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

Scrumptious Stir Fried Vegetables

Friday again – hard to believe!

This weekend will be a relaxed one. The kids are reviewing for up and coming exams and I have two brand new high-beds in my garden that I am going to fill with my organic “baby” leafy greens and herbs.

Before the weekend starts I’m going to give you the recipe for a great dinner we had this week.  It is healthy but also full of taste – just love that combination!!

Scrumptious Stir Fried Vegetables with Jasmin rice

I used:

1 big bunch of asparagus

1 red onion

2 bunches of green onion

350 g of brown mushrooms

250 g snap peas

10 baby Bok choy

Chop all the vegetables.

Make the marinade

4tbs olive oil

4tbs hoisin

1/3 cup soy sauce

4 tbs sesame oil

2 tbs white wine

4 small tsp cane sugar

4 tbs green onion

2 tbs finely chopped fresh garlic

2 tbs finely chopped fresh ginger

Freshly squeezed juice of one lime fruit

Mix all the marinade ingredients together to make a delicious sauce.

Add a bit of oil to the wok/frying pan – stir fry one vegetable at a time and add some of the sauce to the pan just before it is ready. Put the stir fried vegetable into a big bowl. Continue until all the different vegetables have all been stir fried. Add the rest of the sauce to the stir fried vegetables – mix it all together.

I stir fry each type of vegetable separately to make sure they are done to perfection – just right, still crisp, full of color and flavor.

Serve with your favorite rice. I used Jasmin rice for this recipe, but it could be brown rice, wild rice or……………

Have a wonderful weekend!!