Good morning everyone from sunny Laguna Beach, CA. The weather has really heated up and it is Summer hear (for me it is although everyone around me calls this Spring)! It is 26C! Lovely.
It has been a few days since my last update as we have been busy with friends as well as travelling to Las Vegas for the weekend and of course resting in between.
Las Vegas was a place I had always wanted to visit, for many years now, and now that I had the opportunity to see it in all its glamour, I can certainly tick that off my list of things to do (please see my bucket list also within this blog).
My nephew beautifully orchestrated our weekend. We stayed in a suite at the beautiful 'Venetian' Hotel, found a couple of restaurants that catered to our dietary requirements (vegan and ideally gluten free), and saw a couple of very good shows Jabbawockeez (a dance act from the winning show 'America's Best Dance Crews') and a Cirque de Soleil show 'Zoomanity' which was a burlesque type performance. Both excellent and highly entertaining.
We walked the famous Las Vegas 'strip' which is approx. 4 miles long and came face to face with street performers, live street DJ's, dance crews, drunks, comedians, plus so many more wonderful (and not so wonderful) characters.
Yesterday, 8th February, having been back a day, and all of us feeling quite tired and needing a chill-ax type of day, I decided to prepare some quick and easy food yet very tasty and 'clean'. Below is my recipe for a delicious Sweet Potato and Chilli Soup.
It has been a few days since my last update as we have been busy with friends as well as travelling to Las Vegas for the weekend and of course resting in between.
Las Vegas was a place I had always wanted to visit, for many years now, and now that I had the opportunity to see it in all its glamour, I can certainly tick that off my list of things to do (please see my bucket list also within this blog).
Tao Restaurant & Night Club
(they catered to our vegan and gluten free diet well).
The Venetian Hotel, Las Vegas
Las Vegas Strip
My nephew beautifully orchestrated our weekend. We stayed in a suite at the beautiful 'Venetian' Hotel, found a couple of restaurants that catered to our dietary requirements (vegan and ideally gluten free), and saw a couple of very good shows Jabbawockeez (a dance act from the winning show 'America's Best Dance Crews') and a Cirque de Soleil show 'Zoomanity' which was a burlesque type performance. Both excellent and highly entertaining.
We walked the famous Las Vegas 'strip' which is approx. 4 miles long and came face to face with street performers, live street DJ's, dance crews, drunks, comedians, plus so many more wonderful (and not so wonderful) characters.
Yesterday, 8th February, having been back a day, and all of us feeling quite tired and needing a chill-ax type of day, I decided to prepare some quick and easy food yet very tasty and 'clean'. Below is my recipe for a delicious Sweet Potato and Chilli Soup.
Sweet Potato, Chilli & Coconut Soup (gluten free & vegan)
Served 4-6 people
1 large white sweet potato, 1 large orange sweet potato, 1 medium red skinned potato (desiree) - all chopped into small pieces (the smaller the quicker they cook)
4 stalks of celery with all its leaves
1/2 cup of coriander leaves & stalk (keep 1 tbsp of leaves aside for decoration)
1 can of organic unsweetened coconut milk
10 cups of water (boiled)
Salt & pepper to taste
1 tsp of coconut oil
1/4 tsp of chilli flakes (or more if you can stand the heat)!
In a saucepan, put the coconut oil and chilli flakes to sauté for a minute before adding all the vegetables
Saute for about 5 minutes before adding the boiling water.
Add salt and pepper to taste and let mixture simmer for about 30 minutes (until veggies are tender).
Add the coconut milk and simmer for a further 5 minutes.
Blend mixture until smooth.
Serve and garnish with coriander leaves.
Simple yet so quick and delicious!
For dessert, as we were having people over and I wanted to offer something uncomplicated yet healthy and tasty, I made some no flour cookies.
No Flour Banana & Raisin Cookies (gluten free & vegan - no added sugar)
4 INGREDIENTS ONLY!
Makes 12 medium cookies
3 ripe bananas
1 cup of medium/large oats
1/2 cup of chopped walnuts (or other nuts you enjoy)
1/2 cup of raisins (or mixed dried berries)
Mash the bananas with a fork.
Add the oats, walnuts and raisins and mix well (until they all come together).
Using a flat baking tray (or you can use a muffin tray), spray oil onto the tray and spoon the cookie mixture on top. You can make these into as small (bite-size) pieces as you like or large.
Great for a snack and healthy energy boost and totally delicious.
So far, experimenting with different foods, eating out V eating in, avoiding gluten, avoiding dairy has highlighted to me the times when I feel good and the times when I feel tired, weighed down and sleepy. It is a great way to work with the body, feed the body and test it to the point that you listen to eat when it can not digest or tolerate certain foods and more importantly, food combining.
Whilst being here in Laguna/LA, I have met a few people who have brought to my attention the importance of 'food combining' and which food groups are best to be consumed together and which should be consumed on their own with the aim of perfect digestion as well as enhancing the bodies capacity to cope and perform at its peak. So another imminent project of mine is to look into and research 'food combining' and bring not only to myself but be able to share with you all great foods and recipes that work well together or even on their own. So watch this space!
Ok well another day is passing us by so I will leave you with a great thought.
Thought for Today
A negative mind
will NEVER give you
a positive life!
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