Skip to main content

Fears and Food

Daily life is a struggle for some. Anxiety and stress overpower people. Some people have figured (some of) the triggers and for others it's still a journey. For myself, going vegan made me realise some triggers for my own anxiety and depression. 



Growing up I always had a distant relationship with food. I was that kid in the YouTube video crying because she doesn't understand why we eat chickens, pigs and cows. Then due to situations out of my control I suffered with an ED as a teenager. I went 6 months only eating custard creams, bananas and my nans homemade Quorn spag bol. I was vegetarian from the age of 12-20. 



The decision to go vegan was one I'd thought about for a long time before transitioning. The main reasons I didn't do it straight away was because I didn't want to be awkward, a nuisance, or to draw attention to myself (oh, and coleslaw). When I realised my food choices were contributing to my anxiety I knew I had to stop putting myself through it. It helped, a lot more than I realised at the beginning. I no longer felt guilty for my dietary choices and I went from being a known "fussy eater" to a real foodie and enjoying all food... As long as it is vegan.



Daily, I still have struggles; things you wouldn't even think about. I won't take my lunch at work knowing someone is in there consuming meat. I am hawk-eye over the barista making my coffee. As much as I really appreciate it, I really struggle when people offer to make me food; cross contamination is a big no. I feel tense walking down certain aisles in supermarkets. TV shows, people eating on public transport, even people touching things after they have eaten meat, eggs and dairy I don't feel comfortable touching after. 



It's something I think will always be there, something I kick myself about too much, but something that makes me me and I can't change. I hide it often but sometimes it creeps up on me unannounced. Surrounding myself with people who have the same morals and views as myself and trying ny very hardest to avoid those situations has certainly helped; just like claustrophobia and arachnophobia, cibophobia is something people suffer with. 

Comments

Popular posts from this blog

RECIPE - Millionaires Shortbread

Baking is my "me time", my happiness and seeing people enjoying my bakes is my favourite thing. Millionaires Shortbread has always been my favourite sweet treat but I've only had it a handful of times in the 4 years of being vegan... I've thought about making some myself for months but I've always been scared of the caramel. I've made mince pies, cakes, buttercream, cookies and quiche but caramel seemed daunting... I did lots of caramel research and I finally plucked up the courage to make some on a rainy, lazy day at the beginning of a staycation! Ingredients Shortbread: 225g Plain Flour 125g Baking Butter Block 75g Caster Sugar 2tbsp Oat Milk Caramel: 300g Caster Sugar 50g Golden Syrup 100g Baking Butter Block 250g Oatly Single Cream Chocolate: 1 Bar each of Tesco Free From White and Dark Chocolate 1. Preheat the oven to 180c and line a 20cm x 30cm tin with baking paper. 2. Mix all the ingredients for the shortbread by hand....

RECIPE - Pizza Dough

Pizza is a staple in our house, we have it once a week without fail. Usually we make 2 big ones and I manage to save some for lunch the next day but my partner isn't so strong at resisting... So I've started making 2 big ones and some miniatures with the same amount of dough as I used to make just the big ones. No complaints yet and we both get to enjoy it the next day too! We were stuck in a rut of toppings using a bbq sauce base, sweetcorn, mushrooms, peppers, onion and Linda McCartney sausages but this time I tried some other vegetables that we had in for other recipes this week! Ingredients: For the Dough: 200g Plain Flour 200g Self Raising Flour 7g sachet of Fast Action Yeast 1tsp Caster Sugar 1tsp Salt 2tbsp Vegetable/Sunflower Oil 225ml Warm Water Toppings: Lidl Hunter's Chicken BBQ Sauce Tesco Smoked Cheese (Free From) Linda McCartney Sausages Tin of Sweetcorn 2 Asparagus Tips Half a Red Pepper 2 Closed Cup Mushrooms 1 Red Onion S...

RECIPE - Tofu Vegetable Quiche

This is my first recipe post... It's something I've been thinking about doing for a while and today I made something new and exciting so I wanted to share it... VEGAN QUICHE! When I was vegetarian I didn't like eggs; the thought that they are chicken periods always grossed me out. My nan always made me quiche when she did family buffets and no matter how many times I told her I didn't like it she still always made it for me. The older I got the more I realised that family and love come before anything else so I used to have a small portion and proclaim my appreciation for her effort. Now, my partner is vegan and says he used to love quiche but I always believed recreating eggs in vegan-form would be terribly difficult. After researching many  different takes on vegan versions I trialled my own recipe... Ingredients: Ready-Rolled Shortcrust Pastry 1 pack (350g) Extra Firm Silken Tofu 1/2 cup Soya Milk 2 tbsp Nutritional Yeast 1 tsp Turmeric Vari...