Thai green curry with tumeric rice

Thai green curry is one of our absolute favourite meals when the days start to become a little cooler. I first tried Thai green curry in Bangkok over 22 years ago and was completely smitten. I always say, it would be my last meal on earth, if I had a choice in the matter.

I live in Portugal, so it’s quite hard to get my hands on all the authentic ingredients like Thai basil and lemongrass. When I lived in the UK I could find everything I needed in most supermarkets. Now I have to take a hour’s drive west to pick up supplies.

Today I have replaced coriander and Thai basil with parsley and chives. A little disappointing for me, but I used what I had available. My husband isn’t too keen on coriander, so another reason to leave it out.

I served it with turmeric rice. I simply added 1 teaspoon of turmeric to the basmati rice at the start of cooking. The colour is incredible!

Thai green curry Ingredients

  • 2 tablespoons coconut oil
  • 2 cups of mushrooms
  • 2 cans of coconut milk
  • 6 Lime leaves, with the centre vein removed then chopped
  • Half cup cherry tomatoes
  • 2 teaspoons Thai green curry paste
  • 3 spring onions
  • 1 tablespoon grated ginger
  • 3 garlic cloves, crushed and chopped
  • 1 teaspoon of coconut palm sugar (brown sugar will do)
  • 1 tablespoon fish sauce (or vegan equivalent)
  • 1 vegetable stock cube
  • 3 spring onions/scallions
  • 1 handfull green beans
  • 1 handful of chives and parsley, but I would use coriander and Thai basil instead.

Prep all veg. Heat coconut oil and add garlic and ginger. Add mushrooms and brown a little. Add curry paste and coconut and stir. Add all other ingredients except the veg. Ensure everything is hot and blended well, then add fresh veg until tender then sprinkle with herbs just before serving.

This recipe uses a lot of ingredients, but I keep everything I need in my store cupboard for other recipes. I use lots of coconut milk in many recipes, so stock up next time you go to the grocerty store.

I’m going to post some very simple recipes too, so stay tuned for quick and easy lunch and supper ideas.

Thanks for stopping by. Have a beautiful day!

Autumn soup

Another way to use all the scrumptious pumpkins – abundant this time of year, is a very simple autumn soup. We buy pumpkins every week, as it’s one of our dog’s favourite veggies.

Top tip: This can also be used as a a sauce for pasta or gnocchi, maybe add some vegan cream or a little bit of spice.

In this recipe, I used half a small pumpkin, simmered the flesh in a pan, then drained. For recipe purposes, use 2 cups of cooked pumpkin. You could roast this in an air fryer if you prefer, I would cook on 175C for 20 minutes.

In a terracotta bowl, I roasted (in the air fryer) red onions, crushed garlic cloves, red bell pepper, rosemary, cherry tomatoes with a drizzle of olive oil. I like the depth of flavour achieved by roasting, but you could fry the ingredients instead. It’s important to brown the onions and soften the garlic for amazing flavour.

Autumn soup ingredients

2 cups cooked pumpkin
2 cups of coconut milk
1 cup cherry tomatoes
1 pinch sea salt flakes
1 red bell pepper
1 red onion
1 sprig rosemary
3 crushed cloves of garlic
1 handful chopped chives
1 handful chopped parsley
1tsp sweet smoked paprika
Half tsp turmeric
Half tsp white pepper
Half teaspoon black pepper
1 vegetable stock cube

I then blitzed all ingredients in the blender to my preferred consistency. The key for me is to hide as many veg as I can from my husband, who thinks vegetables are the work of the devil.

All my quantities are approximate as I don’t measure anything. The only time precise measurements are important, is when baking. The only way you could mess up this recipe is by adding too much salt. I added a sprinkle of sea salt flakes to the roasting veg, then I added a veggie stock cube (which also contains salt) to the blender. It didn’t need any more seasoning.

Add whatever herbs you prefer. Cooking should be fun and not stressful, it’s very difficult to mess up a bowl of soup. Maybe make it spicy by adding some chilli powder!

I ate this for lunch with a homemade turmeric and pumpkin seed scone. I will make a video about scones soon but the basic recipe is:

  • 1 cup of self raising flour
  • half teaspoon baking powder
  • Quarter cup of vegan butter
  • Quarter cup of vegan milk (or enough milk to make a soft dough)
  • Half teaspoon tumeric
  • 1 tablespoon sunflower seeds.

Makes 3 medium sized scones. I served with vegan butter and a sprinkle of toasted nuts and seeds on top.

I will now fast until 8am tomorrow morning. Don’t be fooled by how small this meal of autumn soup and a scone is. It’s full of plant fibre and will keep my belly happy until tomorrow morning.

Thanks for stopping by, check back weekly for new recipes.

Gail x

Ice spiced pumpkin latte and scones

I needed a spiced pumpkin latte today, and the only way I was going to get one, is if I made it myself! There’s an abundance of pumpkins at the local market, so today I thought I’d make some pumpkin purée to freeze in ice cube trays, for when I fancy a spiced pumpkin milkshake or latte.

I roasted half of a small pumpkin in the airfryer for 20 minutes on 170°C. I then covered it and let it cool, so I could easily remove the skin.

In a blender I added the skinned pumpkin, 1 tablespoon maple syrup, pinch of sea salt, 1 teaspoon cinnamon. Off camera (pressed the wrong button with my sticky fingers) I added a tablespoon of peanut butter, quarter cup of plant milk and quarter cup of Veganbloc butter.

*You may wish to add more syrup. I don’t like mine too sweet.

For the scones I used;

  • 1 cup self raising flour
  • Quarter cup of Veganbloc butter
  • Half teaspoon turmeric
  • 1 tablespoon pumpkin seeds
  • Half teaspoon baking powder
  • Enough plant milk to make into soft dough.

Baked in airfryer for 13 minutes on 170°C turned them over for another 3 minutes.

Lots of noise going on in the background with the washing machine and airfryer whirring away next to me. I only have a tiny kitchen in this rental property. I look forward to having a proper kitchen again one day.

I hope you like this recipe – I’m so happy to have a supply of spiced pumpkin purée on standby.

Gail x

#pumpkinseason#pumpkinspice#pumpkinspice#wholefoodplantbased#veganeats#wholefoods#veggie#vegan#homecooking#homecooked#fastingfood#IntermittentFasting#midlifemakeover#menopausehealth#loseweightforgood#menopauseweightloss#loseweightfeelgreat#womenover50#healthyageing#veganrecipes

Gnocchi (Italian potato dumplings) with walnut sauce

For lunch today, I made gnocchi with walnut sauce. I’m starting over with my food blog as I’ve been inundated with requests for recipes and meal ideas. I’ve been working on ways to encourage everyone to eat more plants and to consider trying intermittent fasting.

I post on TikTok, Instagram, Facebook and YouTube in an effort to spread the word about the benefits of eating only plants.

My short videos will be linked to YouTube as it’s the best website friendly format for my blog, but you will also find my videos on the usual social media channels.

I’m playing around with video formats… what do you think of this style for vegan meal inspiration? I’ve used birdsong as a background sound, (rather than music) which I captured on one of my early morning walks in spring. I find it very calming.

For lunch today, I made gnocchi with walnut sauce. Tip: Use equal amounts flour to potato (doesn’t have to be exact).

Gnocchi:
2 potatoes boiled in their skins
(Remove skins after cooking)
2 cups wheat flour
Salt, black and white pepper.

Sauce:
1 tablespoon olive oil
2 crushed garlic cloves
1 cup walnuts
Fresh lemon thyme
1 teaspoon dried oregano
1 veggie stock cube
Half cup of soya cream
Black and white pepper.

I didn’t add extra salt in the sauce as I used a vegetable stock cube (which contains salt).
I hope this inspires you to eat more veggies. This made enough to feed 4 – 5 people. Potatoes cost €1, soya cream 80cents, walnuts €1.50 I served with leeks sautéed in veganbloc, and a salad of sliced cherry tomatoes, pinch of sea salt, chopped parsley & mint plus a drizzle of olive oil.

Stay tuned for more detailed posts in the furture, I’m desperately trying to find a way of streamlining my content as it takes up lots of my time, and it’s only me doing everything.

I hope you enjoy my video. We both scored this meal 10/10.

Gail x

VeganFood #plantbased #plantbaseddiet #dairyfree #menopauseweightloss #wholefoodnutrition #fooddiary #whatiatetoday #veganmeals #healthylifestyle #eatyourveggies #eatyourgreens #weightlossjourney #weightlossfood #eatwell #veganeats #microbiome #microbiomehealth

The insane benefits of fasting and food you need to stop eating.

I watched this on YouTube last night, the insane benefits of fasting & foods you need to stop eating. It’s quite long at 1hr 47minutes but I guarantee it’s a good use of your time.

Watch the video to the end, or listen to it as it’s just doctors chatting, no graphics or anything visual to miss. It’s also available as a podcast.

Check out my JUMP30 challenge by clicking here.

Testing out those insane benefits of fasting for myself.

Today is my first 24 hour fast. Since last November I have decreased my food intake substantially. Switching from three meals per day to two. I lost 14lbs and now my weight has plateaued at 10stone 4lbs – 144lbs and I know I have more blubber to shed. It’s time to take the next step and only eat once per day. It’s not forever, only until I get as lean as I’d like to be. I’m eating one meal per day at least five days per week for one month to check out the effects on my body.

Never stop trying!

I sleep seven hours per night, I drink lots of water, I eat plant based whole food and I try to control my stress levels. Last year was tough for me, watching what was being reported on the news, but seeing a totally different view via livestreaming on other platforms. I couldn’t understand what the hell was going on. I had to step away from all social media to find a peaceful place and my true self again.

I like motivating other women to enjoy ageing, and sharing videos and information that I find helpful.

I will post more about fasting soon so stay tuned.

Thanks for stopping by…have a beautiful day.

Gail x