week 2 - I Quit Sugar 8 Week Program

2 weeks down, 6 to go.  One common question I keep getting asked by those who know that I'm doing the program is 'does it get easier?'.  The simple answer is yes.  
Don't get me wrong,I think about fruit daily, maybe even hourly, and how can I not, every where I turn, it seems to be looking at me.  Their skin looks shinier, the little lumps of goodness plumper, as if trying to seduce me with their fructose filled deliciousness!
But I'm proud to say I have been exercising my little will power muscle and it's getting bigger by the day.
One thing I have changed this week is my breakfast. I have been eating a raw breakfast, which for me, just seems to work better.
I've been alternating between having raw buckwheat pudding and vegetable juice in the morning, I'm really enjoying that so will keep it up for the remainder of the challenge.  At the end of the day, it's a no brainer and sometimes, you really need that!

Coconut & Lime Buckwheat Pudding
Serves 1

Ingredients

1/4 cup raw buckwheat, soaked overnight and rinsed well
1/4 cup raw cashews, soaked overnight and rinsed well
2 TBS chia seeds
1/4 cup young coconut meat
1/2 cup of coconut water
1 tsp each of lime, lemon and orange zest

Toppings of choice: lemon, lime and orange zest
                    coconut flakes
                    raw pistachio kernels

Method

After rinsing both buckwheat and cashews, place in a high speed blender with the rest of the ingredients and process until all ingredients have mixed through and the mixture is really smooth. Pour it in to a serving glass or bowl, and leave it for a few minutes, say, whilst you wash the blender and clean your prep area.  This will give it a chance to thicken a bit and turn like mousse.  Add your toppings and there you have it!
If you are wanting to sweeten it, you could add some stevia or a drizzle of coconut nectar or rice malt syrup.
If you are eating fruit, blend a banana with it and that should be enough.

This recipe is also really easy to adapt to suit your taste or whatever you are craving on the day.  Just make it as is, without the zest and add other ingredients instead.
Here are a few suggestions:

• raw cacao powder and top with raw cacao nibs and crushed hazelnuts
• rose water and cardamon and top with some rose petals and pistachio
• cardamon and ginger and top with some slivered almonds

Vegetable Juice

Makes 500ml

Ingredients

2 large cucumbers

1 carrot

1 knob of fresh ginger

3 stalks of celery

1 small head of cos lettuce (romaine)

1 bunch of fresh mint

1/2 lemon

Method

Juice and enjoy straight away or if you are making it for the next day, keep it refrigerated until you are ready to drink it.

I know I have a lot of zucchini pasta recipes, and I don't want to bore you with more of them but they are just SO good!  Eating a massive bowl of it is so satisfying, minus the bloat of regular pasta.  If you haven't yet tried it, you really should.  It's deadset the easiest thing on the planet to do aside from kissing, that's easy and fun too, but really, zucchini pasta, give it a whirl.

Zucchini Spaghetti with Olive and Tomato

Serves 1

Ingredients

2 large zucchini, spiralized using the spaghetti setting*

5 cherry tomatoes, halved

8 kalamata olives 

2 handfuls of baby spinach

1 handful of rocket

1 handful of chopped cos lettuce

1/3 cup capsicum, diced

1 cup of fresh basil leaves, torn roughly

2 TBS of hemp seeds

1 tsp of chia seeds

small drizzle of avocado oil (optional)

Himalayan pink salt and fresh ground pepper to taste

Method

Mix the greens together and place them in the bottom of the bowl.  Mix all other ingredients together except seeds and oil and place on top of leaves, sprinkle the seeds on top and drizzle on the oil if using.  Done.

Alternatively, you can just mix the whole thing together and go for gold.

*you can peel your zucchini so it actually looks more like pasta or leave it as is.

I love this dish so much, I also make it to take to work.  I just place all the ingredients in a jar, and pour it into a large bowl when I'm ready to eat it.

Placing it in a jar keeps it fresh because all the ingredients are not sloshing around, rather are tightly packed.  It also looks really pretty, which is always good :)

This one I topped with some nutritional yeast and made the zucchini into fettucine because i was in a massive rush and couldn't be bothered getting the spiralizer out.  I just used my trusty old potato peeler.

Can you ever get tired of salad? HELL NO!  I eat salad all day, every day and never get tired of it.  I love the vibrancy of the colours, knowing that eating those fresh vegetables is injecting my body with a much needed and appreciated dose of vitamins, nutrients, and antioxidants.

I just love coming up with new ways of eating them too, that is definitely half the fun.

Here's an example of what I mean:

Looks great right?  So what's in it?

Start with some baby spinach, top with some parsnip and purple cabbage rice (process them together with some nutritional yeast and Himalayan pink salt), then top with your favourite veggies and some seeds.  I used tomatoes, capsicum, avocado and topped it with chia and pepita.  The dressing was just simple lemon juice and some raw coconut vinegar.  BOOM!

The following recipes contain some cooked foods.

Siverbeet and Pumpkin Risotto 

Serves 1

Ingredients

1/3 cup of raw buckwheat (soaked overnight and rinsed)

1/2 cup of baked pumpkin

1 cup of silverbeet, thinly sliced

1 tsp of dried dill

1 TBS of fresh parsley

1/4-1/3 cup of cashew sauce (see recipe below)

Himalayan pink salt and freshly ground pepper to taste

Method

Bring a saucepan of water to the boil and add well rinsed buckwheat.  Cook until tender (about 15 minutes), take of the heat, drain the water and place in a large bowl.

Add the remainder of the ingredients, and mix well.  Serve immediately while it's still warm.  If you want, you can heat it up on the stove once you add the other ingredients but I kept the sauce and silverbeet raw.

Cashew 'Cheese' Sauce

makes about 1 cup 

Ingredients

1 cup of cashews (soaked and rinsed)

1 tsp of dried dill

1 clove of garlic

1/4 cup red onion, chopped roughly

2 TBS nutritional yeast

Himalayan pink salt to taste

1/2-1 cup of water

Method

Place all ingredients (except water) in a blender and process, adding some water, 1/2 cup at a time until you reach the desired consistency.

You can use this sauce as a dressing for salads too, or to add on top of a vegetable lasagne instead of cheese.  It's delish.

I always like balancing creamy foods with something astringent so i served this with a simple salad of cooked baby beetroots, rocket and some lemon juice.

As you can see, I really got into the buckwheat this week. It's such a cool little ingredient, and is also good for those who are avoiding grains as it's not actually a grain, rather it's related to rhubarb, isn't that weird! Such a deceptive name.  

As such, it's gluten free and recent studies have shown that it is helpful in treating diabetes.  Awesome!

So much awesomeness deserves another recipe!

Buckwheat Tabbouleh with Hummus and Pumpkin

Serves 1

Ingredients

1 cup of cooked buckwheat

1 cup of fresh parsley, chopped

1/2 medium tomato, diced

1/4 cup red onion, diced

1/2 lemon, juiced

Himalayan pink salt and freshly ground black paper to taste

Baked pumpkin, however much you like

1 handful of baby spinach

1/4 cup of Mami's hummus, recipe here

5 raw almonds

Method

To make the tabbouleh, mix the cooked buckwheat, parsley, tomato, onion and juice.  Add seasoning and adjust to taste.

If you are having this on a plate, place the spinach on the bottom, top with tabbouleh and place the pumpkin on the side.  Top the tabbouleh with the hummus and sprinkle on the almonds.

I took mine to work so layered it in a jar.

There we are, hope you have gotten some ideas and as you can see, vegetables rock my socks.  

Week three begins tomorrow and I'm looking forward to coming up with some more dishes to share with you.

In the meantime, be good to yourselves, you're worth it.

Peas, love and mungbeans,

xxb

madness is upon us

April has come and nearly gone, it feels like the year is flying by already.  It's been action packed for sure, lots to keep me busy, specially experimenting with new dishes and putting myself through challenges.  

I have to say, after May, I will be ready to settle down, stop with all the challenges and just be for a while!

Having tried my hand at different plant based philosophies, I have to say my favoured approach is more the low fat mainly raw way of eating.  I just feel better when I eat this way.

The few times that I have craved bread and gave in, I felt bloated and lethargic, and a little bit nauseous.  Not a good feeling to have after you eat.  

I'm also going to be needing some more time as I might be starting a Nutritional Medicine degree!  Yay, I'm so excited to begin, it's now not if, but when.  Trying to figure out how I'm going to juggle family, work, school, exercise and blogging!

It's going to be a challenge but nothing millions of other women haven't done, so I will just have to suck it up!

Speaking of women, I'm going to introduce to those that don't know her already, Loni Jane.

I came across Loni on tumblr and again on Instagram.  Her photos are beautiful, her dishes are so delicious and her story quite inspiring.  I get a vibe that she is a free spirit, but focused as well.  Such a great combination for a human to have.  I've definitely been inspired by her and I keep on being inspired. It helps that she's so open with the information she shares and I'm yet to come across a question she doesn't answer.  

Here she is in her own words.

So I'm 25 and my journey to health started about 2 years ago when I hit rock bottom from a result of picking up dengue fever, CMV virus and parasites from spending a month in rural Thailand (on a huge bender more like it) lol. My party lifestyle and junk food diet finally caught up with me and you could see how sick I was just looking at me, I had acne and skin sores, my eyes were yellow my skin would bruise easily everywhere , my hair was thin and even for a sorta slim person I had cellulite and a gut. And over all I was just and angry person, I was the "oh you only live once" kinda girl. Never took drugs but alcohol was in excessive amounts most days. Yes, most days. I would drink at least 8 out of 7 days and would praise myself if I went a day with out a drink. Everyone in my life knew me as the entertaining piss head, the one that always has a triple southern comfort on the rocks in hand and maccas in the other with a backwards cap on. I had to make a change so I went to get a live blood screening and showed up that my blood was thick and all stuck together, I was full of inflammation, candia, viruses and food particles in my blood. My blood was like clag glue pretty much = not good.  I got some shit advice and went thru so many different ways to eat, high protein, gluten free, high fat, low fat, low carb high carb No carb , fasting, zigzagging and much more. And then finally came across raw food and 80/10/10 lifestyle! Which saved my life!! Eating this way feels so natural to me and I will never look back. 

It took a while for people to realise that I'd changed for good and I wasn't just going thru a health faze. I had to separate myself from the scene completely and I learnt a lot about myself and my habits when I was alone. This was an unreal growth period were I learnt alot about myself.

Anyway, 2-3 years on I'm healthy as ever. Living in the Gold Coast on the beach for the last 4years has helped me see the real beauty that nature has to offer and am lucky to be able to have tropical fruits readily available all year round. I shop local and organic with the awesome markets on every week too! 

I work as a Photographer/designer for an action sports brand and In my spare time (not that I have any) haha I like to come up with new raw vegan creations, read, get outside, take photos,do anything creative,  walk in nature, yoga, go on road trips and holidays! 

My website is www.aleven11.com (which will be up next week)

Tumblr - www.aleven11.tumblr.com

And my instgram @lonijane

And here she answers the OHM questions.

1.  What is your eating philosophy?

80/10/10 80% carbs 10% fat 10% protein . All from raw fruit and vegetables spirited activated nuts and seeds and superfoods. 90% of my lifestyle is this way but I still have cooked vegan food on the odd occasion if raw food isn't avail. 

2.  When and why did you decide to eat this way?

About a year ago the raw lifestyle came into my life and changed my world. I got into health because I got very sick from abusing my body with alcohol, bad food, stress and no sleep. I was living the party lifestyle and my body hated it. I traveled over seas and ended up coming back with dengue fever and parasites which I had for at least 2 years till I found out. I ended up with a poor immune system and caught every bug in the air, I was sick every week. The last straw with me was that i got terribly painful acne on my face, chest and back and also starting to gain weight. I got onto a local naturopath who helped me get back on track with herbal/ vitamin supplements and I got into raw food by watching freeleas videos of YouTube and started with 5 bananas at a time. Then I bought the book 80/10/10 by Doug graham and that really taught me about the high carb low fat lifestyle and I've never looked back! 

3.  Have you noticed any changes since changing your eating philosophy (if any)?

Oh the greatest changes! I would say the biggest change is my view on life, I'm much happier more calm and more grounded. I also had weight loss (toxic build up gone) clear skin, better skin tone, thicker fast growing hair, better digestion and elimination. 

3.  What is your favourite dish to cook? 

I would say a smoothie cause I'm obbsesed with them and if I don't have at least one a day I feel deprived. 'Purple swag' is so delicious - and i think it a great one to introduce people into that don't even eat raw cause it so aesthetically appealing to the eye and smells and tastes Devine!  

4.  What ingredients are a must-have for your fridge/pantry?

Frozen bananas at least one big container, vitamineral Green powder, dates , coconut aminos, coconut water, kale, hemp seeds and apples. I could make breakfast, lunch dinner and snacks with those ingredients. Yum! 

5.  Juices or smoothies?  What do you prefer and what combination?

Oh that's a hard one. I do love smoothies cause they are way more filling and I love my calories! And anything bananas I'm obsessed with. 

6. Sweet or savoury?

Well I've figured out that mornings for me are sweet and afternoons are savoury

Here's Loni's recipe for Purple Swag

5 or more frozen bananas (I use organic) 1/2 cup of raw coconut yogurt, a shit load of frozen organic blueberries, strawberries if you have them, some water and you can add any seeds like hemp seeds, chia seeds etc. blend on high and viola! Delish! 

I made it today for lunch and this is what it turned out like

I didn't have any raw coconut yoghurt so I used the flesh of one young coconut and half the coconut water.  Delicious!

Thanks Loni Jane for sharing so much of your journey with us and if you're not one of her 71K+ followers, then you are truly missing out.  She's awesome, follow her.  #babetown

Now for some recipes!  All recipes serve 1 unless specified.

I've really been enjoying smoothie bowls for breakfast, it's like having the best of 3 worlds: smoothie, fruit, juice.  WIN!

Pink Smoothie Bowl

Ingredients

2 frozen bananas

1 large orange

1/2 cup raspberries

1/4 medium beetroot 

Method

Blend all ingredients until smooth.  I find that the orange makes the liquid so don't add any water until you really need to.  Unless you like it thin that is.

I served it with a green juice, and some fresh kiwi, pomegranate and plums.

Blueberry Smoothie Bowl

Ingredients

1 cup frozen blueberries

3 frozen bananas

3/4 cup water

Method 

Blend until smooth.  Top with your favourite fruit.

The juice is watermelon, carrot, lemon and purple cabbage.

Carrot Cake Smoothie Bowl

Ingredients

3 frozen bananas

5 small carrots or 3 large carrots juiced

2 small apples juiced

1 medjool date

1 tsp of ground cinnamon + extra for garnish

1 TBS of organic raisins

3/4 of juice pulp

Method

Get your pulp and mix it with the raisins. You might have to pick out the stray apple seeds or any chunky bits. Set aside. 

Blend everything else except the extra cinnamon, until super smooth.

Pour in to a bowl, place the pulp mixture around the edges and some in the middle, sprinkle on the extra cinnamon and serve.

Whilst it may not look the part, this is super delicious and filling due to the pulp which I mixed through the smoothie. It really was like eating carrot cake batter!

If you want to, you can add some crushed raw walnuts but I didn't due to the whole food combining thing. I didn't miss it but it would be a nice touch.

Enjoy!!

Vanilla Chia Porridge

Ingredients

Chia gel (1/3 cup chia seeds, 2 cups water)

1 large grated pear

1/2 unsweetened almond milk

1/2 tsp vanilla extract

Desired toppings

Method

Mix 1/2 cup of chia gel with almond milk, grated pear and vanilla.  To reach your desired consistency of porridge you may have to add more chia gel or less almond milk.

Place toppings on top and serve.

I used berries, dates, bananas, goji berries, pomegranate seeds, flax meal and some ground cinnamon.

This is really filling so it's great for when you know you're going to be on the go.

Coconut Chia Pudding & Beet Ice Cream

Ingredients

Chia gel (as above)

1/3 cup coconut water

1 TBS coconut flesh (optional)

3 frozen bananas

1/4 medium beetroot

Choice of fruit

Goji berries and dried coconut to serve

Method

Make the coconut chia pudding by blending the coconut water and coconut flesh together and mixing it through the chia gel.  If you don't have coconut flesh, just do it with the water.

To make the ice cream, just blend the bananas and beet together in a high speed blender to ice cream consistency.

Arrange in a glass or bowl in whatever order you desire.

I did peaches on the bottom, chia pudding, more peaches, kiwi fruit, ice cream and topped it with dried coconut and goji berries.

SO YUM, I can't even tell you!

This next recipe is not actually breakfast, but next time you crave a chocolate fix, why not try them.  They don't have any other fat aside from the naturally occurring good oils found in the nuts.

Raw Vegan Brownies

Makes 8 squares 

Ingredients

Base 

1/2 cup hazelnuts

1/4 cup almonds

1/4 cup pecans 

6-7 medjool dates

Filling

3 ripe bananas

2 1/2 TBS raw cacao powder

1/2 tsp vanilla extract

2 medjool dates

1 tsp raw cacao nibs

Method

Base 

Process all ingredients in a food processor until crumbly and press into a tray lined with baking paper. I used a rectangle cake tin.

Place in freezer whilst preparing filling.

Filling 

Blend all ingredients except cacao nibs until smooth. Pour over prepared base and smooth out the top. Sprinkle with cacao nibs and place in freezer to set. About 4 hours or overnight.

I make these and keep them in the freezer for when ever a treat is in order.

Enjoy 

Now for the savoury stuff!

I really love Middle Eastern food. It's by far one of my favourite cuisines. For fresh but rich flavours, you just can't go past it. 

Here's my version of the popular Kousa Mahshi - stuffed zucchini.

I use quinoa instead of rice and add no oil to the cooking process.

Traditionally served with yoghurt, I made a cashew cream to substitute. If you want to keep it fat free, feel free to leave it out.

Vegan Kousa Mahshi

Ingredients

3 Lebanese zuchhini

Filling

1/2 cup diced tomatoes

1/4 cup diced onion

2 cloves of garlic

juice of 1/2 a lemon

1 TBS fresh diced parsley

1 TBS fresh diced mint

1/2 tsp ground cumin

1/2 tsp ground cinnamon

!/4 tsp allspice

!/8 tsp ground nutmeg

1/8 tsp ground cloves

Himalayan pink salt and pepper to taste

1/4 cup uncooked quinoa, rinsed and drained

Tomato Sauce

2 1/2 tomatoes

5 mint leaves

2 cloves garlic

1/2 tsp ground cumin

Himalayan pink salt to taste

1 TBS organic tomato paste

Method

Zucchini

Cut off the tops of the zucchini and the dry end. Use a manakra (special tool, looks like a long skinny appler corer) to gut the zucchini, careful not to pierce the skin or the ends. Place in a bowl of salted water once done and set aside.

Filling

Mix all your filling ingredients together and using your fingers or a tiny spoon, fill the zucchinis which you have rinsed and patted dry.

Tomato Sauce

Put all ingredients in a blender and blend until smooth. Add to a shallow saucepan and heat gently until it begins to simmer. 

Now to put it all together

Add your stuffed zucchini carefully, so that filling stays in, and that sauce just covers them, or comes half way up the sides.

Cover with a lid and leave for about 20 minutes, turn the zucchini over so that the other side cooks.

After 20 minutes, check to see that they are done. The quinoa will look translucent and the zucchini will still be firm but look a little bit opaque.

Serve immediately.

I had it with a baby capsicum salad, dressed with parsley, lime juice, pomegranate seeds and red onion.

With the left over cashew cream, I made this:

Raw Vegan Lasagne

Ingredients

Pasta

1 medium zucchini 

handful baby spinach

1 medium tomato

1 medium carrot

Cashew Cream/Cheese

1/3 cup cashews (soaked & rinsed)

1 clove of garlic

2 TBS finely chopped onion

1 tsp Himalayan pink salt

1/2 cup of water

Tomato Sauce

2 large tomatoes

1 garlic clove

1/4 red onion

1/3 cup red capsicum

1 TBS tomato paste

1 tsp dried oregano 

5 large basil leaves

1 medjool date pitted

1 tsp Himalayan pink salt

1/2 lime juiced

1/2 medium carrot

Pesto

1 zucchini

4 basil leaves

1/4 cup continental parsley

1/4 onion

1/2 lime juiced

1 tsp evoo

Himalayan pink salt and pepper to taste

Method

Pasta

Use a potato peeler to thinly slice zucchini and carrot lengthways to create your pasta.  Thinly slice the tomatoes.  

Set aside.

Cashew Cheese

Blend all ingredients together until thick and creamy, adding more water if needed.  You will have more than what you need so place in an airtight container and place in the fridge until needed.

Tomato Sauce and Pesto Sauce

Blend all ingredients together, adjust seasoning.  You will have more than you need so do as above.

With all your sauces ready, it's time to assemble.

Layer the zucchini, carrot, baby spinach and tomato, add tomato sauce, cashew cheese, and repeat.

You should end with a layer of cashew cheese which you then to with the pesto.

This next recipe is also raw and super easy and fast to make.  Literally just made with the left over veggies in my fridge.

Salsa Filled Zucchini rolls with Persimmon & Spinach & Salad

Ingredients

1 medium zucchini

Salsa

1/2 avocado

1/4 cup chopped red capsicum

1/4 cup chopped tomatoes

1/4 cup chopped cucumber

1/8 cup diced red onion

1/4 cup diced coriander

Himalayan pink salt and pepper to taste

Juice 1/2 lime

Salad

1 persimmon

2 handfuls of baby spinach

left over of the zucchini from above

2 TBS pomegranate seeds

Juice of 1/2 lime

Himalayan pink salt and pepper to taste

Method

Zucchini rolls

Slice your zucchini with a potato peeler to make ribbons.  use the thickest ones to make into rolls.  Place on a plate, I did six.  Put the rest in a medium sized bowl for the salad.

Salsa

Combine all your ingredients in a small bowl gently not to mash the avocado.  Using a small spoon, place filling into zucchini rolls which are already arranged on the plate.

Salad

Mix all your ingredients together and place around the zucchini rolls.

Serve

That bright purple juice is watermelon, purple cabbage and ginger.  The colour is something else!  Pantone, eat your heart out.

This next meal is cooked, but it's a favourite of my eldest daughter.

Gluten Free Vegan Corn Fritters

Makes 10

Ingredients

1 cup Bob Red Mill All Purpose GF Flour

3/4 tsp xantham gum

2 tsp Himalayan pink salt

1 large clove of garlic minced

1 cup unsweetened almond milk

2 tsp apple cider vinegar

1/2 cup creamed corn* 

1 1/4 cup corn kernels

1 TBS baking powder

1 TBS maple syrup

1/3 cup chopped red capsicum

1/4 cup chopped chives

1/4 cup chopped parsley

Method

Mix the milk and vinegar in a small bowl and put aside.

Sift the flour with xantham gum and baking soda.  Add salt and mix.  Make a well in the centre and add milk, other wet ingredients and veggies.  Mix thoroughly.

Heat a non-stick frying pan and drop about 1/4 cup of batter once the pan is hot.  Turn the heat to low-medium and flip fritter once the bubbles start popping on the top.

No need for absorbent paper as no oil!!

I served it with an avocado salsa like the one in the previous dish, as well as some mashed baked sweet potatoes that I made simply by covering whole unpeeled sweet potatoes with foil, and baking them in the oven until soft to the touch.  The skin just peels off and the flesh is so soft and sweet, you don't even have to mash it that much.  Serious goodness right there!

I can't resist adding some greens, so I also added some broccoli, raw or lightly steamed, your choice.

Hope you liked the meals above and that you try them out.  I've been getting some lovely feedback on the Facebook page and on IG so I know that there are those of you out there who give the recipes a go.  If you have any questions, please ask.  Sometimes I don't write the recipes down when I do them so it may be the case that I left out an ingredient.  My memory is still recovering from motherhood, or is that wishful thinking?!

Need ideas for the left over sauces?  Add them to your salads as dressings.  That's what I do when I'm pressed for time or off to work.  

Also, I'm embarking on a Juice & Detox Festival starting May 1st.  I'm so excited and I just know I'm going to love it, once I get passed the whole no eating solid food thing.

I thought it would be a great way to ease into a juice cleanse as there will still be some chewing action going on with the smoothies.  I feel like I really need it.  

If you haven't noticed, I've gone light on the nuts in this post, that's because I'm trying to lay off them.  A few treats containing nuts here and there are ok, but for me, if I eat them a lot, I get a real feeling of heaviness that is uncomfortable.  I figure I must be eating a lot, and I know it's a mistake a lot of beginner raw foodies make.  So, with that in mind, I'm trying to give my system a break by embarking on this festival.

I will report findings amongst other things, on the next post.

If you want to join and be part of the festival, please head over to the Facebook page for details and best of all, support!

There's a few brave individuals doing it with me.  Strength in numbers I say!

Peas, love and mungbeans

xxb

clean eating 101

So it occurred to me that some people are a little lost when it comes to nutrition.  I am always caught a bit off guard that things that I think are common sense are quite foreign to others.  

Of course, I don't think this is a negative, rather, it presents an opportunity to share ideas and knowledge.

And I don't mean that I am an expert, far from it to be honest, but there's nothing I love more, than sharing what I am passionate about, and that is healthy, delicious, nourishing, unaltered, clean food.

Ok, ok, so I'm not always such a clean eater, I do have a penchant for sorbets and such delicious treats but on a whole, I've found that my journey through food, has lead me to having less and less of the more 'naughty' foods.  

Maybe it's like with anything, once you develop a habit, it's hard to give it up.  Healthy eating is definitely one of these things for me. 

My advice to people is this: read everything.  Research what you are interested in and you will find answers.  Make sure you keep an open mind, and also, beware that there is a lot of crap and conflicting info out there.

If you want to get started on eating clean and eating well, here are five simple suggestions.

1.  Keep it simple.  This is my mantra.  The less you do with it, the better it will be for you.  Eating foods as close to their original form is without a doubt, the best way to get the maximum benefits.  For this reason, I eat mostly raw.

2.  Drink water.  Simple, yes, but easy to forget.  

3.  Eat when you're hungry.  I had to learn to do this.  Like I said, changing habits is hard and I've always been one for routine.  I had to unlearn and relearn new habits.  A challenge but so worth the time to get there.  At the end of the day, it came down to lifestyle change.

4.  Always eat a hell of a lot of greens.  They are so good for you, they provide so many vitamins and minerals and much needed fibre.  Amazing.

5.  Eat seasonal.  I know it's hard sometimes, but, eating what's in season is best for obvious reasons.  There's also the added bonus that seasonal fruits and veggies are also cheaper and at their best.  Of course if it's within your means, eat organic where possible.  I can't always do that so i make sure I wash my fruit and veggies really well.  

TIP:  Rinse your fruit and veggies, then fill your sink with water, add some apple cider vinegar, and let your produce soak in that for about 15-20 minutes.  Helps to remove all the pesticides and other nasties.

There you are, a few simple steps to get you started, now for the recipes!

A word of warning, the following recipes contain the use of zucchini, A LOT!  I just love them as they are really flavour neutral but are pretty, filling and have a wonderful texture.

zucchini pasta for days!!!

White asparagus, zucchini and mint salad

Serves 1

Ingredients

2 medium zuchhini
1/2 bunch white asparagus
1/4 cup fresh peas
1 cup baby rocket
1 cup of fresh mint leaves
1 orange peeled and segmented
1/2 lemon juiced
1 tsp himalayan pink salt
fresh cracked pepper
1/2 avocado to serve (optional)

Method

Wash all your veggies thoroughly, use a salad spinner for your rocket if you have one.
Slice zucchini using a potato peeler into thin ribbons and place in a large bowl, along with peas and rocket.
Cut half of the asparagus into bite sized pieces and with the other half, use the potato peeler to slice into ribbons.  Add to bowl.
Chop your mint leaves and mix in with your zucchini ribbons, rocket, peas and asparagus.
Add lemon juice, salt and pepper and mix thoroughly with your hands.

Place on your plate and arrange orange segments on top.
Serve with a side of avocado slices.

Japanese Seaweed & Enoki bowl

Serves 1

Ingredients

2 cups of baby spinach

1 zucchini peeled into ribbons/spiralized

1/2 bunch of enoki mushrooms

5 cherry tomatoes halved

80g japanese seaweed salad

1 TBS tamari

1/2 teaspoon sesame oil

1/4 nori sheet, cut into thin strips

pickled ginger (optional)

Method

Place all ingredients except ginger and nori, in a serving bowl and toss gently.

Arrange the pickled ginger around the sides and top with nori bits.

The following two recipes require the use of a spiralizer (handy little tool), see previous post.

However you can get away without one by using a potato peeler to cut into ribbons and then cut into thin strips with knife.

I first tried this pasta at a raw food workshop I did at Sadhana Kitchen.

I fell in love with it because of it's creamy texture and awesome flavour.....without the bloating that comes with eating pasta.  Better yet, it's so fast to prepare, I'm usually done making it in less than 20 minutes.  Perfecto :)

Zucchini Fettucine Alfredo

Serves 2

Ingredients

For Fettucine

2 medium zucchini

2 cups baby spinach

For Alfredo Sauce

1 cup raw activated cashews* 

1/2 clove of garlic

1/4 cup brown onion

3/4 cup water

1 tsp raw unpasteurized brown rice miso

1 tsp dried dill

2 TBSP cold pressed EVOO

2 TBS nutritional yeast

1 tsp Himalayan pink salt

Fresh cracked pepper to taste

Method

Pasta

User spiralizer to turn zucchini into fettucine.  Place in a large bowl with the washed and rinsed baby spinach.

Sauce

Place all ingredients in a blender and blend until smooth.

Pour sauce over zucchini and spinach and use your hands to coat, serve.  

The most delicious thing EVER!!

* Activated cashews are just cashews that you soak.  i soak mine as required as I don't have a dehydrator and using the oven to dry them for 10 hours is just not that practical (or bearable) for me.

Carrot and Zucchini Spaghetti with a Coriander Pesto

Serves 1

Ingredients

For Pasta

1 medium carrot

1 medium zucchini

For Pesto

1 cup raw activated cashews

1 cup firmly packed coriander

1 clove of garlic

1/4 cup brown onion

3/4 cup water

1 tsp raw unpasteurized brown rice miso

2 TBSP cold pressed EVOO

2 TBS nutritional yeast

1 tsp Himalayan pink salt

Fresh cracked pepper to taste

Method

Spiralize zucchini and carrot and place in a large bowl.

Place sauce ingredients into blender and blend until smooth.

Pour sauce over pasta, coat well and serve with a little bit extra sauce on top.

Decorate with cherry tomatoes and sprigs of coriander if desired and serve with a side salad of greens.

Note:  Both of the above recipes will leave you with left over sauce.  I also use the sauce like mayo and pour it over veggies when I make raw wraps or as a dip for veggie sticks.

Citrus Berry salad with a Raspberry vinagrette

Serves 1

Ingredients

Salad

1 medium zucchini in ribbons

1/2 grapefruit, segmented

3/4 cup strawberry halves

1 cup of baby spinach leaves

Dressing 

1/2 cup raspberries (fresh or frozen)

1 tsp wholegrain mustard

3 TBS apple cider vinegar

3 TBS cold pressed EVOO

1 tsp Himalayan pink salt

Fresh cracked pepper to taste

Method

Place all salad ingredients in a large bowl

Add all your dressing ingredients into your blender and blend until creamy and smooth.

Pour dressing over your salad and serve.

Note: Makes about 3/4 cup of dressing and last for up to 5 days in the fridge in a glass container with a tight fitting lid.

so fresh and so clean

Ok, zucchini obsession over, here's a salad without.

Purple carrot, Mushrooms and Avocado Salad

Serves 1

Ingredients

1/2 bunch enoki mushrooms

1 cup button mushrooms sliced

2 cups baby spinach leaves

1/2 avocado cubes

1 medium purple carrot sliced on the diagonal

1/4 red capsicum, diced

1 TBS tamari

Method

Place all ingredients in a bowl, toss with tamari and serve.

It's clear to see from all of the above recipes why I love eating raw so much.  Apart from the food being bright and delicious, it really takes next to no time to prepare.  Seriously, the hardest thing is washing the veggies and cutting a few bits.  

So you can't blame a girl for having a little internal snicker when I hear people use the excuse of 'no time' in response to why they don't eat well.  I hope I can convert a few with my recipes, that's always the goal :)

Okay, so we've had lots of savoury recipes, what about some sweet little treats?

Being summer, we're lucky to have an abundance of fruit, and delicious tropical and exotic fruits at that. 

I've been making the most of that and making delicious fruit salads, or just gorging myself in the freshest I can find.

I always start the day with a green smoothie and here are some of my essentials. The only thing that I will change is the fruit (except banana and pear) to fit the season.

And when a chocolate craving hits, nothing beats a deliciously creamy and cold......

Chocolate Thickshake

Serves 1

Ingredients

200 mls unsweetened almond milk

2 medjool dates pitted

1/2 avocado

1 large ripe frozen banana

2 TBS raw cacao powder

Raw chocolate or cacao nibs (optional)

Method

Place all ingredients (except optionals) in a blender and blend until smooth and creamy.

Serve with optionals on top.

Slurp away :)

And whilst we're on the topic of chocolate, here's a pudding that you can make anytime, in fact, I had it for dinner the other day.  Hey, there's nothing wrong about having dessert for dinner when it's this delicious and clean.

Chocolate Pudding with Figs and Coconut

Serves 1

Ingredients

2 large frozen bananas

1/2 avocado

150 mls almond milk/coconut water mix

1/4 cup flesh from a young coconut

2 TBS raw cacao powder

2 medjool dates pitted

1 fresh fig

1 TBS cacao nibs

2 TBS desiccated coconut

Method

Blend bananas, almond milk/coconut water, coconut flesh, cacao powder and medjool dates until super smooth.  It will be thick, that's how you want it.

Pour into a bowl and decorate with fig slices.  Spread desiccated coconut around rim of bowl and sprinkle on cacao nibs.

Umm, I'm warning you, it's really yum.

And last but not least, I scream, you scream, we all scream for ice cream!!!  Raw, that is.

P.S there's is nothing simpler than making raw vegan ice cream.  Just take frozen fruit, add whatever flavours you want to mix with and process away.  Fool proof deliciousness for seriously lazy ice cream lovers.

Durian and Banana Gelato

Serves 1

Ingredients

1 medium frozen durian seed* (seeds removed)

1 medium ripe frozen banana

Method

Process separately until mixture starts to clump together in a delicious ice cream scoop.

Serve with fresh berries.

My clean eating, mainly raw food obsession continues, will keep you posted with more recipes and all things yum in coming weeks.

And I have a little surprise to share with you next week too.

Peas, love and mung beans

xxb