The benefits of a daily juice practice

IMG_0310.jpg

I can tell you straight away what attracted me to juicing in general and vegetable juice in particular. The very fact that you can get a whole day’s supply of vital nutrients disbursed into your system within a couple of minutes.  To be clear,  I am not talking a small glass here but a good 250ml or ideally 500ml, on an empty stomach. But then you’re so done! Continue reading “The benefits of a daily juice practice”

Vegan Chocolate Avocado Mousse

 

image

Looking for a quick pudding? Here it is. That this mix tastes as good as it does is just a testament to the ability of chocolate to make most things scrumptious. This is a truly HEALTHY pud too as it contains wonderful avocado (omega 3,6 and 9 fatty acids, vitamin B, magnesium and zinc, raw cacao (anti-oxidant superstar), maple syrup (anti-oxidant, zinc) and potassium laden banana. It takes literary minutes to make (including scraping the sides which seems to accumulate some of the mousse) but just a word of caution – a little maple suryp goes a long way, just sayin… Continue reading “Vegan Chocolate Avocado Mousse”

The thing about sprouts..

imageI recently started using sprouts in my green smoothies. Nothing fancy, just some alfalfa sprouts from Whole Foods, but I’ve noticed a definite boost in my energy levels and the more I read about it the more I think it may not be a coincidence. Raw food is packed with food enzymes which we need in order to thrive. They are for example responsible for our digestion and how well our immune system functions.  But sprouts takes it all to a different level, filled as they are with goodness such as antioxidants, proteins, minerals, vitamins, enzymes and so on. The good news is that you can sprout almost anything – AND you can do it in your own home. Common varieties besides alfalfa seeds are mung beans, chickpeas, wheat, barley, lentils, soybean, sunflower seeds, oats, broccoli seeds to name a few.

Here is how simple it is: Rinse the seeds/beans thoroughly in a colander and place in glass jar with air holes in the lid. If you are using  dried beans you must first soak them overnight then rinse and place in glass jar. Place in a warm and dry position. Rinse frequently and when the little tails have started to appear from the seed/bean and measures about an inch they are ready to eat. Store the left overs in a jar in the fridge. Voila!!

You can of course buy purpose made receptacles from health food or online shops if you are that way inclined but you don’t have to. I love simplicity and want to monitor just how frequently I will manage to do this before investing in a new gadget. I’ll keep you posted on my sprouting progress. x