Curried Bean Wrap

This is good for lunch or dinner really.  Usually I use canned curried beans for this but I couldn't find it lately so I made my own curried beans.

Curried beans:
1 can red kidney beans
2 tsp curry powder
1/2 tsp turmeric
1/2 tsp cumin powder
salt to taste

Put everything in a food processor and blend until smooth.  You could use whatever spices you like, but I like this combination for wraps.

Rest of the wrap:
1 wrap
1 tsp sesame seeds
1 tomato, finely chopped
1 leaf of lettuce, finely chopped
sour cream  (or mashed avocado)

Plop some bean paste onto the wrap, sprinkle over the sesame seeds, add the lettuce and tomato and fold up the wrap.  If my avocados were ripe, I would have added some of that in the wrap too, OR if I had cheese, I would have added some grated cheese as the last ingredient and microwaved it for a few seconds to melt the cheese (this also helps to hold the wrap together, almost like a glue).  But alas, I had neither of these ingredients, but it was still good!  Add sour cream as desired.

I just added the sesame seeds for some extra nutritional benefit - you don't taste them in here.

If you can find a vegan wrap, you can make this meal vegan if you substitute the sour cream with mashed avocado...yummy..... :)

Carrot & Beetroot Juice

Freshly juiced raw veggies and fruits are a great way to assist your body in detoxing, and besides that, it's so healthy too, since juicing the food makes it more easily assimilated by your body.  Plus it's refreshing and tasty. :)

This morning I added beetroot to the mix and it turned out really well - it's sweet and tasty and the beetroot gives it a slightly earthy flavour too.   And the colour is gorgeous! :D

For this one I used 5 medium carrots and 3 medium beetroot - all peeled and then juiced (in a juicer, not blender) - here's what it looked like:

Then I mixed it before pouring into glasses - makes 2 medium servings:

How pretty is that? Yummmmmm.....

Ginger Honey Lemon Ice Tea

This is nice and refreshing, and best of all it's sugar-free and it's actually a healthy treat. :)

Ginger honey syrup:
1/3 cup honey
2 cups water
1/2 inch roughly chopped, peeled fresh ginger

Add all 3 to a pot, bring to a boil, turn down the heat and let simmer for 5 mins on low heat.  Remove from heat.

To finish the tea:
6 "white tea" tea bags (* see below)
1/2 cup fresh lemon juice
6 cups water

Throw the tea bags into the "syrup" immediately after removing pot from heat, and let steep for 30 mins.
Strain the syrup, add lemon juice & 6 cups of water & stir to combine.

*  If you can't find white tea, just use ordinary green tea - according to google, white tea is a milder flavour of green tea, so I thought green tea would make a suitable substitute - I used green tea (jasmine green tea actually, just has a more pleasant flavour for me), and because it has a stronger flavour than white tea, I only used 5 tea bags.

Serve over ice and with some mint leaves (I didn't have mint available, booo).

The first time I tasted it I thought it's a little too lemony and a little not-honey-y enough, but then I got used to it and I wouldn't change the recipe now, I like it as is.  If you do want to add more honey though, I think do it in the beginning, maybe increase it to 1/2 cup, or use less lemon juice instead.