Despite looking normal and being able to function with a little bit more ease due to adapting- It makes sense that I'm still dealing with vertigo, spasms in my face causing drooping of the left side, cognitive problems such as high sensitivity to over-stimulation, numbness, tingling, and so much more.
Looking normal is one of my biggest obstacles these days. In fact; I have become such a master at seeming like nothing is wrong that I convinced myself I was well enough to work a part-time job. Then I convinced an employer and entire team! And then I burnt out after only 2 months on the job.
While I am proud of my very enthusiastic attempt at working- I knew I needed to leave the part-time job to return to taking full-time care of myself. It was with great sadness that I handed in my resignation just yesterday.
What does this mean for me, now?
Back to the drawing board! Quite literally. I've decided that this is the time for me to stay committed to my artistic practice. I'm not "giving up", by any means. I'm refocusing on the priority of keeping well. My neurological health is number one.
2020 has been bittersweet. I want to THANK YOU for all the love my art has been getting. With now being a full-time artist, your support is appreciated even more than ever. That being said...
My shop is now updated with currently available paintings!
Modeling was always a big part of my life.
I'm not a vegan; but was curious about making healthy crackers using chickpea flour and low cholesterol ingredients.
Easier than they look.
Everyone knows that sometimes (often) flavour and texture are compromised with gluten free and vegan foods. By now, most of us have tried a GF muffin that has crumbled after the first bite, or other healthy baked goods that just taste like cardboard. No thank-you.
Gluten-free and vegan foods don't have to suck. While I do not follow a vegan/vegetarian diet, I've been strictly gluten free for about 5 years. Along the way I have learned a thing or two, and found many tricks for making amazingly convincing foods. Your friends and family will not automatically know that these treats are even healthy at all.
With enough people messaging me to ask for recipes, I've decided to start spilling some of my favourites.
- 2 cups chickpea flour (sift, or break up lumps with a fork)
- 1/3 cup nutritional yeast flakes
- 1 1/2 teaspoons sugar (I use Roger's organic cane sugar)
- 1/2 teaspoon salt (I use Himalayan pink salt)
- 1/2 teaspoon (or so) garlic powder
- 1 tablespoon dijon mustard
- 1/4 cup olive oil
- 4 tablespoons warm water
- Use a rolling pin to roll dough out thin. I did this between 2 sheets of parchment paper to avoid sticking, but you can also just use an extra dusting of chickpea flour for this. The dough is firm, so this does take a bit of work to get quite thin.
- After rolled out, sprinkle on a bit of extra salt (if you wish). I did this, then pressed a textured utensil into the dough, to give the crackers the dotted look and make the salt stick.
- Using a pizza cutter, slice up the dough into desired shapes.
- If you get impatient or don't have a rolling pin, you can always just press small balls of dough into thin circles (see top left of the photo above). Or get creative and make flat shapes if you want to!
- Bake in the preheated oven for 16 to 18 minutes, until crackers are a light golden brown.
- Remove from oven. Use a spatula to move finished crackers onto a plate (or wire rack).
- Cool, then enjoy!