Weekend eating

Its been a brilliant weekend of sun filled walking, beach swimming and family time.  And some yummy vegetarian style food!

Blueberry Maca smoothie

Great for balancing hormones!

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1/2 cup blueberries
1 cup kefir (or water or milk of your choice)
1 kiwifruit
1 T maca powder

Blend!

Quick green thai curry veges

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1/2 cup water
2 T Tahini
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp ground coriander
1 tsp green curry paste
1 tsp finely grated ginger root
1 courgette (chopped)
1/4 red pepper sliced
1/2 carrot finely sliced
2 mushrooms (thick chunks)
Handful of spinach
Splash of tamari
Salt & pepper
Squeeze of lemon juice

Saute veges in coconut oil with spices.  Add water and green curry paste and tahini.  Season with salt & pepper. 

Add coconut cream if you’d like a creamy style sauce.

Zucchini vege omelette

Mum made this delicious vege filled omelette!

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Beat 5 eggs.  Add whatever veges you have.  Grated zucchini, capsicum, red onion, fresh herbs, mushroom and cheese.  Cook in a pan until the top is set.

Raw Creamy coriander soup with salad topper

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1 med zucchini, chopped (about 2 cups)
1 bunch coriander, stems removed (about 2 cups)
1 capsicum
1/2 apple chopped
1 T tamari
1 tsp high mineral sea salt
1/2 tsp cumin powder
1 tsp onion powder
1/8 tsp cayenne
1 med avocado, chopped (about 1 cup)

1. Blend all ingredients, except avocado, until smooth. Add avocado and blend again. Add hot water, as needed.

Top with diced capsicum, red onion, carrot, avocado and spinach.

Eat soup immediately or store in a glass jar in the fridge for up to 1 day.

Creamy Coriander Soup

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Creamy Coriander Soup

For those of you that want a quick, easy, light lunch that has the added bonus of detoxing heavy metals from your system. This is a gorgeous creamy soup. It’s one of my all time favourites.

1 med zucchini, chopped (about 2 cups)
1 bunch coriander, stems removed (about 2 cups)
1 capsicum
1/2 apple chopped
1 T tamari
1 tsp high mineral sea salt
1/2 tsp cumin powder
1 tsp onion powder
1/8 tsp cayenne
1 med avocado, chopped (about 1 cup)

1. Blend all ingredients, except avocado, until smooth. Add avocado and blend again. Add hot water, as needed.
2. Eat immediately or store in a glass jar in the fridge for up to 1 day.

Top with diced capsicum fresh corn off the cob, chopped romaine leaves or sprinkle with dulse flakes.