Green Juicy Juice

I have been so spoiled lately!  Last weekend I went to Montreal with my beautiful daughter – just the two of us! Wow, what a treat, spending time alone with her was so precious!

Then this weekend I went skiing with some girl friends. Both of these experiences were like big-time tonic for my soul.

 

The down side is however that while traveling it can be hard to maintain healthy habits and routines. I love joining the party and eating what everyone else is eating and I treasure visiting interesting restaurants and eat whatever takes my fancy.

But I also love to get back home and squeeze myself a rejuvenating green juice. Its the perfect way to recoup and getting back into the rhythm again .

Fresh spinach

Fresh spinach

Celery

Celery

Sweet Apples

Sweet Apples

Lemon

Lemon

Pear

Pear

Green Juicy Juice

This juice is made in minutes and served on ice.

You need:

A bunch of fresh spinach

3 sticks of celery

3 apples

1 pear

1 lemon

Put it all through the juicer (or blender, but then you need to add some water) to make a delicious, refreshing green juice.

Delicious Juice

Delicious Juice

Easy and delicious – drink your greens!

Green Smoothies are part of my daily health ritual. I love these green shots. I swear to them and joyfully make them every day!

I feel fantastic when I drink these green health boosters. It is an excellent and easy way to get your greens!

I am excited and look forward to a new and refreshing taste every day.

They take 2 minutes to make, so easy! I would never ever be able to chew my way thorough the amounts of greens and fruits that go in a smoothie, but I easily drink them and feel the goodness in every cell of my body. By drinking green smoothies I load my body with health.  More about the Benefits of green smoothies.

Green Smoothies

Green Smoothies

Green Smoothie with Collards

A good handful of collard greens

2 apples

A chunk of pineapple

An orange

A generous handful of frozen mango

2 cups of water

Add it all to the blender and blend into a cool smooth and delicious drink.

Enjoy!

Something new and exciting in my life. I have signed up for Twitter a completely new world to me. Feel like Bambi on the ice actually, but I am determined to learn  🙂

If you are on Twitter I would LOVE to connect with you!

Happy Sunday!

Cool Green Smoothie with Cinnamon and Cloves

Why not add a bit of Christmas flavor to the green smoothie?

Thinking of how to add a bit of Christmas flavour to your smoothies?  Here’s a simple idea, and it tastes truly amazing – creamy, sweet, cinnamonny and delicious!

IMG_2629

green smoothie

Cool Green Smoothie with Cinnamon and Cloves

What you’ll need for this….

Big handful of fresh kale

2 crisp apples

1 very ripe banana

4 -6 Medjool dates

2 small teaspoons of ground cinnamon

1/2 teaspoon of ground cloves

2 cups of filtered water

Ice cubes

Put it all in the blender and blend into a smooth cool and healthy drink – drink and enjoy!

If you leave it in the fridge for a couple of hours to allow the flavors to come out – it is a divine mouthful!

Freshly Squeezed Pomegranate Orange Juice

This time of year we need to nourish our bodies and boost the immune system. This is  a hectic time of year with lots of stress and when the body is stressed it is much more prone to catch any little bug going.

What better way to boost the immune system, than juicing some fresh pomegranate and some fresh oranges and make a truly delicious and potent drink served on ice?

I could feel every cell in my entire body wriggle with joy, while drinking it 🙂

This is a real health bomb, as pomegranate is so full of goodness and is known to lower cholesterol, high blood pressure, excellent for the skin, as well as being packed with vitamin C – so along with the oranges, this is really a health booster!

The pomegranate can be a little tricky to seed but once you get the hang of it it is quite easy. Don’t do the job wearing your best clothes as it’s really juicy and the juices will escape everywhere even if you are careful. For this serving, I used one big pomegranate and 10 oranges for 4 good sized glasses of juice.

Prepare the pomegranate by taking out the seeds, put them into the juicer and then juice the oranges – serve the drink on ice – Enjoy!

Read more about the health benefits of pomegranate here

Green smoothie with apple and fresh thyme

There is something about mixing fruits and herbs – Apple & Thyme – Strawberry & Basil – Peaches & Rosemary – it creates such wonderful flavor combinations. Here, while the autumn rain is pouring down outside my window, I still recall the Strawberry/ Lime/ Basil popsicles we made this summer.

Today’s delicious green smoothie is made with apples and thyme and it is scrumptious!

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Immune Boosting Smoothie

Autumn is here, the leaves are turning bright red and orange. The days are getting shorter and cooler. The air is fresh and crisp, with a beautiful smell of earth. I love this time of year!

It is one of my favorite times to go running, the woods are beautiful and the temperature is just right.

It is also time to carve pumpkins, light the candles, light a fire in the fireplace, roast chestnuts and curl up with a good book and a cup of tea.

But it is also the time of year where we are particular prone to catching colds and nasty flues. So, as a precaution it is the perfect time to boost the immune system and load up on some natural

vitamin C.

We all need a shot of energy!

Today I created this Immune Boosting Smoothie – made with buckets of natural vitamin C, citrus, kale, grapes, ginger, apples and love.

Immune – Boosting Smoothie

A generous handful of fresh kale

2 small apples

1 grapefruit

1/2 lemon

1  lime fruit

2 slices of fresh ginger

a big bunch of green grapes

1 kiwi

filtered water for the right consistency

crushed ice

Blend it all together – and enjoy an instant boost of natural vitamin C to keep those nasty colds and runny noses away!

A straight shot of health

One of the easiest ways to improve your health, is by drinking fresh juice!

It is delicious! One of the most satisfying drinks on a hot summers day, is an ice cold freshly squeezed green juice – I absolutely love it!

It is vibrant and full of goodness – a straight and instant shot of health.

In the green market I found these wonderfully ripe and incredibly sweet pineapples on sale, and in my garden, I have Swiss chard – yellow and red. I love the taste of fresh chard and I use it a lot. In green smoothies and in juice but also gently sauteed with fresh ginger, garlic and a dash of soy sauce. – Today I juiced it with the ripest and sweetest pineapple. No artificial sugar or colors – just pure nature. Served on ice, it is the best summer drink you can ever imagine!

Swiss chard is a great source of anti-oxidant,  vitamin C, vitamin K and a rich in omega 3. it also is a great source of minerals such as calcium and iron.

Along with the pineapple that is rich in vitamin A and C – great source of calcium and copper – this is a power drink full of goodness and great taste.

Plant-wild week-day 7

What is better than a weekend in the summertime – they fit perfectly.  Time to relax and rejuvenate. Talking about feeling rejuvenated – that is exactly how I feel after a week on plant food!

We are taking it slow this morning, sleeping in and then a good run. Later, I potted about in the kitchen preparing brunch, while the rest of the house slowly got going.

Today’s brunch is inspired by one that I had in one of my favorite restaurants in Vancouver, Cafe Medina. I love having brunch there, while slow jazz fills the room and sunshine beams through the windows. Service is fabulous and the food is divine!!

They do a great brunch and one of them is a plate of Baba Ganoush, Tabouli and tzatziki – served with little crisp breads. I love this combination!

So, for brunch this morning in the garden with the family under the parasol, we enjoyed Baba Ganoush, Tabouli, fennel marinated cucumber and a little hot pomme rosti with mushrooms and thyme.

Brunch

Baba Ganoush, tabouli,  fennel marinated cucumber salad served with a little hot pomme rosti with mushrooms and thyme

Baba Ganoush:

2 medium-sized eggplants

2 tablespoons of tahini

lemon juice

sea salt

1/2 teaspoon of ground cumin

2 tablespoons olive oil

Bake the eggplants in the oven till they are completely soft – leave them to cool. When they are cool cut them in half and scrape out the soft middle and put it in the blender. Add tahini, olive oil, freshly squeezed lemon juice, sea salt and cumin. Blend into smooth consistency. Keep it cool while preparing the other dishes.

Pomme Rosti with mushrooms and Thyme:

5 medium size potatoes – I used yellow potatoes

15 brown mushrooms

one onion

fresh thyme

salt and pepper

Clean and chop the mushrooms. Fry them until they are golden brown, season with salt and pepper. Put them in a bowl and then chop the onions and fry them till they are slightly brown, season with salt and pepper.

Peel the potatoes and grate them roughly – add the grated potatoes to the bowl of onions and fried mushrooms – mix well and season to taste with salt and pepper then add some finely chopped fresh thyme.

Mix it all really well – now take a handful of the wet mixture and squeeze out water forming a little “cake” – you have to squeeze hard, but gently while you are forming the potato rosti. Put them carefully on a board – when you have formed all the rosti – heat the frying pan with olive oil and brown them gently on either side. They are quite fragile while raw so be gentle with them. Put them in a baking tray and finish them off in the oven at 350F for about 45min -1 hr

Tabouli

1/2 cup of cooked bulgur

4 tomatoes

1/2 red onion

one bunch of big leafed parsley

one bunch of fresh mint

freshly squeezed lemon

3 tablespoons of olive oil

salt and pepper

In a bowl mix the cooked bulgur with finely chopped tomatoes, finely chopped red onion, finely chopped parsley and mint. Mix well and pour over a marinade made from the olive oil and the lemon juice. Mix and season with salt and freshly ground pepper.

Fennel marinated cucumber

1/2- 1 whole cucumber

sea salt

fennel seeds

Finely dice the cucumber, add sea salt and sprinkle with a little fennel seeds – I used about 1/2 teaspoon for 1/2 cucumber

Enjoy!

A shot of greens

Delicious cool juice made from a bunch of red chard from the garden, 5 apples and 1 lemon

Dinner

This dinner is from a previous post – a raw food lasagne – It has become a favorite of ours and I think it makes a perfect end to the Plant-wild week.

Lively lovely Lasagne

I LOVE lasagne – just like Garfield! I love it!

However, this version is 100% plant based, raw and delicious – full of goodness but as it has not been cooked, the nutrients and enzymes have not been destroyed.  It is so healthy you feel satisfied and totally energized after eating it – AND no greasy pans to wash afterwards!

You know when you eat regular lasagne all you want to do afterwards is get the dishwasher started and head for the couch – heavy and tired. After eating this version, you want to go and play soccer with the kids in the garden 🙂 or go for an evening run. You can really feel the difference! This has now become our favorite and we love it so much we actually prefer it over the traditional lasagne.

Now to the recipe:

The “pasta” is zucchini thinly sliced  lengthwise.

The pasta sauce is made from fresh ripe tomatoes, fresh herbs and sun dried tomatoes, like this:

4 big ripe tomatoes.

6 sun dried tomatoes

A small bunch of fresh basil

1 clove of garlic

1/4 red pepper

Oregano fresh if you have it, otherwise dried

Sea salt

Freshly grounded pepper

Add it all to the blender and blend well. This sauce is so fresh and tasty that it beats any cooked tomato sauce!

“Cheese” Sauce

Soak 1 cup of raw natural cashew nuts in water for at least a couple of hours

Drain and blend it smoothe with

3/4 cup filtered water

2 table spoons of olive oil

1 table spoon nutritional yeast

1 clove of garlic

Sea salt

Marinate brown mushrooms with a couple of tablespoons Braggs and a dash of olive oil.

On top of the sliced zucchini add some fresh spinach

then mushrooms

and tomato sauce and “cheese” sauce like this

On top of this, you should add some more slices of “pasta” zucchini, a bit more spinach and slices of avocado. Finish the dish of with “cheese” sauce and tomato sauce.

ENJOY 🙂

Plant-wild week-day 6

This morning I made yumilicious pancakes without milk and without eggs and without butter – sounds terrible? Well, we were surprised – they were the fluffiest, tastiest pancakes ever!  I used homemade almond milk, vanilla, banana and fresh blueberries…………………

We started the day by drinking a big glass of cool freshly pressed watermelon juice, with lime and lots of fresh mint from the garden. So refreshing!!

Breakfast

Banana, blueberry pancakes

Almond milk:

1 cup of raw almonds

3 cups of water

vanilla

Put the ingredients in the blender and blend into a really tasty delicious milk – you can add dates to make it sweet. If you don’t have a high power blender, it is a good idea to soak the almonds in water first, to make them soft and easier to blend. This milk is so, so, so delicious.

Pancakes:

1 cup of organic unbleached flour

1 1/2 cup of almond milk

2 teaspoons of baking powder

a pinch of sea salt

2 tablespoons of raw sugar

1 ripe banana

a good handful of fresh blueberries

Add the flower, the baking powder, sugar and salt in a bowl – mash the banana and mix it with the almond milk. Now mix the banana and almond milk with the dry ingredients – add the blueberries.

Fry in either olive oil or coconut oil.

Enjoy with extra blueberries, maple syrup and your favorite cup of tea – or coffee!

Snack

Mango/raspberry smoothie with almond milk and hemp hearts

1 mango

3 cups of fresh raspberries

2 cups of almond milk

ice

2 tablespoons of hemp hearts

Blend in to a delicious smoothie

Lunch

Guacamole with grilled tomato bread

4 ripe avocado

1/2 small red onion

1 clove of garlic

freshly squeezed juice of one lime

freshly squeezed juice of one lemon

1/2 red chilli

one bunch of fresh cilantro

sea salt

pepper

Mash the avocado, add lime and lemon juice, add freshly squeezed garlic, add the finely chopped red onion and some finely chopped fresh cilantro. Add the finely chopped red chili.  Season with sea salt and freshly ground pepper.

Cut slices of good stale bread – put them on a baking tray, drizzle with olive oil and cut thin slices of tomatoes on top. Sprinkle with sea salt and put them in an 350F oven and bake till they are golden or grill them first on one side – then add the tomato and the sea salt and grill again.

These little breads are perfect with the guacamole!

Dinner

chickpeas and lentil curry with cauliflower, spinach and cilantro,  served with mango chutney and naan bread

1 cup of chick peas

1/2 cup of green lentils

2 tablespoons of finely chopped fresh ginger

4 shallots

3 cloves of garlic

600g of tomatoes

olive oil

2-3 teaspoons of good curry

2 teaspoons of tomato paste

1 l of vegetable stock

one bunch of fresh spinach

one head of cauliflower

one big bunch of fresh coriander

Bunch of spring onions

Soak the chick peas ahead of time, for at least 4 hours, rinse and drain them.

Chop the tomatoes. Finely chop the shallots and the garlic and saute in a big pot, add the ginger then the curry and saute for a minute.  Add the tomato paste and the fresh tomatoes and then the chickpeas. Saute with all the spices and then add the vegetable stock. Cook for about 10 min. then add the green lentils. Cut the cauliflower head into smaller pieces. When the chickpeas and the lentils are almost ready, add the cauliflower. Cook for 5-8 min then add the spinach, cook for a min. and add the finely chopped fresh coriander.

Serve the dish with fresh lime on the side, chopped spring onions on top, some mango chutney and a piece of whole wheat naan bread.

Plant-wild week-day 5

Wow – this is one effective diet! I wasn’t trying to loose weight, all I wanted was to boost my health – give myself a serious health kick. That has happened in a big way, but on top of it, I have lost 2kg!!!

I’m feeling great, so great, that I’m excited about continuing this plant-wild adventure another day!

Here’s today’s breakfast

Slices of fresh watermelon and a delicious fruit smoothie made from summer berries – strawberries, raspberries, almonds, ice and filtered water.

Lunch

Baked tomatoes and red pepper fattoush – one of my absolute favorites – full blown taste of summer!

6 big ripe tomatoes

4 red peppers

1/2 cucumber

fresh mint

large-leaved parsley

1/2 red onion

some black olives

olive oil

4 pita bread

Cut the tomatoes into quarters, half the peppers and take out the seeds – put them on a baking tray (on baking paper), drizzle with olive oil, sprinkle with sea salt – and bake slowly in a 300C oven for about an hour – checking so see that they don’t burn. Once they are done, take them out and leave them to cool.

Cut the pita breads in half and then separate them – put them on a baking tray in an 400F oven – bake till they are slightly brown and crisp. Put aside to cool.

Cut the cucumber in half length-wise and then cut into bite sized slices. Wash and roughly chop the parsley and the fresh mint, cut the red onion in half and slice it. Remove any skin of the red peppers that is burnt. Cut the red pepper into smaller pieces. In a bowl put the cucumber, the herbs, the baked tomatoes and pepper and the olives. Mix carefully, drizzle with olive oil and balsamic vinegar,

Serve with pieces of the crispy pita bread on top – and enjoy, preferably outside in the shade with a cool drink!

Dinner

Pasta with sun dried tomatoes and olive pesto – topped with garlic, chili and herb bread crumbs and served with summer salad

Spaghetti 75 g pr person

Pesto

Big bunch of fresh basil

100g of sun dried tomatoes ( I used about half a small glass)

15 black pitted olives

1 big clove of garlic

1/2 olive oil

2 table spoons of nutritional yeast

2 table spoons of pine nuts

Add all the ingredients in to the blender and blend into a perfect pesto sauce

Bread crumbs

1 cup of bread crumbs

a bunch of basil

a bunch of fresh oregano

2 cloves of garlic

some red fresh chili ( depending on how hot you like it baby)

grated lemon peel

sea salt

I used some of the good, but now stale, bread and chopped it into tiny bread crumbs. Finely chop the herbs along with the garlic and the chili, grate some lemon peel and mix everything all together.

In a frying pan – add some olive oil and heat – add the bread crumbs, stirring and tossing all the time to prevent them from burning, fry until they are slightly golden, then add the herb mixture and mix well. Leave on the heat for another minute still mixing. Take off the heat.

Cook the pasta – detente – drain and mix with the pesto sauce, serve on big plates with the bread crumbs. Serve with a summer salad, with tomatoes, of course.