Lunches

I find that most lunches tend to end up being a little mix and match, using those staple items I prepare on the weekends (or fortnightly/monthly) and take me about five minutes to prepare. Even if working this is easy stuff to keep in small containers in the work fridge or take in a lunchbox with minimal effort. With this way of eating, lunches and evening meals are also really easily interchangeable.

On this page, I will list a few favourite lunch time recipes, but the sauces and snacks that can make the mix and matches are listed on the snacks and sauces & sides pages.

Raw Pumpkin Soup

This is a lovely, thick soup, great to give you the heartiness and earthiness you need. If you eat it directly after making it, it will still be a little warm from the blending. Suitable for lunch or dinner, entree or snack and awesome with raw breads to dip!

Ingredients

2 cups diced butternut pumpkin

1/2 cup brazil nuts

1/2 tspn salt

1/2 clove garlic

1/2 tspn ground cumin

1/2 tspn nutmeg

1 tspn vegetable curry

1 kaffir lime leaf

Cracked pepper to suit

1-2 cups water depending how thick you like it

Croutons

1 red or yellow capsicum

Corn kernals off 1 cob

1 small cucumber

1/2 cup mung bean sprouts

Method 

Add pumpkin to high speed blender, then add all other ingredients adding water last. Blend on high until smooth.

Pour into bowl and add croutons to garnish.

Image courtesy betterraw.com (not this recipe)

There's salad then there's SALAD!

I cannot get enough of this salad and the textures and flavours. I know I eat it too fast but it's too delicious!  It's uplifting, it's energising, it's cleansing. It's a pure delight. Let's face it salads are what you make it, but eating this one today was so enjoyable I just had to share how I made it. There's nothing too surprising or extraordinary in it, but it's just a great combination. You can add some apple for some sweetness or anything you want providing it's raw and/or living. I like this one just the way it is :)

Ingredients
Mixed lettuce leaf
Chopped white baby onion
Chopped sugar snap peas
Chopped cucumber
Chopped oyster mushrooms (or any type you like)
Chopped baby roma tomatoes off the vine
Finely sliced carrot
Finely chopped celery
Chopped kalamata olives
Snow pea sprouts
Combo salad spouts including mung beans, lentils, chick peas etc
Small bunch chopped coriander
5 chopped leaves of mint
5 chopped semi sundried tomatoes
1 sliced avocado to top
1 tablespoon currants
1 tablespoon pine nuts
1 tablespoon hulled hemp seeds

Salad dressing
Use appropriate amounts of ingredients to suit your taste. Don't overdo the oils!

Extra virgin olive oil
Flaxseed oil
Apple cider vinegar
Crushed garlic clove
Lemon juice
Lime juice
Himalayan salt & pepper
Small amount of tahini

Mix in a shaker and store in fridge. Give a good shake before each use. Will last a few weeks.

Method

Prepare your salad with love and gratitude for the wonderful nutrition it is giving you, and pay attention to the smells, and colours of each food as you prepare it. Throw it in a bowl, toss it up, dress with avocado and dressing and enjoy the transferrence of healing energy coming to you!

There's salad then there's SALAD!

Flax crackers with pesto, avocado, & salad with kale & corn crisps & lemon hommous and olives

Pink asian salad, marinated mushrooms, kale & corn crisps, nut felafel, olives, goji berries and  bruschetta