There’s quite a few things that Si and I do differently. I don’t eat meat, he does. I like to eat healthily, he doesn’t always. He likes salty, I like sweet. I only eat 1-2 bits of fruit a day, he’s a fruit bat. I drink herb tea, he drinks coffee. I eat homemade gluten-free bread, he likes crunchy white rolls. I drink homemade almond milk, he drinks cow. I like yoghurt, he likes cheese. But, I’ve never been one to push my ways onto others and prefer to lead by example rather than get all preachy. You know in some ways I like that we are so different, he brings me back to earth when I’m being overly neurotic and I show him there are healthier choices out there to be had. However, after living together for nearly 11 years I’m happy to say a few of my ways have slowly but surely rubbed off on Si, naturally, and I couldn’t be more proud.
I like to try and do at least one herbal detox a year and finished up a 15 day one about a month or so ago. To my delight this year Si mentioned he would also like to try it out! He works away for two weeks at a time, so doing a full 15 day one would be hard work in an environment where someone else dictates what he eats. Instead he’s just starting out in baby steps and is onto day 2 of a shorter 7 day detox, while he’s home on his week off.
I found the detox relatively easy, mostly because I already eat the diet it requires, but for Si by mid-morning day one, he was starving and feeling restricted. Instead of letting him feel like that again today I decided to whip up a quick smoothie to get him through until lunch. It’s full to the brim with the goodness of homemade almond milk, fresh local strawberries and avocado for creaminess and good fats, which help to fill him up and keep him satisfied for longer.
Our strawberry plants are going crazy out in the backyard, but we’re still only getting the odd one here and there, every other day. Thankfully our local farmers market sells whole boxes of them for a really good price, which I trim and freeze for later use in smoothies such as these. Spring has also brought our blueberry bush back to life and it’s riddled with little bell-shaped flowers, promising a good haul come summer-time.
Lastly before I leave today, I’ve just got a few odd bits and pieces to mention. I made this cake for my birthday recently using honey in place of sugar. Our oven is fierce so the edges and base got a little singed, but nothing a little trimming couldn’t fix up! It’s the perfect time to be cooking with rhubarb. I’ve got a little post up on Homegrown Kitchen for that lovely spring salad you see above, thanks for having me Nicola and enjoy the rest of your holiday. I’d love your vote over here, it only takes literally 2 seconds to click ‘like’! I did a little ‘healthy snacks’ demo at my kids school yesterday and made almond milk, salt and vinegar kale chips and the favourite of the day, my rich chocolate slice. It was fun! Finally, I’ve just recently sent back the first edits of my cookbook, now the exciting part begins! xx
creamy pink smoothie
I suggest you make your own almond milk as most of the store-bought stuff contains nasties, and really it’s so easy to make yourself. Recipe here. I used half fresh strawberries and half ones that I had trimmed and frozen a few weeks ago. Use either. Although if you use all fresh, you might want to add a few chunks of ice for a cooler smoothie. Up to you. I use brown rice syrup, but maple or honey (for a non-vegan option) would also be nice.
Serves 1 huge glass or a couple of smaller ones (approx 750ml smoothie)
1 1/2 cups (375ml) almond milk (preferably homemade)
1 1/2 cups (approx 250g punnet) strawberries, fresh or frozen (see headnotes)
the flesh of 1/2 ripe avocado
1 tablespoon brown rice syrup, or to taste (or any other natural sweetener of your choice)
Place everything into your blender and blend until smooth. Serve immediately.