This recipe is for a simple green smoothie comprising of only spinach, coconut water, yoghurt, banana and water. It’s key ingredient – spinach – is a widely known superfood packed with anti-oxidants helping to improve skin and hair.
1 cup of washed spinach
1/2 cup of plain yoghurt
1/2 cup of coconut water
1 cup of water
Place all ingredients in a blender and blend until smooth. Pour into a cup and enjoy.
This is one of my favourite work lunches – you can add just about whatever salad and protein you want. I tend to use my left over salads from any BBQs or dinners over the weekend and add a bit of tofu. For noodles, I also like to add konyaku noodles which are an Asian noodle made out of the konyaku plant. These noodles are almost 0 calorie and high in fibre. They don’t have any taste, I add it purely for the texture. They aren’t suitable for children or elderly though as they can be difficult to swallow if not properly chewed.
Konyaku noodles or rice noodles
Purple cabbage thinly sliced
A grated carrot
One cucumber sliced thinly into small sticks
One avocado sliced thinly
Protein of your choice (prawn, tofu, egg, chicken etc – make sure it’s cooked first)
3 table spoons of peanut butter
1 table spoon of hoisin sauce
1 clove of crushed garlic
1 teaspoon of sesame oil
Sriracha to taste for a bit of heat
Three tablespoons of water to thin
Get each of your ingredients layed out on a dish.
Get two large plates, fill one with hot water from the kettle, and place the other one beside it.
Soak a rice paper sheet in the water until it is almost soft. Take it out, shake off the water and place on the next plate. Start layering the rice paper in the middle. I always place my brightly colored food down first as this is what will show on top after you have rolled it. For example, place three mint leaves down first, then add the sliced avocado and the the tofu. Add the noodles to one side and add the lettuce, cabbage and carrot to the other.
Then like a burrito, fold each end up over the filling, then bring one of the sides up over the filling and roll it up.
What I love most about these, is you can go crazy on colour, or use these as a way to finish off any salad.
For the sauce, I simply mix all the ingredients together.
Have you tried banana pancakes that are just egg and banana? It is such a great way to curve those sugar cravings. We have boosted this simple recipe by adding Ultimately Natural Organic Vegan Vanilla Protein to give it a bit more of a protein punch. It is great for breakfast, or following a workout as a snack.
Method: Mash banana in a mixing bowl. Add eggs, water, Ultimately Natural protein powder and cinnamon to the bananas and mix together. Heat a non-stick pan on medium to low heat and add about ¼ cup of the batter to the pan flipping after about 2 minutes and cook the other side for two minutes. Be careful when flipping as the batter can fall apart if done too quickly. Serve with banana, crushed almonds, blueberries, honey or maple syrup.
I have to admit, I was pretty apprehensive about a raw pad Thai. The noodles are my favourite part and filling – but this was amazing. It is a good mix of vegetables. You can have this as it is or add any type of protein you want. I used fried egg, which was enough for me, but you can make this your own.
Salad: 1 large zucchini 1 red capsicum 1 large carrot ¼ red cabbage 1 cup of bean sprouts ½ cup of walnuts 1 chilli for heat Coriander leaves
Peanut Sauce: ½ peanut butter ¼ lime juice 2 table spoons soy sauce 2 table spoons of sesame oil 2 tablespoons honey 2 teaspoons grated ginger 2 tablespoons water
Grate zucchini and carrot into long thin strips. Slice capsicum and red cabbage into thin slices. Add all into a bowl and add bean sprouts. Crush the walnuts and rip the leaves of the coriander and add both to the bowl. Mix everything together. Slice and add chilli for heat if desired.
For the sauce, mix all ingredients in a bowl and mix together. Plate up the salad, add protein if you want and add sauce over the top. Serve with a wedge of lime.