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

it's been a while....

Wow, I have actually lost track of how long it's been......that's how long it's been.

To say that life has been busy is an understatement, however, being busy is good, and I think I rather be busy than standing still.  My boy always tell me I don't know how to relax, maybe that's true, but I like to think that I don't like to let an opportunity pass :)

I have a few little recipes, some raw, some cooked, mostly with no sugar as I am doing No-sugar-Vember at the moment.

Let me tell you, it's a struggle.  It's true, I love sugar, and although I don't actually eat much refined sugar, I do LOVE LOVE LOVE fruit.  

I did read somewhere, to my disappointment, that fruit is just sugar with fibre.  Agh, I hate that!!  It's like someone calling my bestie a mean name!  But, you can't go through life forgoing all the things you love.  That would be hell, and not really life at all.  Life is meant to be enjoyed, cherished, learned from, laughed at, and best of all, captured and stored as little snippets of your own movie, in photos, scents, tastes and memories.  

So here are a few of the 'treats' I came up with to get me through this sugar-free challenge.

Raw Vegan Tacos

Serves 4 

Ingredients

Walnut Meat

2 cups raw walnuts

2 Tbsp tamari

1/8 tsp chilli flakes

1 tsp ground cumin

1 tsp extra virgin olive oil

Method

Put all ingredients in a food processor and pulse just to mix. You want the mixture to resemble mince.  Don't over mix or you'll end up with mash.  I'm sure it'll still taste good though so no drama if you do.

Sour 'Cream'

Ingredients

1/2 cup raw cashews, soaked overnight or at least 2 hours

juice of 1/2 lemon

1 tsp apple cider vinegar

1 TBS unhulled tahini

5 Tbsp water (or up to you depending on how runny/thick you want it)

Method

Put all ingredients in a food processor or blender.  If I had a vitamix or other high speed blender I'd definitely use that as it gives the smoothest consistency.  But I don't so I use my food processor.  Still tastes good :)

Raw Tomato Salsa

Ingredients

1 cup tomatoes cubed

1/2 cup red capsicum diced

1/2 cup yellow capsicum diced

1/2 cup cucumber diced

1/2 red onion diced

1/4 cup fresh coriander chopped 

1/2 lemon juiced

Rainbow chard stems chopped

sea salt and pepper to taste

Method

Place all ingredients in a bowl, and toss gently with lemon juice and seasoning. 

Guacamole

Ingredients

1 large avocado

1/2 lemon juiced

2 TBS fresh coriander chopped

1/4 tsp of cayenne pepper

sea salt to taste

Method

Place all ingredients in a blender (I only have a handheld so that's what I use), and blend until smooth.

You can mash it up if you prefer it chunky but I like mine smooth.

Wraps

Ingredients

8 rainbow chard or spinach leaves

Washed and ends trimmed 

To eat, you simply lay it all out and assemble tacos to your liking.

If you don't already know that I love tacos, then consider yourself informed.  I love tacos. 

I you don't have walnuts at hand, you can make the following variation.  However, it's not raw, but if you don't care about that, then go get em'!

 

Mushroom Tacos

Serves 4

1 Guacamole Mix

1 Salsa Mix

1 Cabbage salad Mix

6 large field mushrooms

1 taco seasoning mix sachet

8 kale leaves (I used Tuscan Cabbage)

Mushroom Meat

Method

Pre-heat oven to 180 degrees celcius.  Line a baking tray with baking paper and put aside.

Chop cleaned mushrooms into strips, place them in a bag with the contents

of the taco mix sachet (make sure you check ingredients so that you agree with what's in it).

Shake the hell out of it until it's all mixed in and mushroom pieces are coated.

Place coated mushroom strips on prepared baking tray and cook in oven for about 20 minutes, or until cooked and a little brown.

Cabbage salad

Ingredients

2 cups red cabbage

1 lemon juiced

sea salt 

Method

Finely shred cabbage and mix with lemon juice and salt.

Now assemble, wrap and enjoy.

Sometimes you don't get a lot of time to whip up meals, that's why I like to be prepare and always have some cooked grains, or baked sweet potato or pumpkin in the fridge.  When times get busy, I pull out whatever is in the fridge, throw it all together and call it:

Leftovers Salad

Serves 1

Ingredients

1 cup red rice

1/2 cup baked/steamed sweet potato

1/3 cup avocado cubes

1/4 cup lentils

2 TBS coriander (or whatever herb you like)

1 TBS sunflower seeds

1 tsp dijon mustard

1/2 TBS extra virgin olive oil

1/2 TBS white wine vinegar

sea salt and cracked pepper to taste

Method

Place mustard, oil, vinegar and seasoning in a screw top jar, shake it until it emulsifies.

Place all other ingredients in a bowl, pour over dressing and gently mix to combine.

YUM!

Here's one with an Asian flavour.  

Enoki, tofu and Carrot salad 

serves 2

Ingredients

Enoki mushrooms (about a handful)

1 large carrot julienne

200g marinated tofu

1/3 cup fresh coriander chopped

2 tsp sesame seeds

1 TBS tamari

1/2 TBS sesame oil

Fresh chilli chopped(optional)

Method

Slice your tofu into thin slices and add it to a bowl with the rest of the ingredients.

Toss gently to combine.

I served it with some grilled baby eggplant and mushrooms which I brushed with some tamari.

You can serve this with steamed fish if your family is not vegan.

Easy peasy!

And whilst we're on eggplant territory, I have to say that it is one tasty vegetable which is really simple to prepare.  Here's a little recipe I whipped up in less than 30 minutes.  Give it a go next time you're hungry and just can't wait! 

Eggplant, pumpkin and spinach stack

Serves 1 as a light meal

Ingredients

4 eggplant slices (1.5 cm thick)

handful of spinach, shredded

1/4 cup of pumpkin slices (0.5 cm thick)

1/2 TBS pine nuts

1/4 cup tomato pasta sauce

Method

Heat up a non-stick frying pan.  Add your pumpkin slices and cover so that the heat and steam will cook them faster.

In another non-stick frying pan, add your eggplant slices and cook until brown on both sides (approx. 4 minutes each side).

Once you have some room in your pan, add the spinach leaves and cook until just wilted.

Heat up your pasta sauce.

Now assemble the stack.

Here's my order:

Eggplant, pumpkin, spinach. Repeat.

Top the whole lot with the pasta sauce and sprinkle the pine nuts on top.  You could add some nutritional yeast to give it a 'cheesy' taste if you like.

Super easy, fast, no oil added and good for you. 

If you don't have pumpkin, you can substitute with any other vegetable you have in your fridge.  Here's one I made with mushroom as the filling.  It felt like I was eating a burger.  I added a kale and sprout salad and some baked sweet potato and I had one very satisfying, low fat meal.

And I'll finish off with a soup.  Like tacos, I love soup too.  It's such a good way to pack as much vegetables as possible into your meal, it's comforting, and best of all, filling!!

Zucchini cream soup

Serves 2

Ingredients

1 cup spinach leaves

1/2 cup flat leaf parsley + 2 TBS 

2 cups zucchini chopped

1/4 cup brown onion

1/4 cup celery chopped

4 cups water

1 garlic clove

1/2 vegan stock cube

1 TBS nutritional yeast (optional)

2 TBS red capsicum diced

1 TBS pepitas

1 japanese pumpkin 

Method

Preheat oven to 180 degrees celcius.

Line a baking tray with baking paper and set aside.

Wash your pumpkin thoroughly and cut in half.  Place them on prepared baking tray, skin side down, and place in oven. Approximately 30-40 minutes depending on oven. 

Meanwhile, Place zucchini, onion, garlic, stock cube, water and celery in a medium saucepan and cook gently until mixure begins to boil.  Reduce heat and cook at a simmer for another 10 minutes or until zucchini is soft.  Add spinach leaves and parsley and cook for a further 3 minutes.  If you need more water, add it.  I like my soup thick.

Blend soup until smooth.  I use a stick blender and just do it in the pot.

Once your pumpkin is cooked, remove from oven and scoop out seeds.  Keep scooping out the flesh until you get a hollow big enough to cradle some of your soup.

Ladle soup into your pumpkin bowl and sprinkle with some nutritional yeast, capsicum, parsley and pepitas.

NB Keep the scraped out flesh to make into pumpkin hummus or to add as butter to your sandwiches, or scoop into smoothies, or add to brozen bananas with some spices to make pumpkin ice cream!!

                     WASTE NOT WANT NOT

peas, love and mungbeans

xxb

week 11? I think that's right!

Yes it's true, I've lost count.  That's how quickly time flies when you're having fun :)
Last time I was super excited about my dinner at Quay restaurant.  Well that has been and gone and it was an amazing experience.  Not so much for the food (sorry to say), but for the look of delight on my boy's face when he dug into that snow egg.  It was worth it just for that.  I've never seen anyone, let alone a not so dessert orientated person, love something so much.  He actually went on to describe each layer.  VERY cute.
Not to say the food was bad, it was not.  The food was beautiful and fresh but I just found it a little bland.  I know it's because it's obviously meant to be eaten with whatever animal protein they put in and taking that away disturbs the fine balance of flavours and textures so I'm not complaining.  I knew what I was getting into........but there was still a little part of me that hoped that they would get a little creative.  A fruit salad for dessert? Not for that price!
But this is not a restaurant review, and my experience (food only) is just my opinion and nothing else.  I still think they make amazing food and everything that came to the table was impeccably presented.  And the last thing I'll say is that we had THE best seat in the place, thanks to my lovely friend Dea for organising it.

Now to what's been happening since then.  As you know, I did the liquid detox, that was good and I highly recommend it.  And then I was meant to do gluten-free October.  I must admit, I have failed that miserably!!
You see, I have this routine at work where I'll take my break, go for a long walk, and on the way back, stop at the organic bread shop, get a soy flat white and a vegan fruit bun (best going around).  Now, I love this little routine of mine and breaking that was worse than going gluten free.
So, for that reason, I have not being able to do gluten-free October.  The smell of their lovely sourdough rolls and those damn gooey, fruity buns are just way too much for this girl to bear!! Damn you organic bread bar, why are you so damn tasty and deliciously yum?  Really, if you are in the neighbourhood, get yourself there and give their bread a go, they also make a great coffee.
So, how do I break this little routine of love?  I do something radical that's what.
I go on a 21 DAY RAW VEGAN ADVENTURE!!
Yes friends, it's true, nothing simple for this crazy girl.  Is it the green smoothies going to my head?  Maybe.
I figure the only way to do something right is to just throw yourself in the deep end.

So today is day 1, and I chose today because it will mean that day 21 will culminate in doing the raw food workshop at Sadhana Kitchen.  A little treat for all my hard work.
I don't think I've really thought this adventure through, otherwise I probably wouldn't have done it.  It dawned on me today that for the next 21 days, well 20 now, I won't eat anything warm or enjoy a hot soup, e.t.c.
ARGH! How will I cope?
Oh well, decision has been made so here I am.
Breakfast and lunch are easy, but what about dinner?  I normally love baking veges, I love eating quinoa with everything, and nothing beats a warm pudding with almond custard when you want some comfort food.
I don't have a dehydrator which is used a bit I imagine, but I do have this cool little tool called a spirooli.  If you are thinking of trying a raw diet, even for just a little while like me, I highly recommend getting one.  And it's not like you won't ever use it again.  For under $40, it's not a bad little gadget to have.  But to that later.

Here's how my day went today.

Breakfast

Green Overnight Oats
Serves 1

Ingredients

1/3 cup wholegrain rolled oats
1 banana
1 cup spinach/kale
200 ml almond milk
200 ml coconut water
1 TBS chia seeds
1 TBS hemp seeds
1 tsp raw mesquite powder
1 tsp spirulina
Handful of berries

Method

Blend all ingredients together except for oats.  Place your oats in a bowl or whatever container you're going to be eating it from tomorrow, and pour in your green smoothie.  Stir to combine and refrigerate overnight.  Top with fresh berries the next day and enjoy.

Morning Tea

I normally have a coffee (and a fruit bun!) but I can't have that now, so instead I made myself a juice.

Purple Haze

Ingredients

1 green apple

1 pear

1/2 lemon

4 spinach stalks

2 cos lettuce leaves

1 cucumber

1 knob of ginger

1 beetroot

2 carrots

3 stalks of celery, tops included

Method

Place it in your juicer and drink that baby ASAP!!

Lunch

Sushi and Salad with Tahini & Tamari Dressing

serves 1

Raw vegetable sushi

                                         

1 nori sheet                    

alfalfa sprouts                  

red capsicum strips              

yellow capsicum strips           

cucumber strips

avocado slices

Salad

mushrooms

broccoli

red capsicum

Dressing

2 TBS unhulled tahini

1 TBS tamari

2 TBS water

1 TBS lemon juice

sesame seeds to sprinkle on top

Pickled ginger

Method

You will need a bamboo mat for rolling.

Place the nori sheet on top of bamboo mat, spread the top with sprouts, making sure you leave about 1 cm at the edge so that it can stick and make a perfect roll.

Arrange your vegetables close to one edge, and with the bamboo, roll towards the other edge, holding tight as you roll in order to make a neat roll.

Add a little bit of water to the exposed edge so that the roll seals and you don't get any explosions.

Chop up the vegetables for your salad and arrange on the plate.

For the dressing, mix all ingredients together until you get a runny but thick consistency.  Sprinkle with sesame seeds.  You will have enough dressing left over to use on another salad if you don't eat it all as you go :)

Obviously you can use any vegetables you desire and try different types of sauces for dipping.  This is just what I had at hand.

It was yummy, fresh, and surprisingly filling.  I just love the crunchiness of the vegetables, especially the raw broccoli.

Now to the Spirooli.  For something that is advertised as a meat grinder, it definitely gets a lot of work moonlighting as a raw food kitchen MUST.

Dinner

Zucchini Pasta with Basil and Spinach Pesto

Serves 2

Ingredients

4 zucchini

2 cups basil leaves

2 cups spinach chopped 

1/3 cup avocado

1/4 cup raw pine nuts + a few for garnish

1 clove of garlic

2 TBS nutritional yeast

1/4 cup water

1/4 cup extra virgin olive oil

1 tsp sea salt 

2 TBS lemon juice

zest of above lemon

6 sun dried tomatoes, cut into strips

10 kalamata olives, sliced

Method

Use the spirooli to create your zucchini pasta, put aside.

Alternatively if you don't have one, just julienne your zucchini.

In a food processor or blender, place all your ingredients except tomatoes and olives.

Blend until you get a creamy consistency.

Mix with your pasta, tomatoes and olives.

Serve and sprinkle with some whole pine nuts.

I had to finish it all off with something sweet, so I whipped up a tropical fruit smoothie.

Tropical Smoothie

Serves 1

Ingredients

1 banana frozen

1 mango cheek

1 cup papaya chopped

1/2 cup pineapple chopped

1 cup coconut water

2/3 cup full fat coconut milk

Shredded coconut for garnish

Method

Just blend it already!

Throughout the day I also munched on fruit and had a few of dates and raw nuts (i know, i know, my sweet tooth)!!

Surprisingly, I didn't miss my coffee, though I will miss my barista and the whole routine of it :(

But it won't be forever, coffee and fruit buns, we have not broken up, we're just having a little break from each other, and think of the make-up munch? Ooh, I'm swooning as I type.

So, here I go again, into the unknown, attempting to gather as much information as possible about this way of eating.  I have to say, so far so good, but then again, it's always easy to be enthusiastic at the beginning.  

With a little bit of luck, a lot of positivity and hopefully some help from my friends, I'm sure this will be another adventure/challenge I can get through.  

Gluten-free October, you have not completely defeated me, I've just found a new way to get through you.  Wish me luck!

Love,peas and mung beans

xxb