All the vegetables

Scones made with grated courgette

Daisy last year

I have always eaten healthily, and these days I am 95% vegan, with no refined sugar and very little wheat. I do eat our chickens’ eggs maybe once a week, and I make the odd exception when eating out or invited somewhere, though I draw the line at meat. 

After stage III cancer I feel it is important to do everything in my power. Joe Dispenza says that when he worked as a chiropractor, the clients with most problems were those with 'perfect' diets and lifestyles, and I can see some truth in that as well. Putting pressure on myself and feeling stressed when some sugar or dairy passes my lips is perhaps just as ‘bad’ - or worse - for me as said sugar or dairy.

So instead of becoming too obsessed, I focus on including more of what is definitely beneficial: eight or more portions of vegetables and fruit a day, supergreens in the form of matcha tea and spirulina, and vegetable juices.

We grow some vegetables ourselves and get a box from Green Earth Organics every week, and we base our cooking around what is in the box. I always order extra carrots, as we juice every day (at the moment a mix of carrot, beetroot, ginger, kale and parsley). The day after I got my diagnosis I bought a juicer. There are stories of people curing their cancer with carrot juice, and while I would never have taken the risk of going for a dietary approach at the exclusion of other (including conventional) treatments and doubt those people did only this one thing, I am convinced by the benefits of juicing (and green smoothies). 

I make a lot of curries, chilli, soups and salads and I always throw in some extra vegetables. I have also mastered the vegan moussaka. Anke and I love roasting big trays full of vegetables that can then be eaten with anything and leftovers turned into a salad.

Another way of incorporating more vegetables is to use them in baking. Every summer we grate the abundance of courgettes into chocolatey tray bakes, and that cake always reminds me of home. I adapt a lot of the recipes in this wonderful book (see also photo above) by using other types of sweeteners and halving the amount. Each recipe includes a vegetable and alternatives to wheat such as rice flour or spelt. I have always liked baking, and now more than ever I think why bake any of the traditional white-flour, white-sugar, nutrient-deficient cakes when there are so many ways of baking healthier versions that don’t leave you with that sugar rush and crash. And they taste great, too.

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These are my go-to websites for mostly vegan cooking and baking (they have published books as well):

Minimalist Baker

The Happy Pear

Love & Lemons