Creamy Avo on Creamy Yogurt

Serves two 

Ingredients: 
1 ripe, but firm, avocado; roughly chopped
2 cups organic creamy goat yogurt
A couple of sprinkles of lightly toasted white sesame seeds

Preparation: 
In a serving glass, first put one cup of yogurt at the base followed by half the avocado and then a sprinkle of the sesame seeds. Follow the same steps for the second serving glass. Enjoy!

Two-coloured Rice with Gingery Mushroom and Baby Spinach

Serves two 

Ingredients: 

½ cup steamed Basmati rice (preferably from the day before, stored in the fridge)

½ cup steamed brown rice 

2 handfuls of baby spinach 

1 medium-sized tomato; chopped

6 medium-sized oyster mushrooms; chopped 

2 spring onions; green parts included and cut crosswise into circles 

1 tablespoon of minced ginger 

1 tablespoon of extra-virgin olive oil 

Sea salt to taste 

Preparation: 

In a pan over medium heat, cook mushrooms in oil for 3 to 5 minutes or until the mushrooms start to soften. Add spring onions and ginger and cook for another 3 to 5 minutes or until the mushrooms are soft and browned. Add tomato and salt, increase heat, cover the pan with a lid, and continue to cook for about 5 minutes or until the tomatoes completely dissolve. Switch the heat off, add Basmati and brown rice, and mix together. Finally mix in the baby spinach taking care not to crush the leaves. Enjoy! 

Earth-like Breakfast Smoothie

Serves two

Ingredients: 

2 handfuls of baby spinach 

1 handful of fresh mint leaves 

1 teaspoon of minced ginger

1 banana; roughly chopped 

1 pear; cored and roughly chopped 

3 tablespoons of lightly toasted flax seeds 

2½ cups of almond milk 

Preparation: 

In a blender, first add the almond milk, banana, pear, ginger and flax seeds, and give it an initial churn. Switch the blender off, add the baby spinach and mint leaves, and blend again to a smooth consistency. Enjoy! 

Mid-day Beetroot Mint Smoothie

Serves two 

Ingredients: 

1 medium-sized beetroot; peeled and roughly chopped 

1 banana; peeled and roughly chopped 

1 handful of fresh mint leaves 

2 cups of almond milk (add more for a runnier consistency) 

Preparation:

Put all ingredients in a blender and then blend to a smooth consistency. Enjoy! 

Lamb Lettuce Beetroot Carrot Mint Salad

Serves four as a side dish 

Ingredients: 

(select organic ingredients as much as possible) 

150g lamb lettuce 

1 small-sized beetroot; peeled 

1 carrot; peeled and grated 

1 handful of mint leaves; torn into bits by hand 

1 pomegranate 

Juice of half a lemon 

Juice of half a clementine 

A pinch of salt 

3 drizzles of extra-virgin olive oil 

Preparation: 

Put peeled beetroot in a small pot filled with water and bring to a boil over high heat. Remove immediately, drain the water away, let it cool down for sometime, and then grate with a vegetable grater. Transfer to a large bowl. Cut the pomegranate into two halves. Scoop out the flesh of one half and squeeze in the juice of the other half into the bowl. Add the remaining ingredients to the bowl and toss together. Enjoy!