21. Going Vegan… Chickpea, Leaf and Pomegranate Seed Lunch

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Health / Nutrition

UPDATE on health issues…

I’ve been struggling with symptoms of PCOS (Polycystic Ovary Syndrome) for decades now, and have been through pretty much every medical suggestion possible (with varying degrees of success). I was recently prescribed with Metformin, a drug used to control type II diabetes and insulin resistance, which can be part of the syndrome. I had hoped this drug would help to reduce my weight, as the extra pounds are almost impossible to lose with PCOS, but when reduced help to control other symptoms including acne and excess body and facial hair, as well in my case, extreme tiredness… Every afternoon / early evening is a major struggle to get through, which is tricky, because that’s when the children come home from school and they demand the most of me. I could fall asleep at any point on any surface! chickpealunch2

However, for now I’ve taken a hiatus from the Metformin. It causes stomach cramps, pain and IBS (in me at least), and for now it’s too much for me to handle. I hope to come back to it and give it one last try shortly, but in the meantime I’ve been inspired by two women who manage their illnesses through diet… Ella Woodward of Deliciously Ella, who suffers from the rare Postural Tachycardia Syndrome and Sarah Yates, of A House in the Hills, who suffers from Crohn’s Disease. Both give me hope that illness can be cured or at least managed with nutrition. And so… I’ve gone vegan. And also gluten and sugar free. Maybe not for ever. But for now and to see if I can get any benefit from clean eating.

And so, today, here’s my lunch. The chickpeas and red peppers are sprinkled with cinnamon and cayenne powder (inspired by one of Deliciously Ella’s recipes), and roasted in a smidge of coconut oil. You can make loads of this at the beginning of the week and keep in Kilner jars in the fridge for your remaining lunches (Kilners are portable too so you can take this to work). chickpealunch

When the chickpeas are cooked but not hard, add to your plate with a host of leaves, squeeze over lemon juice as a dressing and throw on some pomegranate seeds for a really nice, fresh juiciness. And there you are. Easy peesy, blood sugar stabilising, really tasty vegan lunch.

*Plate: Original 1970s, inherited Denby!

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