Hello guys! How is everyone doing?
We are back with another great interview! Today’s guest in our Why Vegan category is Conny @plantbased_food_and_travel. She has 154,000 followers on Instagram. You can find some more info about her on http://www.simplyconny.com/about-me/
I love her food and photography, and it was really nice contacting her on that beautiful topic.
I am very happy to share her words with you – here we go!
I became vegan in January 2014 and it was a decision from one day to the other because of health reasons.
I suffered from a lot of food intolerances in combination with strong health issues and symptoms as a result of an eating disorder in combination with stress and a very strict low carb diet over a very long time.
In the beginning of 2014 I went vegan in search of a cure. The doctor I saw recommended I stop my low carb diet consisting of mostly meat, eggs and dairy and begin implementing more carbs and veggies. So that´s what I did, immediately, I went completely vegan.
As you can see in my answer from the first question my decision was based purely on selfish reasons. I just wanted to be healthy again so I gave it a try.
I began to educate myself about veganism, about it´s diet and lifestyle. I searched for recipe ideas that wouldn’t trigger my intolerances, I started to watch documentaries , YouTube videos and reading lots of books on the subject. After a short time the ethical aspect of being vegan got more and more important to me, I realized the advantages for the environment, the animals and all humans on this planet.
With my new eating habits I implemented a lot more fruits, vegetables, healthy fats and especially carbs in my diet. I started to concentrate more on what I was putting into my body, focusing on good quality foods that would support my goal to make me feel good again, and it worked. I´m still not completely healed but it helped me a lot to get on the right track and to nourish my body with all the nutrients it needs. I feel so much more free mentally with eating and I´m completely cured from my eating disorder.
Going vegan changed my life completely, it was the best decision I´ve ever made and I´m sure that it can help so many more people to feel better!
It´s such a good feeling to know that the lifestyle you live is a good one without harming yourself and the planet.
Try making the change step by step and get as much information as possible. Educate yourself in advance and try to find your own way afterwards.
There are so many different ways to eat a vegan diet like rawtill4, high carb low fat, starch solution etc. What works for others does not mean it works for you. Just give your body time to get used to the new eating habits. It can take a while and that’s ok.
If it is hard for you to cut out all animal products at the same time start with one part: meat in week 1. Go on with fish in week 2, milk products in week 3 and eggs in week 4. In this way it is much easier for some people to not give up.
Give it a try and you will never regret it 🙂
The recipe that she wants to share with us is:
The best gluten-free belgian waffles (vegan, low histamine) with carob sauce
Preparation time: approx. 40 minutes
Ingredients for 4 belgian waffles:
1 cup rice flour (120g)
1/2 cup tapioca starch (50g) or another starch of your choice
1/4 cup coconut flour (25g)
1 tsp ground flaxseeds or chia seeds
1 1/2 tsp baking powder
2 tsp coconut blossom sugar
1 tsp ground vanilla or vanilla extract
1/2 cup coconut milk (full fat) (120ml)
3/4 cup water (180ml)
2 tsp coconut blossom syrup or an alternative sweetener
1 tbsp coconut oil (melted)
1 pinch of salt
Ingredients for Carob Sauce:
4 Medjoul dates
2 tbsp carob powder
6 tbsp water
1: Place the dry ingredients in a bowl (rice flour, starch, coconut flour, linseed, baking powder, coconut sugar, ground vanilla) and mix well
2: Add coconut milk, water, coconut blossom syrup and melted coconut oil to a separate bowl and whisk
3: Add the liquid to the dry ingredients and mix with a spoon. The dough remains relatively thick. Place aside and let it rest for some minutes
4: Preheat the waffle iron, pour in some coconut oil and add 1/3 cup batter (3 tbsp) per side, close the lid and bake for about 4 minutes. The time varies depending on the waffle iron
5: In the meantime quarter the dates ,put them together with water and carob powder in a blender and mix thoroughly.
6: Remove the finished wafers and allow them to cool, so that they get crispy on the outside
7: Garnish with fruit of your choice and carob sauce
Thanks for being with us, see you soon!
Thank you Conny, for being part of our new adventure!