Life without Anorexia

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

I am a generally happy girl who loves running, going to the gym and eating food!! Though my life has been very different.
I spent 5 years sick with anorexia nervosia & purging tendencies & over exercising. I was depressed and self harmed. I spent 2 years in different treatment centres.
After alot of struggles, lots of ups and downs, suicide attempts, tears, anxiety, panic and never thinking i would be healthy.
I am now declared healthy from anorexia nervosia.

I have been blogging for 4 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 am happy and healthy and living my life. Going to school, meeting friends and trying to find myself in this world.

I write about my daily life, but also try to write posts about how it was when i was sick, advice and tips.
I am open and friendly, so dont be scared about writing a post or sending me an email at:


Saturday, February 14, 2015

Root crisps recipe

Parsnip, beetroot and carrots on a wooden board.

I found that using a vegetable peeler to make the crisps was what worked best as it made very thin slices of vegetable, which is what you are after. The parsnips and carrots are also best shaved lengthways, to obtain long strips. I prepared the beets in a separate bowl, so that they wouldn’t stain the rest of the vegetables. Finally, be aware that cooking time may vary slightly depending on your oven, but the golden rule is to not let the crisps burn, or you will end up with carbonised vegetables!

Have a great week :)

A hand-held cone of root vegetable crisps
A cone of root vegetable crisps made from carrots, parsnips and beetroots.

Root Crisps – makes a batch
•1 parsnip
•2 carrots
•1 beetroot
•1tsp sunflower oil
•Salt and pepper
•1tsp dried oregano

1.Preheat the oven to 160°C. Line two baking sheets with baking paper.
2.Remove the ends of the parsnip, carrots and beet and peel the beet. Make very fine shavings with the vegetables, using a vegetable peeler or mandolin slicer. Place the parsnip and carrot shavings in one bowl, and the beets in another one. Add the sunflower oil, salt and pepper and oregano between the two bowls and mix with your hands to coat them lightly in oil. Spread the shavings onto the two baking sheets and place in the oven for 45min-1hour, until the vegetables are nicely crispy.
3.Lift the crisps with a spatula and transfer to a wire rack to cool down completely. Keeps for a few days in an airtight container.

No comments:

Post a Comment