Pink Lunch

 

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Feeling too hot to eat today? I did – yet a lunch time smoothie is a perfect compromise of drink and solids. I made this one with less liquids than usual but added ice cubes, creating a consistency reminiscent of the frozen yoghurt I used to have in the States many years ago. I ate it with a spoon, which fooled me into thinking it was pudding, yet it was jam-packed with green goodness and ONE beetroot to make it this perfectly pink!

Pink Lunch Smoothie

1/2 romaine lettuce

1/2 cucumber

1 avocado

1 banana

1 beetroot

2″ ginger root piece, peeled

1/4 fennel

1 lemon

Handful of cashews, not roasted!

Chia seeds

Coconut water

Ice cubes

Blend the lot and depending on the consistency you are after, add more or less coconut water (or regular filtered water if you prefer). Enjoy your Tuesday! x

 

 

 

Monday Lunch Shake

Get your bod and mind in shape by consuming a yummy lunch shake, brimming with fresh fruit and veg, nuts and seeds. If you work from home this liquid lunch is easy peasy to shake up – but even office bound peeps can prepare this in the morning and bring with. It will infuse system with much-needed nutrients and fats.

From this.....
From this…..

 

....to this!
….to this!

As I’m always on the hunt for things to put in my juices and smoothies I recently came across a Raw Green Protein Powder, by Purple Balance, that I now add to my drinks.  I have chosen the raw vegan version but there is also whey (derived from milk) varieties should you prefer that instead. There are also various flavours to choose from and many brands that you can get from reputable health food suppliers but  look for natural ingredients as much as possible. I also add an extra teaspoon of Spirulina that add B6 (immune system and cognitive function) and B12 (for heart and nervous system) to ensure my shake produces maximum effect!

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Monday Lunch Shake

5 romaine Lettuce leaves

handful of blueberries

handful of raspberries

1 ” piece of ginger root

1 tbsp coconut oil

1/2 cucumber

2 bok choi leaves (mainly the dark green leaves)

1 tbsp ground nuts (walnut, almond, brazil, cashew, sun flower seeds, pumpkin seeds)

1 tsp chia seeds

1 tbsp ground flax seeds

2 tsp raw green protein powder

1 tsp spirulina

1 cup almond milk

1 cup coconut water

Blend, blend, blend…. Enjoy! x

 

 

Airline fayre

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What a difference a couple of days make. My green, juicy life has been temporarily replaced by a rubbish diet masquerading as airline food.There are always good intentions. Ours was to stop for airport sushi prior to boarding our long haul flight from the UK but, as my son is capable of eating his body weight in sashimi, we had to  set some limits. Still, as soon as we got on a plane we all got hungry again – so much for trying to avoid airplane food. No matter how hard you try, at some point airline food will enter your system and it aint pretty. This is the bit about travelling you always forget.

The irony was that our travel destination was Los Angeles, the original source of all things green, raw and vegan. If Jamie Oliver could do for airline catering what he did for school food in the UK we’d all be a lot better off. Or even better, Kris Carr, the green goddess.

Our dear Angelino friends, Nigel and Marisa, came to the rescue when they invited us for lunch in their beautiful house, which included home-grown romaine lettuce, oven roasted rosemary and garlic sweet potato and veggies from the local organic store. I love shopping in LA as the variety and choice of organic produce is staggering. My friends’ local convenience store was Fresh & Easy, a small Tesco Metro sized shop where you could happily be both vegan and a lover of gluten-free products without having to find a specialist health food market. How refreshing! We still have some way to go in the UK although it’s got a lot better in the last few years. These flax muffins and tortilla chips were fab! Happy Tuesday from the other side of the world x

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