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Home About Me The MS Diet Book The Diets BLOG - Coronavirus

Welcome to my Blog, where I shall be sharing cooking tips, highlighting interesting new food-related research, and showing you how to eat your way to a healthier life.

All over the world there are people who are following diets which have been formulated to help dampen down the symptoms of MS, In the same way that a disease-modifying drug may work for one person with MS, but not for another, a diet which will help one person may have very little effect on another person. If you try the dietary approach, you may need to experiment to find what works for you. Don’t be put off by the word ‘diet’ – the diets are basically eating plans, not ways to lose weight, and you can still enjoy fantastic-tasting food even if you choose to eliminate foods such as dairy produce or gluten. And you don’t need to spend a lot of money either; most of my recipes use inexpensive, easily obtainable ingredients.

If the whole concept of using food as medicine is new to you, you can find out more in my book The Multiple Sclerosis Diet Book, and you can see a summary of the different diets by clicking on The Diets in the menu above.

As winter approaches, I’m going to start by sharing one of my favourite warming winter  recipes.: fish soup. This is something I eat for lunch at least once a week because it’s quick and easy to make – unlike many soups, you don’t need to process it – and you can make many different versions of it, depending on what you have in the fridge or freezer. As I am on a gluten-free diet, I eat it with gluten-free bread, buckwheat crispbread, or corn thins, spread with tahini. It’s comforting, healthy and full of nutrients. You could also take it to work in a thermos and heat it up in a microwave.  The quantity is for one serving, and it is suitable for those on the healthy eating diet, Best Bet diet, and overcoming MS diet.

Eating your way to health

Soften celery, pepper and courgette in 1 desertspoon of olive oil in a saucepan over a gentle heat. Mix in flour, then pour in stock. Chop fish into pieces, then add to pan with sweetcorn, herbs and spice.

Bring back to boil, turn down heat and simmer, covered, for 10 minutes. Add a little salt if you feel it needs it.

You can ring the changes by using different types of fish or adding a few frozen prawns. You can add small quantities of broccoli, cauliflower or spinach, or replace some of the fish stock with the same amount of chapped tinned tomatoes. You could also substitute chopped fresh parsley or coriander for the dried parsley. As well as being endlessly versatile, this recipe is full of nutrients, quick to make, and uses inexpensive ingredients.

Fish Soup

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