I did a guest piece on Happy Vegan Vibes recently. Thanks Tamika. 🙂
My husband is currently doing a bit of a raw challenge which is great, but it does mean extra work for me as well as coming up variations on smoothies and other meals. I’m happy with really simple food but he likes a lot more fat and chunkier food. This smoothie was pretty popular on the day.
Bananas, blueberries, blackberries, raspberries, acai berry powder, maqui berry powder, and chia seed gel in coconut water.
I topped his off with homemade organic peanut and coconut oil butter (but you could use any nut butter) and cacao nibs.
And to keep mine low fat, I topped it with berries and kiwi fruit 🙂
I made this for my kids for their breakfast the other morning and surprisingly all 5 of them scoffed the lot. Usually I have at least 1 non-complier, so must of been a bit of a winner 😉
Coconut water and chia gel (or just coconut water and suitable tablespoons of chia seeds for the amount of mouths)
Spirulina (I recommend Hawaiian Pacifica)
Decorate with a few berries
It is full of iron, calcium and protein. Much better than sugary cereals 🙂
I had a large bunch of curly leaf parsley that I had no interest in eating so I juiced the lot with carrots, apples, celery, kale and turmeric. Surprisingly lovely
Parsley is an excellent source of vitamin A, vitamin C, and vitamin K. It is a good source of iron and folate.
Eat parsley for heart health as well protection against Rheumatoid Arthritis.
Happy juicing 🙂
For a little twist on the usual simple raw vegan banana ice-cream, blend
4 frozen bananas
1 teaspoon of maca powder
1 handful of goji berries
1/4 cup of cacao nibs
1 -2 tablespoons of coconut palm sugar
Pulse till smooth
Serves at least 2
4 green apples
2 sticks of celery
1 small bunch of kale
1 inch of fresh turmeric
Juice it and put a spring in your step 🙂
For the pesto:
2 cups basil
1 tablespoon of dried italian herbs
1 tablespoon nutritional yeast
1⁄4 cup pine nuts
1 clove garlic
1 tablespoon olive oil
1⁄4 teaspoon salt
2 teaspoons lemon juice
Pulse all ingredients in a food processor until they bind.
For the mushrooms:
3 cups white button mushrooms
1⁄4 cup olive oil
3 tablespoons tamari
2 teaspoons apple cider vinegar
Remove the stalks from the mushrooms and mix all ingredients together in a bowl by hand. Leave to marinate for at least an hour
Fill each of the mushrooms with a goof helping of the pesto and serve.
Note: If you have a dehydrator, these would also be tasty warmed for 1 to 2 hours.
In keeping with the turmeric theme:
1 large bunch of kale
3 sticks of celery
1 inch of fresh turmeric (more if you’re partial)
Tastes clean, fresh and simply lovely 🙂