WOW OK so I made that all look a million times harder than it should be. I think I did way too many recipes but this is all trial and error. Hopefully you enjoyed watching! Make sure you follow me on instagram to see more of my day-to-day life :) https://www.instagram.com/izzy_ms/ RECIPES ALMOND MILK: Ingredients: 1 cup soaked almonds (preferably overnight however if you place almonds in boiling water and let it sit for 1-2 hours they should be fine) 2 medjool dates, pitted and soaked if hard 1 tsp vanilla extract Pinch sea salt 6 cups water Nut milk bag or clean kitchen towel to drain Method: Drain almonds and dates if soaked, place all ingredients into a high-speed blender Blend for a good 5-10 minutes Pour into a nut milk bag or clean kitchen cloth over a large bowl and drain all liquid out Pour milk into an air-tight bottle Keep in fridge and use within 7 days TURMERIC LATTE: Ingredients: Almond milk 1 tsp ground ginger, cinnamon 1/2 tsp tumeric Crack of black pepper Hot water Electric hand whisk Method: Whisk all ingredients together and enjoy :) CRISPY KALE: Ingredients: Washed kale, make sure you break leaves off the stalks as they are quite bitter, Spices of your choice Oil of your choice Method: Preheat oven to 180 degrees celsius Spray kale with oil and add spices Get your hands dirty massaging the oil and spices into the kale until evenly covered Cook for 10-15 minutes until crisp and crunchyyyyyy BHUDDA BOWL: Ingredients: Whatever veggies you like! Method: Cook them in whatever spices you like... I cooked my sweet potato wedges for around 30-45 minutes SALAD DRESSING: Ingredients: Apple Cider Vinegar, Flaxseed Oil Oregano Salt and Pepper Method: Mix all together and serve LENTIL CURRY SOUP: Ingredients: 1.5 cups dry red lentils 1 tin chopped tomatoes 1 tin reduced fat coconut milk 1 onion 2 cloves garlic 2 large handfuls of spinach Coriander Tandoori spice paste (or whatever you like) Vegetable stock Turmeric Chilli flakes Paprika Method: Chop onion and garlic and fry until translucent Add 2-3 tablespoons of curry paste + 1tsp each of loose spices to pan and fry for 5 minutes Add tinned tomatoes, coconut milk and stock and bring to the boil Add lentils and cook following instructions (around 20 minutes) When all is cooked taste and adjust flavours if necessary Add spinach off the heat Serve with coriander leaves on top Thanks so much for watching this video!
Tags: homemade , british , healing , intermittent fasting , vegan , turmeric , healthy recipes , gluten free , vegan recipes , MS , anti inflammatory , multiple sclerosis , salad dressing , rrms , young person , newly dignosed , aggressive ms , relapsing remitting , under 25 with ms , relapse , ms attack , bhudda bowl , healing food , nervous system , flaxseed oil , izzyms
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