Now that we have all gotten over Blue Monday (I wish it wasn’t a thing, but by Monday afternoon, I was well and truly in that area of the colour spectrum) can Spring just be here already? Not because of the snow but because I’ve decided the worst thing about winter is that there is absolutely no time of day where the light is good enough in my flat to take pictures of food.
Yup, I want the seasons to change, because I have blogger problems.
So today I am cheating, these are some pictures I took in summer, and are only vaguely linked to this post. The other day I was talking to a colleague of mine, who is also eating healthy at the moment, about how bored she was getting of the same old dish, something that Holly had also mentioned, which got me thinking…
While the basics of my vegan diet at the moment are a pretty much set list, salad, sweet potato, courgettes… I’ve not had the same meal twice yet. And that is mainly because of the added little bits I’ve been making up and keeping in my fridge. So I though I would share a couple of concoctions with you, that can be added to any basic healthy meal and make it a little different.
Sundried tomato pesto…
4-6 sundried tomatos
1 clove of garlic,
A large handful of cherry tomatos
A couple of fresh basil leaves
Squeeze of lemon juice
Drizzle of Olive oil
This is beyond simple, it can’t even be classed as a recipe! Ready, think you can follow this? Put all the ingreedients in a blender, and erm, blend. This actually makes quite alot of pesto, which you can keep in a jar in the fridge. I won’t give you an exact use-by date, but I’ve had mine in the fridge for over a week, and it is still delicous, on new potatos, as a salad dressing or with spaghetti and chestnut mushrooms!
Avocado, Pea and Spinach Dip
A cup full of peas
A large handful of spinach
A couple of mint leaves
Squeeze of lemon juice
Salt and Pepper
Cook your peas until tender (I basically wait for them to be floating at the top of the pan and see that as them being done, that might not be scientific but works as a rule of thumb for me!) then put them in a blender with all the other ingreedients and once again blend and voila! I added a large spoonful of this to some courgetti (raw courgettes, basically spiralised or just chopped into thin strips)and quickly warmed it all through, but it was also really good cold on a warm Jacket Potato. It is very green, and you should be prepared for people to say “so it’s posh mushy peas?”
What do you think? I’m really finding that bulk making things that can mix and match, is making being vegan and healthy super easy for me, and I have by far the most exciting lunches in my office! Let me know if you try these or have your own simple basics you think I should try!
Live life & make your lunch more exciting than rabbit food x