I’ve been eating more vegetables for January. I’ve never really been one for New Years resolutions, but this year I decided to take part in Jumpstart15 and Veganuary. I’m so glad that I did. I’ve been squashing vegetables, squishing vegetables, juicing them, pureeing them, chomping on them raw. I always know that eating more veg will make me feel better, but after hitting the cheeseboard with too much gusto over Christmas it has been great to go back to my beloved veggies. No calorie counting, and not dieting. Just eating vegetable smoothies in the mornings, soups for lunch and making sure it’s all vegan.
I’ve been a vegetarian for years, but now I’ve gone completely vegan for January. I really thought that it would restrict what I eat more than it has. I’ve had my usual smoothies and soups and for dinner we have had Moroccan chickpea and squash stew, hearty bean and kale soups, adzuki bean and spinach chilli, wholemeal pasta with cauliflower alfredo sauce… I’ve swapped out the sneaky bites of cheese that I sometimes had for snacks and have a steady supply of veggies to dip into hummous. Treats? I have dark chocolate, dark chocolate covered rice cakes (I LOVE these) and there are plenty of vegan biscuits in the shops should I so desire. Almond Dream kindly sent me some samples vegan almond-milk ice creams that are delicious. I often have nut milks in the house, store-bought or homemade in the blender, but I haven’t found one that I like in my coffee so I’ve started to have it black. I’ve been trying to start my days with hot water, lemon and ginger and also to remember to drink more water. So far, going vegan has been quite easy. Wait, there was that blip in a cafe the other day when I forgot and had a cappuccino that wasn’t vegan. But I forgive myself.
My beloved Froothie Optimum high-speed blender has been making it so easy to stick to my healthy eating for January (yes, I know it’s only the 11th!). Smoothies in seconds. Perfect before work. Plus it whizzes vegetables into soups and even heats them up.
I had a load of cranberries left over from Christmas that I didn’t quite get around to making cranberry sauce out of. Instead of letting them go to waste, I dropped them into my morning smoothie. The tartness contrasts well with the smooth sweetness of the beet and the warmth from the ginger. This is a zesty, tangy and earthy smoothie that the whole family really loved. It’s beautifully vibrant and quite filling.
- ½ a raw beetroot
- 60g (½ cup) raw cranberries
- 1 orange, peeled
- ½ banana
- 2 dates
- 2cm cube of fresh ginger, peeled
- ½ cup water
- handful of ice
- Whiz all in a high-speed blender until smooth. Serve immediately.
Keep up with all the smoothie and juice action from me and my lovely blogging friends by using the hashtag #jumpstart15 across social media!
This recipe is part of Shop Local by Elizabeth’s Kitchen Diary, because I got the beets at my local farm shop, Extra Veg by Michelle at Utterly Scrummy and Helen and Credit Crunch Munch from Fuss Free Flavours and Fab Food 4 All.