Day 4 – This morning I went for an early morning run along the beach while the sun was rising, thinking, I can do another day of this! Another day eating greens, vegetables, fruits, nuts, grains – everything that supports my body and fills me with this zippy wonderful energy!
Rawfood musli with blueberries
This has become a breakfast stable in our family – we eat it almost every day. It is so tasty and creamy. I came up with this recipe because I wanted to make a healthy version of an old favorite that had both full fat yoghurt and cream in it!! This tastes just as good and just as creamy and sweet as the original, but without the guilt!
In the blender/food processor add:
1 cup of raw oats,
2 good handfuls of raw almonds
1 big apple cut into chunks
6-8 Medjool dates ( more or less depending on how sweet your tooth is)
1 cup of filtered water
Blend it all – not too much because it is nice if it keeps it’s crunchiness
Enjoy with either fresh berries, banana or dried fruit in the winter – today I served it with fresh blueberries from the garden.
The Good-Morning Smoothie is made from fresh raspberries and pineapple today.
You can add a little less water and add an orange – orange and dates are a perfect match. You can also add a bit of cinnamon or cardamom
A delicious green smoothie made from fresh kale out of the garden, peaches, pineapple, lemon, ice and 2 cups of water
Delicious vegetable wraps with garlic/ginger dipping sauce
1 red pepper
3 spring onions
Rinse and cut everything into strips of julienne.
Prepare the rice paper – one at a time. Take a clean tea towel and make it wet, place one rice paper on the wet tea towel and fold so it is completely covered with the wet cloth. Leave for about a min. Over the sink, wring out the water and carefully place the soft rice paper so you can fill it and roll it. Fill it with spinach leaves, a little avocado, carrot, red pepper, zucchini, spring onions and alfalfa sprouts, add some fresh basil leaves, some coriander leaves and some fresh mint. Roll them together and cut them in halves and arrange them on a plate along with the garlic/ginger dipping sauce.
juice of 1/2 lime
4 small lime leaves
thin slice of fresh ginger
1 clove of garlic
2 spoons of hoisin
1//3 cup olive oil
1/3 cup water
4 spoons of braggs
Blend it all together and serve with the vegetable rolls
Baked zucchini and eggplants- served with new potatoes and green salad with fennel
I found these gorgeous looking green and yellow zucchini and some beautiful eggplants. I decided to make a really tasty dish that i think is perfect for summer with ripe tomatoes, fresh herbs and all you need to make this dish amazing. So this is my take on the Turkish specialty, Imam Bayildi – baked zucchini and eggplant topped with a spicy fresh tomato sauce, served with little new potatoes gently baked with herbs and garlic and a green salad with fennel.
600 g fresh ripe and chopped fresh tomatoes
4 cloves of garlic
1 teaspoon of ground cumin
2 tablespoon of chopped fresh oregano
2 tablespoon of chopped fresh thyme
3 table spoons of chopped big leaved parsley
1 tablespoon of tomato paste
1/2 cup of water
Finely chop the shallots and the garlic, gently saute them in oil til they are soft, add tomato paste,the herbs and the cumin. Add the tomatoes and the water. Cook for about 15 min. Season with sea salt and pepper, set aside. Add the parsley.
Cut the zucchini and the eggplant in halves on the length wise. Gently brown them in a bit of olive oil – on the inside. Place them in a baking dish on some baking paper and add the sauce on top.
Bake in an 350F oven for about 45 min
You can eat them right out of the oven but they taste amazing at room temperature too.
It is season for new and delicious potatoes – I love new potatoes!!
I prepared them like this
I washed them and cut them in to quarters and put them onto a piece of baking paper, drizzled with olive oil, sea salt and pepper, added some fresh thyme and some fresh rosemary – packed them in to little parcels and baked them in the 350F oven for about 45 min. They tasted so good!!
I served everything with a green salad with some fresh fennel
The dressing is a classic that has been in my family forever – we use it, let me just say, a lot
The trick is to use the best ingredients – the better the ingredients the better the dressing. So in other words don’t use the cheapest hot dog mustard.
2 spoons of good balsamic vinegar
a teaspoon of good Dijon Mustard
a pinch of sea salt
one clove of freshly squeezed garlic
Mix this – then add a little olive oil while you constantly stir, add more olive oil while stirring – continue doing this till you have a thick, dark yummy dressing. You can add a little maple syrup for a sweetness if you like. This salad dressing is so good and so easy to make.
These wonderful updates are just great motivators for changing your lifestyle. I can just copy a full days program and do not have to worry about what to eat or serve. Thank you so much Ann for giving all your positive energy to us! Love it! Knus Jane
Thank you Jane!! I am so happy you can use it and feel inspired!!
Knus right back to you, my friend 🙂
You have come up with yet more delicious menu options. You are really inspiring me to eat a wider variety of fruit and veg and to go raw! Lovely ideas, thanks.
Yay – I am so happy to hear that, thank you!!! 🙂
By the way, you make a run on the beach sound joyful and simple…not the wheezing slog it would be for me!!
Ha ha – trust me it was not always like that!! I could not run for one minute without almost dying 🙂
I have been inspired by Jeff Galloway’s run/walk method and I am loving it!! He has written amazingly inspiring books. Did you see my posts on running?
Wow, what an inspiration you are Anne!!! What you are doing is a gift to us!!
Thank you so much Cindy!!!
Your pictures make it all look so yummy and I sure it is :). Have a healthy 2013 Anne!
Healthy happy 2013 to you! I am so happy to have connected with you Paula 🙂
I love the rice paper roll! Thank you Anne!
Thank you Amy – they were very tasty 🙂