I started this morning with a smoothiebowl containing spinach, mango, fresh juice from one orange, two ripped bananas, chiaseed and one tsp spirulina, topped with cocounut flakes, sunflowerseeds and cashewnuts. So filling and delicious! With that I had a large glass of orangewater.
For lunch today and chopped up a half butternut and sprinkled olive oil, seasalt and a pinch of dried rosemary. You need to try it!
We spent the afternoon visiting cows, sheeps, rabbits and a few pigs. Morris really enjoy spending time with animals, his favourites are cats and horses. Hope you all had a lovely tuesday!
Here’s a video from a few days back, when we visited the skatepark and a lovely café on the country side, where the only sell organic, homemade food.
Last week we drove to the ocean and spent the whole afternoon by the beach. The water was so refreshing and we had such a wonderful day together. So I’ve made this video to look back on when the winter comes and all you see is dark skies.
Music: Paris – Tigers in the Sky
Recipe: Spread some green kale and plum tomatoes on a baking tray and sprinkle over a pinch of seasalt, olive oil, one crushed garlic and tofeta (vegan “feta” cheese, made of tofu). Leave it in the oven for 7-10 minutes on 200 degrees (celsius). With that we had a few beetroots that we cooked earlier today, and to drink; LEMON water. It’s so tasty and refreshing a hot summer day. This is a light lunch packed with vitamins and minerals that keeps you going all day.