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Smoked mackerel, broccoli and chickpea flour fusilli. I’m all about packed lunches these days. The more filling I can make them without having to increase the size of my tupperware, the better. I have found this really great gluten-free chickpea flour based pasta by dell’ UGO which is super versatile and keeps you going for that much longer! Really nutritious stuff that goes well with pretty much everything! A squeeze of lemon juice and some olive oil was enough to bring it all together! Simplicity at its best.
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Easy Raw Chocolate Mousse!
With a hand-mixer, mix together:
2 ripe bananas
1 avocado
2 tbsp coconut butter (manna)
1 tbsp flax/pumpkin/hemp oil
1 tsp unprocessed cocoa powder
Pinch of salt
Add a bit of TOTAL Greek yoghurt to make the mousse that extra bit creamier and filling.
Et voila! Eating this straight out of the jar is a lot more fun by the way.
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Homemade Matcha (Green tea) flavoured 0% TOTAL Greek Yoghurt!
If you’re not getting your daily dosis of green tea yet, get with the program. One cup of green tea has as many antioxidants as 10 cups of english tea! You absolutely must try this metabolism-enhancing, stress-reducing, immune-boosting, cholesterol-lowering, cancer fighter.
Matcha is a pure green tea powder with serious superpowers. It has antioxidant levels 6 times that of goji berries, 7 times that of dark chocolate, 17 times that of wild blueberries and 60 times that of spinach! The concentrated powder form is even better for you than using ordinary green tea bags because the powder is made from entire tea leaves which means that you ingest all their antioxidant powers instead of throwing them away with the leaves in your teabag.
I found some Matcha at a Chinese supermarket and finally decided to buy it. My love affair with Matcha flavoured anything started in Bali where I tried green tea ice-cream for the first time. I’ve been meaning to try and flavour my 0% TOTAL greek yoghurt with it for a while now and it sure was worth the wait! Makes my favourite snack even healthier!
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Power juice with an added shot of wheat-grass
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Black Pepper Tofu!
I adopted this simple and extremely delicious recipe from Yotam Ottolenghi’s book, Plenty. I served mine with wild rice and quinoa.
Ingredients: (Serves 4)
800g firm, fresh tofu
Cornflour, to dust the tofu
Vegetable oil, for frying
150g butter
12 small shallots (350g), peeled and thinly sliced
8 red chillies, thinly sliced
12 garlic cloves, crushed
3 tbsp chopped ginger
5 tbsp crushed black peppercorns
3 tbsp sweet soy sauce
3 tbsp light soy sauce
4 tsp dark soy sauce
2 tbsp sugar
16 small, thin spring onions, cut into segments 3cm longCut the tofu into 3cm x 2cm blocks and toss them in cornflour, shaking off the excess. Pour in enough oil to come 0.5cm up the sides of a large frying pan, and bring up to frying heat. Fry the tofu in batches in the oil, turning the pieces as you go. Once they are golden all around, and have a thin crust, transfer to a paper towel.
Remove the oil and any sediment from the pan and throw in the butter. Once it has melted, add the shallots, chillies, garlic and ginger, and sauté for about 15 minutes on low-medium heat, stirring occasionally, until the contents of the pan are shiny and totally soft. While you wait, crush the peppercorns, using a pestle and mortar or a spice grinder. They should be quite coarse.
When the shallots and chillies are soft, add the soy sauces and the sugar, stir, then stir in the crushed pepper. Warm the tofu in the sauce for about a minute, then add the spring onion and stir through. Serve hot with steamed rice.
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Raw coconut water and chia seed oatmeal for breakfast this morning!
I added a 1/3 cup oatmeal to a cup of coconut water and a tablespoon of chia seeds and left to soak overnight. The chia seeds really soak up all the excess liquid and thicken up the porridge. In the morning I grated one apple into it and sweetened it with cinnamon and all spice.The texture of the raw oatmeal is delicious and incredibly filling because its so nutritious. Must try!
