So last week, I went on a juice cleanse for about 5 days. Why? Well, I was feeling a little yucky. I didn't feel good physically and emotionally. ⠀
1) I had gained a few pounds, like 10 pounds from my usual weight. I tried to get rid of them with exercise for months (I ain't fat but I didn't get to that point, know what I'm saying?) ⠀
2) My digestion was just awful! I was feeling bloated a lot.⠀
When I asked my honey what would be the fastest way to get rid of those stubborn pounds, he said: juicing.⠀
But of course!!! 🤦♀I knew that. Why didn't I think of that before? So I went for it. I drank 2 liters/day of juice (I have a small appetite) with added proteins, and in a matter of 5 days, I lost 7 pounds. 💃💃💃 ⠀
It was probably mostly water but it still encouraged me. Plus, I took this opportunity to follow a gut cleansing protocol with supplements.⠀
Featured here is my morning cleansing juice: carrots + oranges, + apples + pineapple + cucumber + parsley + kale (or spinach or dandelion) +/- celery + beets + hemp milk + flaxseed oil. 🍷 ⠀
I took a break but I'll probably start again next week.⠀
💡Tip: If you want to do a juice cleanse, be sure to have a slow masticating juicer to preserve the fragile nutrients (vitamins and possibly enzymes).
Okay, I'm sooooo late with this photo... with this recipe, actually. I'm glad I was able to finally publish it. 🙌⠀
Here you got a cranberry spinach salad with a killer toasted sesame vinaigrette 😋. It's high-protein, thanks to the added (but optional) seeds and it's uber delicious. ⠀
I'll probably put the link later cuz right now I have a link to my YouTube video (about a special thing to do to achieve things in your life successfully).⠀
I leave the recipe here, but check out my post in its entirety cuz there're other beautiful pictures. ✨ ⠀
*Asparagus and Spinach Salad*⠀
8-10 cups spinach⠀
1 pack asparagus, cut into ribbons⠀
1/2 cup cranberries⠀
2 tablespoons shallots or onions, minced⠀
1 avocado, sliced⠀
2 tablespoons hemp seeds (optional)⠀
¼ cup almonds, toasted and slivered⠀
1/4 cup extra-virgin olive⠀
¼ cup lemon juice⠀
2 tablespoons honey or agave syrup⠀
1 tablespoon Dijon mustard⠀
2 teaspoons nutritional yeast⠀
½ teaspoon garlic (about 1 clove)⠀
Salt, to taste⠀
2 tablespoons toasted sesame seeds⠀
2 tablespoons poppy seeds (optional)⠀
Make the salad dressing: In a small blender or hand blender, blend together all the ingredients except the sesame seeds and optional poppy seeds. Stir in the seeds and set aside.⠀
For the salad, add the spinach, asparagus, almonds, cranberries, shallots, and optional hemp seeds to a salad bowl. Drizzle dressing over salad and toss. Add avocado and toss gently. Serve immediately.⠀
Good morning! Here's a chia pudding with poached apples, blueberries, almonds, pumpkin seeds, mint, and strawberry jam on top. A little different than what I usually have. A great filling breakfast for cool summer days.⠀
MILK 🥛 Nut 🥜 milk, that is! Have you made your own? I’ve made it a few times and prefer it over store-bought because it’s SO much yummier and healthier. This was pecan milk, and I realized that it doesn’t need to be strained, so next time it’ll be even easier. 😍(thanks to @healthyandloved for inspiring me to use pecans!)
Recipe: 1 cup soaked pecans, 3 cups filtered water, 1 pitted date, 1/2tsp vanilla extract, pinch sea salt. Drain the soaked nuts, then add everything to high-speed blender and blend. Store in a glass bottle and use within a few days. Enjoy! ❤️🥜❤️🥛❤️🥜#nutmilk#pecans#plantmilk#veganmilk#nutmylk#friendsnotfood#veganfood#vegansofig#plantpowered#plantpoweredkitchen
Bank Holiday weekends are all about Glowcation brunches exploring the most exciting cafés on the planet. We 💚 MOB Camberwell after discoverig it through our amazing reviewer and Glowcator Jess Moses, aka @freshlysnapped and creator of Nana Bowls.⠀
If you missed Jess’s awesome takeover on Stories yesterday then check it out in highlights. We think she is pure plant-powered talent and can’t wait to see more of her roving Glowcation reports around the world🌎
New to plant-based eating?
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Join me this Saturday at @whitessupaigablibli to guide you through my Beginners Plant-Based Cooking Workshop.
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