Fruity offerings

I figure I should probably do a wrap up of the I Quit Sugar 8 Week Program.
I'll be honest, I caved after the 6 week mark.  All those beautifully ripe bananas where calling my name!  So essentially I didn't finish the program but I'm cool with that.
It was ok at the beginning, I felt really confident, and I had so much fun experimenting without fruit but it started to suck big time after week 5 for me.  Here's why:
I was eating a lot of cooked foods, especially for breakfast and it didn't really sit well with me.  Don't get me wrong, I don't think it's bad to eat cooked foods, but for breakfast?  Yummy, yes, but for me, long term, no.
Second thing:  I was eating a lot of nuts to make up for the calories I was missing from fruit.
Now I love nuts as much as the next person, but eating too many just makes me feel heavy and blocked up.  Not nice and not for me.
Thirdly, I dearly missed fruit.  
So, after thinking about the journey and reflecting back on how I was feeling throughout the challenge, I decided that I had given a pretty good go of it, so didn't feel terrible when I chose to stop after the 6th week.
Here are my thoughts on the program:  If you have no idea about nutrition, it's a good place to start.
If you are a vegan, there are some good options but the menu is heavy on eggs, dairy and fats.
If you are a low fat raw vegan, sorry but the menu doesn't really cater for you, apart from some juices, and smoothies.
Would I do it again, probably not.  Purely on the grounds that I already don't eat refined sugars, only fruit, and I don't see an issue with this.
Like I said, the program is great for non-vegans and I've even spoken to a few people at work who have noticed since giving up sugar, that their rheumatic pain has diminished.  
And, the most important lesson for me is this:  there are a million food philosophies out there, just like there is a million different individuals, therefore, research, try and stick with the one that makes you feel best.
Well, what makes me feel best is eating raw fruits and vegetables and I'm sticking with that!  As much as I can anyways, can't say I've given up cooked foods forever, just that when i do eat them I'll make sure that they are high carb and low fat.

Ok, enough of that.  

Now that I'm back on fruit heaven, I've been making lots of, you guessed it, fruity yummies!
I'm going to share my faves so far, hope you like them too.

Fresh Fig Tart with Banana Carob Cream
Makes 1x 12 cm tart

Ingredients

Base
4 medjool dates
4 sundried figs

Filling
1 large fresh fig
2 frozen bananas
2 TBS carob powder
1 tsp vanilla extract

Method

Line the tart case with some baking paper and set aside.

Base
Pulse all ingredients in the food processor until it's the consistency of a chunky paste.
Place onto lined tart case and flatten out with fingers, including around the sides.  You may need to wet your hands, it can be quite sticky.

Filling
Place all ingredients, except the fig in the food processor and process until it resembles soft serve ice cream.
Use this mixture to fill your prepared tart, level with the back of a spoon.
Cut your fig and place on top.
Serve immediately or place in the freezer without the fig and have it another day.

Did you know that the easiest thing in the world to make is ice cream.  You just need some frozen bananas, which you chop up and put in your food processor or blender.  Depending on quantity I use the food processor for 2 or less bananas and the vitamix for more, but you can use whatever works for you.

All you have to do is process/blend until it becomes thick and creamy, and gives the consistency of soft serve ice cream.

Next step is to eat it with glee OR add your desired flavourings.

If I'm not having a green smoothie, I'm having ice cream for breakfast.  That's just how I roll.

Vanilla and Mulberry Ice Cream with Fresh Fruit

Serves 1

Ingredients

4 frozen bananas

1 tsp of vanilla exact

1 handful of mulberries

1 kiwi fruit, chopped

1 cup of papaya, chopped

Method

Place the frozen bananas in machine of choice and process/blend until the bananas reach soft serve consistency.  Add the vanilla extract and process some more.

Take out half, that's your vanilla layer.

Add the mulberries to the left overs and process until they break up a bit but not completely.

Layer your fruit with the ice creams and your done. 

Didn't I tell you!

Dark Cherry, Carob and Coconut Ice Cream
Serves 1

Ingredients

2 frozen bananas
2 TBS carob powder
2 TBS coconut flakes
small handful of pitted dark cherries (I used frozen) + 5 for decorating.

Method

Place all ingredients in the food processor (except decorating cherries) and whizz away until magic happens and it turns to ice cream
Serve on top of some of the decorating cherries and with a cherry on top and some coconut and carob.

And here are some of the other stuff I've been stuffing my face with:

Spicy Cauliflower rice with pineapple, corn, tomatoes, capsicum, olives and guacamole.

Made with sprouts, mango, capsicum, red cabbage, baby spinach and served with a side of papaya

Baby spinach with peaches, figs, strawberries and spanish onion

Cos lettuce with mango, blueberries, kiwi fruit and lemon juice and an orange & raspberry crush

Spiced pear & apple crumble with vanilla ice cream and caramel sauce

Berry banana smoothie with fresh fruit, homemade raspberry & lime chia jam and mint

Banana matcha smoothie

Raspberry & Pear chia jam folded through coconut chia pudding

This is typical of my work meals.  If I work in the a.m I take a breakfast smoothie and salad for lunch

Zucchini fettucine two ways:  sundried tomato sauce on the bottom, avocado & basil on the top

All the recipes are raw vegan, all of them are low fat.  Notice I'm not avoiding fats, just eating them in smaller amounts and good fats from avocado, never oil, and I've also added some chia to supply essential omega 3 fatty acids.  

Hey, we all need fats, just not in the amounts that you normally find in foods.

I should also tell you, I haven't been adding salt to my food still.  Funny, for such a salt lover, you do get used to it.  It's all a matter of changing your taste buds by feeding your body the good stuff.  Eventually, that's all it will crave.

If you want any recipes for the above dishes, let me know, but if you do a search, you'll find I've done similar recipes before.

Sending lots of good vibes your way!

Peas, love and mungbeans

xxb

disruptions and goings on

Oh my, it's been way too long since my last post, my sincere apologies!
We have now moved, and we, as in me, are slowly settling in.  The family has somehow slid into a nice little routine, and my girls have just bounced into the swing of life at the new digs like it aint no thing.  
Oh to be young again, and so bloody adaptable.  
I should really be glad, and I am, don't get me wrong.   Just a little bit envious of their innocence and non-attachment to their old life.
As you can tell, I'm having a harder time adjusting to the new space, so my head space has not been the best of late.  Really unmotivated, and just generally feeling out of sorts.  I don't know if I've ever told you this, if you know me, you've probably guessed, but I'm a stickler for routine.  
Like a true Virgo, I love order and everything in it's place.  In my head that is, my house is another issue!  But, let's end the rant there, I don't want to bore you with my current emotional sensibilities, this is a food blog after all.
So, for the sake of my sanity, I will do just a few recipes, mainly the ones that people have been screaming at me for on IG. Thank you if you are following my journey on IG, you keep me motivated and definitely push me to pull my finger out and get to it.
So, without further delay, here are the recipes.

Spinach and Chickpea Pancakes
Makes 2


Ingredients 

2/3 cup garbanzo and fava bean flour*
2/3 cup water
1/2 tsp baking soda
1/2 teaspoon cumin
1/4 teaspoon garlic powder
1 tsp Himalayan pink salt or to taste
1 tsp apple cider vinegar
1 cup of spinach leaves

Method

Heat a medium-large non-stick frying pan on medium heat.
Place all ingredients in your blender and blend until smooth.
Pour enough mixture to cover base of frying pan once it's hot, turning pan to fully cover.
Flip pancake over when bubbles start to break the surface and the sides are cooked and can be handled without breaking.
Repeat with second pancake.
If you find the mixture too thick, just add a little bit more water.
These pancakes are a little dense so I found them to be quiet filling.
*I use Bob Red Mills

I served them with a tomato medley salad with coriander and lemon juice, and also some pan seared mushrooms with lemon thyme. 

I used the left overs the next night, toasted them and served them with a simple red lentil curry.  Here's the recipe for the curry.

Red Lentil and Kale Curry

Serves 2

Ingredients

1 tsp of grated ginger

1 clove of garlic crushed

1/4 cup brown onion chopped

1/2 TBS of curry powder (or to taste)

1/4 tsp dried chilli flakes (optional)

1/2 cup red lentils

5 very ripe tomatoes, blended (or 1 can of organic crushed tomatoes)

2 cups of pumpkin cubes

2 cups of chopped kale

Juice of 1/2 lemon

1/4 cup chopped coriander

Himalayan pink salt to taste

Method

Add the ginger, garlic, onion, chilli flakes, pumpkin cubes and curry powder to a large non-stick frying pan that has a lid.

Pour about 1/2 cup of water and cook until onions are soft and translucent.  

Add the lentil and tomatoes, stir, and cover with lid.

Keep cooking and stirring, adding more water to prevent it from drying, until lentils and pumpkin are cooked.  Once they are ready, add the kale, stir until it wilts.

Remove from heat, pour in lemon juice and mix through.  Season with Himalayan pink salt to taste.

Serve with some of the toasted pancake on the side and top with fresh coriander.

Now here's an idea for when you get stuck for meal ideas, and you want something quick, filling and low-fat.

Make some delicious nori rolls!  Given, you do have to have nori sheets in your pantry but that should be on your staples list my friends.

The kids love it and you can get them to roll a few.  Yes it's messy, but they love it.

You don't have to make them raw of course, you can use lots of fillings, like left over brown rice, or quinoa.  You could also get super creative with other grains like millet or barley if you are not gluten sensitive.

I just love stuffing them with different veggies, it's like a salad wrapped up in some sea vegetable goodness.

I've got links to how to make these on the right hand side but here are some that I made using grated beetroot and grated carrot, and just adding whatever I had in the fridge, which happened to be some avocado, capsicum, zucchini and pickled ginger.

But seriously, the sky's the limit so let your taste buds guide you.

And here are some delicious treats I made last week.

The recipe is on the Facebook page but for my friends without Facebook (yes, they do exist), here it is.

Strawberry Cream Tarts

Serves 8

Ingredients

Filling

2 large strawberries, sliced thinly

1 cup raw cashews, soaked & rinsed (for at least 30 min or overnight)

1/4 cup liquid sweetener of choice

1 1/2 tsp vanilla extract

1/2 cup unsweetened almond milk (or water or any other non-dairy milk)

Base

8 pitted medjool dates

1 cup raw almonds 

1/4 cup shredded coconut

2 Tbs raw cacao powder

1/4 cup liquid sweetener of choice

(I used coconut nectar)

1 tsp vanilla extract

Pinch Himalayan pink salt

Method

Base

Line an 8 capacity muffin tray with patty cases and set aside.

Process all base ingredients in a food processor until it holds together, like when you make bliss balls.

Press about 2 large tbs into bottom of patty cases. Set aside.

You will have some left over, use this to decorate the top of the tarts & to munch on 

Filling

Blend all ingredients except strawberries, in a powerful blender, until smooth & silky.

Set aside.

Slice your strawberries into thin slices and place 1 slice into the prepared patty cases. You will have some left over to decorate the top.

Fill each case with cashew cream mixture and top with some more sliced strawberry & crumbs from base.

Place in the freezer to set. When ready, about 2 hours, take out & let thaw a bit before slicing. 

These will melt so you need to eat them whilst they are still a bit chilled. They don't usually last that long when they are out.

The beauty is, you can make a large batch & keep them in the freezer, ready to have whenever.

Here are some snack ideas for everyone in the family!  They take next to no time to prepare and you'll be surprised, you probably have all these things in your pantry and fridge already.

raw cacao nibs + peanut butter + frozen bananas = the best ice cream ever!

thinly slice some apples, add some homemade vanilla almond butter and top with a salsa made with kiwifruit and strawberries.

1 banana, homemade vanilla almond butter and your favourite yummies as toppings

Homemade hummus with your favourite veggies and pickles

And one last one that got a lot of likes on IG so I thought I'd better post a recipe for it although you can find recipes for chocolate mousse and vanilla chia pudding if you use the search option.  Anywho, here it is.

Chocolate Mousse and Vanilla Chia Pudding Parfait
Serves 1

Ingredients

Chocolate Mousse

1 ripe avocado
2 TBS raw cacao powder
1 frozen banana
1 tsp vanilla extract
1/4 cup maple syrup or to taste
1 pitted medjool date

Vanilla Chia Pudding

1/4 cup chia seeds
1 cup unsweetened almond milk or non-dairy milk of choice
2 tsp vanilla extract
4 TBS maple syrup

Layers

4 TBS shredded coconut
4 TBS activated buckinis
4 TBS puffed millet
1 cup raspberries (I used frozen and thawed them first at room temp)

Method

Vanilla Chia Pudding

Place all ingredients in a jar with a tight fitting lid and shake the beejebus out of it repeatedly until all ingredients have mixed through.  Pop it in the fridge whilst you make the mousse.

Chocolate Mousse

Place all ingredients, except raw cacao powder, in a powerful blender and process until super smooth.   Add cacao powder and continue to blend.  Taste and adjust sweetness if needed.  You will probably need to scrape the sides as you go.
It should be fluffy and delicious.  It may also taste avlot like avocado.  If you don't like that, you may need to add more banana.
Place in the fridge.

When the chia is set, start layering.
Here's how I layered mine but feel free to do whatever your heart desires.

So there we have it, a rather late post but hope I've covered some recipes that people will enjoy. Will endeavour to be more contemporaneous with my future posts.
Thank you for your patience and on going support of the blog, IG and the FB page.  Deadset legends, the lotta ya!

Peas, love and mungbeans

xxb

Juicy juicy yum yum

I really should have written this post about 2 weeks ago but I let time get the better of me.  Reason being, it was still fresh in my mind what I had to tell you, now I have to delve into my fish brain and try and recollect all the great memories that was my juice and smoothie fast.  

As you know, I did the May Juice and Smoothie Festival at the beginning of May and it went for 5 days.  Like with any new thing you do, the initial first days are challenging but then it was smooth(ie)sailing :)

I'm not lying, whilst the beggining was difficult, after the third day I felt positively euphoric!  Yes, not quite like having a flashback of times in my crazy young girl days, but better.  
I had so much energy, I would bounce out of bed hours ealier than anyone else, ready to rampage through the day.  It was a little bit weird yes, but, it was also a very productive time and it has set some great new habits.  
I'll explain......because I was getting up before anyone else was around, not able to make noise goodness forbid I wake up the bear and cubs, I had time to try new things.  Guess what I did.  Yes, that little thing I've been dabbling in here and there.  MEDITATION.

Oh my golly goodness, I tell you what, it is really something.  Now I'm not saying I'm an expert in the discipline of zen, not at all, but, I am managing to do about 30 mins 3X a week.  Now that is huge for me.  I can barely get my mind to stop whilst I go to sleep, least of all when I'm awake.  

But don't ask me to explain further.  I can't really pin point exactly what's good about it, just that it's a lot of little things.  Like the way your body tingles when you start coming back to the moment.  Or the way you can just let things go, like, really let go.  Without mumbling angry swear words under your breath and stuff.  I really hope that with continued practice, I will be able to remain calm in all situations.  Hmmm, you gotta aim big right?

So, meditation was one amazing thing that happened out of the fast, the other great thing was all the support we gave each other during that time.  I started a FB page so that everyone could share their recipes, answer questions, make suggestions e.t.c., and it really was invaluable.  Everyone's vibe was so totally on par, and it made it so much easier.  

It was such an amazing experience, I'm actually doing it as a monthly thing.  So feel free to join the FB group and get into it!  Highly recommend it, your digestive system will thank you for it.

Ok, so now you know how it went, let's get into some recipes.

Pumpkin Pie Chia Pudding with Activated Buckini Granola & Persimmon

Serves 1

Ingredients

2 TBS chia seeds

1/2 cup water

1 cup of sweet pumpkin*

1 ripe persimmon

2 dates

1/8 tsp each of ground cinnamon, cloves, ginger, nutmeg.

Method

Make the gel by mixing the chia and water and set aside.

Blend the remainder ingredients until super smooth. Add water until you get it to a desired consistency. Not too runny.

Mix with the chia gel and place in fridge overnight or for 30 minutes.

To make the granola, just mix 1 cup of activated buckwheat with what ever dry fruit, superfood powders, yummies, you want to add.

I added goji berries, pecans, cacao nibs, maca powder, mesquite powder and raisins.

Now all you have to do is layer your chia pudding with fresh chopped up persimmon and the buckini granola.

Easy Peasy!

*feel free to use cooked pumpkin if you want.

Vanilla Bean Ice Cream & Cacao Chia Pudding Breakfast Parfait

Serves 1

Ingredients

Ice Cream

3 frozen bananas

1/2 tsp vanilla bean powder (I use Loving Earth)

1 Tbs lemon juice (to keep it from going brown) 

Method

Blend all ingredients to ice cream consistency 

Chia pudding 

2 Tbs chia seeds

3/4 cup water

1 Tbs raw cacao powder

Method

Shake and leave to set, pref overnight or at least 30 mins. You can add a sweetener to the chia but I left it out. The ice cream is sweet enough & I just wanted the taste of chocolate! 

Layer and enjoy.

Apple, Coconut & Raspberry Crumble

Serves 1

Ingredients

apple crumble

1 large apple 

1 medjool date 

1/4 tsp ground cinnamon 

Method

process all the ingredients together in your food processor until chunky. 

raspberry chia pudding 

2 TBS chia gel 

1 cup raspberries blended (fresh or frozen) 

Method

Mix ingredients until well combined.

the rest

1/2 cup activated buckinis 

1 tsp raw cacao nibs 

1/4 cup shredded coconut 

3 fresh raspberries 

Method

Mix buckinis and cacao nibs together. 

Place most of the buckini mixture on the bottom of your serving bowl, saving some to sprinkle on the top. 

Top with the apple crumble mixture.

Then add coconut (leave some for the top), followed by the raspberry chia pudding. Top with the left over buckinis, a little coconut and the fresh raspberries and you're done! 

Coconut Chia Porridge with Bananas & Berries

Serves 1

Ingredients

1 young coconut*

1 cup chia gel

1 tsp pure maple syrup

1 banana

1/4 cup raspberries & blueberries

1 TBS activated buck inis (optional)

Method

Blend the flesh and water of the coconut until it forms a creamy smooth consistency.  Add your syrup and blend again.

Mix through your gel and set aside.

Arrange some banana pieces on the bottom of your serving bowl/glass, pour the prepared coconut porridge and then top with more banana, berries and sprinkle of buckinis if using.

YUM!

*you can also use canned coconut milk if there's no coconuts lying about.

And here are a couple of ideas if you're running out of raw breakfast options:

Banana Beet ice cream with buckinis and fresh fruit

Green smoothie with fresh fruit, buckinis, goji and coconut

Apple, cinnamon & date rawnola with chocolate banana milk, green juice and dragon fruit

Green smoothie and custard apple

Raw ice cream: vanilla bean, chocolate almond crunch, raspberry swirl

Mono meal: papaya & fresh lime

Green smoothie, flax meal and raspberries with fresh fruit

Superfoods Chocolate Mousse Pots

Serves 2

Ingredients

1/4 cup chia seeds

1 cup unsweetened almond milk

2 TBS raw cacao powder

Add the above ingredients to a glass container with lid, shake it like a polaroid picture and leave in the fridge overnight to work it's magic.

The next day, blend with: 

2 medjool dates

1 tsp pure vanilla extract

4 TBS sweetener of choice (e.g maple syrup) or add extra dates.

1 tsp ground cinnamon (optional if you want to take it to the next level)

1/8 tsp cayenne pepper (optional if you want to get all Mayan and go to Mexico)

Make sure your blender is cranked to it's fullest blending power and do it until it turns into a smooth and airy delicious mousse.

Top with goji berries and enjoy.

Raw Chocolate Bark

Makes about 8 pieces

Ingredients

2 TBS cold-pressed organic coconut oil

1 TBS raw cacao powder

3 TBS shredded coconut

3 tsp pure maple syrup

2 TBS goji berries

2 TBS raw almond flakes/chunks (whatever shape you want really)

Method

Melt oil if it's solid, you can do this by putting it in a glass container than on of a steamer.  Blend all ingredients together until combined.  Spread on a tray lined with baking paper and place in freezer to set.  When ready, about 20 minutes, take out and chop into desired shape pieces.  I like mine a little rustic :)

And now for some savoury bits.......

Fennel, Endive and Ruby Grapefruit Salad

Serves 1

Ingredients

3 cups of endive 

1/2 large ruby red grapefruit, peel and pith removed

1/2 large fennel bulb, thinly sliced

1/2 lemon juiced

2 tsp wholegrain mustard

Himalayan pink salt to taste

Method

Layer your endive on a plate.  Pour your lemon juice in a medium bowl and add your thinly sliced fennel (stops it from browning). Remove the fennel, leaving behind the juice, and layer on the endive.  Slice the grapefruit into chunks and layer over previous ingredients.  Add the mustard to the left over lemon juice, along with the salt and mix until it combines well, drizzle over salad and serve.

Fig & Beetroot Salad with a Raspberry Vinaigrette & Walnuts

Serves 1

Ingredients

1 cup baby spinach 

1 large beetroot* sliced into wedges 

2 medium figs quartered

5 walnut halves

1 cup raspberries 

1 TBS apple cider vinegar

Method

Arrange baby spinach on the bottom of a serving plate, add the figs, beetroot wedges and some of the raspberries on the plate.  Sprinkle on the walnuts.

To make the dressing, mash the left over raspberries with the back of a fork, and mix through the acv.  Spoon over the top of your salad.

*cook the beetroot before by wrapping them in foil and throwing them in a moderate oven until tender.  I do about 3 at a time, with some sweet potato also, and keep them in the fridge to add to salads at a later date.  Meals in seconds!

Speaking of which......

Baked Sweet Potato with Coleslaw and a Beet, Apple & Pepita Salad

Serves 1

Ingredients

1 large sweet potato

1 kale leave, stalk removed

1/2 avocado mashed with a little bit of lemon juice

1 tsp chilli flakes

1/4 cup white cabbage, shredded

1/4 cup purple cabbage, shredded

1/4 cup carrot, grated

2 TBS finely sliced parsley

1/2 medium beetroot, julienne 

1/2 medium apple, julienne

1 TBS pepitas

1/2 lime, juiced

1/3 cup raw cashews

1/2-3/4 cup water

1/2 TBS nutritional yeast

1/2 tsp raw unpasteurized brown rice miso

1/2 tsp dried dill

1/2 clove of garlic

Himalayan pink salt to taste

Method

Soak your cashews in water and set aside.   Wrap your sweet potato in foil and place in a moderate oven until tender.  Anywhere between 30-40 minutes.

Whilst sweet potato is cooking, and cashews are soaking, make the beetroot salad by mixing the julienne beetroot, apples and pepitas together with the lime juice and add some salt to taste.

Put aside.

When cashews have been soaking for about 30 minutes, rinse and drain them, and place them in a powerful blender with water, nutritional yeast, miso, dill and garlic.  Blend until super smooth, and adjust seasoning.

To make the coleslaw,mix together the cabbages, carrots and parsley, add some of your cashew dressing (you will have some left over) and mix through until all is well coated.

Take your soft sweet potato out of the oven, careful not to burn your fingers! Peel skin back and make cut along the front and push them apart wide enough to fill with the finely sliced kale leaf, and top that with the avocado mash.  Sprinkle on your chilli flakes.

Now add your coleslaw and beet salad and there you have it.

I also added some sauerkraut because I love it and it's good for your guts.

Beetroot and Zucchini Fritters with Chimichurri
Makes 10-12 fritters

Ingredients

1 cup unsweetened almond milk
2 tsp apple cider vinegar
1 cup GF flour (i use Bob Red Mills)
3/4 tsp xantham gum
1 TBS GF baking powder
2 tsp Himalayan pink salt
1 medium beetroot, juiced and pulp reserved
2 medium zucchini grated, juice squeezed out
1 tsp chilli flakes
1/4 cup sunflower seeds

Method

Add the acv to the almond milk in a small bowl and set aside.
Sift the dry ingredients together and mix well.  Make a well in the centre and add the rest of the ingredients.  Mix well.
The mixture will be thick in consistency.
Heat a non-stick frying pan and add about 1/4 cup of the mixture to the hot pan.  Turn over after a couple of minutes, or when bubbles start to appear at the top.  Because it's a thick mixture, I used the back of my pouring cup to spread it out a bit.
Repeat with the rest of the mixture until all used up.

Chimichurri
Makes about 1 cup

Ingredients

1 bunch continental parsley
1 clove of garlic crushed
2 TBS lemon juice
2 tsp lemon zest
2 TBS extra virgin olive oil
1 small red chilli (deseed and remove membrane if you don't like it hot)
1/4 tsp dried oregano
Himalayan pink salt and pepper to taste

Method

Chop parsley and chilli finely and add to small glass jar.  Add all other ingredients and mix thoroughly.  Adjust seasoning.
Will keep in an airtight container for 7 days.

Add it to everything, or use it as a salad dressing.  YUM!

 The next day I used them as a base and added some homemade tomato sauce on the bottom and topped them with tomato, red onion, baby spinach, figs and topped them with a parsley pesto.

Quinoa Nori Rolls with Pickled Ginger and Tamari

Serves 1

Ingredients

2 Nori sheets

1 1/2 cups cooked quinoa

1/4 cup finely chopped tomatoes

2 TBS finely chopped red onion

Veggies of choice, I used:

Sliced cucumber

Sliced red capsicum

Sliced avocado

Salad greens

Pickled ginger

Tamari

Method

Mix the cooked quinoa with the tomatoes and red onions and mix through.

Lay the nori sheets on top of a sushi mat, then place the cooked quinoa on top, leaving about 2 cm free at the end furthest from you.

Lay the rest of your ingredients on top in a line on the edge closest to you, then carefully start rolling away from you, concentrating on making the roll tight.  Remove any excess quinoa, pat a little bit of water on the edge before you roll it down.  Hold down for a little while until it sticks together.  Then cut to desired sizes.

Serve with some pickled ginger and tamari.

I also made some raw nori rolls.  I just filled it with grated carrots, cucumber, sprouts, capsicum, tomato and apple.  Delicious and super quick!

Zucchini Spaghetti with Creamy Sundried Tomato Pesto

Serves 1

Ingredients

For the pasta:

2 medium zucchini

2 TBS finely diced red capsicum

1 cup baby spinach

1/4 cup sliced mushrooms

1 TBS hemp seeds

For the pesto:

1/3 cup raw cashews (soaked & rinsed)

3/4 cup water

1 TBS nutritional yeast

1/2 tsp dried oregano

1/2 tsp chilli flakes

1/2 tsp raw unpasteurized brown rice miso

1/2 cup tightly packed basil leaves

6 sundried tomatoes (rinse off the oil)

1 small garlic clove

Himalayan pink salt and pepper to taste

Method

Spiralize the zucchini on the spaghetti setting and place in a medium bowl.  Add the rest of the ingredients, except the hemp seeds and set aside.
For the pesto, add all ingredients to your blender and blend until smooth.  Adjusting seasoning if required.
Pour some of the pesto (there'll be some left over) into the pasta ingredients and toss gently to combine.  I use my hands to make sure each and every strand is covered with the delicious sauce.
Place on serving plate and sprinkle with hemp seeds.
Store the left over pesto in an airtight container with tight fitting lid, it will keep for 4 days but mine never lasts that long!

And here are some meal ideas in case you need more:

Kale, avocado & pomegranate salad with heirloom tomato steaks

Salad in a jar with parsley pesto

Salad with baked pumpkin, raisins, broccoli and a lemon tahini dressing

So there you have it lovelies, another month gone.  Well nearly, but can you believe we're nearly half way through the year, already!!

Seriously, time flies when you're having fun.

Peas, love and mungbeans