Cooked cold quinoa
Fresh dill, chopped
Dried cranberries (sweetened with apple juice not sugar)
Juice of 1 orange
1-2 Tbsp Coconut Aminos
To get nice fluffy quinoa, rinse and boil in water for 5-10 minutes. Transfer to a sieve and sit over a pot of water (with the lid on) to steam for a further 5-10 minutes as the water boils. The water should be low enough so the sieve doesn’t touch the water. Cool completely before adding to the salad.
Coconut Aminos is a soy sauce alternative. It’s much sweeter and has a distinctive flavour as it’s made from coconut sap. Although it is a bit of different flavour you can replace with a smaller amount of tamari if you can’t get it or just exclude it altogether.
This is my go to green juice. It’s really fast and easy to make in a centrifugal juicer like the Breville. Centrifugal juicers are great for harder fruits and veges like apples carrots and celery but not so great for leafy greens. They have a big wide chute which means you can put whole apples and whole heads of celery down, so it’s much faster.
Use in any quantities you like:
Really digging this sweet #salad tonight. Lettuce with julienned zucchini and carrot and raisins. It’s all in the dressing – mandarins, avocado, hemp seeds and lime juice. Yummmmm!
Yummy chunky fudge ‘ice cream’. All made from fruit! Frozen bananas, medjool dated and carob powder. All blended up leaving the dates a bit chunky. So so good.
Oranges are available year round in most places, so this is a great go to energy drink. Forget all those processed sports drinks and fake energy drinks. Fruit is where it’s at.
6 cups fresh squeezed orange juice
6 pitted medjool dates
6 fresh mint leaves
Blend all ingredients and drink!
You can use any oranges for this, tangelos have the most juice and are the sweetest, Valencia’s have a lot of juice but aren’t as sweet and navels are sweet but have more fibre. Look for navels with a big belly button, they are sweeter! If you want to get a lot of calories in drink it all at once or you can drink throughout the day or make less if you just want a snack.
Okay, so I know some of you are looking at this picture and thinking ew that’s so green, I would never eat that! But let me tell you, this is the best tasting raw soup I have made so far. It’s fresh, creamy, tomatoey and so full of flavour. Spinach is one of the most palatable greens around, it blends really well and it’s actually quite sweet. Plus it’s 30% protein! This recipe has all those delicious italian flavours that everyone loves so much. And it takes less than 5 minutes to make. I like to use powdered garlic and onion rather than fresh when I’m making raw food as it’s not as harsh and has more of a cooked flavour. Adjust the amounts to suit your tastes as fresh ingredients are different every time.
Juice of 1/2 a lemon
1/2 cup filtered water
1/2 lebanese cucumber or 1/4 telegraph cucumber
1 Large organic or heirloom tomato (something with a lot of flavour)
About 4 cups of baby spinach leaves
6 large basil leaves
1 tsp onion powder
1/2 tsp garlic powder
pinch of sea salt
1/4 – 1/2 avocado
Chop the cucumber tomato and carrots into chunks.
Add everything except the avocado to your blender. Add them in the order listed so that the juicier ingredients help to get the blending started better.
Once everything is blended up nice and smooth, add your avocado and blend for a short time just until it’s smooth. We add the avocado last because it can make the soup go fluffy if you blend it all together.
If you like you can also add some extra diced tomato and cucumber to serve.
This also makes a great base for adding steamed vegetables if you don’t want a fully raw meal. Try pouring it over some steamed potatoes and broccoli and adding some extra diced tomato, or mashing some in with steamed potatoes for some clean comfort food.
After a big banana smoothie I made this for dinner just using whatever I had in the fridge. It can be made as a salad or wraps, you might even chose to blend some extra filling as a juicy dressing.
Fruit from 1 Thai Coconut
Romaine/Cos Lettuce Leaves
1. Slice up the mango, coconut and tomato into thin strips.
2. Chop the mint and spring onions and mix with the mango mixture.
3. Pile into romaine leaves, squeeze a little lime juice on top and enjoy.
You can also chop up the lettuce and have this as a salad, blending some extra filling ingredients together will make a great dressing.
I didn’t bring anything from home for lunch today so I just popped down to the supermarket and grabbed a few things. I wanted to show how easy it can be to make a raw lunch with ingredients from a standard supermarket without using any special equipment. All you need is a knife, a fork and a board or a plate. I managed to walk to the supermarket, make my lunch and sit down to eat in less than an hour. Eating healthy doesn’t have to be complicated or take a long time. Just watch, everyone in your office will be asking you about it and wanting some too!
1 red bell pepper
mixed shredded veges (this mix had carrot, broccoli stalks and beetroot in a prepacked bag)
6 brazil nuts
sea salt or himalayan salt
1. Cut the red bell bepper in half and remove the stalk and seeds
2. Scoop out 1/4 of an avocado into each half pepper and mash in with a fork to fill all the nooks and crannies
3. Add some shredded veges and some chopped brazil nuts
4. Squeeze some lemon juice over the top and a sprinkle of salt
You can use any veges or salad mix that you find at your local supermarket to stuff the peppers with. I prefer to use salad mixes that don’t have any dressing as you can’t be sure of what’s in them. I used brazil nut here as they are really high in selenium and they also have a really savoury taste, but use any other raw nuts or seeds that you like or leave them out altogether.