Detox with this delicious, creamy green smoothie! The flaxseed provides added omega-3!
1 Ripe Banana
2 Handfuls Spinach
300ml Almond Milk
300ml Filtered Water
Chop up the apple and add to the blender with the banana, dates and flaxseed. Cut the avocado in half, remove the stone and scoop out the flesh into the blender. Now add the spinach on top and pour in the almond milk and then the filtered water so it just covers the top layer of spinach.
Blend on full power for 30 seconds. Pour into a glass and enjoy!
This avocado and artichoke salad is great for the summer. I serve it with my Quinoa & Lentil Burgers and 3 tsp of hummus. It is easy to digest as the rocket and artichoke increase your stomach acid. The optional drizzle of hemp oil gives an added boost of Omega-3.
1 Artichoke Heart
1 tbsp Hemp Oil (or Olive Oil)
¼ tsp Pink Crystal Salt
¼ tsp Black Pepper
Wash the spinach and rocket in running water. Add to a large bowl.
Roughly dice the avocado and slice the artichoke heart and add on top of the salad.
Cut the lemon in half and squeeze one half over the salad, catching the seeds as you go!
Drizzle with oil and add a pinch of salt and pepper.
Baked sweet potato with hummus is one of my favourite meals to have for lunch or dinner. It is so easy to make, just put it in the oven and it is ready to eat in 45 minutes! Hummus is delicious as a filling for the baked sweet potato. You can find my homemade hummus recipe here.
1 Medium Sweet Potato
½ Ripe Avocado
30g Kidney Beans
1tsp Lemon Juice
1tsp Milled Flaxseed
1/4tsp Black Pepper
1/4tsp Pink Crystal Salt
Handful Spinach, Watercress & Rocket
Preheat the oven to 200C.
Rinse the sweet potato in cold water and pierce with a fork. Put on a baking tray and place in the oven for 45 minutes.
Remove from the oven and carefully transfer onto a plate. Cut in half lengthways and spoon the hummus into the middle. Place on top the diced avocado, kidney beans, lemon juice, turmeric, oregano, rosemary, salt and pepper.
Serve warm with a handful of spinach.