“Let food be thy medicine and medicine be thy food.”

The Spring/Summer is the perfect time to start to include more Raw meals in your diet.  Hippocrates said “Let food be thy medicine and medicine be thy food” Wisdom words who does not need explanation. Give it a try and I am sure that you’ll reach a new perspective of life.

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Today I’m sharing a colored salad! I love salads!

Here are the Ingredients:

– Spinach
– Romaine Lettuce
– Purple Cabbage
-Beet, Carrots, Cherry Tomatoes
-Maize, Avocado, Orange, Olives, Hemp Seeds
– Seasoned with: Olive Oil Extra Virgin and Lemon

Good Appetite 🙂

What would be a Summer without Watermelon?

 Watermelon! How I love it!

The sweet fruit that always brings back memories of my childhood. My grandfather used to have a vegetable garden behind the house and planted many vegetables and in summer as usual, had many watermelons, thus it became my favorite fruit and still is, so far.

I loved those hot summer afternoons when I took my dolls to a small house in the backyard, where my grandfather kept the fruits and vegetables he reaped. My grandfather taught me how to choose a ripe watermelon, to know when it was good to eat. Those were my favorite “candies” to delight me and get smeared in juice – haha!

Fortunately the season of watermelons is at the door and to celebrate it I bought my first one of the year in the nearby market and I decided to make a refreshing juice drink from this fruit, with its origins in Africa and its unrivalled flavour.

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Simple as it sounds! I used a baby watermelon. I cut it the top and scooped out the fruit pulp with a knife, scrunched in a blender and returned it to the beautiful hollow rind which are the ideal container to delight me – haha – I added a little mint to add some decoration 😉

A small curiosity … did you know that in ancient Egypt watermelons were placed in the tombs of kings to feed them in the ‘life’ after death? In fact it was in Egypt that harvested the first watermelons about 5,000 years ago. Curious, right?

What about you?  What is your favorite fruit? 🙂

Beet & Orange Smoothie

Good Morning Monday!

I woke up  with a strong desire of Beet Juice!

I confess that the coffee remains to this day, to be one of my favorite little pleasures , mainly in gray mornings. And any coffee lover understands this relationship. But, this morning the rebelliousness escaped to the temptation and here’s an Mini Beet & Orange Smoothie.
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Simple and Delicious!

There are those who love or who hate beets. I’m in the group that loves it! It’s sweet, refreshing and full of benefits and powerful antioxidants.

By the way, is one of the my favorite vegetables, after carrots 😉

For this small smoothie I used the juice of one Orange and half of a raw Beet and two small sheets of Mint.

I’m sure you’ll love it!

M. Hanshaw

 

ℒeek Soup – 1915 Recipe

It was a lovely sunny morning and like all Saturdays mornings I went to the market to get my fresh vegetables and fruits! Nothing is more enjoyable than starting my weekend by riding my bike with the sun in my eyes on my way to the market.
I love all the colours of natural foods, the best foods you can eat to nourish your body. Foods with no labels, sell-by-dates, which says everything.

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Sadly, and especially nowadays these natural foods are not as natural as they should be and ironically it is the fault of man, with all his greed for profit.  I’m talking about chemicals and GMOs.
But like everything in life, there is the other side of the coin and in this case, a good one,  where we can find solutions to these contradictions (artificially created to change the cycle of nature) for example, with not much effort we can still have our veggies and fruits full of their colourful benefits so beautifully created for us by nature.
But I’ll leave this theme for another post. Because today we gonna prepare a delicious Leek soup following the recipe of Mme. Jules Segers from the book “The Belgium Cookbook” edited by Mr.Brian Luck and published in 1915.

 

Below, I have written it exactly how it appears in the book:

“Cut up two onions and fry them till they are brown; you need not use butter, clarified fat will do very well. Clean your leeks, washing them well; cut them in pieces and fry them also; add any other vegetables that you have, two medium-sized potatoes, pepper, salt, and a little water. Let all simmer for three hours, and pass it through a fine sieve. Let there be more leeks than other vegetables, so that their flavor predominates”

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  • I used carrots as the additonal vegetable (three carrots), olive oil extra virgin insted of clarified fat and sea salt insted of regular salt. Is the salt that I normally use.
  • I used two leeks, two big onions and two medium potatoes.
  • I fried the onions and leeks with the olive oil and a bit of pepper while the potatoes and carrots were cooked in water and salt.
  • I must say 3 hours is long time to simmer a soup. I guess it’s because it had to be pressed through a sieve, as liquidisers/food blenders weren’t around then.

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Et Voilá! This soup is really delicious! If you want to improvise you can separate some small slices of the green part of the leek and after, you can add in the soup and let it cook a bit. To accompany the soup you can add small pieces of toasted bread or what comes to your mind 🙂

I would love to hear any additional ideas you have for the leek soup of Mme. Jules.

I hope you enjoy and Bon Appétit!

M. Hanshaw

✽ ℭoconut & ℬanana ℳilkshake

 ℰt voilá!  Our first Coconut and Banana Milkshake is ready!

Delicious and so simple to do. I used two frozen bananas crushed in a blender and slowly I mixed the coconut milk until have a creamy texture. I added some strawberries and blueberries also frozen and gelatin made of chia seeds. So Yummy!

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