This time two years ago, I was diagnosed with Seronegative Rheumatoid Arthritis - (I didn't really have much knowledge on what it was, especially as before I was diagnosed, I had spent my life calling it 'arthuritis'....) But I knew that I felt pretty shitty about the situation. It was prior to the Easter Holidays and I was about to go on a skiing trip. (not such a good idea, going somewhere wet, cold and doing pretty intense exercise...)
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| Poor Circulation - (a symptom of Arthritis when its cold and damp.) |
Anyway, I had been injected with some steroids to ease the pain off for a while, although it meant that the pain came back pretty badly when I returned to University. After spending a bit of time struggling and feeling sorry for myself, I decided it was time to take a positive outlook on the situation. I researched a lot online about natural remedies, diet, fitness and nutrition helping with auto-immune diseases. If it wasn't for my boyfriend Edd, pushing me to look into this, I don't think I would feel as happy and healthy as I do today. But I like to think I have probably made it up to him by the endless supply of foods and meals that I cook.
Anyway I never created this blog to write pages on the pain I'm in or to make people feel sorry for me, because I am actually doing pretty good at the moment!
I am just hoping that more sufferers of autoimmune diseases realise how important diet and fitness is, as well as perseverance and positivity throughout!
I also hopefully have some more exciting things lined up for my blog, but we will have to wait and see!
As we are now in Spring, here is one of the prettiest treats I have made.
As we are now in Spring, here is one of the prettiest treats I have made.
The recipe is inspired by Deliciously Ella's book! An amazing gluten/dairy free treat of Raspberry and Blueberry Scones, perfect for a Sunday - or even mothers day next weekend!
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| Own Photo - www.instagram.com/mollybuszard |
You will need:
One cups of Buckwheat Flour
One cups of Ground Almonds
1/2 a cup of Dairy-Free Milk (Rice Milk, Almond Milk, or Coconut Milk)
Two Tablespoons of Maple Syrup or Honey
One 1/2 Tablespoons of Apple Sauce (I use a baby food apple puree - no sugar, dairy or gluten!)
Sprinkling of Salt
Sprinkling of Salt
Handful of Raspberries
Handful of Blueberries
Add all the ingredients accept the berries into a mixing bowl, and whisk/mix until smooth. Chop or crush the berries slightly and then stir them through the mixture.
On a baking tray, line with parchment paper and grease with some coconut oil. Dollop on large spoonfuls, shaping with a spoon to create scone like shapes. Pop into the oven at 180 degrees, or 160 degrees for fan, and bake until golden brown for around 35-40 minutes.
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| Own Photo - www.instagram.com/mollybuszard |
I had mine warm with some fresh mint, raspberry jam and dairy-free ice-cream! Yum!
Enjoy!
MB
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