it all into losing weight.”
“I realised that by losing weight and being so fixated on it, I could block out other emotions, I could block out all the things in my life I was struggling with.”
“It took 9 attempts to get blood out because of kidney failure and dehydration.”
“There comes a point where you are literally a prisoner to your own mind”
“My weight isn’t in my worth, my worth comes from what is in my heart.”
“I ask my parents “Watch this documentary with me about animal cruelty” and they won’t watch it, and I don’t think that’s abnormal. Not many people are willing to expose themselves to what may hurt them.”
“it didn’t scare me, I want to continue restricting, this is my safety, don’t take my safety away from me.”
“It wasn’t just me and you, there was little anorexia there who was going to shove a pitta down her shirt!”
Valuable Resources
BEATS https://www.beateatingdisorders.org.uk/
Guest Bio
Molly is a 17-year-old survivor of anorexia nervosa, a student studying A’ Levels and became aware of animal use and abuse when she was 11 years old after watching “Black Fish” in an English lesson.
Molly’s journey battling Anorexia began with losing just a few pounds and started when she was 13 with disordered thoughts. During the winter 2021 lockdown with the isolation, bad weather and online learning she decided to lose weight because it was something to ‘do’. Within just a few days anorexia took hold of her.
Molly received support from various places and has written many articles to support others suffering the same disorder. Molly has also written a book: The Mother, Son and Holy Spirit… “ A Little Book of Feminist Theology which is available on Amazon.
Molly’s Articles:
https://giveusashout.org/latest/why-new-year-should-be-time-focus-your-wellbeing-and-recovery-not-unrealistic-goals-around-your-body/
https://www.westsussexmind.org/news/2022/body-acceptance-and-self-love-in-eating-disorder-recovery
https://www.youngminds.org.uk/young-person/blog/tips-for-coping-with-making-mistakes/
https://www.rethink.org/news-and-stories/blogs/2023/02/my-body-is-my-home-mollys-story/
https://www.westsussexmind.org/news/2023/youre-more-than-a-number-on-the-scales
https://www.youngminds.org.uk/young-person/blog/rediscovering-your-identity-in-eating-disorder-recovery/
https://www.youngminds.org.uk/young-person/blog/why-calories-shouldn-t-be-on-menus/
Molly’s Book: https://amzn.to/3QM6W4X
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com/
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: contact@rachelgtherapy.co.uk
Thursday Sep 07, 2023
Thursday Sep 07, 2023
In this episode Rachel reviews her time staying in Glastonbury town centre and how easy (or not) it was to stick to being a keto vegan. She stayed in the ‘summer’ of July 2023 for just two nights but gives you a brief review of a number of different cafés in Glastonbury town centre and whether they provided the food she wanted.
Key Takeaways
Rachel stayed at The Who’d A Thought It on Northload Street, very close to the town centre which had some great options for vegans, a lovely beer garden and great staff.
Rachel didn’t manage to eat in Heaphy’s because, unfortunately, on the day she tried, the chef was unwell, but she does go through their vegan options, of which there are plenty. Their Buddha bowls looked scrumptious but need to be adapted if you are sticking to keto.
The Mocha Berry is where Rachel did end up having breakfast but there were no vegan options so she stuck to extra mushrooms, extra tomatoes, a veggie sausage (that she hoped was vegan) and a back coffee. They didn’t even have a plant-based milk option - thank god she likes black coffee!
The Crown Hotel, on the High Street, had lots of different breakfast options. The Vegan option had a number of items that were high in carbs but did include scrambled tofu, roasted cherry tomatoes, portobello mushroom and kale, all of which would have been keto.
The Rainbow’s End Café and The Pyramid Café were solely vegan cafés. Rachel managed to get a coffee from the Pyramid and sit in their lovely outside spot but was unable to get to the Rainbow’s End Café despite everyone recommending it to her because it was shut on a Wednesday!
Best Moments
“I was really hopeful it was going to be the place to be”
“If you’re on holiday, sometimes, sometimes we have to be flexible.”
“Something about Burgers in Glastonbury.” “… Bean Burger - such a shame that they’re not doing something like Beyond Burgers. I love a Beyond Burger.”
“…with their avocado and toast… it’s topped with smashed avocado with lime, chilli and black pepper and that sounds really nice, that’s my kind of thing.”
“May be that sausage wasn’t vegan – but I’m hoping!!”
“I didn’t even get a chance to try the vegan café. How frustrating was that?!!”
Valuable Resources:
http://whodathoughtit.co.uk/
https://www.instagram.com/heaphyscoffee/?hl=en
https://crownglastonbury.co.uk/
https://www.rainbowsendglastonbury.com/
https://pyramidcatering.co.uk/
https://www.infohost360.com/bluenote/
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com/
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: contact@rachelgtherapy.co.uk
Thursday Sep 07, 2023
Thursday Sep 07, 2023
In this episode Rachel reviews her time staying in Glastonbury town centre and how easy (or not) it was to stick to being a keto vegan. She stayed in the ‘summer’ of July 2023 for just two nights but gives you a brief review of a number of different cafés in Glastonbury town centre and whether they provided the food she wanted.
Key Takeaways
Rachel stayed at The Who’d A Thought It on Northload Street, very close to the town centre which had some great options for vegans, a lovely beer garden and great staff.
Rachel didn’t manage to eat in Heaphy’s because, unfortunately, on the day she tried, the chef was unwell, but she does go through their vegan options, of which there are plenty. Their Buddha bowls looked scrumptious but need to be adapted if you are sticking to keto.
The Mocha Berry is where Rachel did end up having breakfast but there were no vegan options so she stuck to extra mushrooms, extra tomatoes, a veggie sausage (that she hoped was vegan) and a back coffee. They didn’t even have a plant-based milk option - thank god she likes black coffee!
The Crown Hotel, on the High Street, had lots of different breakfast options. The Vegan option had a number of items that were high in carbs but did include scrambled tofu, roasted cherry tomatoes, portobello mushroom and kale, all of which would have been keto.
The Rainbow’s End Café and The Pyramid Café were solely vegan cafés. Rachel managed to get a coffee from the Pyramid and sit in their lovely outside spot but was unable to get to the Rainbow’s End Café despite everyone recommending it to her because it was shut on a Wednesday!
Best Moments
“I was really hopeful it was going to be the place to be”
“If you’re on holiday, sometimes, sometimes we have to be flexible.”
“Something about Burgers in Glastonbury.” “… Bean Burger - such a shame that they’re not doing something like Beyond Burgers. I love a Beyond Burger.”
“…with their avocado and toast… it’s topped with smashed avocado with lime, chilli and black pepper and that sounds really nice, that’s my kind of thing.”
“May be that sausage wasn’t vegan – but I’m hoping!!”
“I didn’t even get a chance to try the vegan café. How frustrating was that?!!”
Valuable Resources:
http://whodathoughtit.co.uk/
https://www.instagram.com/heaphyscoffee/?hl=en
https://crownglastonbury.co.uk/
https://www.rainbowsendglastonbury.com/
https://pyramidcatering.co.uk/
https://www.infohost360.com/bluenote/
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com/
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: contact@rachelgtherapy.co.uk
Thursday Aug 31, 2023
Thursday Aug 31, 2023
Join Rachel in this delectable episode as she unveils her tantalising creation: a vegan chilli recipe tailored perfectly for a keto vegan diet. With a passion for both healthy eating and delicious flavours, Rachel walks you through every essential ingredient required to craft this delightful dish. From selecting the finest vegetables to the art of seasoning, you'll gain valuable insights into the world of keto-friendly vegan cooking. Tune in for a step-by-step guide that will have your taste buds dancing and your kitchen filled with an irresistible aroma. Whether you're a seasoned vegan or just exploring the world of plant-based diets, Rachel's vegan chilli recipe is a must-try that promises to satisfy your cravings.
KEY TAKEAWAYS
Rachel shares a recipe for a keto vegan chilli, using plant-based mince, various spices, and vegetables like onions, peppers, and mushrooms.
Rachel highlights intermittent fasting as part of her eating routine, aiming to finish eating by around 3 pm. She explains that the smaller portion sizes of the chilli help her maintain her weight and potentially lose a few pounds.
The chilli recipe yields six smaller pots, which the host uses for lighter meals or as snacks during the day.
Rachel acknowledges that her portion sizes may not be considered substantial by everyone, but she finds them satisfying due to the deceptive size of the pots.
BEST MOMENTS
"I'm going to put in some liquid smoke. I love it. It's amazing."
"To get it even richer, I'm going to add tomato puree. Lots of tomato puree."
"The chilli made six little pots. I have those if it's getting a bit late and I don't want to have too much to eat before the end of the day."
"My children certainly don't [think it's a proper meal]. My daughter says, “mum you can't count that as a meal” but I can because these pots are deceivingly bigger than you think."
VALUABLE RESOURCES
Liquid Smoke 472 ml https://amzn.to/3sffA1o
Liquid Smoke 118 mL https://amzn.to/3YAzArn
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Thursday Aug 31, 2023
Thursday Aug 31, 2023
Mastering the Art of Vegan Chilli
Join Rachel in this delectable episode as she unveils her tantalising creation: a vegan chilli recipe tailored perfectly for a keto vegan diet. With a passion for both healthy eating and delicious flavours, Rachel walks you through every essential ingredient required to craft this delightful dish. From selecting the finest vegetables to the art of seasoning, you'll gain valuable insights into the world of keto-friendly vegan cooking. Tune in for a step-by-step guide that will have your taste buds dancing and your kitchen filled with an irresistible aroma. Whether you're a seasoned vegan or just exploring the world of plant-based diets, Rachel's vegan chilli recipe is a must-try that promises to satisfy your cravings.
KEY TAKEAWAYS
Rachel shares a recipe for a keto vegan chilli, using plant-based mince, various spices, and vegetables like onions, peppers, and mushrooms.
Rachel highlights intermittent fasting as part of her eating routine, aiming to finish eating by around 3 pm. She explains that the smaller portion sizes of the chilli help her maintain her weight and potentially lose a few pounds.
The chilli recipe yields six smaller pots, which the host uses for lighter meals or as snacks during the day.
Rachel acknowledges that her portion sizes may not be considered substantial by everyone, but she finds them satisfying due to the deceptive size of the pots.
BEST MOMENTS
"I'm going to put in some liquid smoke. I love it. It's amazing."
"To get it even richer, I'm going to add tomato puree. Lots of tomato puree."
"The chilli made six little pots. I have those if it's getting a bit late and I don't want to have too much to eat before the end of the day."
"My children certainly don't [think it's a proper meal]. My daughter says, “mum you can't count that as a meal” but I can because these pots are deceivingly bigger than you think."
VALUABLE RESOURCES
Liquid Smoke 472 ml https://amzn.to/3sffA1o
Liquid Smoke 118 mL https://amzn.to/3YAzArn
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Thursday Aug 24, 2023
Thursday Aug 24, 2023
In this short episode, Rachel shares her recipe for a keto mojito. Rachel shows you how to create a perfect summer cocktail with a refreshing keto vegan twist!
KEY TAKEAWAYS
There are tasty alternatives to your favourite summer recipes, suitable for a keto vegan lifestyle
METHOD
1 tsp of Truvia caster sugar for baking
2 wedges of lime squeezed
Lots of fresh mint – to taste
Muddle
Add crushed ice to 2/3 glass
Add white rum – double
Stir well, mixing the flavours together.
Add more crushed ice to top of glass
Top up with sparkling water.
Couple of mint leaves to garnish
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: contact@rachelgtherapy.co.uk
Thursday Aug 24, 2023
Thursday Aug 24, 2023
In this short episode, Rachel shares her recipe for a keto mojito. Rachel shows you how to create a perfect summer cocktail with a refreshing keto vegan twist!
KEY TAKEAWAYS
There are tasty alternatives to your favourite summer recipes, suitable for a keto vegan lifestyle
METHOD
1 tsp of Truvia caster sugar for baking
2 wedges of lime squeezed
Lots of fresh mint – to taste
Muddle
Add crushed ice to 2/3 glass
Add white rum – double
Stir well, mixing the flavours together.
Add more crushed ice to top of glass
Top up with sparkling water.
Couple of mint leaves to garnish
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: contact@rachelgtherapy.co.uk
Thursday Aug 17, 2023
Thursday Aug 17, 2023
Today Rachel sits down with Gary, the visionary behind Plant Based School Kitchens. She unveils his journey in crafting allergen-free delicacies and his dedication to meeting diverse dietary needs as well as discussing the challenges of vegan and gluten-free living, especially dining out, highlighting the call for more inclusive eateries.
KEY TAKEAWAYS
The Plant Based School Kitchens provide allergen-free, plant-based meals for schools, catering to various dietary restrictions.
The founders, Gary and Anna, are passionate about creating delicious and nutritious plant-based dishes that children and adults will enjoy.
The company has received support and recognition from organisations like the Vegan Society and ProVeg International.
They prioritise sustainability by reducing food waste and sourcing ingredients from local suppliers.
The ultimate goal is to change the school food standards to allow for more plant-based options in mainstream schools.
BEST MOMENTS
"We opened up the Vegan Street Food Company. Our idea with the name we took a brand on was to do festivals and do events all across the country."
"We wanted to make the foods that were familiar to the children. So things that they would have at home, but with a plant-based twist."
"We try not to use garlic, tomato, and onions because there are many folks that can't have them and they still want children that are allergic to them."
"We go and collect all the fruit and veg that we can try, so we will try and make use of it at the school, to stop it from going to landfill."
"Changing what you eat to change the world."
GUEST BIO
Gary is a former chef turned pioneering vegan culinary artist. After a tenure with Age UK, he embarked on a transformative odyssey when his partner's intolerances sparked a mission. This journey led to the establishment of Worthing's Vegan Street Food shop.
Approached by Our Lady Of Sion, he revitalised a dormant school kitchen, introducing nutritious, familiar flavours to the junior school. With resounding success, he extended the plant-based revolution school-wide, surprising sceptics as students embraced the cuisine's deliciousness over its meatless nature.
His influence transcends the school realm, engaging in dialogues with Greenpeace, WWF, and even the Houses of Parliament. As England and Europe's sole vegan school caterers, they are global pioneers. Collaborating with nutritionists and pursuing allergen-free excellence, they continue to reshape perceptions and tantalise taste buds with their innovative, compassionate approach.
https://plantbasedschoolkitchens.co.uk/
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: contact@rachelgtherapy.co.uk
Thursday Aug 17, 2023
Thursday Aug 17, 2023
In this instalment of The Keto Vegan show, Rachel delves into the intriguing inquiry: What could unfold for the animal kingdom if the entire population embraced veganism? Rachel presents insightful studies concerning the life durations of domesticated farm animals, and she navigates through the plausible consequences a vegan-oriented society might have on the realm of animal agriculture.
KEY TAKEAWAYS
If everyone became vegan, there would be a reduction in animal agriculture, leading to improved living conditions for farmed animals and increased opportunities for sanctuaries.
Large areas of land reclaimed from agriculture could provide more space for wildlife, but proper management is necessary to prevent barren areas.
The shift to plant-based diets could have positive impacts on human health, potentially reducing instances of diet-related diseases.
Animal agriculture is a significant contributor to greenhouse gas emissions, deforestation, and water pollution, so transitioning to plant-based diets could lead to reduced carbon emissions and environmental benefits.
While a sudden global shift to veganism is unlikely, education, awareness, and responsible decision-making on both individual and societal levels are key to a sustainable and successful transition.
BEST MOMENTS
"The shift to plant-based diets could lead to reduced carbon emissions and environmental benefits in terms of land and water use."
"If everyone adopts a well-balanced and nutritious vegan diet, it could have positive impacts on human health, potentially reducing instances of diet-related diseases."
"The key to a sustainable and successful transition lies in education, awareness, and responsible decision making on both individual and societal levels."
"There are ways of making things that are plant-based to replace animal products. Some wines are treated with animal products, so aren't vegan. Other wines aren't, so they are vegan. So, there is a way, isn't there?"
"The world's not going to go vegan overnight. People are gradually becoming vegan over time with all these documentaries that are shown these days."
VALUABLE RESOURCES
All the information in the podcast is also available on my website: www.rachelgtherapy.co.uk/4-what-would-happen-to-the-animals
Non vegan website https://permaculture.com.au/happen-animals-everyone-went-vegan/
https://www.sciencefocus.com/science/the-thought-experiment-what-would-happen-if-everyone-on-the-planet-suddenly-went-vegan/
https://www.bbc.com/future/article/20170612-the-consequences-if-the-world-decided-to-go-meat-free
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: contact@rachelgtherapy.co.uk
Thursday Aug 17, 2023
Thursday Aug 17, 2023
Join Rachel, the keto vegan extraordinaire, as she unveils a creative twist on the classic coleslaw. Dubbed "Burgerslaw," Rachel affectionately labels it her ultimate favourite. Embracing the keto philosophy, she opts for a cabbage mix featuring red, white, and sweetheart varieties, finely shredded to your liking. Departing from the traditional onion and carrots, Rach introduces a keto-friendly medley of vegan Hellmann's mayo, zesty dill, rich tomato puree, garlic paste, tangy mustard, a hint of chilli paste, and a touch of stevia liquid.
KEY TAKEAWAYS
The recipe for burger slaw includes shredded cabbage, vegan mayonnaise, tomato puree, garlic paste, mustard, chili paste, and stevia.
The amount of each ingredient can be adjusted to personal preference, but the Rachel recommends starting with more tomato puree, a generous squeeze of mustard, less garlic paste, and a few drops of stevia.
Rachel suggests using a variety of cabbage, such as red cabbage, white cabbage, and sweetheart cabbage, but any type of cabbage can be used.
Carrots are not included in the recipe because they are not keto-friendly.
Rachel encourages listeners to experiment with their own adaptations of the recipe and share their feedback.
BEST MOMENTS
"It's coleslaw, but so much better than coleslaw. It's Burgerslaw. It is this. I love it."
"I used to use just one pack of dill, but I'm really a dill fan. So, I'm going to use three packs”
"You can take off the stems, but because, I mean you're having really chunky cabbage, so what's a bit of chunky dill going to do? Not much at all."
VALUABLE RESOURCES
You can buy liquid stevia here: https://amzn.to/45cHBp5
Nutritional Count Per 100g portion
Fat: 37g
Carbs: 6g
Protein: 2.5g
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: contact@rachelgtherapy.co.uk
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.