Friday, August 21, 2015

Summer Suppers

Falafel and Marvelous Mango Salad


Falafel:
1/2 onion finely chopped
1/2 zucchini finely chopped
3 cloves garlic finely chopped
1/2 can organic garbanzo beans
1/2 cup broccoli finely chopped 
Sprig of oregano
Tbsp dried mixed Italian herbs
Sea salt pinch
Black pepper

Sauté above and place in a blender or food processor. Blend together and add 2 Tbsp Egg Replacer mixed in 1/4 cup water.
Add 2 Tbsp organic Spelt flour to be able to make balls.
Cover balls in a dusting of spelt flour.
Quick deep fry until golden brown.

Serve on a bed of brown rice and quinoa mix.
Garnish with clover sprouts.

Marvelous Mango Salad:
4 lettuce leaves chopped
1/2 Roma Tomato chopped
2/2 small Japanese cucumber chopped
1 mango chopped
10 walnuts chopped
Garnish with hemp seeds
Serve with a vinaigrette of your choice.

Enjoy this tasty, light and tantalizing dish, perfect for a hot summer's evening.


Tofu Veggie Sramble:


Ingredients:
1/2 tub firm tofu
1 packet "Tofu Scrambler" flavoring
1/4 green Bell Pepper chopped small
1/2 tomato chopped small
1/4 zucchini chopped small
1/4 cup chopped broccoli
2 slices onion chopped small
2 tbsp olive oil
1 avocado
2 small sweet potatoes
Sea salt
Black pepper
Sprouts
4 lettuce leaves

Method:
Slice the sweet potatoes into thin slices, place on a baking tray with 1 tbsp olive oil, salt and pepper and roast at 375 degrees F until  golden brown. (Approx 18-20 minutes).
Place 1 tbsp olive oil in a frying pan and sauté  the green pepper, zucchini, broccoli, onion and tomato for a few minutes.
Add tofu previously mashed with a fork together with tofu scrambler flavoring powder.
Continue to sauté until heated and thoroughly mixed with vegetables.
Serve on a plate with chopped lettuce and avocado, garnished with sprouts.
Add dressing of your choice to lettuce.

A very light and nutritious supper which can be whipped up within minutes.

Saturday, January 31, 2015

Five Day detox to rev up your engine: day five

Start the day off with a glass of water and lemon

Breakfast:

Berry Pineapple smoothie:
1 cup mixed berries
1/2 cup pineaple
1/2 lemon
1/2 cup water
1/2 cup coconut water
1 scoop protein powder

Blend and start your day delisciously

Midmorning snack:

1 apple and sachet of pecan nut butter

Lunch:

Thai Tofu rolls with peanut sauce

Friday, January 30, 2015

Five Day detox to rev up your engine. Day four

Glass of water and slice of lemon up waking
Breakfast:

Fruit medley smoothie:
1 cup mixed fruit
1 cup vanilla almond milk
1 scoop plant based protein powder
Blend together and enjoy

Midmorning snack:

4 dated
22 walnut pieces

Lunch:

Lentil broccoli stir-fry:
2 slices onion
2 cloves garlic
1 cup lentils
1 cup broccoli
Salt, pepper, mixed Italian herbs to taste
Top with fresh garden salsa

Midafternoon snack:
1 cup soy yoghurt ( or Greek yoghurt )

Supper:

Spicy chili 
1 cup Amy's spicy Chili
1 cup Quinoa
Baby greens salad
Topped with 2 green beans/ half tomato mixed in with Chimichuri sauce

Other considerations:
5 mile run
toning exercises for legs, buttocks, arms, core
Meditation
Epsom salts and sodium bicarbonate tub soak for 20 minutes 

Thursday, January 29, 2015

Five 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

Five 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 tablespoon red pepper hummus

Other considerations:
4 mile fast walk
meditation
Epsom salts bath

Tuesday, January 27, 2015

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

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

Very tasty, nutritious and satisfying!

Other considerations:
Exercise:
4 mile run
Toning exercises
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