follow the yellow brick road....

We're here! Well and truly into our March Clean Eating Challenge.  

For those of you who are taking part, congratulations and well done.  For those of you who haven't, the fact that you're reading this is testament that maybe you are ready to take the big step. Don't let the fact that we've already started put you off, at the end of the day, there's no better time like the present to make some changes.  Doesn't matter how big or small that change is, everything adds up and hopefully, you'll be feeling better for it.

I have to tell you, trying to keep to the very strict 80/10/10 philosophy has it's challenges.  Most of them revolve around seasonings.  I'm a Peruvian born girl, and anyone who knows Latin Americans, knows that they like their seasonings.  It just ain't a dish without the salt!  Some days are better than others, but every now and then I find myself reaching for the salt without even thinking about it.  Definitely a work in progress.

Luckily for me, 80/10/10 primarily focuses on fruit and that my friends, I can eat for days, happy happy days :)

So here are some fruit based recipes which you may find useful as breakfast ideas.

Peach, Apple & Vanilla Porridge with Strawberry Sauce
Serves 1

Ingredients

2 apples

1 golden queen peach

1/2 tsp organic vanilla extract

1 cup of strawberries

1 medjool date

Chopped up fruit of choice

Method

Blend apples, peach and vanilla extract until mostly smooth but with some small chunky pieces or until it has reached porridge like consistency.  Pour into bowl.

Separately, blend strawberries and medjool date until very smooth.  Pour over apple and peach porridge.

I served it with some chopped up prickly pear on top.

If I don't have a green smoothie, I always make up a green juice to go with whatever I'm having.  I just feel incomplete if I don't have something green at the beginning of my day.  So energising.

Orange Fruits Smoothie

Ingredients

2 frozen bananas

1 medium orange

1 medium carrot

1 mango

1 pear

1 TBS of lucuma powder

250 mls water

Method

Blend and serve topped with some fruit if desired

With summer on it's last legs, I whipped up this smoothie in an attempt to capture those last sunny days.  It was a summer beach party in my mouth! It also has a healthy dose of vitamin C to help keep pesky colds at bay with the coming chilly months.

Beet Berry Heaven

Ingredients

1/2 medium carrot

1/2 medium beetroot

1 orange

4 frozen bananas

1 cup frozen blueberries

1 cup strawberries

1/2 lime juiced

250 mls water

Method

Blend and serve

I love beetroot but some people find it a bit earthy.  I can guarantee that everyone will love this smoothie.  The lime and orange cut through the earthiness of the beetroot so you're left with this delicious berry taste and THAT colour! Antioxidants anyone?

Whilst I don't normally mix fruit with protein, sometimes I just can't help it.  Chia seeds are one of nature's highest plant based sources of complete proteins, they also add a healthy dose of omega 3 fatty acids which is important for those of us who follow a plant based diet.

Here's a few recipes which contain chia seeds.  They can be used for breakfast or as an afternoon pick me up when you're in a serious need of a healthy energy boost.

Mango and Coconut Chia Pudding

Serves 1

Ingredients

2 TBS chia seeds

1/2 cup of water

1 mango 

1 date

1/4 cup coconut flesh

1/2 cup coconut water

Method

Make chia gel by mixing chia seeds with water and put aside for at least 15 minutes or until chia soaks up water and turns into gel.  Make sure you stir the chia seeds or they will clump together.

Using your hand held blender, process the flesh from the mango with the medjool date.  Set aside.

Next, do the same using your coconut flesh and water.  Set aside.

Once chia gel is ready, stir through the coconut milk until incorporated.

Layer your coconut chia mixture with your mango mixture to your preferred liking.

Top layer should be mango, which you can top off with mango pieces you cut away from the seed.

I topped mine with an almond, date and coconut crumble that I make by processing them together until they resemble a crumble consistency.

Serve and enjoy in a sunny spot :)

This next recipe was featured by #veganfoodshare on IG and was a hit so please give it a try and let me know what you think.

Neapolitan Dream

Serves 1

Ingredients

Chocolate layer

2 TBS chia seeds

1 cup of water

1 TBS raw cacao powder

2 medjool dates

Vanilla layer

1 pear

1 tsp organic vanilla extract

Strawberry layer

1 cup of strawberries

1 medjool date

raw cacao nibs (optional)

Method

Prepare your chia gel the same as above recipe using 1/2 cup of the water.

To make the chocolate sauce, blend dates, remaining water and raw cacao powder until smooth.

Once the chia gel is done, stir through the chocolate sauce until well incorporated.  Leave about a quarter for decorating later.

Make your vanilla layer by blending the pear and vanilla together. Set aside.

Do the same for the strawberries.  I find it easier using a hand held blender when blending strawberries or for smaller quantities of soft fruit.

Now you just layer the layers and top with chocolate sauce and some cacao nibs. Yum!

Coconut Banana Chia Porridge with Papaya and Mango Sauce

Serves 2 (depends on how much water your coconut gives ya)

Ingredients

1 young coconut

2 frozen bananas

2 TBS chia seeds

1/2 cup of water

1 date

1/2 mango

1 cup of papaya cubes

goji berries (optional)

Method

Make chia gel by combining chia seeds with water and mix well.  Leave for about 10-15 minutes until it turns to gel.

Open your coconut, remove some of the flesh and all of the water.  Set aside.

In a high speed blender, place your frozen bananas, chia gel, date and all of the coconut water and blend until smooth.

Use a hand held blender to puree your papaya and mango separately.

Pour you chia porridge into the coconut shell, add a few tablespoons of both the papaya and mango sauce and swirl.  Top with chopped fresh coconut flesh and some goji berries.

Serve with a green juice.  I had the other serving for afternoon tea :)

This next recipe is so easy, it's almost unfair!  But beware, you do have to work fast as it starts to melt quickly.

Vanilla Ice Cream with Blueberry Swirl

Serves 2

Ingredients

2 frozen bananas

1 tsp organic vanilla extract

1 cup blueberries

1 date

Method

Puree the blueberries with a hand held blender until smooth.  

Process the bananas and vanilla in a food processor until it resembles soft serve. Pour blueberry puree into the banana vanilla ice cream and process for a few seconds.  You want to be able to see the different colours.

I made this for my girls and served it to them in cones to make it feel like more of a treat.

Here are some savoury dishes I've been having, not completely 801010 but definitely clean.  Some you could make completely 801010 by removing the seasonings but have a play and see what you come up with.  It's all about experimenting :)

Caesar Salad with Field Mushrooms

Serves 1

Ingredients

1 baby cos lettuce

1 tomato

1/4 cup red onion thinly sliced

1 cup baby spinach

1 field mushroom chopped in to bite sized pieces

1/4 alfredo sauce (recipe here)

1/4 tsp dijon mustard

Method

Wash and chop your salad ingredients.  Mix the alfredo sauce with dijon mustard.

Use your hands to smother your salad ingredients (except a few mushrooms) with the alfredo sauce.

Top with the left over mushrooms and serve.

This is a great salad to take to work.  Just take your veggies and sauce on the side and make just before you eat.  Quick and easy and tastes SO good!

Kale & Avocado Salad with Pomegranate seeds

Serves 4 as a side or 2 for a meal

Ingredients

1 bunch of curly kale

1 large avocado

1 lime juiced

1/2 pomegranate, seeds removed

Himalayan salt 

Freshly ground pepper

EVOO* (optional)

Method

Wash your kale carefully.  I find curly kale can sometimes have tiny slugs hiding in the little curly bits so be meticulous!

Once washed, shake of excess liquid or better yet, throw it in a salad spinner.

Thinly slice the kale and place it in a large bowl.  

Slice your avocados whichever way you like and add to kale.

Add your seasonings and oil if you are using.

Use your hands to mix the salad.  The avocado will break down a little bit.  This is cool, you want this.  It gives the salad a beautiful creamy taste.  Make sure you don't squish all of the avocado though, you still want some chunks in there.

Once mixed through, add your seeds and give another gentle toss, using a wide spoon this time.

This is definitely one of my favourite all time salads.  I eat it all the time.  I just love the textures and the flavours, specially when the little pomegranate seeds pop in your mouth. yum!

*I personally don't use oil because I find the fat from the avocado is enough to make it silky and creamy but whatever rocks your boat.

Summer Salad

Serves 4 as a side or 2 as a meal

Ingredients

2 cups of baby spinach

1/2 bunch of tuscan cabbage (type of kale)

1 large nectarine

4 figs

1 cup strawberries

1/2 a medium red onion

1/2 red capsicum

1 TBS balsamic vinegar

Himalayan pink salt

Freshly ground pepper

1 TBS hemp seeds (optional)

Method

Wash your leaves and kale.  Place the leaves in a large bowl.  

Remove the thick middle vein from your kale and slice the leftover leaves thinly.  You can keep the stalks for juicing.

Add to spinach.  Thinly slice your nectarine, quarter your figs, and halve your strawberries and add to bowl.

Thinly slice the red onion and capsicum and add to bowl.  Season well, add balsamic vinegar and mix through, being careful not to squish the figs.

Top with hemp seeds and serve.

If you've never tried fruit in your salad then this is the one to try it with.  It's so delicious and everyone knows balsamic vinegar and strawberries go together like a dream.

If you don't have hemp seeds, get some, they're really good for you, but in the meantime, feel free to add sunflower seeds or pepitas.

Zucchini Pasta with Parsley Pesto

Serves 1

Ingredients

2 medium zucchini

1 cup of baby spinach

1/2 cup broccoli florets

1/2 bunch of parsley, leaves only

1/2 clove of garlic

1/4 cup chopped brown onion 

1/3 cup cashews pre soaked and drained

3/4 cup of water

1 TBS nutritional yeast

1/4 tsp of chilli flakes or to taste

Himalayan pink salt and pepper to taste

1/2 TBS hemp seeds

Method

Spiralize your zucchini into pasta and place in a bowl with the baby spinach and broccoli florets.

In a high speed blender, process your soaked cashews, water, garlic, onion, seasoning, nutritional yeast and parsley leaves until very smooth.

Use your hands and mix the parsley pesto through the zucchini pasta.

Top with chilli flakes and hemp seeds.

Hey presto!

Zucchini & Carrot Noodles with Spicy Curry Sauce

Serves 1

Ingredients

2 medium zucchini

1 medium carrot

1 cup of baby spinach

1/2 tomato chopped

1/4 cup chopped coriander

Flesh of 1 young coconut

3/4 cup of coconut water

1 tsp of curry powder

1 tsp of Himalayan pink salt

1 tsp of chilli flakes

1/2 clove of garlic

Method

Spiralize your zucchini and carrot.  Place in a bowl along with baby spinach, chopped tomato and coriander, mix gently.

In a high speed blender, add the coconut flesh and water, with the curry powder, chilli flakes, garlic and salt.

Process until you get a very smooth sauce.

Serve your noodle mixture and top with the curry sauce and some coriander sprigs.

Zucchini Spaghetti with Creamy Beetroot Sauce, Broccoli & Walnuts

Serves 2

Ingredients

4 medium zucchini

1 cup broccoli florets

handful of walnuts, chopped

1/3 cup raw cashews soaked and rinsed

1/2 medium beetroot

1 small carrot

1/4 red onion

1 garlic clove

2 TBS nutritional yeast

1.5 tsp raw unpasteurized brown rice miso

1 tsp dried dill

1/2 lime juiced

Himalalyan pink salt and pepper to taste

Method

Spiralize zucchini on spaghetti blade.

Place in bowl with 1/2 the broccoli florets and half the walnuts.

In a high speed blender, add the rest of the ingredients and process to form a smooth paste.  Adjust seasoning if required.

Pour sauce over pasta and mix thoroughly, top with the remainder of walnuts, broccoli and serve.

Field Mushroom with Cauliflower Rice and Avocado Cucumber Salsa

Serves 1

Ingredients

1 large field mushroom, stalk removed

Rice

2 cups of cauliflower florets

1/4 cup raw corn kernels

1 TBS chopped parsley

1/2 tsp garlic powder

1/2 tsp Himalayan pink salt

Salsa

1/2 cucumber chopped

1/2 avocado chopped

1/4 red capsicum chopped

1/4 yellow capsicum chopped

1/4 red onion chopped

1/4 cup coriander chopped

1/2 lime juiced

Himalayan pink salt and pepper to taste

Method

Rice

Place all ingredients except corn and parsley in a food processor and process until it resembles rice grains.

Stir in corn and parsley.  Set aside.

Salsa

Mix all your ingredients together and set aside.

On a plate, place your field mushroom, fill with the cauliflower rice and serve it with a side of the salsa.

Now to add some sweetness!  Whilst I love fruit on it's own, sometimes I want to add something a little indulgent.  

Enter cashew cream. 

Cashew cream is one of those wonderful things that you can adapt to suit whatever taste you're craving.  

I just love it, but beware, it's highly addictive so best to enjoy occasionally.

Fruit Platter with Caramel Cashew Cream

Serves 4 as a share plate

Ingredients

1/3 cup of cashews soaked and rinsed

3/4 cup of water

4 medjool dates

1 TBS raw mesquite powder

Fruit of choice

Method

Chop up your fruit and arrange on a plate.

Place all other ingredients in a high speed blender and process until smooth.  Add water slowly as you may want to add less to make it thicker or more if you want a more liquid consistency.

You can also adjust sweetness with more dates or a splash of 100% pure and organic maple syrup or coconut nectar.

Place in a serving dish and serve.

First week complete and we've done it like troopers! I hope everyone has been having fun in the process, I know I have.

If you're struggling with what to take to work, my suggestion is you just keep it simple.  On my days to work I just throw a heap of veggies in a mason jar and take some dressing or a lime on the side and have that.  It's a great way to do it as you won't have to prepare anything.   Just dump in a bowl and eat!

If you're looking for snack ideas, you can't go past fruit.  Keep it interesting, don't be afraid to try new fruits you've never had before.  Some you'll like, some not so much, but at least you'll know.  Who knows, you may discover a new favourite.

Pitaya and prickly pear

So there we are, hopefully the above recipes will get you thinking about what dishes you would like to experiment with or if you have any good ones, please feel free to share.

One more thing before I sign off. I went to see an iridologist last week and without me saying anything, he told me about my hair loss.  He said it's because my hormones are out of whack which is caused by one of my ovaries doing strange things and not a zinc deficiency as was suggested by my doctor.

He also told me that I should never drink milk as it's no good for my digestive system!!!  

He's given me some tonics to take to help with the hormones and also my digestive system so I'll keep everyone posted on what happens when those are finished.

I was kind of waiting for him to tell me that I was deficient in something but he never did, so I'm happy about that.  Makes me feel like I'm on the right track.  I'm due for a repeat blood test so I'll know for sure in a couple of weeks.  Been putting it off because I despise needles.  Ironic really since I'm a nurse and have to give them to people all the time.  Oh well, will just have to suck it up, yikes!!

I have a really exciting guest posting next week so be sure to check back.  She will be sharing a clean dessert recipe that will knock your socks off, I know I'm dying to give it a go!

Wishing everyone another amazing week of clean eating.

Peas, love and mungbeans

xxb

love food, love love

It's been such an amazing start to the month, not only do I feel great after nearly a month of eating clean and mainly raw but I also took part in what is one of the most important of traditions.  

Yep, I got married!!!

Getting ready for the big day was an incentive for my new direction in eating and now that it's over, I don't think I want to stop!

Not feeling bloated, getting good sleep, feeling energised, getting compliments on my skin, all good reasons why I want to continue.  Not to mention that it's also so much fun experimenting with new tastes and textures when making a meal.

Of course, this isn't the first time I've gone raw, I did a month of raw a little while ago.  This time however, I did it a little bit different.

I didn't consume as much nuts and seeds as last time, and I also kept oils to a minimum.
I have been keeping mainly to the 801010 philosophy which basically translates to a high carb, low fat way of eating.
Basically, I eat a lot of fruit and vegetables.  I get my fat from avocados or flax seed oil, chia and some nuts.
I get my protein, vitamins and minerals from veggies and fruit, making sure I eat a lot of greens which contain all the good things your body needs in abundance.

People ask me all the time if I feel any different now than I did when I ate animal products and the answer is always the same.  A big YES!
Now when I see someone tucking into fried foods covered in sauces, I actually feel a bit sick and I wonder if that person knows that what they are putting in to their bodies is actually doing them harm.
But that's not to say that all vegans are healthy, quite the opposite is sometimes the case.  
One google search of vegan food reveals some pretty scary stuff. Packaged soy products, not-meats, sugar laden cakes made from nutritionally devoid ingredients, these are not what your body is meant to be eating.  But hey, we're all human and we all make mistakes, I know I have.  I haven't always eaten what's good for me.  But if you can learn from your mistakes, then you are on the right track.
I think a common mistake people make when going down the vegan path is that they remove the animal products but don't replace it with anything.
This is why people look sick and pale. 
A diet full of starches and packaged foods is not sufficient to maintain good health.
At the end of the day, regardless of whether you follow a plant based diet or one that contains animal products, eating foods as close to their natural state is what is best.

So what does a raw foodie high carb low fat day look like?
I start the day with 0.5-1L of water.
Follow with a 1 L smoothie/juice, mostly green with some fruit.
Lunch is a big salad with lots of green veggies like kale, baby spinach, cos lettuce and whatever other veggies I have.  
Nori rolls are also a favourite because they are quick to make and super tasty.  Sometimes I replace the nori with rainbow chard leaves, or choy sum leaves.  I still haven't been able to find collard greens here but if anyone has, please message me, I'm dying to sink my teeth into those!!
Snack on fruit if I need to, or half an avocado.
Dinner is sometimes banana sundaes (i kid you not), salad, raw pasta, or some fruit or a smoothie, depending on my level of hunger.

If you think smoothies can get boring, then here are some that you can try to get you out of your smoothie rut.
All recipes serves 1

Pitaya, Blueberry and Banana

2 frozen bananas
1 cup frozen blueberries
1 cup pittaya cubes
water
a sprinkle of chia seeds (optional)

You know what to do!!

Pitaya, or dragon fruit as it's known in Australia, is said to be a good source of vitamin C, specially the red skinned variety.
Pitayas, like most fruit, are also rich in fibre and minerals, notably phosphorus and calcium.

The seeds are rich in polyunsaturated fatty acids, and in particular Red Pitayas contain very little saturated fat.
Pitayas also contain significant quantities of phytoalbumin antioxidants.  WIN!

Banana, Blueberry, Beetroot and Pear 

2 frozen bananas
1 cup frozen blueberries
1/4 medium beetroot
2 small pears
water
ice

green on left, beetroot on right.

Green Smoothie

1 frozen banana
3 cos lettuce leaves
2 cups baby spinach
4 cm piece of celery
1/2 mango cheek
1 pear
water
goji berries for garnish (optional)

I had this particular combination of smoothies on the day before a fun run.
Beetroot is said to help with carrying oxygen in your blood, particularly helpful when you're going to be needing the extra oxygen I think!

Banana Chocolate Pie

2 frozen bananas
1 pear
1/4 avocado
2 medjool dates
2 TBS raw cacao powder
water
chia seeds and raw cacao nibs (optional)

When a chocolate craving calls, I don't shy away from it.  
I just make sure it's as full of as many nutrients as possible.
The avocado really gives it that creamy taste and the good fats your body needs.
The dates give it an extra touch of sweetness and a hint of caramel.
Are you drooling yet? I am!

Pine Green Smoothie

2 frozen bananas
1 large pear
3 kale leaves
2 handfuls of baby spinach
2 cups of pineapple cubes
8 mint leaves
water

We went on holidays with our girls after the wedding, more like a "famimoon" if you will.
We stayed at a caravan park but that didn't stop me from taking my hand held blender.
I just can't live without my breakfast smoothies!
This combination was really fresh and tropical and it just screamed out sandy feet and salty skin.

The Valentine's Edition

1 large frozen banana
3 kale leaves
2 handfuls of spinach
2 medjool dates
1/2 lemon juiced
1 punnet of strawberries
1 mango
6 basil leaves
water




We went to a strawberry and tomato farm the day before Valentine's day and had the pleasure of picking strawberries with our girls.
It was such an enjoyable experience, specially getting to eat them after our hard work.
I had to add them to my smoothie the next day, being Valentine's day and all.

Cherrie Berry Smoothie

1 frozen banana
1 cup frozen blueberry
1/2 cup of cherries, stones removed
1 pear
water

With the end of cherry season upon us, I tried to make the most of it by adding them to my smoothies and making some cherry ripe sundaes, but more on those later :)

Antioxidant Hit

3 kale leaves
2 handfuls of baby spinach
4 cos lettuce leaves
1/2 stalk of celery
2 frozen bananas
1/2 cup frozen blueberries
1 TBS raw cacao powder
coconut water (about 300 mls)
Raw cacao nibs and dried coconut flakes to garnish

I really needed this after a weekend of celebrating with friends and drinking a glass of wine more than I'm used to.

Definitely did the trick though.  Felt so energised and revived after this little beauty, I think I'm going to keep it as my secret weapon anytime I'm having a down day.  Well, not so secret anymore but sharing is caring!

Pear Vanilla & Coconut

2 frozen bananas
2 large ripe pears
400 mls of coconut water
2 TBS of coconut flesh
1 vanilla bean, insides scraped out and added to the smoothie

It was hot and humid today and after my huge lunch, I just wasn't up to making a big salad so I whipped up this most uncomplicated smoothie and had it with a mixed fruit salad for dinner.
It was absolutely delicious and ended up being super filling too.  So satisfying.  


Sometimes I can't decide on what flavour smoothie to make, when that happens, I make a little bit of all the ones I want, stick it in a glass and call it a Breakfast Parfait!

 

The bottom and top layer is green smoothie, the second layer is blueberry smoothie and the white layer is just banana and coconut flesh.
Just make sure that you reduce the amount of water and ingredients so that you don't get any wastage.
What I did was use 1/2 a banana for each layer and that gave it the perfect consistency for each layer.

And before we move on to the more savoury dishes, I just have two more treats for you.

Choc Chip Banana Split
Serves 1

Ingrediens

2 frozen bananas
1 fresh large ripe banana
2 TBS raw cacao powder
1 tsp raw cacao nibs
1 tsp dried coconut flakes
3 fresh cherries

Method

In a food processor, place your frozen bananas and process until banana has broken up and starts to look like soft serve.  Add your raw cacao powder and process until it becomes incorporated into the banana ice cream.
Cut your large banana in half lengthways, place on a serving plate, spoon on your chocolate ice cream.  Top with fresh cherries, and sprinkle on the cacao nibs and coconut.
Enjoy!

and yes, i did have this for dinner!!

Cherry Ripe Sundaes
Serves 2

Ingredients

2 fresh cherries
1 TBS dried coconut

For Cherry Ice Cream                    For Chocolate Mousse

10 pitted fresh cherries                2 small avocados
2 TBS coconut milk                      2 medjool dates
2 frozen banana                         2 TBS of raw cacao powder
                                        1 tsp vanilla extract
                                        1/4 cup coconut nectar *

Method

For Cherry Ice Cream

Place all ingredients in your high speed blender (i use vitamix) and blend until ingredients are incorporated and resemble ice cream.

For Chocolate Mousse

Place all ingredients in your food processor and process until super smooth.
*coconut nectar can be hard to get, feel free to use 100% maple syrup if you can't find it.  I use loving earth and order it through their website.
Alternatively, you could leave it out and add some extra dates, possibly half the amount of raw cacao powder as it is pretty rich!

To Assemble

Just layer the chocolate mousse and cherry ice cream in whatever beautiful glass you have, top it off with a cherry and sprinkle on the coconut.
Too easy!

I placed mine in the freezer for a little while as it was a very hot day and I wasn't going to eat it until later.  You could double the recipe and make some to have in your freezer for those days when you don't have time to make something delicious.

Okay, let's go down to savoury town with these next few recipes.
Y'all know I love nori rolls and I've put up some recipes for them before so I may be repeating myself but so it goes....
I love the simplicity of them and the fact that you can add anything you want!  It's such an easy meal, and perfect for when you need to eat your veggies fast before they lose their sparkle.

Seasoned Seaweed Nori Rolls
Serves 1

Ingredients

2 nori sheets
1 cup of alfalfa sprouts
1/2 handful of enoki mushrooms
6 strips of red capsicum
100g of seasoned seaweed (i bought mine from the fish markets)

Method

Lay out your nori rolls on a sushi mat, make sure you have some water close by as you'll need it to seal the edges once you roll them.
Place your chosen ingredients in the middle, leaving about a 1.5 cm space at the edge.
Roll up, roll up, seal and serve with your favourite accompaniments.

 Note the pickled ginger.  You should try to include some type of pickled or fermented food in your diet, it really helps your digestive system stay in tip top shape.

I also love sauerkraut,  really delicious on it's own, or in fillings with some salad and tahini.

The following recipe is for a dressing that I made up when we were away.
As I said, all I had was my hand held blender so this was quick and pleased the family.

Minty Avocado Dressing
Makes approx. 1 cup

Ingredients

1 large ripe avocado
1/2 lime juiced
small handful of mint sprigs, leaves only (or more depending on how minty you want it)
Freshly ground pepper
Himalayan pink salt to taste

Method

Place all your ingredients in a blender (or use your handheld) and process until super smooth.

I served it on top of a salad made up of baby spinach, thinly sliced zucchini (use potato peeler, no spiralizer), grated carrots, capsicum, tomatoes and cos lettuce.
Fresh and delicious.

If you don't like mint, feel free to substitute with whichever herb tickles your fancy.
I also use this dressing like mayonnaise and add it to my nori rolls or when I make sandwiches for my girls.

If you eat salmon or tuna, this would be really nice if you substituted dill and had it in a wrap with some salad greens and capers.  

If you have any left over, it will last in the fridge for a max of 3 days.


Mango, Pineapple and Grapefruit Ceviche
Makes 6 cos lettuce cups

Ingredients

6 large cos lettuce leaves
1/2 large mango diced
1 cup of diced pineapple
2 large handfuls of baby spinach leaves sliced thinly
1/2 cup mint leaves chopped
1/2 cup coriander leaves chopped
1/2 large red chilli thinly sliced (remove pith and seeds if you don't like it hot)
1 lime juiced
Himalayan sea salt 
Freshly ground pepper

12 grapefruit segments

Method

In a large bowl, mix your ingredients except for your lettuce leaves and grapefruit segments.
Do so gently with your hands, just enough to coat all the ingredients whilst keeping them fresh.  You don't want a squishy mess.  Remember, people eat with their eyes also ;)
Once mixed add your grapefruit and mix gently again.
Place your cos lettuce cups on a serving platter and carefully add your ceviche into the middle.

The idea is that you leave room to wrap them up in little parcel which you stick in your mouth and devour!

Ceviche is a dish that is traditional to my birth country Peru and I grew up eating it.
It is a really healthy dish that traditionally uses boneless white fish and it's eaten raw, with the only cooking taking place due to the acid from the lime and lemon juice.  It is normally served in a lettuce cup with a side of corn and sweet potato.  There is no oil used, and the only other ingredients are red onion, coriander, salt, pepper and chilli.
This is my version of a beloved dish that always reminds me of my family and Peruvian heritage.

Fettucine with Spicy Tomato Sauce*

Serves 2

Ingredients

For pasta

4 medium zucchini

2 handfuls of baby spinach

4 medium cup mushrooms sliced

8 kalamata olives sliced thinly

4 cherry tomatoes halved

2 basil leaves roughly torn for garnish

For sauce

2 large tomatoes

1 garlic clove

1/4 red onion

1/3 cup red capsicum

1 TBS tomato paste

1 small red chilli (remove seeds and pith if you don't want it too hot)

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

Method

For the fettucine

You will need a spiraliser or a potato peeler (please see previous posts re: how to do this).

Use whatever method to make the zucchini into fettucine.

Place zucchini pasta in a large bowl and add your other ingredients except basil.  Toss gently to combine.  Set aside.

For Sauce

Place all ingredients in a high speed blender and process until super smooth.  

To serve, pour sauce over fettucine, sprinkle with basil leaves and serve.

if that's not fast food, i don't know what is!

*ok so this may not be completely raw due to the tomato paste.  You can make it completely raw by using sundried tomatoes and soaking them in water for 30 mins before adding them to your sauce.  I just didn't have any at hand but was craving this dish so bad.

Cherry Tomato Salad

Serves 4 as a side

Ingredients

20 cherry tomatos

5 large basil leaves

1/2 small red onion

1/2 lemon juiced

extra virgin olive oil

Himalayan pink salt and fresh pepper to taste

Method

In a large bowl, add all your ingredients and toss gently to coat with oil and juice.

Serve with your meal.

These are the tomatoes that we got at the farm.  They are award winning due to their amazing flavour and I just didn't want to complicate the dish. With flavour this good, it was best to leave things simple.

Choy Sum Wraps

Serves 1

Ingredients

Wraps

4 large choy sum leaves

1 cup of fenugreek sprouts (or whatever sprouts you like)

carrot sticks

red capsicum sticks

thinly sliced zucchini

Dressing

Tamari

Fresh chilli thinly sliced

Method

Place choy sum leaf on a plate and add fillings to the centre of the leaf, leaving some space on the bottom so that you can turn it up and tuck it when you are rolling so that your filling doesn't escape.
Roll them up and use a toothpick to secure them into place.
Place them, edge down, on your serving plate.

To make dressing, just add your tamari and mix it with your chilli and place in a little dipping bowl.

I served this with a yummy salad which is super easy but super tasty.

Apple and Brussels Sprouts Slaw with Lemon & Poppyseed Dressing
Serves 1

Ingredients

10 brussel sprouts (remove tough outter leaves)
1 apple peeled
5 mint leaves sliced thinly*

Dressing

1 TBS apple cider vinegar
1/2 lemon juiced
1 tsp poppy seeds

Method

Put your apple and brussels sprouts into a food processor and process until it resembles chunky crumbs.
Place in a medium bowl and add mint leaves and dressing ingredients.  Toss well to combine and serve.
Top with some pomegranate seeds (optional).

*an easy way to thinly slice herbs is to get all the leaves on top of each other, roll into a tight little stick and slice thinly.  Fast and gives you uniform strips.... and yes, I am a bit of a control freak.

So, that's me and my raw food clean eating adventures to date.
Lots of fresh, in season ingredients, which in this country, we are lucky to have in abundance.
Which brings me to a point I want to make.
Being able to have a choice about what food you put into your body is a gift.  I am humbled and grateful every day that mother earth has chosen me as one of the lucky people who can do this.
To eat food, (let's call it food but I don't believe that junk food is real food, just junk)that is bad for you and is doing damage to your body, is like shitting on those people who are not as fortunate.  Sorry to be so blunt and crude but seriously. 
And no, I don't believe that you necessarily have to have a plant based diet to do this.  Just be mindful of what you eat, where it comes from, what you waste, what you consume. 
Waste not, want not.

Peas, love and mungbeans

xxb