Green juice

Nothing is quite as cleansing in the morning as a green juice packed with ginger and lemon. I blend my ingredients rather than 'juice' them as I prefer to get the fibre in the fruits and vegetables, as well as the sugars.  It makes for a longer lasting fuller feeling and I get a good portion of my daily requirements in one smoothie. 

Personally I'm not keen on adding kale or spinach to every type of smoothie I make just for it's superpower. I really enjoy a green smoothie but otherwise I'm happy to have my fruit smoothies loaded with fresh and frozen fruits, coconut water, maybe some nuts or LSA or protein powder.  

However if you are going green, this is the bomb.  

Ingredients:
1/2 apple
1/2 lebanese cucumber
2 cups baby spinach leaves
1 inch fresh ginger, peeled
squeeze of 1/2 lemon
1/3 - 1/2 cup coconut water
crushed ice

Method:
In a blender, nutribullet or other high speed processor - blend all ingredients together.
Drink immediately!

Sweet and Salty Sriarcha spiced cashews

I'm always looking for a tasty little snack about 3pm as I run to pick up the girls from school.  Something quick to throw in my handbag when I'm busy running errands and just need to get  through to the next meal.  These are delicious and moorish! They also make the perfect addition to a cheese platter when entertaining.  They will keep well in an airtight container but I have to say, they don't last too long with me.  

These spicy cashews are super easy and a heap cheaper than the small jars of gourmet nuts in the stores. If you don't like cashews, almonds work well too.  Give them a try ;)

Ingredients:
1 egg white
2 tblspn water
1/2 lb raw cashews
2-3 tblspn sriarcha sauce
2 tbslpsn brown sugar
coarse salt, as needed

Method:

• Preheat your oven to 330'F
• Whisk together the egg white and water until frothy.
• Toss the cashews in the mixture and allow to soak for a minute or two.
• Drain the excess fluid from the nuts then add your sriarcha, brown sugar and stir until completely coated.
• Prepare a baking tray with parchment paper, spread the nuts out in a single layer and sprinkle with salt.
• Bake at 330'F for 5-6mins, or until lightly roasted. Toss and turn the nuts over on the tray and roast a further 3-4 mins.
• Allow to cool and then nuts will then cool crunchy.
• Store in an airtight container.  Munch away cautiously, they're addictive!