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The Keto Vegan
The Keto Vegan episodes
- #12 A Keto Vegan BBQ - And The Meat Eaters Loved It!AUDIO
Join Rachel, the keto vegan extraordinaire, with her friends and family whilst she hosts a celebratory BBQ for the podcast launch in August 2023. Her fabulous children all got involved. Her son, Jack, was the BBQ Master, her daughter Poppy was in charge of recording and daughter Annie was charge of the food photography. You’ll see which of her guests had watched her podcast with the competition at the end to win Beyond Meat swag. A lot of fun was had, food eaten and cocktails drunk. This episode is best watched on YouTube.
Key Takeaways:
On the savoury menu:
- Satay Skewers
- Variety of sausages
- Beyond Burgers
- Coronation Cluck
- Coleslaw
- Burgerslaw
- Onion Marmalade
On the sweet menu:
- Raspberry Cream Pie
- Brownies
- Chocolate Peanut Butter Fudge
- Chocolate and Raspberry Mousse
Cocktails:
- Cosmopolitan
- Sangria
- Long Island Iced Tea
- Rum Punch
- Elderflower Gin Cocktail
All of the food and drinks at the BBQ will be in future episodes. Subscribe and follow so you don’t miss out!
Best Moments:
- “I listened to that one last night. I was mugging up!”
- “One of your family’s been listening!!”
- “Go for a tote bag, think of the nappies you can put in that!”
- “You might have listened to the podcast, but you didn’t listen to the prizes did you!!”
- “We have a blast at Cookie’s. All we do is listen to your podcast!”
- “I thoroughly enjoyed all of it. I hate to say!!”
Valuable Resources:
For an extensive list of foods with their carb, fat and protein count, which is ever increasing, go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how
For a keto-vegan start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan
Watch here: https://www.youtube.com/@TheKetoVegan/podcasts
Facebook group: https://www.facebook.com/groups/821471059206067
Email: [email protected]
https://theketovegan.podbean.com/
WhatsApp: 07463 877298
13 min - #11 Coronation No-Chicken with a Kick VIDEO
On this instalment of the Keto Vegan Podcast, Rachel cooks one of her favourite dishes – Coronation ‘Chicken’ tailored for a keto vegan diet. Rachel uses a selection of her favourite spices, This Isn’t Chicken Pieces, a mixture of crème fraiche, mayonnaise and coconut cream for the sauce and adds a selection of crunchy vegetables. Departing from Apricot Jam Rachel uses her chosen sugar alternative to give it that sweetness. Tune in for a Rachel-Style method that shows you how easy cooking can be.
Key Takeaways
- The recipe for Coronation No-Chicken includes ingredients such as many different spices, any plant-based chicken as well as celery, spring onion and green pepper.
- It is apparent that Rachel has, in the past, rubbed her eyes after cutting chillis!
- To make this a keto recipe Rachel doesn’t add apricot jam, but adds Truvia Caster for Baking.
- Rachel doesn’t particularly like traditional stock so uses any wine that is in her fridge. Wine is higher in carbs than stock so she doesn’t use much.
- Prepare the vegetables whilst the no-chicken is slowly cooking in the spices.
Best Moments:
- “You can really smell that toasted sesame oil; I really love that.”
- “Always make it your favourite thing – don’t just make do, if you can afford it get your favourite things.”
- “And because that is so dry I’m going to add some Rachel Stock, basically, that’s any white wine I’ve got left over.”
- “You do not want to make it too liquidy at this stage, because when you add your mayonnaise and crème fraiche that gets pretty liquidy as well.”
- “I like to keep things easy. Let’s make life simple.”
- “Good god!!!! That’s got such a kick!”
Valuable Resources
Total Recipe: Carbs = 62.4g; Fat = 182g; Protein = 122.5g
Per Portion – estimating 15 portions of diet size: Carbs = 4g; Fat = 12g; Protein = 8g
For a start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan
Watch here: https://www.youtube.com/@TheKetoVegan/podcasts
Facebook group: https://www.facebook.com/groups/821471059206067
Email: [email protected]
https://theketovegan.podbean.com/
13 min - #11 Coronation No-Chicken with a Kick AUDIO
On this instalment of the Keto Vegan Podcast, Rachel cooks one of her favourite dishes – Coronation ‘Chicken’ tailored for a keto vegan diet. Rachel uses a selection of her favourite spices, This Isn’t Chicken Pieces, a mixture of crème fraiche, mayonnaise and coconut cream for the sauce and adds a selection of crunchy vegetables. Departing from Apricot Jam Rachel uses her chosen sugar alternative to give it that sweetness. Tune in for a Rachel-Style method that shows you how easy cooking can be.
Key Takeaways
- The recipe for Coronation No-Chicken includes ingredients such as many different spices, any plant-based chicken as well as celery, spring onion and green pepper.
- It is apparent that Rachel has, in the past, rubbed her eyes after cutting chillis!
- To make this a keto recipe Rachel doesn’t add apricot jam, but adds Truvia Caster for Baking.
- Rachel doesn’t particularly like traditional stock so uses any wine that is in her fridge. Wine is higher in carbs than stock so she doesn’t use much.
- Prepare the vegetables whilst the no-chicken is slowly cooking in the spices.
Best Moments:
- “You can really smell that toasted sesame oil; I really love that.”
- “Always make it your favourite thing – don’t just make do, if you can afford it get your favourite things.”
- “And because that is so dry I’m going to add some Rachel Stock, basically, that’s any white wine I’ve got left over.”
- “You do not want to make it too liquidy at this stage, because when you add your mayonnaise and crème fraiche that gets pretty liquidy as well.”
- “I like to keep things easy. Let’s make life simple.”
- “Good god!!!! That’s got such a kick!”
Valuable Resources
Total Recipe: Carbs = 62.4g; Fat = 182g; Protein = 122.5g
Per Portion – estimating 15 portions of diet size: Carbs = 4g; Fat = 12g; Protein = 8g
For a start-up menu and shopping list go here: https://www.rachelgtherapy.co.uk/1-what-why-and-how
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
Resources: https://www.rachelgtherapy.co.uk/the-keto-vegan
Watch here: https://www.youtube.com/@TheKetoVegan/podcasts
Facebook group: https://www.facebook.com/groups/821471059206067
Email: [email protected]
https://theketovegan.podbean.com/
13 min - #10 An Eating Disorder Battle: How One Girl Survived Anorexia
Rachel interviews an old student of hers, Molly who is a vegan and also battled with anorexia nervosa. Rachel supported Molly through this, even watching her eat snacks and meals every day to ensure she wasn’t cheating and hiding food. This brought their relationship as teacher and student very close. Rachel and Molly explore the thoughts that led to the eating disorder and Molly openly shares the journey to what could have been deadly.
Key Takeaways
- Molly’s journey towards a plant-based diet started with watching the film ‘Black Fish’ in an English lesson when she was 11.
- Molly suffered with body dysmorphia and shares how she genuinely could not see how she physically looked; she saw no weight loss whatsoever, despite having lost 15% of her body weight in under 6 weeks.
- Molly shares the effects of anorexia: low blood pressure; brittle nails; lack of focus; low body temperature; hair loss.
- At the start of Molly’s eating disorder, she told Rachel that she was lying about her breakfasts. Rachel knew this was one of the signs and took further action.
- Molly shares about the disordered thinking she experienced which developed into a physical disorder.
Best Moments
- “I’m a stubborn person and once I set my mind on something I will go for it, and so I channelled it all into losing weight.”
- “I realised that by losing weight and being so fixated on it, I could block out other emotions, I could block out all the things in my life I was struggling with.”
- “It took 9 attempts to get blood out because of kidney failure and dehydration.”
- “There comes a point where you are literally a prisoner to your own mind”
- “My weight isn’t in my worth, my worth comes from what is in my heart.”
- “I ask my parents “Watch this documentary with me about animal cruelty” and they won’t watch it, and I don’t think that’s abnormal. Not many people are willing to expose themselves to what may hurt them.”
- “it didn’t scare me, I want to continue restricting, this is my safety, don’t take my safety away from me.”
- “It wasn’t just me and you, there was little anorexia there who was going to shove a pitta down her shirt!”
Valuable Resources
BEATS https://www.beateatingdisorders.org.uk/
Guest Bio
Molly is a 17-year-old survivor of anorexia nervosa, a student studying A’ Levels and became aware of animal use and abuse when she was 11 years old after watching “Black Fish” in an English lesson.
Molly’s journey battling Anorexia began with losing just a few pounds and started when she was 13 with disordered thoughts. During the winter 2021 lockdown with the isolation, bad weather and online learning she decided to lose weight because it was something to ‘do’. Within just a few days anorexia took hold of her.
Molly received support from various places and has written many articles to support others suffering the same disorder. Molly has also written a book: The Mother, Son and Holy Spirit… “ A Little Book of Feminist Theology which is available on Amazon.
Molly’s Articles:
- https://giveusashout.org/latest/why-new-year-should-be-time-focus-your-wellbeing-and-recovery-not-unrealistic-goals-around-your-body/
- https://www.westsussexmind.org/news/2022/body-acceptance-and-self-love-in-eating-disorder-recovery
- https://www.youngminds.org.uk/young-person/blog/tips-for-coping-with-making-mistakes/
- https://www.rethink.org/news-and-stories/blogs/2023/02/my-body-is-my-home-mollys-story/
- https://www.westsussexmind.org/news/2023/youre-more-than-a-number-on-the-scales
- https://www.youngminds.org.uk/young-person/blog/rediscovering-your-identity-in-eating-disorder-recovery/
- https://www.youngminds.org.uk/young-person/blog/why-calories-shouldn-t-be-on-menus/
Molly’s Book: https://amzn.to/3QM6W4X
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com/
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
44 min - #9 Eating Out & Away: Glastonbury - did you tick my boxes? VIDEO
In this episode Rachel reviews her time staying in Glastonbury town centre and how easy (or not) it was to stick to being a keto vegan. She stayed in the ‘summer’ of July 2023 for just two nights but gives you a brief review of a number of different cafés in Glastonbury town centre and whether they provided the food she wanted.
Key Takeaways
- Rachel stayed at The Who’d A Thought It on Northload Street, very close to the town centre which had some great options for vegans, a lovely beer garden and great staff.
- Rachel didn’t manage to eat in Heaphy’s because, unfortunately, on the day she tried, the chef was unwell, but she does go through their vegan options, of which there are plenty. Their Buddha bowls looked scrumptious but need to be adapted if you are sticking to keto.
- The Mocha Berry is where Rachel did end up having breakfast but there were no vegan options so she stuck to extra mushrooms, extra tomatoes, a veggie sausage (that she hoped was vegan) and a back coffee. They didn’t even have a plant-based milk option - thank god she likes black coffee!
- The Crown Hotel, on the High Street, had lots of different breakfast options. The Vegan option had a number of items that were high in carbs but did include scrambled tofu, roasted cherry tomatoes, portobello mushroom and kale, all of which would have been keto.
- The Rainbow’s End Café and The Pyramid Café were solely vegan cafés. Rachel managed to get a coffee from the Pyramid and sit in their lovely outside spot but was unable to get to the Rainbow’s End Café despite everyone recommending it to her because it was shut on a Wednesday!
Best Moments
- “I was really hopeful it was going to be the place to be”
- “If you’re on holiday, sometimes, sometimes we have to be flexible.”
- “Something about Burgers in Glastonbury.” “… Bean Burger - such a shame that they’re not doing something like Beyond Burgers. I love a Beyond Burger.”
- “…with their avocado and toast… it’s topped with smashed avocado with lime, chilli and black pepper and that sounds really nice, that’s my kind of thing.”
- “May be that sausage wasn’t vegan – but I’m hoping!!”
- “I didn’t even get a chance to try the vegan café. How frustrating was that?!!”
Valuable Resources:
http://whodathoughtit.co.uk/
https://www.instagram.com/heaphyscoffee/?hl=en
https://crownglastonbury.co.uk/
https://www.rainbowsendglastonbury.com/
https://pyramidcatering.co.uk/
https://www.infohost360.com/bluenote/
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com/
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
14 min - #9 Eating Out and Away: Glastonbury – Did You Tick My Boxes? AUDIO
In this episode Rachel reviews her time staying in Glastonbury town centre and how easy (or not) it was to stick to being a keto vegan. She stayed in the ‘summer’ of July 2023 for just two nights but gives you a brief review of a number of different cafés in Glastonbury town centre and whether they provided the food she wanted.
Key Takeaways
- Rachel stayed at The Who’d A Thought It on Northload Street, very close to the town centre which had some great options for vegans, a lovely beer garden and great staff.
- Rachel didn’t manage to eat in Heaphy’s because, unfortunately, on the day she tried, the chef was unwell, but she does go through their vegan options, of which there are plenty. Their Buddha bowls looked scrumptious but need to be adapted if you are sticking to keto.
- The Mocha Berry is where Rachel did end up having breakfast but there were no vegan options so she stuck to extra mushrooms, extra tomatoes, a veggie sausage (that she hoped was vegan) and a back coffee. They didn’t even have a plant-based milk option - thank god she likes black coffee!
- The Crown Hotel, on the High Street, had lots of different breakfast options. The Vegan option had a number of items that were high in carbs but did include scrambled tofu, roasted cherry tomatoes, portobello mushroom and kale, all of which would have been keto.
- The Rainbow’s End Café and The Pyramid Café were solely vegan cafés. Rachel managed to get a coffee from the Pyramid and sit in their lovely outside spot but was unable to get to the Rainbow’s End Café despite everyone recommending it to her because it was shut on a Wednesday!
Best Moments
- “I was really hopeful it was going to be the place to be”
- “If you’re on holiday, sometimes, sometimes we have to be flexible.”
- “Something about Burgers in Glastonbury.” “… Bean Burger - such a shame that they’re not doing something like Beyond Burgers. I love a Beyond Burger.”
- “…with their avocado and toast… it’s topped with smashed avocado with lime, chilli and black pepper and that sounds really nice, that’s my kind of thing.”
- “May be that sausage wasn’t vegan – but I’m hoping!!”
- “I didn’t even get a chance to try the vegan café. How frustrating was that?!!”
Valuable Resources:
http://whodathoughtit.co.uk/
https://www.instagram.com/heaphyscoffee/?hl=en
https://crownglastonbury.co.uk/
https://www.rainbowsendglastonbury.com/
https://pyramidcatering.co.uk/
https://www.infohost360.com/bluenote/
Host Bio
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com/
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
14 min - #8 Mastering the Art of Vegan Chilli AUDIO
Join Rachel in this delectable episode as she unveils her tantalising creation: a vegan chilli recipe tailored perfectly for a keto vegan diet. With a passion for both healthy eating and delicious flavours, Rachel walks you through every essential ingredient required to craft this delightful dish. From selecting the finest vegetables to the art of seasoning, you'll gain valuable insights into the world of keto-friendly vegan cooking. Tune in for a step-by-step guide that will have your taste buds dancing and your kitchen filled with an irresistible aroma. Whether you're a seasoned vegan or just exploring the world of plant-based diets, Rachel's vegan chilli recipe is a must-try that promises to satisfy your cravings.
KEY TAKEAWAYS
- Rachel shares a recipe for a keto vegan chilli, using plant-based mince, various spices, and vegetables like onions, peppers, and mushrooms.
- Rachel highlights intermittent fasting as part of her eating routine, aiming to finish eating by around 3 pm. She explains that the smaller portion sizes of the chilli help her maintain her weight and potentially lose a few pounds.
- The chilli recipe yields six smaller pots, which the host uses for lighter meals or as snacks during the day.
- Rachel acknowledges that her portion sizes may not be considered substantial by everyone, but she finds them satisfying due to the deceptive size of the pots.
BEST MOMENTS
- "I'm going to put in some liquid smoke. I love it. It's amazing."
- "To get it even richer, I'm going to add tomato puree. Lots of tomato puree."
- "The chilli made six little pots. I have those if it's getting a bit late and I don't want to have too much to eat before the end of the day."
- "My children certainly don't [think it's a proper meal]. My daughter says, “mum you can't count that as a meal” but I can because these pots are deceivingly bigger than you think."
VALUABLE RESOURCES
Liquid Smoke 472 ml https://amzn.to/3sffA1o
Liquid Smoke 118 mL https://amzn.to/3YAzArn
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
7 min - #8 Mastering The Art of Vegan Chilli VIDEO
Mastering the Art of Vegan Chilli
Join Rachel in this delectable episode as she unveils her tantalising creation: a vegan chilli recipe tailored perfectly for a keto vegan diet. With a passion for both healthy eating and delicious flavours, Rachel walks you through every essential ingredient required to craft this delightful dish. From selecting the finest vegetables to the art of seasoning, you'll gain valuable insights into the world of keto-friendly vegan cooking. Tune in for a step-by-step guide that will have your taste buds dancing and your kitchen filled with an irresistible aroma. Whether you're a seasoned vegan or just exploring the world of plant-based diets, Rachel's vegan chilli recipe is a must-try that promises to satisfy your cravings.
KEY TAKEAWAYS
- Rachel shares a recipe for a keto vegan chilli, using plant-based mince, various spices, and vegetables like onions, peppers, and mushrooms.
- Rachel highlights intermittent fasting as part of her eating routine, aiming to finish eating by around 3 pm. She explains that the smaller portion sizes of the chilli help her maintain her weight and potentially lose a few pounds.
- The chilli recipe yields six smaller pots, which the host uses for lighter meals or as snacks during the day.
- Rachel acknowledges that her portion sizes may not be considered substantial by everyone, but she finds them satisfying due to the deceptive size of the pots.
BEST MOMENTS
- "I'm going to put in some liquid smoke. I love it. It's amazing."
- "To get it even richer, I'm going to add tomato puree. Lots of tomato puree."
- "The chilli made six little pots. I have those if it's getting a bit late and I don't want to have too much to eat before the end of the day."
- "My children certainly don't [think it's a proper meal]. My daughter says, “mum you can't count that as a meal” but I can because these pots are deceivingly bigger than you think."
VALUABLE RESOURCES
Liquid Smoke 472 ml https://amzn.to/3sffA1o
Liquid Smoke 118 mL https://amzn.to/3YAzArn
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
7 min - #7 The Perfect Summer Cocktail: Keto Mojito VIDEO
In this short episode, Rachel shares her recipe for a keto mojito. Rachel shows you how to create a perfect summer cocktail with a refreshing keto vegan twist!
KEY TAKEAWAYS
- There are tasty alternatives to your favourite summer recipes, suitable for a keto vegan lifestyle
METHOD
- 1 tsp of Truvia caster sugar for baking
- 2 wedges of lime squeezed
- Lots of fresh mint – to taste
- Muddle
- Add crushed ice to 2/3 glass
- Add white rum – double
- Stir well, mixing the flavours together.
- Add more crushed ice to top of glass
- Top up with sparkling water.
- Couple of mint leaves to garnish
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
5 min - #7 The Perfect Summer Cocktail: The Keto Mojito AUDIO
In this short episode, Rachel shares her recipe for a keto mojito. Rachel shows you how to create a perfect summer cocktail with a refreshing keto vegan twist!
KEY TAKEAWAYS
- There are tasty alternatives to your favourite summer recipes, suitable for a keto vegan lifestyle
METHOD
- 1 tsp of Truvia caster sugar for baking
- 2 wedges of lime squeezed
- Lots of fresh mint – to taste
- Muddle
- Add crushed ice to 2/3 glass
- Add white rum – double
- Stir well, mixing the flavours together.
- Add more crushed ice to top of glass
- Top up with sparkling water.
- Couple of mint leaves to garnish
HOST BIO
Rachel, a once morbidly obese individual, experienced a remarkable body transformation through the keto diet. Later, she embraced veganism and now shares her extensive knowledge and obsession with carbs in vegan proteins on The Keto Vegan podcast. Her goal is to demonstrate the simplicity of combining the keto diet with a vegan lifestyle.
https://www.youtube.com/@TheKetoVegan/podcasts
https://theketovegan.podbean.com
https://www.rachelgtherapy.co.uk/the-keto-vegan
Email: [email protected]
5 min
About The Keto Vegan
From the publisher's feed
Discover the secrets of following a keto diet while staying true to your vegan lifestyle with Rachel as your guide. In this engaging podcast, Rachel shares her extensive research, personal experiences, and countless experiments with keto recipes and vegan products. Say goodbye to the daunting task of calculating carb, fat, and protein counts because Rachel has got you covered.
With her witty humour, vast knowledge, questionable cooking skills, and mixology expertise, Rachel makes the seemingly impossible task of being a keto-vegan a fun and enjoyable journey. Join her as she interviews experts in the field of veganism and keto, and occasionally even encounters other keto vegans, if they exist!
Subscribe now and tune in every Thursday to discover exciting new insights into the world of Keto-Veganism.