Read on for my Vegetarian Ramen recipe. I’m pretty new to this veggie lifestyle. Four weeks in and I’m really getting used to it and fully embracing it. I’ve not yet managed to check which of my current beauty faves are fully veggie and cruelty free but that is next on my list.
What has surprised me is the sheer amount of food stuffs that seem veggie but aren’t. Ingredient checking is second nature now. Vegatarianism has given me more energy, clearer skin and happily weight loss. When I decided to overhaul my lifestyle going Veggie was top of my list but also fully embracing my fitness and mental state was key for me. I’ve always loved Yoga but recently I’ve extended my practice and also experimented with meditation.
One blogger who influences me a lot is Gabrielle Bernstein. her videos, blog posts and books really speak to me and I hope that she’ll return to the UK and host one of her amazing workshops. Living mindfully, controlling my own destiny and mastering a healthy lifestyle are all things that are important to me.
A few days ago I cooked the most amazing Vegetarian Ramen dish so I thought I’d share it here on the blog. The recipe is based on a recipe I found in Olive Magazine (recipe here). But i mixed it up a little by adding chilli flakes and chilli oil to the broth and also adding a mix of mushrooms (large flat mushrooms, shiitake and dried porcini). I used egg noodles but rice noodles would work just as well. Vegans should use rice noodles in place of egg. Japanese food is my favourite and I hope to visit Japan in 2019. There’s something comforting and enriching about Japanese food. Japanese people are amongst the healthiest in the world.