RAW RAINBOW. SWEET AND SOUR MANGO SALAD

My latest creation in my vegan grazing 6 hour window today 
I’ve kicked back to intermittent fasting after a period of settling in to my routine here in Phuket. That means eating over a period of 6 hours each day only. The rest of the time (18 hours continuous), the body is freed to rest, heal and regenerate itself. Digestion takes more steam than we realise. Are you constantly feeling bunged up? Like food is always wanting to come back up your oesophagus? Chances are… You’re just eating too frequently and exhausting your gut. Remember that the digestive system needs a good rest too to stay healthy. It can get warn out and degenerate just like an overworked muscle. Consider fasting. Back to my recipe:

INGREDIANTS (serves 2-3)
1 carrot
1 red onion
1 sweet corn
1 cucumber
1 green mango
Lettuce – handful
Handful chopped almonds, pine nuts, pumpkin seeds
Drizzle olive oil
Lime
Salt and pepper to taste

DIRECTIONS
Wash, peel, grate or finely chop all the vegetables and mango into a bowl. Squeeze over lime, lightly drizzle with olive oil, crack over salt and pepper. Mix well and adjust to taste. Sprinkle over with chopped nuts. 

Bingo! Ultimate goodness in a bowl.
Love your body. Love your life.

xXx

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