On the 22nd September it’s the Autumn Equinox, the second time this year we’ve had equal length of both day and night. As we are approaching this time of balance on Earth, it’s an excellent time to consider the balance in our lives too. Among clearing out of other areas such as my wardrobe, my mind by focusing on daily meditation, I also kick start a diet detox. I’ll be blogging about what I’m eating over the next 2 weeks, so make sure you’re subscribed so you don’t miss out on any delicious healthy meals I’m posting!
Check out my spring detox post for more details here
I’ve always been super sensitive to all sugars so I even cut out fruit on my detox, but this is a healthy dessert I had before I began. The sauce is made with blended banana (berries would have been even better though) Pulsin whey protein powder, cinnamon, almonds and coconut milk. Soo good!
As a child I was a very fussy eater, sorry Mum! But I always loved baked beans. So to start my detox I wanted to create a sugar free, home made, healthy version to have with my breakfast. These turned out brilliantly!
Recipe for home made baked beans:
Soak haricot beans in water till soft or buy a tin of organic beans pre soaked and drain.
Put 1 chopped red onion and 3 cloves of crushed garlic into a pan with a splash of coconut oil. I like the onion a little crunchy, but if you prefer it soft just cook till you’re happy.
Chop up 4 large tomatoes and once the onion and garlic are cooked throw your tomatoes in too. Stir quite often and cook till its kind of mushy. Add in some tomato paste, oregano, salt, pepper a splash of chilli oil and a tiny sprinkling of fennel seeds for sweetness. Then in go your beans, cook for a little longer and serve. They work well the day after too.
I hope you enjoyed this post and if you did please share it with everyone you know on social media and leave me your comments below.
See you next Wednesday!