Archive for April, 2009

Delicious Detoxification

Last week I decided that I was tired, not eating very well and letting my holiday lull me into doing nothing…I hate the terrible cycle that happens when you do less and less with your day then realise the less you do the less energy you have to do anything at all!

So I thought a detox of sorts might be in order. I’ve never done a detox before and didn’t want to go too drastic or totalitarian, so I came up with these guidelines:

To eat:

  • Fresh fruit
  • Fresh vegetables
  • Fresh herbs
  • Nuts, seeds, lentils, chickpeas, brown rice
  • Loads of water and herbal tea to drink

Not to eat:

  • White rice, bread, pasta
  • Oil or margarine
  • Sugar
  • Caffeine
  • Alcohol
  • Soy products
  • Processed packaged foods
  • Condiments like soy sauce, chilli sauce, spices etc

With those ideas in place in my mind I went out shopping to an awesome Asian supermarket I know and stocked up on delicious fresh food amazingly cheaply, then got stuck in 🙂

Day 1 Dinner

First off I made my famous vegetable soup – it has loads of veges packed in, is thick and hearty and full of goodness, and the flavour and texture are completely driven by the veges themselves (I’ve had friends express wonder that I don’t use stock or any thickening agent in my soup!).

Simple Thick and Tasty Vegetable Soup

Simple Thick and Tasty Vegetable Soup

1 onion
4-5 cloves garlic
3 potatoes
1 purple kumara (sweet potato)
1/2 butternut pumpkin
5-6 mushrooms
1 carrot
1 parsnip
10-12 florets broccoli
Water for cooking
1 bay leaf
Fresh parsley and chives (Because that’s what I had, any herbs you like!)
Salt and pepper to taste

Dice the onion and chop the garlic and herbs finely. In a big soup pot, saute the onion, herbs and garlic  in a little water until soft and clear

Add diced potatoes, kumara, pumpkin, mushrooms and bay leaf and just enough water to cover, and simmer until the root veges start to soften, stirring regularly.

Add sliced carrot and parsnip and more water if necessary and continue to simmer.

When the rest of the soup is nearly cooked, add florets of broccoli and continue to simmer until they are cooked.

By the end of cooking the potatoes, kumara and pumpkin should be very soft and mushy, creating the thick base of the soup – it should be thick and hearty rather than watery.

Add salt and pepper to taste if required and serve!

This soup is really flexible – you can throw in any veges you have and it’s great for using up produce that isn’t quite fresh anymore. It’s quick and easy, requires minimal attention once the veges are cut and cooking, and is great for you while tasting fantastic.

Day 2

For breakfast I had another yummy green smoothie like I pictured in my last post – Frozen banana, wheat germ, feijoas, a leaf of silverbeet from my own garden (not my new silverbeet babies! My adopted older silverbeet plant) and coconut milk mixed with water rather than soy milk. The coconut addition made it taste ultra luxurious!

For lunch I had some leftover vege soup over brown basmati rice with raw cashew cheeze which was absolutely divine and so satisfying, I’ll have to pair vege soup with rice more often.

Vege soup with brown basmati rice and raw cashew cheeze

Vege soup with brown basmati rice and raw cashew cheeze

Tastes as amazing as it looks!

Tastes as amazing as it looks!

It was so good I repeated it for dinner.

Day 3

Another wonderful green smoothie, then I got to work inventing…

Everything Orange Soup! Which excited me very much and I will share that recipe in a future post when I have a decent picture of it.

Day 3 also happened to be a Friday, and I had big plans for the weekend so after a delcious salad dinner of lettuce, cucumber, carrot, nori and avocado I decided to lay my detox to rest for the week. Sure it wasn’t very long or intense, but I had fun and feel like it was worthwhile. Along with my soups, smoothies and salads, I really enjoyed eating my way through a pile of mandarins, feijoas, tangelos and bananas, and I got back on the water bandwagon (with lemon slices for even more refreshment).

Now that I’ve given it a try, I want to incorporate more fresh and healthy food overall into my diet and try some new things.

The weekend is over, it’s Monday now, time to get to work again 🙂

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Day of idiocy

This is what I had for breakfast:

Silverbeet, feijoa, frozen banana, wheat germ and soy milk - YUM!

Silverbeet, feijoa, frozen banana, wheat germ and soy milk - YUM!

After that, however, the day got a bit sillier.

First off, I’ve had an unexplainably sore nose for several days now, I couldn’t work out why – it’s been feeling like I landed on my face or got punched in a bar fight or something which is completely odd because of course I’m a lovely young lady who would never dream of such a thing…

Anyway, today I took off my glasses to wash my face and saw in the mirror that they were leaving an indent in the bridge of my nose. The little nose pads that support the frames have come loose which means the frames have just been resting on my nose and have left what feels like a lovely bruise; it’s hurting me to wear them.

I love my glasses, proud four-eyes over here! They’re purple and funky and I look way more interesting (and intelligent) with them on. Quite apart from fashion or pride though, when I don’t wear them I get a massive headache, squint my eyes up and generally feel spaced out from not seeing clearly. So not being able to wear them mucked up my plans for today.

Anyway, to take my mind off it, satisfy my constant sushi craving and get my spirits up all in one go I decided to try my hand at making a vegan version of Dragon Roll sushi.

It was fantastic fun! i’ve only ever made sushi once before so it wasn’t by any means perfect, but still looked pretty damn good. So of course before eating I meticulously got my camera and documented it from all angles and got some fantastic shots, then dug in. Half way through my second piece I decided to see what the photos looked like on the computer screen…and discovered the memory card hadn’t been in the camera. I know I know, very blonde of me, but shouldn’t the camera have told me that when I used it?!

So sadly I never really took the gorgeous pictures of the full roll, but did take these of the half eaten product. Next time!

Like...half a dragon's tail?

Like...half a dragon's tail?

With nummy teriyaki tofu centre!

With nummy teriyaki tofu centre!

The sauce on top is this, and oh wow does it taste good!

Silliness and broken glasses aside, my day still had some great things in it, like my baby silverbeets standing up and looking alive so far, I have hope for my babies! I have been invited to a vegan dinner and it will be lovely to be cooked for, I crossed loads of things off my list of “to dos”, I got to wear my crazy stripey cardigan, and this.

Catchya later folkses!

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The food of my holiday…

For your viewing pleaure, a pictorial update on some of the delcious vegan food I made and ate during my long absence from blogging…

Yummy pizza thrown together in a backpackers' lodge in Canberra!

Yummy pizza thrown together in a backpackers' lodge in Canberra!

I tried Tofutti Better Than Cream Cheese for the first time on these. So delicious…very sad I can’t buy it here in New Zealand. This was my first attempt at vegan pizza and I loved it!

My parents were darlings and were happy with me taking over, planning and cooking an entirely vegan Christmas dinner for the three of us this year:

The full spread

The full spread

The tofurkey itself!

The tofurkey itself!

I made my first attempt at tofurkey and an orgasmically good stuffing, and served it all up with gravy, roasted root veges, steamed fresh greens, and carrots and parsnips braised in lemon and garlic. It was absolutely divine. We followed it up with vegan kahlua and boysenberry cheesecake (my adaptation of this recipe) and an egg-free take on the famous NZ pavlova.

Thai yellow curry

Thai yellow curry

Inspired by my flatmate heading to Thailand for New Year, I started throwing chillies in everything! This curry was delicious, with lime, coconut cream and a generous dose of hot.

Feel Better Miso

Feel Better Miso

With the changes of season so far this year I’ve had more than my fair share of sniffles and coughs – and I’ve been reaching for this recipe which works wonders! Full of garlic, ginger and miso it’s comforting and delicious while it cures what ails you.

Secret recipe mini pot pies

Secret recipe mini pot pies

Craving some food to remind me of home I whipped up some of these cute little mini pies from a family secret recipe – fun to eat, low in fat and amazingly tasty.

That’s all folks!

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Vege (garden) virginity!

Well haven’t I been the worst blogger in the history of time? Instead of trying to post the backlog of things I’ve been meaning to put up here, I’ll just turn over another leaf and start from now again.

The big excitement of my day was starting my first ever little vege garden! I went off to King’s plant barn and nervously (I was almost too shy) asked for advice, which I got! So after drooling and daydreaming over less practical things like blueberry trees and freesias I decided to start small and loaded up my very-kind-for-driving-me-there boyfriend’s car with a wooden planter trough, huge bag of organic vege-growing potting mix, and some seedlings: rainbow silverbeet, carrots, spring onions, chives, thyme and parsley.

I proceeded to get my hands dirty – emptied out some other pots I had, filled them and the trough up with potting mix, and nervously, with much care, transplanted the herbs into pots and silverbeet into the trough. Look!

Look at my little babies!

Look at my little babies!

I’m hoping so hard that I did it right and didn’t traumatise the little planties to much, the guy at the plant shop was very gung-ho and told me to just put them straight in, which I did, then afterwards found all this info on the net telling me how I should “harden up” the seedlings and acclimatise them for weeks and do all this other stuff… so I’m full of nervouse energy and sending all my love to my little plant babies!

I had nowhere near enough space, so I will get some more planter troughs tomorrow to transplant the carrots and spring onions into. Here’s to an awesome winter vege garden and delicious home grown organic food!

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