This is the most refreshing thing you’ll read all day. We’ve all heard of clean eating, but what exactly does it mean? Do I have to give up everything I love? The good news is no. Buying, cooking and eating clean is about the journey the food takes to end up on your plate. The focus is on wholefoods that have been minimally processed or handled, in other words as close to their natural state as possible.
Get your greens in
Adding more greens to your diet will fill you up, leaving less room for junk. Just 2 tsp of THE SUPER ELIXIR Alkalizing Greens a day is all you need.
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Eat a rainbow
Jar of Lemon's Baked Sweet Potato with Chickpeas and Broccoli Pesto
2 medium sweet potatoes
1 cup broccoli florets
7-10 basil leaves
2 Tbsp avocado oil
3/4 cup chickpeas
1/2 tsp coconut oil
1/2 tsp cumin
1/4 tsp paprika
1/4 cup red cabbage, chopped
1 tsp pine nuts
Preheat oven to 425 degrees.
Spray a baking sheet with a little bit of oil, then cut sweet potatoes into halves and place skin-side down.
Bake 20-25 minutes, or until soft.
While the potatoes are baking, blend the broccoli, basil, and oil to create the pesto. Set aside.
Cook the chickpeas over medium heat with coconut oil, cumin, and paprika for about 5-10 minutes.
Top each sweet potato with chopped red cabbage, chickpeas, pesto, and pine nuts. Serve warm and enjoy!
The right carbs
Carbs can be your friend, if you choose the right ones. Unrefined seeds, nuts and wholegrains leave more of the healthy fibre in place and less destruction of the foods natural vitamins. Go for quinoa, barley, buckwheat, corn, regular oats, brown rice and seeds such as chia, sunflower and sesame.
Donna Hay's Chicken Larb with Brown Rice Vermicelli and quick pickled cucumber
100g Brown Rice Vermicelli Noodles
3 Cloves Garlic, Crushed
2 Tablespoons Grated Ginger
2 Tablespoons Asian Chilli Jam
500g Chicken Mince
1 Tablespoon Extra Virgin Olive Oil
¼ Cup (60ml) Oyster Sauce
2 Baby Cos (Romaine) Lettuce, Leaves Separated
Thai Basil Leaves, To Serve
Coriander (Cilantro) Leaves, To Serve
Unsalted Peanuts, Chopped, To Serve
Quick Pickled Cucumber
2 Tablespoons Rice Wine Vinegar
1 Clove Garlic, Crushed
1 Tablespoon Honey
2 Lebanese Cucumbers, Thinly Sliced
1 Long Red Chilli, Thinly Sliced
To make the pickled cucumber, place the vinegar, garlic and honey in a large bowl and stir to combine. Add the cucumber and chilli and toss to coat. Set aside.
Place the noodles in a large heatproof bowl, cover with boiling water and set aside for 10 minutes. Drain and set aside.
Place the garlic, ginger, chilli jam and chicken in a bowl and stir to combine.
Heat the oil in a wok or large frying pan over high heat, add the chicken mixture and cook, stirring, for 5–6 minutes.
Add the oyster sauce and cook for a further 2–3 minutes or until the chicken is cooked through.
Divide the noodles between lettuce leaves and top with the chicken and pickled cucumber.
Top with basil, coriander and peanut to serve. Serves 4.
Clean eating isn’t about restriction, it’s about discovering a new way of looking at the food we consume. So enjoy the journey.