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.
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 red onion
some black olives
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!
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
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
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
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.