Friday Raw Boost – Vegan and Gluten Free

imageHappy Friday Everyone! We’ve had a solar eclipse over London today which was a bit of a non-event. Too much cloud and not much to be seen but quite exciting even so. Will have to wait until 2026 for the next one.

All around me people are coming down with bad flu that seems to be lingering for ages so I figured I’d make today a boost day so that my immune system stays intact. How to do that? By ensuring I stuff as much green goodness as possible into my meals throughout the day – preferably raw. I’m doing very good so far.

Breakfast was a big green smoothie filled with all my seeds, powders and greens. Amazing how filling a large smoothie actually is and perfect for when you are doing stuff and want something on the go.
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Lunch is happening as I write and is a DELICIOUS raw bowl of vegetables! Sometimes the very simple things are also the best. My raw salad was accompanied by not one but two of my favorite home-made dressings that added that bit of flavour that greens often need. Use whatever you have in the fridge – it all seems to work. And it is super quick to prepare and serve, like under 5 minutes. Here’s how:

Green Breakfast Smoothie:

Handful of spinach

1 cup parsley, not stalks

1/2 banana

1 avocado

1 cup coconut milk

1 tbsp hemp protein powder

1 tbsp ground flax-seed

1 tbsp chia seeds

2 cups coconut water

1 tbsp coconut oil

5 walnuts

Blend all until you get desired consistency – add a bit more coconut water if too thick.

Friday Raw Boost:

2 handfuls chopped celery

5 broccoli florets

Handful of rocket leaves

Handful of cherry tomatoes

1 cup julienned zucchini

Handful walnuts

Pesto Dressing:

1/2 cup pine nuts

Large handful of basil leaves (as many as you can get – yummier the more you have)

1/2 lemon, juice of

2 – 3  tbsp olive oil

1 tbsp nutritional yeast flakes

Salt/pepper to taste

Mix all in a blender until smooth and pesto like. Don’t worry if you have to stop blender occasionally to scrape stuff off the sides – I have to do that all the time but eventually you get the consistency you like. The nutritional yeast gives you that cheesy flavour the vegan way if you are not using parmesan. Keeps in fridge for about 4 days.

Sesame and Ginger Dressing:

2″ ginger root, chopped roughly

1 tbsp olive oil

1 tbsp white miso paste

1-2 tsp tamari or soy sauce

1 tbsp sunflower seeds

1 lime, juice of

1/2 tbsp sesame oil

2 tbsp water

Sesame seeds for sprinkling

Mix all in a hand blender until smooth. You can add honey or dates if you would like the dressing sweeter but I prefer mine more sesame like.

Enjoy! X

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