Tag Archives: Healthy Living

Raspberry & Watermelon Chia Pudding

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I’ve had a bumpy ride with chia. When it first came out and all the hype went into the stratosphere I had a couple of pre-made chia puddings trials. To be completely honest, the texture put me off immediately, due to it’s rather similar resemblance too… Yes, you guessed correctly! Anyways, just like I did with vine, coffee and beer, I kept on consuming this weird substance, and finally it kinda stuck, without a gross association. Now being summer, I though I’d experiment with some of the summer fruit favorites: raspberries and watermelon, because this combo is just amazing!

So, a week ago I made this chia pudding out of my all-time favorite raspberry smoothie recipe. You can find the smoothie recipe here, or keep reading to get the chia recipe below. Once I made this chia pudding I kept it in a tight mason jar in the fridge and used it for breakfast with soy yoghurt, fresh fruit and so many more breakfast combinations. It was only until yesterday I used it all up after a cold dip in the sea.

No, you don’t have to go swim in the nearest lake or by the nearest sea to enjoy this afterwards, but it’s totally advisable!

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You can make this pudding the night before, as both the chia seeds will need overnight softening as well as the nuts for the yoghurt. All you need for a big batch that would last you 4 big servings is:

For the chia pudding:
1/2 cup of frozen raspberries
1/4 of a small watermelon, diced
The juice of 1 lemon
6 tablespoons chia seeds

For the yoghurt layers:
1/2 almonds, soaked overnight
1/2 cashews, soaked overnight
8 big dates, pitted
2 teaspoons cinnamon
1 1/2 cup of water
1 tablespoon coconut nectar syrup, or other syrup of your choosing

The night before, leave the nuts to soften in cold water and put the bowl in the fridge.

Blend the raspberries with the lemon and watermelon. Pour the chia seeds into the liquid and stir well. Leave it to soften overnight in a tight container.

The morning after, start by blending all the ingredients for the yoghurt layers. Drain the overnight nuts and wash them in cold water before blending them with the remaining ingredients. Add more water if the mixture gets too dry. Your blender should be able to make sure the mixture allows to become a thick creamy texture, with all bits properly blended together.

Layer the chia seed pudding from the fridge with the yoghurt, top with fresh fruit and cocoa nibs and serve!

A bit about acid refluxes, water retention and my go to pregnancy smoothie

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I have now been awake for 3 hours. It’s the middle of the night and I cannot sleep. I did sleep, from 9 pm to midnight, but then hereafter… Nothing. And it does not help that I’m suffering from severe acid refluxes, water retention in my feet and hands, which makes them swollen, hot and very itchy, and a sore arm, due to a whopping cough vaccine from this morning. Despite all of this, I haven’t experienced a lot of pregnancy related symptoms, so I actually think that I have been spared a lot of pain compared to other much braver women out there than myself. However, there is still 50 days or so until I will pop, so everything can change. Pregnancy is surely a day-by-day situation, and not two days are the same.

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I started getting severe acid refluxes quite early on, but the water retention have sneaked up on me, and it was only a week ago I discovered that my ankles looks really fat at the end of the day. I did the Google search on something with fat ankles, water retention and pregnancy, and found a list of foods, which should be good to drive the water away. I’ve basically brought them together in this smoothie, which is full of fiber so also good for the stomach, good for minimizing the acid refluxes and the water retention. Win win win! It’s almost a meal in itself, so make sure to apply more coconut water, or just regular water, to get the smoothie thinner, and less smoothie like.

All you need for 2 servings:

2 small broccoli bouquets, taking from the bigger head of broccoli
5 cm organic cucumber. if the cucumber is not organic, peel the skin off before blending.
1 small handful of fresh spinach
20 1 x 1 cm pineappel chunks
5 – 6 sprigs of fresh parsley (spinach is quite water repellant so don’t leave this vital ingredient out now that you are trying to dismiss some water from your sore feet and hands!)
2 teaspoons of agave syrup
1 1/2 cups of coconut water

Blitz all ingredients together in a powerful blender and serve immediately!

Let’s talk about a healthy lunch…

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I want to throw in a word about lunch. I think I did so before on this healthy lunch blogpost, but here it is again. Homemade lunch is fantastic. Don’t get me wrong, I like eating out, in fact i LOVE eating out. But on a day to day basis, when I feel like I need to have all my ducks in a row, eat healthy, follow a healthy pattern, I need to bring in my own lunch to work. It calms me. It’s pure meditation to spend some time making lunch the night before, sometimes the morning before going to work. If you haven’t tried it, DO IT! See the colors come together as you add more ingredients to your salad, or when you taste for seasoning and realise that this shit is great and that you cannot wait to eat it at lunch.

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This way I’m finding that I really look forward to lunch, but at the same time, enjoy it even more when I eat. And that calms me as well. Doing this have given me an hour each day where I sit down, enjoy my lunch and feels a bit de-stressed. Not to bad, huh? Of course, with my line of work, there are days where the shit meets the fan, and the high gear kicks in. This means that there are no time for lunch without a side of hard work. These days are horrible for my stress levels. When I come home from work I cannot sleep, even though it’s past midnight, due to the high intensity at work. So you can imagine when I get to experience lunches like these, it’s quite good for the work life balance, that we all are talking about here in London.


A guide to food pesticides

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There is so much brilliant knowledge and experience out there online, so I wanted to introduce a new category, which I like to call “P&P Week Reads”. The idea behind it is simple. Each friday I will write a blogpost about – in my belief – an interesting piece of knowledge, information or experience found somewhere online, which I believe is worth a read. The reason this will be a recurring Friday event? The #PPWeekendRead is a good piece of information that you can easily digest on your Saturday morning when consuming a wholesome breakfast or enjoying the first coffee of the day.

So let’s get going. The first #PPWeekendRead is about pesticides in the produce we buy in the supermarket. Earlier this evening I magnified my girl crush on Kris Carr watching this YouTube video. Omg. I want to be her so badly! She’s so inspiring and so amazing. Who can say fuck that many times during a speech and get away with it?! And have you taken a look at her skin? No beauty product will ever be able to create such a glow. You just eat up your greens for a fair chance at that great a skin! (Keep on reading… The link to this weeks #WeekRead will come at the bottom).

Anyways, she mentioned a company called Environmental Working Group, and you can already now throw virtual hugs and kisses their way, because they are basically doing so much research that will help you make informed decisions about the food you eat and ultimately help you adapt healthier routines.

This is one of the ways they do exactly that: EWG’s 2014 Shopper’s Guide to Pesticides in Produce (TM). In this guide they are highlighting the Clean Fifteen (TM) and The Dirty Dozen (TM), which is a guide to the top 15 vegetables and fruits that are least likely to have pesticide residue in them and the 12 vegetables and fruits that have a risk of being the most contaminated. My learning from this guide would be to prioritise choosing organic versions of the dirty dozens (especially given that spinach is a stable part of my morning smoothie) and not be as strict with the clean fifteen. Look at that, bam! An accessible easy and healthy habit created.

It should be noted that the list is for conventional produce, not organic, and covers produce tested in the US only. We have far more restrictions about pesticides in Europe, but nevertheless feel inspired and use this guide to provide direction, despite continents. We need to know where our food comes from and what is in it! Click on the link above and be informed and inspired by this fantastic piece of research. I promise, it will not take you long to gain this brilliant knowledge. 5 minutes max!

There you have it, the first P&P Weekend Read recommendation. Go nuts!