And we all know that is true don’t we?
So, we are doing our ‘especially lean and clean’ week and it is going, as MM would say, very well indeed. We are juicing first thing. Well, after our lemon water. Green smoothies around lunch time followed by more juice (one I made earlier with the first and put in the fridge). It’s hot here so we are also hydrating with cucumber and water melon juice, also juiced at the same time because washing the juicer is not my favourite pass time, with half a lemon squeezed into it and cut half and half with water; so refreshing.
But, yes, after a few days that can get boring, too sweet, too wet, too…..good!
So how to balance it? Sometimes it needs more time and preparation. Sometimes you can just add in a less ‘clean’ ingredient, as long as the balance is tipped more in the clean direction.
Here are a couple of examples:
For a really fast fix, say you are craving and leaning towards a cheese sandwich, burger, pizza or all three, or just getting really grumpy. Whatever, you need it NOW!
Get a few courgettes (which you will always have on standby as they are so versetile – courgette post needed) and spiralise them or use a vegetable peeler to peel them into ribbons. Splosh on some fruity olive oil, a good squeeze of lemon, sprinkle of salt and pepper, a crushed clove of garlic and toss it all together. Put into individual bowls (easier with this one than a serving bowl otherwise one person will get all the topping and another almost none). Now for the really good and a bit naughty (if you are doing an especially lean n clean week) bit – top each serving with a generous grating of delicious parmesan cheese, torn basil leaves and a sprinkle of chilli flakes or ground black pepper. Et voila!
The night before last we had Mexican – Tortillas piled high! I was so excited about them and the football that I forgot to take a photo.
I made and dehydrated my tortillas, from vegetables and flax, but lets face it, bought corn tortillas softened or crisped up in the oven (no fat!) depending on how you like them would not be a bad choice.
I warmed halved cherry tomatoes, thinly sliced red peppers and spring onions all sprinkled with spicy, smoked paprika outside in the sun; I put them on a tray and covered them in cling film, it worked a treat.
We put that mix on the tortillas and topped with the following:
Guacamole – I simply pulsed (you could chop and mix by hand, of course) an avocado, spring onion and tomatoe with the juice of a lime, a sprinkle of sea salt and scattered it with chopped coriander leaves.
Salsa – I blended a couple of tomatoes, 4 sundried tomatoes (my own from last year whoop, whoop!), 2 dates, a glug of apple cider vinegar, a dried chilli and a clove of garlic.
Sour cream – for this you could use natural yogurt or kefir (strain through a coffee filter resting in a sieve to make it nice and creamy). This time I made a cashew sour cream with-cheesy-on-top flavour by blending a handful (I have small hands so its cheaper 😉 of soaked natural cashews with some of their soak water (judge how much you need as you make it), a squirt of lemon juice (adjust to taste at the end), a tablespoon of lecithin (not necessary if unavailable) and the same of nutritional yeast (which gave it the cheesy flavour. It would have worked without as plain sour cream) plus a sprinkle of sea salt and a good few grinds of mixed pepper.
Yumaloo! It took about three hours for the bits in the sun though they would have been fine fresh or even warmed through and softened in the oven.
And it was still lean and clean and full of natural goodness. Perfect for watching the footy match.
Apart from my team lost. Oh, Wales, we love you!