I can’t believe it’s been two months since my last blog post! So much has and hasn’t happened in that time. We packed up our house and flew to Halifax, Canada to start our epic 2 year Americas honeymoon adventure… and arrived to a mechanically unwell Hanna (our lovely motorhome that we shipped from Europe).
I haven’t been that raw since we arrived in Canada. With the general upheaval and learning to live in a tiny space I haven’t been that motivated to eat lots of raw. Plus, when I’m on holiday I normally relax my eating habits anyway. This time is different though, as we’re away for such a long time and there’s no way I won’t eat raw for 2 years. I’ve been experimenting with van-living healthy meals in the last week or so, which feels good. We’ve found some fab vegan restaurants here too 🙂
We were paused in Halifax for 5 weeks, getting various bits and pieces mended on Hanna. We’ve learnt not to make plans! We had 2 false starts, so decided to practice giving up on specific plans altogether for the time being. We managed a few BEAUTIFUL weekend forays out into Nova Scotia which sustained us through what was, at times, a very frustrating start to our trip. We are now finally on our way and have driven almost all the way across Canada. We are presently enjoying the breathtaking scenery of The Rocky Mountains 🙂
Raw Freedom News
I’m pleased to announce that my first 2016 Vitality Detox will be happening in the New Year, for that perfect post-festive cleanse. I’ll be announcing the dates and registration will be opening in the next few weeks. If kick starting your 2016 with more energy, super healthy and delicious weight loss and feeling amazing appeals to you then take a look at this inspiring group online programme and join the registration waiting list here.
Pea & Mint Soup – The Recipe Rewind
This yummy, creamy soup recipe is ready in under 10 minutes. It’s great with wheat-free toast, a delicious dinner party starter or light supper and makes an easy lunch to for taking to work in a flask – just heat your flask with boiling water before putting your soup in it.
- ½ ripe avocado, peel and stone removed
- 2 handfuls of fresh or defrosted frozen peas
- 5 mint leaves
- 1 spring onion, pale green part only
- ½ teaspoon of mineral salt
- 300ml of warm water (200ml boiling water and 100ml cold water, mixed)
Blend all these lovely ingredients together until smooth and creamy. Decorate with mint leaves before serving.
Best eaten on the day of making, but will last 24 hours in the fridge.