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:
  • 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:
  • 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:
  • 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:
  • 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