BYE BYE MONSANTO!
Lately, I’ve been changing things up to see how it effects me.
Tonight I enjoyed an organic smoothie for dinner! This is a great recipe if you like a thick and creamy smoothie and if you love to spice things up a little 🙂
1/4 tsp Cayenne Pepper
1 tsp of each of the seeds below:
1 tsp of each of the powders below:
2 stalks full of Kohl Rabi leaves
250ml Almond & Coconut Milk
50ml Cold Saffron Tea
Wash, chop and then steam the Khol Rabi for 1-3 minutes.
Add all ingredients apart from the Tea into a high speed blender.
Blend very well for approximately 2 minutes, you may need to give the blender a rest after 2 minutes, check the smoothie and then re-blend.
Fill a glass up and consume.
After that, add 50ml saffron tea and shake the blender jug making a lighter, very tasty and very frugal second drink.
I always love to do this after making my smoothies as it makes the most of the ingredients used and can be stored in the fridge for later too.
I really hope you love this creamy smoothie, morning, noon or night, as much as I did!
Mulberry Leaf Powder works as a fantastic thickener in smoothies, not a banana or avocado in sight 🙂
My boys are very particular about what they eat and how they eat it, leaning towards not wanting anything that is healthy for them i.e. veggies. Therefore, being the persistent Mum that I am, I am always devising some sort of cunning plan to get my children to eat what is good for them!
This weekend’s attempt was baked potatoes with a twist. They love homemade chips, and will eat baked potatoes with no filling but honestly a baked potato alone for nutrition isn’t going to sit happily with me so I was mulling over just how could I get the veg in them…again! Ah ha creative moment, add buckwheat on top! They will eat anything if it has buckwheat in! Easy & Al absolutely love whole buckwheat and would happily eat it every day for breakfast.
We used to buy it roasted but then I got freaked out as I didn’t know the roasting method used so now we just get unroasted. I took a plunge in a wild hope they may not notice the veg mash if it was covered in seeds and it worked 🙂
To make a wonderful recipe:
4x large Potatoes
2x vine Tomatoes
A bunch of Spinach leaves
2 small cloves of Garlic
1/2 an Onion
4 tbsp unroasted whole Buckwheat
40ml Almond Milk
Himalayan Pink Sea Salt
Preheat the oven to Gas Mark 6.
Add a baking tray to the oven.
Wash the vegetables.
Prick the potatoes a few times and coat with oil and salt.
Add the potatoes to the oven for 1-1 1/2 hours depending on the size. Turning half way and re-coating in the oil.
Whilst the potatoes cook, gently steam the vegetables and blend them into a mash with the almond milk.
When the potatoes are cooked, allow to cool slightly then slice off the tops and remove most of the insides being careful not to split the skin.
Mash the potato and blended veg together with a fork and fill the potatoes with the mixture.
Top with buckwheat and place back to cook in the oven for a further 10-15 minutes.
Remove when the buckwheat is slightly roasted.
Leave for about 15-20 minutes to cool and then serve.
This is an absolutely adorable breakfast and after much fuss was an absolute hit with the kids!
It was rather early in the morning and it was an impulsive breakfast idea so the quantities aren’t very professional here but you get the idea 🙂 I know it looks like a lot of fruit but eaten with the peanut butter will slow down the release of fructose into the system so no hyper go go kiddies after this one!
To make these wonderful breakfast minis:
Approx 1x tsp CAROB
Approx 1x tsp MORINGA LEAF POWDER
Approx 3 tbsp PEANUT BUTTER
SMALL BUNCH OF GRAPES
A DASH OF WATER (you could use a cold herbal tea or a nut milk)
A SQUEEZE OF LEMON
In a bowl mix together thoroughly the peanut butter and the powders, adding tiny amounts of water at a time if it is too stodgy you want the consistency of dough.
Slice the banana into disks, try and make them as even as possible.
Wash the grapes and then slice them into either eights, quarters or halves depending on the size of them. You want them to be smaller than the banana.
Roll the dough mixture into little balls and top each banana.
Add the grape pieces to the tops.
Bless with love and serve!
Hopefully your children will love them as much as mine did.
If you have any left over, to stop the bananas from browning spritz a little fresh lemon juice over them (it really works!) and pop them in the fridge for later, they are yummy cold too!
Please feel free to link to this recipe if you try it, I would love to hear what your kids thought and maybe see some pics?
Have a fabulously delicious day. Peace.
It is indeed Riverford on the menu again…as ever! Well You just can’t beat perfection and they’ve got exactly what I need. Nowhere else can bring it quite like these guys. Every ingredient bar the salt comes from them on a normal week and I always try to keep it this way. It is just the healthiest way I know. Organic rocks.
If you haven’t heard of them yet, check them out >>Riverford Organic Farms<< Their food is so fresh, so organic and is absolutely bursting with natural flavours! Never did I think I could enjoy vegetables as much as I do now, being an organic vegan. Buying from Riverford has changed my life and I can really feel the difference in my diet and overall well-being. It’s great!
Recently I discovered Cardoons, one of Guy’s projects. Car-what? Yes I know, quite a bizarre name they have isn’t it?! I had never heard of them either, until this year and oh how fabulous they are.
They look like a Grandpa version of celery but definitely do not taste like it, more like artichoke! As described to me, they are indeed very bitter, they must be good for us then, right?
Accompanied by butternut squash they sure sweetened up a treat and they helped make a very impulsive decision turn into a quick and delicious meal. Inspired by this Rutabaga Wrap recipe, this is the cardoon re-vamp.
Make my Squash & Cardoon Spring Wraps:
4″ medium Butternut Squash
3 stems Cardoons
1 Spring Onion
3 large Pointed Cabbage Leaves
5 small Beetroot Green Leaves
4 tsp Olive Oil
1 small clove raw Garlic
1/4 tsp Cayenne Pepper
Pinch of Pepper
Pinch of Salt
Wash all the vegetables and leaves
Chop away the fluffy leaves and peel away the fibrous ribs using a knife or peeler (this mainly applies to the very outer stems, I felt the inside ones were fine unpeeled)
Chop the cardoons and spring onion
Thinly slice the squash
Crush the garlic (do not cook)
Lightly steam all the veg for 5 minutes
Lay out the cabbage leaves and place the squash onto them, share out the cardoons and spring onions equally, sprinkling on top.
Add the beetroot leaves for a vibrant touch and for extra goodness
Mix all the dressing ingredients together and slowly drizzle over the inside of the wraps
Fold over the leaves
Maybe drizzle a little more dressing over, whatever works for you.
Take a deep breath.
I cooked a bunch of cardoons, with this recipe and I had a few chopped pieces on the side of the plate as well as in the wraps. A few were left over so I kept them in the remains of the dressing and popped them in the fridge overnight. Upon returning to the situation I was amazed at the way they had soaked up the flavour…yum. Goodness me – awesome veggies! They seriously owned that sauce!
3tsp Hemp Hearts
1tsp Olive Oil
1/4 tsp Cayenne
1/4 tsp black pepper
1/4 tsp Turmeric
1/4 tsp Salt
Slice an Avocado into quarters and peel away the skin.
Mix all the other ingredients together thoroughly in a bowl.
In the indents of the Avocado add small spoonfuls of the mixture.
Serve and enjoy!
First and foremost ‘comfort eating’ works about as good as draining buckwheat through a drainer that’s too big for it…it doesn’t!
Eating crap to help ‘comfort’ the mood may take your mind off your troubles in the first instance but it sure as shit doesn’t help them.
I just spent the last however long with the poorest diet I have had in a long time, tubs and tubs of nut butter, copious amounts of bombay mix, pack after pack (literally) of rice cakes, the kids snack bars, maple syrup straight out the squeezy, pancake upon pancake, all the fruits highest in fructose, a disgusting amount of salt on everything and loads of overpriced salted chips and a fair few bottles of olive oil have been on the menu with no sign of my usual superfoods or homemade probiotics! Gross, absolutely sickening literally! I’m ready to yak! I’m ready for change, I am fed up with eating shit and it getting me no where but blubber belly, pimple face and further in depression. It all begins with my monthly hormone change so I stuff my face like a beast and say its ok cause this is just my time of the month usual. After that time ends and I’m not stoned, what excuse do I have? No excuses people it’s just pure lack of will. My god given will thrown back in His face. WTF is wrong with me. So after the ‘testing period’ it has been proven that eating unhealthy and fast foods just adds to all troubles. I knew all this deep down but me being me has to go to the extreme and ‘see for myself’ before I really understand the destruction. Eating in haste and severely unhealthily hasn’t solved anything, it has made every single problem worse! It has made me more sluggish than bloated period days, it has made me more depressed than when I started, it triggers other weaknesses and it has caused more stress, it has actually made me angry and really ugly! No more. I miss my sauerkraut and celery strength, not to mention what hot guy I could have picked up during all that time, sheesh, give yourself a break woman.
…And she did!