PART ONE

It’s been hard coming back to this space and find the right words to explain these past months.
Many things have changed since my last post.

My full time job has been demanding more time and effort, I moved into a new apartment and last but not least my diet has changed dramatically.

Work has been mentally and physically hard. As you know, I am a Creative Designer in the advertising industry and sometimes things can get wild. One day you have a normal day and the day after you are stuck in the office until 11pm. In days like these, it’s hard stay focused and healthy. And it is even harder sitting in front a computer to write recipes after a long day spent at work.

Moving into the new apartment is actually been a positive change. We really wanted to move closer to the beach and enjoy a less stressful life, far away from the city. But I am a creature of habits and it takes time for me to find my routine. I built my life in Sydney around Potts Point. I learnt where to go when I needed something and I have got used to it. In the new suburb, I had to get used to everything again, because everything was new. You might think ‘and so?! Everyone does it’… well for me this is something that has really impacted my days. In somehow I felt lost. And just recently I have started to fight this feeling and build my new routine.

When you are trying to get your life together is hard keeping your diet under control.

As you know, when I have started this blog I was following a plant based diet. My meals were packed with vegetables, seeds, beans, fruits and lots of fatty/nutty treats. Everything was amazing until I have been diagnosed with IBS (Irritable bowel syndrome) and I had to cut more foods off my diet. Things like beans, vegetables and pretty much every kind of fruits was causing me pain, cramps, bloating etc.

The first weeks, after finding out about the IBS, I tried to live off the few foods left that I was still able to enjoy. But then mind and body have started to give up. I was depriving my body of everything and it was becoming an impossible lifestyle to keep up.

Here is when I have decided to reintroduce animal products into my diet to ensure enough nutrients to my body: the right amount of protein, fat and carbs. And since that day, my gut has improved significantly.

In the last weeks I have also reintroduced different foods that I believe I am intolerant to. I want to test my stomach and see how really intolerant I am to these foods. I have also got myself a leaky gut test that I will do in order to answer all the questions that I have regarding my intolerances and gut problems.

The diet that I am following nowadays is still really healthy but it’s not longer just plant based.
From now on you will see more recipes that include animal products as well.

I’ll keep writing about my story in the next post. Stay tuned!
Meanwhile I leave you with this still plant based walnuts and carrot cake that has been the star of my last social events!

Enjoy!

Walnuts and Carrot Cake with Coconut Frosting

SERVE: MAKES 9 SLICES

GRAIN FREE, GLUTEN FREE, DAIRY FREE, VEGAN, YEAST FREE

Ingredients

Dry ingrediets
160gr buckwheat flour
50gr corn flour
33gr coconut flour
45gr ground walnuts
1 1/2 tsp baking powder
1/2 baking soda
1 tsp cinnamon powder
1/2 tsp ginger powder

Wet ingredients
375gr grated carrots
160ml coconut milk
160ml rice syrup
28gr melted coconut oil
2 tbsp chia seeds (+ 6 tbsp water)

Frosting
70gr icing sugar
21gr coconut milk canned
1 tbsp lemon juice

Topping
20gr walnuts

Instructions

Mix the chia seeds with water and set aside for 5 minutes.
Meanwhile combine all dry ingredients in a big bowl.

Add all wet ingredients into the dry ingredients and stir until well combined.

Put the mixture in a mold lined with parchment paper.
Bake for 40 minutes at 180.

While the carrot cake is in the oven, mix the coconut milk canned with the icing sugar with a whisk.
Add 1 tbsp of lemon juice if the frosting is too thick.

Let the cake cool before adding the frosting. Top with raw walnuts.