and what a year 2020 has been so far! One of the benefits of all this is that I’ve had more time to cook, bake and generally be in the kitchen. Along with many other people I now have a sourdough starter which I’m putting to good use with lots of delicious baked goods! As an IBS sufferer I find that sourdough is a lot kinder to my stomach, as are other home baked recipes – you’re in control and you know exactly what’s going into things.
Late in 2019 I decided to become vegetarian for many reasons, one of the benefits has been the change to my IBS symptoms, I’ve felt lighter, less bloated and felt like I’ve digested food better. That’s not to say I haven’t had the odd relapse (hello Mum’s Christmas dinner), but that’s ok, I don’t want to be too restrictive about what I’m eating. I’m trying to be more intuitive about what I eat (I highly recommend Laura Thomas PhD – Just Eat it and Eve Simmons and Laura Dennison – Eat it Anyway ), more mindful and above all enjoy and explore all the lovely food that’s out there.
With that in mind, I’m back to blogging my recipes and sharing my thoughts and love of food with you. Its taken a while to get used to cooking primarily with vegetables, I’ve always eaten a varied diet but without relying on meat or fish its taken a while to hone how things taste. You need to consider layering of flavours, use of stock as you’re not using bacon, or chorizo as an example to add a layer of warmth, depth and saltiness. And I’m still struggling with Tofu… it either works or its blandest thing on earth!
So here goes… enjoy!
palmernoms 