- 1 cup of romaine lettuce
- 1 cup of spinach
- 2 stalks of celery
- 1 soft pear
- 1 -2 cup of coconut water
Millet or quinoa Porridge
- 2 ½ ounces millet or quinoa flakes
- ½ pint water or almond milk or a mixture
- 1 large apple sliced or grated
- 2 tablespoons seeds or nuts (pumpkin, chia, cashews, or walnuts)
Place millet or quinoa flakes and water/almond milk in a small saucespan, mix together and bring to the boil. Reduce to simmer and cook the mixture gently for 5-10 minutes, until all liquid is absorbed. Put into a bowl and top with apple and seed/nuts – this ought to be enough for 2 breakfasts.
Could be leftovers from today or
Gazpacho Soup with a slice of Ezekiel toast and cashew nut butter
- 1 tin organic tomatoes
- 1 red onion roughly chopped
- 1 bell pepper any colour
- ½ cucumber roughly chopped
- 1 tbsp fresh squeezed lemon juice
- 1 tbsp olive oil
- 1 tbsp organic tomatoe puree
- ½ pint veggie soup stock (can use organic veggie cubes from whole foods which you simply dissolve in ½ pint of water)
- ¼ cup finely chopped parsley
- freshly ground black pepper
- Himalayan sea salt to taste
Put all ingredient into blender - blend well
Asian Mixed Bean Salad
- 200g uncooked beetroot
- 40g spinach or other dark leafy green
- 1 carrot
- 120g green beans
- 100g sugar snap peas
- 4g fresh dill
- 1 sprig fresh mint
- 160g black eyed beans (cooked and drained)
- 1 tblspoon sesame seeds
- coconut oil
- Sliced chili for garnish.
- 1 tbsp tahini
- 2 tbsp sweet miso
- 3 tbsp water
Pre-heat oven to 350 F.
Peal and dice the beetroot into 2 cm cubes. Toss in 1 tbsp of coconut oil and put into the oven for 30 minutes or until soft.
In the meantime boil a pan of water, once at a rolling boil drop the sugar snap peas and green beans for 1-2 minutes to blanch until soft but still with a crunch. Drain the water and put under cold running water for 1 minute to refresh them. Grate the carrot and roughly chop the herbs. Slice the beans and peas on a diagonal. Mix all together with fresh herbs, keeping enough aside to sprinkle over the top for garnish.
Take the beetroot out of the oven and put to one side to cool slightly.
To make the dressing mix all the dressing ingredients in either a blender or a hand whisk. The tahini will curdle slightly but just keep stirring and it will incorporate. To serve put a bed of salad with the rest of the ingredients in the bowl over the top and drizzle with dressing, sprinkle with remaining herbs and sliced chili.