Wow! Today I made one of the tastiest things to eat I have ever had. You MUST try the peach melba banana ice-cream I made! All healthy, no sugar and no dairy but amazing.
First though, a quick list of what I consumed yesterday; overnight oats with chia seeds and a peach for breakfast, a large salad from Wholefoods for lunch and a bowl of vegetable soup for dinner. No blog because I was out consuming 3 white wine spritzers which was not good for the diet but I used an iron will and resisted all food and snacks until I got home and enjoyed the veggie soup.
This morning I felt tired as I slept very badly but I vowed to be good. I picked some spinach from the garden and sauteed it very lightly in some butter. I enjoyed the spinach with 2 scrambled eggs. This is a side plate by the way, so a very modest portion of food. As well as eating healthily I am trying to have small portions too. Another plus from the juice fast is that I seem to have kicked my salt habit and I added nothing to this except black pepper.At lunch time I went in to the fruit cage and picked these perfectly ripe raspberries and blueberries. They were so sweet and flavoursome. Actually some of the raspberries were probably too ripe but it seemed to add to the flavour and made them perfect for the blender. And I made this incredible concoction. I couldn’t wait to dive in and eat it and it seriously was heaven in a glass and ALL nutritous! To make this amazing peach melba banana ice-cream all you have to do is:
Blend half a ripe peach, with a small handful of ripe raspberries.
Add 2 frozen and chopped bananas and blend to make your ‘ice-cream’ (you do need a good blender, I have a Vita Mix).
Pour half the ice-cream in to a glass and top with more raspberries, chopped peach, blueberries, almonds and 1 tsp cashew nut butter.
Pour the remaining ice-cream on top and decorate with fruit and nuts.
Then try to eat in a dignified and civilised manner rather than shoving your face in it as it is so delicious. And all so healthy! I think I could eat that every day. For supper we had veggies. Spring onions and trombetti from the garden plus red pepper, carrots, broccoli, mushrooms, bean sprouts and sugar snap peas. Stir fried lightly in coconut oil. Flavoured with a heaped teaspoon of Thai chilli and basil sauce and a splash of soy sauce. Spicy and yummy. I added some brown basmati rice which I had cooked in vegetable broth for a very tasty and simple vegan supper of stir fried rice with lots of veggies.
It was good, but no where near as good as that peach melba banana ice-cream aka heaven in a glass!