When life really is what you make it…

So in today’s blog, I am going to be talking all about my favourite spices which helped me to get over the fear of eating vegan alternatives. Now I would never sit here and tell you that going vegan will solve all of your life’s problems and is a really easy shift because not only is it incredibly time consuming to search for recipes and not know the first place to start but it is also incredibly expensive to purchase many alternative vegan foods. Some examples include Tofu (typically an issue of distance and space from a good shop selling it), vegetables in bulk and even sometimes vegan alternative meats. It is indeed possible to be vegan on a budget (believe me, I tried) but it is not easy and whether it is something you have considered before, maybe immersed yourself in or actually don’t wish to continue reading an article discussing spices for vegan food then this blog post is for you because you are definitely going to want to read about how you can spice up your life in a variety of ways.

My first go-to spice for vegan food would definitely have to be cinnamon and not only for the fact that I can put it in my food and then rub it onto my lips but because it works for practically any breakfast option which doesn’t include meat or eggs or fish. As they do indeed say, breakfast is the most important meal of the day and you want to make sure that you are not compromising your blood sugar levels when consuming foods that may have an imbalance of carbohydrates and proteins than what is required for you to progress throughout your day at a regular and stable pace. So I ranked cinnamon up there not because of its amazing taste when added to my skin, overnight oats and occasionally oat pancakes (when mixing the batter), but because it has been found to lower your blood sugar levels which can allow for the more stable regulation of your diet and digestive system as the day progresses.

The next selected spice on my list of favourite ones for seasoning my food is turmeric which you have probably heard loads of people speak very highly of. Originating from southern India and Indonesia, turmeric is very popular in its native countries and also in the Asian communities living in the global west. It was one of the very first spices that I had used and experimented with when it came to making vegan food in general but it was when combining it with vegetables to make them seasoned for curries that I truly discovered my love for it. Turmeric has many benefits but the one which is the most impressive is definitely it’s anti-inflammatory qualities as it serves as an antioxidant above all else.

Further, the next selected spice for this wonderful list is probably massively unexpected but is still none other than that of chilli flakes which understandably, can either be a hit or miss for people. I used to be that girl who was very reluctant to have anything that was even mildly spicy because of the strange preconceptions that: a) I wouldn’t be able to handle the spice and therefore finish the food which would be a waste and b) There was absolutely no added health benefit to chilli as based on my own research and experience. Oh how wrong I was. And I don’t think it had anything to do with my upbringing when my mother would adjust chilli and other hot spices for my personal consumption but most likely because of the misinformation I had received on the internet, but we can discuss that at a later date. I still use chilli and chilli flakes more specifically sparingly but overall, I find that the flakes are really good for general seasoning like turmeric, particularly nice with darker beans like black beans and red kidney beans. As well as obviously adding a kick to your meal, the biggest health benefit is that it can contribute to the regulation of a healthy immune system which you will definitely need when consuming something that is hot if you are genuinely there for the taste and/or wish to revoke old myths you’d convinced yourself of.

The final spice on this short but somewhat extensive list is cumin, and technically it should be the first of this list as it is the spice which I am most fond of. In my first year of University, I used to add cumin to my lasagne and spaghetti sauce and it would taste very good and then one day I added too much and never put it in again, but I probably will start doing it again because it honestly adds such a surprising but pleasant kick to such meals. However, unlike the infamous cinnamon, it is best used to season savoury meals, covering everything from lunch burritos (vegan and meat) and stuffed peppers (vegan) which can lead to a better balance and regulation of your cholesterol levels because such meals are served both with and without carbohydrates. Based on this, it is important that where you are taking carbohydrates in and out of your diet at your leisure for the purposes of concerns simply beyond eating what you enjoy, knowing how spices can truly aid that process to provide you with support is paramount.

I have had so much fun writing this blog post for you all and truly help that you will enjoy it and be motivated to maybe explore what your favourite spices are and maybe how you can incorporate some of my favourite suggestions into your cooking antics.

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Thank you so much for taking the time to read this and I wish you a very pleasant day or night. All the very best, K. x