The Power of Raw

Summertime – don’t you love it? And summertime is the perfect time to spoil your body, recharge the old batteries and rejuvenate yourself!

I find nothing quite as powerful as a couple of days on raw food,  plant-based, entirely raw dishes, full of all the goodness you need to tune yourself back into vibrant.

Here is how it goes – for breakfast how about some  Creamy Raw Food Oatmeal

Raw food musli

Raw food musli

Or delicious Raw Food “yoghurt” with mango and raspberry coulis

IMG_0590

 

Or Raw Food Granola made from fresh sprouts and almond creme…

Raw food Breakfast

Raw food Breakfast

For lunch how about Raw Food Sushi served with ginger, garlic sauce.

Ready to enjoy

Ready to enjoy

or Raw Food Pasta with fresh tomato sauce and capers….

Raw Food Fettuccine

Raw Food Fettuccine

or a delicious salad with pomegranate, apples and pineapple 

Salad with pomegranate and apple

Salad with pomegranate and apple

or Raw Food  Veggie Chili with Cashew “Cheese” DSC_0135

And lots of green juice

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And green smoothies during the day

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For dinner Raw Food Curry served with Parsnip “Rice” 

1 red pepper

1 orange pepper

1 zucchini

5 big brown mushrooms

4 spring onions

Wash and finely chop everything – make the curry sauce

Curry Sauce 

2 big  scoops tablespoons of cashew butter

1 tablespoon of chopped fresh ginger

4 dried lime leaves or 2 fresh

1 cup of water

2 tablespoon of soya sauce

1 tablespoon sweet chill sauce

juice and rind of 1 lime fruit

1 teaspoon of Thai red curry paste

Put it all in the blender and blend into a delicious creamy curry sauce.

Raw Food Curry Sauce

Raw Food Curry Sauce

Parsnip “rice” 

Peel 2 parsnips and cut them into smaller pieces – put them in the blender and blend them till they look rice- alike – squeeze a little fresh lemon juice on and a little sea salt.

Serve on a plate with the chopped vegetables – pour over the curry sauce and enjoy!

Raw Food Curry with Parsnip "Rice"

Raw Food Curry with Parsnip “Rice”

 

” What you find at the end of your fork is more powerful than anything you’ll find at the bottom of a pill bottle” – Dr. Mark Hyman

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Raw Aubergine Lasagne with Fresh Tomato Sauce and Creamy Béchamel

One of the things that continuously surprises people, is how good healthy food tastes!

I hear it again and again – wow, this is so good!

I mean, healthy food really tastes so good that I actually prefer it to more traditional recipes! In fact, so good, I often choose it over anything else.

And by healthy food, I’m not referring to low-fat, low sugar, low taste, low life….. no life……Dietary restrictions are not for me –  I believe that it’s really more about balance!.

There are easy ways to get going: For example, try shifting the balance on your plate to mostly plants, or eating plant-based one meal a week or even an all day plants diet. Even just exchanging some meals every now and then with plant-based foods. Plant-based food nourishes the body, feeds it what is really needed, rather than just filling it up. This will make a huge difference to your body balance and add tremendous benefits to your health and overall well-being.

By eating plant-based you:

  • keep yourself nourished
  • keep your cholesterol levels down
  • lose weight and maintain your ideal weight
  • feel content
  • stop unhealthy cravings

Raw Aubergine lasagne with fresh tomato sauce and creamy béchamel 

Eggplant Lasagne

Eggplant Lasagne

The “lasagne” sheets/pasta is aubergine in this case, but it could as well be thin slices of zucchini,  sliced the long way, left to marinade for about 15min, with a drizzle of olive oil, a sprinkle of sea salt and a squeeze of lemon….

Aubergine

Aubergine

Tomatoes

Tomatoes

Fresh Tomato Sauce

200g fresh organic tomatoes

4 whole sundried tomatoes

Fresh Basil

Fresh Oregano

A little red chili pepper

Sea salt

A clove of garlic

A small piece of shallot onion, maybe 1/4 of a whole

Freshly squeezed lemon juice

Put everything in the blender and blend into a sauce. Put it in a bowl and set aside while you make the creamy béchamel…

Creamy Bechamel

Creamy Bechamel

 Creamy Bechamel

1 cup of raw Cashew nuts

1/2 cup of avocado oil

Freshly squeezed lemon juice

Freshly grated nutmeg

1/2 cup of water

Soak the cashews – I soak them overnight to make them really soft and easy to blend. Put the cashews, water, avocado oil, lemon juice, nutmeg and sea salt in the blender and blend into a creamy sauce.

Fresh Basil

Fresh Basil

Now layer the lasagne – it’s best to do this right before it’s served, minutes before eating.

Start with slices of marinated aubergine – then add micro greens, slices of avocado, some fresh tomato sauce, then another slice of aubergine, top generously with the creamy béchamel and a sprig of fresh basil.

Micro greens

Micro greens

Avocado

Avocado

Enjoy

Enjoy

This is the perfect lunch – or dinner served with a slice of freshly baked rosemary foccasccia – also perfect with a piece of fish, chicken or meat – and a glass of wine.

“You know, all that really matters is that the people you love are happy and healthy. Everything else is just sprinkles on the sundae” – Paul Walker

Zucchini Fettuccine – with fresh tomato sauce and caper berries

I love the feeling that I have after enjoying a raw food meal. A kick of energy from a meal packed with live nutrients – which leaves me wonderfully vibrant, satisfied and energized for hours!

The satisfaction that you get from a raw food meal is quite a different feeling than you get after eating a typical lunch. A typical meat-based meal will often leave you feeling tired and heavy afterwards – ready for a nap. But the last thing you think about after a raw food meal, is taking a nap 🙂

 Zucchini Fettuccine served w/ fresh tomato sauce and caper berries 

This dish is perfect on it’s own, but it fits wonderfully well with a piece of grilled salmon.

Yesterday, we had it for lunch, with slices of avocado and fresh crispy baby spinach.

Raw Food Fettuccine

Raw Food Fettuccine

 

It is simple and delicious, refreshing and so easy to make. All you need is:

1 Zucchini

4 Ripe tomatoes

1/2 red pepper

Italian parsley

1 clove of garlic

1/2 lemon

Sea salt and freshly ground pepper

Caper berries

1 avocado

A bunch of baby spinach

First you make the sauce – you chop the tomatoes, peel the garlic, cut the pepper in half and remove the seeds.

Put it in the blender, squeeze the 1/2 lemon, add sea salt and freshly ground pepper. Blend into a deliciously fresh tomato sauce.

Fresh tomato sauce

Fresh tomato sauce

You make the zucchini fettuccine by using a potato peeler and length wise cutting thin strips like this…

Zucchini fettuccine

Zucchini fettuccine

Serve it with leaves of crispy baby spinach some avocado, drizzled with plenty of fresh tomato sauce, leaves of Italian parsley and caper berries and a glass of fresh cool water

Cool fresh lemon water

Cool fresh lemon water

Fresh and delicious

Fresh and delicious

How to get kids to eat healthily

Many people have asked me “How do I get my kids to eat healthy?”

It can be a real challenge. Many children are picky and there are many foods they don’t like. It can be really hard to get them to try new things too. And, of course, there is a reason for all of that. Studies from the University of Copenhagen show that there is a significant change in taste perception as a child develops into a teenager. The research shows that first, as teenagers, can distinguish between different flavours and that there is a decreased preference for sweet flavors.

So, until the teenage years, their taste buds are not fully developed. The research also showed that girls taste buds are more sensitive than boys. This means that there are a reason why kids can be picky and boys eat differently than girls and like different things.

Taste buds and flavor preferences change as the child grows.

See a great article by Christine Bude Nyhom here

Without considering this, dinner time can turn into a battle and a power struggle. We want to be good parents, we know the importance of healthy eating. And we get scared and worried if they don’t like to eat the carrots.

Knowing that kids have a legitimate reasons for their food choices helps. They are not just being picky and difficult. Their bodies are growing, their minds and spirits are developing and so are their taste buds.

It is now they build the foundation for a healthy life.

My tips to help encourage kids to eat healthily and establish healthy eating habits

  • Never force them – I remember when I started eating more healthy food, I felt So Great and I wanted the whole entire world to know about it so that they could feel the same! But, I was too pushy, and it had quite the opposite effect. Especially my son made a point of NOT wanting to eat that healthy stuff. So, I had to change the strategy. I actually apologized to him and told him I was really sorry that I had been so pushy. Then I cooked the usual food but I also cooked the new more healthy options – and I allowed everyone choose. To my surprise, one night I had made lasagne, but also raw food “healthy” lasagne instead of a salad. My husband and I took big portions of the raw food plant-based lasagne and we munched away while smiling and saying – “yum, yum, yum – oh, how good this is”. And, the kids looked at us and without saying anything joined in and started to eat the healthy lasagne. By the end of the meal, the raw food lasagne had been devoured and the normal lasagne was hardly touched!
  • Always have fruits and veggies easily available –  Having a fruit basket and plate of cut vegetables available, perhaps with some great dip, or freshly squeezed fruit and vegetable juices are a great way to get more healthy food. Often, if delicious fresh fruits and veggies are available, and cut into bites or as a fruit salad, kids will snack on it rather then the usual chips and sweets. And setting a good example is a great convincer, if you do it perhaps they’ll follow too. Maybe not at first, maybe even months, but one day they will – in the meantime give them a multivitamin and trust that it will happen and that they will not die of hunger.

  • Make green smoothies. This is such a fantastic way to get some greens and fruits down and it taste SO good! In the beginning make them more fruity and the kids will love them. Then over time add more of the leafy greens that are so good for us. In the beginning my kids did not even want to try it, so I poured some for myself and sat down while I slowly drank it and did a when Sally met Harry stunt”. First, they shook their heads and walked away. But one day my daughter said, “hmmm, can I try that green stuff?” – I wanted to pour her a huge drink in the biggest tumbler I could find in the house, but I restrained myself and poured her a tiny one. “Yum this is quite good, can I have another one?” Victory! My arms were high in the air (metaphorically) !! My son eventually said “Mom, it’s unfair that you always make the green smoothies when I’m in school because then I can’t have one”. As they started drinking the green smoothies they automatically started to crave more greens – so I often see them choose fruits over chips or ask if they can have 1/2 cucumber or an avocado. They make more healthy choices naturally and that is awesome! It took time and patience, but it was well worth it.

  • Freeze smoothies and make ice cream – smoothies make perfect ice cream and the green once make the coolest looking ice cream. A friend of mine who has little kids, came up with the idea of freezing the leftover green smoothies and the kids loved them!! She has promised me a photo 🙂

  • prepare food together – cooking together is so much fun. Yes, it does take longer and yes, there is more cleaning up to do but over time your kids will be little masters in cooking and cleaning up after themselves. They are more likely to try something new if they have helped prepare it and it is a great way to be together.

  • Make dinner time a shared experience – sitting down, having dinner together means so much, in so many ways – socially of course, and also when it comes to establishing healthy eating habits – for everyone.  If they see us take time for eating and enjoying our food that is what they learn. Maybe not today, maybe not right away, but over time – they will treasure that time together and the good food.
  • prepare what you know they like and add healthy sides – allow them to choose. Also try to ‘healthy-up’ old favorites, like adding grated carrots and zucchini to meat balls or add grated vegetables to sauces, or use 1/2 the amount of meat in a chili con carne  and add more veggies and beans instead.
  • Be an example – This is probably the number one most important tip. Be an example, kids look at us and what we eat and if the majority of what we eat is healthy nourishing food, they will learn to eat that way too and enjoy it.

This is a great article about kids and eating:

http://life.gaiam.com/article/10-ways-get-kids-eat-healthier

Kale, beet salad with peaches, cranberries, creamy goat cheese and orange, honey dressing

September is one of my favorite months. It’s the month where we bask in the lasts days of summer, dwell on them like we trying to make them last forever, soaking up the sunshine, treasuring the fruits and berries. I really don’t want it to end – on the other hand what is better than a crisp, fresh autumn day with a clear blue sky and the trees turning orange?

This salad is a real September treat and it is easy to make. It tastes wonderful and is full of intense flavor combinations – sweet, salty, sour and zesty. Make sure you eat it wearing a big bib or even better your bathing suit – the juices go everywhere!

Kale,beet salad with peaches, cranberries, creamy goats cheese and orange, honey dressing

A big bunch of red kale

one bunch of beets – 5-6 beets ( keep the tops and use them later for juicing or in smoothies)

one handful of pumpkin seeds

goat cheese

one handful of dried cranberries

olive oil

one peach

dressing

2 tbsp balsamic vinegar

juice of one orange

2 tbsp honey

sea salt

1 clove of garlic

1 tbsp olive oil

Wash and rinse the kale, remove the stems and cut the kale finely. Add it in to a bowl and drizzle a bit of olive oil on top, and then “massage” the kale to tenderise it. Peel the beets and either grate them or run them through the food processor. Add to the kale. Add a handful of dried cranberries  and a handful of pumpkin seeds.

In a small bowl add the balsamic vinegar, the orange juice, olive oil, honey, sea salt and freshly squeezed garlic. Mix it all well and add it to the salad, mixing well. Arrange the salad in a dish or on plates, Cut slices of peach and arrange it on top of the salad, add a bit of crumbled creamy goats cheese on the top and a few more pumpkin seeds.

Enjoy!

This salad can of course be eaten without the goats cheese for a vegan version, like this.

Strawberry, basil and lime popsicles

Summer has come – with a vengeance – to the West Coast of Canada – 30C in the shade, gorgeous summer! Being used to the rain and the clouds this year, I am loving it, soaking it in!

I found some amazing, locally grown strawberries , deep red, sweet, and delicious. As sweet and tasty as I remember them from my childhood! I bought 2 trays and hurried home to make some refreshing, delicious – and healthy Popsicles. Pure, refreshing and delicious. on a hot summers day.

 

These are so easy to make and they are so tasty!!  It took me 5 min to blend them together and pop them in the freezer!

Strawberry, basil and lime popsicle

800 g of strawberries

6-8 dates

small bunch of fresh basil

freshly squeezed lime juice from 2 limes

Wash the strawberries and remove the green top, put them in the blender along with the lime juice , the basil and the dates – blend them smooth and pour them into popsicle moulders – pop them in the freezer and wait patiently for them to freeze. This is truly the hardest part!!

Now enjoy!

Resetting the body-clock

A whole week on plant-based foods! Plant-wild week check it out here

  • I feel  full of energy
  • I lost 2 1/2 kg
  • my skin feels healthy
  • my eyes are clear
  • I feel in balance/content
  • my runs are easier – I run for longer without feeling the need to stop
  • cravings for unhealthy foods ceased

2 years ago I would never have believed that food matters so much! I knew that I had to eat fruits and vegetables and that it was supposed to be good for me, but I had no idea it could change my life the way it has!

For those, who are new to this blog  – I was suffering desperately from Meniere’s disease, I had terribly high cholesterol and I had put on 17 kg! I felt dreadful and did not have the will-power to do anything about it, I felt stuck!

Food changed all of that! I added green smoothies to my diet and got more energy, started to crave more green food and craved less of all the things that were not good for me. I started to run and I started to exchange some of my meals for plant-based meals. Sometimes, I would do whole days on plant-based foods – eventually eating only plant-based food from Monday to Friday, every now and then. I changed the balance of what I ate, so that I had much more fruits and vegetables, nuts, and grains, than meat and dairy. Nourishing and feeding my body – rather than filling myself up. This past week I tried an only-plant-based week and it was great.

Eating more plant-based has been like resetting my clock. Now I don’t feel hungry all the time, I feel nourished and satisfied. I no longer feel the need to fill my plate 3 times, at every meal.

I used to live to eat and I still do, but not in the same way!

I am mostly plant-based and I enjoy adding delicious fish or meat to my meals, but not with every meal. I also enjoy creme brulee and fabulous cheeses, but not with every meal.

I believe that the high cholesterol, Meniere’s disease and the 17 kg over-weight, was my body’s way of “telling” me, there was an imbalance  – something needed to change.

Today my Meniere’s disease is gone, my cholesterol is normal without medication,  I have lost 19 kg, I feel better and fitter than ever before!

This week has been like giving my body a holiday, spoiling it with foods that supports it, feeds it, and nourishes every cell.

My family supported me all the way – not everyone was plant-based all week, but I am proud of them for what they did! Loving that they tried, exchanging the majority of their meals with plant-based foods and for being so open to try. Changes do not happen over night – it happens by taking one healthy step at a time.

Plant-wild week-day 4

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!

 

Breakfast

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.

Variations.
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

Morning snack

A delicious green smoothie made from fresh kale out of the garden, peaches, pineapple, lemon, ice and 2 cups of water

Lunch

Delicious vegetable wraps with garlic/ginger dipping sauce

Rice paper

1 avocado

1 red pepper

fresh spinach

2 carrots

1 zucchini

1/2 cucumber

3 spring onions

Fresh basil

fresh coriander

fresh basil

fresh mint

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.

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

Dinner

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.

2 eggplants

2 zucchini

600 g fresh ripe and chopped fresh tomatoes

4 cloves of garlic

4 shallots

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.

Potatoes

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.

Plant-wild week-day 2

Day 2 of our plant-wild week. I slept like a log and woke up full of energy – I can feel how I am actually fueling my body with everything good.

I am excited about today – I love this, creating new healthy recipes – and as you may know, I don’t compromise on taste …………

Breakfast

Breakfast today is quinoa cooked in coconut milk and cardamom, served with chopped dates, walnuts and fresh peaches.

I used:

1 cup of quinoa

1 can of coconut milk

5 green cardamom pods

1/2 cup of water

Put all the ingredients in a pan and cook over gentle heat till all the coconut milk is absorbed. The cardamon gives an awesome taste but they’re a bit chewy for most, so please see if you can fish out the 5 pods before serving.

Serve with chopped walnuts, dates and fresh peaches

Morning smoothie

Morning smoothie:

2 slices of fresh pineapple

one peach

one mango

a handful of grapes

some frozen summer berries

a handful of almonds

Blend into a smooth and delicious morning smoothie. This is a family hit.

Lunch

Salad with pomegranate, apples, pineapple and walnuts in a pomegranate marinade:

Arugula lettuce

A mix of your favorite lettuces

1/2 pomegranate

a slice of pineapple

a handful of walnuts

1 apple

2 spring onions

Marinade

1/2 pomegranate

2 tablespoons of balsamic vinegar

1/3 cup olive oil

2 tablespoons of agave or maple sirup

1 clove of garlic

pinch of sea salt

Put all ingredients for the marinade, except for the olive oil, into the blender – blend, add the olive oil slowly only a little at a time.

Arrange the salad, add the marinade, the apple, some finely chopped pineapple, the pomegranate seeds and sprinkle on top with the walnuts.

By the way – wear your bathing suit or an apron while making this – I ruined a T-shirt, because the little red juicy pomegranate seeds were wildly uncontrollable and went all over the place.

The taste of this salad was so intense and full of flavors – I will be making this again soon!

Dinner

We love to BBQ – and as we don’t care too much about the weather, we try to BBQ all year round, but I must admit the best time to BBQ is now, on a warm summer night, while the hummingbirds are flitting about and the long rays of sun setting give such a relaxing colour to everything.

So BBQ dinner: Tonight’s  dinner is BBQ Portobello mushrooms with slices of marinated eggplant and served on grilled bread with homemade pesto sauce!

The bread

3 cups of water

1 teaspoon of yeast

2 tablespoons of olive oil – season with a clove or two of garlic

5 cups of organic wheat flour

1 cup of organic whole wheat

Salt

Put the (lukewarm) water and yeast into a big bow and stir until the yeast is dissolved, then add the olive oil and a spoonful of salt. Stir in the flour a little at a time until you have used all flour. When the dough has absorbed all the flour and does not seem to want more put it on the counter for a couple of hours to raise. Cover it with a clean wet (damp) cloth.

Scoop out the dough on the kitchen counter – onto a bit of extra flour – to keep it from sticking. Tear off a small amount, about the size of a tennis ball and roll it out to a fairly thin bread (like a pizza). Put it on a piece of baking paper on a plate and add another sheet of baking paper on top for the next bread. Make the amount you need – we usually have one per person.

Heat up the BBQ and brush each bread with some of garlic olive oil and carefully place the oiled breads oily side down on the BBQ – brush the upper side with the garlic oil. Turn them until they are slightly browned on both sides and ready.

BBQ

4 Portobello mushrooms

4 thick slices of eggplant

fresh rosemary

olive oil

Lemon juice

Marinate the eggplant slices with a bit of olive oil, some fresh rosemary, some sea salt and some freshly squeezed lemon juice.

Take the stalks out of the Portobello mushrooms and put them and the slices of eggplant on the BBQ. Grill gently til everything is ready – turning every now and then, sprinkle with some sea salt.

Homemade Pesto

I love the fresh basil in the garden right now – it is so intense and deep in flavor.

a big bunch of fresh basil

1 clove of garlic

2 spoonfuls of pine nuts

sea salt

one tablespoon of nutritional yeast

1/3 cup of olive oil

Blend it all together in to a great sauce.


To assemble the dinner, slice some tomatoes and some red onions and some lettuce. This goes wonderfully along with the grilled bread, the pesto and the grilled eggplant and Portobellos.

Too serve put a grilled bread on a plate, add some pesto, a grilled Portobello, a grilled slice of eggplant, some slices of tomatoes, onions and some lettuce –

Enjoy!

Plant-wild week-day 1

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!!

Breakfast

Green good-morning smoothie:

2 apples

big handful of fresh spinach

1/2 cucumber

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

Mango “yoghurt”

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

2 avocado

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

Lunch

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.

Tomato soup:

6 very ripe big tomatoes

4 shallots

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

Dinner

Wok fried vegetable served with cardamon rice:

I love everything Asian – Serve me Asian fusion and I am in heaven.

Marinade:

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

I used:

one bunch of green asparagus

1 red pepper

4 shallots

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