‘What’s the vegetable challenge?’ I hear you ask…. Well, it involves two large salads everyday, thats’s all! Salads are really the most versatile and healthy option there is and you can get as creative as you like. My rule is the base should be greens, (cos lettuce, romaine or mini gems work very well) I then usually mix this with a bit of spinach or darker greens for more minerals. Fill your bowl with greens then add your toppings….
Upon waking: Jar of water with half a lemon squeeze.
Breakfast: Gluten Free home-made toast with sugar Free Blueberry Jam + fresh blackCoffee….
Lunch: Green Juice (cucumber, carrot, parsley, spinach, apple), Salad (lettuce, grated carrot, beetroot and orange salad) with falafel burger – left-over from last night- half a Gluten Free bun.
Followed by a Gingseng Tea
Dinner: Raw Vegetable Pizza (with glass of champagne)
And… Here’s the recipe:
1/2 lemon juice
1 garlic clove
½ red onion
2 red bell peppers
1/4 cup Flax Seed
Grate or finely slice the courgettes into noodles and put them aside. Blend all the ingredients and pour onto the courgettes – mix together. Then create a circle with mixture on your dehydrator for approximately 6 hours or if you don’t have a dehydrator put into the oven on a low temperature until crisp. Add tomato sauce, and your own selection of fresh vegetables!
Before bed a glass of warm water and Apple Cider Vinegar !