How to Reset Lunch – The Healthy Way

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The word ‘cleanse’ or ‘reset’ can set alarm bells off in our minds of strict diet regimes of juice cleanses, food free diets or worst…feeling constantly hungry. The idea can make us feel a little […]

The word ‘cleanse’ or ‘reset’ can set alarm bells off in our minds of strict diet regimes of juice cleanses, food free diets or worst…feeling constantly hungry. The idea can make us feel a little uneasy in doing a cleanse and have us running for the hills rather than running towards the veggie aisle. Luckily, we feel the same which is why we have created these delicious lunch options to cleanse your body and to refocus the mind in a way that is enjoyable instead of daunting.

Large Bowl of Miso Soup with Avocado

Miso is great for digestion and energising the body. Try this as a warming lunch option with  Avocado and Vida Glow Original Marine Collagen.

Ingredients

4 Cups Water

1/2 Cup Chopped Green Chard or Other Sturdy Greens of Choice (see shopping list)

1/2 cup Chopped White Onion

1/4 cup Firm Tofu, Cubed

3-4 Tablespoon White Miso Paste (fermented soy bean paste)

optional: 1 sheet (1/4 cup) Nori (dried seaweed), cut into large rectangles

½ Avocado Sliced

One Serve of Marine Collagen

Method

Place water and collagen in a medium saucepan and bring to a low simmer.

Add nori and simmer for 5-7 minutes.

In the meantime, place 3 Tbsp of miso into a small bowl, add a little hot water and whisk until smooth. Then add to the soup and stir. This will ensure it doesn’t clump.

Add remaining ingredients to the pot and cook for another 5 minutes or so. Taste and add more miso or a pinch of sea salt if desired.

Serve warm with sliced avocado on the side

 

 

Cashew and Avocado Salad

Leafy greens are great for alkalising the body , which is essential when cleansing our organs.

Ingredients

¼ Cup Cashews

½ A Cooked Beetroot Sliced

½ Avocado sliced into cubes

½ Handful Mint Leaves

1 Large Handful of leafy greens (spinach, rocket, chard)

½ Handful of parsley roughly chopped

Lemon Juice from a whole lemon

4 Tablespoons Olive Oil

Salt and Pepper

Method

Place all ingredients into a large bowl. Add olive oil , lemon juice and salt and pepper to taste. Mix all together and serve.

 

Lettuce Leaf Wraps

Collard greens are much healthier than your average tortilla. Choose this as a healthy lunch option full of vitamins A, C and K.  

Ingredients

4 large Collard Leaves

3/4 cup Hummus

1 Tomato, sliced into thin wedges

1 Medium Carrot, cut in half and sliced into thin strips

1 Yellow Capsicum , sliced into thin strips

2 Persian (small) cucumbers, sliced into thin strips

1/4 Red Onion, sliced into thin strips

1/8 Head of Red Cabbage, Shredded

Method

Run the leaves briefly under cold water and lay them topside down on a cutting board. Using a sharp knife, gently shave down the raised part of the spines so the surface of the collard is nice and flat. Spread 2 tablespoons of hummus down the center of each leaf. Place vegetables evenly onto leaf and parallel. Leave an inch uncovered at the top.

Fold in the top and bottom of the leaf and then roll tightly to make a wrap.

Slice in half with a sharp knife.

 

 

Power Bowl

The ultimate bowl for cleansing! Full of detoxifying goodness. Carrot and beetroot are loaded with antioxidants that help to fight free-radicals in the body – and help stimulate the liver, your main cleansing organ.

Ingredients

1/4 Butternut Pumpkin

1 Tablespoon Olive Oil

1/2 Cup Cooked Quinoa

1/2 Avocado, Cubed

1 Carrot, Grated

1 Beetroot, Grated

2 Big Handfuls of Spinach

Sea Salt

Sesame Seeds, Chilli flakes, to decorate

Dressing

1 Tablespoon Tahini

1 Tablespoon Olive Oil

1 Tablespoon Turmeric Powder

1 Tablespoon Lemon Juice

Method

Preheat oven to 180°C.

Slice butternut into wedges and place on a lined baking tray. Roast in oven for 35-40 minutes or until cooked through and slightly caramelised.

Meanwhile, for the dressing,  add all dressing ingredients in a small bowl and whisking until combined.

Add quinoa, avocado, grated carrot and beetroot, spinach and roasted pumpkin between into bowl. Drizzle over dressing.

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