Light gluten free lunch

Standard

veganlunch.jpg

Homemade hummus/avocado dip:

  1. 1 avocado
  2. 1 teaspoon tahini
  3. 1 clove garlic
  4. juice of 1 lemon
  5. 1 pack of fresh/sprouted chickpeas*
  6. salt & pepper
  7. drizzle of organic extra virgin olive oil (preferably Greek)
  8. a bit of water (ideally from an alcaline jug such as BioCERA)

Put everything in a blender. I finally decided to go for the real deal: Vitamix.

*Use 1 tin of chickpeas for a more familiar hummus taste. The rawness of the chickpeas is only recommended for true raw energy lovers.

avocadohummus

The wrap:

I have tried many gluten free wraps and they’re all tasteless except this one. If you live in the UK and you can find this brand I highly recommend it. It was Waitrose and not Wholefoods where I purchased it. Double-checked this morning when I went to buy some more and had to visit both shops:)

Spread dip generously, fill with fresh organic rocket. Drizzle of olive oil, wrap and cut to pieces.

Today I ran out of rocket so added some thinly sliced cucumber and cut it like a sandwich:)

gluetenfree_hummuscucumber0

gluetenfree_hummuscucumber

A few tips on eating especially if you suffer from indigestion:

  • Do a food intolerance test. Most common allergies are wheat and dairy.
  • Chew well – I eat way too fast and end up feeling bloated.
  • Keep your mouth closed:)
  • Don’t drink while you’re eating; ideally an hour before or after.

Snapper rice wrap

Standard

IMG_1370IMG_1371IMG_1372

Ingredients:

  1. Homemade guacamole (see below)
  2. Fresh rocket leaves
  3. 1 fillet of grilled snapper (cheated, bought from local chippy)
  4. 1 rice wrap (sadly only 70% rice flower, rest is wheat)

Guacamole:

  • 1 avocado
  • 3 cloves of smokey garlic
  • juice of 1 lemon
  • 3 cherry tomatoes
  • cracked black pepper
  • himalayan salt

This is a quick lunch for when you’re starving and you happen to have an amazing Fish & Chip shop up the road who can grill the fish while you’re checking email:)

Once home all you have to do is prepare the guacamole. I like using smokey garlic because it gives it more flavour and bite. I’m lucky to be able to purchase this garlic from the local Saturday farmer’s market. The fish is also locally sourced and fresh, an advantage of living by the sea.

This is more of a special treat as I’m mostly vegetarian.

For those calorie-conscious, this rice wrap which is an Australian brand is only 68 calories and tastes really good.