Just 3 ingredients and lots of ice…
A cooling smoothie with an unusual savoury tang: The smooth avocado marries the tangy kiwi in a delicious if surprising combination.
- avocado, 1
- kiwi, 1 peeled
- spirulina powder, 1 tsp (optional)
- orange, 1 squeezed
- ice cubes, handful
Blitz all of the above ingredients in your food processor ( mine is a Thermomix) and serve cold in an ice cream glass. I love it as a starter or anytime of day as a smoothie. It is also a great post work out recovery drink! Need to remember that next sunday as I attempt to run the Richmond running festival Half-marathon…
Be sure that, with or without spirulina, this sweet and savoury smoothie packs a big vitamin punch in a small size – quantities above are per person.
You can source Spirulina powder in health shops. It is great for energy because it contains a wide range of vitamins and minerals as well as anti-oxydants. I can’t say I enjoy the taste of it of in small quantities in smoothies it does the job and provide even more green to your diet… The taste is fresh and clean so perfect to start the day feeling radiant with health and virtue!
Pure green energy
Decorate with chopped eggs and chopped sweet pepper
- Avocados, 2
- 1 stock cube
- Boiling water, 250ml
- Rice milk, 250ml
- Paprika, 1 tsp
- Lemon juice, 1 Tbsp
- Chopped spring onion, 1
- Cayenne pepper, to taste
This soup is warm but requires no cooking. So it’s ideal for time-poor students or older persons who want a healthy meal without the hassle of cooking it.
Blend all the ingredients until smooth in a food processor and serve warm with boiled eggs (chopped) and red pepper cubes, for a nice colour contrast. Season generously and choose either sweet or hot paprika, or both, according to your inclination.
I also like this soup with a generous slice of bread covered in Sobressada from Mallorca. This paprika flavoured sausage can be spread easily and comes to reinforce the smoked paprika hint already in the soup.
This is very gentle on your digestive system as well as being very restorative due to the high potassium content of both avocado and paprika. The healthy oils in the avocado are excellent for the skin and the brain.
If you have enjoyed my Soba Salad with King Prawns, you will love this mediterranean vegetarian take on it!
Soba noodles (buckwheat japanese noodles)
Whole cherry tomatoes 5 to 6
Red pepper 1
spring onion 1
Soya sauce 2 tsp
Crushed ginger 1 small bite
Pressed garlic 1 clove
Fresh chopped basil
Optional: dried seaweed Hijiki for decor (pre-soaked)
First boil the Soba noodles 5 minutes in boiling water. Drain and rinse under cold water. They must be still firm but cooked.
Fry your cherry tomatoes and sliced red pepper in a wok or cast iron pan with a spoonful of rapeseed oil. Throw in the drained pasta, season with soy sauce, rice vinegar and ginger or 5 spices. Shake around the wok until coated with the sauce and warm.
Reserve and start dicing the avocado, chopping the cucumber in strips (ideally with a mandolin or grater) and slicing the spring onion finely lenghtwise.
Assemble all the vegetables in a dish then throw the noodles in and season with some more soya sauce and crushed ginger, the pressed garlic and rice vinegar. Add a dash of olive or sesame oil if too dry. The salad must be generously dressed and have a certain bite! Tear some basil into it and serve at room temperature or cold.