1 WEEK of RAW food - - - Day 3

Today was a fun, relaxed type of day...Gorgeous weather and sneaky treats with Tash ;-) DON'T TELL THE REST OF THE CREW!!!!

BREAKFAST - Raspberry and frozen banana smoothie with 

a raw, vegan vanilla protein powder

 Below is my awesome spiralizer which I have had for about 8 years now. I'm sure you can get even more variety these days but this one works a treat and hasn't failed me yet. I got mine from a large catering supplies store on the Central Coast, NSW.

I was pretty excited to make this creamy delish lunch for all. It was a HIT as you will see in the pictures below.... maybe I need to train my boys in table manners?? Nah....    ;-)

LUNCH - Raw Kelp noodles in a creamy cheezy sauce served 

on a bed of greens, cucumber and spiralized beetroot.

Marco LOVING the cheezy sauce and noodles... 

the bowl was OBVIOUSLY licked clean!!

 

 

Today we finished up with homeschooling... woohoo!!!! So we all got our first mango for the season as a treat. DELISH!!

 

The picture below is going to be a VERY controversial one. Whilst my sacrificing husband was out... oh oh.... Tashy went and bought us a coconut ice-cream treat.... oh it was good!!

DINNER - Essene bread with guacamole, sundried tomatoes,

 spiralized cucumber and kalamata olives.

 

A WEEK on RAW food - - - Day 2

OH today was FUN!!! Check out this energizing food and try not to wish that you were doing it with us ;-)

BREAKFAST - Raspberry chia pudding with red papaya,

 raspberries and flaked almonds.... soooo good!!

LUNCH - Khoursan Essenne bread with miso, avocado, broad bean salad, 

rocket, cucumber, kalamata olives and spiralised beetroot...., 

sooooo amazing and filling!

Lunch was an ABSOLUTE winner with gorgeous hubby.... I'm always chuffed when the rest of my crew love it as much as I do.

Broad Bean Salad - Fresh beans from the garden, lemon juice,

 olive oil, salt and plenty of garlic.... woopa!!

Afternoon pick-me-up.... fresh juice full of goodness!!

  

DINNER - Cucumber halves topped with guacamole, sumac and chilli...

 Sided with a rocket and broad bean salad.

So after seeing our Day 2 Raw Adventures surely you want to join in, right??? We have started day 3 and have some coolly doolly pics to share... check back in soon... :)

1 WEEK of RAW food - - - Day 1

The weather is gorgeous in this part of the world with summer JUST around the corner. Imad and I felt that we needed to do a bit of a cleanse and detox after such a busy year of running around, travel and winter splurges ;-)

Join us on our week long RAW adventure and see what gets served up each day. READY??!! Here we go!!!.....

BREAKFAST - Superfood smoothie

This smoothies was FULL of goodness: Raw almond milk, Green protein powder, frozen bananas, chia seeds, dates...

LUNCH - Bountiful salad... mmmm...

Look at that salad!! The pictures tells it all :) Plenty of mixed greens, fresh sliced capsicum and cherry tomatoes from the garden, half a slice avocado, kalamata olives and almond flakes.

Raw Banofee pie - ridiculously rich!

We were out at a birthday party for dinner and SECRETLY snacked on nuts, dried fruit, apple, carrot and cucumber. WE made it through DAY 1!! Hooray!!

Day 2 is looking awesomely scrumptious already... hold on to your chair..!!

Super Spring Salad with Zangy Dressing

Days are warming up and the garden is FULL of scrumptious greens! Time to get busy in the salad making industry... yum yum!

Ingredients:
1 LARGE mixing bowl of mixed finely sliced garden greens (lettuce, kale, beetroot leaves, parsley)
1 small jap pumpkin
1 sweet potato
2 Tbs olive oil
1 onion, diced
1 bunch Broccolini, cut into florets and chunks
2 cups of sugar snap peas
1 red capsicum sliced
OPTIONAL: cubed, seasoned and stir fried tofu to go on top

• Preheat oven to 190 degrees celsius.
• Dice the pumpkin and sweet potato into 2 cm cubes. Rub in the olive oil and place on a lined tray and bake for 25 minutes or until cooked through and browning a little. Let it cool a little.

• Stir fry together the onion, broccolini, snap peas and red capsicum with a  little bit of olive oil and salt until JUST starting to soften and they are BRIGHT in colour... not dull :( Remove from heat immediately and transfer into another dish,

Dressing:
2 Tbs apple cider vinger/ lemon juice
1/4 cup lemon juice
2 dates, pitted
1/4 cup honet
1/4 cup olive oil
1/2 cup cashews
2/3 cup coriander
2 cloves garlic
1 small onion
1 tsp cumin powder
1/2 tsp turmeric
1 tsp salt
1/4-1/2 cup water

• Blitz all the ingredients together in a high speed blender until your dressing APPEARS ;)

TO SERVE:
Layer the salad greens, stir fried vegetables, roasted vegetables and then a good pour of dressing. YUM!! OH... and the tofu too... super yummy!!

"Let food be your medicine"

The BEST Tahini Dressing (Sauce) EVER!

This is our number 1 fave dressing... hands down! It makes any dish instantly become awesome! Put it on your green salad, steamed or cooked veggies, or even a meal that is just missing that shebang! Super easy and super nutritious... give it a go... today!!

Ingredients:
1 small onion
2 garlic cloves
1/4 cup lemon juice
3 Tbs Tamari / Nama Shoyu
1/3 cup tahini hulled
1 Tbs honey
1/4 cup water
1/2 cup olive oil

•  Blitz it in a blender until smooth and ENJOY on your salad.

Posted by Melissa Awde

"Hallowed be thy name"         

Lebanese Spinach Triangles

My boys have been asking for the famous Lebanese Spinach Triangles that Teta makes. I got a whole heap of organic spinach so it was time to get the family squealing in anticipation!! This is a must try!!

 

Pastry:

1 kg wholemeal Spelt flour (Traditionally its done with plain white flour but you know me....)

1 tsp Celtic salt

1 tsp coconut sugar (or anything else you have)

250 ml olive oil 

• Mix all the ingredients together for 15 minutes. If you have a bread maker or kneading machine put it into that for 15 minutes to knead. Slowly add in 500ml of lukewarm water and keep on mixing until well combined. Cover and let it rest until your spinach mixture is ready.

Spinach stuffing:

1kg of fresh spinach.. or more...

2 medium onions diced

2 Tbs pine nuts

4 Tbs Sumac (this is a middle eastern herb and MUST be put into these triangles)

Juice of 2 JUICY lemons

100ml Olive oil

• Wash spinach well. Cut out the stalk and finely chop into 1cm wide strips. Sprinkle with salt and rub with your hands and then let it rest for 5 minutes or more.
• Squeeze the spinach and drain off excess water.
• Add the onions, pine nuts, sumac, lemon juice and oil to the spinach and mix well.

When you are ready to start making... 

• Turn your oven on to 180 degrees Celsius

• Roll out pastry 2mm thick and cut into 10-15cm rounds (use a knife to cut around a bowl of choice)
• Place a spoonful of mixture into the middle of each circle (you will determine after trying to do a few how much to put in so its easy to close)
• Bring up 3 edges to the middle and close shut with your fingers to form a triangular shape. You may need to use a little water.
• Cook for 10-15 minutes until golden brown.

"Give it all to Jesus!"

- Melissa Awde