Hello, hello, it’s been so long!
Quick update, we are in the house, the kitchen is gorgeous with its big, chunky, cool granite surfaces, I love working on them and they are perfect for photos too.
The bathroom has a working shower, loo and basin but the bath is being used to hold towels …. and there is, as yet, no door. Maybe today!
We are feeling exhausted after working every day for so long (OK apart from the enforced holiday on the Il de Ré when our first guests were here and we hadn’t got a bathroom in, haha, poor old us!) but it is a very satisfied tired. We have moved past the point of working for days on end without much to show for it (though loads has happened in the back ground). At last the things we are doing actually do show and everything makes a difference – as a door or two would.
So many people are dealing with being tired, over worked, looking for work, ill or caring for somebody who is ill, stressed, depressed, excited, living on adrenaline …. all this takes energy and nothing can give that more than food – other than a few weeks rest of course, even then you need good, clean, boosting foods. It is so much easier to cut the stodge in summer too. Fresh, local fruits and veggies bursting with flavour and packed with vitamins. Lets make the most of it.
I have been loving the last few days. For the first time in the new house I have been creating meals for clients, soaking, blending, dehydrating and tasting. Balancing flavours and varying textures. Adding colour and packing in the nutrition.
You can do it too – make every ingredient count, try to add in sweet, salty, tangy, sour, warm, cool and as many colours as you can. You know you need green, as dark as possible. Dark purples, bright reds, summer oranges (it is so good to have all the juicy summer peaches, nectarines and apricots), crisp whites etc. Then think of textures, creamy, juicy, crisp, chewy.
CHIA PUDDING: recipe for 2 small bowls
Mix 2 TBS chia seeds with 8 TBS almond milk 1/2 tsp each ginger and cardamon, pinch salt and leave to soak until plump whilst you prep the following
Soak 1 TBS raisins and 1 TBS sunflower seeds (or more of course) in the juice of an orange
Dice and soak an apple in lemon juice
After about 15 mins your chia should be ready so combine everything except the apple together, including the soak juices
Add 1 tsp raw, local honey (or agave) or more of less to taste
Stir in a teaspoon of spirulina
Pop the apple in the bottom of your bowl and pile the rest on top.
Tastes good, does you good 🙂
PS We are offering 20% OFF our raw food retreats in autumn, contact firstname.lastname@example.org
Lots of photos and ideas on my Instagram account and websites – Insta: Desrigoodwin
www.desriskitchen.com www.boutiqueretreatfrance.comLearn More
Hello from renovation city !
The ‘little house’ is almost ready to camp in – just need to finish the bathroom floor, add shower, toilet, basin, tiles, door and we have a bathroom, my main requirement after a kitchen. Also need to finish laying the wooden floor in kitchen, stain and wax/varnish, add cupboards and woodburner…, oh, and put a sink in and we are fine there too. Put bed in and we are sorted, we can then continue from there 🙂
Right now we are back to putting the finishing touches on the main house for our holiday makers and retreaters this year and there are only, well, I stopped counting at 50 things to do so all on target (cue hysterical laughter).
So lets forget it all for a minute and I will give you my Raw Cashew cheese recipe.
Blend until very smooth:
2 cups raw, unsalted, soaked cashews, 1 sachet probiotics, 1/4 cup plus 1 TBS water kefir
Put in a warm place or the dehydrator, wrapped in muslin or a nut milk bag (I use the latter) for about 36 hours, until it smells deliciously tangy.
Mix into it:
1 TBSP nutritional yeast, 1/2 tsp lemon juice, 1/2 tsp Umboshi vinigar (optional), 1/2 tsp smoked paprika, 1/4 tsp pink salt plus a pinch or two of tumeric for added colour if you want to. Mash it all up with a spatula or wooden spoon then push into two ring moulds set on a sheet of greaseproof paper.
Put them into the freezer for a couple of hours to set so that they are easy to push out of the molds then put the cheeses back into the dehydrater for 24 hours (skip this step if you do not have one) to form the rind.
Remove from dehydrater, leave to adjust to room temperature then wrap and put in the fridge for a few days to a few weeks to mature.
Et voila !
When you keep cheese it is important to check it from time to time to make sure no mould is growing on it. I wrap in greaseproof and then a piece of kitchen paper to absorb moisture and store in an airtight glass box, this works well for me.
Ignore the rind making bit and roll the cheese in herbs or crushed pepper corns or some dehydrated ‘caramelised’ onions or even chopped raisons.
Add some herbs at the flavouring stage instead of the smoked paprika.
Eat straight away ! The one in the photo was just out of the dehydrator after ‘rinding’ because I made two, one to eat then and there and one to mature which is still in the fridge.
Let me know how you get on?
Happy weekend, I am now off to sand a floor 🙂
Happy, healthy, balanced New Year to you!
After all that indulgent, caution to the wind eating and drinking it is time for a seasonal clean up for us.
There are so many bugs including the dreaded super flu going around , we need to boost our immunity, sleep better as well as lifting ourselves from the dark moods that can engulf people with the reduced sunlight and storms that leave us indoors for days on end.
So, braving the rain, wind and puddles I went shopping and stood wearing my private halo at the check out…
There is nothing worse though, when embarking on any kind of regime than the feeling of deprivation. I for one kick back badly at being told I “can’t” anything!
Healthy food must be tasty, filling, look good and do good.
We need multi-tasking dishes of the finest order.
Another thing, how about making your meals pretty?
I collect bowls and plates, it’s a bit of a thing, started at Jurby Junk on the Isle of Man when I lived there , a wonderworld, tables piled on tables and all piled with other people’s junk, somebody else’s treasure! I have never lost that love of bowls and cups, big or tiny with patterns inside as well as outside, huge jewel coloured bowls to pile with leaves and wide rustic plates to place lots of different tasting, textured and coloured morsels onto. Ideal if the food colours are slightly monotinous or dull but, when the food is bright and varied, let it tell it’s own story on plain white, as above.
Here is a recipe for you plus an alternative to show how easy it is to switch the flavours up…
Stir fry 1
I chopped …
1 yellow pepper
1 handful runner beans
1/2 inch ginger and turmeric
I steamed the beans whilst I stir fried everything else (onions for a few minutes first) for ten mins.
Added the beans to the stir fry with …
1 handful spinach ripped
Leaves torn from 6 leaves of purple Kale and ripped
Splashed with some Braggs (you could use soy sauce) and a few grinds pepper and tipped into a bowl.
I threw on top a palm full of Goji berries and lots of spiced pumpkin, chia and sunflower seeds.
Stir fry 2 using similar basic ingredients …
I chopped …
1 red pepper
1 handful runner beans
1 carrot into small sticks
3 largish mushrooms quartered
1/2 inch ginger
1 clove garlic, crushed
I steamed the beans whilst I stir fried everything else (onions for a few minutes first) for ten mins.
Added the beans to the stir fry with …
1 handful spinach
Leaves torn from 6 leaves of purple Kale
I sprinkled with …
1/2 teaspoon five spice powder
Juice of 1/2 lime
2 teaspoons maple syrup
2 teaspoons soya sauce
Stirred it all until all the leaves were wilted and served sprinkled liberally with lots of spiced pumpkin, chia and sunflower seeds.
Don’t think diet, don’t think deprivation think delicious, nourishing, light and bright. If you are used to drinking alcohol or hitting the chocolate bikkies slouched in front of the TV most nights think of indulging yourself in the evening instead, try doing something you don’t do when you drink – like make something, go out swimming or for a dark walk (watch those puddles – actually wear wellies and enjoy those puddles!), start a new hobby, read a new book, start learning something, do self massage, have long, early bubble baths and snuggle into bed early.
Find a turn around for yourself, turn what may feel negative (only because of habit and because you are saying no) into something positive and fun or indulgent.
Here is to a year of finding our best, happiest and healthiest selves.
Feeling heavy, slow, tired, down, stuck, unhappy, achy, old, “just not 100%”?
YOU DO NOT HAVE TO!
Come to us for a few days (or more) and lets look at what is going wrong, or just not going right, re-evaluate, find a way, make some changes and while we are doing that let us nourish you with the best and most delicious food and drinks. Be supported, be prepared, be changed.
We are now taking bookings from 16 March 2018!
15% discount on all bookings from March to end May as the indoor spa pool will be closed for maintenance and the outdoor pool may be a bit cooler than 28° – weather depending, late April and May should be fine!
Have a look around our site and contact us with any questions at all, for more info or to book your stay.
Just checking in here, it’s been a week of readjustment and joy.
Sometimes news knocks us off balance, not because we are not happy about it, just because it means we need to change course a bit, reballance, reappraise, realign.
That is a good thing because it actually encompasses way more than the instigating factor, we rebalance everything as we adjust.
Often, most times, we don’t realise how stuck and repetitive we have become and this can (come on, usually right?!) be in negative patterns or in things that aren’t the best for us.
Over the yard arm drink, watching that boxed set again, beans on toast again, yet another sleepless night…
Whatever, they are not terrible in their own right although you might agree none of them are the best thing for you on a loop!
Maybe worth having a think and a look at your loops.
This week I have been doing a lot of dancing, yoga, guided relaxations, walking, it’s been gorgiously warm and sunny and lovely to walk in the autumn colours with the sun on your face. It is so good to move! I can’t stress it enough. It raises your metabolism, releases your happy hormones, lightens you and if you are trying to follow a routine it is quite meditative and takes you out of your loop because you are concentrating on something else. You don’t have to be a super duper dancer, just do what feels good to you. Move more than you did even if that means walking at a snails pace. Sometimes we need to push ourselves, a bit of firm and kind encouragment never goes amiss.
And so, a couple of easy, nutritious, non-inflammatory and satisfying recipes for you.
I have given ingredient ideas, it is not rocket science, be easy, a bit more or less will be fine, adjust to what you have, it is all good!
I actually made mine with a 6 inch piece of squash, organic so I washed but didn’t bother peeling it, half a left over parsnip, 1 leek 1 miso stock cube, a pinch of cayenne, lots of pepper.
1 Butternut, or almost any squash. Depending on size use a whole one or part – you can judge!
1 onion and/or leek
1 parsnip (or turnip, swede, carrot)
1 miso stock cube
pinch cayenne or another chilli of you fancy some heat.
Chop it all up, put in pan and stir a bit over heat with a splash of olive oil. Cover with water, add stock cube and seasoning. Cook until all tender and whiz it up. I used a stick blender so I didn’t have to wash a whole blender.
Throw in a handful of frozen peas. By the time you serve and eat they will have defrosted and make lovely fresh little pops in your mouth.
Stir in a handful of baby spinach, by the tie its is on the bowls this will have wilted and be a great contrast to the silkyness of the soup.
A chunk of goat’s cheese in the bottom of the bowl (Robin loves this) goes deliciously melty.
A great dollop of yogurt (I use live sheep’s, I find goats too tangy generally but it could be a nice contrat for the sweet squash) plopped on top, especially if you used chilli in it.
Sprinkle with diced avocado, tomatoes, red onions and fresh herbs.
Drizzle with herb oil or a good plain olive oil.
Wrap and roll
Take a wrap, any wrap – Robin had flour tortillas, I had dehydrated flax and courgette wraps. You could make or buy coconut wraps, use corn wraps, Nori sheets or rice (spring roll wrapper) sheets, even make socca pancake wraps (lots of recipes online). Lets face it if you are eating bread you could simply make it into an over stuffed sandwich!
Pile on some greens – I used water cress
Layer up with coleslaw – I made a big bowl the day before using sliced white and red cabbage, cucumber, onion, red pepper, cellery and grated carrot with home made mayonaise
Add sprouted beans I used mung beans (instructions below – they are EASY, CHEAP, NOURISHING and go with anything!!)
Wrap it up and eat.
Sprinkle of spices, chilli, salt and pepper.
Scatter lots of chopped fresh herbs – mint, coriander, chives, basil, lemony sorrel…
Goats cheese (or feta would be good) rounded Robins out.
Boost the benefits with some fresh garlic in the cl-oleslaw or runn–bbed over the wrap.
Spread some humus, recipe here Tweak… and twerking would help too!
Sprouting mung beans
2 TBS mung beans (they expand a lot!) rinsed and checked for any little stones
Soak in a bowl of water (start with warm water for sweeter sprouts) for about 8 hours or over night
Drain in seive, rinse and replace in bowl.
You could put them in a jar with some mesh over the top. It’s supposed to makes it easier (so the perveyers of jars with mesh lids say) but I always end up doing it using a bowl and seive these days -so I suppose I have found that easier!
Rinse twice a day until the little tails are the same size as the bean. You can go longer but use before they grow a leave, you just want the tail.
Snack on them as they are or sprinkles with some pink himalayan salt.
Great alternative to crisps splashed with a little oil, apple cider vinigar and salt.
Add to soups, wraps, salads, stir fries.
You could add to anything savoury really!
Happy weekend xxxLearn More
Do you ever have days when the thing you found so motivating and exciting yesterday is exhausting and overwelming today?
Welcome to my world!
I have been scared of heights for ever; I couldn’t go up the ladder to the first floor of the ‘little house’, the old tumble down house we are now renovating to move into so that the whole of the main house can be used for retreats, holidays and possibly B&B.
On Saturday, after months of attempts and a few days last week of “OK, Robin I am doing this, would you just turn the ladder that way then I will be OK?”….. I wasn’t. Then “OK, Robin would you put the scaffolding up under the hole and I can just climb up, easy!”….. It wasn’t, I didn’t.
So then he put a combination of ladder and scaffolding, then added planks, then stood on it all himself; no go.
So back to Saturday, I just decided and said to myself “I am a person who goes up ladders!” marched over, asked him to stand on the planks next to the ladder and walked straight up, hurrah!!!
Then I had to decide I was also a person who could climb down ladders. I did (eventually and with a few wimpers) and massive progress has been made.
All the bedrooms and bathrooms have been measured out and moved around until they worked. Of course all the windows and beams are not exactly where we thought, so I did a lot of moving around, toilets, basins, baths and showers juggled until there was enough room to get through a door and put a chair, a towel rail, a without going to the loo in full view of the garden etc.
It was fun and exciting.
Now it’s Thursday and Robin is still putting in the windows which don’t all fit (understatement) so have to be cut, filled, wedged and balanced to work inside and out on a crooked wall, a sloped sill, a wobbly lintel and two of us who think different things look best ha!
I have been putting more grass seed down on top of the seed that hasn’t sprouted – again. I am still wire wooling the floor in the main house, the electrician who has been promising to arrive for weeks didn’t turn up again (thats him out, enough is enough) and we are tired.
No amount of green juice, powdered or fresh wheatgrass or chia and aloe filled smoothies will help this mood – thank heavens for chocolate cake and juicy cherries! Raw, grain free, dairy free and energy boosting cake with cherries we picked and froze in the summer.
Sorry for the moan, better go and mow the weeds now while Robin calls the guy building the gate posts to ask where he is…..
Well I am little physically, 5′ 1 1/2″ to be precise.
I don’t like being called short but small, petite and little are fine.
That is not the issue. It is far more sensitive than that.
Yesterday I mentioned to someone how much I have always wanted a certain type of stove, the one that warms the heart of the house.
They said something along the lines of “your husband will have a fit at the running costs”.
I groaned just typing that.
Why, is it assumed that I would not have a fit at the running costs, pay the running costs, be responsible for the running costs, finance the running costs?
We had friends to stay a while ago and took them on a petit tour and passed the hotel de ville. The lady said “Our husbands should buy us a place like that”.
Our car has been called my husbands car and our house has been called my husbands house. Even my businesses have been called my husbands businesses on quite a few occasions!
I once had a male printer who had made a complete hash of my brochure printing – they went from mainly blue through a few balanced coloured to mainly red and back again through thousands of brochures. It doesn’t matter what the brochures were showing really, bad printing is bad printing, but they were clothing so highly important that people saw correct colouring.
When I asked what he would do he said nothing, he didn’t need to see them and indicated I was making a big fuss and condescendingly suggested I had a little chat with my husband about it! Well, you can imagine.
Needless to say I (not my husband) did not pay him.
When I laughingly told my husband about yesterdays comment (it was by a lovely man who would probably be really embarrassed at how it sounded, or think I was ridiculous for taking it that way 😉 he asked me ‘Does it bother you from a significance or a sexual equality point of view?”.
Such a horribly and annoyingly reasonable question.
I do hate, after all these years in business, that being female can make you so insignificant in a business and financial world. I also dislike that I still care and need that significance.
I wish I could calmly rise above it and be content with my own knowledge of my achievements.
Or maybe I don’t. I want to be thought of as super woman, divine wife, perfect mother, great business woman and I want one of those oil guzzling stoves for ‘my’ kitchen.
Day three of a juice cleanse and I feel oddly fine. No detox symptoms to date other than tiredness and a bit of a light head late on day 1 and part of day 2 – I am not remotely convinced it is because I am so pure and clean. No complaints from me though. On day 2 my tummy was flatter, today my skin looks smoother, eyes brighter and I feel bouncier!
We did ease into it a week before we started filling our days and our tummies with more juices and smoothies than usual….and being on holiday in Scotland there were also some glorious pub meals and local produce – we haven’t been tempted by the whisky yet though!
We have also been doing loads of walking in the amazing countryside and powering up the crags and crevices.Keeping our spirits up, and having a lot of conversations that start with “Do you really think this is a good idea”, “We are on holiday….:(“, “Look at those people eating their picnic/ in the cafe/ eating fish and chips, looking all healthy and happy…..”.
We are doing this cleanse for us and also to be able to share our experiences with others who come to us at Recombobulate. We have done quite a few over the years and each one is different. People like to know others have experienced what they are experiencing. That they understand how they feel, the frustration, hunger pangs (mostly imagined it has to be said) and the need for motivation and to be reminded that it is only a few days and you will feel good and have had a whopping boost of nutrients in the mean time.
If you decide to do something similar from a book, a blog or an online/app lead version, listen to your body, ask advice, be prepared, be careful!
We once went to a juice fast centre, which was lovely, but Robin, who was doing way more exercise than me in high heat, was given exactly the same juices, quantities and ingredients as me. By the end of the week he was totally depleted in electrolytes. We would probably go again but I would take some supplements along and would include some Himalayan salt.
Fasting of any kind can be very beneficial and it can also be dangerous in certain circumstances. Be aware.
Not only your body detoxs, your mind and emotions can do to. Not a bad thing although it can be uncomfortable to go through; again be aware, be prepared, have support and have a plan before you start – of exit as much as during. Keep a note book and pen and write everything you feel down. Let it out. Be kind to yourself.
If you said I want to come to you and do a juice fast/fest/cleanse firstly I would talk to you and ask “Why just juice? What do you want from it, what will you do afterwards, what are your expectations?”.
If you said you wanted to kick start a weight loss program, change your way of eating, knock cravings on the head, deal with a health problem, almost anything actually, I would probably advise a different route. If after discussion you still wanted a juice cleanse that is fine. It is important to know what you are doing, why, what to expect and what alternatives there are – in everything.
If you could only take a few days out of your life I would probably advise a cleanse of a different kind.
Juices yes, green and lots of them plus some good supplements such as Wheatgrass, Spirulina, Chlorella, probably some bee pollen and some Maca, maybe something else. We would look at YOU and decide what you need.
I would suggest adding in some delicious, clean, raw plant based meals, smoothies and snacks. Yep, all of that!
Food to nourish and to delight and that are still clean. Sorry, I can’t describe anything, I’m on day 3 of a juice cleanse remember? Too cruel !
We would work on your mindset, why whatever problem has arisen and how we can help you change it.
However recent, however trivial you think it sounds, if it is causing you suffering or holding you back or leading to negative ways of living (over-eating, self criticism, hormone imbalance, bad habits, negativity, stress) it needs dealing with.
However old, deep seated or profound it is, however you feel nothing can change it and maybe you are not even sure what it is or don’t want to tell anyone what it is, it seriously needs dealing with and there is hope.
We will fill a virtual kit bag with tools to assist you to deal with hurt, negative thoughts, mood swings, anger, cravings, depression, stress whatever is your trigger or whatever you are living with.
There would be some deep work with you and your subsconcious to really make some changes. There would be some movement, lots of it (depending on your ability), to help flush the bad stuff out and increase the good stuff, the endorphins, the metabolism, the spring in your step.
There will be some physical tools to use (and take home of course) to facilitate cleansing, lymph movement, change of thought and more.
So, to cleanse, to me, is to clean everything in a way that suits the person. We are not all the same. For example, by mid afternoon on the first day it was clear Robin needed solid food. So, we dealt with the obvious and automatic “Am I just wimping out?” thought and he eat something and we carried on with our juices.
People have had a amazing results from juicing, me included, and with some raw meals added in and some really good education of what to do next and some significant work on other elements of self while you are at it is a wonderful combination.
Do all that and you will walk away from your cleanse lighter and brighter on all levels and ready to feel better and better. Super boost your life, you deserve it!
Oh and by the way, this is not an advert but we are taking bookings for next year now and working on phase two of our retreat this winter with a newly renovated building so that we will have three more spacious and super comfortable ensuite bedrooms. I’m am so excited.
It’s going to look gorgeous.
Oh, yes, that’s another thing cleansing does, gives you energy to put your clearer, more focused thoughts into action.
Charlie Brown; “Some day we all will die”
Snoopy; “True, but on other days we will not ”
Let’s make the best of our days, our loves and our lives.
Some day we die, the other days we don’t and those days we need to enjoy the living not worrying about dying.
If you are struggling with that reach out to somebody, don’t suffer alone.
We’ve just been for a blustery walk around a loch and up a very steep and rugged hill, picked some blackberries and one very lonesome bilberry and a twig of pine to make tea from. Blown away the cobwebs, boosted our endorphins and foraged some Vitamin C and antioxidants… Robins now chomping his way through some Scottish fudge.
I’d better go and rescue him. (Yes, him, from it!).
Peaceful and beautiful Loch Fyne, loving it come rain or shine.
I’m just going to blurt it out.
You are in for a treat and so are our friends and visitors and clients because… drum roll… I am enrolled on a course! It is going to be busy because actually I am enrolled on two! As anyone who knows me could have told you actually, why do one thing when you can do more?
In my last post I said I am not a chef and it is true, but now I AM GOING TO BE ONE!
A real raw food certified chef from ‘the’ top school. So I may not post much for the next 4-8 weeks, or it could go the other way and you could be treated to my high achievements – and the lower points.
That reminds me of being asked to make chocolate fudge cakes for The Damn Yankee, where I was trainee manager once upon a time. They thought I could do it without problem especially as it was using a mix. Well, you did add a lot of things so I don’t think its giving away any trade secrets and I didn’t sign anything.
Anyway, I added the things, whisked and mixed, became VERY confused over the instructions which were talking about different altitudes needing different oven temperatures but I did it. I made them. I was so pleased and happy because they worked and didn’t look too bad at all. And relieved to have finished because it took three times longer than they said it would.
I was pretty splattered but that was to be expected wasn’t it? I still wear food a lot, you will rarely see me in white where food or drinks are available.
Off I went home to get changed for my evening shift feeling satisfied and excited to hear what they would say when I arrived and they (bosses, colleagues etc) saw the wonderful gooey chocolatey cakes in the upstairs kitchen. I think it was only used for making those cakes each week as it was in the newly refurbished and empty flat above the restaurant.
When I came back all smiles and awaiting praise I couldn’t understand the stoney glare that greeted me – “Desri, lets go upstairs shall we….” I knew it wasn’t good, maybe they weren’t as springy as I had thought.
Sean opened the kitchen door and said “Just look at it!”. I looked at the stark white kitchen, bare other than the mixer and the cakes, then I looked again. Oh deary me , there was chocolate splattered on the walls, on the Mixer, on the floor and even hahaha, now I can laugh, on the ceiling!!!
I hated cooking, I was rubbish at school and as you know I still rarely bake a real cake and hardly ever a decent one.
They never asked me to do it again. Yey!
FOOTNOTE – Do not use that as a reference for your own experience! A very similar thing happened when I had to clean out the ice cream machine, but it didn’t have the same result, I was made to clean it every time until I could do it with less mess.
Runs in the family – Joel wearing Ice cream and Aimee wearing chocolate, thing is, they were only little 😉Learn More
My lovely daughter asked for some tips for easy, tasty, fast and cheap packed lunches.
Tired of the, and by the, sandwiches, wraps, even more supposedly healthy options available within easy reach of where she works in Paris she needed to get back on top of this.
Everyone needs to enjoy a meal and function on all cylinders afterwards at lunch time no matter what we do. Lighter, brighter, cleaner food helps lift our mood rather than lower it (foods can do both), give us energy, keep us fresh and physically and mental bright and vibrant.
Even the best of us need motivation sometimes, she is a very healthy eater, amazing cook, experimental and enjoys the best of France too (think of those divine cheese stands at the market, the freshest fish, I won’t go on) so she came a-calling on Momma. Who, by the way, also goes to her and literally hundreds of recipe books both cooked and raw for inspiration.
First, of course I mentioned green smoothies, my go to lunch at least 4 out of 7 days a week but she wanted something ‘to eat!’ so I suggest making some wraps of sliced or even pulsed which is faster (unless you have a mandolin – which I have but dare not use, it looks lethal!) vegetables. Carrots, mushrooms, spring or red onion, radishes, avocado, whatever you have and like, even some cauliflower or broccoli.
Mix it all up with a few herbs if you have them, maybe a good sprinkle of ready to eat sea salad, a drop of olive oil or sesame oil would give a more oriental flavour and some balsamic or a drop of tamari or soy sauce some good combinations to mix in small quantities OR to put in a mini sealed pot to dip into:
- olive oil – balsamic – basil – salt n pepper
- sesame oil – soy sauce/tamari/ liquid amos (I use the coconut version with no soy) – splash of maple – pepper
- Teriyaki sauce (I use the coconut version, because it has no soy)
- a blended avocado, drop of cider vinegar, pinch salt, italian herbs or chopped chives
- juice of one orange, splash of soy sauce/tamari/ liquid amos (I use the coconut version with no soy), dash of olive oil, sprinkle of sea salad. I think this is one of my favourite dressings for salad too, I put lots on and happily drink what is left out of my bowl, if we don’t have visitors of course.
- blended plums (3 or 4), a sprinkle cider vinegar, chilli depending on taste and heat, tbsp olive oil, onion – match quantity to size of one plum, a small chunk of fresh ginger, a date or two and, depending on meetings, a clove of garlic.
You could make a raw wrapper, use a wholewheat pitta bread, corn tortilla or a great and light one is a rice wrapper that they sell for spring rolls.
As with all my recipes adjust to suit you. I am not a chef, I throw things together and make them work (and occasionally they don’t) and I have been doing this for many, many years so know what we like and work more on instinct – even when following a cooked recipe, it has to be said, much to Aimee’s dismay. And Robins on occasion, as you can see here .