Avo Mesh

Avo Mesh

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Avocado Mesh
There are many ways to eat an avocado, the same way we think about sandwiches and suishi options. If you think avocados can be boring, try making this delightful mouth watering snack which you can indulge in anytime of the day!
Course Snacks
Cuisine International
Prep Time 5 minutes
Servings
Ingredients
Course Snacks
Cuisine International
Prep Time 5 minutes
Servings
Ingredients
Instructions
  1. Prepare: Cut the avocado in half, finely dice the onion. Slice the leek.
  2. Melt the butter over medium heat in a pan, throw in the onion for 30 seconds or until clear. Add sliced leeks.
  3. Drizzle the olive oil on the avocados first, then the balsamic vinegar, balsamic cream and sea-salt + cracked pepper.
  4. Pour the warm onion and leek over the avocados and serve immediately.
Recipe Notes

When you're not quite hungry, but need a bit of energy to get you through to the next meal, this is an excellent choice.  Mix it up by using other fresh herbs such as basil or coriander.  Dependent on the mood, you may want to opt for a more spicy filling using fresh chilli + lemon and omit the balsamic ingredients.

Enjoy!

Berry Smoothie

Berry Smoothie

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Berry Smoothie
No nonsense smoothie, making the most of the in-season cherries! I normally don't add a powder mixture to my smoothies as do not like to interfere with the natural flavours, however I had no leafy greens to hand, and the intense flavour or the berries overrode the powder taste.
Course Drinks
Cuisine International
Prep Time 2 minutes
Servings
Ingredients
Course Drinks
Cuisine International
Prep Time 2 minutes
Servings
Ingredients
Instructions
  1. Carefully remove the pips from the cherries and add to your blender. You may want to use gloves as the juice can really get under your finger nails and look gross!
  2. Add all remaining ingredients and blend until smooth. The consistency should be quite thick and deliciously creamy.. Like a dessert!
  3. Indulge and wait for your cells to become alive!
Recipe Notes

Be careful not to get too carried away with smoothies, and notice the serving size is relatively small.  Smoothies can be a good thing, but should not be consumed in replacement of a meal, nor an everyday occurrence unless you have specific dietary needs.  This is mainly because they can interfere with regulating your blood glucose levels with too much fructose and also process quickly into your bloodstream due to the carbohydrate level.  As a rule for any smoothie, add some good fats + protein to allow the nutrients to enter steadily into your body versus a rapid race.  It is also best to chew your smoothies, just like your food.

Beetroot Soup with Poached Salmon

Beetroot Soup with Poached Salmon


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Beetroot Soup with Poached Salmon
The birth of this recipe came from an intention to combat some serial killer beetroot cravings! I go through phases (typically when I feel a cold brewing), where it's beet's in every possible way, to completely none. The garlic bought from the local market is intensely healing, and readily available. I already had some salmon cutlets which I was planning to use for another meal, and thought - why not! Result - nutrient, immune goodness, blood tonic combined with healing powers and good fats. I went back for seconds... Err, ok maybe thirds!
Course Main Dish
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 4 minutes
Servings
Ingredients
Course Main Dish
Cuisine International
Prep Time 5 minutes
Cook Time 10 minutes
Passive Time 4 minutes
Servings
Ingredients
Instructions
  1. Finely dice onion and garlic, slice the cooked beetroot into fine strips 1-2 cm long.
  2. Heat 1 tablespoon of olive oil in a medium sized pot, add the onion and cook for 1 minute or until clear.
  3. Add garlic for 30 seconds, not too long to ensure the medicinal benefits of the garlic is not lost.
  4. Add the sliced beetroot, salt and pepper and slowly add the water using medium temperature. Slowly come to a boil and then turn down to a simmer.
  5. Add half the portion of parsley, 2 tablespoons of olive oil, bone broth, salmon cutlets. Remain on simmer mode for about 5 minutes or until the salmon is tenderly cooked.
  6. Add remains of the fresh parsley, simmer for one minute. Allow to stand for 5 minutes, gently remove the small salmon bones and serve.
Update

Update

A bit more about where I’m at…

So you may have seen my latest announcement with regards to honing in on what can be a touchy subject about women’s health and keeping happiness in the hormone area.

This subject is close to my heart for many years whether I knew it or not, due to a monthly debilitating menstruation, that could range from four hours of WTF pain (F for Fridge) up until two days…  I celebrate each month since!  It’s been about 3 years now, where the majority is more or less pain-free. I’ve had a few slips (goodness that sounds like I’ve fallen off the band-wagon, and perhaps I did)… Yikes and the PMS is not fun for you, nor anyone that is within 50 metres (sometimes miles), working in progress – but that moment when you know you are good to go, and don’t have to stop your whole world, it’s a momentous and liberating occasion. I would say I actually look forward to my monthly cycle now.

Perhaps you have had similar experiences?  I would love to hear where you’re at.

Drop me a note or send me an email at ruanutrition@gmail.com