It is an absolute scorcher today in Perth! By lunchtime we had already hit 42 degrees and its hard not to feel like a melted puddle. Knowing that the weather was going to be a little harsh today, I whizzed up one of my favourite smoothies. The colour is super vibrant and it is so packed full of vitamins, antioxidants, fibre and fluid that it feels like your body is virtually zinging. With a 5-minute preparation time, this Carrot and Mango Smoothie is a low calorie winner. It is also a tasty way to stay hydrated on a hot day.
Carrot and Mango Smoothie
Place 3 unpeeled carrots + the pulp of 1 mango (or 1 cup frozen) + 1 cup cold water + 1 cup ice in a blender and mix until lovely and smooth. Enjoy!
When it comes to preparing anything, including your body, it is so much easier if you have directions isn’t it?
I do love the discovery of a good salad and this one is a beauty! Full of lovely colour, fibre, protein and Vitamin C and the perfect lunch or side for dinner. Ancient Grain Salad with Pomegranate You’ll need: 1 Cup freekah (green cracked wheat, pronounced freak-ah) ½ cup puy lentils/French green lentils – dry A small handful each of pumpkin seeds, slivered almonds and pine nuts, roasted in oven ½ cup (75gms) currants Large handful of fresh flat leaf parsley and coriander leaves– coarsely chopped ½ Spanish red onion – finely diced 40gm or 2 tablespoons baby capers (drained and rinsed) Juice of 1 large lemon Dash of good quality extra virgin olive oil Salt and cracked black pepper to taste Mix together the following for your dressing: 1 cup Greek style natural yogurt 1 teaspoon of ground cumin (feel free to freshly grind if you like) 1 tablespoon of honey 1 fresh pomegranate To make the salad: Put lentils and freekeh on the boil in two separate saucepans. Bring freekeh to a simmer and cook for about 30mins till tender but still a little of a bite to it. Lentils won’t need quite as long – bring to boil and then simmer for about 20 minutes until tender. Drain and cool both when cooked respectively. Chop up herbs coarsely, onion finely and mix through lentils and freekah when cooled. Squeeze lemon juice on top of salad and fold through gently. Fold through ¾ of the seeds, currants and capers just before serving, reserving the rest of the seeds to decorate. Season with pepper and salt. To serve, put half of the dressing on top of the salad, garnish with remaining seeds and fresh pomegranate seeds. Remaining dressing can go into a small bowl with a spoon to serve.