I am excited! This is the first day of our 7-day plant-wild adventure. I am really looking forward to eating plant-based for a week! It will be awesome, and I can actually feel how every cell in my body is shouting harray and jumping with joy!!
I’m also hugely grateful to my family for being in on this too – what a great thing to do together.
I am excited to see how we feel after a week, tanking up on heaps of greens, fresh summer fruits, nuts, grains and delicious vegetables.
So lets get started – Here’s the first day’s goodies. I can hardly wait!!
Green good-morning smoothie:
big handful of fresh spinach
big handful of green grapes
1/2 an avocado
2 cups of water
a handful of crushed ice
Blend it all into a smooth delicious morning drink
A while ago I made a raw food yoghurt with banana and avocado it tasted so good! This morning I am making a mango version of that. It is so simple and it taste so fresh and good!
1 big mango
a fresh squeeze of lemon
Add all ingredients in to the blender and blend into a smooth and beautiful, creamy breakfast treat
Serve with chopped dates, chopped walnuts and some fresh berries
What is better than soup, made from the ripest local tomatoes and with basil from the garden?
It is really easy to make too, which adds to the joy of making it.
6 very ripe big tomatoes
2 cloves of garlic
1 l of vegetable broth
1/2 cup of cashews soaked in water
Lots of fresh basil
2 sun dried tomatoes
one bay leaf
Chop the onions and garlic and saute them in a pot with some olive oil – saute til they are soft and clear. Chop the tomatoes and add them to the sauteed onions and garlic. Add the bay leaf and cook till the tomatoes are soft. Add the vegetable broth and cook for about 10 min at low heat.
Blend in the blender with 3/4 of the fresh basil, the sun dried tomatoes, and the soft cashews to make it creamy.
Savour with salt and pepper and serve with a chunk of great bread, with a little olive oil and balsamic vinegar to dip it in
Wok fried vegetable served with cardamon rice:
I love everything Asian – Serve me Asian fusion and I am in heaven.
3/4 cup soy sauce
1/3 cup sweet chili sauce
2 tbs sesame oil
2 1/2 inch of fresh ginger
4 cloves of garlic
one bunch of spring onions
2 tbs of white wine
Finely chop the fresh ginger, the garlic and the spring onions – in a bowl mix the soy sauce, the sweet chili sauce, sesame oil and white wine – mix well and add the chopped garlic, spring onions and ginger.
For the stir fry – use any of your favorite vegetables
one bunch of green asparagus
1 red pepper
400 g of brown mushrooms
big head of broccoli
Fry everything separately in a wok, drizzle the marinade over the portion just before each sort of vegetable is almost ready. Put it aside and stir fry the next vegetable, making sure they all stay crisp and colorful. When all the different kinds of vegetables have been stir-fried to perfection and the marinade has been added – mix all vegetables together.
Serve with Jasmin rice cooked with some green cardamom pods and sea salt.
I got lots of great feedback from the family – no one turned their nose up, no one pushed the plate away – someone even said, while eating the tomato soup: “did you put cream in this”?
I feel nourished and full of energy & looking forward to tomorrow & another day of plant food!!
Go to Plant-wild day 2 here