Juices and Smoothies
Here you can go crazy and very creative! You can pretty much mix everything together that you like - or even dislike as the other ingredients will help with the taste. Some of my favourite combinations are:
- carrot, orange and ginger - a classic
- kale, lettuce, cucumber, avocado, celery, lemon - very green (juice all ingredients except avocado and blend afterwards)
- banana, almond milk, peanut butter, blueberries, hemp protein - past workout smoothie
Carrot, Squash and Ginger Soup
You need:
You do:
- large butternut squash
- 2 medium sweet potatoes
- 8 cups water, plus extra for baking squash
- 5 large carrots
- 2 cloves garlic
- 3 slices of fresh ginger, a quarter-inch thick
- 1 can of coconut milk
- ½ tbsp nutmeg
- ½ tbsp coriander
- 2 teaspoons sea salt
You do:
- preheat oven to 180°C
- cut squash and sweet potatoes in medium size cubes and place on baking sheet
- bake for about 30-40 minutes
- meanwhile boil 1.5 liters of water
- chop carrots, ginger and garlic into pieces and add to boiling water
- let simmer for 30 minutes
- take pan off heat and add squash and sweet potatoes
- add coconut milk, spices and salt
- blend until smooth
Gazpacho
You need:
You do:
- 1 kg medium tomatoes
- 1 medium red bell pepper
- 1 small cucumber
- ½ red onion
- ⅓ cup extra-virgin olive oil
- one slice white bread
- 3 tablespoons apple cider vinegar
- 2 garlic cloves
- Salt and black pepper
- 1 avocado, thinly sliced (optional)
You do:
- chop all the vegetables, onion, garlic and bread
- place tomatoes, bell pepper, cucumber, onion, olive oil, almonds, bread, vinegar, and garlic in a blender; season with salt and pepper. Process until smooth, adding up to ½ cup water if necessary
- taste and adjust the seasoning. Refrigerate for up to a few hours before serving or serve immediately
- option: garnish with the avocado if desired
Miso Soup with Tofu and Seaweed
You need:
You do:
- 4 tbsp organic miso paste (from your health shop)
- 300 g silk tofu or tempeh
- 200 g seaweed (wakame, nori or kombu)
- 3 slices of ginger
- 3 tbsp toasted sesame seeds
- optional: noodles (rice or wholgrain)
You do:
- boil 600 ml of water with chopped ginger
- chop tofu/tempeh and seaweed into smaller pieces
- take off heat
- add tofu/tempeh and seaweed
- add miso paste and stir until fully dissolved (no boiling at this point!)
- serve with toasted sesame
- add noodles at the first stage of boiling if needed
Indian Dal
You need:
You do:
- 1/2 cups yellow split peas (about 14 ounces)
- 1.5 cups water
- 1 tsp freshly squeezed lemon juice
- 1/4 chopped red onion
- 1/2 teaspoons salt
- 2 tbsp coconut oil
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric
- 2-3 tbsp garam masala
- 3 garlic cloves, peeled and finely chopped
- 1/4 cup peeled and finely chopped fresh ginger (from about a 4-inch piece)
- 1/2 serrano chili, stemmed and finely chopped
- baby spinach (optional)
You do:
- wash the lentils and drain
- put lentils, 1.5 cups of water, salt and turmeric in pan, cook on low-medium heat until soft
- in a separate pan, add oil and heat on medium heat
- add cumin seeds and cook for a few seconds until they change color and get fragrant
- add the garlic and chili and cook until garlic is golden brown
- add the onion and cook until the translucent
- add to the cooked lentils
- add garam masala, salt and spices as needed