Hi readers,
Happy Easter to you all!

Yesterday I had the most relaxing day filled with reading, cooking, making raw chocolate with friends, sunsets, meditation and a sense of peace.

I simply wanted to share how easy it is to make a simple, healthy and filling dinner.  I had so many delicious vegetables to use up last night before I head away for a couple of days, so I created a salad.

I roasted some organic sweet potatoes, potatoes and zucchini slices in coconut oil and sea salt.  I then diced some mushrooms and bok choy and lightly fried these in coconut oil and Braggs Aminos liquid and steamed some broccoli.  Once all were cooked I combined some baby spinach, grated beetroot, bean sprouts and coriander into a large bowl.  I then added the roasted vegetables, steamed broccoli and  mushrooms and bok choy.  Some delicious olive oil, that was picked up from the farmer while I was in SA, was then drizzled over the entire salad and my mouth was watering.  The salad was delicious!

Now, while I was on a roll I decided that it would be a good idea to make a green smoothie with some fruits and greens that needed to be used up before I head away.  It was a simple green smoothie with baby spinach, cos lettuce, kiwi fruit, frozen pear (from an excess I had from my fruit box last week) and some local mango from the tablelands.  Add a little water, blend together & my smoothie was ready for breakfast the following day!

I had also had some buckwheat soaking during the day to try a new recipe I had seen on a raw food blog earlier in the week.  Buckwheat was one of the main ingredients so here are a few pointers on the benefits of this fantastic seed (that has no wheat in it – despite it’s name)…it is a fantastic source of iron, zinc, magnesium, copper and potassium.  The magnesium supports the nervous system.  It also contains rutin (which is a bioflavonoid) which supports the healing of varicose veins, hardened arteries and therefore blood circulation.  What a seed!  Here is the link to the recipe (I left out the cherries, as they are not in season and the Spirulina – hence my slice is not green)

Lastly, I was able to take my delicious Easter chocolates out of their moulds ready for friends to enjoy them when they drop over.  I don’t think I will be able to take them with me tomorrow on my Easter sea kayaking trip, which is a little sad, as I think they will turn into one giant chocolate mess!  They can be enjoyed throughout the week though.  I created one base batch and then separated this into four different bowls to make different flavours – peppermint, plain, cranberry and coconut.  It’s always lots of fun when made with friends too, which should be part of the recipe – thanks for helping Danielle!

This recipe uses cacao, not cocoa which has had no heat applied to it during it’s processing.  This allows it to contain a much higher amount of antioxidants and magnesium.  I look forward to making some of this delicious chocolate with those who are coming to my food workshops over the school holidays!

Enjoy the last 2 days of your long weekend.  Put your feet up or find time to enjoy the things you love!
I hope the bunny finds you :)