In the first two weeks of removing refined sugar and processed food from my diet, I have lost 2.2kg and a whooping 5cm off my waistline. And this is just the start.
I have been inventive with food and created some amazing new recipes. The fun part is recipe hacks, substituting ‘bad’ ingredients for something nutritious. It is a shift in thinking. I definitely don’t substitute taste and satisfaction but I am always looking for the nutritional value of my meals. I don’t want fillers, I want every part of my meal to be useful. Tonight for dessert, I made mini chocolate mousse set in small containers. The base was raisins and almonds whizzed together and pressed firm on the bottom of the container. For the mousse I whipped banana, raw cacao powder, coconut oil and a few medjool dates. I topped it off with a sprinkle of lemon zest. A perfect end to a healthy dinner. I’m still tweaking the recipe. I will share it once I have perfected it.
I am in danger of becoming a raving health nut that won’t shut up about food but I am LOVING my life right now. I cook from scratch all the time, spend hours looking at recipes, reading labels and experimenting in the kitchen. The end result is we finish every meal feeling refreshed and satisfied but not heavy, bloated or tired. I am building up a library of ideas. I will share with you my best discoveries and try to limit the ‘preachy’ aspect that often proceeds moments of enlightenment 🙂
The recipe below is my latest super food salad with a perfect marriage of flavours. The zesty lemon garlic balances perfectly with the soft sweetness of licorice and orange.
Finely diced or shredded kale
Grated fresh beetroot
Thinly sliced fennel
3 tbsp olive oil
2 cloves garlic
Generous handful of parsley
Juice and zest of one lemon
1 tsp mustard
A sprinkle of ground pepper
So it is pretty simple – put all the dressing ingredients in the food processor and blend until creamy.
Mix all the salad ingredients in a bowl. Drizzle with dressing and top with a few slices of orange.
The ingredients in this salad are packed full of nutrients:- fibre, vitamin C, folate, potassium, manganese and beta-carotene, iron, vitamins A, B6 and C, folic acid, silica, vitamin K, calcium, phosphorus, selenium, manganese, zinc and powerful antioxidants.
Beetroot is a great liver cleanser and makes you happy (the betaine enhances the production of the body’s natural mood-lifter serotonin). Kale is a powerhouse of nutrients and one cup of this leafy vegetable will deliver well over 100% of your daily recommended intake of vitamin K, vitamin A and vitamin C.
Eat this salad on its own or serve as an accompaniment to a late summer meal.
I wanted to sneak this recipe in with only 6 more days left of summer here in Australia. There has been lots of rain recently and the air is starting to cool down in the Granite Belt. I love autumn. It is my favourite season. I expect to be playing with cinnamon, apples, eggplant, chicken stock and apple cider in the coming weeks.