cleaning up my act

As promised, I am going to post only clean eating recipes for the month of January.  I'm on a clean eating mission and all will soon be revealed!  
Doesn't that sound so mysterious? The other reason why I'm on a mission is for purely selfish reasons, and that's because I want to be the healthiest that I can be.  I figure by looking after myself, inside and out, I will hopefully set a good example to my two girls.  This world has gone crazy, and I can't imagine what the future holds, so at the end of the day, without health, we can't navigate through all the amazing, crazy and scary stuff that may lay ahead.

I've been doing quite a bit of reading lately, and like with everything, I've taken the information and have adjusted it to suit me and my lifestyle.  I haven't changed the way I eat that much, just avoiding some things.  I have however, changed the order in which I eat them.  If you are interested in health, you should really check out some of the principles to eating outlined in "the beauty detox solution" by Kimberley Snider.  Can't recommended it enough.  
So without further delay, here are some recipes that I've been flogging of late that are clean, lean and deliciously good for you.

Green Smoothie
Makes about 1 L

Ingredients

1 ripe banana (frozen if you have it)
1 ripe pear
1 stalk of celery
1/2 mango
1 cup of spinach
1 cup of cos lettuce
1/2 lemon juiced
1/2 tsp spirulina
1 tsp flax seed oil
1 TBS raw lucuma powder (optional)

Method

Process all ingredients in a high powered blender with ice and 400 ml of water until super smooth.

I make this smoothie everyday and it's my breakfast.  It's fair to say that I'm addicted and I don't think I'll ever give it up.  

After a mug of warm water and lemon, I have 1/2 L of water with a probiotic and then have this.  Delicious and filling. 

Best of all, you can tweek the recipe to add the fruit and vegies that you like.  I find this combination works for me.

Lunch is usually composed of large salads so here are some of my favourites, along with some other more dense dishes.  

But don't be fooled, salads are just as filling!

Kale and Bok Choy Salad with Avocado Dressing

Serves 1

Ingredients

4 stalks of kale of choice

2 bulbs of bok choy

5 cherry tomatoes

1 cup of mixed leaves

2 stalks of celery

1/2 cup red capsicum

1 TBS nutritional yeast

1/4 tsp cayenne pepper (optional)

1/2 avocado

1/2 lemon juiced

himalayan pink salt and fresh crushed pepper to taste

Method

Tear the kale leaves into bite sized pieces, this will give you the opportunity to massage your kale*.

Chop the rest of the ingredients, except avocado and lemon juice, into bite sized pieces and place in to a large bowl.

Mash your avocado and mix with the lemon juice and season.

Add nutritional yeast and cayenne pepper to the salad. 

Pour avocado mix to the salad, and using your hands, combine gently to coat all veggies.

Serve and munch.

*massaging kale makes it go from fibrous and bitter to silky and sweet.  Take bunches of kale in both hands -- with the fibrous ribs removed -- rub them together and repeat. You'll notice a visible change as you do this; the leaves will darken, shrink in size and become silky in texture.

Bok choy is delicious raw, and along with other asian greens, are my new favourite addition to salads.

Everyone has their own version of pumpkin soup, and it's one of those dishes that I find really comforting and filling. Here's my version.

Pumpkin Soup

Serves 2

Ingredients

4 cups of pumpkin (I cut my pieces small so that they take less time to cook)
1 cup of carrot (as above)
1 stalk of celery sliced
1 ear of corn
1/2 cup brown onion diced
2 cloves of garlic
1 vegan stock cube

Method

In a medium pan, add 1/2 cup of water, onions, garlic, celery, carrot and pumpkin.
Place lid on top and cook over medium heat until onion becomes translucent.
Add stock cube and enough water to just cover the pumpkin, replace lid and cook on low-medium heat until vegetables are tender.
Remove from heat and blend with a stick blender (If you like it thinner, add more water, if you like it thick, cook with lid off if there's too much liquid for your liking).
Slice kernels from the corn and add to soup.  Cook on low for another 7 minutes.  Just enough to cook the corn kernels.
Season if desired and serve.

I'm lucky to live in such a diverse area of Sydney, so a quick stroll to my local shops had me musing over some giant looking green mangos.  What to do, what to do?  
Here it is:

Vietnamese Green Mango Salad Rice Paper Rolls
Makes 8-10

Ingredients

1 cup peeled and grated green mango
1 1/2 cups of baby spinach chopped
1 cup of bean sprouts
1 small carrot shredded
1 cup of mint leaves
1/4 cup of chopped raw almonds
2 TBS coconut sugar*
2 TBS lime juice
1 tsp sesame oil
1 tsp himalayan pink salt
8-10 pieces of round rice paper

Method

In a large bowl, add the vegetables, mango and mint.  Combine the sugar, juice, oil and salt separately and stir until sugar dissolves.  Add this to the vegetables, along with the almonds, and toss gently to combine.
Put some water in a plate and lay out a thick kitchen towel next to it.
Soak rice paper round in the water for about 10 seconds or until it starts to go a little bit soft.  Place it flat on the towel.
Place a small handful of filling in the centre (about 1/2 cup).
Fold in the sides and roll up the wrapper to make a spring roll.
Place the roll on a plate, seam side down, and repeat with the rest.
Position them so they don't touch or they will stick to each other.  Cover the rolls with a damp paper towel.
Serve immediately or you can wrap them individually in glad wrap and eat at a later time.

*you can find coconut sugar at your local Asian grocery store.  Alternatively, use brown sugar or maple syrup.

Dipping sauce
Makes 1 cup

Ingredients

1/2 cup tamari
1/2 cup lime juice
2 TBS coconut sugar
1 TBS lime zest
1 fresh red chilli sliced or chilli flakes

Method

In a small bowl, whisk together the sauce ingredients.  Serve along side rolls.

Ok, so my rolling technique leaves much to be desired but it's nothing practice won't fix.  I guess I'll just have to keep making more of these little buddies :)

And whilst we're on Asian flavours, here's a raw vegan recipe for one of my favourite dishes, pad thai.

Raw Vegan Pad Thai
Serves 4

Ingredients

1 zucchini spiralised or thinly sliced into sticks
1 large carrot shredded using potato peeler
1/4 cup thinly sliced red onion
Small handful of enoki mushrooms, roots discarded
1 cup red cabbage thinly shredded
1/2 cucumber thinly sliced, a few slices for garnish
1 cup broccoli florets
1 cup bean sprouts
10 cherry tomatoes halved
1/2 cup fresh mint chopped
1/2 cup fresh coriander chopped, extra leaves for garnish
2 TBS activated sunflower seeds
1 red chilli (optional)
2 TBS tamari
2 TBS lemon juice
1 1/2 TBS almond butter

Method

Combine vegetables, herbs, and seeds in a large bowl.
In a small bowl, whisk together the tamari, lemon juice and almond butter.
Pour over salad and use your hands to gently combine so all veggies are coated in the dressing and you don't squash them.
Place large handfuls on a plate, decorate with cucumber slices, fresh coriander springs and chilli.
Fresh!

This next salad is good for when you are entertaining.  It's super easy to make and really is a crowd pleaser.  Again, you can add whatever you have available, as long as you have the brown rice.  I take this whenever I'm going over to someone's for a meal/bbq.  This way I'm guaranteed to be able to eat something :)

Brown rice and roast vegetable salad

Serves 8

Ingredients

1 cup of brown rice

2 cups of sweet potato diced

2 cups of pumpkin diced

1/4 cup dried cranberries

2/3 cup red capsicum diced

1/3 cup red onion sliced thinly

1 cup of fresh mint chopped

1/4 cup activated sunflower seeds

2 tsp wholegrain mustard

2 TBS raw unfiltered apple cider vinegar

2 TBS extra virgin olive oil

Himalayan pink salt and freshly ground pepper to taste

Method

Cook brown rice to cooking instructions.  Make sure you wash and soak first.  At least 10 minutes.

In a preheated moderate oven, place a lined tray with your pumpkin and sweet potato.  Bake until done (about 25 minutes).

Once the rice and vegetables are done cooking, place in a large bowl, and toss with the herbs, capsicum, onion, cranberries and seeds.

In a separate small bowl, whisk together the mustard, oil, vinegar and seasoning.

Add to salad and toss to combine.

Serve as a side or more as a meal.

This recipe keeps well so you can make this and keep it refrigerated to take for lunch to work.

Sticking to grains, the following is a my version of a macrobiotic meal.  

Mami's Macro Bowl

Serves 1

Ingredients

1/2 zucchini cut into match sticks

1/4 large red capsicum sliced into sticks

1 bulb of bok choy chopped

1/4 cup of leek sliced (white part only)

5 oyster mushrooms sliced

1/2 cup wombok thinly sliced

2 cm piece of ginger

1 TBS organic raw unpasteurized brown rice miso

1 TBS tamari

1/2 cup of water

Method

In a large frying pan, add water and place on medium heat.  When water starts to heat up, add miso and tamari.

Mix until miso is dissolved.

Add vegetables and cook on low heat until vegetables are just soft.  DO NOT OVERCOOK!  The macro gods will be upset.

Grate the ginger and squeeze out the juice and add it to the vegetables once the heat is turned off.

To serve

1 cup cooked brown rice

1/2 cup organic sauerkraut (I used Eden organics brand)

daikon raddish cut into match sticks (small handful)

purple carrots cut into match sticks (small handful)

1/2 cup alfalfa sprouts

Arrange in a bowl and enjoy.  Make sure you always eat the sauerkraut first.  It will get the digestive juices flowing and CHEW YOUR FOOD for as long as you can.

Chewing your food well, ensures easier uptake of nutrients by the body, and it also gives your brain time to register when you are actually full.

Moving on to a different grain, the king of grains if you ask me.

QUINOA!

Curried Quinoa Stuffed Baby Pumpkin

Serves 2

Ingredients

1 cup quinoa rinsed and drained

1/4 cup brown onion diced

1 garlic clove crushed

1/2 vegan stock cube

1 1/2 tsp curry powder

1/4 cup cauliflower florets chopped

1 TBS raisins

1 ear of corn - kernels removed

2 TBS fresh parsley for garnish

2 baby pumpkins, scrubbed, tops removed to be used as lids, seeds scooped out.

Method

Pre-heat an oven to 180 degrees celcius.  Line a tray with baking paper, place your pumpkins and lids on tray and place in oven to bake, approximately 25 minutes.

In a medium saucepan, add your quinoa, curry powder, onion, stock cube, cauliflower, raisins and corn kernels.

Add one cup of water and cook with lid on until quinoa has soaked up all the water,it should look more or less translucent when it's cooked.

Take out your pumpkins from the oven, stuff with quinoa mixture, sprinkle with parsley and serve.

Like a warm hug!

More clean recipes to come so keep your eyes open and your tummies rumbling!

Peas, love and mung beans

xxb

done and dusted! now on to the next thing......

It's been a while, way more than 12 weeks......so it has.

The 12 week plant based/vegan diet challenge has come to a close.  A couple of weeks ago in fact.  But it's been a busy, busy time so I apologise for my tardiness, and I will also add that now that the challenge is over, I probably won't be posting as often.

So what have I made of this challenge?  First and foremost I have to say that it has made me more aware of what I put into my mouth.  I always thought I had a pretty good diet, and mostly I did.  But eliminating animal products and having to make most of your meals means that you become a little more knowledgeable of all the stuff that's added to our foods.  Some ingredients I can't even pronounce, yet I was eating them on a daily basis!!

If anything, this way of eating has taught me to be mindful, to be patient, to eat slowly, to eat cleanly and to be present.

All that from food, really?

It's also made me experiment with foods, try different approaches to eating and preparing them, and it has made me realise that saying you're going to do something can only go as far as you want it to go. 

Like my gluten free October challenge.  I wasn't very strict in the first two weeks, in fact, I sucked really bad at it.  Once I put my mind and made a wholehearted promise to myself that I would stick to it, I did.  However, it wasn't easy at first, and I had to disguise it in the way of making it a Raw Vegan Challenge rather than calling it what it was.  Sometimes life is just like that I guess.  But whatever gets you through and gets you to that goal is what matters, as long as you don't sacrifice yourself or others for it though!!

So Gluten-Free October, disguised as Raw Vegan has gone really well.  I've been gluten-free for 14 days now and I feel great!  No bloating, no excessive amounts of wind (*cringe), and generally feeling pretty awesome.  Maybe it coincides with the raw food, although I will admit, I find raw vegan living pretty tough.  And I'll be 100% honest with you, I have slipped at times.  There have been times, when I was feeling rather emotional, that I reached out for my frying pan and made myself some vegan chilli.  I just needed a little bit of Mexican to cheer me up.  A little fiesta never hurt anyone right?

This dish is super quick, no joke, 20 minutes tops.  This is what I make when I'm feeling tired, or time poor and I need something feeling and super tasty.  My family can it it too so that's a bonus.

Burritos
Serves 2

Chilli

Ingredients

1 400g can red kidney beans
1 400g can diced tomatoes
1/4 cup brown onion diced
2 cloves garlic crushed
1 tsp oregano
1 tsp ground coriander
1 tsp smoky paprika
1 tsp ground cumin
1 tsp chilli flakes
1 TBS coconut oil
1/2 cup zucchini diced
1/2 cup capsicum diced
1/4 cup celery diced
1/2 cup carrot diced
1 TBS fresh coriander chopped
salt and pepper to taste

Method

In a large frying pan, heat your coconut oil and add your onion, garlic and spices.  Cook until translucent.  Add your tomatoes and vegetables, cook until the vegetables are tender, about 10 minutes.  Putting the lid on will speed up the process and prevent it from drying out.
Once veges are cooked, add your beans and cook uncovered for 3 minutes, or until the beans are heated through.  Turn of your heat and stir in coriander and seasoning if needed.
Whilst you wait for your veges to cook, make your......

Guacamole

Ingredients

2 avocados
1/8 cup red onion diced
1/8 cup red capsicum diced
juice of half a lemon
salt and pepper to taste

Method

Use a stick blender and process your avocado with lemon juice and seasoning.  Tasting as you go.  Alternatively, you can mash the avocado.  Whatever tickles your fancy :)
Add the rest of the ingredients to the avocado mixture and voila!

Salsa

Ingredients

1 tomato diced
1 cup cucumber cubes
juice of half a lemon 
salt and pepper to taste

Method

Mix all your ingredients together

Cos lettuce leaves to serve.

Now place your chilli mix into your lettuce and top with guacamole and salsa.
Enjoy!!

What I love the most about doing the raw thing, is the desserts. Now it's no secret that I'm a big sweet tooth, it's my crux.  That's why I'm doing No-sugar-Vember.  OMG, so scary!! Today is my last day of being able to eat sugar so I'm treating myself by doing the raw vegan workshop because I know that there will be some delicious raw vegan treats to try.  Although raw vegans don't use refined sugars, they do still use plenty of dried fruit which in all intents and purposes, is just sugar.  Sorry to say.
But let's not get down about it, we still have a few hours left until November hits, so with that in mind, let me introduce you to some pretty tasty little snacks that you can keep in your freezer and sneak out any time the sweet fairy pops in. 

Teenie tiny choc berry tarts

This recipe is a mixture of recipes put together to make these delicious little treats.

As you can see, they are still a little bit frozen as I just couldn't wait to dig in.

You can make as many as you like but I got about 8 using the same quantities for the chocolate mousse and coco berry gelato from a previous post.

Fruit and Nut Crust

Ingredients

1 cup raw almonds
1 cup raw brazil nuts
6 medjool dates
6 dried apricots
1/4 cup shredded coconut
1 TBS coconut oil
1 tsp vanilla essence

Method

Place all ingredients in the food processor and pulse until desired consistency is reached.  Should be crumbly and hold together when pressed.  If you need too add more dates/apricots if too dry, or some more nuts/coconut if too wet.

Now you just have to assemble them.

I used a muffin tray and pressed in the crust, filled it with chocolate mousse and topped it with the gelato.  Throw it in the freezer for a couple of hours.  This will make them easy to pop out of the tray.  Once frozen, I pop them all out and placed them in an airtight container back in the freezer.  I take mine out of the freezer about 30 minutes before I want to eat them.

If you have left over crust, roll them up into little balls and roll them in some dried coconut, or sesame seeds, or raw cacao powder and make some Protein Power Balls.

I store mine in the freezer also, and just take out a few to have on hand when I'm out and about.
They're also good as a pre-workout snack and the kids love them too.
You can experiment by adding some almond butter instead of coconut oil.
You may want to try adding chia seeds to them also.
The only boundary is your imagination really :)



One other dessert I'd like to share with you is a pudding I absolutely love and could eat everyday, no joke.

Chocolate Chia Pudding
Serves 1

Ingredients

1 banana
1/2 cup unsweetened almond milk
1/2 cup coconut water
1/8 cup coconut cream
1 TBS chia seeds
1 TBS raw cacao powder
1 tsp raw cacao nibs
1 tsp fruit and nut crust (optional)

Method

Place all ingredients in a blender except for cacao nibs and crust.  Blend until thick and creamy.
Pour into a cup or bowl of your choice, and top with cacao nibs and fruit and nut crust.
Place in the refrigerator for about 15-20 minutes to thicken.
Enjoy!

If I'm feeling extra crazy, I substitute the coconut water for coconut milk and 1 TBS of coconut cream.  It makes it super thick and creamy.  YUMMINESS on another level!

People who can't comprehend vegan/plant based diets always ask me what I eat.

Here's a snapshot of some of my meals whilst I've been on the raw tip.

So there you have it kids, a month in the raw.  It hasn't been easy, a few slip ups here and there but all in all, I think it was awesome.  The above and middle picture is actually a cauliflower 'rice'.  So good, just throw some raw cauliflower in your food processor with a tsp of salt and 1 tsp of garlic powder and pulse until you get the rice consistency.  So easy and  you can use it like rice.  LOVES IT!

And I just can't live without my nori rolls.  The best thing ever, and you can add whatever fillings you love the most.

And now one final thing.  Throughout the whole raw thing, I have been getting a lot of compliments on my skin.  Not sure if it's the raw thing, or the fact that I've now been vegan for over 3 months.  I always give a new thing the 3 month check so I'm thinking it could be a combo of the two.

Lesson learnt:  Keep it simple and clean, eat raw mostly, be gentle with yourself, don't sweat the small stuff. 

Peas, love and mungbeans

xxb

week 7

So i now only have 5 weeks left of the challenge.  I feel like the time has flown.  I am really entrenched in this way of eating now, and I'm wondering how I'm going to give it up, if it is that I decide to do that at the end.

Whatever the case, I feel like eating to nourish your body is not always a 'be all and end all' type of scenario.  It's more about what works for you, your body and your morals/ethics regarding food and food production.

This is not an easy idea to accept, specially for people like me who are stringent followers of the rules.  I've chosen to eat a plant based diet, and I am enjoying the ride, however, I don't want my health to suffer as a result of developing deficiencies, so my hope is that I can work through this and maintain this way of eating.

Now that we've got the serious stuff out of the way, let's look at some delicious summer treats that I've been playing around with.

I can smell summer in the air, it just keeps getting warmer in gorgeous Sydney, and there's nothing I love more on a warm sunny day, than stuffing my face full of ice cream.  

That's right, I scream, you scream, we all scream for ice cream!!

These two recipes are sugar-free but feel free to add a sweetener of choice if you like things a little extra indulgent. Personally I don't think you really need it, so give it a go without it.  I dare you!

Berry-coconut gelato
serves 2

Ingredients

2 bananas frozen
1/4 cup berries of your choice (i used frozen raspberries)
1.5 Tbs coconut cream
1 tsp sweetener of choice (optional)

Method

Place all ingredients in a food processor and whiz until it reaches the desired consistency.

Banana Peanut Butter Gelato
serves 2

Ingredients

2 bananas frozen
1 Tbs natural peanut butter
pinch of sea salt
1 tsp of sweetener of choice (optional)
1 tsp crushed peanuts for topping

Method

Place all ingredients except crushed peanuts into food processor and whizz until you reach ice cream consistency.
Serve with a sprinkle of crushed peanuts on top.
You could add the crushed peanuts and stir it through the gelato, I think that would add a really nice texture.  Crunch Crunch Crunch :)

Do you get the picture now?  

This is the simplest, most easiest way to make delicious, healthy ice cream in minutes, so there's always a new flavour that you can whip up at a whim.

I always have bags and bags full of bananas in my freezer.  It's such a good way to store them if you have them turning brown.  

I use them to make banana bread, cakes, smoothies, and of course, ice cream.
I picked up 2 kilos of bananas the other day for $2.50!!  Just because the skin is spotted and a little brown doesn't mean the insides are dying.  As long as there's no soft bits and black bruises, they're as perfect as unspotted ones.

Now, as you can see, the banana peanut butter gelato is not alone.  Next to it is a delicious serving of vegan chocolate mousse.
This indulgent treat is delicious on it's own, and also makes a great filling for a chocolate tart.

I have tested this out on my non-vegan friends and told them the secret ingredient afterwards and they couldn't believe it.
Give it a go and see for yourself.

Chocolate Mousse
serves 6 on it's own or makes one 8 inch pie tart

Ingredients

2 cups of avocado flesh (about 2 1/2 avos)
2/3 cup maple syrup
1/3 cup non-dairy milk of choice (i used oat milk for this one)
1 tsp vanilla extract
1 Tbs arrowroot powder
1 Tbs almond butter
1/4 tsp sea salt
1/4 cup raw cacao powder (you can use cocoa powder if that's what you have)
1 tsp vanilla extract
1 block of dark chocolate (i used Lindt 70% as it doesn't contain any dairy)

Method

Place all ingredients in a food processor except for the chocolate.
Blend it until smooth, you will need to scrape the bowl a couple of times to make sure it's all incorporated.
In a double boiler, or in a bowl placed over some simmering water, melt your chocolate until smooth and there's no more lumps.
Add to avocado mixture and blend again until all mixed through.  Mixture will thicken into a delicious smooth blend.  Try not to eat it all!!

The mousse will harden somewhat when refrigerated, and if you are using as a filling for a tart, make sure you place it in the freezer for a couple of hours before you serve it.  It will make it easier to cut.

I have some recipes that work well for tart bases but I will post that up next week as I will be making some salted caramel and chocolate tarts this week.

I have made this as a tart before and it it delicious.  The best thing is that you can freeze the left overs and cut off a piece as you go.

It definitely is a rich chocolate flavour, so a small serving is really enough to satisfy your chocolate craving.

Now that we've had dessert, how about a main?

As I've said before, I HATE waste, so I made the following recipe with the left over risotto I put up in my previous post.  

I made a big batch of the sauce from my spaghetti veganese recipe, and used the left over to make a pasta for the family that included chorizo (they are NOT doing the challenge).

All you have to do is stuff your capsicum with the risotto, spread the pasta sauce on top and a little on the bottom of the baking  pan, and stick it in the oven at 180 degrees celcius and bake for about 30-40 minutes.

Once out of the oven, sprinkle some chopped herbs and some nutritional yeast flakes for some added vitamin B.

Add a side salad and there you have it!  

Now for another savoury dish. 

I was playing around with making some vegan pesto and this is what I came up with.

Tomato Pesto

makes approx. 2 cups

Ingredients

1 cup basil leaves

1 1/2 garlic cloves

1/4 cup semi dried tomatoes

1/4 cup evoo

1/4 cup walnuts

1/4 cup pine nuts

1/2 tsp sea salt

1 Tbsp nutritional yeast flakes

Freshly ground pepper to taste

Method 

Place all ingredients in your food processor and process until nearly smooth.  Now, it will be a little bit thick so I added about 1 Tbsp of water at a time until I got the desired consistency.  I ended up adding 3 Tbsp but it's personal preference.

This is good to have on hand when you are stuck and need to jazz up a meal.  Here's two I used it with.

Quinoa Topped Mushrooms

serves 6 as a light meal

Ingredients

1 cup of quinoa rinsed and drained

1 tsp of vegan stock powder

1 1/4 cup water

1 Tbsp coconut oil

1 garlic clove minced

1/3 cup brown onion diced

1/3 cup squash diced

6 sundried tomatoes cut into strips

1/4 cup fresh parsley

1/4 cup fresh basil

3-4 Tbsp water

6 large field mushrooms

pepper to taste

Method

Preheat oven to 180 degrees celcius.  Line a baking tray with baking paper.  Clean mushrooms by wiping with a paper towel to remove dirt.  Place clean mushrooms, caps down on lined baking tray and place in oven for about 30 - 40 minutes.

Whilst your mushrooms are in the oven, place the rinsed quinoa in a medium saucepan with water and stock powder and bring to the boil over medium heat.  Once boiling, reduce heat to low and simmer, covered for about 15 - 20 minutes, or until all liquid has evaporated and quinoa is translucent and cooked.  Turn heat off.

In a frying pan, add your coconut oil, garlic, onion and squash. Cook until squash is a little soft but still has some crunch in it.  Add to quinoa.

Process your herbs and water with a hand held blender if you have it and add this mixture to you quinoa, along with the sun dried tomato strips.  Stir gently to combine.

Return the quinoa to a low heat and cook uncovered until there's no more liquid, this should only take about 3-5 minutes as there's not really that much water added.

By now, your mushrooms should be ready.

Take them out of the oven and place them on a plate, top with herbed quinoa and your tomato pesto.

Bon appétit!

Mediterranean Pasta

serves 1 

Ingredients

Wholemeal pasta or pasta of choice (enough for one person)

1/2 Tbsp coconut oil

1/3 cup of eggplant strips

1/4 cup brown onion diced

1 garlic clove minced

1 tsp dried oregano

1 tsp dried chilli flakes (optional)

4 sundried tomatoes cut into strips

6 kalamata olives chopped

3 Tbsp tomato pesto (or more if you like)

1 Tbsp fresh parsley chopped

2 tsp nutritional yeast 

Sea salt and freshly ground pepper to taste

Method

Cook pasta to packet instructions

Heat coconut oil in frying pan and add garlic, onion and eggplant, cook on medium heat until eggplant turns golden.

Add oregano, chilli flakes, sundried tomatoes and olives.  Cook for a further 2 minutes.

Remove from heat and add to hot drained pasta.  Stir in pesto and parsley and mix until well incorporated and covering every inch of pasta.  Add your seasoning at this stage if you feel it needs it.

Plate it up and sprinkle with nutritional yeast.

Serve with some crusty bread and a basic salad.

I also use the pesto as a spread on my sandwiches, and stuff them with salad and baked pumpkin. Yummo!

On the body front, I am still losing hair :( but I have started taking the supplements and it's early days so I'm hoping it will stop soon.  I guess I have to give it some time.  I think about 4 weeks should be long enough to start to see some difference.  Fingers crossed!

Otherwise, energy levels are good, my sleep is still great, give or take a few nights when work has been really hectic, or my girls have a bad night.  But these are normal everyday things that would happen regardless of eating habits.

I've started doing some meditating, just small 5 minute intervals at this stage.  Trying to find a regular time to do it is the only problem as you can imagine.  At this stage, I can only do it at night after the family are all tucked in and asleep.

I know it's best to practice first thing in the morning but alas, it's a rare occasion when I wake up before everyone else.  I'm usually woken up by my youngest poppet calling out 'maaamiiiiii!' from her cot!!

But never fear, I will persevere.

Peas, love and mung beans

xxb