A Veggie Adventure

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As a reader of my blog you’ll (hopefully!) have picked up the fact I’ve spent the last year trying to live a more rewarding and fuller life by changing my diet and general relationship with food. I’m very proud to have gone from the person who slinks past the fruit and veg aisle, trying to make as little eye contact with the courgettes as possible, to becoming the person who yelps in excitement when they see pumpkins and kale on sale (true story).

Over the course of the year:

  • I’ve realised the effects stimulants have and reevaluated the emphases I place on them- therefore reducing my intake of sugar, alcohol and my beloved coffee.
  • I’ve put my ‘Little Ms Skeptical’ hat to one side, and listened to the incredible findings of those vegan advocates (the ones I once sneered at for being ‘mad hippies’) and as a result I’ve massively reduced my intake of meat and diary.
  • After a truly awful 1st try, I’m making a concerted effort to have regular green juices and smoothies. I even undertook a juice detox (which you can read about here)!
  • I’m also back on my supplements, drinking clean(er) water and eating lots and lots of fresh fruit and veggies- the greener the better in my book.

Next on my agenda is to find ways to get more of that good green stuff (or ‘rabbit food’- as my Granddad calls it!) into my system by extending my plant based cooking repertoire (and not having to rely on raw carrots like this poor guy!)

Rabbit-eating-carrot

Here’s some of my attempts so far:

1. Cauliflower base pizza: This one is cool!  I just love finding new ways to get plants into my system. You feel like you’ve found some kind of ‘life cheat’ when you’re mixing the dough made from cauliflower and ground almonds. The tomatoes sauce and lemon and basil drizzle really bring out the flavour too.

I was a bit disappointed not to have the crunchiness of a normal pizza base, but otherwise I felt on top of the world after eating this and would make it again in a flash.

photo (27) photo (29)

2. Courgette pasta: I actually can’t remember where I found the recipe for this one, so here it is from me old memory:

  • Two courgettes, very finely cut length ways (or else, if your a Fancy Pants, run them through a spiraliser. I obviously didn’t have one in the pic below)
  • 100ml toasted hazelnuts
  • Handful of cherry tomatoes, sliced in two
  • Half a jar of the best quality pesto you can afford
  • Mix it all together in a bowl and, ‘hey pesto’ (intentional typo!), get stuck in!

This is great on it’s own, maybe for lunch but I tend to have it on the side of some fish or something a little bit more substantial.

corgette pasta

3. Spinach and squash salad: This is actually a variation of a meal I ate in the Mellow Fig down in Blackrock, Co. Dublin. I tend to use feta or goats cheese instead of the gorgonzola and only use olive oil and apple cider vinegar as the dressing.

 It’s a great one for these colder days when you still want to eat something nutritious and refreshing.

Baby-Spinach-Salad-with-Roasted-Butternut-Squash,-Dried-Cherries,-Gorgonzola-and-Pepitas

Happy Cooking! 🙂

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