Comments : 8 Comments »
Tags: clean eating, dairy-free, ginger, gluten-free, Lemonade, mint, Paleo
Categories : Snack
Holy sweatballs it is hot! We needed a cool refreshment, ice cold lemonade would be nice, sans the kilos of sugar please & thank you! Lemons are antibacterial, antiviral, immune boosting, aids ingestion and helps cleanse the liver. Ginger is loaded with antioxidants, is anti-inflammatory and is an excellent for alleviating gastrointestinal distress.
1/2-1 cup fresh lemon juice (depends how lemony you like it)
1/2 cup finely chopped mint
4 kaffir lime leaves, finely chopped
Zest of 2-3 lemons
1.25l sparking mineral water/soda water
2 tbs freshly grated ginger
In a large jug muddle together all ingredients except mineral water OR if you have a stick blender use that to blitz everything together. Pour over mineral water and mix well. That’s it. You’re done. I strained off the green bits for the photo because it looked a bit like I had lawn clippings in my jar but I actually drank it with all the special green stuff This would be delicious as a cocktail…..
Comments : 1 Comment »
Tags: Asparagus, dairy-free, gluten-free, mint, Paleo, pea, vegan, vegetarian, zucchini
Categories : Dinner, Lunch, Snack, Soups
This soup just makes me feel healthy even looking at it, I think it is because it’s green and green food makes me feel good. This is a really light soup and makes a great entree as it’s not too filling. I added a zucchini to mine even though it wasn’t in the initial recipe, it’s green so in it went, you can also add some spinach at the end with the mint if you too are excited by green things. If you like you can make this in your slow cooker but it is a pretty quick soup anyway.
750ml Veggie Stock (you can use chicken if you like)
250g frozen baby peas
2 bunches fresh asparagus-ends trimmed, roughly chopped
1/2 cup fresh mint leaves
1 zucchini- OPTIONAL diced
1 onion- diced
2 large cloves garlic- crushed
1 tbs macadamia oil (or oil of your choice)
In a pot sauté onion and garlic in the oil. Add zucchini and asparagus and sauté for a few more minutes until starting to soften. Add stock and bring to the boil. Reduce heat and simmer for about 1/2 hr. Remove from heat, add peas and mint and blitz with a stick mix until smooth. Serve with a dollop of natural yoghurt if you like, I do
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Tags: apple, Beetroot. Fennel, dairy-free, gluten-free, mint, Paleo, vegan, vegetarian
Categories : Dinner, Lunch, Salads, Snack
This salad has so many awesome flavours! It is light and refreshing and a great compliment to so many things! Try it with BLACKENED SALMON or add some cooked quinoa or buckwheat to make it a complete meal in itself.
Beetroot gets its vibrant colour from the phytochemicals and antioxidants it contains that help protect our bodies from free-radicals. Read more about ANTIOXIDANTS here. Beetroot is an excellent veggie to help detox your liver as they are packed with iron, calcium, betaine, B vitamins and antioxidants. Beets improve liver function largely by thinning the bile, allowing it to flow more freely through the liver and into the small intestine. Fennel is great at reducing inflammation in our bodies, providing immune support and also a great source of fibre, folate and potassium.
1 fennel, stalk removes and base trimmed, chopped into quarters
2 large beetroots, peeled and chopped into quarters
1/2 bunch mint
1 apple, halved and cored
1/2 pomegranate (optional)
Couple of handfuls of baby spinach to serve
Juice 1/2 orange
2 tbs olive oil
Pinch black pepper
1 tbs apple cider vinegar
1 tsp cumin
Combine all dressing ingredients well- I put all mine in a jar and shook the bejesus out of it.
In your food processor, add all of the salad ingredients except pomegranate and spinach and pulse until the are all coarsely chopped. I went a bit overboard blitzing so mine is not as chunky as I normally like it because of this. You can grate the beetroot and apple and chop the fennel and mint finely if you don’t have a food processor but I am far too lazy for that. Pour dressing over the top and toss to combine. Serve on a bed of baby spinach, scatter over pomegranate and you are Doneski!