I got home from my awesome Vinyasa Playlist Yoga class a bit late last night and wanted to make something super fast and easy without a lot of equipment. For this coleslaw I just threw everything into the food processor using the grating attachment. I just used what I had in the refrigerator, but you could easily use a white cabbage, add in some red peppers, some oranges and avocado would work well instead of seeds too.
Sweet Rainbow Slaw
orange & lemon juice
raisins (or sultanas or currants)
soaked sunflower & pumpkin seeds
Using a grating blade shred the cabbage, carrots, apple & celery in your food processor. Throw this mix into a bowl and add raisins & seeds. Then squeeze orange & lemon juice over the top.
The warm weather is finally on it’s way and all I want is fruit. Watermelon is one of my favourites to eat in the morning because it’s super hydrating. All you need for this drink is watermelon and fresh mint. So simple and so good.
Watermelon & Mint Drink
If you are using a seedless watermelon simply chop up the fruit and blend until smooth. If you’re using a seeded watermelon, remove the seeds then blend. Add some mint and pulse until the mint is finely chopped.
To spritz things up a bit add a little sparkling mineral water.
Now that bananas are starting to come down in price here in Australia I can afford to have them in my green smoothies for breakfast again. Oh bananas how I have missed you! Finally my drinks are creamy again. Prices have been up at around $18kg over the winter as a lot of the crops were damaged in the Queensland floods. Now you can find conventionally grown bananas in the markets for as low as $6kg. Just in time for when your body starts craving more fruit!
Pineapple & Banana Green Smoothie
Sweet Ripe Pineapple*
Ripe Spotty Bananas
Curly Kale, stalks removed
Fresh Mint Leaves
I just filled my blender about 1/3 full of broken up bananas, 1/3 full of cubed pineapple, 1/6 of kale, a few mint leaves and then poured in water to around half way. There are no rules for making green smoothies though. Use less water if you like a thick smoothie or more if you like it juicy. The flavour will depend on the produce you have available and what suits your tastebuds.
Blend in vitamix until ultra smooth
I like to drink my smoothies out of a 1L widemouth mason jar with a glass dharma straw. They’re great for taking a smoothie along to work.
* A ripe pineapple should smell sweet and have quite a yellow skin. Unripe pinapples will give you that tart burning feeling on your tongue if you eat too much, so try to pick a nice ripe pineapple.
Sweetcorn has just started coming into season and when I spotted them on special at the market I knew what what going to be on tonights menu. This recipe is great as a salad or instead of chopping the lettuce you could fill the leaves and eat like a taco!
Mexican Corn Salad
Fresh Sweetcorn Kernels
Diced Red Bell Pepper
Diced Red Onion
Dried Garlic Powder
Orange Tahini Salad Dressing
The sweet creamy dressing makes the most of the delicious navel oranges that are in season now. It comines well with greens like cos lettuce or cabbage. Top with some grated carrots and raisins for extra sweetness and you’re good to go!
Orange Tahini Dressing
2 Tbsp Raw Tahini*
3 Medium Oranges
1/4 Cup Water
1 Head of Cos/Romaine Lettuce
3 Large Carrots
1/4 Cup Raisins
Optional: Pepitas/Pumpkin Seeds (soaked & dehydrated)
Sea Salt or Himalayan Salt to taste
Peel the oranges and blend with the tahini. Add the water a bit at a time as needed depending on how juicy your oranges are. You don’t want this to turn into a smoothie!
Finely grate the carrots. Using a fine grater will give you more flavoursome carrots.
Finely slice the lettuce and toss everything together with the raisins and pepitas
Add salt to taste.
*How to make raw tahini
Raw tahini is expensive to buy and I’ve never seen it in Australia or New Zealand, so I make my own in my Vitamix blender.
Simply take a couple of cups or more of raw sesame seeds and blend on a low setting.
Use the tamper to keep pushing the seeds down as the mixture will rise up the walls of the blender. It will take a few minutes for the seeds to begin to release the oils and start forming a paste. You may need to stop now and again to prevent the mixture from overheating. You’ll be able to feel it warm up on the ouside of the container.
Then just continue to blend until you reach a consistency that you’re happy with.
All you do is take a romaine/cos lettuce heart, leave it intact and stuff in all of your favourite veges with some avocado or raw tahini or dates. Today I used grated carrot, cucumber, tomato and avocado. It stays together pretty well which is what makes it a great lunch to take to work or out for a picnic.
Spiced Apple Chia Porridge
4 cups fresh raw almond milk*
2 medjool dates
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground cloves
2 sweet apples, chopped
1/2 cup chia seeds
1/2 cup raisins
pinch of himalayan or sea salt
Blend 3 cups of the almond milk with the dates and spices in a blender until smooth
Add in 1 chopped apple and pulse until roughly mixed
Pour into a large bowl and stir in the chia seeds
Leave to sit for 15-30 minutes to allow the chia seeds to absorb the liquid
Serve in smaller bowls topped with chopped apple, raisins, almond milk and a sprinkle of cinnamon
Above are white chia seeds before they are soaked. You should be able to find them in most health foods stores and many supermarkets are carrying them now also. You can get black or white chia, both are fine to use in this recipe.
*To make fresh raw almond milk
Soak raw almonds in water overnight
Drain and rinse
Blend 1 part almonds to 3 parts filtered water, if you have time, let this sit for 10-20 minutes to thicken
Strain through a nutmilk bag or mesh bag or through a fine sieve
It’s also ok to use it unstrained, it will just be more fibrous
Save the pulp to use in other things such as raw crackers, raw cookies or fruit & nut balls
Wondering what to do with all that juice pulp from your green juice? I’ve been making a lot of nutmilks and juices recently and to use up the pulp from those I mixed it all together with some flaxseed to make these crunchy little crutons for my salad. You could make a big batch and keep them on hand to add a bit of texture to a salad. This morning I threw the crutons into a container with a few other things for lunch. Took all of about 5 minutes to prepare. Easy.
Dehydrated tomato slices
Chopped Red Peppers
Mung Bean Sprouts
Mixed Salad Greens
Savoury Yeast Flakes
Pink Murray River Salt
*To make the crutons
Save the pulp when you make juice or nutmilks. I had sesame & almond nut milk pulp and spinach, carrot & celery juice pulp.
Add some ground golden flaxseeds, savoury yeast flakes, salt & olive oil. They would also be lovely with some italian herbs like rosemary, thyme, basil and oregano.
Mix everything together until light and fluffy.
Add just enough water to make the mixture bind together and roll into small balls & dehydrate until dry and crunchy.