I’m pretty new to this veggie lifestyle. But this vegetarian ramen is making it easier. 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, blogposts 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. We only have one life so why not make the most of it. Travel, love and food are all things that contribute to my inner wellness. By the end of this year I’ll have visited 5 countries and I have lots more travel planned for next year too.
A few days ago I cooked the most amazing Vegetarian Ramen dish so I thought I’d share it here. 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.