Accessibility at events document

Please use the link below to download the ‘Accessibility at events’ document. Available as both a word document and a PDF file.

It is free to download but a donation is welcomed as I made the document alone, for free.

Accessibility at events PDF

Accessibility at events word file


Slow cooked pulled jackfruit (vegan)

So I recently started actually using the slow cooker my boyfriend was given years ago. I was only using it for chilli, but decided to experiment, and ended up with this loveliness! If you want to make this but you don’t have a slow cooker, i’ll include a way to just cook it on the hob at the end.


So I used this brand of jackfruit, but I personally dont recommend it due to the price. Any old tinned jackfruit in brine/water will do. Most Asian shops sell them along with ‘health food’ stores.


It is essential for it to not be in syrup though!


  • 2 cans drained and chopped jackfruit (see below for how to chop)

For the jackfruit seasonings:

  • 1/2 tsp smoked paprika
  • 1/2 tsp chilli powder
  • sprinkle of salt and pepper

For the spicy tomato sauce

  • 1 tbsp oil
  • 1 tbsp apple cider vinegar
  • 1/2 tsp cayenne pepper
  • 1/2 tsp smoked paprika
  • sprinkle of salt and pepper
  • 1/2 cup tomato puree
  • 1/2 tbsp liquid sweetener such as maple syrup

1 cup of water for cooking.


To prepare the jackfruit, chop the hardest, opaque corner off of the piece. This just makes it easier to ‘pull’ when the time comes, although its not super necessary to do/



  1. Prepare the jackfruit as above.
  2. Toss the jackfruit in the seasonings.


3. Mix the sauce ingredients together and add it to the jackfruit.

4. Place the jackfruit into the slow cooker and mix it with 1 cup of water.

5. Cook for 5 hours on low.

6. Pull apart with forks, then leave in the slow cooker for another hour.

7. Serve!


Here are some ways you can serve this:

  • on rice
  • in burgers with homemade coleslaw
  • in sandwiches
  • on pizzas
  • in wraps



Instructions for cooking on the hob!

  1. add all ingredients to a large pan
  2. cook on medium heat for about 25 minutes
  3. pull apart with forks
  4. stir and leave for another 5 minutes
  5. serve!


My eating disorder recovery

TW for eating disorders, calorie restriction, extreme exercise etc.

So i’ve spoken on and off about my past with disordered eating before but never done a full post about it, well since i’m finally posting more about this stuff and im finally fully happy with myself I think its time!

So in 2012, I hit rock bottom with my mental health and started self harming. In march of 2013 i decided to start losing weight. It started off somewhat ‘normal’, eating around 1800 cals a day (which btw isnt actually normal for my height, weight and metabolism), and walking to and from school, with some squats and stuff at home. I began to lose some weight, but not enough for me. I then kept lowering my calories, and it got to being 500-1000 per day. I still have the stats on ‘myfitnesspal’ 😞. I would eat a small slice of toast with banana and honey on for breakfast (i was vegetarian), then plain cooked quorn pieces for lunch and a small pot of cucumber/tomatoes. dinner would be a tiny portion of tomato pasta, and sometimes id have a small scoop of low fat frozen yoghurt with a meringue for dessert. i had no snacks or anything. I also stepped up the exercising. I was ‘burning’ around 700 calories per day via walking, squatting, sit ups and jumping jacks, along with ‘just dance’ on the wii. i remember one time i did 200 squats in a row and almost fell down the stairs. This was at a time when thigh gaps and hip bones were THE most important thing ever.

I lost 4 stone in 3 months from this. One of those stones was lost in a single week of starvation mode. I was praised for this. My parents, my friends, my teachers, my doctors, they all praised me for this rapid weight loss. I even remember specifically sitting at the lunch table with my friends telling me how slim my face looked. I fed off of these compliments, and kept going. Restricted harder, worked out harder.

The photos of me on the left were at my lowest weight. Now I was never the typical image of anorexia, cause im naturally a large person, but i felt awful. when those photos were taken of me i cried at how fat i looked, even though i had a huge thigh gap, my hip bones, ribs and collarbones stuck out, and boys suddenly desired me. None of this mattered. I was not thin enough. I felt tired all of the time and completely drained. i got excited when i felt hungry. hunger meant weight loss to me. i would refrain from eating as long as possible so that the hunger made me thinner.

It got to a point where because i had a good social life, weight loss kind of went to the back of my mind, although id binge one day, starve the next just out of pure routine. eventually i began to put on weight, very slowly but surely. the whole time trying different diets to try and lose it, none of them worked. not even my 500 calorie diet.

it was in 2014 i was diagnosed with hypothyroidism. the mix of my ruined metabolism and hypothyroidism was why i wasnt losing weight anymore. this sent me into a spiral of horrific mental health. from 2014-2017 i was constantly trying to lose weight in so many different ways. It was between these years i discovered body positive accounts on instagram, and saw the multiple buzzfeed videos about it. i saw people my size and bigger happy with their bodies, posting photos of it on instagram, i was so shocked that you were ALLOWED to be fat and happy. it was people like bodyposipanda and tess holliday that i first saw. i remember making my first #donthatetheshake. this was the beginning for me. i started posting photos of myself to instagram, although i was still trying to look thinner, i was still posting my fat body, it was a huuuge step.

When i met my partner in 2016, he began to make me see that i am so much more than the way i look. he wouldnt just say ‘you are beautiful’, he would compliment me on my brain. he told me how i made him happy, how he loved that i cared about things. it was at this point, for the first time in my life, i stopped trying to lose weight. even through being fake ‘body positive’ online, i was still trying to lose weight, but this was it. i realised my body is a part of me, and it wants to be big. it feels and looks great big. but although my body is a big part of me, its not all of me. i have so much substance, i have so much to give.

so the past year has been a big journey of ‘fuck diets’ and ‘LOOK AT ALL MY FAT’. And its been amazing. this was the first new year i havent gone on a diet. i eat what i want when i want (except wheat cause of fecking IBS), and i do not allow myself to feel guilty. and ill tell you what: i feel healthier than ever, even WITH my chronic illnesses. the added stress of ‘im going to put on weight’ made my mental and physical health suffer years ago, but now, i focus on me, not my body!

its been a long arse journey but im fucking here. i am truly happy in myself. i no longer even look at calories, i dont make my body look like something its not.


Diet culture and those who endorse it can kiss my big fat, 19 stone, size 18/20 arse.

♡ ♡

Crispy herby tofu (vegan)


So if you follow my instagram, you most likely know by now that I LOVE herby tofu in pasta. I’m often asked for the recipe, so I thought it was time to finally upload one!


This is the basic recipe for the tofu, but you can add a teaspoon or so of pesto to make the flavour even better, and it makes it crisper too! You need extra firm tofu for this recipe otherwise it may turn into scramble. My personal favourite brand of tofu is ‘Tofoo’, which you can get from most UK supermarkets, and online! I use the extra firm variety for this recipe. If you can’t get this brand or another that is very firm, you may need to firm your tofu, there are a few ways to do it, and there are tutorials for this all over the internet, so have a search!


  • 1 280g block firm tofu
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • sprinkle of salt




1. First chop your tofu into cubes, as shown in the photo.

2. Heat some oil or spray oil in a frying pan, and add the tofu to the pan.

3. Let it crisp up on one side, this should take around a minute or two.

4. Mix the tofu around for a bit, trying to flip every piece onto other sides.


5. When each piece of tofu has a somewhat even amount of crisp to it, add the seasonings in.

6. Keep stir frying the tofu until it is crispy to your liking on most sides.


And serve!

Here are some ways I like to serve mine:

  • With pesto pasta and broccoli
  • In a ‘nourish bowl’ style dish with roasted potatoes, greens and beans
  • In wraps with lots of veg


Chocolate oat milk recipe ♡ (vegan)

So my favourite plant based milk is the oatly chocolate. But I can’t always afford it, as I usually buy 59p soy milk!

So I wanted to make my own version, and after two tries I’ve god damn done it wooooo. It tastes super similar, just a touch less sweet.

this recipe yields a varied amount depending on the oats used and the straining method used. I personally make this as a snack so half a litre is perfect for me, also, as it’s fresh it goes off quite quick, so unless you’re going to use lots, id suggest making small batches.


  • 2 cups oats (use gluten free if needed!)
  • 3 cups water
  • 1 tbsp cacao powder
  • 3 tbsp liquid sweetener such as maple syrup, date syrup or agave syrup


Blend all ingredients together until the mixture is creamy.

There’s two different ways to strain the milk, I personally prefer the sieve method as it’s quicker and less messy. It just gives you a milk with a slight texture. The other is the ‘nut milk bag’ (lol) method, which I personally haaaaate. But many prefer it as it gets a smoother milk.

‘Nut milk bag’ method

  1. Place a nut milk bag/tea towel/clean shirt/muslin cloth/cheesecloth over a large bowl
  2. Pour the mixture into the cloth/bag, and squeeze the mixture into the bowl, as shown in the picture. This can take a long time depending on the type of cloth you’re using.
  3. Pour into container. Use the left over thick mixture for smoothies.

Sieve method

*you’ll need a thin sieve for this!*

  1. Place sieve over a large bowl, pour the mixture into the sieve in sections and press the mixture through with a spatula.
  2. You may need to empty the sieve a few times.
  3. Pour into container. Use the left over thick mixture for smoothies.

I hope this recipe works out for others like it did for me! Currently drinking a batch as I write this ♡

Enjoy! ♡

‘Nutella’ ♡ (vegan)

Healthy? Vegan? Nutella???? YUP!

Late night experimentation left me with this wonderful chocolatey nutty goodness.

(appreciate my nutty photo skills?)

This is super quick to make, and actually pretty cheap! And of course it’s vegan, and healthier than shop bought vegan Nutellas! It’s gluten, dairy and refined sugar free ♡


4 pitted dates

1 cup hazelnuts

1 tbsp cacao powder

4 tbsp agave/maple syrup

Sprinkle of salt

1/2 cup soy milk


  1. Roast hazelnuts on a greaseproof paper sheet in the oven at 200c for 10 mins. Keep checking to make sure they don’t burn.
  2. In a food processor mix all ingredients and process until it becomes a smooth paste, you may need to keep scraping the edges in order to make it smooth!
  3. Transfer to a jar and refrigerate

I served mine on some gluten free bagels and it was so delicious!

Enjoy ♡

Roasted vegetable soup (vegan) ♡

Not much to say about this soup other than TRY IT! Add more garlic if you want, I tend to vary on how much I add depending on my mood!

It’s made using seasonal veg, so around this time of year in the UK this soup is soup-er (lol) cheap.

I serve mine with gluten free bread but serve it with whatever you want!


1 small swede or 2 parsnips

3 carrots

1 large white potato

4 cloves garlic

Sprinkle of salt and pepper

1 tsp Turmeric

1 tbsp vegan stock powder

1 tbsp Olive oil


  1. Peel and chop veg, add seasonings
  2. Roast 50 mins with oil
  3. Blend with 1tbsp stock and more salt, add small amounts of water.
  4. Heat in a pan till warm.


Enjoy ♡

Iron and veganism: sources, heme vs non-heme, meal ideas etc.

So I recently passed my vegan nutrition diploma course with a distinction (go me), so I want to start doing free, accessible posts on nutrition.

My first post is going to be on iron. Whenever I talk to people about veganism and nutrition, I’m always told ‘but what about iron? Aren’t you anaemic?’, and the truth is yeah, I was years ago! I was put on tablets as my levels were so low. At this time I was a vegetarian, and I had been since I was 5. I was not a healthy vegetarian in the slightest though. Growing up I was very fussy. I would pretty much only eat plain pasta with tomato sauce, vegetarian fillets with rice, and would not touch fruit, other than fruit flavoured sweets. I was on the tablets for about 2 years, but I eventually just stopped taking them after a while. A few years later, after an eating disorder, I went vegan. Because I was eating more greens, having smoothies and actually researching into nutrition, my overall dietary health became better. My blood test results for nutrients now came back great! I was totally shocked at the fact my iron levels were so great. Its all about the right nutrition!

What is iron?

Iron is a mineral. It is essential for metabolism and transporting oxygen to muscles and tissues. It is also important for growth, healthy cells, hormone synthesis and general development. If someone does not eat enough iron rich foods, or has trouble absorbing iron, they can become anaemic. People at a high risk of being anaemic include pregnant people, people who bleed heavily during menstruation, people that donate blood often and young children.

Heme vs non heme

Heme iron is only found in animal based foods, whereas non-heme iron is found in plant based foods, and fortified cereals. Whilst it is true that heme iron is generally absorbed better by the body, it does not mean that vegetarians and vegans are more likely to be anaemic. Anyone with the wrong nutrition, or other underlying factors, could be anaemic. Heme iron has actually been found to be linked to conditions such as heart disease! High intake of heme iron foods such as red meat can cause the development atherosclerosis. This happens as iron is a pro-oxidant, which can cause the production of hydroxyl-free radicals and promote the oxidation of low-density lipoprotein, aka LDL, the ‘bad cholesterol’. Just 1 milligram of heme iron can increase the risk of coronary heart disease by 27%, which is quite scary really. It has also been connected to a higher risk of strokes, type 2 diabetes and even cancer. (I will link the video that shows these studies below.) So although yes, it can be absorbed easier, it comes with some serious health risks that just aren’t worth risking for a high number on your nutrition sheet. Non-heme iron on the other hand, has not been linked to these conditions.


It doesn’t really matter if someone is eating 400,000 milligrams of iron per day. What matters is that they are absorbing it. Some people can naturally absorb it better, but it is best for everyone to take care with what they eat iron rich foods with in order to get the most out of their diet. An easy way to absorb iron better is to eat small amounts throughout the day, rather than eating all of your daily iron in one meal. Another way is to eat vitamin C rich foods such as oranges, broccoli, peppers, tomatoes, grapefruit, potatoes and cabbage. (I will include meal ideas for these pairings below). Surprisingly, coffee and tea, even decaf, contain tannins. These inhibit iron absorption, so try not to drink tea or coffee too close to meals. A strange way to increase iron absorption is to use a cast-iron skillet for cooking! Cooking vitamin C containing foods in one is a great way to increase absorption. Unfortunately, one of the biggest sources of iron number wise, spinach, contains oxalates. These block iron absorption! So whilst they are full of other fantastic nutrients, they are not your best bet for iron alone.

Meal ideas for good iron intake and absorption

A smoothie with spirulina powder, oranges/orange juice, banana and sunflower seeds.

Wholewheat/gluten free pasta with a lentil tomato sauce and steamed broccoli.

Curry with potatoes, peppers, lentils, chickpeas and cauliflower.

Mixed berry smoothie with kale, banana and fortified soy milk.

Stir fry with tofu, mushrooms, peppers, broccoli and kale.


I hope this helps anyone who needed some help, I am always available to message on instagram (@veganleftist), twitter (@anarchyfemveg) and email, which is on my contact page.




no meat athlete, iron for vegetarians:

nutrition facts, the safety of heme vs non heme iron:

national institutes of health, iron:

Easy turmeric latte ♡



Ok it’s November but it’s Christmas to me!

And Christmas is the season of HOT DRINKS.

So I’ve been trying to perfect a turmeric latte for ages and always found it too powdery, too spicy etc, till now!

This takes about 5 mins to make too!


  • 1 mug of oatly barista milk. (Other milks will work but oatly barista foams!!)
  • 1 tsp turmeric
  • 1/2 cinnamon stick
  • Big squeeze of agave syrup/maple syrup
  • Sprinkle of black pepper


  1. Pour the milk into a small saucepan, and put on high heat
  2. Add the turmeric, cinnamon, black pepper and agave
  3. Stir well, and allow to warm through for 5 mins. Don’t let it boil though!
  4. Pour through a sieve into your fav mug
  5. Allow to cool before drinking as it will be hot!

Yummmmm. It’s so creamy and warming and YES.

Fenty beauty foundation review ♡ (pale skin, shade 100)

Ok so as soon as I saw this online I had to try it! The massive shade range is fantastic, and the amount of undertones too! I was so happy to see the whole range is cruelty free and the foundation is vegan! Vegan list can be found on the FAQ section of the fenty beauty website.

I got mine from Harvey Nichols online and with shipping it cost £32, so deffo not a cheap foundation.

I got the palest neutral, 100.

Love the packaging, and I’m glad it’s not a tiny amount of product!

I applied it with the real techniques sponge, these pics are after two layers ^

These pics are after adding highlighter, bronzer and concealer.

So, pros:

  • The colour was perfect for me, especially for my winter skin. It’s amazing finding a foundation that isn’t super pink or super yellow!
  • It doesn’t take too much product to get medium coverage. I don’t like full coverage so was happy with this coverage personally, to get this coverage it took 4 pumps for the whole face.
  • It looks good in photos!
  • I can imagine it being long wearing. I wore it for three hours but took it off after I wiped my mascara everywhere cause I forgot I was wearing makeup, doh
  • It doesn’t transfer!


  • When I put concealer under my eyes it went a bit strange as the foundation is quite dry, so would be best to put it on before the foundation!
  • It’s quite drying, so I wouldn’t suggest getting this if you have super dry skin, but it may work with a super moisturising primer.
  • It wasn’t fantastic at building as it dries quite quick so if you want full coverage you’d have to work quite quick I think!

Those are all of the main points. Remember I have dry-normal skin with very red cheeks, so how it works on me may not be the same for everyone!

Overall I really like it, especially for photos as it looks great, and I love the colour too, will be so perfect in the winter!

Also it’s very expensive, I was happy with the price because I’m so happy with the colour of it, I’ve only got 2 other foundations that are the right colour and one isn’t very long lasting and one is super drying!

Overall 7.5/10 ♡

***had to shout out these products though, Barry M afterglow bronzer and the Balm Mary Lou manizer. That glow! Also the VE cosmetics awkward rose lipstick.***