Avocado

AVOCADO, BANANA AND SPIRULINA SMOOTHIE

AVOCADO, BANANA AND SPIRULINA SMOOTHIE

Admittedly I am not a morning person. I don’t have a trouble waking up, even on weekends I tend to be the first one up leisurely checking up the latest news on my iphone. However I am not an early breakfast person. To be honest on a school day, when I am making kids breakfast, packed lunches and making sure my daughter (who would rather be dancing) gets dressed and brushes her hair and teeth, my breakfast is the last thing on my mind.

That’s why I think breakfast smoothies are so fabulous especially when you are on the run, they get you going and can provide lots of nutrition to start the day. No need to grab a sugary cereal bar, smoothie takes just a minute or two. I usually just chuck in whatever I find in the fridge and freezer. I keep my freezer stocked up. There are lots of frozen berries, mangos and bananas. There is also frozen kale and spinach in case I don’t have any fresh. Of course my fridge is full of fresh veggies and fruit bowl is always stocked up too. Not all my smoothies look and taste great or would look great on a photograph (like those that turned mud brown or unappetising dark grey). There were a few that I drank just because I new there are good for me but took no great pleasure in doing so...

Friday evening our friends came over for a veggie curry feast, we had 4 curries, rice, naan breads, chilli nuts... and my friend (as she always does) bought a few cocktails. Morning after a blow out like that a smoothie is the best way to start the say. I have to say this avocado, banana and spirulina smoothie made with coconut water really hit the spot. Not only it kept me full till lunch but also gave me the energy for some needed revision.

avocado-banana-smoothie

AVOCADO, BANANA AND SPIRULINA SMOOTHIE
Makes 1 large glass

1 very small avocado (or half a medium one)
1 banana
1 date (optional)
1 heaped tsp organic spirulina (chlorela, or any mixed green powder)
1 cup (or more if needed) of coconut water
handful of ice

1. Put all the ingredients into a blender and blend till smooth, add more coconut water if too thick. Serve immediately.
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KALE AND AVOCADO SALAD WITH MISO

KALE AND AVOCADO SALAD WITH MISO

Does the world need another massaged kale salad recipe? Without a doubt!!! One can’t have enough kale. Even my kids have fallen under its spell. They love Brendan Brazier’s sour cream kale chips, but they also love this salad.

Couple weeks ago I invited a friend over for dinner and made this salad to accompany our mains. My friend watch with amusement as my husband, kids and I fought over the last portion. She proclaimed we were a weird family. I take it as a compliment.

We are all aware of the superior nutrition kale possesses, there are countless articles circulating on vegan websites. It is packed with minerals, vitamins, protein and fibre. When you massage, chop or chew kale you release the fantastic isothiocyanates. These are very potent cancer fighters and help your liver in its hard daily task of detoxification. Pair kale up with the other ingredients in my recipe and you have a dinner of champions.

kale

Now the practical bits. Any white or yellow miso will do great in this recipe (just don’t use brown). I have recently discovered live miso paste in my favorite health food shop chiller. When I opened the lid slight steam (or is it smoke?) seemed to have risen from the jar. The miso was extra zingy and strong, but delicious. If you are a miso virgin you may want to start with the less extravagant version.

Lemon and lime work equally well here. I use whatever is in the fridge. If I have both, I will choose the lime. To make this recipe fully raw, use 1 Tbs of raw agave instead of the 2 Tbs of mirin. I prefer mirin, it had the right amount of sweetness and is a natural partner to miso. They are from the same country after all.

One last note. If you do find you are fighting your loved ones over the last bite, just double the portion. Vegan is about love after all.


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KALE AND AVOCADO SALAD WITH MISO
Serves 4

ingredients
1/2lb (200-250g) kale, stalks removed, shredded
1 heaped Tbs yellow (or white) live miso
juice of 1 lime (or small lemon)
2 Tbs mirin
3 spring onions (scallions)
1 large avocado

method
  1. Place the kale in a large bowl. Add the miso, lime juice and mirin.
  2. Massage the kale and the dressing ingredients together for about 2 minutes. The kale will collapse and the dressing will coat all the kale leaves.
  3. Slice the onions thinly and add into the onions.
  4. Peel the avocado and remove the stone. Cut the avocado flesh bite sized pieces and stir through the leaves.

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RAW FREEDOM

RAW FREEDOM

There is no doubt that eating as nature intended is good for us. We all know that including more fruit and veggies in our diet is the key to good health. Eating the majority your fruit and veggies raw can further amplify their magic health giving powers. I have been trying to incorporate more raw foods into my daily menus. I love green smoothies and raw desserts, make my raw crackers, but I still wanted to know more. The obvious solution? A raw food seminar!

Saskia (Raw Freedom, the wonderful raw food coach) runs her classes from her house. Not only you will find out about why and how to eat raw, you will also have plenty to taste. Wonderful raw lunch is included and rest assure she makes sure you leave with a tummy full of delicious raw goodness. I wanted inspiration and that is what I got. As you may know I already use cashews to make creamy cheesy sauces, but having raw courgette “pasta” with it was a new discovery ( I need to invest in a spiraliser). All the food was amazing from the guacamole mushrooms to the zingy purple salad. And if you think that you will lose out on your favourites when eating raw there was a cheesy tart and 4 different amazing raw ice-creams.

The best thing about Saskia was her infectious enthusiasm for raw food and her enviable vitality. She is not trying to persuade anyone to become 100% raw, that would be daunting, she inspires you to have a go and discover what raw food can do for you (less wrinkles anyone?). If you need a bigger push and support she offers one to one coaching, which is tailored to your individual needs.

I have several raw cookbooks and when I look at the recipes they seem very daunting. Long lists of ingredients, some of which are extremely difficult to find in my immediate area and too many steps to get through. I love my cooking but those kind of recipes make me give up before I start. Saskia’s recipes are nothing like that, they are easy and very doable. I left very inspired, raw chocolate ice-cream in the freezer, I feel poised to embark on the quest of including more interesting raw foods in my family’s diet.

To get inspired and well fed check out Saskia’s website, go to her next seminar or book one to one coaching. I am sure you will feel amazing.

http://www.rawfreedom.co.uk/#

To inspire you even further here is a couple of Saskia’s recipes (with her permission) that I just had to make for my family today.

Saskia's-fruit

GINGER & MINT FRUIT SALAD WITH CASHEW CREAM

Saskia presented this as a special treat for breakfast, I think it would make a perfect dinner party dessert!

Serves 1

Make a delicious fruit salad for one from a selection of the following fruit:
banana, papaya, strawberry, blueberry, raspberry, mango, grapes, nectarine, dates, pineapple, orange, apple, plums...

Add:
4 mint leaves, chopped
1/4 inch ginger, finely chopped or grated

cream
handful of cashew nuts
1 orange, juiced
2 Medjool dates

Blend the nuts with the orange juice and dates, adding water if necessary to get the right consistency. Pour over you fruit salad and indulge.

Saskia's-soup


SPINACH SOUP

Watch Saskia making this recipe on her website.

Makes 1 large or 2 small bowls of soup

3 handfuls young spinach
1 avocado
1 spring onion, white part only
1 cm ginger
1/2 tsp mineral salt (pink Himalayan salt)
1/2 water

Blend all the ingredients together until smooth.

To make the soup warm, use 1/4 pint boiling water mixing with 1/4 pint cold water to make the 1/2 pint water in the recipe.
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