I’m having to eat a LOT but I completed another day of rationing! I’ve lived long term on rations several times before so I know still eating a lot during the first couple of weeks of converting to a WW2 ration book diet is normal for me. As I eat more nutritious, homemade foods and less “Ultra Processed Foods” (UPF’s) my appetite begins to level out and my portion sizes become normalised.

I was off work today as I had an incredibly busy day with personal stuff that needed to get done ASAP BUT I still managed to stick to MOST of my planned menu. Here is how it went…

Breakfast

YET AGAIN, yes you’ve guess it, PORRIDGE! Alas, no leftover tinned peaches to mix in with it as greedy guts here ate it all up for supper on Tuesday!

Lunch

I had no time for making a potato salad so a very simple sandwich was order of the day which was literally my using my ham ration (I used a delicious fake meat ham made by Richmond’s) and some sweet pickle. I didn’t eat much for lunch as I was too busy.

Dinner

It was late by the time we had dinner but it was worth the effort and eating late. I made a delicious “Leek Tart” again from “Vegetables for Victory” by Ambrose Heath. I will add the full, step-by-step recipe to the blog soon (I’m on catch up!).

Because I was so hungry I ate HALF THE TART (with a salad). For anyone that knows about pastry, that’s a lot of fat and calories but that’s what I get for having a light lunch and running around all day building up an appetite!

My eldest ate a quarter of the tart and I saved the last quarter for Thursdays lunch.

Supper

I know I nibbled on stuff but I can’t remember what! It would have been ration based so was likely some bread and butter! I try and take photos of everything I eat to remind me what I’m putting in my mouth.

Calories for the day = 1800 ish

Cost of food eaten for the day = £1.80 ish

C xxxx

Oh golly gumdrops! Pea Cakes (actually Potato and Green Pea Cakes) are delicious! I made them on “Back to Rationing Day 2” and promised I’d drop the recipe on the blog so here it is!

The KEY to the deliciousness (in my humble opinion) is including some onion and left over meat (I had a bit of vegan sausage and mince) and the browning on each side of the pattie. That forms a tasty crust and I simply LOVED these!

I never weighed the ingredients (I rarely do) but threw in what I had which was..

Ingredients

• 1 ish cup of cooked frozen peas
• 4 or 5 medium potatoes mashed with margarine, salt and pepper
• leftover meat (I used one cooked vegan sausage chopped and a cup full of cooked mince)
• 1 onion chopped and fried
• salt, pepper and herbs of preference
• margarine for frying

This made around 10 small patties, I shared my panful with my eldest and had leftovers for the next day which I was so excited about!!!

Each pattie fried was around 100 calories and cost about 20 p each

Enjoy!

C xxxx

The People Who Gave us Today, by Tomos Roberts.

Across the ports of Southern England,
as nightfall fell some stopped to pray,
a monumental operations eve,
was 80 years ago today.

They watched and waited for their window,
calculated tides and tempestuous weather,
and as Normandy slept the stage was set,
for a day that would change the world forever.

The paratroopers prepared for their perilous passage,
the Royal Air Force soared toward enemy lines,
and a naval fleet of a scale unrivalled,
traversed a channel chocked with mines.

And soldiers most barely in their 20s,
armed with fortitude so few acquire,
faced with a fate we just can’t fathom,
each charged head first in that fire.

For a second contemplate that courage,
that sacrifice so void of self,
to give your life to foster freedom,
for the benefit of someone else.

When the longest day was finally finished,
and they’d seized a foothold on that ground,
because of all who bravely bore that burden,
the Atlantic wall came crashing down.

That’s why we dwell on D-Day decades later,
why we mark such days from history,
why we honour those that were dealt that duty,
and protect their lasting legacy.

Why we gather together to give recognition,
it’s a promise, a vow that will not cease to show,
gratitude for the lives and the future they fought for,
in a safety and freedom that they’ll never know.

It’s why we teach each fresh new generation,
to stay connected in one common way,
and as long as their stories are never forgotten,
we’ll remember the people who gave us today

C xxx

I did it! Another day successfully navigating WW2 rationing and not succumbing to junk food! I’ve LOVED the food I’ve eaten today and I don’t feel guilty at all for consuming 1700 kcals, as in the wartime spirit I also moved more and walked a couple of miles today, too and from work!

Breakfast

I started off once again with porridge as per yesterday which was 50g of dried rolled oats and a teaspoon of flaxseed cooked in water with a splash of milk and a teaspoon of sugar! Calorie wise this is around 250 calories that includes the milk in my cup of tea too! Cost of breakfast (not including tea) = 15p

Lunch

I was sooooo excited to have leftover Parsnip Pie for lunch and I served that with Haricot Beans a la Bretonne from “Vegetables for Victory” by Ambrose Heath. Calories for lunch = 500 cals, cost was around 75p.

Dinner

For dinner I used another recipe from Ambrose Heath’s book. This time for Potato and Pea Cakes. These were absolutely LOVELY and I promise to do a full post on the recipe tomorrow! I was so short of time that I just ended up having 4 of the “pea cakes” and nothing else with them. It had been a long day at work and my knees and legs were hurting and felt heavy (but that is because I’m walking every single day to work again now!) so I just wanted to FLOLLOP! I feel blessed walking in Nike’s to work instead of 1940s Oxford shoes, I bet women’s feet hurt during the war! Calories for dinner = 700 and cost was around 80p

Supper

I had my dessert for supper. I had peaches in juice, from a can. I’ve kind of avoided canned foods (apart from beans) for quite a long time but the convenience of a can of peaches (I made a little hot custard too!) was just lovely. The peaches were from my war-store (I have a cupboard under the stairs where I have pre-war, squirrelled some items away) and not from my points ration, goodness me, if I’d bought them on my points ration I’d have used 1/2 of them up! Tinned peaches would have used up 8 of my points! (we have a monthly allowance of 16-24 points- it varies). Having the whole can of peaches was FAR TOO GREEDY so this won’t be happening again! Calories for supper = 250 cals and cost was £1.20

Total calories for the day 1700 including milk in tea

Total cost of food for the day £2.90 (an expensive day – I must do better!)

Lots of love, C xxxx

Well I did it! I’ve been struggling with portion sizes but mostly evening junk food, so I am THRILLED that I managed to “Go Back to Rationing” yesterday and successfully completed my 1st day.

Breakfast

I almost forgot how little tea was available in the typical weekly British WW2 ration! Three flat teaspoons of loose leaf makes a whole pot of tea which is about 3 mugs and THAT IS IT!!! My weekly ration is around 20 teaspoons of tea. Not a lot and for some reason, anytime I’m back on rationing, I want to drink LOADS of tea. It is like I am possessed with the spirit of Mrs Doyle from Father Ted.

Luckily, I do have the perks of working from the office Mon-Fri mornings (and I work from home the afternoons). During those mornings I drink another 3 mugs of tea or coffee making the most of the canteen (our works kitchen).

With my pot of tea on the go I am also back to enjoying porridge for breakfast! I’m rationing it out at 50g/1.7 oz dried weight of porridge oats plus a teaspoon of milled flaxseed for good luck! I mix it with water and a splash of milk (3 pints doesn’t go far!!). I actually also added in a teaspoon of sugar. Couldn’t resist. I wanted to feel naughty!

Lunch

For lunch basically threw all the salad stuff I could into a bowl with beans for protein. I had romaine lettuce, cucumber, spring onions, a little bit of tomato, parsley and beetroot plus salad cream. I also had a slice of bread with margarine. I felt pretty hungry and ate every single bit! The rest of the beans I am using tomorrow. (I used a tin of beans from my store, as months go on I’ll be having to cook all my beans from scratch I think!)

Dinner

Honestly, by dinner time I felt like I hadn’t eaten in 2 days! I must have been nibbling a LOT between meals without realising it before! I’m purposely trying NOT to eat inbetween meals. Luckily, yesterday I made a Parsnip Pie so all I had to do was heat it up in those lovely modern things we call microwaves! I guess if it had been 1940 I’d have had to put the plate over the top of a saucepan of boiling water or put the pie back in the oven.

To accompany the Parsnip Pie, I made creamed cabbage! I found the recipe in Ambrose Heaths “Vegetables for Victory” but rather than make a sauce I used up some of the thick “Peasant Soup” I made at the weekend to braise it in. I added extra salt and pepper and some parsley and it was filling and delicious!

Supper

Once again, my stomach started rumbling around 8pm so I succumbed to a slice of bread and raspberry jam, AND a date from my rationing cupboard. I also rehydrated the used tea leaves in the teapot and squeezed a rather weak looking mug of tea out of the pot to take to bed with me.

My calories for the day? Around 1940, yes 1940, that is true and it is also true that 1940 calories was what the Ministry of Food felt the average sized woman/housewife would need every day to sustain her weight.

Funny that, C xxxx

Rationing starts tomorrow! I got a head start by making some Peasant Soup from the WW2 cook book “Vegetables for Victory” by Ambrose Heath AND I made another Parsnip Pie as that is what I’ll be eating for my main meal tomorrow!

The Peasant Soup is very simple and economical as you’d expect! I halved the ingredients below and this made 3 portions of thick, tasty soup. I’ve enjoyed a portion today and I will use the rest up this week.

Peasant Soup Ingredients

• 2 carrots
• 2 onions
• 2 leeks
• 2 tomatoes
• 2 potatoes
• 1 small turnip
• Parsley
• 1 clove
• Margarine
• Salt and pepper
• Water

Method

Slice up two carrots, two onions, two leeks, two tomatoes. two potatoes and a small turnip. Stew them in a little margarine. ad then add a few sprigs of parsley, a clove, salt, pepper and enough hot water which, after boiling for about an hour, will be reduced to the amount of soup you will need.

When the vegetables are cooked, rub the soup through a sieve, and serve it as it is, or bind it, if you would rather, with the equivalent of half an egg in dried egg powder moistened with a little of the soup or with stock.

Makes 6 generous portions (cost around 20p per serving)

C xxxx

So it all starts on Monday 3rd of June. Back to rationing with a TWIST! I’ve lived on 100% authentic WW2 rations long term several times in my past and last year I managed 10 months (and lost 70 lbs). Each and every time I lost weight and became healthier, EVERY SINGLE TIME! (but as soon as I went back to normal life I started gaining the weight back). So basically this has taught me that I have to be prepared to live on rations for even longer!

BUT that is easier said than done! Trust me, unless you’ve done it yourself, living in a modern world and living on rations for months on end isn’t easy. It gets to a stage where you really miss all the veggies and fruits you used to absolutely love and this can gnaw away at you, making the experience less enjoyable than it could be (Rationing enjoyable? Trust me, if it’s making you feel healthier, lose weight and save money, you begin to feel happier so rationing becomes strangely enjoyable).

Here is what happened to my health last year after living on WW2 rations for 6 months…

So going forward I’m going to live my life on rations (with a TWIST) until I get to my goal of weighing under 200 lbs and possibly this will be my way of life for the rest of my life to maintain it.

What is the TWIST?

1. While most of the fruit and vegetables I’ll be eating will be what was available in the 1940s as I’m recreating authentic WW2 recipes from cookery books from the time, if I’m craving that avocado, that banana or that orange or out of season asparagus, I’m damn well going to have it NO GUILT! This is about health and sustainability. Good health and joy are vital to sustainability long-term!
2. Saturday night, modern recipe night! I LOVE modern recipes, we are talking smoothie bowls, nice cream, homemade vegan pizza, hummus, vegan greek yogurt, spaghetti bolognese! Saturday night, is movie night with my eldest daughter. I won’t be pigging out on ultra processed modern snack foods but WILL enjoy that one meal a week where we enjoy modern cuisine!
3. Vegan alternatives to meat. Most weeks I’ll be using vegan mince/tvp/sausages/tofu/ham slices as my meat ration so I am able to recreate WW2 recipes. I’ll have to use these sparingly and make smaller versions of the recipes in books. While most of these are essentially ultra processed foods, I’m having minimum quantities when you balance it with the bulk of most of the food I will be eating. That is how I’m going to start anyway, who knows, I might slowly cut out all UPF’s and use wholefoods alternatives eventually but not just yet! I’ll ease myself into that….

Weekly ration for 1 adult

• Bacon & Ham 4 oz
• Meat to the value of 1 shilling and sixpence (around about 1 lb minced beef or a couple of chops)
• Butter 2 oz
• Cheese 2 oz (8 oz and then increased to 12 oz in Dec 1941 for vegetarians if they relinquished their meat ration. Additionally agricultural workers and other similar workers were given this extra allowance too on top of their normal ration)
• Margarine 4 oz
• Cooking fat 4 oz
• Milk 3 pints
• Sugar 8 oz
• Preserves 1 lb every 2 months
• Tea 2 oz
• Eggs 1 fresh egg per week
• Sweets/Candy 12 oz every 4 weeks

In addition to this a points system was put in place which limited your purchase of tinned or imported goods. 16 points were available in your ration book for every 4 weeks and that 16 points would enable you to purchase for instance, 1 can of tinned fish or 2lbs of dried fruit or 8 lbs of split peas.

What am I going to eat during my first week?

I’ll share my planned menu below again. I will try and stick to this. The most challenging thing is time especially after a long day at work but needs must so I’m willing to put in the effort but also use leftovers regularly too!

I’m looking forward to sharing everything with you here and on my YouTube channel during my journey once again. It’s like RINSE AND REPEAT here but I KNOW I’m on the right track, I know this resonates with me and my body and I’ll keep at it.

Hope you’ll join me, C xxxx

PS: Join our Facebook group here! Rationers from all over the world!