Three Valley Vegans are hosting an event where I’ll be doing a talk about “Good Nutrition As Your Superpower”:
Date: Wednesday 18th March 2020
Time: 19.30 – 21.00
Place: The Todfellows Space, Oxford Street, Todmorden, OL14 5PU
Cost: suggested £3 donation
The venue is really easy to find and close to the centre of Todmorden.
Over the course of the half hour, I’ll cover:
– How familial ill health led to me becoming a registered nutritional therapist, and how it helped improve everyone’s health. – Why poor food choices are our own personal Kryptonite – Why genetics aren’t the main reason we succumb to chronic illnesses – What we can do to change our health to more positive outcomes
As well as my talk, there’ll be a film to watch, healthy recipes to try, and I’ll also be answering questions about healthy eating, and for those who are interested, how to transfer to a healthy plant-based diet.
When I took part in the Milnrow Yoga & Wellbeing Festival last weekend, I was approached by Elizabeth King from Three Valley Vegans to do an interview for their blog and newsletter, and also, to arrange a talk in Hebden Bridge for next year. I’m always extremely happy to do these events because I love getting out there to encourage the general population to eat more healthily and help everyone understand how easy it can actually be.
Although the majority of my client’s aren’t vegan, I’ve been vegan for over 5 years, and I love to share the health benefits of eating a diet higher in plant based foods. Just adding a few more fruits and vegetables into your diet can make a huge difference to wellbeing.
Here in the interview I talk about why I became vegan, why I became a nutritional therapist, why we become ill, why chronic disease is on the rise, how we can help our bodies to fight disease, and why we sometimes find it difficult to stick to a healthy eating regime. I’ve also added a link to the popular Chickpea Blondie recipe I take as a taster to events. It’s simple to make and healthy too.
Hope you enjoy both the recipe and the interview! Let me know what you think.
Getting more green leafy vegetables into your diet needn’t be difficult. Personally, I find it’s all in the planning, so that I’m not having to overthink it, or spend all my free time preparing and cooking. (Please see my previous post if you want more information about what exactly a green leafy vegetable is, and what benefits they offer).
Chop up a salad and store it in the fridge for a few days. Use rocket, spinach, watercress, romaine and, if you’re feeling adventurous, even kale! Herbs such as parsley and coriander (if you are a fan) also offer a new flavour dimension. Add salad portions as a side to your meals, or even better, eat it before your meal to kickstart your digestion.
Stir-fry spring greens, broccoli, pak choi, sliced Brussels sprouts or savoy cabbage with onions, garlic and your favourite spices to make a delicious side. It’s also great with added soy sauce or tamari. If you make a large batch you can store it in the fridge and add it to your meals. I really like greens stir-fried this way with added cashews or as a bed for a home-made fat spicy bean burger to sit on.
I find a really quick way to get in the greens is to add them, finely chopped, at the end of cooking. They add texture and colour to soups, stews and casseroles. I particularly like adding a big bunch of spinach to a sweet potato and chickpea curry. Or kale or spring greens are great in a chilli.
Make a green smoothie. Fill up the blender beaker with at least half leafy greens (I like kale and spinach the best for this purpose), then top up the rest with other vegetables, fruits, nuts, seeds or anything else you enjoy or will satisfy you.
Finely chopping parsley and/or coriander is a highly effective way to add nutrients, colour and flavour to a pilaf made of brown rice or quinoa. You could also boil up some wholewheat or red lentil pasta, or buckwheat noodles for a change, stir-fry some onions and garlic, then add in a chopped bunch of gorgeous herbs (or other greens, such as spring greens, savoy cabbage, or pak choi) for a really nutritious but simple meal.
Next time I’ll be giving you some more tips on how to up your green leafy intake. See you then.
If you found the information here useful or if you have any requests for future blog-posts, please post in the comments below.
My name is Sally and I’m a registered nutritional therapist based in the Todmorden and Rochdale area.
Lots of people say they’d love to take more care of their health, but they don’t have the time, or don’t know where to start. I totally get that. I’m the mum of a young person with complex learning and health needs, so I fully understand how tough altering the way you eat or drink, or making adjustments to your lifestyle, can seem when you are time-limited. By setting up this website, I want to make people who could benefit from dietary and lifestyle support aware of my services. However, I’m also hoping that by sharing my experiences and tips, it will be easier for you to juggle all that life has to offer and look after yourself too.
Get in touch for a 15 minute free consultation about your health needs.