Welcome, Keto Vegan enthusiasts! In today's episode, your host Rachel brings you an extraordinary guest whose journey into the realm of plant-based living is both fascinating and inspiring. Rachel had the pleasure of interviewing Paloma, a remarkable individual hailing from the picturesque landscapes of Switzerland. Paloma's unique perspective on veganism was ignited at the tender age of 10 when she realized that animals were not mere commodities but her friends, leading her to make the compassionate choice of adopting a vegetarian lifestyle. Over the years, her commitment deepened, and she embraced the path of veganism. What sets Paloma apart is her extraordinary ability to communicate with animals, allowing her to understand their needs on a profound level. Join Rachel and Paloma as they delve into the intricacies of a keto vegan lifestyle, exploring the intersection of compassion, health, and the remarkable connection between humans and the animal kingdom. Key Takeaways Paloma became vegetarian at 10 years old. Her parents didn’t understand her choice and forced her to eat meat at least once a week which she found incredibly distressing. Paloma always had animals in her life and when she was a young adult she heard a horse communicate with her. Best Moments “They thought I needed meat in order to grow properly and healthy.” “That was the animal’s feelings that went into the meat and you ate them.” “We don’t want to address what is actually happening until it hits us in the face…” “The horse comes up to me, puts its nose in one container, doesn’t drink, puts its nose in the other container, doesn’t drink, looks at me, and I have the feeling I hear a ‘thank you’.” Valuable Resources 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   About Paloma Since 2001, Paloma Bärtschi has held the keys to an enchanting world where humans and animals converse on an extraordinary level. As a professional animal communicator, she's been the guiding light for countless souls seeking to bridge the gap and forge profound connections with their animal companions. With her remarkable abilities, Paloma unveils a hidden dimension where the rich language of animals comes to life. Freebie "Guide to Animal Communication": https://mailchi.mp/dc51be4f5595/guide... Animal Empathy Podcast. Apple: https://podcasts.apple.com/us/podcast... Spotify: https://open.spotify.com/show/4p76QTo... Website: www.speciesspace.com Email address: [email protected] 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: [email protected] https://theketovegan.podbean.com/

Hello, wonderful listeners of 'The Keto Vegan' podcast! Today, your host Rachel is bringing you a quick and delightful episode that's sure to satisfy your cravings for a crunchy, flavourful snack. Get ready to embark on a culinary adventure as Rachel guides you through the art of crafting the perfect Seed Crackers. These little delights are not only a breeze to make but also align seamlessly with the keto and vegan lifestyles. If you've been yearning for that satisfying crunch while staying true to your dietary choices, these crackers are a game-changer. Packed with nutrient-rich seeds, they not only tantalize your taste buds but also offer a boost of fibre, contributing to your overall well-being. So, grab your apron and join Rachel in this short and sweet episode as she shares the secrets to creating these delectable, guilt-free Seed Crackers that will elevate your keto vegan snacking experience!   Ingredients: For nutritional information see ‘Valuable Resources’ below. 1⁄3 cup almond flour 1 1⁄3 cup seeds 1 tablespoon ground psyllium husk powder (link below) 1 teaspoon salt 4 tablespoons melted coconut oil 1 cup boiling water Instructions Preheat the oven to 300°F (150°C). Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together. Place the mix/dough on a baking sheet lined with parchment paper. What I use is very similar to Bake-O-Glide (link below) and NOTHING sticks to it – it is so useful and I highly recommend it.  Cut it into the size pieces you want and it lasts for years. Spread out with the back of a metal spoon (or something that the mix doesn’t stick to). Bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end. Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces and use with Philadelphia cream cheese and my onion marmalade [episode #19] – it’s scrummy. Valuable Resources Ground psyllium husk powder https://amzn.to/47r4Igm Bake-O-glide https://amzn.to/3QwCrOJ 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 Food fat per 100g carbs per 100g protein per 100g Fibre per 100g Chia seeds 25 3.5 21.8 33.7 Flaxseed 40 4.5 22 24 Shelled Hemp seeds 46.3 3.5 32.8 5.4 pumpkin seeds 45.8 9.3 25 5.3 Sunflower seeds 47.5 14.15 30.3 9.8 hulled sesame seeds 58 0.9 18   ground almonds 55.8 6.9 24.6 6.2 Psyllium Husk   <0.2 0.9 85 Coconut Oil 99.8 <0.5 <0.5     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: [email protected] https://theketovegan.podbean.com/  

Hello, wonderful listeners of 'The Keto Vegan' podcast! Today, your host Rachel is bringing you a quick and delightful episode that's sure to satisfy your cravings for a crunchy, flavourful snack. Get ready to embark on a culinary adventure as Rachel guides you through the art of crafting the perfect Seed Crackers. These little delights are not only a breeze to make but also align seamlessly with the keto and vegan lifestyles. If you've been yearning for that satisfying crunch while staying true to your dietary choices, these crackers are a game-changer. Packed with nutrient-rich seeds, they not only tantalize your taste buds but also offer a boost of fibre, contributing to your overall well-being. So, grab your apron and join Rachel in this short and sweet episode as she shares the secrets to creating these delectable, guilt-free Seed Crackers that will elevate your keto vegan snacking experience!   Ingredients: For nutritional information see ‘Valuable Resources’ below. 1⁄3 cup almond flour 1 1⁄3 cup seeds 1 tablespoon ground psyllium husk powder (link below) 1 teaspoon salt 4 tablespoons melted coconut oil 1 cup boiling water Instructions Preheat the oven to 300°F (150°C). Mix all dry ingredients in a bowl. Add boiling water and oil. Mix together. Place the mix/dough on a baking sheet lined with parchment paper. What I use is very similar to Bake-O-Glide (link below) and NOTHING sticks to it – it is so useful and I highly recommend it.  Cut it into the size pieces you want and it lasts for years. Spread out with the back of a metal spoon (or something that the mix doesn’t stick to). Bake on the lower rack for about 40-45 minutes, check occasionally. Seeds are heat sensitive so pay close attention towards the end. Turn off the oven and leave the crackers to dry in the oven. Once dried and cool, break into pieces and use with Philadelphia cream cheese and my onion marmalade [episode #19] – it’s scrummy.   Valuable Resources Ground psyllium husk powder https://amzn.to/47r4Igm Bake-O-glide https://amzn.to/3QwCrOJ 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 Food fat per 100g carbs per 100g protein per 100g Fibre per 100g Chia seeds 25 3.5 21.8 33.7 Flaxseed 40 4.5 22 24 Shelled Hemp seeds 46.3 3.5 32.8 5.4 pumpkin seeds 45.8 9.3 25 5.3 Sunflower seeds 47.5 14.15 30.3 9.8 hulled sesame seeds 58 0.9 18   ground almonds 55.8 6.9 24.6 6.2 Psyllium Husk   <0.2 0.9 85 Coconut Oil 99.8 <0.5 <0.5     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: [email protected] https://theketovegan.podbean.com/

Welcome to a brand-new episode of 'The Keto Vegan,' the podcast that explores the fascinating world of plant-based, low-carb living. Today, your host, Rachel, is about to take you on a thought-provoking journey into the realm of vegan documentaries. These films have the power to ignite change, challenge perspectives, and shed light on the different facets of veganism. In this episode, Rachel delves into the world of vegan documentaries, sharing her insights, favourites, and recommendations. From documentaries that tackle the health benefits of a plant-based diet to those that explore the ethical and environmental aspects, Rachel will guide you through a diverse array of films that have made a significant impact on the vegan community. So, whether you're a seasoned vegan, a curious newcomer, or simply interested in the world of plant-based living, this episode promises to be an enlightening exploration of documentaries that inspire, educate, and entertain. Documentaries Discussed: Cowspiracy: The Sustainability Secret The Game Changers Unity Seaspiracy What The Health Forks Over Knives Dominion Earthlings Black Fish Maximum Tolerated Dose Valuable Resources https://veganliftz.com/best-vegan-documentaries/ https://www.cowspiracy.com/facts Earthlings film – watch here: https://www.youtube.com/watch?v=3XrY2TP0ZyU https://maximumtolerateddose.vhx.tv/ 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: [email protected] https://theketovegan.podbean.com/

Welcome to a brand-new episode of 'The Keto Vegan,' the podcast that explores the fascinating world of plant-based, low-carb living. Today, your host, Rachel, is about to take you on a thought-provoking journey into the realm of vegan documentaries. These films have the power to ignite change, challenge perspectives, and shed light on the different facets of veganism. In this episode, Rachel delves into the world of vegan documentaries, sharing her insights, favourites, and recommendations. From documentaries that tackle the health benefits of a plant-based diet to those that explore the ethical and environmental aspects, Rachel will guide you through a diverse array of films that have made a significant impact on the vegan community. So, whether you're a seasoned vegan, a curious newcomer, or simply interested in the world of plant-based living, this episode promises to be an enlightening exploration of documentaries that inspire, educate, and entertain. Documentaries Discussed: Cowspiracy: The Sustainability Secret The Game Changers Unity Seaspiracy What The Health Forks Over Knives Dominion Earthlings Black Fish Maximum Tolerated Dose Valuable Resources https://veganliftz.com/best-vegan-documentaries/ https://www.cowspiracy.com/facts Earthlings film – watch here: https://www.youtube.com/watch?v=3XrY2TP0ZyU https://maximumtolerateddose.vhx.tv/ 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: [email protected] https://theketovegan.podbean.com/

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: [email protected] https://theketovegan.podbean.com/

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 Bio Dyane 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: [email protected] https://theketovegan.podbean.com/  

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: [email protected] https://theketovegan.podbean.com/  

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: [email protected] https://theketovegan.podbean.com/

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: [email protected] https://theketovegan.podbean.com/

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: [email protected] https://theketovegan.podbean.com/

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: [email protected] https://theketovegan.podbean.com/  

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: [email protected] https://theketovegan.podbean.com/

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: [email protected] https://theketovegan.podbean.com/

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: [email protected] https://theketovegan.podbean.com/

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: [email protected] https://theketovegan.podbean.com/ WhatsApp: 07463 877298

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: [email protected] https://theketovegan.podbean.com/ WhatsApp: 07463 877298

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: [email protected] https://theketovegan.podbean.com/

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: [email protected] https://theketovegan.podbean.com/

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: [email protected]

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: [email protected]

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: [email protected]

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

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

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: [email protected]

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: [email protected]

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: [email protected]

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: [email protected]

Rachel divulges her delightful recipe for delectable stuffed aubergines. With a medley of ingredients like vibrant red spring onions, zesty chili, aromatic garlic, savoury tomato paste, and plant-based mince, she creates a symphony of flavours. Infusing a touch of barbecue seasoning and the richness of smoked olive oil, Rachel expertly crafts a tantalizing taste profile. She warmly leads listeners through the step-by-step preparation, from artfully coring the aubergines to their aromatic oven-baking. While humbly acknowledging her non-professional culinary status, Rachel welcomes invaluable insights or critiques from seasoned chefs. KEY TAKEAWAYS The recipe for stuffed aubergines includes ingredients such as aubergines, red spring onions, chilli, garlic granules, tomato paste, and plant-based mince. The aubergines are coated in smoked olive oil and baked in the oven for 15-20 minutes. Cream cheese is added to the filling for a hot and spicy yet soothing flavour. The stuffed aubergines are topped with spring onions and can be served as a keto-friendly meal option. BEST MOMENTS "Today I'm going to make some stuffed aubergines. I have got four aubergines, that means it's four meals, some red spring onions that were reduced at Sainsbury's, love a bargain." "I'm going to add another tub of the free from Sainsbury's cream cheese because I'm wanting it to be hot and spicy but just a little bit soothing as well." "What's great with these things and life is that if you've got stuff left over, put it in a pot and you can eat it whenever. You don't have to throw anything away. I hate waste." "Here they are straight out of the oven. They had just under 20 minutes which is about right." "Nice, crispy, cheesy topping would be lovely. But we can't at the moment if we're being strict keto." VALUABLE RESOURCES Nutritional Count Per Portion One portion is half an aubergine.  The total carbs for this is 7g, total fat is 12.2g and total protein is 14.5g.  If you want to increase the fat add a nice dollop of Hellmanns' Vegan Mayonnaise.  You can buy a catering tub here: https://amzn.to/47tbPWr   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: [email protected]

In this episode of The Keto Vegan, Rachel interviews Antonia, a mother and vegan advocate. They discuss Antonia's journey to veganism, including her trigger and how her family and friends coped with her decision. Antonia also shares her experience with keto veganism and offers a recipe for a delicious vegan quiche. KEY TAKEAWAY Antonia's decision to become vegan was triggered by watching the documentary "Cowspiracy" and realising the impact of animal agriculture on the planet and animal welfare. Antonia faced challenges in sharing her vegan lifestyle with friends and family, experiencing resistance and even losing some relationships. Antonia finds joy and connection through deep and enriching relationships with other women, as well as moments of connection with strangers. Antonia believes in the importance of secure attachment in infancy and sees it as a key factor in creating a healthier and more compassionate society. Antonia is involved in climate activism and runs a climate resilience centre, providing support and resources for individuals and families interested in taking action on climate change. BEST MOMENTS "I watched the Unity documentary and it broke my heart. I can't eat animals or dairy anymore." "I found out Worthing had just set up a climate emergency centre. I was really pleased. So, I plodded on down there and said, "How can I help?" "I've made so many mistakes in my communication and I have damaged things. If I could go back in time, I'd do it so differently." "I value enriching relationships in my life. Long walks and deep conversations with friends about the real things that matter bring me joy." "I feel loved when I connect to a human being, whether it's someone I'm really close to or a stranger. Those moments of deep connection give me hope for the future." GUEST BIO Antonia ardently champions veganism, animal rights, and climate activism. Prompted by "Cowspiracy," she swiftly adopted a vegan lifestyle, her husband and kids following suit. Beyond personal commitment, Antonia's mission extends to raising awareness about animal agriculture's ecological and ethical impact. Actively engaged in climate and animal rights groups, she notably contributes to the Crew Climate Resilience Centre in Worthing. Renowned for her empathetic approach, Antonia educates rather than preaches, sharing her culinary finesse with delectable vegan creations like her renowned quiche. Through profound discussions, she uncovers joy and connection, firmly believing in humanity's potential to enact positive change.   VALUABLE RESOURCES www.parentsforfuture.org.uk www.worthingcrew.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: [email protected]

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: [email protected]

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: [email protected]

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: [email protected]

Rachel divulges her delightful recipe for delectable stuffed aubergines. With a medley of ingredients like vibrant red spring onions, zesty chili, aromatic garlic, savoury tomato paste, and plant-based mince, she creates a symphony of flavours. Infusing a touch of barbecue seasoning and the richness of smoked olive oil, Rachel expertly crafts a tantalizing taste profile. She warmly leads listeners through the step-by-step preparation, from artfully coring the aubergines to their aromatic oven-baking. While humbly acknowledging her non-professional culinary status, Rachel welcomes invaluable insights or critiques from seasoned chefs. KEY TAKEAWAYS The recipe for stuffed aubergines includes ingredients such as aubergines, red spring onions, chilli, garlic granules, tomato paste, and plant-based mince. The aubergines are coated in smoked olive oil and baked in the oven for 15-20 minutes. Cream cheese is added to the filling for a hot and spicy yet soothing flavour. The stuffed aubergines are topped with spring onions and can be served as a keto-friendly meal option. BEST MOMENTS "Today I'm going to make some stuffed aubergines. I have got four aubergines, that means it's four meals, some red spring onions that were reduced at Sainsbury's, love a bargain." "I'm going to add another tub of the free from Sainsbury's cream cheese because I'm wanting it to be hot and spicy but just a little bit soothing as well." "What's great with these things and life is that if you've got stuff left over, put it in a pot and you can eat it whenever. You don't have to throw anything away. I hate waste." "Here they are straight out of the oven. They had just under 20 minutes which is about right." "Nice, crispy, cheesy topping would be lovely. But we can't at the moment if we're being strict keto." VALUABLE RESOURCES Nutritional Count Per Portion One portion is half an aubergine.  The total carbs for this is 7g, total fat is 12.2g and total protein is 14.5g.  If you want to increase the fat add a nice dollop of Hellmanns' Vegan Mayonnaise.  You can buy a catering tub here: https://amzn.to/47tbPWr   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: [email protected]

In this episode of The Keto Vegan, Rachel interviews Antonia, a mother and vegan advocate. They discuss Antonia's journey to veganism, including her trigger and how her family and friends coped with her decision. Antonia also shares her experience with keto veganism and offers a recipe for a delicious vegan quiche. KEY TAKEAWAY Antonia's decision to become vegan was triggered by watching the documentary "Cowspiracy" and realising the impact of animal agriculture on the planet and animal welfare. Antonia faced challenges in sharing her vegan lifestyle with friends and family, experiencing resistance and even losing some relationships. Antonia finds joy and connection through deep and enriching relationships with other women, as well as moments of connection with strangers. Antonia believes in the importance of secure attachment in infancy and sees it as a key factor in creating a healthier and more compassionate society. Antonia is involved in climate activism and runs a climate resilience centre, providing support and resources for individuals and families interested in taking action on climate change. BEST MOMENTS "I watched the Unity documentary and it broke my heart. I can't eat animals or dairy anymore." "I found out Worthing had just set up a climate emergency centre. I was really pleased. So, I plodded on down there and said, "How can I help?" "I've made so many mistakes in my communication and I have damaged things. If I could go back in time, I'd do it so differently." "I value enriching relationships in my life. Long walks and deep conversations with friends about the real things that matter bring me joy." "I feel loved when I connect to a human being, whether it's someone I'm really close to or a stranger. Those moments of deep connection give me hope for the future." GUEST BIO Antonia ardently champions veganism, animal rights, and climate activism. Prompted by "Cowspiracy," she swiftly adopted a vegan lifestyle, her husband and kids following suit. Beyond personal commitment, Antonia's mission extends to raising awareness about animal agriculture's ecological and ethical impact. Actively engaged in climate and animal rights groups, she notably contributes to the Crew Climate Resilience Centre in Worthing. Renowned for her empathetic approach, Antonia educates rather than preaches, sharing her culinary finesse with delectable vegan creations like her renowned quiche. Through profound discussions, she uncovers joy and connection, firmly believing in humanity's potential to enact positive change.   VALUABLE RESOURCES www.parentsforfuture.org.uk www.worthingcrew.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: [email protected]