Life without Anorexia

My motto is
'Dont let the sadness of your past & the fear of your future ruin the happiness of your present'

My life at the moment is completely different to how it once was. I spent 5 years sick with anorexia nervosia and depression as well as struggling with self harm and overexercising. I spent 2 years in different treatment centres.
And since 2012 i have been declared healthy from my eating disorder.

I have been blogging for 7 years, and my whole journey is written in my posts. I now represent healthy and happiness. I want to show anyone struggling that it is possible to recover, no matter how hard it may seem.

I now blog about recovery, my life, veganism and positivity!

If you have any questions leave them in the comment section as i am much quicker at answering there, otherwise you can always send an email: lifewithoutanorexia@hotmail.com

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Tuesday, October 14, 2014

Day 13. Favorite Fall recipe

I am not one of those Autumn hysteric people.... i mean, the orange leaves and big wooly scarves and big jumpers is kind of nice and cosy. But im not someone who goes crazy for pumpkin or pumpkin spice lattes etc etc Infact, i have never eaten pumpkin before ^_^
  Really want to though :):

One of my favourite recipes is saffron buns (its more ofa  christmas recipe) but ill post it here anyway :) :) I love them and always eat LOTS of them during christmas!!! They are so fluffy and light :) Mmmm

Original recipe makes 35 saffron buns
 Source X
  • PREP
    15 mins
  • COOK
    10 mins
  • READY IN
    1 hr 55 mins

Directions

  1. Heat the milk and butter in a small saucepan until the butter has melted and the temperature has reached 100 degrees F (38 degrees C). Crumble the yeast into a bowl, then pour in the warm milk. Stir well until the yeast dissolves.
  2. Stir in the quark, saffron, sugar, salt, and 7 cups of the flour. Mix the dough in the bowl until it becomes shiny and silky, adding more flour as needed until it begins to come away from the sides of the bowl. Cover, and let rise for 40 minutes.
  3. Prepare 2 or 3 baking sheets by covering each with a sheet of parchment paper. Lightly flour a work surface, punch down the dough, then divide into 35 pieces. Roll each piece into a rope, 5 to 6 inches long. With the rope lying flat on the work surface, roll each end towards the center, in opposite directions, creating a curled S-shape. Place the buns on the prepared baking sheets, and garnish with raisins if desired. Cover with a towel, and allow to rise for an additional 30 minutes while you preheat oven to 425 degrees F (220 degrees C).
  4. Gently brush each bun with beaten egg, then bake in the oven until puffed and golden, 5 to 10 minutes.




^^¨These pictures just made me long for christmas and saffron buns now!!!

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