Beach Body

Who doesn't want to be beach body ready?  I know when people asked me what my plans were for Memorial Day Weekend, my top three answers were: jog on the boardwalk, read a great book and work on my tan.  Now, I admit, I can be a little too concerned with being in bikini shape, but I know I'm not alone.  I workout 5-6 days a week between Equinox and SoulCycle, and now that the weather is warm, jogging and walking outside, but eating right is a pivotal piece for me.  I may be vegan, but too many tortillas chips and wine, as opposed to clean food choices and plenty of water, do make a difference in my waistline!I just learned about Russell James, The Raw Chef, and I have his recipes on my hit list of new things to try.  I figured I would share a couple of them with you, in case they are of interest to you.Bikini ready or not, just be healthy, be good to your body, and enjoy!

Avocado Lime Soup

• 2 avocados
• 3/4 of a medium cucumber
• 1 stalk celery
• Juice of 1 lime
• Small handful of fresh coriander (cilantro)
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon salt
• 1 teaspoon tamari
• 1 cup water (if wanting warm soup use hot water)
• Sour cream and chopped chives to garnish

1. Blend all ingredients, except the sour cream and chopped chives, in a high-speed blender until smooth.
2. Transfer to a serving bowl and garnish with sour cream and chopped chives.

Sour cream

• 1 1/2 cups cashews
• 2 tablespoons lemon juice
• 1 tablespoon + 1 teaspoon apple cider vinegar
• 1 cup water
• 1/2 teaspoon salt

1. Blend all ingredients in a high-speed blender. Add a little extra water one tablespoon at a time if you’re having trouble getting the cashews smooth.
2. Transfer to a bowl or squeeze bottle. Keep refrigerated. Will firm up a little in the fridge, which makes an excellent dip for crudites.

Broccoli in Hoisini Sauce with Parsnip "Rice"
Serves 1 – 2 people

For the broccoli

• 5 cups (500 g/1.2 lb) small broccoli florets
• 3 tablespoons olive oil

1. Mix all ingredients together a in large bowl and massage with your hands until the broccoli becomes softer. Then leave to stand for 10 minutes.
2. Transfer the broccoli to a nonstick dehydrator tray and dehydrate for 4 hours at 105 degrees F. You may find it useful (but not essential) to turn the tray around halfway through. as the broccoli closest to the fan will dry quicker.

For the sauce

• 1/4 cup tahini
• 1 teaspoon lemon juice
• 1 teaspoon yacon syrup or agave
• 1 teaspoon apple cider vinegar
• 3 teaspoons tamari
• 1/2 of a garlic clove
• 1/2 of a small de-seeded chili
• 1/2 cm cube of fresh ginger

1. Blend all ingredients in a high-speed blender.
2. Mix with dehydrated broccoli when ready to serve.
3. Serve with the parsnip “rice”.

For the parsnip “rice”

• 1.5 cups (275 g/10oz) peeled parsnips
• 1.5 tablespoons pine nuts
• 1 tablespoon macadamia nuts
• 1 tablespoon light miso
• 1 tablespoon cold-pressed sesame oil
• 3 spring onions, finely chopped

1. Grind all ingredients, except the spring onions, in a food processor until fluffy and rice-like.
2. Transfer to a bowl and stir in the chopped spring onions.