Yesterday I had a Bikram Yoga class in the evening, so as always I paid careful attention to my diet in the daytime, and how much water I was drinking (a lot!) It’s become second nature to me now. I have only raw foods on Bikram days (3 times a week) because I feel that I get the most energy from raw fruit and veg, and I always try to eat lots of leafy greens and seeds. Here’s a round up of what I had to energize me:
Breakfast: Apple slices with cashew butter made for a healthy and tasty start to the day. I had already drank a glass of water upon waking up, but I had another after breakkie to see me through my walk to work.
Mid-morning snack: I was extremely happy to have blended up a pineapple, strawberry, spinach and peach smoothie with chia seeds and hemp milk that morning. Deliciously tropical and fresh, making for a bright-eyed, bushy-tailed me 😀
Probably drank about a litre of water in between breakfast and lunch.
Lunch: I made myself a rocket, avocado and cherry tomato salad with a bit of hemp butter mixed in. Gorgeously colourful and creamy, it was the perfect lunch pre-yoga!
Near to the end of the day it was getting close to Bikram time so I had a kiwi and a peach along with more water, hydrating my body in preparation for the intense yoga workout ahead.
It was great, I love days like that. Knowing at the end of the day, after a wonderful Bikram class and a dinner of rocket, olives, cucumbers and lemon dressing, that only good things have gone into my body. Bliss 🙂
Oh dear. My contribution to this blog has been rather lack-lustre lately! I started it at a rather fragile time, I suppose, and there’s been a lot going on.
I am feeling good, getting all geared up to go to Bikram Yoga in a couple of hours, and about to share with you my new favourite thing:
This raw ‘mayo’ blend is SO delicious and super healthy! I nabbed the recipe from an amazing blog called ‘This Rawsome Vegan Life’ – http://www.thisrawsomeveganlife.com/2013/04/potato-salad-with-cilantro-dill.html – and just adore it. On salad, with crudite’s, on crackers, this tastes good with everything, and it’s so easy to make. I’m in love! And good thing to because I’m done falling in love with people for a while after Army Boy fiasco.
But anyway, to make this jar of yummy good stuff simply blend 1/2 cup cashews, 2 tbsps mustard, 1/4 tsp chilli powder, 2 garlic cloves, juice from 2 lemons and as much water as you need or want. I used hardly any and I also added in a little grated ginger because I love it with chilli.
Do your thing, right? 🙂
In other news:
Can’t remember how I made these, but they had dark chocolate and almonds in and they. were. awesome.
I am in the process of creating a gluten-free cookbook type thing for one of the older women at work who is singularly lovely and struggling to keep to the diet that’s best for her health – pictures to come…I got all creative! Nearly done.
For now, I must go, but more to come soon concerning a three-day-a-week raw food plan and why being nutritionally minded can be a virtue and a vice and everything in between.
Over. Bikram awaits.