4 large carrots
1 large beetroot
1 litre water
1 tsp pink salt
1 tsp turmeric
1/2 tsp paprika
1/4 tsp black pepper
1 tsp chia seeds
Brown the leeks in a tablespoon of avocado oil.
Peel and chop the carrots.
Peel and dice the beetroot.
Add the carrot and beet into the pan.
Cook slow and low for five minutes.
Add in the water and seasoning.
Bring to the boil and simmer for fifteen minutes.
Allow to cool slightly and pour into a blender.
Pour into bowls and sprinkle with chia seeds.
Nom nom nom.
Banana Buckwheat Pancakes but today I topped them with apple stewed in cinnamon, nutmeg and freshly squeezed orange juice. And then drizzled maple syrup over because that, with pancakes, is the law.
1 ripe banana
1 cup buckwheat flour
1 cup almond milk
1 tsp cinnamon
1 tsp chia seeds
1 tsp nut butter
Blend all in a blender. Heat some coconut oil in a pan and pour in three circles of batter. Cook slow and low and flip as they start to set.
Topping (prep before and leave to one side with the lid on)
Peel and chop two small apples. Slice and juice an orange.
Place the apple in a pan with the juice. Add in cinnamon and nutmeg (freshly grated if you have one). Cook until it softens, stirring occasionally.
Pop the apple on the pancakes and drizzle maple syrup over.
I tried out my new dehydrator today to make kale chips – a great immune booster. I just coated them in pink salt and paprika to see how they went and they are yummerz! So much more crispy than when they are done in the oven and they don’t go brown around the edges.
Got a couple of recipes to try with sundried tomato and nut coating so I’ll be getting right on that tomorrow. Awesome!
Two boxes in one week is what! I am trying to decide between two veg box companies and thought I had got it sorted with skipping orders on alternate weeks. Apparently not since I had one on Tuesday and another on Wednesday. Ooops.
Well, since it is soup season and I have picked up this bug (and suspect I have kindly passed it onto my husband) I am looking for ways to counteract its effects, particularly the energy sapping ones.
So, here is todays vitamin and energy boosting soup
1 red onion
1 red pepper
1 cup sliced mushrooms
3 leaves of cavolo nero (black kale) you can use any leafy green
A handful of cherry tomatoes
A pinch of garlic salt
Ground black pepper and rock salt
1/2 tsp turmeric
A cheeky shake of cayenne pepper
Brown the onion slow n low (I used garlic infused olive oil) and add in the deseeded and chopped pepper. Cook for five minutes and add in the peeled and chopped carrots. Cook for another five minutes and add in the sliced mushrooms and greens and all the seasoning. Pour in one pint of water and bring to the boil. Simmer for ten minutes and pop the toms in. Leave them for a few minutes until they split then remove from the heat to cool slightly before blitzing in a blender. This soup is chock full of anti-oxidants and vitamins C & D, anti-imflammatories and immune boosters. Get to it!
Come on! A fantastic eating for energy meal. Who says salad has to be boring. This one is half a bag of mixed leaves, a handful of home-grown colourful toms, organic carrot, diced watermelon, organic feta cheese and organic sweet red pepper. I dressed it with olive oil, organic cyder vinegar and sprinkled on some pink salt and cracked black pepper, then drizzled raspberry balsam vinegar over it. Tell me your mouth isn’t watering. Mmm mm mmmmm.