My third awesome day in a row.
A short 30 minute morning walk through ‘Queen’s Park’ to say hello to the squirrels and see the next generation of swans getting older. They have grown so fast…
Today is rather gray. Yesterday was cold with brilliant sunshine, and of course, as you know if you read my update below, we had a little snow which reminded me of my 9 years in Canada. The difference with winter snow in the South of England is that unless you are at elevation, if we get any snow it tends to stop at 1/2 inch. In Canada of course, there were times when I wondered if it would ever stop snowing and every winter we could expect a few severe storms which would deposit a couple of feet of snow.
Maybe the snow was the catalyst to get me out of the front door again. Whatever it was I’m so glad I did as it has done me the world of good and I’m already feeling happier.
I’ve decided to do Veganuary for the first time ever. A bit of a back story that may or may not interest you but about 9 years ago I decided to give veganism a try. It had a very positive impact on my health for a while as I mostly ate wholefoods, plant-based so processed foods were minimal. Moving back to the UK, it became easier for me to occasionally allow dairy and egg back into my life and I’ve been vegetarian now for several years but I’ve always hankered to return to what feels better for me, in my heart. So in January I’m am making an effort to return to my roots by converting back over step by step.
Yesterday I made an amazing vegan chilli, I took a few snaps with my phone and shared them on my Instagram with the recipe. Whether you eat meat or not, this is REALLY tasty and very high in protein and fibre and slow release carbs. If you click on the photos below you can see the details clearer. The only thing I omitted to say was that I also added a low salt veggie stock cube and some extra hot water.
I’m still aiming to have the Pandemic Pantry cook book out this weekend, I’ll keep you updated.
Have a lovely Sunday,