Less Cupid More Venus

Golden Detox Dressing:

½ fresh sprouted buckwheat

2 tsp walnut butter

1 lemon, grated peel and juiced

2 tsp coconut flower sugar

1 small Chili

1 2-cm piece of ginger

1 clove of garlic

1 tsp ground turmeric

Salt and pepper to taste

Roasted Vegetables

1 small carrot

1 medium-sized beetroot

1 small sweet potato

1 tsp olive oil

1 tsp ground turmeric

Sprinkling of salt

Salad

2 cups of spinach

1 cup green leaf lettuce

1 spring onion - chopped in small rounds

4-5 tbsps fresh parsley

½ an avocado diced

Optional: sprinkle with roasted sprouted buckwheat or a handful of pumpkin seeds. 

Method:

1. Roughly chop the vegetables for roasting, and toss with oil, sprinkle with tumeric and salt until coasted. Put on a foil lined baking sheet, and stick in the over at 210°C for 25 minutes. 

2. Add all the dressing ingredients to your power blender, blend for a minute until completely smooth and creamy. Add a teaspoon or two of water if too thick. 

For example, three years ago I signed up for a bicycle service and tried their “one-month free promo”. 

Didn’t really like it, bought my own cycle, and haven’t heard from them for three years. Until yesterday, where I got an email saying “We can’t process your payment.”

So I called them, and they said the only way to cancel the service and stop being charged is to write them a letter and mail it to them. I lost my cool, and ended up hanging up on the woman: No. patience. for. your. shit. Brussels.

Then today, I went to go to the sauna/pool on the other side of town, I got there, and the young man informed me they were closing the sauna at 2pm (it was 1:15) for an hour cleaning. 

I said that it was ok, I would go for 45 minutes, then go to a nearby shop while they cleaned it, and return after they were done. He then informed me that I would be charged double for leaving and coming back. I tried to reason. 

There was no reasoning, he hid like a coward behind their ridiculous policy and I left in a huff and cycled back home and put myself to bed. 

I wonder if I would have more patience if I wasn’t cleansing, and these outbursts are old bits of clumpy toxins dislodging themselves and coming out of me through glares and exasperated sighs. 

Unconfirmed. 

Spicy Vegan Cashew + Cauliflower Stir-fry

Stir-fry

1 tbsp coconut oil

1 tbsp soya sauce or tamari (for gluten-free)

1 tbsp chilli flakes

2 cups chopped cauliflower

1 cup peas

1 cup chopped bok choy

1 small yellow pepper

2-3 tbsp raw cashews

1-2 tbsp water

Sauce

1 tbsp coconut oil 

2 tsp almond  butter

1 1/2 tbsp dark soya sauce or tamari (for gluten-free)

1 tsp garlic powder

1 tbsp fresh ginger 

2 tsp coconut sugar 

1-2 tbsp water

1/4 cup cilantro

Serve with

Sesame seeds

Few sprigs of fresh cilantro

Brown rice

Method:

Cook rice and put aside.

In a wok, add coconut oil until it is hot add soya sauce. 

Toss in the cauliflower, and toss into the coconut oil and soya sauce. Cook until tender. 

In the meantime, add the sauce ingredients into a power blender, and put to the side. 

To the wok, add the water. Add in peas, bok choy, and yellow pepper and cook for 2-3 minutes. 

Add in sauce, and cook for another few minutes, or until piping hot!

Ingredients

1 cup cooked chickpeas 

4 tsp almond butter

1 medium lemon zested and juiced

3 tsp dark soy sauce

2 teaspoons crushed chilis (less for less spicy) 

1 tsp fresh grated ginger

10 tsp water (or more to thin)

2 cups loosely chopped fresh spinach

1/2 small pomegranate seeds

1 sliced avocado

1 small yellow pepper

How to make:

Preheat oven to 230º C 

Spread chickpeas on a baking sheet 

In a bowl, add almond butter, lemon zest and juice, soy sauce, chilis,  ginger, and water. 

Pour 2 tbsp of the sauce on tp the chickpeas, make sure all the chickpeas are coated. 

Roast chickpeas until crispy, about 20 minutes.

Add chopped spinach, sliced avocado, and chopped yellow pepper to a bowl. 

Add the chickpeas to the salad, and add the remaining almond + lemon sauce and toss. Add the pomegranate seeds on top. 

As per @mydaintyariel ’s request, here is the recipe, adapted from @minimalistbaker

Ingredients:

1 cup boiled, drained, and warm gluten-free pasta (cook and put to the side)

1 potato, medium size - diced

1 cup frozen pumpkin (but raw, or butternut squash would work) 

Vegetable oil

3 cloves garlic, minced

3/4 cup almond milk

1/4 cup vegetable soup broth

2-3 tbsp Nutritional yeast

chilli flakes

salt + pepper

coarsely chopped parsley (for garnish) 

How to: 

1. Cook the pasta and set aside.

2. Dice the potato and pumpkin, and toss in a wee bit of oil, salt ,and pepper, bake for 10-15 minutes in the oven at 200°C. 

2. In a pan on medium heat, add a tablespoon of olive oil, and brown the garlic (but don’t over cook!) 

3. When the potatoes and squash are cooked and soft, put them into your food processor with almond milk, vegetable broth, garlic, nutritional yeast, salt+pepper, and chilli pepper. Blend up until hella smooth. 

4. Add the sauce into a sauce pan, and cook on medium heat for 3-5 minutes, until it becomes thick and creamy. Then add the pasta and keep stiring until it become thick, like mac and cheese.