It’s been 30 months since I last posted, in which time life has changed dramatically – and not just because we’re all three years older and wrinklier!
We’re back living in Singapore, having spent a year in Thailand and nearly departed for Switzerland. I was diagnosed with Multiple Sclerosis and have gradually re-built myself to a functioning version of ‘me’ again. It appears that veganism, raw veganism, and plant based diets have become ultra fashionable in the last couple of years. I expect this to be the one and only time I’ve been ahead of a trend!
I’ll be posting new recipes and blogs twice a week, so join me on the journey to complete health.
I write this over brunch (proof below). Quinoa, avocado, pepper and pumpkin seeds. Yum.
Have you ever seen what is in a jar of nutella? A lot of oil and a hideous amount of sugar.
But, you can veganise it, actually improving the taste too. Once you try this, you’ll never look back!
2 cups of raw hazelnuts
A small slug of vanilla essence
1/4 cup of top quality cocoa
1/4 cup of agave
1/2 a cup of hazelnut / almond milk
You could add oil if you prefer it runnier, but you’re just adding fat…
This is hardly rocket science but my goodness it’s yummy!
A handful of chickpeas
An avocado, squared
A red / yellow pepper, diced
Lots of black pepper and a little salt
Put everything in the bowl, combine, eat. Definitely not rocket science (but the lemon juice does stop the avocado from going brown!)
Sometimes you just need pasta. It’s a very basic craving, so here’s how to make it guilt free.
Whole wheat spaghetti
A handful of sundried tomatoes
A handful of baby tomatoes
Olives, green / black, sliced
1 onion, diced
1 clove of garlic, diced
Half a glass of red wine
Whilst the spaghetti is cooking, sweat the onion and garlic, then add the baby tomatoes, turn up the heat to split the tomato skins and add the red wine. Once mushy add the capers, sundried tomatoes and olives.
Add the cooked spaghetti into the pan and add a little of the pasta water.
Serve. If you like a little guilt and some parmeggiano shavings…
After Christmas in Thailand our children have consumed their body weight in fried rice, so I thought it was time to make it healthier. This is really yummy and by using red rice it gives a new dimension, marginally chewier and more hearty!
2 cups of cooked red rice
A handful of mushrooms, slithered
An onions, slithered
An assortment of vegetables, finely sliced
Mushroom ‘oyster’ sauce
Chili and garlic, however much you’d like, finely diced
Sweat the onions, then add the vegetables, chili / garlic. Once tender add the rice and oyster sauce.
Once steaming, dig in!
I normally can’t stand the thought of pineapple in anything but a sweet environment. BUT, you have to try this. Utterly perfect for a dinner party showstopper, what’s more is that there would be minimal washing up afterwards too!
You need one pineapple per person!
A handful of cashew nuts
2 cups of cooked rice
A carrot and a pepper, diced
An onion, finely sliced
1 chilli, finely sliced
Mushroom ‘oyster’ sauce
The flesh of the pineapple
A couple of garlic cloves, finely sliced
Firstly slice the ‘lid’ off the pineapple, lengthwise, two thirds of the way up. Scoop out the flesh, removing imperfections and the tough core, and finely dice the remains.
In a little oil lightly sweat the onion, garlic and chili. Add the carrots and peppers next and season well. Then add the rice and mushroom sauce.
Decant into the pineapple and scatter cashew nuts over the top.
Tastes and looks mighty fine!
January = a challenge!
So here’s some fitness inspiration to coax you out of bed tomorrow morning:
“If it doesn’t challenge you, it doesn’t change you.”
“Log off, shut down. Go run!”
“Motivation is what you start with, habit is what you finish with”
“You are whatever you want to be. You just have to decide to be it.”
Or to put it another way, get of your butt and get to the gym!