Thursday, January 29, 2015

10 Day detox to rev up your engine. Day three.

Started the day with a glass of water and slice of lemon

Breakfast:
I missed this due to rushing in the morning

Midmorning snack:
Apple 
2 tablespoons peanut butter

Midafternoon snack:


Lunch and dinner:

Acai fruit bowl for both as I had no access to my fridge.

Other considerations:
4 mile brisk walk
I was incredibly busy and had to make do with the healthiest available choices while out and about.


Wednesday, January 28, 2015

10 Day detox to rev up your engine. Day two.

Start the day off with a large glass of water with slice of lemon and a multivitamin supplement.

Pineapple Razzmataz smoothie:

1 cup raspberries
1/2 cup pineapple chuncks
1 cup coconut water
1 scoop plant based protein powder
Blend together. Strain if you want a smoother consistency
Rev up your day!

Midmorning snack:

1 apple 
20 raw walnut pieces

Lunch:

Bed of spinach
1/2 cup red kidney beans
1/2 avocado
4 cherry tomatoes
4 dates
1 tablespoon hummus
Garnish with sprouts
White wine vinegar as a dressing

Midafternoon snack:
1 cup soy yoghurt ( or Greek yoghurt if you eat dairy)
Garnished with a pinch of coconut chips

Supper:

Tofu Scrambler
Baby greens
Left over kidney beans(1/2 cup)
1/4 avocado
Tomato, sprouts, sunflower seeds
1 tanlespoon red pepper hummus

Other considerations:
4 mile fast walk
Epsom salts bath

Tuesday, January 27, 2015

10 Day Detox to rev up your engine: Day one.

Day one:

Started my day with a glass of water and slice of lemon.
Breakfast:
Power Berry Banana Smoothie

1 cup mixed berries
1 banana
1 cup vanilla almond milk
1 scoop plant based protein powder

Midmorning snack:

1 apple
2 tablespoons raw, pure peanut butter

Lunch:

Kale Tofu strirfry:
1 tablespoon olive or coconut oil
2 cups Kale
1/2 tray whole white mushrooms
5 oz firm tofu
2 slices onion, chopped
2 cloces garlic, chopped
1 cup brocolli, chopped
Stirfry above with black pepper, sea salt and mixed herbs to taste
Garnish with sprouts and choped cherry tomatoes
Serve and enjoy.

Midafternoon snack:

1 cup soy yoghurt ( or greek yoghurt if you eat dairy)
Garnished with a few coconut chips

Dinner:

Quinoa and Lentil Stirfry:
Serves 2
1 cup Quinoa cooked
1 cup precooked lentils
1/4 onion
4 garlic cloves
1 cup brocolli
2 cups Kale
1/2 orange bell pepper
1 tablespoon olive oil
Salt, pepper, Italian herbs, Braggs aminos
Stirfry above bd place on a bed of quinoa

Salad:
Pinch of baby greens
1/2 avocado
4 cherry timatoes
Garnish with sprouts
Balsamic vinegar for salad dressing

Very tasty, nutritious and satisfying!

Other considerations:
Excercise:
4 mile run
Toning excercises
Stretches
Meditation
Epsom salts soaking bath 

Tuesday, September 24, 2013

Light and delicious meals

Tofu Mushroom Stirfry:



Ingredients:

1/2 tub (396gm/14oz) of tofu (non gmo)
1/2 tub fresh whole white mushrooms
1/2 onion
2 cups chopped broccoli
2 cups fresh baby spinach
1 Roma tomato
clove sprouts for garnish
4 Tbsp olive oil
Braggs aminos
black pepper
Italian herbs (dried, mixed)

Method:

~ Sear tofu seperately in 2 Tbsp olive oil, sprinkle with black pepper, Braggs amninos and mixed Italian herbs until golden brown
~ in another pan, stirfry the other vegetables in 2 tbsp olive oil starting with the onions, then add mushrooms, broccoli, tomato and spinach
~ place vegetable stirfry on a platter and add chopped tou bits on top
~ garnish with clover sprouts

Light, delicious, nutritious, satisfying and quick!
Bon appetit

Optional extra: serve with a chilled glass of Riesling or Organic Limeade





Salads with Pizzaz

Quinoa Avocado Salad:


Ingredients:

1 cup dry quinoa
1 avocado
1/2 Japanese cucumber
2 Roma tomatoes
1 1/2 cups of  fresh baby spinach
4 lettuce leaves
1/4 cup hemp seed
1 cup broccoli
1 large radish
1/4 cup chopped walnuts
1/2 cup sprouts (I used clover sprouts)


Optional extra: salad dressing of your choice( I used Goddess dressing)

Method:

~ Prepare quinoa according to package instructions but generally add 2 cups of water to 1 cup of dry quinoa, bring to the boil and then allow to simmer for 15 minutes. Remove from stove and allow it to cool down.
~ chop all the vegetables except for the sprouts , then toss together with the sprouts.
~ add tossed salad onto the bed of quinoa
~ garnish with hemp seed.

This salad is delicious, nutritious and satisfying and provides protein, vitamins, minerals, enzymes, omega 6

Four servings






Saturday, April 13, 2013

Let us eat cake!

Carrot Cupcakes:


Ingredients:

1 grated organic apple
1 tsp vanilla essence
1/2 cup margerine (non gmo olive oil based found in health food stores)
1/2 tsp salt
2 tsp Baking powder
1 tsp cinnamon
1 cup raw organic cane sugar
1 1/2 cups rice flour
1/4 cup flax meal
1 cup grated carrots
 2 tablespoons egg replacer ( mixed with water and whisked with a fork to resemble whisked egg whites)
1 cup chopped walnuts

For frosting:
1 cup macadamia nuts
1/2 cup water
3 Tablespoons of honey or agave (for those not wanting to use honey)

Directions:

For Cupcakes:

Place all ingredients except for grated carrots and walnuts into a vitamix/blender and blend until creamy smooth.
Remove from blender, place in a bowl and add grated carrots and walnuts.
Spoon into cupcake baking tray.
Bake for 35 minutes at 350 degrees F

For frosting:

Place macadamia nuts, water and honey (or agave) into the blender/vitamix and blend until creamy smooth.
Spoon onto cupcakes once they have cooled down and serve.

Sensationally divine on the palate!