Green Smoothie Sessions- Digestion Relief

Tags

clean eating, compassionate, delicious, digestion relief, fibre, fruit, gluten free vegan, gluten- free, green smoothie, green smoothie bowl, green smoothie sessions, healthy, holistic, nutrition, plant based, raw, raw vegan, raw vegan food, super foods, vegan, vegetables, vegetarian

Thanks to my plant- based diet i rarely have problems with my digestion. You know, i’m pretty dang regular in that department but there will always come a time when i/ you could use a little extra help.

Bloating is, to me, one of the worst feeling you can have- tired, sluggish and generally uncomfortable in my own skin- thats no way to feel. No sir. How are you supposed to sparkle when all you want to do it hide under a huge jumper. Not only that but with bloating comes the feeling that you can’t/ don’t want to eat until its died down. Not eating? Absolutely heck no! Obviously, if you’ve just eaten a huge meal i’m not saying go down a litre of smoothie but if you’re bloated well after eating or when you wake up then turn to my best friend- the green smoothie.

One of the fabulous things about these smoothies is that they are inherently full of fibre but theres always a little more we can add to take it to the next level. My first (and main) go- to when i’m feeling a little, should we say, blocked, is Psyllium. I’ve waxed lyrical about this guy plenty in the past so i won’t today, other than to remind you that it works wonders for helping food/ toxins pass through your system quickly. The same is true for Flax seeds so i throw them in too.

Another great addition are Chia seeds- they contain heaps of fibre and as they swell when in contact with liquid- they help to keep you feeling full which can give your digestion the perfect break. And as we all know, fresh Ginger and Cayenne Pepper are A+ awesome for speeding up your metabolism.

Yup, its not a pretty subject, but one that needs to be addressed. Get those digestive systems fired up and start/ continue to feel amazing in your bodies!

(Makes roughly 1.5 litres)

• 2 cups Spinach
• 6 Brussel Sprouts
• 1 cup Cabbage (your choice)
• 4 cups Water
• 1 tbsp Psyllium
• 1 tbsp Sunflower Seeds
• 1 tbsp Flax Seeds
• 1 tbsp Chia Seeds
• 1 tbsp freshly grated Ginger (powder is ok too)
• 1/4 tsp Cayenne Pepper, powder
• 1 Apple, cored
• 1 Pear, cored
• 2 Kiwi (skin on)
• 4 Figs (dried or fresh)
• 1 tbsp Lacuma powder (optional but it adds sweetness)

1. Add water to your blender and blend everything in stages, adding more water if you need/ want to.
2. Top with additional fresh fruit for added fibre.

 

Advertisements

Green Smoothie Sessions: The Anti- Oxidants

Tags

anti oxidant, blueberries, cherries, clean eating, compassionate, cranberry, flu, fruit, gluten free vegan, green smoothie, green smoothie sessions, green tea, healthy, lacuma, maca, medicine, minerals, nutrition, raw, rawvegan, red cabbage, spinach, superfoods, vegan, vegetables, vegetarian, vitamins

Woah, so i finally “caught” the flu. I say caught but i read somewhere that we create the environment in our bodies in which we become susceptible to illness.

I was thinking that i was doing pretty well, eating mostly raw, fuelling myself with clean, fresh fruits and vegetables. So i turned my gaze inwards- was this flu the result of some detoxication process my body was going under? Was it that i’d been running with all pistons fired for too long, ignoring the signals my body was sending? Was it that i’d let stress consume me so much that it manifested itself into a physical illness?

Probably all of the above, but as awful as i felt on Monday, i was actually pleased that the flu had taken hold. Pleased you got the flu? Really? Yup, it meant that i could no longer go on ignoring my lifestyle, no longer ignore my body. I really have to start listening. Start taking care of and showing my body more love. So i have.

I started by making an insanely fiery version of my Sunshine Tonic- as in a fists worth of fresh grated ginger and a whole chilli! i also added a few cloves as they work as an anesthetic. My word was that one powerful potion! I instantly felt my mouth/ throat/ chest lighten and yes, slightly numb.

Next i ran a super hot bath with a tablespoon of both Epsom Salts and Bicarbonate of Soda. These two ingredients draw out toxins from the body and ease muscular aches. I totally recommend these baths when your feeling ill/ after exercise or just once a week as a good detox.

In terms of food i’ve been adding fresh garlic, chilli and ginger to absolutely everything. Not only are these anti bacterial, they also aid digestion meaning you’ll flush out even more toxins.

Now on to the smoothie. They are the perfect thing to have a big supply of when you’re under the weather, quick to make and easy to sip at (which was about all i could do). I wanted mine crammed full of cleansing, bacteria fighting goodness and so with a bit of research i threw the following beauties together. The real punch came from the green tea- so, so good for you and the caffeine is good for perking you up. I simply poured freshly boiled water over two tablespoons of tea and left the mixture to infuse and cool for 30 minutes.

(Makes roughly 1.5 litres)

• 1 litre Green Tea
• 1/4 cup Oats (soaked in 2 cup water for 30 mins)
• 2 cups Red Cabbage, roughly chopped
• 2 handfuls Spinach
• 1 Banana
• 1 Red Apple
• 1 Orange, peeled
• 1/2 cup Blueberries
• 1/4 cup Cherries
• 1/4 cup Cranberries
• 1 tbsp Maca Powder
• 1 tbsp Lacuma Powder

1. Blend everything in stages until smooth
2. Top with Goji berries, hemp hearts, kiwi etc

Green Smoothie Sessions: Muscle Repair

Tags

energy, frequency, fruit, gluten- free, green smoothies, high vibrational food, kale, muscle repair, nourish, raw, raw vegan, seeds, spinach, superfoods, vegan, vegetables, vegetarian, vibrating

We had a great conversation and in fact, a great dinner party on Saturday night. Friends gathered from near and far, some acquainted, others meeting for the first time and during our discussions i took a step back to appreciate it all. Everyone seemed to gel together, the politeness was beautiful as opposed to awkward, everyone giving everyone else their time to speak, reflect and share. At least, that was my feeling on the evening.

The topic turned to vibrations- as in that thing that everything gives off. I like to call it life force. What was discussed has stayed with me every moment since and when thinking of what to share with you today it seemed like it couldn’t be more fitting. I suppose that’s why i love raw food and specifically these beautiful green smoothies i’ve been hyping up. They are the culinary embodiment of that idea- real, living food. Full of alive, active enzymes. I don’t advocate an entirely raw lifestyle by any stretch but i try to fit in as much of it as possible. Raw food has a life force that vibrates at an extremely high frequency- literally, high vibing its way around your body. What could be better? Feeding your incredible, precious cells with such positive nourishment- it can’t help but make you feel good.

So, to get these smoothie sessions off on the right foot, i present number one: the muscle repair. I lead a pretty active lifestyle (that maybe a tad of an understatement) but yes, i visit the gym 5 days a week, walk as much as i can, generally flitter about like the busy B i am. Sometimes my wee body sends a very clear message that it would like a little extra help keeping up with my day to day goings on and this smoothie is the perfect medicine. Full, full, full of protein, omegas, healthy fats, iron, basically, all kinds of goodness. Goodness that helps cells repair, restore and build up. Turmeric has anti- inflammatory properties- perfect for achy muscles and cinnamon has heaps of health properties and reputably reduces cholesterol. Pretty rad for a humble glass of glorious greens.

Makes 1 litre.

• 2 packed cups Spinach
• 1 cup packed Kale
• 2 Apples, cored
• 1 Banana
• 2 tbsp Tahini
• 1 tbsp Maca Powder
• 1 tsp Cinnamon
• 1/2 tsp Turmeric
• 1 tbsp Hemp Seeds
• 1 tbsp Flax Seeds
• 1/2 tbsp Chia Seeds
• 2-4 cups Water (depending on your desired consistency)

(If you need an even bigger hit of muscle loving goodness, may i suggest adding half an avocado and using a nice, fresh nut milk in place of water.)

1. Add 2 cups of water to a blender and blitz ingredients in stages until very smooth
2. If i’m having a smoothie bowl i’ll stick to 2 cups water but if i’m on the go i’ll up the water and transfer to a large bottle
3. I like to top my smoothie bowl with additional dried and fresh fruits, seeds, coconut flakes and goji berries
4. Keep in the fridge for up to 3 days

Chakra Kebabs… healing from the inside out…

Tags

beetroot, carrot, chakra, courgette, drizzle, gluten- free, honesty, hummus, kebabs, lemon, lentils, love, pumpkin, radish, red onion, sumac, thyme, tomatoes, vegan, vegetables, vegetarian

I’m getting really into this idea of a spiritual and physical Spring clean. Although i have a certain habit i’ve yet to defeat, i think i’m doing a pretty good job of taking care and nourishing my body. I have little concerns over that aspect of myself. There is however a large part of my holistic self that i haven’t given much thought to- you know, that little thing- the soul. I understand if many of you switch off/ roll your eyes right now, but hey! each to their own right?!

I am starting to see that my transformed eating habits are part of the process, part of the journey that i have embarked on. The journey to self- awareness and self actualisation. Without going in to my back story here, i am in the process of finally being at a place where i can i learn who i really am/ who i am to become. I know this sounds far too esoteric for a Saturday morning (get on with the damn food lady!) but i am starting to become aware of what really makes me tick. What lights the fire in my belly. What puts the dance into my feet. I am finally starting to assimilate the interests, hobbies, passions into something concrete. Simply put, i am starting to see “right, this is me, i like these things and i believe in those things”.

I guess its strange (or maybe not) for any of you lovely followers to be able to witness this transformation. But i am not afraid to share it with you. In fact, as i learn more and more about myself, i’m less and less afraid for the world (albeit my tiny wordpress/ Facebook world) to know who i am, how i roll.

So, to get back to the point (there was one somewhere), i am a person who believes that each other person, themselves included, is one fantastic, holistic being. A being that is as much mind as body, as much soul as brain, as much emotion and chemical function. Everything is interrelated, one thing does not function without the other. And so it is that i started to learn about Chakras (and this is finally where the recipe comes in).

The seven chakras are each the centre of a very important network of goings on. They can get blocked and this can lead to related emotional, physical and psychological difficulties. Simple ways to help loosen these blockages include: surrounding yourself with the corresponding colours, exercising (certainly yoga) and eating certain foods. As this is all very new to be and i am in no way knowledgable on the subject, i decided just to jump right in there. And so came about the Chakra Vegetables Kebabs (at last)!

Simple, visually spectacular and as full of nutrients as they are in their array of lovely rainbow colours. So this is how, in my small way, i am starting to heal myself (and those i love) from the inside out…

(Serves 4, Vegan, Gluten- free)

• 1 Carrot
• 1/4 Butternut Squash (pumpkin)
• 1 Courgette
• 1/4 large raw Beetroot
• 1 Plantain
• 12 Baby Plum Tomatoes
• 1 Red Onion
• 6 Radish, halved

1. Heat your oven to 180c, line a roasting tin with foil
2. Cut/ slice all the veg into similar, 1/2 thumb size chunks
3. Boil the carrots and pumpkin in one medium pan and the beetroot separately in a smaller pan, for 10 minutes, drain and leave to cool for a lightly bit
4. Start assembling your kebabs by skewering all the vegetables onto bamboo/ metal sticks
5. Start with tomato, then carrot, pumpkin, plantain, courgette, beetroot then radish (there is no recommended fruit/ vegetable for the eleventh chakra but you could easily use black grapes, beetroot etc)
6. Pop onto the roasting tray and cook for 25- 30 minutes
7. Meanwhile, make up your hummus drizzle…

Hummus Drizzle…

• 1/2 cup Red Lentils
• 2 cloves of Garlic
• 1/2 Red Chilli
• 1/4 Red Onion
• 2 tablespoons of Olive Oil
• juice of 1 Lemon
• 1/4 teaspoon of Sea Salt
• 1 tablespoon of fresh Thyme, finely chopped
• 1 teaspoon of Sumac

1. Wash the lentils thoroughly and add to a small pan with plenty of fresh water
2. Bring to the boil and reduce to a gentle simmer, cook for 10 minutes
3. Drain, rinse and allow to cool
4. Throw everything else, save the 1/2 thyme and sumac into a blender and blitz until very smooth and runny
5. Transfer to a cup and sprinkle the remaining sumac and thyme on top, drizzle over your roasted kebab

Moroccan Bean Stew & Polenta Crusted Sweet Potatoes Sticks…

Tags

aubergine, bean stew, cardamon, carrots, cinnamon, cloves, courgette, dates, gluten- free, moroccan, nut-free, pear, preserved lemon, spices, spinach, tomato, vegan, vegetables, vegetarian

Picking up my obsession for all things Polenta encrusted- Sweet Potato Sticks. Not chips, because they’re not fried, not chips because they involved minimal amounts of fat (1 tablespoon of Olive Oil), not chips because Sweet Potatoes actually have nutritional content and are good for you. Case closed.

To accompany said sticks i went all out- a Becci Special: absolutely loads of good things in a pot. Full of flavours, full of fruits and vegetables, full of beans (quite literally). A Moroccan accented stew with special guest appearances from: Dates, Preserved Lemons and even, fresh Pears. There is quite an exhaustive list of ingredients that make up the stew but i’ll let you work with whats available. Once you have the spice mix you can pretty much use whats to hand, although i would encourage the use of fruits, they add sweet/ sour notes that really make this dish what it is. If you don’t have any preserved Lemons i reckon you’d be fine with the zest and juice of a fresh one.

(Serves 4, Vegan, Gluten- free, Nut- free)

Moroccan Spice Mix:

• tablespoon of Cinnamon Bark
• 2 Cardamon Pods
• 4 Cloves
• 6 Peppercorns
• 1/2 a Star Anise
• 1/2 teaspoon ground Ginger
• 1/4 teaspoon grated Nutmeg

1. Heat all the spices in a small pan on a low heat
2. Once they start to smoke a wee bit and release their fragrance, remove from the heat
3. Bash in a pestle and mortar until very fine

Polenta Encrusted Sweet Potato Sticks:

• 1 1/2 Sweet Potatoes
• 1 tablespoon of Olive Oil
• 1 1/2 tablespoons of Polenta
• 1 teaspoon of Fennel Seeds
• 1/2 teaspoon of Sea Salt
• 1/2 teaspoon of Chilli Flakes

1. Cut the sweet potatoes lengthways into sticks, about 1cm wide, pop into a measuring jug
2. Pour over the oil and seasonings, cover and shake to coat well
3. Add the polenta, cover and shake again
4. Allow to infuse for up 1 hour
5. Heat your oven to 180c, spread the sticks out on a baking so they are on one layer
6. Bake for 25 minutes until golden and crispy

Moroccan Bean Stew:

• 1/2 Red Onion
• 1 stick of Celery
• 1/2 a Red Chilli
• 1 thumb of Ginger
• 3 cloves of Garlic
• cup of cooked mixed Beans
• 1/4 Aubergine
• 1/2 Courgette
• 1 Carrot
• handful of Red Cabbage
• handful of Spinach 
• handful of Dates
• 1 Pear
• 1/4 Preserved Lemon
• 10 Plum Tomatoes
• 200ml Water
• 1 tablespoon of Olive Oil

1. Roughly chop all the vegetables and roughly chop the fruit but make them a wee bit smaller than the veg
2. Heat the oil in a large pan on a medium heat
3. Add the onion, celery, ginger and chilli and cook for 5 minutes
4. Add the garlic, beans, aubergine, carrots, cabbage and courgettes, cook for 4 minutes
5. Add all the other ingredients except the spinach and bring to a boil
6. Add 1 1/2 tablespoons of Spice mix and cook for 4 minutes before reducing to a simmer, cook for 20 minutes
7. Add the spinach and cook for a further 4 minutes
   

   what better vegan approval than from the Earl Grey?!

Sowing the seeds…

Tags

basil, chillis, cress, cucumber, herbs, lemon coriander, lettuce, lovage, mustard, peppers, planting, radish, rocket, seeds, vegetables

A tad ironic that on one of the coldest, snowiest days i decide to commence with planting my herbs and vegetables for the year but i do like a challenge, so here we are…

brushing up on my planting knowledge…

There are numerous lessons i learned from my previous exploits into home- growing, and a few tricks that would probably make seasoned growers recoil in horror, but they worked well for me and i apologise but i’m sticking to them. The main one that sticks in my mind is to do with labour- in that it required far, far too much attention sowing seeds in tiny pots, then moving to bigger, then bigger again containers. Too much effort and too much money, and although i am chancing the fates here i decided just to go straight ahead and sow into medium sized pots- thereby eliminating quite a few extra hours of both re-planting time and money.

The list of what we’ve decided to grow is quite long but it should cover quite a few culinary bases. In terms of herbs we have: Bush Bail, Thyme, Rosemary, Chives, Sage, Lovage, Oregano, Rocket, Lemon Coriander and Mint. For the vegetables we’re going with: Tomatoes, Chillis, Peppers, Cucumber, Radish, Lettuce, Beetroot, Spring Onions, Cress and Mustard. Oh yes, and the Nectarine stone has finished it’s stratification period, so after bashing the heck out of it i managed to retrieve the seed inside and have planted that also. Wish us luck….