Hello and welcome!

Monday, 11 November 2019

(Photo Credit: Jane Beadnell Photography (http://janebeadnellphotography.co.uk/)

Welcome to a blog that is all about wellness for the over 40s. Here you will find blog posts to help you maintain (or restore) your natural state of health. You will also find a vegan recipe each Monday and you can learn about growing organic food from the blog posts on the 40plusandalliswell allotment. 
If you like yoga I also have a 'sister' blog, Flexiladiesyoga.

I hope you enjoy my posts and will visit the blogs often!

Thank you for your support- sending my love to you all.

Please see below for my latest post!







Meatless Monday : Vegan Argentinian Style Tofu


This recipe is for a hearty tofu dish inspired by the delicious flavours of chimmichurri. Chimmichurri is a sauce which is often served with meats or as a condiment in Argentina- this dish offers a scrummy vegan alternative by combining tofu with the spices that give chimmichurri its distinctive flavour.  Enjoy!

Vegan Argentinian-Style Tofu
Serves 2 
You will need
Olive oil spray
2 spring onions, sliced
1X400g pack tofu, drained and diced
4 tbsp frozen peppers
4 tbsp sweetcorn
2 tbsp tamari
For the chimmichurri-style spice mix
1 tsp dried onion granules
1 tsp garlic granules
½ tsp coriander
½ tsp paprika
¼ tsp oregano
Pinch black pepper
Pinch cayenne
To serve 
Avocado slices
Corn bread

Mix the ingredients for the chimmichurri spice.  Spray a small fry pan with olive oil spray and add the spring onions.  Cook over a medium heat for a minute then add the peppers, sweetcorn, tofu, tamari and chimmichurri spice mix.  Cook for 5-10 minutes adding a little water if necessary.

Divide between bowls and serve with avocado slices and cornbread.  You will find my recipe for corn bread within my recipe for 'Vegan cornbread and sausage traybake'. For the recipe click HERE. There are vegan recipes, desserts and Meatless Monday recipes on my blog so please take a look! There's also blog posts about health and wellness and some craft ideas too-try a search on this blog! ๐Ÿ˜€



Meatless Monday : Tofu stuffed pasta shells with Mediterranean pasta sauce

Monday, 4 November 2019





This week’s Meatless Monday takes very little preparation but looks good and tastes good!


Tofu stuffed pasta shells with Mediterranean pasta sauce



Serves 2


You will need


150g large pasta shells

1 pack silken tofu

1 tsp garlic powder


For the pasta sauce


6 tbsp frozen Mediterranean vegetables

100g tomato puree 

1/2 tsp stevia


Cook the pasta shells according to the manufacturer’s directions.  Meanwhile, mash the silken tofu with the garlic powder and cook on a low heat for 5 minutes.  Allow to cool slightly.


Divide the pasta shells between bowls and using a teaspoon fill the pasta shells.  To make the sauce heat the tomato puree with the Mediterranean vegetables, stevia and a little water.  Bring to the boil then reduce heat to simmer, cooking the vegetables according to the pack directions.  Divide the sauce between bowls.  

You may also like my recipe for 'Vegan stuffed pasta shells'- Click HERE for the recipe! 

There are vegan recipes, desserts and Meatless Monday recipes on my blog so please take a look! There's also blog posts about health and wellness and some craft ideas too-try a search on this blog! ๐Ÿ˜€

Enjoy!




Vegan supplements, and supplement ingredients vegans should avoid

Sunday, 3 November 2019




If you a vegan there are supplements that you will find that you need because a plant based diet is poor in certain nutrients.  The problem is that because the plant based diet is poor in those nutrients, supplements of those nutrients tend to be sourced from animals.  

Please note that if you are pregnant, breast-feeding, on any medication or under medical supervision always check with your medical practitioner before taking any supplements.


Below are some that you should be aware of:-


Omega 3s – supplements are often sourced from fish.  Look for supplements that are sourced from marine algae.  You might also like ‘Where do vegans get their omega 3’s from?


Vitamin B12 – an essential for vegans.  Look for supplements that are not sourced from animals.  Nutritional yeast is also a good source for vegans.


Iron – vegans often need an iron supplement because vegetable sources are not as available to be used by your body as animal sources.  You can improve availability however if you have a source of vitamin C at the same time.   Plant sources of iron include leafy green vegetables such as spinach.  Be careful however because some iron supplements are derived from animals.

Calcium supplements – some supplements are made from oyster shells but you can get vegan friendly ones.  Vegan sources of calcium include tofu, fortified non-dairy milks and cereals, tahini, sesame seeds and beans.


Vitamin D – there are very few vegan sources except mushrooms (leave them exposed to the light to increase their vitamin D content).  You can get a plant based vitamin D that is sourced from lichen.   You might also like 'Bring on the sun - Vitamin D, the sunshine vitamin'.


Other supplements to be wary of :-


Glucosamine supplements are great for skin and joints but are often sourced from shellfish.  However vegan friendly versions are available.


Collagen – often sourced from marine animals or beef.  Vegans would be better served by making sure their diet includes all the amino acids,  antioxidants and especially vitamin C that support collagen production.  At the same time avoid sugar and refined carbs that can lead to the break down of collagen.  You might also like 'Do collagen supplements work?'


Supplement ingredients to be aware of:-


Stearic acid/magnesium stearate – often used in the manufacturing process to keep things flowing, it is abundant in animal sources so check that the additive is from a plant source.  In case you are worried the additive is safe.


Lactose – a milk protein and therefore not suitable for vegans.


Gelatine – may be used in capsule shells but is often made from animal collagen.  Vegan sources are available.


Titanium dioxide is an ingredient everyone, not only vegans, should avoid taking as it is cancer causing. It is often used to whiten tablets.

There are vegan recipes, desserts and Meatless Monday recipes on my blog so please take a look! There's also blog posts about health and wellness and some craft ideas too-try a search on this blog! ๐Ÿ˜€



Meatless Monday : Vegan pumpkin chilli served in a pumpkin bowl

Monday, 28 October 2019


Pumpkin is in season at the moment but it won’t be here long so make the most of it!  This recipe would be ideal for a warming supper after an evening of trick or treating!
Vegan pumpkin chilli served in a pumpkin bowl 
Serves 2-3  You will need
1 small culinary pumpkin, roasted until tender (around 50 minutes to one hour)
120g dried soya mince
2 tsp yeast extract
Olive oil spray
2 spring onions
½ tsp chilli flakes
1 tsp smoked paprika
4 tbsp tomato puree 4 tbsp sweetcorn kernels
can kidney beans, drained
To serve (optional)
Avocado slices
Grated vegan cheese
Coriander leaves


Remove the seeds from the pumpkin then using a spoon remove the pumpkin flesh and place in a bowl.  Mash the pumpkin flesh.

Place the soy mince in a bowl with the yeast extract then just cover with boiling water.  Leave for 10 minutes.

Spray a small fry pan with olive oil spray and fry the spring onions for a few minutes.  Add the chilli flakes and smoked paprika and cook for a minute adding a little water if necessary. Add the soy mince, tomato puree, sweetcorn and mashed pumpkin flesh .  Cook for 10 minutes, adding a little water if necessary.  

Place the chilli in the pumpkin bowl to serve. Click HERE to find other vegan Halloween recipes and other blog posts I have done for Halloween in the past ๐Ÿ–ค It is worth trying a search on this blog for keywords such as 'pumpkin' ๐Ÿงก Hope you enjoy! Have a happy Halloween!


Meatless Monday : Pumpkin and sweet potato soup

Monday, 21 October 2019


Pumpkins are in the supermarkets for such a short time but it’s great to make the most of them while they are here.  Culinary pumpkins have a much better flavour than the ones that are for carving which can be a little watery but if you can’t get one, butternut squash is a good substitute.  Make the most of your oven time by roasting the vegetables when you have the oven on for another meal.  The roasted veg will keep in the fridge for a day or two.  We found it was flavoursome without salt but feel free to add some if you wish. We enjoyed it with homemade cornbread but use any bread or roll you wish. You can find my recipe for cornbread under the blog post 'Vegan Southern Style Beans With Cornbread'. To view this recipe please click HERE.

Pumpkin and sweet potato soup
Serves 2  You will need
Olive oil spray
1 small culinary pumpkin
2 small sweet potatoes
⅛ tsp cinnamon chopped walnuts to garnish

Slice the pumpkin and sweet potato into wedges and place on a baking tray that has been sprayed with olive oil spray.  Roast at 180 degrees until the vegetables are tender - about 35-45 minutes depending on the thickness of the wedges.  

Place the pumpkin and sweet potato wedges in a high speed blender with the cinnamon and ¼ cup water.  Blitz until smooth then transfer to a saucepan.  Heat through adding a little more water if you don’t want so thick a consistency.   Divide between bowls and top with chopped walnuts.

Enjoy! I have other recipes for vegan soup on the blog. Please try a search in the 'search' box!


There are vegan recipes, desserts and Meatless Monday recipes on my blog so please take a look! There's also blog posts about health and wellness and some craft ideas too-try a search on this blog! ๐Ÿ˜€

Meatless Monday : Vegan chickpea tikka masala

Monday, 14 October 2019


The weather has turned cold and wet here in Yorkshire so what could be nicer than cosying up with a bowl of warming curry. 
Vegan chickpea tikka masala 
Serves 2 
You will need
Olive oil spray
1 small red onion, peeled and chopped
2 small carrots, peeled and diced into small pieces
½ tsp salt
2 cloves garlic, peeled and sliced
½ red pepper, diced
¼ tsp chilli flakes
½ tsp smoked paprika
¾ tsp garam masala 
½ tsp turmeric
½ tsp cumin
2cm piece fresh ginger, peeled 
2 tbsp tomato puree
½ can coconut milk
1 can chickpeas, drained
Coriander leaves to garnish (optional)

Heat the oil in a small fry pan and add the onion, carrot and salt.  Cook for around 5 - 10 minutes until vegetables are tender, adding a little water if necessary. Add garlic, spices, and red pepper and continue to cook for a further 2 minutes, adding a little more water if needed.  Add the tomato puree and cook another minute.Stir in coconut milk and chickpeas and simmer for around 5 minutes.  Garnish with coriander leaves and serve with rice.

Enjoy!


I have other vegan curry recipes on the blog. Please try a search in the 'search' box!


There are vegan recipes, desserts and Meatless Monday recipes on my blog so please take a look! There's also blog posts about health and wellness and some craft ideas too-try a search on this blog! ๐Ÿ˜€