My latest addiction for a light breakfast or lunch is a chia drink. Use less water and you end up with pudding, but I prefer the drink version for extra water intake, thanks. It’s refreshing, filling and adds protein, calcium and fibre to your day.
1 piece of fruit (e.g. Mango, apple, pear)
1 small vegetable (e.g. Small carrot , stick of celery, small cucumber)
1 cup water
(Optional handful of mint or parsley)
1cup chia gel
Put the fruit, vege and water in your blender and blend until smooth (didn’t even get to high on the Vitamix for such a small amount). Stir through chia gel and enjoy.
Pictured: carrot and mango chia drink and pear, mint and celery chia drink.
This salad, or a variation thereon, has become my favourite. I’m sure I could eat it every day and not get sick of it. What makes it so good? The crunch, and the dressing, which is both sweet and refreshing.
1 Lebanese cucumber, chopped 1 cos lettuce, finely chopped Snow pea sprouts, chopped into three Grape tomatoes 1 capsicum, sliced A sprinkling of seeds (flax, pepitas, sunflower - whatever you have)
Dressing 1/8 cup maple syrup 1/8 cup apple cider vinegar or lemon juice (or both!) 1/4 cup olive oil Salt and pepper to taste (And sometimes I add a teaspoon of seedy mustard)
The ingredients listed are what’s in the photographed salad, but I’ve also added carrot, Croatian cress, and green beans. It doesn’t matter - it’s awesome.
Lunch time! My lunch time meals these days seem to be Acai smoothies! I crave them daily at the moment, they are so yummy! I make mine with banana, coconut water, mixed berries and I’m also trying out @nutraorganics new range of raw protein powders, today I had the Coconut Choc one (everything we sell at the store I try it we already use) they are pretty yummy so far, so I think I will be stocking them soon #acai #rawlunch #rawfoodmum
Dressing 2/3 cup olive oil 1/3 cup apple cider vinegar 2 teaspoons maple syrup 2 teaspoons tamari salt and pepper to taste
Salad 1 head broccoli, cut into florets and stems sliced 1 bag Swiss Brown mushrooms, thinly sliced ¼ purple cabbage, thinly sliced A few handfuls chopped dill A few handfuls chopped basil A few handfuls chopped tarragon 4 shallots, thinly sliced
Combine salad ingredients in a large bowl. Whisk together the dressing ingredients and pour over salad. Give a good stir so everything is coated. The original recipe suggests leaving it overnight, so this will be lunch tomorrow - looking forward to it!
I steer clear from raw onion/garlic for lunches at work, hence transferring out the onions and garlic from the original recipe. I intend to throw a handful of slithered, raw almonds over the top before eating, too.
Raw lunch salad @ecoisten! Beautiful colors. Red beet, parsley, orange, apple, white and red kale, hummus, tomato, flaxseed and chili crackers, cashew dressing and a sun burger (think it’s sunflower seeds and sun dried tomatoes. #rawfood #rawlunch #salad #kale (på/i Ecoist)
Falafels 3/4 cup raw sunflower seeds 1 cup chopped carrots 1 cup walnuts Handful coriander 1 teaspoon lemon juice (add more if mixture doesn’t stick together) 1 tsp coriander seeds 1/2 tsp cumin seeds Sesame seeds and extra ground cumin for rolling.
Puree ingredients, shape into balls and roll in sesame seeds/cumin. You could eat these raw, but I dehydrated them for about 5 hours first so they were slightly crisp on the outside and warm.
Tabouli 1/2 head of broccoli, in a food processor until finely diced 1/2 head of cauliflower, in a food processor until finely diced (like cauli rice) 1/2 bunch finely chopped parsley 2 tomatoes, diced, or 1 punnet cherry tomatoes, halved Dressing: Lemon juice, salt, pepper, olive oil
Combine ingredients and stir through dressing to taste.
Zucchini hummus (Pretend like you’re making regular hummus, just swap chickpeas for raw zucchini) 2 zucchinis 2 tablespoons raw tahini Juice 1 small lemon (or 1/2 one big lemon) 2 tablespoons olive oil (or a big slurp, which is actually what I did) Salt, pepper, paprika to taste
Puree ingredients in a food processor or Vitamix.
Note about garlic/onion: of course you can add garlic to your hummus, and onion to your tabouli or falafels if you want to. I often eat my meals at work, so tend to leave garlic/onion out for the sake of meetings with colleagues.
Simple and surprising salad.
Tomatoes,romaine lettuce,parsley,coriander,red onion and…bananas!🍌🎉
No dressing,really-just black peppercorn,chili flakes,pink Himalayan salt,lime juice and 1/2tsp of coconut oil and some cinnamon!
Maybe not everyone would like the combination but it hit the spot for me.
#raw#rawfood#rawmeal#rawtil4#rawlunch#rawsalad#rawfoodshare#rawvegansalad#rawveganfoodshare#vegan#veganmeal#veganseat#veganlunch#vegansalad#vegansofig#vegetables#veganfoodshare#vegansofinstagram#plantbased#eattherainbow#eatyourgreens#youarewhatyoueat#whatveganscook#whatveganseat#whatvegansmake#nodairy#banana#coconutoil#crueltyfree#hclf by t_gaelle_ http://instagram.com/p/shrWPlppgi/