I’m having a bit of a love affair with green juice. Packed full of vegetable and fruit goodness, there are worse habits to have I guess. But financially… ouch. You know what I found out this month? Shop-bought green juice is mega bucks expensive. If I’m going to pay a princely £4-6 for a drink, it’s going to have a kick to it, if you know what I mean (booze, aherm). Sure, paying a premium for shop-bought juice means you save time on chopping and washing up – but is that much more hassle than going to somewhere that sells juice and standing in a queue? Enough to pay 6 times the cost of making it at home? Don’t think there’s that big a cost difference? Here’s what I spent on this juice:
Simple and sweet. Crisp, juicy apple slices and creamy, nutty almond butter is one of my favourite snacks at the moment. If you’ve never tried the combo, definitely give it a go – something about these two things paired together is super moreish. I like to reach for this snack when I fancy something sweet, but also want to stick to something nutritious and whole food-friendly. I like Meridian almond butter – just roasted almonds and a little bit of sea salt – and tangy granny smith apples (which, as a bonus, tend to be one of the cheapest varieties available in supermarkets – kerching!).
Oh avocado, you damn fine hunk of fruit. Is any other member of the berry family as hard working as you? I doubt it.
The web is packed FULL of brilliant ideas for using avocado to its full potential. Whizz it into a smoothie! Bake it into some brownies! Smush it into guacamole! Wrap it in bacon! Cream it into truffles! Oh my.
This is one of those awesome recipes that delivers a big return for very little time or effort. With just two key ingredients and a few simple steps, you have a lip-smacking, satisfying meal that’s chock-full of protein. Sweet, tender sea bass and crispy, salty bacon are very food friends indeed.
Okay, so hear me out. I know claiming broccoli as a tasty snack probably sounds a little far fetched to some, but the addition of a little salty, savoury pesto (and a little heat) is just what this vegetable needs to bring out its best. I could have honestly eaten a whole head of broccoli in one sitting prepared this way, although I decided to hold back – a lot of people have trouble digesting that much cruciferous veg at once. You’ve been warned!
Hope you’ve enjoyed a happy & healthy week in your part of the world. For your reading pleasure, here are some of my favourite links fro the last week (or so!)…
WALKING: This week I did the walk 5 mile between home and my workplace twice. It takes an AGE (1 hour & 35/40 mins), but I’d really like to work up to doing this walk 3 times a week over the summer. Why? Well, here’s 10 reasons why walking is so bloody good for you.
I’m going to put it out there: baby vegetables are better than regular vegetables. FACT. Not only are they (generally) sweet and more delicious, they are ALWAYS way cuter. Miniature versions of things are pretty high up on my scale of cuteness, just below pugs dressed as Teen Wolf and just above baby walruses (go on check it out – you won’t be disappointed). So when I spotted these baby aubergines in my local supermarket, I couldn’t resist buying a pack.
Tinned sardines (or canned sardines to our American friends) are the whole-foodies cheap, nutritious friend. Sardines are a readily available oily fish that are chock-full of nutrients. As well as being one of the most concentrated sources of the omega-3 fatty acids EPA and DHA, sardines are also an excellent source of vitamin B12 and of course provide a great source of protein. All these things add up to a natural, whole food that’s good for your heart, bones and overall health. As a bonus, sardines are one of the more sustainable fish options – so a good choice for the planet as well as you.
Calling this a ‘recipe’ is probably a bit of a stretch – it’s really just a case of gathering the three ingredients and smushing them together. That’s right, I said smushing. Lime juice is used here as it’s a trusty friend of avocado, but lemon would probably work well too. Don’t leave it too long between cutting your avocado and squeezing over your citrus or it’ll start to discolour and turn brown. The lime/lemon just makes sure the avocado stays a nice vibrant green colour.
If you get into reading about whole food /paleo ways of eating, you’ll pretty quickly come across the idea of including fermented foods in your diet. Beyond watching a programme on the, er, not-so-yummy sounding fermented shark dish traditionally eaten in Iceland, I’ve never really given a thought to fermentation before. But since so many people attest to the health benefits of lacto-fermented foods, I figured there was no harm in giving them a go.