Eastern European Muslim

  Conchiglie alla walsallese Olive oil Garlic Hot madras curry Spinach Salt Cashew Pumpkin seeds Zereshk Golpar Lime juice Tahina On this picture we see fusilli and not conchiglie, and I added some lentils and cashew, but the seasoning is the same :)  It contains my whole life basically. Ingredients and spices from the Italian, Persian, Indian and Arabic cuisines mixed together in an intuitive style. It's how I have become what I am now - a little bit from here, a little bit from there, every ingredient, every impression is important, and without them the whole picture would be different, an important taste of the food would be missing. That's why I feel like I'm lying if I say I'm from Hungary. By saying that I'm denying every single time I felt like an outsider there - which was more often than not. I don't acknowledge my awkward feeling that accompanied me all through my childhood and youth - even until now - that I could not understand and could not explain.

 Becoming vegan was one of the most natural and easy change in my life. Over the years I have tried many different diets. I did them for a while but I did not feel drastically different and the effects were never really sound. I knew I wanted a way of life and not just a diet for a couple of weeks. Veganism could have been quite obvious as many things pointed to it but you wouldn't know a thing is obvious until you see it if you are me. 😊 Many years ago I saw a documentary about the dairy industry and it was shocking. I learned that cows and their calves are basically suffering all their lives. They never get to spend time together. Cows are made pregnant (obviously without meeting the bull) only to produce meat (calves) and milk of which calves won't get any as that would be a "waste". I saw this years ago but it was only now as I am becoming more conscious about what I eat and also that I am a breastfeeding mother that I have decided not to consume any more dairy p