Hi there. Welcome to my treasured corner of the internet, located in the southern blogosphere (that is, Australia).
If you’re new, then I guess there’s probably two questions you would like answers for: who is this Rosie chick? And why is she wary around beans?
Who am I.
This is the easy part. I’m low fodmap for a happy tum, vegan for a happy mind and blogging for a happy time. Recently, I decided to open up about my struggles with mental health via instagram. Since I was about eleven, my mental wellbeing slowly spiralled into a very bad place. So after a long stint with depression, anxiety, PTSD and an undiagnosed eating disorder, I have finally decided to “let food be thy medicine, and medicine be thy food”, as Mr. Socrates said a few thousand years ago. I took up yoga, I separated myself from all negativity in my life (as best as I could at the time), and in October 2016, I decided to make the switch to a plantbased diet. Healing, from the inside out. Truthfully, I’m a little scared of revealing to people that I am now fully vegan, since most people respond with comments like:
- wow, that must be so hard!
- but what about your protein/calcium/iron/B12?
- are you sure you’re getting enough nutrients?
- i really love animals too!
Well, actually no. It’s not hard at all. Veganism stops me eating processed foods (which isn’t exactly a bad thing); I save money from not eating out; and meal planning becomes a whole lot easier. And nutrients? I think I’m good. Plant based nutrients are in abundance. More so, in fact, than animal based ones. Let’s see – soy products and wholegrains for protein, sesame and greens for calcium, molasses and seeds for iron, nutritional yeast for B12. And, just so you know, veganism is a three-pronged fork, figuratively speaking. Personally, I think veganism is about more than just animals.
One – health (doco to watch: forks over knives).
Two – environment.
Three – ethics. (animals!)
For me, that’s as complicated as it gets. I’m not imploring you to go vegan, I’m just sharing my views. I don’t believe in labelling things as ‘vegan’ like some sort of health fad. Would you label an apple as vegan just to increase the price tenfold? Veganism isn’t for everyone, and I wholly accept that. But it feels insanely good to know I am doing my part to secure the earth for future generations and also secure my health for a lifetime. In three months alone, my acne has all but disappeared, which to me is the greatest benefit of all. I’m a self conscious little elf.
Now. The beans thing.
That’s a little bit more complicated. I suffer from IBS, and consequently, follow a somewhat modified low FODMAP diet. Oh, you don’t know what that is? Shall I explain? (Warning: the science-nerd component of my personality may take over a little here)
The low FODMAP diet aims not to cure or eliminate IBS, but to minimise its symptoms. A group of carbohydrates (sugars) known as Fermentable Oligosaccharides Disaccharides, Monosaccharides And Polyols exacerbate these symptoms. Hence, a diet low in these ‘FODMAPs’ provides relief. It involves avoiding, or at the very least limiting, intake of foods which contain high quantities of these sugars. If you really want to simplify it, I follow a cruelty-free, fructose-free, allium-free and wheat-free diet.
The important thing is: there are a bunch of foods that make me sick, so I avoid eating them. There are a bunch of foods that I don’t find ethically sound, so I avoid those to.
Neither diet I follow is the struggle that people seem to think. It’s only hard if you make it hard, and I am determined to make it easy, for myself and for others.
There’s some good news. I love to bake. Really, really, love to bake (and occasionally cook something savoury). Both journeys into veganism and low fodmap cooking have given me the opportunity to experiment.
Also know that my journey into veganism began on the 30th September 2016, and I have not yet had a chance to return to earlier recipes which still contain dairy and eggs.
That’s it! Me in a nutshell – done. Enjoy exploring my site, and hopefully you’ll enjoy experimenting with my recipes too. If you choose to cook anything you discover, please let me know via the contact page, or leave me a comment down below.
Lots of love your author, Rosie.