‘Avanavocado

Although these green wee fellows are pretty hard to come by in the winter months, they are pure green gold. So many good fats! Loaded with more potassium than a banana and plenty of fibre to boot, these creamy little suckers are a must if you’re looking for a good dosage of omega-3’s.

 

IMG_4329

They are so versatile. Add them to your morning banana smoothie to add velvety creaminess or use them to make a delicious chocolate mousse or frosting. Savoury or sweet, what a delight to eat!

Now the question is, are they sustainable? Not really. In fact there is a bit of a crisis when it comes to sustainably farming Avocado’s at the moment

 

 

IMG_4326

 

 

Recipe for Berry and Avocado Breakfast Smoothie

(Enough for two)

1 Avocado

1 1/2 cups of blueberries (or any kind of frozen or fresh berries)

1 1/2 Scoops of Whey protein (I used vanilla)

1 tsp of cinnamon

1/2 cup of plain, full fat yogurt

2 Tbsp Coconut flakes

500 ml minimum of milk (any kind but I used soy milk this time)

 

  1. Whizz all ingredients together and serve!

 

All Images courtesy of EC, creator of this blog

 

 

Had to do it

Chia seeds

These teeny weeny little superfood powerhouses can be used in so many ways and I must confess I am infatuated by the wee buggers. Reason being, they are absolutely loaded with protein; a macronutrient pretty hard to load up on when you cut meat out of your diet. They are packed with omega-3 fatty acids,  antioxidants, fiber, magnesium, zinc, iron and calcium. If you buy them somewhat locally grown then they are pretty sustainable too.

To get the full specs of what I consider to be a vegetarian lifesaver then head here.

 

I eat Chia seeds in bread, smoothies, sprinkled on basically anything and my favorite way;

Chia Seed Pudding

3 Tbs Chia seeds

Nut milk, Coconut cream or water

2 Medjool dates

1/2 tsp of Cinnamon

1/2 tsp of Vanilla extract

Small pinch of salt

 

  1. Add all ingredients (apart from dates) to a jar and mix/shake around until Chia seeds seem evenly dispersed throughout the liquid
  2. Chop dates up a little, chuck them in and leave sealed in a jar or bowl overnight (or 4 or more hours). Breakfast is served or a takeaway snack.

 

Image – Creative Commons

Eating in

If, like me, you are financially challenged yet determined to eat well, I’m sure you have a repertoire of reliable recipes under your wing which work to keep your tank full in between trips to Mum’s. Not going to lie, it has taken me a couple of years to find my groove and probably a collective couple of months worth of blankly staring into the depths of my cupboard but this is what I eat to keep myself chugging along between my weekend work at the coffee shop, my week of full time study and the intermittent bouts of exercise I force on myself.

 

  1. Spinach (Spinacia oleracea)

This spinach stuff is some gooooooood sh*t. The best thing about it is it’s availability. You can pretty much find it all year round, which is great news because it is amazingly good for you. It is great for veggo’s as it is extremely rich in iron, which a lot of vegetarians (especially women) can easily become deficient in when switching from a meaty diet to a no meat diet. According to The World’s Healthiest Food’s Organisation spinach is at the top of the list for health benefits and nutrient density.

No wonder Popeye carried a couple of cans on him at all times in case of emergency. Over the years, Popeye has become a bit of a hero of mine. I wish I had the genius forethought to carry spinach on my person as I go about my day. This may be going a little far though, seeing as I probably eat it in around 3/4 of my meals as is. It’s gotten to the point where my boyfriend (who once upon a time had little to no care for nutrition) automatically puts it in everything we cook. Along with its health benefits it is super versatile. You can put it in sauces, salads, smoothies, sandwiches and just about anything you intend on putting in your mouth.

 

2. Lemon

This list is an honest, prioritised representation of my shopping needs and weirdly enough, lemons are right up there. I drink them in my water, tea and add the juice to most dishes. It adds a nice citrus kick to balance out those stodgy mid-week , one pan wonders. Lemon is mostly used by myself as a bit of a cleanse for my innards. It is mainly used for its citric acid content which is good for cleaning in the home and cleaning you from the inside out. There are many unofficial benefits of drinking lemon water so trying to make room for this little yellow friend in your diet will pay off. It is used as a treatment for digestive issues, the common cold (when mixed with honey to make a bit of a ‘health tonic’) and a plethora of illnesses. Lemon contains Vitamin C, B6, A and E. Lemons are also home to the infamous flavonoid family of plant metabolites, known for it’s wondrous antioxidant properties.

There are also rumours that the zest has anti-cancer properties, this legend has yet to be proven but obviously you would need to invest in some organic lemons to potentially receive the full benefits. Not using organic, could actually do more harm than good. Citrus is often sprayed with a range of nasty fungicides, parasiticides and disinfectants. Good news is you can get rid of this icky stuff by soaking your fruit collection in some vinegar and water. Here is how.

A recipe for how I use both of these food’s in my weekly rotation below

IMG_4323

Lemony Spinach and Kale Pesto Pasta

2 cups of spinach

1 cup of kale (any kind)

1 lemon

2 courgette

1/3 of Broccoli Head

Coconut Oil

Chilli Flakes

Garlic

 

  1. Get a sturdy pan and melt 1Tbs of coconut oil and add your garlic and broccoli. Keep enough oil in the pan to stop the garlic from burning and fry the broccoli to how you like it.
  2. Add spinach, kale, the juice and a bit of zest of lemon and the courgette strands.
  3. Cook it all down for a few minutes until greens have wilted, add chilli flakes.
  4. You can add pasta at the end if you want to bulk it up a bit but the zoodles (julienned courgette) can replace spaghetti in this case.
  5. Add some basil pesto (store-bought or homemade, if you are that way inclined)  and cheese
  6. EAT IT