Recipes To Manage My Multiple Sclerosis - Anti-Inflammatory, Gluten-Free, Vegan

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 :)
  / 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!