A Raw Food Day – an entire day with pure raw organic food. Fresh fruits, vegetables, leafy greens, nuts and seeds – and all prepared in flavourful ways .
It’s a luxury for your body, mind, heart and soul.
And, … it’s super easy to prepare and even easier to clean up afterwards – imagine no greasy pots and pans!
I have been amazed, astounded really, by the power of green food!
Lifestyle diseases can be cured by lifestyle changes!
One of the ways I like to keep healthy by is making some of my meals with plant-based foods.
In general I try to be 80% plant-based as I feel my body thrives and feels content that way. So much so I could never go back to my old “regular” diet. I smile when I see my children eating more and more vegetables too.
Hey they do as you do, not as you say 🙂
This way of eating keeps my cholesterol levels down, naturally. I maintain my ideal weight. I have tons of energy all thorough the day. And the Meniere’s disease I once suffered from, has gone!
Yesterdays plant- based invention was this:
Moroccan Vegan Burger
Moroccan Vegan Burger with Spicy Homemade Harissa
3 medium sized yams – cooked until tender
2 cups of cooked quinoa
500 grams dark mushrooms
3 shallots
Olive oil
2 cloves of garlic
3 spoons of flaxseed meal
Sea salt
Freshly ground pepper
Seasoned flour
Spice mix
small 1/2 teaspoon nutmeg
Small 1/2 teaspoon cardamom
Small 1/2 teaspoon Cinnamon
Small 1/2 teaspoon Allspice
1/2 teaspoon Cumin
Finely chop the shallots, rinse and chop the mushrooms – put the mushrooms into a hot frying pan with olive oil and fry until they are until golden brown. Add the chopped shallots and continue frying until they are tender. Add sea salt and freshly ground pepper.
In the blender put the de-skinned baked yams, the cooked quinoa, the cooked mushrooms, the spice mix, the freshly squeezed garlic, the sea salt and the freshly ground pepper-blend. Put the “burger” mixture into a bowl and add 3 tablespoons of flaxseed meal. The mixture is quite soft so it can be a little tricky to work with – you can put the mixture in the fridge for a couple of hours before you make them into patties so they can firm up a bit. Then turn them in seasoned flour like this:
Turn lightly in flour before frying
Gently fry the patties in olive oil until they are golden brown on both sides.
Serve on a good bun with homemade harissa sauce, slices of red onions and a handful of Arugula or mixed lettuce – (see recipe for homemade rolls here )
Homemade Spicy Harissa
Spicy Harissa Sauce
I love this sauce on anything – the perfect dip for any vegetable! But also good with fish, chicken, lamb, – well, as I said, anything 🙂
2-3 red peppers
1-3 cloves of garlic depending on how fierce you want it
1/4 cup of olive oil
Red chilli – I use 1/2 , how hot do you like it?
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon of sea salt
Juice of one lemon
Cut the peppers in halfs and bake them in the oven with the skin up until they are tender and the skin is beginning to get dark, actually almost almost black. Leave them to cool and then take off the skin.
Place all the ingredients in the blender and blend into a smooth sauce.
A healthy spicy bite
Are you sick and tied of dieting? I was so sick and tied of diets that promised that they could work wonders, but never changed a thing. I was tired of feeling deprived of the great meals that I was missing, of eating boring, tasteless food that really didn’t satisfy me in any way. I was sick and tired of counting calories and feeling guilty if I ate something “bad”. Life is too short for that.
The great revelation for me was to eat more plant-based foods!
In our family, we have now changed many of our meaty meals to plant-based foods.
Sometimes we do VB6 – Vegan before 6, meaning no animal products until dinner. Then you eat anything you like for dinner. Sounds fabulous? It is! VB6 was invented by NYT food journalist Mark Bittman because his health was suffering (see the link below). But through VB6 he got his health back.
I love this idea, it is something we can all do, quite easily. It is totally doable, not a big change, but it has huge impact on our overall health and well-being. By eating like VB6 or a similar scheme, you can keep your cholesterol down, your blood pressure healthy, your blood sugar good, your weight down and, at the same time, you will feel energized and full of life. We love this way of eating so much that we actually sometimes expand the idea to VUF – Vegan until Friday!
Eating this way is delicious, tasty, satisfying and nourishing and it feeds your entire body and soul. It is the perfect way to stay healthy and loose the extra weight. I never think calories when I eat like this – my weight stays ideal and I feel ideal – there is no going back for me. I love this way of living and eating – I enjoy my meals and I never feel I am missing out because I am not.
Take this burger for instance – a quinoa burger with all the trimmings, guacamole, arugula on a homemade bun. The perfect exchange.
A favorite burger – Quinoa burger made with sweet potatoes and mushrooms.
500g Mushrooms – I use the brown mushrooms or Portobello
3 shallots
2 medium size sweet potatoes
2 cups of cooked quinoa
2 teaspoons of paprika
3 tablespoons of flax-seed meal
2 cloves of garlic
Sea salt and pepper
Flour
Chop the mushrooms, chop the shallots, add some olive oil on to the frying pan and brown the mushrooms,garlic and onions. Add sea salt and freshly ground pepper.
Bake the sweet potatoes till they are soft, e.g., for about an hour in the oven. Scoop out the sweet potato from the skin and put it into the blender, add the mushrooms, onions and garlic. Blend into a soft mixture. Put the mixture into a bowl and mix in the flax-seed meal. Mix it well. Let it cool. Make the patties and gently turn them on a plate with a bit of flour/sea salt/pepper on all sides. Fry the quinoa burgers in olive oil till they are golden brown on both sides.
Serve on a warm homemade bun, with slices of red onions, homemade guacamole, slices of tomatoes, and lots of fresh crisp arugula.
Enjoy!
Another delicious veggie burger from Somer at Vedgedout
We went plant-wild for a week, check it out here
Read more about Mark Bittman and VB6
The perfect mix – sun ripe organic tomatoes, fresh zucchini, garlic and chili – and Lima beans. An easy dish enjoyed on its own or as a perfect companion to fish, chicken, etc.
Lima beans with garlic, sun-ripe tomatoes, chili and zucchini
Prepare the beans
200 g Lima beans
a sprig of fresh thyme
2 bay leaves
sea salt
Rinse well in cold water. Add beans to a big pot of cold water, bring to the boil, drain and rinse in cold water. Do the same 3 times before finally boiling in water added salt, fresh thyme and a couple of bay leaves. Cook till tender – cool.
and then the zucchini, garlic, tomato and chili
2 small zucchini
3 ripe tomatoes
3 shallots
2 cloves of garlic
fresh red chili or dried
Olive oil
Slice the zucchini, finely chop the tomatoes, the garlic and the shallots. In a frying pan, fry the zucchini till golden, add the garlic and shallots. Continue cooking until the shallots and garlic are soft. Add the tomatoes and cook for a couple of minutes while mixing and stirring. Add the cooked Lima beans and season with sea salt and freshly ground pepper. Add chilli to taste. Serve hot and enjoy on its own or as the perfect accompany to fish or chicken.
Millions are diagnosed with cancer all over the world, every year. We all know people with cancer, we all know people who have died of cancer. Many of us know people with cancer in our immediate family. Some of us even have personal experience with cancer, or maybe even you are fighting the disease right now.
Cancer is everywhere.
“You have cancer” must be THE most frightening diagnosis the doctor could ever give us. Most of us are rightfully terrified of cancer.
This past year, I have heard of 7 cases in my family and close circle of friends, 7 cases! And more examples come up as I write this post.Even as a young girl I had a boy friend who died of cancer. I cry every time I hear of someone dying of cancer and I ask myself, why? Why is it that so many people get sick with cancer, nowadays?
Is there anything we can do to actively fight and prevent these diseases? I firmly believe that’s possible!
Here are 6 inspiring sources of information that can help you to be an active participant in fighting cancer and other diseases.
During my own healing journey I have come across many incredible stories of people who have healed diseases naturally and it is literally fascinating!
Can we actually do something to create an environment within the body that can help prevent cancer or stop it from spreading? Is it possible to support the body to heal on its own? And hereby add a powerful supplement to what the doctors can do for us?
According to these studies – yes it is possible!
In this post I will look at some very inspiring sources of information. This is information that everyone should know about. Information to help us prevent diseases like cancer and to create the worst possible condition for cancer cells in the body to spread. It is information that brings hope – that we can assist our bodies in healing and be an active participant, by giving it what it needs to fight disease and heal.
This is the trailer for Kris Carr’s inspiring documentary
This is the trailer for Food Matter’s
This is the trailer for Forks over Knives – a documentary that leaves you empowered, because you learn there is so much you can do to heal!
This is an inspiring YouTube about a young lady who cured herself of ovarian cancer
Links to books and relevant websites
Kris Carr and her Crazy Sexy Cancer
Crazy Sexy diet by Kris Carr
Victoria Boutenko, Green for Life
This is great news! This means we can be grateful and accept all the doctors can do to help us heal – and at the same time, take the reins and go full power into doing whatever possible, ourselves, to create the very best conditions for the body to heal, by boosting the body with nutrients, healthy plant-based alkaline foods, fresh green juices and lots of green smoothies.
Kris Carr’s books “Crazy Sexy Cancer” and “Crazy Sexy Diet” are full of tips and great advise on how to alkalize your body and boost your health, to create optimal conditions for your body to heal.
I hope this post will inspire you to take the rains and be an activist for your own health – to prevent disease, to heal and to flourish.
A whole week on plant-based foods! Plant-wild week check it out here
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.
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 🙂
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.
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!
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
Anne Sture Tucker 